^
The judges would have also accepted the following...
Putting pineapple on pizza is never doing the right thing.I feel even more strongly about pineapple, I would have gone with this
And you'd lose that fight.....because only a loser would wallow in degradation by defacing pizza with pineapple and waste good capicola to boot. Visigoth!
There are people out there who believe that certain non-Italian ingredients – pineapple, especially – don’t belong on pizza. Such an argument is based on the ridiculous premise that the rules governing the preparation of pizza are hard and fast. This just isn’t true, and I wonder if those who argue to the contrary know anything about food beyond a few memorized platitudes about authenticity. Remember, pizza as we know it today only came into being when a non-Italian ingredient – the tomato – was embraced by Italians less than a hundred years after the red fruit’s arrival from the New World. Truly, there would be no such thing as Italian gastronomy if it didn’t embrace techniques, methods and ingredients from beyond the peninsula. Pizza is a testament to this fact. It is first and foremost an ingredient delivery system, a stage upon which some acts work and others don’t. ‘Twas ever thus. There are undoubtedly classics, such as the standard Margherita pie, but don’t forget it was a game-changer in its time (1889), a savoury outlier developed when the majority of pizza recipes were sweet. So why fetishize it? And really, what kind of diner puts limits on what is permissible on pizza without ever giving it the respect of a bite? Answer: a very silly one.
preach, brother!
The Comfort Food Guide to Vancouver: a Pizza to Kill the 'Pineapple Argument'
Obviously written by a barbarianThere are people out there who believe that certain non-Italian ingredients – pineapple, especially – don’t belong on pizza. Such an argument is based on the ridiculous premise that the rules governing the preparation of pizza are hard and fast. This just isn’t true, and I wonder if those who argue to the contrary know anything about food beyond a few memorized platitudes about authenticity. Remember, pizza as we know it today only came into being when a non-Italian ingredient – the tomato – was embraced by Italians less than a hundred years after the red fruit’s arrival from the New World. Truly, there would be no such thing as Italian gastronomy if it didn’t embrace techniques, methods and ingredients from beyond the peninsula. Pizza is a testament to this fact. It is first and foremost an ingredient delivery system, a stage upon which some acts work and others don’t. ‘Twas ever thus. There are undoubtedly classics, such as the standard Margherita pie, but don’t forget it was a game-changer in its time (1889), a savoury outlier developed when the majority of pizza recipes were sweet. So why fetishize it? And really, what kind of diner puts limits on what is permissible on pizza without ever giving it the respect of a bite? Answer: a very silly one.
preach, brother!
The Comfort Food Guide to Vancouver: a Pizza to Kill the 'Pineapple Argument'
