I haven’t had access to good, fresh strawberries since I heard about it, but even grocery store ones were yummy. Maybe not the best thing ever, I would prefer a strawberry shortcake pretty much every time. But it’s essentially the same flavors (excepting the sour cream); the textures are what makes it a new experience.

This is the recipe I used.

It worked really well, maybe fifteen, twenty minutes of work total. I kept things kinda medium chunky. Used a potato masher for maybe ten mashes. Tried it both warm and chilled. The taste was more strawberry forward warm, but it was overall better chilled since the sauce hits the tongue different. It kinda rolls across, deploying the strawberry in layers with the sour cream more. Made for better mouth feel and general taste, at the expense of that vibrant strawberry kick.

I still can’t get over the militant grilled cheese vs melt arguments that were common online a year ago.

If food tastes good, who cares what the hell it’s called or how “authentic” it is. No food is authentic from the get-go; someone tries something new one day, other people like it, and it catches on and becomes a thing. If it’s not your thing, that’s fine, you don’t have to like everything.

I don’t know if I agree with that. I think Alton was vastly more New Guard, Question Tradition that the other notable celebrity chefs and cooks during his come up. If you want to talk about people enforcing tradition, let’s take a look at Giada DeLaurentis, or hell even Rachel Ray whenever it comes to anything with Sicilian origin.

I think the Old Guard mentality is vastly more rigid about these sort of traditions and giving people a critical understanding of the processes behind cooking doesn’t, at least to me, imply any kind of singular authoritarian approach to cooking.

You know, I agree, especially about Alton not being the cause as much as it is the viewers looking for am excuse to feel holier-than-thou about something.

You’re dead right that people took his work way too far and assumed that because he was breaking things down into the underlying food science and methodology that the exact preparations he used were default the best, period.

He wasn’t prone to that himself, though he did go hard against myths.

He’s a terrific food educator. One of the best in television history imo. But you’re also dead right about the entertainment side screwing things up. His on screen persona, combined with the structure of good eats as a show made it too easy for food snobs to glom onto the wrong parts

I live pineapple on pizza.

There is one issue with how pineapple is frequently used on pizza, and that is heat retention. When pizza has large chunks of pineapple they tend to stay hotter a lit longer than the rest of the slice, so even after the sauce has cooled to less than magma temps, the large pibeapple chunks are atill able to melt rocks.

The solution is smaller pineapple chunks of course, and that is even better with ham since it ends up more evenly distributed on the slice in addition to improved temperature consistency.

I was actually shocked when I went to Rio and people were adding ketchup to pizza

That is shocking, BBQ sauce or sweet chilli works much better.

Not sure if this is widely known, seeing the local reactions i get i have to assume it isn’t: nutella and peanut butter.

I will try to throw some banana on the next pizza i get, since it’s apparently a thing in Sweden.

get strawberries

get cream (or cottage cheese)

get sugar

get pasta

toss them in a bowl & mix

done! :)