melannen | (no subject)

(None of these are available anymore.)

That is such a tragic postscript! ;-)

I'm sure that is part of why they are so fondly remembered! :D

Eldsmidjan still exists and has good pizza, just not an apple-maple one atm!
Ording's was sold to JJ's Lunchbox a couple years ago, and they carried over some of the more beloved menu items, but I have not been there since to see if the pizza is the same.

You know, just in case for the next time you are in Ohio or Iceland! (Though I guess there is a culture of migratory sheep workers who travel from New Zealand to Iceland twice a year, so who knows, maybe Eldsmidjan will open a Christchurch location.)

is my new band name.

(Just an icon excuse, really)

Were all of these on a customary crust? I've read about socca, aka farinata, which doesn't really appeal on its own but appeals as a substitute for a wheat pizza crust.

Yes, they are all gluten-y, dairy-y messes, I'm afraid.

I'm not sure I've ever tried a gluten-free crust; usually I am only around them when I'm eating with someone who needs gluten-free, so I leave the stuff they can eat for them.

We do have a cauliflower-crust pizza in the freezer right now but I'm kind of scared of it.

I once got peach ice cream from the farmer's market, the one week they ever had it at the market and not just their farm. Local milk, local cream, local eggs, local peaches - all from their farm near Hudson, NY. The only thing they outsourced was the sugar. It wasn't peach-colored; it was the color of peaches.

The longer it's been since I've eaten it, the better I remember it tasting.

I have that regarding cinnamon buns from a cafeteria. Huge, calorie rich and emotional.

Yeah, peaches and the crayon aren't the same color. I thought all peaches were orange.

Those all sound delicious! I once persuaded a waitress at Za's, a pizza place in my hometown, to tell me the secret ingredients that made their ham, pineapple and mandarin orange pizza so delicious--it was honey!

I still make that occasionally, though it's never quite as delicious as their original. I haven't been there in years, but as far as I know it's still in business.

Oooh, honey! As you can probably tell from my choices, I do like sweetness on pizzas. I've only ever had mandarin oranges on homemade pizzas when we were out of plain canned pineapple, but it was really good.

Giordano's from Chicago is so good, and also they dry-ice it by mail... *heart-eyes*

Also I'm probably not one to talk, but if even you are self-censoring yourself because of everything going on, goodness knows nobody else will be frivolous or lighthearted enough to make quality content either. Think of the children and their memes!

I've had Giordano's in Chicago a couple of times and it was good but not life-changing! I think maybe it had been built up too much before I tried it. But also when I want to eat an entire casserole dish full of cheese I think I prefer a nice gooey lasagna. :D

This is definitely a case of "both, both is good." :)

This is a very fine post subject.

Mine are:
1. Mango and pulled pork from Otto's in Boston.
2. The horrible tuna and fried egg combos from street vendors in Vienna.
3. The hamburger, mozzarella and sauce ones we made every Sunday from scratch while I was growing up.

Ooh those all sound amazing.

2. The horrible tuna and fried egg combos from street vendors in Vienna.
I can't recall seeing that before (I might just have missed it because I rarely take tuna on pizza) but I'll keep an eye out!

Heh, this was twenty years ago, so they may have moved on. I have never wanted tuna on my pizza before or since, but the novelty was entertaining.

Excellent topic! :D

My favourite pizza of all time was one I had regularly while I was at uni in London. It was pepperoni, green peppers, onions and ground beef. Doesn't sound like anything special, but it was AMAZING.

I keep trying to recreate it, but the secret must be in how they seasoned the beef, and it never comes out right. (Also, it needs ridiculous amounts of cheese. No wonder I put on weight during that year, despite all the activity ... *g*)

Yeah, I think a lot of the secret to Ordings was the specific crumbly sausage that was applied more generously than the cheese, and both the seasoning of it and the texture it gave the whole thing! You would have to find that exact sausage, which I suspect was only made in Ordings Deli...

For about half a year they had a chocolate pizza at some supermarkets here, I tried it for fun and it was actually quite good! (Basically the only thing it had in common with pizza was shape & appearance, but still.) Unfortunately it apparently was not that popular because they don't have it anymore.

They used to have a chocolate pizza on the dessert bar at CiCi's All-You-Can-Eat Pizzeria around here sometimes, it was pretty good, for CiCi's (which is generally not very good pizza, you go there when you have promised pizza to your teenage boy sports team and need cheap calories, not when you want a fine dining experience.) Chocolate has more in common with tomato flavor than one might think. I think they had swapped it out for a boring chocolate cake last time I was there though.

1. Steve's Pizza Place (just over The River from Hudson, MN once you get to the next 'city'.) had both a shrimp pizza and a gyro pizza. The proprietress was the real secret ingredient versus the fully Americanized sons that ran the roost when she vacationed back in Greece. Not that food was bad, just she was so happy to have customers that wanted the standard parts of things, in comparison...
2. I never did find the potato pizza, but the traditional pizza of Napoli found just outside the Museum grounds with the view of Mt. Vesuvius hit the spot.
3. Various gaming group pizzas, can't recall the shop or the various toppings, they were all great.

Oooh, Greek pizza, yes.

I am intruiged about apple-maple-spinach pizza. Was there sauce and if so, what kind?

but it lately always feels like I don't have anything useful or interesting to say with everything else going on.

That doesn't stop me ;)

I don't remember if there was a base sauce! IIRC it involved a maple syrup-based drizzle, and a creamy/spreadable cheese underneath; if there was an additional "pizza sauce" sauce it didn't make an impression.

The part about not having anything helpful to say applies only to me of course; all other people post only delightful and world-improving entries at all times!

I should figure out if I can try that somehow/sometime. Apple+maple syrup is a great combo, and I put spinach in everything because it disappears so, hey, free vegetable.

I think I'm incepting myself into trying apple slices with maple syrup on graham crackers, except I don't think I currently have any of those ingredients. (I saw maple syrup today at the store! I did not purchase any! And god alone knows how long ago I last bought maple syrup and if it still exists in the cupboard)

The part about not having anything helpful to say applies only to me of course; all other people post only delightful and world-improving entries at all times!

*spaceballs you're at now now scene* But you're also other people!

We threw sliced apple on our most recent frozen supermarket pizza, which is what made me think of this. I don't think just plain maple syrup would work on the average pizza, though - they must have done something special in preparation.

Maple + apple is indeed good pretty much however though. Apple fritters with naple syrup are amazing.

Fortunately sugars are virtually immortal. You just want to be sure they haven't been contaminated. That's why babies aren't given honey. It could have a mold if it's a raw, or wax if the comb remains.

1. The spanakopita pizza from one of my hometown's Greek restaurants that used a focaccia-like crust. They wouldn't deliver, so one of my parents would have to drive to the restaurant, get the pizza, and drop it off at home before picking up the other parent to leave the kids alone with the pizza and a VHS tape on Saturday nights.

2. Ordering for a group in a Brooklyn restaurant. I'd asked people what they wanted, what their preferences and sensitivities were, and told the waiter what the two different pizzas were going to be. When they arrived at the table, I was praised for picking such good topping combinations. ("You don't want them to be too busy," I said.)

3. Zante's pizza in San Francisco, which had cauliflower on it, a topping choice that blew my mind a little.

While not a peak pizza experience, my current favorite pizza is a couple of slices from one of the places that's on my way back from the nearby subway station. After having been traveling - either out late or coming home from a convention - getting a couple slices and carrying them a couple of blocks means I'll have something warm to eat when I get there, and makes me feel like I'm back where I should be.

Cauliflower isn't something I'm super fond of, but I feel like having it on pizza is one of best ways to have it!

And yes to the carrying warm pizza home!

Diced up fine and cooked until nice and soft, a vehicle for spices - more flavor per square inch of pizza that way.

Broccoli is good on pizza, and there used to be a frozen supermarket pizza vegetarian the works.

Both cauliflower and broccoli raw from a party platter are good because a whole head is too time sensitive for one person to eat.

3. Skeeter's Pizza at Haverford College, dough-and-a-half with extra cheese, back before the college got involved and moved Skeeter's into the campus center and gave them efficient pizza ovens in ... '93, I think? When it was an entirely student-run thing with a super-hot real pizza oven in the basement of a dorm, almost certainly a massive fire hazard and delicious as hell. Double-dough was better but they didn't always cook it all the way through when you got a double dough.

2. Zing!, this short-lived pizza place in Cambridge, MA, whose Dracula's Dilemma was garlic spread topped with grape tomatoes, mozzarella, fresh cilantro, and pomegranate molasses.

1. Pizzeria Regina in the North End of Boston. Not at any of their other locations, which are not as good. Not any of the toppings. Just the classic cheese and tomato at Pizzeria Regina on Thacher Street. Best Pizza to ever exist in any city.

Oh wow, the Dracula's Dilemma sounds amazing!
]
So does the fire hazard oven in the dorm basement, :)

Edited 2021-01-10 22:23 (UTC)

That's why you need an anthropologist in the administrative offices.

Move the pizza oven into closer proximity to the fire response and the engineering and artisan sector. (Though, Haverford, you just put it wherever was reenforced for philosophy and never intone Latin.)

The ephemeral nature of delicious pizza experiences just make them that much more meaningful.

Indeed.

My current favorite pizza is the Mini Pearl from a local shop, Gourmet Pizza Shoppe (Redlands, California). It has "Mashed Potatoes, Fried Chicken, Mozzarella Cheese, Seasoned Salt & Topped with Country Gravy." Super-comfort food.

Another fav was getting a ham and corn pizza when in uni in north Wales. I did manage to find a similar one once here at a chain (BJ's) but I'm pretty sure it's off their menu now.

Oooh. I have had that as a Wawa bowl, but never as a pizza!

stellar_dust was reminiscing about favorite corn pizzas past when I brought this up.

Have we figured out if Bruno (Ms. Marvel) knows Wawa bowls? Note:I haven't been to Jersey City and don't know the mapping of where and where not Wawa bowls are located.

I also have questions regarding 1950s NJ and access to The Boroughs (since you do have to go through Manhattan to get to Brooklyn.)

I had to Google "fruit-and-cream-cheese mini breakfast/dessert pizza." Because that sounds awesome.

Did they have a graham-cracker crust, a sugar cookie crust, something else?

They were a fairly standard frozen pizza crust, only a small rectangle! The only evidence I can find of them online is via digitization of old Joe Corbi's catalogs, and this pinterest pin: https://www.pinterest.com/pin/50454458308915916/

They were kind of like, idk, a sort of deconstructed fruit-and-cheese danish?

I think Joe Corbi's may still sell some pizza kits with the same crust, actually, but not the sweet-cheese-and-fruit ones (which were only barely pizza, admittedly, but it was the 90s and I was 11.)

I love this post.

I cannot resist! Here are mine:

1) Loaded veggie pie in a random, small town restaurant in Chianti. Very squashy and cheesy and good.

2) Monk restaurant in Kyoto. I think it had mushrooms. Crispy and no tomato sauce, light on the cheese. They also had crusts on the side that were fabulous. Also: sake to wash it all down.

3) Any dollar slice, preferably pepperoni, from any NYC pizza place at 1:30 in the morning.

Edited 2021-01-11 14:03 (UTC)

Right now the Snowflake Challenge has been keeping me posting. I'd check it out.

And you thought you weren't posting anything interesting!

The pizza place that opened down the street from me, Mama's Too!, makes some of the best pizza I've had in YEARS. It's thick crust authentic Italian pizza, not Sicilian. The toppings are insane--fresh mozzarella, homemade sausage, locally sourced pepperoni, etc. Huge slices. But it's not cheap.

Being a New Yorker I tend to think we have the best pizza. Thin crust, pizza oven baked.

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migratory sheep workers

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Three pizzas I knew

Re: Three pizzas I knew

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