http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x64947Oh my.
The empressof all (1000+ posts) Mon May-18-09 07:15 PM
Original message
Weird Food Site of the Day---and it's Pizza!
Let us peruse and discuss the Top ten Crazy Asian Pizza Crusts. Frankly, I could probably do without the sweet potato mousse filled crust and although I'm not totally adverse to the idea of shrimp on my pizza I do draw the line with the Mayo...I just can't go there.
I do like the idea of the three crust pizza with layers of cheese in between each crust. I probably wouldn't choose Camembert. I'd most likely gravitate towards mozzarella, provolone and maybe a mild cheddar.
The cookie crust with shrimp and potato designed especially for women did spark some curiosity -though I'd probably hold the blueberry dipping sauce.
http://slice.seriouseats.com/archives/2008/02/crazy-wei...
Well, those don't sound so great, but on the other hand, they sound better than the pizzas that the sparkling husband primitive was promoting on Skins's island last week; the sparkling husband primitive even posted photographs of them.
Those pizzas looked like the sort of "food" that franksolich usually tosses out into the garden, to naturally decay and decompose back into the soil.
The sparkling husband primitive, obviously posting from the subterranean porcelain throne:
Stinky The Clown (1000+ posts) Mon May-18-09 08:03 PM
Response to Original message
1. Hooooooo - kaaaaaaaaayyyyyyy
I will not make up silly sushi
I will not make up silly sushi
I will not make up silly sushi
I will not make up silly sushi
I will not make up silly sushi
I will not make up silly sushi
I will not make up silly sushi
I will not make up silly sushi
I will not make up silly sushi
I will not make up silly sushi
I will not make up silly sushi
I will not make up silly sushi
I will not make up silly sushi
I will not make up silly sushi
I will not make up silly sushi
I don't understand the Asian food sensibility. I wish I did. But I don't. I really admire it. I enjoy eating it and making it. I am proud of what few Asian cooking techniques I managed to at least familiarize myself with. but my skills and knowledge are lacking. So I tend to read a lot and follow recipes much closer than for Western food.
The empressof all (1000+ posts) Mon May-18-09 08:21 PM
Response to Reply #1
2. I'm sure we in the West are equally guilty in our sensibilities.
I'm sure many of our sushi roll combos set some "traditional" sushi eaters teeth on edge. Some of these matters of taste are as close as a few hundred miles. When I went to school in Philadelphia in the 70's you couldn't find a decent Pizza (of the NY variety). The PA pizzas were all small with a thick and dougy crust, nothing like the Pizza I grew up with a mere 200 odd miles away. In my opinion the PA Pizzas were uneatable until I found clam Pizza. It was love at first bite and even though I would have preferred my clams on the traditional NY slice I became accustomed to the doughy, cheesy clam laden pie I could get in West Philly. Alas I haven't been back there in years. I don't know if the pizza has improved or if you can still get a Stromboli at Doc Watsons.
The Rita Hayworth primitive:
Tangerine LaBamba (1000+ posts) Mon May-18-09 08:32 PM
Response to Reply #2
3. I've never heard it called that ............
"Pennsylvania pizza." I will not be surprised to discover that someone has already composted "The Pennsylvania Pizza Polka." But, thick-crust pizzerias are just as common as thin-crust places. You just have to know where to look and make sure, when you're asking around, you tell them what you want.
I went to school in Philadelphia in the sixties, and there was a great place called Pagano's not far from where I lived at Penn. They made pies with a lovely thin crust, just the kind that I'd grown up with in NE PA. I don't think Pagano's had coal-fired ovens, like they did in my home town, but their pies were absolutely great. I lived on them.
I don't think they're there anymore, though. Last time I looked, and the site was no more.
I've experienced the thick crust pies everywhere, but they are not peculiar to PA - there was a place in Pittsburgh that made, believe it or not, a really good thick-crust pie - Aiello's, and, no, they're not related to the actor.
I've had pizza in Japan that was a sheet of rice paper with ketchup and soy cheese on top. I'll never make that mistake again.............
The empressof all (1000+ posts) Mon May-18-09 09:00 PM
Response to Reply #3
4. Pagano's was where I had my first clam Pizza
Pagano's did have the best pie around as I recall. You're right their pies weren't those small doughy blobs but still didn't rise to the level of Three Guys in Journal Square or even Pizzaland. I tended to eat more hogies and stromboli's in those days...But then again you must remember I'm a tuna hogie kind of gal so what do I know? I was there in the 70's....and my memory's going..Do you remember Koch's deli? Now that was a sandwich!
Tangerine LaBamba (1000+ posts) Mon May-18-09 10:16 PM
Response to Reply #4
5. Koch's ............
In another million years, I wouldn't have remembered the name of that place.
It was spectacular! I used to get full just waiting for my sandwich - the guys were really generous, handing out slices of meats and cheeses while you stood there. A real joint. I always got the Drexel, because I was dating a boy from (what was then called) Drexel Institute of Technology. We went to Koch's a lot.
And, OHMYGOD! Look what I just found:
http://philadelphia.menupages.com/menuprocess?id=31761&...
It's still there! And, honestly, the selections look like exactly what they were back in the sixties.
I would kill right now for a Drexel. The boy, no, we'll just leave him in Park City, where he's nice and married and safely tucked away.
You got that right about Pagano's clam pizza. I'd also kill for one of those right now. They were loaded with clams.
We were so young and we could eat so much. That's the only thing I miss about youth.
::::: sigh :::::::
