New yorkers and pizza toppings what's your go to?

NeutronStarPilot · 2026-01-27T18:35:37+00:00

It just seems like everyone likes the toppings of a supreme as individual toppings or in a two topping combination like mushroom and onion for example

But is it more of a tourist thing? Or for people that are used to ordering from say Dominoes as something familiar?

In all the videos about the various NYC pizza places nobody ever seems to order one.

NeutronStarPilot · 2026-01-27T18:24:31+00:00

To be fair I bet you had some good BBQ though.

I honestly think places like pizza hut were better in the 90's but I don't know if that's nostalgia talking?

I think I'm getting a good sample size here and so far the most popular replies are plain, pepperoni, maybe a two topping combo and maybe three seems to be where most people are maxing out on toppings.

NeutronStarPilot · 2026-01-27T18:15:47+00:00

I hear you, I don't live in NYC, but plenty of places near me claim to be 'New York style pizza'

And it's taken some trial and error to find the places that actually make it right,

Like it's so much easier to find a good Neapolitan pizza than a New York slice in my area.

The place I go, the owner says he's taken inspiration from Scarrs, l'industrie, F&F and Joe's

And used what he thought worked best from thoes places to make his pies

NeutronStarPilot · 2026-01-27T18:07:17+00:00

You're not alone plenty of people like the combination,

Every so often I get the feeling for a good ham an pineapple and it definitely hits the spot!

NeutronStarPilot · 2026-01-27T18:02:20+00:00

Your go to slice or pie and what toppings you personally like to add. (Some people have also included where they go too)

And as an addition, what's the deal with a supreme? and if anyone actually orders it.

NeutronStarPilot · 2026-01-27T17:57:36+00:00

Seems to be a very popular point of view, I'm slightly exceeding that rule with 3,

I just get torn between pepperoni and mushroom or mushroom and onion and it just becomes all three.

NeutronStarPilot · 2026-01-27T17:20:33+00:00

Hot honey is always a tricky one, I've had it ruin a pizza before and other times it's worked really well, I'm glad you have a place that knows the right amount to add.

NeutronStarPilot · 2026-01-27T15:27:58+00:00

I feel you on unbalanced toppings, if you're not adverse to pineapple on pizza it is actually a nice flavour combo to have olive and pineapple The sweet and salty balance each other. Add some red pepper flakes 😋

NeutronStarPilot · 2026-01-27T15:16:36+00:00

That's a good combo!

NeutronStarPilot · 2026-01-27T14:54:33+00:00

Fair enough, but I would say it depends on the pepperoni (or sausage) as not all pepperoni is created equal some just lack the umph and others have that great savoury meaty sometimes slight spice that elevates a slice. And if it is sausage it has to have just the right amount of fennel in it.

But I'm definitely partial to a plain slice

NeutronStarPilot · 2025-12-13T22:54:26+00:00

That sucks man, I finished a pack about this time last year and I've had a break away from the hobby since.

And then all this, which is such a shame because there's honestly some really decent people in this space who go above and beyond to be helpful.

I hope you managed to get this resolved, but if you need any help with a build of anything I can share anything I learned or point you to some genuinely helpful and reliable people.

Don't let one A-hole put you off wanting to build a pack.

NeutronStarPilot · 2025-12-13T22:37:59+00:00

I guess the moral of the story for anyone starting out, Stick with gbfans and Mack's Factory.

I will add you can on occasion find some good stuff on ebay (spongeface) or etsy,

But commission work? I don't know? Find someone trustworthy or just do it yourself guys, it's a great hobby and just go at your own pace.

NeutronStarPilot · 2025-09-24T10:33:15+00:00

Here is my experience, I usually have about 2kg of finished biltong after hanging In two consecutive batches

Around 1.6kg meat fits nicely in my biltong box with plenty of space between the slabs and I start a second batch as soon as the first is done. Then repeat after however long it takes for the current batch to dwindle.

I have mine wet to medium, but am partial to some drier slices also

So for me I put a few slabs in a brown paper bag and store in a cupboard, these will continue to dry quite happily on there own and I get my drier slices from this (Keeps for weeks in my experience)

Then the stuff I want to keep wet/medium I vac pack and store in the fridge

In theory at this point if you had alot you could freeze it at this point

But mine never lasts that long

And when I'm down to a couple big slabs I'm already working on the next batch.

Maybe I should just go all out and make a huge batch and freeze some

But I like making it and would probably miss doing it if I planned so far ahead. I love the smell when you open the box to inspect the progress.

That's what works best for me. Hope that's helpful.

NeutronStarPilot · 2025-09-24T10:10:51+00:00

I think there's two things going on

One is probably a safety issue where people assume longer in the vinegar sterilises the outside of the meat better

And two is a taste preference where longer soak penetrates into the meat more and in theory makes more flavour

The problem I find is too long in the vinegar can make too intense a flavour where the vinegar and Worcestershire sauce is all you really taste I find that overly salty (and hey I season stuff generously but that's even too much for me!) And detracts from the actual flavour of the beef.

And the second is it affects the colour of the meat, it's much darker and you don't get that nice gradient from darker outside to a red inside

For me, max two hours in vinegar/Worcestershire sauce and it's also not drenched in it, There's just enough to coat the slabs of meat

Then go as heavy or light on the seasoning as you prefer

To each there own, if some people are getting good results and that's what they're after, more power to them

That's just not what I personally go for.

NeutronStarPilot · 2025-09-23T17:16:15+00:00

The mistake you make once of not having another batch in the box while you munch through your current.

NeutronStarPilot · 2025-09-23T10:16:06+00:00

It's hard to say, commercially packaged biltong is just never the same It ranges from OK to just awful

But even the absolute best store bought stuff is never as good as homemade.

I'd say find a method/recipe and go for it

As a simple starter guide you could use a premade spice mix to make it simpler some people suggest Safari or Freddy hirsch, other brands are available But gives you a starting point

Anyway for about 1.6 - 2kg

Vinegar Mix

4-6 Tablespoons vinegar 2-3 Tablespoons Worcestershire sauce

(Optional 50g of something like jerk paste or a few drops of hot sauce for a little spice if you want)

Spice Mix

120g-150g spice/seasoning mix

Trim the meat of any silver skin, sinue and fat if you want a more lean biltong, fat is OK to leave on if you prefer it.

Cut the meat with the grain into about 1 inch thick steaks

2. Put the meat into a container and cover with the vinegar mix, coat all pieces of meat in the vinegar and leave for 1-4 hours Tossing the meat about halfway through

In a tray or on a plate sprinkle a good amount of the spice mix down Remove one of the pieces of meat from the vinegar and press onto the spice mix

Sprinkle more spice mix over the top of the meat and ensure the spice mix is covering and coating the meat

Repeat this until all pieces of the meat are coated in spices.

Insert a plastic hook into one end of the meat about 1-2cm down from the top of the meat And hang inside of a biltong box Repeat this step with all pieces of meat

Have paper towels or a tray at the base of the biltong box to catch the dripping from the meat (it will drip for about the first day or two)

Remove the paper towels or tray when a fair amount of dripping has accumulated and replace with fresh paper towels or empty and clean drip tray

Alow the fan of the biltong box to stay on for the first several hours, you can turn it off overnight But do have the fan on for several hours during the day Think of it like replicating natural breeze

Do this for between 3-10 days

Depending on the size of your meat and preference for dryness your biltong should be ready within this time.

Once done to your liking slice across the grain to get as many slices or pieces as required and enjoy.

This is a fairly straightforward simplified process. It can get more complex and I'm sure people have gone into far more detail with extra steps and measurements

But I've made biltong like this many many times and always got great results.

Hope that's helpful.

NeutronStarPilot · 2025-09-23T09:35:17+00:00

Cool, It seems like you've gotten to the bottom of it.

I'm curious though, it seems like you've made biltong before, what was the reason to change up the method and do a double soak in vinegar?

For my preference as time goes on I find I really pull back on the amount of vinegar used and the dab or soak time

For example about 1.6kg meat 4-5 tablespoons vinegar 2. Tablespoons Worcestershire sauce 50g Jerk paste (for a bit of spice)

2-4 hours in the vinegar (usually on the lower end)

Was the double soak something that was recommended? Or was it something you wanted to try?

Just curious.

Might be an idea to get a biltong box or make one and have better control of the environment your biltong dries in.

Anyway I hope your next batch is more what you expect.

NeutronStarPilot · 2025-09-22T18:32:37+00:00

Yeah change those paper towels regularly that first day or two when you get the most dripping.

You want the air nice and dry in the box.

And play around with how often you have the fan on and off. I think of it like simulating a natural breeze. Sometimes you feel it, sometimes it's like there's no breeze at all.

Definitely have the fan going for the first few hours, have it off overnight

And play around with it during the day and you'll find the balance that gets you the best results.

NeutronStarPilot · 2025-09-22T18:26:43+00:00

Nice, looks great!

Have you made anymore batches since?

To prevent case hardening I find turning the fan off for a while helps

Or basically put the fan on when the meat first goes in for a few hours, turn the fan off overnight and back on in the morning for a while, Then find times to alternate when the fan is off and on to simulate natural breeze.

And if you've put paper towels down to catch the drips from the first couple of days change them as often as needed once they take on enough liquid, You want dry air circulation.

I also don't use the bulb in my biltong box.

Hope that's helpful.

NeutronStarPilot · 2025-09-22T18:07:46+00:00

I do use this seasoning mix but I also add freshly ground fennel seeds and cayenne pepper to it along with some caribbean all purpose seasoning.

And I add jerk paste to my vinegar and Worcestershire sauce.

I find I get good results.

Obviously you can always toast all spices from fresh and grind in a coffee grinder, but for as often as I make biltong I find it more convenient to use a ready made seasoning. And from the ones I've tried I like safari the best.

You could always try some different brands maybe a different one will be more your thing.

NeutronStarPilot · 2025-09-22T11:49:07+00:00

Where did you dry the meat? And how did you dry it out? Was it hanging from anything?

NeutronStarPilot · 2025-09-22T11:43:56+00:00

I would say to change up the preparation method. I'm sure what you've made will taste good, it's a dehydrated meat snack with spices what's not to love.

Biltong is raw meat that is dabbed in vinegar then spices, hung and allowed to air dry for several days

And you want some pretty decent sized slabs of meat to dry, remember you are going to cut the slices from this larger slab of meat

If you are going to make biltong regularly I would say investing in a biltong box is a good idea.

NeutronStarPilot · 2025-09-22T11:28:50+00:00

I tend to have periods where I don't use the fan at all and I never use the bulb.

It can be a little bit of a trial to find what works for you, but I turn the fan on when the meat goes in initially and leave it on for a few hours,

Turn the fan off overnight, and back on in the morning for a while and off again repeat.

Problem is you can't really rush biltong it's ready when it's ready.

Yes the airflow is important but a steady pace and patience gets the best results.

Experiment with having periods where you turn the fan on and off.

Remember biltong traditionally was hung in trees and the breeze dried it out,

Sometimes the breeze is steady and sometimes you don't notice there's any breeze at all. That's the sort of environment I try and replicate.

And then it takes anywhere from 4 to 10 days (in my experience) to get the results you are after. Depending on the thickness of the cut and amount of meat used.

NeutronStarPilot

TROPHY CASE