Are you claiming this is pizza now?
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The best pizza in the U.S. comes from....
- Thread starter Philpug
- Start date
Ever done Sicilian style lemon anchovy sauce?
Now, now, let's not get crustist.
Thread Starter
TS
Just the ode to anchovies.
Anchovies are right behind mushrooms as my favorite pizza topping but they have to be done right as @KingGrump says. They can't just be pulled from a can and dropped on a pizza. Yechh. For that matter, when mushrooms are thick and sauteed separately first they're amazing. But if you chop 'em and drop 'em on the pie they come out like a cardboard/rubber hybrid.
I seem to recall pizza didn't originate in Italia, it was here, but at some point Italians latched onto it.
Well... I shouldn't be here...heading back to the weight loss thread now.
I seem to recall pizza didn't originate in Italia, it was here, but at some point Italians latched onto it.
Well... I shouldn't be here...heading back to the weight loss thread now.
[/QUOTE]
Wasting perfectly good mushrooms with lazy 'cooking' habits is another pet peeve. Needs its own thread.
Wasting perfectly good mushrooms with lazy 'cooking' habits is another pet peeve. Needs its own thread.
The new thing is penne alla vodka and chicken, bacon, ranch seems to be popular for some reason.Why not. Many so called pizzerias on in the suburbs of NYC put bake ziti on top pizza.
I like that over angel hair pasta.
Another example is tacos. I'm pretty sure hundreds of years ago Mexicans weren't sending expeditions a thousand miles north to harvest salmon. And they look down at our surf, please don't suggest Mexican surfers were bringing it back.Why not. Many so called pizzerias on in the suburbs of NYC put bake ziti on top pizza.
The best pizza region in the U.S. is probably the Northeast— just by sheer volume of pizzerias per capita over a fairly broad area. The average, strip-mall pizzeria found everywhere in the Northeast makes excellent pies. We take it for granted, maybe.
Thread Starter
TS
You don't appreciate them until you are gone. I miss even a Bravissomo/Bravo pizza now that I moved out of the area.
For a different treat, Drexel Hill Pizza on WCP/Rt3 in Broomall makes a "Greek style" pizza that is a great variation. I used get the one with feta, spinach and anchovies, really good. Or even just the plain cheese one. Not New York, but legit.
The surprising part is not how much flavor they have... it's how bad it is.
You have to broaden your horizon/palate.
Oh, sorry. You are the miracle whip guy from VA. I fully understand (not really.)
I know it's really difficult to appreciate anchovies when we exist in alternate universes.
E.g.
When you think of fish.
When I think of fish.
I love fresh fish, cooked a variety of ways. But that's not anchovies. Granted, I've probably only tried them straight out of a tin and just slapped on a pizza, when they smell terrible to start with.
That is not the way to consume anchovies
Like I said up thread. Laying out the fillets in a sun burst pattern on a pie is rather crude. Anchovies are more of as condiment than protein. Few fillets at the start of a marinara sauce makes all the difference. You'll will not taste the anchovies but the flavor of the sauce is so much deeper.
Think @James and his fish sauce shots vs cooking with it.
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People say they don’t like anchoives yet consume Worscetershire sauce, which is essentially gringo fish sauce and fish sauces are usually made with anchovies.
Anchoives and other small fish on “pizza” are far older than tomatoes, and esp tomato sauce.
Let’s just kill two birds with one stone and put ranch flavored Doritos on top of pizza.
This is interesting-
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In 1831, Samuel Morse – inventor of the telegraph – described pizza as a ‘species of the most nauseating cake … covered over with slices of pomodoro or tomatoes, and sprinkled with little fish and black pepper and I know not what other ingredients, it altogether looks like a piece of bread that has been taken reeking out of the sewer’.
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www.historytoday.com
Anchoives and other small fish on “pizza” are far older than tomatoes, and esp tomato sauce.
That’s just disgusting on salad let alone pizza.
Let’s just kill two birds with one stone and put ranch flavored Doritos on top of pizza.
I don’t think tomato sauce in Italia is that much over 150 years old. Tomatoes were not well regarded for a long time after introduction by the Spanish from the New World in the 16th century.
This is interesting-
—————-
In 1831, Samuel Morse – inventor of the telegraph – described pizza as a ‘species of the most nauseating cake … covered over with slices of pomodoro or tomatoes, and sprinkled with little fish and black pepper and I know not what other ingredients, it altogether looks like a piece of bread that has been taken reeking out of the sewer’.
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A History of Pizza | History Today
www.historytoday.com
So, 12 pages of people rejecting the premise of the article in the OP, which is that there is some truly excellent pizza in parts of the country that are known for being foodie towns. And further that they know what’s “best” based only on their individual experience.
Carry on.
Carry on.
This is interesting-
—————-
In 1831, Samuel Morse – inventor of the telegraph – described pizza as a ‘species of the most nauseating cake … covered over with slices of pomodoro or tomatoes, and sprinkled with little fish and black pepper and I know not what other ingredients, it altogether looks like a piece of bread that has been taken reeking out of the sewer’.
————————-
A History of Pizza | History Today
He didn’t really feel that way, he was speaking in code.
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