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Cheesus gently caress. I like cheese but I don't like BIG WET CHEESE. edit: Cheese? 
Pingiivi has a new favorite as of 10:19 on May 12, 2017 |
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May 12, 2017 10:16
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| # ? May 25, 2024 00:00 |
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No. Pizza Rules.
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May 12, 2017 10:55
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Pingiivi posted:Cheesus gently caress. I like cheese but I don't like BIG WET CHEESE. I am genuinely curious how worm-digested cheese tastes.
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May 12, 2017 11:09
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Samovar posted:I am genuinely curious how worm-digested cheese tastes. Cheese fly maggots, not worms. Please don't doxx forums poster Casu Marzu
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May 12, 2017 11:20
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Worms, maggots, some kind of detritivore invertebrate, whatever.
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May 12, 2017 11:36
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*dabs at thread title with napkin to soak up pooling grease* Also, who else here will use a napkin to soak up the top layer of grease on a pepperoni pizza?
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May 12, 2017 11:45
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Whooping Crabs posted:*dabs at thread title with napkin to soak up pooling grease* I use a medicine dropper.
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May 12, 2017 11:48
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I like to slam my hand down as hard as I can, and absorb the grease through osmosis.
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May 12, 2017 11:51
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I shake parm, oregano, and pepper flakes until the grease is absorbed
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May 12, 2017 12:20
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EVERY MORNING I WAKE UP AND OPEN PALM SLAM A NAPKIN INTO A 'RONI 'ZA IT IS IMPORTANT TO SOAK UP THE GREASE SO I DON'T GET HEARTBURN ALSO SOMETHING ELSE ABOUT THE BEETUS
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May 12, 2017 12:59
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Whooping Crabs posted:*dabs at thread title with napkin to soak up pooling grease* You ordered a double pepperoni pizza Why pretend Bask in your delicious shame
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May 12, 2017 13:00
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Whooping Crabs posted:*dabs at thread title with napkin to soak up pooling grease* I just spin it around really fast.
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May 12, 2017 13:24
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Whenever I plan on eating a pizza I buy two. One, I put in a pan with some bacon and then pour the grease from that onto the second pizza. I save the other one to fry for when I feel like having some french fries.
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May 12, 2017 13:32
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 "Us men cook too ...Chicken & Strimp Alfredo !!! R.I.P to the Competition"
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May 12, 2017 13:37
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Don't you people have drinking straws?
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May 12, 2017 14:00
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Chicken & Strimp Alfredo plated to resemble vomit w/ a side of jelly biscuits!
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May 12, 2017 15:12
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Whooping Crabs posted:Also, who else here will use a napkin to soak up the top layer of grease on a pepperoni pizza? I remember that loving kid at the birthday party. Nobody likes that kid.
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May 12, 2017 16:17
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The Bloop posted:Don't you people have drinking straws? I use a rolled single and do lines of cheese oil. Invigorating.
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May 12, 2017 16:25
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Grand Fromage posted:I remember that loving kid at the birthday party. I don't like you either, Kevin. Always giving me the broken controller when we'd play Contra 
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May 12, 2017 19:10
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Pastry of the Year posted:
 oh no.
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May 12, 2017 19:42
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Holy poo poo, that many replies and not a single mention of Ulillillia. I don't even know you anymore, SA.Pastry of the Year posted:
Also "Strimp" is my favorite part of this.
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May 12, 2017 20:26
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From my experience even less people make alfredo sauce themselves than marinara sauce, so 99% of the time when someone says they made alfredo its out of a jar. And jar alfredo sauce can be absolutely revolting depending on how much you're willing to spend.
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May 12, 2017 20:30
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My sister-in-law worked at a manager at Domino's Pizza and they used to ladle some kind of vegetable oil on their pizzas to give them the appearance of being really greasy with real cheese. That was the early 2000s in Canada, not sure if it's still a thing.
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May 13, 2017 04:03
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Picnic Princess posted:My sister-in-law worked at a manager at Domino's Pizza and they used to ladle some kind of vegetable oil on their pizzas to give them the appearance of being really greasy with real cheese. That was the early 2000s in Canada, not sure if it's still a thing. i worked at a pizza hut one summer around 2000, the deep dish crusts were discs of frozen dough. You would ladle a cup of cooking oil into the deep pan, put the frozen disc on top of that and put it in a locker thing to proof overnight. thats why the deep dish pizzas were crispy on the bottom, they were saturated with about a cup of oil
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May 13, 2017 04:07
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Olive Garden tonight! posted:Cheese fly maggots, not worms. Samovar posted:I am genuinely curious how worm-digested cheese tastes. I heard someone was disparaging my namesake  For the record, it's not terrible.
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May 13, 2017 04:36
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Speaking of horrible pizzas.
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May 13, 2017 04:50
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Would. Would so hard. Reminds me of some cheesy breadsticks I used to get at a localish pizza place when I lived in Michigan. Just breadsticks with a poo poo ton of melted mozzarella and butter dumped on top. Holy God, they were so bad for you but so delicious.
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May 13, 2017 05:21
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Absurd Alhazred posted:Speaking of horrible pizzas. WUT
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May 13, 2017 05:28
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cash crab posted:
Seriously looks like step 3 out of 5 for making some kind of tex-mex dip. Salsa, velveeta, black beans. Turn the crock pot on, and it practically makes itself!!
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May 13, 2017 05:38
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Ditch the bun and that's healthy. 
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May 13, 2017 05:38
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Basebf555 posted:From my experience even less people make alfredo sauce themselves than marinara sauce, so 99% of the time when someone says they made alfredo its out of a jar. And jar alfredo sauce can be absolutely revolting depending on how much you're willing to spend.
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May 13, 2017 05:49
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NorgLyle posted:ingredients NorgLyle posted:pan NorgLyle posted:right order Whoa, whoa, whoa. Slow down there. Seriously, though, like anything else that's incredibly easy to make, you have to actually make it in order to know that. And for these people with no cooking experience and little desire to learn, there's no incentive to make something that you know you can buy premade. Directly into my open mouth like I'm a baby bird, please. Rollersnake has a new favorite as of 06:18 on May 13, 2017 |
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May 13, 2017 06:10
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This honestly looks fine from a 'doesn't belong in this thread' standpoint but I imagine that trying to eat it would be like a time-lapse of a magnet being engulfed by putty.
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May 13, 2017 06:14
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Who wants a kebab pizza I'm the pool of grease
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May 13, 2017 09:45
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I'm the meat sweats.
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May 13, 2017 11:16
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Haverchuck posted:i worked at a pizza hut one summer around 2000, the deep dish crusts were discs of frozen dough. You would ladle a cup of cooking oil into the deep pan, put the frozen disc on top of that and put it in a locker thing to proof overnight. thats why the deep dish pizzas were crispy on the bottom, they were saturated with about a cup of oil
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May 13, 2017 12:16
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iRend posted:Who wants a kebab pizza Needs salad to be a real pizza kebab 
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May 13, 2017 12:24
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 I love what we do to a perfectly good Margherita.
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May 13, 2017 12:28
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Tasteful Dickpic posted:
 (Beef, bearnaise, fries)
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May 13, 2017 13:10
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| # ? May 25, 2024 00:00 |
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iRend posted:Who wants a kebab pizza Me. Your Computer posted:
Also me.
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May 13, 2017 13:54
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