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PAGAFYR's TRAVELING PIZZA TENT

pizza recipes imagination write a pizza recipe make up a new pizza recipe pizza made in your video game

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#91
Pagafyr

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I'm adding some chopped pieces of pork chops I diced the meat from to test my creative skill in finding a good tasting new pizza idea. 

 

I liked the way Mom spiced up the pork chops she made and am trying to match the spices for her recipe so the taste is so the pizza has the same desirable flavor.

 

Hm?  Now what were the ingredients she added to spice up those pork chops?



#92
Pagafyr

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I think I may have a new recipe for pizza.

 

Buy already cooked pork, pulled kind without seasoning preferably.

Using spaghetti sauce works for the pies base (if the spaghetti sauce is a bit watery add some tomato paste to thicken it before spreading onto the pie crust; so it is thicker so it doesn't run off the sides when you tip a slice to eat it).

 

Sprinkle yellow corn top of pizza sauce, corn taken off the cobb.

 

Add sliced mushrooms.

 

Add sliced olive bits.

 

Add salt to taste.

 

Add black ground pepper to taste.

 

Top with strings of cheddar and mozzarella cheese.

 

Use diced bits of pork from pork chops. Or market type pulled style unseasoned pork.  Put on top.

 

Sprinkling bits of chives to add a nip to it.

 

 

Flat pizza dough. Thin crust.  Set the oven at 350 degrees, set pizza pan on second level between the top and bottom oven heat coils, and heat for 15 minutes. 

For rising pizza dough.  Thick crust set the oven at 450 degrees, set pizza pan on second level between the top and bottom oven heat coils,  cook for 15 to 20 minutes.

 

The best way to see if it is done is to look at the cheese and see if it has melted evenly; and also look to see that the crust is a light tan with speckle dots of brown around the edge of the crust.  Especially watch and see as that works best for me when I see the thick crust pizza's edges turning light brown too.  



#93
Saxhleel26

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I'm adding some chopped pieces of pork chops I diced the meat from to test my creative skill in finding a good tasting new pizza idea. 



That sounds phenomenal. Especially if you use the fatty, crispy scraps. GOOD GOD. There might finally be a way to end chicken's tyranny over pizza for good (except buffalo chicken. May they reign side-by-side in peace).

I absolutely adore pork chops so I have to try this out myself sometime.

#94
Pagafyr

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I know the sensation of tender crisp bacon cooked on both sides to provide the flavor from it's delicious oil.  This one time I did what I saw done when Mom was frying the porkchops.  After each taste test she rinsed her taste buds with a sip of white wine.  Not Sherry!  A mild white that was let breath so the sting of alcohol was vented.  The tantalizing green grapes flavor and the mild wash moves our flavonoids to receive a repeat of the first sensation with each following a sip of the wine.

 

Our mouth can become accustomed to the pork chop meat so we don't get a repeat of the faint and delicious taste until the next week that pork chops is on the menu.  With a sip of wine to release the previous bites waif of scent, after we chewed it thoroughly, our tongue becomes smothered so our taste buds do not find a second bite we chew as fulfilling.  Unless we civilize our drinking and eating habit we seldom greet another experience twice as we dine.  With our expectations of a repeat of the flavors we tend to desire it more and chew the first bite thoroughly.  Because we rinse and remove the succulent sent of aroma from that first bite we gat an equally exciting sensation with each following bit and swish for each round.

 

The aroma fills our noses sensors a bit, almost like a little smoke getting in the room from the kitchen, which goes unnoticed after awhile.  Until the rooms been aired we give it no more attention.  Greedily inhaling the food takes away any desire for another flavor filled sensation.

 

Until the next time we return to dine before the door swings open and we savor the cooks aroma's drifting in on the whiff of smoke.

 

Our mouth is likened to that and unless we clear the tiny bit of flavor still hanging on our taste buds and a bit of smoke in our noses cavity we do not get the same pleasure from the next bits for the rest of the meal.  Unless we swish a sip of drops of wine side to side to release the nearly unnoticeable taste we gained from the first bite we do not sense that taste again until our taste buds are washed, our noses cavity of sensory glands are let air, with the wine, then the flavor fades and is renewed again as our taste buds again are ready for each new portion we chew..



#95
Oblivionaddicted

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I've never liked the mushrooms.

 

Given your taste for the good food are you sure you don't have french origins Paga?


Edited by Oblivionaddicted, 05 May 2021 - 01:29 PM.


#96
Pagafyr

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I found a new bit of food I tested.  Instead of mushrooms I added bits of spinach.  After removing the cooked pizza I added a dash of lemon that gave the spinach it's full body taste and found it enhanced the pork's flavor.

 

Spinach is a good source of iron for those who like to have an occasion to eat spinach.  It is included in what is called the daily food pyramid.

 

@Oblivionaddicted: Since some mushrooms add little more than a chewy filler they can be replaced or just left off the recipe when you are making your home made pizza.   If you want someone like me to make your pizza without items don't shop at fast pizza places.  Go to MOD PIZZA where you can make it from what they offer to prepare a pizza to your likeing.







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