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10 najneobičnijih američkih dodataka za pizzu

10 najneobičnijih američkih dodataka za pizzu

Sada više nego ikad, nijedna hrana nije imuna na višak. Krofne su pretvorene u peciva za hamburgere, kiflice od jastoga ukrašene su kavijarom, a hrenovke prelivene foie grasom. Pizza, naravno, nije izuzetak. Čitajte dalje da biste saznali o najneobičnijim preljevima za pizzu u Americi.

10 najneobičnijih američkih preljeva za pizzu (dijaprojekcija)

Kad prijeđete na to, bilo koji plošni kruh sa stvarima možete tehnički nazvati "pizza". Ali za današnje potrebe, mi smo suzili tu definiciju, skidajući se s naše liste nedavno ...proglasila 101 najbolju pizzu u Americi. Ovo su pravi pizze, ne samo trikovi namijenjeni privlačenju turista ili posebno proždrljivi. Naravno, ove su pizze nečuvene, ali napravljene su s okom za ravnotežu i harmoniju. Nisu samo nečuvene zbog toga, već su i ukusne. Oni rad.

Šta je to što pizzu čini nevjerovatnom? Prvo, potrebno je odstupiti od norme. Nekada se piletina smatrala nečuvenim preljevom za pizzu, ali danas je dostupna na gotovo svakom njujorškom narezu. Ali biti drugačiji nije isto što i biti nečuven, što je teže nego što se čini. Možete otvoriti konzervu tunjevine i baciti je na običnu pitu, ali to nitko neće htjeti pojesti. Na kraju dana, nečuvena pizza mora biti drugačija, neočekivana, kreativna, pomalo neobična i toliko ukusna da kad kupac izađe na ud i naruči ga, nagrađen je kombinacijom okusa koju nikada nisu koji su već doživjeli, onom kojem se žele vraćati uvijek iznova.

Dakle, ako tražite pizzu sa sirom sa kavijarom i zlatnim listićima, ovdje je nećete pronaći. Ove pice nisu udarene zajedno radi publiciteta; stvorili su ih kuhari koji su željeli redefinirati što bi pizza mogla biti, a pritom su pazili na ravnotežu i ukus. U isto vrijeme, ne može se poreći da i ovdje postoji osjećaj zabave, jer na kraju dana jedenje nečuvene pizze trebalo bi biti zaista dobro vrijeme.

Café Bottega, Birmingham, Ala. (Farm Egg: gljive, Guanciale, Taleggio, vrganje)


U proteklih 30 godina, kuhar Frank Stitt je zaslužan za značajno podizanje ljestvice na kulinarskoj sceni u Alabami. Kao da je uspeh njegovog restorana Highlands Bar and Grill i popis kulinarskih talenata koji su započeli vlastite uspješne karijere nakon što su proveli vrijeme u njegovoj kuhinji nisu bili dovoljno impresivni, on sada ide naprijed i čini istu stvar za državu pizza scenu. Iako predani redovni gosti mogu imati problema da se odmaknu od Stittovih klasičnih jela Café Bottega, poput carpaccia od pečene govedine, salate Niçoise i pilećih skaloppina, posebno će ih nagraditi bilo koja od osam pizza na jelovniku. Tu je bijela pita s komoračem, kokoš sa žarom i pesto, čak i pizza s bamijom i kukuruzom. No, prepoznatljiva pita u restoranu i najveći ugađač publici je "Farm Egg", na čijem se vrhu nalaze gljive, guanciale, Taleggio i ulje vrganja.

Gusto Pizza Co., Des Moines, Iowa (The Deburgo: Umak od vrhnja s češnjakom i biljem, narezani pečenica, Mozzarella, dimljena gauda, ​​Cremini, vinograd iz limunovog bilja, Romano, svježi bosiljak)


Praktično možete zamisliti ljude iza sebe Gusto Pizza Co. -Prijatelji Josh Holderness, Joe McConville i Tony Lemmo-sjedili su uz nekoliko piva prije nego što su 2011. otvorili svoju maštovitu pizzeriju Des Moines, a svoj jelovnik predstavili kao višesatnu zabavu koja izaziva hrkanje. “Tajlandsko kvonsko tijesto” s umakom od kikirikija i piletinom? “Seoul Food” pizza s odrezkom od suknje u korejskom stilu i majonezom sriracha? “Vincent Van Goat” s kozjim sirom i prženom slatkom paprikom? “Fromage-A-Trois”? Vrlo zabavna. Ali nemojte zamijeniti lakoću za ništa manje od ozbiljnog pristupa nekim ukusnim pizzama sa savršeno izbalansiranim hrskavo žvakaćim tankim koricama.


12 najpopularnijih pizza

Transformacija pizze iz skromnog osnovnog jela u vozilo za čudesne preljeve i zapanjujuće stilove korica nesumnjivo je umjetnička forma.

Veliki lanci poput Pizza Hut-a, Little Caesars-a i KFC-a svi su se uključili u akciju, zajedno sa svojim kolegama iz picerije. Bilo da se radi o izmišljotini brze hrane koja sadrži podlogu od pržene piletine, onoj koja uključuje infuziju neobičnih tvari ili skupom kulinarskom triku prelivenom zlatnom folijom, ovdje je#12 najkontroverznijih, neočekivanih i bizarnih pizze koje će ukrasiti zemlju (i naše okuse).

Saznajte sažetak. Prijavite se za primanje najboljih priča koje trebate znati sada.


Pizza sa curryjem od banane (Švedska)

Brazilska pizza nije naziv određene vrste pizze, već se koristi kao opći izraz za sve jedinstvene preljeve pizze koje ćete pronaći u toj zemlji. Naći ćete mnogo, zahvaljujući rodizio stilu-poznatom i kao sve što možete jesti-uslugu u mnogim brazilskim restoranima, poput Pizza a Bessa u Braziliji. Prije svega, pizze su tanke kore i vjerovatno će umjesto umaka za pizzu imati narezane rajčice ili kečap. Dodaci uključuju zeleni grašak, šargarepu, repu i štapiće od krompira, a preljevi od deserta kreću se od trpuca do paste od guave.


Pizza s ananasom je problem sa dugmadima

Mnogi ljudi ili vole ananas kao preliv za pizzu ili ga mrze. Međutim, 2017. godine, islandski predsjednik, Gudni Thorlacius Johannesson, pretvorio je ovu temu u žestoko raspravljano pitanje kada se našalio da picu s ananasom treba zabraniti. Komentar je brzo privukao pažnju medija u cijelom svijetu, a Johannesson je objavio dodatnu izjavu na islandskom i engleskom:

“Volim ananas, samo ne na pizzi, ” napisao je. “Nemam moć donošenja zakona koji zabranjuju ljudima da stavljaju ananas na svoju pizzu. Drago mi je što nemam takvu moć. Predsjednici ne bi trebali imati neograničene ovlasti. Ne bih želio ostati na ovoj poziciji da mogu donijeti zakone koji zabranjuju ono što mi se ne sviđa. Ne bih želio živjeti u takvoj zemlji. Za pizze preporučujem plodove mora. ”


101 najbolja pizza u Americi


Fotografija: Ravi Bangaroo

Arthur Bovino, izvršni urednik časopisa The Daily Meal, objavljuje imena '101 najbolje pizze u Americi' za 2015. godinu.

Ovo je naš četvrti godišnji pokušaj da potražimo najbolju američku pizzu, a treći 101 (naš prvi popis obuhvatio je samo 35 - o čemu smo mislili?). Znate izraz: "To je težak posao, ali neko to mora učiniti"? Pa, mi volimo pizzu, ali sami sebi otežavamo ovu listu koliko možemo. To je jedna od najkompulzivnijih ljestvica lista The Daily Meal. Zašto? Zato što Amerikanci vole picu. To je zaista demokratska hrana, neumitni dio američkog života, nešto što svi znaju (ili misle da znaju). Ljudi vrlo ozbiljno shvaćaju pizzu. Tako i mi radimo.

Jeste li imali stranac na tweetu da vas želi povesti na pizza turneju po Queensu, voziti vas kamionom po klasični komad ispiranja, a zatim izvući komplet meda napunjen svježim bosiljkom, origanom i Parmigiano-Reggianom do " Dom DeMarco "up up? Jeste li ikada od stotina i stotina čitalaca prikupili jednogodišnje prijedloge pizza preplavljene ljubavlju i vitriolom? Pokušali ste pronaći i osmisliti svaku pojedinačnu listu nacionalnih i lokalnih medija najboljih američkih pizza kako biste bili sigurni da niste propustili pitu? Rasporedili i preuredili raspored putovanja u pokušaju da lično probate navodne najbolje pizze u što više američkih gradova? Vozili smo se u tom kamionu. Učinili smo sve to, pa i više, od sastavljanja 101.

Nijedna lista nije savršena. I moramo se podsjetiti barem jednom godišnje da je drugim ljudima dozvoljeno da pišu o pizzi, čak i kada griješe (posebno kada griješe) - čak i kada je to učinio TripAdvisor ove godine (dvije godine nakon imenovanja) San Diego, top 10 američkih gradova za pizzu. San Diego?), Oni imenuju Brooklyn's Juliana's (broj 41 na našoj listi prošle godine) najboljom pizzom u Americi (svakako ukusna, ali zaista?) I zaokružuju prva tri mjesta u St. Augustineu na Floridi i Anchorageu na Aljasci. Ne postoji loša štampa, zar ne? (U redu, reći ćemo to: nekima bi zaista trebalo oduzeti dozvolu za pisanje pizza.)

Dakle, za razliku od mnogih proizvoljnih lista, rang -lista raznovrsnih u svrhu geografskog angažmana i "stručnih" lista koje je odabralo nekolicina njujorških pisaca hrane, mi smo našoj rang listi pristupili metodično i sveobuhvatno.

Počeli smo veliko, naručivali ekstra veliki ekstra sir, uzimajući u obzir 800 mjesta u svakom kutku zemlje-oko 100 više nego prošle godine. Kako smo suzili ovaj broj na samo 101? Za početak, sami jedemo u što više pizzerija. Ovaj urednik je lično obišao skoro polovinu mesta koja su se našla na listi ove godine. Interni stručnjaci za pizzu Daily Meala-uključujući osmostrukog dobitnika nagrade James Beard i uredničkog urednika časopisa The Daily Meal Colman Andrews, urednika Eat/Dinea Dan Myersa i urednice restorana Kate Kolenda-zajedno s našim gradskim urednicima, Culinary Council angažirali su se stručnjaci i blogeri kulinarske mreže sadržaja.

No, također smo pozvali plavo-čip, geografski raznoliku listu pizza panelista-kuhara, kritičara restorana, blogera, pisaca i stručnjaka za pizzu-zamolivši ih da s nama podijele svoje značajno iskustvo u pizzi i da glasaju samo za mjesta gdje oni su zaista jeli. (Ako ste u medijima za hranu ili ste priznati stručnjak za pizzu, a ne slažete se s ovom listom i niste glasali za nju, pošaljite nam e -poruku s kreditom za pizzu i mi ćemo vas uzeti u obzir za naš panel 2016.)

Idemo na tanku koricu da kažemo da nikada prije nije postojala tako opsežna lista pizza za koju je glasala tako velika i kvalifikovana grupa stručnjaka. Svakako, ovogodišnji panel od 109 članova najduži je, najimpresivniji, najuspješniji i najuspješniji popis stručnjaka za pizzu The Daily Meal-a, uključujući 31 više pizza majstora iz cijele Amerike nego što smo imali prošle godine.

Pa tko kaže da je 101 pizza s ove liste najbolja u zemlji? Kako bi bilo "Kralj pizze" Dan Janssen, za početak, vlasnik zanatske trgovine u Marylandu koji je prošle godine otkrio da je posljednjih 25 godina preživio samo na dijeti od pizze? Drugi panelisti su bili televizijska ličnost, kuhar, pisac hrane i ljubitelj pizze na benzinskim pumpama Andrew Zimmern, kritičar restorana i kolumnist za Los Angeles Times S. Irene Virbila 2012. Klasična prvonagrađena talijanska dobitnica na Svjetskom prvenstvu u pizzi u Napulju (Italija ) Elizabeth Falkner New York City pizza tour impresario, Viva La Pizza! Autor Umjetnosti kutije za pizzu i Guinnessov rekorder u zbirci pizza kutija Scott Wiener iz Scott's Pizza Tours pionir modernističke kuhinje u New Yorku Wylie Dufresne of Alder (kuhar The Day Meal's Restaurant of the Year), stručnjak za kulinarsku šetnju New Haven Colin M. Caplan Kritičar hrane Broward Palm Beach New Times Nicole Danna Autor koji je nominiran za nagradu James Beard, autor knjige Kako je talijanska hrana pokorila svijet, Kako je talijanska hrana pokorila svijet John Mariani Mariani's Virtual Gourmet vodeći viši strateg sadržaja i glavni urednik u MSN -u Ilana Bergen Kolumnist regionalne kuhinje USA Today "Great American Bites" Larry Olmsted i drugi stručnjaci iz HuffPosta, The Detroit News, Food Network, Thrillist, Miami Herald, The Virginian-Pilot i brojnih pizza blogova širom Amerike. (Čitajte za potpunu ovogodišnju listu panelista.)

Ove godine imamo i posebnog stručnjaka: najveći američki autoritet u pizzaologiji (kaže to upravo tamo na stripu od 8. jula), "Blondie's" Dagwood Bumstead. Tako je, Dagwood je izvagao. Ne mogu nadmašiti to.


Fotografija: Comics Kingdom

Kako bi bilo da on shvati šta čini savršenu pitu? "Vanjska kora koja je hrskava, ali i dalje nalik kruhu i pjenušava, ne previše umaka, ali definitivno domaća", savjetovao je gospodin Bumstead. "Naglasak na siru, (puno sira!). Mora imati da kaplje sir sa ivica kriške, tako da stvara rastezljiv nered kada odvojite krišku od cijele pizze. Na kraju, ali ne i najmanje važno, samo najsvježiji sastojci za jelo! A šta kažete na malo jalapena da ga malo začine! " Znao si da postoji razlog zašto ti se taj tip uvijek sviđao, zar ne?

Ove godine, Dagwood i njegove kolege panelisti finalizirali su listu koja se prostirala na 24 države. U prvih 10 država za pizzu (devet, tehnički, plus District of Columbia - "Pizza Without Reprezentation") uključeni su New York (27) California (11) Connecticut (devet) Pennsylvania (sedam) Illinois (šest) Massachusetts (šest) Washington, DC (četiri) New Jersey (četiri) Oregon (tri) i Texas (tri).

Već treću godinu, rodno mjesto američke pizze, New York, imalo je najviše pizza. No, po prvi put se udio Empire Statea u kolaču smanjio, sa samo 27 mjesta (postigao je 30 mjesta 2013. i 35 prošle godine). A unutar države, postotak mjesta iz pet gradskih četvrti New Yorka također je bio manji nego prošle godine (85 posto u 2015. naspram gotovo 90 posto u 2014.). U 2014. Brooklyn je vladao sa 13 mjesta, vodeći Manhattan (11), Queens (četiri), Staten Island (tri) i Bronx (jedno). Tih 31 mjesto je palo na 23, pri čemu su Brooklyn i Manhattan izjednačeni na devet, Staten Island i Queens dva mjesta, a Bronxovi provjereni Louie i Ernie predstavljaju ga još jednom

Nakon New Yorka, Chicago, Los Angeles i Philadelphia izjednačeni su na drugom mjestu sa po šest mjesta, a Boston i New Haven, Connecticut, ne zaostaju sa po pet po komadu. Portland (Oregon), San Francisco i Washington, DC, također su izjednačeni sa po četiri mjesta, a zatim sedam gradova povezanih s dvije pice po: Atlanta, Austin, Vegas, Milwaukee, New Orleans, Providence i da, Robbinsville, New Jersey (3.041 stanovnika).

Među nagrađenima ćete pronaći stare pripravnike poput Joeovog u West Villageu u New Yorku, Una Pizza Napoletana u San Franciscu i Pizzeria Bianco u Phoenixu, a nekoliko se iznenađenja uspinje kroz redove: Buddy's u Detroitu i Chicago Coalfire su uspjeli postati top 10. Ali morat ćete pogledati dolje kompletnu listu, a zatim pročitati naslove galerije da biste saznali zašto je svako mjesto palo tamo gdje je i ostalo. Reći ćemo da su dvije najbolje pite bile razdvojene samo jednim glasom (ovo je velika godina za obje pizzerije koje su ih proizvele: jedna 90 ove godine, a druga će uskoro proslaviti 50. godišnjicu postojanja).

I posljednja stvar: Znamo za koga mi i naši brojni panelisti mislimo da služi najbolje pizze u Americi, ali bismo isto tako htjeli znati za koga mislite da služi. Tako je, voljeli bismo da i vi glasate. Pogledajte listu, a zatim kliknite na našu anketu (saznajte više o glasanju javnosti) i odmjerite mjesta koja smo propustili ili za koja mislite da su trebali biti rangirani više (ili niže). Rezultate ćemo objaviti za nekoliko sedmica.

#101 Ghigiarelli's, Old Forge, PA (crveno: paradajz, sir od opeke)


Fotografija: Arthur Bovino

Zona sumraka pizze.

Morate pripisati zaslugu gradu koji sebe naziva "svjetskom prijestolnicom pizza", posebno ako za to inače nitko ne bi čuo. Ne Napulj, Italija. Ne New York City ili Brooklyn, ne Chicago, San Francisco, Los Angeles ili New Haven. Ne, Old Forge, Pennsylvania, tvrdi ovu razliku, a na natpisima grada ništa manje.

Nekih šest mjesta - Anthony's, Arcaro & Genell, Brutico's, Revello, Rinaldi i Ghigiarelli - čine pizzerije koje čine ovu hrabru tvrdnju. Ova zona sumraka pizze, ova prijestolnica pizza vlastitog oblikovanja, mogla bi biti i drugačija država - čak imaju i svoj jezik pizze. Naručite prema boji (crvenoj ili bijeloj) ili po izrezu ili prema ladici.

Tajanstvena kombinacija sira koja prekriva pizzu u Old Forgeu zagonetna je cigla koja prekriva zube i jezik na neobično utješan, ali zagonetan način. Bijela pizza je slična calzoneu jer ima koru odozgo i odozdo, ali put je crvena pizza.

#100 Napuljska picerija 800 stepeni, Los Angeles, Kalifornija (Margherita)

Kalifornija je jedno, ali kako će Njujorčani uzeti 60-sekundno kuhane napuljske pite?

Njujorčani još čekaju planiranih pet lokacija u New Yorku za Chipotle pizzu sa zapadne obale koju su sukreator i bivši korporativni kuhar Michael Mina Anthony Carron i osnivač Umami Burgera Adam Fleischman najavili da će početi " otvaranje u narednih godinu dana. "

Svatko tko sumnja u mogućnost kvalitetnih, personaliziranih napuljskih pita u trajanju od 60 sekundi skuhanih u napuljskoj pizzeriji 800 stupnjeva i koji se pojavljuju pored Starbucksa u svakom susjedstvu može njegovati njihov skepticizam u lancu pizza, ali ne može zanemariti sedam lokacija u Kaliforniji, dva u Nevadi, jedan u Illinoisu i međunarodni ogranci u Dubaiju i Japanu (gdje će se otvoriti još sedam u sljedećoj deceniji).

#99 Komad, Chicago, Ill. (Feferoni i banana paprika)

U gradu poznatom po dubokim jelima, Čikažani su davno naučili kako pivariji Wicker Park i pizzeriji Piece pružiti priliku ("Pizza je dobra za vas!"). Vlasnik Bill Jacobs već je započeo, prodao i napravio Piece prelaskom izvan uspješnog porodičnog posla Windy City bagel koji su prodali 1999. (rekli biste "rest in Piece", ali nakon uspjeha u pizzi s Pieceom, sada se vratio i pogačice!) tri godine prije nego što se ovaj domaći momak iz New Havena upustio u pizzu 2002.

Mrzitelji su se pobunili, ali ubrzo su došli do Piecea koji je jeo ovu, u stilu New Haven-a, crvenu, običnu (bez mozz) i bijelu (obična kora premazana maslinovim uljem, bijelim lukom i mozzom) pizze, od kojih sve dobijaju barem mali komad Parmigiano-Reggiana, origana i masline. Sastojci. Možete pojesti klasičnu pitu iz New Havena sa svježim rajčicama ili školjkama (naravno), a u nekoj vrsti akorda pan-new haven komada, kimnite i Bru Roomu u prepoznatljivoj pizzi od pire od bara (br. 61). Je li zagonetno vidjeti čips i salsu i topli umak od špinata i rajčice na jelovniku? Naravno, ali nakon što je u Čikago donio kvalitetne pite u stilu New Haven-a i otkupio njegov zakup kako bi to mogao činiti godinama koje dolaze, Jacobs je stanovnicima Windy Cityja donio komad uma, a isporuka je počela.

#98 Artičoka Basille, New York, N.Y. (kriška artičoke: Srca artičoke, spanać, umak od vrhnja, mozzarella, Pecorino Romano)


Fotografija: Artichoke Basille

Godine 2008., koristeći ono što su naučili dok su radili u porodičnom restoranu Basille's na Staten Islandu (sada zatvoren), pizzaiolos, rođaci i najbolji prijatelji Francis Garcia i Sal Basille oprostili su se na zabavi, stavili je na pizzu i okrenuli komadić prodavnica u 14. ulici u New Yorku u ikonu pice i goveđu kravu.

Oni sada imaju još pet lokacija u New Yorku gdje se nalazi Artichoke Basille's Pizza (i jedna u Berkeleyu u Kaliforniji), a još uvijek postoji red ispred vrata, zajedno s mačkama pizze koje stoje vani pokušavajući (neuspješno) ne zapaliti im krovove usta na kremastoj, sirastoj kriški artičoke.

Uspeli su u emisiji The Tonight Show, a čak su i objavili vlastitu emisiju na Cooking Channelu Food Network -a. Uopšte nije loše. Neki bi mogli tvrditi da kora nije ono što je nekad bila, ali (i to govorimo s ljubavlju) "Jer, ne možete tvrditi da to nije ikona pizze u New Yorku!"

#97 Tony's Place, Philadelphia, PA (pita od paradajza: mocarela i paradajz sos)


Fotografija: Matthew M/Yelp

Želite li fensi pizzu? Da? Mislite li da možete podnijeti elegantnu pizzu? OK, idi negdje drugdje. Nećete ga pronaći kod Tonyja, hvala na svetome. Kao i nekoliko odličnih picerija na ovoj listi, Tony je započeo kao mjesto koje je služilo samo ukusne, slane stvari kako biste mogli kupiti još pića. Da, Tony Mallamaci je krajem 1940 -ih otvorio mali bar na uglu 10. i Jackson ulice u južnoj Philly. Pridružio mu se i njegov brat Dominic, koji su počeli prodavati domaće sendviče (specijaliteti su bili goveđe pečenje i ćufte), kao i tanke kore s domaćim umakom od rajčice (bez mozz!).

Dominic i Tony preselili su se na sadašnju lokaciju 1951. godine, privukavši kupce besplatnim kriškama pite od rajčice. Jelovnik se odavno proširio tako da uključuje večere sa tjesteninom, hamburgere, pileći parm, "file od iverice", jalapeño poppers i razne druge sumnjive jelovnike, talijansko-američke i nemoguće restoranske standarde. Ali pizza? Kao što će vam bilo ko iz Phillyja reći: "Najbolje. Paradajz. Pite. Ikad." Možete ih nadjenuti inćunima, feferonima, zelenom paprikom, gljivama, kobasicama i lukom, a ograničeno vrijeme oko Valentinova poslužuju se čak i u obliku srca.

#96 Micuccijeva trgovina, Portland, Maine (sicilijanska ploča: rajčice San Marzano, češnjak, mozzarella)


Fotografija: Arthur Bovino

Micucci Grocery otvorili su 1951. Leo i Iris Micucci, i od tada se vodi u porodici. To je više trgovina sa sendvičima koji se sastaju sa deli-deli-sastaje-suha roba nego picerija. No, razlog za posjetu ovoj ikoni u Portlandu je pozadi, uz stepenice s lijeve strane gdje se "ploče" pice u sicilijanskom stilu tumače američki i peku i postavljaju na police.

Riječ "ploče" ne čini ove kriške pravdom-zanimljiv hibrid zasigurno, nigdje nisu tako teški kao bombe iz utrobe koje većina opisa prenosi. Polovica opet veća od konvencionalne sicilijanske kriške, a jednako debele, iako vlažnije i više tijesto, Micuccijeve ploče možda nisu autentične talijanske, ali osjećaju se kao idealizirana iteracija stila focaccia koju ste uvijek tražili, ali nikada niste doživjeli.

Svaki je dugačak oko pola stope. Postoji neravnomjerni kornicion od pola do ¾ inča, koji se ne razlikuje mnogo od ostatka kriške, osim što je sušilo za kosu jer nije prekriveno četkom slatkog umaka i nepotpunim slojem mocarele koji prekriva ostatak toga.

"Jastučaste" i "prozračne" korištene su za opisivanje ovih pizza, i nesumnjivo će trajati sve dok Micucci nastavi raditi na ovaj način (pravi način, pazite). Zamislite pahuljastu, svijetlu fokaciju - na nekim mjestima visoku gotovo centimetar, ali nigdje tanju od jedne trećine inča - koja je tijesna i malo vlažnija od većine sa slojevima mjehurića. Na vrhu je razbacano talijansko bilje, s rivuletima od sira i podvodnim tijestima umaka oko podignutih natečenih dijelova tijesta. Nema sumnje da se može govoriti, ali na nekim mjestima ima hrskavih mrvica sira, posebno po rubovima.

To nije pizza u bilo kojem drugom tradicionalnom regionalnom američkom smislu, niti možete reći da je upravo talijanska. Ali postoji nešto jako ispravno i zadovoljavajuće u vezi s tim. Razmislite o toplom, prozračnom užitku svježe pečenog tijesta bez mnogo kora, o slatkom umaku i slanom komadu tek otopljenog sira, pa ćete dobiti ideju o svježem krišku Micuccija.

#95 Pizzeria Locale, Boulder, Colo. (Funghi: Mozzarella: pecorino, fontina, vrganji, pečene bijele gljive, češnjak, ljutika)


Fotografija: Pizzeria Locale/Alex Joyce

Ne treba čuditi što je Frasca, jedan od najboljih američkih restorana, pokrenuo izdanak koji poslužuje neke od najboljih pizza u zemlji. Međutim, šta će se sada dogoditi kada su se restoratori Bobby Stuckey i Lachlan Mackinnon-Patterson udružili s Chipotleom kako bi restoran otvorili kao brzi ležerni koncept, ostaje za vidjeti.

Čini se da se razmišlja o tome da je Americi potreban visokokvalitetan brzi ležerni napuljski lanac pizza. Možda je istina da na tržištu postoji jaz na kojem dominiraju somnambulantne franšize koje su godinama zadovoljavale žestoke, pretjerano slatke umake bombe od crijeva. Možda zaista nema ništa loše u ideji o rotirajućim pećnicama na plin i infracrvenoj radijaciji s rotirajućim pećima na plin i infracrvenom zraku koje uvelike uklanjaju ljudski element iz kuhanja. Ili će možda Amerikanci pomisliti da bi pizzu sa mjesta za opušteno opuštanje trebalo jesti jednom rukom i bez noža ili viljuške, znate, poput onoga što bi Njujorčani nazvali "kriškom".

Ono što je do sada jasno rečeno je da ova samoopisana savremena picerija inspirisana tradicionalnim napuljskim picerijama zna kako to donijeti.

Pizzeria Locale s kompletnom uslugom u Boulderu poslužuje 14 pita (od kojih je svaka bijela i crvena), među njima i funghi, koji za 20 USD možete unaprijediti s umbrijskim crnim ljetnim tartufom. Na jelovniku u "fast-serve" Pizzeria Locales u Denveru (gdje ih ima dva), Kansas Cityju, a uskoro i Cincinnatiju nalazi se 10 pita od 11 inča koje su malo više popularne (iako verzija mais pizze sa kukuruzom kukuruzom, šunka, krem ​​fraîche i češnjak su ipak bili rez). Ali možete stvoriti vlastite zanimljive kombinacije s njihovih 25 dodataka.


25 najluđih burger preljeva u SAD -u

Postoji mnogo načina za oblačenje hamburgera osim salate, sira i rajčice. (Suši? Hm, u redu.) U pripremi za Nacionalni dan hamburgera 28. maja, poslužujemo najjedinstvenije preljeve za poboljšanje hamburgera u SAD-u.

1. HOT FUDGE // MCGUIRE'S IRISH PUB // PENSACOLA, FLORIDA

Zašto čekati desert? Pokrovitelji irskog salona mogu miješati slatko i slano naručivanjem goveđeg hamburgera Black Angus od tri četvrtine kilograma prekrivenog kuglicom vrućeg sladoleda od vanilije.

2. RAMEN // RAMEN BURGER // RAZNE LOKACIJE

Jason Wong, Flickr // CC by NC-ND 2.0

Čuveni Ramen Burgeri Keizo Shimamotoa mogu se pronaći u raznim državama na raznim buvljacima i sudovima hrane širom New Yorka. Ovaj hamburger sadrži USDA vrhunske goveđe pljeskavice između peciva sa rezancima začinjenog mladim lukom i glazurom od shoyua. Na vrhuncu ludila, stotine gostiju se postrojilo kako bi isprobalo ovu fenomenalnu hamburgeriju.

3. KREMNI SIR // GRILL 'EM ALL // ALHAMBRA, KALIFORNIJA

Kamion s hranom i restoran Grill 'Em All inspiriran teškim metalima (frontmen grupe Twisted Sister Dee Snider tamo je jeo!) Ima dvije ponude s kremom od sira: Napalm Death, koji također sadrži kiseli jalapeño, jalapeño poppers i habanero aioli te Witte s pržene slanine, Sriracha, luk na žaru i aioli od sladnog sirćeta. Krem sir čest je dodatak njihovim rotirajućim hamburgerima ove sedmice, a džoint je predstavljen na Food Network -u Najbolja stvar koju sam jeo i osvojio 1. sezonu Velika utrka kamiona s hranom.

4. MAJONA OD KIHIČETA // MATOVO MJESTO // BUTTE, MONTANA

Craig L., Yelp

U najstarijem restoranu u Treasure State-u, ​​najpopularniji izbornik je iznenađujući. Poznavatelji se odlučuju za Nutburger - goveđu pljeskavicu prekrivenu majonezom od smrvljenog kikirikija.

5. VUČENA Svinjetina // B MJESTO // RAZNE LOKACIJE

Oduševljenje mesoždera! Na jelovniku ovog opuštenog restorana, sa osam lokacija na srednjem zapadu, uključujući Cleveland, Columbus, Detroit i Indianapolis, nalaze se nagrađivani Porky: hamburger prekriven vučenom svinjetinom, salata od kupusa i sos za roštilj u stilu Clevelanda (napravljen sa smeđom senfom).

6. MANGO, KRUŠKOVI I BOROVI ORAHOVI // BUTIQ FLIP BURGER // ATLANTA

At Najbolji kuhar All Stars Luksuzni burger, pobjednika Richarda Blaisa, za koji tvrde da „uzimaju američki klasik i okreću mu ga na glavi“, možete naručiti hamburgere od tartara bifteka, škampa, janjetine i bizona. Ali možda najjedinstvenija ponuda je tartare sirova patka od sirove tune koja dolazi odjevena sojinim preljevom i wasabi majonezom, a na vrhu je azijska kruška, pire od avokada, pinjoli i sfera manga.

7. SIR NA ŽARU SA SAKONOM // VORTEX BAR & AMIL GRILL // ATLANTA

Vortex Bar & amp Grill u Atlanti podiže ante svojom trostrukom koronarnom zaobilaznicom: dva topljena kolača i sir sa roštilja sa slaninom služe kao lepinje. Sendvič se sastoji od dvije kriške bijelog kruha, četiri kriške debelog, puterastog teksaškog tosta, 18 traka slanine, 24 unci fila, 18 kriški američkog sira, tri pečena jaja i majoneze. Kalorijski obrok od 7000 i više dolazi s krupicama prekrivenim sirom i slaninom.

8. PRŽENO MASLO OD BANANE I KIKIRA // // BOSTON BURGER COMPANY // BOSTON

Christina O., Yelp

Mnogi hamburgeri odaju počast Elvisu Presleyju i njegovoj ljubavi prema sendvičima s maslacem od kikirikija i bananama. (Naručite varijacije u The Vortex Bar & amp Grill u Atlanti i Grumpy's Bar & amp Grill u Minneapolisu.) U Boston Burger Company to je The King, koji je prekriven maslacem od kikirikija, slaninom i prženim bananama te posut cimetom i šećerom. Imaj milosti!

9. KRAFICE // CYPRESS STREET PINT & amp PLATE // ATLANTA

Koncept krafni kao lepinja nije ekskluzivan za čuveni kamion za hranu iz Minneapolisa Eli's Donut Burgers-Original u Portlandu u Oregonu nudi glazirano klizno predjelo od krofni od mlaćenice, a u čikaškom Buzz Baru bilo je poznato da poslužuje hamburger od krafni s ajolijima od tartufa i karamelizirane jagode. Trenutno se u Cypress Street Pint & amp Plate -u uzvišeni krafnasti hamburger poslužuje sa dimljenom slaninom od jabukovog drveta, cheddar sirom i karameliziranim lukom u sendviču između svježe pečenih krafni lokalne pekare Sublime. (Uzvišeni imaju i svoje mišljenje o hamburgeru.)

10. CESARSKA ODJEVA // MALI MIKEOVI HAMBURGERI // OKLAHOMA CITY, OKLAHOMA

Posebnost ove ustanove u Oklahoma Cityju je Caesar Burger, koji je preliven kremastim preljevom. Bonus: Možete sebi reći da ste u osnovi naručili salatu.

11. UMJETAK I UMAK OD BRUSNICE // WAHLBURGERS // RAZNE LOKACIJE

Wahlburgers

Proslavite Dan zahvalnosti cijele godine u Wahlburgersu, čuvenom lancu hamburgera kojeg podržavaju Mark Wahlberg i njegova braća Paul i Donnie. (Zasad postoje lokacije u Massachusettsu, Floridi, Nevadi, New Yorku i Pennsylvaniji.) Slavna braća i sestre izradili su sendvič za Dan zahvalnosti sa začinjenom puretinom, nadjevom i pečenim tikvicama od maslaca, te ga namazali domaćim umakom od brusnice i majonezom domaće proizvodnje.

12. DŽEM // KAFIJA ZAPADNA JAJA // ATLANTA

U kafiću West Egg, hamburgeri su preliveni džemom od rajčice, pimento sirom i slaninom kako bi se stvorio “PB & ampJ.” U Boston Burger Company, “Sophie” koristi pekmez od smokava s pršutom, kozjim sirom, kandiranim orasima i rukolom.

13. KAVIJAR // SERENDIPITY 3 // NEW YORK CITY

Naručivanjem Le Burger Extravagant-a na ovom turističkom obilježju Manhattana dobit ćete goveđi hamburger Wagyu preliven maslacem od tartufa s 10 biljaka, preliven 18 mjeseci starim špiljskim čedrom, obrijanim crnim tartufima, prženim prepeličjim jajetom i kavijarom od Kaluge. Naravno, morat ćete unaprijed isplanirati (48 sati) i sakupiti ogromnih 295 dolara za ovaj hamburger, koji se drži zajedno sa čačkalicom za zube od čvrstog zlata, dijamantom optočenom. (Dekadenciju možete dovršiti tahićanskim zrnom vanilije od 1000 USD i jestivim zlatnim listovima.) Ako je to previše za vašu krv, nude i skromniji hamburger od kavijara sa vrhnjem i krastavcem, ukraden po cijeni od 18,50 USD.

14. PRŽENI LEĐAR // DRŽAVNI SAJAM FLORIDA // TAMPA, FLORIDA

Među cenama koje se prodaju na godišnjem državnom sajmu Floride u Tampi: čizburger od slanine prekriven zelenom salatom, lukom, kiselim krastavcima, paradajzom ... i jedna velika kuglica prženog sladoleda.

15. Maslac od kikirikija i mliječ // SLATER'S 50/50 // SAN DIEGO, KALIFORNIJA

Aselicia S., Yelp

Predstraža u južnoj Kaliforniji (postoje i trgovine na brdima Anaheim, plaža Huntington, Pasadena, Rancho Cucamonga i San Marcos) ne nedostaje kreativnih jela. Pogledajte: Sriracha Burger i Havajski, koji dolaze sa neželjenom poštom. But the Peanut Butter & Jellousy may be the most out there, with peanut butter and strawberry jelly covering a slab of beef and bacon (plus, it gets major points for its name).

16. FRITOS // FIFTH THIRD BALLPARK // COMSTOCK PARK, MICHIGAN

Each year, just north of Grand Rapids, fans of the city’s minor league baseball team the West Michigan Whitecaps are given the chance to vote a new food item into the stadium’s concession stand. The 2009 offering stuck: a giant slab of five patties, American cheese, chili, salsa, nacho cheese, lettuce, tomato, sour cream, and Fritos. The burger can be cut into four pieces with a pizza cutter for sharing, but finishing the entire 5000 calorie sandwich by the end of the game earns you a T-shirt and your photo in the Fifth Third Burger Wall of Fame. Batter up!

17. FOIE GRAS AND TRUFFLES // BURGER BAR // LAS VEGAS

Indulge your late night cravings on the Las Vegas Strip with chef Hubert Keller's $60 Rossini burger. He tops Australian Wagyu beef with sautéed foie gras, shaved truffles, and black truffle sauce. Or feel free to add your own creation. The restaurant’s list of toppings includes coleslaw, macaroni salad, asparagus, pineapple, and large shrimp, among others.

18. KIMCHI // UMAMI BURGER // VARIOUS LOCATIONS

The popular chain—with locations in California, New York, and Chicago—offers a Korean barbecue-inspired dish that comes with Gochujang glaze, sesame aioli, Korean ketchup, and caramelized kimchi.

19. SHRIMP // BURGER & BEER JOINT // VARIOUS LOCATIONS

At this Sunshine State favorite, you can order burgers named after classic rock songs like the Paradise City, where the beef is thick (a half pound) and topped with poached and seared Cajun spiced shrimp.

20. MAC AND CHEESE // ZOMBIE BURGER + DRINK LAB // DES MOINES, IOWA

SanDee W., Yelp

At the quirky, undead-themed restaurant you can choose from cleverly named burgers such as the Dawn of the Dead, They’re Coming to Get You Barbara, and The Walking Ched. The last shoves a burger, cheddar cheese, and a scoop of macaroni and cheese between two pieces of deep-fried mac and cheese.

21. PIZZA // NOSH // PORTLAND, MAINE

This is no ordinary pizza burger. At Nosh, the Slab Burger uses two slices of pie to sandwich a beef patty, provolone cheese, red pepper, marinara, and pesto.

22. HOT DOG // MOTHER'S FEDERAL HILL GRILLE // BALTIMORE, MARYLAND

No need to decide between two barbecue classics at this Maryland eatery. Order up The Dog [PDF] and have your Angus beef topped off with an all beef hot dog, chili, and cheese sauce.

23. SUSHI // 26 BEACH // VENICE, CALIFORNIA

Christine T., Yelp

This oceanside spot claims to make the only California roll hamburger in the world. To make the one-of-a-kind burger, they take a beef patty then stack it with snow crab salad, avocado, sushi ginger, lettuce, tomato, nori, and wasabi shoyu mayonnaise.

24. BUTTER AND MAPLE SYRUP // BUTTERMILK KITCHEN // ATLANTA

Breakfast burger? Bring it on! Order the special Dad’s Waffle ($13 at this Southern eatery) and bite into a huge burger patty on a sourdough waffle, doused in butter and maple syrup.

25. COMMUNION WAFER // KUMA'S CORNER // CHICAGO

In 2013, the Chicago kitchen created a holy controversy with their "Ghost" burger. After local Catholics objected to the deity—a burger with ghost chile aioli, goat shoulder, a red wine reduction they dubbed the blood of Christ, and an unconsecrated communion wafer—the restaurant promised to donate $1500 to the Catholic Charities of the Chicago Archdiocese. Their offering was refused.


The 25 Most-Over-the-Top Bloody Marys in America

The streamlined initial recipe of vodka and tomato juice now serves as a mere jumping-off point for everything under the sun in these 25 totally off-the-wall Bloody Marys.

Vezano za:

Photo By: Rockit Ranch Productions

The Barn Yard Bloody Mary at Farmer's Table, La Mesa, California

While largely an ode to refined, farm-to-table cuisine, this Cali eatery has tongue-in-cheek fun with its theme during brunch, when five wacky Bloody Marys are on offer. The Peter Rabbit (cheese-stuffed mushroom caps and assorted veggies) and the Butcher's Block (sage-fennel sausage and braised short ribs) set the stage in a comparatively sedate way, but the showstopper is the $45 Barn Yard, a cornucopia of bacon-wrapped shrimp, fresh mozzarella, seasonal vegetables and a whole roasted chicken, meant to satisfy four thirsty (and famished) farmhands.

The Sumo Mary at Sunda, Chicago

You'll need a pretty strong constitution to wrestle with the 32-ouncer at Chicago's Southeast Asia-referencing Sunda. It tips the scales with half a grilled cheese sandwich, braised pork belly, Chinese broccoli, pickled daikon, shishito peppers and roasted potatoes, a crab sushi roll, the Filipino spring roll known as lumpia and a saucy duck bao. Talk about a knockout.

Mama Betty's Bloody Mary at The Bellwether, Studio City, California

Sharing is encouraged during The Bellwether's convivial brunch hours &mdash except, that is, when it comes to cocktails. That means you're fully within your rights if you bogart your Bloody Mary, appetizingly assembled from house-infused habanero vodka, house mix, bacon salt, pepperoncini, cornichons and an adorable mini BLT.

The Brunch for Two at Party Fowl, Nashville, Tennessee

This Nashville funhouse certainly isn't guilty of false advertising when it comes to its infamous Brunch for Two. There's no reason to bother with anything else on the menu, considering this goblet-proportioned offering provides patrons with more calories than they can possibly need in a day, presented on sticks precariously stacked with fried okra, a halved avocado, Scotch eggs, olives and two split hot Cornish game hens.

The Big Fix at Flipside, Nashville, Tennessee

Nashville strikes again, thanks to Flipside, which makes a play for Party Fowl's Bloody Mary crown with The Big Fix. A dill pickle and bacon share real estate in a frosted mug with a skewer brandishing fried chicken cutlet wedges and Tater Tots, and a massive snow-crab claw is draped dramatically over the side.

The BBQ Bloody Mary at That Boy Good BBQ, Oceanside, California

That Boy Good treats its Bloodys in much the same way it approaches its low-and-slow-smoked meats. The chef whips up his own Mary mix (flavored with a dash of BBQ sauce, of course) and uses his all-purpose rub to rim the glass. Jalapeno-infused vodka joins the party, as do celery, olives, limes, pickled veggies and the coup de grâce, a hulking smoked rib.

The Motherlode Mary at Black Iron Kitchen & Bar, Telluride, Colorado

You may want to postpone hitting the slopes after you've gotten a load of the Mary at this apres-ski lounge at the Madeline Hotel. Not only is there a fair amount of vegetation involved (cherry peppers, pickled okra, haricots verts and baby corn), but it packs a protein punch, too, thanks to multiple rashers of crisped bacon and a brawny lamb slider.

The Bloody Best at The Nook, Atlanta

We've got Georgia on our minds, thanks to the awe-inspiring Bloody Best at The Nook. A 32-ounce tumbler barely contains the lava-red drink soused with black pepper vodka, to say nothing of the skewers strung with steak, Tater Tots, pepperoncini, bacon, hard-boiled eggs, beef straws and a slice of buttered toast.

The Chubby Mary at The Cove, Leland, Michigan

Seafood (in the form of oysters, shrimp and lobster) is a pretty standard addition to Bloody Marys. Yet The Cove, situated in Leland's Fishtown neighborhood, serves a Bloody that's, well, a fish out of water in a rather delectable way: A whole smoked chub rises from its brackish, horseradish- and vodka-spiked depths.

The Pizza Bloody Mary at Homeslice, Chicago

While we don't necessarily think of pizza parlors as standard brunch destinations, this quirky Chicago pie slinger is actually a brilliant option for anyone whose go-to fast breaker is a leftover, refrigerated slice. And truly, there's no better hangover cure than a spicy, tomato-rich Bloody, crowned with a chilled triangle of Hawaiian-style 'za &mdash although the accompanying Miller High Life pony might just jump-start a new buzz.

The Bloody Mary Bar at Andiron Steak and Sea, Las Vegas

Not only is Andiron's Bloody Mary bar DIY, but it's bottomless as well, meaning you can spend the better part of the day composing bespoke cocktails from bottles of original, spicy, roasted tomatillo or briny, clam-permeated juice, plus 12 salts, 21 hot sauces, and myriad bowls overflowing with Marcona almond- or blue cheese-stuffed olives, beef jerky, bacon, poached shrimp and Slim Jims. And it's up to you how heavy a hand you use with the vodka or tequila. Hey, what happens in Vegas stays in Vegas.

The Shellfish Bloody at Luke Wholey's Wild Alaskan Grille, Pittsburgh

This seafood haven carries its under-the-sea motif straight through to brunch, gamely loading pint glass-proportioned Bloodys with everything from spice-rubbed prawns to whole, flash-fried soft-shell crabs in season, adorably adorned with two pimento-stuffed olives for eyes.

The F*%# Brunch Bloody Mary at Anvil Pub, Dallas

Anvil Pub may thumb its nose at brunch with its colorfully named cocktail, but it's only served to bolster the weekend crowds at this Deep Ellum haunt. One of four flagrantly insane tipples (the others are a breakfast sandwich-mounted mimosa, a chimichanga-capped sangria and a cinnamon roll-cloistered screwdriver), the Bloody comes reinforced with revolving toppings such as a bacon cheeseburger, beef jerky, Brussels sprouts, shrimp, asparagus, crawfish and a half-pint of PBR.

The Bloody Buck at Buck's Naked BBQ, Maine

Dry-rubbed, hardwood-infused meat finds its way into most everything at this duo of Maine-based BBQ joints. And that very much extends to the drinks menu, where margaritas, dark and stormys and, yes, piquant Bloody Marys come opulently accessorized with slow-smoked baby back ribs.

The Build Your Own Bloody at The Wayfarer, New York

The most-jaw-dropping aspect of The Wayfarer's Bloody Mary is how utterly customizable it is. In fact, it's possible to come up with well over 1,000 variations by mixing and matching ingredients from the stupendously stocked bar. Start with a base of traditional mix, tomato water or kale-enriched green juice, pick your poison from a selection of house-infused cucumber or black pepper vodka, individualize your rim with poppy and sesame seeds, smoked paprika or celery salt, and go nuts with garnishes such as shrimp, roasted tomatoes, cheddar cheese, pepperoncini and pork rinds.

The Hail Mary at Star Bar, Austin

Taking the "everything's bigger in Texas" motto to heart, Star Bar proudly proffers this veritable kitchen sink of a drink &mdash if you can even call it that. You'll need to plow your way through a cheeseburger, chicken nuggets, cheddar smoked cocktail sausages, cubes of cheddar and pepper Jack cheeses, hard-boiled eggs, pickled okra, dill pickles and gherkins, cherry tomatoes and celery, as well as powdered mini doughnuts and a full-sized honey bun, before you get to anything that can be consumed with a straw.

The Chicken Fried Bloody Beast at Sobelman's Pub & Grill, Milwaukee

Family-owned Sobelman's rules Milwaukee's Bloody Mary scene and regularly nabs national press for its 40-ounce behemoths. And while that amounts to a pretty stiff pour of Tito's, the alcohol is effectively counteracted by a serious serving of food that's more full-on brunch than mere garnish. Celery stalks and skewered vegetables are overshadowed by bacon-wrapped jalapeno cheese balls, cheeseburger sliders and (this is the "Chicken Fried" part) a whole four-pound bird, procured from Ray's Butcher Shoppe in Greenfield.

The Bloody Homer at Icehouse, Minneapolis

This may be Minneapolis, not Springfield, but we have no doubt that Homer Simpson would make Icehouse his home away from Moe's &mdash especially since his eponymous cocktail comes in a Duff-emblazoned glass, thoroughly swine-ified with both candied bacon strips and a mini, "bacon-bedazzled" doughnut. Mmmm . bacon-bedazzled doughnut .

The Bloody Mary at The French, Naples, Florida

What's in a name? Not a whole lot when it comes to The French's far-from-basic Bloody that brings a taste of France to Florida, by way of fresh-pressed tomato juice embellished with cornichons, pickled onions, salami, spicy boiled shrimp, steak tartare on a toast point and a tiny French flag.

The Bloody Best Bloody Mary at Chef Point, Watauga, Texas

Unsurprisingly, you could easily fill a list of over-the-top Bloody Marys exclusively with entries from Texas. Watauga joins the fray with this leviathan cocktail from Chef Point, based on a double order of spicy Bloody Mary plus 16 ounces of domestic beer. If that sounds like a lot of alcohol, know that it's hardly a match for the sheer amount of booze-absorbing food that umbrellas it: a portion of "Better Than Sex" fried chicken, a cheeseburger, waffle fries, bacon, a blistered jalapeno pepper, asparagus spears, assorted pickled things and a pair of poached shrimp.

The Lobster Bloody Mary at Brant Point Grill, Nantucket, Massachusetts

Bloodys brimming with hamburgers, hot dogs, pizza, mac and cheese, brownies and whole fried chickens not your style? Elegant imbibers will appreciate this crustacean concoction courtesy of the Brant Point Grill at the White Elephant Hotel. It features housemade tomato juice mix, locally distilled vodka, a spicy bacon salt rim, and a quarter-pound of lobster.

The Bakon Bloody Mary Masterpiece at Sam's Tavern, Seattle

Since it's off-menu, we're letting you in on one of Seattle's best (but not all that well-kept) secrets: Sam's is home to one of the best darn Bloodys in town. It certainly doesn't hurt that it's spiked with locally made, bacon-infused vodka. But as usual in the world of out-of-bounds Bloody Marys, it's the accoutrements &mdash celery, cheese cubes, tomatoes, olives, onions, cocktail weenies and a cheeseburger slider with the works &mdash that send this drink into the brunchtime-tipple stratosphere.

The Meaty Man at The Attic, Long Beach, California

You may not expect to find something so unapologetically meat-centric in sunny SoCal, yet the folks at The Attic seem wholly unconcerned with beach-physique maintenance &mdash at least when it comes to their Bloody Mary. It's enriched with a triad of indulgent proteins: a short-rib slider perched on a house-baked bun, a rasher of thick-cut fried bacon and a Slim Jim-stuffed olive.

The Southwestern Bloody Mary at Kachina, Denver

So special it's available only on Sundays, Kachina's Southwest-inspired Bloody Mary bar is truly beautiful to behold. Sure, you'll find the usual suspects like celery and bacon, but you can really go for broke with more novel add-ins such as prosciutto, Manchego, chorizo-stuffed olives, pickled cactus, shrimp escabeche and blue corn waffles.

The Checkmate at Score on Davie, Vancouver, British Columbia

Oh, Canada! You may want to consider taking a day trip across the border for brunch, in pursuit of Score on Davie's totally off-the-wall Bloody. Boozy tomato juice is merely the base (and practically beside the point) in this eminently edible cocktail that's chock-full of roasted chicken and chicken wings, a Sriracha-glazed pulled pork slider, a hot dog topped with pulled pork mac and cheese, a full-size burger, a batch of onion rings . and, oh, a brownie for dessert.


Is there anything mac and cheese DOESN'T go with?

Mango salsa is delicious enough to be put on everything, even a hot dog. So summery!

6. Arugula Pesto and Caramelized Onions

Ummm. who knew pesto on a hot dog could look so incredible?!

7. Caramel Popcorn

Caramel popcorn. On a hot dog. With cheese and bacon. This is a thing that happened.

8. Corn Chutney

This chutney includes celery, tomatoes, honeydew melon, and dill. You'll want to eat it even without the hot dog.

9. Ramen Noodles

Who needs a bun when you could wrap your hot dog in ramen noodles?

10. Mashed Potatoes, Gravy, and Onions

This is just weird enough where you HAVE to try it to see how it is.

11. Celery and Blue Cheese

It's basically like eating wings, except you're not eating wings, you're eating a hot dog.

12. Crushed Salt and Pepper Potato Chips

It's basically a known fact that potato chips make everything better.

13. Cheese, Marinara, Basil, and Pepperoni

Who says you have to choose between pizza and a hot dog? Ne mi!

14. Pastrami and Swiss Cheese

While we're at it, who says you have to choose between a reuben and a hot dog?

15. Fried Onions and Pickled Cucumber

It's really something when fried onions and pickles are the most normal hot dog toppings on a list.

16. Muenster Cheese, Mayo, Bacon, and Avocado

Of course avocado makes a good hot dog topping!

17. Cream Cheese, Jalapeno, and Bacon

It's basically like a jalapeno popper on a hot dog wrapped in a bun.

18. Bacon, Fried Onions, and Potato Salad

I mean, you're going to be eating potato salad anyway, so you might as well put it on your hot dog instead of next to it.

19. Poutine

French fries, cheese curds, gravy, and a hot dog. All you need for a perfect summer meal.

20. French Fries

Or you could just wrap your hot dog in French fries and leave it at that.


15 Deliciously Different Ways to Eat Cauliflower

Yes, it&aposs undercover cauliflower, caught in a dozen delicious disguises. These clever recipes replace starchy potatoes, refined flour, and white rice with delicious, nutritious cauliflower. Looking for what to cook with cauliflower? Here are a dozen ideas for cauliflower that will keep dinner interesting and exciting.

"A great way to add some zip to your cauliflower. This recipe is low-carb and resembles a loaded potato! Very unique and down right tasty!" says BOOKCHICKADEE.

"This recipe is unbelievable," says volleyballmom. "I served it to two cauliflower non-lovers and didn&apost tell them what it was until they were finished raving about it. I wasn&apost sure that straight veggies and pork was going to be enough for my big boys, so I made some rice anyways to add to the dish. The rice is now in my freezer." Also, check out these 4 easy ways to rice cauliflower in 5 minutes.

Oh, cauliflower, you&aposve outdone yourself. Among the interesting things to do with cauliflower, pizza crust must rank among the most outrageous. Now, the texture isn&apost identical to pizza crust. But this crust is delicious in its own right, and a healthier delivery system for pizza toppings. The key is to squeeze out all the moisture from the cooked cauliflower before baking.

"This is &aposwow&apos on the tongue!" says lisandreasings. "A very flexible recipe — I can see adding leftover mashed potatoes, kale, or artichoke hearts to the mix. Phenomenal with aioli garlic mustard sauce." For more, check out our 7 Best Crispy Cauliflower Cakes.


A Highly Scientific Analysis of Pineapple as a Pizza Topping

The debate has raged on for more than half a century now — is pineapple an acceptable topping on pizza?

It’s an ongoing , multi-thread argument on Reddit, a persistently insulting meme and I even got some hate for it when I ordered it as part of my investigation into the Domino’s pizza tracker . But I’m here to say that the debate ends sad .

While I myself am pro pineapple on pizza, I have developed a highly scientific, unbiased method to decide if pineapple on pizza is indeed valid. I have determined five relevant areas of expertise to judge pineapple as a topping and consulted three experts in each area to give a definitive answer.

Here’s what they had to say — and the final verdict…

Italian Chefs

Pizza is Italian. While some pseudo know-it-all smartasses sometimes like to claim otherwise by saying flatbreads started elsewhere , the modern pizza was invented by Raffaele Esposito in Naples in the late 1800s. Given that, it makes sense that the first stakeholders in this debate should be traditional Italian chefs.

I first speak to Amanda Vasquez (formerly Presti), who grew up with her Italian immigrant grandparents here in the U.S. Vasquez had previously weighed in on my piece about the food in Goodfellas , and she’s very much an Italian chef in the traditional sense. When it comes to pineapple on pizza, she says, “I’m not a big fan of the flavor pairings of tomato and pineapple. I don’t like sweet flavors in general, and it’s not very traditional.”

Giuseppe Fanelli, though, owner of Tredici North in Purchase, New York, and a winner of Chopped , says that he’s pro pineapple on pizza, as long as it’s done right. “I’m a very technical chef, meaning if you’re going to apply an ingredient, it has to fit and be an accompaniment. So if you’re using pineapple, it should be pre-cooked the same day if you’re cutting it in large cubes, or it should be thinly sliced,” Fanelli says. Also, he says ham isn’t the only acceptable pairing to pineapple on pizza, as it would also pair well with porchetta or shrimp.

Hawaiian thin crust pizza

Finally, renowned pizza chef (and James Beard Award winner) Chris Bianco says he doesn’t care for pineapple on pizza, feeling there’s too much acidity with both the tomato and pineapple. But he adds, “I don’t judge people. Marry who you want, love who you want and put whatever you like on your pizza. Personally, though, I’m not a fan.”

So while Bianco says not to hate pineapple pizza lovers, he personally doesn’t approve, putting the Italian chefs group definitively in the “no” column.

PIZZA EXPERT GROUPS — FOR: 0 AGAINST: 1

Food Historians

Next we turn to the origins of Hawaiian pizza itself, which is as much Hawaiian as it is Italian — that is to say, not at all. Sam Panopoulos was a Greek-born chef who moved to Canada and created Hawaiian pizza in 1962 in his Ontario restaurant. Panopoulos passed away in 2017 , but lived to see what a controversy he had created. As he once explained to the BBC, “We just put it on, just for the fun of it, to see how it was going to taste. We were young in the business and we were doing a lot of experiments.”

So while Panopoulos wasn’t Italian and Hawaiian pizza certainly is more Canadian than Hawaiian, does that alone make it invalid? After all, while sausage and peppers are traditional Italian fare — and thus, an acceptable pizza topping — pepperoni was born in America by Italian-Americans, not in Italy proper, yet no one disputes its legitimacy as a pizza topping.

Greasy Hawaiian and pepperoni pizza with ham and pineapple

Given all this, I turned to food historians to “judge” the history of pineapple on pizza to determine if it’s somehow less “worthy” as a pizza topping. Julia Skinner , author of Afternoon Tea: A History , asks, “Is ‘Hawaiian’ pizza a legit kind of pizza in a truly traditional sense? Nope, probably not. Still, if you find a food that makes you happy, it doesn’t matter what anyone else thinks.” In other words, she says no, but in a nice way, much like Chris Bianco.

That said, the remaining two food historians I spoke to gave pineapple on pizza the historical seal of approval, with Repast Supper Club host Sam Bilton saying, “Historically speaking, it was commonplace to serve sweet dishes — like tarts or creams — alongside savory pies or stews, so I don’t think pineapple on pizza is that odd in that context.”

Then there’s professor Ken Albala , an author and editor of a wide variety of books about food , who says, “All cooking is a matter of evolution. To say, here is the correct dish and other forms aren’t legitimate, would be to consign the dish to a museum and have people stop eating it. Food, like language, evolves whether people want it to or not. That’s not to say there isn’t bad pizza, but when you start saying one form is legitimate or authentic, it’s essentially meaningless. So yes, I laud pineapple on a pizza. I put it on my own pizza now and then, especially fresh, grilled and cut into little cubes.”

PIZZA EXPERT GROUPS — FOR: 1 AGAINST: 1

Food Writers/Critics

With the scores tied, I next turned to the most unforgiving of groups: Food critics. “I, for one, do not care for pineapple on traditional pizza because the flavors are redundant,” says Jim Mumford, blogger at Jim Cooks Food Good . He elaborates, “Each part of a pizza plays a role the crust is yeasty and gives texture, the cheese is fatty/salty, etc. When approached like this, a pizza and a peanut butter and jelly sandwich are very similar. So, in a PB&J, having two jellies is redundant, and on a pizza, having two flavors [the other being the tomato] that carry sweet/fruity notes is unnecessary.”

However, Greg Thilmont , a food critic who covers Las Vegas food and beyond, opines, “People get very factional and partisan about their pizzas. Obviously there’s the New York/Chicago roustabout that’s always going on, and then you can mix in Detroit and New Haven, too. Basically, people have their prejudices about pizza, and those are based on regionalism. Then there’s another level of pizza snobbery and Hawaiian pizza is looked down upon by many as either being child food or gauche. I was a real asshole for a lot of my life when it came to pizza, but in the last couple of years, I’ve had a couple of Hawaiian pizzas and you know what? It tastes good! Pineapple is delicious, and it’s used in meat all the time. That’s what makes al pastor so good — the pineapple, especially if it’s good pineapple, like Maui Gold pineapples. Canadian bacon can also be of high quality too.”

Given all that, Thilmont says if the ingredients are high quality, Hawaiian pizza “is a fine pizza.”

But when reaching out to food writer Gary Allen of On the Table , he decisively says, “I’m not a big fan of sweet ingredients on savory dishes like pizza,” putting the majority of the food writers firmly protiv pineapple on pizza.

PIZZA EXPERT GROUPS — FOR: 1 AGAINST: 2

Flavor Chemists

If you’re unfamiliar with what a flavor chemist is, Wikipedia describes them as the following: “A flavorist, also known as flavor chemist, is someone who uses chemistry to engineer artificial and natural flavors.” So these guys determine taste on a microscopic level, and perhaps it’s because of this that the flavorists I interviewed were the only stakeholders with a consensus, with them all giving pineapple on pizza a scientific thumbs up.

“When we’re talking about food pairings, we’re talking about things that both reinforce flavors in each other, as well as flavors that provide contrast,” explains flavor chemist Terry Miesle of FONA International . “For example, when you put garlic on a steak, you’ve got a lot of sulfur compounds and sugars, and those reinforce the steak, but you can also taste the contrast, otherwise you wouldn’t be able to tell it’s there. With pineapple on pizza, it’s doing both of these things — it’s reinforcing and contrasting — but with different components of the pizza.”

So when it comes to pineapple and tomato sauce, Miesle says that those two are contrasting and reinforcing each other in different ways. While both are fruits that have acids, tomato sauce has lactic acid and a little bit of citric acid, while pineapple has a lot of citric acid, no lactic acid and some ascorbic acid (which is vitamin C). So while these are all acids, they’re different acids — and different tastes — so they contrast each other.

As for the pineapple and cheese, these reinforce each other in ways that aren’t obvious. Miesle explains that cheese has a fruity component to it, which is why it changes as it ages and why you can taste the difference between cheeses that age for six months, versus a year, versus 10 years. That’s also why they say cheese “ripens” just like a fruit does. Also, cheese, tomato, ham and pineapple all caramelize when heated, reinforcing that flavor throughout.

Miesle helpfully drew up a little graph to illustrate what he’s saying:

While it’s a little technical, basically, the chemicals on the left are what we as humans are evolutionarily capable of tasting and the Xs stand for intensity. As you can see, the four major ingredients that are on top of the bread all balance each other out, providing both contrast and reinforcement.

Is there, however, such a thing as too much contrast? Absolutely, and Miesle explains that that’s why some tastes come off as offensive. “Just imagine lemon on pizza,” he offers as an example. He goes on to explain that the reason why people may not like pineapple on pizza is because of personal preference, as it may provide too much contrast with the other flavors they associate with pizza.

As for reinforcement, there is such a thing as too much of that too, and Miesle says if you’ve got too much reinforcement, everything tastes the same and dull. Pineapple and ham, however, tends to balance things out, making it a sound flavor topping for pizza (go science!).

In addition to Miesle, I spoke with Gary Reineccius , professor emeritus at the University of Minnesota’s Food Science and Nutrition Department, who says, “I don’t see any scientific issues,” with pineapple on pizza, going on to explain that another thing that makes it an acceptable topping is that it holds up under heat, whereas something like avocado — also a fruit — would not.

I got the same answer from flavor scientist Susie Bautista , who also added that the texture of pineapple is another component that makes it a good topping, as it has a slight crunch to it, much like pepper and onions.

PIZZA EXPERT GROUPS — FOR: 2 AGAINST: 2

Ninja Turtles

With the opinions all tied up at two groups for pineapple on pizza and two against, I turned to an indisputable tiebreaker — those whose insight into pizza is just as deep as the PhDs, scientists and historians who came before them: voice actors who have portrayed Teenage Mutant Ninja Turtles.

To my great surprise, Townsend Coleman , who portrayed Michelangelo on the original 1987 cartoon series, says (in his trademark surfer dude Mikey voice), “There are so many things that go on a pizza and pineapple is definitely ne one of them. Anchovies and hot fudge, why don’t you try starting there, dude!” When he switches back to his regular voice, Coleman reiterates by saying, “Pineapple doesn’t belong on pizza — it’s sweet . You can call that something else, but it’s not pizza.”

However, Robbie Rist , who portrayed an anchovy-hating Michelangelo in the original 1990 film, says that he’s “all for it” when it comes to pineapple on your pizza.

Which brings me to Rob Paulsen , who portrayed Raphael in the original cartoon, then Donatello in the 2012 Nickelodeon series (he’s also the author of a new memoir, Voice Lessons: How a Couple of Ninja Turtles, Pinky and an Animaniac Saved My Life ). With everything left up to his tie-breaking vote, Paulsen tells me the following: “ Raphael says, ‘Pineapple on pizza is a sin against Italy — and nature! It should only be considered as a smoothie additive and an underwater home for square, pants-wearing sponges.’”

PIZZA EXPERT GROUPS — FOR: 2 AGAINST: 3

So, there you have it folks: To my great disappointment, pineapple on pizza is officially cancelled. It was a close call, but by my very scientific and democratic analysis, the “no’s” have it by just a hair.

RIP pineapple on pizza, you had a good run.

Brian VanHooker

Brian VanHooker is a writer at MEL. He is the co-creator of the John O'Hurley pilot ‘The Tramp’ and co-created 'Barnum & Elwood.’ He also hosts a TMNT interview podcast.


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