/ck/ - Food & Cooking

>>4931435
No then smack that shit right off of the table.

looks dry, salty and vile.

holy shit it's like that one flavor of Combos, but real

would shove my face into that

>>4931435

>>4931435

ok, now I'm imagining a pretzel crust, topped with grilled steak and nacho cheese. omg

>>4931435
Why don't they just sell pretzel bread on its own if it's so popular?

repulsive

>>4931448
>looks dry

It's baked bread... no shit it's dry.

>>4931435

Finally, this stuff has a reason to exist.

>>4931462

being obtuse and simplistic is the opposite of clever. just so you know for next time.

>>4931448
>dry

wat mang? I see a nice oily/buttery sheen, the way a good pretzel should be

>>4931489

olive oil+bretzel

Fucking why?

Pretzel is the new bacon. People sperg out over it.

>>4931457
>pretzel crust, topped with grilled steak and nacho cheese

add some jalapenos in there and I'm right with you

>>4931435

BRING ME THE RECIPE

>>4931435
i want to try this right fucking now
http://www.merlinspizza.com/soft-pretzel-pizza-crust/
>florida
ffffffffffuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu

>>4931836
If I could get food-grade lye, I'd make you one. I'm sorry.

>>4931458
Some places do, unfortunately nowhere near me does.

>>4931796

>recipe

they put a big loop of pretzel dough on a pizza, the recipe is pretzel dough

>>4931435

Pic related.

First it was bacon, now it's this pretzel bullshit. I wonder what the next hip and happening epic food maymay will be.

Also

>pepperoni
>ever

>>4931796
Put a pretzel around a pizza. There.

>Implying you aren't retarded

For some reason this food being hip bothers me more than the shit before it. Is it just me being German or were others nations just as annoyed when something from them got to be the next big thing?

i like pretzel bread , but dont see the hype. the place i work at has a pretzel bun for the burger on their menu. imo they should experiment more with different kinds of bread for burger buns, like sourdough or rye

>>4931878
>implying bacon isn't the GOAT foodstuff

I bet you think pork is the only type of bacon you fucking pleb faggot.

Pork isn't even in the top 5 bacons. In no particular order, listed below are my top 5.

#. Duck
#. Beef
#. Deer
#. Turkey
#. Goat

>>4931899
>Duck bacon

Oh my god, where the fuck can you get this? Sounds amazing

>>4931902
Pretty much anywhere m8... most supermarkets here seem to have it, most butchers too. Hell 70% of bacon sold in the world isn't even pork, it's not that hard to find different types.

>>4931916
> Hell 70% of bacon sold in the world isn't even pork

What kind of ass backwards culture calls every kind of cured meat product "bacon"?

Bacon is cured pork belly, this is the only kind of bacon there is. This is even worse than people who think you can make cheese out of vegetables.

>>4931902
the place i work at has duck prosciutto, but its like $50 per pound. i really dont think you can find duck prosciutto/ bacon outside of gourmet and specialty food shops

>>4931919
So theres no such thing as a beef sausage or a venison chop? Pull your head out of your ass faggot. I guarantee you that you've had goat bacon before and not known it, most low cost/cheap bacon is made from goat.

>>4931926
>So theres no such thing as a beef sausage or a venison chop?

Are you drunk?

>most low cost/cheap bacon is made from goat

Maybe in Pakistan.

>>4931928
Or maybe in mexico and imported into the US.

It's the same reason you've probably never had real olive oil in your life if you live outside of an olive producing region. Because theres a hell of a lot of money to be made by selling counterfeit food products like horse meat in the UK or vegtable oil in the USA. Even during prohibition and the drug fuelled 70's over 50% of Mob revenue came from cutting olive oil and they still do it today, although its the mexican gangsters and cartels which mainly "cut" the meat and veg.

>>4931933
>you've probably never had real olive oil in your life if you live outside of an olive producing region

This is only applicable if you buy cheap bulk European olive oil. Fake olive oil is a non-issue in North America and Australia. It is not hard to taste the differences. Of course if you mainly eat discount expired shit from Aldi and you live in some backwater where nothing good is available, then yeah, I can see why you're proverbially looking over your shoulder every time you eat anything, because that microwave mystery meat could be just about anything.

Stop assuming everyone is as poor and ignorant as you.

>>4931933
Oh, it's this guy. Ignore him. He's a total clod. An idiot. He makes claims then provides "evidence" for said claims (if he does at all) that are themselves faulty or outright prove his own claims wrong in the first place. He once claimed there's no olive oil in America, provided a link to a Cracked article
>news
>from Cracked
>lulz
that stated that organised crime adulterates some olive oils. It didn't say all. It didn't say most. It said some. And, if I recall correctly, they only covered extra virgin, not pomace or light.
>DERP MOST PORK IS NOT PORK
>HERP MOST OLIVE OIL IS NOT OLIVES
>GLERP MOST X IS NOT X
>VLERP MOST Y IS NOT Y
He's either a total sod or a college student. Only college students can make claims so resolutely whilst simultaneously being so wrong.

>>4931943
>Fake olive oil is a non-issue in North America and Australia. It is not hard to taste the differences

You're laughable. Read into it, most olive oil imported into the US has been cut. Hell, even professional gourmets and chefs think that real oil is "fake" because they're so used to oil cut with hazelnut and vegetable oil.

Read this book to find out more.

http://www.amazon.co.uk/gp/product/184887006X/

"The Dark Side of Olive Oil" is also worth a read but is a little more sensationalist.

>>4931949
>imported olive oil

Thank you for supporting my point, fucktard. Now go teach yourself about olive oil, you're a living breathing example of the phrase "a little knowledge is a dangerous thing"

>>4931956
>Back up facts and prove you're wrong with supporting edidence and documentaion

>KNO! YOUR RONG FGGUT!
>doesn't provide any sources

lel

>>4931970

You didn't even know olives were grown in the US and Australia. Teach yourself about food, I'm not going to spoon feed you.

>>4931970
that one on the left has since has had a sex change, it's OK to fap to her now.

although she also went full valley girl mode and is kind of ugly.

>>4931435

Where will it end?

>>4931435
There'd better be cheese dip.

>>4931943
>>4931956
What brand name of olive oil do you personally buy and use?

>>4932021
It is a circle. It never actually ends.

>>4932034
>not pressing your own olives
pleb

>>4932034

I don't stick to one brand, my last few bottles were:

California Olive Ranch Arbequina
Canaan Rumi Tree
Cobram Estate Australian Picual
BR Cohn Unfiltered

>>4931435
Might be good if the crust is fluffy and moist. Overcook it and it'll be too tough. Also it definitely needs to be served with dipping sauce.

>>4931899
It's not that it's not good, it's the way people on the internet have orgasmic meltdowns over fucking bacon whenever it's mentioned.

Some people need to calm their tits.

>>4931878
Hummus perhaps?

>>4932049
Me? I have before when in Cali. I live in an area where you can't grow them or I would. I don't have my greenhouse up yet.

>>4932059
There's some good ones on here,

http://www.oliveoiltimes.com/country/united-states/

I would try it lol

I would definitely try it. I think cheese toasted on to the crust might be good, too.

Could you cheese stuff a pretzel bread crust?

>>4931467
>>4931467
>>4931467

I've always wondered why Papa John's bothers to have this stuff. It doesn't make sense with their breadsticks or cheesesticks or pizza crust. It does sorta make sense with their wings (when they had wings) and those chicken bites or whatever it is they have now.

But with a pretzel crust, especially one as thick as OP's? Shit, I would be ordering a dozen tubs of that cheese sauce with every pizza.

>>4932175

Yeah. nacho cheese.

bring this out papa

Every time one of the local sports teams wins we get half off our entire order. We get a Extra large WorKs with +pinapple +bacon +extra cheese twice a week thanks to their god damn online half off codes. I'd buy these every time a local team wins god damnit, bring in the pretzel!

>inb4 fast food autism threads and viral marketers shitposting about Pizza Hut™'s all-new Pretzzal Crust Pizza®

>>4931435
curious. I'll try anything once, I'm not some whiny faggot "purist" who must eat traditonal food

>>4931458
>Why don't they just sell pretzel bread on its own if it's so popular?
They are sold on their own. They're called pretzels, and they are available on six continents

>>4931878
why do you fucking whinge about new concepts in food?
>take two things and combine them
>this is immediately bad and I hate it
go kill yourself you sad cunt

>>4931435
It doesn't look nearly as bad as some of the other weird crust pizzas that some places make. I'd give it a try.

>>4933948
S/he probably meant something like laugenbrötli/laugenbötchen. Pic related.
This is available in every grocer and bread bakery in S>>4931458
itzerland. Likely also Luxembourg as well as Austria, Germany, Belgium and Netherlands.

>>4931458
It's entirely possible that many people don't know how to make them, don't think they'd sell or are simply unaware such a thing exists.
For example, though cheesesteaks are quite delicious, it is quite unlikely that the average Bulgarian has ever had one through no fault other than being unaware of its existence.

Another example is Schogetten brand chocolate. It's a German brand (with a mixed Swissish/Germanish name, oddly) of chocolate that was one of my favourites growing up and remains a bit of nostalgia for me. Outside of Germany and Switzerland, it's not very common, though they've recently began making headway into the American market since the US has developed a greater interest in European-style chocolates in the last 15 years or so. Schogetten was never available in the US before this year because the company didn't believe they'd make too great a profit there. Now that American interest in natively-produced chocolates has waned, the US is seeing a greater variety of foreign chocolate brands than before. With this interest, so too will there be an increased interest in American-made European-style chocolates. There will be, if there isn't already, a surge in new American chocolate companies making Euro-style chocolates.

>>4933973
Another.

Guys

what if they stuff the crust with nacho cheese

just like these bad boys

>america pls

>>4931435
DO WANT NAO

>>4934486

well now I just want toasted ravioli on pizza.

>>4931474
being dumb is also the opposite of being clever

just so you know for next time