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Post by pippsheadache on Jul 13, 2024 9:12:29 GMT -5
Did any hear about the recent comments by Bobby Flaw. He said he always cooks steaks and burgers to medium. He said consumers have been programmed to order them medium-rare but at that temp the fat doesn't completely melt and they are not as tender or flavorable. I don't know if I buy that, I've had steaks and burgers medium and medium rare and I think MR is much better. I order my burgers medium. If its a good steakhouse, I'll order the steak medium rare. At other places I'll order steak medium. Always seems to work for me! Nice discussion. I've gone medium rare for all beef for decades. In my younger days I was adamant about unquestionably rare -- still mooing was my instruction -- but over the years I dialed it back just a bit from wolf standards. Pizza is the most versatile food in history and you can get excellent pizza anywhere in the world. I think I've settled primarily for thin-crust New York style. I like prosciutto with tomatoes and onions, but there are dozens of toppings that work fine for me. I do draw the line at pineapple and don't like anchovies, but pretty much anything else that grows or is raised to be eaten does the job. Not a fan of chain store pizza when there are millions of independent pizzerias around. |
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Post by azbob643 on Jul 13, 2024 9:27:01 GMT -5
Nice discussion. I've gone medium rare for all beef for decades. In my younger days I was adamant about unquestionably rare -- still mooing was my instruction -- but over the years I dialed it back just a bit from wolf standards. I find it's easier to just say "a little pink" when ordering beef...specifically burgers. I don't know where that falls across the "rare/well done" spectrum...I suppose "medium well". |
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Post by rizzuto on Jul 13, 2024 10:01:47 GMT -5
Did any hear about the recent comments by Bobby Flaw. He said he always cooks steaks and burgers to medium. He said consumers have been programmed to order them medium-rare but at that temp the fat doesn't completely melt and they are not as tender or flavorable. I don't know if I buy that, I've had steaks and burgers medium and medium rare and I think MR is much better. As I have gotten older, my preference has changed from medium rare to medium. To each his own. In college, I worked at a cheap steakhouse and once a week this guy came in and ordered “very rare,” which was essentially ten seconds on each side of a hot griddle. He would always compliment us afterward for getting it just right. |
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Post by inger on Jul 13, 2024 12:26:27 GMT -5
Did any hear about the recent comments by Bobby Flaw. He said he always cooks steaks and burgers to medium. He said consumers have been programmed to order them medium-rare but at that temp the fat doesn't completely melt and they are not as tender or flavorable. I don't know if I buy that, I've had steaks and burgers medium and medium rare and I think MR is much better. As I have gotten older, my preference has changed from medium rare to medium. To each his own. In college, I worked at a cheap steakhouse and once a week this guy came in and ordered “very rare,” which was essentially ten seconds on each side of a hot griddle. He would always compliment us afterward for getting it just right. Was his name Drac Ula? … |
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Post by Max on Jul 13, 2024 12:35:29 GMT -5
To each their own. But some of my favorite pizza is sauteed spinach pizza, fried eggplant pizza, sausage, peppers and onions pizza, chicken and sauteed broccoli pizza. Preferably with a thin crust and baked in a coal oven. Absolute minimum topping for me...peperoni. Prefer "meat lovers"...peperoni, sausage, bacon, ham with black olives, onions & jalapenos. Funny thing is I have only had those toppings I mentioned on Neapolitan pizza, I guess what's called regular pizza these days. But I never has any topping other than gravy(tomato sauce) and cheese on Sicilian pizza. I consider Sicilian pizza the same thing as Chicago style deep dish pizza only it's square. |
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Post by azbob643 on Jul 13, 2024 12:49:09 GMT -5
Absolute minimum topping for me...peperoni. Prefer "meat lovers"...peperoni, sausage, bacon, ham with black olives, onions & jalapenos. Funny thing is I have only had those toppings I mentioned on Neapolitan pizza, I guess what's called regular pizza these days. But I never has any topping other than gravy(tomato sauce) and cheese on Sicilian pizza. I consider Sicilian pizza the same thing as Chicago style deep dish pizza only it's square. Yes...like Sicilian pizza, Chicago Style is deep-dish. But there is another Chicago style pizza known as "Tavern Style". It is a thin crunchy crust cut into squares. I've had it in Chicago and at several restaurants owned by transplanted Chicagoans in Denver & here in AZ, of which there are many, including a local named "Oreganos" with several locations. |
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Post by 1955nyyfan on Jul 13, 2024 13:51:52 GMT -5
Funny thing is I have only had those toppings I mentioned on Neapolitan pizza, I guess what's called regular pizza these days. But I never has any topping other than gravy(tomato sauce) and cheese on Sicilian pizza. I consider Sicilian pizza the same thing as Chicago style deep dish pizza only it's square. Yes...like Sicilian pizza, Chicago Style is deep-dish. But there is another Chicago style pizza known as "Tavern Style". It is a thin crunchy crust cut into squares. I've had it in Chicago and at several restaurants owned by transplanted Chicagoans in Denver & here in AZ, of which there are many, including a local named "Oreganos" with several locations. oreganos.com/menu/#pizza-anchorPizza Hut has a big ad campaign on their new Chigaco Tavern Style Pizza. |
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Post by azbob643 on Jul 13, 2024 14:05:51 GMT -5
Yes...like Sicilian pizza, Chicago Style is deep-dish. But there is another Chicago style pizza known as "Tavern Style". It is a thin crunchy crust cut into squares. I've had it in Chicago and at several restaurants owned by transplanted Chicagoans in Denver & here in AZ, of which there are many, including a local named "Oreganos" with several locations. oreganos.com/menu/#pizza-anchorPizza Hut has a big ad campaign on their new Chigaco Tavern Style Pizza. I've commented on what I consider to be NY pizza snobs on YES and maybe here. Went to Oregano's with a good friend of mine, who coincidentally grew up not far from me in my NY neighborhood, and another couple. He wanted to demonstrate how NY pizza is folded, and was so upset when our Tavern Style pizza was brought to our table he refused to eat. More for us  |
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Post by laurenfrances on Jul 14, 2024 0:02:33 GMT -5
I make a batch of pizza dough and go to town. Add whatever toppings I have in the refrigerator. Be it peppers ( sweet or hot), eggplant, onions, garlic, sausages, fresh herbs or mushrooms. I don't usually have pepperoni in the refrigerator so that's a no go. I have a cast iron pizza pan heated in the oven to get it roaring hot. I also tried making pizza on an outdoor grill and it works just fine. Also made Detroit style pizza requiring a different dough recipe. Those thin cut Chicago style tavern pizza squares sounds interesting.
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Post by 1955nyyfan on Jul 14, 2024 8:37:50 GMT -5
I make a batch of pizza dough and go to town. Add whatever toppings I have in the refrigerator. Be it peppers ( sweet or hot), eggplant, onions, garlic, sausages, fresh herbs or mushrooms. I don't usually have pepperoni in the refrigerator so that's a no go. I have a cast iron pizza pan heated in the oven to get it roaring hot. I also tried making pizza on an outdoor grill and it works just fine. Also made Detroit style pizza requiring a different dough recipe. Those thin cut Chicago style tavern pizza squares sounds interesting. One of the Super Markets out here recently started selling Detroit Pizza. I didn't even know that was a thing. It's neither round or square more of a rectangle shape. I haven't tried it, how does the dough differ? |
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Post by Cult of Ken Clay on Jul 14, 2024 9:47:25 GMT -5
Yes...like Sicilian pizza, Chicago Style is deep-dish. But there is another Chicago style pizza known as "Tavern Style". It is a thin crunchy crust cut into squares. I've had it in Chicago and at several restaurants owned by transplanted Chicagoans in Denver & here in AZ, of which there are many, including a local named "Oreganos" with several locations. oreganos.com/menu/#pizza-anchorPizza Hut has a big ad campaign on their new Chigaco Tavern Style Pizza. Really wish they would bring back Personal Pan Pizzas. Overdosed on them in college. Just the right amount of grease in those little skillets. |
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Post by laurenfrances on Jul 14, 2024 9:49:00 GMT -5
I make a batch of pizza dough and go to town. Add whatever toppings I have in the refrigerator. Be it peppers ( sweet or hot), eggplant, onions, garlic, sausages, fresh herbs or mushrooms. I don't usually have pepperoni in the refrigerator so that's a no go. I have a cast iron pizza pan heated in the oven to get it roaring hot. I also tried making pizza on an outdoor grill and it works just fine. Also made Detroit style pizza requiring a different dough recipe. Those thin cut Chicago style tavern pizza squares sounds interesting. One of the Super Markets out here recently started selling Detroit Pizza. I didn't even know that was a thing. It's neither round or square more of a rectangle shape. I haven't tried it, how does the dough differ? Dough is more like a pan pizza. Thick and Fluffy ( like a Sicilian pizza) with a crispy exterior. Added cheese on the border that creates that crispy edge. Originally made in a Detroit nuts and bolts car manufacturing containers which is rectangular in shape. Strips of tomato sauce is added on top of pizza as opposed to initially spreading it on the dough. |
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Post by 1955nyyfan on Jul 15, 2024 20:21:35 GMT -5
My lovely wife took me out for an early dinner to celebrate my birthday today. I seldom order desset but today she insisted.I am glad I did, I had a pumpkin, brioche bread pudding that was topped with carmel sauce and vanilla bean ice cream. It was delicious.
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Post by azbob643 on Jul 15, 2024 20:26:24 GMT -5
My lovely wife took me out for an early dinner to celebrate my birthday today. I seldom order desset but today she insisted.I am glad I did, I had a pumpkin, brioche bread pudding that was topped with carmel sauce and vanilla bean ice cream. It was delicious. Happy B-Day! BTW...considering your birthday, was it an Early Bird Special? |
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Post by kaybli on Jul 15, 2024 20:28:20 GMT -5
My lovely wife took me out for an early dinner to celebrate my birthday today. I seldom order desset but today she insisted.I am glad I did, I had a pumpkin, brioche bread pudding that was topped with carmel sauce and vanilla bean ice cream. It was delicious. Happy Birthday 1955nyyfan! That bread pudding topped with ice cream and caramel sauce sounds delicious! |
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