Uncle DT's Random Image Thread

[Blaze]

And I imagine Biff is probably still questioning his manhood...

[Kruger]

Biff probably joined the women's downhill slalom and never placed higher than second from last...

[Blaze]

This was probably more up Biff's alley...

[Kruger]

Biff can't ski so was only there for the apres ski events...

[Blaze]

There were two kinds of apres ski when we weren't staying there for the week was either trying to make the 4 hour drive home in 2 hours or exit 1 pizza...

[Kruger]

Ohhhhh, those memories of walking into Exit 1 Pizza with the total ski bum look, sitting down, and noticing all of the glimpses from the rest of the patrons was always a highlight.

And there's nothing better than really good greasy pizza after a day of bumps...

[Blaze]

Oh yeah, the greasy pizza. There's something about the end of a full day of just pushing yourself to the limit while hurling yourself down the mountain where you just don't give a crap what you look (or smell) like. Yup, I'm walking funny, I'm wind/sun burned, I'm tired as hell and have zero fucks to give, but I'm happier than a pig in shit...

[Kruger]

Speaking of greasy pizza,  don't go to Dimitri's.  Mom and dad say it really is horrible now.  The food isn't the same and way overpriced.  They prefer Wicked Slice now, or Pepe's if they're in Manchester.  Damn, it's making me crave a good pizza now, and we don't have any options here that are worthwhile...

[Blaze]

We've never cared for Dimitri's since we moved there. I remember trying them and the service was awful, the food wasn't that good and they've always been overpriced. We've been happy with Coventry pizza, but for the past year or so, we rarely go anymore since we're not paying $18 for a cheese pizza and $2.50 for each topping. That just starts getting ridiculous. Since we found a really good pizza sauce from Aldi's, we've been making pizzas at home now for a fraction of the price...

[Kruger]

I might be partial because before it was Dimitri's, it was Jimmie's and all they had was pizza, it was good, and pretty cheap.  The place was tiny with just a handful of tables and a counter.

Let me know if you need a good dough recipe, the one that I have takes at least two days to make but you can freeze it, then pull one or two out in the morning and it's thawed by lunchtime.  Also, someone gave me a tip on making whatever sauce a little bit better, and that is to add a bit of anchovy paste and a dash of balsamic vinegar...

[Blaze]

It's taken years to find a sauce I liked where it didn't have chunks or the 2nd or 3rd ingredient wasn't sugar. It's just a simple sauce that's just tomatoes, garlic, salt and other spices. It'd be pretty difficult to get anchovy paste into this house, let alone used in a recipe. I think the closest we get to that is Worcestershire sauce.

Now, if there was a place that made an exact replica of those priazzo pies from Pizza Hut then I'd be very very happy...

[Kruger]

You know, I said the same thing when they told me that I need anchovy paste in my sauce.  They said trust them, it doesn't make the sauce fishy, it just adds flavor and takes it up a notch.  And so I can confirm, anchovy paste does belong in a pizza sauce.  You know it's a lot like bay leaf, you don't know what that flavor is, but you know something is wrong when it's not in there.  Otherwise, my sauce is a lot like yours, not many ingredients, not sweet, but has good tomato flavor and is smooth, not chunky.

Isn't the Priazzo basically a Pizza Hut version of a Chicago deep dish?  So a Pizzeria Uno should be able to somewhat satisfy that craving.  If those restaurants still exist.  <pause>  Ok, looking at their site, Springfield or up near Sturbridge are your closest Uno locations...

[Blaze]

I totally get it. Since I'm not the one doing the cooking, I'll mention it but I'll be very shocked if she actually picks any up. Although, on the balsamic vinegar side, we have plenty. I have a bottle of habanero, an apple one, traditional, and another. Or it might be a habanero olive oil instead. Anyway, I use those mainly for my salads.

I was never a big fan of Uno's. I really don't like cooked tomato chunks, cubes, whole - the texture is so off-putting. Those whole tomatoes are like a honking snot goober...

[Kruger]

Well, maybe you can just make it yourself with your favorite sauce.  Here's one from ATK that they posted on that book of face, and another that I can vouch for that is pretty amazing...

And holy crap that image was awesome!  You win this round.  At first glance I thought it was just a quick screen shot, until I "The Great Sommelier" popped out.  Hey wait, I don't remember that being in any of the games.  Then start reading and of course Zork XXI copyright 2025 was the dead giveaway.  How long did it take to create that?  I still love how it emulates the CRT look and feel, that just brings back all kinds of good feels...

[Blaze]

I'll add "make deep dish pizza like priazzo" on my ever growing todo list. I'd check the links, but I've pretty much stopped using Facebook and I configured this browser to only show a blank page if I accidentally click a Facebook link. I also don't go to Youtube anymore since they've added code or whatever for "guests" that will only play 1 minute of a video and then go into an infinite "buffering" routine.

I think it took about 10 minutes to make that. It would have been 5 but halfway through, I accidentally hit the Home key and apparently that's the "clear screen" key. I had to do a little research on that picture you provided to find out what the heck was going on. The last line was an impromptu add when I looked over and saw the outline of a kangaroo on the wine bottle label...