So trivial, yet it really ticks you off.

[Trenchfriend]

5:45, what area is this??

 

[Harp]

What area is this??

Trench, warum diese Frage stellen?

----------

Dunkin Donuts do not deliver.
----------

Certainly not trivial, but preponderance of journalist acumen for vengeful constitutional cite reflects
a Pavlovian reaction, liken a pack of jackals after a carcass. And this particular proletariat is pursued
relentlessly; others in the recent past not so. Separating wheat from chaff, mere protesters from rioters.
Agenda, epithelial pigmentation, and various sundry equation variables comprise this peculiar formula.
Differential and integral calculus.

 

[Hercule]

Trench, warum diese Frage stellen?

----------

Dunkin Donuts do not deliver.
----------

Certainly not trivial, but preponderance of journalist acumen for vengeful constitutional cite reflects
a Pavlovian reaction, liken a pack of jackals after a carcass. And this particular proletariat is pursued
relentlessly; others in the recent past not so. Separating wheat from chaff, mere protesters from rioters.
Agenda, epithelial pigmentation, and various sundry equation variables comprise this peculiar formula.
Differential and integral calculus.

Some things are best ignored.

But Dunkin Donuts does deliver. It's on doordash.

While undoubtedly thought cleverly obfuscated, I wonder if it will be addressed.

 

[Trenchfriend]

Trench, warum diese Frage stellen?

5:45, Her old-fashioned clothing. What did you think? We are still TFL.

Sometimes I think, other people must see totally different things on their screen.

 

[MisterCairo]

That most abominable of Canadian inventions - the Hawaiian pizza...

 

[Harp]

5:45, Her old-fashioned clothing. What did you think? We are still TFL.
Sometimes I think, other people must see totally different things on their screen.

I looked at the clip title and shot from the hip.

 

[Hercule]

That most abominable of Canadian inventions - the Hawaiian pizza...

I didn't know it was a Canadian invention. Huh, go figure. Somehow I actually don't mind a Hawaiian pizza. I won't go out of my way to order one for myself but I'll have a piece and enjoy it if offered. It seems that my pizza objection of late is bacon. (Imagine that!) It just seems "too flavorful" so out of place.

Ever have a spaghetti pizza? How about a baked potato pizza? Seems like anything is fair game to make a pizza out of.

 

[Turnip]

Döner-Pizza is not too uncommon here.

Sometimes also available with red/white (ketchup/mayonnaise) fries.

Real fusion kitchen...

 

[Harp]

That most abominable of Canadian inventions - the Hawaiian pizza...

Sure about that bro? In my misspent youth I was a surfer bum on Oahu, Kaneohe Beach,
and Hawaiian pizza per luau leftover pork and pineapple, other stuff was a fact of wahine and wave surf.

 

[Hercule]

Typically if I want pizza, I want pizza! Which means the usual traditional construction (regional variants are good too) and toppings. (Don't skimp on the sauce. Put the toppings ALL the way out to the edge, and COOK the damn thing, don't just melt the cheese!) That certainly is not to say I don't enjoy the "artsy" style pizzas. We have several of those kinds of pizza shops around town and they are really incredible (good!). Their pizzas are pizzas in name only, so once you come to terms with that you're in for a great experience. They've certainly have taken the concept of pizza to a whole new level. Couple that with the wide varieties of craft beer that are readily available and, well... Need I say more?

 

[MisterCairo]

Sure about that bro? In my misspent youth I was a surfer bum on Oahu, Kaneohe Beach,
and Hawaiian pizza per luau leftover pork and pineapple, other stuff was a fact of wahine and wave surf.

Pretty sure. 1962, Chatham, Ontario.

If you can find earlier claims, the world would love to know about them.

https://en.m.wikipedia.org/wiki/Hawaiian_pizza

https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-history-of-hawaiian-pizza/

 

[Hercule]

It seems that burgers these days took their cue from pizzas (or is it the other way around) - the things come on burgers. Now really, can you really taste all those things? And do they all really go together for a good end result? They usually just make for a mess in my opinion. Actually, one of the best burgers I can have anymore is a simple burger seasoned with only salt and pepper between two slices of lightly buttered white bread.

As a kid I remember my mom adding water to the pan after the burgers were cooked (she liked her's VERY well done so there was great fond in the skillet), to make a watery pan "gravy" which we had on buttered white bread with S&P.

 

[LizzieMaine]

I like a plain, loosely packed slab of ground beef, cooked rare, between two slices of plain white toast. If it's good meat, about 80-20, it's absolutely delicious that way. When I had a bad case of anemia after major surgery years ago, I had a manic craving for these.

I am not a fan of highly-accessorized hamburgers -- if stuff falls out in your lap while you're eating it, then it's gone too far. Cheese, lettuce, and a blob of A-1 sauce is as much dressing as I like on a restaurant burger.

 

[tonyb]

For the past several months the lovely missus has patronized an outfit from over Boulder way that sells grass-fed beef and other organic meats. They deliver the product, frozen, in insulated cloth carriers with a block of dry ice.

It doesn’t come cheap, I’m sure, but I avoid knowing the exact amount because, 1.) it would only frustrate me, 2.) it wouldn’t stop her anyway, and, 3.) it really is a superior product, much as I hate to admit it. The ground beef especially makes for a burger to rival what I remember from my early years.

 

[Turnip]

A burger shop around makes a marvelous pulled duck burger for Christmas, even red kraut and some lingonberries included.

I also love (raw) steak tartare, from the butcher´s, but I’ll have to wait until my girlie´s out, she really hates it...

 

[Hercule]

I like a plain, loosely packed slab of ground beef, cooked rare, between two slices of plain white toast. If it's good meat, about 80-20, it's absolutely delicious that way. When I had a bad case of anemia after major surgery years ago, I had a manic craving for these.

I am not a fan of highly-accessorized hamburgers -- if stuff falls out in your lap while you're eating it, then it's gone too far. Cheese, lettuce, and a blob of A-1 sauce is as much dressing as I like on a restaurant burger.

Hear, Hear! While I agree on all points, I must admit that any more I prefer my burgers cooked medium. It's purely a texture thing. A rare center, to me, has no flavor and just comes across as slimy. Now steaks on the other hand... When I'm cutting up larger pieces of meat to use in stews etc., I almost always sample a few pieces raw. My wife says that in college there was a girl in the dorm who came from a family that considered it a treat to eat hamburger raw, something my wife witnessed on several occasions. I won't go that far. Too many opportunities to pick up bacteria in the processing.

As for fresh and grass fed, we raised beef cows when I was a kid back in CT and you definitely can tell a difference from the mass market beef. It's a flavor to behold for sure!

 

[Trenchfriend]

Pizza Gyros was a big thing in Germany, years ago, but disappeared.

 

[Turnip]

Maybe in Thuringia...

 

[Haversack]

A lot of Portuguese-American truck farmers around the outskirts of Sacramento in the '60s and '70s. Linguisa and pineapple was a common pizza growing up.

 

[LizzieMaine]

When pizza became popular in New England in the late 1930s, anchovies were the dominant topping. You'd be hard pressed today to find anyone who has ever seen an anchovy, let alone put one on a pizza. "Anchovy Pizza" was still common into the '70s, but only old people ate it, and with the domination of the market by chain pizza, it's all but extinct now.