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Enfys posted:It is time. Implement Pizza Rules. https://www.youtube.com/watch?v=rLMCjuge6oE
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Nov 9, 2017 17:58
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The Glumslinger posted:https://twitter.com/jonny_is_good/status/922973970982490112
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Nov 9, 2017 18:07
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My eyes incorrectly parsed this image at first glance, and now I want to try sauerkraut on a pizza.
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Nov 9, 2017 18:28
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Why is that cheese not melted
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Nov 9, 2017 18:44
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I'm going to go under the assumption that this is some build-your-own pizza place where you put together your pizza from like a salad bar style thing and hand it to a guy who cooks it for 5 minutes in a million degree oven and hands it back to you. And these people just... don't do that part.
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Nov 9, 2017 18:47
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uPen posted:I'm going to go under the assumption that this is some build-your-own pizza place where you put together your pizza from like a salad bar style thing and hand it to a guy who cooks it for 5 minutes in a million degree oven and hands it back to you. And these people just... don't do that part. Lol, nope http://betosoriginalpizza.com/
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Nov 9, 2017 18:52
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Pastry of the Year posted:My eyes incorrectly parsed this image at first glance, and now I want to try sauerkraut on a pizza. The little pizza place I worked at in high school had a pizza with kraut and sliced bratwurst that was actually pretty good.
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Nov 9, 2017 18:53
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Beto's unique pizza is not sold by the whole pie but by the individual cut - bubbling hot crust, cheese and sauce topped with your favorite cool ingredients. Cooked pizza with raw toppings and extra un-melted cheese on top? But why?
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Nov 9, 2017 18:54
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I saw the cold cheese pizza featured on the Pizza show at some point. The idea is that adding grated cold cheese on top of the slice means you won't risk burning the roof of your mouth when you devour it like a hungry college student. Not entirely sure which episode it was, but here's the first episode of the show. https://www.youtube.com/watch?v=mH7vFc0bUpU EDIT: Here we are. Timestamp for the cold cheese pizza is around 17m20s. https://www.youtube.com/watch?v=xQXYWxZCPqA Suleman has a new favorite as of 18:57 on Nov 9, 2017 |
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Nov 9, 2017 18:55
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You cannot safely eat hot food unless it is first covered with cold food. I'm sorry, there's just no other way.
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Nov 9, 2017 19:12
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I don't even like cold pizza, which everyone I know seems to like. Cold cheese on hot pizza is just wrong. I mean, I'll be honest- I like It when all the cheese is a bit burnt and peels off like one big dairyscab. Put some hot sauce in that poo poo and fold it like a little calzone. Not something I do in public.
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Nov 9, 2017 19:13
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bike tory posted:Jesus Christ What? A little of the right kind of seasoning, they are a ball of delicious crunchiness!
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Nov 9, 2017 19:20
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I always thought raw potatoes were poisonous, but I learned in this thread that they are not. Thank you, goons!
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Nov 9, 2017 19:28
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Fleta Mcgurn posted:I always thought raw potatoes were poisonous, but I learned in this thread that they are not. Thank you, goons! The flesh and skin aren’t. The tendrils are. The infamous story about Elizabeth I has her chef throwing away the potato we use and instead just frying the tendrils.
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Nov 9, 2017 19:32
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Arivia posted:The flesh and skin aren’t. The tendrils are. The infamous story about Elizabeth I has her chef throwing away the potato we use and instead just frying the tendrils. Well, put lead all over your face and never have sex because your maternal figures were either murdered by your father, killed in childbirth, and/or complicit to your molestation, and you will definitely make the wrong food choices.
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Nov 9, 2017 19:37
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They aren't necessarily poisonous, but nightshades are all a bit toxic and you can get sick from potatoes easily. You know the green colour that potatoes get if they are in the light too much? That is a sign of high solanine and chaconine levels (the green itself is chlorophyll but it won't produce chlorophyll without light which triggers solanine and chaconine to form). They are glycoalkaloid poisons common to all nightshades (peppers, tomatoes, potatoes etc). It's natural pesticide that the plants create as a defense. One reason potatoes will start turning green in sunlight is the plant trying to concentrate glycoalkaloids in exposed parts to ward off pests from eating the exposed parts. Moderate amounts of solanine will 100% kill you in a brutal, terrible way. Small amounts will cause upset stomach and digestion problems. The flesh and skin of potatoes contains a very small amount of solanine, but not enough to cause much harm. Eating green peels or green flesh, the eyes, or sprouts that have started forming is a bad idea because they almost certainly contain much higher levels of solanine. You can also get high levels of glycoalkaloids in a potato that doesn't look green at all though; some potato plants for whatever reason will produce a lot of solanine (possibly because the plant is under stress for some other reason). Potatoes tend to produce solanine in response to any damage as well, which is one reason to avoid eating any that look like they have been attacked by pests or were cut/scraped in harvesting.
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Nov 9, 2017 19:54
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POMMES DE TERRUER
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Nov 9, 2017 19:59
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That's not a pizza, that's just an open faced sandwich.
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Nov 9, 2017 20:04
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code:  http://www.grouprecipes.com/135138/bacon-clam-corn-pizza.html
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Nov 9, 2017 20:12
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That's a lunchable
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Nov 9, 2017 20:23
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NO PIZZA RULES because I am a pizza accelerationist and believe maximum suffering must be achieved and people must come to their senses
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Nov 9, 2017 20:35
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GrandpaPants posted:That's not a pizza, that's just an open faced sandwich. Pizzas are an open-faced sandwich. Ergo....
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Nov 9, 2017 20:49
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crossposting this from the schadenfreude thread
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Nov 9, 2017 20:55
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I would destroy any seafood pizza you put in front of me. I used to get a shrimp and scallop pizza in NH and it was the loving best thing. It really doesn't need corn though.
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Nov 9, 2017 21:01
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bike tory posted:No, it makes sense. I'm not a huge fan of baked potato but I like mash (not that much), chips etc. Every other variety I can think of has a lot more flavour/fat/salt applied and a much higher surface area:volume ratio. Hasselback your taters. Mix up butter, olive oil, and your spice cabinet, rub that all over the taters. Toss the taters and the liquid in the oven and baste them taters periodically. Skin crisps up and you get all the fatty goodness soaked all the way to the center. Just tossing whole taters in the oven is the easy way out.
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Nov 9, 2017 21:01
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The Bloop posted:It really doesn't need corn though. 
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Nov 9, 2017 21:21
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LordSaturn posted:crossposting this from the schadenfreude thread   to make this a smiley, because gently caress yeah.
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Nov 9, 2017 21:25
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LordSaturn posted:crossposting this from the schadenfreude thread
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Nov 9, 2017 21:28
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quote:Okay, who's dropping the Schubalts posted:Made the background transparent.
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Nov 9, 2017 21:29
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Nov 9, 2017 21:30
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Tiggum posted:I don't like this and I don't want to eat it, but I cannot condone pizza rules of any kind. There are fundamental truths upon which this thread - and indeed all of civilisation - is based. We may disagree about what is a sandwich, we may differ in our appreciation of loose corn, but the one thing we all have, that holds us all together, is the simple fact that there are NO. PIZZA. RULES. If we don't have that, what do we have?
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Nov 9, 2017 21:32
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Yawgmoth posted::jags: I liked  better. 
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Nov 9, 2017 21:33
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Tiggum posted:If we don't have that, what do we have? Pizza rules, obviously. No more of this pizza anarchy. We need firm leadership on these matters, not an industry rife with "disruption" and cold cheese.
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Nov 9, 2017 21:37
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Enfys posted:Pizza rules, obviously. It sure does! https://youtu.be/di-jX43hmGA
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Nov 9, 2017 21:45
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Nov 9, 2017 21:53
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lol holy poo poo
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Nov 9, 2017 21:59
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Schubalts posted:Hasselback your taters. Mix up butter, olive oil, and your spice cabinet, rub that all over the taters. Toss the taters and the liquid in the oven and baste them taters periodically. Skin crisps up and you get all the fatty goodness soaked all the way to the center. Hasselbackspotatoes is when you slice them almost all the way through in very thin slices, bake them in the oven and baste with butter.
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Nov 9, 2017 22:06
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The Glumslinger posted:https://twitter.com/jonny_is_good/status/922973970982490112 https://www.youtube.com/watch?v=tJKAQggSs9Q
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Nov 9, 2017 22:14
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axolotl farmer posted:Hasselbackspotatoes is when you slice them almost all the way through in very thin slices, bake them in the oven and baste with butter. Hassel back potato, slice it almost through thin slice, baske in oven baske butter.
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Nov 9, 2017 23:35
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I'm gonna go against the grain and say that I would totally down that slice. Not as an every meal kind of thing or even every pizza I eat, but I actually like room temp mozzarella, I put it down as its own individual thing apart from just melting it. Ditto the pepperoni. In my world, there's room for both. And in my stomach.
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Nov 9, 2017 23:37
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