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(BBC-US)   Should pineapple be on pizza? What about in Chicago-style casseroles? Why? Should subby pull the pin on this grenade and laugh? Here comes the cooking science   (bbc.com) divider line
    More: Obvious, Taste, Pizza, Sugar, Sweetness, Food, Flavor, Naples, Italian cuisine  
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419 clicks; posted to Food » on 19 Aug 2022 at 10:11 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



36 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-08-19 9:31:59 AM  
Some of the best food hits all the taste boxes: Salty, sweet, sour, savory, spicy, umami.  Hawaiian pizza hits all of those except spicy -- but you can always add chili peppers or hot peppers to the pizza to add that dimension.  It's well known, at least now, that sweet and salty are a great pairing because they each bring out the flavours of the other through contrast.  Hawaiian pizza is no different.

Personally, I prefer pepperoni (and/or bacon) on mine instead of ham, but that's just me, but I'll never say no to pineapple on pizza.

Chicago "casseroles" are good, but you can't eat a whole lot.  Like, one slice is often enough.  Two if you're particularly hungry.  I also prefer the sauce on the bottom rather than the top.  We used to have a chain in Toronto called Frank Vetere's that had an awesome Chicago-style deep dish, and they put the sauce on the bottom.  It was a sloppy mess best eaten with a knife and fork to avoid getting all the toppings down your shirt, but it was a delicious sloppy mess.

I miss that chain.  And Mother's.  Most pizza now is shiat.  Pizza Hut (overcooked), Pizza Pizza (flavourless cardboard), Pizza Nova (overwrought sauce), Gino's (great flavour but the crust is way too hard), Domino's (the pan is decent, but the sauce is too sweet), Little Caesar's (their Chicago deep dish is actually really good, but the rest of their pizza is crap).  Properly good pizza just doesn't seem to exist any more unless you make it yourself.
 
2022-08-19 10:55:21 AM  
Grill the pinapple first and it makes a perfectly cromlent pizza topping.
 
2022-08-19 11:04:39 AM  

Psychopusher: but you can always add chili peppers or hot peppers to the pizza to add that dimension.


When I had it in actual Hawai'i, they spiced it up, and it was dreamy.


/also, Slow News Friday!
 
2022-08-19 11:10:22 AM  
I'm no expert, bit I don't think a Chicago style casserole goes on a pizza.
 
2022-08-19 11:27:05 AM  
Eat what you like to eat. If the Flim Flam Führer likes his steak burned black and drowned in ketchup, then that is exactly how he should eat it.
 
2022-08-19 11:42:30 AM  
Regina style pizza is the correct answer.

What Is Regina Style Pizza? In Short, More Curious Canadian Cuisine (thislifeintrips.com)

th.bing.comView Full Size


You will have a heart attack at some point if you eat this. A delicious filling heart attack.
 
2022-08-19 11:46:17 AM  

Psychopusher: Some of the best food hits all the taste boxes: Salty, sweet, sour, savory, spicy, umami.  Hawaiian pizza hits all of those except spicy -- but you can always add chili peppers or hot peppers to the pizza to add that dimension.  It's well known, at least now, that sweet and salty are a great pairing because they each bring out the flavours of the other through contrast.  Hawaiian pizza is no different.

Personally, I prefer pepperoni (and/or bacon) on mine instead of ham, but that's just me, but I'll never say no to pineapple on pizza.

Chicago "casseroles" are good, but you can't eat a whole lot.  Like, one slice is often enough.  Two if you're particularly hungry.  I also prefer the sauce on the bottom rather than the top.  We used to have a chain in Toronto called Frank Vetere's that had an awesome Chicago-style deep dish, and they put the sauce on the bottom.  It was a sloppy mess best eaten with a knife and fork to avoid getting all the toppings down your shirt, but it was a delicious sloppy mess.

I miss that chain.  And Mother's.  Most pizza now is shiat.  Pizza Hut (overcooked), Pizza Pizza (flavourless cardboard), Pizza Nova (overwrought sauce), Gino's (great flavour but the crust is way too hard), Domino's (the pan is decent, but the sauce is too sweet), Little Caesar's (their Chicago deep dish is actually really good, but the rest of their pizza is crap).  Properly good pizza just doesn't seem to exist any more unless you make it yourself.


You again. The only person on the planet other than Mr. Nonsense who does the pepperoni pineapple thing. Freaking Weirdos! (I love freaks and Weirdos). Shrimp or chicken, banana peppers, and pineapple is one of my go tos. So it's not traditional, how 'bout we ask Italy for the new world tomatoes and Asian noodles back too?
 
2022-08-19 11:55:44 AM  

talkyournonsense: You again. The only person on the planet other than Mr. Nonsense who does the pepperoni pineapple thing. Freaking Weirdos! (I love freaks and Weirdos). Shrimp or chicken, banana peppers, and pineapple is one of my go tos. So it's not traditional, how 'bout we ask Italy for the new world tomatoes and Asian noodles back too?


Ham is just too tame to play a proper foil to the tart and sweet pineapple.  Bacon and pepperoni both up the salt  game and add some smokiness to give the pineapple a proper challenge and bring out the best of both worlds.  Plus, pepperoni and bacon get nice and crisped up around the edges when the pizza bakes, so you get some nice textural variation in the mix, too.  Ham just goes hard.

I never liked chicken or crustaceans on pizza though.  Personal preference.  Mostly that I really don't like chicken or fish with cheese.

mekkab: When I had it in actual Hawai'i, they spiced it up, and it was dreamy.


It can be an excellent combination -- the sweet, salty, tangy, and fiery combination really make for a lovely gustatory dance.
 
2022-08-19 12:07:28 PM  

Psychopusher: sweet, salty, tangy, and fiery


Sweet, Heat, and salty Meat!
 
2022-08-19 12:13:12 PM  
Fark user imageView Full Size
 
2022-08-19 12:24:29 PM  

gunga galunga: Grill the pinapple first and it makes a perfectly cromlent pizza topping.


Try a light basting of bacon fat when grilling the pineapple.

But yeah. The sweetness of the pineapple needs to be cut with something salty or spicy. I like grilled chicken and pepperocini. A country-style ham or cappy (or both) pair well as well.
 
2022-08-19 1:18:18 PM  
Jalapeño, pineapple, and prosciutto with tangy tomato sauce, please.
Fark user imageView Full Size

Tonight is chicken cordon bleu and gyro pizzas. 2022 has been the summer of test driving, reviewing, and experimenting with six pizza ovens on our deck.
I'm starting to like pizza for the first time in my life.
 
2022-08-19 1:32:07 PM  

testosteronephobe: Jalapeño, pineapple, and prosciutto with tangy tomato sauce, please.[Fark user image 425x512]
Tonight is chicken cordon bleu and gyro pizzas. 2022 has been the summer of test driving, reviewing, and experimenting with six pizza ovens on our deck.
I'm starting to like pizza for the first time in my life.


Mmmm.  Prosciutto works great here, but I suspect only prosciutto cotto would work, as the dry cured stuff (which I prefer for sandwiches) I think might just go hard, unless you buried it under the cheese.  Still, it's got the salty, porky unctuousness that plays well with the other ingredients.
 
2022-08-19 1:40:21 PM  
I can understand the flavour side of the argument, but I still can't do it.

For me, it's a texture thing. Every time I've tried, the pineapple chunks have mostly added an unpleasant sogginess to the pizza, which I am not into.
 
2022-08-19 2:42:43 PM  

Representative of the unwashed masses: Regina style pizza is the correct answer.

What Is Regina Style Pizza? In Short, More Curious Canadian Cuisine (thislifeintrips.com)

[th.bing.com image 850x637]

You will have a heart attack at some point if you eat this. A delicious filling heart attack.


My favorite pizza place serves pizza basically like this.  Square cut.  Thick (with meat), but not quite Chicago style.  "Enough cheese to cover a crime"... check.  Also really good spicy sauce.

As for the article, pineapple doesn't belong within a mile of a respectable pizza.
 
2022-08-19 4:14:49 PM  
Does tomato belong on pizza? It's a foreign imported fruit.
 
2022-08-19 4:23:44 PM  
I like pineapple and ham/Canadian bacon pizza. Especially with onions and crispy crumbles of actual bacon added. Thin tavern style only, never in deep dish.

But I'm super weary of doing pizza taxonomy today....

One single note: no Chicago style pizzas have "thick" bread-y crusts. None. Be they thin and square cut, deep iron "pie pans" lined with thin dough, or fried puffs, the CRUST is thin. In deep dish the CHEESE is the thick layer.....and it would be gross with pineapple in it.

Eat what you like, but try to agree on what the styles even ARE. Pretty please? Because I'm so tired of explaining all the time.
 
2022-08-19 4:49:17 PM  

Lord Bear: respectable pizza.


I don't want to respect it.  I want to eat it.

/that's what she said?
 
2022-08-19 4:52:07 PM  

Representative of the unwashed masses: Regina style pizza is the correct answer.

What Is Regina Style Pizza? In Short, More Curious Canadian Cuisine (thislifeintrips.com)

[th.bing.com image 850x637]

You will have a heart attack at some point if you eat this. A delicious filling heart attack.


that looks really good! kinda like Quatros from southern Illinois.....

Fark user imageView Full Size


they specialize in "panned pizza" with a thick chewy yummy crust and oodles of cheese and toppings
 
2022-08-19 6:12:09 PM  

Evil Mackerel: [Fark user image 850x560]


Thanks, I hate it.
 
2022-08-19 6:29:44 PM  
All the pizza snobs here will be first in line to get that new hot garbage Buffalo Wild Wings serving up.
 
2022-08-19 8:21:21 PM  
Here's the cordon bleu
Fark user imageView Full Size
 
2022-08-19 8:32:34 PM  
I just don't really like pineapple. But also, I don't want anything juicy on a pizza. It's just gonna make my pizza soggy.

/yes, I sop up my pepperoni grease, too.
 
2022-08-19 8:58:42 PM  

luna1580: I like pineapple and ham/Canadian bacon pizza. Especially with onions and crispy crumbles of actual bacon added. Thin tavern style only, never in deep dish.

But I'm super weary of doing pizza taxonomy today....

One single note: no Chicago style pizzas have "thick" bread-y crusts. None. Be they thin and square cut, deep iron "pie pans" lined with thin dough, or fried puffs, the CRUST is thin. In deep dish the CHEESE is the thick layer.....and it would be gross with pineapple in it.

Eat what you like, but try to agree on what the styles even ARE. Pretty please? Because I'm so tired of explaining all the time.


I've been saying that for years.  It's been a pet peeve peave of mine. So many places try and offer a "deep dish" pizza, you see "deep dish" frozen pizzas -- and it's always "deep crust."  That's not what dish means, morans.  And it's not just the cheese that's deep, it's also a ton of toppings as well.
 
2022-08-19 9:17:59 PM  

luna1580: I like pineapple and ham/Canadian bacon pizza. Especially with onions and crispy crumbles of actual bacon added. Thin tavern style only, never in deep dish.

But I'm super weary of doing pizza taxonomy today....

One single note: no Chicago style pizzas have "thick" bread-y crusts. None. Be they thin and square cut, deep iron "pie pans" lined with thin dough, or fried puffs, the CRUST is thin. In deep dish the CHEESE is the thick layer.....and it would be gross with pineapple in it.

Eat what you like, but try to agree on what the styles even ARE. Pretty please? Because I'm so tired of explaining all the time.


Yes.
Chicago Food - The BEST DEEP DISH PIZZA in America! Lou Malnati's Pizzeria
Youtube FYKyVXS5DDw
 
2022-08-19 9:20:54 PM  

drjekel_mrhyde: luna1580: I like pineapple and ham/Canadian bacon pizza. Especially with onions and crispy crumbles of actual bacon added. Thin tavern style only, never in deep dish.

But I'm super weary of doing pizza taxonomy today....

One single note: no Chicago style pizzas have "thick" bread-y crusts. None. Be they thin and square cut, deep iron "pie pans" lined with thin dough, or fried puffs, the CRUST is thin. In deep dish the CHEESE is the thick layer.....and it would be gross with pineapple in it.

Eat what you like, but try to agree on what the styles even ARE. Pretty please? Because I'm so tired of explaining all the time.

Yes.[Youtube-video https://www.youtube.com/embed/FYKyVXS5DDw]


thanks you, chicago guy!
 
2022-08-19 10:52:19 PM  
Hold on to your butts, Farkers: we may have a new challenger.

Pickle Pizza Claims Top Spot At Indiana State Fair

/ I honestly wouldn't mind trying it.
// I admit I have a strange taste in foods.
/// Slashies coming in three is a bit of a big dill. Sorry for the pun.
 
2022-08-19 11:59:30 PM  
I feel like Spam on pizza is more representative of Hawaii than ham and pineapple.
 
2022-08-20 12:09:32 AM  

drjekel_mrhyde: luna1580: I like pineapple and ham/Canadian bacon pizza. Especially with onions and crispy crumbles of actual bacon added. Thin tavern style only, never in deep dish.

But I'm super weary of doing pizza taxonomy today....

One single note: no Chicago style pizzas have "thick" bread-y crusts. None. Be they thin and square cut, deep iron "pie pans" lined with thin dough, or fried puffs, the CRUST is thin. In deep dish the CHEESE is the thick layer.....and it would be gross with pineapple in it.

Eat what you like, but try to agree on what the styles even ARE. Pretty please? Because I'm so tired of explaining all the time.

Yes.[YouTube video: Chicago Food - The BEST DEEP DISH PIZZA in America! Lou Malnati's Pizzeria]


Cheese on the bottom?
 
2022-08-20 1:13:19 AM  

talkyournonsense: drjekel_mrhyde: luna1580: I like pineapple and ham/Canadian bacon pizza. Especially with onions and crispy crumbles of actual bacon added. Thin tavern style only, never in deep dish.

But I'm super weary of doing pizza taxonomy today....

One single note: no Chicago style pizzas have "thick" bread-y crusts. None. Be they thin and square cut, deep iron "pie pans" lined with thin dough, or fried puffs, the CRUST is thin. In deep dish the CHEESE is the thick layer.....and it would be gross with pineapple in it.

Eat what you like, but try to agree on what the styles even ARE. Pretty please? Because I'm so tired of explaining all the time.

Yes.[YouTube video: Chicago Food - The BEST DEEP DISH PIZZA in America! Lou Malnati's Pizzeria]

Cheese on the bottom?


Yes, unless it's a stuffed pizza(what Farkers get confused with deep dish). This is something that a person in training would eat by themselves.

Chicago's Best Stuffed Pizza: Gianna's Pizzeria
Youtube oadCS0k9HfY

4th and very unknown outside of Chicago style is at the end. If a person who claim to be from Chicago, have no clue what a pizza puff is, just walk the fark off.
 
2022-08-20 1:28:49 AM  
Giordano's at Roger's park in chicago.  My daughter went to college in chicago and i swear to god i visited her just to go eat pizza there.
 
2022-08-20 2:51:19 AM  
Because it's good you'd dig it the most...
 
2022-08-20 2:52:41 AM  

talkyournonsense: drjekel_mrhyde: luna1580: I like pineapple and ham/Canadian bacon pizza. Especially with onions and crispy crumbles of actual bacon added. Thin tavern style only, never in deep dish.

But I'm super weary of doing pizza taxonomy today....

One single note: no Chicago style pizzas have "thick" bread-y crusts. None. Be they thin and square cut, deep iron "pie pans" lined with thin dough, or fried puffs, the CRUST is thin. In deep dish the CHEESE is the thick layer.....and it would be gross with pineapple in it.

Eat what you like, but try to agree on what the styles even ARE. Pretty please? Because I'm so tired of explaining all the time.

Yes.[YouTube video: Chicago Food - The BEST DEEP DISH PIZZA in America! Lou Malnati's Pizzeria]

Cheese on the bottom?


Spank it !
 
2022-08-20 7:20:54 AM  
I've never been able to find somewhere that actually does Chicago style pizza in the uk, so I've never had any chance to try it (the trash that gets called that here is... well... trash)

I went through a tuna on pizza phase for a while in my twenties, mainly because it was a way to make sure housemates wouldn't steal any of it before I could get to it (same reason I like saag in curry, the colour puts casual food thieves off)
 
2022-08-20 10:57:02 AM  
Around here, Hawaiian pizza is always made with pineapple and Canadian bacon, never seen it with ham, though when I Google it ham seems to be the more common.  So there's that.
It was never my favorite, but I'd eat it.  However, one place here sells a pizza called a Border-to-border, which is Canadian bacon, pineapple and jalapenos, and that's a good combo - seems to need the heat to balance it.  Now if there's Hawaiian pizza, I'll always shake a good dose of red pepper flakes on it before eating ('cause it's harder to do after eating)
 
2022-08-20 11:42:27 AM  

rustypouch: I can understand the flavour side of the argument, but I still can't do it.

For me, it's a texture thing. Every time I've tried, the pineapple chunks have mostly added an unpleasant sogginess to the pizza, which I am not into.


Then, with apologies, you're doing it wrong.

First, you must drain the pineapple.  Let the excess liquid drip out.  Especially if you're using canned [shudder].

Also, cut the pineapple THINNER.

Finally, cook hotter.  Put the oven temp up a bit more than usual. You actually want it to be enough that it not only dries out but even brown somewhat.
 
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