Fellow pineapple-pizza lovers of the world, unite! Let us rise up against those who oppose us, and especially against those freaks who like anchovies on their pizza.
It wasn’t that long ago that I stumbled across a piece in The Atlantic about how TurboTax uses bogus progress bars when completing a tax return. Since reading this, I got to thinking about the most important progress bar in my life — the Domino’s Pizza Tracker. If you’re unfamiliar with it, the Domino’s Pizza Tracker is the colorful, light-up progress bar in the Domino’s app that tracks each step of your pizza’s progress, from when it’s first being prepared until it arrives at your home.
Curious about its accuracy, I decided to stake out my local Domino’s. The plan is as follows: I’m going to place an order for delivery while hanging out in the restaurant, then compare each progress mark on the tracker with what’s actually happening with my pizza. Then I’m going to follow the delivery guy in my car until he arrives at my house, where my wife will be ready to receive him. For the record, I’m going into this hoping that the pizza tracker is not in fact a lie, but I’ll be honest, I do have my suspicions, so I plan to get to the bottom of this hunch.
I knew it! I totally knew it! I’ve long been highly-sceptical of Dominos’ Pizza Tracker ever since – long ago – Paul got me thinking about how much easier it’d be for them to have it just “tick along” than to actually, you know, track pizza. Still, I’m pleased to see some serious (?) investigative journalism into the matter!
Lovely to selection of beers and great pizzas, at typical Oxford prices.
I’m a big fan of pizza. I use it to celebrate people moving house back to Aber; I use it to bribe people to help me move house; I’ve been known to travel into the next country over in search of the “right” one; over the course of the 300 or so Troma Nights I hosted between 2004 and 2010, it got to the point that our local pizza place would bring our food in through the front door and directly to each consumer; and once we got as far south as Naples, finding the world’s best pizza was among the first things on Claire and I’s minds. I like pizza: you get the picture.
More-lately, I’m also a big fan of making pizza. I’ve always enjoyed making bread, but over the last five years or so I’ve become particularly fascinated with making pizzas. I make a pretty good one now, I think, although I’m still learning and periodically experimenting with different flour blends, cooking surfaces, kneading techniques and so on. Those of you who know how capable I am of being a giant nerd about things should understand what I mean when I say that I’ve gotten to be a pizza nerd.
In pizza-related circles of the Internet (yes, these exist), there’s recently been some talk about pizza cake: a dish made by assembling several pizzas, stacked on top of one another in a cake tin – ideally one with a removable base – and then baking them together as a unit. Personally, I think that the name “pizza cake” isn’t as accurate nor descriptive as alternative names “pizza pie” (which unfortunately doesn’t translate so well over the Atlantic) or “pizza lasagne” (which is pretty universal). In any case, you can by now imagine what I’m talking about. What I’m talking about is an artery-destroying monster.
Not wanting to squander my dough-making skills on something that must be cut to size (proper pizza dough should always be stretched, or in the worst case rolled, to size – did I mention that I’d been getting picky about this kind of stuff?), I opted to go for the lazy approach and use some pre-made dough, from a chilled can. That was probably my first and largest mistake, but a close second was that I followed through with this crazy idea at all.
I didn’t have as deep a cake tin as I’d have liked, either, so my resulting pizza cake was shorter and squatter than I might have liked. Nonetheless, it came together reasonably well, albeit with some careful repositioning of the ingredients in order to provide the necessary structural support for each layer as it was added. I eventually built four layers: that is, from bottom to top – dough, tomato, cheese, pepperoni & mushrooms, dough, tomato, cheese, pepperoni & mushrooms, dough, tomato, cheese, pepperoni & mushrooms, dough, tomato, cheese, pepperoni & mushrooms. As I went along I found myself thinking about calzone.
Using a cake tin with a removable base turned out to be an incredibly wise move, as it proved possible to separate the food from its container by simply running around the outside and then tapping the tin from underneath. It had the weight and consistency of a cake of similar size, and smelled richly like freshly-based bread and cheese: exactly what you’d expect, really. I sliced it into six wedges, “cake-style”, and served it with a side salad to my courageous test pilots.
Ultimately, though, the experience wasn’t one we’re likely to repeat: the resulting dish was less-satisfying than if I’d just gone to the effort of making four regular pizzas in the first place. It was impossible to get an adequately crispy crust over the expanded surface area without risking burning the cheese, and as a result the central bread was unsatisfyingly stodgy, regardless of how thin I’d rolled it in anticipation of this risk. Having toppings spread through the dish was interesting, but didn’t add anything in particular that’s worthy of note. And while we ate it all up, we wouldn’t have chosen it instad of an actual pizza unless we’d never tried it before – once was enough.
But that’s just our experience: if you give pizza cake/pie/lasagne a go, let me know how you get on. Meanwhile, I’ll stick to making my own dough and using it to make my own regular, flat pizzas. The way that the pizza gods intended!
As regular readers will no-doubt know, the other Earthlings and I are currently in the process of moving house. Last weekend, as well as watching the Eurovision Song Contest, of course, we packed a lot of boxes (mostly stuffed with board games) and moved a handful of them over to New Earth, our new home, by car (this weekend, we’re using a van, which – in accordance with our BSG theming – is dubbed the “Raptor”).
Part of this pack-and-move process has been to cut down on all of the things that we no longer want or need. Of particular concern was all of the booze we’ve collected. I’m not just talking about the jam-jar of moonshine that Matt R left here after our last Murder Mystery, although it is one of the more-terrifying examples. No; I’m talking about things like the Tesco Value Vodka, the blackcurrant schnapps, and the heaps of absinth we’ve got littering the place up.
The more we drink, the less we have to box up and move, you see! So we’ve spent a lot of the last fortnight inventing new (sometimes quite-experimental) cocktails that make use of the ingredients that we’d rather not have to take with us to the new place. We’ve refrained from buying alcohol, promising ourselves that we won’t buy any more until we’ve gotten rid of the stuff we’ve got and don’t want by one means or another. And it’s just about working.
Earth Sunset – a mixture of cheap vodka, grenadine, and lemonade, with stacks of ice – caused some debate when Paul compared the drink to a Tequila Sunrise, claiming that “it isn’t a sunrise without orange juice”. He’s certainly right that you don’t get that cool “gradient” effect without something lighter (both in colour and specific density) to float on top of the grenadine. But on the other hand – as JTA pointed out – this is an Earth Sunset: it’s name has little to do with what it looks like and a lot to do with what it represents – the end of our life on (what we’re now calling) Old Earth.
For those who are following our progression and comparing it to Battlestar Galactica canon, you’ll be glad to see that this works. We arrived on Earth, but now we’re leaving because it was irradiated and inhospitable (okay, perhaps it’s a slight exaggeration, but the house was a little run-down and under-maintained). And so we find ourselves making our home on New Earth.
There’ll be a housewarming thingy for local people (and distant people who are that-way inclined, but we’re likely to have something later on for you guys) sometime soon: watch this space.
The Metro have a fabulous article about this board game:
Yes, it’s a game about drilling for oil using offshore digs. With a remarkable picture on the front of a rig in distinctly stormy seas. And look – there’s BP’s logo on it: yes, Offshore Oil Strike got their official endorsement when it was released in the 1970s, but it’s coming back to haunt them now as board game collectors dig out their old copies and give it one last go (apparently it never sold very well, not least because it’s a dull and uninspiring game).
I was particularly amused by the card which reads “Blow-out! Rig damaged. Oil slick clean-up costs. Pay $1 million.” – one of the worst cards to draw as a player. A whole million dollars?
That diversion aside, there’s more fun and games here on Earth:
- The other night, we got the chance to try Fat Boyz Pizza, our second-nearest local pizza place (after the Pizza Hut Express just around the corner). I was reasonably impressed: good-sized pizza at a reasonable price, very tasty, and only slightly too greasy (we’re talking a little bit too much grease, not Hollywood Pizza – from whom we ordered for many, many years back in Aberystwyth – here).
- We have a green woodpecker who visits our garden. I’ve never seen a woodpecker in an urban environment before, but this one certainly seems keen. We speculate that his appearance right after we overturned a couple of ants’ nests while digging the garden is not a coincidence, though, but rather a tasty treat.
- We’ve started planting! Only herbs and flowers, so far – and we’re probably too late in the year to kick off many vegetables – but it’s a start. Our garden still has a long way to go.
Paul made it to Aber. Woo and indeed hoo. He, Bryn, Kit, Claire, and I went to the beach and drank beer and ate pizza to celebrate. Then Claire and I took turns in an inflatable dingy and I got soaked as a wave leapt over the side. You’ll probably see their reports of this on their journals, soon, too.
The wiki I was coding got finished. Sadly, only a few of you who read this will ever be allowed to see it, but it’s pretty sweet.
Plothole appeared in the story on Andy’s LiveJournal – he has me drinking tea, which, as everybody knows, isn’t going to happen on account of (a) caffiene being a really, really bad thing for me and (b) I don’t particularly like tea. Have reported this to him and await feedback.