He was just a fucking kid!
To be fair cantaloupe and prosciutto is way better than pineapple on pizza has ever been (this is not opinion this is fact)
Crusades have been launched over pettier disagreements.
Opinion that bot you banned
Funny as this is, the guy is def both stupid and an asshole
I hope he also refuses to put tomatoes on pizza, because they’re a new world plant and non-native to Europe and Italy. What a fart sniffing jackhole.
wow TIL
Tomatoes are fruit! D-:
So are eggplants, but they’re used as vegetables in a culinary context.
I just shove them up my girlfriends muff, we have a wide assortment of fruits and vegetables for this purpose, and none of us have the faintest idea about botanical taxonomy.
This underlines my biggest issue with italian cuisine. There are so many chefs that leave no room for innovation or updates to a traditional recipies. I’ll put cream in my carbonara and pineapple on my pizza because I like the taste of it. And those preferences should be more important than the old traditions when it comes to making foods I want to enjoy.
There is no such thing as a ‘traditional’ recipe. It was what those individuals made and with what resources they had.
It’s all good, just as long as you don’t break your spaghetti before putting it in the pot…
Obligatory
Odd hill to die on.
That the best kind!
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Critics and first-time smellers often describe the odor as resembling sewage, rotten eggs, raw onions, garlic, old gym socks, or hot garbage. Fans, however, may perceive subtle sweet or floral undertones.
It’s also banned from hotels and public transport where it grows natively.
My own perception of the durian’s aroma is of a toddler’s full diaper mixed with a splash of kerosene. I’m the type who tries almost anything once, and so I tasted durian when it was offered to me, and it has a wonderful, complex flavor.
For those who are more squeamish, there’s always jackfruit.
I just don’t understand this and am beginning to wonder if it’s one of those “can smell asparagus in pee” sort of phenomena, because while clearly an unpleasant smell, I have never got the extreme comparisons to sewage and shit. It’s not a nice smell but it’s just nowhere near as disgusting to me as people make it out to be.
I find jackfruit to be always disappointing. I don’t know what I’m expecting, but I want more from it.
I’ve had it when its plain and meh, and I’ve had a chef marinade it and batter/bread it like is crisoy chicken and it was amazing
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what is this unholy abomination. please tell me this isn’t real.
It’s malaysian. Those guys love their durian.
Even the branding, most malaysian (filo?) thing ever.
It’s a fruit. The peel smells “not super”, but the fruit itself is a very complex interesting flavor that you can get hooked on.
I would love to try this! Durian might actually fit nicely
I’d go for durian, gorgonzola and fresh basil.
Damn, I bet that smells feisty.
Don’t forget Indian pizza. They put all kinds of flavors on that shit, and it’s good too.
Durian is a war crime in a food fight. It’s effective as both a melee and chemical weapon.
I seriously don’t get it. I traveled all over SE Asia and sure, Durian doesn’t exactly smell like roses, but it’s not THAT bad. Also it tastes like weird fruit bubblegum.
Look… The Poles put strawberry in pasta. I found the idea of pineapple on pizza weird when I heard of it… But then I tried it and I liked it. The flavors surprisingly worked.
Not to say I order it frequently. I am very much a meat-lover cheesy pizza type of guy. My normal pizzas are boring.
Sweet and salty go great together, as do fruit and pork. I’m convinced half the people who say they don’t like pineapple on pizza have just never tried it.
I remember thinking it would be gross as a kid but then tried a slice when a friend’s family ordered one and really enjoying it. Told my dad I wanted it next time we ordered pizza and he refused and made me buy my own because “nobody wants that garbage and it’ll get thrown away”. Ate some that night then went to bed, went to eat the next day and he’d eaten every leftover slice overnight. From that day on, he only ordered Hawaiian and I got completely burnt out for years.
Plum stuffed veal is a thing!
Pineapple on pizza works very well.
Now, banana on pizza, I will shiv a motherfucker committing such a crime. There are standards, dude.
Pfft https://thenordicdish.com/swedish-banana-curry-pizza/ just add some curry and chill
I hate that I am tempted, and I will die denying my urges on principle.
Hahaha I’d try it once, but I have a pretty strong dislike of banana in general so I doubt I’d enjoy it
In WWII the Italians were horrified when the Germans would put jelly on italian cured meats. But like jam is literally a side on many charcuterie boards. Pork goes well with fruit.
Wow. He liked it that much? Variety is the spice of life, my guy, you should have told him that. I got favorite foods, too. But even then I need to take a break from them.
My favorite book to read to my kids is called “every night is pizza night” where the main character discovers that even though pizza will always be her favorite, there’s tons of other delicious things to try and there’s more than one best food.
My father was a man of extremes, 0 or 100 with little in between.
And you? What about you? Are you of extremes?
No, while I enjoy some extreme things I am a firm believer in moderation.
I respect that you found your own path. I didn’t turn out as my father either. I’m very much like my mother though. Minus the hard working nature and sound morals.
Pizza is not really Italian. A lot of cultures have invented flatbread that you top with stuff before baking. It just happens that the Italian version of that got spread around widely. And then other cultures added their own flairs, one of which is pineapple, usually connected with a salty pork product like ham or Canadian bacon.
Here in California, that’s called Hawaiian style pizza, and I didn’t get it, myself, until I tried it and found it’s a pairing that works, usually with extra mozzarella cheese.
I don’t know that it’s actually Hawaiian even in style, though my wife’s family used to like going to Hawaiian-style fast food, which involves a lot of Spam (the Hormell kind), so there… may be a connection?
My parents’ generation, in the 1970s way dug anchovies on pizza which I found way too salty. I didn’t get it then, but I don’t see much in the way of anchovies on pizza now. So collective tastes may change with time.
It’s weird. I’m at an age where I wouldn’t mind to try out anchovies on pizza, but it’s become so out-of-style that either pizza places don’t carry it any more, or people are so repulsed by it that it’s hard to order with others sharing.
Meanwhile, I’ve always loved pineapple on pizza, and that one seemed to have stuck around as a topping longer.
Anchovies on pizza are fantastic, especially in some Italian thin crust, say with black olives, onions, capers, artichoke…
The problem is that people use them as an ingredient, where they should be used as a seasoning, sparingly.
I think anchovies used as an ingredient is excellent, they bake very nicely and the oil mixes in with the cheese and permeates the nice savory flavor. It’s absolutely delicious to me.
Anchovies work. Try with just tomato sauce and cheese, onions and olives. It’s a complex, mature type of taste. Maybe sun dried tomatoes. But it depends a lot on who’s cooking it if you know what I mean.
You know how kids all go crazy about candy? That’s because of how their taste buds work when they’re kids. When you get older, these funky tastes get more like candy to us. Very rich flavors.
I don’t know that it’s actually Hawaiian even in style
It’s not–Hawaiian pizza was invented in Canada IIRC.
My parents’ generation, in the 1970s way dug anchovies on pizza which I found way too salty. I didn’t get it then, but I don’t see much in the way of anchovies on pizza now. So collective tastes may change with time.
That makes me kinda sad. I’m definitely nowhere near that generation but I love anchovies on pizza, and people not ordering anchovies on pizza just makes it harder to find places that still offer anchovies. I think it’s the best pizza topping. Although I also don’t mind Hawaiian style pizza separately either.
Pizza is not really Italian.
It is Italian, but it’s not exclusively Italian. Turkish lahmacun (thin base, with a meaty sauce, is a good approximation of the Ur-Pizza, as are various Levantine flatbreads. One of my favorites is manaqish ma’a za’atar, which is a thin pizza-like base topped with olive oil and thyme.
Ur-pizzas would be from Ur, not the Levant.
Toasted flatbread topped with olive oil and thyme sounds delightful!
Anchovies are spectacular sources of umami. I use them in tomato sauces, among other things. You don’t taste the fish at all, you just get a nice round salty flavor out of them, and they just dissolve in the sauce.
And Italy also invented fascism, so I’m not sure I’ll follow their judgement on pineapples…
Personally, I wouldn’t care what a customer ordered on their pizza, they could order the worst possible combination of flavours, and I’d happily make it for them, what’s the big deal? It wouldn’t hurt me, or anyone else.
Then don’t work for the fucking restaurant that sells pineapples on pizza.
None of this is that difficult.
I hate pineapple pizza but this chef missed what cooking is about: satisfaction. And if pineapple pizza satisfies someone out there, it’s the chef’s duty to do it.
I see you aren’t a chef. Culinary arts is a chef’s expression. Any chef with self-respect can refuse what they consider culinary blasphemy.
It’s a restaurant not a church.
Oh, for fucks sake! No, my friend, as part of the hospitality sector, your OBLIGATION is to make people enjoy their meal, stay, whatever. It’s the ONLY REASON FOR THE EXISTENCE OF YOUR JOB. Also, I’m fucking tired of the whole chef worship. You are a fucking craftsman, not an artist. You are not a brain surgeon, a rocket scientist, Picasso. You just found a way to make pea foam taste like lobster or some other little TRICK.
I’ve owned a restaurant, BTW, and the first thing I drilled into my employees when they came on board was that their job was to make the customers day better.
If a customer, who pays your fucking salary, wants pickles on ice cream, you give them pickles.
It’s not that simple. What if the chef is Saudi and the customer asks for bacon and he refuses because it’s against his religion to use pork? Would that be an acceptable reason for refusing or would he have to violate his beliefs because some idiot wants something?
Some “idiot” wants something… that’s on the menu?
It’s not that simple. What if the pharmacist is Catholic and the customer asks for birth control and he refuses because it’s against his religion to use birth control? Would that be an acceptable reason for refusing or would he have to violate his beliefs because some idiot wants something?
See how this works?
How about some other stuff member do that, not forcing and fireing the ona who can’t?
Sounds great until the other chefs are out sick and some “idiot” (again, your words) orders something on the menu.
Having principles can be tough, but the time to exercise them is when choosing a job in the first place.
Look, first of all, I don’t adhere to any religion or “made-up rules” regarding food. I can respect anyone as long as they don’t force me to do something I don’t want to do. However, respect is always a two-way street. If the owner/manager hires someone who is Indian/Muslim/Italian/Japanese, the manager is expected to respect his/her beliefs and not expect him/her to violate those beliefs. If a customer wants something unusual and the establishment is willing to accommodate, everyone’s beliefs and wishes must be respected. Chefs, waiters, and other employees are not slaves and must do as they are told. It is the manager’s job to make that happen for the customer without violating the employees’ beliefs. Pineapple on pizza is a rare thing and a pizzeria can afford an Italian chef and at the same time satisfy its customers if the manager is a little flexible / smart. If every second customer asks for pineapple on pizza then an Italian chef is not qualified for that job.
You do raise a valid point, but I don’t agree. Unless the “chef” (someone who makes pizza is not a chef. That’s like calling a construction worker a cabinet maker) is a pastafarian, the “chef” is just posturing. I owned a restaurant, and we made pizza, thin crust Italian style. We made our dough in house, with 00 flour, fresh yeast, 4 day fermentation, homemade sauce, fresh toppings, etc… There were no chefs involved, just a cook and a helper or two. You can make some pretty awesome pizza by doing everything in house with quality ingredients, or you can “assemble” pizzas from industrial “components” like they do in pizza chains, but at the end it’s spread dough with stuff on it.
Making homemade sourdough pancakes with home raised sourdough, with farm eggs, pasteurized whole milk (actually in this case, since the mix gets cooked, maybe raw milk would be OK, but I’m not a pathologist), actual whole milk, not the semi skimmed milk they sell you as whole, served with real maple syrup, and homemade whipped cream, or farm butter, will produce heavenly pancakes, but doesn’t make you a pastry chef.
The term chef is wildly degraded nowadays anyway. A chef is a guy, very experienced who runs a largish operation, highly coordinated, to serve the best culinary experience in a very short time window. Chef means chief, or boss, like a store manager, or a construction boss/manager/whatever. Essentially a very skilled coordinator.
In my culture word Chef means Boss. Store Chef, Shift Chef, Department Chef, or in a gang (not real, gang of boys) Chef is the one who lead. So you are right more than you know.
You can kind of guess my views on this by my “I shit on the cross”, but:
I don’t think whatever religion you follow is a good excuse to force your views on the others. So in that situation I’d understand if:
- the chef refused to work in a restaurant because it serves bacon, because he’s still choosing it for himself, not for the others.
- they refused because that restaurant serves no bacon (e.g. a restaurant marketed for Muslims), because that would be equivalent to asking an oil painter to sculpt on marble
But if the restaurant serves bacon, and the chef works there, it’s the chef’s responsibility to give the client bacon, to the best of their capabilities.
And before another poster babbles about “art” again: an artist is a servant of the people. Artists who see themselves as leaders are full of shit.
There’s no art if there isn’t an audience. At most there’s someone playing with clay, letters, paint… or food. And my mother taught me to not play with food.
Blasphemy? I shit on the cross.
Dude was a working cook at a pizza place, not the head chef and partner at a fine dining restaurant.
The LinkedIn profile states he now works at another Brisbane restaurant. A BBC check has found that pineapple is not on its menu.
Based
We love a happy ending
In Oz of all places, we love pineapple here! The question starts to become, what is Italian culture? What is culture itself?
Wheat flour for the base originated in the middle east, tomatoes are from South America. Every culture is a melting pot of other cultures. Stop clinging to the identity of a culture and just enjoy the fruit of this collaboration.
Pineapple on pizza, bring it! The Californian sushi roll is from Canada and Salmon in sushi comes from Norway. It is all just one big mix of the world, the world is a globe it has no boarders.
Don’t eat salmon, they deserve to live as well.
Do Indigenous peoples who harvest salmon sustainably, and whose culture is based on and intertwined with the salmon, get a pass in your book?
Absolutely! This is the one part where I diverge from most vegans. I am not conceptually against meat, but I am completely against it in the context of the modern hyper exploitative system. And I suspect the indigenous folks that harvest salmon would be to.
The reason they have had to much issues with that over the years is because some bastard came in and decided to try and scrape the rivers clear of salmon because they could get $2 a head or whatever.
Alas, in the modern system, as soon as you put a dollar price on something, it no longer remains that thing. If you are paid $10 per tree cut-down, you see a forest and nothing but money. When a salmon can get you a dollar, you just seen dollar bills floating in the river. Money is a useful tool to allow trade to happen smoothly but at this extreme end is is the lubricant of ‘The machine’ and it will consume everything it can.
I like your reasoned take.
The Californian sushi roll is from Canada
We also have to take the credit (or blame) for the Hawaiian pizza, although it was a Greek immigrant to Canada who first put ham and pineapple on a pizza.
This miscarriage of justice should go all the way to the ECHR.
The European Cultural Heresy Revisionists?
NOBODY expects the European Culinary Heresy Revisionists!
