May 30, 2024 • 6 mins
Sam is taking a vacation and his destination is - pizza.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome to the Murphy Salm and Jody After the Show podcast.
Speaker 2 (00:03):
This is an exercise everybody can take part in. Okay,
we're going to visualize now. Now, if you're driving, don't
do this, but otherwise.
Speaker 3 (00:10):
I love the visualize.
Speaker 2 (00:12):
Visualize the pizza sitting in front of you. What do
you have on your pizza?
Speaker 3 (00:16):
Everything mostly vegetables.
Speaker 2 (00:19):
Onions, and mushrooms, and.
Speaker 3 (00:20):
I love mushrooms and black olives on pizza crunch.
Speaker 2 (00:24):
Maybe Murphy's and pepperoni and ground beef.
Speaker 1 (00:26):
So yeah, you know. The thing is Pepperoni is a
take it or leave it proposition for me. I love
the other meats. Yeah, okay, this.
Speaker 3 (00:33):
Is like all meat.
Speaker 2 (00:34):
And of course you got pineapple on there, right.
Speaker 1 (00:37):
You can if it's pineapple and ham, yes, but that's
a different pizza altogether.
Speaker 2 (00:40):
Well that's where we're going. Pineapple is it doesn't belong
on pizza or not? Of course, I do believe. I
can tell you. Up until about two years ago, I
was like, why put that on a pizza? But I've
had a my niece had a pepperoni and pineapple pizza
and it is so good. It's better actually to me,
it's better than that.
Speaker 3 (01:00):
The salty and the sweet.
Speaker 2 (01:01):
Yeah, it's a super salty and sweet.
Speaker 4 (01:03):
I think another reason that it works on pizza it's
not pizza. It's the fact that pineapple cooked down warm,
it changes the composition of pineapple, It changes the flavor,
It just changes it, and it works.
Speaker 3 (01:17):
It works. I can eat a hot pineapple right now.
It just works.
Speaker 1 (01:23):
It's the reason that my grandmother always cooked it on
ham on the top of it. So yeah, I mean,
I've loved specialty pizzas. I know they are purists that
say that anything other than cheese pizza or pepperoni pizza
isn't pizza. I mean, some purists believe that, but I
mean to me and I love mixing it up. I'm
(01:44):
not the world's biggest fan of the cream sauce pizzas,
but I do like the Philly It's the Philly steak
one from Domino Dominos.
Speaker 2 (01:52):
Yeah, that one is good.
Speaker 1 (01:54):
Right, so see to me, it works. It just depends.
But I've never had an issue with pineapple pizza, have
eaten that as long as I can remember.
Speaker 3 (02:02):
I tell you, the only pizza issue that I have.
Speaker 4 (02:06):
Listen to us We're so spoiled rotten, is that when
you go and you have one of the is it
fire rope what do you call that?
Speaker 1 (02:14):
What like an oven fired one right in the oven?
Speaker 3 (02:16):
Brick oven pizza.
Speaker 4 (02:17):
That's it, brick oven and they literally can make it
for you in two minutes. It's crazy to watch your
pizza get done and brought to your table. And that's
a whole other level of pizza too, that's my favorite kind.
But when they bring it to you and it's been
in there, it was in there twenty seconds too long,
and it's got the dark, charred parts of it.
Speaker 3 (02:35):
I don't want that, and you can't go. Can you
send this back and make me a whole other pizza?
I don't. I just I don't do that.
Speaker 2 (02:43):
I do like my mom used to do. Give me
a knife, I'll scrape it off.
Speaker 1 (02:49):
Pieces.
Speaker 2 (02:50):
It was always for real cheese with her.
Speaker 1 (02:52):
Oh yes, the toast.
Speaker 2 (02:53):
What's funny is we're part of my summer vacation this year,
going to get pizzas, and I'm done right going to
New Haven, Connecticut because it's a pizza capital, some say
of the world Neapolitan pizzas, and that's one of their specialties,
is a charred pizza. You don't say okay, because it's
not and they are famous there for their white clam pizza.
Speaker 3 (03:15):
Oh, whoa, you're gonna eat a lot of pizza.
Speaker 2 (03:17):
I'm not touching that.
Speaker 1 (03:18):
Oh you're not try that. I bet that's good. If
you like a good clam chowder, then I bet that
would be really good on you.
Speaker 3 (03:25):
From New Orleans. You can eat anything. You should try it.
Speaker 2 (03:28):
Yeah, maybe if it was an oyster pizza.
Speaker 4 (03:30):
You want people to your city and you want them
to try things, you need to think of it that way.
Speaker 2 (03:34):
Maybe if I can get a slice, just one slice.
Speaker 4 (03:36):
I would try. You're gonna have so much good pizza.
That is a cool thing that you're doing, going on
a food vacation.
Speaker 1 (03:42):
Yeah, I love that.
Speaker 3 (03:43):
Yeah, Oh my gosh, so jealous.
Speaker 2 (03:45):
The problem is there's not gonna be enough time.
Speaker 3 (03:47):
And you know how many meals a day?
Speaker 2 (03:49):
Yeah, I mean if you eat because you can't have
pizza for breakfast, well I guess.
Speaker 1 (03:56):
Who is stopping you?
Speaker 2 (03:58):
Growing up on vacation emails a day? Yeah, three pizzas
a day?
Speaker 3 (04:02):
Well, have pizza once a day.
Speaker 2 (04:04):
No, every every there's a lot of there are a
lot of places. It's concentrated in New Hay. Oh, Okay,
so yeah, I'm going to be eating pizza left and right,
so excited.
Speaker 1 (04:12):
I didn't know they were the pizza capital.
Speaker 2 (04:14):
Why people that'll say Chicago and people from New York
and Detroit and all styles. But I mean, it's just
another Neapolitan New haven a pizza.
Speaker 1 (04:25):
See. The Chicago trip is one that Jody and I
have talked about and we've not made it, and I
do want to try that because the food type trips
are really a blast to do. And you know, uh,
I know that what's a deep dish pizza? Is that
what they do? But you know, I remember, you know,
for so many years hearing that New York pizza. There's
nothing like it. And you know, friend of ours that
(04:47):
we all know who was from Brooklyn originally, and he
would say that all the time, and I always chalk
that up to, Okay, yeah, you're from there, so I
get it you're biased. But the first time that I
had that pizza in Manhattan, it's really true. It's different.
I don't know why. The dough is different, and it
tastes great and it's special and there's literally nothing else
like that. None of the fast food chains can match it.
Speaker 2 (05:08):
And it's only a dollar a slice.
Speaker 1 (05:10):
Yeah right, get it and walk out.
Speaker 4 (05:14):
Yeah, I know, walk down the street with it so exciting.
You made me want pizza and it's something. It's something
you're eating again obviously, Sam sin'sure.
Speaker 1 (05:22):
So what is a Neapolitan pizza?
Speaker 2 (05:25):
It's really thin, which is it's it's been compared to
New York style because it's really thin. But it's suppose
I have not had one, or if I have, I
don't know it. But I'm going to find out exactly.
I'm going to the source to find out sweet. It's
just got And by the way, they call it a beatza. Uh,
that's the a p I is easy, a beizza, but
(05:48):
you pronounce it with a B instead of a beatza.
Speaker 4 (05:52):
Have to promise to take a picture of every single
pizza that you eat.
Speaker 2 (05:55):
Oh, I will don't thank you. Yes.
Speaker 1 (05:57):
Is there any one restaurant that's an original that's still
in not opiration?
Speaker 2 (06:00):
Yeah, that is Frank Pepe's. Okay, it's nineteen twenty five.
The other one is Sally's, and I think that since
the thirties, okay, And then there was another one that
came home modern was in the forties or fifties.
Speaker 1 (06:11):
So I'm guessing you're going to have to try all
three of those, right, That sounds old.
Speaker 2 (06:17):
I don't think I'll be adding pineapple there. I'm going
with a pure original kind.
Speaker 1 (06:21):
Of pizzas missed any part of the show.
Speaker 3 (06:24):
Get it all in the Murphy Salmon Jody podcast
Welcome to the Murphy Salm and Jody After the Show podcast.
Speaker 2 (00:03):
This is an exercise everybody can take part in. Okay,
we're going to visualize now. Now, if you're driving, don't
do this, but otherwise.
Speaker 3 (00:10):
I love the visualize.
Speaker 2 (00:12):
Visualize the pizza sitting in front of you. What do
you have on your pizza?
Speaker 3 (00:16):
Everything mostly vegetables.
Speaker 2 (00:19):
Onions, and mushrooms, and.
Speaker 3 (00:20):
I love mushrooms and black olives on pizza crunch.
Speaker 2 (00:24):
Maybe Murphy's and pepperoni and ground beef.
Speaker 1 (00:26):
So yeah, you know. The thing is Pepperoni is a
take it or leave it proposition for me. I love
the other meats. Yeah, okay, this.
Speaker 3 (00:33):
Is like all meat.
Speaker 2 (00:34):
And of course you got pineapple on there, right.
Speaker 1 (00:37):
You can if it's pineapple and ham, yes, but that's
a different pizza altogether.
Speaker 2 (00:40):
Well that's where we're going. Pineapple is it doesn't belong
on pizza or not? Of course, I do believe. I
can tell you. Up until about two years ago, I
was like, why put that on a pizza? But I've
had a my niece had a pepperoni and pineapple pizza
and it is so good. It's better actually to me,
it's better than that.
Speaker 3 (01:00):
The salty and the sweet.
Speaker 2 (01:01):
Yeah, it's a super salty and sweet.
Speaker 4 (01:03):
I think another reason that it works on pizza it's
not pizza. It's the fact that pineapple cooked down warm,
it changes the composition of pineapple, It changes the flavor,
It just changes it, and it works.
Speaker 3 (01:17):
It works. I can eat a hot pineapple right now.
It just works.
Speaker 1 (01:23):
It's the reason that my grandmother always cooked it on
ham on the top of it. So yeah, I mean,
I've loved specialty pizzas. I know they are purists that
say that anything other than cheese pizza or pepperoni pizza
isn't pizza. I mean, some purists believe that, but I
mean to me and I love mixing it up. I'm
(01:44):
not the world's biggest fan of the cream sauce pizzas,
but I do like the Philly It's the Philly steak
one from Domino Dominos.
Speaker 2 (01:52):
Yeah, that one is good.
Speaker 1 (01:54):
Right, so see to me, it works. It just depends.
But I've never had an issue with pineapple pizza, have
eaten that as long as I can remember.
Speaker 3 (02:02):
I tell you, the only pizza issue that I have.
Speaker 4 (02:06):
Listen to us We're so spoiled rotten, is that when
you go and you have one of the is it
fire rope what do you call that?
Speaker 1 (02:14):
What like an oven fired one right in the oven?
Speaker 3 (02:16):
Brick oven pizza.
Speaker 4 (02:17):
That's it, brick oven and they literally can make it
for you in two minutes. It's crazy to watch your
pizza get done and brought to your table. And that's
a whole other level of pizza too, that's my favorite kind.
But when they bring it to you and it's been
in there, it was in there twenty seconds too long,
and it's got the dark, charred parts of it.
Speaker 3 (02:35):
I don't want that, and you can't go. Can you
send this back and make me a whole other pizza?
I don't. I just I don't do that.
Speaker 2 (02:43):
I do like my mom used to do. Give me
a knife, I'll scrape it off.
Speaker 1 (02:49):
Pieces.
Speaker 2 (02:50):
It was always for real cheese with her.
Speaker 1 (02:52):
Oh yes, the toast.
Speaker 2 (02:53):
What's funny is we're part of my summer vacation this year,
going to get pizzas, and I'm done right going to
New Haven, Connecticut because it's a pizza capital, some say
of the world Neapolitan pizzas, and that's one of their specialties,
is a charred pizza. You don't say okay, because it's
not and they are famous there for their white clam pizza.
Speaker 3 (03:15):
Oh, whoa, you're gonna eat a lot of pizza.
Speaker 2 (03:17):
I'm not touching that.
Speaker 1 (03:18):
Oh you're not try that. I bet that's good. If
you like a good clam chowder, then I bet that
would be really good on you.
Speaker 3 (03:25):
From New Orleans. You can eat anything. You should try it.
Speaker 2 (03:28):
Yeah, maybe if it was an oyster pizza.
Speaker 4 (03:30):
You want people to your city and you want them
to try things, you need to think of it that way.
Speaker 2 (03:34):
Maybe if I can get a slice, just one slice.
Speaker 4 (03:36):
I would try. You're gonna have so much good pizza.
That is a cool thing that you're doing, going on
a food vacation.
Speaker 1 (03:42):
Yeah, I love that.
Speaker 3 (03:43):
Yeah, Oh my gosh, so jealous.
Speaker 2 (03:45):
The problem is there's not gonna be enough time.
Speaker 3 (03:47):
And you know how many meals a day?
Speaker 2 (03:49):
Yeah, I mean if you eat because you can't have
pizza for breakfast, well I guess.
Speaker 1 (03:56):
Who is stopping you?
Speaker 2 (03:58):
Growing up on vacation emails a day? Yeah, three pizzas
a day?
Speaker 3 (04:02):
Well, have pizza once a day.
Speaker 2 (04:04):
No, every every there's a lot of there are a
lot of places. It's concentrated in New Hay. Oh, Okay,
so yeah, I'm going to be eating pizza left and right,
so excited.
Speaker 1 (04:12):
I didn't know they were the pizza capital.
Speaker 2 (04:14):
Why people that'll say Chicago and people from New York
and Detroit and all styles. But I mean, it's just
another Neapolitan New haven a pizza.
Speaker 1 (04:25):
See. The Chicago trip is one that Jody and I
have talked about and we've not made it, and I
do want to try that because the food type trips
are really a blast to do. And you know, uh,
I know that what's a deep dish pizza? Is that
what they do? But you know, I remember, you know,
for so many years hearing that New York pizza. There's
nothing like it. And you know, friend of ours that
(04:47):
we all know who was from Brooklyn originally, and he
would say that all the time, and I always chalk
that up to, Okay, yeah, you're from there, so I
get it you're biased. But the first time that I
had that pizza in Manhattan, it's really true. It's different.
I don't know why. The dough is different, and it
tastes great and it's special and there's literally nothing else
like that. None of the fast food chains can match it.
Speaker 2 (05:08):
And it's only a dollar a slice.
Speaker 1 (05:10):
Yeah right, get it and walk out.
Speaker 4 (05:14):
Yeah, I know, walk down the street with it so exciting.
You made me want pizza and it's something. It's something
you're eating again obviously, Sam sin'sure.
Speaker 1 (05:22):
So what is a Neapolitan pizza?
Speaker 2 (05:25):
It's really thin, which is it's it's been compared to
New York style because it's really thin. But it's suppose
I have not had one, or if I have, I
don't know it. But I'm going to find out exactly.
I'm going to the source to find out sweet. It's
just got And by the way, they call it a beatza. Uh,
that's the a p I is easy, a beizza, but
(05:48):
you pronounce it with a B instead of a beatza.
Speaker 4 (05:52):
Have to promise to take a picture of every single
pizza that you eat.
Speaker 2 (05:55):
Oh, I will don't thank you. Yes.
Speaker 1 (05:57):
Is there any one restaurant that's an original that's still
in not opiration?
Speaker 2 (06:00):
Yeah, that is Frank Pepe's. Okay, it's nineteen twenty five.
The other one is Sally's, and I think that since
the thirties, okay, And then there was another one that
came home modern was in the forties or fifties.
Speaker 1 (06:11):
So I'm guessing you're going to have to try all
three of those, right, That sounds old.
Speaker 2 (06:17):
I don't think I'll be adding pineapple there. I'm going
with a pure original kind.
Speaker 1 (06:21):
Of pizzas missed any part of the show.
Speaker 3 (06:24):
Get it all in the Murphy Salmon Jody podcast
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