My dad’s from Ava. I have most definitely had your version!  Read more

As one of the resident pizza monsters, the Ninja Turtles cookbook is really fantastic. Catches the TMNT vibe but the recipes are really good and fun.
Read more

Yeah, a little work on the pineapple beforehand goes a long way.  Read more

Aside from StL, it’s pretty common across the Great Lakes region. I haven’t ever looked for it in Detroit, but I’ve had multiple solid pizzas in western Michigan. Plenty of places in Ohio too. Read more

Country ham is delicious on pizza. I don’t know how to process “I am a verified Midwesterner and as such will react violently to the most popular pizza style in the biggest city in the Midwest.”  Read more

Maybe it testified against the mob  Read more

I really love broccoli on pizza. I did a Philly roast pork pizza once with pork, provolone, and broccoli rabe and I think about it a lot.  Read more

A lot of folks seem to feel that way. I don’t mind it (especially on a garbage pizza) but it’s nothing I’m going out of my way for. Read more

At least you tried  Read more

It’s not quite cilantro, but I think a LOT of people have a green pepper aversion. I know cooks who will use yellow, orange, red, etc. but CURSE the name of the green pepper.  Read more

Celery salt is the 🐐 Read more

Go outside! It’s a lovely day! Summer pizza recipe coming up soon BTW. Read more

Oranges, you say? I have not run across that one in the wild.  Read more

Oh no, but I wrote this specifically for you!  Read more

My #1 message is most definitely “enjoy things how you like to.” That said a beer rep friend of mine took macro beers and did warm/cold cycles and tasted after each. She didn’t notice the slightest difference until the 11th time. Just food for thought.  Read more

It doesn’t do anything to the beer, though. A lot of it can be mental, where you expect it’s going to taste bad and so it does. Less warm/hot time is the lesson, not anything about the temperature cycling. Cold from packaging to enjoyment is the best practice, but not realistic in a lot of cases. Read more

Indeed  Read more

I know a couple folks (no one I work with) that have had to go through sensory training after a bout. No fun. Read more

This is more of a style problem, but not an intractable one. First off, craft beer makes plenty of shelf-stable product. Lagers, kettle sours, west-coast style IPAs and Pilsners, etc. You can count on those for 120 days, more or less, which is more than enough for the volume craft does. I check dates compulsively, and… Read more

Most of the snobs I know also love High Life and admit that their homebrew kinda sucks. Let’s get our snobs together and open up some minds! Read more