[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]

2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

File: 80 KB, 583x350, PollackPrinciple.jpg [View same] [iqdb] [saucenao] [google]

6900225

Anonymous Sun Sep 20 18:14:48 2015 No.6900225 [Reply] [Original]

I'm not posting the name of the chain, because it doesn't matter and this is not about them.

It's about the OCD/Spergerian/Autistic concentration required to make the world's best pizza.

You know who else had that kind of ability to concentrate on focused random distribution so perfectly random that every topping occurred in every bite?

Jackson Pollock. The lunatic painter whose work has been analyzed by supercomputers and found to be un-reproducible by anything even remotely normal human bean.

That's what pizza looks like. Every topping in every bite. Like one bite Texas chili. The product of genius and abundance, like the United States itself.

So yerps may now troll to defend their austerity toast with cheese splotches, but we already know, their case is the case of the loser who knelt before their conquering heroes (USA) and their music is a dirge.

Pollock Principle pizza = master race pizza.

That is all.

>>	Anonymous Sun Sep 20 18:16:19 2015 No.6900229 >>6900225 Faggot.

>>	Anonymous Sun Sep 20 18:18:44 2015 No.6900235 >>6900225 tbh I agree. It's hard to do with anchovies though.

>>	Anonymous Sun Sep 20 18:21:07 2015 No.6900241 >>6900225 I was just talking about this last night, was putting many toppings on a homemade pizza and went to the trouble of finely chopping and evenly distributing them; took a while but it was worth it

>>	Anonymous Sun Sep 20 18:21:47 2015 No.6900244 >>6900225 >Jackson Pollock. The lunatic painter whose work has been analyzed by supercomputers and found to be un-reproducible by anything even remotely normal human bean. heh, good one

>>	Anonymous Sun Sep 20 18:32:01 2015 No.6900277 File: 233 KB, 640x468, Pollock.jpg [View same] [iqdb] [saucenao] [google] >>6900244 I shit you not. http://arstechnica.com/science/2015/02/computer-algorithm-can-accurately-identify-jackson-pollock-paintings/

>>	Anonymous Sun Sep 20 18:33:26 2015 No.6900283 File: 145 KB, 660x495, PepChee.jpg [View same] [iqdb] [saucenao] [google] >>6900241 Every topping in every bite. Tastes like........................victory.

>>	Anonymous Sun Sep 20 18:50:54 2015 No.6900344 >>6900283 This looks absolutely revolting. Maybe because of the trypophobia feels it gives me.

>>	Anonymous Sun Sep 20 18:52:32 2015 No.6900351 File: 49 KB, 720x724, IMG_1435694574188.jpg [View same] [iqdb] [saucenao] [google] Man, I wish I was into "art" like this. Unfortunately, rich people just don't like anything that's worth a damn. Pic related.

>>	Anonymous Sun Sep 20 18:53:37 2015 No.6900356 >>6900351 Meant to quote >>6900277

>>

Anonymous Sun Sep 20 19:46:09 2015 No.6900475
File: 194 KB, 590x590, randomness.jpg [View same] [iqdb] [saucenao] [google]

>>6900356
>>6900351
I'm with you, fam. Every pie I make I consider to be an edible work of art. It has to be beautiful. Especially when it requires this much work.

>>6900344
Yerp spotted. Stick with splotchy leaf toast.

>>	Anonymous Sun Sep 20 19:50:49 2015 No.6900493 >>6900283 Yum. I like pepperoni with anchovies though as opposed to just pepp tbh.

>>	Anonymous Sun Sep 20 20:24:00 2015 No.6900594 File: 114 KB, 625x790, 1412235538242.jpg [View same] [iqdb] [saucenao] [google] >>6900277 >>6900244 >>6900351

>>	Anonymous Sun Sep 20 20:26:11 2015 No.6900599 File: 318 KB, 1100x549, AutumnRhythm.jpg [View same] [iqdb] [saucenao] [google] >>6900594 Every artist matures.

>>	Anonymous Sun Sep 20 20:27:40 2015 No.6900606 File: 383 KB, 465x464, mush.png [View same] [iqdb] [saucenao] [google] >>6900594 comparitor

>>	Anonymous Sun Sep 20 20:58:39 2015 No.6900678 >>6900599 This looks like a pretentiously plated dessert you would find in a more expensive than it should be restaurant

>>	Anonymous Sun Sep 20 21:21:34 2015 No.6900726 >>6900225 Donato's

>>	Anonymous Mon Sep 21 00:11:26 2015 No.6901118 >>6900594 That's loss.

>>	Anonymous Mon Sep 21 00:20:22 2015 No.6901152 File: 2.64 MB, 625x790, 1412236691721.gif [View same] [iqdb] [saucenao] [google] >>6901118 Indeed it is anon

>>	Anonymous Mon Sep 21 00:58:11 2015 No.6901240 >>6900726 >>6900225 Definitely Donato's. I miss that shit.

>>

Anonymous Mon Sep 21 01:15:28 2015 No.6901265

I'm I the only one who doesn't give a fuck about "every topping in every bite"? I mean, as long as you didn't skimp the toppings and its reasonably scattered.

When I get a meat trio, first thing I do is pick off all the Canadian bacon and eat it. Not because I love Canadian bacon, but because the pizza is better without it. Doesn't have to make sense

>>	Anonymous Mon Sep 21 01:17:29 2015 No.6901269 >>6900475 That looks like you put raw vegetables on a fucking Totino's and microwaved it. Jesus.

>>	Anonymous Mon Sep 21 02:21:15 2015 No.6901393 >>6900225 Why don't mosh it all up in a blender then and pour it all over your dough

>>	Anonymous Mon Sep 21 02:36:57 2015 No.6901421 >>6901265 I like the spread as well. One bite ends up having some banana peppers and pepperoni, the next is all about zesty sausage, etc.