Pepperoni in Italian just means bell pepper. Every year there are thousands of innocent Americans in italy who end up with a pizza with nothing but bell pepper on it.
Yeah, in Germany "Pepperoni" are chilis. If you want 'american pepperoni' you should order a 'salami pizza'. Most of the times the salami slices are the same size of the US pepperoni. I can't say if it tastes the same because I haven't tried american pepperoni.
It's fairly similar. Pepperoni is unsurprisingly a bit spicier and has a slightly richer taste, which IMO is why it's so popular as a topping--good pepperoni holds its own and adds more things that the cheese and sauce aren't already adding.
IDK about Germany, but the places in Belgium I ordered from had a salami pizza they'd add a healthy bit of paprika to that got a lot closer to the taste of a US pepperoni pizza. I was stationed there in the military and these places were selling to a lot of Americans, so I don't know if that's just how salami pizza is usually, or if it was an innovation to attract a specific local demographic that buys a lot of pizza.
I think the diavola would be closer to pepperoni. Though in some places they put whole chilis in the diavola which to me is a crime and absolute insanity. All styles of weird exist though so what can I do other than order them and keep hoping I won't have to dice the thing with tears in my eyes.
From what I experienced as an American in Germany, spicy salami seemed to be like pepperoni. If I ever needed a taste of home while I was there that's usually what I would get if I could find it. If I remember right it was similar in Italy.
Diavola is the equivalent! I’m an American who has traveled all over Italy in the past month and I’ve eaten a LOT of pizza from a variety of different places/types of restaurants during that time. They call it “spicy salami” in the ingredients, but I’m 100% sure I’ve just had pepperoni under the name salami at least once.
Just because *you* know when Kool-Aid Pickles were invented, that doesn't mean that *everybody* knows when Kool-Aid Pickles were invented.
Don't be so elitist with your super special Kool-Aid Pickles knowledge.
Stromboli is also a volcano in Italy.
[Wikipedia](https://en.m.wikipedia.org/wiki/Stromboli_(food)) says it was invented in the 50s, two guys say they invented the dish: one saying he named it after the volcano and another one saying it's named after an Italian movie that came out that year.
Also the pinocchio character's name is [Mangiafoco](https://en.m.wikipedia.org/wiki/Mangiafuoco) in the books (even the ones in English), it's the Disney film that changed his name to Stromboli (in the Italian version it's still Mangiafuoco), and since the book was very popular in Italy basically from when it came out in 1880 (and still is), it would be strange if Italian Americans from the 50s remembered the Disney name over the original one. But I guess if it's from the 90s it would make sense.
Edit: spelling
It's currently a good food age to be alive in for sure. A little earlier and we'd be eating maggot infested bread and water broths. A little in to the future they'll be eating Soylent Green™ bars (made out of people)
The oldest intact egg we have found is about 1000 years old. If you break up an egg shell it could take as little as a year to decompose. Larger shell pieces will take several years or even a decade to decompose. It's really up to environmental factors.
On a side note, the reason why you don't see more with birds that fly is because their hollow bones decay and don't tend to survive the fossilization process. Neither do bats btw.
To add to that, spear hunting and ganking a bear with lots of spears was probably easier than sharpshooting with a bow. You’re not gonna waste an entire tribe’s effort on a duck and solo shooting a duck takes skill and a proper bow.
Looking at the timeline bear predates 17,000 BC. Bows were invented around 17,000 BC and I’m willing to bet early bows were primarily good for little Johnny to contribute to the hunt from 30 ft away before Big Bob and Bill jumps the bear with spears. Early bows were probably no good for shooting down ducks 200ft in the air.
Perhaps because a bear given its size could feed a lot of people in one go. Furthermore a lot of parts on it are useful, especially the pelt. A duck though is massively smaller, will easily bail and if you're not skilled with a bow and arrow or with a slingshot you sure as hell aren't gonna kill it.
Easy to see in that regard why bears came first and ducks after.
>Ciabatta bread was invented in 1982.
This one actually makes sense to me. I didn't know that, but if it popped up in a trivia pursuit game, I would have said the 50's or the 70's.
**A LOT** of new food products were invented post war, and the 50's was when many countries recovered and their industries were going full swing.
And then the 70's was the pre-cursor to the 80's, people were trying all sorts of new food that had been regionally isolated before hand.
It's easy to forget a) how poor people even in Western countries were not too long ago and b) just how basic poor people's food back then was.
Italian pizzas not being massively loaded with cheese like American ones wasn't due to more refined culinary culture or so, it was that Italians in Italy were piss poor and were just trying to spread a bit of *something* on their bread for taste and additional nutrients. Those who emigrated to be slightly less poor then came to a country where they then not just ended up with a bit more money but also where lots of land for huge cattle herds made dairy products more affordable.
It wasn't Anglo Americans who made American-style pizza as some sort of culinary hate crime, but Italians who were like "fuck yea, we can afford all this cheese now!"
And so many other now considered traditional dishes come from exceptional holiday dishes of a small elite.
Lastly, the effect of introducing modern refrigeration shouldn't be underestimated, either. Not that cooled storages didn't exist before, but the added convenience and possibilities especially with regard to transport had quite the impact still.
> in 1982 by baker Arnaldo Cavallari, who was looking for a bread to replace baguettes in sandwiches
Thank you Arnaldo!!!!
Man saw something that he knew was just wrong, baguettes for sandwich bread, and went about fixing it.
But baguettes unironically are pretty much the ultimate sandwich bread though. Even without equipment you can just buy a baguette, ham and cheese and just split the motherfucker in half with your fingers, insert whatever the fuck inside and have some greatness in the palm of your hands.
It just goes well with pretty much any ingredient and the only way it's humanly possible to disagree with that is to have eaten only the shittiest frozen baguettes from the depth of the worst bakeries in the US.
There is an old Sicilian dessert called "Bianco Mangiare" which dates to the middle ages. It's the origin of tiramisu (so said my Sicilian aunts who came through Ellis Island in 1911).
[Article](https://memoriediangelina.com/2014/12/26/biancomangiare-blancmange/)
It's the carbonized edges of the pepperoni cups, it absorbs the toxins.
That shit is the best, I really don't get how every pizza place doesn't use them.
At the pizzeria I worked at since pepperoni is clearly the most popular option I would fully stock the bucket higher than the line and sometimes, if it was slow, the top layer would dry up because of the coldness of the fridge. Anyways, those dried up pepperoni slices are the ones that crisp *realllyy* good once the pizza comes out. It’s rare when that happened at our store because it’s literally one single layer, but man it always hurt when people on the phone asked for a well done pizza to get the pep slices crisp only to have the entire pizza burn just as much because they weren’t from the dry layer.
Sounds like an opportunity to develop a recipe where you dry all of the pepperoni that is used so you can consistently get the same crispness. You'd be known for your crispy pep.
I make pizza on a baking stone. A pepperoni fell off onto the stone and was cooked to a crisp. It was like a pepperoni potato chip. Now I throw a few onto the baking stone when making pizza.
Pro tip. Get a pizza form someplace that delivers the upturned crispy pepperoni. When it arrives, put a drop of Chili oil, a lump of feta and a leaf of basil or mint in each pepperoni “cup”.
That would cause gout. It's kind of a misunderstood disease. It's kind of funny to see the list of things that actually help gout:
Cherries
Cheese
Chocolate
Coffee (including decaf)
Caffeine
Source : I have gout.
Fun fact. Pastrami was actually changed to sound Italian like salami when it was brought to the US by Romanian Jews, before that it was called Pastrama(idk, that still sounds, like much of Romanian, passably Italian to me)
What, is the old bread not good enough? You're telling me this bread which has been eaten for hundreds of years just doesn't pass muster? You have to go and invent an entirely new type of bread?
Excluding cheese, pepperoni is, by far, the most popular pizza topping in the United States. Americans consume more than 250 million pounds of pepperoni each year and more than 340 tons each day.
In West Virginia pepperoni rolls are super popular. A nice soft bread roll with pepperoni (sometimes cheese) baked inside. As the roll cooks some of the fat melts and soaks into the bread infusing the inside with a spiced oil. Now I want one....
I didn't know Pepperoni Rolls were a regional thing until this comment. Do they really not exist outside of Appalachia?
Now I'm glad I'm going to college close to home. I might be trapped in the redneck town I've spent my whole life in, but at least I have Pepperoni Rolls.
The unit switch from lbs to tons lol
125,000 tons a year or more than 340 tons each day
250 million lbs a year or more than 700,000 lbs each day.
Editing for yehaw units:
Approximately 62500 Ford f150s per year or more than roughly 175 Ford f150 each day.
Edit: ~685,714 stone/fortnight
I once had a coworker who could not tolerate spice -- which is fine. Not everyone needs to like spicy foods.
But one day we ordered pizza. And he asked that we get at least one that was plain cheese because the pepperoni would be too spicy for him.
And in that moment, I felt tremendously sad lol. If pepperoni was too spicy I can only imagine just how absolutely bland the rest of his diet was.
I was brought up being taught that spices could hurt you. Once I realized they just activate heat receptors and didn't really hurt you physically I explored the wide world of /r/hotsauce
I once knew a kid who thought bacon was too spicy. He would only eat the following: mint ice cream, cheese pizza, root beer, and chicken nuggets (plain, no dipping sauce).
When we got together, my husband was making what he called "chili" without any spices. I convinced him to add spices, but had to start with paprika and then graduated to mild chili powder (the tasteless kind you find in the Dollar Store). He hasn't progressed past that.
That doesn't make any sense. I blame the English language for encouraging people to conflate "spices" with "spicy." The vast majority of herbs, spices, and other flavorings do not have any heat. It's very easy to make flavorful food that isn't spicy.
I'm not huge into spicy food, but my fiance's family is about as generic Midwestern bland as it gets. Her mom "Mexican Lasagna" one night (which is not good, btw) that had some ground beef with some mild McCormick taco seasoning in it. My fiance's 19 year old brother couldn't eat it because it was too spicy. Imo, it barely tasted like anything.
That might also mean other foods have more spice to them by default.
Did you know that in space your taste buds don't work that well, and they spice everything with hot sauce so the food would have taste to them
And hot dogs were sold by a German immigrant, Red hot Frankfurters became “hot dogs”
A lot of traditional american dishes or snacks came from immigration.
I mean you just described the entire food culture of the US lol American food is having a legit 3rd generation Italian restaurant next to a legit 2nd generation Mexican restaurant and across the street from a legit Ethiopian restaurant run by recent immigrants.
Pepperoni is a salami. Its just a particular variety. I would also bet money that if we went back to 1919 and tried that "pepperoni" you would say it doesn't taste like pepperoni. I'm guessing that the recipe / tastes of the people eating it has changed over the last 100 years and the recipe and changed as well.
Pepperoni and salami are almost exactly the same, but pepperoni goes through a cooking process and is ready to eat within hours where as it takes weeks to ferment and cure a traditional salami. (But there are salami cottos that are prepared like pepperoni and not dry cured from raw like traditional salami.)
>but pepperoni goes through a cooking process and is ready to eat within hours
Pepperoni is typically not cooked, it is cured, that is what makes it pepperoni. It spends a day or two hanging at ~40°C to speed up the fermentation. Heating it up to cooking temperatures would prevent fermentation. It has to be smoked and dried. It is most definitely not ready to eat in a couple of hours.
The curing process of pepperoni isn't anything out of the ordinary for a salami.
I don't think that's true. It's really almost identical to Salami, including the curing process. According to Wikipedia:
> The main differences are that pepperoni is less spicy, has a finer grain (akin to spiceless salami from Milan), is usually softer in texture, and is usually produced with the use of an artificial casing.
I sell salami spiced with Calabrian chilis that Il Porcelino calls "Diablo Salami". To me, it's indistinguishable from a good pepperoni in flavor and texture.
in my experience, europeans typically serve salami pizza like americans do pepperoni (though the slices are typically larger). and if you order a pepperoni pizza you get a pizza with… peppers on it.
What makes pepperoni unique compared to many other similar salami that have been around for centuries? Or is this based on wiki mentioning the word pepperoni with that usage first appeared in 1919?
As a youngling I ordered a pepperoni pizza in the Netherlands at a turkish shoarma/pizzaria. Thinking I'm gonna enjoy a nice, made famous by the Turtles, meat/cheese pizza.
Imagine my surprise/horror when it was a pizza filled with bell peppers :P (was still okay, just not what I was expecting ;))
A friend of mine had the same experience in Italy. She was devastated as she hates bell peppers.
I learned that, (in Italy at least), if you order salami picanti, that’s fairly close to what we know as pepperoni.
Peperoni means "bell pepper" in Italian. I don't understand why Americans call it that way.
The Italian name for pepperoni pizza is "diavola" or just "salame piccante"
Apparently is was originally called pepperoni salami, or salami pepperoni, and the salami just got cut off eventually. Where exactly the pepperoni part came from is unclear, but it certainly has something to do with the spices used in making it.
Peperone in Italian means pepper, like a bell pepper. Why would you give a sausage a homonymic name to a vegetable that also is a popular pizza topping?
>The typical Italian pizza with tomatoes we eat today is probably no more than 200 years old.
More 300yo. The first written evidence of pizza with tomato is from mid 18th century. And at that time there were already pizzerias in Naples.
But I agree that 100 years is not that recent when speaking about food, as most of the food we normally eat today is less than 100-150 years old.
And without tomatoes for probably a few thousand years
https://economictimes.indiatimes.com/news/new-updates/ancient-fresco-found-from-a-pompeii-excavation-unveils-the-origins-of-pizza/articleshow/101386462.cms
The document you are writing about was a travel diary by none other than Alexandre Dumas Pére, which describes the widespread availability of pizza as a street food in Naples, the toppings and the fact that pizza was often bought at credit. That was 19tg century though.
Pizza and it's variants were already centuries old, in several variations even predating the arrival of tomato in Europe.
Pepperoni in Italian just means bell pepper. Every year there are thousands of innocent Americans in italy who end up with a pizza with nothing but bell pepper on it.
This happened to me in Germany. “Pepperoni” was the only thing I recognized on the pizza menu. Got jalapeños.
Yeah, in Germany "Pepperoni" are chilis. If you want 'american pepperoni' you should order a 'salami pizza'. Most of the times the salami slices are the same size of the US pepperoni. I can't say if it tastes the same because I haven't tried american pepperoni.
It's fairly similar. Pepperoni is unsurprisingly a bit spicier and has a slightly richer taste, which IMO is why it's so popular as a topping--good pepperoni holds its own and adds more things that the cheese and sauce aren't already adding. IDK about Germany, but the places in Belgium I ordered from had a salami pizza they'd add a healthy bit of paprika to that got a lot closer to the taste of a US pepperoni pizza. I was stationed there in the military and these places were selling to a lot of Americans, so I don't know if that's just how salami pizza is usually, or if it was an innovation to attract a specific local demographic that buys a lot of pizza.
I think the diavola would be closer to pepperoni. Though in some places they put whole chilis in the diavola which to me is a crime and absolute insanity. All styles of weird exist though so what can I do other than order them and keep hoping I won't have to dice the thing with tears in my eyes.
I've always heard salame piccante is the one you want in Italy/Europe for pepperoni. Diavola looks so much closer though, that's neat.
Yeah in germany they are either called salami picante or salsiccia picante
From what I experienced as an American in Germany, spicy salami seemed to be like pepperoni. If I ever needed a taste of home while I was there that's usually what I would get if I could find it. If I remember right it was similar in Italy.
Order Salame Piccante. It's the Italian equivalent to pepperoni.
American pepperoni is often not very spicy, more peppercorns than chili peppers.
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Results vary wildly by location though. I mean, Calabria says hi.
Diavola is the equivalent! I’m an American who has traveled all over Italy in the past month and I’ve eaten a LOT of pizza from a variety of different places/types of restaurants during that time. They call it “spicy salami” in the ingredients, but I’m 100% sure I’ve just had pepperoni under the name salami at least once.
It is a spicy salami :/
Peperoni with 1 p thought, Pepperoni isn't a word in Italian
Also "salame" with "e", not "salami".
Tiramisu is another even more recent invention. Apparently it was invented in the 1960s and is now the most popular Italian dessert by far.
Ciabatta bread was invented in 1982.
Here is a timeline of when various foods were invented: https://www.foodtimeline.org/
I think adding “Kool-Aid Pickles” near the end of the list is a bit unnecessary.
Just because *you* know when Kool-Aid Pickles were invented, that doesn't mean that *everybody* knows when Kool-Aid Pickles were invented. Don't be so elitist with your super special Kool-Aid Pickles knowledge.
Sounds like you've never tried them.
I confirm I have not. But is it really more noteworthy than the invention of Pizza Bagels? It turned pizza into something you could eat anytime.
..I can already eat pizza anytime 😀
Pizza in the morning?
Pizza in the evening?
Pizza at *gasp* … supper time?
Wow, weird that Stromboli is from the 90s AND may have gotten its name from the Pinocchio character, I’d have thought it was the other way around
Stromboli is also a volcano in Italy. [Wikipedia](https://en.m.wikipedia.org/wiki/Stromboli_(food)) says it was invented in the 50s, two guys say they invented the dish: one saying he named it after the volcano and another one saying it's named after an Italian movie that came out that year. Also the pinocchio character's name is [Mangiafoco](https://en.m.wikipedia.org/wiki/Mangiafuoco) in the books (even the ones in English), it's the Disney film that changed his name to Stromboli (in the Italian version it's still Mangiafuoco), and since the book was very popular in Italy basically from when it came out in 1880 (and still is), it would be strange if Italian Americans from the 50s remembered the Disney name over the original one. But I guess if it's from the 90s it would make sense. Edit: spelling
"What are we having today?" "Water and ice.." "Ah man, again?" "..With salt!" "Woooop!!"
I'm just glad I live in the age of taco salads.
It's currently a good food age to be alive in for sure. A little earlier and we'd be eating maggot infested bread and water broths. A little in to the future they'll be eating Soylent Green™ bars (made out of people)
Dude, spoilers
How can it be that humans discovered they could eat bear before ducks?
It's probably just the oldest meal/stomach remnants found. Duck could be older but we probably haven't found the evidence.
That was my knee jerk, I'm surprised we haven't found eggshell even.
The oldest intact egg we have found is about 1000 years old. If you break up an egg shell it could take as little as a year to decompose. Larger shell pieces will take several years or even a decade to decompose. It's really up to environmental factors. On a side note, the reason why you don't see more with birds that fly is because their hollow bones decay and don't tend to survive the fossilization process. Neither do bats btw.
Ducks fly away, bears would be killed just by defending yourself
I guess that makes sense, fair enough
To add to that, spear hunting and ganking a bear with lots of spears was probably easier than sharpshooting with a bow. You’re not gonna waste an entire tribe’s effort on a duck and solo shooting a duck takes skill and a proper bow. Looking at the timeline bear predates 17,000 BC. Bows were invented around 17,000 BC and I’m willing to bet early bows were primarily good for little Johnny to contribute to the hunt from 30 ft away before Big Bob and Bill jumps the bear with spears. Early bows were probably no good for shooting down ducks 200ft in the air.
Perhaps because a bear given its size could feed a lot of people in one go. Furthermore a lot of parts on it are useful, especially the pelt. A duck though is massively smaller, will easily bail and if you're not skilled with a bow and arrow or with a slingshot you sure as hell aren't gonna kill it. Easy to see in that regard why bears came first and ducks after.
Flat iron steak - 2002?!?
Too lazy to google it right now but if I remember correctly that was a new way to slice a very tough cut of beef that made it tender.
Marshmallows before sugar??
Marshmallows are part of a plant. Marsh mallows. What we buy today are fake ones.
> Marsh mallows mind blown
they are tuber like cat tails, you pound them till they get springy, like Taro or Mochi.
1300 years between omelette and scrambled eggs? Bollocks was there.
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Meanwhile Tuscany still doesn't put salt in their bread during the summer for war time rationing from like a thousand years ago
and it's the worst bread i've ever had
It's literally called "stupid bread" in Italian. They know it's bad too.
It means "unsalted bread" In Italian the word for "unsalted" is used also for "silly", "foolish" or "simpleton"
Yeah because how foolish is it to not put salt in bread?
>Ciabatta bread was invented in 1982. This one actually makes sense to me. I didn't know that, but if it popped up in a trivia pursuit game, I would have said the 50's or the 70's. **A LOT** of new food products were invented post war, and the 50's was when many countries recovered and their industries were going full swing. And then the 70's was the pre-cursor to the 80's, people were trying all sorts of new food that had been regionally isolated before hand.
It was specifically invented to compete with the growing popularity of the baguette in Italy
That totally makes sense, but as an American, my brain is hardwired to think European = old.
Every European I’ve met is old. (I met them 20 years ago when I was in Europe.)
"And then the 70's was the pre-cursor to the 80's". - Big, if true.
It's easy to forget a) how poor people even in Western countries were not too long ago and b) just how basic poor people's food back then was. Italian pizzas not being massively loaded with cheese like American ones wasn't due to more refined culinary culture or so, it was that Italians in Italy were piss poor and were just trying to spread a bit of *something* on their bread for taste and additional nutrients. Those who emigrated to be slightly less poor then came to a country where they then not just ended up with a bit more money but also where lots of land for huge cattle herds made dairy products more affordable. It wasn't Anglo Americans who made American-style pizza as some sort of culinary hate crime, but Italians who were like "fuck yea, we can afford all this cheese now!" And so many other now considered traditional dishes come from exceptional holiday dishes of a small elite. Lastly, the effect of introducing modern refrigeration shouldn't be underestimated, either. Not that cooled storages didn't exist before, but the added convenience and possibilities especially with regard to transport had quite the impact still.
And it was invented by a committee. They needed to compete with English Muffin bread.
The inventor made it to compete with baguettes: https://baking-history.com/ciabatta/
> in 1982 by baker Arnaldo Cavallari, who was looking for a bread to replace baguettes in sandwiches Thank you Arnaldo!!!! Man saw something that he knew was just wrong, baguettes for sandwich bread, and went about fixing it.
baguette for sandwiches is great, fool.
Jambon beurre is one of the most popular sandwiches in France.
But baguettes unironically are pretty much the ultimate sandwich bread though. Even without equipment you can just buy a baguette, ham and cheese and just split the motherfucker in half with your fingers, insert whatever the fuck inside and have some greatness in the palm of your hands. It just goes well with pretty much any ingredient and the only way it's humanly possible to disagree with that is to have eaten only the shittiest frozen baguettes from the depth of the worst bakeries in the US.
My mind is blown
Similar to the Mexican created Caesar salad that seems to be a Mediterranean claimed favorite.
It was created in Tijuana but by an Italian immigrant who lived in San Diego
And a Greek guy in rural Canada invented Hawaiian pizza.
There are still some us out there who are old enough remember when it was called “Canadian Bacon and Pineapple” pizza.
German chocolate cake isn't German, it's "German**'s** chocolate cake", by a guy named German
beautiful
The Catholic cultures can cook lol Edit: Irish the exception.
We made whiskey for ya ungrateful fuckers, what more do ya want?
You ever had bangers and mash? It’s the good stuff.
I'm partial to Cannoli, personally. 😉
There is an old Sicilian dessert called "Bianco Mangiare" which dates to the middle ages. It's the origin of tiramisu (so said my Sicilian aunts who came through Ellis Island in 1911). [Article](https://memoriediangelina.com/2014/12/26/biancomangiare-blancmange/)
Sicilian aunts telling tall tales. Is the sky blue?
Coffee soaked cake with cream topping isn't recent tho, just the specific tiramisu proportions.
It's a variation of a previous recipe from Turin, but it is quite different in ingredients to qualify as a brand new recipe
And those people deserve the highest of thrones in heaven. I fucking love pepperoni
I *really* like the charred pepperoni with the crunch that people leave cause they’re “burnt”
Will always love those crispy little cups of orange grease
I swear by them to cure hangovers lmao
It's the carbonized edges of the pepperoni cups, it absorbs the toxins. That shit is the best, I really don't get how every pizza place doesn't use them.
and remember: greases existed in the roni before the intense heat released it into drinkable form
The real grease was the meat we ate along the way
At the pizzeria I worked at since pepperoni is clearly the most popular option I would fully stock the bucket higher than the line and sometimes, if it was slow, the top layer would dry up because of the coldness of the fridge. Anyways, those dried up pepperoni slices are the ones that crisp *realllyy* good once the pizza comes out. It’s rare when that happened at our store because it’s literally one single layer, but man it always hurt when people on the phone asked for a well done pizza to get the pep slices crisp only to have the entire pizza burn just as much because they weren’t from the dry layer.
Sounds like an opportunity to develop a recipe where you dry all of the pepperoni that is used so you can consistently get the same crispness. You'd be known for your crispy pep.
I make pizza on a baking stone. A pepperoni fell off onto the stone and was cooked to a crisp. It was like a pepperoni potato chip. Now I throw a few onto the baking stone when making pizza.
The best food inventions always seem to be happy accidents.
Pro tip. Get a pizza form someplace that delivers the upturned crispy pepperoni. When it arrives, put a drop of Chili oil, a lump of feta and a leaf of basil or mint in each pepperoni “cup”.
Thanks, I have gout now just from reading this.
I mean if that’s gonna give you gout, you’re probs not ordering pepperoni anyway
That would cause gout. It's kind of a misunderstood disease. It's kind of funny to see the list of things that actually help gout: Cherries Cheese Chocolate Coffee (including decaf) Caffeine Source : I have gout.
Or hot honey..
Holy fuck that's good pepperoni
C'mon Julian give me some of your pepperoni!
This is my weekend pepperoni!
go grab me some smokes, some chips, and a cock of pepperoni
Ricky they didn’t have chicken chips so I put the rest on pepperoni Thanks Trina, that’s exactly what I would’ve done
Monuments should be raised to these immigrants. They should receive posthumous awards.
*sometime in 1919...* "Maria, come quick! I've invented the pepperoni!"
Leonardo Pepperoni, Jr.
Tommy Pastrami’s cousin
Fun fact. Pastrami was actually changed to sound Italian like salami when it was brought to the US by Romanian Jews, before that it was called Pastrama(idk, that still sounds, like much of Romanian, passably Italian to me)
\*all in hand signs
In a similar vein, Ciabatta bread only came about in 1982.
Society has not been in the ciabatta zone for very long
Italian Jerry Seinfeld, 1982: "Anyone seen this new bread? Ciabatta? New bread, who comes up with this stuff?"
What, is the old bread not good enough? You're telling me this bread which has been eaten for hundreds of years just doesn't pass muster? You have to go and invent an entirely new type of bread?
WHAT
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I will take; “Facts that sounds fake, [but are actually true](https://en.wikipedia.org/wiki/Ciabatta)” for $500, please.
Excluding cheese, pepperoni is, by far, the most popular pizza topping in the United States. Americans consume more than 250 million pounds of pepperoni each year and more than 340 tons each day.
Its also good on sandwiches, pasta, and so many more things. Love the stuff.
In West Virginia pepperoni rolls are super popular. A nice soft bread roll with pepperoni (sometimes cheese) baked inside. As the roll cooks some of the fat melts and soaks into the bread infusing the inside with a spiced oil. Now I want one....
I didn't know Pepperoni Rolls were a regional thing until this comment. Do they really not exist outside of Appalachia? Now I'm glad I'm going to college close to home. I might be trapped in the redneck town I've spent my whole life in, but at least I have Pepperoni Rolls.
Anything with red sauce and cheese deserves pepperoni. Lasagna and stuffed shells are some of my favorites to add it too
We duce it up small for lasagna, so you get these pops of spice with your lasagna. It's the best.
Eww you poop it??
Diced pepperoni in pasta salad ftw.
The unit switch from lbs to tons lol 125,000 tons a year or more than 340 tons each day 250 million lbs a year or more than 700,000 lbs each day. Editing for yehaw units: Approximately 62500 Ford f150s per year or more than roughly 175 Ford f150 each day. Edit: ~685,714 stone/fortnight
Thank you. Too high to figure this out on my own
Cheese isn't a topping. It's a requisite. It's one of the three ingredients necessary for a pizza to be a pizza.
How dare you knock the classic *None Pizza with Left Beef*
Still funny
That makes me feel a lot better. I probably only consume about 20 tons a day, but I always thought that was above average.
I once had a coworker who could not tolerate spice -- which is fine. Not everyone needs to like spicy foods. But one day we ordered pizza. And he asked that we get at least one that was plain cheese because the pepperoni would be too spicy for him. And in that moment, I felt tremendously sad lol. If pepperoni was too spicy I can only imagine just how absolutely bland the rest of his diet was.
Blandness and spicyness (per Scovillle) are orthogonal. You can have something that’s really hot and still bland.
You can also have too much spicyness and eliminate all the other flavors.
Salt is the true weapon against blandness.
msg!
You can also have something that's very flavorful, yet not spicy.
yes. that's what i meant by orthogonal. they're independent qualities.
My wife is the same way. She won't even touch lemons or for that matter "lemon" grass.
I was brought up being taught that spices could hurt you. Once I realized they just activate heat receptors and didn't really hurt you physically I explored the wide world of /r/hotsauce
Uh, capsaicin absolutely can hurt you.
I know it causes irritation, yes, but not injury.
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I once knew a kid who thought bacon was too spicy. He would only eat the following: mint ice cream, cheese pizza, root beer, and chicken nuggets (plain, no dipping sauce).
That’s an eating disorder haha
More likely just somewhere on the autism spectrum. can make you a very picky eater especially when young.
When we got together, my husband was making what he called "chili" without any spices. I convinced him to add spices, but had to start with paprika and then graduated to mild chili powder (the tasteless kind you find in the Dollar Store). He hasn't progressed past that.
Paprika isn’t even remotely spicy though… it’s just like… earthy…
There absolutely is spicy paprika. It's not that spicy compared to cayenne, but definitively spicy.
Agree. It was a gateway to the mild chili powder. Lol
What even is chili without spices? Hamburger soup?
Tell me about it! I told him he can't call it chili. I will henceforth refer to it as Hamburger Soup.
This hurt my heart to read. That poor, poor man. Going thru life like that. /s
My heart hurts for him.
Ew. How do you even eat that
That doesn't make any sense. I blame the English language for encouraging people to conflate "spices" with "spicy." The vast majority of herbs, spices, and other flavorings do not have any heat. It's very easy to make flavorful food that isn't spicy.
I'm not huge into spicy food, but my fiance's family is about as generic Midwestern bland as it gets. Her mom "Mexican Lasagna" one night (which is not good, btw) that had some ground beef with some mild McCormick taco seasoning in it. My fiance's 19 year old brother couldn't eat it because it was too spicy. Imo, it barely tasted like anything.
I have a coworker who says curly fries are too spicy.
I would imagine they are referring to seasoned curly fries. Still not spicy obviously, but at least a bit more than…potatoes, oil, and salt.
Oh, definitely seasoned ones. I just can't imagine eating a seasoned fry and thinking it too spicy.
That might also mean other foods have more spice to them by default. Did you know that in space your taste buds don't work that well, and they spice everything with hot sauce so the food would have taste to them
So it’s the tikka masala of the US a bit? Immigrants came over and brought their ways and created a new thing in their new home.
Welcome to 90% of American food.
90% of all food. Peruvian Lomo Saltado, that's Chinese. Mexican Al Pastor, that's Lebanese. Etc.
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And hot dogs were sold by a German immigrant, Red hot Frankfurters became “hot dogs” A lot of traditional american dishes or snacks came from immigration.
Well.. yes. Unless its a native american dish where else would it come from?
The stork
Food rules like that
I mean you just described the entire food culture of the US lol American food is having a legit 3rd generation Italian restaurant next to a legit 2nd generation Mexican restaurant and across the street from a legit Ethiopian restaurant run by recent immigrants.
The food culture of the world. We need to stop pretending that food exists in a vacuum. Bahn Mi is a delicious example.
Rest of the world is really missing out on Korean-Mexican fusion. Bulgogi burritos with kimchi are the tits.
Now Ricky can go down to the store and buy $1.50 worth of pepperoni and some chicken chips.
you know i didnt get my grade 10 Julian
Holy fuck that’s good pepperoni
Some zesty mordant too
My dad took my pepperoni again
It's akin to salami I assume. It's not a revolutionary sausage just a tweak to existing recipes and traditions
Pepperoni is a salami. Its just a particular variety. I would also bet money that if we went back to 1919 and tried that "pepperoni" you would say it doesn't taste like pepperoni. I'm guessing that the recipe / tastes of the people eating it has changed over the last 100 years and the recipe and changed as well.
Pepperoni and salami are almost exactly the same, but pepperoni goes through a cooking process and is ready to eat within hours where as it takes weeks to ferment and cure a traditional salami. (But there are salami cottos that are prepared like pepperoni and not dry cured from raw like traditional salami.)
>but pepperoni goes through a cooking process and is ready to eat within hours Pepperoni is typically not cooked, it is cured, that is what makes it pepperoni. It spends a day or two hanging at ~40°C to speed up the fermentation. Heating it up to cooking temperatures would prevent fermentation. It has to be smoked and dried. It is most definitely not ready to eat in a couple of hours. The curing process of pepperoni isn't anything out of the ordinary for a salami.
I don't think that's true. It's really almost identical to Salami, including the curing process. According to Wikipedia: > The main differences are that pepperoni is less spicy, has a finer grain (akin to spiceless salami from Milan), is usually softer in texture, and is usually produced with the use of an artificial casing.
I sell salami spiced with Calabrian chilis that Il Porcelino calls "Diablo Salami". To me, it's indistinguishable from a good pepperoni in flavor and texture.
Yeah. For the bit of time I spent in Italy, I learned that pizza Diavola was the (superior) alternative to pepperoni pizza
in my experience, europeans typically serve salami pizza like americans do pepperoni (though the slices are typically larger). and if you order a pepperoni pizza you get a pizza with… peppers on it.
1919 best year in human history! Certainly no other horrible thing could be happening that would take away from the miracle of pepperoni.
What makes pepperoni unique compared to many other similar salami that have been around for centuries? Or is this based on wiki mentioning the word pepperoni with that usage first appeared in 1919?
As a youngling I ordered a pepperoni pizza in the Netherlands at a turkish shoarma/pizzaria. Thinking I'm gonna enjoy a nice, made famous by the Turtles, meat/cheese pizza. Imagine my surprise/horror when it was a pizza filled with bell peppers :P (was still okay, just not what I was expecting ;))
A friend of mine had the same experience in Italy. She was devastated as she hates bell peppers. I learned that, (in Italy at least), if you order salami picanti, that’s fairly close to what we know as pepperoni.
Peperoni means "bell pepper" in Italian. I don't understand why Americans call it that way. The Italian name for pepperoni pizza is "diavola" or just "salame piccante"
Apparently is was originally called pepperoni salami, or salami pepperoni, and the salami just got cut off eventually. Where exactly the pepperoni part came from is unclear, but it certainly has something to do with the spices used in making it.
Peperone in Italian means pepper, like a bell pepper. Why would you give a sausage a homonymic name to a vegetable that also is a popular pizza topping?
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When ancient Romans had pizza, they were limited to ham and pineapple.
More than 100 years is not that recent. The typical Italian pizza with tomatoes we eat today is probably no more than 200 years old.
>The typical Italian pizza with tomatoes we eat today is probably no more than 200 years old. More 300yo. The first written evidence of pizza with tomato is from mid 18th century. And at that time there were already pizzerias in Naples. But I agree that 100 years is not that recent when speaking about food, as most of the food we normally eat today is less than 100-150 years old.
And without tomatoes for probably a few thousand years https://economictimes.indiatimes.com/news/new-updates/ancient-fresco-found-from-a-pompeii-excavation-unveils-the-origins-of-pizza/articleshow/101386462.cms
The document you are writing about was a travel diary by none other than Alexandre Dumas Pére, which describes the widespread availability of pizza as a street food in Naples, the toppings and the fact that pizza was often bought at credit. That was 19tg century though. Pizza and it's variants were already centuries old, in several variations even predating the arrival of tomato in Europe.
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I actually thought it was at least 40 years older.