Pizza Mother Fucker
- Thread starter Snuby642
- Start date
You're in my area. They have built Spin Pizzas all over the place close to the city, Lee's Summit, Prairie Village, KC . You don't have to travel to Columbia to get it. Maybe you meant Shakespeare's pizza on the MU campus?
Man, the oil slick coming off of that pie makes Deepwater Horizon jealous....
I'll bet it was good though !
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If your sour dough starter is a baby, or just slow there's no shame in using a little store yeast to speed it up.
Seperate your half out discard and make it a new pizza doe starter.
Treat it the same as a regular sourdough starter but stir in a half teaspoon of yeast.
It will blow up like a pillow in a small amount of time.
Most of the sourdough flavor will remain. If you keep it going no additional yeast will be needed unless it slows down. It will get stronger and develop more flavor as it goes.
I killed my original starter and have had a hard time getting it running and want a pie now damn it.
I may make a large batch and pre-bake some skins for my son since the grandchildren live on pizza.
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I worked at a pizza place. I never make dough at home but I have probably made about 3 tons of dough for pizza crusts. It's really simple. Water, flour, oil, salt, sugar, yeast. I have to question why I never bake considering how good homemade bread is. I even have a bread maker.
My thin pizza is pretty good, but my Sicilian is THE best pizza I've had anywhere. Period. And I lived in New York. Not even close.
Sicilian is way easier to make than thin pizza, so that's a bonus.
Sicilian is way easier to make than thin pizza, so that's a bonus.
Dear Chicago, the cheese goes on top so it cooks and browns. I never under stood trying to turn pizza into a bowl of soup. I will try it if you add pineapple though.
Hey, you ham fisted gorilla. Don’t you start talking shit about chicongo style lasagn…I mean pizza.
Chi-town has no idea how to make an actual pizza. What they call "pizza" is nothing more than a damn casserole (AKA pan full of greasy shit). Not even close to a pizza.
Now go eat your grandma's casserole like a nice boy...
What's wrong with casserole? Next you guys will be posting up gluten free shit to go with your fruit medley.
I tried Malnati's frozen pies. I thought they were okay, meaning they were better than DiGiorno but not great. I should say the cheese pie was okay. I tried a sausage pie, and it was disgusting. You do NOT boil raw sausage in tomato sauce. It's amazing that anyone was ever stupid enough to think this was a good idea. Grey lumps of boiled sausage in tomato puree. Ridiculous.
I decided to try making up my own Chicago deep dish recipe, but I quit because I realized that even if I did a good job, all I would have would be a great example of an inferior style. Sicilian is KING.
I decided to try making up my own Chicago deep dish recipe, but I quit because I realized that even if I did a good job, all I would have would be a great example of an inferior style. Sicilian is KING.
She's at UCM, not Columbia. She said there were too many retarded liberals at that campus....she makes me so proud. Lees summit is still at least 45min from me, and that's if I drive fast too. They used to have one in Liberty, but that one closed.
This thread got me going.
This is a cheese Sicilian. Publix provolone over Grande East Coast Blend. Sauce made form Stanislaus Saporito.
My wife didn't yell when the timer went off, so it's a little darker than usual, but sometimes I like it that way.
Really excellent.
I should have covered all of the crust with cheese, but I thought it would be good to have some bare spots.
This is a cheese Sicilian. Publix provolone over Grande East Coast Blend. Sauce made form Stanislaus Saporito.
My wife didn't yell when the timer went off, so it's a little darker than usual, but sometimes I like it that way.
Really excellent.
I should have covered all of the crust with cheese, but I thought it would be good to have some bare spots.
Nice slice.
I like some char on the toppings.
Browned cheese is delicious.
I like some char on the toppings.
Browned cheese is delicious.
Thanks. I can go either way on how done it should be.
I don't go in for the fancy stuff. "Reindeer goat cheese pizza." I try to make the best possible Sicilian and New York style with traditional ingredients and toppings.
Of course, I consider Hawaiian traditional!
I've only had two Neapolitans in my life, apart from my own bad efforts. Both were lame. Anthony's Coal-fired, which was just grease and meat on a cracker, and Mozza, which featured bitter salad greens and a runny fried egg. On a cracker.
Me, I like the old-fashioned stuff with a big bowl of garlic knots.
I don't go in for the fancy stuff. "Reindeer goat cheese pizza." I try to make the best possible Sicilian and New York style with traditional ingredients and toppings.
Of course, I consider Hawaiian traditional!
I've only had two Neapolitans in my life, apart from my own bad efforts. Both were lame. Anthony's Coal-fired, which was just grease and meat on a cracker, and Mozza, which featured bitter salad greens and a runny fried egg. On a cracker.
Me, I like the old-fashioned stuff with a big bowl of garlic knots.
You got a lot of balls putting that picture on here.
Dear God man, fry those things before you hang them out in public.
If they were prepped any other way besides just being plopped whole on a slice I’d totally eat this.
@Dirty D will eat this exactly like it is though. He’ll probably even gargle two slices at a time
You can’t say “I’m not gay, but” though. What is the minimum you’d do some heinous shit like this for?
The problem with Rock Mountain Oysters is not that they're cow balls. It's that like most entrails and offal they just don't taste good. When even deep frying something can't make it good you need a different ingredient.
Also, in St. Louis they have a very unique style of pizza. Thin with a really creamy cheese. Some love it, some hate it. I'm from here, but I prefer a real Chicago, deep-dish, pie with big chunks of tomato and all sorts of toppings. It's possible to get a real one outside chicago, but you have to find someone who was in WITSEC and got "relocated" to the Ozarks.
Also, in St. Louis they have a very unique style of pizza. Thin with a really creamy cheese. Some love it, some hate it. I'm from here, but I prefer a real Chicago, deep-dish, pie with big chunks of tomato and all sorts of toppings. It's possible to get a real one outside chicago, but you have to find someone who was in WITSEC and got "relocated" to the Ozarks.
I don’t mean to add anything serious to this thread but if anyone can add testicles to their diet in any real way, it’s really good for you.
Wait just a second there is historical context that may have swayed the response.
Waylon Jennings is hard to argue with in my AO.
Board up your widows, big ball's in town.
And yes they used to serve them in a couple joints at least.
May also have effected the saying busting your balls. They need tenderized before fried.
Also a public warning that the term (ball slap) had nothing to do with cattle.
Waylon Jennings is hard to argue with in my AO.
Board up your widows, big ball's in town.
And yes they used to serve them in a couple joints at least.
May also have effected the saying busting your balls. They need tenderized before fried.
Also a public warning that the term (ball slap) had nothing to do with cattle.
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It’s been a long time since I was there but Wyman’s no. 5 @ 13th & Race downtown has a decent Chicago style pie.
They just don't taste of much to me. Edible, yes. Good, no. I guess that's better than the sewage taste of tripe and chitins, but I see no reason to pay money to eat any of those. Don't get me wrong, I wanted to like them all...but, I didn't, and I don't.
I'm willing to try almost anything that isn't foul smelling, and sometimes even that. Durian fruit tastes pretty good to me, but it's hard to get past the poo smell.
I don't mind tripe in a good menudo soup, but breaded and fried or the centerpiece of any recipe I am not a fan.
Then again, I eat pate, brown schwiger, chicken livers, doves, and a ton of livery tasting stuff, but I cannot even stand a tiny taste of calf's liver or I will throw up. Honestly about strongest and the most foul tasting thing I could put in my mouth.
I think it has a lot to do with your genes. I love cilantro, and know whole families who describe it's taste as nasty soap.
I'm willing to try almost anything that isn't foul smelling, and sometimes even that. Durian fruit tastes pretty good to me, but it's hard to get past the poo smell.
I don't mind tripe in a good menudo soup, but breaded and fried or the centerpiece of any recipe I am not a fan.
Then again, I eat pate, brown schwiger, chicken livers, doves, and a ton of livery tasting stuff, but I cannot even stand a tiny taste of calf's liver or I will throw up. Honestly about strongest and the most foul tasting thing I could put in my mouth.
I think it has a lot to do with your genes. I love cilantro, and know whole families who describe it's taste as nasty soap.
Calves liver needs to be of high quality, rinsed and patted dry.
Dusted with minimal spices and flour.
A quick sear in a hot pan, and out.
A couple of large oinions need sauteed in a new pan on low and then the liver smothered compleatly with the oinions.
Next a country style cream gravy covers everything and after it comes togeather put on low and slow for a couple hours.
An old style electric square pan works best. Serve with mashed potatoes.
It will cut with a fork the mineral taste will be replaced with a sweet mild onion taste.
If it was not done like that it probably did suck.
Dusted with minimal spices and flour.
A quick sear in a hot pan, and out.
A couple of large oinions need sauteed in a new pan on low and then the liver smothered compleatly with the oinions.
Next a country style cream gravy covers everything and after it comes togeather put on low and slow for a couple hours.
An old style electric square pan works best. Serve with mashed potatoes.
It will cut with a fork the mineral taste will be replaced with a sweet mild onion taste.
If it was not done like that it probably did suck.
Have you ever tried kidneys? I love liver but kidney was too strong even for me
Nah, just rinse it off and throw it in a cast iron pan with a bit of butter. But I love all forms of liver from at least all the animals I’ve tasted it from so far
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