On culinary crimes

o7

Hold the fucking phone bud. You can shit on America all you want, but don't. Think you can shit on Americans all you want.

It was Americans that saved you all in ww2. We are mostly good and decent people.

But, I have never in my life seen raisins anywhere near Mac & cheese. I've never seen olives near it either.

Let me guess, you're with the DEA?

You're thinking of Dihydrogen Monoxide, 100% of people who ingest it die.

whatever liberal ill drink whatever i want

...What? In what place was HCl^- ever mentioned?

Your reply is nonsensical.

I mean traditionally ham and pineapple is their thing so I don't think anyone is getting done dirty so long as non-fans aren't forced to eat it 🤷

As always...

Probably because it's a Canadian invention.

Hawaii is the exception as the only place in the world where eating pizza with pineapple is legal.

Onions makes sense though as cheese, onions and pasta are a normal combination but raisins?

Huh. I never thought to try that I bet it's tasty

What?

Mac and Cheese is a Canadian thing

I wouldn’t want to consider the Kraft boxes to be Mac and Cheese but it’s the only thing with statistics

Canadians out-eat Americans when it comes to these blue-and-yellow boxes by 55%. That means Canadians buy 1.7 million boxes of the 7 million boxes of Kraft Mac & Cheese that are sold each week

Read More: https://www.mashed.com/614458/this-country-eats-way-more-kraft-mac-cheese-than-the-us/

I get the joke now, thanks.

Woah there. I love pineapple on pizza. Pineapple, jalapenos, and mushrooms is just a great combo.

I think what also turns people off of pineapple on pizza is some places do these huge chunks of pineapple. Smaller chunks are better as they actually cook down a little and are delicious.

I am also part of the pineapple and pepperoni game. I would also recommend trying pineapple and Italian sausage if you like Italian sausage.

This, also bacon and pineapple 🤤

Or go full Hawaiian with crispy spam and pineapple....

Ham is bottom tier tbh

My wife loves a good 3 P pizza as she calls it...Pineapple, Pepperoni, and Peppers (green). She orders one at least once a month.

I just like pineapple on cheese.

I put pepperoni, ham, bacon and pineapple on my pizza. So tasty.

I put leftover beans and corn on a pizza from Taco night and one of my friends flipped. I thought it was pretty good. Pizza is just bread sauce and a topping.

Help

Not dead yet, didn't make it. I don't have cheese right now.

I didn't like pineapple on pizza until a coworker did pineapple and jalapeno.

The sweet/spicy combination was pretty great.

Mayo, mustard, and onion were the original hamburger toppings, Canada didn't invent that.

How does one not eat burgers with mayo? It's the best part

I love oatmeal raisin cookies and I'm tired of pretending I don't.

Raisins are delicious and most cookies would be improved with oatmeal.

Nah, don't mix them up, olives are great, especially well sourced ones. Raisins are just an unpleasant surprise, every time.

Satanists.

Literally two ingredients common in saltenas.

Oh, I like olives.

People hate raisins because they're not chocolate. I enjoy G.O.R.P. on occasion, but I don't eat trail mix for the raisins. I leave most of them behind. They can be a bit much. Ratio of anything to raisin needs to be right. One raisin to five to ten of anything else, otherwise they're just overwhelming.

Olives, on the other hand, are fucking delicious. Hell yeah. Bathe me in their brine-rich kisses.

Because food preferences are now memes.

Well for me it's because grapes are my favorite fruit so it's like everything I love about a grape is sucked out of it.

Olives are great. Raisins taste how old people smell.

Oh my god... Let me have some

I'm tempted... sounds delicious and I wonder why I've never seen pineapple and cheesecake combined. I wonder if the acidity is hard on the cheesecake.

What the hell is Christmas rice?

I dunno what Christmas rice is, but raisins are so much better in savory applications than sweet.

Interesting. That reminds that there is indeed another dish that is ok with raisins: Christmas loaf (Stollen).

YES.

I always loved hearing stories from kids that spoke Italian at home in NJ who then went to Italy to discover the 1850s era Sicilian they actually spoke was nothing like modern Italian.

My grandparents imigrated with all 12 of thier kids (my aunts and uncles), you got a problem -lots of hand motions- wid that? Eh? Eh?

But seriously who started all this topping gatekeeping, pizza has spread all over the world with variations evrywhere.

I've made water cereal, but it started as an accident, which I then had to live with because there was no more cereal left. I've also switched milk and orange juice, which I tried, but did not continue on with.

Np ones favorite color should be Yellow

The hilarious pizza regulatory body in Italy says it's not real pizza though!

This is maybe a hot take but some of the most authentically branded and certified pizza in Italy happened to also be some of the worst pizza I've ever eaten, and the best pizza I had in Italy was no better than a good quality pizza anywhere else. I mean they're damn good pizzas, but turns out baking a circle of dough with tomato sauce and cheese on it is a pretty basic thing to do well. And yeah I know there's complexity in all of this but it's not materially complex. Use the proper flour and hydration, knead it well, let it cold ferment for a day, shape it properly. Oh you didn't use the Roma tomatoes from Mt Vesuvius? Sorry not real pizza.

Also the demand for authentic Italian pizzas from foodies in North America has created some of the worst pizza abominations, because the skill required to shape a ball of dough by hand isn't widely present in the service industry workforce. Like yeah when the right person is in it's great, but even at these upper range places tough gummy dough inconsistently shaped is common. "Never frozen though so it's real!" Nobody can taste the difference between frozen dough that's been thawed, let to rise, and baked, if anything the longer ferment time makes it taste better.

If you can't tell I detest the ironic authenticity trend in these heavily market-researched upper range investment restaurants right now. That's not even to say the notion of authentic food is bullshit, but it seems like a lot of these type of places are more focused on creating a commodified form of what people think authentic food is, than actually making good food. Unfortunately this trend has plagued the humble pizza. I think the way to judge if a pizza is "real" is if you can consume it while walking down a street having a conversation, that's real pizza.

What all of this effort should really go to... Italy should invalidate the Italian ancestry of anyone involved with calling Chicago deep dish "pizza." That shit is a casserole, delicious as it may be. NOT PIZZA

I dunno cause dried fruits are pretty normally served with cheese, and if the starch was a baguette or cracker instead of pasta it would be considered almost boring. People add ketchup to mac'n'cheese which I think is gross, but to me that's a stronger and sweeter taste than rasins.

If done well, buffalo chicken mac and cheese is great, too.

Unfortunately most restaurants do a garbage job with it. They just add the chicken and hot sauce into the mac and cheese and let it sit in a pan until someone orders it. This needs to be made fresh when it's ordered or it just turns into mediocre mush.

They all always screw up buffalo chicken dip, too. That's even worse because it's so easy to make right.

• Rotisserie chicken
• Hot sauce, half a cup to a full cup depending on what you like
• Block of cream cheese
• Bag of sharp cheddar.
• Packet of ranch seasoning. Don't use ranch dressing, it'll make it too watery.
• If you like blue cheese, grab a small block or, if you're lazy, grab a little container.

Use two forks to shred up all the breast meat on the rotisserie. Make the shreds varying in consistency - some should be very fine, some should be normal shredded chicken, some should be little chunks.

Slice the cream cheese into small strips. If you're using a block of blue cheese, remove the rind and crumble it. I like to use a knife for this because it's quicker.

Grab a large pan. Throw the chicken and hot sauce in. Set it to medium and mix. When it starts simmering, add everything but the blue cheese. Mix it up until it's all melted and combined. If you have blue cheese, add it now and keep mixing until you're happy with it.

Turn off the stove. It's ready now and you're about to have some fantastic fucking buffalo chicken dip.

This sounds fucking disgusting, I'd rather have the raisins.

Odd Todd certainly loved that recipe (and probably still does).

Hey don't call that thick cut ham crap Canadian or bacon. We eat regular bacon up here. Ham sucks.

First of all: Don't you think Kässpatzen "evolved from" something, too? Like... both are "cooked dough stuff with cheese"

And secondly: your argument is not the counter you might think it is. The core of my argument was that Mac and Cheese are a downgrade to the food it came from. It doesn't matter, if the origins are in Italy or Germany, the argument stands. Slopping fat with cheese flavor on pasta is nothing one could claim any culinary high ground with

And lastly: we all agree that this is some light hearted, friendly banter here, and not some patriotic conflict about cultural superiority, right?