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Link Roundup: Canadian Pizza Scandal

20051007Volpe.jpg

Opposition legislators grilled Canadian Immigration Minister Joe Volpe [left] in Parliament on Tuesday after learning that he had spent C$138 on a pizza dinner for two and charged it to his expense account....

"I have heard of extra toppings, but this is ridiculous. When the most expensive item on the menu is C$34, how did he manage to spend C$138 for two people at a pizzeria?" asked Conservative Member of Parliament Rahim Jaffer.

.::.BELMONT [Mich.] — While workers at a former Belmont pizza parlor delivered hot pepperoni pies, federal authorities say the business owner shipped pounds of marijuana, cocaine and methamphetamine out the same door.

.::.The smells of cheese and pepperoni drew dozens of students to a set of covered tables on the grassy median at 45th Avenue and 17th Street yesterday. There, representatives from the TAG Marketing Group offered students a free medium Dominos pizza — if they filled out a credit card application. [Ah, two of the many evils of college life—shitty pizza and easy credit. Beware young, frosh, beware.]

.::.In picking a pizza wine, we suggest you look for a lot of fruit and substantial body to stand up to the strong flavors such as sausage, onion and pepperoni. It has to be easy drinking — and, of course, not expensive if it's going with pizza.

.::.To anyone else, it would have been an ordinary slice of pepperoni pizza, but to the victims and rescue workers in New Orleans, it was a slice of normalcy.

"Being a pizza guy isn't glamorous at all, but in a funny sort of way, just having a Domino's Pizza store open gave a sort of normalcy to an area that was otherwise a war-zone," said Nelson Hockert-Lotz, who owns two Domino's pizza shops in New Bedford.

.::.The pizzeria with the fastest pizza makers in the state of New York isn't in Brooklyn or any borough of New York City. It's in Scarsdale, and it's named Amore Pizza.

2 Comments:

What is your favorite wine to drink with pizza?

My choice, consistent with the Asbury Park Press' food writer's suggestion, is usually a California Zinfandel. Zins from Rosenblum, Ridge, Nickel and Nickel are less than $20, have sufficient fruit and body to hold up to even the most piquant sauce. When we feel Italian, a Chianti Classico or a Sangiovese usually work. Lately, I've been impressed with the Cabs coming from Sardinia and Sicily (Planeta is a label widely available and priced in the sub-$20 a bottle category). An Australian Shiraz or a Syrah-based Rhone blend (Gigondas, Cotes-de-Rhone, etc.) work as well.

Famdoc: I'm more a beer guy, but when I go the Jesus juice route, I tend to pair a chianti with my pies.

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