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maeriden said:
But now, who is going to eat FOUR pizzas?
He's gonna stack em together and eat them at once.
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The Italian Pizza Wagon
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Posted 1 year ago #
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I'm really enjoying this series Vegio, great work.
Posted 1 year ago # -
I'm liking it too. I was hopin' you'd be on Skype to ask some questions about the pizza, but it's too late there compared to here. :3 I'll probably probe your brain tomorrow.
Posted 1 year ago # -
Thanks folks ;A; you make me feel all warm and fuzzy inside. My pants.
There are so many things I could say, like uhm... in a place I worked in, we used to make pizza with chicken breast and potatoes, or with just potatoes. At home, I also made bacon strips and potatoes on top. Good god, the bacon's fat just melts and impregnates everything with its flavor and god I'm salivating so hard just thinking about it.
The point is to introduce a spectrum of ingredients: you can add your own variations, after you know how to use each and every one of the things you have. For instance, I prefer my boscaiola with tomato sauce, although it's more common to find that pizza without said sauce. Personal preferences and local tastes may differ greatly, so depending on the place you go you'll find minor variations. I especially like it when they use local products to give a light twist to a common recipe.
Oh, and we didn't really eat all of them! In two people, we ended up eating one and a half pan out of four... it's really impossible to eat that much after all. Still, when the dough and the ingredients are good you can keep the left over pizza in the fridge, heat and eat it the day after when you're hungry. Which we did :P
And uhm... I'm not familiar with the kind you mentioned, usedtobe <_< care to explain? We might pull it off in the future :3
I'm kinda looking forward to read suggestions and requests!Posted 1 year ago # -
usedtobe said:
Do a Schifessa pizza next time, too~! Oh wait- don't!Vegio said:
And uhm... I'm not familiar with the kind you mentioned, usedtobePizza eaten on German ships? Otherwise I've got nothing.
Posted 1 year ago # -
dat raccoon shoulda grated the potatoe, so that it would cook faster and spread more evenly, without risking the cheese from crusting.
*why did he use a stewing potatoe, those take a longer to cook than a russet. Golds are great for food fights coz they're so dense and perfectly shaped for throwing. You can do a lot of damage if you're a good pitcher.
Posted 1 year ago # -
UncommonOtaku said:
dat raccoon shoulda grated the potatoe, so that it would cook faster and spread more evenly, without risking the cheese from crusting.*why did he use a stewing potatoe, those take a longer to cook than a russet.
And where are your cooking videos?
Posted 1 year ago # -
The point is to introduce a spectrum of ingredients: you can add your own variations, after you know how to use each and every one of the things you have
Pineapple ? :Q ^^What is you oppinion on canned tomatos and cooking you tomato sauce before putting it on the pizza? It doesnt need to be hot when you put it on the pizza.
The canned tomatoes for a nice texture (you just need to crush them with your hands anyway)and a stronger tomato flavor in my oppinion.
And cooking the sauce to reduce some water out of it and maybe reduce some of the acid, to intensify the taste of the saucePosted 1 year ago # -
observer said:
The point is to introduce a spectrum of ingredients: you can add your own variations, after you know how to use each and every one of the things you have
Pineapple ? :Q ^^What is you oppinion on canned tomatos and cooking you tomato sauce before putting it on the pizza? It doesnt need to be hot when you put it on the pizza.
The canned tomatoes for a nice texture (you just need to crush them with your hands anyway)and a stronger tomato flavor in my oppinion.I've never seen canned tomatoes on pizza. They are processed, and thus they are not 'original' in their taste. It may be a good idea, but I would recommend using some fresh tasteful tomatoes if you have the chance to. For instance, here most of the places use tomatoes of Pachino; they're cherry-sized, come in grapes, and we usually wash them, cut them in quarters, add salt, oil and sugar and then lay them down on the pizza.
If I wanted to enhance the flavor of tomatoes, I would prefer to use fresh ones rather than processed ones. If you can't obtain fresh vegetables for cheap, then at that point you might want to switch to canned ones.observer said:
And cooking the sauce to reduce some water out of it and maybe reduce some of the acid, to intensify the taste of the sauceUnfortunately cooking sauce doesn't solve the problem of the acid; you still have to sprinkle some sugar. And with some water, the sauce is easier to spread; also think that since you're putting the pizza in the oven at 250°C, the water is likely to evaporate anyway.
You do have a point when you mention the strengthening of the flavor, though. You could technically fry slightly minced onions, celery, carrots, and garlic together for a couple of minutes in extravirgin olive oil, then pour tomato sauce into the pot, and leave it there for an hour or so. Following this procedure you'll have the most amazing tomato sauce ever.
Problems are... that it doesn't last much in the fridge, so you'd have to be sure to use it all within a couple of days at best; it is a hassle to prepare it, it's extra work you could do without; it will sure enhance the flavor of the sauce, but it may also 'cover' the flavor of other ingredients.
A lot of places here add oregano to the sauce, to give it some more flavor without sacrificing anything else, although not everyone is crazy for oregano. In my opinion, it boosts the flavor of the sauce quite a lot~
oh, and this is from yesterday
Posted 1 year ago # -
Vegio said:
The hell is that thing on the wall behind you
Posted 1 year ago # -
A set of decorative plates
Posted 1 year ago # -
Vegio said:
And uhm... I'm not familiar with the kind you mentioned, usedtobe <_< care to explain?Uh? Really?
I saw it many time on the pizzeria's menu. It's one of the most expensive and heavy on the stomach (in fact, I never dare to eat it - I think I'll call my friends and eat it together one of these day, thought).The thing on menu:
Schifessa
(pomodoro, mozzarella, gorgonzola, tonno, salsiccia, acciughe).for non-italian speakers: (tomato, mozzarella, gorgonzola, tuna, sausage, anchovies)
I think there are many variants for ingredients, since its name suggest all the heavy things mix together (funny name). And no... Don't make it. You won't be able to eat them all together after.
Just do the classic: Quattro Stagione, Biancaneve (yes!), Napoletana, Siciliana, Cappricciosa, Al 6 formaggi (too many kind... You can even do a lesson about types of cheese all together)... there are so many.
Want to do a Calzone pizza (semplice; farcito; bomba), too? (Too expensive... too full).Why not do a lesson about focaccie,too? (a bit different from pizza, but since some pizzerias do it too...)
Posted 1 year ago # -
Wouldn't a little bit of baking soda help the tomato's acidity?
Sodium salts are usually taste better, than the acid anyway.Looked it up, they don't taste better, they're just better soluble in water so they bring out the taste more.Posted 1 year ago # -
usedtobe said:
The thing on menu:
Schifessa
(pomodoro, mozzarella, gorgonzola, tonno, salsiccia, acciughe).That really sounds disgusting. An adequate name, that's for sure.
About everything else, well... I can't possibly cover everything :D
Also, I'm not even familiar with biancaneve, or... siciliana, for that matter. And one more thing, every place has its own kind of capricciosa.About the 4 formaggi, you're right - 6 are way too many. Tried last time, with so many flavors you couldn't even tell one from another, and gorgonzola was suffocated by the rest. Definitely not good!
By the way, next time you go with your friends, ask to add an egg to the schifezza, if you dare :P
There are a lot of things we have to make, mhm. I was talking with Ichi yesterday, and she raised a good point - we should also ask for suggestions, questions, and answer every doubt the listeners might have, even before making new things. Unfortunately enough we often end up not having enough time or space, so we need to plan everything in advance. Not to mention making pizza is easy and fast, but filming everything becomes hard... o_o
Anyway, there are 2 more episodes which have already been filmed. In the fifth we'll ask for questions and what not; then we'll probably have a sixth episode of cold pizza since the summer is nearing, and then... well, questions and so on.
Posted 1 year ago # -
lol~ In reality, I would never want to eat a Schifessa pizza (it cost an absurd amount of money, too - for a pizza, that is). And neither do my friends. But who knows~
Yes, Ichi's right, ask for questions. I really think many outside Italy don't know what a real pizza should be like. I have feedback from my friends who went abroad to eat pizzas & spaghetti ect. - Taste strange, some not resemble anything you've eaten. Ugh.
It would be interesting to hear all the stories they have to tell~Posted 1 year ago # -
if there's something I learned the hard way, when you go abroad you don't ask for italian food. They always serve you a whole meal of nope. Pasta without salt, weird ingredients we have never even considered, weird combos, weird dough, weird textures... that's not how you do it!
This is also why I wanted to start with the dough - so you can try the original recipe. Change it however you want according to your preferences, but you still need to see where it all started. Also, I'm handsome.
Posted 1 year ago # -
Vegio said:
Also, I'm handsome.lol~ There, there.
Strangely, I've always think of you as a cute raccoon no matter how many time I see you in your human form.
Posted 1 year ago # -
if you say so :(
Posted 1 year ago # -
Vegio said:
I love mushrooms ♥
I'm really hungry now, and it's all your fault!
Posted 1 year ago # -
That reminds me that I was supposed to make dough today. Curses. I'm going now!
oh no, my mom doesn't want me to ;A;
Posted 1 year ago #
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