The difference is the pizzalad is completely cold. CPK and others take a warm pizza and places salad on top. Pappi’s also makes them really pretty - it’s reminds me a bit of a mandala.

Pappi’s is pretty much known for the Pizzalad specifically - I’m pretty sure it’s listed before standard pizza.

Check out the burgers at Shady Glen in Manchester, CT.

I’ve been doing this for years, ever since a now-closed local restaurant started doing it in the early 2000s. Frico FTW!

FYI, you can the same thing with tortillas or do the “blanket the quesadilla in a ring of cheese well outside the diameter of the tortilla”. Which is pretty much how all my flour tortilla tacos are…

This is them being too clever by half and getting hoist by their own petard in the process.

Nothing better than veal in mother’s milk!

Die-hard pepperoni fans covet that oil, while other people hate it. I’m somewhere in the middle: I like it, but not in excess

Hey now, I think you may be confused by the fact that Dannis talks about diarrhea in much of his writing. This is not one of his pieces of work about crap. Read, don’t skim.

I hear ya. The downsides are so much worse than the upsides are good - the list of perfectly normal foods that taste downright horrible to me is way too freaking long. I’ve trained myself to simply accept some of it but bitter stuff just is a deal breaker - which means most of the best for you vegetables and hot…

You just need to be really careful about the amount you use. In the amounts ATK suggests, you’ll never detect it but it gets bitter if you use more (bitter is the sense for bases like sour is the sense for acid). Restraint is definitely the way to go here.

I am a super-taster (the most useless and unwanted superpower…

Yup. You can still do it in one pan - chuck the cast iron and steak in the oven together (you might want to flip it when you check the temperature, as the pan side doesn’t dry out quite as fast). When the steak hits your target temperature, you pull the pan out, move the steak to a cutting board or plate (a wire rack…

These would be good to make rice krispy treats. 😉

To be fair, Joe was somewhat concerned about having a button that summoned an endless supply of coke when Hunter was visiting.

Another technique is to bring the steak slowly up to 30 degrees below your target temperature in a low (200-250F) oven. Once that happens, pull it out of the oven, get your cast iron rocket hot, and just sear for a minute or so on each side.

Listen to Allison - meat should be as dry as possible when hitting that heat. A “marinade” that is mostly oil can skate by, but water-based marinades have done their work and bring nothing to the party other than scorched pans and steamed meat.

When it comes to not moving your meat, Kenji disagrees. Meathead Goldwyn, Harold McGee and Nathan Myhrvold also are advocates of the “flip frequently” camp. Frequently flipped meat (as long as you aren’t crazy about it) comes out with an equivalent or better crust and a more evenly cooked interior.

The “don’t flip for…

Leave it to the government to try to stop me from eating my extra-crunchy pepperoni Hot Pocket. Thanks Obama O’Biden.

Huh. I figured out how to do it (that “example URL” threw me for a minute) but couldn’t get it to work. It never redirected. Oh well - I’ll just edit my Firefox history to remove any non “latest” URLs and it should autocomplete for me.

Oof - didn’t notice that. That sucks. Weirdly enough, the tags still seem to be there (I have a link to Bookshelf Injection on io9) but are now invisible. I wonder if they just won’t exist going forward.

Oof - that’s a painful way to live. Politics should be a partial philosophy of life.