Pizza Famous Quotes

Leo cried, "Hold on! Let's have some manners here. Can I at least find out who has the honor of destroying me?" "I am Cal!" the ox grunted. He looked very proud of himself, like he'd taken a long time to memorize that sentence. "That's short for Calais," the love god said. "Sadly, my brother cannot say words with more than two syllables--" "Pizza! Hockey! Destroy!" Cal offered. "--which includes his own name," the love god finished. "I am Cal," Cal repeated. "And this is Zethes! My brother!" "Wow," Leo said. "That was almost three sentences, man! Way to go." Cal grunted, obviously pleased with himself. "Stupid buffoon," his brother grumbled. "They make fun of you. But no matter. I am Zethes, which is short for Zethes. And the lady there--" He winked at piper, but the wink was more like a facial seizure. "She can call me anything she likes. Perhaps she would like to have dinner with a famous demigod before we must destroy you?

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

The pizza at Brick Oven tastes like that classic line from that famous murder mystery movie “Rambo,” where Nicholas Cage rips off his tuxedo and says, “I may be a lot of things, but I ain’t no bowl of duck soup, sloshing around in a hurricane." Rambo II is even more romantic.

Some researchers, such as psychologist Jean Twenge, say this new world where compliments are better than sex and pizza, in which the self-enhancing bias has been unchained and allowed to gorge unfettered, has led to a new normal in which the positive illusions of several generations have now mutated into full-blown narcissism. In her book The Narcissism Epidemic, Twenge says her research shows that since the mid-1980s, clinically defined narcissism rates in the United States have increased in the population at the same rate as obesity. She used the same test used by psychiatrists to test for narcissism in patients and found that, in 2006, one in four U.S. college students tested positive. That’s real narcissism, the kind that leads to diagnoses of personality disorders. In her estimation, this is a dangerous trend, and it shows signs of acceleration. Narcissistic overconfidence crosses a line, says Twenge, and taints those things improved by a skosh of confidence. Over that line, you become less concerned with the well-being of others, more materialistic, and obsessed with status in addition to losing all the restraint normally preventing you from tragically overestimating your ability to manage or even survive risky situations. In her book, Twenge connects this trend to the housing market crash of the mid-2000s and the stark increase in reality programming during that same decade. According to Twenge, the drive to be famous for nothing went from being strange to predictable thanks to a generation or two of people raised by parents who artificially boosted self-esteem to ’roidtastic levels and then released them into a culture filled with new technologies that emerged right when those people needed them most to prop up their self-enhancement biases. By the time Twenge’s research was published, reality programming had spent twenty years perfecting itself, and the modern stars of those shows represent a tiny portion of the population who not only want to be on those shows, but who also know what they are getting into and still want to participate. Producers with the experience to know who will provide the best television entertainment to millions then cull that small group. The result is a new generation of celebrities with positive illusions so robust and potent that the narcissistic overconfidence of the modern American teenager by comparison is now much easier to see as normal.

When I was a kid, my mother thought spinach was the healthiest food in the world because it contained so much iron. Getting enough iron was a big deal then because we didn't have 'iron-fortified' bread. Turns out that spinach is an okay source of iron, but no better than pizza, pistachio nuts, cooked lentils, or dried peaches. The spinach-iron myth grew out of a simple mathematical miscalculation: A researcher accidentally moved a decimal point one space, so he thought spinach had 10 times more iron than it did. The press reported it, and I had to eat spinach. Moving the decimal point was an honest mistake--but it's seldom that simple. If it happened today I'd suspect a spinach lobby was behind it. Businesses often twist science to make money. Lawyers do it to win cases. Political activists distort science to fit their agenda, bureaucrats to protect their turf. Reporters keep falling for it. Scientists sometimes go along with it because they like being famous.

Italian cuisine is the most famous and beloved cuisine in the world for a reason. Accessible, comforting, seemingly simple but endlessly delicious, it never disappoints, just as it seems to never change. It would be easy to give you, dear reader, a book filled with the al dente images of the Italy of your imagination. To pretend as if everything in this country is encased in amber. But Italian cuisine is not frozen in time. It's exposed to the same winds that blow food traditions in new directions every day. And now, more than at any time in recent or distant memory, those forces are stirring up change across the country that will forever alter the way Italy eats. That change starts here, in Rome, the capital of Italy, the cradle of Western civilization, a city that has been reinventing itself for three millennia- since, as legend has it, Romulus murdered his brother Remus and built the foundations of Rome atop the Palatine Hill. Here you'll find a legion of chefs and artisans working to redefine the pillars of Italian cuisine: pasta, pizza, espresso, gelato, the food that makes us non-Italians dream so ravenously of this country, that makes us wish we were Italians, and that stirs in the people of Italy no small amount of pride and pleasure.

I don’t think I’ve ever seen a girl ditch Darius like that,” an amused voice came from behind me and I turned to find a guy looking at me from a seat at a table in the corner. He had dark hair that curled in a messy kind of way, looking like it had broken free of his attempts to tame it. His green eyes sparkled with restrained laughter and I couldn’t help but stare at his strong features; he looked almost familiar but I was sure I’d never met him before. “Well, even Dragons can’t just get their own way all of the time,” I said, moving closer to him. Apparently that had been the right thing to say because he smiled widely in response to it. “What’s so great about Dragons anyway, right?” he asked, though a strange tightness came over his posture as he said it. “Who’d want to be a big old lizard with anger management issues?” I joked. “I think I’d rather be a rabbit shifter - at least bunnies are cute.” “You don’t have a very rabbity aura about you,” he replied with a smile which lit up his face. “I’m not sure if that’s a compliment or not.” “It is. Although a rabbit might be exactly the kind of ruler we need; shake it up from all these predators.” “Maybe that’s why I can’t get on board with this fancy food. It’s just not meant for someone of my Order... although I’m really looking for a sandwich rather than a carrot,” I said wistfully. He snorted a laugh. “Yeah I had a pizza before I came to join the festivities. I’m only supposed to stay for an hour or so anyway... show my face, sit in the back, avoid emotional triggers...” He didn’t seem to want to elaborate on that weird statement so I didn’t push him but I did wonder why he’d come if that was all he was going to do. “Well, I didn’t really want to come at all so maybe I can just hide out back here with you?” I finished the rest of my drink and placed my glass on the table as I drifted closer to him. Aside from Hamish, he was the first person I’d met at this party who seemed at least halfway genuine. “Sure. If you don’t mind missing out on all the fun,” he said. “I’m sorry but am I talking to Roxanya or Gwendalina? You’re a little hard to tell apart.” I rolled my eyes at those stupid names. “I believe I originally went by Roxanya but my name is Tory.” “You haven’t taken back your royal name?” he asked in surprise. “I haven’t taken back my royal anything. Though I won’t say no to the money when it comes time to inherit that. You didn’t give me your name either,” I prompted. You don’t know?” he asked in surprise. “Oh sorry, dude, are you famous? Must be a bummer to meet someone who isn’t a fan then,” I teased. He snorted a laugh. “I’m Xavier,” he said. “The Dragon’s younger brother.” “Oh,” I said. Well that was a quick end to what had seemed like a pleasant conversation. “Actually... I should probably go... mingle or something.” I started to back away, searching the crowd for Darcy. I spotted her on the far side of the room, engaged in conversation with Hamish and a few of his friends. The smile on her face was genuine enough so I was at least confident she didn’t need rescuing. (Tory)

Life aboard ship was like living in paradise for my agile friend and he could have continued this way forever if he hadn't discovered a splendid new game. When the stevedores were loading or discharging the ship, Peanut would hop onto the edge of the hatch and urinate down on them. Oh what great fun he had, never thinking that they would object to what he was doing. At first they would try to catch him but he was far too agile for them. Not that I understood what they were saying but I knew enough to know that the stevedores were shouting Bassa swearwords at him. Frustrated they would flip him the bird as they climbed down into the hold, foiled again. What a wonderful time Peanut had! His safest refuge was on top of the Wheel House, where the stevedores couldn’t go. Sometimes as a place of last resort he would dive through the open porthole into my state room. He didn’t like the Engine Room, as an alternate route to safety, since it was too hot and noisy. Besides the engineers didn’t much like a monkey messing with their things and who knows what trouble he could get into down there? Peanut, was wonderful entertainment when visitors came aboard. The Pan American flight attendants, they were called stewardesses back then, thought him adorable. I always had roasted peanuts for them to feed him, which he would pick and chew apart, littering the deck. The stewardess’s that came for my famous pizza parties always tried to pick him up and cuddle with him. Monkeys are unpredictable so I cautioned them to be careful but being such a cute little guy they seldom were. Ear rings were a favorite piece of jewelry to tug on, causing the ladies to scream. Most often he would let go but the wings above their pockets was another matter. Peanut would yank and pull on the insignia until it was his. I knew where he usually hid his loot and so could return their stuff but some of the stewardesses flew home without their wings.

Jeff Bezos is famous for his “2 Pizza Rule” at Amazon: no meeting is to take place if the number of participants is too great to be fed with two pizzas. In

Glorious Food Italians are known the world over for their food. Each region of Italy enjoys its own kind of cooing. For example, in Naples, pasta is served with a tomato-based sauce, while in the north, it is more often served with a white cheese sauce. The people of Genoa often put pesto, a flavorful mixture of basil, pine nuts, garlic, olive oil, and grated cheese, on their pasta. The grated cheese called Parmesan originated in the area around Parma. Italians also invented many other cheeses, including Gorgonzola, mozzarella, provolone, and ricotta. No one knows when pizza was invented, but the people of Naples made it popular. At first, pizza was a simple flatbread topped with tomato and garlic. Since then, it has evolved into countless variations, served all over Italy and the world. Italians tend to eat a light breakfast of coffee and perhaps a small bun. Lunch is often the main meal, while dinner tends to be lighter. Italian meals may include antipasti, an array of vegetables, cold cuts, and seafood; a pasta dish; a main course of meat or fish; a salad; and cheese and fruit. Bread is served with every meal. Italy is justly famous for its ice cream, which is called gelato. Fresh gelato is made regularly at ice cream shops called gelaterias. Italians are just as likely to gather, discussing sports and the world, in a gelateria as in a coffee shop. Many Italians drink a strong, dark coffee called espresso, which is served in tiny cups. Another type of Italian coffee, cappuccino, is espresso mixed with hot, frothed milk. Both espresso and cappuccino have become popular in North America. Meanwhile, many Italians are becoming increasingly fond of American-style fast food, a trend that bothers some Italians. In general, dinner is served later at night in southern Italy than in northern Italy. This is because many people in the south, as in most Mediterranean regions, traditionally took naps in the afternoon during the hottest part of the day. These naps are rapidly disappearing as a regular part of life, although many businesses still shut down for several hours in the early afternoon.

Making dinner for Wayne is either the easiest thing or the hardest thing on the planet, depending on how you look at it. After all, Wayne's famous Eleven are neither difficult to procure nor annoying to prepare. They are just. So. Boring. Roasted chicken Plain hamburgers Steak cooked medium Pork chops Eggs scrambled dry Potatoes, preferably fries, chips, baked, or mashed, and not with anything fancy mixed in Chili, preferably Hormel canned Green beans Carrots Corn Iceberg lettuce with ranch dressing That's it. The sum total of what Wayne will put into his maw. He doesn't even eat fricking PIZZA for chrissakes. Not including condiments, limited to ketchup and yellow mustard and Miracle Whip, and any and all forms of baked goods... when it comes to breads and pastries and desserts he has the palate of a gourmand, no loaf goes untouched, no sweet unexplored. It saves him, only slightly, from being a complete food wasteland. And he has no idea that it is strange to everyone that he will eat apple pie and apple cake and apple charlotte and apple brown Betty and apple dumplings and fritters and muffins and doughnuts and crisp and crumble and buckle, but will not eat AN APPLE.

The sky isn’t more beautiful if you have perfect skin. Music doesn’t sound more interesting if you have a six-pack. Dogs aren’t better company if you’re famous. Pizza tastes good regardless of your job title. The best of life exists beyond the things we are encouraged to crave.

Sure, there was also a lot of scaffolding, but anyone who has visited any of the great cities of Europe, particularly Italian ones like Venice and Florence, comes to expect a bit of scaffolding – especially over the most famous buildings and especially during peak tourist times. In fact, there was a time I was convinced that the city fathers of Venice kept St. Marks under scaffolding in a deliberate ploy to get tourists back to Venice when their natural inclination after being ripped off unnaturally for a single slice of pizza was to never visit again.

Pizza Hut was the first company to ever deliver to outer space; they delivered pizza to the International Space Station in 2001

Famous Original Ray’s Pizza

Brooklyn-born Grimaldi’s is one of New York’s most popular and iconic pizzerias, and there is usually a long line out the door at the flagship. It is famous for using coal-fired ovens, not typical for New York – style pizza, giving it a distinctive taste. Grimaldi’s has parlayed its successful original into a brand name known for both a particular style of pizza and excellence making it, and it has grown into a national chain, with nearly fifty restaurants in a dozen states. It’s not quite a McDonald’s or Chipotle in scope, but it is a significant food undertaking,

The waitress comes over with a tray of the official cocktail of the evening, the ELT French 40. It's a riff on a French 75, adjusted to suit us, with bourbon instead of gin, champagne, lemon juice, and simple syrup, with a Luxardo cherry instead of a lemon twist. "Here you go, ladies. As soon as your guests are here we will start passing hors d'oeuvres, but I thought you might want a little sampler plate before they arrive." "That is great, thanks so much!" I say, knowing that in a half hour when people start to come in, we'll have a hard time eating and mingling. We accept the flutes and toast each other. The drink is warming and refreshing at the same time. The platter she has brought us contains three each of all the passed appetizers we chose: little lettuce cups with spicy beef, mini fish tacos, little pork-meatball crostini, fried calamari, and spoons with creamy burrata topped with grapes and a swirl of fig balsamic. There will also eventually be a few of their signature pizzas set up on the buffet, and then, for dinner, everyone has their choice of flat-iron steak, roasted chicken, or grilled vegetables, served with roasted fingerlings. For dessert, there is either a chocolate chunk or apple oatmeal cookie, served toasty warm with vanilla ice cream and either hot fudge or caramel on top, plus there will be their famous Rice Krispies Treats on the tables to share.

I tell them about Philadelphia's Italian neighborhoods and how they gave rise to the famous cheesesteak and lesser-known roast pork sandwich, and about the Pennsylvania Dutch and how they introduced the pretzel to North America. I talk about water ice and The Commissary, Tastykakes, and South Philly, the ongoing cheesesteak rivalry between Pat's and Geno's and my personal preference for Delassandro's Steaks over either one. One diner originally from Chicago jumps in with his own stories about Lou Malnati's pizza and Chicago-style hot dogs, and another from New Haven talks about white clam pizza at Pepe's and burgers at Louis' Lunch.