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. 🤗
Looks like you nailed it. Yeah, pepperoni on inside and they wont get torched. If you must put toppings on top, maybe put them on at the end and put it under the broiler for a bit? Either way it looks dank. Would chonch on this.
The pepperoni was pretty thick and we had no issues with them burning or anything. There was smoke but only because the springform pan dribbled oil into the bottom of the oven. We did one in springform and another in cast iron, both squeezed into the oven at the same time and they both came out identical except I liked the vertical walls from the springform pan better.
No judgement but here in the UK this is more like what we’d call a flan than a pizza or a pie. So instead of arguing about pizzas and pies, why not embrace a third category?
I would say a quiche /ˈkiːʃ/ requires eggs whereas a tart doesn’t (necessarily), and I have no idea what a key-tch-zah is, we don’t have them in the UK. A quiche is a type of tart though, yes.
Going by primary ingredient I guess it would be like a tomato tart. Though the dough is yeasted so it probably doesn’t fully match a lot of categories.
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.
I made homemade Mac and Cheese for the holidays for the first time, absolutely shocked just how much cheese you use for 1lb of pasta. It’s practically a 2:1 ratio sauce to cheese. Extremely good, though, especially with good cheddar like yours.
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