[geeks] yum

[Joshua D Boyd]

On Fri, Aug 02, 2002 at 05:14:28PM -0400, Michael A. Turner wrote:

> 	yes what kind of pizza slice was it and what toppings did it have
> before it was modified? Was the crust thicker to soak up the sweat? I am
> assuming it was a peperoni slice, my favorite, how did that flavor contrast.
> Also did you think of putting the chicken on the slice before cooking to
> help meld the flavors, I bet that would have been really good...

I believe that it was a bare pizza slice before being modified.  No
cheese, no toppings, no sauce.

I believe the crust was what is for this shop a standard thickness.
It soaked up the sweet sauce OK, but when the slice was removed from
its brethren, the sauce did ooze over the side onto the plate. 

As it wasn't a peperoni slice, I can't comment on the contrast, other
than to say that dipping my peperoni stick (a breadstick with peperoni
in the center) into the sauce gave an interesting contrast, but the
experience was ultimately inferior to the peperoni stick alone.

I believe the construction of the pizza was that the sweet and sour
chicken was part way cooked, and the pizza crust was part way cooked.
Then the sweet and sour chicken was placed on top on the crust, and
the two were baked together to meld the flavors.  But, as I purchased
the slice premade from a vendor rather than specifying what it's
construction to be and sub contracting it, I couldn't say for sure.

And finally, while it was an interesting experience, the next time I
find myself choosing between linguine alfredo pizza, artichoke pizza, and
sweet and sour chicken pizza, I will choose either the linguine
alfredo or artichoke slice, depending on mood, since both provide a
superior pizza experience.  But either way, the vendor support is
excelent, and I'd highly recommend it to anyone in Lancaster county.

In closing, chains stores suck!  Eat pizza from independents!

-- 
Joshua D. Boyd