Your pizza sucks
- Thread starter Monello
- Start date
One of my Italian friends went back to Naples to visit her family. She makes the trip a couple of times a year, but she couldn't travel until the summer. Now, they're kind of stuck -as Naples is locking them down again. Anyway, she promised to send me pics of my favorite Italian foods while she was there.
100% authentic Napolitano pizza! ❤
100% authentic Napolitano pizza! ❤
WheezyCarl
Active Member
Buy the crap crab in the blue can (from the Philippines) and use it for your crab cakes-like the restaurants in SOMD.
Bare-ya-cuda
Well-Known Member
We bought one of these Pizza ovens a few years ago and love it. They have gone up in price since then but compared to the cost building a brick oven in your backyard you can’t beat it. You can make great pizza with it
ooni.com
Ooni Pro 16 Multi-Fuel Pizza Oven
Multiple fuel options for maximum cooking versatility Fire with wood or charcoal right out of the box, or with gas with the Ooni Pro 16 Gas Burner (burner not included). Reaches 950°F (500°C) in just 20 minutes Cooks incredible stone-baked fresh pizza in as little as 60 seconds! Extra-large...
Does it have anchovies?
We were stopping by Poppa Murphy's in Ashland VA on a fairly regular basis. Most amazing freshly prepared pizzas ever, wrapped and ready to go in teh oven when you get them home. Poppa Murphys are all over the Pacific Northwest area; my wife is from there and that's how I knew about them. But..sadly..they didn't make it. The store was open for barely a year. 
There are some stores farther south in VA and a ton of 'em in NC for some reason.
There are some stores farther south in VA and a ton of 'em in NC for some reason.
We bought one of these Pizza ovens a few years ago and love it. They have gone up in price since then but compared to the cost building a brick oven in your backyard you can’t beat it. You can make great pizza with it
Ooni Pro 16 Multi-Fuel Pizza Oven
Multiple fuel options for maximum cooking versatility Fire with wood or charcoal right out of the box, or with gas with the Ooni Pro 16 Gas Burner (burner not included). Reaches 950°F (500°C) in just 20 minutes Cooks incredible stone-baked fresh pizza in as little as 60 seconds! Extra-large...
That oven is quite large otherwise it would be Monello's Christmas present.
Most of the time we don't have trouble finding good pizza wherever we are but for some reason SPI has no good pizza. We should open a MOD franchise here and make million$$$.
Bare-ya-cuda
Well-Known Member
They have smaller ones that run on propane and another in wood pellets. We have actually been thinking about getting one of the one in the links below for our RV. The quality of the one we use at home is top notch. If you are considering keep an eye out they often have sales with significant savings.
Ooni Fyra 12 Wood Pellet Pizza Oven
Hardwood pellet fueled for consistently high heat and low maintenance Wood fired flavored 12” pizzas Reaches 950 °F (500 °C) in just 15 minutes Cooks stone-baked pizzas in as little as 60 seconds! Ultra portable at just 22lbs (10kg)
Ooni Koda 16 Gas Powered Pizza Oven
Runs on your choice of propane or natural gas for ultimate ease and control Heats to 950 °F (500 °C) Cooks fresh, stone-baked pizza in as little as 60 seconds Extra-large cooking area for 16″ pizzas, meat joints, breads and more Innovative L-shaped flame for one-turn cooking ‘Recommended for...
SamSpade
Well-Known Member
The OP is just wrong.
I've had better steamers and clam chowder outside of New England.
I've had steaks far superior than the ones I had in Kansas City.
I've had hot dogs much better than the ones in Coney Island.
Had better cheesesteaks than the ones in Philly, ESPECIALLY the two big ones - Pat's and Geno's.
A really good chef can always beat the flavor of someone who's been doing it for years. I'm amazed that on
"Beat Bobby Flay" he can often beat opponents making their OWN signature dish.
The only reason the OP might say that is - because he's barely been away from NY or NJ, so he should be pitied.
I still think the best pizza I've ever had was at Victory Pig Pizza in Wyoming PA - and you can order it online.
I've had better steamers and clam chowder outside of New England.
I've had steaks far superior than the ones I had in Kansas City.
I've had hot dogs much better than the ones in Coney Island.
Had better cheesesteaks than the ones in Philly, ESPECIALLY the two big ones - Pat's and Geno's.
A really good chef can always beat the flavor of someone who's been doing it for years. I'm amazed that on
"Beat Bobby Flay" he can often beat opponents making their OWN signature dish.
The only reason the OP might say that is - because he's barely been away from NY or NJ, so he should be pitied.
I still think the best pizza I've ever had was at Victory Pig Pizza in Wyoming PA - and you can order it online.
jrt_ms1995
Well-Known Member
Fixed.
Not that there's anything wrong with that.
Except that they are disgusting.
The last time I had anchovy on my pizza, they had to open up a new tin of them. Said that not many people ask for them. BTW a true Caesar salad is made with anchovies. I think a lot of people that order them are unaware of this secret ingredient. Same with Worcestershire sauce.Except that they are disgusting.
I've always ordered the anchovies on the side so I can add what I want to my pizza. Although that means they are not baked with my pizza, I prefer not to have one topping completely overtake all the others.
I am quite aware.
Last time I had anchovies on a pizza, I threw up after spitting out the first bite and couldn't eat pizza for about 4-5 months.
One thing we have learned in our travels is that many cities/states can import a signature dish from a completely different region and do it justice, but also many times the famous place is worth the shouting.
Sparky's in Hatch, NM, home of the world famous (and rightfully so) Hatch green chile cheeseburger. Although I had one at the Burger Shack in Port Isabel the other day that was a serious contender.
The best seafood chowder in the US ( and I will fight anyone who says different) is at a place called Maine Diner in Wells, ME.
But food is also about atmosphere. You can have a good cheesesteak anywhere, but having it on the Boardwalk in Seaside Heights, NJ is an experience. A giant steak at a mecca in Tusayan, AZ surrounded by oohing and aahing Japanese tourists is an experience. That green chile burger in Hatch - Sparky's is an experience. The lobster pounds in New England; the Sunset Grille at 7-mile bridge in the Keys; smoked meat spaghetti at a Montreal dive; BBQ shacks and taco trucks on the side of the road in TX; any eating or drinking in Tombstone AZ.
I don't remember eating anything remarkable in Cody, WY - the fact that you're eating it in Cody is what makes it cool. Monello and I have had a ton of memorable meals, some of them stand alone but just as many are because of the location.
Sparky's in Hatch, NM, home of the world famous (and rightfully so) Hatch green chile cheeseburger. Although I had one at the Burger Shack in Port Isabel the other day that was a serious contender.
The best seafood chowder in the US ( and I will fight anyone who says different) is at a place called Maine Diner in Wells, ME.
But food is also about atmosphere. You can have a good cheesesteak anywhere, but having it on the Boardwalk in Seaside Heights, NJ is an experience. A giant steak at a mecca in Tusayan, AZ surrounded by oohing and aahing Japanese tourists is an experience. That green chile burger in Hatch - Sparky's is an experience. The lobster pounds in New England; the Sunset Grille at 7-mile bridge in the Keys; smoked meat spaghetti at a Montreal dive; BBQ shacks and taco trucks on the side of the road in TX; any eating or drinking in Tombstone AZ.
I don't remember eating anything remarkable in Cody, WY - the fact that you're eating it in Cody is what makes it cool. Monello and I have had a ton of memorable meals, some of them stand alone but just as many are because of the location.
luvmygdaughters
Well-Known Member
Wait...wasnt that prize I won from Cody? It was the popcorn, I think you called it Cody Crack.