Are you seriously suggesting that Chicago-style can’t be eaten the next morning? Chicago style is perfect for breakfast, because it’s a guarantee from the night before that you’ll have at least one slice left over.
I worked with a scoutmaster who made a breakfast like this in dutch ovens. He called it Pibbles 'n Squib.
That sounds like a terrible name. Which part is the pibbles? Where do the squibs end?
Chaos, I’m telling you.
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The dish was quite good. I think the name was meant to scare the boys.
Sounds like he should have gone with “spinach and liver” if he really wanted to frighten them at breakfast.
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crust first: from France
folder: from New Haven Connecticut
knife and fork: from Minnesota (or Pennsylvania
hand underneath let toppings fall off: dumbfuck egypt
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That’s why pizza has a crust.
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