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SubG posted:The proper terminology for these pizza-like excrescences is of course `pizza sandwich'. only if the crust was a bread before assembling, so french bread pizzas, flatbreads, etc.
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Aug 11, 2017 15:04
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exquisite tea posted:What is a pizza is something that can only confuse people on the internet, meanwhile any 8-year old can answer this question with 100% accuracy.
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Aug 11, 2017 15:12
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Can you put a hotdog on a Chicago-style pizza and is it then a sandwich? Asking for a friend.
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Aug 11, 2017 15:13
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Only if you include pineapple, as that is the one ingredient that disqualifies something from being pizza.
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Aug 11, 2017 15:17
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moller posted:The main reason the NY/Chicago pizza debate seems silly to me is 95+% of the pizza consumed in Chicago looks like this: Cracker crust, cut into squares...."post the worst pizza" thread is in GBS
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Aug 11, 2017 15:20
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Mr. Wiggles posted:Only if you include pineapple, as that is the one ingredient that disqualifies something from being pizza. You are aware that this turned into a stupid internet meme over the last few months, right? Personally, though, I do HATE pineapple on pizza. Not nearly as bad as the abominations that our moon-language friends do to pizza, though.
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Aug 11, 2017 16:01
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Mr. Wiggles posted:Only if you include pineapple, as that is the one ingredient that disqualifies something from being pizza. O rly? https://www.youtube.com/watch?v=2dBvoUA2LnE Shameful lack of bearnaise and kebab meat though.
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Aug 11, 2017 16:54
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DekeThornton posted:O rly? ya rly, that's terrible.
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Aug 11, 2017 18:26
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Well, yeah, it lacks the basics that makes it a real pizza, banana and curry, and maybe some gorgonzola.
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Aug 11, 2017 18:34
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moller posted:The main reason the NY/Chicago pizza debate seems silly to me is 95+% of the pizza consumed in Chicago looks like this: The pizza might be delicious, but square cuts bring me back to the awful cafeteria pizza of my childhood and thus I hate it.
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Aug 11, 2017 18:48
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Lawnie posted:Can you put a hotdog on a Chicago-style pizza and is it then a sandwich? Asking for a friend. Nah, the pizza sauce is too close to ketchup, and this negates either food item.
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Aug 11, 2017 20:23
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Goodness, is it pizza argument season already? Time simply flies in this subforum.
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Aug 11, 2017 22:05
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Suspect Bucket posted:Goodness, is it pizza argument season already? (Looks at watch)
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Aug 11, 2017 22:39
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Steve Yun posted:(Looks at watch) 
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Aug 11, 2017 22:47
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That one goon who never reported about making the cracker style pizza show yourself
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Aug 11, 2017 23:03
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In anticipation of this discussion, last night when my son asked for quesadillas, I thought I would give Kenji's flour-tortilla on a cast iron pan pizza a go. It was actually good, although I am torn, was it a taco? a tostada? or an actual pizza? One thing for sure, it was fast!
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Aug 11, 2017 23:12
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rgocs posted:In anticipation of this discussion, last night when my son asked for quesadillas, I thought I would give Kenji's flour-tortilla on a cast iron pan pizza a go. It was actually good, although I am torn, was it a taco? a tostada? or an actual pizza? One thing for sure, it was fast! I'm pretty sure it's a Totino's Party Pizza.
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Aug 11, 2017 23:21
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Is there a thread which has more of a Middle Eastern and/or Mediterranean food focus? Or heck, even an African Food thread would be rad as well. I'm looking for a good recipe for falafel, and flatbread, among other things. I've made falafel a few times and last night they came out pretty great however, the recipe made enough for literally like 2 dozen people, and I dunno, it was missing something.. I might've used too little salt, because even with hummus and tahini and lemon with feta and tons of good veggies, it seems, lacking somehow in either sweetness, or umami maybe.. I made up some spicy tuna to add in which completed it nicely but I must be doing something wrong or missing something. Also I'd like to find a good recipe for pita or some other good flatbread for sandwiches or hummus or even just a pot of pinto beans.
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Aug 12, 2017 00:28
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I have never made falafel, but I bookmarked this recipe for when I do. Hhmm, actually, I'm going to get some dry chickpeas tonight and leave them soaking for tomorrow.
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Aug 12, 2017 00:39
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coyo7e posted:Is there a thread which has more of a Middle Eastern and/or Mediterranean food focus? Or heck, even an African Food thread would be rad as well. Here is a flatbread recipe you could try: https://www.youtube.com/watch?v=DfObqgc0TnQ
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Aug 12, 2017 00:48
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coyo7e posted:Is there a thread which has more of a Middle Eastern and/or Mediterranean food focus? Or heck, even an African Food thread would be rad as well.
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Aug 12, 2017 01:34
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Really stupid question. I know that meat has an expiration date on it, but exactly how long does it keep in the fridge? I often don't get to use all the meat I buy by the time the "sell by" date comes around. How worried should I be if a piece of meat (e.g. chicken thigh, beef shank) is a few days past the sell by? I've only ever really seen the meat get a little brown around the edges, which from what I know is just an oxygen thing.
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Aug 12, 2017 15:47
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Smell it
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Aug 12, 2017 15:47
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Lawnie posted:Smell it You didn't smell it?
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Aug 12, 2017 16:36
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Pollyanna posted:Really stupid question. I know that meat has an expiration date on it, but exactly how long does it keep in the fridge? I often don't get to use all the meat I buy by the time the "sell by" date comes around. How worried should I be if a piece of meat (e.g. chicken thigh, beef shank) is a few days past the sell by? It's probably ok, but as stated before get your nose in there and take a big whiff. If it makes you gag, don't eat it.
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Aug 12, 2017 17:01
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How interchangeable are scallions and chives, if at all? (E.g. for Kenji's falafel recipe)
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Aug 12, 2017 19:20
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Pontius Pilate posted:You didn't smell it? Any time in life you find yourself asking “Should I eat this?” the answer is to smell it.
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Aug 12, 2017 19:31
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What can I do with like two pounds of pre-shredded cheese? It's that white and orange cheddar type cheese.
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Aug 12, 2017 19:46
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Chicken cheese
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Aug 12, 2017 19:48
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Esme posted:What can I do with like two pounds of pre-shredded cheese? It's that white and orange cheddar type cheese. Mix it with bisquick and make drop biscuits then cover with melted butter for red lobster rolls
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Aug 12, 2017 20:04
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rgocs posted:How interchangeable are scallions and chives, if at all? (E.g. for Kenji's falafel recipe) Entirely. Chives tend to be a bit more 'garlicy' and herbal, but, lets be real here, they're all "green onions" for fucks sakes.
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Aug 12, 2017 22:20
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I had forgotten that scallions are the same thing as spring onions, which I had in the fridge. But good to know, I have chives growing in my garden but not scallions. Edit: falafels came out well, not sure if they were supposed to be more moist, but they were good. 
rgocs fucked around with this message at 06:46 on Aug 13, 2017 |
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Aug 13, 2017 06:40
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Guess that answers my meat question. Thanks! Everything smells fine as far as I can tell. For vegetables, can I leave them out of their bags when they're in the fridge? I was always told to keep them in the bags, but poke holes in them. IMO, it's easier to just leave them out and keep them in the crisper.
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Aug 13, 2017 19:57
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This is a silly question, I know. But growing up I never learned how and when to use spices. The best I can do is tossing some oregano and pepper and basil into some spaghetti. So is there a thread on how to use spices somewhere, or is it something you pick up along the way of trying new recipes? Like, what the gently caress do I do with cumin? Please help my life is bland and tasteless. I got all these spice bottles and no clue what meat to dump them on.
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Aug 13, 2017 20:35
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value-brand cereal posted:This is a silly question, I know. But growing up I never learned how and when to use spices. The best I can do is tossing some oregano and pepper and basil into some spaghetti. the charts on this page aren't bad- https://www.finedininglovers.com/blog/food-drinks/list-of-herbs-and-spices/ (some of the "herbs that heal" stuff may be bullshit, IDK) really, once you start cooking more stuff and trying new recipes, you start to find combinations that work really well together and that you enjoy and you can start tinkering with recipes
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Aug 13, 2017 20:47
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value-brand cereal posted:This is a silly question, I know. But growing up I never learned how and when to use spices. The best I can do is tossing some oregano and pepper and basil into some spaghetti. You know how taco meat tastes? That's mostly cumin.
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Aug 13, 2017 21:29
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I want to start cooking with tofu and want to know if there's any pro tips with preparing it or selecting it.
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Aug 13, 2017 22:47
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KildarX posted:I want to start cooking with tofu and want to know if there's any pro tips with preparing it or selecting it. Edit: I use the firm tofu kind. The corn starch makes it crunchy and it makes sauce stick to it better. rgocs fucked around with this message at 23:25 on Aug 13, 2017 |
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Aug 13, 2017 23:21
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value-brand cereal posted:This is a silly question, I know. But growing up I never learned how and when to use spices. The best I can do is tossing some oregano and pepper and basil into some spaghetti.
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Aug 14, 2017 03:30
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KildarX posted:I want to start cooking with tofu and want to know if there's any pro tips with preparing it or selecting it.
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Aug 14, 2017 03:34
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