Considering tomatoes aren’t even from Europe the Italians can think whatever they want about pizza, they’re not experts, they’re just as wrong as everyone else.
And that’s why, as a Midwesterner, I proudly put black olives on my tacos. And it’s tastes pretty damn great!
As a socal boy, you scare me
Midwestern Mexican food is a whole nother beast.
Pickles are pickles, but personally, I like pickled watermelon
Preparing that yourself or are there places where you can buy pickled watermelon?
All over the place. If your local store has a large pickle section, you’ll probably find it.
🤔 username
I’m learning so many new things today 🫠
Diced pickles in your tacos. Thank me later
Taco Bell used to put olives on some of their items way back in the day. I wonder if that’s where all this started.
Power to you, don’t let the food snobs stop you!
This by far the worse crime here.
As long as you aren’t putting cheese or sour cream or using those hard shell things I guess it could pass
They are definitely putting cheese and sour cream in hard shell tacos.
A plain slice in NY, maybe with some red pepper flakes and parmigiana. Fuckin bliss.
NY style pizza also isn’t anything particularly amazing. New Yorkers are just louder about it, like with everything they do.
Yeah I’ll die on the Dayton style pizza hill. But seriously most people who come from somewhere with its own style of pizza love that style. For a non hometown favorite Chicago bar style (not deep dish) is excellent.
…Red pepper flakes?
I’m literally shaking right now
…Shaking more red pepper flakes onto your dollar slice?
Can’t pass up free condiments amirite?
For those peasants who’ve never heard of olio peperoncino
Are you a purist that says ketchup doesn’t belong on hot dogs too?
Hot dogs should only have mustard and diced onions on them.
Maybe sauerkraut if it’s a special occasion.
Diced onions are for amateurs. Pyramided onions are where it’s at.
NY pizza fucking sucks. You want real pizza, go to Chicago. Everyone knows deep dish is where it’s at.
Yeah I said it. Fight me.
For the whole thing: https://youtu.be/pzXIpp59eoU?si=CVP2J6aM3INbf7WG
I’m a New Yorker and used to date a person from Chicago. We saw eye-to-eye on many things, but we had to be okay with the fact that this debate was not among them.
I don’t normally disagree with John Stewart, but for this I’ll make an exception.
It’s fucking soup with cheese that’s so covered in sauce it will never reach any level of golden brown delicious, nor even be able to dream of it. It’s such a US thing to think that more is better while annihilating all the nuance that makes the thing actually good in the first place.
A deep crust is fine, just put more in it and put that cheese on top where it can really shine. Fill that bad bitch with all kinds of great stuff. Use more than the most basic, one-note pizza sauce.
I was so hyped for deep-dish and it let me down so fucking hard.
Lasagna is everything deep dish wishes it was.
Amen brother.
I don’t think you can eat deep dish pizza with one hand while riding the subway quite so easily.
And
pastanoodles are from chinaAsian noodles and italian pasta evolved independently. It’s a myth that Marco Polo brought the recipe home.
It’s not about being right, it’s about making something that tastes good. Besides that, there are also well established cultural traditions. But as long as people call their
garbagepizzas “NY pizza”, or whatever and it’s well distinguished by “Italian pizza” (or Neapolitan, etc.), I don’t see the problem.
There’s a lot of things to argue about, but pizza just isn’t one of them. It’s a chunk of bread with leftovers on it. If it tastes good on pizza, it belongs on pizza; and what tastes good on pizza depends on the tongue probing it.
Pineapple… sausage… anchovies… goat cheese… potato chips… a fucking strawberry slurpee - if you like it, you rock it.
The only wrong option is to abstain from making/ordering the pizza you want because that ingredient doesn’t ‘belong’ there.
For what is worth, that’s not how (most?) Italians think about pizza. It’s not a “container” in which you put a bunch of things, but each pizza type is basically a separate dish.
I personally don’t care what people put on their pizza, I simply avoid places that make “pizzas” in a non-italian fashion, like the american (supposedly NY style) ones where you get crust, 2 fingers of industrial cheese and a whole plant of oregano.
It’s very similar for pasta, which many people think as a bread replacement.
This is why their pizzas are so boring. One or two toppings. Come on, get creative with it, Guissepe.
Most of Italian recipes are very simple. The focus usually is on quality on the ingredients and if they are good, a pizza with just mozzarella and tomatoes is already delicious. That said, even in Italy there are plenty of types of pizzas, but most of them don’t have 20 ingredients, I suppose the point is that you actually want to taste what you eat, which is not the case when you mix many different things. There is a very messy and rich pizza (capricciosa) with a lot of toppings though (more than one obviously, but this is the most common).
Personally I am a margherita person, simple and boring is perfect, as long as it tastes great.
P.s. Giuseppe :)
simple and boring is perfect, as long as it tastes great.
As a Regina enjoyer I agree 100%
If that’s what you prefer, may I recommend the place Where Life Makes Sense instead of “worse Winnipeg”?
That makes sense. But also I find it amusing because Romans had the opposite attitude with food of “you know what everything I ever eat needs? A fuck ton of fermented fish sauce”. Which like, both attitudes are great, but it is an amusing evolution of culture over two millennia
Romans were food snobs too, though. One common insult was “chickpea-eater” because roasted chickpeas were poor people food. Thing is, roasted chickpeas are fucking delicious - I really wish fresh chickpeas in the pod were easier to find (in the US).
It actually makes sense, because Italian history is far from a continuum. In fact, most “Italian cuisine” is actually less than 100 years old!
Preach. My favorite pizza of the last few years is with sliced kebap meat with sauce hollandaise. Sounds disgusting, looks not that appetizing but it’s fucking amazing.
That’s cuz you never had a proper napolitan pizza you uncultured swine. You’d never open your mouth about pizza again, or call anything you can buy in your America a pizza.
I’m gonna make a peanut butter and jelly pizza now just out of spite.
I despise this traditional “that doesn’t go on that dish” bullshit.
It was that way with the food where I’m from and well and now the new generation is doing whatever they want with those traditional recipes and making them modern and it’s amazing. If you don’t like pineapple on your pizza don’t have it. But shut the fuck up with your “that’s not a pizza”. You sound like my great grandma
Edit: I’m from El Salvador and people used to freak out if you suggested that pupusas should have more variety than just pork, cheese and beans. They’d yell at you that it wasn’t traditional. Now the young generation is making pupusas with chicken, fish, shrimp, sweet potato, zucchini, and so on, and it’s amazing!
the worst is when people are like this for a dish that was invented as a way to use the shitty limited ingredients of the area because everyone was poor and that’s all they had back then. That’s not even tradition. Or slightly less annoying is when people try your traditional dish from the country your family comes from and say its not correct in some way, but they are from one of the 6 neighboring countries with pretty much the same food but the name is spelled slightly different and have regional plants as seasoning instead.
That’s not even tradition.
Ehhhh, you might not like most traditions then.
I don’t really see being poor as a tradition. I’ve seen enough people present racism as a tradititon and I don’t like that either. My dad has been facebook’d and keeps wanting to do ancient medicines because “the government took them away from us”, and has asked where to get some definitely dangerous substances. There are indeed a lot of things people call tradition that I don’t like.
I don’t think changing a couple ingredients breaks tradition when most old recipes were just throwing whatever we had together and trying to make it at least minimally enjoyable for bonus points. I guess it’s different for wealthy people in the past much like it is now, but if it could be improved cheaply or for free when it was new either due to ingredients or skills and knowledge, everyone would have done it. Some things were probably also just good enough that nobody bothered changing it, but now most people are conditioned to really high sugar and salt or just stronger flavour in general.
Actually one of my time travel fantasy wishes is to see people in the last eat the modern versions of their favourite food. I’d feel bad about shocking their systems with large doses (to them) of microplastics, pesticides, and who knows what else though.
Imagine you couldn’t try new things how stale or diet would be today.
I don’t know. There are a lot of foods already out in the world.
Now imagine we can only ever eat what the first humans ate
The paleo diet exists.
I’ll stick to my mammoth steaks, thanks very much.
Obviously evey possible good food has already been invented
Real Italians refuse to use Tomatoes
We’d all still be drinking baby bottles.
Combining sweet and savory food to piss people off an age old tradition.
In Poland, some people put fruit juice in their beer (piwo z sokiem), and it is fucking delicious
Shandies are great. Radler is very refreshing
Fruity beer is also common in Belgium. It’s not mixed with juice but is already flavored in the bottle as you buy it. And yes, it’s delicious. Kriek for instance is a pretty famous cherry flavored beer.
Also non-alcaholic beer mixed with juice is a pretty decent drink after sports. The slight bitterness and the bubbles makes it really refreshing on hot days.
It’s not about a flavoured beer - there’s plenty of em. This is about a concentrated form of juice you usually dilute in water. You put it into beer, it turns reddish-pink and a lot of people preffer to drink it that way
Pubs in the UK used to (or still do?) have blackcurrant and lime cordial for this.
“Lager and Lime”, “Lager and Blackcurrant” and “Cider and Blackcurrant” were pretty common 20-30 years ago. A shot of cordial (concentrated juice), then filled up with lager beer.
There was also orange cordial behind the bar, but nobody ever drank “Lager and orange”. I believe it was some form of crime.
There’s also snakebite, which IIRC is Lager, Cider, and a shot of blackcurrant cordial. A great drink to get you off your tits when you’re young.
From where I lived, just the lager and cider together was snakebite, and with blackcurrant it was a “snakebite and black” - but I think there was a lot of regional variety (in the UK, at least).
I have heard lager/cider/blackcurrant called a snakebite before though (I remember it causing a disagreement in the pub) - but I’ve also heard it called a “diesel” (which elsewhere was something mixed with guinness). I’m pretty sure you sometimes got different things in different pubs in the same town.
I suppose pre-internet, we were just relying on the drunk people ordering things to decide what they wanted to call stuff (“what was that purple mixed drink called that made me throw up on my own shoes?”).
Yeah, I only ever heard of it from others that had ordered it before. Here in Bristol it was with blackcurrant, but have seen a few different takes in the midlands and London. Weirdly, I had heard of a Diesel too, but knew it as both a Guinness shandy with blackcurrant, and as a blue WKD with coke.
Here it’s most often raspberry syrup with beer. Lots of women like it, takes the bitterness out of it. Worth trying if you haven’t, the raspberry stuff is in every store basically even abroad, mix with your regular old light beer
Peche (peach-flavored lambic) and framboise (raspberry-flavored) are awesome, too. As expensive as wine but at least it has the same alcohol content as wine.
As a German I have to say that do this kind of regularly. But only with alcohol free wheat beer and grapefruit juice. Really great drink after sport or a long hike
Well that’s just delicious. Beer is often well served by fruity flavors
Oh and rosé wine with maple syrup.
I’ve only tried wheat beer with banana juice, that was yummy
Pizzas are just open-faced sandwiches. Anything you can put in a sandwich, you can put on a pizza.
To (controversially) go one step further, all unsweetened carbohydrate bases are interchangeable.
You can put pasta topping on a pizza, you can put pizza topping on rice, you can put toastie fillings on a potato waffle and it always ends up nice.
You can do anything, and all of those are edible, but pizza topping on rice? Oh man…
Mix rice up with tomato sauce, melt a bit of mozzarella cheese in, some slices of pepperoni in it, sprinkle in some basil and oregano… check behind you that nobody can see you commit culinary crimes… delicious.
Completely different dough in terms of consistency and taste. Bread and pizza are quite different, so many ingredients that work on pizza don’t work on sandwiches and vice versa. Having said that, people can eat what they please.
This seems sounds this is a good metric on the surface, but let’s try it out.
Corned beef on pizza? Sounds great. Sauerkraut? Uhh, ok, maybe. Mayonnaise? What the actual fuck…
Got a friend who eats mayo on pizza. Trying to not be judgey, but I did gag a little just hearing it.
It’s super common in Japan. I wasn’t a fan…
Hear me out, but pickle pizza is pretty damn good. The sauce is mayo, sour cream, garlic, olive oil, salt and pepper.
All of that sounds good, except mayo, but I’m also not a (warm) mayo fan.
Iowans love putting ranch dressing on pizza lol
Mayonnaise? What the actual fuck…
Umm ok well…listen, now hear me out here
Probably better than pineapple
Sauerkraut on pizza is amazing. Come to Minnesota and go to Red’s Savoy, it’s great.
Mayonnaise on pizza is surprisingly common in Finland, e.g one local pizzeria near me puts garlic mayo on certain pizzas – enough that there’s more mayo than tomato sauce. For some incomprehensible reason they also put the mayo under the cheese. As you can guess, it was repulsive. However, BBQ sauce and bacon pizza is a nice combination, which is also normal here.
Truffle mayo did work in some pizzas, in moderation.
Mayonnaise? What the actual fuck…
Psshhhh… Some places use mayonnaise-like substance instead of cheese to save money.
A Mediterranean Smörgåsbord. Anyone for pickled herring on their pizza.
So you’re saying hotdog pizzas aren’t really pizza?
Has anyone asked the Polish if they’re ok?
Not since the 17th century.
Holy shit lol
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Pizza = Pita
Btw, carbonara with tuna and citrus juice is pretty good.
If my grandma had wheels she would have been a bike.
So, not carbonara. Pasta with lemon is awesome, I also love pasta with tuna, both also work together, but it’s not a carbonara.
oh yes. Sprinkle in some minced durian and you’ve got my vote
Boxed mac and cheese with tuna is good
Shame. Only shame.
I’m Portuguese and I’ve seen that abomination here. I’m sorry, I thought it was contained. Now, have you guys heard about chocolate pizza for dessert?
I’ve been to the USA, I’ve seen dessert pizza.
isn’t that just pie with extra steps
I think it’s pie with the same amount of steps.
Nutella is an Italian invention
one of the best condiments ive ever had was a jar of homemade pickled strawberries. the one who made it refuses to give up the recipe.
Kurwa
A handful of Germans are enjoying Nutella spaghetti. The hot spaghetti melt the Nutella into a sort of chocolate sauce.
