Just stopping by for a quick post about PIZZA.
What makes pizza so delicious ? Yoga mats? No that was Subway. Apparently it's MSG. And no one cared and we all continued to eat pizza. In fact, 13% of Americans consume pizza on any given day! That's a statistic from the USDA
Over the past few months, Richie has partaken in many a pizza. First, I treated him and Red to a heart shaped pizza from Papa Murphy's for Valentine's Day. If you can operate an oven, Papa Murphy's is pretty much pizza perfection. It's seasoned perfectly and the toppings are well distributed (until you drive it home in your car and take a hard turn).
Then we headed downtown to Falbo Brothers Pizza (2nd and Main Davenport). It's a Midwest chain that started in Madison WI. Here is their cute story. They have pizza slices most of the day and a full menu, including gluten free crust.
Richie and his friend shared a Cajun Firebomb. My stomach wouldn't touch that with a ten foot pole. Last time I ate spicy food, I ended up in the ER. NEVER FORGET
Then we have Monical's Pizza. A point of contention in our relationship. He loves it, I hate it. He grew up with it, so I imagine that is some of the appeal. This is also true of our opinions on Quad-Cities style pizza. I grew up with it and I love it. He does not.
Monical's is a chain located mostly in Illinois and Indiana. They serve scant pizza toppings on crackers. But that's just my opinion. SOME people put this bright pink french dressing on top and call it delicious while inhaling an entire medium. Some people. *shakes head*
Chef Boyardee makes a better pizza.
Finally, we have The Slice. The Slice Pizza opened in downtown Moline (1401 5th Ave) back in January. They offer a lunch buffet, a full pizza and sandwich menu, and pizza slices are available from 9 pm to 3am on the weekends. The name is a tad misleading as a couple people stopped in while we were there and wanted to know if they could just get a slice. No dice. I could hear the cook's frustration as he once again explained, "it's just a name."
I knew Richie would, yet again, want the spiciest pie on the menu, the Cajun Gumbo. I ordered an unbreaded tenderloin with fries. He also got an order of 5th Avenue Bread, which is a fanciful way of saying "pizza crust with garlic and lots o cheese."
Red was quite amused when the cook began tossing the pizza crust in the air. It truly is an art. The cook then brought us out fancy white plates and nice silverware, a stark contrast to what I would expect of a pizza joint on the corner.
Our food came out about 15 minutes later. Here is our bounty:
My tenderloin is hiding under that mass of pickles. I am still half heartedly on a quest to find the best tenderloin in the QC. This was not it, but I have no complaints. It was thin and grilled with a touch of spice.
The 5th Ave bread ended up being the big hit. Richie called it addictive and finished over half of the pan. He also took in two slices of gumbo pizza while telling me, "you definitely wouldn't like it." He thinks pizza sauce is mixed with cajun spices to create the "cajun gumbo sauce." The crust had a nice chewy consistency, not too thin, not too thick. Hmm, that's how I like my men.
So there we have four pizza joints. As if you needed help finding pizza, right?