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[Bad Food Thread] "I'd stick with soylent. Never know what chimera that meat came from..."
ReginaldWhen I am Pres., I will createthe Department of ______Registered Userregular
So there's Chicago style pizza, and new York style pizza, and now I have learned of Colorado style pizza. If there was a style of pizza associated with where you live, what would it be? Mine would probably be pork tenderloin crust pizza, where the crust is actually a large breaded pork tenderloin. It doesn't actually exist, but it should... in Iowa.
0
Zonugal(He/Him) The Holiday ArmadilloI'm Santa's representative for all the southern states. And Mexico!Registered User, Transition Teamregular
So there's Chicago style pizza, and new York style pizza, and now I have learned of Colorado style pizza. If there was a style of pizza associated with where you live, what would it be? Mine would probably be pork tenderloin crust pizza, where the crust is actually a large breaded pork tenderloin. It doesn't actually exist, but it should... in Iowa.
I think I mentioned this before but there's a type of pizza around here* I've never seen anywhere else
pan pizza, toppings over sauce and under cheese (of which there is a LOT), cooked until the cheese gets crisp
the archetypal example would be Sparta's up in Lynnwood but there a bunch of other places around, especially on the east side
*: "here" being Seattle and environs
that is pretty much exactly what Australian pizza is like.
edit: so much so that I still pretty much don't understand why anyone would put the toppings on top of the cheese... The cheese hold everything in place!
I think I mentioned this before but there's a type of pizza around here* I've never seen anywhere else
pan pizza, toppings over sauce and under cheese (of which there is a LOT), cooked until the cheese gets crisp
the archetypal example would be Sparta's up in Lynnwood but there a bunch of other places around, especially on the east side
*: "here" being Seattle and environs
that is pretty much exactly what Australian pizza is like.
edit: so much so that I still pretty much don't understand why anyone would put the toppings on top of the cheese... The cheese hold everything in place!
Some ingredients you want to crisp up, which they can't do underneath the cheese.
Like bacon, and pepperoni, though the ideal pepperoni would have most under the cheese, and some above it.
I've actually been meaning to try new haven style one of these days, as there's apparently been like one connecticut pizzeria on the "best 10 pizza places in the world" list pretty consistently (along with 9 nyc pizzerias of course because go us).
I've cooked Chef John's "Prison Style" meatloaf and enjoyed it greatly, but I enjoy that style of meatloaf https://youtu.be/5_mNozo4yqM
my husband mocks me but I find food wishes videos so goddamn soothing, I have legit used them to bring me down from a panic attack before. my husband finds his way of talking incredibly grating because he constantly changes his inflection in inappropriate ways like he's continually asking questions
another youtube food video series I like is binging with babish and it totally fits in the bad food thread and I may have got it from here originally? eggs woodhouse from archer? not sure, but here's the always sunny episode where I finally learned what rum ham was https://youtu.be/Q2ezpExQ_k0
Sparta's looks like it has some strong 'za game. I like the idea of toppings under cheese.
yeah it's real good, it's almost worth a trip to Lynnwood
Almost
Zonny next time you're in Seattle proper please do yourself a favor and go to Pudge Bros Pizza near the U district. I haven't been there in over 10 years, but I hope their pizza is still as good as it always was. Also while you're there pick me up some Red Mill burgs and mail them down, tia.
+1
QuetziHere we may reign secure, and in my choice,To reign is worth ambition though in HellRegistered User, Moderatormod
whenever I've gone to a NH style place they just put on cheese by default
i know that traditionally you have to ask for cheese as a topping, but I guess they don't really follow that anymore because everyone wants cheese
Oh for sure, I'd only ever order it with cheese
But if you're not doing it without cheese or with the gross clams, you can probably just get a New York instead, you're only like an hour away from the city
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Shortytouching the meatIntergalactic Cool CourtRegistered Userregular
I've had Pudge Bros
it's pretty good
Red Mill is awesome, too, probably on par with Lil Woody's
What is a Colorado style pizza?
That grease pit of cheese and meat you can so often get in the area?
Colorado Style pizza was the label created by Beau Jo's for their style of pie.
To the best of my knowledge it's epitomized by large crust, deep stacks of toppings and uses honey instead of sugar in the crust.
Typically, it's served with honey on the side to drizzle over the crust after you eat the pizza but before you eat the crust.
If you're coming to (or through) Colorado, it can be worth a detour up to Idaho Springs to hit the original Beau Jo's. I don't know if it's the water or the atmosphere but the pizza at the franchise locations just isn't the same.
Why Is Beau Jo’s “the Best”?
We begin each day by making the dough fresh, then we continue making it fresh all day long. The dough is rolled to order, crust folded to create a “containment system” for the next step in pizza making: the toppings.
Every mountain pie we serve is complete with an entire mountain of toppings. It’s not uncommon to serve 5+ pound pizzas. Skiing takes it out of you and we know what you need to feel replenished.
The Menu if you're interested in additional information.
Be sure to read up on the Legendary Fourteener: a 14 pound pie that, if eaten by 2 people in an hour, is free.
Sparta's looks like it has some strong 'za game. I like the idea of toppings under cheese.
yeah it's real good, it's almost worth a trip to Lynnwood
Almost
Zonny next time you're in Seattle proper please do yourself a favor and go to Pudge Bros Pizza near the U district. I haven't been there in over 10 years, but I hope their pizza is still as good as it always was. Also while you're there pick me up some Red Mill burgs and mail them down, tia.
Holy fuck those are some good looking burgs.
I gotta get to Seattle again someday.
0
Shortytouching the meatIntergalactic Cool CourtRegistered Userregular
that pizza looks like a pain in the ass to eat which defeats the entire purpose
What is a Colorado style pizza?
That grease pit of cheese and meat you can so often get in the area?
Colorado Style pizza was the label created by Beau Jo's for their style of pie.
To the best of my knowledge it's epitomized by large crust, deep stacks of toppings and uses honey instead of sugar in the crust.
Typically, it's served with honey on the side to drizzle over the crust before consuming.
If you're coming to (or through) Colorado, it can be worth a detour up to Idaho Springs to hit the original Beau Jo's. I don't know if it's the water or the atmosphere but the pizza at the franchise locations just isn't the same.
Why Is Beau Jo’s “the Best”?
We begin each day by making the dough fresh, then we continue making it fresh all day long. The dough is rolled to order, crust folded to create a “containment system” for the next step in pizza making: the toppings.
Every mountain pie we serve is complete with an entire mountain of toppings. It’s not uncommon to serve 5+ pound pizzas. Skiing takes it out of you and we know what you need to feel replenished.
The Menu if you're interested in additional information.
Be sure to read up on the Legendary Fourteener: a 14 pound pie that, if eaten by 2 people in an hour, is free.
Oh that I know of that pizza I thought it was really chewy and gross when I saw it long ago
Sparta's looks like it has some strong 'za game. I like the idea of toppings under cheese.
yeah it's real good, it's almost worth a trip to Lynnwood
Almost
Zonny next time you're in Seattle proper please do yourself a favor and go to Pudge Bros Pizza near the U district. I haven't been there in over 10 years, but I hope their pizza is still as good as it always was. Also while you're there pick me up some Red Mill burgs and mail them down, tia.
Holy fuck those are some good looking burgs.
I gotta get to Seattle again someday.
The real dope thing about Red Mill is the sauce. I don't know what it is, but I made my dad buy a jar of it last time he flew down and it broke in his bag and got all over the shirt he wrapped it in.
So, naturally, I wiped as much of it as I could off the shirt and put it into a bottle and used it.
+3
Rear Admiral ChocoI wanna be an owl, Jerry!Owl York CityRegistered Userregular
I've cooked Chef John's "Prison Style" meatloaf and enjoyed it greatly, but I enjoy that style of meatloaf https://youtu.be/5_mNozo4yqM
my husband mocks me but I find food wishes videos so goddamn soothing, I have legit used them to bring me down from a panic attack before. my husband finds his way of talking incredibly grating because he constantly changes his inflection in inappropriate ways like he's continually asking questions
another youtube food video series I like is binging with babish and it totally fits in the bad food thread and I may have got it from here originally? eggs woodhouse from archer? not sure, but here's the always sunny episode where I finally learned what rum ham was https://youtu.be/Q2ezpExQ_k0
chef john is the goddamn best and i will fight anyone who disagrees
my husband mocks me but I find food wishes videos so goddamn soothing, I have legit used them to bring me down from a panic attack before.
My wife also has this response to Chef John!
He does have a very distinct inflection which apparently he developed when teaching cooking classes. Somewhere where he's constantly talking and giving instruction, but doesn't want his voice to phase out and be ignored. So his sentences are very lyrical and self contained. It makes his voice easier to follow. Like a teacher who is never taking input from the class.
I'm kind of indifferent to his voice, but I like to watch him for the recipes - he has really good recipes and also some interesting cooking techniques for everyday things. But if I'm watching along and close the window before "and as always, enjoy", my wife makes me open it again and play that part.
Posts
A poor Australia joke, I admit.
My bad. Sorry.
@Shorty, @Tonkka, @Rorshach Kringle, @Bendery It Like Beckham, @Hacksaw???
pan pizza, toppings over sauce and under cheese (of which there is a LOT), cooked until the cheese gets crisp
the archetypal example would be Sparta's up in Lynnwood but there a bunch of other places around, especially on the east side
*: "here" being Seattle and environs
that is pretty much exactly what Australian pizza is like.
edit: so much so that I still pretty much don't understand why anyone would put the toppings on top of the cheese... The cheese hold everything in place!
Need some stuff designed or printed? I can help with that.
yeah it's real good, it's almost worth a trip to Lynnwood
It is disgusting
Almost
That grease pit of cheese and meat you can so often get in the area?
Some ingredients you want to crisp up, which they can't do underneath the cheese.
Like bacon, and pepperoni, though the ideal pepperoni would have most under the cheese, and some above it.
Wait what's wrong with new haven style
It's just coal oven pizza
I can understand not liking the clam pies though
@Rorshach Kringle is gonna head up there to stalk Frank Dux one of these days, you can tag along for the show, then get you some pizza
They are pretty similar looking pizza to the one shorty mentioned but less crust and way more greasy cheese.
Pizza with clams and garlic, no sauce
Not my thing but it's very popular in New Havena
I was referring to the clam thing
There's nothing inherently wrong with a plain New Haven, but I can't really get behind a pizza without cheese
my husband mocks me but I find food wishes videos so goddamn soothing, I have legit used them to bring me down from a panic attack before. my husband finds his way of talking incredibly grating because he constantly changes his inflection in inappropriate ways like he's continually asking questions
another youtube food video series I like is binging with babish and it totally fits in the bad food thread and I may have got it from here originally? eggs woodhouse from archer? not sure, but here's the always sunny episode where I finally learned what rum ham was
whenever I've gone to a NH style place they just put on cheese by default
i know that traditionally you have to ask for cheese as a topping, but I guess they don't really follow that anymore because everyone wants cheese
It technically has sauce, it's just a white sauce, not a red sauce.
Zonny next time you're in Seattle proper please do yourself a favor and go to Pudge Bros Pizza near the U district. I haven't been there in over 10 years, but I hope their pizza is still as good as it always was. Also while you're there pick me up some Red Mill burgs and mail them down, tia.
Oh for sure, I'd only ever order it with cheese
But if you're not doing it without cheese or with the gross clams, you can probably just get a New York instead, you're only like an hour away from the city
it's pretty good
Red Mill is awesome, too, probably on par with Lil Woody's
Colorado Style pizza was the label created by Beau Jo's for their style of pie.
To the best of my knowledge it's epitomized by large crust, deep stacks of toppings and uses honey instead of sugar in the crust.
Typically, it's served with honey on the side to drizzle over the crust after you eat the pizza but before you eat the crust.
If you're coming to (or through) Colorado, it can be worth a detour up to Idaho Springs to hit the original Beau Jo's. I don't know if it's the water or the atmosphere but the pizza at the franchise locations just isn't the same.
The Menu if you're interested in additional information.
Be sure to read up on the Legendary Fourteener: a 14 pound pie that, if eaten by 2 people in an hour, is free.
Holy fuck those are some good looking burgs.
I gotta get to Seattle again someday.
Oh that I know of that pizza I thought it was really chewy and gross when I saw it long ago
But that pizza looks terrible. You are serving me a loaf of bread.
The real dope thing about Red Mill is the sauce. I don't know what it is, but I made my dad buy a jar of it last time he flew down and it broke in his bag and got all over the shirt he wrapped it in.
So, naturally, I wiped as much of it as I could off the shirt and put it into a bottle and used it.
chef john is the goddamn best and i will fight anyone who disagrees
We heard you like carbs, so we put carbs in yo carbs so you can carb while you carb.
I have had some good honey pizza. I want to say it was honey, sopressata, and chili oil.
Well that's taking the piss right out of the word "thin" I think.
My wife also has this response to Chef John!
He does have a very distinct inflection which apparently he developed when teaching cooking classes. Somewhere where he's constantly talking and giving instruction, but doesn't want his voice to phase out and be ignored. So his sentences are very lyrical and self contained. It makes his voice easier to follow. Like a teacher who is never taking input from the class.
I'm kind of indifferent to his voice, but I like to watch him for the recipes - he has really good recipes and also some interesting cooking techniques for everyday things. But if I'm watching along and close the window before "and as always, enjoy", my wife makes me open it again and play that part.
Need some stuff designed or printed? I can help with that.