alexist

So I was in the pizzeria today, and was looking at the pies they had out (to serve single slices). I really think my local pizzeria has gone overboard with some of the toppings. You have to understand here, I'm a born and bred New Yorker. Toppings other than the standard sauce and cheese are not huge here. The pizza's thin crust and won't support it anyway. I remember the pizza boxes when I was little--they had checkboxes for 8 or so pre-listed toppings (pepperoni, sausage, meatball, extra cheese, mushrooms, onions, peppers, and anchovies, I remember) and one blank space for "other". So today I saw baked ziti pizza and chicken Caesar salad pizza (the salad was put on the pre-baked crust, from the look of it). Also saw one with *shudder* broccoli on it. In the name of all that is sacred, why?? Will we be going the CPK route of barbecued chicken pizza next? We must maintain our tradition of REAL PIZZA!

I was reading a piece on Nigel Slater in the Observer Food Monthly. At the end there's a section called "Stuff I know about cooking". It includes the following tidbit: "People who are good cooks are often good in bed".

Damn right! ;-)