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What's your favorite pizza combo? - Page 3

post #61 of 83
Hmm, since I worked in NY for many years including the boroughs of brooklyn and staten island, I guess those in Ithaca and South Carolina would know better about these things. Do you get grits on your prefab pizza in SC or just possum? Ithaca? This is coming from the "Home of the sundae"?
post #62 of 83
This thread is heating up like a brick oven.
post #63 of 83
Quote:
Originally Posted by Mainiac View Post
You're refering to a steak and kidney (ah, a whiff of piss) pizza?
No, sorry, I think I misread your post ... I was merely saying that if one were to refer to The City, one should of course refer to the one in London.

As for steak and kidney anything, why would you wreck perfectly good steak with offal? I'll eat foie gras with steak (oh, fond memories of the Chalet du Cret, in Val d'Isere), but I think kidney is a horrible thing to do to anyone.

Particularly S&K pudding - not even a proper pie crust; it's suet. Arrgghh.
post #64 of 83
Quote:
Originally Posted by Phil Pugliese View Post
This thread is heating up like a brick oven.
Nicely done!
post #65 of 83
The pizza in Ithaca sucks.

When I visit my parents on Long Island I need a few things to make me regular. A good slice of pizza, fresh clams and flounder, a salt bagel with lox and cream cheese and a sack of belly bombs from White Castle.
post #66 of 83
Quote:
Originally Posted by tief schnee View Post
The pizza in Ithaca sucks.

When I visit my parents on Long Island I need a few things to make me regular. A good slice of pizza, fresh clams and flounder, a salt bagel with lox and cream cheese and a sack of belly bombs from White Castle.
There is something that happend to a bagel once it is west of the Hudson, it is just not as good.

Plain Bagel, light butter, Nova lox
A sack of White Castle (not cheese and no double), small diet coke
Sabrett Hot Dog, Saurkraut
Manhatten Special Espresso Soda
Pastrami on Rye and a big sour pickle
post #67 of 83
Yes, we can agree on this? NY Bagels, best in the world, only Boston bagels come close. Bagels in our area just suck! I do miss those big, crusty delicious bagels.....Hmm, anyone coming out to Hunterdon county from the city this AM???

Everything bagel, nova, tomatoe and CC (no "lite" crap either)

The world is a better place now.
post #68 of 83
Quote:
Originally Posted by Finndog View Post
Yes, we can agree on this? NY Bagels, best in the world, only Boston bagels come close. Bagels in our area just suck! I do miss those big, crusty delicious bagels.....Hmm, anyone coming out to Hunterdon county from the city this AM???

Everything bagel, nova, tomatoe and CC (no "lite" crap either)

The world is a better place now.
Finndog do you have food poisoning? (belch)
post #69 of 83
extra cheese LOTS of garlic, and good anchovies. mmmmmm goooood
post #70 of 83
Quote:
Originally Posted by CanadaSkis View Post
extra cheese LOTS of garlic, and good anchovies. mmmmmm goooood
extra cheese, garlic, and anchovies!
post #71 of 83
After having a pizza here in Oz last night, I have to say that one thing I really enjoy in the US, apart from the plentiful and cheap supply of Jalapenos (drool), is the better quality of pizza.

Increasingly here, everyone is using this splodgy thick pre-mixed bread-type dough. While often even at resort food courts in the US, you can get lovely thin crispy dough that adds to the whole pizza.
I hear the odd rumour of proper Italian-style pizza makers in my district (Canberra), but none of them is closer than 30-odd Kms away (and so far I've heard of exactly two!).

So this season, I will be dividing my eating time between Wings, and Pizza. stocking up, as it were.
post #72 of 83
Thread Starter 
Hey, here's a thought... Think back many moons to school pizza... Some of you/us will have to think waaaaaaay back. There seems to be two schools (no pun) of thought... Either loved it or hated it... Back when the earth was still cooling and I ate it, I loved it! Granted my taste buds were still in their formative years!
post #73 of 83
There used to be only three kinds: Cheese, pepperoni and deluxe.

Then came "gourmet" pizza.
post #74 of 83
Tonight I gave up... and made my own dough. It was easy as hell! wish I'd known that. Just some plain flour, some yeast in warm water, some salt and some oil. Mixed it up, wrapped it up, when it puffed up a bit, kneaded it out, squashed it into an approximate circle (oval actually), put on topping (olive oil in the mortar and pestle, with some capers, fresh rosemary and thyme, sea salt, peppercorns, garlic and a splash of balsamic), some thin sliced tomatoes and a little cheese, and bunged in the oven. Brilliant.
Now to get some better topping things and to get fancy.
post #75 of 83
Luigi's...Stockton Blvd. and 14th Ave. Sacramento. Plain cheese sprinkled w/ red pepper and chopped anchovy....word to your mother.
post #76 of 83
Quote:
Originally Posted by ant View Post
Tonight I gave up... and made my own dough. It was easy as hell! wish I'd known that. Just some plain flour, some yeast in warm water, some salt and some oil. Mixed it up, wrapped it up, when it puffed up a bit, kneaded it out, squashed it into an approximate circle (oval actually), put on topping (olive oil in the mortar and pestle, with some capers, fresh rosemary and thyme, sea salt, peppercorns, garlic and a splash of balsamic), some thin sliced tomatoes and a little cheese, and bunged in the oven. Brilliant.
Now to get some better topping things and to get fancy.
Are you a Chef???????????? Damn that sounds tasty!
post #77 of 83
CHICKEN WING- not the gourmet chicken breast kind, the kind where they just cut up the wings...mmmmmm
post #78 of 83
Simple Italian pizza eaten in Italy is best. Good dough, tomato and mozzarella with a few black olives. Cooked in a proper pizza oven and then served with a good coating of olive oil for instant consumption.

I do not mind mushrooms, bacon but I am not keen on anchovy and would never eat pepperoni.

As has already been stated, most pizza is junk food.
post #79 of 83
Chuckle Gpaul, no I'm just a dedicated greedy guts. If i'd known how easy it was to make the dough from scratch, I'd have done it years ago. Now i'm on the trail of the extra-fine flour they use for pizzas in Italy. Then I'll work on perfecting the Margarita: tomato sauce, basil leaves and mozzarella.
post #80 of 83
An interesting article on reverse engineering a pizza.

The guys page that they link to has had it's bandwidth hit pretty hard (cnet & fark) so it may be a few days before the pictures load up.
post #81 of 83
Quote:
Originally Posted by bumpdad View Post
veggie - fresh mushroom and spinach

Two Boots on Avenue A was soo good years ago.

Pizza out here is just so-so. Need true thin crust NY style.
Next time you're in Denver, Anthony's Pizza on Evans, a few blocks East of Broadway. It was the only decent pie I could find when I lived there. Good news was I lived 2 blocks away

Kick ass pizza and pitchers of Breckenridge Oatmeal Stout or Nut Brown Ale...mmmmmmmmmmmm
post #82 of 83
I read this yesterday;
Pizza is like skiing,
Even when its bad, its still pretty good!
post #83 of 83
I make my own pizza and end up topping it with whatever is available (i actually snatched a recipe out of GQ of all places and then augmented it with different blends of flour from whole wheat to almond to walnut, hazezlnut, and even flaxseed).

I recently read a fiction novel about two chefs in New Orleans (Liquor by Poppy Z. Brite). The characters carmelized onions to put on top of a morning hangover pizza. They claimed that if you carmelized the onions just so, you didn't need sauce. I've tested this and it works pretty well, provided you have a little cheese to melt over the top of the onions and a little olive oil to splash on the crust before gooping the onions and cheese on top.

In terms of where you're from, my co-workers from New Haven swear that their home town makes the best pizza. They call what I make "gourmet" and won't even utter it in the same breath as New Haven's famous.

I'm from Cali, I'll pretty much eat anything with tomato sauce and cheese on it.
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