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Dec 11th, 2006 12:44 AM
kahljorn you just break the egg in half and then like.. pass the yolk shell to shell until you get all of the white in one and the yolk in another. you could also try piercing a small hole or something but i dont know if that would work

be careful with the flavors in that recipe i gave you ive made it and it tasted like shit and other times it was gold but i always do different things every time maybe use a little bit of rice wine or sake, maybe sweet sake (called mirin but i think it's japanese or something), with the maranade... and a little bit of mushroom sauce or stock when you're actually cooking the sauce ;/ parbroiling the brocoli is supposed to help (boil it first).

for spicy food add more ginger. mongolian beef maybe try doing the same thing and add more sugar.. adding sugar to the recipe makes it taste good actually, you could try it with the beef and broccoli. brown sugar, you could try adding it to the marinade but white sugar might work better than that i dont know. you could also try adding horseradish or some type of radish, hot mustard or more peppers. you can also buy "japan chilis" in the hispanic/spice section(dried small red chilis such as in kung pao). there's also lots of spicy things on asian isles usually. ginger is pretty spicy and flavorful though.

ginger is really delicous
Dec 10th, 2006 06:52 PM
Yggdrasill Chicken Garlic pizza
Dec 10th, 2006 06:48 PM
Grislygus
Quote:
Originally Posted by kahljorn
grislygus you're a genius. i know i still owe you a beef and brocoli recipe but I'm still trying to tweak it to perfection. It's pretty close though and basically the secret is to marinate it for like 4 hours in soy sauce, cornstarch and egg white which will make it tender (it's called velvetting and you can do that with any chinese food recipe to make them tasty and sometimes on chicken it will fry up nicely like a batter for orange chicken and such). Then the sauce is mostly rice wine or sake with ginger flavors.
Two questions: One, how do you seperate the egg white, and three, would you happen to have a recipe for Mongolian beef? I can't find any recipes spicy enough for my liking.

Quote:
Originally Posted by kahljorn
the only time i used cooking sherry the food tasted like shit
Yes, cooking sherry is one of the more brilliant inventions in cooking. You see, cooking sherry is deliberately made to taste bad, so that it can be sold as a condiment rather than an alcoholic beverage. Of course, no one seems to question why you would choose to flavor your food with something that tastes bad.


Getting back on the topic of pizza, who else loves Papa Murphy's?
Dec 10th, 2006 11:22 AM
GADZOOKS Dang Sacks, sounds like a good idea but I bet it takes 3 years off your heart with each bite.

I live by 3 pizza places within a block of me. To the south, there is Bacci's which is fairly new which means only gross degenerates work there, I don't trust it! To the east there is Uncle Pete's. I liked it alot more when I was younger. Finally there is Rosati's which is fantastic and I just had some yesterday.

Also there is a Giordano's less then half a mile away. It's TOO MUCH!
Dec 10th, 2006 10:05 AM
Sacks Because then it's not an enormous pizzawich. THAT'S why.
Dec 10th, 2006 01:08 AM
kahljorn grislygus you're a genius. i know i still owe you a beef and brocoli recipe but I'm still trying to tweak it to perfection. It's pretty close though and basically the secret is to marinate it for like 4 hours in soy sauce, cornstarch and egg white which will make it tender (it's called velvetting and you can do that with any chinese food recipe to make them tasty and sometimes on chicken it will fry up nicely like a batter for orange chicken and such). Then the sauce is mostly rice wine or sake with ginger flavors.

the only time i used cooking sherry the food tasted like shit

Tombstones are a really reasonable deal i love them.
Dec 10th, 2006 12:21 AM
noob3 tombstone is THE best frozen pizza! tombstone brick oven style pepperoni is the most delicious pizza of all time!

sacks your idea sounds great but why dont u just fold 1 pizza into a calazone?
Dec 9th, 2006 10:21 PM
Grislygus If it wasn't Red Baron, I'd agree, 'cause I love pizza pies. (but at least he didn't recommend Tombstone.)

Quote:
Originally Posted by kahljorn
ps what kind of wine would you use GrizlyGus, a red wine or a white wine? Because it seems like a white wine would taste good with tomatoes but I'm guessing a red wine because it's usually better for cooking with
I only use white wines for seafood and cream sauces. Whenever I do a red sauce, I use a little burgandy to get rid of the harsh tomato flavor. (Though I use a LOT less of it for pizza sauce).

And once again, no cooking sherry! Cooking sherry is for tools!
Dec 9th, 2006 07:10 PM
Yggdrasill holy crap Sacks that is awesome
Dec 9th, 2006 06:58 PM
WhiteRat
Quote:
Originally Posted by zeldasbiggestfan
Dreaded double post!
Thank god we have you here to alert everyone to this.
Dec 9th, 2006 06:01 PM
Sacks Buy two Red Baron pizzas or what have you, right? Cook them up so their just under done ok. Then take them out and flip one face down on top of the other, and then cook them the rest of the way. Trust me on this one guys.
Dec 9th, 2006 04:54 PM
zeldasbiggestfan Dreaded double post! And yeah Freshchetta kicks ass. Its thin and hot and tasty and delicious.
Dec 9th, 2006 04:26 PM
GADZOOKS I come from the land of the best pizza, Chicago, but I eat more frozen pizza than anything else (mostly because of price and convience).

Digorno's and Freshetta are my favorite.
Dec 9th, 2006 04:26 PM
GADZOOKS I come from the land of the best pizza, Chicago, but I eat more frozen pizza than anything else (mostly because of price and convience).

Digorno's and Freshetta are my favorite.
Dec 9th, 2006 07:21 AM
WhiteRat I worked at Pizza Hut and Papa John's for a total of 6 years. Do not eat their pizza.
Dec 9th, 2006 03:10 AM
kahljorn ps what kind of wine would you use GrizlyGus, a red wine or a white wine? Because it seems like a white wine would taste good with tomatoes but I'm guessing a red wine because it's usually better for cooking with :O Guys I'm very serious about cooking you guys should see me I get all serious faced and am all stern about the ingredients and shit I use.
Also I wear chef hats.

I strive to cook the best everything because i think restaurants are gay. Most restaurants - especially chains - get frozen, preprepared food and that makes me angry.
Dec 8th, 2006 04:48 PM
executioneer oh man i use tortillas to make pizza quesadillas and they are rad
Dec 8th, 2006 04:02 PM
kahljorn That would be cool for a mexican pizza or something but I don't think I could do it for a regular pizza. I'm very picky about food and everything has to be "right" for some reason
Dec 8th, 2006 03:27 PM
Yggdrasill
Quote:
Originally Posted by kahljorn
also do you make your own crusts? i have a few crust recipes but I'm scared to use them. Do you guys use yeast in your crust at all?
An easy crust to make is out of two slices of tortilla. You butter them and stick them together, bake it alone for 5 minutes and then add the sauce and toppings and bake for about 10 minutes.
Dec 8th, 2006 02:22 PM
Grislygus Wine, for one thing. And don't use any of that cooking sherry shit, either.

Quote:
Originally Posted by Sethomas
Edwardo's stuffed pesto pizza
Holy Blue Hell's Bells, I need that.
Dec 8th, 2006 01:47 PM
kahljorn Please explain. Ragu may be crap but like I said it's the closest thing to restaurant quality I can manage.

Usually my sauce comes out pink instead of red and it tastes very tomatoey. What kind of meat/spices do you use for the sauce?
Dec 8th, 2006 01:31 PM
Preechr Ragu is crap. You might as well eat ketchup.

Sounds like you aren't cooking your sauce long enough and you're not working the meat into it right.
Dec 8th, 2006 01:25 PM
kahljorn Let's discuss pizza recipes!

What kind of sauces do you guys use because I usually use ragu because it tastes good I'd like to make my own sauce but they always taste too tomatoey and look all pink like the goop from ghost busters or something.
also do you make your own crusts? i have a few crust recipes but I'm scared to use them. Do you guys use yeast in your crust at all?
Dec 8th, 2006 12:51 PM
Preechr
Quote:
Originally Posted by Sethomas
Real Chicago pizza is amazing. The knock-offs I've seen everywhere else are a sick, sad shadow of Edwardo's or Giordano's. Edwardo's stuffed pesto pizza will clog your arteries and devour your soul with tasty.
GIORDANOS!!!!!!!
Dec 8th, 2006 12:46 PM
sadie there's a little shop near 8th and 34th in nyc that makes the best white pizza ever!
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