Poll of the Day > I just invented a delicious pizza.

(+) Yeah! (+)

IronBornCorps posted...

Is anyone else craving sausage now?

I'll probably have some for breakfast when I open a restaurant in 4 hours..

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SunWuKung420 posted...

Link's contradictory talking points:

>all sausages pizzas are the same
>They just taste different
>fresher might taste better but it's not a better or different pizza
>same but varying quantity of ingredients don't change the pizza
>every pizza with similar ingredients are exactly the same pizza
>garbage pizza and heavenly pizza are still the same pizza

Dude, that's a high level of generalization.

Is their anything about you that you might consider unique?

"A sausage pizza isn't a sausage pizza if it's made with sausage."
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SunWuKung420 posted...

Dude, you've already expressed that to you a pizza named "sausage pizza" regardless of the type and quality of sausage (fresh made, frozen, crap from the grocer) is still just a "sausage pizza" unless you add a modifier (hot Italian, etc) but it's still just sausage pizza.

Nope. I did say the quality of the sausage didn't matter because it doesn't. A pepperoni pizza is still a pepperoni pizza regardless of pepperoni quality. But for different types, I said, "They are all sausage pizzas. You can, however, use the actual names to be more specific. Like calling it a Hot Italian sausage pizza, or a Chorizo sausage pizza." Which would be more subtype pizzas, because you couldn't just ask for sausage and get the specific type. If you would read what I posted, you'd know that.

SunWuKung420 posted...

You are focused on terminology and I'm focused on quality.

Yes, all pizzas that have sausage are sausage pizzas.

Exactly. Which is what I've been saying and you've been arguing against. So you finally get it.

SunWuKung420 posted...

Link's first post in this topic claiming that no matter how the sausage (aka any topping) is prepared, the end result in the same pizza. Apparently, quality is irrelevant to Link and I feel sorry for him.

Wrong. Same type of pizza. Meaning both are sausage pizzas. Which is correct. Even you finally acknowledged it above. Quality of the topping doesn't change the topping. Crappy sausage and fresher sausage both make a sausage pizza. I feel sorry for you that you have to sink this low because you know you were wrong the whole time. Trying to insult me.
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What about a pizza where the crust is one big pepperoni slice and there's little garlic knots or breadsticks as toppings?

You'd need a LOTTA FUCKIN NAPKINS

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"Technically speaking, regardless of type or quality of the sausage on a pizza, if you don't specially name it has such, it's still just sausage pizza without much difference unless you made it aboundently clear what kind of sausage it is, but then it's still just sausage pizza since the quality of ingredients don't distinguish foods, even if one is trash ingredients and the other is the best ingredients." - Linkpizza regarding how the quality of ingredients don't change food.

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Metalsonic66 posted...

What about a pizza where the crust is one big pepperoni slice and there's little garlic knots or breadsticks as toppings?

You'd need a LOTTA FUCKIN NAPKINS

https://www.youtube.com/watch?v=iNImGWJDQ1o Close enough.
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That's dumb.

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SunWuKung420 posted...

That's dumb.

He makes far more money than you do.
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SunWuKung420 posted...

That's dumb.

What about a pizza built on top of like 50 mozzarella sticks arranged in a grid.

With blackjack (ham)
And hookers! (pineapple)

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Revelation34 posted...

He makes far more money than you do.

Unlikely and monetary compensation is a false measurement. But of course that is a gauge you cherish.

I love how you think you have any clue how much I make.
Assumers abound astoundingly acute.

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Metalsonic66 posted...

What about a pizza built on top of like 50 mozzarella sticks arranged in a grid.

With blackjack (ham)
And hookers! (pineapple)

Eat reasonably and responsibly.

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SunWuKung420 posted...

Unlikely and monetary compensation is a false measurement. But of course that is a gauge you cherish.

I love how you think you have any clue how much I make.
Assumers abound astoundingly acute.

Yeah a Youtuber with 12 million subscribers makes less money than you.
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SunWuKung420 posted...

Technically speaking, regardless of type or quality of the sausage on a pizza, if you don't specially name it has such, it's still just sausage pizza without much difference unless you made it aboundently clear what kind of sausage it is, but then it's still just sausage pizza since the quality of ingredients don't distinguish foods, even if one is trash ingredients and the other is the best ingredients." - Linkpizza regarding how the quality of ingredients don't change food.

Making up stuff again like always, I see. All you have to do is read my post to see how full of shit you are. Like I never said they was much differece. The taste will be different. But the taste doesn't mean it's not a sausage pizza. As for food quality, it doesn't distinguish foods the way you think it does. Having the same sausage, but of two different qualities doesn't mean it's two different sausages. It's still the same. One is just better. But they are both sausage... So how you stop lying, as everyone can see through you BS...

Metalsonic66 posted...

What about a pizza built on top of like 50 mozzarella sticks arranged in a grid.

This reminds me of a sandwich they had on base at the bowling alley. It was like a mozzarella cheese stick sandwich or something with slice or pepperoni and marinara sauce. It was pretty good. I think they only serve it on Monday, though...
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SunWuKung420 posted...

Unlikely and monetary compensation is a false measurement. But of course that is a gauge you cherish.

I love how you think you have any clue how much I make.
Assumers abound astoundingly acute.

so, you insist you make more and strangely follow up with a reason his making more doesn't matter to you. you clearly are hung up on some very unzen things, ok? sunny, how much you make will never make you happy, but you have to find that out yourself.


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SunWuKung420 posted...

Unlikely

you gotta be shitting me

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Smarkil posted...

you gotta be shitting me

artisanal pizza chefs make a six figure salary with a 401k, dental and medical, ok?

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is it a bacon, egg, and cheese pizza? ive never seen that before

LaggnFragnLarry posted...

is it a bacon, egg, and cheese pizza? ive never seen that before

No. That's basic, ok?

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SunWuKung420 posted...

No. That's basic, ok?

is it a farm fresh organic egg, naturally cured local thick slice bacon, and Amish made old world cheese pizza?

LaggnFragnLarry posted...

is it a farm fresh organic egg, naturally cured local thick slice bacon, and Amish made old world cheese pizza?

If you aren't using Martian ingredients, it's not artisanal.

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i think for the sauce for that you would have to keep it pretty light. at first i was thinking of a hollandaise sauce but then the idea of a mixture of a light tomato and pesto sauce combined sounded even better. i just invented a pizza too

LaggnFragnLarry posted...

is it a bacon, egg, and cheese pizza? ive never seen that before

We have those on base. It the breakfast pizza. Those are pretty good... Well, we had them. The dinign facility closed for renovations. It was suppose to be open by now. But I think Covid had slowed down the process, or possibly stopped it completely...
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SunWuKung420 posted...

All fresh ingredients with private recipes is high end.

Lolno. Given how trendy local, fresh ingredients currently are, that's basically every new small business that opens in the food service industry these days. "High-end" means expensive, not merely making food out of food. As much as "artisan" is a popular marketing buzzword, all it actually means is that you make stuff by hand. It generally drives up the price due to labour costs, but nothing inherent in it actually suggests you'll have a higher-quality product. Really, most chain pizzas could basically count as "artisan" because the pizzas are generally sauced and topped by hand. In the pizza world, "artisan" means basically nothing.

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Smarkil posted...

lmao how is sunny even a real person

Loool

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IronBornCorps posted...

Is anyone else craving sausage now?

Im craving motherfucking pizza and Im supposed to be on a spending detox. Im legit bout to go to this artisan pizza place in town and spend some serious money becos of this fucking topic

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IronBornCorps posted...

Is anyone else craving sausage now?

Yeah. I was talking to a co-worker. And Im getting a sausage pizza tonight. Haha.
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LinkPizza posted...

How much of an egotistical narcissist do you intend to be?

https://youtu.be/2X4bBGOkov0?t=151

wolfy42 posted...

What I would like someone to make is lasagna pizza (no riccotta etc though).

https://i.imgur.com/kjEvvQP.jpg

I shall try that out at some point.


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I would eat sunny's wife's pirogieioiesoies any day, but I would absolutely never consume anything that he personally had a hand in making.

That being said, I bet he invented butt pizza with extra farts

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wwinterj25 posted...

https://i.imgur.com/kjEvvQP.jpg

I shall try that out at some point.

Good lord. I like ridiculous excess in my meals as much as the next guy, but that's just crazy.

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That kebab looks really good though.

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adjl posted...

Good lord. I like ridiculous excess in my meals as much as the next guy, but that's just crazy.

https://i.imgur.com/uqH6aPR.jpg

That quad one sounds terrible. The fajita one is nice though. I had that last week. It helps due to my brothers discount for working with the company I get half price of these things and on a Friday it's buy one get one free on burgers. This is helpful when two - four of us are normally eating out.

WhiskeyDisk posted...

That kebab looks really good though.

I need to try that too!


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Yeah the quad doesn't sound that good. I want to try a quad quesadilla though.
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<a onclick="return show_quoted_message(3, 78972638, 944586910, '124e345b');" href="/boards/3-poll-of-the-day/78972638/944586910">LaggnFragnLarry posted... </a>

i think for the sauce for that you would have to keep it pretty light. at first i was thinking of a hollandaise sauce but then the idea of a mixture of a light tomato and pesto sauce combined sounded even better. i just invented a pizza too

Careful Sunny. Your boss might replace you with Larry. Plus he brings in the Tinder babes.

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Epic Meal Time Baby

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Metalsonic66 posted...

Epic Meal Time Baby

They would totally eat a baby.
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The best pizza Ive ever had in my life is at a local place here. Ill have to go grab it soon and show you. The theme of the place is seaside shack, so lots of fresh sea and citrus flavours. Its got scallops, avocado and lime (real, sauce) plus other stuff on it. You could make something similar and give it a whirl for yourself. See if you like it.

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zebatov posted...

The best pizza Ive ever had in my life is at a local place here. Ill have to go grab it soon and show you. The theme of the place is seaside shack, so lots of fresh sea and citrus flavours. Its got scallops, avocado and lime (real, sauce) plus other stuff on it. You could make something similar and give it a whirl for yourself. See if you like it.

They put lime slices on it?
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Revelation34 posted...

They put lime slices on it?

On the side, but youre supposed to squeeze it/them over it. The sauce is a white lime sauce of sorts I believe. Ill have to ask when I get it next. The crust is a flat crust. Really good.

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JazzMasterZero posted...

I guarantee whatever you came up with has already been made before.

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hey sunny if you need to invent another pizza, i recommend the croissant crust pizza that digiorno has been doing, its quite good

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Greenfox111 posted...

hey sunny if you need to invent another pizza, i recommend the croissant crust pizza that digiorno has been doing, its quite good

Why would I use a frozen preservative-filled shitty dough when I'm currently using freshly made, never frozen, preservative-free awesome dough?

Potd shouldn't give relationship or cooking advice.

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and put stupid shit in the crust, like shrimp or kielbasa.

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Greenfox111 posted...

hey sunny if you need to invent another pizza, i recommend the croissant crust pizza that digiorno has been doing, its quite good

lmao

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SunWuKung420 posted...

Why would I use a frozen preservative-filled shitty dough when I'm currently using freshly made, never frozen, preservative-free awesome dough?

Potd shouldn't give relationship or cooking advice.

I bet you can't even make a fresh croissant pizza dough.
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SunWuKung420 posted...

Potd shouldn't give relationship or cooking advice.

I mean they are better than you at both so yeah, yeah they should.


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SunWuKung420 posted...

Why would I use a frozen preservative-filled shitty dough when I'm currently using freshly made, never frozen, preservative-free awesome dough?

Hes not saying to use Digiornos dough. Hes saying to make the same kind. So, you would make you own croissant pizza dough. But maybe Revelation34 is right and you cant make it...

wwinterj25 posted...

I mean they are better than you at both so yeah, yeah they should.

This...
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so what is this magical "never seen before" pizza topping combination?
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Revelation34 posted...

I bet you can't even make a fresh croissant pizza dough.

Honestly, croissant dough isn't all that hard to make. Just really, really time-consuming. The one time I did it at home, the recipe called for two overnight fermentation periods (make dough--> ferment--> laminate--> ferment--> shape, proof, bake), meaning the whole thing took three days. My old workplace did two overnight ferments as well, but they did a couple folds each evening before baking them off the morning of day 3. Most of that time is just letting it rest in the fridge, rather than being actively involved, but there is still a substantial amount of active labour involved in doing the folds, such that incorporating it into a commercial setting can be tricky. Especially so where not having a sheeter (not one suitable for large-scale laminated dough production, anyway) will make it hard to produce large batches of the dough and that probably means folding one crust at a time.

That's also without considering that it is completely impossible to make such crusts to order. You'd basically have to make the crusts ahead of time and freeze them, which is probably okay (using it for a pizza crust means it won't need much of a final proof anyway, so killing the yeast in the freezer won't hurt it too much), but you do compromise the quality a bit and customers might not appreciate how necessary that is.

SunWuKung420 posted...

freshly made, never frozen, preservative-free awesome dough?

Technically, if you're putting beer into it, hops are a preservative, so you can't truly claim it's preservative-free. That preservative activity does basically nothing for the dough, and nobody considers natural preservatives when they talk about whether or not their food contains preservatives (except possibly salt, depending on the quantities), but it technically is not completely preservative-free.

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They could just make a few and only sell a few with croissant dough. Like a first come, first serve basis. Some places already do that as it is...
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They could, but that really would have to be just 4-5 croissant crusts per evening to avoid wasting any (butter is expensive, as is the labour involved, so you really do not want to throw any out). It might be a nice gimmick to do occasionally, but to do them in-house on a regular basis would be a lot of infrastructure investment for very little return. About the only way I could really see it working is to partner with a bakery that's already making their own croissants and have them make some every day for you, though even then they're likely aiming to have their croissant dough ready to bake in the morning and the logistics might be a bit fiddly (not that an extra 12 hours of fermentation in the fridge is going to be the end of the world).

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