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The gently caress. That's a piz at best
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Jun 3, 2021 05:25
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hahahahaha moisten the front that got a long audible laugh from me
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Jun 3, 2021 05:27
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I dunno if that's actually Gak that they put on the pizzas, but it made me say "gak"
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Jun 3, 2021 11:04
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cowboy
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TontoCorazon posted:I got too much Mestres de Pizza, could I get just one tag? looks like your change went through. enjoy!
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Jun 3, 2021 15:52
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Aardvark! posted:looks like your change went through. enjoy! May the Mestre de Pizza bless you with a wonderful pizza with 4 olives
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Jun 3, 2021 15:56
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Jun 3, 2021 16:48
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FFT posted:I dunno if that's actually Gak that they put on the pizzas, but it made me say "gak" Gak looked like fun. I had Floam, which wasn't as fun to play with and dried out  
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Jun 3, 2021 20:57
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Jun 3, 2021 21:32
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gak protip: do not leave gak overnight on a nice wooden table as it will completely remove the finish
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Jun 3, 2021 21:38
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AT LAST! 
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Jun 3, 2021 21:39
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Jun 3, 2021 22:07
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 pizza that induces body horror
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Jun 3, 2021 22:15
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Hatebag posted:
reminds me of that "is it lasagna or endocarditis?" picture.
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Jun 3, 2021 22:23
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At last!
Hatebag fucked around with this message at 22:46 on Jun 3, 2021 |
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Jun 3, 2021 22:40
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Hatebag posted:At last! Notable now only for its lack of Gak.
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Jun 3, 2021 22:55
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Hatebag posted:At last! bananas and... pickled fish? fee fi fo fum, i smell the blood of a Swedishman.
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Jun 3, 2021 22:56
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Stargazy... Pizza??? 
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Jun 4, 2021 00:09
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Thought about a potentially novel pizza since I've got the ingredients Joke's on me, of course it exists:  Miso Pizza lmao
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Jun 4, 2021 00:21
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I really liked chocolate chip pizza as a kid. I don't want to think about what it would taste like now
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Jun 4, 2021 04:44
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more pizza:     
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Jun 4, 2021 05:49
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Jun 4, 2021 06:18
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The Lovecraft
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Jun 4, 2021 08:54
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#blessed Another horrific Hong Kong pizza delight, but at least I think the sauce is brown sugar simple syrup. It tastes like cinnamon toast crunch when you combine it with tapioca and milk. Cheese, though... https://www.youtube.com/watch?v=-LyD_Aa2DPA This is an okonomiyaki with bonito flakes, which is... kind of a pizza. It's pizza-esque. It also makes me queasy every time I see one, but it tastes very good. 
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Jun 4, 2021 11:59
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Jun 4, 2021 12:04
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This is like one of those crab migration videos - but on a pizza! 
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Jun 4, 2021 12:33
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yum, pizza tartare!
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Jun 4, 2021 13:39
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Why is pizza so hard? Also why does so much pizza have cum on it?
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Jun 4, 2021 13:54
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cum is for dippin', you don't just slop it on there like some barbarian.
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Jun 4, 2021 14:42
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Take the plunge! Okay! posted:The Lovecraft I could see this being really good if you used a marinara sauce and either throw the squid on at the last minute or cook it long enough beforehand so that it's soft. If the squid is chewy the deal's off!
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Jun 4, 2021 15:06
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Hatebag posted:I could see this being really good if you used a marinara sauce and either throw the squid on at the last minute or cook it long enough beforehand so that it's soft. If the squid is chewy the deal's off! I've had squid pizza with an aioli (assuming that's what it is in the pic?) and it works. You're right that the squid texture is key. I would definitely try the one in that pic.
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Jun 4, 2021 15:30
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uber_stoat posted:cum is for dippin', you don't just slop it on there like some barbarian. Look at this elitist gently caress who uses cum for dipping, some of us weren't born with your kind of opportunities.
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Jun 4, 2021 15:34
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TontoCorazon posted:Look at this elitist gently caress who uses cum for dipping, some of us weren't born with your kind of opportunities. lmao, that marquee
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Jun 4, 2021 18:05
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TontoCorazon posted:Look at this elitist gently caress who uses cum for dipping, some of us weren't born with your kind of opportunities. lmao your gangtags just keep getting better
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Jun 4, 2021 19:55
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Shaman Tank Spec posted:lmao your gangtags just keep getting better I've given in to Mestre, I am his estudante
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Jun 5, 2021 02:18
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Telluric Whistler posted:https://www.youtube.com/watch?v=-LyD_Aa2DPA what the gently caress
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Jun 5, 2021 02:30
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The bonito flakes are so loving, but so loving thin and light that the mere steam of hot food can make them wave.
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Jun 5, 2021 05:41
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Where's the ape wielding a bone?
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Jun 5, 2021 18:37
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Today I accomplished something in the name of art, in the name of science, and in the name of making the AVPN unhappy. I attempted to answer the question(s) 'what makes a bad pizza bad, and why are the swedes so good at it?' We start with the first question: Is it ambivalence? Does a bad pizza need to be made without love? To answer this, I decided that preparation should follow closely best practice, so that we may rule out 'passion' or 'authenticity of form' from the equation. As all pizzas should do, we begin with the dough.  While we could skimp and go for poor alternatives like locally sourced attempts at the real deal, these merely approach, rather than obtain, excellence. Caputo 00 'pizzeria' is the go to for the vera pizza napoletana, and so it must be used here. Our preparation starts with a 24hr cold-fermented poolish:  Nothing more than flour, yeast and water must be used. The gentle action of the yeast in the fridge develops gluten and flavour complexity. After incorporating the remaining flour and water, kneading well, and turning out, we have our dough:  and after a further 48hrs of cold fermentation, we have the essence of the true neapolitan pizza, brimming with flavour, but more than this, brimming with potential:  Meanwhile, we must turn our attention to the oven. While the Mestre da pizza favours burning trash by which to impart his signature flavour, I am based in the UK, where doing so is frowned upon in residential settings. We must instead rely on burning detritus off-shore, generating electricity from this and attaining neapolitan temperatures of 470C+ by way of an overloaded 240 volt ring main:  Once our oven is up to temperature, we develop the signature of the true neapolitan art, the 'cornicione' by moving the bubbles of air formed by the yeast to the outside edges. This will contain our ingredients within the pie, and provide both a means by which the pizza may be held, and a refreshing palate cleanser between slices, the better to appreciate the ingredients we have selected:  And speaking of ingredients, only the highest quality can be used:  Organic sliced banana, select unsalted jumbo peanuts from a reputable supplier, and curry sauce. Here we have the trifecta of the vegetarian Swedish 'exotic' or 'african' pizza. There has been much written on the subject, and controversies abound, particularly regarding the inclusion of pineapple. I have chosen to forgo this, as the curry sauce is sufficiently sweet. After careful consideration I have selected a high-end supermarket brand british Korma to replicate both the missing sweetness, and the 'extra bland' flavour requirement that a truly authentic Swedish pizza experience must adhere to. Our last ingredient, fiordilatte or cow's milk mozzarella, is cut and drained. To better replicate the Swedish experience, pre-grated low moisture mozarella should be used, but in my opinion this is akin to decorating the roof of St. Peter's basilica with crayons.  After stretching, the pizza is topped, with careful attention to the aesthetic, which is 'lurid yellow'. And so we begin the final process:  At these temperatures, 70 seconds is sufficient to develop a robust cornicione with excellent char. We are presented with our accomplishment: A Bad pizza, made with passion:  At this point, silence descends, the better to take in the majesty of what has been wrought. All that remains is to taste this creation. In the distance, singing can be heard, the introductory notes of Helan Går. Tasting notes: This pizza sucks. It's really loving bad. gently caress you sweden.
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Jun 5, 2021 20:10
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gently caress me that dough looks fantastic in every single shot. Even after you topped it. Just put your thumb over that part. 
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Jun 5, 2021 20:44
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StarkingBarfish posted:
God bless you saints and lunatics who volunteer yourselves for service as Exploratory Pizzanauts. we salute your sacrifice.
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Jun 5, 2021 21:13
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