9 Likes
Why would there be jalapeños on a Philly Cheese steak pizza?
I lurk in this thread. Kind of a lot. It’s an oddly satisfying and surprisingly entertaining thread.
The pizzas are so diverse and the wines usually pretty fun with lots of fairly unique stuff.
Though, if I’m being honest, one of the joys of the thread is how confused I get by the pizzas people actually choose to purchase (or sometimes make). Frankly, philly cheesesteak pizza with jalapenos sounds pretty good to me if you’re going to walk so far out on a pizza limb as to order a philly cheesesteak pizza in the first place. Or, you know, a pizza with potatoes. Or anything deep dish or detroit style. Or worse, a pizza covered in arugula, or topped with types of cheeses that don’t melt, or a pizza with ranch dressing as a sauce base, or whatever the feck Arv was eating in post 316, or that wild ass sushi pizza in 298, or a greek salad pizza, or pickle and sausage pizza (okay, color me curious there).
And then people make their own pizzas and some of them look absolutely brilliant. To the point where I think my Christmas gift requests will set me up to start making my own pizzas in 2027. But sometimes they also don’t and that’s also part of the fun of this thread.
Most of the time my takeaway is that I would be perfectly happy eating many types of pizzas, but probably fewer styles of pizzas, with a nice glass or two of wine pretty much any night. I mean heck, I ate a medium NY style papa johns pizza with extra sauce, pepperoni, onions, bacon (and jalapenos on half the pizza) and killed the whole thing on Friday, so my standards are not the world’s highest.
15 Likes
It’s definitely NOT part of the standard menu order, but some times I am in the mood for a bit of spice and it happens to go really well with this specifc pie. There’s a post about this earlier in the thread, but one of my best friends who grew up in Philly would ask why there would be a Philly Cheese Steak pizza?
If I was forced to pick one food type to have every day, it would be pizza and I tend to like something a little different depending on the origin (and I too have not graduated to making my own yet, but it sure looks like creative fun). Papa John’s hand-tossed pizza with pepperoni, italian sausage, and onions (half jalapenos) with a good Barbera d’Alba is a pretty divine combo.
This is a charitable take. Most of the “pizza” on this thread is an abomination.
3 Likes
Coming out swinging! You need to bring that energy to us over on Disorder. WB may be too straight.
1 Like
That’s a welcome change on WB. Usually it’s the wine getting bashed 
2 Likes
One of the teens had made that mini pizza, and went ‘light’ on the cheese, which is why it ended up as leftovers. (She thinks that ingredient has calories/fat etc. which I’ve explained is scientifically impossible when it’s transformed in round baked form a la pizza)
But broadly I agree with you.
2 Likes
at Razza in Jersey City last night.
starter Selosse La Cote Faron (2011 disgorgement)
then the 3 Italians
1998 Gaja Barbaresco
2007 Giacosa Barbaresco Asili Riserva
and 2008 Burlotto Monvigliero
the pies
summer margarita
Corn
Funghi
and Sausage
the corn pie with calabrian chili was IMHO amazing
all wines were great
23 Likes
1 Like
Was just there last week. What was their corkage?
we were with a friend of the restaurant who paid our bill so I am not sure of the corkage
A la the Gunnar’s from Austin’s The Parlor, of blessed memory (and only occasional rat infestation): spinach, garlic, artichoke hearts, poblano (originally jalapenos but I find them a bit overpowering with most wines), plus Italian sausage which I always added.
Is that a “french bread” pizza?
BOOOO! And that sushi pizza just a few posts up looks delicious. 
It is!
That’s funny-I saw this first in the champagne thread and my wife and I were going over that pic like it was the Zapruder film. I came over here to try and get more details from @btyson
1 Like