K-Hole
kiwifarms.net
- Joined
- Dec 21, 2019
Got a pizza ready to go tonight. I've not eaten all day. Skipped every meal coz I was busy. It's not really fasting as such, but I'm ok to do that sometimes. A pizza at the end of it all is my little way of rewarding myself.
You talk about onion! Mmmm, I got an 1/8th of one still left in the fridge and I was wondering if it might work chopped up very finely. I already chopped up a very small clove of Garlic. Also some yellow pepper in thin streaks. A little bit of Halloumi and a lit bit of Red Leicester. Best bit is going to be the Jalapeno peppers I put on it. These little bastards are quite hot. I think they're approaching the sort of 10K of the Scoville Unit scale. Don't know. Don't overdo it with these anyway. Just a few slices on top. Cooking milds them down and takes the heat off.
I don't eat meat, though I sometimes eat fish. I've been known to put a tin of Mackerel on top of a Pizza before, and it mixes up quite good. I tend to prefer a mix of more neutral stuff. Oh yeah, got a couple of nice sliced mushrooms to put on top as well.
I only eat pizza maybe once a fortnight. I get the base from the local shop and it's only about a quid. It's not as good as the one they used to do, but it's ok. They changed it out for a real shitty one and they didn't sell. I tried one and it was fucking disgusting. They didn't get away with that. This one is not bad.
Best fucking pizza I ever had was in Brussels and it was a Quattro Formaggi - https://en.wikipedia.org/wiki/Pizza_quattro_formaggi - basically a four cheese pizza. Very very thin base. Kind of crispy. We could have eaten anything that night, but once I ordered that and people tasted it, there was no going back. With some nice wines and beers of course, because, Brussels...
I got enough going on on mine. A little bit of Stilton or Dolcelatte or Castellano in a very small amount might finish it off perfectly. But I'm good. If I want a 4 cheese pizza I'll just stick to that. Sometimes you can over do it.
Halloumi cheese btw is one of the unsung toppings of pizza. Slice it thin and fine. It won't even crisp up. Not the way it does when you cook it in a pan. So it's always got that slightly rubbery and substantial feel to it. I wouldn't be averse to it being pre-cooked before hand. It's got that salty kind of texture that bacon has. And as a veggie myself, it's the next best thing to a bacon sarnie you can get. Brown sauce on top, of course.
I recently run out of the the boutique olives my mum gave me xmas time. 2 jars. Stuffed with nuts and all kinds of shit. Lovely. Big green juicy olives. And I sliced them up and put them on as a topping too, before they ran out.
Olives, like Anchovy are an acquired taste. You never want to overdo that. But sometimes, if you have little other ingredients, they can really spice up an otherwise mediocre pizza.
The other night, I was down on my luck. I had little left in my food cupboard. But I had one of thoze cheap pizzas. And all I had was a bit of extra cheese and mushrooms and jalapeno to put on top of it. It was superb. Enjoy every sandwich.
https://www.salon.com/2015/05/20/enjoy_every_sandwich_david_lettermans_most_heartbreaking_show_ever/
One day, I'll get in to the whole kneading thing and making my own dough. But that's enough for now. Pizza isn't something I think should be eaten once a week or even once a fortnight. Maybe once a month, and then knock yourself out and fill your fucking boots!
And just like my little trip to Brussels, the breaking of bread with fellow travellers, all washed down with local, exotic beers, is the best.
I'm still very much undecided though as to whether I want to chance putting that 1/8th of onion on top, finely chopped or not.
I guess sometimes it pays to live dangerously. But there's no shame in being a boring stick-in-the-mud either.
Enjoy every pizza!
very creamy!
