General Bullshit Chat (pt 2)

[Wolkenkrabber]

https://x.com/AzPetrich/status/2044857973185651088

[Wolkenkrabber]

Are our European, Australian and um, Azerbaijani forumites excited about Eurovision on Saturday night?-Technically tonight now.
Back in 2020 the UK stopped using a public voting system to select their entrant and switched to a panel of music industry 'experts'.
I wonder if the Brexity British Public (BBP) would have chosen a track called "Eins, Zwei, Drei"? The Brits being famously open minded towards other European languages, especially German...

Visually I'm thinking Thomas Dolby with a hint of Smith & Lyall.

[Stefan]

Here's our Mayor in Vienna excited about the Song Contest:
 

from r/Austria

[ThePumisher]

View this post on Instagram

[ThePumisher]

[ThePumisher]

Sorry Q-Tip, but this is so much better when MCA, Ad-Rock & Mike D. pass the mic


Please log in to view this attachment.

[Bosco]

I love "Go", But "Intergalactic" doesn't deserve this... It's a perfect piece of white boy hip-hop.

Can someone refresh me why the Chemical Brothers never worked with the Beastie Boys? Has this ever been asked? I suppose Beastie's really never needed the Chemical Brothers, but seems silly that they weren't pieced together at some point.

[ThePumisher]

Can someone refresh me why the Chemical Brothers never worked with the Beastie Boys?

Have they (BB) ever worked/collabed with someone on someone elses Album? They got plenty of guest musicians on their own albums (Q-Tip, Santigold etc)and released the Fatboy Slim remix of Body Movin' as a single with video, but does that count? Mike D also did some vocals on other peoples music (UNKLE's The Knock [Drums Of Death Part 2] for example), but thats just him and not the Beasties.


They could have easily fit on the Judgement Night OST, or Spawn OST. Didn't happen.

[industwetrust]

hi. I'd like to know how everyone feels about fangirls of the chems (since I am one) and I'm curious. :-)

[Bosco]

What's the name of your local go-to pizza place?

For instance, pretend the forum gathers at your place of living and has a pizza party. As the host, where are you getting pizza from?

I'll get the ball rolling...

'Papa's Pizza Place'




or, 'Little Italian Pizza'



both would be featuring what many people call "tavern-style pizza" which is thin crust (sometimes cracker-thin)  cut in a grid and square-like structure:

[ThePumisher]

Delivery: Pizza Mann

Locally: Piccola (2 years ago i would have choose a different place, but at that place the owner changed and the new one choosed generating money over serving quality...)

[Csar]

For instance, pretend the forum gathers at your place of living and has a pizza party. As the host, where are you getting pizza from?

The oven!

In all honesty, haven't ordered any food from anywhere for myself ever, only at people's places when we finished work at a friends house and we wanted something quick or when we gathered for a get-together like games night or whatever. But most of the time we would make them ourselves rather.

Back in (post) high school days, when we would group-order pizza, it was usually from chains that were close by like Freddy Fresh or Pizza Hut. They were just fine at the time. Which is no comparison to any real Italian style pizza you get at local businesses.

[Enjoyed]

My annual birthday treat:

My favourite pizza in the world. You can 'jazz up' any pie and they add oil and seasoning to the crust during the break. I adore this place.

Or real close to my house, and winner/top 3 in the last 3 Pizza Weeks (as determined by me and my Pizza Pals):

This one is all D&D/Fantasy inspired, with pies such as The Druid (Roasted Mushrooms, Parmesan Cream, Shredded Mozzarella, Sliced Garlic, Basil, Squeeze of Lemon) & The Chaotic Good (Red Sauce, Shredded Mozzarella, Parmesan, Ezzo Pepperoni, Fresh Pineapple, Pickled Jalapeño)

[Bosco]

The oven!

But most of the time we would make them ourselves rather.

Like made them from scratch? Or bake them from frozen? Is that even a thing in Europe... Frozen Pizza? Some might be appalled by the concept of Frozen Pizza but some brands are actually better than independent pizzerias and nationwide chains.

Delivery: Pizza Mann Locally: Piccola (2 years ago i would have choose a different place, but at that place the owner changed and the new one choosed generating money over serving quality...)

Tuna topping... I don't dig it. As a matter of fact I'm kinda appalled.

Pizza Mann has EVERYTHING. That's a dangerous game where I come from.

My annual birthday treat:

My favourite pizza in the world. You can 'jazz up' any pie and they add oil and seasoning to the crust during the break. I adore this place.

Or real close to my house, and winner/top 3 in the last 3 Pizza Weeks (as determined by me and my Pizza Pals):

This one is all D&D/Fantasy inspired, with pies such as The Druid (Roasted Mushrooms, Parmesan Cream, Shredded Mozzarella, Sliced Garlic, Basil, Squeeze of Lemon) & The Chaotic Good (Red Sauce, Shredded Mozzarella, Parmesan, Ezzo Pepperoni, Fresh Pineapple, Pickled Jalapeño)

The special pies sound good, but I kinda default on the thought that I think pizza with more than two toppings is always unnecessary. Put too many veggie toppings the pizza becomes soggy, put too many meat combinations and the boldest flavor will mute out the rest, put a large amount of harmonious toppings only to drown out the basic elements of cheese, tomato sauce, and dough. We lose the thread of what a pizza is.

Some of the speciality pies are better served as a sandwich, paired with appropriate bread type to show off its flavor combinations. The pizza pie vessel with specialty toppings is so unnecessary, IMO.

-pizza rant off.

 I would totally eat both pies you highlighted, @Enjoyed.


I got a follow up question, how often does everyone eat Pizza? "Pizza Night", is basically designated for Friday here in the U.S. ... so basically once a week for me.

[ThePumisher]

Glastonbury tickets starting at 408£. I remember when festival tickets cost 125 DM, which is roughly 62€ (and the festival was Bizarre Festival 1998 feat. Portishead, Page & Plant, Deftones, The Cure etc). Who can afford this? And why am i sure it will be sold out in seconds?

[Csar]

Like made them from scratch? Or bake them from frozen?

Usually from scratch. But it would be a baking-sheet pizza which isn't like the classic thin-crust, round one and would taste slightly different as you don't bake them at super-high temps which would be a big part of the flavor of the traditional dish. But it tastes great, too! Plus, you can put as many different toppings on it in different places so you can serve a larger group at once.
Personally, I'm a big fan of sauce-Hollandaise as a foundation, topped with broccoli, corn, onions, bacon and cheese. I'm also one of the only ones I know that likes the widely despised "Hawaiian-style" pizza with pineapple
Unfortunately, I don't make pizza all that often, even though I've got myself a cheap pizza stone 2 years ago. I use it more regularly for bread baking, though. But now that we talked about pizza, I get some sort of hankering to make one again, because on a pizza stone, you can really get close to an original one.

Some might be appalled by the concept of Frozen Pizza but some brands are actually better than independent pizzerias and nationwide chains.

Frozen pizza is of course also a thing for many, at least here in Germany. You can get them in any supermarket. Also, ordering pizza is pretty commonplace, too, everywhere. Have you heard of the brand "Wagner's" perhaps?
I've just read they had teamed up with the Kansas City Chiefs for last year's Super Bowl.
However, I'm not the biggest fan of frozen pizza. Back in the days of high school, we would occasionally buy those or their smaller counterparts pizza baguettes .
The latter always burned my gums a little when I took a bite from a oven-fresh piece .

I got a follow up question, how often does everyone eat Pizza? "Pizza Night", is basically designated for Friday here in the U.S. ... so basically once a week for me.

We had pizza nights more often when I was in college and uni, but these days... not too often. In fact, I had the first pizza of this year last weekend at a friend's kid's birthday party. After the party was over, we had loads of left-over pieces, because they had bought 5 large square-sized boxes. I eventually ended up taking a good chunk of them home with me. So, technically, I had another pizza the following day

Who can afford this? And why am i sure it will be sold out in seconds?

The rich kids. And I agree, festival/ concert prices have gotten outta control.

[Bosco]

We have an abundance of frozen pizza options...

Some I would advocate for:

Home Run Inn -  has a uniquely buttery crust that is both flaky and crispy which you'll ether love or hate (most love). Regardless, it's probably the most consistent frozen product out there. I'm lucky to live near the manufacturing factory, because I know out-of-state people have to pay double sometimes triple the price I pay for this frozen pizza, and it's often the best option over local-pizzerias in some places.

Brew Pub Lottza Mozza - this is thin crust pizza with high quality cheese and toppings. If you love cheese (I mean A LOT, particularly melty mozzarella)  there's no other better frozen option. I believe this originates out of Wisconsin and or Minnesota.

Pizzeria Uno Deep-Dish - Chicago Style Deep-Dish that mimics the legendary world famous "Pizzeria Uno" (and "Due") at an extremely affordable price. This is a rather newer product that has hit regional supermarkets within the past few years, and without a doubt the best frozen Deep-Dish I've had. We'll see how long how that last... Mind you, I would also recommend the actual pizzerias it is based off of. If you should ever visit Chicago, a lot of people will direct you to 'Lou Malnatis' (extremely great and consistent) or 'Pequads' (not true Chicago deep dish, also uniquely done well), but I will instead lead you to the original Deep Dish pizza site featured at either 'Pizzeria Uno' or 'Pizzeria Due'. But warning, this pizzeria has been franchised with the same name around the United States, and works from a different recipe. The exception being for the two original Chicago locations.


@Csar Nothing wrong with baking-sheet pizza. Cool that you make them from scratch! Though, I don't know about your topping selections ... And totally agree a pizza stone is a must for homemade pizzas!