stevestojan Posted September 14, 2009 Share Posted September 14, 2009 I know, strange topic. But when I moved from Buffalo to FLA, it was near impossible to find good pizza, so I often made my own. Now that I'm moving to AZ, I will likely do the same. That said, I can't find the pepperoni that is the small type that "cups" when you cook it. I hope someone knows what I'm referring to. Is there a specific name for it? If so, I can then do a proper Google on where to buy it online. I Googled for it, but my searches didn't find what I was looking for. I hope people know what I'm talking about. Its basically little cups of grease, maybe 3/8ths of an inch in size. Link to comment Share on other sites More sharing options...
MattyT Posted September 14, 2009 Share Posted September 14, 2009 I thought pretty much any fresh (never frozen) pepperoni cups when cooked. Link to comment Share on other sites More sharing options...
stevestojan Posted September 14, 2009 Author Share Posted September 14, 2009 I thought pretty much any fresh (never frozen) pepperoni cups when cooked. Yeah, it does. I know this is a strange question. But when I go to even Tops or Wegmans here, its "full size" pepperoni. I guess I'm not explaining it properly. Its smaller that regular pepperoni. It makes a horrifying (see: delicious) cup of grease within its self. Its smaller than "regular" pepperoni. I apologize for my excessive use of quotation marks. Link to comment Share on other sites More sharing options...
SageAgainstTheMachine Posted September 14, 2009 Share Posted September 14, 2009 Yeah, it does. I know this is a strange question. But when I go to even Tops or Wegmans here, its "full size" pepperoni. I guess I'm not explaining it properly. Its smaller that regular pepperoni. It makes a horrifying (see: delicious) cup of grease within its self. Its smaller than "regular" pepperoni. I apologize for my excessive use of quotation marks. I think you'll get that cupping with any pepperoni that employs a natural casing, and pepperoni with an artificial casing will remain flat. Unfortunately, most places seem to use pepperoni with artificial. I could go for some Picasso's with pepperoni right now. Link to comment Share on other sites More sharing options...
Acantha Posted September 14, 2009 Share Posted September 14, 2009 What the hells the matter with you? Put some pepperoni in your car and drive it to AZ with you! Think about it this way, if it was your kids, would you just buy new ones when you got to AZ? No! Link to comment Share on other sites More sharing options...
Beerball Posted September 14, 2009 Share Posted September 14, 2009 Pepperoni cups if it is loaded with fat. The fat turns to liquid and the slice cups. Buy cheap pepperoni. Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted September 14, 2009 Share Posted September 14, 2009 I apologize for my excessive use of quotation marks. Don't sweat it... They are cool with me. It is good to ask questions and use quotations... Why it would bother people is beyond me! I would think you would want to slice it a little thicker too... That is the smaller diameter pepperoni. Link to comment Share on other sites More sharing options...
Live&DieBillsFootball Posted September 15, 2009 Share Posted September 15, 2009 Just buy sticks of Margherita brand pepperoni. Don't buy the prepackaged one, you need the one from the deli. Link to comment Share on other sites More sharing options...
John Adams Posted September 15, 2009 Share Posted September 15, 2009 These people don't know what they're saying. Here's how to get the pepperoni you're talking about. Buy a good stick or pepperoni. None of that pre-cut paper thin crap. Cut it into whatever thickness slices you want. Put those in the frying pan with just a little butter or non-stick crap. The pepperoni will curl and crisp up a bit. Drop that on the pizza before you cook it. Perfect pepperoni. Step 3 is what most restaurants don't do, do you just get warm roni. Link to comment Share on other sites More sharing options...
stevestojan Posted September 15, 2009 Author Share Posted September 15, 2009 These people don't know what they're saying. Here's how to get the pepperoni you're talking about. Buy a good stick or pepperoni. None of that pre-cut paper thin crap. Cut it into whatever thickness slices you want. Put those in the frying pan with just a little butter or non-stick crap. The pepperoni will curl and crisp up a bit. Drop that on the pizza before you cook it. Perfect pepperoni. Step 3 is what most restaurants don't do, do you just get warm roni. you = awesome Link to comment Share on other sites More sharing options...
MattyT Posted September 15, 2009 Share Posted September 15, 2009 These people don't know what they're saying. Here's how to get the pepperoni you're talking about. Buy a good stick or pepperoni. None of that pre-cut paper thin crap. Cut it into whatever thickness slices you want. Put those in the frying pan with just a little butter or non-stick crap. The pepperoni will curl and crisp up a bit. Drop that on the pizza before you cook it. Perfect pepperoni. Step 3 is what most restaurants don't do, do you just get warm roni. Don't think step 3 is necessary. Most any stick pepperoni will give you cuppage w/o the hassle. Link to comment Share on other sites More sharing options...
BuffaloBill Posted September 15, 2009 Share Posted September 15, 2009 buffalofoods.com you can buy pepperoni from Buffalo. Link to comment Share on other sites More sharing options...
inkman Posted September 15, 2009 Share Posted September 15, 2009 Put some pepperoni in your car and drive it to AZ with you! Think about it this way, if it was your kids, would you just buy new ones when you got to AZ? No! Also, stick of pepperoni doubles as a nice beating stick. Link to comment Share on other sites More sharing options...
Just Jack Posted September 15, 2009 Share Posted September 15, 2009 Also, stick of pepperoni doubles as a nice beating stick. What you do with a stick of pepperoni in the privacy of your home should stay private. Link to comment Share on other sites More sharing options...
stuckincincy Posted September 15, 2009 Share Posted September 15, 2009 buffalofoods.com you can buy pepperoni from Buffalo. Their shipping costs are insane. Link to comment Share on other sites More sharing options...
stuckincincy Posted September 15, 2009 Share Posted September 15, 2009 These people don't know what they're saying. Here's how to get the pepperoni you're talking about. Buy a good stick or pepperoni. None of that pre-cut paper thin crap. Cut it into whatever thickness slices you want. Put those in the frying pan with just a little butter or non-stick crap. The pepperoni will curl and crisp up a bit. Drop that on the pizza before you cook it. Perfect pepperoni. Step 3 is what most restaurants don't do, do you just get warm roni. Hmm...I could swear you told us you are a vegetarian. No? Link to comment Share on other sites More sharing options...
Robert Paulson Posted September 15, 2009 Share Posted September 15, 2009 I know, strange topic. But when I moved from Buffalo to FLA, it was near impossible to find good pizza, so I often made my own. Now that I'm moving to AZ, I will likely do the same. That said, I can't find the pepperoni that is the small type that "cups" when you cook it. I hope someone knows what I'm referring to. Is there a specific name for it? If so, I can then do a proper Google on where to buy it online. I Googled for it, but my searches didn't find what I was looking for. I hope people know what I'm talking about. Its basically little cups of grease, maybe 3/8ths of an inch in size. Margherita brand stick pepperoni it needs to be room temp when you dress the pizza and the oven needs to be HOT 450-500 degrees to get it to cup up https://www.buffalofoods.com/home.htm don't kill me if the link doesn't work - you can type it in Link to comment Share on other sites More sharing options...
loyal2dagame Posted September 15, 2009 Share Posted September 15, 2009 Margherita brand stick pepperoni it needs to be room temp when you dress the pizza and the oven needs to be HOT 450-500 degrees to get it to cup up https://www.buffalofoods.com/home.htm don't kill me if the link doesn't work - you can type it in you could switch the oven to broil (if cooking in a regular oven) for the last minute or so and that will cause cupping without all the hassel. i do it all the time when i make a homemade pizza sub. i like my peps cupped and the jalapenos crisped. Link to comment Share on other sites More sharing options...
Dwight Drane Posted September 15, 2009 Share Posted September 15, 2009 So what you are saying is that you are looking for: This Not This Link to comment Share on other sites More sharing options...
Miyagi-Do Karate Posted September 15, 2009 Share Posted September 15, 2009 You people are sick. Pepperoni that cups basically gives me heartburn in about 10 seconds. Not sure how y'll can stand all that grease. Link to comment Share on other sites More sharing options...
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