Jolt Country

Ben, I asked for forgiveness earlier. Did you see it?

When I worked at Pizza Inn we used to make and sell Pizzerts. For the most part we put them on the buffet but occasionally we sold them to customers as well. Recipe's pretty simple: pizza crust, use cake batter instead of sauce and pie filling as the topping. We sold cherry, apple, peach, and chocolate chip pizzerts.

The word Pizzert is registered by Pizza Inn.

http://www.pizzainn.com/menu/desserts.html

Ice Cream Jonsey wrote:Ben, I asked for forgiveness earlier. Did you see it?

No.

Now put your face up to the screen and yell "Khaaaaaaaaaaaaaan!"

pinback wrote:

Ice Cream Jonsey wrote:Ben, I asked for forgiveness earlier. Did you see it?

No.

Now put your face up to the screen and yell "Khaaaaaaaaaaaaaan!"

That's not good for asking for forgiveness for pizza, that's an order of Large Ham.

Jon Stewart reported that the Pakistani who sold a large number of nuclear weapons components to Iran was named A.Q. Khaaaaaaaaan!

Tdarcos wrote:

pinback wrote:

Ice Cream Jonsey wrote:Ben, I asked for forgiveness earlier. Did you see it?

No.

Now put your face up to the screen and yell "Khaaaaaaaaaaaaaan!"

That's not good for asking for forgiveness for pizza, that's an order of Large Ham.

Jon Stewart reported that the Pakistani who sold a large number of nuclear weapons components to Iran was named A.Q. Khaaaaaaaaan!

Donnie, you're out of your element.

Agreed. Completely out of his element, like a sugar-coated pie?

No, no. All right. Here's how this is gonna go. We're gonna talk about pizza again.

There's only one place outside of NY that I've actually had what I would consider a true "NY style" pizza, and that is here:

http://www.joespizza.com

Here is an in-depth analysis of a slice of Joe's pie:

http://slice.seriouseats.com/archives/2 ... geles.html

That looks very close. Now, part of the experience is a disgusting man selling it to you.

Was Joe disgusting?

Everyone in there is fairly repugnant, if that helps.

pinback wrote:You're telling me you don't remember if they substituted sugar for the cheese?

I guarantee you ordered a pizzookie.

[youtube][/youtube]

I vaguely remember walking into a pizzeria in Orange County and being shocked that they sold "desert calzones" of all things (but also because my grandparent's used to make Apple Pie Calzones around Christmas).



The conclusion that lets me sleep at night, is that pizza crust is maybe half a step away from that used for turn overs or desert pies in general (calzones even closer) so expanding in that direction is natural for a pizzeria.

pinback wrote:Everyone in there is fairly repugnant, if that helps.

Dayum! Level Four, bitchEs!!!

Flack wrote:When I worked at Pizza Inn we used to make and sell Pizzerts. For the most part we put them on the buffet but occasionally we sold them to customers as well. Recipe's pretty simple: pizza crust, use cake batter instead of sauce and pie filling as the topping. We sold cherry, apple, peach, and chocolate chip pizzerts.

An associate of mine once brought over a bunch of pizzas from Pizza Hut, typical sausage, pepperoni, sausage and onion, and one that was apple. An apple pizza. Weird, but tasty.

Ice Cream Jonsey wrote:

pinback wrote:Everyone in there is fairly repugnant, if that helps.

Dayum! Level Four, bitchEs!!!

This was supposed to be an Always Sunny quote, but I think I got every single word wrong. Sorry, everyone.

I'm not really sorry. Paul ordered a goddamn pizzookie and tried to use that fact to call bullshit on my opinions about pizza.

He's wrong! Laugh at him for it!

AArdvark wrote:What has prompted this sudden shift in Pinback's crust (preference)?

I am not reading through all of this shit, so I hope nobody else covered it yet. What is normally called a "Chicago style" pizza is just a cheap imitation of the real deal in that it just has a really thick crust. True Chicago style pizza has a relatively thin crust with like 30 or 40 layers of cheese, sauce, and toppings baked on it. Chicago style is my favorite as well.

Yeah, no shit. So, when I'm talking about Chicago deep-dish, that's EXACTLY what I'm talking about. You seem to have this thing where you don't believe that threads are about what they say they are about.

Which is fine, but if I could make one small suggestion, please go to http://www.caltrops.com/pointy.php and never, ever come back here.

pinback wrote:Yeah, no shit. So, when I'm talking about Chicago deep-dish, that's EXACTLY what I'm talking about. You seem to have this thing where you don't believe that threads are about what they say they are about.

The thread is about how you changed your pizza preference. I was merely pointing out a popular misconception people have about the difference between New York style and Chicago style pizza. Many people think the primary difference is in the crust, when that is not the primary difference.

I am not entirely sure why you are having a temper tantrum here considering the fact that my comment was not directed at you, was not attacking anybody, and it was actually a helpful contribution to the overall discussion.

pinback wrote:http://www.caltrops.com/pointy.php

I searched around for a couple of minutes and could not find an option to register for an account. Unless I missed something, this would mean that I would have to type in my own handle every time I wanted to post something? That just seems kind of tedious.