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Did somebody want PIZZA?

SmokinGuitarPlayerSmokinGuitarPlayer Posts: 698
edited 12:48PM in EggHead Forum
OK...day 3 of the pizza project ... 2 dough types ..one with evoo one without...caputo flour ..blah blah blah blah ...doughballs are now 48 hours old... (details and more pics are on my store's ceramic forum which is sort of our blog)

Today's surprise topping ....anybody? ..anybody??
(Hint..Think Pepe's in New Haven Ct. )

I've got 2 or 3 more days to go ... any requests? (just don't way "Play Free Bird" or my head will explode)

file.php?id=241

file.php?id=239

file.php?id=235

The staff thought these were the best this week so far.

FB/SGP
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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Comments

  • stikestike Posts: 15,597
    chopped clams?
    ed egli avea del cul fatto trombetta -Dante
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  • venison
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  • almost. ...sort of ... but not exactly...
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • Oh. Sorry.... Abalone? Crab? Mussels? Lobster?
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  • Anchovies
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  • BR-549BR-549 Posts: 48
    Got to be green chile.
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  •  
    Sure is nice not to see all caps in your titles Fred. I do enjoy the pizza posts and thanks for all the effort.

    Kent
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  • FidelFidel Posts: 10,168
    Looks like crap.

    (no, not really, they look terrific. but with all the praise you've been getting I'm just trying to keep you grounded)
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  • Thanks I needed a smack-down. :)
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • Made one myself last night: mozz + tomato puree + ricotta + pecorino romano. PDG. My all time favorite pizza is margherita topped with arugula (after cooking), then paper thin slices of bresaola.
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  • yes, I have a BAD habit of putting headings in ALL CAPS ..probably because I talk loudly all the time ...I have "guitarplayer-in-rock-bands-for-30-years" ears and may people say I scream all the time so I guess it morphed into CAPS. :laugh:

    If you want a laugh , you should come watch us work back here ...we're all formerly pro guitar players and we're going " huh ? what? huh?" to each other all the time..it's getting ridiculous.

    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • well ...it is from the ocean but not the little fishys.

    In Eyetalian, it starts with a "V" but a particular kind have not been guessed yet.

    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • XLentEGGXLentEGG Posts: 204
    Smoked baby oysters??
    More meat please !! :-)
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  • ...ooooh... it was sort of guessed already but not the particular kind but it wasn't any of those ...

    Another hint ... They are not adults

    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  •  
    :) :laugh: I'd love to stop by but that's a loooong drive. I need to give you a call sometime, got a nagging question...

    Kent
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  • Starts with a V in Italian ...

    In Italian .. venison is "Carne de Cervo" ..I think ... (meat of deer)
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • FidelFidel Posts: 10,168
    Celeste,

    You should really trade notes with zippy - I think he'd love your input on pizza. Your insight and unique flavor combinations seem to be right up his alley.
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  • OOOOHHHH .. no sorry.

    but ... hint # 4 ..
    not smoked
    not oysters

    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • FidelFidel Posts: 10,168
    quahog?
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  • Those sound very good.
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • FidelFidel Posts: 10,168
    vongole is clams, but you already said that it isn't clams.
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  • oh so close ..you almost had it on the first quess... by the way , I wish you were all here to try some of these ......
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • OK... I was trying to "hint" that you were very close it's BABY CLAMS so you win ... sorry but I don't have a prize but maybe I should have contest and somebody can win something .. but I gotta fine more exotic stuff to put on there ..you guessed that too fast.
    :)

    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • FidelFidel Posts: 10,168
    Send me a 1952 Gibson Les Paul and we'll call it even.
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  • My pizza tastes are modern Italian...I'm so envious of the truly incredible pizza available all over that country. Dunno why we Americans have to muck it up with gallons of overly sweet sauce, mountains of cheese, and truckloads of crapola toppings smothering wonderbread crusts. Give me the best, and just a little of it; no need to drown the pizza in glop if the crust is quality.
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  • stikestike Posts: 15,597
    no such thing as baby clams, only clams of different sizes...

    how the f*** is he right with 'clams' and yet i'm wrong with 'clams'?!?! this contest sucked pondwater... :laugh:
    ed egli avea del cul fatto trombetta -Dante
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  • FidelFidel Posts: 10,168
    sore loser. you said chopped clams, and they clearly had not been chopped.
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  • FidelFidel Posts: 10,168
    You should post pictures of that terrific pie you cooked last night. Don't hide in the shadows. Bring your talent to the forefront and let us all enjoy your creations.
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  • stikestike Posts: 15,597
    you said vongole, and clearly they are not italian clams....

    this is a frigging sham.

    almost as lame as the loney looneys :laugh:
    ed egli avea del cul fatto trombetta -Dante
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  • Cockles
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