What's a Ultra Virgin Olive Oil?

LOL LOL remind me to promote this.

Oops, I already had enough power points.

*doublepromote

Double-Promoting this video and sending it back into the queue for one more try; last queued Friday, June 3rd, 2011 5:08pm PDT - doublepromote requested by legacy0100.

Urgh, she didn't use rock salt... who doesn't grind salt in this day and age, honestly

Also, bleurgh, do not like that collection of ingredients at all.

But upvote for her amusingness.

AAARGH! My head is exploding with how wrong she is. SO WRONG. *SO* WRONG. I can't even deal with this. I'm pretty sure she is trolling pizza experts.

mmmmmm pizza.

Note how her rolled crust is not only perfectly round, but also fits the pan size EXACTLY! :-)

Well, the British aren't known for their cuisine. Did you know that Pizza Hut puts canned corn on their pizzas in England?

She may be wrong, but she is not THAT wrong.


>> ^djsunkid:

AAARGH! My head is exploding with how wrong she is. SO WRONG. SO WRONG. I can't even deal with this. I'm pretty sure she is trolling pizza experts.

>> ^spoco2:

Urgh, she didn't use rock salt... who doesn't grind salt in this day and age, honestly
Also, bleurgh, do not like that collection of ingredients at all.
But upvote for her amusingness.


I've been curious about this whole salt grinding trend for a while now. Salt is not pepper, it doesn't "go bad", it's just salt. Grinding pepper brings out flavors (and aromatics btw) that would otherwise be lost if the pepper sat in powdered form for a long time. That's why fresh-ground pepper is so different. But salt doesn't change, and it doesn't really have a smell either, so why would you ever need to grind it? Especially if you're just putting it in a sauce?

>> ^djsunkid:

AAARGH! My head is exploding with how wrong she is. SO WRONG. SO WRONG. I can't even deal with this. I'm pretty sure she is trolling pizza experts.


I love pizza, so I'm not saying she's right. There are several things here that I wouldn't do, like use tomato paste. But I'm really curious to know all the things that you find so wrong with this. (I'm aware that you're a chef)

There are a few clues that she's trolling. First of all, the fact that she's titled her video "The Italian Way". Secondly she puts bell peppers in her pizza sauce. Thirdly, she called her dried, processed Mozzarella "fresh".

Her entire attitude just screams troll in every way. She's definitely successfully trolled me, I'm so upset I'm having trouble not launching into a huge diatribe, which I don't have time for at the moment.

If I'm still mad when I get home from work, I'll maybe drop some pizza science on this shit. Hopefully though I'll just move on with my life and accept that someone is wrong on the Internet.

Oh, she's absolutely trolling. I just like to hear different people's ideas about pizza. I ate at a place in NYC once called "Una Pizza Napolitana". It's closed now but the guy who started it was obsessed. He only used ingredients directly from Naples. His sauce was nothing but crushed San Marzano tomatoes. All of his pizzas were cooked in a wood-fired oven at 600 degrees. And the best part was that he only served four kinds of pizza: Pizza margherita with cheese, without cheese, with the tomatoes sliced or with no tomatoes at all. No substitutions, and the only other thing he had in the restaurant was salt. That's it. Great pizza, but like I said, the guy was absolutely obsessed.

>> ^Ryjkyj:

>> ^spoco2:
Urgh, she didn't use rock salt... who doesn't grind salt in this day and age, honestly
Also, bleurgh, do not like that collection of ingredients at all.
But upvote for her amusingness.

I've been curious about this whole salt grinding trend for a while now. Salt is not pepper, it doesn't "go bad", it's just salt. Grinding pepper brings out flavors (and aromatics btw) that would otherwise be lost if the pepper sat in powdered form for a long time. That's why fresh-ground pepper is so different. But salt doesn't change, so why would you ever need to grind it? Especially if you're just putting it in a sauce?


It's more to do with the coarseness of the grind I guess, I just don't like the fine grind of package salt like that, it helps get the flavour across I think. Salt flakes are even better, but harder to come by, so I make do with rock salt in a grinder.

>> ^spoco2:

>> ^Ryjkyj:
>> ^spoco2:
Urgh, she didn't use rock salt... who doesn't grind salt in this day and age, honestly
Also, bleurgh, do not like that collection of ingredients at all.
But upvote for her amusingness.

I've been curious about this whole salt grinding trend for a while now. Salt is not pepper, it doesn't "go bad", it's just salt. Grinding pepper brings out flavors (and aromatics btw) that would otherwise be lost if the pepper sat in powdered form for a long time. That's why fresh-ground pepper is so different. But salt doesn't change, so why would you ever need to grind it? Especially if you're just putting it in a sauce?

It's more to do with the coarseness of the grind I guess, I just don't like the fine grind of package salt like that, it helps get the flavour across I think. Salt flakes are even better, but harder to come by, so I make do with rock salt in a grinder.


But if you're making a sauce like she's doing here, doesn't it just break down?

@Ryjkyj, oh probably But I like to be snooty about the small things where I can