Entries tagged with 'Toppings'
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Sometimes It's Just That Kind of Day
Seen in Times Square. Photograph by Nick "Beef Aficionado" Solares...Why Pepperoni Pizza Sucks
But can sausage trap its own greasy goodness, like this? Jon Eick over at the blog So Good has a great rant about pepperoni. Long story short, he don't like it. Here's why: If pizza is high quality, a mere slice of cheese is delicious. If pizza is mediocre, I understand the need to add toppings. But I have news for you pepperoni: you ain’t all that and a bag of chips. Pepperoni, while ok, is simply NOT good enough to have earned it’s place as the default pizza order of choice on merit alone. Hell no. I believe...In Serious Eats Talk: Favorite Pizza Toppings?
Woo! Serious Eats reader Lexophile stated a Talk topic near and dear to my heart: Folks are talking about thin vs. thick crust and favorite toppings....Test Tube Toppings?
Brave new world, eh? Witness: Edible, lab-grown ground chuck that smells and tastes just like the real thing might take a place next to Quorn at supermarkets in just a few years, thanks to some determined meat researchers. Scientists routinely grow small quantities of muscle cells in petri dishes for experiments, but now for the first time a concentrated effort is under way to mass-produce meat in this manner. Henk Haagsman, a professor of meat sciences at Utrecht University, and his Dutch colleagues are working on growing artificial pork meat out of pig stem cells. They hope to grow a...A Slice of Heaven: The Perfect Ingredients
What goes into a perfect pizza? The tangible elements are as follows: THE FUEL SOURCE In my opinion, coal-fired and wood-fired ovens produce the best pizza. The high heat given off by both charcoal and wood can char a pizza crust to perfection, and when coal or wood is piled directly into the oven it imparts a smoky flavor to the pizza. Christophe Hille, chef at San Francisco's A16, told me he believes that the flames, and not the wood itself, flavor the pie. Gas-fired ovens can also create a great pizza. Nick Angelis of Nick's gets a fantastic char...Sausage and Law
As you might know, I've been on jury duty. That ended yesterday around 4:30 p.m. when we came to a verdict (guilty on four of the six counts). While we argued in the jury room, I recalled a quote attributed to Otto von Bismarck: "Those who love sausage and obey the law should not watch either being made." Which in turn led me to think, "Mmmm ... sausage," and then to "Mmmm ... sausage on pizza." But the quote (and the week's legal proceedings) spurred me to deeper reflection on both the law and sausage—specifically: "How hard would it be...Cheese and Onions
Think there's no thought that goes into the type of onion that goes on your pizza? You better think twice, at least once more. It turns out that some major pizza purveyors are turning to red onions instead of the yellow variety that has long been the preferred go-to guy in the Allium cepa family: Bob Hale took a risk a decade ago, pulling up his yellow onions and planting red ones instead. "Color is the new thing," he predicted. He was promptly ignored by the others farmers here at the heart of the nation's onion belt. But Hale was...Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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