The Enduring Controversy of Hawaiian Pizza

iStock.com/bhofack2
iStock.com/bhofack2

One's passion for pizza is not to be underestimated. Sauce has been spilled in debates over geographical superiority, deep dish over New York thin crust, and frozen over fresh. (Admittedly, the latter isn’t much of a discussion.)

Yet nothing seems to divides pizza aficionados like Hawaiian pizza—a conventional pie topped with perceived obscenities such as pineapple. For one thing, it’s not even Hawaiian in origin. For another, putting fruit on a pizza has been compared to doodling on the Mona Lisa. In honor of National Pizza Week, we’re taking a quick look at the origins of this controversial addition to the menu.

Hawaiian pizza actually originated in Ontario, Canada in the 1960s, when Satellite Restaurant owner and Greek immigrant Sam Panopoulos returned from Detroit having sampled what was then a novelty for Canadians: pizza. At the time, the dough-and-sauce arrangement was considered an “ethnic” food and not widely available in the country. Panopoulos took what he learned from his stateside visit, bought a small oven, and began preparing pies with toppings like mushroom, bacon, and pepperoni.

In 1962, Panopoulos decided to add another option, offering customers pineapple as a topping. There was no gastronomic science behind it. “We just put it on, just for the fun of it, [to] see how it was going to taste,” Panopoulos told the BBC in February 2017. A taste test revealed that the sweetness of the pineapple and savory flavor of the added ham made for a nice contrast with the salty, doughy pie. The “Hawaiian” name came from the brand of canned pineapple Panopoulos used.

Because pizza was itself a bit of a novelty in Ontario, there was little resistance to the idea—the food had yet to inspire the devoted and widespread following it enjoys today. (In fact, Panopoulos didn’t even have dedicated pizza boxes. He just cut circles out of cardboard he sourced from a local furniture store.) With canned pineapple a fixture of Canadian pantries thanks to spiking interest in the so-called Tiki culture that blossomed following World War II, Canadians were happy to try it.

And they liked it. “Because those days, nobody was mixing sweets and sours and all that,” Panopoulos said. “It was plain, plain food.”

As pizza franchises sprung up throughout the latter half of the 20th century, so did Hawaiian pizza, installing itself as a fringe menu item for people with an adventurous palate. But for every person who’s happy to experience something different, there’s someone else who considers the addition an abomination.

In 2017, Guðni Th. Jóhannesson, the president of Iceland, told schoolchildren he would ban pineapple pizza if he had the power. (Jóhannesson later walked back the comment, insisting he held no such influence, but it sounded more like a lament than a retraction.) That same year, a UK survey revealed that while 53 percent of citizens liked pineapple on their pizza, 15 percent would support a ban.

On June 8, 2017, Panopoulos died at the age of 83. Having sold his restaurant back in 1980, he was largely kept out of the debate and relegated himself to eating only frozen pies. As for Hawaii: They don’t appear to like their namesake delicacy any more or less than the rest of the world.

General Mills Is Recalling More Than 600,000 Pounds of Gold Medal Flour Over E. Coli Risk

jirkaejc/iStock via Getty Images
jirkaejc/iStock via Getty Images

The FDA recently shared news of a 2019 product recall that could impact home bakers. As CNN reports, General Mills is voluntarily recalling 600,000 pounds of its Gold Medal Unbleached All-Purpose Flour due to a possible E. coli contamination.

The decision to pull the flour from shelves was made after a routine test of the 5-pound bags. According to a company statement, "the potential presence of E. coli O26" was found in the sample, and even though no illnesses have been connected to Gold Medal flour, General Mills is recalling it to be safe.

Escherichia coli O26 is a dangerous strain of the E. coli bacterium that's often spread through commercially processed foods. Symptoms include abdominal cramps and diarrhea. Most patients recover within a week, but in people with vulnerable immune systems like young children and seniors, the complications can be deadly.

To avoid the potentially contaminated batch, look for Gold Medal flour bags with a "better if used by" date of September 6, 2020 and the package UPC 016000 196100. All other products sold under the Gold Medal label are safe to consume.

Whether or not the flour in your pantry is affected, the recall is a good reminder that consuming raw flour can be just as harmful as eating raw eggs. So when you're baking cookies, resist having a taste until after they come out of the oven—or indulge in one of the many edible cookie dough products on the market instead.

[h/t CNN]

The World's Spiciest Chip Is Sold Only One to a Customer

Paqui
Paqui

If you’ve ever wondered what it would be like to get pepper-sprayed directly in your mouth, Paqui Chips has something you can’t afford to miss. Following the success of their Carolina Reaper Madness One Chip Challenges back in 2016 and 2017, Food & Wine reports that the company has re-released the sadistic snack. Continuing their part-marketing gimmick, part-public safety effort, the Reaper chip won’t be sold in bags. You just get one chip.

That’s because Paqui dusts its chips with the Carolina Reaper Pepper, considered the world’s hottest, and most (attempted) consumers of the chip report being unable to finish even one. To drive home the point of how hot this chip is—it’s really, extremely, punishingly hot—the chip is sold in a tiny coffin-shaped box

Peppers like the Carolina Reaper are loaded with capsaicin, a compound that triggers messages of heat and pain and fiery consumption; your body can respond by vomiting or having shortness of breath. While eating the chip is not the same as consuming the bare, whole pepper, it’s still going to be a very uncomfortable experience. For a profanity-filled example, you can check out this video:

The chip will be sold only on Paqui’s website for $6.99 per chip or $59.90 for a 10-pack. The company also encourages pepper aficionados to upload photos or video of their attempts to finish the chip. If it becomes too much, try eating yogurt, honey, or milk to dampen the effects.

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