The Pizza Thread

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  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,815
    tempo_n_groove said:
    F Me In The Brain said:
    Two of the pies....they were all pretty good

    Question?!?

    Pizzas are meant to be cooked in ovens that go 7-900 degrees.

    Do you notice a taste difference by cooking them at a lower heat setting?
    Yes, there is a big difference, imo.
    The recipes you read will generally advise cooking at 400 or 425 at home.
    Fuck that, I cook at 550, since that is the highest my oven will go to.
    It is something different with the crust.

    Another reason I want to get this bad-boy.  I can cook to that temp, although it is over-the-top instead of an oven setting.


    The love he receives is the love that is saved
  • tempo_n_groove
    tempo_n_groove Posts: 41,403
    F Me In The Brain said:
    tempo_n_groove said:
    F Me In The Brain said:
    Two of the pies....they were all pretty good

    Question?!?

    Pizzas are meant to be cooked in ovens that go 7-900 degrees.

    Do you notice a taste difference by cooking them at a lower heat setting?
    Yes, there is a big difference, imo.
    The recipes you read will generally advise cooking at 400 or 425 at home.
    Fuck that, I cook at 550, since that is the highest my oven will go to.
    It is something different with the crust.

    Another reason I want to get this bad-boy.  I can cook to that temp, although it is over-the-top instead of an oven setting.


    Hot damn that's cool!

    So they best steaks I ever cooked were made from using a homemade grill.  We cut a stainless steel argon bottle in half and made a grill out of it.  It was just big enough to fit two decent sized steaks on it.  Cooked them quick and held the heat in.
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,815
    Almost $1,200 bucks, which is why I did not buy it (yet)

    Being in New York, you may be familiar with Pat LaFrieda.  His shit is amazing.  I had access to his whole, organic, chickens for a while.  I really am sad that I no longer have access to buying.  His damn chickens are even great - and he is a steak guy!
    There is a difference in how the animals are raised and butchered.  I would put a good bird against a grocery (even a Whole Foods) bird every day of the week and would venture to say that with over 90% accuracy I could tell you which was which, upon tasting.
    The love he receives is the love that is saved
  • rgambs
    rgambs Posts: 13,576
    F Me In The Brain said:
    Almost $1,200 bucks, which is why I did not buy it (yet)

    Being in New York, you may be familiar with Pat LaFrieda.  His shit is amazing.  I had access to his whole, organic, chickens for a while.  I really am sad that I no longer have access to buying.  His damn chickens are even great - and he is a steak guy!
    There is a difference in how the animals are raised and butchered.  I would put a good bird against a grocery (even a Whole Foods) bird every day of the week and would venture to say that with over 90% accuracy I could tell you which was which, upon tasting.
    I could absolutely tell the difference, it helps when you raise your own meat birds lol

    The thing is though, most people would prefer the factory birds because they are accustomed to the injected saline solution and the unnatural tenderness that comes from that and the 7-8 week butchering age.
    A laying hen is still barely more than a chick at that age.
    Monkey Driven, Call this Living?
  • rgambs
    rgambs Posts: 13,576
    F Me, you should build a clay oven in the backyard! 
    Would be well less than half the price and would be entirely analog lol

    Here's a good in-depth DIY to do it right, but it's obviously easily tweaked.
    https://www.motherearthnews.com/diy/buliding-an-outdoor-oven-zm0z17amz
    Monkey Driven, Call this Living?
  • Wobbie
    Wobbie Posts: 31,292
    are you guys familiar with the “crunchy” pepperoni I was talking about? if so, would you say that’s a function of the pepperoni itself or the thickness it’s cut in or the way it’s cooked? I love that stuff but it’s rare to find. my favorite pizza place in ohio does nothing but crunchy pepperoni.




    If I had known then what I know now...

    Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
    VIC 07
    EV LA1 08
    Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
    Columbus 10
    EV LA 11
    Vancouver 11
    Missoula 12
    Portland 13, Spokane 13
    St. Paul 14, Denver 14
    Philly I & II, 16
    Denver 22
    Missoula 24
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,815
    Interesting idea!
    The love he receives is the love that is saved
  • bbiggs
    bbiggs Posts: 6,964
    Wobbie said:
    are you guys familiar with the “crunchy” pepperoni I was talking about? if so, would you say that’s a function of the pepperoni itself or the thickness it’s cut in or the way it’s cooked? I love that stuff but it’s rare to find. my favorite pizza place in ohio does nothing but crunchy pepperoni.




    Probably thickness of the pepperoni and the temp it’s cooked at. I agree though. Crispy pepperoni is the best. 
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,815
    Wobbie said:
    are you guys familiar with the “crunchy” pepperoni I was talking about? if so, would you say that’s a function of the pepperoni itself or the thickness it’s cut in or the way it’s cooked? I love that stuff but it’s rare to find. my favorite pizza place in ohio does nothing but crunchy pepperoni.




    Agree with bbiggs.  High temp and the right cut on the 'roni is likely what makes this happen. 
    That looks delicious
    The love he receives is the love that is saved
  • HesCalledDyer
    HesCalledDyer Maryland Posts: 16,491
    I love that cut of pepperoni!

    And I know we all have our differences over New York, Chicago, Detroit, pineapple, other non-traditional toppings, Brooklyn water :weary:  etc, but can we at least all agree that people & places who use diced pepperoni are just THE ABSOLUTE WORST??!!
    Star Lake 00 / Pittsburgh 03 / State College 03 / Bristow 03 / Cleveland 06 / Camden II 06 / DC 08 / Pittsburgh 13 / Baltimore 13 / Charlottesville 13 / Cincinnati 14 / St. Paul 14 / Hampton 16 / Wrigley I 16 / Wrigley II 16 / Baltimore 20 / Camden 22 / Baltimore 24 / Raleigh I 25 / Raleigh II 25 / Pittsburgh I 25
  • tempo_n_groove
    tempo_n_groove Posts: 41,403
    HesCalledDyer said:
    I love that cut of pepperoni!

    And I know we all have our differences over New York, Chicago, Detroit, pineapple, other non-traditional toppings, Brooklyn water :weary:  etc, but can we at least all agree that people & places who use diced pepperoni are just THE ABSOLUTE WORST??!!
    Is that really a thing?  I've never heard of that?!?
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,125
    What the hell is diced pepperoni?!
    I'll ride the wave where it takes me......
  • Wobbie
    Wobbie Posts: 31,292
    mcgruff10 said:
    What the hell is diced pepperoni?!

    are you familar with veg-all? it’s like the carrots in veg-all.
    If I had known then what I know now...

    Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
    VIC 07
    EV LA1 08
    Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
    Columbus 10
    EV LA 11
    Vancouver 11
    Missoula 12
    Portland 13, Spokane 13
    St. Paul 14, Denver 14
    Philly I & II, 16
    Denver 22
    Missoula 24
  • HesCalledDyer
    HesCalledDyer Maryland Posts: 16,491
    mcgruff10 said:
    What the hell is diced pepperoni?!
    A god damned travesty is what it is.
    Star Lake 00 / Pittsburgh 03 / State College 03 / Bristow 03 / Cleveland 06 / Camden II 06 / DC 08 / Pittsburgh 13 / Baltimore 13 / Charlottesville 13 / Cincinnati 14 / St. Paul 14 / Hampton 16 / Wrigley I 16 / Wrigley II 16 / Baltimore 20 / Camden 22 / Baltimore 24 / Raleigh I 25 / Raleigh II 25 / Pittsburgh I 25
  • tempo_n_groove
    tempo_n_groove Posts: 41,403
    Wobbie said:
    mcgruff10 said:
    What the hell is diced pepperoni?!

    are you familar with veg-all? it’s like the carrots in veg-all.
    This shit?
    Image result for veg-all
  • HesCalledDyer
    HesCalledDyer Maryland Posts: 16,491
    tempo_n_groove said:
    Wobbie said:
    mcgruff10 said:
    What the hell is diced pepperoni?!

    are you familar with veg-all? it’s like the carrots in veg-all.
    This shit?
    Image result for veg-all
    Yep. 

     
    This stuff was common on the super cheap generic frozen pizzas, but I have seen it used in restaurants more and more in recent years.  I guess it has a use in, say pizza dip, but on an actual pie?  Fuck no you better be giving me the slice!
    Star Lake 00 / Pittsburgh 03 / State College 03 / Bristow 03 / Cleveland 06 / Camden II 06 / DC 08 / Pittsburgh 13 / Baltimore 13 / Charlottesville 13 / Cincinnati 14 / St. Paul 14 / Hampton 16 / Wrigley I 16 / Wrigley II 16 / Baltimore 20 / Camden 22 / Baltimore 24 / Raleigh I 25 / Raleigh II 25 / Pittsburgh I 25
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,125
    HesCalledDyer said:
    tempo_n_groove said:
    Wobbie said:
    mcgruff10 said:
    What the hell is diced pepperoni?!

    are you familar with veg-all? it’s like the carrots in veg-all.
    This shit?
    Image result for veg-all
    Yep. 

     
    This stuff was common on the super cheap generic frozen pizzas, but I have seen it used in restaurants more and more in recent years.  I guess it has a use in, say pizza dip, but on an actual pie?  Fuck no you better be giving me the slice!
    wtf?  I never heard of either of them.  
    I'll ride the wave where it takes me......
  • PJ_Soul
    PJ_Soul Vancouver, BC Posts: 50,681
    edited June 2018
    Thirty Bills Unpaid said:
    Wobbie said:
    I didn’t choose the toppings, but these were pretty good pies.



    I've seen (and endorse) 'extra cheese', but I've never seen anyone order 'extra black olives' or 'extra green peppers'.

    So... I guess I'm saying, "You're weird."

    (pizzas don't look too bad to be honest)
    Mmm, all those extra black olives look good! Usually there aren't nearly enough for me.
    The only problematic "extra" I've ever had is with jalapenos. I like spicy, and usually my pizza place just doesn't put enough hot peppers - I was getting maybe two or three per slice. So I assumed asking for "double jalapenos" would make it about 5 or 6 peppers per slice. Well I guess the bastards at the pizza place decided to have a little laugh at my expense, because there were probably 40 sliced jalapenos on every single slice. :lol: The juices from them saturated the entire pizza, rendering the entire thing completely inedible, even after I picked most of the peppers off of it. It pissed me off!


    With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
  • PJ_Soul
    PJ_Soul Vancouver, BC Posts: 50,681
    Wobbie said:
    are you guys familiar with the “crunchy” pepperoni I was talking about? if so, would you say that’s a function of the pepperoni itself or the thickness it’s cut in or the way it’s cooked? I love that stuff but it’s rare to find. my favorite pizza place in ohio does nothing but crunchy pepperoni.




    Yeah, I love the crunchy pepperoni - I wish everyone did it that way! I'm also big on the crispy capocollo on top of everything. Hardly anyone uses it like that.
    With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,815
    PJ_Soul said:
    Thirty Bills Unpaid said:
    Wobbie said:
    I didn’t choose the toppings, but these were pretty good pies.



    I've seen (and endorse) 'extra cheese', but I've never seen anyone order 'extra black olives' or 'extra green peppers'.

    So... I guess I'm saying, "You're weird."

    (pizzas don't look too bad to be honest)
    Mmm, all those extra black olives look good! Usually there aren't nearly enough for me.
    The only problematic "extra" I've ever had is with jalapenos. I like spicy, and usually my pizza place just doesn't put enough hot peppers - I was getting maybe two or three per slice. So I assumed asking for "double jalapenos" would make it about 5 or 6 peppers per slice. Well I guess the bastards at the pizza place decided to have a little laugh at my expense, because there were probably 40 sliced jalapenos on every single slice. :lol: The juices from them saturated the entire pizza, rendering the entire thing completely inedible, even after I picked most of the peppers off of it. It pissed me off!


    Roll with a bottle of your favorite salsa picante. 
    A good one (with your personal preference of heat) is a good add to most pies.
    The love he receives is the love that is saved

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