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Pepperoni is a joke

Rakehellion

Rakehellion

Lifer
100% of the pepperoni in the United States is an artificially colored beef and turkey abomination that I wouldn't use to stuff a mattress, let alone a natural casing. Even a "fancy" pizza restaurant will feed you the Hormel crap.

Pepperoni should look like this:
CCz9YB1.jpg


Not like this:
hqdkaEQ.jpg
 
The Hormel stuff should be better.

But I'd have serious reservations about eating the stuff in the first pic. :barf:
 
Mixolydian said:
I don't care what's in it. It's delicious.
Click to expand...

Bingo

OP sounds like the type of guy who would say "Why do you go to chipotle, it's not real Mexican food". Who cares? It's good. I don't give it shit if it's authentic or what it's called. Same with pepperoni... It's good, and I don't care what real pepperoni is
 
gorcorps said:
OP sounds like the type of guy who would say "Why do you go to chipotle, it's not real Mexican food". Who cares? It's good. I don't give it shit if it's authentic or what it's called. Same with pepperoni... It's good, and I don't care what real pepperoni is
Click to expand...

I don't care what you eat. I'm not your mom. And the point is, there's NO restaurant that serves pepperoni that isn't crap.
 
Your first pic looks like spicy soppressata to me. You need to ask for that by name to get that in the states. The second pic is obvious generic american pepperoni which is just another word for a dry spicy salami that has its origins in southern italy. The word pepperoni means "peppers" in italian as in bell peppers. Peppers are commonly used to give the meat its red coloring and spicyness and the meat came to be known by this name here in the states.

If you go to italy and order a pepperoni pizza, they wont know what that is and you will receive a pizza with bell peppers on top. IMO, the first pic is infinitely more delicious than american pepperoni and can be eaten without heating.
 
Rakehellion said:
100% of the pepperoni in the United States is an artificially colored beef and turkey abomination that I wouldn't use to stuff a mattress, let alone a natural casing. Even a "fancy" pizza restaurant will feed you the Hormel crap.

Pepperoni should look like this:
CCz9YB1.jpg


Not like this:
hqdkaEQ.jpg
Click to expand...

This. Americans don't know what good salami is supposed to look like, and "Pepperoni" pizza falls in the same department.

Still don't understand the origins of the name, since the salami isn't spicy.
 
Last edited:
Americans don't know cured meats, cheese, nor bread.

Visit Italy (or Spain), France, and Germany, respectively to culture yourself.

I approve of this rant.
 
GTaudiophile said:
Americans don't know cured meats, cheese, nor bread.

Visit Italy (or Spain), France, and Germany, respectively to culture yourself.

I approve of this rant.
Click to expand...
Switzerland makes the list for all 3 things for obvious reasons. Internal cultural exchanges and the common supermarket assortments mean you get everything at the same time.

Italian and swiss cheese is very good and varied too, the ripened dirty sock cheeses are usually french though.

Bread in Italy sucks, there's just a few good products (but not the industrial ones) and they mostly use 00 white meal. The french save themselves in this field just because they have bakeries and fresh bread everywhere. Germanics know what good and varied bread is.



I'll never understand why you call hot salami "pepperoni".
Pepperoni is a corruption of peperoni, which is the plural of peperone, a noun that means "pepper" in the sense of capsicum:
img001_congelare-peperoni.jpeg

Note: peperoni refers exclusively to the non-hot variety of capsicum.
The hot pepper is called "peperoncino", which literally translates as "small pepper".
 
Murloc said:
Switzerland makes the list for all 3 things for obvious reasons. Internal cultural exchanges and the common supermarket assortments mean you get everything at the same time.

Italian and swiss cheese is very good and varied too, the ripened dirty sock cheeses are usually french though.

Bread in Italy sucks, there's just a few good products (but not the industrial ones) and they mostly use 00 white meal. The french save themselves in this field just because they have bakeries and fresh bread everywhere. Germanics know what good and varied bread is.



I'll never understand why you call hot salami "pepperoni".
Pepperoni is a corruption of peperoni, which is the plural of peperone, a noun that means "pepper" in the sense of capsicum:
img001_congelare-peperoni.jpeg

Note: peperoni refers exclusively to the non-hot variety of capsicum.
The hot pepper is called "peperoncino", which literally translates as "small pepper".
Click to expand...


Hmm I thought it was generic term for any pepers, whether it being bell or hot ones.
Also the poor excuse for salami that US calls "pepperoni" isn't hot.

Totally unrelated, but I'll be in Milan in March, any recommendations on what to see in south Switzerland in early spring?
 
Last edited:
KMFJD said:
Agreed
Click to expand...

Ya its night and day really. I may be partial to cheese and cured meats from Naples Italy but I gotta say the stuff I had in Switzerland and Vienna was so flavorful and complex that I would call most american perperoni unfit for my miniature greyhounds.


I do have to say since Switzerland was my most recent trip the meats and especially the cheese was out of this world. Apenzeller, Tilsiter, Sapsago or w/e that stuff was called literally were spiritual experiences.
 
Rakehellion said:
100% of the pepperoni in the United States is an artificially colored beef and turkey abomination that I wouldn't use to stuff a mattress, let alone a natural casing. Even a "fancy" pizza restaurant will feed you the Hormel crap.
Click to expand...

Would you stuff a mattress with "authentic" pepperoni?
 
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