I use the one from the “pizza Bible” by Tony Gemignani, I go a little less oven heat than his directions, but I think that’s my oven. That book has some fabulous pizza.
When I make breakfast pizza, I just don’t bake the eggs with the rest of the pizza. I make them separate and just put them on top after the pizza is baked so they don’t get all rubbery.
My mother is from Long Island, so I was raised to abhor anything that was not New York style pizza. Then my wife asked me to take her out for Chicago style pizza. I now make Chicago style far more than anything else.
New York style is great, but it’s often floppy… it it? Idk. I lived in Connecticut and was amazed at the gas/wood slate ovens and how they’d make a medium-thin pizza that was super crispy from edge to center. Chicago style is a whole other thing, though! Plus don’t leave out Detroit!
In MN they make the weirdest “cracker crust” pizza which they cut into squares, even when the pizza is round. It’s… okay.
Looks great, but the pepperoni should be inside the pie, not on top.
Also, Jon Stewart is wrong in that Daily Show video and doesn’t know wtf he’s talking about - Chicago deep dish pizza doesn’t have cold sauce on it, and he’s a moron for suggesting it does.
May or may not be from the area (ahem), but I’ll say this: if you’re not getting it straight from the oven, then what’s the point? Delivered Chicago-style is only slightly more appetizing than delivered lasagna, NGL.
OP’s pie, however, looks damn tasty. The pepperoni on top are just as garnish anyhow. 🤗
Charcuterie is exclusively prepared cured meats, nothing else. Calling this antipasti board charcuterie usually comes from people that get recipes from places like Pinterest, and not actual chefs.
Ya know, I don’t normally do this kind of “gotcha” thing, and hope you take it in the spirit of kind hearted joshing that it’s intended.
It helps, when pulling a Confidently incorrect summons, to be correct about what you’re accusing the person to be incorrect about.
And yeah, people that have no idea of the etymology of charcuterie might have created a usage of the word that’s both inaccurate, but still acceptable because enough people are using the word that way. This happens a lot in living languages. Well, except the ones that have the life beat out of them by some kind of repository of what is and isn’t allowed.
Which is still cool, because the word may be French in origin, and thus regulated in France, it is a borrowed word in English. It is inevitable that the word gain usages in English beyond what was originally there. I would argue that it has been in use long enough to have developed such. However, I would also argue that an anti-pasto plate is also sufficiently developed and used in English that the use of it for the pictured “porn” is not only at least equally correct, that it is also a better choice to describe the picture because more people are likely to know what anti-pasto is as a term than are likely to know what charcuterie means in any sense.
In other words, we’ve has anti-pasto as a term in English way longer than charcuterie. Well, at least better in the US; I don’t doubt that Canadians may have had exposure to the French term first, though I don’t know that as a fact. But, even here in the middle of bumfuck nowhere, deep in the southern mountains, I knew what anti-pasto was back in the eighties. I never heard of charcuterie until maybe five years ago, despite there being French descended families in our area.
And, yeah, that anecdote isn’t some kind of rigorous proof or anything, but it’s a general example of what I’m talking about re: language drift and borrowed terms.
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