Studies have demostrated that people who wash meat under running water are typically leaving some contamination spread about. This includes the people who believe they are meticulously cleaning up afterward.
Crust IS disposable. How many people field-strip the remaining slices of pizza when everyone has eaten their fill? We always do. In the end there will be a couple of barely sauced slices denuded of all toppings. Been that way with us since high school.
Thats just weird to me, but I’ve always enjoyed bread crust in general, so maybe I’m the weirdo.
Counting you, one.
Yep, true for pretty much all pizzas. When I worked at Pizza Hut in the 80s, the only ingredient usage they bothered tracking was cheese. Use too little, the product suffers, but use too much, and you can easily wipe out a big chunk of the profit margin.
Yeah, it seems weird to me that people believe that they are sanitizing their kitchen after spreading aerosolized meat-contaminated water droplets around. Are they washing every utensil and appliance that was sitting on the counter immediately after rinsing the chicken? Washing their floors, cabinets and walls? Stripping naked, washing the clothes they were wearing, and taking a shower?
“No anchovies? You’ve got the wrong man. I spell my name - Danger.”
It is one of those things where people on both sides have a tendency to regard the opposite side as deranged and irrational, certainly.
A similar (although less emotive) divide exists over the practice of washing eggs (and then refrigerating them because washed eggs spoil fast)
I suggested that Becks shares the locations so we can see 'em on StreetView…
What boggles my mind about how strongly people feel about ketchup on hot dogs is where hot dogs rank in the pantheon of foods made of animal protein.
There’s a ton of stuff that ranks higher, from filet mignon to fried chicken, but there isn’t much that ranks lower. Bologna, maybe? Potted meat food product? We’re talking about a meat product made from esophagus and the like.
When you get down that low on the, erm, food chain, why would anyone else care how you prep it before you put it in your own mouth? Top it with anchovy paste AFAIAC. It’s not like you’re putting A-1 Sauce on filet mignon.
I just don’t get it. It’s got to be one of the silliest things ever to get irate about.
What is “pizza crust” to you? Is it just the edge, the part without the sauce? Or is it all of the dough?
Probably either of those things depending on context. I’d be more likely to call the whole bread part the base. Dough is what it’s made of.
None of it is disposable to me, unless it’s disposal by eating it.
My buddy was proud of his cooking skills, and scoffed at my dislike of grits. He insited that i would liek grit - his way.
So he made the grits, then fried them, adding some crushed bacon and shredded cheese. I admitted I loved it, and he crowed- See!. But then I pointed out that with enof bacon and shredded cheese, library paste would taste good also.
Interesting.
The crust on pizza is critical, but good sauce, and topping can make up for a bad crust.
I agree with you, but to a lot of people, bread crust is considered something inconsequential, which can be either eaten or thrown away. “A crust of bread and a corner to sleep in”, right? I would never use that term to refer to the entire bottom of the pizza.
I suppose “base” is a good term; personally, I’d prefer “bread”. Either way, it is, to me, the most important part of the pizza. When I think of my favorite pizza places, or the best slices I’ve eaten around the world, the first thing I think about is the flavor and texture of the bread. Toppings come and go, but it’s the bread that makes pizza good or bad.
Not in any part of the UK I have visited; if you say ketchup, you get tomato ketchup; if you say brown sauce, you get brown sauce. If you want ketchup of some other variety, that’s what you have to specify.
The whole thing, under the pizza and around the edges is sometimes called the ‘shell’ like a pie. Sometimes people distinguish between the dough under the sauce and cheese and stuff and only call the outer part ‘crust’. Pizza is too good to worry about it unless it’s not good then it’s called ‘trash’, or at best 'Not ordering from that place again."
Not if the only dogs you eat are Hebrew National.
Filet mignon is fine with A-1. It’s not like it’s a great cut of meat. For a good steak it starts and ends with ribeye. (Don’t look at me like that - look at the forum name!)
Jollof rice has to be up there. Most of the West African nations make a variant of it, and obviously their own is the best the others are all garbage 
As a neutral observer I’ve never had a bad plate of jollof regardless of where it’s from.
Yep, those are the only hotdogs we eat at home, altho we also like Pinks.
Porterhouse or t-bone are still fine. Ribeye is overrated.
And no sauce on filet mignon. Hamburger only.
Hot take: Jolloff rice is spicy paella