The Fast Food Thread
- Thread starter Eonan
- Start date
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Regime
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lol fucking Khane. " I only use Carr's wafers for my EZ cheese never the pleb like Ritz."
Dominos is a lot better then it used to be. It's not ny pizza or say Waldos in KC but very good for a fast food thread lol.
Alex
Still a Music Elitist
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Round Table and Papa John's are my preferred delivery options unless I'm really willing to throw down cash (or wait a long time) on some legit stuff. And Round Table is still considerably more expensive than PJ's. The garlic "butter" from PJ's is so good.
Noodleface
A Mod Real Quick
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Dominos still has the worst cardboard crust available, but if you guys get a triple cheese pizza like me it outweighs it.
Idk about all dominos, but mine you get your carry out in about 10-12 minutes from the time of your order. Not to mention the fact you can be super lazy, tweet an order or text one in.
Royal
Connoisseur of Exotic Pictures
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Corporatization will eventually run any restaurant chain against a wall. Once they've built out enough locations that they can no longer grow revenue through expansion, cost cutting becomes the next easiest alternative and a loss of quality in the end product usually comes with it.
I keep seeing market analysts listing Chick fil A as one of the companies they most wish would go public. I hope they never do because sooner or later, it would change them for the worse.
Noodleface
A Mod Real Quick
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Since you work there can I ask a secret question. When I order a triple cheese, I order it on M-Th where the deal is something like $5.99 or $6.99 for large 3 topping pizza (correct my wrong info). They count the extra cheese as a regular topping, while I'm fairly certain it shouldn't count as one. Am I gaming the system?
Ritley
Karazhan Raider
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Woah, which part of Indiana? I would eat some free dominos, they are probably my favorite fast food pizza.
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I always go Papa Johns for delivery pizza. They have decent ingredients and their crust isn't shit. But there is this local, hole in the wall place that is owned by a couple who came from Italy where they were pizza chefs. That pizza is just fucking amazing. I don't even know exactly what they do, but the crust is perfect - either thin or "regular" - and they use a lot of fresh herbs, and some of the pizza is super greasy, but so delicious. Damn. I might have to get some of that tonight.
Noodleface
A Mod Real Quick
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Not 3 cheese man, triple cheese. It looks like a fuckin brick of delicious cheese.
Noodleface
A Mod Real Quick
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Extra cheese is a single topping for the large 3 top for 7.99. However your better off getting double cheese and adding provolone or feta.
Ritley I'm in Lebanon, however you can pm if your in another part of indy and I can hook it up for ya.
Also get the brownie, so good.
Ritley I'm in Lebanon, however you can pm if your in another part of indy and I can hook it up for ya.
Also get the brownie, so good.
Lanx
<Prior Amod>
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Ok pizza noobs, here is how you increase your pizza experience exponentially.
buy a pizza stone
Amazon.com | Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone: Pizza Stones: Pasta Bowls
leave it in your oven(it will take longer to heat up)
1. order your pizza
2. turn your oven on to the highest setting, usually 500
3. 30m your oven should be heated up, throw your pizza slices or even the whole pizza on the stone, plain cheese slice will probably take about 4mins, if you have toppings, add a min or 2 depending on how topping crazy and type of topping you add on.
or you can take your chances and buy a few unglazed quarry tiles at home depot for $1 each
(it's not food safe or tested, so if you're worried about metals/lead possibily leeching into food or unknown shit, go buy a real stone made for cooking cuz it's food safe)
why this works? 99% of all pizza you get will suck, ppl won't take it out at the proper time and you end up with soggy pizza/undercooked pizza, or worse. what you're doing is fixing their ineptness by cooking out the water still in the dough, while also crusting up the bottom.
why does a good crust matter? for the same reason why grill marks on a steak matter.
won't this dry up your pizza? sure if you leave it in there for 20mins, but not for 5, b/c the pizza stone is doing all the cooking, it's retaining all that heat and is probably 600 to 700 surface temp, so your focusing all that heat just cooking on the bottom, while the oven is just trying to heat up the pizza stone.
Also do this for next day reheating pizza, it's actually better, dear lord don't noob it up by using a microwave.
buy a pizza stone
Amazon.com | Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone: Pizza Stones: Pasta Bowls
leave it in your oven(it will take longer to heat up)
1. order your pizza
2. turn your oven on to the highest setting, usually 500
3. 30m your oven should be heated up, throw your pizza slices or even the whole pizza on the stone, plain cheese slice will probably take about 4mins, if you have toppings, add a min or 2 depending on how topping crazy and type of topping you add on.
or you can take your chances and buy a few unglazed quarry tiles at home depot for $1 each
why this works? 99% of all pizza you get will suck, ppl won't take it out at the proper time and you end up with soggy pizza/undercooked pizza, or worse. what you're doing is fixing their ineptness by cooking out the water still in the dough, while also crusting up the bottom.
why does a good crust matter? for the same reason why grill marks on a steak matter.
won't this dry up your pizza? sure if you leave it in there for 20mins, but not for 5, b/c the pizza stone is doing all the cooking, it's retaining all that heat and is probably 600 to 700 surface temp, so your focusing all that heat just cooking on the bottom, while the oven is just trying to heat up the pizza stone.
Also do this for next day reheating pizza, it's actually better, dear lord don't noob it up by using a microwave.
