Lobster is so so so overrated. 75% of the weight is shell. You could get tiger or argentinian shrimp for the same price per pound if not cheaper and you get 3 times more edible meat by weight.
Lobster is so so so overrated. 75% of the weight is shell. You could get tiger or argentinian shrimp for the same price per pound if not cheaper and you get 3 times more edible meat by weight.
I think it technically should have been called Canadian pizza but there’s already a canadian pizza (pepperoni, mushroom, bacon). Coincidentally, my go to pizza order is half Hawaiian and half Canadian.
That sounds like a pretty good combo pizza!
I was hesitant to have Hawiian pizza the first time, but I instantly liked it. I soon changed it up though to get bacon instead of ham so it adds crunch and smokiness.
Korean fried chicken sauce is also good on pizza.
Ya I’m not a big fan of the ham version, I usually have it with pineapple and bacon crumble/sausage
Is korean fried chicken sauce like the buldak ramen sauce?
Looking at the Buldak Original ingredients list, it looks like many of the same ingredients, but in reverse proportions.
Buldak has a lot of chicken flavoring/bullion to make the chicken flavor (dak=chicken) and a lot of pepper flake to make it hot (bul=fire) and then soy sauce and seasoning.
The fried chicken sauce doesn’t have the chicken flavor since it’s intended to go on actual fried chicken, and I don’t make it super hot. It’s a little more earthy and a little sweet.
I use a decent scoop of gochujang paste (lower heat level), a nice amount of minced garlic, a splash rice vinegar, a tiny blep sesame oil and some sesame seed, and then honey or brown sugar to taste, then soy sauce to get it to a nice dipping sauce consistency.
I don’t measure it, I just make it for making fancy pizza, so I eyeball it in a ramekin and then drizzle as desired on pizza.