Unpopular opinions
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@SKT I will have to disagree on "cold", but a woodfired pizza from the Ooni cools off really quick and room temp is a sweet spot for flavor with the really thin crusts.
Your comment reminded of a pizza experience I'll never forget.
My wife and I hiked from Muir woods national monument outside of San Fran up and over Mt. Tam and ended at Stinson beach (it's called the Dipsea trail). There was a little hut that sold sourdough crust pizza by the slice. It was displayed in a glass case and when we ordered it, we thought they would toss it in the oven for a few minutes to heat it as is the norm. But instead they just handed us cool room temp pizza, we shrugged, and boy it hit the spot.world tours:
888 Fat guy chocolate WT
Mad Red x2
Wabidashery -
@sabergirl au contraire! Anchovies, nduja/spicy salsiccia, black olives is the ultimate pizza. If there's garlic oil around I'll take that, too
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@jordanscollected that’s a great story and made me reminisce about a trip my wife and I took there as well. Did Muir and Stinson beach but didn’t do that particular hike. Would love to go back…and get some of that room temp trail pizza. Also reminds me of the best Vietnamese food I’ve ever had at a place called the Slanted Door in San Francisco now I’m hungry
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@SKT we stayed in Mill Valley about 2 months before Covid shutdown. We only went 2 San Fran once and loved it. What a food scene
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@Tago-Mago to me olives taste how I imagine the bottom of an ashtray tastes
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@Tago-Mago said in Unpopular opinions:
@sabergirl au contraire! Anchovies, nduja/spicy salsiccia, black olives is the ultimate pizza. If there's garlic oil around I'll take that, too
Anchovies. Also elite.
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Hell yes. Add all 3 with some parsley and olive oil and you’ve got the brine topping of all brine toppings. Stolen from here:
Edit: mods, please feel free to move to the cooking thread. Really is a recipe worth giving a try
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@Bridger said in Unpopular opinions:
Disclaimer – this is an unpopular opinion, and I appreciate that trainers are widely worn today.
For those of you who wear trainers with Iron Heart gear (other than shorts), I'm genuinely curious about your perspective. Iron Heart's work is, in my view, incredibly high-quality and aesthetically refined, and personally, I don't see trainers fitting that same aesthetic or quality standard as, say, good boots or traditional shoes. There are so many excellent quality boots and shoes that pair really well.
So, for those who do, what's the appeal or reasoning behind that pairing for you? I'm trying to understand the different style choices.
(And to clarify slightly, I do differentiate between sneakers like Chucks or Old Skools, and more performance-oriented trainers like Air Force Ones or New Balance.)
Just to revisit my unpopular opinion.
I went to see Tropical Fuck Storm in Camden last night. There was a very tall and attractive blond lady wearing a very short skirt, lingerie suspenders and fishnet stockings. All good so far.... BUT she was wearing a pair of trail running trainers!! Why!
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Gone are the days when comfort was a secondary consideration
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@pechelman said in Unpopular opinions:
Basically I don't discriminate on pizza.
I can't remember who said it, but I've always repeated the line "Pizza is like sex. Bad pizza is still pizza."
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"OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011
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@sabergirl said in Unpopular opinions:
I also think that the days are gone when women were dressing more for others than for ourselves. Good riddance.
Amen. At least in some pockets of society / cultures anyway.
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@flannel-slut I love Matty Mattheson, and this sandwich looks lovely. Since it has anchovies in the relish, I think it belongs here in unpopular opinions.
I'm going to try that relish someday. I'm a sucker for anything with capers. The anchovies and olives are a nice touch, but the parsley brings it all together! -
@sabergirl What if the anchovies don't come in a can? I sometimes get marinated white anchovies in the refrigerated section that are bright and acidic. They're fantastic and nothing like your typical salty anchovies.
