All the news from the peanut gallery and where all the nasty trash talk fails miserably.
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Your fingers get all wet and gross and then if you touch any other topping afterwards it has a residual pineapple taste. Basically, it's more work for the pizza maker because you have to wash/dry your hands after handling the topping.
Or did you think that was a commentary on the topping itself?
Actually, I think it's funny that you worked part-time in a pizza place 40 years ago and now you're in here speaking for all pizza makers.
Well, we were a super popular delivery place with many pizza makers aside from myself that all felt the same way so I guess there's that. Have there been some major new advanced developments in the pineapple topping storage game to eliminate that problem?
Did the pizza makers in that super popular delivery place stop and wash their hands every time they handled onions? Feta cheese? Hot Italian sausage? Black olives? Anchovies? Jalapeno peppers?......
Because... you know... they were VERY concerned about residual flavor transfer between pizzas!
I'll help you out Rick: none of those toppings are as "juicy" as stored, chopped pineapple. Stored sliced olives are close but that liquid is more watery as opposed to "syrupy" resulting in less flavor transfer. Obviously, "dry" toppings like pepperoni, ham, sausage etc. don't require the extra step.
Sorry, you can't grasp this complicated concept.
Ricky: triggered by food handling processes of pizzerias in 90's Detroit.
Guy #1: "OMG! This is the best pepperoni, bacon, mushroom, pizza I've ever tasted!!!!"
Guy #2: "I don't know, dude. I'm getting a hint of pineapple in here."
This is the most activity I've seen here in forever. You're all still breathing and I'm amazed by that.
Super thin crust, bacon, sausage, ham, extra cheese with parm and red pepper flakes.
If life were fair every guy's dick would be the same size.
Weavagra wrote: ↑Tue Feb 17, 2026 4:42 am
Bacon still sucks on pizza.
Actually, in retrospect, I kind of get where you're coming from here.
Many pizza places use prepackaged cooked bacon pieces, they usually don't cook their own bacon.
So they put already fully cooked bacon pieces on a pizza, put that into a hot oven, and out comes carbonized balls of crunchy topping. That's not, as Alton says, good eats.
A proper pizza joint will use half-cooked sliced strips so the bacon finishes cooking in the oven. Then it's a perfect topping on practically any pizza.
If you can't be a good example, you can still serve as a horrible warning.
“All mushrooms are edible. Some even more than once!”
これを グーグル 翻訳に登録してくれておめでとう、バカ。
You have not lived until you've use bacon grease to make your own mayo (easily done!) and put that on a thickly cut BLT. Your gall bladder will hate you, though.
If you can't be a good example, you can still serve as a horrible warning.
“All mushrooms are edible. Some even more than once!”
これを グーグル 翻訳に登録してくれておめでとう、バカ。
When I cook up some bacon, I just fry eggs in the leftover grease. Typically not a lot leftover. I'll save it but I kind of do this type of cooking in spurts. I'll do it for awhile, then take a break. My arteries thank me. If the bacon grease gets too old, I'll just toss it since it will get a bit rancid.
Hmm, just had a thought.... grilled cheese in bacon grease. That sounds good
nerd_alert wrote: ↑Wed Feb 18, 2026 6:30 am
When I cook up some bacon, I just fry eggs in the leftover grease. Typically not a lot leftover. I'll save it but I kind of do this type of cooking in spurts. I'll do it for awhile, then take a break. My arteries thank me. If the bacon grease gets too old, I'll just toss it since it will get a bit rancid.
Hmm, just had a thought.... grilled cheese in bacon grease. That sounds good
rub your baked potatos in bacon grease before you put them in the oven (unwrapped). Poke some holes in the skin with a fork first. And put a foil lined tray on the grill under them to catch any dripping grease. And salt the outside after they are coated in grease.
