Hawaiian pizza was invented by a Greek man running an Italian pizzeria in Toronto inspired by the sweet and sour flavors of Chinese cuisine
Once, out of salt, I put sugar in my fries. It wasn’t bad.
I don’t get your logic but I can see that working.
American ketchup is basically corn syrup with red dye, you’re just cutting out the middleman.
I’m a man of strange tastes so I say y’all should carry on with whatever nonsense that pops into your head. How do you think we got to this point as far as the culinary arts go?
Man, people miss out on so much good eating because of preconceptions and gatekeeping.
Berries go with almost anything. And yeah, technically strawberries aren’t berries. But the point is that pretty much every berry is a blend of acidic tartness, sweetness, and complex flavors. There’s no world in which berries make something bad.
Any fruit has the potential to go with any standard food. Meats, pastas, breads, even veggies. It’s a matter of balancing the specific fruit with the other ingredients.
That’s why pineapple on pizza works. Tangy, sweet, and with that hard to describe tropical fruitiness. It brings out the sweetness of a good tomato sauce while cutting through the fattiness of toppings and any oils.
Pork chops and applesauce baby, it’s a classic for reason. Pork stuffed with apples; and other things, orange chicken or duck, blackberry glazed venison roast (seriously, you want to try it), apricot beef (or lamb), curried goat with prunes (or apricot, or peaches even), roasted brussels sprouts with apples and cranberries.
It’s all about the balancing with other things.
The Polish strawberry pasta? It’s balanced out with sour cream that mutes the sweetness some, and works as a bridge with the pasta.
I know I’m talking into a void here, what with this being a meme, but I’m always so amazed that people will dismiss a food combination without trying it, or sometimes without even trying to imagine the possibilities.
Syntax error: Unmatched parentheses on paragraph 5
Nice catch, thanks :)
The classic pitfall of the ADHD parentheses in a parentheses info dump
I get people wanting to defend the “traditional” preparation of a food, because otherwise you get into weird philosophical “burrito of Theseus” issues, but… You can just slap “non-traditional” on it and then carry on and enjoy the food. If you feel really strongly or it’s really out there, call it a fucked up ____ inspired whatever.
One of the best pizzas I ever had was at a pizza place near me that has a “trust us” pizza, where you don’t know what it is, but it’s new and definitely worth the cost (they’re not giving you a plain cheese pizza). It was like a strawberry and anduille pizza with a seasoned sweet white sauce. It was weirdly good.
Seems dangerous to let people order a dish without knowing what’s in it. Lots of people are allergic to strawberries and might not otherwise expect that to be on a pizza if not disclosed up front.
Ok now I’m hungry and I want to try Polish strawberry pasta.
I haven’t had access to good, fresh strawberries since I heard about it, but even grocery store ones were yummy. Maybe not the best thing ever, I would prefer a strawberry shortcake pretty much every time. But it’s essentially the same flavors (excepting the sour cream); the textures are what makes it a new experience.
It worked really well, maybe fifteen, twenty minutes of work total. I kept things kinda medium chunky. Used a potato masher for maybe ten mashes. Tried it both warm and chilled. The taste was more strawberry forward warm, but it was overall better chilled since the sauce hits the tongue different. It kinda rolls across, deploying the strawberry in layers with the sour cream more. Made for better mouth feel and general taste, at the expense of that vibrant strawberry kick.
I blame Alton Brown.
Hear me out.
Alton Brown is undoubtedly a legendary figure and he did a lot of good for the modern state of culinary entertainment. His scientific, experimental approach was authoritative. He came up with what was scientifically the best way to do a thing, demonstrated why, and did it in a very entertaining way.
But with that, came scores of fans who saw “this is the best way to do a thing” and interpreted that as “this is the only way to do a thing, fuck you you’re doing it wrong.”
Alton wasn’t doing what other TV chefs were doing. Emeril and Julia presented really good recipes, they’d add some flare and say hey, this is how we do it around here. Bourdain explored the world and showed off a lot of great ways to cook. He was reluctant to criticize and clearly just loved the food.
But Alton Brown, for all the good he did, opened up authority to fans who didn’t know shit about fuck. He spoke with confidence about how his method was the right method.
Right about the time the Internet was coming in to it’s own and arguing about nonsense online became a hobby a person could have.
Now, there’s a culture of being right about cooking online. People who log in every day just to bitch about how somebody else cooked something.
Obviously it’s not exclusively Alton’s fault, and Alton is as open to new and interesting ways to cook things as Bourdain was, a fact you’ll discover if he ever happens to visit your home town and read what he says about the food there on his Facebook page.
But there is a through line there, and it starts at Good Eats.
9/11 also did a number on food shows
I don’t know if I agree with that. I think Alton was vastly more New Guard, Question Tradition than many of the other notable celebrity chefs and cooks during his come up. If you want to talk about people enforcing tradition, let’s take a look at Giada DeLaurentis, or hell even Rachel Ray whenever it comes to anything with Sicilian origin.
I think the Old Guard mentality is vastly more rigid about these sort of traditions and giving people a critical understanding of the processes behind cooking doesn’t, at least to me, imply any kind of singular authoritarian approach to cuisine.
edit: typos and cleaning up for clarity
I still can’t get over the militant grilled cheese vs melt arguments that were common online a year ago.
If food tastes good, who cares what the hell it’s called or how “authentic” it is. No food is authentic from the get-go; someone tries something new one day, other people like it, and it catches on and becomes a thing. If it’s not your thing, or if you think it could be done better with x, y, and z, that’s fine, everyone has personal tastes and you don’t have to like everything.
As a wise man recently said:
🎵 (Don’t) Give a fuck about tradition, stop impressin’ the dead 🎵
The entire country of Brazil:
I would say everywhere in Brazil except São Paulo, lots of traditional Italian pizza restaurants here. I was actually shocked when I went to Rio and people were adding ketchup to pizza
Nothing is sacred in Brazilian culinary.
Pineapple is probably one of the tamest pizza toppings in my region, which ironically has one of the largest Italian populations.
I live pineapple on pizza.
There is one issue with how pineapple is frequently used on pizza, and that is heat retention. When pizza has large chunks of pineapple they tend to stay hotter a lit longer than the rest of the slice, so even after the sauce has cooled to less than magma temps, the large pibeapple chunks are atill able to melt rocks.
The solution is smaller pineapple chunks of course, and that is even better with ham since it ends up more evenly distributed on the slice in addition to improved temperature consistency.
Yep, and smaller chunks are less likely to leave soggy sections from the juice leaking out.
Oooh, it has been a while since I started avoiding large chunks and forgot that one.
Sweden:
germans when belgians put coriander in wheat beer
Spice my beer the fuck up. Extra points if it’s a pumpkin beer.
Pretty sure I heard about strweberries on pizza as well.
Swedes with banana, curry powder, and peanuts on pizza. Along with chicken and pineapple, all together.
I’ve been wondering recently if you could replace the pineapple with banana slices.
Only one way to find out. Maybe throw some Nutella in there if we want to get real crazy with it.
I think Sweden already picked that as their insult towards Italy
Banana and curry powder is a staple pizza in Sweden.
Wouldn’t even be hazardous, nothing stopping you, maybe you’re behind the next big thing.
I wonder if some place puts lingonberries on their pizza…
pasta with strawberries is yummy :3
brazilians making stragonoff pizza:
