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Groda posted:They half-assed it, and everybody else has had to independently fix their mistakes. most is just american anyway
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Mar 11, 2024 23:25
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https://i.imgur.com/yR8C655.mp4
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Mar 12, 2024 17:54
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Looks a little dry
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Mar 12, 2024 17:56
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i forgive you
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Mar 12, 2024 18:41
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I think we've all made the mistake of eating St. Louis style before
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Mar 12, 2024 18:53
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lol, that box says goatse
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Mar 12, 2024 21:06
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Rageaholic posted:lol, that box says goatse No, that's that singer from that one song
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Mar 12, 2024 21:17
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uber_stoat posted:i forgive you  have another pizza cat as a token of my appreciation 
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Mar 12, 2024 22:08
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Mar 13, 2024 00:13
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My spirit animal.
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Mar 13, 2024 03:40
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Whomns't among us hasn't had pizza in front of the computer? Or behind the computer in the mess of cables?
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Mar 13, 2024 06:31
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CannonFodder posted:Whomns't among us hasn't had pizza in front of the computer? Those cables look like cat1
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Mar 13, 2024 08:23
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von Braun posted:italian is the most overrated tbh I mean, I will give them props for tomato-based sauces, pasta and cheese usage in foods. All are S tier features. But as always, the true innovation happens when two different food cultures mix and create new blends.
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Mar 13, 2024 08:53
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Shaman Tank Spec posted:I mean, I will give them props for tomato-based sauces, pasta and cheese usage in foods. All are S tier features. But as always, the true innovation happens when two different food cultures mix and create new blends.
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Mar 13, 2024 09:07
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cowboy
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FFT posted:Curry Peanuts. Surströmming Bolognese. Nigiri with mashed potatoes instead of rice. Riced rice. OK, "always" was the wrong word. I forgot to account for Sweden.
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Mar 13, 2024 09:31
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Mämmipizza
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Mar 13, 2024 09:42
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FFT posted:Curry Peanuts. Surströmming Bolognese. Nigiri with mashed potatoes instead of rice. Riced rice. Mole. Only my country could come out with putting spicy chocolate sauce on chicken and making it work. Speaking of...have some mole pizza.   
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Mar 13, 2024 14:39
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His Divine Shadow posted:Mämmipizza Oh god, apparently that's a real thing.   Oh what is mämmi, you people ask? quote:Mämmi is traditionally made of water, rye flour, ground malted rye, salt, and dried, ground Seville orange zest. The mixture is then left to sweeten naturally, before being baked in an oven[1] until set, by which time the colour and flavour has developed due to the Maillard reaction. 
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Mar 13, 2024 16:14
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Hey, somebody took a poo poo in that box!
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Mar 13, 2024 16:18
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"left to sweeten naturally"
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Mar 13, 2024 16:46
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I would have never thought to leave malt-o-meal out in the sun, then bake it, then put it on pizza. Nice work Finland.
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Mar 13, 2024 16:50
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I mean I guess they can't grow food?  otherwise why eat that
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Mar 13, 2024 17:01
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I dunno, it sounds fine? Orange is nice, fermented stuff is often pretty good, rye is naturally quite fruity. I'll try anything once. It feels like describing a sourdough bread as "water and flour left in the fridge for years, before being mixed with flour and salt and baked in the oven until risen" Also it's hard to grow food when everything is under a meter of snow.
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Mar 13, 2024 17:08
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Mämmi pizza does look a lot better than nattō pizza, as far as fermented grains go.  > 
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Mar 13, 2024 17:18
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as a natto liker, i feel that there should be a way to make it an ok pizza topping... maybe some mustard?
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Mar 13, 2024 17:28
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mere treating it like the condiment it is (viz., quartering the quantity from that photo), i think, would do it. gooeyness is fine for a pizza topping, cheese is already gooey sometimes-fermented stuff
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Mar 13, 2024 17:30
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Dokapon Findom posted:I mean I guess they can't grow food? Because it's good, op. Also like half the ingredient list is things that are grown.
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Mar 13, 2024 18:50
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Nettle Soup posted:It feels like describing a sourdough bread as "water and flour left in the fridge for years, before being mixed with flour and salt and baked in the oven until risen" Yeah, mämmi sounds kind of like a rye jam, which isn't any weirder to me than rice pudding or nutritional yeast
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Mar 13, 2024 19:01
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Natto on pizza sounds like it could be added sparingly for a little flavour burst here and there, like olives or anchovies.
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Mar 14, 2024 21:00
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Anchovies on pizza are excellent, you just gotta dice them up and distribute evenly across the whole thing. Laying a big piece of sardine on each slice is too overwhelming, however. Sadly not too many places do sardines on pizza around here anymore.
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Mar 15, 2024 02:00
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Mozi posted:as a natto liker, i feel that there should be a way to make it an ok pizza topping... maybe some mustard?
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Mar 15, 2024 20:42
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CannonFodder posted:Is that a cheese stretch or a natto
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Mar 16, 2024 12:51
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Desperado Bones posted:Mole. In taste theory, yes. In visual practice... Less yes.
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Mar 16, 2024 13:21
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Didn't see in this thread any mentions of marmite- or vegemite-based pizza source I'd probably try it
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Mar 16, 2024 16:46
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i think i have a jar of marmite somewhere in the back of the pantry. hmmm....
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Mar 16, 2024 19:44
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It's at the back for a reason
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Mar 16, 2024 19:59
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All You Can Eat posted:Didn't see in this thread any mentions of marmite- or vegemite-based pizza Yeah, it's probably fine if you like marmite, but I doubt anyone would want to eat more than 1 slice in a single sitting.
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Mar 16, 2024 20:03
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It's pretty much what I made the other day when I made a cheese and marmite bread mountain. I think I posted it in the bread thread. It was... A lot. Better the next day chopped up into croutons.
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Mar 16, 2024 23:12
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Yeah, vegamite works with cheese and bread, so yeah sure why not? Sounds like it would make a pretty decent breakfast to be honest.
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Mar 17, 2024 04:50
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All You Can Eat posted:Didn't see in this thread any mentions of marmite- or vegemite-based pizza Was the delivery guy a 6 foot 4 muscular dude from Brussels?
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Mar 17, 2024 09:56
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