OT: Whatcha Eatin?

[Surrounded By Ahos]

Waiting for a pizza to be delivered. Didn’t expect to find a gourmet pizza place in Lethbridge. If it tastes as good as the pictures look then it’ll be the best thing to come out of this city since Zack Boychuk.

Is it just me, or do gourmet and pizza not go together at all?

 

[Cardiac Jerks]

Is it just me, or do gourmet and pizza not go together at all?

I think they can if the place uses fresh or specialty ingredients, if a lot of things are scratch made, wood oven etc.

I don’t know how else to describe a place thts so far above the chains.

 

[Cardiac Jerks]

Chicken and waffles for breakfast.

The only good thing about this business trip has been the food.

 

[DaveG]

Is it just me, or do gourmet and pizza not go together at all?

I would have thought that as well until I tried a few places that do specialty Neapolitan style pizzas.

 

[Cardiac Jerks]

I would have thought that as well until I tried a few places that do specialty Neapolitan style pizzas.

There’s a place in Toronto that has a few locations called Pizza Libretto. They regularly compete in the world championships and have medaled a few times. They follow very strict guidelines in how the pizza is prepared. I don’t remember all the details but one I do recall is that the tomato’s they use have to be from a specific region in Italy.

 

[Incubajerks]

There’s a place in Toronto that has a few locations called Pizza Libretto. They regularly compete in the world championships and have medaled a few times. They follow very strict guidelines in how the pizza is prepared. I don’t remember all the details but one I do recall is that the tomato’s they use have to be from a specific region in Italy.

Pachino mabye?

 

[vorbis]

There’s a place in Toronto that has a few locations called Pizza Libretto. They regularly compete in the world championships and have medaled a few times. They follow very strict guidelines in how the pizza is prepared. I don’t remember all the details but one I do recall is that the tomato’s they use have to be from a specific region in Italy.

so tomatoes, which didn’t exist in europe until “discovered” in north america by native-genociding italians, must now originate from their adopted home resulting from a mass cross-atlantic migration of the species in order to be authentic.

story checks out.

 

[Incubajerks]

so tomatoes, which didn’t exist in europe until “discovered” in north america by native-genociding italians, must now originate from their adopted home resulting from a mass cross-atlantic migration of the species in order to be authentic.

story checks out.

Well, when you have tomatoes in your garden and instead of eating them you use them as ornaments it is right that it ends like this.

 

[Boom Boom Apathy]

FOOD FIGHT!

 

[Cardiac Jerks]

so tomatoes, which didn’t exist in europe until “discovered” in north america by native-genociding italians, must now originate from their adopted home resulting from a mass cross-atlantic migration of the species in order to be authentic.

story checks out.

It is what it is. I didn’t write the rules. I just eat the stuff.

 

[DaveG]

There’s a place in Toronto that has a few locations called Pizza Libretto. They regularly compete in the world championships and have medaled a few times. They follow very strict guidelines in how the pizza is prepared. I don’t remember all the details but one I do recall is that the tomato’s they use have to be from a specific region in Italy.

Yeah the place that's literally a block and half from my place in Winston is REALLY serious about where they get their ingredients from. The sauce I'm not sure about but the flour itself they even import from Naples so nothing would surprise me.

 

[Surrounded By Ahos]

I think they can if the place uses fresh or specialty ingredients, if a lot of things are scratch made, wood oven etc.

I don’t know how else to describe a place thts so far above the chains.

I would have thought that as well until I tried a few places that do specialty Neapolitan style pizzas.

I can dig it. I just don’t mentally associate pizza as a ‘fancy’ food, I guess.

 

[Cardiac Jerks]

I can dig it. I just don’t mentally associate pizza as a ‘fancy’ food, I guess.

People will try and make anything fancy these days.

We live in a world where you can buy a $169 hot dog.

 

[Lempo]

People will try and make anything fancy these days.

We live in a world where you can buy a $169 hot dog.

... and spill the ketchup on the $120 plain white t-shirt by Kanye.

 

[Lempo]

Is it just me, or do gourmet and pizza not go together at all?

I can't not help thinking Lucy Lawless in EuroTrip, and her Vandersex concept that adds needless frills on a proven thing only managing to ruin it.

Also the boy who performs Scotty Doesn't Know is Matt Damon.

 

[Unsustainable]

 

[Incubajerks]

View attachment 129753

I'll happily eat peas and mayo over the other inpresentable and unmentionable thing.

 

[Incubajerks]

Yeah the place that's literally a block and half from my place in Winston is REALLY serious about where they get their ingredients from. The sauce I'm not sure about but the flour itself they even import from Naples so nothing would surprise me.

What do they have of fried appetizers?

 

[DaveG]

What do they have of fried appetizers?

They rotate the appetizers a good bit aside from their standards (best IMO is actually a fire roasted cauliflower), but they always have Zeppole available as well.

 

[Incubajerks]

They rotate the appetizers a good bit aside from their standards (best IMO is actually a fire roasted cauliflower), but they always have Zeppole available as well.

Only in Naples Zeppole are used as a appetizer usually with tomato sauce or with pumpkin flower and anchovies. In all the rest of Italy they are always fried but they are served as desserts with a whole series of ingredients that changes from region to region and are called the same, Zeppole.

 

[DaveG]

yeah they do theirs as deserts, though they're cool with people doing them as an appetizer as well. Theirs is done with some sort of caramel sauce, REALLY good but I have to be really hungry to try to tackle one after some pasta or a pizza.

 

[Navin R Slavin]

Only in Naples Zeppole are used as a appetizer usually with tomato sauce or with pumpkin flower and anchovies. In all the rest of Italy they are always fried but they are served as desserts with a whole series of ingredients that changes from region to region and are called the same, Zeppole.

Mothers and Sons in Durham has Zeppole with caramel sauce. Pizzeria Toro in Durham has Zeppole with dark chocolate and vanilla custard. I eat way too much of both.

 

[McBrockGinn]

There’s a place in Toronto that has a few locations called Pizza Libretto. They regularly compete in the world championships and have medaled a few times. They follow very strict guidelines in how the pizza is prepared. I don’t remember all the details but one I do recall is that the tomato’s they use have to be from a specific region in Italy.

Libretto's is alright but have you tried Maker Pizza? Mama Mia, Delicioso! Worth a shot if you're back in town.

 

[vorbis]

Libretto's is alright but have you tried Maker Pizza? Mama Mia, Delicioso! Worth a shot if you're back in town.

I'm partial to North of Brooklyn because there's one at the end of my block and they're nice and they do a killer white pizza

 

[Canes]

I can dig it. I just don’t mentally associate pizza as a ‘fancy’ food, I guess.

As a pizza connoisseur I've started noticing there seems to be several types of pizza spots opening up around the U.S. that charge anywhere from 20-30 bucks for a 14ish" pizza. Only half seem to be worth it though if that. Antico in Atlanta is one I've been really impressed with. But then again, I also like 4 dollar frozen pizzas from Wal-Mart, Little Caesar's, and $1 a slice pizza places in New York City. Those gourmet places really have their work cut out long term. Only the best places will continue to be able charge premium prices once the novelty wears off.