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<blockquote data-quote="Dannyalcatraz" data-source="post: 7545307" data-attributes="member: 19675"><p>Got a great reminder on why you might do things one way rather than another.</p><p></p><p>Mom likes fancy pizza. No, LOVES. Her fave of the past few years has been a combination of eggplant, artichoke, onions, Canadian bacon and shrimp that we get from a place around the corner. It’s...<em>OK</em>...to me. Eggplant, as I have mentioned before, is my defining line betweennveggies I dislike and those I like, so I can take it or leave it. And while I like artichoke, combining it on the pizza with the eggplant more often than not results in a soggy pizza. So while the flavor is acceptable, the texture rarely is.</p><p></p><p>Well, we were out & about delivering holiday gifts to people who had been out of town, and we stopped in another pizzeria, one local to our locale at the time. We both kneW the place, but it had been a while. She wanted pizza, and I hadn’t had <em>pizza</em> there since 2017, either, so we <em>tried</em> to order her fave. But they didn’t have artichoke, so we subbed black olives.</p><p></p><p>The result: a pizza I could definitely say I <em>liked</em>. The difference lay in the following factors:</p><p></p><p>1) it was eaten in the parlor, not takeout, so the pizza didn’t have time to steam itself. </p><p>2) black olives have a similar saltiness to, but are not as moist as, artichokes.</p><p>3) instead of using large shrimp, they used those tiny popcorn shrimp.</p><p>4) instead of cubing the eggplant, this pizzeria sliced it very thin, which allowed it to crisp up a bit in the oven. They also seasoned their eggplant a bit more than the place near us.</p><p></p><p>The pizza we got was nowhere near soggy. The crispier, more heavily seasoned eggplant was actually a <em>plus</em> to the experience instead of merely being there. </p><p></p><p>And the smaller shrimp? I usually avoid those, preferring to use the larger ones that I feel have a stronger flavor for most applications. That’s what our local pizzeria does, as well. But here, the smaller shrimp had- like the eggplant- a different ratio of seasoning to its substance AND less moisture. The shrimp browned up a bit and delivered an overall bigger impact than the larger shrimp our local place uses.</p><p></p><p>Because of those little differences, that place got elevated to being one of our go-to eateries in the area, alongside one of the better creole restaurants in the Dallas area.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7545307, member: 19675"] Got a great reminder on why you might do things one way rather than another. Mom likes fancy pizza. No, LOVES. Her fave of the past few years has been a combination of eggplant, artichoke, onions, Canadian bacon and shrimp that we get from a place around the corner. It’s...[I]OK[/I]...to me. Eggplant, as I have mentioned before, is my defining line betweennveggies I dislike and those I like, so I can take it or leave it. And while I like artichoke, combining it on the pizza with the eggplant more often than not results in a soggy pizza. So while the flavor is acceptable, the texture rarely is. Well, we were out & about delivering holiday gifts to people who had been out of town, and we stopped in another pizzeria, one local to our locale at the time. We both kneW the place, but it had been a while. She wanted pizza, and I hadn’t had [I]pizza[/I] there since 2017, either, so we [I]tried[/I] to order her fave. But they didn’t have artichoke, so we subbed black olives. The result: a pizza I could definitely say I [I]liked[/I]. The difference lay in the following factors: 1) it was eaten in the parlor, not takeout, so the pizza didn’t have time to steam itself. 2) black olives have a similar saltiness to, but are not as moist as, artichokes. 3) instead of using large shrimp, they used those tiny popcorn shrimp. 4) instead of cubing the eggplant, this pizzeria sliced it very thin, which allowed it to crisp up a bit in the oven. They also seasoned their eggplant a bit more than the place near us. The pizza we got was nowhere near soggy. The crispier, more heavily seasoned eggplant was actually a [I]plus[/I] to the experience instead of merely being there. And the smaller shrimp? I usually avoid those, preferring to use the larger ones that I feel have a stronger flavor for most applications. That’s what our local pizzeria does, as well. But here, the smaller shrimp had- like the eggplant- a different ratio of seasoning to its substance AND less moisture. The shrimp browned up a bit and delivered an overall bigger impact than the larger shrimp our local place uses. Because of those little differences, that place got elevated to being one of our go-to eateries in the area, alongside one of the better creole restaurants in the Dallas area. [/QUOTE]
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