There are a few types I like.
-Bacon, green peppers and onion is a great combo.
-Pepperoni is the classic.
-Buffalo chicken but only without blue cheese or ranch.
It is currently: May 19, '24, 1:38 am |
prophet wrote:HFX wrote:Viazon wrote:Fuck Nandos. Go to the meat counter in Tescos. You can get a whole chicken for not that much. Ready cooked. Me and my friends used to get them all the time then just eat them in the car.
Man I always think you can't get more weird and then you say something else
The image of Viazon and his equally odd mates all sat outside the supermarket eating chicken together in the car is too much
Camstud wrote:I love prawn and jalapeno, but I'm always called odd for it. Seems normal for me though.
Tuna, Spicy Beef, Chillies.. I'm actually not fussy. Pizza's pizza!
HFX wrote:Camstud wrote:I love prawn and jalapeno, but I'm always called odd for it. Seems normal for me though.
Tuna, Spicy Beef, Chillies.. I'm actually not fussy. Pizza's pizza!
Ya that's pretty dang odd. Prawns and jalapenos sounds good but on pizza it just sounds weird. And TUNA. I mean I ain't eating it so whatever but those are some "interesting" choices
prophet wrote:HFX wrote:Viazon wrote:Fuck Nandos. Go to the meat counter in Tescos. You can get a whole chicken for not that much. Ready cooked. Me and my friends used to get them all the time then just eat them in the car.
Man I always think you can't get more weird and then you say something else
The image of Viazon and his equally odd mates all sat outside the supermarket eating chicken together in the car is too much
Hanley! wrote:Pineapple on pizza is the worst thing. And I don't really like sweetcorn. Other than that, I'm good to go.
I do like to have two meats on my pizza - usually I pick tandoori chicken or pepperoni or something like that, then add bacon, Italian sausage or beef balls as my second meat.
For veg, mushrooms and jalapenos are probably on the top of my list, followed by peppers, onions and black olives. Garlic shake also makes every pizza better.
Pizza is an extremely rare treat for me at this point, but it's great to dig into one every now and then.
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