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The Pizza Thread

ramonmercado

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Army pilot rap over pizza flight

The Lynx was on a low-level flight
A lieutenant has been disciplined after using an Army helicopter to deliver a pizza to his girlfriend.
The incident on 25 January saw the unnamed officer divert from a routine training flight over Stanford, Norfolk, to take the fast food.

The Ministry of Defence refused to name the officer, from 659 Squadron, or divulge how he was punished.

A spokesman said: "The chain of command doesn't condone these sorts of actions. The individuals have been disciplined."

He added: "During a routine low-level training sortie, somebody decided it would be an opportunity to use it for a delivery."

The extra cost caused by the diversion is not known.

The pizza was understood to have been delivered to a female officer cadet at an Army range at Thetford, Norfolk.

The Ministry of Defence spokesman did not confirm what toppings were on the pizza.


http://news.bbc.co.uk/1/hi/uk/4245723.stm

Edit to amend title.
 
This sort of thing lowers the tone of the millitary...pizza indeed.

It should be Chinese or Indian.
 
Maybe he could have throw it from the helicopter and started a new UFO sighting over Norfolk. I can see it now...
"There were these mushroom shaped objects on the top, and some black olive shaped protruberances"
 
i was talking to a trainee navy pilot few years ago and he said most training flights started with.... ok lets find some topless sunbathing beauties and an extensive buz round cornwall... since most of their jobs round here are serch and rescue its good training id say.
 
and another pizza-related civil servant clanger:

A SYDNEY fire station allegedly could not answer an emergency call because a firefighter had used a truck to pick up a pizza and take friends on a joyride.
[...]

Border Mail
 
Quixote said:
and another pizza-related civil servant clanger:

A SYDNEY fire station allegedly could not answer an emergency call because a firefighter had used a truck to pick up a pizza and take friends on a joyride.
[...]

Border Mail

the first one was funny, this one's more iffy by far :(
 
Archaeologists Offer Taste of Pompeii By ARIEL DAVID, Associated Press Writer

ROME - Sauces made from fermented fish entrails. A quiche-like pastry shell filled with bay leaves and ricotta cheese. For dessert, peaches with aromatic cumin and honey.

Those tastes may not be for everyone's palate, but the specialties of ancient Pompeii are being revived for a month at the site of the ruins by a research project intended to give new insights into how the Romans lived. Pompeii's busiest restaurant was buried with the rest of the prosperous city when Mount Vesuvius erupted in A.D. 79. The eruption killed thousands of people, but a 20-foot-deep cocoon of volcanic ash kept the city almost intact, providing precious information on domestic life in the ancient world.

Starting Thursday, visitors will do more than stroll around the restaurant's tables and gaze at the kitchen tools that have stayed where residents left them when they were surprised by the eruption. Researchers have tried to revive the city's food by replanting — in the restaurant's garden and in other open spaces — the fruits and vegetables that were part of the Roman diet: figs and olives, plums and grapes, as well as poppy, broom (a flowery bush), bramble (a prickly shrub), and mallow (an herb).

Kits with the ingredients will be sold to visitors in the area around the restaurant with instructions on how to cook Roman specialties. Although there will be no cooking on the site, visitors will be directed to a local restaurant where some of the ancient specials will be offered. "We wanted to learn what the inhabitants of Pompeii ate," said Anna Maria Ciarallo, a biologist who heads the project for Pompeii's archaeological office. "But we wanted a side of the project to appeal directly to the public as well."

Some may keep away from "garum," a pungent sauce used for flavoring and obtained by fermenting fish entrails, but Ciarallo said many Roman dishes closely resembled modern cuisine. The recipe to make prosciutto ham has remained unchanged, while "savillum," the favorite dessert of many Romans, was a baked cream similar to today's custard, she said. Pompeii's wealthy were known to feast on such exotic dishes as swallow's tongue and parrot meat, but the project is presenting more everyday fare, Ciarallo said.

The restaurant was located between the gymnasium, the amphitheater and one of the city's gates and mostly catered to middle-class merchants and travelers, she said. Its six benches were probably always filled with hungry customers passing through the busy neighborhood, she said. The guests would recline on one side on the benches, as eating customs demanded at the time, to chat, play dice — one of the Romans' favorite pastimes — and partake of the dishes served out of large pots. The quiche-like "libum" is made with bread, bay leaves and cheese resembling today's ricotta.

"It was a sweet and sour cuisine, which blended the sharp tastes of vinegar and spices with the sugars of honey and figs," Ciarallo said. Cereals and beans were the staples of the Roman diet, together with fish, cheese and limited quantities of eggs and meat. The main differences were between the social classes," she said. Slaves were kept on a high-energy diet of bread, dried-fruits and low quality cheese and wine. The upper classes enjoyed the same foods available to the middle class, but the quantities were larger, the ingredients finer, and the banquets were lavish presentations.

The project will shut down on June 26 because of lack of funds — a perennial problem that keeps parts of the huge Pompeii site often closed to the public.

http://news.yahoo.com/s/ap/fit_taste_of_pompeii
 
I went to an "ancient greek" restaurant in Athens once. It was horrible :D
 
During the Second World War, "Pappy" Boyington received a letter from a United States Senator complaining that the men under Boyington's command were taking bombers into the air - oftentimes flying directly over Japanese lines - simply to chill cases of beer.

Boyington replied to the Senator that he would IMMEDIATELY take DRASTIC action on this matter...."because I've been drinking my beer WARM!" Thereafter, Boyington's beer was cold, too.

Boyington was MOST upset that his guys thought they had to keep these flights secret from him.
 
Old slice: 3yo pizzas to give GIs a taste of home
Published time: February 14, 2014 12:33
http://rt.com/usa/pentagon-field-rations-pizza-043/

AFP Photo / Guillaume Meyerr

?A Pentagon lab is cooking up pizza that can be stored for three years without freezing and still be edible. Its addition to field rations is meant to be a moral boost for troops longing for home comforts.

The almost-everlasting pizza us under development at Natick Army Labs, a US Army facility which was the prime developer of the current field rations for American troops.

The MREs, or ‘meal, ready to eat’ packages replaced heavier canned field rations in 1981, but are being improved by nutrition researchers according to soldiers’ requests and the budgetary constraints of the DoD.

Adding pizza to MREs has been something that troops have long been asking for, and now the Massachusetts-based lab has almost finished cooking one that can, reports AP. The recipe, which has been in the making for two years, allows it to remain harmless even after three years on the shelf.

"You can basically take the pizza, leave it on the counter, packaged, for three years and it'd still be edible," said Michelle Richardson, a food scientist at the Natick lab.

The trickiest part was coaxing water from toppings, souse and cheese not to migrate to the dough over time. When it does, pizza is turned into a soggy repulsive mass, which also provides perfect conditions for microbes to grow. The researchers captured the moisture through a number of techniques, including the clever use of humectants - water-binding ingredients like sugar, salt and syrups.

They also tweaked the acidity of the sauce, cheese and dough, making them repressive to bacteria growth and other sources of food decay. And an iron filling inside the package absorbs residual air in the plastic pouch.

The rot-resilient packed pizza is like a pan pizza, with a crust that's a little moist and not super-crispy, says lab head Jill Bates.

"It pretty much tastes just like a typical pan pizza that you would make at home and take out of the oven or the toaster oven," she said. "The only thing missing from that experience would be it's not hot when you eat it. It's room temperature."

The latter is actually not that big a problem, considering that MREs include a chemical heater.

"In a lot of cases, when you are cold and tired and hungry, having a hot meal that's something that you like and you would get at home, it increases your morale — and we consider that to be a force multiplier," said David Accetta, a former Army lieutenant colonel and spokesman for the lab.

The pizza is still in development, so the majority of troops have not tasted it. Before it’s rolled out, the lab wants to develop alternative recipes, like Turkey pepperoni pizza for soldiers who don’t eat pork products.

Currently the MRE option most favored by the soldiers is spaghetti. Another very popular choice is vegetarian tortellini.

In addition to nutrition kits, the lab develops parachutes and airdrop systems, combat clothing, tents and shelters and other materiel.
 
http://pizzaidf.org/

I'm pretty certain that I don't want to spend my money on pizza for the Israeli army, but I do think its an excellent idea.
 
Food artist Jessie Bearden has done multiple works for the Villa Italian Kitchen pizza chain, based in New Jersey.

One of these projects resulted in a pizza bikini. Yes - it's edible. And yes - there are multiple photos of it available at:

https://www.jessiebearden.com/villa-pizza
 
The same foot artist is apparently creating two items for the same pizza chain's current promotion - a contest whose prize will be edible pizza bouquet(s) and boutonniere(s) for one or more selected couples getting married in summer 2018.

Eaterys-contest-offers-pizza-wedding-bouquets-and-boutonnieres.jpg


c281f0a5-f32f-4793-b8d7-e3c5f6e8eead_l.jpg

SOURCE: https://www.villaitaliankitchen.com/promotions
 
Yeah, cause there's never enough to eat at a wedding...
 
Army pilot rap over pizza flight

The Lynx was on a low-level flight
A lieutenant has been disciplined after using an Army helicopter to deliver a pizza to his girlfriend.
The incident on 25 January saw the unnamed officer divert from a routine training flight over Stanford, Norfolk, to take the fast food.

The Ministry of Defence refused to name the officer, from 659 Squadron, or divulge how he was punished.

A spokesman said: "The chain of command doesn't condone these sorts of actions. The individuals have been disciplined."

He added: "During a routine low-level training sortie, somebody decided it would be an opportunity to use it for a delivery."

The extra cost caused by the diversion is not known.

The pizza was understood to have been delivered to a female officer cadet at an Army range at Thetford, Norfolk.

The Ministry of Defence spokesman did not confirm what toppings were on the pizza.


http://news.bbc.co.uk/1/hi/uk/4245723.stm

Edit to amend title.

This reminds me of a story Karl Pilkington told about his brother being court martialled while serving in the Army for borrowing a tank to drive to a newsagents shop to buy ciggies .
 
I know someone that was kicked out of the Finnish army for joyriding in a tank.
 
It's quite a good painting and shows that deep crust pizzas were around longer than the thin pizzas beloved of Italians today.
It almost looks like a Domino's pizza. Almost.
 
It's quite a good painting and shows that deep crust pizzas were around longer than the thin pizzas beloved of Italians today.
It almost looks like a Domino's pizza. Almost.

You're right. The commentary describes it as a Focaccia.
Looks like mushrooms and possibly courgette on it. Can't see any tomatoes though.

As for the pineapples, I thought I recalled a report of another fresco from Pompeii showing them, and here it is:

pine.png


In fact, wasn't this featured in the FT last year?
 
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