Pineapple Express: Someone Is Wrong on the Internet?

[CleverNickName]

The secret ingredient for my chicken gumbo recipe is Time. It's gotta rest in the fridge overnight, to let the flavors marry.

 

[Clint_L]

Next day pizza is special. Have you tried reheating in a pan with some olive oil?

Not yet - but now I will.

 

[Bedrockgames]

Not yet - but now I will.

I recommend either a cast iron pan or a stainless steal and extra virgin olive oil

 

[trappedslider]

 

[Meech17]

Not weird. I dont even own a microwave.

My first apartment didn't have a microwave, and that was rough. In a way it was kind of nice, because I feel like reheating things in a pan or the oven probably led to higher quality left-over meals.. But it was a drag to have to use the stove anytime I wanted to heat something up.

 

[billd91]

Ah, the same old lie from the same usual suspect.

 

[Mannahnin]

Not a seafood on pizza guy. Not sure why, as I like seafood fine generally speaking. But my pizzas tend to be pretty basic.

I also like my pizza better when I reheat it (in the oven, not microwave) a day later. I'm weird.

Next day pizza is special. Have you tried reheating in a pan with some olive oil?

Not yet - but now I will.

Seriously. A slice or two in a pan on the stovetop is next-level. I don't even bother with oil if it's a good nonstick. Use a cover so more heat is retained and the cheese on top gets properly melty.

The crispness this adds to the bottom often makes it better than the pizza was fresh. Oven is pretty good too, but slower IME and not quite as crisp. Microwave I think we all agree is an atrocity when it comes to pizza.

 

[Whizbang Dustyboots]

Echoing the "reheated pizza in a skillet and covered with aluminum foil is the best pizza" crowd. I honestly hold off on eating too much pizza when it's fresh, specifically so I can have the superior experience of having it for lunch the next two days (WFH).

 

[Bedrockgames]

Seriously. A slice or two in a pan on the stovetop is next-level. I don't even bother with oil if it's a good nonstick.

I like the flavor the olive oil gives but it does make it a l little less healthy in terms of overall calories

The crispness this adds to the bottom often makes it better than the pizza was fresh. Oven is pretty good too, but slower IME and not quite as crisp. Microwave I think we all agree is an atrocity when it comes to pizza.

Microwave pizza definitely is odd, but I must admit to sometimes craving the texture and meatiness (I used to put more cheese on it as a kid before popping it in the microwave sometimes)

 

[Bedrockgames]

Echoing the "reheated pizza in a skillet and covered with aluminum foil is the best pizza" crowd. I honestly hold off on eating too much pizza when it's fresh, specifically so I can have the superior experience of having it for lunch the next two days (WFH).

I prefer it fresh, but I quite like how it tastes the next day if you put it in a pan or the oven. It is one of those gift's that keep on giving. Something else I used to like to do was save my steak scraps from the night before (it can be just the fact but it's better if you have a little meat). Then take that and put in a pan with olive oil, salt and garlic, then boil pasta and finish it off in the last two to one minute in the pan with the oil and steak scraps. It gives the oil a really nice favor