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One unremarked aspect of pizza rolls that I suspect is a universal "kid growing up in the US" experience is burning the ever loving hell out of your mouth with
by michaelbuckbee 4y ago
One unremarked aspect of pizza rolls that I suspect is a universal "kid growing up in the US" experience is burning the ever loving hell out of your mouth with one as the the outside cools pretty quickly while the inside is molten for much too long.
- realjhol 4y agoIn the UK we had Pop Tarts and McDonalds Apple Pies for that.
- indymike 4y agoAdd about 200°C to the filling temperature and you capture the difference.
- rythmshifter 4y agoAnd the clever novelty of biting off one or two tiny corners to allow that heat to escape to some degree.
- qbasic_forever 4y agoAlso if you thought you were clever and cut one in half to let it cool, then you would only find a sad shell of a pizza roll with all its guts leaking out into a congealed mess of cheese and pizza goo.
- subpixel 4y agoI still burn my mouth on hot pizza more than half the time I eat it! Because it is worth it.
- jrootabega 4y agoMicrowave burritos iterated on that tradition by ensuring that you could pick exactly one of: 1. contents erupt from the corner like a volcano in the microwave 2. burrito unrolls itself during heating 3. mostly ice cold inside (although some ice cold spots will still happen in #1 and #2)
- manachar 4y agoOr: 4. Learn how to use the power setting of the microwave to ensure even heating.
- saalweachter 4y agoIt was life changing when I learned that if you set the stove correctly, it's almost impossible to make a bad pancake.
- wincy 4y agoAh yeah slow heat for longer trick. Like if I cook a steak in the oven for an hour at 250 then throw it on the grill people think I’ve become some master chef.
- fsckboy 4y agowhhaaat? i cook a steak for 1/2 hour in the oven on 200, and sear it in a pan (don't have a grill, am jelly) and sometimes risk over-cooking it? with pancakes, while you don't want it tooo too hot, you do want a hot pan to sizzle fry some crispy edges on there. i like a little "crack" of the crust, not a steamy on the outside cake.
- ethbr0 4y agoOnce I figured out that cooking is mostly optimizing water while hitting the desired through-doneness and char points, my food markedly improved. Everything about low and slow makes a lot more sense then!
- treeman79 4y agoAdding water to pan for Bacon is a new hack. One guy did a bunch of experiments to see what worked and scientific reasons why. https://youtu.be/PCW6dlBD-_g https://youtu.be/PCW6dlBD-_g
- exar0815 4y agoLiving near the dutch border, you get "kaassouffle" in a lot of places. Its basically breaded, deep fried gouda cheese. While I love them, I always warn friends tasting them for the first time - they can really ruin your mouth.
- twic 4y agoKaassouffle is great and i don't know why it hasn't spread to higher-altitude parts of the world. I found the key to eating it safely was to have a glass of cold beer to hand.
- gattilorenz 4y agoIn italy something very similar (sofficini) is quite common, but associated to kids food. They also sell them with various additional fillings, such as cheese and ham, mushrooms, mozzarella and tomato (becoming something like Pizza rolls, I guess)… i always wondered why there’s really only one type of kaassouffle, really.