Unpopular opinions

[HolyDiverScallop]

After about thirty seconds work with a gyuto, my pineapples are well-tempered. And I don’t put them on pizza because that makes me ill-tempered.

Sagacious and insightful, that is. Never on pizza.

Cut them up, let them know who is boss, and discard them.

 

[HumbleHomeCook]

122!

Wait... Where am I...?

@Michi? Michi is that you...???

So...many...new threads...

 

[Hockey3081]

Unfortunately that happened to me, from a KKF craftsman sponsor as well

(to clarify, not a current sponsor and not an active maker anymore from what I can tell).

Who was it?

 

[Chopper88]

Good to see my 2nd favorite topic (after what's cooking) picking up again now that the dust is settling...

 

[Delat]

Outrageous… Pineapple on pizza, can you believe it?!

I'm considering asking the mods to lock this thread, too. There has to be a limit somewhere!

Hey, when in Naples…..
https://www.cnn.com/travel/article/pineapple-pizza-italy-naples/index.html

 

[Uncle Danny]

After about thirty seconds work with a gyuto, my pineapples are well-tempered. And I don’t put them on pizza because that makes me ill-tempered.

But the sweetness ads so much finesse to spicy sausage and tomato sauce. You need that deep sweet flavour.
Pineapples are your very best friend for that. Like jnats for kasumi. It’s just not the same without.

 

[captaincaed]

I'll fight by your side. This is too important to the future of mankind to let some bullies erase its existence.

Screw you both, it’s delicious! You just need to squeeze the water out so it doesn’t get too soggy. When it can get a little crispy, it’s a different beast.

 

[HumbleHomeCook]

I don't hate pineapple but I also don't really care for it. But some hot honey on pizza? Hell yes!

 

[eddworks]

Credit where due:

Eddworks is wonderfully communicative, helpful, and transparent. The best service I've received from a maker by a mile.

Much appreciated, thank you. My wife lurks here sometimes and came across this, and says "well he doesn't communicate that well with ME??!!" all in good fun of course. We talk sometimes.

I'm definitely nervous about custom list timing guesstimates, but here is my proposed solution - I'm just not going to give timing estimates. Instead, I will periodically publish (probably just through my Instagram to start) what # spots I am working on, and let everyone know what spot in line they have.

*edit* forgot to include that I don't take money upfront

This is low stress for me, and the customer gets to follow along and know roughly where they are in the process and when to expect detailed communication about their build. Definitely interested in the KKF opinion on this one. I don't want to "close books" or burn out from the stress of custom work obligations. I think this solves both? And I apologize if this is super obvious to everyone.

 

[ian]

The antipineapple (or really, the vehemently anti whatever) people always remind me of these guys

 

[AT5760]

@eddworks, I think that approach works well.

For people who want a knife by X date, they may feel differently. But I think most people here have enough patience to "wait their turn" if for no other reason than we're probably in more than one line at a time.

 

[MarcelNL]

Hey, when in Naples…..
https://www.cnn.com/travel/article/pineapple-pizza-italy-naples/index.html

that discussion is not new; https://www.lacucinaitaliana.com/tr...zza-franco-pepe-master-pizzamaker?refresh_ce=

still ....it's a travesty ;-)

 

[SwampDonkey]

Much appreciated, thank you. My wife lurks here sometimes and came across this, and says "well he doesn't communicate that well with ME??!!" all in good fun of course. We talk sometimes.

I'm definitely nervous about custom list timing guesstimates, but here is my proposed solution - I'm just not going to give timing estimates. Instead, I will periodically publish (probably just through my Instagram to start) what # spots I am working on, and let everyone know what spot in line they have.

This is low stress for me, and the customer gets to follow along and know roughly where they are in the process and when to expect detailed communication about their build. Definitely interested in the KKF opinion on this one. I don't want to "close books" or burn out from the stress of custom work obligations. I think this solves both? And I apologize if this is super obvious to everyone.

I think that's a great solution for customs.


Edit: didn't mean to doubly reply to this and Matt

 

[fortheloveofmoar]

+1 on pineapple on pizza. I mean, no contest really.

 

[OkayMode]

But the sweetness ads so much finesse to spicy sausage and tomato sauce. You need that deep sweet flavour.
Pineapples are your very best friend for that. Like jnats for kasumi. It’s just not the same without.

I don't hate pineapple but I also don't really care for it. But some hot honey on pizza? Hell yes!

I don’t go for raw pineapple on pizza, but I’ve had a really good one before with Napoli salami, confit peperoncino, and drizzled with this amazing jammy pineapple preserve-type thing.

 

[eddworks]

@eddworks, I think that approach works well.

For people who want a knife by X date, they may feel differently. But I think most people here have enough patience to "wait their turn" if for no other reason than we're probably in more than one line at a time.

I don't intend to follow the numerical order religiously, and I've broken it a few times already for wedding gifts etc. I find (as I think HSC said) pretty much all of you here are very good to work with and won't take advantage of this.

 

[Blumbo]

I disagree with pineapple on pizza conceptually, because as a fruit it is both sweeter and more acidic than tomatoes and therefore sings louder - but in practice I think it actually tastes decent on chain pizza restuarant pies where the tomato sauce doesn’t taste like much anyhow.

 

[Uncle Danny]

I don't hate pineapple but I also don't really care for it. But some hot honey on pizza? Hell yes!

But… why… Don’t stick your head out with some looney statement like that when we’re winning the battle here.
What are you, Winnie the Pooh?

 

[Uncle Danny]

I disagree with pineapple on pizza conceptually, because as a fruit it is both sweeter and more acidic than tomatoes and therefore sings louder - but in practice I think it actually tastes decent on chain pizza restuarant pies where the tomato sauce doesn’t taste like much anyhow.

You just gotta balance it out right, right?

We are winning this people!

 

[HumbleHomeCook]

But… why… Don’t stick your head out with some looney statement like that when we’re winning the battle here.
What are you, Winnie the Pooh?

You misunderstand the situation.

I'm the bridge over the gap.

 

[Uncle Danny]

 

[ethompson]

Gives me an idea - Spiced pineapple molasses on pizza with some premium cured pork? It’s spicy, sweet, acidic, and controversial in a very mild way - all in one condiment. BRB, need to open a pizzeria

Added thoughts: I’d vac seal some fresh diced pineapple, including peel even with a 70:30 blend of white and brown sugars and probably added some seeded fresh habanero. Let sit in the fridge a few days. Then strain the solids out, add a thickener like gum Arabic to bring it to honey texture as needed.

 

[stringer]

Just going to leave this here for all of you who are guilty of food prejudice.

https://www.cnn.com/travel/article/pineapple-pizza-italy-naples/index.html

 

[Uncle Danny]

Gives me an idea - Spiced pineapple molasses on pizza with some premium cured pork? It’s spicy, sweet, acidic, and controversial in a very mild way - all in one condiment. BRB, need to open a pizzeria

YES! Nothing can stop this now.

 

[HolyDiverScallop]

Gives me an idea - Spiced pineapple molasses on pizza with some premium cured pork? It’s spicy, sweet, acidic, and controversial in a very mild way - all in one condiment. BRB, need to open a pizzeria

I'd eat that.

 

[AT5760]

Add some pickled red onion and substitute some of the mozz for smoked gouda and you've got a buyer.

 

[mengwong]

I'm just not going to give timing estimates. Instead, I will periodically publish (probably just through my Instagram to start) what # spots I am working on, and let everyone know what spot in line they have.

Backlog burndown beats deadline deathmarch every time. Extreme agile: let your customers estimate velocity for themselves!

 

[MarcelNL]

Gives me an idea - Spiced pineapple molasses on pizza with some premium cured pork? It’s spicy, sweet, acidic, and controversial in a very mild way - all in one condiment. BRB, need to open a pizzeria

paging a MOD

actually, it could work...

 

[esoo]

Pineapple on pizza is very good.

The problem is that most times its:
a) crap pineapple
b) the wrong toppings to complement it.

Ham is ok, but most chain joint put cheap stuff on it. From the big chains, I prefer bacon with my pineapple on pizza. You need the salty + sweet.

 

[MarcelNL]

Add some pickled red onion and substitute some of the mozz for smoked gouda and you've got a buyer.

I'd prefer Caciocavallo rather than Gouda, or Scamorza