The fuck is AP
The Associated Press Stylebook. It offers a basic reference to American English grammar, punctuation, and principles of reporting, including many definitions and rules for usage as well as styles for capitalization, abbreviation, spelling, and numerals.
Is it specific to a field or region? I’m in grad school right now, and at every stage it’s always been APA (American Psychological Association) citation format.
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What about MLA style pizza?
Toast + ketchup + string cheese
Oxford crust or not oxford crust?
Either is fine, so long as it’s not brogues
It’s only Chicago style if it’s made in the Chicago region of France. Otherwise it’s just Domino’s.
Misspelled UNOs. Which I thankfully haven’t eaten at since the late 90s.
IEEE style pizza, because then the ingredients appear in the order in which they’re used in the recipe instead of alphabetical by author.
AP pizza is pizza made with All Purpose flour. This type of pizza is usually square and also known as a grandma pizza.
Also I just made this up.
APA style pizza, also too.
Gosh. That looks… so tasty
No…it looks like a pile of sauce.
Deep dish pizza is tomato pie.
Yes, and?
The cheese is under the sauce.
Where’s the cheese?
If only. When I tried Chicago deep dish pizza, it felt like it was about 70% cheese. I wished for more sauce
Usanians call food pizza the same way they call social democracy comunism or thin air, weapons of mass destruction. The entire country’s culture is based on bastardising things from the civilised world to the point they lose their original meaning.
When you make yourself Goulash, is it a soup? Or is it a stew that we Hungarians call as pörkölt. Do you put wine into it? Or you resist the influence of the French kitchen?
Tahnk you for making my point. When I make goulash, I make goulash, that’s why the word exists.
ooo, thank you for the stew name. my mother was just in budapest and had a stew she loved. brought home some extra hot paprika i will surprise her next week. is spicy pörkölt a thing or will i ruin it using the extra hot paprika?
Use the hot paprika sparingly, as the main flavoring should come from the sweet paprika, and extra flavoring can be added with cumin, black pepper, rosemary, smoked pork belly, celery, lovage, and parsley leafs; garlic, which often dependent on region too (garlic is more common in some northern regions, while others consider it heresy).
Protip: leftover bacon fat works as a very good substitute for lard, just make sure it’s not contaminated by seasoning.
What about Keynesian-style pizza?
I like my pizza with an oxford comma topping
I’ve never had Chicago style pizza and I have no idea where to get one here on the west coast of Canada.
So there are two different types of Chicago pizza. You have suuuuuper thin square cut hella crispy pizza. Then you have guest pizza… aka deep dish. Everyone thinks deep dish is Chicago pizza but most people who live here only ever get it when they have guests from out of town. It’s just not good. Thin is where it’s at.
Yeah Chicago bar pizza is excellent. Also the Midwest as a whole likes square cut thin crust pizzas as local treats. Except Michigan where Detroit style is deep dish but for some reason it’s considered cooler
Cool. The thin kind cut into squares I can get here. It’s the deep dish no one offers and your description kinda explains why
We get it, new york style won, and is available worldwide. Congrats. Now STFU about it new yorkers, you don’t need to gloat on top.
I’m butthurt because when I visited NYC, my friend said I “Had to” get a new york slice. I got it in fucking Queens from Sal’s Pizzeria, and it was a generic slice of pizza I’ve already had a billion times.
I didn’t get to eat tamales, which WOULD have been something unique.
(EDIT : I’m not saying Sal’s pizza sucks, I’m saying it’s good, but not unique. Also, I’m specifically mentioning the name and location because I don’t think it’s possible to be a more New York ass new York Pizza, unless it was fucking Luigi’s in the Bronx or Brooklyn or one of the even more hood places in NY)
TBF, the clip cut off the part at the beginning where it shows a clip of someone (local news anchor?) from Chicago saying Chicago-style is better.
My preferred spot is also called Sal’s but it’s in Williamsburg, Brooklyn. It has an autographed picture of David Berkowitz hanging up. I bet there are a fuckload of spots called Sal’s in New York.
You are correct. You can find New York style pizza just about anywhere these days but the bar for quality is higher there with so much competition.
I ABIDE BY ROBERTS RULES OF PIZZA NOW I WILL HAVE THIN CRUST
Unilateral action without a seconded motion, discussion, vote? Gives me flashbacks of some meetings I’ve attended…
