OT Foodie Thread

Semolina is a hard wheat.

 

Horse meat isn't kosher so I never had that experience. And no Jewish mother would make chicken soup from a can.

I make really good pound cake.

And real whipped cream. Most cream on the market is ultra pasteurized for long shelf life. Doesn't whip properly and no flavor. I get Clover Stornetta organic heavy cream.

 

I never knew that about whipped cream.
Pound cake alone is too dry for me. If I do eat it, and it goes great with the strawberries, I have to eat it with the strawberries.
"Ahh, but the strawberries that's... that's where I had them. They laughed at me and made jokes but I proved beyond the shadow of a doubt and with... geometric logic... that a duplicate key to the wardroom icebox DID exist, and I'd have produced that key if they hadn't of pulled the Caine out of action."

 

Pound cake can be leaden. Mine is not.

 

I want pizza. I do a dolled-up version of DiGiorno. Say what you'd like, it's delish,

 

Scrambled eggs on pizza? Hmmm I’ve never tried that one.

 

That’s cheese and pineapple. Not scrambled eggs.

 

Hard boiled eggs, sliced really thin is a fantastic topping. I also see people put a raw egg in the middle of a Napoli style so it cooks with the pizza. Haven't tried that yet but I'll get to it.

 

A famous saying comes to mind. "Pizza is like sex, even when it's bad it's still kind of good"

 

In my pizza adventures I have now mastered Napoli style, Sicilian Style, NY style, Detroit style, Chicago style, standard flat bread.

I know of KC style, but that's basically bbq on a cracker. Also New Haven apizza sounds just like burnt Napoli style. What else might I missing?

 

Yes. Thank you.

It's a four-meat DiGiorno pizza. I then added mozzarella cheese, green peppers, and pineapple...then baked. Topped with fresh tomatoes. As I mentioned, folks can balk all they'd like. I love it. Afer all, beauty is in the eye of the beer-holder.

 

Roman style.

Chicago also has a local thin pizza.

 

You got me thinking that what I thought was Sicilian was actually Roman pizza.

For great Chicago pizza in Portland check out Star Pizza. They do a thin crust also that I bet is Chicago thin, which I didn't know was a thing. I haven't had it but it looks kind of like Shakeys or Pietro's pizza style, which were my childhood favorites

 

I think Roman is basically like Foccacia with ingredients added to it on top. Usually its pretty bad, but I had some great versions in Rome (spot where Bourdain went)

 

Bridge City on woodstock is another good Chicago style thin crust spot.

 

rethink your choices in life. that is an abomination and an affront to "pizza."

 

i was similarly skeptical of new haven style til i tried it. the coal fire adds a flavor that is unmatched. and the tomato pies are super underrated.

 

My choices are aplenty. As you were.

 

I you're going to fix up a pizza make it a Papa Murphy's.