Macadamia nuts.
That would make more sense, but in this case it was almonds. I’ve never seen it on a menu since and I can’t remember what they tasted like, but I could swear I remember sprinkling them on.
Back to the original topic…
I love pineapple in general, but I fall in the indifferent to dislike category when it’s on pizza. Not because there’s anything special about pineapple on pizza, but because in a broader sense I’m not a fan of savory and sweet combination dishes. It’s just weird tasting and borderline unpleasant to me- stuff like apple pie & cheddar, or chicken and waffles, or breakfast sausage with maple syrup are all things I’ve had and am not wild about in their combined state. Which is kind of funny, because I very much love apple pie, and I love cheddar. And I like fried chicken too, while waffles & syrup are one of my favorite breakfast foods along with breakfast sausage. But not intentionally combined. Strawberries on salads, prosciutto & melon, lamb & mint jelly, the list of those sorts of dishes goes on and on…
Pineapple on pizza falls into that exact same category to me- I love pineapple, and I love pizza, but don’t want them combined.
With this thread on my mind, I made a sheet pan pizza a couple days ago, and put ham (Polish deli house-made ham) and (freshly cut) pineapple on half of it for me and my wife (1/4 sausage, and 1/4 plain cheese for the kids.) It’s been years since I’ve had pineapple on pizza, and I had forgotten just how much I do actually enjoy it. Sprinkled liberally with hot pepper flakes from last season’s garden chiles, it was quite excellent. The extra addition of spicy really makes it for me. I was going to put jalapenos on, but decided to leave them off in case my wife wanted extra (which she did – it’s one of her favorite pairings.)
I’m gonna have to play around with this, maybe take a Southeast Asian turn on the flavors, a la the pineapple curries.
spicy, sweet, salty, and savoury. Pervect balance! Maybe go all out and do a thai inspired red coconut curry base or a tikka style tomato and cream. Yum! And grill the pineapple or smoke it first.
So, i made Hawaiian pizza last night. I bought a can of spam and some pineapple, and defrosted some pizza dough, opened a can of tomato sauce, and got some shredded mozzarella.
What a mess! I spilled a lot of everything off the back end of the pizza stone, all over the oven floor. Thank God for self-cleaning ovens, but it’s cold today, so it’s going to stink.
I followed the recipe above, frying up the spam and pineapple first. It tasted pretty good.
This is why I make calzones.
I still remember the first time I heard of pineapple and ham as pizza toppings. My soccer team was ordering pizzas for a party, and all but one of us were largely on the same page in terms of what we wanted. But there was one girl who wanted pineapple and ham, and she was very insistent about it. I was disgusted by the thought, and pretty much everyone else on the team was vocally opposed. I had never heard the term “Hawaiian Pizza” and thought this was some weird combination she made up. (She did have a penchant for eating Chapstick and dandelions.)
I think the bigger part of my disgust was to the ham part, actually. I was of course familiar with pepperoni and perhaps dimly aware of what it was, but other than that I didn’t really eat a lot of pork products growing up and wasn’t fond of them. I didn’t even like bacon. I eventually acquired a taste for it, though I never really got the extreme bacon fandom (it’s kind of the inverse of the pineapple hate!) And now I’m mostly vegetarian, so.
I’m not sure who turned me on to the idea of pineapple and jalapeño pizza, but that’s now one of my favorite things. The sweetness of the pineapple isn’t odd because it balances out the spiciness of the pepper. I’m not ashamed of my love for pineapple on pizza. I am rather ashamed of my love for Domino’s pan pizzas, but apparently not ashamed enough to stop getting them.
What, together? Ewww! 
Pineapple on pizza is like anchovies in chocolate cake.
Or a turkey stuffed with skittles.
On my first night in Australia (I was stationed at Woomera from 84-86), I ordered a burger to go. She asked what I wanted on it, and I said everything. She said, “You mean the lot, which is Australian for with everything.”
Anyway I take my bag back to my dorm room and open it up. It’s a huge cheeseburger, but it has a fried egg, fried onions, and sliced beets on it. Tasted pretty good going down, but I puked my guts out later that night. Must’ve been too much grease.
So for future orders, I just got cheese and sliced onions on them. And of course, French Fries and Gravy.
Seems too reductionist. I prefer the Cube Rule. For example, pizza is a form of toast. A hot dog is a taco. A burrito is a calzone (as is a Pop Tart).
Surprisingly, a Big Mac is not a sandwich but rather a cake. A steak is obviously a salad.
However, I believe that the classification should be extended slightly. Solid blocks of starch should their own category, independent from starch-on-all-sides or toast. Therefore, mashed potatoes (or the aforementioned chip butty) are actually muffins.
Soup and salad are really the same thing, unless the soup is served in a bread bowl (in which case it’s acutally a quiche).
Wow. Did they get website design inspiration from Timecube?
[Sadly the original timecube.com is defunct. You can only view it now via the Wayback Machine.]
https://web.archive.org/web/20160112000701/http://www.timecube.com/
I rarely eat pizza anymore, but I had it today: red sauce, mozzarella, pineapple, Canadian bacon. It was totally delicious; sweetness swirling through the dough and toppings providing a more complex flavor to be savored. I have always liked pineapple on pizza (and in fried rice dishes), though I am considerably less fond of pineapple on its own.
I have no issue with those who don’t care for pineapple on pizza as it simply means there will be more for me.
As was said earlier, with toppings I can be live and let live. But ingredients? That’s a line I draw in the sand.
If you are going to use mozzarella as your base cheese, it must be fresh and not made in places where there are no Italians. We have a small chain here in the Annapolis area whose pizza is the worst crap on earth because of their cheese. I’m afraid to ask them where they get it from. I’m sure no Italian had any hand in its creation. And of course the locals know no better and think its great. If they opened up a restaurant in the NYC area they’d be closed within a week.
Yup, it’s a weird combination of:
Gatekeeping (i.e: you shouldn’t be allowed to do that, even though it has zero effect on me)
and
Failure of imagination (i.e: You made it differently from how I prefer to make it; I can only imagine you were trying to make it my way, and somehow failed)
and
Sheer arrogance (i.e: My way is perfect and any other way is worse)
As a creator of food-related content, I get soooo much of this. People literally cannot believe that I made something the way I like to make it. IMO, the only way to fail at cooking is if what you make does not match up to what you hoped and intended to make.
And I’d add even that isn’t always a failure. Happy accidents do happen in cooking.
Oh absolutely - accidents can be amazing - either directly or as a source of inspiration.
I just can’t get over the way people look at someone doing a thing, that’s different from how they do it, and immediately assume it’s wrong.
Last week, I made a video about Marmite - I expected a lot of interesting commentary about the product, because it’s a strongly flavoured foodstuff that is very divisive, but the thing that surprised me (it shouldn’t have, by now) was: people saying I buttered my toast wrong.
Apparently some people like a very even and uniform amount of butter that extends to the very edges of the crust (I don’t really care that much, and I also tend to leave unbuttered edges to hold onto.
Other people assumed I had failed in buttering the toast because the butter didn’t completely melt (and actually, this was absolutely intentional on my part - I actually enjoy the contrast of little bits of cool, unmelted butter, together with the melted butter and the warm toast).
It’s utterly bizarre.
You can butter my toast any day. I actually let my toast cool a bit to make sure the butter doesn’t melt too much. I greatly prefer the flavor impact of a thin sheet of solid butter over having a lot of the butter disappear into the bread, where it’s less prominent.
But sometimes it’s a joke, or false outrage. From prior posts I know that you like your food much more strongly seasoned than I do. Much of what you like is stuff I would refuse to eat unless I was really desperate for food, in fact. And I might comment that “it’s not food”, or “it’s an affront to eating”, or somesuch. But I know perfectly well that people have different tastes, and that you would probably find much of my preferred foods to be bland and underseasoned, and that neither of us is wrong in any objective way.
I suspect that’s often true of comments about pineapple on pizza, too.
Heh. A great over-breakfast line.