I pictured you saying this with a steely-eyed seriousness. Most excellent!
As for the meat request, I'm getting a lot of that at the cross-posted version. My response from there:
Hmm. Lots of requests for meat. I have this theory, not fully flushed out, that people who are ordering pizza overestimate the amount of meat they want.
My empirical research took place during my teen years when I made pizzas at a local joint in Richmond. Every night we had two "crew pies" to feed the employees. It was inevitably requested that one pie be meat-based, and the other plain cheese. However, I noticed that most people tended to take one meat slice and one plain cheese, which, in a population of mixed meat- and non-meat-eaters, depleted the cheese-slice reserves long before the meat pizza went away. End result: hungry vegetarian employees, staring at a meat pizza they're simply not going to eat.
My solution, when in charge of the crew pies: one pie, half-veggie/half-meat, and one cheese pie. Discuss.
Why is pineapple, alone among the fruits, used as a pizza topping? Why do we not see deep-dish raspberry pies or Sicialian mango? I am betting it is because that would not taste good. But pineapple somehow slipped under the radar. Sneaky.
There's a frozen pizza topped with apples and gorgonzola cheese available at the local grocery store here. It's their high-end line. It's delicious.
I also like spinach on a pizza. And banana peppers. But pineapple and jalapenos is good too. Hell, put the whole kitchen sink on a pizza as far as I'm concerned.
All your talk of apples and cheese led me to serve sliced apples and brie with dinner last night. It was a good idea. (They were not enpizza'd, but to tell the truth that sounds pretty good too -- I would totally try that.)
wolfson: That vodka sounds really good, and I don't normally like vodka that much.
TMK: Huzzah, apples and brie. My best friend served this encrusted brie at his wedding reception. No idea how the caterer pulled it off, but it was excellent. Mmm...encrusted.
So I'm sort of late in the game here-havne't checked your blog in awhile-but I had a pizza called the Vermont at a restaurant up ere in Clarendon...it had slices of green apple, carmelized onions, and I think smoked mozzarella cheese? It was actually pretty good. Man, now I want to make a pizza tonight!
17 Comments:
You're mad.
(I mean unless the "pineapples" you are talking about are some sort of cured meat.)
You're made
I pictured you saying this with a steely-eyed seriousness. Most excellent!
As for the meat request, I'm getting a lot of that at the cross-posted version. My response from there:
Hmm. Lots of requests for meat. I have this theory, not fully flushed out, that people who are ordering pizza overestimate the amount of meat they want.
My empirical research took place during my teen years when I made pizzas at a local joint in Richmond. Every night we had two "crew pies" to feed the employees. It was inevitably requested that one pie be meat-based, and the other plain cheese. However, I noticed that most people tended to take one meat slice and one plain cheese, which, in a population of mixed meat- and non-meat-eaters, depleted the cheese-slice reserves long before the meat pizza went away. End result: hungry vegetarian employees, staring at a meat pizza they're simply not going to eat.
My solution, when in charge of the crew pies: one pie, half-veggie/half-meat, and one cheese pie. Discuss.
Pineapple is excellent and meat is way overrated. I'm not a fan of the jalapeno, however, as peppers go. But the basic concept is excellent.
Why is pineapple, alone among the fruits, used as a pizza topping? Why do we not see deep-dish raspberry pies or Sicialian mango? I am betting it is because that would not taste good. But pineapple somehow slipped under the radar. Sneaky.
Uh, like, tomato is a fruit.
On my way home from work, I was thinking that thinly sliced apples and cheddar might be good on a pizza. Maybe with a white base.
There's a frozen pizza topped with apples and gorgonzola cheese available at the local grocery store here. It's their high-end line. It's delicious.
I also like spinach on a pizza. And banana peppers. But pineapple and jalapenos is good too. Hell, put the whole kitchen sink on a pizza as far as I'm concerned.
the whole kitchen sink on a pizza
Mmm, crunchy...
That apple pizza sounds awesome, heebie. Noted: when in heebieville, find apple-gorgonzola pizza.
Jalapenos sound suboptimal as pizza toppings, but green chile is delicious on pizza. Mmmm.
Pepperist!
(But yeah, that does sound good, actually.)
A friend of mine once made habanero-pineapple infused vodka. It was really good.
All your talk of apples and cheese led me to serve sliced apples and brie with dinner last night. It was a good idea. (They were not enpizza'd, but to tell the truth that sounds pretty good too -- I would totally try that.)
wolfson: That vodka sounds really good, and I don't normally like vodka that much.
TMK: Huzzah, apples and brie. My best friend served this encrusted brie at his wedding reception. No idea how the caterer pulled it off, but it was excellent. Mmm...encrusted.
Speaking of brie...
So I'm sort of late in the game here-havne't checked your blog in awhile-but I had a pizza called the Vermont at a restaurant up ere in Clarendon...it had slices of green apple, carmelized onions, and I think smoked mozzarella cheese? It was actually pretty good. Man, now I want to make a pizza tonight!
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