Once in a while you just have to order a pizza and have it delivered. I mean really why go out in the crazy windy weather when you can pay a delivery driver to do it for you.
It was one of those nights a few weeks ago. The wind was crazy Tele, Baby Girl and I were hungry and pizza was the food of choice. So we went to Dominos.com to place our order. Everything was as usual until I finished the order and it gave me the option to track our order.
At first I thought that it was a pretty silly idea, but I tried it out anyhow. I found out that it is totally cool. You actually get to see the names of the people who are preparing your pizza and delivering it. You get update statuses as the pizza goes from one step to the next. It even tells you when it is being boxed up for delivery.
This tracking of the pizza order detail has made Dominos our favorite pizza delivery company.
Go Dominos!
Recently, I had someone email and ask, why do you call yourself a masochist? Do you like pain? And the answer is... "Yes. I love pain. The pain that is imparted by our friend Wilbur Scoville". (Actually, all that guff about someone actually emailing me is just a shameless pretense to bring up the Scoville scale.)
The Scoville scale measures how much burny you're going to get on your tongue from eating said chile. Yes burny is a word! Why not?
Since I love me some code tags, I'm going to put our version of the Scoville scale in them. Take that, Web 2.0!
15,000,000–17,000,000 Pure capsaicin
9,100,000 Nordihydrocapsaicin
2,000,000–5,300,000 Standard U.S. Grade pepper spray
855,000–1,041,427 Naga Jolokia
350,000–577,000 Red Savina Habanero
100,000–350,000 Habanero chili, Scotch Bonnet
100,000–200,000 Rocoto, Jamaican Hot Pepper, African Birdseye
50,000–100,000 Thai Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000–50,000 Cayenne Pepper, Ají pepper, Tabasco pepper
10,000–23,000 Serrano Pepper
7,000–8,000 Tabasco Sauce (Habanero)
5,000–10,000 Wax Pepper
4,500–5,000 New Mexican varieties of Anaheim pepper
2,500–8,000 Jalapeño Pepper
2,500–5,000 Tabasco Sauce (Tabasco pepper)
1,500–2,500 Rocotillo Pepper, Sriracha
1,000–1,500 Poblano Pepper, Texas Pete sauce
600–800 Jalapeno Tabasco sauce
500–2500 Anaheim pepper
100–500 Pimento, Pepperoncini
0 No heat, Bell pepper
Scale courtesy of Wikipedia
Now, anyone who's never heard of the Scoville scale is wondering what the heck those numbers are up there. Well, basically thats the rating that Wilbur assigned each of the corresponding chiles using the Scoville Organoleptic Test. You'll never believe me if I tell you what the Organoleptic Test consisted of. Ready? Here it is. That's right, good old fashioned human test subjects. Ahh. The good old days. What peppers have I tried?
Everything on there with the exception of the Ají and the Naga Jolokia. I can't find them anywhere. But now I'm seriously considering spraying some pepper spray on my pizza at some point in the future.
After he annoyed me for hours with the whole Asia4Dinner night, he's been bothering me about our upcoming Greek night. But he hasn't yet posted about his stir-fry.
I mean, he probably has a "Send 'Greek Night!' to ViRaLeLiXiR" script installed on his box, or else he's just prodding me like a ritalin-deprived child with a stick, but geez.
Where is he? Probably at this adult cake store. Seriously. I heard him mumbling something about hot buttercream the other night. Or thought that's what he said after his "special" mushroom pizza.
Dear Savory:
Post.
This was surprisingly wonderful. It sounds very simple, but hey, everyone likes a ham and cheese that thinks it better than you.
Ham and Cheese Toast
Serves 4
- 1 small French stick, sliced into 12 rounds (we used a sourdough baguette)
- 50g/2 oz/ ½ cup grated cheese, such as Manchego or Cheddar. (We used Cheddar, damn albertsons and lack of Manchego. Parmesan cheese would be grrreat here too.)
- 1 large garlic glove, peeled
- 3 slices of salt-cured ham (prosciutto), quartered
- Coarse black pepper
Toast the bread under a hot grill until both sides are golden brown. Cut the garlic glove in half and rub the
cut surfaces over one side of each piece of toast. Put the ham on top of the garlic-flavoured toast. Wrinkle the ham so that it fits loosely on the toast round. Top each toast with grated cheese, then sprinkle with the pepper. Get back to the grill and cook for about 1-2 minutes until the cheese is melted.
We used a Pizza oven that Tele had laying around his living room for this, but a toaster oven would work just as well.
Serve hot.
(10:03:38) 26350698: i updated again this morning
(10:04:23) synikal: woot
(10:18:34) synikal: give me a description of the blog for technorati, darnit
(10:18:59) 26350698: um
(10:19:09) 26350698: TRANSCENDING THE TYPICAL RECIPE FORMULA!
(10:19:20) synikal: heh
(10:19:23) 26350698: INTERPLANETARY GASTRONOMY FOR THE UP AND COMING HOBO!
(10:19:51) 26350698: THE MATHEMATICS OF FOOD! SANITY AS RELATES TO PASTA AND WINE! FOR GOD AND COUNTRY!
(10:19:54) 26350698: ...that should do it.
(10:21:45) 26350698: THE PIZZA OF BEATIFIC JOY!
UNFATHOMABLE DELIGHT IN A GUTTER KITCHEN! A HOMESTYLE BREAD-AND-METH LAB!
(10:21:49) 26350698: i can do this all day.
(10:23:22) 26350698: HERB RUSH KEKEKEKEKEKE
(10:23:43) synikal: hehe, I got it
(10:23:44) synikal: lol
(10:23:55) 26350698: we're on technorati now?
(10:24:08) synikal: yup
(10:24:22) 26350698: IM IN UR KITCHEN COOKING UR F00DZ
(10:24:38) 26350698: ALL YOUR SAUCE AM BELONG!
