I thought I had blogged about this crazy phenomenon already, but a search through the Slice archives brought up bupkes on it. The thing at right is a slice of pizza topped with mac and cheese. It's sold—where else?—in the Dairy State, Wisconsin, Madison, to be exact. At a joint called Ian's Pizza.
The University of Wisconsin's Daily Cardinal gives some insight into the founder Ian Gurfield's motives: "Gurfield, a graduate from the University of Massachusetts, opened his first Ian’s location on Frances Street in 2001—when he was only 21 years old. He said his hope was to find a college town that had a late night scene, admitting his 'target market is drunk college students.'"
That sounds about right. I bet this thing would taste pretty damn good about three sheets in. [via YumSugars]
IAN'S PIZZA
319 North Frances Street, Madison WI 53703 (map); 608-257-0597
115 State Street, Madison WI (map); 608-442-3535 ianspizza.com
Posted by Adam Kuban, December 11, 2007 at 4:45 PM
Subject: Thanks for the inspiration
After viewing the image on your site a while back of the McDonald's pizza, I forwarded it to my boyfriend for what I thought would be a laugh. He described it as the most amazing thing ever and requested it for his birthday. We did our best to recreate.
A reader emailed with this link: "I challenge you to make this pizza and not say it's the spiciest pizza you've ever had." The video's a bit long, but if you've been looking to make a kimchi-topped pizza—and, seriously, who hasn't?—this is your how-to.
Posted by Slice Dude, October 31, 2007 at 11:45 AM
Remember I said I would scare the living s&*! out of you? Here goes....
You may have seen this around the web last week. McDonald's food as pizza toppings. [shudders] For some reason, Adam didn't get around to blogging about it....
Oh. He just managed to slip out of his gag (I have him tied to a chair in the corner of the room while I hijack Slice), and he says that the images below made him sick to look at. They kinda make me sick, too. See, you've gotta remember that I'm a slice of pizza, so this kind of molestation cuts closer to the bone for me than it does for you. Here's more gruesome detail if you want it.
Slice Dude sez: "The human who created and ate this deserves the coronary he's going to get from it."
Japan, I used to love you for your inventiveness—the way you took things from other cultures, tweaked them, and improved them.
But you're slippin', babe. That Double Roll pizza you came up with? So kinō.
Say annyong to two amazingly ostentatious pizzas that Pizza Hut South Korea has come up with (I don't know their names, so I'm just making them up here as I go along).
SCREEN NAME REDACTED: prepare to have your mind blown: hot-dog stuffed crust pizza - http://yumsugar.com/407464 nycslice: seen it: http://slice.seriouseats.com/archives/2007/05/pizza_link_roundup.html nycslice: ;) nycslice: and, yes, my mind was thoroughly blown nycslice: i kinda want it nycslice: i wish we had real pizza huts in nyc nycslice: instead of the pizza hut express locations SCREEN NAME REDACTED: so do i - i love that it's half and half nycslice: (um, i can't believe i typed that)
Until now, the most creative makeovers of the humble meat pie have involved stacking things on top of it. This week Domino's stacked it on something else.
The Meat Pie Pizza comes with beef mince, onions, and peas topped with thick pastry and tomato sauce—and it looks about as pretty as a half-gobbled dog's eye.
Denver area pizza lovers have a 'hole' lot [Groan —Ed.] to be excited about as Einstein Bros. Bagels cooks up new pizza bagels for its hometown customers.... Einstein Bros. is now offering five Pizza Bagel flavors in 28 Front Range restaurants.
When I was a kid, Sis Slice (who was around 7 at the time) came up with this idea—using Lender's frozen bagels, some Chef Boyardee pizza sauce, and whatever mozzarella we had on hand. She submitted the idea to a local TV station's "create an afterschool snack" contest.
And never heard from the station.
Hey, I thought it was a great idea at the time. These days, you couldn't get me near a hybrid pizza bagel. It just takes the best of two respected traditions and ruins them.
The folks at Grub Street, New York magazine's foodblog, try a mighty expensive pizza: "Made of crème fraîche, six kinds of caviar (including a sac-load of intense black Russian Royal Sevruga, the same kind used in Norma’s omelette), and shaved slices of fresh lobster, the sample sowed confusion in our proletarian ranks."
Eh. You'd be an idiot to order one of these things. It's a waste of good pizza and good caviar. But, apparently, Bo Dietl purchased one. There's one born every minute.
If you feel like being a sucker, the pizza is available at Nino's Bellissima Pizza, 890 Second Avenue, New York NY 10017 (at 47th Street); 212-355-5540.
Unfortunately, the pizza itself actually sucked. The marshmallows had a weird effect on the taste of the cheese. It was how I imagine miracle fruit might work, except instead of making sour food taste like sweet food, it made cheese taste like moldy old gym sock. I couldn't taste the marshmallow at all, just rotten cheese. And I know the cheese itself wasn't bad, because I had the other half of the pizza, the part without marshmallows. The cheese tasted fine on that part.
Deep-Fried Pizza at
THE ATLANTIC CHIPSHOP Address: 129 Atlantic Ave., Brooklyn NY 11201 [map] Phone: 718-855-7775 Cost: $3 a slice The Skinny: Inspired by the Scots, who have a penchant for deep-frying just about anything, the battered slices at the Atlantic ChipShop taste like a combination of a pizza roll and a mozzarella stick. Very good, if you're into those things.
A picture is worth a thousand words, but video is priceless, especially when it comes to the wonder of deep-fried pizza. Take a peek:
Posted by Adam Kuban, December 14, 2005 at 10:56 PM
From the New York Times earlier today:
Empanadas are many things to many people. They are a savory-sweet knife-and-fork food in Bolivia and a corn-flour-crusted snack in Venezuela. In Chile, empanadas are often stuffed with seafood, which would be an unlikely filling at an empanaderia in Argentina, the country most Americans associate them with.
At Empanada Mama, a tender young shoot in the thicket of restaurants on Ninth Avenue in the 40's and 50's, they are something else still: empty canvases, ready to be rendered in a thousand new and fanciful ways. ...
There is a mozzarella and tomato sauce empanada called the pizza ($2.25) ...
What makes it Argentinean is the addition of "faina," a crisp top crust made of harina de garbanzos (chickpea flour). The faina is slow-baked separately and placed on top of the pizza before putting the whole thing in the oven again. The resulting slice ($3.70) is a kind of wedge-shaped sandwich with a distinctive crunchy top and a flavorful, melted ooze in the middle."
Doesn't sound too bad. I wonder if faina is anything like panelle, the chickpea-flour fritters found in such places as Ferdinando's Focacceria in Red Hook or Joe's of Avenue U.
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Ever had a Bagel Bite? S&*t's scary in and of itself, right?
