www.sausagemaking.org

QED

some people drink beer at room temperature too!! -


the toppings are the least of the problems..

if your making anything that's not in a wood fired oven.. and not a VPN recipe.

then it's just not pizza..

VPN FAQ is here:
http://www.fornobravo.com/vera_pizza_napoletana/VPN_faq.html

My opinion is that you can go too far down the authenticity rabbit-hole. What matters is tasty food, not that your pizza (or whatever) adheres to some rather arbitrary standard based on the limited ingredients peasants had access to two hundred years ago.

Which isn't to say I don't enjoy a good pizza with a hand-stretched artisan crust and fresh, simple ingredients; most of my home-made pizzas are cut from this cloth (as near as I can manage without a wood-fired oven, anyway). But there is also room in my heart for over-cheesed Chicago deep-dish monstrosities topped with all manner of spicy charcuterie and random stuff like pineapple or sweetcorn. In fact, after a few too many glasses of wine taking the edge off my palate, I'd probably pick the latter!

penllawen wrote:But there is also room in my heart for over-cheesed Chicago deep-dish monstrosities topped with all manner of spicy charcuterie and random stuff like pineapple or sweetcorn. In fact, after a few too many glasses of wine taking the edge off my palate, I'd probably pick the latter!

I tend to agree, but it's so much more exciting knowing that it's a 'guilty' pleasure!

wheels wrote:

penllawen wrote:But there is also room in my heart for over-cheesed Chicago deep-dish monstrosities topped with all manner of spicy charcuterie and random stuff like pineapple or sweetcorn. In fact, after a few too many glasses of wine taking the edge off my palate, I'd probably pick the latter!

I tend to agree, but it's so much more exciting knowing that it's a 'guilty' pleasure!