Author Topic: Vermont Smoked Pepperoni (Read 1417 times)

Ev · « **on:** January 07, 2013, 12:14:40 PM »

Ah yes! There's nothing like coming home to find a boxfull of smokey spicy goodness waiting on your doorstep!

deb415611 · « **Reply #1 on:** January 07, 2013, 12:46:17 PM »

such good stuff.... I just placed an order but I am only a pepperoni fiend - that is fiend multiplied

jeff v · « **Reply #2 on:** January 07, 2013, 01:30:30 PM »

Nice! That reminds me I've still never tried this-Thanks!

norma427 · « **Reply #3 on:** January 07, 2013, 06:33:41 PM »

Steve,

Looking good!

Norma

Pete-zza · « **Reply #4 on:** January 07, 2013, 07:08:03 PM »

Steve,

I'd like to see a face-off between the Vermont smoked pepperoni and the Margherita coarse grind pepperoni. Maybe Norma can conduct a single blind test. However, if you think that she will be inclined to make faces or grunts or coughs or makes some other gestures during the test that might tip off the which pepperoni is which, maybe then you can consider a double blind test with one of your regular testers in charge of the double blind test

.

Peter

norma427 · « **Reply #5 on:** January 07, 2013, 07:33:45 PM »

Peter,

I don’t know if Steve wants to do a face-off between the Vermont smoked pepperoni and the Margherita coarse grind pepperoni at market, but it would be fun. I promise not to make faces, grunts, coughs, or some other gestures.

Steve hasn’t tasted the Margherita coarse grind pepperoni at market yet. Steve only tasted the Margherita coarse grind pepperoni on the real Buddy’s pizza. I also have the other pepperoni at market Steve purchased for me, so if Steve wants to we could try 3 pepperonis. Right now we don’t have any taste testers, because I am not experimenting with any pizzas for them to taste test. I don’t think some of my taste testers are too happy with me not experimenting more right now. If Steve has an extra stick of the Vermont smoked pepperoni I will gladly pay him for it. I wonder if Steve tried the Vermont smoked pepperoni on any of his Detroit style pizzas and put it under the cheese.

Norma

Ev · « **Reply #6 on:** January 07, 2013, 09:30:53 PM »

Sure, I'm game!

Jet_deck · « **Reply #7 on:** January 07, 2013, 09:32:27 PM »

That is a big boxfull. How long will that last you?

widespreadpizza · « **Reply #8 on:** January 07, 2013, 10:02:59 PM »

Peter, I have not had the margeherita coarse grind, but I can tell you from here, there is no contest. the smoke put that VT stuff way over the top! -MARC

Ev · « **Reply #9 on:** January 07, 2013, 10:03:34 PM »

Hard to say for sure but I figure 24 sticks, 2-3 a week, at least 2 months I guess.
Definitely cheaper by the case. 24 sticks cost less than twice what 7 sticks cost. Of course, I'm a lot closer to Vermont than you are. Shipping cost me $14

patdakat345 · « **Reply #10 on:** January 08, 2013, 08:38:26 AM »

Tried it, wasn't that impressed. Seven ounces at twice the price of Margherita. I'd rather buy Daniel soppresata at the same price.

Pat

norma427 · « **Reply #11 on:** January 08, 2013, 08:47:55 PM »

Steve and I didn’t have the time today to do the face-off with the three brands of pepperoni. Will try again next week.

Norma

norma427 · « **Reply #12 on:** January 12, 2013, 09:26:06 PM »

Steve and I did a face-off of the three pepperoni brands tonight at his home on a Neapolitan pizza made in his Airstream trailer. The dough was a Ischia dough. The Vermont pepperoni was the favorite, but the other two pepperoni brands were quite tasty too.

Norma

norma427 · « **Reply #13 on:** January 29, 2013, 09:09:57 PM »

Steve and I did a taste test with Carando pepperoni, Vermont Smoked Pepperoni and the Margherita Coarse grind pepperoni today. I had hard time deciding if I liked the Vermont Smoke Pepperoni or the Carando pepperoni better when baked on a Lehmann pizza. The Carando pepperoni and the Vermont Smoked Pepperoni both curled when baked and both had about the same taste, except the Vermont Smoked Pepperoni was a little more spicy. I don’t know why I like the Carando pepperoni about the same when baked on a Lehmann dough.

Norma

norma427 · « **Reply #14 on:** January 29, 2013, 09:14:20 PM »

Norma

norma427 · « **Reply #15 on:** January 29, 2013, 09:15:22 PM »

Norma

widespreadpizza · « **Reply #16 on:** January 29, 2013, 10:06:31 PM »

Norma, I so wish I could eat that right now, looks awesome with the perfect crisp. -Marc

jeff v · « **Reply #17 on:** January 29, 2013, 10:45:58 PM »

Quote from: widespreadpizza on January 29, 2013, 10:06:31 PM

Norma, I so wish I could eat that right now, looks awesome with the perfect crisp. -Marc

Same here!!

I got dinner from a newer place in Chicago tonight that is getting good press for their WFO pizza. Didn't finish it. I can tell by looks alone that Norma's would blow it away.

norma427 · « **Reply #18 on:** January 29, 2013, 10:53:51 PM »

Quote from: widespreadpizza on January 29, 2013, 10:06:31 PM

Norma, I so wish I could eat that right now, looks awesome with the perfect crisp. -Marc

Quote from: jeff v on January 29, 2013, 10:45:58 PM

Same here!!

I got dinner from a newer place in Chicago tonight that is getting good press for their WFO pizza. Didn't finish it. I can tell by looks alone that Norma's would blow it away.

Marc and Jeff,

Thanks! I tried a new Lehmann formulation and all these pepperonis were really good on that pizza. I had a two day cold fermented Lehmann dough though. I wish I could do that all the time. The taste of the crust was a lot better.

Norma

bakeshack · « **Reply #19 on:** January 30, 2013, 02:16:50 AM »

Norma,

The first picture of the slice that you picked up is just perfect. Wow!

Marlon