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/ck/ - Food & Cooking

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File: 282 KB, 1632x1224, salmon, caviar, creme fraiche, chive, capers pizza.jpg [View same] [iqdb] [saucenao] [google]
17740404 No.17740404 [Reply] [Original]

RATE my PIZZA!
Fresh dough with a smol amount of honey in it, red onions lightly fried in butter, with dill-crème fraîche. Smoked salmon, capers, chives, and CAVIAR. (Because I'm worth it)
I'm topping it with an arugula salad that has been lightly tossed in a green goddess dressing.

Cooked listening 2 the DETHALBUM 2:
https://youtube.com/watch?v=0tFsJwB5bco

>> No.17740415

>>17740404
i cant even begin to imagine what this would taste like but i cant help but feel like some everything bagel seasoning would make it perfect

>> No.17740419
File: 37 KB, 609x672, 1642348990780.jpg [View same] [iqdb] [saucenao] [google]
17740419

>>17740404
I rather eat 3 day old mcchicken that sat in car on summer

>> No.17740424

>>17740415
I think serving it with that instead of the typical red pepper or Parmesan would be nice. I wouldn't put it on the pizza. I /might/ oil the crust and put it on the crust right out of the oven. Would be good and encourages people not to waste food.

t. OP

>> No.17740431

>>17740424
good call
t. everything bagel guy

>> No.17740441

>>17740404
Sounds a bit like flammekueche and my deceased uncle used to make it, very good

>> No.17740462

>>17740404
>>17733625
eternally btfo, your pizza looks better
that said - too much salmon, that is dense, it would feel like i was eating an open faced raw salmon sandwich.

>> No.17740466

>>17740441
I think the flavor principles are similar. However, Flammekueche is much thinner and relies upon the thinness to allow for the toppings and bread to be enjoyed in a different ratio. Pizza has a much higher bread ratio meaning you have to add a sauce or some means to digest the bread while eating the toppings. In this case the mouthfeel of the crunchy/chewy onions, the smokey salmon, and the bread combine with the arugula on top to make a layering of textures and flavors that elevate it. The chives and dill add an herbal dimension that helps to highlight the flavors of the salmon, and when you have a bite of the caviar, it has a salty iodine taste which blends into the crust and mellows out the bitter arugula by combining with the creme.

Tut mir Leid bezüglich auf dein Onkel. (grammar check?)

>> No.17740471

>>17740462
I made this pizza to specifically BTFO that poster. I hope he sees this. :^)
MORE CAVIAR FOR YOUR SLICES, SIRS?

>> No.17740506

>>17740466
Sounds good and I will screencap. I don't really understand german but thanks

>> No.17740524

>>17740506
Oh, I was just saying that I was sending my regards in concern to your uncle, I thought you were german because
>flammekueche
I checked it in a translator and I think I got it right. Probably not. Lol. And cheers man!

>> No.17740600

>>17740524
I appreciate it, I got the gist but I'm french canadian. My uncle lived in Alsace where the dish comes from afaik. Hope you can enjoy some gewürztraminer tonight

>> No.17740607

>>17740600
Thank you my friend!

>> No.17740648

>>17740404
So you basically made lox pizza and added some caviar.
I assume it’s pretty good.

>> No.17740662
File: 173 KB, 650x480, choucroute_garnie.jpg [View same] [iqdb] [saucenao] [google]
17740662

>>17740607
If you like flammekueche then you might want to try another alsatian dish called choucroute garnie. It's one of my favourite dishes during the holidays.

>> No.17740664

>>17740648
>this is the guy who listens to Mozart and says
"so you basically added some extra notes sounds pretty good"

>> No.17740666

>>17740662
Don't worry anon. I have already created a German engineered pizza recipe to Kraft. :)

>> No.17740729

>>17740664
Are you retarded? Or do you just not know what lox is?
If I were to throw the innards of a taco supreme on top of a pizza crust and add some black olives, it’s basically a taco supreme pizza with added olives.
And yea