by qbasic_forever on 5/13/22, 3:11 AM
The simple fix for this is to carefully pick the pepperoni off the pizza, and replace it with pineapple chunks.
by TonyTrapp on 5/13/22, 7:25 AM
Because they don't know how to Wget :-)
by bee_rider on 5/13/22, 3:35 AM
It is funny, I've never thought of it, but pepperoni curling is a strong sign of quality to me, on a thicker crust pizza at least.
For a thin, greasy pizza, I expect a flat pepperoni for some reason. This is a bit weird because thin, greasy pizzas are obviously the better kind.
by Markoff on 5/13/22, 6:24 AM
As European that looks like very very small salami almost closer to kielbasa, I'm regularly preparing pizza, maybe if you used bigger salami (diameter) it would be less likely to curly, smaller the diameter, more likely to curl. Salami (6-7cm?) curls for me very little while kielbasa (~3cm?) is much more likely to curl, naturally this can be avoided by cutting thicker pieces.
by hirundo on 5/13/22, 2:44 AM
Related helpful kitchen tip: To stop pepperoni from curling on a pizza, take away their little brooms.
by kretash on 5/13/22, 4:22 AM
I love Kenji, he’s so methodical when it comes to testing food.
by can16358p on 5/13/22, 6:48 AM
Seeing the title, I honestly thought there is a tool/command named pepperoni, which for some unknown reason, using curl to fetch data from URLs.
by djmips on 5/13/22, 8:49 AM
I honestly thought this was going to be about a new version of cURL with a hipster name.
by andix on 5/13/22, 8:17 AM
I never understood why you would call salami pepperoni instead. How do you order a pizza with peppers (=pepperoni) in the US?
by Justin_K on 5/13/22, 2:19 AM
I'd venture to say the outside top edge cooks first and dries out, thus shrinks when the fat and moisture escapes.
by r00tanon on 5/13/22, 11:07 PM
Truly a tour de force of culinary engineering on par with the best that the CIA* has to offer.
*Culinary Institute of America
by Fnoord on 5/13/22, 1:54 PM
What it should look like is [...] "picture of burned pepperoni". I don't eat pepperoni but either way we disagree here. Yes sometimes parts of a pizza get burned. We don't eat those parts. But whereas that appears feasible with a part of dough, it does not with a topping like that.
by coldtea on 5/13/22, 7:34 AM
by t_mann on 5/13/22, 1:38 AM
I don't remember the exact chemical reaction names, but pepperoni shouldn't really be heated like this anymore. I think the reason is that some of the resulting chemicals are cancerogene.
by iampivot on 5/13/22, 2:09 PM
Cut a small slit on the edge of the pepperoni.
by hathym on 5/13/22, 3:23 PM
to check if there is internet connection?
by puttycat on 5/13/22, 8:26 AM
A friendly reminder that the friendly name "Pepperoni" is actually pork, which is actually pig, who have the intelligence of >= 3 year-old humans.