Author Topic: Boston liquor pizza  (Read 1576 times)

0 Members and 1 Guest are viewing this topic.

Offline deb415611

  • Supporting Member
  • *
  • Posts: 937
  • Location: CT
Boston liquor pizza
« on: September 28, 2012, 06:49:23 AM »
I saw this on the news last night....   

http://www.bostonherald.com/entertainment/food_dining/food/view/20220927buzz-worthy_pizza_chefs_adult_pies_topped_with_ingredients_soaked_in_liquor/

they are carding people for these pizzas??

looks like the pizza itself is modeled after a cherry jones,  hot honey on another pizza - I think they have been reading Paulie Gee's menu


Offline TXCraig1

  • Registered User
  • Posts: 12574
  • Location: Houston, TX
Re: Boston liquor pizza
« Reply #1 on: September 28, 2012, 09:57:19 AM »
I saw this on the news last night....   

http://www.bostonherald.com/entertainment/food_dining/food/view/20220927buzz-worthy_pizza_chefs_adult_pies_topped_with_ingredients_soaked_in_liquor/

they are carding people for these pizzas??

looks like the pizza itself is modeled after a cherry jones,  hot honey on another pizza - I think they have been reading Paulie Gee's menu


I think the whole 21+ and carding thing is marketing hype. There is not a meaningful amount of alcohol on the pies before they go into the oven let alone after they come out. “When we ate them, we were not tipsy, but you could tell we had some alcohol in us.”   Please. They are either the ultimate lightweights or full of you-know-what.

Pizza is not bread.

Offline pizzaneer

  • Registered User
  • Posts: 1477
  • Location: Nirvana
  • Pizza and zen more pizza
Re: Boston liquor pizza
« Reply #2 on: September 28, 2012, 10:33:29 AM »
Sounds kind of good though.  Any plans for a rum pizza, Craig?  What would you put on it?
I'd rather eat one good meal a day than 3 squares of garbage.

Offline TXCraig1

  • Registered User
  • Posts: 12574
  • Location: Houston, TX
Re: Boston liquor pizza
« Reply #3 on: September 28, 2012, 10:44:03 AM »
Sounds kind of good though.  Any plans for a rum pizza, Craig?  What would you put on it?

I've used dried cranberries and cherries soaked in rum or brandy as a pizza topping for a long time. I've used various liquors in other small roles from time to time. I added some cognac to the figs on the duck confit and fig pie I did at the pizza summit. I made a sambuca-shrimp pie with lots of butter and garlic that was pretty good. I don't see it playing a larger role on my pies - just a flavoring for other toppings.

Member JimmyG has done the most when it comes to using various booze directly as a pizza topping.
Pizza is not bread.

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21905
  • Location: Texas
  • Always learning
Re: Boston liquor pizza
« Reply #4 on: September 28, 2012, 10:49:30 AM »
I added some cognac to the figs on the duck confit and fig pie I did at the pizza summit.

Craig, 

No wonder I was weaving all over the road going from your place back to my hotel. :-D

Peter

Offline TXCraig1

  • Registered User
  • Posts: 12574
  • Location: Houston, TX
Re: Boston liquor pizza
« Reply #5 on: September 28, 2012, 10:55:00 AM »
Craig, 

No wonder I was weaving all over the road going from your place back to my hotel. :-D

Peter

It was either that or the wine...  ;D
Pizza is not bread.

Offline deb415611

  • Supporting Member
  • *
  • Posts: 937
  • Location: CT
Re: Boston liquor pizza
« Reply #6 on: September 28, 2012, 11:29:31 AM »
   Please. They are either the ultimate lightweights or full of you-know-what.



full of it, I'd say.  My guess is that you don't even get close to a tablespoon on entire pie. 

Offline TXCraig1

  • Registered User
  • Posts: 12574
  • Location: Houston, TX
Re: Boston liquor pizza
« Reply #7 on: September 28, 2012, 12:11:18 PM »
full of it, I'd say.  My guess is that you don't even get close to a tablespoon on entire pie. 

After the bake, I bet you don't have the residue that would be left in a tablespoon after you poured it out.
Pizza is not bread.

Offline pizzaneer

  • Registered User
  • Posts: 1477
  • Location: Nirvana
  • Pizza and zen more pizza
Re: Boston liquor pizza
« Reply #8 on: September 28, 2012, 12:15:29 PM »
What about adding something afterwards? Not neccesarily rum raisins either, but perhaps bourbon steak medallions, lemoncello lime slices, something like that?
 
I'd rather eat one good meal a day than 3 squares of garbage.

Offline BrickStoneOven

  • Lifetime Member
  • *
  • Posts: 1589
  • Location: Boston
Re: Boston liquor pizza
« Reply #9 on: September 28, 2012, 01:49:55 PM »


Offline rcbaughn

  • Supporting Member
  • *
  • Posts: 929
  • Age: 26
  • Location: Birmingham, AL
  • Love my pup and pizza!
    • My Facebook
Re: Boston liquor pizza
« Reply #10 on: September 29, 2012, 08:57:28 PM »
LOL my very first pie had better coloration than that.
More is better..... and too much is just right.