Latest / Arguing Ever After / 27- Pizza Wars: Detroit vs. Deep Dish (And the Pineapple Scandal) 🍕

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27- Pizza Wars: Detroit vs. Deep Dish (And the Pineapple Scandal) 🍕 · Arguing Ever After

0:14
Hello and welcome to Arguing Ever After.
0:17
I am Luke and this is my wonderful wife, Amber.
0:20
Hello. Together we are the Lord and
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Lady who lock horns. The counting Countess of
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contention. The Duke and Duchess of
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Disagreement. And the king and queen of
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quarrels. We have been together since
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little Troy wanted to be a baller.
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We've argued about practically everything and we are still
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together and happily married. In this entertainment only
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podcast, we will bicker about all things big and small and the
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audience gets the final say on who the winner is.
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We do not claim to be relationship experts by any
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1:00
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unscientific method of letting the masses decide who the winner
1:11
is can settle your fight before you even have it.
1:17
And so here we are at well. Bonus.
1:20
I was going to say episode number, can't remember anymore
1:23
but it doesn't matter. It's a bonus episode.
1:26
It's a bonus. Who doesn't like a bonus?
1:28
I mean, I would love a bonus. Just like in anything, literally
1:31
what if you were just randomly in life and people were like,
1:33
oh, bonus, like walking down the street and be like, oh, look at
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this, you get a little bonus whisp of wind.
1:39
Right, right. Well, and in our bonus episodes,
1:43
while you still will be able to vote, we won't have like a full
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tally like we do in our regular episodes 'cause we don't know
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when it's gonna show. That's true.
1:53
We don't know when we might need a day off of our normal
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recording, so we put a couple aside and this is one of them.
2:00
So lucky you or unlucky us. I don't know why we had to throw
2:04
in a bonus episode, but here we go.
2:06
We have content regardless. I would say lucky us.
2:10
Probably we're like on vacation or we just won the lottery.
2:14
Or oh, we're future casting. I like this.
2:17
OK, so maybe when this episode drops, maybe we're like well
2:22
known in more than, let's say, 25 states.
2:25
That's a marker for me. That's half the country.
2:28
Yeah. Or maybe we're like so big that
2:30
we're currently, as we're talking right now, like they're
2:35
having a huge discussion to other folks or at like a podcast
2:40
convention. I mean, wait, first of all, I
2:43
like the idea of having a discussion with under.
2:46
Wait, what's a podcast convention?
2:48
Is that a thing? Yes, it's absolutely a thing
2:50
where people, podcast hosts, go to these conventions probably to
2:55
learn about things that we don't know and network and things like
2:59
that. There's one.
3:01
This sounds exciting. Yeah.
3:03
Do they call them pod con? Because like comic no.
3:06
No, no, no, no. It's like we're actually, it's
3:08
not like we're, well, actually I don't know.
3:10
I've never been to 1. So it could be, it could be.
3:13
There's a lot of there's, well, not a lot of names.
3:15
There's at least two names, Pod Con and Cast Con.
3:18
But a lot of times it's where you get to meet other podcasters
3:21
if you are a podcaster. So I'm sure that like huge ones
3:26
don't go. But I bet a lot of the ones that
3:29
I listen to, I know that they've gone to podcasts, conventions
3:33
and I think some are also probably more specific to
3:36
whatever genre of podcast that there is, but.
3:39
So there's almost for sure a Murder 1.
3:41
Promise you I would like to go. I'd like to be invited.
3:45
What are the, is it murder and true crime?
3:47
There we go. And those are the two big hit,
3:50
Yeah. I would love to be invited and
3:52
maybe that's where we are right now.
3:55
So you know, I'm in OK, but that's that's the whole point of
3:59
why we have our bonus episodes. Shouldn't be a big surprise, but
4:02
something else is going on and we are winning.
4:07
Heck yeah. Maybe, maybe it could just be
4:11
something really boring, like I'm hungry and I need some
4:15
pizza. Oh yeah, that's always the
4:20
answer when there's no other answers.
4:22
No other answers. It's pizza.
4:24
It's pizza. I don't understand why it's
4:27
always pizza, because there's certainly quicker things and we
4:30
have a couple places that will deliver to us.
4:33
Yeah, They're not our preferences though.
4:36
But hey, like shout out to pizza for being like potentially the
4:41
easiest. Assuming that you're ordering a
4:43
delivered pizza. The easiest answer to dinner in
4:48
the history of things. Now that being said, you can now
4:51
order and have delivered to your house like whatever you want for
4:54
the most part because of, you know, delivery service companies
4:57
that have become super popular in the last decade.
5:01
But like when we were growing up all the way up until that time
5:05
really saturated the market. Literally the answer was always
5:08
pizza. Yeah, yeah.
5:09
And it's still the answer for like, pizza.
5:11
Let's have a pizza party like at work.
5:14
But when I was a kid, having a pizza delivered to your house or
5:17
even going out was like a very special treat.
5:21
That is not the world we live in today.
5:23
Like that is true that is we are feeling lazy.
5:26
But I feel like when I was a kid we'd maybe have pizza 3 * a year
5:32
it. Was very, very rare.
5:34
More often, my mom is not a lover of the kitchen.
5:39
Well, I mean. She did not have a lot of money,
5:41
so we ate a lot of food that was out of that kitchen, but we
5:45
definitely had pizza more than three times a year.
5:48
Yeah, pizza is expensive. And maybe it's just my memory,
5:50
but it sure seemed like it was very rare that we would have
5:53
pizza. But when we did, it was, you
5:56
know, it was like a planned out thing.
5:58
Whereas today our world is, it's not planned.
6:01
It's, oh, shoot, it's 10 minutes before we're supposed to be
6:04
eating dinner. We've got 80 million other
6:06
things to do. Let's just order pizza.
6:10
Yeah, or something just came up you weren't planning on, right.
6:13
And whatever free time you had planned to make food is gone.
6:16
Yeah, I feel like that pizza day happens more on your cook
6:20
nights, but. Coming at me hard in the
6:23
podcast. It's true, but the other thing
6:29
is we don't do this anymore, but we used to do a lot of frozen
6:32
pizzas because you could get like, that's true, 5 frozen
6:35
pizzas for $5 or something. I wonder if you still can't.
6:38
Probably not. That sounds like a.
6:40
Lot. It's probably like 2 pizzas for
6:42
$10 nowadays. I was just thinking about frozen
6:45
pizza. I feel like the last one we had
6:48
was given to me by a guy at work.
6:52
It was a four mushroom pizza. That sounds gross.
6:55
Well, the reason he gave it, I don't know how it came up.
6:58
I think he was eating 1. He was, he was eating A4
7:00
mushroom pizza at work. Like he likes mushrooms like a
7:03
lot. And I was like, is that just a
7:06
mushroom pizza? And he was like, no, it's a four
7:09
mushroom pizza. And I was like, OK, so yes.
7:14
And he was like, man, it's so good.
7:15
Do you want a trap piece? And I was like, well, not right
7:17
now because I just ate, but my daughter loves mushrooms.
7:20
I bet you'd like something like that.
7:22
And he was like, I got you, I'm going to bring you one.
7:25
And he literally brought me one in like a couple days later.
7:28
And I brought the thing home and I cooked it.
7:30
And my daughter didn't love the pizza.
7:34
Now it was fine but it was I think the issue was it was a
7:38
frozen pizza which she has not grown up eating.
7:41
She's had a few. I mean, there were.
7:43
They're not like we did. No, no.
7:45
Because you're right, you could get some cheap pizzas back in
7:48
the day. There have been a couple times I
7:50
purposefully bought cheap frozen pizzas.
7:52
Now she was quite a bit younger, but because it just seemed like
7:56
an easy thing and back in the day, well when she was really
8:01
little, they had those kids meals that had pizza in them and
8:05
that was that was 100% of frozen pizza it.
8:08
Was like the size of my palm. Yeah, she really liked those.
8:11
Tiny pizza. I mean, it essentially tastes
8:13
like ketchup and cheese on on a cracker, but you know when
8:18
gross. She really liked that she did,
8:20
but there were a couple of times I got her a frozen pizza when I
8:23
knew that we were going to be eating something else.
8:25
And you know, I mean, a lot of times it would be something
8:29
really good that she wouldn't actually think was good.
8:31
So I didn't get her that. But it's been years since we had
8:34
a frozen pizza. I don't know.
8:35
Are there any good frozen pizza? I would love a comment on this
8:40
as to what the best frozen pizzas are.
8:43
OK, so comparing frozen pizzas when we were like little, little
8:47
to like more grown up, like, you know, from maybe zero to five,
8:52
it was like there weren't a lot of choices.
8:53
You got the, you know. The Red Baron.
8:56
Frozen pizza or. Frozen.
8:58
Pizza. But then Rising Crust came in
9:02
like the Giorno came out at some point in our life and everybody
9:05
was like, OMG, it's frozen pizza that doesn't taste like a normal
9:11
frozen, doesn't eat like a normal frozen pizza.
9:13
And it was. The crust was different.
9:15
I mean I. Don't know that it was like
9:17
night and day different. No, I don't even think it was
9:19
really worth the difference. But we for a while in our we did
9:22
in our college ish days. We didn't.
9:25
I mean in our in our college years.
9:28
When we pretended to go to college, I.
9:31
Mean, I don't know that I want to advertise that all over, but
9:35
when we were of that age, we did Digiorno for a little bit, but I
9:41
really, I didn't think it was that much better.
9:44
And I really, I don't know what I like is when I go through the
9:47
grocery store now in the in the fall, they have I think it is
9:54
Totino's or. No, they do pizza rolls.
9:56
Wait, maybe they do full set? They have one called I think
10:00
they have Tino's Pizza. I don't know but they have the
10:03
Halloween pictures on the front so I I.
10:07
Do they have like bat shaped pepperoni or something?
10:09
No, but they're. Why not?
10:11
There is a company who is a take and bake company and I don't
10:15
know if they have a What is a Papa?
10:19
Murphy's. Papa Murphy's?
10:20
Yes, and they make a Jack O Lantern Pizza one time.
10:24
Did the pizza and then it's cut out with the shape or do they
10:27
make like the decoration with the?
10:29
No, the dough is shaped like a Jack O Lantern and then they put
10:32
like. It's got like a stem on the top.
10:35
I it must, I don't really remember.
10:37
But then they use topping. Yes, yes.
10:39
So they'll have pepperoni eyes with olives on that and then
10:44
face. But I remember one time we were
10:46
having a little Halloween party for our daughter and our nieces
10:52
and we were, we had cooked one of these Jack O Lantern pizzas,
10:56
left it on the oven and you know, walked away for a few
11:00
minutes, not very long at all, came back and the pizza was
11:02
gone. Oh, we had a Newfoundland and
11:05
she literally ate a scalding hot pizza in seconds and no one
11:10
heard it at all. There was.
11:11
Probably give me like real time. How much action clock time do
11:15
you think it took? I don't like how long were you
11:17
out of the room for? Maybe 2 minutes, but here's the
11:20
thing. For real. 2 minutes if that.
11:22
Like 120 seconds. I really, Yeah, yeah.
11:25
And it was because it was I was going downstairs to tell the
11:28
girls that the pizza was done. And then I came back up and what
11:32
was more amazing is that their their uncle was in the other
11:36
room. This was not a separated room by
11:39
doors and didn't hear a sound. So she stood with her feet on
11:45
the stove, ate the pizza so quietly that he had no clue,
11:50
'cause I'm like, where? Where is the pizza?
11:51
Luckily we had other pizza, but you know, I mean, there was
11:55
there was our fun Halloween pizza just gone, eaten by a dog
11:58
in seconds. Maybe someone watching this has
12:01
had a Newfoundland that could say a similar story, but I would
12:04
say of all the huge dogs we've had, Newfoundlands might be the
12:10
stealthiest giant dog. There it is.
12:13
They're super silent and you wouldn't.
12:14
Think these big 100 and 2000 and 50 LB dogs will just like show
12:18
up and you're like oh. I think the fur all that fluff
12:24
stop sound like. Oh God, wait.
12:26
So like in a studio where there's like the, the, the, the,
12:30
what is it called the sound deadening material like.
12:33
Foam or. Whatever.
12:33
So their body is sound deadening.
12:36
I think so. I mean, I would think about when
12:38
the dog would like jump up on our bed.
12:40
You couldn't really hear it very much, you know, I mean, either
12:44
of our moves. The one.
12:45
Yeah. So they kind of have that, but
12:48
but that dog really liked pizza and luckily she was a big enough
12:52
dog to be able to handle a whole, I don't even know how big
12:55
those they're supposed to. She didn't get sick.
12:58
Did she? No, she didn't.
13:00
No, of course not. She had a iron gut.
13:02
She could eat anything, man. But again, I mean, that was a
13:06
fun pizza, though fun in theory. Fun story.
13:10
I mean. Fun for the dog.
13:11
Really fun for the dog. Also blew, like I said, blew the
13:15
uncle's mind away who was in the other room because he's like how
13:19
did I? I mean just slurped.
13:21
It down. It doesn't make sense.
13:23
No, I don't think I it wasn't even cut.
13:25
It wasn't even cut. So this pizza was like a What is
13:29
a large pizza? I don't know, 14 inches?
13:32
Maybe 16 inches I'm sure, maybe sure so and it wasn't even cut.
13:37
So she just I slurped it. I don't even.
13:40
Know how is that even possible I.
13:42
Don't. Know I mean like I'm thinking
13:44
about me eating an entire pizza like I could do that.
13:48
Maybe not anymore, but I could for sure like 1020 years ago.
13:52
But it would take me like a little bit like like at least 10
13:55
minutes. Yeah, yeah.
13:57
Maybe, maybe more, maybe like 15 minutes.
14:00
I mean, today I probably couldn't do it at all, but.
14:03
It was, yeah. I mean, I guess you'd need to be
14:05
a dog who really wants a pizza. That is wild.
14:10
It really was wild. It was wild.
14:12
But you know, there's another option to like the take and
14:15
bake. Those are still, to me, not as
14:18
good as some of the pizza places that you can get pizza from.
14:21
Is that take and bake, But better than frozen for sure.
14:26
And so I think that one's a pretty good option.
14:29
But the other? Sorry about that little brief
14:32
pause. We had a the moment where the
14:35
cat must have heard our talk about pizza.
14:38
She got hungry and started chewing on an electrical cord.
14:41
Yeah, we had to stop her to save her here quickly, so.
14:46
And to save the podcast. And to save the podcast, Yeah,
14:49
Yeah. But so you have those kind of
14:53
pizzas, the frozen, the take and bake, regular delivery.
14:57
Again, I don't. My personal opinion is, and my
15:00
neighbors might have different ones, but I don't think we have
15:02
that many awesome options of pizza.
15:05
It's a lot of the same mostly thin crust, which I'm OK with.
15:11
Sometimes I really do actually want a nice thin crust, greasy,
15:14
greasy pizza. But I also really like deep dish
15:19
pizza for sure. And there's two different kinds
15:22
of deep dish pizza, really. Okay, well, there's probably
15:25
more than two. What are you think that?
15:27
But like the round deep dish pizza Chicago style or whatever.
15:32
I think well, but New York style is also round, but yes.
15:36
There's a New York deep dish. I don't know.
15:40
They've all gotten their own style now.
15:42
But just the Detroit is different, and that is.
15:46
Like square or rectangle. Yeah, yeah.
15:48
Because that's the now we could be wrong about both of those
15:50
things, but if we're not cool. But if we are, I feel like
15:54
somebody might tell us. We're all so close enough to
15:56
Chicago that we have heard that that is where the best deep dish
16:00
is ever for sure. Ferociously.
16:03
Like there's not even a question by Chicagoans.
16:07
Where they will fight. You, they will, they will and
16:09
you have to try it. And we have, I've had Chicago
16:12
deep dish in Chicago more than once.
16:14
And it was really. Good, you're sure delicious.
16:17
Also, just side note, I guarantee you there's been an
16:20
actual fight. Like fist fight, yeah, but
16:23
between a Chicagoan and a Detroiter about who made them.
16:27
Oh, I was thinking Chicago and New York.
16:30
I guess Detroit is much. New York style is technically
16:33
its own style. I was talking.
16:34
About the flat kind and thinner. I thought New York was thinner
16:38
and like the foldable kind. Yeah, it's the.
16:41
It's the big and the foldable and the.
16:43
That's not deep dish. No I know, but they have their
16:45
own. Anyway, I'm just saying for sure
16:48
there have been real actual fights about who made the better
16:51
pizza. Well, I feel like Chicago
16:54
probably has a little bit. Well I feel like their pizzas
16:59
probably longer standing. Probably.
17:02
And that's just based on when it's hit us here in the mid in
17:06
our portion of the. Midwest.
17:07
I mean, Detroit is also technically in the Midwest.
17:10
That that's my point. It's so close.
17:11
The fact that, you know, I've only heard of Detroit style
17:14
pizza in the last 15 years or something tells me that's true.
17:19
It's not I mean, but maybe. It's been around, we just didn't
17:22
know. When I was a kid and went to
17:24
Chicago, so this was like, you know, in 2012, just when I was a
17:31
kid, I went to Chicago some years ago.
17:34
We definitely had Chicago deep dish pizza.
17:37
But the difference though, from what I've seen on Chicago style
17:41
deep dish pizza versus Detroit, besides the shape, yeah, is how
17:46
they layer it, right? Because Detroit has sauce.
17:51
Sorry, crust, sauce, cheese, toppings.
17:53
Yep. Chicago is crust cheese topping
17:59
sauce or is this sauce? That peels right.
18:02
Or is the toppings on top of the sauce?
18:08
No. No.
18:10
So they do, I think they do a little sauce on the splash on
18:13
the top. But I don't think there's sauce
18:16
between the cheese and the crust though I.
18:20
Feel like there is, but it's not as much.
18:21
As oh you're just saying oh oh I get what you're saying.
18:24
OK, well either way there's sauce on top, which is not true
18:28
for any other regular pizza that I am used.
18:30
To and it's delicious. It is really I some of them they
18:34
have AI like how their crust is, if they have good seasoning and
18:39
like a good grease on it. There's some that I've had where
18:42
it's just like there's not really flavor.
18:44
It's just extra crunchy crust. I like crunchy, but you know,
18:49
add that grease, whatever butter I have.
18:51
No, I probably it's probably garlic butter actually, now that
18:54
I think about it it. Could be.
18:56
So good. But now that we're talking about
18:59
it, I really kind of do want like a really good, sorry,
19:02
Detroit style pizza. I love that.
19:07
For you, Yeah, Yeah, there is. We do have a really good deep
19:11
dish also nearby that I would also do.
19:14
But I don't know, maybe at some point soon we'll have some pizza
19:18
that would be really good. The other pizza I like too.
19:22
And actually this is a hard 1. I don't know which is my
19:25
favorite. I don't either.
19:27
The wood fire or deep dish, oh, they're so different.
19:31
They're very different. And.
19:33
I mean, if you had to pick one. Oh.
19:37
You don't. The thing is, you don't have to
19:39
pick one. I mean, like, I get the like,
19:42
you know, who's got the best thing, you know, that kind of
19:45
thing. Sometimes you have to pick.
19:47
One, I mean that that's I guess that's true, but like I'm just
19:53
saying, generally in life, they both exist and are currently
19:59
accessible to where we live. So we don't like you might in
20:03
that moment, have to pick one. Am I alone?
20:07
Maybe gun to your head and someone's like what's the best?
20:09
You have to pick one when you're buying a pizza.
20:11
That's yes that that's. But am I alone and feeling like
20:16
the wood fire pizza is a healthier pizza?
20:20
It really I feel. Like probably technically is
20:23
because, and I'm sure it depends, and I'm not a
20:26
nutritionist, Remember, there's very little research that goes
20:29
into these episodes. I know how many calories are in
20:33
a punch pizza. Dang, there is definitely less
20:39
bread, which means less wheat, which means less.
20:42
Well, not just wheat. Wheat and sugar and salt and
20:46
whatever goes in yeast. So there's less carbs and
20:49
there's probably less fat and there's, I mean, like, you know,
20:52
there's reasons. Are different.
20:53
Listen, there's a reason Oprah had a commercial about bread and
20:56
how it on a Weight Watchers commercial, she was like, I love
20:59
bread and how that was a problem.
21:01
But then she was like, Nah, I'm on Weight Watchers and I can eat
21:04
bread. So clearly bread is a problem.
21:07
Yeah, but I don't. OK, so I'm saying even from like
21:11
a regular even delivery pizza, a thin crust delivery I think and
21:20
a wood fire depending on the company, I think that the wood
21:23
fire just always feels like a healthier choice.
21:27
It does, I agree. And I mean probably is I'm
21:30
wondering if it if the cheese, I mean if the cheese is the
21:33
reason, because when I get one of those, you know, it's not
21:35
like doused in cheese. When I order a regular pizza,
21:38
I'm like, I want the extra cheese, sure, but I would not
21:42
ask for extra whatever that burrata or whatever.
21:46
Mozzarella. I would never.
21:48
Burrata's the like ball of mozzarella.
21:50
Yeah, I wouldn't say extra burrata.
21:53
That's not on pizza. What on the wood fired?
21:56
Pizza no good. Burrata is literally it's a ball
21:59
of cheese. It's a shape of.
22:01
I've watched them make these. They don't use burrata at that
22:04
place with like cheese oil or water or something.
22:09
Like if you open a ball of burrata there's like wet goo in
22:13
the middle that isn't cheese. You know what?
22:17
Don't use that at the pizza shop now.
22:19
Wait, just brief pause. Shout out to future potential
22:23
sponsor Punch Pizza 'cause we like to eat there and we think
22:28
you're healthy. Yes, it's this is life hack
22:31
number. Bonus life hack Bonus life hack.
22:35
Life hack. If you're wanting to have the
22:38
the guilt of a pizza but you want to feel like, you know a
22:42
little better afterwards, that's a place I I do really like wood
22:47
fire pizza. It doesn't need to just be from
22:49
our place. When I go on vacation elsewhere
22:53
after I'm done with all the greasy food for whatever reason,
22:56
I'm like a wood fire pizza. It'll fill me up, but the
23:01
ingredients just feel a little less.
23:05
And really it's probably what I'm putting on the pizza, if you
23:07
think about it. I mean, because I'm like, here's
23:09
what I want. I want I want some mozzarella,
23:12
fresh mozzarella which I believe is brought about.
23:15
Here, that's not what it is. I want fresh mozzarella.
23:18
I want some fresh tomatoey sauce and I want basil.
23:24
I want goat cheese and sea salt, right?
23:28
But when I get, and I'm not asking for extra cheese on that
23:31
because I really want to taste the wood fire on my pizza.
23:35
But when I get anyplace else, I'm like, okay, I'm gonna get an
23:39
extra cheese pizza, you know, and half of it I want pineapples
23:43
on it. And it's super good that way,
23:45
you know, And then so that I think that's probably the
23:49
difference. And usually a lot of times when
23:51
I'm eating a wood fire pizza, the other thing they seem to
23:54
have is like a good salad option too.
23:56
And I'm like, oh, I should have salad first because that's going
23:59
to make me actually happier to have a little bit of salad
24:02
before my pizza. Well when I get those wood fired
24:07
pizzas I don't order extra cheese either.
24:08
So I think you're somehow right about like just having whatever
24:12
the ingredients are that are like.
24:14
I don't like modify my pizza at a wood fireplace for the most
24:19
part. I just like pick.
24:20
Whatever. More meat.
24:21
Well, it depends. Sometimes it depends on the
24:24
because they have some that have more meat.
24:26
They have, there's one I like at that place where like it needs a
24:30
little extra because there aren't a lot of ingredients, but
24:32
there's one that has like a lot and I leave it be.
24:35
But like wherever else I go, I'm always changing stuff up.
24:39
But you're right, the stuff I add is generally as I want a
24:43
decent amount of meat on the pizza because it has a bunch of
24:46
bread and it has a bunch of cheese.
24:48
I don't even really add extra cheese.
24:51
Part of that's the part of that's the do I want to spend
24:54
whatever they charge now $2.00? Oh, it's more than that.
24:57
It's like a dollar $52 for an ingredient anyway.
25:01
Probably cost some $0.10. I used to work at a pizza shop.
25:04
So did you. But then I'm like, OK, well, if
25:07
I had four ingredients, the pizza is all of a sudden going
25:10
to be like 30 bucks. Yeah, yeah.
25:12
I can't hang with that. $30 sounds actually really cheap
25:16
nowadays, but but anyhow, I don't know.
25:19
That's just that's just the differences in what you're going
25:21
to find in a pizza. You know the other thing when
25:24
you order and you're adding, you add a lot of toppings.
25:27
I'm like minimal, very minimal. I only want like one or two
25:32
toppings. I like the ones that like have,
25:35
and this is a recent development in my life, but I like the ones
25:37
that have everything and there's different names for them and we
25:40
used to call it a garbage pizza. Yeah, yes, I think every I.
25:43
Think I still do, but the what do they call them like at They
25:46
don't call them that at the place, obviously, because that'd
25:49
be bad advertising. They call them like, like, is it
25:52
like a like a party pizza or like a I like it.
25:56
At the restaurant, I don't think you're going to be able.
25:58
To act like I've seen the same name of a few garbage.
26:00
It's garbage. Everybody knows it as a garbage
26:03
pizza. If you were to call any pizza
26:04
company and say I want a garbage pizza, they're going to be like,
26:07
great, I want that with or without sauerkraut.
26:10
We should try that. You sauerkraut.
26:12
And listen, Pizza places don't have sauerkraut.
26:14
My dad used to love a sauerkraut pizza.
26:18
I know, I don't know. I've never even heard of that
26:20
the. Other day we had a for the first
26:22
time. I had a pickle pizza which I had
26:24
never had before and actually I really.
26:26
Kind of pickle. Pickle wave is strong here.
26:29
Yeah, I mean, but it was actually pretty good.
26:31
And it had pickled chips on it too, which I thought was
26:33
interesting. I never thought of putting like,
26:36
sorry, pickled potato chips. I never thought of putting
26:39
potato chips onto a pizza. But why not?
26:41
I mean, you're putting everything else on it.
26:43
I guess I've never. I've never had wokes up.
26:46
I had a bite of yours. Yeah, but I've never had potato
26:48
chips on a pizza. What did you think of the pickle
26:50
pizza? It was good, but I probably
26:52
wouldn't. I would never have more than a
26:54
slice. Yeah, I think because Pickles.
26:57
Are like, it's a strong thing and like, I don't know, there's
27:02
people out there that are really into Pickles, but.
27:04
I mean, but I like a good, like flavor contrast in general, you
27:08
know, I like, and the pickle brings a good vinegar flavor,
27:14
which I didn't know I wanted with the pizza, but you know, I
27:17
mean, for a nice little side piece of pizza, Yeah.
27:21
Or like those nice, delicious flatbreads, too.
27:24
Which is technically just pizza, right?
27:26
It feels. Different.
27:28
I don't know. Is it just cuz there's not often
27:30
cheese on it? There's always some kind of
27:33
cheese on it it seems like, or I would.
27:34
More like it's more like a wood fire pizza.
27:37
Yeah, I wouldn't order it if it didn't have cheese on it, you
27:40
know, because then I don't even know how it would be right.
27:43
And it's a cracker. I don't know.
27:44
What would you? What would you even?
27:46
Oh, oh, bruschetta or whatever it is.
27:49
I guess that's probably true. Yeah, but I don't, I wouldn't
27:51
order that so. I bet the history of the naming
27:55
of different types of things on cooked breads is probably
27:58
interesting. Like, I wonder if bruschetta,
28:01
it's technically like the first pizza and then somebody was
28:04
like, wait, what if we made the bread platter and then somebody
28:06
else was like, what if we made it rise and somebody else is
28:09
like, what if we put cheese on it?
28:12
I'm sure we could find some kind of history of pizza I bet thing
28:17
out there I feel like. You missed a chance at some good
28:19
research. But I well, there's still time.
28:22
You can always learn that you can go back.
28:25
That's the nice thing about life is even if you're like, well, I
28:28
passed that moment in time where the quiz was, which is right
28:31
now. Apparently right now is our
28:33
pizza quiz Time doesn't mean. That we're failing a quiz we.
28:38
Doesn't mean that we can't later on and be like, you know what,
28:42
just for the nutsies of it, right?
28:44
You know, I'm going to go back and learn and do that research
28:47
so that I can either know or not know.
28:50
But the other thing is sort of bonkers is we cannot split a
28:54
pizza. It's.
28:56
Really hard for us to split a pizza.
28:57
We do not agree on toppings. I mean, that's for sure because
29:02
you pick weird toppings or not enough toppings.
29:07
You pick too many toppings that spoil the whole pizza.
29:12
You'd be like. Disagree.
29:13
No, no. You'll pick toppings that are so
29:17
strong in flavor or fragrance that somehow during the cook it
29:23
like seeps over onto the side of.
29:25
My plain. Side and all of a sudden I'm
29:29
sitting here and like, oh, this is a really nice piece of
29:32
pineapple pepper or not even pepperoni, whatever it is my
29:36
plain pizza. And then you'll go through and
29:40
you'll be like, oh, I've added onion, I've added pepper, I've
29:44
added pineapple, I've added all sorts of things.
29:48
You know, it's just it's not to me, it's not good.
29:52
And the thing that you always add frequently add that I really
29:58
cannot abide because it's hides it's olives so gross.
30:06
Sometimes onions. Onions are the worst on pizza.
30:10
Also, hey. I do because you'll sit there
30:12
and you're, you're like, wait a SEC, cheese.
30:14
Or is that, oh, it's a whole slice of onion.
30:16
I don't want that at all. OK.
30:19
I don't want that at all. I like Gran Sabor.
30:23
What are you even saying? Big flavor.
30:26
Oh, OK, I I hardly speak English, so you know.
30:30
That wasn't English. I understand.
30:32
I'm just saying let's try to at least for me, I won't
30:35
understand, but you know, I mean talking about all of this pizza,
30:39
I'm not really quite hungry yet because we did just eat, but.
30:42
I could probably goodness, if we were doing this episode, we were
30:46
hungry. This would be the shortest
30:48
episode ever. Now while we're talking about
30:52
things that the other one puts on a pizza.
30:55
Yeah. Let me just say you do what?
30:59
And I I'm sorry to any y'all out there that do this because
31:03
you're just as wrong as my wife. You put fruit, sugary sweet
31:11
pineapple on a pizza. That's true, which is wrong.
31:17
It's like, who does that? That'd be like, let's just flip
31:21
the script. You're eating a pineapple and
31:24
you're like, oh, I know just what this pineapple needs.
31:26
I'm going to put tomato sauce and cheese on it and then eat
31:29
the pineapple. Come on.
31:34
So, Luke, let me ask you a question.
31:37
And now, the moment you've all been waiting for, the battle
31:41
ensues in this corner, weighing in at 135 lbs and currently
31:47
protected by a pretty awesome sweatshirt, is my lovely wife,
31:51
Amber. And in this corner we have Luke
31:55
weighing in at 185 plus, and he's got his red beard here.
32:01
And he's going to have to do some answering for me today
32:05
because I I have a question. For you, Luke, Yeah.
32:08
What is it? What is the worst topping on
32:11
pizza? Well, the obvious answer is we
32:17
can both agree on this one anchovies, but.
32:21
Yeah, yeah. We couldn't really have an
32:23
argument about because who wants a salty little dead fish on?
32:27
The pizza, No, I don't want a salty dead fish on anything.
32:31
OK? Now skipping past, that's not an
32:33
option, OK. My opinion of the worst
32:36
ingredient you add to a pizza is clearly pineapple because it
32:41
goes against all things the pizza is.
32:45
And this is like a recent development, I think, in human
32:48
experimentation with food, which I, I guess probably were all the
32:52
beneficiaries up to some degree. But like, I don't think back in
32:57
the day when people were making pizza and coming up with how do
33:00
you make a pizza? What's the great thing on a
33:02
pizza for probably, I'm going to guess hundreds of years.
33:04
I don't know when pizza started. Nobody ever said, oh, I know,
33:09
let's put cherries on it. Oh, how about a Raspberry?
33:13
Should we throw an apple on there?
33:15
How about, you know what I'm saying?
33:16
Like, I feel like pineapple came late to the game because nobody
33:20
wanted it. So they put this pineapple on
33:23
there, this juicy, sweet, admittedly delicious fruit on
33:28
its own and decided to put it on a savoury tomato and bread and
33:34
salt and seasonings baked, delicious dinner food.
33:42
And they said, I mean, I just, man, every time I think about
33:47
it, I just don't get it. Now I've had it, I think
33:51
everyone's probably had it. There was a brief time in my
33:53
life where I liked, I think it was Canadian bacon and
33:58
pineapple. Called a Hawaiian pizza.
34:00
A Hawaiian pizza because it was like a fad that went, I don't
34:04
even remember when I'm going to say like maybe maybe early or
34:08
mid 2000s. Like everyone was talking about
34:11
was it in the 90s? Anyway, everyone's talking about
34:13
get a Canadian or not a Canadian bacon Hawaiian, which was
34:18
Canadian bacon. Oddly enough, a Hawaiian pizza
34:20
was Canadian bacon and pineapple.
34:22
Clearly the Hawaiian part would be the pineapple, but.
34:25
I mean no, because pork is huge in Hawaii I guess.
34:29
And Canadian bacon. That's where they get their pigs
34:32
from in Hawaii. They ship them in no.
34:34
I actually learned about this recently and I'm gonna get it
34:37
wrong but I wanna say it actually was invented in Canada
34:42
and I think that I learned. No, I 100% sure it was.
34:45
I saw this on a Top Chef episode.
34:48
It was created in Canada. And so yeah, they created this
34:52
with the Canadian bacon, which they don't.
34:54
I don't know if they actually call it Canadian bacon in
34:56
Canada. We might just call it ham.
34:59
And with pineapple, but you know, we are from the great land
35:02
of Spam, which is huge in Hawaii.
35:06
It is so and it's been huge in Hawaii forever.
35:10
So I think that that's probably why it's considered a Hawaiian
35:14
and in Hawaii like having pineapple.
35:16
And how about a ham, right? Like a lot of people will have
35:20
ham and they'll put pineapple on the ham to cook it to make it
35:24
sweeter. So they do.
35:26
This is the thing. You don't eat ham, so you
35:28
wouldn't know. But yes, it's like a sweet glaze
35:31
on ham is an actual thing. I mean, if you.
35:34
Think that's sure I guess cuz I've heard of like honey baked
35:39
ham. Yes.
35:40
I've heard of that. I haven't heard of pineapple a
35:42
little bit but I guess. Yeah, it's a thing that's been
35:45
around for just, you know, a little bit.
35:47
OK. I mean, I feel like I've seen
35:49
pictures from like the 1940s newspapers where there's a ham
35:54
with Hawaiian slices on. So it's been around for a while.
35:58
But you know, it wouldn't have been around forever to put
36:02
pineapple onto a pizza because I cannot imagine that the
36:05
pineapple is going all. That's a long trip for a
36:09
pineapple to go to hit Italy to be thrown on a pizza.
36:13
I don't think it's a lifespan. I mean and a fair enough
36:16
especially pre airplane, but yeah, still the point traveling
36:21
like that. The point is, pineapple on a
36:24
pizza is not good. And it doesn't, it doesn't like
36:29
agree with any other normal toppings for pizza.
36:33
Like you look at a topping list at a pizza place, even one
36:35
that's got a short list or a long list.
36:39
I mean, pineapple's pretty prevalent, but it doesn't match
36:41
anything else. Like there's like two or three
36:45
different kinds of tomato. There's like six kinds of meat.
36:48
There's like 3 different kinds of vegetables you could put on
36:52
there. There's different like I mean
36:54
onions. Three different.
36:56
Kinds of vegetables. I meant like, you know, green.
36:58
Peppers like 30 different kinds of.
36:59
Vegetables, sure, sure sure. But they're anyway with it,
37:02
they're categorized differently. I was going to talk about root
37:04
vegetables versus others, but regardless there's like a bunch
37:09
of toppings and I'm pretty sure none of them other than
37:12
pineapple are fruit. Technically tomato, but.
37:16
Like, yeah. Oh, you want to?
37:18
Do tomato is a fruit? Tomato is sure it's just an
37:21
argument. Point.
37:22
But nobody. But OK, OK, OK, fine.
37:26
But nobody's talking about it like that, because most people
37:31
conventionally think of fruit as sweet.
37:34
Some people think that there are sweet tomatoes out there.
37:37
Well, there are there are definitely sweet.
37:38
Peppers. Like the little, like I eat the
37:40
little ones sometimes there. Are all right?
37:43
Is this? Is your argument done?
37:46
Oh, you want to just cut me off and jump right in because I
37:49
didn't even talk about how Oh. I'm listening.
37:52
You go ahead. You want to try me on with?
37:54
Go ahead with your terrible argument trying to argue that
37:57
pineapple isn't the worst. It's definitely like one of the
38:01
better ones and it's not. The best?
38:03
OK, now we're just saying it's a better ingredient.
38:06
It is a better ingredient. Better than what?
38:10
Well OK, the two items that you put on a pizza that destroy it
38:14
every time for me. Olives.
38:18
Are good on a pizza. I'm going with olives.
38:22
Olives are the worst thing to put on a pizza.
38:25
Besides anchovies. Not a chance.
38:27
And sauerkraut. Sorry to my late father.
38:30
That is a weird thing to put on a pizza.
38:33
But no, it's awful. It's got this texture thing on
38:37
there and you can't 00. I don't want a hidden ingredient
38:44
in any of my food. Hidden ingredients.
38:46
Like it can hide, it can get lost in other things and all of
38:49
a sudden you're biting the oh, there's like this olive in your
38:52
food and you weren't like, don't surprise me with something like
38:56
that. That's I feel like.
38:57
Same for pineapple, it's all yellow hiding in the yellow
39:00
cheese. Stands out it's always on top
39:02
and it's so easy to see and like pineapple gets a nice little
39:06
char to it and it's so grilled pineapple.
39:10
Pineapple is my one of my favorite things and you're
39:13
putting grilled pineapple onto another one of my favorite
39:16
things cheese and under that, you know a good tomato sauce and
39:21
crust like that. That's how could you not like
39:24
that cooked pineapple is my favorite way to enjoy pineapple.
39:28
It's way better all of us. I don't want them anything ever.
39:32
Like it's not something that I would go to the refrigerator or
39:36
to my cabinet or to the grocery store.
39:38
Personally, I would never buy an olive in my life.
39:41
And yet millions of people do. Millions of people put pineapple
39:46
on their pizza. I bet you more people eat olives
39:49
just for the joy of an olive. That's.
39:50
OK, that's a bizarre that this has nothing to do with, but
39:54
they're not millions of. Well, OK, there's probably
39:56
millions of. People, I could be totally
39:57
wrong. I mean, pineapples are pretty
39:59
popular. Yeah, and they're delicious.
40:01
They are delicious. And they they.
40:03
Just don't blame on a pizza. They really do.
40:05
I think that you know, no, you have said at some point that you
40:09
actually even enjoyed it on pizza at.
40:11
One point. So then the fad went away.
40:15
So if you enjoyed it at one point and you're saying the fad
40:18
went away, yeah, you're just a fair weather pineapple friend.
40:23
Like once people no longer are talking about it, once it's no
40:26
longer the hype, you're like, I don't like it.
40:29
Call it what you want I. Don't like, I mean for me I'm
40:31
like a or tried and true. It's good and it still is good.
40:35
Check this out. Maybe my taste buds grew up a
40:38
little bit and your taste buds are still just a little kid
40:41
eating fruit on your pizza like. I think it's great when you have
40:44
fruit in something like fruit in a salad.
40:46
Or like think about, OK, if you're talking about me being a
40:49
little kid, what about those fancy flatbreads that we get
40:53
that'll have fruit on it? You're not like, that's weird.
40:55
That's got real pizza. Oh, that's got an apple on it.
40:59
That's. No, that's different.
41:02
But it technically has all the same things.
41:04
It's got a yeah. But we're talking about like a
41:07
normal pizza is what we're talking about.
41:09
Yeah, and I'm fine with this. Argument is about a pizza.
41:13
It's not about flatbread that has fruit on it.
41:16
It's not about. I'm not saying that, but you're
41:18
saying it has No, you said fruit has no reason to be on such an
41:24
item. Pizza.
41:25
Yes, flatbread is pizza. And you like Peaches on
41:29
flatbread? You like figs on flatbread, are
41:32
you? Trying to pivot your whole
41:33
argument right now to flatbread no.
41:35
No, no, no, no. I.
41:36
Don't want our viewers to get confused about what they're
41:39
going to vote on? I actually have plenty of faith
41:42
in the viewers that they're not going to get confused.
41:45
Well, the same we have some. Very smart listeners.
41:49
Obviously. And they are going to.
41:51
Never, nor should you ever suggest that I would.
41:54
Ever. You're just being a very good
41:57
art viewer at the moment. Well, that's what you're doing
42:00
here. A flatbread, which is not the
42:04
argument. No, it is.
42:05
It's all part of we. We just spent, no, it's not 40
42:08
minutes talking about different kinds of pizza and it happened
42:11
to fall in there. So I'm going to say we're.
42:13
Falling into veto category and we're going to try to big up
42:16
same Flatbread's part of the argument.
42:19
No, we're, I don't think we are in a part of veto territory just
42:23
because you don't like that I have come up with something.
42:26
What was the? Question.
42:28
The question was, which is the worst topping on a pizza?
42:31
Pizza. Not flatbread, just making it
42:34
clear. Wow.
42:35
You cannot handle that. I just.
42:36
Know cuz like so I grew up in the argumentative family and
42:40
people would try to come up with something just a little bit to
42:42
the side. It's a pizza.
42:43
It's a pizza. And the point is no different
42:46
than what I was literally just having.
42:48
So, you know, why don't you just chill?
42:52
Listen. OK.
42:54
And understand that my argument is that pizza is a basic level.
43:01
Certain things we've talked about all the different ways
43:03
pizzas is I like pineapple on all of my pizza.
43:08
Whether it is a flat bread, whether it is a Detroit style,
43:13
whether it is a oh, it's super good on that.
43:17
Whether it is a thin crust, I like it on all of it.
43:21
It's good. Now I don't want a whole
43:25
pineapple pizza either, because I like a little variety, and
43:28
when I say variety I want a plain and a pineapple.
43:34
Just cheese. Yeah, but pineapple I don't want
43:38
at all. Any way of a creeping in their
43:41
little freaking olive that rolled over, yeah, onto my side.
43:45
But you don't want awful. You don't want pineapple on your
43:50
Neapolitan wood fire pizza. I don't even know that they have
43:54
it as an option there, but. No, but you know why they
43:56
probably don't? Cuz it's gross.
43:58
They might, though I haven't actually looked.
44:00
I've never seen it. Yeah, I haven't looked so.
44:02
I've never seen you have a flatbread, which is a pizza with
44:06
pineapple on it. No, I've had a flatbread with
44:09
plenty of fruit on it. Yeah, OK.
44:10
Because the ingredient, I think that's maybe one of the
44:13
differences between flatbread and pizza is like ingredients,
44:16
it's a thin crust and they do put stuff that's good on it,
44:19
like fig, which is a fruit. Yeah, and like honey, they'll
44:22
put honey. On them, Peach, on them before
44:24
me. Yes, you've definitely I've
44:26
ordered. They do all kind of weird
44:27
different cheeses on there. Like you find like blue cheese,
44:30
you do goat cheese. I love goat cheese.
44:32
It'll be but. Flatbreads seem to be a little
44:34
more adventurous in the like ingredient arena and your pizza
44:39
seems to be a. Little I had a childish palate
44:42
and somehow now. Because it like, fine,
44:44
adventurous. We're just going to put a cookie
44:48
on your pizza one time and see what happens.
44:50
I mean there are places that make like a cookie pizza too.
44:52
You're not for real. No.
44:54
You mean like the big cookies that are in the shape of a
44:56
short? Yeah, yeah, yeah.
44:57
Which, by the way, I don't think those are that good.
45:00
You know, I like that pizza places have tried to figure out
45:04
how to get you a good dessert in it, too, because they're like,
45:07
you need relief from all of this cheese with sugar.
45:12
I like that. And that kind of, you know, if
45:16
you were to just put a little pineapple on a pizza, you
45:18
wouldn't need the, the sugar relief, the sugar relief either.
45:22
So but but I will also say as someone who has ordered tons of
45:29
pizzas for events with a mix of people attending, pineapple
45:36
pizza always gets eaten. So does the everything pizza.
45:41
Never. There's always plenty of
45:43
leftovers of everything pizza. And the next day after, we just
45:47
had a huge group of people, we're sitting there and you're
45:50
like, oh, we have all this leftover pizza and I'm like, no,
45:53
you have all this garbage pizza with olives on it.
45:57
There's nothing. There's nothing that I like left
46:00
because everybody already chose to eat it because they're like,
46:03
oh, pineapple pizza, I'd eat it. Give me the thing with all the
46:06
different two different kinds of meat, plus onions, plus Peppers,
46:10
plus olives, plus yeah, no, let's go.
46:13
No, that's not. Good.
46:14
It's like a food adventure just happening all at once.
46:17
It's. Too much.
46:18
It's too much when you're sitting there and your piece of
46:21
pizza weighs A fricking pound. Like, OK, we can just hold off.
46:26
We don't need to put everything onto a.
46:28
Pizza. I like a little weight to a
46:30
pizza. I know you do it.
46:31
I can't. I'm like literally you're like,
46:33
oh, let me hold up the pizza. I can't because it fell down
46:36
because everything fell off of it.
46:38
And again, the worst thing on there and it rolls are those
46:42
stupid olives. That's what I'm going to.
46:45
They're disgusted. They don't belong on anything,
46:49
especially something as joyous as a pizza.
46:53
And my official contention against your weak argument is
46:57
that at least. You were so mad about my
47:00
argument with Flatbread. My turn to speak.
47:04
We're going to get a little stick for we're going to hold it
47:06
and pass it back and forth. My contention is that on a
47:10
savoury item such as a pizza, which is made of bread,
47:13
tomatoes, salt, seasonings that make it a savoury dish, it makes
47:18
a whole lot of sense to put savoury items on it that go
47:21
together, like meat and olives and onions and Peppers and salt
47:26
and cheese. Those all make sense together.
47:28
You put something weirdly sweet and juicy on it.
47:32
It just goes against the whole soul of the pizza.
47:35
That's my that's my official last, last little.
47:39
That was your last little and I'm going to tell you since
47:42
you've told me this is your last little thing.
47:44
Thank you. Fruits and cheese love each
47:50
other. They're match made in heaven.
47:54
Fruit, cheese trays, charcuterie boards, That is all that is.
48:00
We're talking about pizza. Ah, you were talking about
48:03
savory and you were talking about pineapple and all of that.
48:06
And I'm telling you that sweet savory go together really well,
48:12
and it's just another classic example of balancing flavors.
48:17
And therefore pineapples are good.
48:21
Olives is nothing except for more.
48:24
So there is the debate. There you have it.
48:28
It's over. And please vote, because we know
48:32
who's going to win this one. I don't think you do.
48:36
It's me. It's me.
48:41
How can they vote? Well, you know how they can vote
48:44
is super interesting. We have this thing called
48:46
Spotify where you can watch our currently oh video, our video
48:51
and vote on Spotify through the polls or you can comment on on
49:00
that medium. You can send us an e-mail along
49:05
with topic ideas to arguingeverafter@gmail.com.
49:09
Yes please. Or any of the platforms you find
49:11
us on. We're checking them all.
49:13
Or I guess social medias you find us on, We're checking them,
49:17
we're watching them. We'd love to see the comments.
49:20
So, you know, if, if you think we're both wrong, I'd be
49:24
surprised because I would disagree only Lucas.
49:28
But you know, put your boat in there, you know, and, and let us
49:32
know what you think is worse. Is it olives?
49:35
Which, which ruins a pizza? Is it olives?
49:39
No, it's absolutely not. Is it pineapple?
49:42
No. Yeah, no, no, no.
49:45
That little fruit of the gods just right there on your pizza
49:48
does not make it bad, but there you go.
49:52
Well, thanks everyone for listening or watching along as
49:56
you will. We do appreciate it.
49:59
We hope people are getting as much enjoyment out of this as we
50:01
are because we're definitely getting enjoyment out of it.
50:04
We sure are. We sure are.
50:07
Don't forget to subscribe, follow, like, and share our
50:14
podcast with people. Yeah.
50:18
And then if you want to just keep piling on top and just
50:20
start a whole argument in your house, you go right ahead and do
50:23
that too if you want. Yeah, yeah.
50:25
It's really fun when we hear about whole families who are
50:27
listening to this at the same time and having their own
50:30
individual votes. So absolutely.
50:32
That's wonderful. But all right, thanks for tuning
50:35
in for our bonus episode. We will see you soon.
50:39
Yeah. Thanks, Kyle.
50:40
See you. I just want to do my own thing.
50:47
I just want to do my own thing. I just want to do my own thing.