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Brawnfire posted:What other sausages would work similarly to pepperoni? i.e. can be sliced thinly, placed on a pizza, crisp up nicely and maybe cup and char around the edges. Chorizo on pizza is a game changer.
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Aug 29, 2015 00:37
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Hey chat thread- are any of you any good at identifying Mushrooms//Fungus? My mother found this on a tree today, and was sort of curious about it. I think it's Tremella foliacea, otherwise known as "jelly leaf", "leafy brain fungus", or "brown witch's butter", but I wanted a confirmation and figured this was going to be the quickest place to get it.
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Aug 29, 2015 04:40
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Brawnfire posted:What other sausages would work similarly to pepperoni? i.e. can be sliced thinly, placed on a pizza, crisp up nicely and maybe cup and char around the edges. Hungarian Salami or bust.
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Aug 29, 2015 05:46
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All other thinly sliced meats on pizza are good, but ultimately disappointing: pepperoni is the number one choice for a reason.
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Aug 29, 2015 08:49
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Scientastic posted:All other thinly sliced meats on pizza are good, but ultimately disappointing: pepperoni is the number one choice for a reason. I sort of agree with this. I don't know if it's nostalgia or what, but I can have prosciutto, capicola, lardo, cacciatore, soppressata, guanciale, whatever on my pizza - and I almost always think it would just be better with pepperoni. I dunno if it's because of the small amount of spice, or the delicious crispy edges that pepperoni gets, or what. that said, there's a fontina, mushroom, and "hot" capicola pizza that a local place does which is completely rockin. again with the spice though, I don't know if it's a theme or unrelated... pepperoni is the number one choice but whyyyyyyyyyyyyyyyyyyyyyy
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Aug 29, 2015 08:57
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Happy Hat posted:The obvious answer is British Christmas pudding. Wait, you do know that Christmas pudding and black pudding are completely different things, right?
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Aug 29, 2015 12:22
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drgitlin posted:Wait, you do know that Christmas pudding and black pudding are completely different things, right? Still would make for an interesting pizza
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Aug 29, 2015 12:25
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Brawnfire posted:What other sausages would work similarly to pepperoni? i.e. can be sliced thinly, placed on a pizza, crisp up nicely and maybe cup and char around the edges.
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Aug 29, 2015 15:06
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Pepperoni is the best pizza topping because it is a reflection of pizza itself. It shares the same shape, the same texture variability between the crisp, raised edges and flat softer center. It is a little greasy. It's salty. It's has a little spice to it. All of these things are also true of a good piece of pie. When you put pepperoni on your pizza you are putting tiny meat-pizzas in microcosm on your pizza giving you more pizza with every bite of pizza. Pizza. 
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Aug 29, 2015 17:38
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Döner is pretty good on pizza.
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Aug 29, 2015 17:45
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Freakbox posted:Hey chat thread- are any of you any good at identifying Mushrooms//Fungus? My mother found this on a tree today, and was sort of curious about it. It's really not possible to ID a fungus from a photo. Go buy Mushrooms Demystified or All That The Rain Promises And More, both by David Aurora, if you actually want an ID key. A proper ID will require locating/characterizing the hymenophore (i.e. spore-bearing tissue), possibly taking a spore print, and using environmental clues. Your guess is reasonable, but there is an old axiom: "There are old mushroom hunters, and there are bold mushroom hunters. But there are no old, bold, mushroom hunters."
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Aug 29, 2015 22:01
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Mr. Wiggles posted:Döner is pretty good on pizza. There are no pizza rules.  https://23x.net/5/what-is-a-munchy-box.html
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Aug 30, 2015 01:44
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Why do people love putting tenderloin in a crock pot? It seems like such a bizarre match. Do they think that because it's tender when briefly cooked, it'll become more tender when cooked for a long time? It's my own personal sperg, but I sincerely don't understand why it's such a popular thing to do.
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Aug 30, 2015 04:42
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Cooking is hard, cooking in a slow-cooker is easy, pork tenderloin doesn't have a lot of gross fat and gristle in it.
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Aug 30, 2015 04:45
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Flash Gordon Ramsay posted:Also, animals like to poo poo on vegetables. And sometimes so do the guys picking them. Funny thing. My team is spread across the continent. I work with a bunch of guys and a girl from Puebla. Programmers. Mexicans. One of the Texas guys keeps mentioning the cilantro thing becuase his local taqueria was out of cilantro. Didn't mean anything by it, just making dorky jokes about the news.
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Aug 30, 2015 05:51
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bartlebee posted:Y'all are real cooks in this thread, so I have a weird question. I'm working on a script where someone ruins a kid's birthday party by bringing in some sort of foody, avant garde or modernist cake that all the kids hate. I'm doing some research and I figured I'd cobble together something like a chipotle chocolate mixture or something modernist with like, individual servings of an absurd flavor combination enhanced with foam. Any off the cuff suggestions as to what you think a cultured person would enjoy that kids would hate? That totally depends. When is the piece? Is the person a nice person or an rear end in a top hat. Poor and pretentious or rich and properly decadent? Do they like the kids or hate them? Need info, mr. pr0k fucked around with this message at 05:57 on Aug 30, 2015 |
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Aug 30, 2015 05:54
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pr0k posted:Funny thing. My team is spread across the continent. I work with a bunch of guys and a girl from Puebla. Programmers. Mexicans. One of the Texas guys keeps mentioning the cilantro thing becuase his local taqueria was out of cilantro. Didn't mean anything by it, just making dorky jokes about the news. Oh another tidbit from my poblano brothers. "Poblano" means "from Puebla."
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Aug 30, 2015 13:22
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Brawnfire posted:Cheese suggestions? A full English breakfast pizza is exactly something that I need to try. I might try to keep it fully English and go with a nice mature cheddar. Otherwise, my first choice for pizza is good fresh mozzarella.
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Aug 31, 2015 15:20
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For those of you who, like me, enjoy a look back at culinary history, the University of Nevada, Las Vegas has produced a little marvel of casino culinaria: 50 Years of Dining on the Las Vegas Strip. We've come a long way, baby. (And most of the good stuff is off-Strip these days.)
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Sep 1, 2015 02:18
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bartolimu posted:For those of you who, like me, enjoy a look back at culinary history, the University of Nevada, Las Vegas has produced a little marvel of casino culinaria: 50 Years of Dining on the Las Vegas Strip. That looks great but it's the kind of curiosity I'd flip through and enjoy but never buy or really delve into.
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Sep 1, 2015 10:10
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Looks pretty depressing to me
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Sep 1, 2015 14:16
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Of course it was. Everyone you see in those photos was on benzos. Nonetheless I love, love, love old menus like that. Also I just ate smoked buffalo mozzarella. Can anyone who's had some tell me if it's good?
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Sep 1, 2015 17:39
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Am wondering what may become of taqueria dishes in the absence of affordable cilantro. During the lime wars of 2014, my boss was served a gin and tonic with a slice of lemon in it. He's STILL complaining about that.
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Sep 1, 2015 19:14
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I know a few people that are happy to be rid of the taste of cilantro when going out. I now listen to their culinary opinions on a probationary basis.
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Sep 1, 2015 19:28
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Replaced the dehydrator. Playing with spinach now, pineapple overnight.
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Sep 1, 2015 21:09
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EVG posted:Am wondering what may become of taqueria dishes in the absence of affordable cilantro. During the lime wars of 2014, my boss was served a gin and tonic with a slice of lemon in it. He's STILL complaining about that. There. Is nothing. Wrong. With that. G. &. T. 
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Sep 1, 2015 21:11
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Maybe if you've got no sense of taste.
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Sep 1, 2015 21:30
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Yeah, lemon in a G&T is just an awful thing, and a waste of good booze.
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Sep 1, 2015 21:37
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Nonsense. Cucumber is best.
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Sep 1, 2015 21:49
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gin and tonics have limes whatever cookananny horseshit drink you wanna come up with that has lemon and tonic water and gin is fine by me, but it ain't no gin and tonic
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Sep 2, 2015 00:13
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mindphlux posted:gin and tonics have limes I would rather have no garnish than a loving lemon
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Sep 2, 2015 01:09
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G&T gets calamansi. Lemon or lime are both fine though if I'm out.
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Sep 2, 2015 01:58
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The bar I had my birthday party at had a wide range of gins. They would serve different garnishes depending on the gin: I remember lemon, lime, cucumber, orange, and rosemary (which was amazing...I think...).
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Sep 2, 2015 08:53
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Scientastic posted:Maybe if you've got no sense of taste. Now that's just low 
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Sep 2, 2015 09:19
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therattle posted:The bar I had my birthday party at had a wide range of gins. They would serve different garnishes depending on the gin: I remember lemon, lime, cucumber, orange, and rosemary (which was amazing...I think...). This sounds right to me. G&t for me is tanqueray, lime. Preferably tall. Bombay is ok, but bullshit and gross. Cheap well gins are also usually piney and acceptable. If the gin the bar has is Hendricks or some other fancy non-piney poo poo, might as well throw in your cucumber or lemon or whatever. I actually like Hendricks with cucumber really, it just don't ring true on my G&t meter.
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Sep 2, 2015 09:52
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mindphlux posted:.Cheap well gins...
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Sep 2, 2015 11:21
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mindphlux posted:This sounds right to me. G&t for me is tanqueray, lime. Preferably tall. Bombay is ok, but bullshit and gross. Cheap well gins are also usually piney and acceptable. It had plenty of non-piney non-cheap gin. A selection of tonics too. Fentiman's is really nice. Schweppes is ok as long as it isn't the slimline stuff, but it's a bit sweet.
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Sep 2, 2015 12:34
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Fevertree is by far my favorite tonic. Bombay Sapphire has been my favorite cheap gin so far too, but I might have bad taste in liquor.
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Sep 2, 2015 12:39
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I must have bad taste in liquor, because I don't like gin at all.
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Sep 2, 2015 12:42
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If you're anywhere near DC you owe it to yourself to get ahold of some Green Hat Gin.
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Sep 2, 2015 12:59
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