Pepperoni Pizza

On Thu, 03 Feb 2011 10:22:09 -0600, Melba's Jammin'
wrote:


This is a silly article, claiming there is no such thing as pepperoni
and even if there is it ain't a guinea saw-seege... pepperoni is
indeed a form of salami (fermented salami). There are as many
versions of all sausages as there are folks who prepare them... I've
had plenty of bad pepperoni and plenty of good pepperoni. And so the
same for pizza, there are as many versions of pizza as there are folks
who prepare it. If pepperoni ain't eyetalian then neither is pizza.
What's important (as with all foods) when one hears pepperoni they
know generally what to expect, same with pizza... as well as burgers
and tube steak and all other food genre. I don't know why pepperoni
is so popular a pizza topping, the high temps ruin it... I suppose it
doesn't matter because all pizzarias use the poorest quality
pepperoni. Hormel does indeed make a good pepperoni but I've never
seen it used at any pizzaria, it's too costly to incinerate. Used to
be every Pork Store (dago butcher) made and sold their own pepperoni,
sopresatta, and every other saw-seege. Sadly there are very few such
operations nowadays, but recently I found a market that does carry
pepperoni produced by a local sausage maker, the best I've ever
tasted. I recently posted a picture along with a loaf of their olive
bread. Anyone in the hood and likes really great foods needs to go
here, foods to die for: http://www.northshorefarms.com Some nice pics
at their Facebook link.
 
If you are going to have little time grate the cheese and store in a bag
and add it just as the lasagne goes into the oven for the cook off
rather than letting it sink slowly into the sauce over the chilling
period.




--
LES.Jecky
 
Brooklyn1 wrote:


It's both eyetalian and not-eyetalian: it's southern-eyetalian. In my region
all salamis contain just lean & fat meat, salt, pepper, garlic and some wine
and that's all, then while one moves south there will be salamis including
many herbs and more spices, including wild fennel seeds and dry hot or bland
peppers: these ones are similar to pepperoni.
Nowadays many producers here started to produce hot peppered salamis too,
but it's a recent thing and they carry just the heat of the peppers, not the
flavor.
--
ViLco
Let the liquor do the thinking
Fottiti, giobbace
 
On Feb 3, 1:56?pm, Brooklyn1 wrote:


A lot of places put the pepperoni on top of the cheese so the customer
can see it. It's visually pleasing or positive or something. If they
were to put it under the cheese it would get a little protection.
 
Christopher Helms wrote:
-snip-

Pepperoni is not my regular pizza topping, but when I have one with
pepperoni I prefer the crunch it gets when it is on top to any flavor
that might be saved if it is buried.

Mebbe I'm not in the minority.

Jim
 
On Fri, 4 Feb 2011 05:30:45 -0800 (PST), Christopher Helms
wrote:


Every pizzeria places all the additional toppings on top.


If additional toppings were placed under the chesse they would simply
stew in the sauce, probably would still be essentially raw or the
pizza would burn before they were cooked, not very appetizing. A
better solution is to slice the pepperoni thick enough so you can't
read a book through it... I would rather pepperoni for cooking in any
dish were diced, say 3/8"... I often substitue diced pepperoni in
arroz con pollo (PR style - should be chorizo but I don't like it),
more as a seasoning/garnish... otherwise that type of sausage really
should be eaten at room temperature or cubed in cold pasta salads.
Pizzarias use the crappiest pepperoni for topping because even the
dumbest dago knows that cooking quality salame is a sin. I never
order any meats for extra pizza topping, other than occasionally
anchovy. If I order any extra toppings it's extra cheese and veggies,
I like onions and peppers on my pizza... I refuse to pay extra for
mystery meat. The only salami I like cooked (minimally) is kosher
salami with eggs. Fermented/hard salames really shouldn't be
cooked... I just can't imagine anything more TIAD than grilled
genoa/sopressata salame.
 
Brooklyn1 wrote:

Not every pizzeria does this. I will say perhaps all national or
chain-pizzerias does this. I know of two local and popular restaurant style
pizzerias that puts all toppings under the cheese, a real pizza pie. I will
agree they tend to be a deep dish pizzas that get a little messy... But
good. I like the one that has a bisquick crust to them.
But then beer makes everything taste better.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
 
On Fri, 4 Feb 2011 16:14:57 +0000 (UTC), Nad R
wrote:


Folks who want their toppings covered order calzone/stromboli... I
like spinach, pepperoni, ricotta, mozz, and sauce on the side for
dipping... the first time I met calzone it was was deep fried.. I much
prefer it that way but it's near impossible to find a place that does
that anymore.

Bisquick crust, aiiii!
 
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