marioandsonic Posted October 8, 2020 Share Posted October 8, 2020 I have never had Detroit-style pizza. What is it? Quote Link to comment Share on other sites More sharing options...
b_m_b_m_b_m Posted October 8, 2020 Share Posted October 8, 2020 10 minutes ago, Ominous said: Detroit style is the best. And rural Michigan is really just an extension of Ohio, Indiana, and Wisconsin. We don't associate with them here in metroit Detroit. My in-laws in metro detroit, rochester hills and Shelby county mind you, are very much in that same camp Quote Link to comment Share on other sites More sharing options...
Jason Posted October 8, 2020 Share Posted October 8, 2020 New Haven style is legit. 1 Quote Link to comment Share on other sites More sharing options...
Jason Posted October 8, 2020 Share Posted October 8, 2020 2 minutes ago, marioandsonic said: I have never had Detroit-style pizza. What is it? Way too doughy. 1 Quote Link to comment Share on other sites More sharing options...
skillzdadirecta Posted October 8, 2020 Share Posted October 8, 2020 4 minutes ago, marioandsonic said: I have never had Detroit-style pizza. What is it? I never even heard of it... who knew? jj 1 minute ago, Jason said: Way too doughy. About what I imagined... so it's basically cafeteria pizza. Like what they used to serve in high school on pizza day. Quote Link to comment Share on other sites More sharing options...
Joe Posted October 8, 2020 Share Posted October 8, 2020 1 minute ago, skillzdadirecta said: I never even heard of it... who knew? It's a Sicilian slice with bland cheese. Quote Link to comment Share on other sites More sharing options...
mrbiggsly Posted October 8, 2020 Share Posted October 8, 2020 19 minutes ago, Ominous said: Detroit style is the best. And rural Michigan is really just an extension of Ohio, Indiana, and Wisconsin. We don't associate with them here in metroit Detroit. Hartland is pretty close to metro Detroit Quote Link to comment Share on other sites More sharing options...
Jason Posted October 8, 2020 Share Posted October 8, 2020 3 Quote Link to comment Share on other sites More sharing options...
mclumber1 Posted October 8, 2020 Share Posted October 8, 2020 21 minutes ago, sblfilms said: Been a while since a good D1P regional foods debate. Keep it going Potato wedges are called JoJos Ketchup mixed with mayo is fry sauce Quote Link to comment Share on other sites More sharing options...
Anathema- Posted October 8, 2020 Share Posted October 8, 2020 17 minutes ago, Jason said: Way too doughy. Oh it's the classic little Caesars pan pan pizza pizza, which was and is awesome. They also apparently paid Rosa Parks' rent. Quote Link to comment Share on other sites More sharing options...
Anathema- Posted October 8, 2020 Share Posted October 8, 2020 2 minutes ago, mclumber1 said: Ketchup mixed with mayo is fry sauce You're not supposed to MIX the ketchup and mayo, you monster. Quote Link to comment Share on other sites More sharing options...
ort Posted October 8, 2020 Share Posted October 8, 2020 Quote Link to comment Share on other sites More sharing options...
marioandsonic Posted October 8, 2020 Share Posted October 8, 2020 I will never understand why people love mayo so much. Quote Link to comment Share on other sites More sharing options...
Iculus Posted October 8, 2020 Share Posted October 8, 2020 I wish that I could get a decent grandma pie in Georgia. Quote Link to comment Share on other sites More sharing options...
Anathema- Posted October 8, 2020 Share Posted October 8, 2020 18 minutes ago, ort said: Yeah I know. Yuck. Quote Link to comment Share on other sites More sharing options...
Jason Posted October 8, 2020 Share Posted October 8, 2020 19 minutes ago, marioandsonic said: I will never understand why people love mayo so much. Aioli doe runs before @Joe gets here Quote Link to comment Share on other sites More sharing options...
Anathema- Posted October 8, 2020 Share Posted October 8, 2020 It's an emulsification of oil and egg what's not to love? Quote Link to comment Share on other sites More sharing options...
Jason Posted October 8, 2020 Share Posted October 8, 2020 Just now, Anathema- said: what's not to love? Quote Link to comment Share on other sites More sharing options...
GeneticBlueprint Posted October 8, 2020 Share Posted October 8, 2020 58 minutes ago, sblfilms said: Been a while since a good D1P regional foods debate. Keep it going Almost five minutes. Quote Link to comment Share on other sites More sharing options...
b_m_b_m_b_m Posted October 8, 2020 Share Posted October 8, 2020 1 hour ago, Jason said: Way too doughy. That crispy crust mmmmm 1 Quote Link to comment Share on other sites More sharing options...
CastlevaniaNut18 Posted October 8, 2020 Share Posted October 8, 2020 I like aioli in small amounts. Put mayo or miracle whip on anything, though, and you've ruined it. I want to gag. Quote Link to comment Share on other sites More sharing options...
Jason Posted October 8, 2020 Share Posted October 8, 2020 Just now, b_m_b_m_b_m said: That crispy crust mmmmm Crispy crust around an atrocious doughy middle. Get New Haven style if you want crispy crust. Quote Link to comment Share on other sites More sharing options...
Commissar SFLUFAN Posted October 8, 2020 Share Posted October 8, 2020 Yep - that's about what I figured they would look like: 3 Quote Link to comment Share on other sites More sharing options...
Jason Posted October 8, 2020 Share Posted October 8, 2020 lol at the guy with the deformed earlobes Quote Link to comment Share on other sites More sharing options...
b_m_b_m_b_m Posted October 8, 2020 Share Posted October 8, 2020 I don't like the term doughy, it implies underdone. It's airy from what I recall Quote Link to comment Share on other sites More sharing options...
Chris- Posted October 8, 2020 Share Posted October 8, 2020 2 hours ago, Jason said: Looking at pictures, the only dumb thing about St. Louis style is how they slice it. They use 'Provel' cheese, which doesn't actually set after it melts; it just remains kind of gloppy. It is revolting. Quote Link to comment Share on other sites More sharing options...
Chris- Posted October 8, 2020 Share Posted October 8, 2020 10 minutes ago, Jason said: Crispy crust around an atrocious doughy middle. Get New Haven style if you want crispy crust. You clearly have not had Detroit style if you think it has the same kind of crispy crust as New Haven style. Quote Link to comment Share on other sites More sharing options...
Jason Posted October 8, 2020 Share Posted October 8, 2020 2 minutes ago, Chris- said: They use 'Provel' cheese, which doesn't actually set after it melts; it just remains kind of gloppy. It is revolting. wtf is this shit Quote Link to comment Share on other sites More sharing options...
Jason Posted October 8, 2020 Share Posted October 8, 2020 Just now, Chris- said: You clearly have not had Detroit style if you think it has the same kind of crispy crust as New Haven style. I was not implying anything good about Detroit style with that statement. Quote Link to comment Share on other sites More sharing options...
Joe Posted October 8, 2020 Share Posted October 8, 2020 Undercover Brother ruined mayonnaise for an entire generation. It's absolutely wonderful stuff. Quote Link to comment Share on other sites More sharing options...
ort Posted October 8, 2020 Share Posted October 8, 2020 St. Louis pizza is great, kiss my butt haters! Provel is good stuff too. Imo's is the king of St. Louis pizza, but my favorite is Fortells. Little Caesars isn't good, but I kinda like it anyway... Jet's pizza is pretty meh in my book. I've had good Detroit Style pizza. I pretty much like any style of pizza. 2 Quote Link to comment Share on other sites More sharing options...
Jason Posted October 8, 2020 Share Posted October 8, 2020 1 minute ago, Joe said: Undercover Brother ruined mayonnaise for an entire generation. It's absolutely wonderful stuff. in reasonable quantities And when it's not garbage tier mayo. Quote Link to comment Share on other sites More sharing options...
Jason Posted October 8, 2020 Share Posted October 8, 2020 Just now, ort said: St. Louis pizza is great, kiss my butt haters! Provel is good stuff too. Imo's is the king of St. Louis pizza, but my favorite is Fortells. Little Caesars isn't good, but I kinda like it anyway... Jet's pizza is pretty meh in my book. I've had good Detroit Style pizza. I pretty much like any style of pizza. Quote Link to comment Share on other sites More sharing options...
Chris- Posted October 8, 2020 Share Posted October 8, 2020 1 minute ago, Jason said: I was not implying anything good about Detroit style with that statement. Detroit style crust is crispy because it is literally just cheese brought up to the edge of the pan. Saying 'just get New Haven if you want a crispy crust' doesn't make sense because it is completely different. 1 Quote Link to comment Share on other sites More sharing options...
ort Posted October 8, 2020 Share Posted October 8, 2020 2 minutes ago, Jason said: wtf is this shit I would just pick that up and eat it straight. I love Provel. It's not gloppy when it melts... it melts pretty well. Here's the wiki entry... Provel (/proʊˈvɛl/) is a white processed cheese product particularly popular in St. Louis cuisine,[1] that is a combination of cheddar, Swiss, and provolonecheeses.[2][3][4] Provel has a low melting point, and therefore has a gooey and almost buttery texture at room temperature. It is the traditional topping for St. Louis-style pizza. It is also often used in the preparation of cheese soup and served on salads, chicken, and the Gerber sandwich. Some restaurants use Provel for their pasta dishes with white sauce instead of the customary fresh Italian cheese and cream. Popular in the St. Louis area, Provel is rarely used elsewhere.[5] Provel can, however, be purchased at Hy Vee grocery stores throughout the Midwest. According to former St. Louis Post-Dispatch food critic Joe Bonwich, Provel was invented specifically for St. Louis-style pizza more than a half-century ago by the downtown firm Costa Grocery (now Roma Grocery on the Hill, a primarily Italian St. Louis neighborhood), in collaboration with the Hoffman Dairy Company of Wisconsin (now part of Kraft Foods). Bonwich states that Provel was developed to meet perceived demand for a pizza cheese with a "clean bite": one that melts well but breaks off nicely when the diner bites down. Neither of Bonwich's sources at Kraft and Roma had a definitive answer for the origin of the name, although one popular theory is that it is a portmanteau of the words provolone and mozzarella, two of the cheeses for which it is substituted.[6] Another rumored name origin is that "Provel" comes from the name provolone, removing the "-one" as it is made up of more than one type of cheese. As a processed cheese, Provel is subject to FDA guidelines on labeling cheese. Quote Link to comment Share on other sites More sharing options...
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