OT: The Menu 20 Captain Dave Poulin/ Cody Webster Steak edition

[JojoTheWhale]

Some one an about two or three menus ago mentioned a pizza place in or near ocean city nj that looked phenomenal. I think it might have been @JojoTheWhale
Any ideas what it was?

Bakeria 1010?

That's the one. Just off the island on Route 9. It's in a weird (but good) food court below doctors' offices.

 

[Lord Defect]

That's the one. Just off the island on Route 9.

You’re the man. Anything they do particularly well?

 

[JojoTheWhale]

You’re the man. Anything they do particularly well?

Buffalo Chicken is probably my favorite. If you're with people that don't want pizza, the pho place in the same food court is also good. Korean place is just ok. I'm not sure on the Peruvian place because they never answer the phone.

 

[Lord Defect]

Buffalo Chicken is probably my favorite. If you're with people that don't want pizza, the pho place in the same food court is also good. Korean place is just ok. I'm not sure on the Peruvian place because they never answer the phone.

Thank you very much

 

[ajgoal]

You’re the man. Anything they do particularly well?

I had the thai chicken and it was delicious.

 

[mja]

Currently in a food coma. Last night of a short stay in Spain and I went to get some paella with ribs. Unfortunately, there's a minimum of a 2-person order. Wife made me still get it ("You're not going to get a burger in Barcelona!") and while she ate some rice, I ate the better part of an entire 2-person-and-then-some paella. It was delicious, but now I just want to lie down on the couch and fall asleep.

 

[Beef Invictus]

Buffalo Chicken is probably my favorite. If you're with people that don't want pizza, the pho place in the same food court is also good. Korean place is just ok. I'm not sure on the Peruvian place because they never answer the phone.

Buffalo chicken belongs on chicken. Not on pizza. This is known.

 

[Young Sandwich]

Buffalo chicken belongs on chicken. Not on pizza. This is known.

This is both the least shocking and most shocking of your food takes. Buffalo chicken pizza is elite.

 

[JojoTheWhale]

Buffalo chicken belongs on chicken. Not on pizza. This is known.

This is why your child is preparing to reverse Zeus you.

 

[Magua]

This is why your child is preparing to reverse Zeus you.

CHILD: Meat Sire, can I paint on the walls of my bedroom?

BEEF: K.

CHILD:

BEEF: ........

 

[Beef Invictus]

It's difficult being the only person correct about food at all times.

 

[DayoftheGreek]

I agree with Beef. Buffalo chicken pizza isn't even a pizza. Call it what it is, a flatbread. Imagine someone invites you over for sandwiches and you show up to choco tacos and hot dogs.

 

[Beef Invictus]

I agree with Beef. Buffalo chicken pizza isn't even a pizza. Call it what it is, a flatbread. Imagine someone invites you over for sandwiches and you show up to choco tacos and hot dogs.

Hot dogs are sandwiches

 

[Lord Defect]

Buffalo chicken belongs on chicken. Not on pizza. This is known.

Terrible take

 

[Beef Invictus]

Terrible take

Genius is rarely appreciated in its time.

 

[prototypical4thliner]

Genius is rarely appreciated in its time.

This is less michaelangelo and more homeless psych patients doodlings in a scrap book.

 

[Beef Invictus]

This is less michaelangelo and more homeless psych patients doodlings in a scrap book.

Ah, so Van Gogh

 

[Lord Defect]

Genius is rarely appreciated in its time.

The insane often confuse themselves with being unrecognized geniuses

 

[ajgoal]

The insane often confuse themselves with being unrecognized geniuses

The lack of self awareness in this post is impressively defective.

 

[Lord Defect]

The lack of self awareness in this post is impressively defective.

Not so. I never claimed to be a genius. I’m self aware

 

[Chinatown88]

It's difficult being the only person correct about food at all times.

 

[Winston Wolf]

I like the concept of buffalo chicken pizza, but I really want the poor cook to be forced to debone actual fried chicken wings (and the damn skin better be crispy) and put them on the pizza. Chicken breast doesn't do anything for me.

 

[ellja3]

Do you freeze or dry them usually? I have a bunch of Thai chili peppers I won’t get close to using

I think I missed this one. There's 4 ways to deal with this essentially:

1) Dry: you can use food dehydrator (I bought a simple one for 50EUR) or just put them in sun. Former is a safer option and I have found that electricity consumption for that thing is really low. Pros: once dried - can store without worries, can easily give away to friends, I've sent some via mail to Finland even. They keep the spiciness levels also. Cons: They basically lose most shape they had initially. Not a biggie, but for fancy peppers (Habanero, Elephant Trunk etc.) I am always ''ah, that sucks''.
2) Frozen: simply put in a bag/box that doesn't let thru oxygen and put in freezer. Pros: keeps the shape, color, spiciness. Cons: takes quite some space as they keep the initial size. It's gone to a point I am considering buying extra freezer, because the section in fridge will soon not be enough. If you want to give them to friend, but you/friend cannot put it in freezer right away, it will unfreeze to a softer/slushy version of pepper. You can then re-freeze but it's like doing the same w ice-cream: it will lose some quality.
3) Sauce: Pros: can use with food, I did a Ghost pepper-based sauce once and it took literally just a pea sized portion to make a soup taste... a bit wild. But in a good way. If you ferment it properly you can gift to people. You can mix/match; I did Malagueta Pepper + tomatoes + lemon once and it was amazing. Cons: the process is not lengthy but messy. Also, if you make a hot sauce that needs very small application to food (as I did), you will soon find out you won't use all of it before it goes bad. [I gave my semi-bad sauce leftovers to dad when I was visiting and he turned them into wine that could kick you on your ass faster than vodka).
4) Fermentation: Pros: peppers keep size/color. Can store for years in unopened. Can easily give away to people. Cons: they lose A LOT of their spiciness during the heating process. Also, the vinegar addition (that is necessary for preservation) kind of makes them all taste, well, not the same, but similar. A bit messy process also.

This year I am doing 50/50 drying/freezing. If I want to test the pepper when fresh to get idea of how it tastes when right off the plant, before freezing I cut a small part of it off. Did that yesterday with Rocoto Red Giant. It was sweet, almost tomato-like at first, and only 3 seconds it went ''oh. OH. ok''. Really good one, will certainly grow it next year as well.

 

[Beef Invictus]

Salami is the most underrated pizza topping.

 

[prototypical4thliner]

Ah, so Van Gogh

Dammit, yes. Right you are. Point stands though.