jcarruthers
John Carruthers
jcarruthers
Quasi-legal popup operator, beer writer by day (and also night), author of two cookbooks. Third one's on the way, and it's nothing but pizza.
4/08/21 5:03PM
1

The 3D tends to give me a headache and I usually just turn it off!

4/08/21 12:17PM
1

I’ll go on record saying that “Leisure Suit Larry” did not fulfill the skeezy promises of the box illustration. Read more

4/08/21 12:15PM
4

So I recently got back into my DS (I have the Mario and Luigi special edition 3DSXL) and after reading this I went in to grab the game bag from my night stand and sure enough I DO have this! I’ve been doing a ton of new to me cooking lately and I’ll definitely have to fire this up.

4/08/21 11:39AM
1

How do you like the Misen? I can’t get mine to stay actually sharpened more than a month, maybe 6 weeks before it’s back in for “free” sharpening. No idea what to do with it. 

4/08/21 8:44AM
1

I loved my 3DS until I got annoyed with Nintendo mucking up the internet for it and the Wii. I will have to find this. Who needs the interwebs?

2/13/21 2:04PM
1

Pizza snobs? Sure, but you also have to keep in mind that Germany still has legislation that bans everything that they don’t think as beer from existing. 

2/12/21 10:23PM
21

No it’s “magazine notorious for white supremacy tells jewish people they’re making their own cuisine wrong, proceeds to write a recipe mocking them for their religious beliefs, creates a recipe that is inedible during the religious holiday is was intended for, and follows up 6 years later by removing misogynistic Read more

2/12/21 11:02AM
1

I’ve had delicious taco pizzas many times before & will many times in the future...but not with chip shards on them.

2/11/21 1:26PM
11

For those of you telling me I missed Buffalo pizza, I sure did. As of today I’d never heard of it, so thank you for bringing it to my attention! I swung for the fences on this one, so updates will happen at some point and I’ll add what I missed.

2/10/21 10:13AM
6

When I was a kid, we’d fancy up our frozen pizzas by quartering Kraft singles and scattering them around the pizza like pepperonis.

2/09/21 10:22PM
3

The place I mentioned in an earlier comment used corn meal in their dough - it was a fine grind, but still coarser than most flours; we’d toast it before adding to the dough. It was distinct. Read more

2/09/21 4:14PM
1

Not all of them, but the one on Rt. 121 through Mt. Zion does.  If you get them fresh, they beat anything out of any Southern kitchen here in Chicago.

2/09/21 4:10PM
1

Hmmm, this makes me wonder if there are any places around Nashville that do taco pizzas.

2/09/21 3:25PM
2

These were enough of a gut bomb that I can’t imagine adding avocado or sour cream, although scattered blobs of guacamole post-bake would have been fantastic, and I can see pickled red onion brightening up the whole thing.

2/09/21 3:05PM
2

I’m especially paranoid about jamming stuff into the gums behind my molars where my wisdom teeth were extracted.  I’ve done that a few times over the years and it tends to hurt like hell and stay sore for like a week.  Bread shield or not, I’m not willing to risk it lol