A bottle of vodka would appreciate a few hours in the cooler 
Mariah Milano - The Pornstar Foodie :)
- Thread starter Mariahxxx
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I did it when I was a kid but haven't done it since my teens. Having had real pizza in Naples at the oldest pizza kitchen known to exist, I have taken the food snob view that such a beautiful creation shouldn't be disrespected in that way. To each his own, but I wouldn't order it. I love pizza but prefer to keep it simple as it was meant to be. No pineapple for me.
Fennel is a beautiful add to many things. I braise pork belly and use fennel. I also add it to my Sicilian pasta that is a tomato cream sauce with spicy sausage. I sautee the chopped fennel with the onions its fragrant and ads just a little of that anise taste
Catching Up - So I have about 9 travel videos I'm working on, some dating back to a trip last October. I seem to get distracted by new travels and as soon as I start on a new video I go someplace else and lose that momentum. Since Sophia passed away I cancelled all of my plans for July and am dedicated to catching up on my videos. So far, so good! Here's a Sneak peek at another video from my trip in April to France & Italy. This one is one of the most beautiful places I've been, Annecy, France. It's in the Savoie region right on the France and Switzerland border. A beautiful mountain lake with the snow-capped Rhone-Alpes as the backdrop, it was breath taking. The village is gorgeous and the food out of this world. Simplicity is the beauty of their local cuisine. Tartiflette - which is essentially potatos au gratin slow-cooked with bacon using local cheese. Fondue, slow-roasted pork and incredible mushrooms. They have a rule that all food served in restaurants must come within 10 km of Annecy. What a brilliant concept
I hope you enjoy this.
I hope you enjoy this.
I don't know if find the right spot white buffalo chicken is awesome eating! But I usually get the spicy pizzas. Especially since a joint by me has ghost pepper sauce, jalapenos and the crushed red pepper :yummie:
But it took a friend of mine to persuade me on the white chicken buffalo pizza. The two places I tried before had cheap crap and I think they watered the Alfredo sauce down to stretch it out. But the one my friend ordered was spot on at that pizza joint.
Some do Greek yogurt ranch dressing, Alfredo, a bleu cheese style with or without hot sauce,
Buttery onion with some bacon bits and mozzarella style. There's dozen ways to make a white buffalo chicken style pizza.
The cheese steak pizzas are the shit!!!! I always get extra banana peppers on mine. Damn good eating.
And to really add gas to the fire just ask: is that many cloves of garlic really necessary??? You're destroying the food! :1orglaugh
xfire
New Twitter/X @cxffreeman
No gas ovens, tho. Brick wood-fired amirite?! ��
I've been to Italy a shit loads of times via holidays & work and can conclude you are correct. In Italy a pizza can only have certain toppings or else you will get a visit from the cosa nostra
. The world has just adapted the theme and created some good & shit pizzas. Christ on a bike a pizza place near me does Hoisin sauce base with duck & spring onion topping. WTF.The Dept of Agriculture in Italy has formed a Pizza Syndicate that regulates the pizza industry in Italy.
"Real Neapolitan pizza must be round, no more than 35 centimeters (14 inches) in diameter, no thicker than 0.3 centimeters (0.1 inches) in the middle and with a crust of about 2 centimeters (0.8 inches).
"The texture must be soft, elastic, easily foldable," the guidelines say.
The norms also specify what kind of flour, yeast, tomatoes and oil must be used.
They recognize only three types of real Neapolitan pizza: Marinara, with garlic and oregano; Margherita, with basil and mozzarella cheese from the southern Apennines; and extra-Margherita, with fresh tomatoes, basil and buffalo mozzarella from Campania, the region that includes pizza's hometown, Naples.
The dough must be rolled out manually and baked in wood-burning ovens that can reach the required temperature of 485 Celsius (905 Fahrenheit).
The regulations were approved after surveying pizza-makers in Naples and surrounding areas. Restaurants that abide by the rules will get a label saying their pizza is a "guaranteed traditional specialty."
"These norms protect one of the most ancient and most important gastronomic traditions," said Antonio Pace, owner of one of Naples' oldest pizza restaurants and the president of a pizza-makers' association.
"We don't want the others not to make pizza, only we want them to make it as we make it -- as it should be done," he said Wednesday.
The ANSA news agency estimated that of 23,000 pizza restaurants in Italy -- which make 56 million pizzas each week -- about 200 would seek the certification immediately.
But Pace said he expects the vast majority of restaurants will adhere to the rules to get the label.
Financial daily Il Sole 24 Ore, which like many other Italian newspapers devoted a front-page story Wednesday to the pizza rules, described the move as "an act of love, but a desperate one."
"Real Neapolitan pizza must be round, no more than 35 centimeters (14 inches) in diameter, no thicker than 0.3 centimeters (0.1 inches) in the middle and with a crust of about 2 centimeters (0.8 inches).
"The texture must be soft, elastic, easily foldable," the guidelines say.
The norms also specify what kind of flour, yeast, tomatoes and oil must be used.
They recognize only three types of real Neapolitan pizza: Marinara, with garlic and oregano; Margherita, with basil and mozzarella cheese from the southern Apennines; and extra-Margherita, with fresh tomatoes, basil and buffalo mozzarella from Campania, the region that includes pizza's hometown, Naples.
The dough must be rolled out manually and baked in wood-burning ovens that can reach the required temperature of 485 Celsius (905 Fahrenheit).
The regulations were approved after surveying pizza-makers in Naples and surrounding areas. Restaurants that abide by the rules will get a label saying their pizza is a "guaranteed traditional specialty."
"These norms protect one of the most ancient and most important gastronomic traditions," said Antonio Pace, owner of one of Naples' oldest pizza restaurants and the president of a pizza-makers' association.
"We don't want the others not to make pizza, only we want them to make it as we make it -- as it should be done," he said Wednesday.
The ANSA news agency estimated that of 23,000 pizza restaurants in Italy -- which make 56 million pizzas each week -- about 200 would seek the certification immediately.
But Pace said he expects the vast majority of restaurants will adhere to the rules to get the label.
Financial daily Il Sole 24 Ore, which like many other Italian newspapers devoted a front-page story Wednesday to the pizza rules, described the move as "an act of love, but a desperate one."
I recently found out some people eat pizza with mayonnaise and peas on it. Mayonnaise seems to be the biggest thing I have read about. I personally find it odd but meh... what keeps ya belly fed
Yeah and I am extremely open minded with food. I love food. But that made me go :wtf:
Don't get me wrong if somebody invited me to dine at their table or whatever and presented me... that. I would partake and if I didn't like it simply tell them. But who knows it might be delightful. :dunno:
The ketchup on pizza doesn't seem nearly as bad compared to other mixes with pizzas.
I also had a crab pizza. It was surprisingly delicious. They mixed it with the cocktail sauce and other ingredients can't remember. It been since I was a kid when tried it. But if I remember it was one of the pizza place Lenten menu selections and they tried something different each year with a couple dishes involving seafood.
There's a lot out there but I'll always try it once if presented.
Not too well travelled in Brittany. I've only been to Saint-Malo in Brittany, got the ferry over from the UK. Had a couple of days looking around etc then came home with a car full to the brim with wine
. Never investigated the oyster situation.Similar threads
