The 21 most influential cities in the world - Page 3

Steely Dan · #41 Posted **Jun 5, 2018, 5:56 PM**

Quote:

Originally Posted by edale

The constant discussion of pizza on this forum is really fucking stupid.

Pizza God is not amused by your contemptible insolence.

"no pizza! one year!"

Tom In Chicago · #42 Posted **Jun 5, 2018, 6:47 PM**

Quote:

Originally Posted by jmanc

best pizza and most world series wins...new york.

wrong!!!

. . .

10023 · #43 Posted **Jun 5, 2018, 9:19 PM**

Quote:

Originally Posted by JManc

Oh hai...you must be new here!

I wish we had a Like button.

btw I had that Detroit pizza in London today. I’m not sure how it compares to the stuff in Detroit, but it was pretty damn good (and the same restaurateur has a place that does decent Mexican here - beef fat tacos ftw).

homebucket · #44 Posted **Jun 5, 2018, 9:30 PM**

Quote:

Originally Posted by JManc

Yeah but what kinda pizza can you get in San Francisco?

All kinds.

Detroit style

Chicago style

NY style

SF style

Xing · #45 Posted **Jun 5, 2018, 9:30 PM**

Where’s that guy from San Antonio that would freak when it wasn’t on a list?

Where’s San Antonio?

JManc · #46 Posted **Jun 5, 2018, 9:33 PM**

Quote:

Originally Posted by homebucket

All kinds.

Detroit style

Chicago style

NY style

SF style

haha...I knew there would be. I was just looking for an excuse for a San Franciscan to post pizza. I had decent pizza in LA and SD last week and I knew SF had to have delicious pizza as well.

Steely Dan · #47 Posted **Jun 5, 2018, 9:39 PM**

Quote:

Originally Posted by homebucket

SF style

ohhh!

a new style.

please tell more.

what defines SF-style pizza?

stupid-ass list thread successfully pizza hijacked!!!

homebucket · #48 Posted **Jun 5, 2018, 9:51 PM**

Quote:

Originally Posted by Steely Dan

ohhh!

a new style.

please tell more.

what defines SF-style pizza?

stupid-ass list thread successfully pizza hijacked!!!

I would define it as using fresh, unique, foraged and/or locally sourced non-GMO organic, sustainable-farmed ingredients. Chanterelle mushrooms, olive oil, honey, and proscuitto are some common toppings that may be used.

Boisebro · #49 Posted **Jun 5, 2018, 9:59 PM**

behold... the triple Habenero Pizza from Flying Pie in Boise... a pizza so hot, you have to sign a waiver to order it:

Quote:

A traditional jalepeno is measured in Scoville Heat Units at 2,500-8,000 SHU. The popular Yucatan Habanero (of which Flying Pie is particularly generous) measures somewhere between 200,000 and 300,000 SHU.

story here

it's not pizza. it's pain.

bnk · #50 Posted **Jun 5, 2018, 10:01 PM**

Quote:

Originally Posted by JManc

Oh hai...you must be new here!

Quote:

Originally Posted by homebucket

I would define it as using fresh, unique, foraged and/or locally sourced non-GMO organic, sustainable-farmed ingredients. Chanterelle mushrooms, olive oil, honey, and proscuitto are some common toppings that may be used.

Quote:

Originally Posted by homebucket

All kinds.

Detroit style

Chicago style

NY style

SF style

That NY pizza look lame. Like out of a frozen box from Jewels over by here you guys. The rest look doable.

Ooh Chanterelles.

I am a firm believer that mushrooms are a must on pizza plus one meat preferably properly spiced Italian pork sausage.

Mushrooms give it that warm umami earthy taste every real adult should love.

Steely Dan · #51 Posted **Jun 5, 2018, 10:02 PM**

Quote:

Originally Posted by Boisebro

it's not pizza. it's pain.

that does not sound fun.

i love some heat on my pizza (hot mix giardinera being my favorite).

but shit's gotta be kept in balance. if a pizza is so over-the-top stupid hot that i can't taste the fennel in the sausage, then what's the fucking point?

Boisebro · #52 Posted **Jun 5, 2018, 10:17 PM**

Quote:

Originally Posted by Steely Dan

that does not sound fun.

i love some heat on my pizza (hot mix giardinera being my favorite).

but shit's gotta be kept in balance. if a pizza is so over-the-top stupid hot that i can't taste the fennel in the sausage, then what's the fucking point?

I don't do spicy, personally. give me a pizza with sausage, onions, and black olives and I'm content.

but I know people who insist that the more spicy the food is, the better it is. not sure how they can taste anything after burning their taste buds raw.

Steely Dan · #53 Posted **Jun 5, 2018, 10:23 PM**

Quote:

Originally Posted by Boisebro

but I know people who insist that the more spicy the food is, the better it is.

that's a rather juvenile attitude that one might find among a group of teenagers daring each other to eat "blazing" level at BW3.

spice heat is good. even a lot of it can be quite good when appropriate.

but when you're talking scoville numbers in the 300,000 range, shit just gets stupid.

it's entirely unnecessary. it's food as challenge as opposed to food as joy.

10023 · #54 Posted **Jun 5, 2018, 10:30 PM**

Quote:

Originally Posted by homebucket

I would define it as using fresh, unique, foraged and/or locally sourced non-GMO organic, sustainable-farmed ingredients. Chanterelle mushrooms, olive oil, honey, and proscuitto are some common toppings that may be used.

That’s just any good upmarket pizza (fresh and local, organic ingredients). At least from Neapolitan pizzerias. One of my “Detroit style” pizzas in London had capers, braised fennel, etc on it. Probably not traditional Detroit ingredients, but whatever.

Although tomatoes are one of those things that are acceptable, and sometimes preferable, from a can. For a red pizza, canned San Marzanos from Italy are preferable to local tomatoes in 90% of places 90% of the time.

the urban politician · #55 Posted **Jun 6, 2018, 12:40 AM**

So this became another pizza thread?

I'm glad!

JManc · #56 Posted **Jun 6, 2018, 2:03 AM**

I just learned SF has it's own pizza style. Now it truly is a real city to be celebrated.

Pedestrian · #57 Posted **Jun 6, 2018, 2:23 AM**

Quote:

Originally Posted by JManc

I just learned SF has it's own pizza style. Now it truly is a real city to be celebrated.

Quote:

Originally Posted by JManc

I knew SF had to have delicious pizza as well.

Fiction. The best pizza in town is really sort of an imitation of tri-state (NY, NJ, Conn.) pizza but with an emphasis on fresh/artisanal ingredients California-style. But IMHO I'd prefer a NY coal-fired oven pizza over anything in this town.

San Francisco Italian immigrants came from northern Italy mostly. The city's signature dish, cioppino, is really Genoese. There's really not much of a tradition of pizza here. What we have instead is celebrity chefs trying to make "haute" pizza. Puh-leeze!