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7 Signs You Love Food More Than Your Boyfriend

7 Signs You Love Food More Than Your Boyfriend


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If this is you, you should probably break up with your boyfriend and marry food

Whatever you and your man are up to, food is tagging along.

You do a goofy happy dance every time you eat a burrito but feel too embarrassed to dance with your boyfriend.

Photo Credit: Imgur.com

Dominique Ansel’s newest sugary creation just came out, so you cancel brunch plans with your beau because obviously you’re going to wait two hours in line for it.

Photo Credit: Imgur.com

For his birthday, you bought your guy a gift certificate to Momofuku Noodle Bar — even though he’s not into noodles — because you can’t get enough.

Photo Credit: Imgur.com

Your sweetheart catches you staring at his plate at dinner and gently but firmly reminds you that his eyes are up here, thank you very much.

Photo Credit: Imgur.com

Cuddling is never satisfying unless an episode of The Naked Chef is playing in the background.

Photo Credit: Imgur.com

You imagine that your wedding bouquet will be made of ice cream cones with sprinkles on top and are considering naming your kids Remoulade (Remy for short) and Kale.

Photo Credit: Imgur.com

Whatever you and your man are up to, food is tagging along… on a stroll in the park, watching a movie, lying in your bed… wherever you two are, food will be, too. You’re inseparable.

Photo Credit: Imgur.com

Haley Willard is The Daily Meal's assistant editor. Follow her on Twitter @haleywillrd.


17 Signs You’re A Pizza Snob

Is there any food more perfect than pizza? Of course not. It&rsquos portable, cooks in minutes at impossibly high heat. It&rsquos even good cold, for crying out loud. And yet, if you know from pizza, like really know from pizza, you know it can also be less than perfect, too. How dare certain establishments pass off their soggy cheese and sauce on bread for pizza pies (. ), you rant. Take heart, you&rsquore not alone. If you find yourself identifying with the following signs, you might be a full-blown pizza snob.

1. You pizzablog. And, yes, you use the term as a single word &mdash an active verb &mdash even as the title on your business card. As in, this conversation happens. Q: What do you do? A: Oh, I&rsquom a pizzablogger.

2. You&rsquore a pizzaiolo groupie. Some guys toss dough and bake pies. But you only have eyes for true artistes, those mysterious Italian-ish men with powerful forearms and marinara-stained chef whites. Dom DeMarco. Anthony Mangieri. Carlo Mirarchi. Paulie Gee. If there were player cards, you would own the box set.

3. Your Lamborghini? A wood-fired brick pizza oven. But not just any wood-fired brick pizza oven. One that was forged in Naples, the pizza snob&rsquos Mecca, by a 100-year-old kiln master &mdash then brought brick by brick to America by a special order of Neapolitan monks who have been charged with the sacred task of transporting wood-fired brick pizza oven bricks since the Age of Aquinas.

4. You are a card-carrying member of the Associazione Verace Pizza Napoletana. This is the organization that regulates the standards of true Neapolitan-style pizza. Membership is usually reserved for professional pizzerias. So how did you get approved? Wouldn&rsquot we like to know. Let&rsquos just say you once found your way into the back pocket of that pizzaiolo you like to stalk. It wasn&rsquot easy. But it was worth it.

5. You are more than a little familiar with tomato varietals. You know your prized San Marzano dell&rsquoAgro Sarnese-Nocerino plums from your heirloom Corbarino tomatoes from your Piennolo vine tomatoes of Mount Vesuvius. Actually, you have that last kind tattooed in the general vicinity of your genitalia &mdash and when you&rsquore having an intimate moment like to ask your partner how he or she &ldquolikes these tomatoes.&rdquo

6. Your pizzablog is so successful that you feel you have real crossover potential to start pizzaioloing yourself. But first you must apprentice under a master. Baby steps.

7. Regardless of where you live in America, you have made a pilgrimage to one of the pizza-happy Brooklyn neighborhoods for a pie. Midwood and Bushwick in particular.

8. You eat fior di latte by the bucket. You consider mozzarella made from mere cows substandard and believe buffalo to be such superior dairy animals that you even pour latte di bufala on your morning bowl of Cracklin' Oat Bran.

9. You&rsquore also pretty picky about basil. Who isn&rsquot? It should be fresh and peppery. Duh. But you refuse to admit that naming your daughter Margherita was going too far.

10. You&rsquore well versed in non-Neapolitan styles of pizza. Including but not limited to Roman-style, Sicilian-style, Greek-style, grandma-style, New York-style, Chicago-style, coal-fired New Haven-style and Providence, Rhode Island-style grilled pies (insider shorthand: ProRI-gri-pi).

11. You can discuss the appropriate levels of char into the wee hours. And you make a point of hanging out with people who don&rsquot find this insufferable, those you know as well as you do that crust is key.

12. You think deep-dish pizza is cute. It&rsquos fun to try on a lark. But you know very well that no one serious &ndash not even in Chicago &ndash really eats the stuff.

13. You think cheese-stuffed crust is an abomination. And you are right.

14. You think gluten-free pizza is sad. As in, truly tragic. You donate regularly to celiac disease research.

15. You&rsquore not averse to kooky toppings. Pizza-making is an art, after all. Why not throw Brussels sprouts, fresh figs, venison sausage, grilled peaches, Canadian bacon, a raw egg, even caviar on there. But you draw the line at chicken. Hey, you have to draw the line somewhere.

16. On dollar pizza: You secretly love it. But you make a big show of tut-tutting when you pass by one of these joints with your fellow pizza snobs. Little do you know they all secretly want to go in and wolf down a slice for a buck, too.


17 Signs You’re A Pizza Snob

Is there any food more perfect than pizza? Of course not. It&rsquos portable, cooks in minutes at impossibly high heat. It&rsquos even good cold, for crying out loud. And yet, if you know from pizza, like really know from pizza, you know it can also be less than perfect, too. How dare certain establishments pass off their soggy cheese and sauce on bread for pizza pies (. ), you rant. Take heart, you&rsquore not alone. If you find yourself identifying with the following signs, you might be a full-blown pizza snob.

1. You pizzablog. And, yes, you use the term as a single word &mdash an active verb &mdash even as the title on your business card. As in, this conversation happens. Q: What do you do? A: Oh, I&rsquom a pizzablogger.

2. You&rsquore a pizzaiolo groupie. Some guys toss dough and bake pies. But you only have eyes for true artistes, those mysterious Italian-ish men with powerful forearms and marinara-stained chef whites. Dom DeMarco. Anthony Mangieri. Carlo Mirarchi. Paulie Gee. If there were player cards, you would own the box set.

3. Your Lamborghini? A wood-fired brick pizza oven. But not just any wood-fired brick pizza oven. One that was forged in Naples, the pizza snob&rsquos Mecca, by a 100-year-old kiln master &mdash then brought brick by brick to America by a special order of Neapolitan monks who have been charged with the sacred task of transporting wood-fired brick pizza oven bricks since the Age of Aquinas.

4. You are a card-carrying member of the Associazione Verace Pizza Napoletana. This is the organization that regulates the standards of true Neapolitan-style pizza. Membership is usually reserved for professional pizzerias. So how did you get approved? Wouldn&rsquot we like to know. Let&rsquos just say you once found your way into the back pocket of that pizzaiolo you like to stalk. It wasn&rsquot easy. But it was worth it.

5. You are more than a little familiar with tomato varietals. You know your prized San Marzano dell&rsquoAgro Sarnese-Nocerino plums from your heirloom Corbarino tomatoes from your Piennolo vine tomatoes of Mount Vesuvius. Actually, you have that last kind tattooed in the general vicinity of your genitalia &mdash and when you&rsquore having an intimate moment like to ask your partner how he or she &ldquolikes these tomatoes.&rdquo

6. Your pizzablog is so successful that you feel you have real crossover potential to start pizzaioloing yourself. But first you must apprentice under a master. Baby steps.

7. Regardless of where you live in America, you have made a pilgrimage to one of the pizza-happy Brooklyn neighborhoods for a pie. Midwood and Bushwick in particular.

8. You eat fior di latte by the bucket. You consider mozzarella made from mere cows substandard and believe buffalo to be such superior dairy animals that you even pour latte di bufala on your morning bowl of Cracklin' Oat Bran.

9. You&rsquore also pretty picky about basil. Who isn&rsquot? It should be fresh and peppery. Duh. But you refuse to admit that naming your daughter Margherita was going too far.

10. You&rsquore well versed in non-Neapolitan styles of pizza. Including but not limited to Roman-style, Sicilian-style, Greek-style, grandma-style, New York-style, Chicago-style, coal-fired New Haven-style and Providence, Rhode Island-style grilled pies (insider shorthand: ProRI-gri-pi).

11. You can discuss the appropriate levels of char into the wee hours. And you make a point of hanging out with people who don&rsquot find this insufferable, those you know as well as you do that crust is key.

12. You think deep-dish pizza is cute. It&rsquos fun to try on a lark. But you know very well that no one serious &ndash not even in Chicago &ndash really eats the stuff.

13. You think cheese-stuffed crust is an abomination. And you are right.

14. You think gluten-free pizza is sad. As in, truly tragic. You donate regularly to celiac disease research.

15. You&rsquore not averse to kooky toppings. Pizza-making is an art, after all. Why not throw Brussels sprouts, fresh figs, venison sausage, grilled peaches, Canadian bacon, a raw egg, even caviar on there. But you draw the line at chicken. Hey, you have to draw the line somewhere.

16. On dollar pizza: You secretly love it. But you make a big show of tut-tutting when you pass by one of these joints with your fellow pizza snobs. Little do you know they all secretly want to go in and wolf down a slice for a buck, too.


17 Signs You’re A Pizza Snob

Is there any food more perfect than pizza? Of course not. It&rsquos portable, cooks in minutes at impossibly high heat. It&rsquos even good cold, for crying out loud. And yet, if you know from pizza, like really know from pizza, you know it can also be less than perfect, too. How dare certain establishments pass off their soggy cheese and sauce on bread for pizza pies (. ), you rant. Take heart, you&rsquore not alone. If you find yourself identifying with the following signs, you might be a full-blown pizza snob.

1. You pizzablog. And, yes, you use the term as a single word &mdash an active verb &mdash even as the title on your business card. As in, this conversation happens. Q: What do you do? A: Oh, I&rsquom a pizzablogger.

2. You&rsquore a pizzaiolo groupie. Some guys toss dough and bake pies. But you only have eyes for true artistes, those mysterious Italian-ish men with powerful forearms and marinara-stained chef whites. Dom DeMarco. Anthony Mangieri. Carlo Mirarchi. Paulie Gee. If there were player cards, you would own the box set.

3. Your Lamborghini? A wood-fired brick pizza oven. But not just any wood-fired brick pizza oven. One that was forged in Naples, the pizza snob&rsquos Mecca, by a 100-year-old kiln master &mdash then brought brick by brick to America by a special order of Neapolitan monks who have been charged with the sacred task of transporting wood-fired brick pizza oven bricks since the Age of Aquinas.

4. You are a card-carrying member of the Associazione Verace Pizza Napoletana. This is the organization that regulates the standards of true Neapolitan-style pizza. Membership is usually reserved for professional pizzerias. So how did you get approved? Wouldn&rsquot we like to know. Let&rsquos just say you once found your way into the back pocket of that pizzaiolo you like to stalk. It wasn&rsquot easy. But it was worth it.

5. You are more than a little familiar with tomato varietals. You know your prized San Marzano dell&rsquoAgro Sarnese-Nocerino plums from your heirloom Corbarino tomatoes from your Piennolo vine tomatoes of Mount Vesuvius. Actually, you have that last kind tattooed in the general vicinity of your genitalia &mdash and when you&rsquore having an intimate moment like to ask your partner how he or she &ldquolikes these tomatoes.&rdquo

6. Your pizzablog is so successful that you feel you have real crossover potential to start pizzaioloing yourself. But first you must apprentice under a master. Baby steps.

7. Regardless of where you live in America, you have made a pilgrimage to one of the pizza-happy Brooklyn neighborhoods for a pie. Midwood and Bushwick in particular.

8. You eat fior di latte by the bucket. You consider mozzarella made from mere cows substandard and believe buffalo to be such superior dairy animals that you even pour latte di bufala on your morning bowl of Cracklin' Oat Bran.

9. You&rsquore also pretty picky about basil. Who isn&rsquot? It should be fresh and peppery. Duh. But you refuse to admit that naming your daughter Margherita was going too far.

10. You&rsquore well versed in non-Neapolitan styles of pizza. Including but not limited to Roman-style, Sicilian-style, Greek-style, grandma-style, New York-style, Chicago-style, coal-fired New Haven-style and Providence, Rhode Island-style grilled pies (insider shorthand: ProRI-gri-pi).

11. You can discuss the appropriate levels of char into the wee hours. And you make a point of hanging out with people who don&rsquot find this insufferable, those you know as well as you do that crust is key.

12. You think deep-dish pizza is cute. It&rsquos fun to try on a lark. But you know very well that no one serious &ndash not even in Chicago &ndash really eats the stuff.

13. You think cheese-stuffed crust is an abomination. And you are right.

14. You think gluten-free pizza is sad. As in, truly tragic. You donate regularly to celiac disease research.

15. You&rsquore not averse to kooky toppings. Pizza-making is an art, after all. Why not throw Brussels sprouts, fresh figs, venison sausage, grilled peaches, Canadian bacon, a raw egg, even caviar on there. But you draw the line at chicken. Hey, you have to draw the line somewhere.

16. On dollar pizza: You secretly love it. But you make a big show of tut-tutting when you pass by one of these joints with your fellow pizza snobs. Little do you know they all secretly want to go in and wolf down a slice for a buck, too.


17 Signs You’re A Pizza Snob

Is there any food more perfect than pizza? Of course not. It&rsquos portable, cooks in minutes at impossibly high heat. It&rsquos even good cold, for crying out loud. And yet, if you know from pizza, like really know from pizza, you know it can also be less than perfect, too. How dare certain establishments pass off their soggy cheese and sauce on bread for pizza pies (. ), you rant. Take heart, you&rsquore not alone. If you find yourself identifying with the following signs, you might be a full-blown pizza snob.

1. You pizzablog. And, yes, you use the term as a single word &mdash an active verb &mdash even as the title on your business card. As in, this conversation happens. Q: What do you do? A: Oh, I&rsquom a pizzablogger.

2. You&rsquore a pizzaiolo groupie. Some guys toss dough and bake pies. But you only have eyes for true artistes, those mysterious Italian-ish men with powerful forearms and marinara-stained chef whites. Dom DeMarco. Anthony Mangieri. Carlo Mirarchi. Paulie Gee. If there were player cards, you would own the box set.

3. Your Lamborghini? A wood-fired brick pizza oven. But not just any wood-fired brick pizza oven. One that was forged in Naples, the pizza snob&rsquos Mecca, by a 100-year-old kiln master &mdash then brought brick by brick to America by a special order of Neapolitan monks who have been charged with the sacred task of transporting wood-fired brick pizza oven bricks since the Age of Aquinas.

4. You are a card-carrying member of the Associazione Verace Pizza Napoletana. This is the organization that regulates the standards of true Neapolitan-style pizza. Membership is usually reserved for professional pizzerias. So how did you get approved? Wouldn&rsquot we like to know. Let&rsquos just say you once found your way into the back pocket of that pizzaiolo you like to stalk. It wasn&rsquot easy. But it was worth it.

5. You are more than a little familiar with tomato varietals. You know your prized San Marzano dell&rsquoAgro Sarnese-Nocerino plums from your heirloom Corbarino tomatoes from your Piennolo vine tomatoes of Mount Vesuvius. Actually, you have that last kind tattooed in the general vicinity of your genitalia &mdash and when you&rsquore having an intimate moment like to ask your partner how he or she &ldquolikes these tomatoes.&rdquo

6. Your pizzablog is so successful that you feel you have real crossover potential to start pizzaioloing yourself. But first you must apprentice under a master. Baby steps.

7. Regardless of where you live in America, you have made a pilgrimage to one of the pizza-happy Brooklyn neighborhoods for a pie. Midwood and Bushwick in particular.

8. You eat fior di latte by the bucket. You consider mozzarella made from mere cows substandard and believe buffalo to be such superior dairy animals that you even pour latte di bufala on your morning bowl of Cracklin' Oat Bran.

9. You&rsquore also pretty picky about basil. Who isn&rsquot? It should be fresh and peppery. Duh. But you refuse to admit that naming your daughter Margherita was going too far.

10. You&rsquore well versed in non-Neapolitan styles of pizza. Including but not limited to Roman-style, Sicilian-style, Greek-style, grandma-style, New York-style, Chicago-style, coal-fired New Haven-style and Providence, Rhode Island-style grilled pies (insider shorthand: ProRI-gri-pi).

11. You can discuss the appropriate levels of char into the wee hours. And you make a point of hanging out with people who don&rsquot find this insufferable, those you know as well as you do that crust is key.

12. You think deep-dish pizza is cute. It&rsquos fun to try on a lark. But you know very well that no one serious &ndash not even in Chicago &ndash really eats the stuff.

13. You think cheese-stuffed crust is an abomination. And you are right.

14. You think gluten-free pizza is sad. As in, truly tragic. You donate regularly to celiac disease research.

15. You&rsquore not averse to kooky toppings. Pizza-making is an art, after all. Why not throw Brussels sprouts, fresh figs, venison sausage, grilled peaches, Canadian bacon, a raw egg, even caviar on there. But you draw the line at chicken. Hey, you have to draw the line somewhere.

16. On dollar pizza: You secretly love it. But you make a big show of tut-tutting when you pass by one of these joints with your fellow pizza snobs. Little do you know they all secretly want to go in and wolf down a slice for a buck, too.


17 Signs You’re A Pizza Snob

Is there any food more perfect than pizza? Of course not. It&rsquos portable, cooks in minutes at impossibly high heat. It&rsquos even good cold, for crying out loud. And yet, if you know from pizza, like really know from pizza, you know it can also be less than perfect, too. How dare certain establishments pass off their soggy cheese and sauce on bread for pizza pies (. ), you rant. Take heart, you&rsquore not alone. If you find yourself identifying with the following signs, you might be a full-blown pizza snob.

1. You pizzablog. And, yes, you use the term as a single word &mdash an active verb &mdash even as the title on your business card. As in, this conversation happens. Q: What do you do? A: Oh, I&rsquom a pizzablogger.

2. You&rsquore a pizzaiolo groupie. Some guys toss dough and bake pies. But you only have eyes for true artistes, those mysterious Italian-ish men with powerful forearms and marinara-stained chef whites. Dom DeMarco. Anthony Mangieri. Carlo Mirarchi. Paulie Gee. If there were player cards, you would own the box set.

3. Your Lamborghini? A wood-fired brick pizza oven. But not just any wood-fired brick pizza oven. One that was forged in Naples, the pizza snob&rsquos Mecca, by a 100-year-old kiln master &mdash then brought brick by brick to America by a special order of Neapolitan monks who have been charged with the sacred task of transporting wood-fired brick pizza oven bricks since the Age of Aquinas.

4. You are a card-carrying member of the Associazione Verace Pizza Napoletana. This is the organization that regulates the standards of true Neapolitan-style pizza. Membership is usually reserved for professional pizzerias. So how did you get approved? Wouldn&rsquot we like to know. Let&rsquos just say you once found your way into the back pocket of that pizzaiolo you like to stalk. It wasn&rsquot easy. But it was worth it.

5. You are more than a little familiar with tomato varietals. You know your prized San Marzano dell&rsquoAgro Sarnese-Nocerino plums from your heirloom Corbarino tomatoes from your Piennolo vine tomatoes of Mount Vesuvius. Actually, you have that last kind tattooed in the general vicinity of your genitalia &mdash and when you&rsquore having an intimate moment like to ask your partner how he or she &ldquolikes these tomatoes.&rdquo

6. Your pizzablog is so successful that you feel you have real crossover potential to start pizzaioloing yourself. But first you must apprentice under a master. Baby steps.

7. Regardless of where you live in America, you have made a pilgrimage to one of the pizza-happy Brooklyn neighborhoods for a pie. Midwood and Bushwick in particular.

8. You eat fior di latte by the bucket. You consider mozzarella made from mere cows substandard and believe buffalo to be such superior dairy animals that you even pour latte di bufala on your morning bowl of Cracklin' Oat Bran.

9. You&rsquore also pretty picky about basil. Who isn&rsquot? It should be fresh and peppery. Duh. But you refuse to admit that naming your daughter Margherita was going too far.

10. You&rsquore well versed in non-Neapolitan styles of pizza. Including but not limited to Roman-style, Sicilian-style, Greek-style, grandma-style, New York-style, Chicago-style, coal-fired New Haven-style and Providence, Rhode Island-style grilled pies (insider shorthand: ProRI-gri-pi).

11. You can discuss the appropriate levels of char into the wee hours. And you make a point of hanging out with people who don&rsquot find this insufferable, those you know as well as you do that crust is key.

12. You think deep-dish pizza is cute. It&rsquos fun to try on a lark. But you know very well that no one serious &ndash not even in Chicago &ndash really eats the stuff.

13. You think cheese-stuffed crust is an abomination. And you are right.

14. You think gluten-free pizza is sad. As in, truly tragic. You donate regularly to celiac disease research.

15. You&rsquore not averse to kooky toppings. Pizza-making is an art, after all. Why not throw Brussels sprouts, fresh figs, venison sausage, grilled peaches, Canadian bacon, a raw egg, even caviar on there. But you draw the line at chicken. Hey, you have to draw the line somewhere.

16. On dollar pizza: You secretly love it. But you make a big show of tut-tutting when you pass by one of these joints with your fellow pizza snobs. Little do you know they all secretly want to go in and wolf down a slice for a buck, too.


17 Signs You’re A Pizza Snob

Is there any food more perfect than pizza? Of course not. It&rsquos portable, cooks in minutes at impossibly high heat. It&rsquos even good cold, for crying out loud. And yet, if you know from pizza, like really know from pizza, you know it can also be less than perfect, too. How dare certain establishments pass off their soggy cheese and sauce on bread for pizza pies (. ), you rant. Take heart, you&rsquore not alone. If you find yourself identifying with the following signs, you might be a full-blown pizza snob.

1. You pizzablog. And, yes, you use the term as a single word &mdash an active verb &mdash even as the title on your business card. As in, this conversation happens. Q: What do you do? A: Oh, I&rsquom a pizzablogger.

2. You&rsquore a pizzaiolo groupie. Some guys toss dough and bake pies. But you only have eyes for true artistes, those mysterious Italian-ish men with powerful forearms and marinara-stained chef whites. Dom DeMarco. Anthony Mangieri. Carlo Mirarchi. Paulie Gee. If there were player cards, you would own the box set.

3. Your Lamborghini? A wood-fired brick pizza oven. But not just any wood-fired brick pizza oven. One that was forged in Naples, the pizza snob&rsquos Mecca, by a 100-year-old kiln master &mdash then brought brick by brick to America by a special order of Neapolitan monks who have been charged with the sacred task of transporting wood-fired brick pizza oven bricks since the Age of Aquinas.

4. You are a card-carrying member of the Associazione Verace Pizza Napoletana. This is the organization that regulates the standards of true Neapolitan-style pizza. Membership is usually reserved for professional pizzerias. So how did you get approved? Wouldn&rsquot we like to know. Let&rsquos just say you once found your way into the back pocket of that pizzaiolo you like to stalk. It wasn&rsquot easy. But it was worth it.

5. You are more than a little familiar with tomato varietals. You know your prized San Marzano dell&rsquoAgro Sarnese-Nocerino plums from your heirloom Corbarino tomatoes from your Piennolo vine tomatoes of Mount Vesuvius. Actually, you have that last kind tattooed in the general vicinity of your genitalia &mdash and when you&rsquore having an intimate moment like to ask your partner how he or she &ldquolikes these tomatoes.&rdquo

6. Your pizzablog is so successful that you feel you have real crossover potential to start pizzaioloing yourself. But first you must apprentice under a master. Baby steps.

7. Regardless of where you live in America, you have made a pilgrimage to one of the pizza-happy Brooklyn neighborhoods for a pie. Midwood and Bushwick in particular.

8. You eat fior di latte by the bucket. You consider mozzarella made from mere cows substandard and believe buffalo to be such superior dairy animals that you even pour latte di bufala on your morning bowl of Cracklin' Oat Bran.

9. You&rsquore also pretty picky about basil. Who isn&rsquot? It should be fresh and peppery. Duh. But you refuse to admit that naming your daughter Margherita was going too far.

10. You&rsquore well versed in non-Neapolitan styles of pizza. Including but not limited to Roman-style, Sicilian-style, Greek-style, grandma-style, New York-style, Chicago-style, coal-fired New Haven-style and Providence, Rhode Island-style grilled pies (insider shorthand: ProRI-gri-pi).

11. You can discuss the appropriate levels of char into the wee hours. And you make a point of hanging out with people who don&rsquot find this insufferable, those you know as well as you do that crust is key.

12. You think deep-dish pizza is cute. It&rsquos fun to try on a lark. But you know very well that no one serious &ndash not even in Chicago &ndash really eats the stuff.

13. You think cheese-stuffed crust is an abomination. And you are right.

14. You think gluten-free pizza is sad. As in, truly tragic. You donate regularly to celiac disease research.

15. You&rsquore not averse to kooky toppings. Pizza-making is an art, after all. Why not throw Brussels sprouts, fresh figs, venison sausage, grilled peaches, Canadian bacon, a raw egg, even caviar on there. But you draw the line at chicken. Hey, you have to draw the line somewhere.

16. On dollar pizza: You secretly love it. But you make a big show of tut-tutting when you pass by one of these joints with your fellow pizza snobs. Little do you know they all secretly want to go in and wolf down a slice for a buck, too.


17 Signs You’re A Pizza Snob

Is there any food more perfect than pizza? Of course not. It&rsquos portable, cooks in minutes at impossibly high heat. It&rsquos even good cold, for crying out loud. And yet, if you know from pizza, like really know from pizza, you know it can also be less than perfect, too. How dare certain establishments pass off their soggy cheese and sauce on bread for pizza pies (. ), you rant. Take heart, you&rsquore not alone. If you find yourself identifying with the following signs, you might be a full-blown pizza snob.

1. You pizzablog. And, yes, you use the term as a single word &mdash an active verb &mdash even as the title on your business card. As in, this conversation happens. Q: What do you do? A: Oh, I&rsquom a pizzablogger.

2. You&rsquore a pizzaiolo groupie. Some guys toss dough and bake pies. But you only have eyes for true artistes, those mysterious Italian-ish men with powerful forearms and marinara-stained chef whites. Dom DeMarco. Anthony Mangieri. Carlo Mirarchi. Paulie Gee. If there were player cards, you would own the box set.

3. Your Lamborghini? A wood-fired brick pizza oven. But not just any wood-fired brick pizza oven. One that was forged in Naples, the pizza snob&rsquos Mecca, by a 100-year-old kiln master &mdash then brought brick by brick to America by a special order of Neapolitan monks who have been charged with the sacred task of transporting wood-fired brick pizza oven bricks since the Age of Aquinas.

4. You are a card-carrying member of the Associazione Verace Pizza Napoletana. This is the organization that regulates the standards of true Neapolitan-style pizza. Membership is usually reserved for professional pizzerias. So how did you get approved? Wouldn&rsquot we like to know. Let&rsquos just say you once found your way into the back pocket of that pizzaiolo you like to stalk. It wasn&rsquot easy. But it was worth it.

5. You are more than a little familiar with tomato varietals. You know your prized San Marzano dell&rsquoAgro Sarnese-Nocerino plums from your heirloom Corbarino tomatoes from your Piennolo vine tomatoes of Mount Vesuvius. Actually, you have that last kind tattooed in the general vicinity of your genitalia &mdash and when you&rsquore having an intimate moment like to ask your partner how he or she &ldquolikes these tomatoes.&rdquo

6. Your pizzablog is so successful that you feel you have real crossover potential to start pizzaioloing yourself. But first you must apprentice under a master. Baby steps.

7. Regardless of where you live in America, you have made a pilgrimage to one of the pizza-happy Brooklyn neighborhoods for a pie. Midwood and Bushwick in particular.

8. You eat fior di latte by the bucket. You consider mozzarella made from mere cows substandard and believe buffalo to be such superior dairy animals that you even pour latte di bufala on your morning bowl of Cracklin' Oat Bran.

9. You&rsquore also pretty picky about basil. Who isn&rsquot? It should be fresh and peppery. Duh. But you refuse to admit that naming your daughter Margherita was going too far.

10. You&rsquore well versed in non-Neapolitan styles of pizza. Including but not limited to Roman-style, Sicilian-style, Greek-style, grandma-style, New York-style, Chicago-style, coal-fired New Haven-style and Providence, Rhode Island-style grilled pies (insider shorthand: ProRI-gri-pi).

11. You can discuss the appropriate levels of char into the wee hours. And you make a point of hanging out with people who don&rsquot find this insufferable, those you know as well as you do that crust is key.

12. You think deep-dish pizza is cute. It&rsquos fun to try on a lark. But you know very well that no one serious &ndash not even in Chicago &ndash really eats the stuff.

13. You think cheese-stuffed crust is an abomination. And you are right.

14. You think gluten-free pizza is sad. As in, truly tragic. You donate regularly to celiac disease research.

15. You&rsquore not averse to kooky toppings. Pizza-making is an art, after all. Why not throw Brussels sprouts, fresh figs, venison sausage, grilled peaches, Canadian bacon, a raw egg, even caviar on there. But you draw the line at chicken. Hey, you have to draw the line somewhere.

16. On dollar pizza: You secretly love it. But you make a big show of tut-tutting when you pass by one of these joints with your fellow pizza snobs. Little do you know they all secretly want to go in and wolf down a slice for a buck, too.


17 Signs You’re A Pizza Snob

Is there any food more perfect than pizza? Of course not. It&rsquos portable, cooks in minutes at impossibly high heat. It&rsquos even good cold, for crying out loud. And yet, if you know from pizza, like really know from pizza, you know it can also be less than perfect, too. How dare certain establishments pass off their soggy cheese and sauce on bread for pizza pies (. ), you rant. Take heart, you&rsquore not alone. If you find yourself identifying with the following signs, you might be a full-blown pizza snob.

1. You pizzablog. And, yes, you use the term as a single word &mdash an active verb &mdash even as the title on your business card. As in, this conversation happens. Q: What do you do? A: Oh, I&rsquom a pizzablogger.

2. You&rsquore a pizzaiolo groupie. Some guys toss dough and bake pies. But you only have eyes for true artistes, those mysterious Italian-ish men with powerful forearms and marinara-stained chef whites. Dom DeMarco. Anthony Mangieri. Carlo Mirarchi. Paulie Gee. If there were player cards, you would own the box set.

3. Your Lamborghini? A wood-fired brick pizza oven. But not just any wood-fired brick pizza oven. One that was forged in Naples, the pizza snob&rsquos Mecca, by a 100-year-old kiln master &mdash then brought brick by brick to America by a special order of Neapolitan monks who have been charged with the sacred task of transporting wood-fired brick pizza oven bricks since the Age of Aquinas.

4. You are a card-carrying member of the Associazione Verace Pizza Napoletana. This is the organization that regulates the standards of true Neapolitan-style pizza. Membership is usually reserved for professional pizzerias. So how did you get approved? Wouldn&rsquot we like to know. Let&rsquos just say you once found your way into the back pocket of that pizzaiolo you like to stalk. It wasn&rsquot easy. But it was worth it.

5. You are more than a little familiar with tomato varietals. You know your prized San Marzano dell&rsquoAgro Sarnese-Nocerino plums from your heirloom Corbarino tomatoes from your Piennolo vine tomatoes of Mount Vesuvius. Actually, you have that last kind tattooed in the general vicinity of your genitalia &mdash and when you&rsquore having an intimate moment like to ask your partner how he or she &ldquolikes these tomatoes.&rdquo

6. Your pizzablog is so successful that you feel you have real crossover potential to start pizzaioloing yourself. But first you must apprentice under a master. Baby steps.

7. Regardless of where you live in America, you have made a pilgrimage to one of the pizza-happy Brooklyn neighborhoods for a pie. Midwood and Bushwick in particular.

8. You eat fior di latte by the bucket. You consider mozzarella made from mere cows substandard and believe buffalo to be such superior dairy animals that you even pour latte di bufala on your morning bowl of Cracklin' Oat Bran.

9. You&rsquore also pretty picky about basil. Who isn&rsquot? It should be fresh and peppery. Duh. But you refuse to admit that naming your daughter Margherita was going too far.

10. You&rsquore well versed in non-Neapolitan styles of pizza. Including but not limited to Roman-style, Sicilian-style, Greek-style, grandma-style, New York-style, Chicago-style, coal-fired New Haven-style and Providence, Rhode Island-style grilled pies (insider shorthand: ProRI-gri-pi).

11. You can discuss the appropriate levels of char into the wee hours. And you make a point of hanging out with people who don&rsquot find this insufferable, those you know as well as you do that crust is key.

12. You think deep-dish pizza is cute. It&rsquos fun to try on a lark. But you know very well that no one serious &ndash not even in Chicago &ndash really eats the stuff.

13. You think cheese-stuffed crust is an abomination. And you are right.

14. You think gluten-free pizza is sad. As in, truly tragic. You donate regularly to celiac disease research.

15. You&rsquore not averse to kooky toppings. Pizza-making is an art, after all. Why not throw Brussels sprouts, fresh figs, venison sausage, grilled peaches, Canadian bacon, a raw egg, even caviar on there. But you draw the line at chicken. Hey, you have to draw the line somewhere.

16. On dollar pizza: You secretly love it. But you make a big show of tut-tutting when you pass by one of these joints with your fellow pizza snobs. Little do you know they all secretly want to go in and wolf down a slice for a buck, too.


17 Signs You’re A Pizza Snob

Is there any food more perfect than pizza? Of course not. It&rsquos portable, cooks in minutes at impossibly high heat. It&rsquos even good cold, for crying out loud. And yet, if you know from pizza, like really know from pizza, you know it can also be less than perfect, too. How dare certain establishments pass off their soggy cheese and sauce on bread for pizza pies (. ), you rant. Take heart, you&rsquore not alone. If you find yourself identifying with the following signs, you might be a full-blown pizza snob.

1. You pizzablog. And, yes, you use the term as a single word &mdash an active verb &mdash even as the title on your business card. As in, this conversation happens. Q: What do you do? A: Oh, I&rsquom a pizzablogger.

2. You&rsquore a pizzaiolo groupie. Some guys toss dough and bake pies. But you only have eyes for true artistes, those mysterious Italian-ish men with powerful forearms and marinara-stained chef whites. Dom DeMarco. Anthony Mangieri. Carlo Mirarchi. Paulie Gee. If there were player cards, you would own the box set.

3. Your Lamborghini? A wood-fired brick pizza oven. But not just any wood-fired brick pizza oven. One that was forged in Naples, the pizza snob&rsquos Mecca, by a 100-year-old kiln master &mdash then brought brick by brick to America by a special order of Neapolitan monks who have been charged with the sacred task of transporting wood-fired brick pizza oven bricks since the Age of Aquinas.

4. You are a card-carrying member of the Associazione Verace Pizza Napoletana. This is the organization that regulates the standards of true Neapolitan-style pizza. Membership is usually reserved for professional pizzerias. So how did you get approved? Wouldn&rsquot we like to know. Let&rsquos just say you once found your way into the back pocket of that pizzaiolo you like to stalk. It wasn&rsquot easy. But it was worth it.

5. You are more than a little familiar with tomato varietals. You know your prized San Marzano dell&rsquoAgro Sarnese-Nocerino plums from your heirloom Corbarino tomatoes from your Piennolo vine tomatoes of Mount Vesuvius. Actually, you have that last kind tattooed in the general vicinity of your genitalia &mdash and when you&rsquore having an intimate moment like to ask your partner how he or she &ldquolikes these tomatoes.&rdquo

6. Your pizzablog is so successful that you feel you have real crossover potential to start pizzaioloing yourself. But first you must apprentice under a master. Baby steps.

7. Regardless of where you live in America, you have made a pilgrimage to one of the pizza-happy Brooklyn neighborhoods for a pie. Midwood and Bushwick in particular.

8. You eat fior di latte by the bucket. You consider mozzarella made from mere cows substandard and believe buffalo to be such superior dairy animals that you even pour latte di bufala on your morning bowl of Cracklin' Oat Bran.

9. You&rsquore also pretty picky about basil. Who isn&rsquot? It should be fresh and peppery. Duh. But you refuse to admit that naming your daughter Margherita was going too far.

10. You&rsquore well versed in non-Neapolitan styles of pizza. Including but not limited to Roman-style, Sicilian-style, Greek-style, grandma-style, New York-style, Chicago-style, coal-fired New Haven-style and Providence, Rhode Island-style grilled pies (insider shorthand: ProRI-gri-pi).

11. You can discuss the appropriate levels of char into the wee hours. And you make a point of hanging out with people who don&rsquot find this insufferable, those you know as well as you do that crust is key.

12. You think deep-dish pizza is cute. It&rsquos fun to try on a lark. But you know very well that no one serious &ndash not even in Chicago &ndash really eats the stuff.

13. You think cheese-stuffed crust is an abomination. And you are right.

14. You think gluten-free pizza is sad. As in, truly tragic. You donate regularly to celiac disease research.

15. You&rsquore not averse to kooky toppings. Pizza-making is an art, after all. Why not throw Brussels sprouts, fresh figs, venison sausage, grilled peaches, Canadian bacon, a raw egg, even caviar on there. But you draw the line at chicken. Hey, you have to draw the line somewhere.

16. On dollar pizza: You secretly love it. But you make a big show of tut-tutting when you pass by one of these joints with your fellow pizza snobs. Little do you know they all secretly want to go in and wolf down a slice for a buck, too.


17 Signs You’re A Pizza Snob

Is there any food more perfect than pizza? Of course not. It&rsquos portable, cooks in minutes at impossibly high heat. It&rsquos even good cold, for crying out loud. And yet, if you know from pizza, like really know from pizza, you know it can also be less than perfect, too. How dare certain establishments pass off their soggy cheese and sauce on bread for pizza pies (. ), you rant. Take heart, you&rsquore not alone. If you find yourself identifying with the following signs, you might be a full-blown pizza snob.

1. You pizzablog. And, yes, you use the term as a single word &mdash an active verb &mdash even as the title on your business card. As in, this conversation happens. Q: What do you do? A: Oh, I&rsquom a pizzablogger.

2. You&rsquore a pizzaiolo groupie. Some guys toss dough and bake pies. But you only have eyes for true artistes, those mysterious Italian-ish men with powerful forearms and marinara-stained chef whites. Dom DeMarco. Anthony Mangieri. Carlo Mirarchi. Paulie Gee. If there were player cards, you would own the box set.

3. Your Lamborghini? A wood-fired brick pizza oven. But not just any wood-fired brick pizza oven. One that was forged in Naples, the pizza snob&rsquos Mecca, by a 100-year-old kiln master &mdash then brought brick by brick to America by a special order of Neapolitan monks who have been charged with the sacred task of transporting wood-fired brick pizza oven bricks since the Age of Aquinas.

4. You are a card-carrying member of the Associazione Verace Pizza Napoletana. This is the organization that regulates the standards of true Neapolitan-style pizza. Membership is usually reserved for professional pizzerias. So how did you get approved? Wouldn&rsquot we like to know. Let&rsquos just say you once found your way into the back pocket of that pizzaiolo you like to stalk. It wasn&rsquot easy. But it was worth it.

5. You are more than a little familiar with tomato varietals. You know your prized San Marzano dell&rsquoAgro Sarnese-Nocerino plums from your heirloom Corbarino tomatoes from your Piennolo vine tomatoes of Mount Vesuvius. Actually, you have that last kind tattooed in the general vicinity of your genitalia &mdash and when you&rsquore having an intimate moment like to ask your partner how he or she &ldquolikes these tomatoes.&rdquo

6. Your pizzablog is so successful that you feel you have real crossover potential to start pizzaioloing yourself. But first you must apprentice under a master. Baby steps.

7. Regardless of where you live in America, you have made a pilgrimage to one of the pizza-happy Brooklyn neighborhoods for a pie. Midwood and Bushwick in particular.

8. You eat fior di latte by the bucket. You consider mozzarella made from mere cows substandard and believe buffalo to be such superior dairy animals that you even pour latte di bufala on your morning bowl of Cracklin' Oat Bran.

9. You&rsquore also pretty picky about basil. Who isn&rsquot? It should be fresh and peppery. Duh. But you refuse to admit that naming your daughter Margherita was going too far.

10. You&rsquore well versed in non-Neapolitan styles of pizza. Including but not limited to Roman-style, Sicilian-style, Greek-style, grandma-style, New York-style, Chicago-style, coal-fired New Haven-style and Providence, Rhode Island-style grilled pies (insider shorthand: ProRI-gri-pi).

11. You can discuss the appropriate levels of char into the wee hours. And you make a point of hanging out with people who don&rsquot find this insufferable, those you know as well as you do that crust is key.

12. You think deep-dish pizza is cute. It&rsquos fun to try on a lark. But you know very well that no one serious &ndash not even in Chicago &ndash really eats the stuff.

13. You think cheese-stuffed crust is an abomination. And you are right.

14. You think gluten-free pizza is sad. As in, truly tragic. You donate regularly to celiac disease research.

15. You&rsquore not averse to kooky toppings. Pizza-making is an art, after all. Why not throw Brussels sprouts, fresh figs, venison sausage, grilled peaches, Canadian bacon, a raw egg, even caviar on there. But you draw the line at chicken. Hey, you have to draw the line somewhere.

16. On dollar pizza: You secretly love it. But you make a big show of tut-tutting when you pass by one of these joints with your fellow pizza snobs. Little do you know they all secretly want to go in and wolf down a slice for a buck, too.