Pizza

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Originally Posted by icarusfall

California Pizza Kitchen is the devil.

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I have never ate there or Boston's, because when I think of pizza, I think of Micks and blonde stoner dudes.

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Originally Posted by icarusfall

All of the smoke is being vented directly out of the oven. It doesn't blow all over the food.

The mind is very powerful.

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Ok then I'll burn some plastic in the oven while i cook yours and it will taste normal yes?

A buddy of mine fuckin' LOVES California Pizza Kitchen to the point of distraction.

Plastics would produce an entirely different variety of fumes.

It's not really comparable.

I don't mean to be ugly about it - just in my experience the wood doesn't add any appreciable amount of smoke.

Thats all that wood does man... the oven is vented but to say it imparts no flavor is anti-science.

I want to make a smoked rip meat pizza now.

I wonder what kind of sauce would be good with that. You couldn't use brown sugar / molasses based sauce because you'd get so much on the pizza that it would be over powering. And vinegar based sauce would probably be too thin. Hmmmmmmmmmmmmmmmm?

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Originally Posted by icarusfall

California Pizza Kitchen is the devil.

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I remember being introduced to this place in California by people that thought it was a good pizza joint.

Oh, on the subject of good pizza, pepperoni should be sliced thin and crispy along the edges. So good.

I understand what you're bringing to the table, I'm just not convinced.

I mean, a nice hot wood oven takes 2 minutes to cook a pie. I just don't think smoke is doing anything appreciable in that amount of time.

I have cooked a pie in a brick oven in 2 minutes but it takes at least 5 most of the time and believe me I am not talking out my ass here.