Pizza Topic! (Chicago Style or New York) What Toppings?

  • Thread starter Thread starter Event
  • 42 comments
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What Style Pizza do you prefer?


  • Total voters
    40
New York-style, supreme toppings (sausage, pepperoni, green pepper, onion) always works. If I can only get one topping, then ground beef is best. Hawaiian pizza's okay for a change. Real New York pizza has so much grease dripping from it, you'd swear it was missing an oil filter.

The only Chicago pizza I ever liked was Leonardo's in Gainesville, and that's because everything else in town were chain places, and they couldn't make a New York slice to save their life. 2 slices of that were a meal in itself; no toppings necessary.
 
New York style. Chicago is just too heavy.

As for pizza chains, Yellow Cab pizza is the best!
 
TheCracker
I just don't get this 'New York' or 'Chicago' style pizza thing.

Its like classing meat loaf as 'New Delhi' or 'Beijing' style.

its a very localised American way at looking at things.
Well, there's only ONE recipe for meat loaf, so I don't know where you were going with that. :p

MEAT LOAF

The Meat
1lbs. of Ground Pork
1lbs. of Ground Sirloin Beef
1lbs. of Ground Beef Chuck

The Seasonings
1.5 tsp. of Sea Salt
0.5 tsp. of Fresh Black Pepper
1.5 tsp. Garlic Powder
.5 to 1 tsp. Cayenne Pepper
1 tsp. Liquid Smoke
Few Dashes of Worcester Sauce


The Aromatics
One Half to 3/4 of chopped Green Bell Pepper
One Half to 3/4 of chopped White Onion

The Glaze
Few Dashes of Red Pepper Sauce (or your favorite hot sauce)
One Half Cup of Ketchup
One Half Cup of BBQ Sauce (Bullseye or K.C. Masterpiece)
Tbls. Honey (Optional)

When you mix everything together, for the love of Pete, don't over mix and don't smash the meat. Lightly, with open fingers, mix everything together. If you squish or mash it together, you end up with tough meat loaf, which is horrible.

Set the meat probe to 140 for internal temp and the outside temp to no higher than 300 so you don't burn your glaze. Oh, AND DON'T COOK THE MEAT LOAF IN A MEAT LOAF PAN!!! Put it on wax paper on a shallow rack or some kind. That way, it wont steam in it's own fat and juices and so the glaze can cover most of the meat loaf. Use leftover glaze for meat loaf dunking at dinner time, so make a lot.
 
amp88
I've always wondered what meat loaf actually was and what it contained. Sounds disgusting.

Should I remind you what's in haggis?

HAGGIS

The "Meat"
One Half Pound of Suet
Kidney of one Sheep
Heart of one Sheep
One Sheep Lung

(.... sorry *gag* I can't... continue....) :yuck:
 
Anybody ever had pizza with sweetbreads on it? That might just be a trip. Thymus and Pancreas....MMMMMMmmmmm.
 
Omnis
Anybody ever had pizza with sweetbreads on it? That might just be a trip. Thymus and Pancreas....MMMMMMmmmmm.
Not on my pizza, but I have had a fried brain sandwich before. Not bad.

brain_sandwich.gif
 
i really regret clicking on this thread, the pictures make me soooo hungry >< anyways i like supreme pizza, but if i had to pick id go for the chicago style. it looks so good :drool:
 
Well,looking from tose 2 pictures Event posted,I have to say both.

The Chicago one looks like it's full of cheese,and I really really like melted cheese.

Too bad over here,pizza is made the Italian way,I mean,not exactly Italian way,but preety close.Depending on where you buy it.....

And now I'm hungry. LOL.
 

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