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(Guardian)   So, it looks like British Pizza is a thing now   (theguardian.com) divider line 16
    More: Sick, BBQ Sauce  
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13649 clicks; posted to Main » on 12 Sep 2013 at 2:48 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



Voting Results (Smartest)
View Voting Results: Smartest and Funniest

2013-09-12 02:49:15 PM
4 votes:
It's got to be better than that New York cardboard crap.
2013-09-12 03:28:19 PM
2 votes:
Eh, it can't be worse than Japanese pizza.  Which is the pits.

Chicago Deep Dish is a great style, I love it, but as a traditionalist I can't quite fully approve of it.  The best pizza is actually really simple:  a slice of Sicilian red with a mostly cherry tomato sauce base on the bottom, topped by a slice of Sicilian white.

I hail from outside Scranton, PA, which has statistically been demonstrated to be the capital of pizza in the United States.  The Jersey Shore, which has 2.23 pizza shops per 10,000 inhabitants, is number two in the US, and is well known for its pizza.  But the Scranton area has 5.18 shops per 10,000 inhabitants.  Most of the places don't call themselves Italian, anyway.  They're Sicilian, or Milano, or Roma style, and they'll be pleased to let you know it.  Each shop has a style that corresponds to a section of Italy.  (Except for the horrid franchises, which suck.  But you know them.)  And pizza critics who travel have wrote many things about Scranton (specifically, the neighborhood of Old Forge, where most of the best are).

My pick is Colarusso's, which has five different locations.  There are five brothers and sisters who each use the same recipe, who work in different neighborhoods, and they all do very well for themselves.  The sauce is the perfect mix of tart, sour, but with just a hint of sweetness, and the crust is light but firm.  But if you want to have the original white pizza (no, really, it was made in America, in Old Forge), go to Arcaro and Genell's.

I've been in Philly for five years, and it's all horrible here. (Philly knows meat, but pizza?  No.)  New York?  Too soft crusts, the sauce is usually too sweet, and letting pizza sit and cool and then reheating it is a recipe for fail in terms of texture.  Chicago is delightfully greasy and usually has good sauce, but the quantity of crust is ... eh, not my thing.

Get to Scranton on Columbus Day weekend.  All the family shops from up and down the line set up tents and compete.  And you'll be the winner.

/ hears they have cannoli
// never ended up having it there
2013-09-12 03:12:47 PM
2 votes:
It's always hilarious when Americans attempt to make fun of the food in other countries.
2013-09-13 09:42:03 AM
1 votes:
I would venture to say that anything you have to cook in advance before you put it on the pizza does not belong on pizza. Except for bacon, because it'll never get crispy enough on its own in the oven. But other than that, if you're precooking an ingredient before you put it on there, it probably doesn't belong on there. And yes, I realize that this means no more sausage or hamburger pizza, which is what you heathens get.

As far as British "cuisine" goes, from what I can tell, it's not like they don't have good ingredients, or good ideas, or whatever. It's that nobody in the country knows how to farking cook. I'm no wizard in the kitchen or anything, but I know how to make fried chicken where the skin is crispy but not burnt, and the meat is juicy but not raw. This is apparently a mystery to anybody in ole Blighty. I've never had so much burned food served cold in my entire life.
2013-09-13 06:04:54 AM
1 votes:

ciberido: special20: I question everyone's subjectivity.

From your article: "Oh, and let's discuss the concept of cherries on pizza: No. End of discussion."

I like how this man thinks.


He had me at his opener: "This creator of this restaurant should be thrown in jail."
Yes, that's no wishy-washy, sitting on the fence, kind of opinion.

I wonder what his Fark handle is...
2013-09-12 04:48:20 PM
1 votes:
I've had some very good pizza in Britain.  Their cheese is a billion times better than the fake plasticky garbage that we get in North America.  This alone gives the UK a massive advantage.
2013-09-12 03:03:29 PM
1 votes:

gopher321: I'm surprised some Yank hasn't either...

1) Barbequed a pizza

or 2) deep fried one yet.


Please feel free not to provide any examples, thx.


You mean make a pizza on a grill?

www.bbqjunkie.com
2013-09-12 02:59:34 PM
1 votes:
In London last month, I ate some of the best food I have ever eaten; roast bone marrow and parsley "salad", braised duck leg, saddle of rabbit and the best pot of caramel creme.  I don't think British food is as bad anymore as it has been made out to be.  I'd be willing to try some British pizza.
2013-09-12 02:57:10 PM
1 votes:

UberDave: I would be interested to see how flavorless they can make it.


Easy, use the "Standard British Method"

1) Add ingredients to water in a pot
2) Boil until all flavor is extracted in to water
3) Discard water
4) Serve remaining flavorless mush

When in the UK I usually add a step 5

5) Find an Indian restaurant
2013-09-12 02:54:40 PM
1 votes:
aintfoundagoodtitleblog.files.wordpress.com
2013-09-12 02:53:26 PM
1 votes:

ChrisDe: URAPNIS: It's got to be better than that New York cardboard crap.

And we're off and running....


Hey!  I'm a proud NJ pizza snob, and I will be the first to admit that well-made Chicago deep-dish is among
the yummiest of foods around.

Its not pizza to be sure, but it is damn tasty.
2013-09-12 02:52:54 PM
1 votes:
Those are all fine examples of pizza toppings.  Just keep off the damn pineapple!
2013-09-12 02:51:58 PM
1 votes:

UrukHaiGuyz: FrancoFile: How do you boil dough?

Isn't that how pretzels are made?


and bagels
2013-09-12 02:50:41 PM
1 votes:

URAPNIS: It's got to be better than that New York cardboard crap.


And we're off and running....
2013-09-12 02:42:20 PM
1 votes:
How do you boil dough?
2013-09-12 02:18:01 PM
1 votes:
I would be interested to see how flavorless they can make it.
 
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