Discussion in 'Community' started by vin, Jan 27, 2016.
Today I grabbed a slice in Penn Station. It was average at best.
did somebody say pizza
I declare pizza. But I ate Chinese today in preparation for Cantonese cuisine next week.
I would throw the pizza back.
I ordered pizza on Saturday night and had to wait over an hour for it to be delivered. I was unhappy. But then I had the pizza and i was fine again
I love you .5%
I ordered a pizza last night. I still have half of it in the fridge but I'm waiting... biding my time until the moment is right... to STRIKE!
I'm making pizza tonight.
They forgot to put spinach on the pizza I ordered today. But fortunately they remembered the other three toppings and it was a flat unlimited toppings rate.
Crust Pizza sausage duo:
I heated up two Trader Joe's pizzas in the oven a couple of nights ago. Kids and I do that every Monday night. One was four cheese, the other had pepperoni and sausage and peppers.
tell me of the pizza of your homeworld usul
It's the spice that makes it.
Would you say it's the melange of flavors on the pizza?
Arakis what I'm talkin' about.
you can trace a Golden Path all the way around the edges of the crust.
I could eat a tray o' deez pizzas.
WHERE'S THA PIZZA?! - Jennifer Lawrence
But anyway i had some dollar's so i bought one from wal mart (Deadly mistake) it was sooo soft. And the cheese wasnt completely melted. Like, where's my crunchy crust? Average at best. 5/10.
You cooked it wrong. Don't blame pizza for your own failings.
Right? Like, oh I let a frozen pizza thaw on my counter for a half hour and then waved my hairdryer over it a couple times, but it was terrible for some reason!
I ate a frozen pizza undefrosted and broke my teeth.
It's the fault of vin
Exactly. Everyone knows you need a searzall if THAT'S how you cook your pizza. Blow dryer just doesn't have the wattage. You need butane for that.
One of the better places around here is Sam's Pizza. It was started by a guy who moved to NYC and worked in pizzerias there for a good chunk of his life, then he decided to move back to Puerto Rico and opened Sam's in the 60's to make New York style pizza. I believe he sold the place a few years back, before he died, to a nephew or some relative, who has kept the ovens and the recipe, because I've been eating at Sam's since I was a wee lad (I'm 40) and it still tastes the same.