I like raisins in Raisin Bran, and in Persian rice dishes that also include toasted pine nuts. I don't like them snuck into cookies at all. And apparently real New York pizza is folded up like a taco and eaten. What's that all about!
A lot of cheap pizza joints use shredded cheese that comes shredded. Problem with that is it's not all cheese, some of it is wood up to about 30% I believe, fiber that has to be put in the cheese to keep it from bonding together after shredding. You can see it laying sideways un-melted still shapped like shredded cheese, No taste to it other than cheap bland almost cheese. Add that to cheap pizza sauce, hotdog flavored pepperoni some dough and you get pizza pizza ready in 5 minutes.Also the cheese can slide off and burn the shit out of you if you don't fold it.
There's something different about the cheese that's used on pizza around here, it's a lot less stretchy when it's hot. Also pepperoni sometimes seems to refer to some sort of godawful emulsified Vienna sausage-esque foolishness and not dry-cured (the funk is huge) pork and beef sausage seasoned with hot pepper, paprika, fennel, mustard seed, and garlic. I mean, I guess it makes sense for the term pepperoni to be a regional thing, since in Italy it means little peppers.
The crusts have generally been fine, but I had no idea that pizza sauce and cheese could be bad until going Northwest. One was bizarrely sweet, with far too much dried oregano for that level of sugar. One tasted like it had liquid smoke added to it. Sometimes it tastes like they made the cheese without salt. Also there seems to be this weird thing at some of the pizza places around here where they only do a "2 for 1" deal on their pizzas.
Motherfucker, I'm one goddamn human being and I don't know if I'll eat 3 slices of one of your pizzas. I'm not spending 35 bucks for that.
Also the cheese can slide off and burn the shit out of you if you don't fold it.
There's something different about the cheese that's used on pizza around here, it's a lot less stretchy when it's hot. Also pepperoni sometimes seems to refer to some sort of godawful emulsified Vienna sausage-esque foolishness and not dry-cured (the funk is huge) pork and beef sausage seasoned with hot pepper, paprika, fennel, mustard seed, and garlic. I mean, I guess it makes sense for the term pepperoni to be a regional thing, since in Italy it means little peppers.
The crusts have generally been fine, but I had no idea that pizza sauce and cheese could be bad until going Northwest. One was bizarrely sweet, with far too much dried oregano for that level of sugar. One tasted like it had liquid smoke added to it. Sometimes it tastes like they made the cheese without salt. Also there seems to be this weird thing at some of the pizza places around here where they only do a "2 for 1" deal on their pizzas.
Motherfucker, I'm one goddamn human being and I don't know if I'll eat 3 slices of one of your pizzas. I'm not spending 35 bucks for that.
It's on!17 hr soak and all beans sunk. Skipping the paper towel this time and going straight into solo cups. Added a bit of myco.
Me too heard some very good things about it... Likewise will be sexing them out and trying to find a mom. Hows the structure early veg?It's on!
Curious to see how your HBCM come out, I've got some of that going now myself. Probably wont be in the flower room till next cycle or the one after that. Gotta do some sexing first.
Yeah I never thought I'd say this but both Little Caesar's and Domino's put out a better product than many of the mom and pop places that I've tried.
Yeah I never thought I'd say this but both Little Caesar's and Domino's put out a better product than many of the mom and pop places that I've tried.
Me too heard some very good things about it... Likewise will be sexing them out and trying to find a mom. Hows the structure early veg?
Hmmm.... Over slower or just smaller?Pretty basic. So far, 3" tall and 2 sets of true leaves lol...
They're actually the smallest seedlings of all the strains I sprouted, they look miniature.
Mr Scribbs ? Pizza hut ? .....damn , you must miss new jersey just a little bit !Best around here is pizza hut. Worst is Mr. Scribbs. Just awful. But the locals flock there for two for one night.
Hey beach , sorry i left out mass , some fine pizza over there.Love it..! I'm having pizza tonight I used to *throw pie in the 80s when I was in school (*that means toss Pizza)
Yep worked in a sub shop about half a mile from some of the finest Italian restaurants in the world in the North End of Boston. Our pizza was no slouch either believe me, anchovie pie always available, sorry no pineapple
Mr Scribbs ? Pizza hut ? .....damn , you must miss new jersey just a little bit !
Ok , dont get me started , my passion for eating , making and searching for the best pizza , not just in america or canada but in the world , whenever i travel is beyond logic ....
Im going to explain a few things as best i can , hopefully without hurting anyones feelings , pizza aficiados are quite sensitive about their home team .....
First of all you need to understand and respect pizza for what it is , if you think , because you grew up eating some commercial packaged frozen shit like hot pockets or grocery frozen pizza , if thats all you've been exposed to ....then you might not get it...
Good pizza is an art and tradition , brought to the east coast by italian immigrants , mostly new york , new jersey , and connecticut , where these resturants still operate , totonos ,delorenzos , johns ,lombardys , sallys, pepes, patsys ,
Naples is the birthplace of pizza , starting in the 1500 , to 1800,s
The First writings about pizza were in 1727 , zi ciccio , first neopolitan pizzeria ,
The most famous was Ntuono run by antonio testa , where king ferdinand,the ruler of naples , secretly went to eat ,
Some time after that queen margherita famously ate what became her namesake pizza , at pizzeria Brandi in 1889 , raffaele esposito was summoned to the citys capodimonte palace where queen margherita of savoy wanted to taste a local pie , to represent the colors of the italian flag , created a pie with red sauce , white cheese , and green basil , to represent italys national colors, allegedly this was the worldS first cheese pizza pie .....which margherita liked best , hence the permanent name margherita pizza...
Real neopolitan pie must be made with strict ingredients , san marzano tomatoes , fiore de latte cheese from campagnia , and a particular fine milled 00 flour
The immigrants who arrived on the east coast were pretty serious about their heritage , many had coal and wood burning ovens which exist still , new jersey , connecticut , and new york all have ovens dating back to the late 1800 s
Eventually many pizzerias had to switch to gas ovens , but they continued the tradition of using the best ingridients they could find ....
Its not about regional ingredients , its not about water , its about the desire to maintain a delicious food with a long history
You can make great pizza in california , oregon , texas or omaha , you just need the passion and common sense and respect to do it ,
Also , the fold in pizza developed because pizza is and has been since the begining " street" food , meaning you move while eating and walking ...
Many say that east coast pizza never caught on in places like los angeles or many other cities for that matter that didnt have a huge foot , pedestrian population , as most pizzerias survive on volume foot traffic.....selling slices of pizza..
Maybe i'll start a pizza thread , i guarantee i can get everyone one of you whos interested in making good ny style pizza a sucess in a few short lessons....
Ok guys , sorry about the rant , im obsessed with pizza .....and weed
Hmmm.... Over slower or just smaller?
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