Greg Smith (Forum Supporter) said:Toyman01 (Generally Supportive Dude) said:Tom Suddard said:Who puts peppers in spaghetti sauce? Are you insane!?
Mr Asa said:
Green peppers and onion don't belong in spaghetti sauce... what the hell.
Well, there are at least two people in here who are wrong. Do you guys just dump some tomato paste over pasta?
Of *course* not. We add meat :) and spices!
Man I sure am glad to hear that. That at least makes it worth trying.
Duke said:logdog (Forum Supporter) said:Where does the board stand on mixing in non Italian cheeses on pizza? Like that weird Mozzarella/Cheddar/American mix they use on Old Forge style pizza here in Northeast Pennsylvania, or that Provel stuff in St Louis?
NO. JUST NO. That crap is an Abomination.
I'd rather have velveeta on a pizza than this E36 M3.
Seriously St. Louis, you have some of the best Italian food in the country. It is one of your few redeeming qualities. WHY DOES THIS EXIST?
Because one post wasn't enough, berkeley PROVEL.
St. Louis style pizza, with provel cheese, is the only style of pizza that I don't like. I like some better than others, but the only one that is a 1 on a normal scale, when pizza starts at a 5, is anything that has seen Provel cheese.
Pointless discussions are the best. And this is a good one. I don't know if the OP planned the spectacular non sequitur, but it has been masterfully played by all participants.
Cuz, come on over to this thread. It's fun!
mtn (Forum Supporter) said:Duke said:logdog (Forum Supporter) said:Where does the board stand on mixing in non Italian cheeses on pizza? Like that weird Mozzarella/Cheddar/American mix they use on Old Forge style pizza here in Northeast Pennsylvania, or that Provel stuff in St Louis?
NO. JUST NO. That crap is an Abomination.
I'd rather have velveeta on a pizza than this E36 M3.
Seriously St. Louis, you have some of the best Italian food in the country. It is one of your few redeeming qualities. WHY DOES THIS EXIST?
I am both intrigued and disgusted by this product. I've never seen it or heard of it before, but I feel like I need to try it.
With regards to logdog though, I have and will continue to use non traditional cheeses, sauces, and toppings on pizza.
Homemade hot sauce, pulled smoked rib meat, provolone cheddar and gruyere.
Tuna salad, rosemary infused olive oil, and hot peppers on a grilled crust. Asiago and fontina grated on top.
Salsa and queso for a sauce on taco pizza, with cheddar and oaxaca on top.
What in the hell is this provel stuff? Is it something weird and gross like Velveeta?
That looks horrible, but it's also in a 5lb block, which is some serious commitment to any one cheese product, so somebody must like it.
I have a 5lb block of smoked gouda in the fridge. Well some of one at this point.
You pizza snobs need to remind yourselves of one thing: Pizza is like sex. Even if its bad, its still pizza.
Appleseed said:You pizza snobs need to remind yourselves of one thing: Pizza is like sex. Even if its bad, its still pizza.
Unless it is Cici's. Then it is biological warfare.
logdog (Forum Supporter) said:Where does the board stand on mixing in non Italian cheeses on pizza? Like that weird Mozzarella/Cheddar/American mix they use on Old Forge style pizza here in Northeast Pennsylvania, or that Provel stuff in St Louis?
St Louis needs to be grounded for that E36 M3, and for sweet sauce. Provel makes a solid grill cheese tho
Appleseed said:You pizza snobs need to remind yourselves of one thing: Pizza is like sex. Even if its bad, its still pizza.
Seriously. I mean, my family appreciates good pizza and I grew up visiting many of S.F.'s best purveyors, but that didn't stop me from being excited about pizza day in the school cafeteria.
You don't have to have bad sex on purpose though. Or maybe you do. I don't know what you like. And if you do like bad sex more than good sex, then is the bad sex really the good sex?
z31maniac said:Streetwiseguy said:No irony.
Pointless discussions are pointless discussions. Move on, give up, or leave, but you are harming the children with your perpetual bickering, and nobody is going to win the argument.
Again, missing the irony in your own response.
Isn't bickering about people bickering, equally as pointless?
Green peppers are not yet good food, in my opinion. They become tasty food after they become red, orange or yellow.
(Irony amplified by responding to the wrong post.)
Appleseed said:You pizza snobs need to remind yourselves of one thing: Pizza is like sex. Even if its bad, its still pizza.
Sounds like you need more of both. I've had bad sex and bad pizza, I'll happily go without than have either on a regular basis
I've never heard of Provel and I don't like spaghetti.
I do however like me some good pizza
Cici's and Little Caesars are abhorrent.
I'd rather not eat, than eat that garbage.
In reply to mazdeuce - Seth :
Excellent point. I think the whole "even if it's bad pizza it's still pizza" notion is much more applicable to pizza than sex.
I really don't want an expression of my affection to be too comparable to anything from the frozen aisle.
Duke said:logdog (Forum Supporter) said:Where does the board stand on mixing in non Italian cheeses on pizza? Like that weird Mozzarella/Cheddar/American mix they use on Old Forge style pizza here in Northeast Pennsylvania, or that Provel stuff in St Louis?
NO. JUST NO. That crap is an Abomination.
But it says " Tasty Goodness" it must be true , i see it on the Internet :)
PS : I am SOLD , anyone have a link to order it on Amazon !
Appleseed said:You pizza snobs need to remind yourselves of one thing: Pizza is like sex. Even if its bad, its still pizza.
Except deep dish "pizza" f--- that horrible, bunt-on-the-bottom casserole.
I must be a worse person than I thought. First step in making my from scratch sauce is to sauté onions and peppers in olive oil along with salt, pepper and a little red pepper flake. 
Appleseed said:You pizza snobs need to remind yourselves of one thing: Pizza is like sex. Even if its bad, its still pizza.
No. It's not. And that's speaking as a man who can find the good in a Joe Corbi's fundraiser slab baked on a cookie sheet.
IMO's Pizza and other St. Louis Style pizza is the sexual equivalent of having your junk slapped with a mitt full of used trailer hub grease. Yeah, technically somebody touched your junk and made it slippery, but it really doesn't qualify as sex. And that provel crap spread on a thin crunchy crust that makes matzah taste good doesn't qualify as pizza.
In reply to (Jesse) Ransom :
From Oakland to Eureka the best pizza I found in California was Papa Murphy's take n bake.
In reply to RevRico :
You mean you couldn't find a sketchy slice place in Oakland better than papa Murphy's? Like I'm down with a take and bake, but that's insane.
I'm sure my pizza won't appeal to many people, but we love it.
I don't usually use sauce, but instead with scatter some diced roma tomatoes.
I've got my sourdough crust nailed.
First, I brush it with olive oil, then sprinkle it with grated carrot. From there, it varies. Last time was chopped onion, minced garlic, shrimp, fresh spinach, fresh basil, diced tomatoes. Black olives on half.
Grated whole milk mozzarella, then grated parmesan when it comes out of the oven. I've been known to use a bit of Swiss, it adds a touch of sweetness to the cheese.
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