She wanted salad with pizza. I wanted pizza with salad.
I wanted to use up the last of the anchovies from the anchovy butter. She hates anchovies.
Total cost is $11 but there is a price per person asymmetry so it’s not $5.50 per person.
She wanted salad with pizza. I wanted pizza with salad.
I wanted to use up the last of the anchovies from the anchovy butter. She hates anchovies.
Total cost is $11 but there is a price per person asymmetry so it’s not $5.50 per person.
If you used a red vinegar and made sure it sat for at least 24 hours ahead of time, that would be at home in a lot of the United States East Coast Mexican restaurants as a cabbage salad side included with any entree. Maybe, sometimes, add some fresh cilantro.
At any of the American pizza places you’re unlikely to find any kind of vegetable side included automatically. Papa John’s Pizza does include two pepperoncinis with each pizza. But that is pretty rare outside of that one corporation. I generally avoid the place for all kinds of reasons, but I do support the idea of some kind of acidic side being included with pizza to help balance the fattiness of pizza.
So while that is nowhere near traditional here, I would totally eat that.
Ooh, gonna try that! I sadly have the “fresh cilantro tastes like soap” gene, but dried is fine and I can see that working well. We almost always get pepperoncini with our pizza too, they’re called feferoni here. Used to hate them as a kid but now I love them, I usually bite off the tip and squeeze out the liquid onto my pizza!
I’m sorry you have defective genes that robs you of tasty awesomeness. But yeah a little pepperoncini juice on a pizza can be a good thing.