Where can I get some bold pepperoni? The kind that is concave like this
That is activated peperoni.
>>7524049
Just get salami or pepperoni with a lot of fat and cook it long enough, all of them will turn into grease pools if your oven is hot enough.
just slice it thick.
>>7524049
Order Mountain Mikes they make them like that
>>7524071
But the pepperoni is not thick. I've eaten it multiple times, it's very thin and crispy.
>>7524049
I have some of that pepperoni at home. I always just knew it as pepperoni. I had to get it from the other side of the country. I'll upload a picture later when I get home, if you want.
>>7524076
Go to the store and buy a couple cocks of pepperoni and slice it thick
>>7524089
For sure, broham. I'll be home in about an hour.
At Jet's Pizza, that is called "spicy pepperoni"
>>7524049
>>>/biz/1169837
>>7524049
Hey OP, this guy >>7524080 here. First, a picture of the label. The "brothers" is for Chris Brothers, the maker of said pepperoni.
>>7524194
Next, a picture of the actual pepperoni. The woman is going to give me a haircut, then i'll fry up a few slices to show how it looks when cooked. This particular style of pepperoni, when fried, is a fairly common appetizer on the East coast of Canada.
>>7524230
Not in any type of casing that could be removed. When it's uncooked, as the second picture shows, it's very thin. When you bite it, there's a bit of give, then a please cracking as your teeth pierce it. When cooked, it's very crispy when bitten into.
I would suspect that the (very) thin casing was placed around it prior to the pepperoni being dry cured.
>>7524203
https://www.youtube.com/watch?v=Fqq-Sq9PW8o
>>7524259
Yup. That's the same.
>>7524194
Ricky is that you buying cocks of pepperoni?
You high bastard
>>7524089
Is your oven hot enough? Put it under the broiler and see if it curls up for you
>>7524049
>Where can I get some bold pepperoni? The kind that is concave like this
That's just pepperoni that was sliced too thin and overcooked as a result senpai.
>>7524049
Microwave it for 30 seconds before putting it on the pizza. Then just cook as normal.
>>7524570
>>7524049
Hey OP, it's me again, here to deliver. I would have posted it last night, but sex won over 4chan.
These were sliced and pan fried, and look much like the slices in your picture.
In my country we call pepperoni scumbag-salami.
Very apt.
>>7524194
Fuckin Ricky, give me some of that pepperoni.
>>7525572
Are you and your girlfriend fat? Just curious.
![house-pizza-old-school[1].jpg](https://i.imgur.com/VK1PXLw.jpg "house-pizza-old-school[1].jpg")
>>7524175
Same with Topper's, I love how it curls up and pools all the grease
>>7524049
You could sharpen an ice cream scoop.
>>7524049
Looks prolapsed senpai
>>7526176
>Are you and your girlfriend fat? Just curious.
Nope. Why?
All pepperoni used to cup. Most people on this board are too young to remember that.
The mass produced meat people re-engineered it so it would stay flat. Pepperoni cups because of the way the meat is put into the casing, not the casing itself.
http://slice.seriouseats.com/archives/2012/12/the-pizza-lab-why-does-pepperoni-curl.html
>there are plebes on this board who don't go to serious eats
It's like you don't even COOK.
>>7526873
this is surprisingly interesting.
>>7524063
oh man 2gud
/thread
>>7524063
>2016 not activating your pepperoni
>>7526873
Do you even "culture"?
http://www.winemag.com/
http://culturecheesemag.com/
http://m.cheeseandburger.com/
>UNITE!!!!
>>7527914
Culture a shit. Idirans are life.
>CUP AND CHAR PEPPERONI
