But Can They Really Call It Pizza ? - Swampy's Kitchen Blog at Allrecipes.com - 324637

Swampy's Kitchen

But Can They Really Call It Pizza ? 
 
Mar. 30, 2014 6:36 pm 
Updated: Apr. 7, 2014 3:42 pm

To me, Pizza, is and always has been a large regular cheese with a thin crust. If you can't give it a good New York Fold then it isn't pizza. Sorry Chicago, if you need a fork & knife to eat it, it isn't pizza. I also have to admit that I am not a fan of greasy meat on my pizza either so you can keep the pepperoni & sausage but I would never look down on a pizza for having it. Veggies on a Pizza ? Well, aren't we all really ordering pizza for dinner so we can avoid eating veggies and doesn't the tomato in the sauce count anyway ?


The reason I bring this up is that we receive a countless number of food porn magazines in our house. We claim to buy them for the recipes & articles but we really spend all of our time looking at the pictures. A recent issue came in that really caught my eye because it claimed to have 5 Fab Pizzas in their Global Gourmet Issue. The picture on the cover was tantalizing so I flipped to the article in the back of the magazine beyond the centerfold.


In recent years an appetizer has shown up on menus called Flatbread, which to me is nothing more than a piece of dough with some stuff tossed on top of it and tossed into a pizza oven. It is usually of an abstract or rectangular shape so essentially, it's masquerading as a pizza. It reminded me of years ago when we would buy a Boboli Bread Shell and make "pizza" with it. As I began to peruse the pictures & the recipes in "Pizza" article I had to ask myself, if a flatbread is round, can you really call it a pizza ?


No. You can't and here is why.


Now I understand the need to be different in a crowd in order to get noticed. I understand how you have to push the envelope on flavor combinations & creative ingredients because I watch CHOPPED & TOP CHEF and all the other cooking competition shows out there but just because you put some cheese on a crust does not make it pizza. The first problem I found with the pizzas in this article were the mix & match crust options. I understand the desire to be healthy so I have no problem with whole wheat or gluten free crusts but CAULIFLOWER CRUST ?


Seriously ?


The word "cauliflower" should never be uttered in the same sentence as the word "pizza" unless that sentence has something to do with ingredients that should never  ever be included in a pizza.


The next problem was with most of the pizzas themselves. The Pizza Albondigas was probably the closest thing to a real pizza in that it was a spanish meatball pizza. True, the meatballs are traditionally used in soup. Makes me kind of wonder what a Pizza Soup might taste like ?


The second pizza on the list was a Chicken Spanakopizza that had greek yogurt, feta cheese & spinach among the many unorthodox items on it's ingredient list. The only two ingredients that even closely resembled pizza were the crust &  mozzarella cheese. This really seemed more like the Greek Salad you get at your local diner than a pizza.


The Turkish Lahmacun Pizza lost me at Lamb but then went on to add in cinnamon, paprika, allspice & lettuce. I'm sorry but lettuce never has and never will belong on a  pizza. Case closed. There will be no further argument.


As egregious an offense as the lettuce was to the World of Pizza, the recipes continued to offend me in more ways than I thought possible. Coconut Curry Vegetable Pizza has everything going wrong for it from the very first word. I may stray and eat the occasional Hawaiian Pizza with Ham & Pineapple on it but I can't think of any pizza that needs or wants coconut on it. We already know how I feel about vegetables on pizza but this recipe actually called for 2 cups of chopped CAULIFLOWER. (SEE ABOVE CAULIFLOWER RANT) Throw in the peas, chickpeas, carrots & potatoes with the curry seasoning and what we really have is some sort of middle eastern side dish on a thicker piece of Naan. How in the world is this considered a pizza ?


But that wasn't the worst "pizza" on the list and I am being generous when I use the word "pizza" here. Just the name alone was enough to bring back hazy memories of  eating hungover leftovers on a Sunday afternoon from the back of the fraternity refrigerator in college, Chicken Lo Mein Pizza. The recipe is really nothing more than taking leftover chinese food and dumping it on top of a pizza. There are some lines that are sacred and should not be crossed and I realize that Tostino's Pizza Rolls cross that line in the other direction but if you are going to dump chinese food on a pizza, at least pick a dish that doesn't include noodles. It's just a crime against all that is holy & glorious in the world of the $1 Slice.


I am sure that there are those out there that will tell me I am narrowminded and that all of these are great recipes and I am sure for someone out there they are but can they really call them pizzas ?


And come back next time when we talk about how I got mugged again this past weekend by a bunch Girl Scouts.

 
Comments
Mar. 30, 2014 7:12 pm
When it comes to pizza I am even more narrow minded than you because ham and pineapple are not pizza ingredients IMO. Actually maybe on flat bread.
 
Mar. 30, 2014 9:46 pm
Yep they can, and do obviously. Wassamatta for you? You know that food especially is one of the fastest evolving life forms on the planet, why should pizza be static? I recently had a BBQ Chicken pizza at Boston Pizza and it was yummy (BBQ saquce in place of pizza sauce) and my fave pizza there is the Tuscan Chicken, complete with spinach. Viva le defference' my friend!
 
Mar. 30, 2014 10:27 pm
Since I am from Illinois, I have a question about "foldable" pizza. I don't mind thin pizza, but is it supposed to be a crispy crust? A new pizza joint in the area is featuring brick oven thin crust pizza. What we got was this floppy mess that you could certainly fold to eat because you couldn't possibly pick it up. Not what we envisioned at all and not to be repeated. I do like a thin and crispy crust on occasion, but believe me, this wasn't it. Another pizza place that boasts their thin crust has crust so hard that you can only scrape the fixings off with your teeth. To attempt to bite through the crust, and particularly the edges, is inviting yourself to a date with the dentist. Please describe the perfect NY pizza. We need some East Coast transplants to come to the Midwest!
 
Mar. 31, 2014 4:54 am
good morning BSM - I have to admit I got seduced in the 80's by the Hawaiian Style Gimmick Pizza. It's probably a twice a year pizza for me now. My daughter likes it and it was actually a good deep dish choice in Lahaina a few weeks back. Have a great day.
 
Mar. 31, 2014 4:55 am
Good morning still emeralds - guilty as charged but pending the alternatives.....have a great day
 
Mar. 31, 2014 4:58 am
Wassamatta for me ? Hey ! Wassammatta for you Randy ! I married into a full blooded italian family that would take great offense to these pizzas. That being said, I make mexican lasagna & think that BBQ Chicken Pizza actually sounds pretty good - as a flatbread. Have a great day.
 
Mar. 31, 2014 5:21 am
Good morning, Doug. BBQ chicken does NOT belong on a pizza! I got conned into that one time and it will never happen again. That said, the worst pizza I ever had was in the UK, Seafood pizza. The 'seafood' was, I am sure related to cat food. I will admit to liking veggie pizza, no red sauce, Garlic OO on the crust - I tend to only make that at home because I can never find anyone who wants to share it with me. There is a Chinese takeout next door to a pizza place - I should tell them about that pizza you mentioned. Could be a win win situation for using up the leftovers and then they could sell it to the peeps leaving the smoke shop 3 doors down. Have a great day.
 
Mar. 31, 2014 5:43 am
good morning magnolia blossom - I might just have to see what I can do about writing a blog with pictures about "The New York Fold" - I did something like it long ago on website that no longer exists. But a NY Pizza should have a thin yet pliable crust that tears when you bite it. The toppings should be such that when you fold, they don't make the tip droop & spill everything and Brick Oven Pizza is just a gimmick to charge extra for burned crust. Have a great day
 
Mar. 31, 2014 5:45 am
Good morning BN - I will take your word on the BBQ Chicken. Food in the UK is bad enough to begin with but to then compound it all by ordering Seafood Pizza ? Wow....and real estate is all about location location location and it sounds like those 3 locations all fit each other quite well. Hope its a good Monday for you.
 
Mar. 31, 2014 5:50 am
Face it - you're a pizza fuddy-duddy! Why not pile anything & everything on dough? (crispy for me!) There's a delicious "Jalapeno Popper Pizza" by Jan (Wfd,m?) that's crave-worthy if you like bacon & jalapenos...And thanks for the ideas. I have an almost expired can of chop suey I was wondering what to do with...do you think a SOY sauce would work? And what type of cheese would you recommend? Velveeta? And I say "YES" - they can still call it pizza because we don't have any other word for these open-faced sandwiches, except open-faced sandwiches, which is too cumbersome to say when you're full of beer...
 
Mar. 31, 2014 6:12 am
Good morning scootersandi and my kids are going to love that someone called me a "fuddy-duddy". Jalapeno poppers can stand on their own though if you were going to give me a stuffed crust pizza, you could stuff it with that combination.....but SOY SAUCE ? I shudder at that obviously beer inspired notion....have a great day
 
Mar. 31, 2014 6:27 am
It's all pizza to me! Would you not call a ground lamp patty with spinach, pickled feta cheese on a pretzel roll a hamburger?
 
Mar. 31, 2014 6:30 am
Good morning Koriekiss - while your burger does sound good, it seems to be lacking Bacon, Avocado & some Chipotle Ketchup B-) Have a great Monday
 
Mar. 31, 2014 6:31 am
lol, you too Doug!
 
Mar. 31, 2014 6:50 am
I am not a pizza snob, by any means. I am kinda with Randy on this one - except I wasn't going to lay it on *you,* but on *me* (= I enjoy many kinds of *pizza!* I don't really care for "pizza meat" - pepperoni, sausage . .. but I really love "grilled" chicken on pizza. I had to learn to NOT say "bar-b-que chicken," because that includes one of the foods on my "yuck" list - bar-b-que sauce ~blech!~ I was so sad the time I made that mistake! I also like pizzas with a white sauce. One of my favorites is a goat cheese pizza with pesto, sundried tomatoes and basil. Nummy! I am way over-due, and see a visit to Walter's in my near future! I am a bread lover, and as such, like a thicker, chewy crust. I have only recently found that I can also enjoy a thin and crispy crust, too [much to my surprise!] By the way, the day that four of us spent strolling in Laheina, we had pizza for lunch - but it was NOT the "Hawaiian pizza" (= [With gelato for dessert - yum-my!] Oh! And Jan's Jalapeno Popper Pizza that scootersandi mentions is wonderful - just don't use 8 oz of canned diced jalapenos! Hot stuff! [I also spread strawberry jelly on some of my jalapeno popper pizza before eating it (=]
 
Mar. 31, 2014 6:52 am
[By the way, I LOVE veggies on my pizza! Spinach, fresh tomatoes, sauteed onions, sauteed bell pepper . . . Roasted cauliflower sounds great!]
 
Mar. 31, 2014 6:59 am
Good morning gammaray - I have to admit, I have only had chicken on a pizza once and it was a "Buffalo Chicken Pizza" they ordered for us at a conference in Atlanta and if that wasn't bad enough, it was cut into tiny squares. My eldest daughter actually like spizza with as little cheese as possible. Not sure she is my kid at times like that.....and please tell me that strawberry jelly on jalapeno popper pizza was a craving and not an everyday thing ? Have a great day (and I am ignoring your cauliflower comment.....)
 
Mar. 31, 2014 8:04 am
The strawberry jelly was an homage to the jalapeños poppers that we loved at Arby's - which came with a sweet dipping sauce, that I replaced with strawberry jelly when Arby's forgot to toss it in our bag. [It was also a misguided attempt to keep my face from melting off with all those jalapeños!]
 
Mar. 31, 2014 8:27 am
Sugar does help cut the spice but still, strawberry jelly ??? B-)
 
Mar. 31, 2014 8:50 am
I know (= I am the first to admit that I eat weird things (= But it was a popper pizza!
 
njmom 
Mar. 31, 2014 9:35 am
well doug, i can say that you and my DH are in the same camp. but i happen to agree with scootersandi, Koriekiss and gammaray (= my DH says it's not a pizza if it doesn't have red sauce and cheese on it. period. which is why i have to have my 'white' pizzas with my DD. but, it's all good, no matter what you call it....and i was TEMPTED to make the pizza with the cauliflower crust but then i came to my senses. :-)
 
Mar. 31, 2014 9:45 am
Doug, I am so conflicted. First, deep dish is indeed pizza in my book. And who says you have to use a knife and fork to eat it? Sure, it can be messy and painful if your aim and timing is bad, but the reward is tremendous! Second, for thin crust pizza, if it isn't coming out of a 900F wood fired oven it isn't pizza. A pizza that takes longer than 90 seconds to bake is a tomato pie. Last, toppings are a personal choice, but somethings just don't belong no matter personal taste. Personally, I blame Progressives for this. They (both the conservative and liberal progressives) have a penchant for redefining words to their advantage. Now that I've annoyed half of my dear friends on AR, I'll go and dream of the only real pizza which comes from Villa Antika in Pullach im Isartal near Munich. (ok, ok I am exaggerating. There is more than one excellent Italian restaurant in the Munich area!
 
Mar. 31, 2014 9:47 am
Villa Antica. Sorry for the misspelling.
 
Mar. 31, 2014 10:07 am
Hi njmom - I like the way DH thinks and thank you for coming to your senses about the cauliflower crust. I really hope that no one I know makes it. I don't need to hear about it. It really was an assult on personal pizza beliefs B-)
 
Mar. 31, 2014 10:15 am
Good afternoon Doc - I think it does progressives good to toss a burr under their saddle. Of course neither side of the aisle would then admit to the discomfort and then blame the other side for any discomfort they thought they should have had. Believe it or not, our new Liberal Progressive Mayor here in NYC actually used a knife & fork for a regular slice his first week in office. He hasn't been able to get anything passed since and with baseball season satrting his agenda is doomed - he's a Red Sox fan. Can't remember any pizza I had in Germany but the last time I was there was 1980 so that might explain a few things too.
 
Mar. 31, 2014 12:46 pm
What's in a name? That which we call a pizza by any other name would it taste as good? Give me the works on top including jalapenos.
 
Mar. 31, 2014 12:49 pm
hey bd - sounds to me like you are willing to try a Subway "Flatizza" - a blatant attempt to cross Flatbread with a Pizza. My NYC pizza sensibilities just can't handle that.....
 
Mar. 31, 2014 11:17 pm
Hello Doug, actually here in Italy, in any part of Italy, they eat pizza with a knife and fork. Just out of the oven is too hot to handle so they start off with utensils until around slice number 5 and then they use their hands. Thick pizza is big here too but most sit down pizzerias have thin only. "La pizza alta" or "al trancio" is sold by take-aways for ease of eating it on the street. As for toppings, when I read your blog I immediately opened the top drawer of my desk and grabbed my handy pizza menu from my local, traditional pizza place that delivers. The menu has: 3 "World Wide Pizzas" that have toppings I wouldn't ever eat, from Baccalà to chicken marinated in soy sauce...on a pizza!??? 17 "classiche" from the "margherita" to "verdure griglate", "quattro stagione", and "capricciosa", etc. Then there are 9 "regional" from Calabria to Val d'Aosta. I like "vesuvio" that has an egg broken on top once it is pulled out of the oven so it runs through the pizza like when Vesuvio erupted on Pompei. Then 34 "Speciali". These get strange to me: "gold" has saffron, mushrooms, mozzarella and pecorino then the "Americana" has hot dogs and french fries to top the tomato and mozzarella. "Porcini" is another, the "montanara" has spinach, sausage, onions and mozzarella and the list continues. Then finally there are 4 "con la frutta" which yes, I am horrified to say there is ham and pineapple. There is also gorgonzola, pears and walnuts (actually that makes a good salad that one would eat with a "white" pizza - or faccaccia). But nowhere on this menu do you find cauliflower. So, it's the chicken or the egg debate. Did Italian pizza go International or did International pizza find its way to Italy? I don't know. One thing is for sure: pizza crust in Italy doesn't get added ingredients. No cheese flavoured crusts nor would an Italian put Cauliflower anywhere near a pizza or its crust intentionally. I believe they would be shot for even saying those two words in a sentence. Except when they say "che cavolo?". Which in Italian literally means "what cauliflower?" but is used to not say a very, very vulgar word. Like when we say "what the fudge?". So, Italians are on your side Doug. Pizza and cauliflower don't mix!!!
 
Apr. 1, 2014 12:03 am
I forgot! I do eat leftover pizza, hot out of the microwave with a knife and fork. AND, the vesuvio, which Melanie mentions is on the menu at a pizzeria that my daughter introduced me to - and is high on her list to try! My mom is not a big pizza eater, by the way. I think it goes back to a high school date, and her introduction to pizza. She was clueless and took a bite of a too hot, fresh from the oven pie. The hot, melty cheese stuck to the roof of her mouth, blistering it! I can't believe she was ever brave enough to try it, again!
 
Apr. 1, 2014 5:36 am
I am in a camp that as long as it has a great crust and lots of mozzarella, it's pizza to me. Love Wolfgang pucks (Spago) BBQ pizza but most others I have tried were ewwww. We once had a delicious seafood pizza in Puerto Rico. Typical pizza with sauteed scallops and shrimp and tons of Mozz! YUM! Maui pizza...Shaka or Fabianis. There used to be this great little NY style hole in the wall in Lahaina back by the Ace Hardware store, but they disappeared during the downturn in the economy. Have to go to Kihei for decent pizza these days. DRATS!
 
Apr. 1, 2014 6:12 am
Boungiorno Melanie and thank you for your very insightful comments. Having been married into an old world arranged marriage fresh off the boat southern italian family for the past 20 years I certainly understand the Italian Way of doing things as well as any American can possibly try. My fork & knife shot was definitely intended for my brethren & sistren in the middle city but should also have included a shot a Mayor Bill deBacle here in NYC. (I tweet shots at him every chance I get) As for the pizzas, my wife is so offended by the cauliflower crust that she intends to make it to prove how bad an idea it is on every level. I made need pictures of that disaster (Please fix the pictures soon AR !) Have a great rest of the day.
 
Apr. 1, 2014 6:14 am
Morning gammaray - Hot pizza on the roof of her mouth - yikes - I think we can all relate....and leftover pizza is meant to be eaten cold but we can debate that one some morning when I start arguing withg my wife about it and it spurs me to write another blog. Have a great day
 
Apr. 1, 2014 6:19 am
Good morning Julie - I just can't get behind a seafood pizza. It only feels slightly better to me than dumping chinese food on pizza. Have to admit we went to the Old Lahaina Pizza Co (which was much better as Old Chicago Pizza Co. back in 1999) strictly for the sunset view. We will take some of the little dives in Kihei over the Lahaina waterfront anyday mainly because of the tourists. Have a great day.
 
Bibi 
Apr. 1, 2014 6:44 am
Fuddy duddy? NOT our Doug. I agree, Doug, that pizza is pizza, and other things deserve their own name. If anything can be a pizza, can anything be a steak? Can clear glass or plastic be called a diamond? Heck, no. Now some of these fancy-schmancy "improvements" on pizza may be delicious, but PLEASE don't call them pizza! Thanks for setting things straight, Doug!
 
Apr. 1, 2014 6:51 am
Good Morning Bibi ! You absolutely nailed it....(though please don't tell my wife about that glass/plastic/diamind thing - we have an anniversary coming up and....) Have a great day.
 
Apr. 1, 2014 7:00 am
Wrong about the pizza with seafood. Rich garlic blanco sauce. Garlic shrimp and scallops and tons of mozz.....OMG I am getting hungry!
 
Apr. 1, 2014 7:07 am
We shall agree to disagree Julie but serve that to me as a FLATBREAD and I'll be all over it.
 
Apr. 1, 2014 7:21 am
Doug Matthews, should you ever venture to Purdue you must try Arni's pizza. It's my favorite!! Thin crust and so floppable they don't even try to cut it like a pie. Straight line cuts so the pieces are square or rectangular (the corners are my favorite, tiny triangles). That ham and pineapple pizza you speak of? Best with BBQ sauce instead of the traditional red pizza sauce. YUM! Who doesn't like pizza? (Arni's also makes a killer salad, the Jr. just incase you do visit)
 
Apr. 1, 2014 8:03 am
good morning LadySparkle - I may actually make it out to Indiana next month but I don't think I will be in the Purdue area. Still have trouble taking pizza seriously when it is cut into squares and it isn't Sicilian. Have a great day
 
gottaloveit 
Apr. 1, 2014 11:30 am
The BBQ chicken pizza raedwulf mentions is delicious and I love ham and pineapple pizza. I guess everyone had their own preference.
 
Apr. 1, 2014 12:32 pm
Hi gottaloveit - I guess I may be willing to try the bbq chicken pizza because I have already suffered through a Buffalo Chicken concoction down in Georgia. Still hard for me to say it was pizza. And thank you for not defending cauliflower in pizza. Have a great day.
 
Apr. 2, 2014 1:30 pm
Ola, Doug! I am pretty laid back with what I'll allow to be called a pizza around here, but then again the deep south and my little corner of SE Wisconsin aren't really known for pizza. I can tolerate some things as a topping like pepperoni, but I will not eat a pizza with pineapple, black olives, or Italian sausage on it. And I love veggies and will pile mine high with kale (I know, you are probably shuddering right now, LOL). But all my pizza is from my home where I can make it like we want it. Yes, I admit it...I'm VERY picky about pizza. I love the Brick Oven Pizza on this site, and that crust (well, my variation on it) is our favorite. We'll dive into deep dish every now and then, too, but our old standby is my take on the Brick Oven one. And now I'm going to have to go make a batch of dough so I can have pizza tomorrow night! Have a good one. I've been away for a while, and it's good to be back!
 
Apr. 3, 2014 5:10 am
Welcome back wisweetp - it looks like quite a few of us were gone for a while. Pizza Hut is the biggest purchaser of Kale in the country. It decorates their salad bars, not their pizzas. Welcome back. How are those peppers coming ? Do you have your plot planned ?
 
Apr. 4, 2014 9:06 pm
Wasn't the original pizza actually a focaccia made with sweet chestnut flour and drizzled with olive oil and then sprinkled with chopped garlic and fresh rosemary leaves?
 
Big Apple Annie 
Apr. 5, 2014 8:10 am
With you all the way Doug ... even down to eating cold Pizza for Breakfast, always make extra just for that. I have a passion for just plain tomato and mozzarella, with O'Oil and Basal ... all time favorite. My mom always made several Pizzas and one I particularly liked was Bianca with anchovies ... I still make it. Meat on Pizza? Not for me. Cauliflower Crust? H--l NO. Gotta say, I've been away from my hometown (NY) for near on 55 years and a day does not go by when I don't miss the neighborhood Pizzarias and Pastry/Bakery stores. In Boston there are some, especially in the Italian North End, but they are even doing what I call experiments with Pizza. (It may interest you to know that Maryann Esposita is, at this very moment, is talking up Neopolitan Pizza with n Italian Chef who is in the process of demonstrating making one in true Neopolitan fashion. Oh, Yum! Guess what I'm having tonight (and for Breakfast).
 
Apr. 5, 2014 8:39 am
Doug, my pepper planning has taken a serious hit after a brutal winter and a so far non-existent spring. I really do have to get my order in and start planning! I've been trying to not look at the calendar. Sigh...
 
Apr. 7, 2014 10:46 am
Sorry Doc but everything about that recipe sounds wrong. Maybe it's the original Flatbread recipe.
 
Apr. 7, 2014 10:47 am
Good afternoon and sorry for the delay in responding Big Apple Annie. Glad to see a New Yorker in Boston holding true to form. So did you make pizza after your comment ?
 
Apr. 7, 2014 10:47 am
I'll be watching for pepper plant updates wisweetp.
 
Big Apple Annie 
Apr. 7, 2014 3:42 pm
I sure did make Pizza ... enough for 2 meals + breakfast. And, speaking about Pepper plants, just started my seeds indoors. Up here in MA, we don't dare put in our veggie plants (or annual flowers either) until Memorial Day. With some warmer temps the last couple of days most of the mountains of snow in my yard are gone but the ground is mushy and nowhere ready to be worked. Cannot wait to get down and dirty!
 
 
 
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Doug Matthews

Home Town
Princeton, New Jersey, USA
Living In
Mendham, New Jersey, USA

Member Since
Mar. 2000

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Healthy, Kids, Quick & Easy

Hobbies
Gardening, Reading Books, Music, Charity Work

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About Me
My mother decided early on that her sons would never have to rely on someone to feed them so we all learned to cook at an early age. I really started to branch out when I moved out west to Denver, SF & Dallas. Combine that with extended business travel to Louisiana & my growing love of spices and you get a real mix of flavors.
My favorite things to cook
Love to make cajun food with my favorites being crawfish pie, alligator stew & alligator chili - I go nuts on Super Bowl Sunday
My favorite family cooking traditions
We didn't have a lot of traditions per se but you could count on pancakes or waffles on sundays - dad making scrambled eggs twice a year on christmas morning & mother's day - veal parmagiana on christmas eve, Thanksgiving with Grandma Matthews and any menu of your choice on your birthday. We weren't a spicy family so I learned a lot of good strong basics in the kitchen from Mom that I have carried over into my cooking today.
My cooking triumphs
I love to experiment with variations of dishes I try around the country. My biggest success is here on allrecipes where I had 2 recipes published in the same cookbook - Southwestern Turkey Soup & Curried Carrot Soup. I think my corn muffins are a great starting point and my alligator chili has become a much requested Super Bowl favorite.
My cooking tragedies
There have been a few times in the past where I tossed everything and took everyone to a restaurant instead. I'm not too proud to say my cooking is awful when it really is.
 
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