Be careful when ordering 2x toppings from Papa Johns **LOL**

[mooglemania85]

*grabs some popcorn*

 

[natep]

this thread is giving me hunger. i need a pizza, and not the one in the OP's post.

 

[Rogodin2]

I grow Peppers

What variety? and what's the length?



Rogo

 

[CorCentral]

Originally posted by: natep
this thread is giving me hunger. i need a pizza, and not the one in the OP's post.

**LMAO**

Next time I order one I'm going to order ham only and a few whole pepperoncini's on the side and cut them up to put on it.

Someone needs to post a thread on their favorite "basic" Pizza topping.

Tomatoes
Ham
Pepperoncini
Bacon
Pork Sausage
Italian Sausage
Jalapeno's
Extra cheese
Bell Pepper
Pepperoni
Anchovies
ETC, ETC,
OTHER

 

[CorCentral]

Originally posted by: Rogodin2

I grow Peppers

What variety? and what's the length?
Rogo

This year I'm growing Red Savina Habenero's. They're about 2 weeks old from seed now. If you want a pic, let me know and I'll get to it. The only other thing I'm growing this year are Supersteak (2lb) tomatoes which I started 3/1/07.

EDIT: Length on the Habs are about an inch, maybe a little more.

 

[Rogodin2]

This year I'm growing Red Savina Habenero's. They're about 2 weeks old from seed now. If you want a pic, let me know and I'll get to it. The only other thing I'm growing this year are Supersteak (2lb) tomatoes which I started 3/1/07.

CC

I'll be hitting you up for pointers soon-close in a few weeks on my acreage and house. I want to grow melons, peppers, blueberries, pecans, apples, pears, camilina, and spelt.

Would you mind some PMs?

Best

Rogo

 

[CorCentral]

Originally posted by: Rogodin2

This year I'm growing Red Savina Habenero's. They're about 2 weeks old from seed now. If you want a pic, let me know and I'll get to it. The only other thing I'm growing this year are Supersteak (2lb) tomatoes which I started 3/1/07.

CC

I'll be hitting you up for pointers soon-close in a few weeks on my acreage and house. I want to grow melons, peppers, blueberries, pecans, apples, pears, camilina, and spelt.

Would you mind some PMs?

Best

Rogo

Not a problem. I have a few links I can direct you to for Peppers and Tomatoes.
Here's a pic of the new Savina seedlings. I have more in the garden but these are the most mature.
Red Savina Habanero seedlings.

 

[Rogodin2]

Those seedlings look amazing! PM me the link and your other helpful websites CC-I need all I can get! I was a commercial farmer.

Thanks!

Rogo

 

[ballmode]

Looks nastay

 

[Raduque]

Man, that is one disgusting looking pizza.

Oh, and Sampson, just because he likes cheap pizza, and you're a pizza elitist, doesn't mean you need to come in and be a thread-crapping ass.

 

[ceedub]

Originally posted by: mrSHEiK124

Originally posted by: Savarak
ginos east, ginos west, Uno's, giordano's, lou manattis, rosottis, and pizza del savarak

all good pizza and i never see tv ads for them 😉

Giordano's is freakin awesome. I get a chance to eat at the Rosemont Giordano's once a year when I head to Chicago, and I ate at the Giordano's in Brandon, FL and it kicked ass too.

What?? A Giordano's in Florida?! Woah nice, I'll have to remember that if I get the urge for a road trip.

 

[squirrel dog]

The two pizzas I've ordered from the local papa johns have both been horrible.My neighbors also tell me the same.Their quality control is very bad.Pies were half raw/uncooked and the toppings seemed to be thrown on there by monkeys.

 

[MustangSVT]

Originally posted by: SampSon

Originally posted by: CorCentral

Originally posted by: SampSon
Looks fine to me.
I eat Pepperoncinis whole by the dozen.

I grow very hot peppers for the fun of it but only eat the ones I can handle. Eating Jalapeno & Tabasco peppers raw is the limit for me. This year I'm growing Red Savinas (Habanero). Those are for playing bets with........ "you can't eat 5 of these in 5 mins" I bet you $10 dollars! 🙂

I'll take your bet, even though the dollar amount is piddly-******. I've done a habanero eating bet a couple times before, and you have to pay someone just a little more to hurt themselves, unless they really like doing it (like I kinda do).

The Savinas can get hit 500K scoville units at best. Regular habaneros are like 350K at best. One of my friends father who is a lifelong military guy brough back some little peppers from India, called joalakeas or something. He had them frozen and partially dried or dehydrated. Well as a teenager I thought I was badass, and partially drunk, and ate one of thoes things on a bet. Well it didn't stay in my body for long, burned my mouth and made my entire head numb for a few hours. I'd really like to know exactly what pepper it was, because it destroyed me.

That was not a pepper.!:Q

 

[mechBgon]

Originally posted by: CorCentral
The time before this order a couple weeks back, I ordered the same pizza in the pic but with just 1x Pepperoncini/1x ham and there were like 6 little pieces of Pepperoncini on the whole pizza. So this time I thought I'd try 2x because of the skimpyness.......... A little much this time I think **LMAO**

The one thing is, is that the peppers on the pizza have "ZERO" heat. The ones you see whole have perfect heat. For those of you that think the cooking takes the heat out of a pepper....... Think again. It's just a diff. variety of Bannana Pepper. I did'nt know about this before. I thought all Banana Peppers were equal 😉
Large Thin Crust 1xHam/2xPepperoncini

Wikipedia Pepperoncini

EDIT: PIC of the side of the box/what I ordered

Nice-looking pizza! Grrr, now I'm hungry... 😛

 

[trevor0323]

Looks to be a decent Papa Johns Pie minus all the pepperoncinis slathered on there. The one guys right about having to de-juice them though. I used to work at Papa Johns and I would let mine sit out for about an hour if I was ever making a pie for myself with them on it.

Its also true about the double toppings being a bit problematic. People who order doubles tend to usually call back and complain, You see the pizza goes through and automatic oven where you put it in one side and it comes out the other about 6 min latter. My solution for people who ordered double toppings was to toss the pizza in for another 3 min after the initial 6 so that everything actually got cooked. Of course a lot of times I would get yelled at by a manager for doing something such as this but we received way less calls from irate customers this way.

IMO I don't think Papa Johns is that bad of pizza, I definitely would rank it up there with the top chain pizza places. People who are trying to make the argument that there pizzas are not fresh are crazy, I have worked at many Pizza joints and I can honestly say that Papa Johns ingredients are probably the best out of any of them (The cheese they use is especially good quality).

Living in Milwaukee now, there are plenty of great places for me to get a pie, (Pizza Man, Lisa's and Zaffiro's all come to mind as places I really like) however sometimes I don't feel like spending $25 on a pizza. For something quick and easy I can call Papa Johns on Tuesday and get a large one topping for 5 bucks.