All right I actually have a couple of questions to a chef:
1- I can't eat pork but I love pepperoni pizza, back in my home country the biggest Pizza chain is Pizza Hut and they make their Pizzas with beef pepperoni, I couldn't find any such thing in the U.S. for the longest time so I can actually only eat pepperoni pizza when I fly home and my brother actually brings the pizza with him to the airport to pick me up heh. Well recently an Egyptian guy opened a pizza place where I live in the U.S. and he makes beef pepperoni pizza so I got excited and went to have some, I'm not the kinda guy that eats something and recognizes what's wrong with it though, I rarely could even recognize ingredients if they're cooked in and not visible, but something was certainly wrong with that pepperoni pizza I had here, I told the restaurant owner and he said something about how pepperoni works better with pork cause the beef pepperoni released fat or grease that makes the pizza saggy or oily, didn't really get it, what did he mean and what are the Pizza Huts in Egypt doing right that he's not doing?
2- Another home sickness food, this time it's more of a snack, we grill corn on the cob in Egypt as a snack, we have it on the streets like hot dog carts in NY, I tried to grill corn here the same way we do in Egypt but it ended up getting stained by the coal and tasted like it too, in Egypt they put it directly on the coal and it doesn't get stained, I've been told to try it with the metal grill barrier thing but it didn't taste the same, what am I doing wrong?