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 Topping Topic

Change Page: < 123 > | Showing page 2 of 3, messages 31 to 60 of 82
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ocdreamr

  • Total Posts: 1109
  • Joined: 3/12/2003
  • Location: Wilmington, NC
RE: Topping Topic Sat, 08/16/03 2:49 PM (permalink)
Lately I've been making a pizza with Alfredo sauce, old Bay spiced shrimp, a sprinkle of crumpled bacon, and a lite cover of pamesan & mozzerella, don't need a lot of cheese, after all that's what alfredo is !
 
#31
    Texicana

    • Total Posts: 185
    • Joined: 7/19/2003
    • Location: Ashland, KY
    RE: Topping Topic Sat, 08/16/03 8:10 PM (permalink)
    Jessicazee your description of white pizza sounds wonderful. The husband is a bit of a pizza addict and likes to make his own thin crust style, and I am gonna recommend he make a white one like the one you mentioned, yum!
     
    #32
      paul and louise

      • Total Posts: 116
      • Joined: 11/28/2002
      • Location: ,
      RE: Topping Topic Tue, 08/26/03 4:46 PM (permalink)
      anchovies-ya' gotta' have anchovies
      i'm shocked nobody remembered good old anchovies
       
      #33
        chezkatie

        • Total Posts: 1329
        • Joined: 6/24/2001
        • Location: Baltimore and Florida,
        RE: Topping Topic Tue, 08/26/03 6:12 PM (permalink)
        quote:
        Originally posted by Stephen Rushmore Jr.

        If anyone has ever been to Figs in Boston - then you know the meaning of creative toppings. I once had a the kielbasa sauerkraut and mustard pizza to fill my curiosity. To my suprise, it was fantastic!



        I have FIGS pizza dough resting right now in the fridge for pizzas tomorrow night! I am going to do 3 different toppings and eager to see how they turn out! Incidentally, I have 2 FIGS cookbooks.....one was a gift.......so will be happy to send it to the first person that says they would like it.
         
        #34
          pdxeats

          • Total Posts: 16
          • Joined: 9/3/2003
          • Location: Pittsburgh, PA
          RE: Topping Topic Thu, 09/4/03 6:38 AM (permalink)
          quote:
          Originally posted by wanderingjew

          When I was living in Pittsburgh, many pizza joints would serve up "Pierogi Pizza's" which included toppings of cheddar cheese, mashed potatos and fried onions dripping in butter. A cardiologist's delight!

          Here I am In Pittsburgh :)
          yes I do Love our Pierogi Pizza's here in da burgh
          Again My favorite place Say cheese Pizza Does it soooo
          good!!! stop in and take one out next time your in town!!
          http://www.saycheesepizza.biz/

          My Favorite toppings on a regular style pizza
          are Green Olives with extra sauce!!
          Take care!!
           
          #35
            Linguist

            • Total Posts: 6
            • Joined: 11/19/2003
            • Location: Bellevue, NE
            RE: Topping Topic Mon, 11/24/03 1:51 PM (permalink)
            Back in 1985 I was in northern Italy with the Air Force, and as I was walking around I noticed that all of the sandwich shops and pizza shops had an item on their menu called "P.A.T." It was just listed on the menu boards, as if everyone should know what it was. So finally I asked, and was told it stands for "Prosciutto, Asparagi, i Tonne" (Prosciutto, Asparagus, and Tuna). What the heck, I thought, and ordered a P.A.T pizza. I'm here to tell you, it remains my absolute favorite topping combo to this day. Got my wife hooked on it, too. Of course, we have to make it at home since you can't just order this in restaurants in the U.S. but it makes our homemade-pizza nights a little more "fancy."
             
            #36
              booboobirdie

              • Total Posts: 143
              • Joined: 2/27/2003
              • Location: New Haven, CT
              RE: Topping Topic Mon, 11/24/03 3:46 PM (permalink)
              quote:
              Originally posted by Michael Stern

              I'm still meaning to get to a place called The Bar in New Haven, where they are supposed to have a thin-crust, New Haven-style pizza topped with mashed potatoes and garlic. It's hard for me to imagine, but people whose tastebuds I respect have highly recommended it.

              Yes, you really do need to get to Bar...white pie with mashed potato, bacon, & onion. YUMMMMMMMMMMM!! The service tends to be pretty slow, but Bar also offers a small selection of hand-crafted beers, so the wait can actually be quite enjoyable!
               
              #37
                booboobirdie

                • Total Posts: 143
                • Joined: 2/27/2003
                • Location: New Haven, CT
                RE: Topping Topic Mon, 11/24/03 4:18 PM (permalink)
                Convinced a co-worker traveling through Stamford today to pick up a hot oill pie from the Colony Grill (couldn't stop thinking about it since I saw the review). Even reheated it was wonderful! Hot oil...who woulda thought?
                 
                #38
                  peppertree

                  • Total Posts: 301
                  • Joined: 6/15/2003
                  • Location: Austin(Brooklyn guy), TX
                  RE: Topping Topic Mon, 11/24/03 7:08 PM (permalink)
                  If the pizza is good, then all it needs is cheese. My favorite place in Brooklyn, puts garlic in their dough.
                  That is a nice touch.
                   
                  #39
                    kdiammond

                    • Total Posts: 133
                    • Joined: 2/28/2003
                    • Location: McLean, VA
                    RE: Topping Topic Mon, 11/24/03 7:57 PM (permalink)
                    A great home topping is sliced Roma tomatos and onions, some anchovies and good olive oil with black pepper and parmesan on top! Even works great on toasted french bread.
                     
                    #40
                      Billfish

                      • Total Posts: 397
                      • Joined: 9/24/2003
                      • Location: Georgetown, DE
                      RE: Topping Topic Tue, 11/25/03 1:42 AM (permalink)
                      The North Shore of Massachusetts is the only place I have been where you can get a pizza with Locanico,the renowned Greek wine sausage.Works much like pepperoni but with a hit of sweetness.Good stuff,it would hit the spot right about now.
                      Bill
                      Georgetown DE
                       
                      #41
                        Loudawgg

                        • Total Posts: 21
                        • Joined: 4/18/2003
                        • Location: Hawley, PA
                        RE: Topping Topic Tue, 11/25/03 1:56 AM (permalink)
                        There is a place in Lakeville Pa. where i go for pizza called "Mikes Pizza" and our favorite is the "eggplant and garlic" or "ham, baccon,pineapple. and if you like white pizza we order broccoli and ham".
                         
                        #42
                          tiki

                          • Total Posts: 4135
                          • Joined: 7/7/2003
                          • Location: Rentiesville, OK
                          RE: Topping Topic Tue, 11/25/03 8:08 AM (permalink)
                          quote:
                          Originally posted by paul and louise

                          anchovies-ya' gotta' have anchovies
                          i'm shocked nobody remembered good old anchovies


                          YES!!! Was just wondering if i was the only one left in America that at anchovies on pizza. Love them----light on the sauce---fresh shrooms---and crushed red pepper flakes on top!!!
                           
                          #43
                            tiki

                            • Total Posts: 4135
                            • Joined: 7/7/2003
                            • Location: Rentiesville, OK
                            RE: Topping Topic Tue, 11/25/03 8:09 AM (permalink)
                            quote:
                            Originally posted by Linguist

                            Back in 1985 I was in northern Italy with the Air Force, and as I was walking around I noticed that all of the sandwich shops and pizza shops had an item on their menu called "P.A.T." It was just listed on the menu boards, as if everyone should know what it was. So finally I asked, and was told it stands for "Prosciutto, Asparagi, i Tonne" (Prosciutto, Asparagus, and Tuna). What the heck, I thought, and ordered a P.A.T pizza. I'm here to tell you, it remains my absolute favorite topping combo to this day. Got my wife hooked on it, too. Of course, we have to make it at home since you can't just order this in restaurants in the U.S. but it makes our homemade-pizza nights a little more "fancy."


                            This sounds like my next pizza!
                             
                            #44
                              Theedge

                              • Total Posts: 1196
                              • Joined: 11/16/2003
                              RE: Topping Topic Tue, 11/25/03 8:48 AM (permalink)
                              My local favorite is a pizza that uses a sweet/hot sauce instead of pizza sauce. Topped with hamburger,bacon,onions and cheese. They also make a grea greek with feta and lamb.
                               
                              #45
                                jm199

                                • Total Posts: 215
                                • Joined: 11/24/2003
                                • Location: Pittsburgh, Pa
                                RE: Topping Topic Sun, 11/30/03 3:49 PM (permalink)
                                I go to Tokyo, Japan on business quite often. American expat friends of mine with little kids want to go out for Pizza... the number one topping for pizzas in Japan is.......



                                CORN!!! Yellow corn out of the can!!! Can you believe that???

                                OF course, seaweed is also very popular there too!!!

                                Not my choice of topping in any country....


                                 
                                #46
                                  CheeseWit

                                  • Total Posts: 1393
                                  • Joined: 4/10/2003
                                  • Location: West Chester, PA
                                  • Roadfood Insider
                                  RE: Topping Topic Sun, 11/30/03 5:08 PM (permalink)
                                  Lately, I've been ordering my pizza with either BBQ chicken or chicken cheesesteak topping. The chicken cheesesteak is pretty common in the Philly area. It's just like the ubiquitous cheesesteak meat, i.e. wafer thin slices, but it's made of chicken. The pizza places make the chicken on their grill and place it on a cheese pizza.
                                  Try it, you'll like it!
                                   
                                  #47
                                    Craig328

                                    • Total Posts: 89
                                    • Joined: 5/10/2003
                                    • Location: Palm Beach, FL, FL
                                    RE: Topping Topic Sun, 11/30/03 5:57 PM (permalink)
                                    There's only two ways to adorn a pizza.

                                    1. Pepperoni with extra cheese.
                                    2. Sausage, peppers and onions.
                                     
                                    #48
                                      danimal15

                                      • Total Posts: 1092
                                      • Joined: 8/7/2003
                                      • Location: Chicago, IL
                                      RE: Topping Topic Fri, 12/5/03 10:49 AM (permalink)
                                      Arthur Goldberg, the late owner of Goldberg's Pizza in New York City, said he once tried to make a peanut butter and jelly pizza. I don't know if he was serious.
                                       
                                      #49
                                        danimal15

                                        • Total Posts: 1092
                                        • Joined: 8/7/2003
                                        • Location: Chicago, IL
                                        RE: Topping Topic Fri, 12/5/03 10:51 AM (permalink)
                                        Oops - I think his name was Larry Goldberg, not Arthur. He wrote a great book in the 70's with hundreds of pizza recipes. I still like the one for thick crust - my mom used to make it. It was actually a pizza in a pie crust - with a top. Hard to describe but very good.

                                        By the way, I'm quite partial to spinach in my pizza. Don't know if that's done too much outside of Chicago, but Edwardo's and Giordano's have it down to an art here.
                                         
                                        #50
                                          Cosmos

                                          • Total Posts: 1448
                                          • Joined: 5/14/2002
                                          • Location: Syracuse, NY
                                          RE: Topping Topic Mon, 12/8/03 6:55 PM (permalink)
                                          I just had a taste of pie that brought me right back to Chicago. A new place opened up a couple of blocks from my office in Syracuse. Its right across the street from the Alpine Inn (an old time strip joint...not that I 've ever been...).

                                          Anyways this place is called The Italian Chef. They have a variety of toppings but I was drawn to their tomato pie. Its a medium crust, very light, topped with about a 1/4" of tomato sauce, (thick and tomatoeeee, as opposed to tangy, or bitter), and some grated parm...not mozz.

                                          The taste is what I remember of the Chicago style sauces, particularly that which topped the stuffed pizzas! Now I'm going to ask him to take a Luna (local stuffed pie with sauce served on the side), fill it with spinach and pepperoni, top it with his sauce and parm, and see if it's as good as a Chicago stuffed!
                                           
                                          #51
                                            chezkatie

                                            • Total Posts: 1329
                                            • Joined: 6/24/2001
                                            • Location: Baltimore and Florida,
                                            RE: Topping Topic Mon, 12/8/03 8:12 PM (permalink)
                                            quote:
                                            Originally posted by Cosmos

                                            I just had a taste of pie that brought me right back to Chicago. A new place opened up a couple of blocks from my office in Syracuse. Its right across the street from the Alpine Inn (an old time strip joint...not that I 've ever been...).

                                            Anyways this place is called The Italian Chef. They have a variety of toppings but I was drawn to their tomato pie. Its a medium crust, very light, topped with about a 1/4" of tomato sauce, (thick and tomatoeeee, as opposed to tangy, or bitter), and some grated parm...not mozz.

                                            I have no recollection of the Alpine Inn......is it out at Carrier Circle? If so, just where is the restaurant located?

                                            The taste is what I remember of the Chicago style sauces, particularly that which topped the stuffed pizzas! Now I'm going to ask him to take a Luna (local stuffed pie with sauce served on the side), fill it with spinach and pepperoni, top it with his sauce and parm, and see if it's as good as a Chicago stuffed!
                                             
                                            #52
                                              JimInKy

                                              • Total Posts: 599
                                              • Joined: 11/29/2000
                                              • Location: Lexington, KY
                                              RE: Topping Topic Tue, 12/9/03 1:21 AM (permalink)
                                              Someone dismissed New York pizza as bland, but I happen to like the pizza I've eaten there. I particularly like the pizza from those open front places where you buy a "slice". I've had a slice or two at several such places around Manhattan and always enjoyed every bite.

                                              I can't recall dining out on pizza very often when I lived there, but when we did, it was terrific. I had my first anchovie pie in NYC, and still remember its goodness.
                                               
                                              #53
                                                Jellybeans

                                                • Total Posts: 312
                                                • Joined: 7/24/2003
                                                • Location: Oxford, VA
                                                RE: Topping Topic Tue, 12/9/03 5:58 AM (permalink)
                                                My tastes are pretty simple though not classic in the sense of pizza toppings:

                                                I like artichoke hearts, sundried tomatoes and feta cheese on any style of crust that is done well.

                                                Alternatively, pine nuts, spinach, ricotta and mozzarella will do me just as well.
                                                 
                                                #54
                                                  CheeseWit

                                                  • Total Posts: 1393
                                                  • Joined: 4/10/2003
                                                  • Location: West Chester, PA
                                                  • Roadfood Insider
                                                  RE: Topping Topic Tue, 12/9/03 9:14 AM (permalink)
                                                  Is Hawaiian topping (ham and pineapple) really from Hawaii? I've always wondered.
                                                   
                                                  #55
                                                    Cosmos

                                                    • Total Posts: 1448
                                                    • Joined: 5/14/2002
                                                    • Location: Syracuse, NY
                                                    RE: Topping Topic Tue, 12/9/03 11:42 AM (permalink)

                                                    Originally posted by chezkatie
                                                    I have no recollection of the Alpine Inn......is it out at Carrier Circle? If so, just where is the restaurant located?



                                                    No, its on the North side, on Butternut, 400 to be exact, a few blocks East of the North Salina/State Street/Butternut intersection. Its basically a take-out joint with a few tables.
                                                     
                                                    #56
                                                      howard8

                                                      • Total Posts: 355
                                                      • Joined: 5/12/2003
                                                      • Location: randolph, NJ
                                                      RE: Topping Topic Tue, 12/9/03 11:45 AM (permalink)
                                                      Gotta go with the traditional and Craig328 said it best with his choices. I would add, I like those toppings on a thin crust where the cheese and toppings cover the entire slice without leaving the last exterior inch sans cheese,sauce or toppings. I also like my pizza burning hot with some oil on top.
                                                       
                                                      #57
                                                        harriet1954

                                                        • Total Posts: 1086
                                                        • Joined: 3/29/2003
                                                        • Location: Edgewater Park, NJ
                                                        RE: Topping Topic Sat, 12/13/03 10:16 AM (permalink)
                                                        quote:
                                                        Originally posted by CheeseWit

                                                        Is Hawaiian topping (ham and pineapple) really from Hawaii? I've always wondered.


                                                        CW: I found this (long) thread in another forum where they're pretty much saying it's not. Ya kinda have to skim through to find the pizza-relevant parts.

                                                        http://forums.egullet.com/index.php?s=a8d6a6ba37722a5a9a878b92992f7ee9&showtopic=30894
                                                         
                                                        #58
                                                          MLange

                                                          • Total Posts: 5
                                                          • Joined: 12/7/2003
                                                          • Location: Baltimore, MD
                                                          RE: Topping Topic Mon, 12/15/03 1:46 AM (permalink)
                                                          In Baltimore, there is a small local chain of Egyptian-run pizzerias--one of them used to be called Al Pacino Egyptian pizza-- that specializes in odd topings: White pizza with smoked salmon, goat cheese, capers, and lemon; felafal pizza; pizza with homemade rabbit sausage and sun-dried tomatoes; pizza with slices of rare marinated lamb with roasted red peppers and a cumin sauce (surprisingly good), even tandoori chicken with squash and mango chutney (I have friends who swear by it).
                                                           
                                                          #59
                                                            EliseT

                                                            • Total Posts: 2849
                                                            • Joined: 7/11/2001
                                                            • Location: L.A, CA
                                                            RE: Topping Topic Mon, 12/15/03 5:51 AM (permalink)
                                                            Traditional: sausage and basil

                                                            Modern: pesto and goat cheese
                                                             
                                                            #60
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