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redreader posted:What's the point of pepperoni? Compared to salami it's like baloney compared to ham: just not good. I buy sticks of salami and keep them in a Ziploc in the fridge. The ones that have the paper covering keep fresh best. All cured meats will have their place in the kingdom of heaven.
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Jan 8, 2023 01:49
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Skinnymansbeerbelly posted:Is there a trick to keep pepperoni from going bad quickly? I switched to salami because I couldn't get halfway through the package without it going moldy. I'm actually kind of intrigued by this. I've had spare pepperoni slice turn brown and rancid when forgotten in the fridge for a year but never actually moldy. Are you leaving it out at room temperature or something? redreader posted:What's the point of pepperoni? Compared to salami it's like baloney compared to ham: just not good. I buy sticks of salami and keep them in a Ziploc in the fridge. The ones that have the paper covering keep fresh best. What pepperoni have you tried?
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Jan 8, 2023 02:28
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Pepperono am I right
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Jan 8, 2023 02:42
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I didn't grow up in the USA and pepperoni's not really a thing anywhere else afaik (I just googled: it's American). I've tried it and had a lot of pizza with it, and it makes ok pizza but pepperoni itself is just not good. I suppose it's like American cheese, in that if you didn't grow up with it you're like 'eeu'. No it's not bait, it's an honest opinion. My wife is American (I am too at this point) and she likes salami but doesn't like pepperoni either. 'what pepperoni have I tried': Whatever is put on pizza, at least 20 times, and also the stuff in the costco 4-pack of 3 salamis and one pepperoni.
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Jan 8, 2023 02:53
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'Nduja
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Jan 8, 2023 03:34
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What’s the point of cheese on pizza it’s just milk that got an attitude
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Jan 8, 2023 04:07
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pepperoni is just pig that got an attitude and got whacked.
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Jan 8, 2023 05:24
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redreader posted:I didn't grow up in the USA and pepperoni's not really a thing anywhere else afaik (I just googled: it's American). I've tried it and had a lot of pizza with it, and it makes ok pizza but pepperoni itself is just not good. Good pepperoni is very similar to hot Calabrese salami.
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Jan 8, 2023 07:59
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It's not really fair to compare pepperoni to American cheese just because they're both American in origin. Pepperoni is salami that's been flavored a certain way, American cheese is "processed cheese food product" which a lot of people (fairly, IMO) criticize as not "real cheese".
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Jan 8, 2023 20:16
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What does an unfair criticism look like to you?
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Jan 8, 2023 20:58
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Ill posit American cheese itself is a flavor and the processed cheese product basically just means an emulsifier. My guess is you don't like the American American cheese, similar to how you don't like the American salami. A lot of American food sucks. Our bread is sweet too, but my down the street beef and pork pepperoni is definitely not american pepperoni either.
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Jan 8, 2023 21:02
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Rocko Bonaparte posted:I'm actually kind of intrigued by this. I've had spare pepperoni slice turn brown and rancid when forgotten in the fridge for a year but never actually moldy. Are you leaving it out at room temperature or something? It was in the fridge, the Gallo presliced stuff that says to eat within 7 days of opening.
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Jan 8, 2023 23:23
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sometimes you just want an easy pizza. this is what I call my easiest, lowest common denominator pizza, using store bought dough, cooking in the oven, and rolling it out on parchment paper (which i then remove after about 30 seconds of cooking). it's 90% as good as homemade fermented dough in the ooni, but, like, 10 minutes of actual work, and so much less effort.  my oven is also terrible so if i can do this anyone can. i can post a longer walk through if anyone is interested, but its so easy its a much less intimidating way to get into pizza vs. some of what gets posted here. Upgrade fucked around with this message at 01:07 on Jan 9, 2023 |
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Jan 9, 2023 01:05
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Dang, that's a nice looking pie! I have a lodge cast iron pizza thing, I can get a bomb rear end pie from a store bought crust with that thing. I found a new use for my pizza peel today, launching high hydration sourdough loaves into my combo cooker! Lot less burnt fingers and deflated loaves in my future!
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Jan 9, 2023 02:10
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redreader posted:I didn't grow up in the USA and pepperoni's not really a thing anywhere else afaik (I just googled: it's American). I've tried it and had a lot of pizza with it, and it makes ok pizza but pepperoni itself is just not good. I suppose it's like American cheese, in that if you didn't grow up with it you're like 'eeu'. No it's not bait, it's an honest opinion. My wife is American (I am too at this point) and she likes salami but doesn't like pepperoni either. Yes, clearly only Americans could appreciate a fermented salami with a flavor profile of *checks notes* paprika, fennel, garlic.
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Jan 9, 2023 03:44
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Skinnymansbeerbelly posted:It was in the fridge, the Gallo presliced stuff that says to eat within 7 days of opening. That stuff goes bad so very fast. I have no idea why, but so does the Gallo salami. Moldy within 14 days.
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Jan 9, 2023 05:45
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Doom Rooster posted:Yes, clearly only Americans could appreciate a fermented salami with a flavor profile of *checks notes* paprika, fennel, garlic. Pepperoni is cheap garbage that has never tasted like the thing you have listed. There's nothing wrong with that, I like pepperoni on pizzas, but there's no need to lie. We have all had pepperoni before.
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Jan 9, 2023 08:11
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It’s true that most commercial pepperoni isn’t very good. But there is high quality artisanal pepperoni. Heck, I make salumi as a hobby and I’ve made pepperoni that was pretty great.
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Jan 9, 2023 13:07
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Are we really going to start gatekeeping putting loving pepperoni on pizzas?
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Jan 9, 2023 16:53
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I'm having some fun with the pepperoni chat. If I sound like I am making some moral argument about pizza, just remember my Tex-Mex pizza with enchilada sauce.
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Jan 9, 2023 17:11
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Rocko Bonaparte posted:I'm having some fun with the pepperoni chat. If I sound like I am making some moral argument about pizza, just remember my Tex-Mex pizza with enchilada sauce. One of my absolute favorite pizzas ever is the Wolfgang Puck Taco Pizza that you can get at one of the Vegas casinos. Everything about it is a crime to pizza, but it is so dang tasty!
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Jan 9, 2023 17:14
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I regularly make pizzas with satay chicken, pineapple and fresh cilantro. Pretty sure goons with spoons turned me on to the idea back in like 2004.
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Jan 9, 2023 18:17
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Whoever did I assume is rightfully permabanned
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Jan 9, 2023 19:01
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Skinnymansbeerbelly posted:It was in the fridge, the Gallo presliced stuff that says to eat within 7 days of opening. Huh maaaaaybe in years long past that I tried this stuff and that happened and I just burned it into my head to never try them again. I can't really say for sure though. Anyways, redreader, this guy seems to have the idea: Mister Facetious posted:Good pepperoni is very similar to hot Calabrese salami. I've done that and yeah, quite similar. I used to use a lot of salami on pizzas but my wife as my most frequent customer declared she generally didn't like it. So I only really throw it on with bigger gatherings. In that regard, people tended to prefer it with pesto pizzas if anything. Or rather, they preferred not-pepperoni when it came to pesto. If I had any snootiness about meats on pizzas, I think the more expensive stuff that should just be eaten raw should just be eaten raw. Mostly because that stuff gets hit real hard in the pizza oven. I bet if it was put under most of the other ingredients that it would instead by oddly slimy. I don't consider the vacuum-packed stuff to be particularly gourmet here and are fair game for pizza. In fact, I think they're better than most choices since they have a higher water content and that helps them hold out in the oven.
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Jan 9, 2023 20:52
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Human Tornada posted:It's not really fair to compare pepperoni to American cheese just because they're both American in origin. Pepperoni is salami that's been flavored a certain way, American cheese is "processed cheese food product" which a lot of people (fairly, IMO) criticize as not "real cheese". Pepperoni is the quintessential American pizza topping, but American cheese is the quintessential cheeseburger cheese galaxy-wide. So you are correct it's not a fair comparison.
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Jan 9, 2023 21:24
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Splinter posted:Pepperoni is the quintessential American pizza topping, but American cheese is the quintessential cheeseburger cheese galaxy-wide. So you are correct it's not a fair comparison. Do you mean processed cheese like the Kraft™ single, or like, sliced Brick? Cause while I like the texture of the former on a burger, it has gently caress-all taste, and doesn't add anything in that respect.
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Jan 9, 2023 23:13
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Rocko Bonaparte posted:Hey ogopogo, it looks like my detroit dough performed very similar to your video with the big bubbles and all. My blanks are too gelatinized though; they're very wettish in the center, which is a thing I get with high-hydration doughs. People that don't know any better think it's undercooked. I think I actually have to drop the bake down and run it longer. Well, it's what I'm going to try next anyways. Sorry for the late reply - wondering how the longer bake worked for you! Nailing the parbake is definitely tricky with the high hydration doughs. I have found that the flour blend is what makes or breaks a good parbake for me. I haven't had much time to get back into the pan pizza game since we opened, another month or two and I'll start it up again - I've got some new ideas for the prep and bake of my Detroit style pizzas. Fresh parm on a box of pepp slices from the other day - https://i.imgur.com/Xw77LZr.mp4
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Jan 10, 2023 16:54
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Holy poo poo
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Jan 10, 2023 19:10
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ogopogo posted:Fresh parm on a box of pepp slices from the other day - Serious question, who is not just buying the other half or 1/3 of that pizza
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Jan 10, 2023 19:21
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sirbeefalot posted:Serious question, who is not just buying the other half or 1/3 of that pizza I used to always get slices from our local pizza spot, because they would be ready 5x faster than a full pizza and be the same amount of food
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Jan 11, 2023 01:29
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What kind of cheese do folks usually use? I tend to just go for mozarella, since I'm not a fan of strongly flavoured cheeses.
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Jan 11, 2023 02:31
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PurpleXVI posted:What kind of cheese do folks usually use? I tend to just go for mozarella, since I'm not a fan of strongly flavoured cheeses. whole milk low moisture mozzarella
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Jan 11, 2023 03:37
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50% Store-brand, low-moister mozzarella and then 50% hunk of mild provolone from the deli counter. It used to be 50/25/25 mozz/prov/parmesan but that's salt I could spend elsewhere.
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Jan 11, 2023 04:45
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90% Low moisture mozz if I can get it (for some reason it's sporadic in the stores near me), otherwise regular mozz dried by spinning in a salad spinner. 10% Parmesan, Pecorino or other hard cheese for flavour. I tend to like the umami this adds and it doesn't really overpower any of the usual toppings at this quantity.
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Jan 11, 2023 10:01
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PurpleXVI posted:What kind of cheese do folks usually use? I tend to just go for mozarella, since I'm not a fan of strongly flavoured cheeses. Akkawi, it's basically a saltier mozzarella. (My local Italian deli became a Turkish one).
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Jan 11, 2023 10:03
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Lactose free mozzarella. It's less nice than the proper stuff, but on the other hand my girlfriend can eat it without blowing up like a balloon, and is the reason I started making pizza in the first place.
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Jan 11, 2023 13:34
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knox_harrington posted:Lactose free mozzarella. It's less nice than the proper stuff, but on the other hand my girlfriend can eat it without blowing up like a balloon, and is the reason I started making pizza in the first place. Real buffalo mozzarella is lactose free and nicer than regular mozzarella.
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Jan 11, 2023 15:09
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It is lower in lactose but not lactose free.
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Jan 11, 2023 17:27
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that's what big milk wants you to think
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Jan 11, 2023 17:31
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knox_harrington posted:It is lower in lactose but not lactose free. Apparently it’s just the Buf brand thats lactose free.
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Jan 13, 2023 05:39
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