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A Japanese pizza mystery

Acid Burn said:
With all the pizza place recommendations, I feel ashamed to admit that I like the pizza from Saizeriya. :whistle::whistle::whistle:
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Nobody is perfect! I go sometimes for sentimental reasons ... double bacon, a lot of Tabasco (better than honey) and it takes you to heaven, or to hell depending on the resistance of your stomach.
 
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impish said:
I make my own. I'm glad I found low moisture mozzarella near my house, but this "natural cheese" they sell as "pizza cheese" has to go...
What the fuck is "natural cheese" anyway
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Not American cheese. Those plastic wrapped singles are American cheese, ie highly processed with additives.
 
Guys. Today I had a pizza with sweetcorn, ricotta, and spicy salami.

Holy fuck it was perfect.

Japan 1-0 rest of the world
 
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Tabanico said:
Guys. Today I had a pizza with sweetcorn, ricotta, and spicy salami.

Holy fuck it was perfect.

Japan 1-0 rest of the world
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but IMHO pizza ingredients are supposed to blend, and sweet corn remains in it's kernels.
 
https://restaurant.ikyu.com/111378/?ikgo=2

There is a waitress there who always remembers me. She is always wearing a mask so I can't tell if she is hot or not but based on the amount of booze she gives me I want to marry her. It is quite a formal restaurant, so the staff are generally stiff and bowing and don't smile etc. But when I left today She literally gave me a girly wave and (even beneath her mask I could tell from her eyes) a massive smile when I left today which warmed the cockles of my heart.
 
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impish said:
I make my own.
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Same here. One of the easiest meals ever. I refuse to go back to restaurants yet and can't stand that frozen bullshit like Digiorno so I just make something up on my own, and it doesn't take much. Take some slices of simple focaccia bread, drizzle some good olive oil and balsamic vinegar on top, a couple slices of good quality provolone, sprinkle some Italian parsley flakes and the top it off with some diced hard Italian salami, smoked ham or shredded rotisserie chicken. Toss that shit in my Ninja Foodie oven for 15 minutes and I've got a very decent meal to pair with a bottle of Chardonnay or Pinot Grigio, followed by a nice Dominican or Nicaraguan cigar and a Hendricks gin-tonic and then maybe a half hour of quality time on Pornhub if the other half falls asleep early.

Sometimes I wonder how we're all actually going to go back to "normal" after this COVID bullshit is finally over.
 
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That is not making your own. Pizza dough is the easiest dough to make. I love making pizzas from scratch with my daughter.
 
Yeah, that is the one. And Kinuta Park and Setagaya Museum are also both great - I spent every day there during lockdown, either doing hundreds of press-ups/pull-ups or... drinking shitloads of wine.

You need balance.
 
RandomTokyoGuy said:
I actually like corn on my pizza too in some combinations ;)
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You know what goes really well together on a pizza? Corn AND pineapple!

(I was kidding, but regardless, I'll run away now.... )
 
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Probably, pineapple can be paired with super stinky stilton on a pizza, but I know stilton is incredibly expensive in Japan...
 
Tabanico said:
https://restaurant.ikyu.com/111378/?ikgo=2

There is a waitress there who always remembers me. She is always wearing a mask so I can't tell if she is hot or not but based on the amount of booze she gives me I want to marry her. It is quite a formal restaurant, so the staff are generally stiff and bowing and don't smile etc. But when I left today She literally gave me a girly wave and (even beneath her mask I could tell from her eyes) a massive smile when I left today which warmed the cockles of my heart.
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... meaning you got a massive boner?
 
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psd said:
Not American cheese. Those plastic wrapped singles are American cheese, ie highly processed with additives.
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I am not talking about the "Single" wrapped cheese. I am talking about the grated cheese in the plastic bags marketed as "Natural Cheese". I know what "American Cheese" is. Not all "American Cheese" is highly processed with additives. Yes the Kraft singles and similar are, but there is plenty that isn't
 
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impish said:
I am not talking about the "Single" wrapped cheese. I am talking about the grated cheese in the plastic bags marketed as "Natural Cheese". I know what "American Cheese" is. Not all "American Cheese" is highly processed with additives. Yes the Kraft singles and similar are, but there is plenty that isn't
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I said "Not American cheese."
"natural cheese" is not processed cheese.
 
impish said:
I make my own. I'm glad I found low moisture mozzarella near my house, but this "natural cheese" they sell as "pizza cheese" has to go...
What the fuck is "natural cheese" anyway
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Most pre-shredded cheese contains some sort of anti-caking agent ... namely, wood pulp - most often described in labelling as “cellulose”. Article: https://www.eater.com/2016/3/3/11153876/cheese-wood-pulp-cellulose-lawsuits

Natural cheese will be made with milk ...and enzymes & the process will result in whey as a by-product while processed cheese will have a lot of other ingredients including emulsifiers which will often mean there isn’t any whey by-product ( because the emulsifiers mash up the oil and water making it unnecessary).

Processed cheese isn’t necessarily worse but it probably will be the more fillers and preservatives are thrown in.
 
psd said:
I said "Not American cheese."
"natural cheese" is not processed cheese.
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OK fine, That still tells me fuck all about what actual kind of cheese it is. Is it cheddar? Pepper jack? it's advertised as Pizza cheese, but it sure the hell isn't mozzarella of any kind. There are hundreds of kinds of shreddable cheese out there. Branding it as "natural cheese" means NOTHING.
 
NorthTriangle said:
Most pre-shredded cheese contains some sort of anti-caking agent ... namely, wood pulp - most often described in labelling as “cellulose”. Article: https://www.eater.com/2016/3/3/11153876/cheese-wood-pulp-cellulose-lawsuits

Natural cheese will be made with milk ...and enzymes & the process will result in whey as a by-product while processed cheese will have a lot of other ingredients including emulsifiers which will often mean there isn’t any whey by-product ( because the emulsifiers mash up the oil and water making it unnecessary).

Processed cheese isn’t necessarily worse but it probably will be the more fillers and preservatives are thrown in.
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The point I am trying to make is it doesn't specify what KIND of cheese it is, there are plenty of cheese that can be labelled "natural". However when the label on the front just says "Natural Cheese" there is no way of knowing what actual kind of natural cheese it is.
 
psd said:
I said "Not American cheese."
"natural cheese" is not processed cheese.
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Also, all cheese is "processed". First, the cream is cooked, then and acid is added to make curds, and then depending on the kind of cheese you want to make you do something else to it. Cheese is a processed food product. Cheese wouldn't exist if we didn't' process the cream to get it.
 
impish said:
Cheese wouldn't exist if we didn't' process the cream to get it.
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Natural cheese is the one you can pick up from the trees.

Unfortunately you can sometimes lick it up from a bush too.
 
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Japanese bureaucrats' answer on "natural" and "processed" cheese in 1951
https://www.mhlw.go.jp/web/t_doc?dataId=78333000&dataType=0&pageNo=1

Article 2 Para 17
The term "natural cheese" means the following (i) Milk, buttermilk (meaning the part other than the fatty grains produced in the production of butter. The same shall apply hereinafter), cream or almost all of the mixture of these. (ii) In addition to what is listed in the preceding item, cheese made from milk, etc., using a manufacturing technique involving the coagulation of proteins, using milk, etc. as the raw material and possessing the same chemical, physical and functional characteristics as those listed in the said item.

Article 2 Para 18
The term "processed cheese" refers to natural cheese that has been crushed, heated and melted and emulsified.

Uh, I'm a bit confused. :bookworm:

NB: No, the law is not about boobs.
 
Velveeta tells it all. What more can you ask for.
 
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