Kevin Nutt (who loves pizza, cats, and Boing Boing) writes,
I wanted to share this awesome (I think) picture. My wife's co-worker (who happens to be named 'Cat'), just celebrated her birthday. Her husband sent over this special pizza order for the office to share. Pretty clever I thought. I love how they arranged the toppings for her name, and then there's the finishing touch of the pizza that looks like a cat!
So this is Cat's Cat & Cat pizzas! (that's the best I could come up with...sorry)
I'm a HUGE fan of Boing Boing! Since the site is 'Cat Friendly' I thought I would be a good place to share. Oh, and I know it's Friday and not Caturday...
In this performance from 1991, presidential candidate Herman Cain sings (splendidly) a version of Imagine in which the lyrics have been changed to be about pizza. [via Gawker]
Kari Schuster constructed a "pizza" out of pizza-flavored snack-foods harvested from gas-stations and grocery stores. The process stained her fingers orange and clogged her nostrils with the "gentle aroma of fake cheese and tomato." She claims it was delicious.
It occurred to me that up until now I had been limiting myself to pizza only in its natural state. It was obvious what I had to do next — find as many pizza-flavored items as I could and turn them into a pizza.[Editor's note: Sweet Jesus.]
Serious Eats' primer on NYC pizza is a mouth-watering education in the many ways that a delicious pie can be made and consumed. Pizza being my most deadly downfall, I'm finding this hard to read.
One thing you might not be familiar with is the fact that some NYC pizzerias use anthracite coal to cook their pizzas. (Then again, I know that Brooklyn-based Grimaldi's has made inroads into Texas, so maybe you do know coal-fired pizza.) Pizza geeks have long been into coal-fired pizzas. The ovens cook at a hot-enough temperature that a skilled pizzamaker can create an amazing crust that is both crisp and chewy at the same time and that is not dried out and tough. Also, the way that most of these old-school coal-oven places make the pizza, they just sort of know how to make a nice balanced pie, one that doesn't go too heavy on the sauce or pile on too much cheese.
Most of the coal-fired pizzerias in NYC are part of an old and venerable family tree of pizza history. Lombardi's is widely thought of as having been the first pizzeria in NYC and indeed the nation (at least on paper). That's probably oversimplifying things (see this post on Lombardi's for its history), but the fact remains that many of the other beloved coal-oven pizzerias in NYC were founded by people who once worked for Gennaro Lombardi in the early 1900s.
Scott from Scott's Pizza Tours is obsessed with pizza box engineering, and posts YouTube videos about the pizza boxes people send him from all over the world. In this installment, he explores a fantastic box from Eataly that is coated with a recyclable, reflective finish that keeps the food hot and prevents the grease from getting on the cardboard. Pizza boxes with grease on them can't be recycled (and they really screw up the recycling system if they slip through!), so this is a major breakthrough.
Kevin Nutt (who loves pizza, cats, and Boing Boing) writes,
One thing you might not be familiar with is the fact that some NYC pizzerias use anthracite coal to cook their pizzas. (Then again, I know that Brooklyn-based Grimaldi's has made inroads into Texas, so maybe you do know coal-fired pizza.) Pizza geeks have long been into coal-fired pizzas. The ovens cook at a hot-enough temperature that a skilled pizzamaker can create an amazing crust that is both crisp and chewy at the same time and that is not dried out and tough. Also, the way that most of these old-school coal-oven places make the pizza, they just sort of know how to make a nice balanced pie, one that doesn't go too heavy on the sauce or pile on too much cheese.