Deep Dish Pizza [stereogram]

[gwpriester]

Don't fall in.

[Egg Bramhill]

Into the sharks mouth! Great one Gary.

[Rik]

Very deep, indeed.

[gray]

Nice, that is a deep dish pizza.

[handrawn]

I see olives I see rocket leaf [arugula] I see what may be capers and anchovy.. but sadly, no jalapeño

Still it does have admirable depth, well done

[gwpriester]

Jalapeño and pineapple among many other ingredients do NOT belong on a pizza. And living in New Mexico the land of the "Red, Green or Christmas?" questions asked in most restaurants (Christmas is a combination of red and green chiles) even a Reuben sandwich may contain green Hatch chiles.

[handrawn]

I was rather under the impression that a pizza was made from whatever you wanted put on the base, certainly tends to be that way round here

When I lived in the city there was a small shop that sold scotch bonnet peppers; I would go in grab a handful and say how much ? and he would say 5p [this was over 15 years ago]; he would always say 5p no matter how big a handful it was - one day I asked him if he wanted more and he said, with a wink, 'no.. anyone brave enough to handle those in their bare hands does not need to pay more'

I love chllis, we grow bird's eye and [hot] cayenne; jalapeno are the bog-standard chilli you get offered hereabouts in pizza hut, subway et al

herself would say that, anyway, pizza is an italian dish, but I'm not going there....

[gwpriester]

I was mostly giving my preferences Steve. A lot of people here love to slather everything that is already at lip-blistering intensity with Jalapeno hot sauce. The hotter the better. Not us.

We're kind of food wimps. Bagels with lox and cream cheese. Period. No onions, capers, tomatoes, etc. Hot dogs with mustard (yellow or brown is the big debate) and sweet pickle relish. Hold the chili, hold the onions, hold the shredded cheese, hold the ketchup, hold the Chicago-style peppers, day glow relish and pickle slice. Simple is better.

But don't get me started.

[handrawn]

I know Gary only teasing... we all have tastes, me I cannot stand mayo [well not the mass produced stuff.. homemade occasionally especially if there are capers, but horseradish is better on beef including burgers...]

I have to remember to ask hold the mayo or I'm fishing the burger out of the bun and wiping it off with a paper napkin; this has caused some amusement in the past...