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."
CentralTexasCrude wrote: ↑Tue Mar 30, 2021 2:00 am
You both fucked up. You trusted me.