Pizza with pineapple - are we keen?

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In a word; yuck.

Hold the pineapple and give me extra jalapenos!

Charles

i have never heard of that term. you seem to have a robust knowledge of regional terminologies.

i thought they may be called "griddle cakes" in the US, but i have never heard of "drop scones".
i can not see how that term could have arisen.

there are many US words which are different from australian words, and i am aware of many, but the list is almost endless i guess.

example:
aus: pram = US:stroller
aus :jelly= US:jello
aus: jam = US:jelly
aus: bonnet = US:hood
aus: boot= US:trunk
aus: petrol = US: gas
aus: gas= us ...??? propane, methane etc.

anyway there are a million of them and i will not derail the thread.

Gammon in cider is pretty good too, but I'd imagine the pieces to be too thick and chewy for a pizza.

Funny you said that actually. I had gammon on the last pizza I had which was last Saturday.

i like to occasionally cook pork chops, and i have tried every apple sauce brand available, and they are all too weak tasting. i can imagine that a very tart and concentrated apple sauce would be brilliant with a well cooked pork chop, but all the apple sauces i have tried are just too insipid.

pork chops are difficult to attain a satisfactory maillard reaction with. it is the combination of the maillard reaction with sweetness that is a divine culinary experience.

when i cook beef steak, there is often blood that oozes out of it and gets browned in the oil, and that is almost a pure maillard substance, and i lift it out with a fork and i blow on it and then eat it and it is the tastiest part of the whole meal, but i get only about 1/10th of a gram from a whole steak. i think that the taste is a complicated mixture containing umami as well and it is not found anywhere else in nature.

there are some other gastronomic experiences i have incurred which i wish i could mass produce.

one of them is the dregs of butter that float on top of a rapidly boiling pot of pasta. i often add far too much butter (like half a block(deliberately)) to the water when i am cooking spaghetti, and i get a yellow "scum" that collects in the center of the saucepans contents surface, and i pick it up (as it is mixed with glutinous froth), and i eat it and it is a taste that i absolutely adore. it is so subtle and i have never tasted anywhere else that taste.

i can not remain on topic so i will look for another thread to post in.

^Sounds good though. I'm getting hungry now thinking about that.^

I should probably do the same as I'm not talking about either pineapples or pizza now.

"maillard
The Maillard was a French automobile manufactured from 1900 until around 1903. Two models, a 6 hp and a 10 hp, were available; these were upgraded to 8 hp and 12 hp in 1901. Maillards were also built in Belgium under the name Aquilas."


is my dictionary that bad or is "maillard" another Aussie word?

i think that "maillard reaction" is an internationally recognized phrase.
just type into the google search textbox "define maillard reaction" and you will see.

i will now look for the automobile because i have never heard of it and i am interested (somewhat) in early cars.

actually here is a link which provides sparse information about it (i am about to go to bed and i can not be bothered to find a better link)

http://culinaryarts.about.com/od/glossa ... illard.htm

my dictionary only works on single words (shows definition when the word is highlighted) so it didn't recognise the phrase. it's obviously imperfect.

thanks for clarifying!

No there isn't. That is not blood, but something else that looks like blood.

Sicilian pizza. Pepperoni, sausage, bell peppers, and onion. But they seem to have gone overboard with the peppers and onion.

just makes a good pizza less good really all a pizza needs is more meat and then all it needs to be better is more meat again

i know it is not blood, but how does one describe it otherwise with ease?
what is the substance? it looks red therefore it must contain hemoglobin and therefore it contains iron.

it is not as saturated in its redness as blood is, but i know it is closely related to blood that may be released from the muscles during cooking that was not drained in the abattoir.

myoglobin

My favorite kind of pizza is buffalo chicken, but bacon and pineapple pizza is also good.