Why does pepperoni curl? (2019)
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My preference is anchovies.
Me: “triple pineapple!!!”
> PPP Pepperoni
> original sauce, cheese & three kinds of pepperoni
Looking at the toppings, these are: pepperoni, artisan pepperoni, and diced pepperoni.
For a thin, greasy pizza, I expect a flat pepperoni for some reason. This is a bit weird because thin, greasy pizzas are obviously the better kind.
The dough must be pretty thin to be 1/3 of the overall pizza, if the sauce is too thick, you have essentially pizza soup -- and Chicago deep-dish pizza is an entirely regional affair.
For most pizza I think the flavor is in the surface rather than the volume.
I've eaten it on three continents. It's legit.
And I've had pizza soup. It was a soup made with standard north american pizza ingredients. It was marvelous.
Not sure about “demanding” but Melba Toast would like a word with you.
Whaaaaat? The best and only original Pizza is the thin stone oven baked one, please visit Naples to experience it.
The thick fake ones you can also call pizza because they are round, but it is just stuff on shitty sugar white bread, ludicrous to me you just don't eat a toast or a baguette then
You mean cake?
1. that's real (Italian) pizza and not some American bread with topping
2. more bread/dough, more likely you are cheated on weight of toppings
And you should put fruit on it too! Right?
just like that. "pizza with peppers".
I can imagine it must be just as bad for a vegetarian experiencing the reverse situation.
*Culinary Institute of America
Salamis, mortadellas, head cheese.
That doesn't mean they're not delicious.
Which is neither here, nor there. We're a long from that being the only case, in italy, france, spain, etc. there are cured meat products that cost more than your house (well, close enough), as well as tons of excellent, well prepared, well aged, high quality cured meat.
"Pepperoni" is not that. It's the cured meat equivalent of spray cheese.
I'll stop you right here...
If you're Italian you don't buy "frozen pizza". You make your own, or you go to a good pizzeria...
https://ihsmarkit.com/research-analysis/booming-italian-froz...
My point is that every country has good and bad food. You can find some of the worst “cheese” in the us, but also amazing artisan kinds that is is exuberantly priced. American country ham has won over Parma and iberico in blind tests by experts. There isn’t one Italy or one United States or one Sweden. It all depends on where you look…
Pepperoni does not exist as an Italian word.
What the US call "pepperoni" is "salame piccante" in Italy.
Peperone (without the double p, one peperone, two or more peperoni) is the green/yellow/red (not spicy) vegetable that in english is called pepper (undistinguished from "pepper", the spicy grains that in Italian are called "pepe").
Bell pepper to be exact.
https://en.wikipedia.org/wiki/Bell_pepper
>The terms bell pepper (US, Canada, Philippines), pepper or sweet pepper (UK, Ireland, South Africa, Zimbabwe), and capsicum (Australia, Bangladesh, India, Malaysia, New Zealand, Pakistan and Sri Lanka) are often used for any of the large bell-shaped peppers, regardless of their color. The fruit is simply referred to as a "pepper", or additionally by color ("green pepper" or red, yellow, orange, purple, brown, black).[6] In the Midland region of the U.S., bell peppers, either fresh or when stuffed and pickled, are sometimes called mangoes.
Salame piccante in italy has 0% to do with the crap passed as pepperoni in US pizzas. It's a traditional salami (cured meat). The same way Sprite is not champagne.
>Pepperoni does not exist as an Italian word.
I know, I speak the language. Peperoni however, where the name for the topping was copied from, does, and is the plural for a kind of pepper (bell pepper).
Peperoni or pepperoni (which is often referred in both "p" and "pp" version in the US), is obviously a copy of the italian word "peperone", out of context, to make it sound as this crap is some traditional italian ingredient.
I haven't heard anything specific to pepperoni; but I have heard that about charred meat generally (primarily beef), but there are so many confounding factors in everything from genetics to temperature to cooking method to cut of meat it's all but a worthless statement.
The only way to avoid this is to cook meats low and slow - which results in frankly unfavorable texture characteristics for pork products like bacon and pepperoni.
See: https://www.sciencedirect.com/topics/neuroscience/nitrosamin...
As I posted below, here’s a basic summary: https://www.sciencedirect.com/topics/neuroscience/nitrosamin...