Giving Pizza Hut Another Try
Apparently Pizza Hut is switching to all-natural ingredients. Whether or not this makes for a better tasting Pizza remains to be seen, especially considering my main beef with Pizza Hut has always been their shitty dough/crust.
Of particular interest to me is that “it would use only pepperoni and other sausages that do not contain artificial preservatives or colors and are free of nitrates and nitrites.” I’ve had a growing interest in charcuterie and I’ve been frustrated at the lack of information out there on curing meats without sodium nitrate (or “pink salt”) which is used to retain color and help it last longer. Even Philly’s own Marc Vetri didn’t have any good info for me. So I’m curious to see how Pizza Hut’s pepperoni and sausage looks and tastes.
Forbes is staffed by retards.
http://www.forbestraveler.com/food-drink/americas-best-pizzerias-slide.html?partner=msnbc
This article claims that this is the 10 best pizzarias in the US. Yet,
Last Day On The Job
I’m leaving the Asbury Park Press today. I’ve been web programming for 1.1 years there. I learned about interdepartmental relationships, but not much more about programming. It’s time to move on (and closer to home).
More importantly we’re heading out to Pete & Elda’s in Neptune City. Here I will embark on a pizza adventure. I plan on leaving my final impression at the Press as a saucy, cheesy legend!!! Check it out