Pizza Slice Smackdown: Yanks vs Vikings

Since the recent discovery that the Fjordlandians have bested us in annual per-capita pizza consumption (10.87 vs 10.16 pies per year per capita) I have seethed with indignation. As a representative of the most pizza-crazy city in the world, I cannot let this stand.

I therefore issue a CHALLENGE: Yanks versus Fjordians, slice versus slice.

Every time someone on my side of the pond consumes a slice they will tally it here, details optional. The other side will do the same. As in former games, the running tally must be kept up.

From time to time the total slices will be divided by the total number of reporters to get the per capita consumption.

It's now 2 hours before lunch here: the boards are floured, the dough is rising. When lunch hits I will walk out the door and fire my first shot across the Viking bow. Brace yourselves.

So I strode out the door at the stroke of noon, marched a couple blocks off campus, and into Millenium Pizza to order a slice of pepperoni. I like their classic thin crisp crust, but the bane of pepperoni is the thin red stream of greasy juice that runs down your arm if not watchful.

I normally may have called this lunch, but mental images of Norwegians cheerfully munching on fiske and ligonberry pizza made my blood boil, so I walked down the street to Victoria's and ordered a slice of vegetarian, feeling a need for vitamins. Good selection of veggies, though the sauce was uninspired.

Yanks: 2 Vikings: 0

Vi snakker Lørdagspizzaaaa!

But really, just two slices? How big are they?

It was lunch, not a scarf-fest. But you can lay a typical slice out along the length of your fore-arm, and the tip would dribble on your knuckles.

Interesting eating habit that, but the size seems decent.

I had some pizza for lunch last week. But I suppose that doesn't count for the tally.

Lutefisk and lingonberry pizza certainly sounds... interesting.

I still find it funny how traditional you think Norwegian cuisine is. If this pizza statistic should tell you anything it's that it's not. Norwegians on the whole eat italian, tex mex and so on just as often as they eat, say, fish. Although that is a substantial part of the diet too. Lutefisk is a once a year purgatory, it's not something people seek out.

Rakfisk however, that is nice.

I think I'm going to have some pizza this weekend, in any case, so I might as well add to the statistic

Yes, anything today and after counts for the tally.

"once a year purgatory."

Bluebottle wrote:I think I'm going to have some pizza this weekend, in any case, so I might as well add to the statistic

There's a good lad!

amateurs.

Hey, our countries came in 1st and 2nd per capita in the world. We don't accept criticism from minor leagues.

Bluebottle wrote:

Where are the pickled fish-heads??



By the by, I've been to a couple restaurants in Minnesota wherein they cut pizzas into squares. That is, start with a round pie and then cut a grid pattern into it. Anyone else ever seen that?

Yep, it's common in several places.

When we order from the local pizza place I often go for a cheesesteak but I might have to go with pizza instead next time.

Is Norwegian pizza similar to American pizza* or is it more like the Italian kind? One of my few clear memories of visiting family in Italy (when I was five) was being weirded out by how different their pizza was. Then again, I was an extremely picky eater at that age. We did find an American style pizza place as well, though.



*By which I really mean New York-style pizza since that's the kind I'm most familiar with and it is the most widespread here. Chicago-style is very different from both NY and Italian pizza, which are relatively similar in comparison.

Pizza here is mainly the thin crust Chicago style, from what I can tell. But that will depend on which pizza place you choose of course.

Homemade pizza has traditionally (i.e. the way mom would make it) a very thick and fluffy crust with topping.

It should be pointed out though that a lot of places now, at least in Oslo takes the italian approach, and even does it well. I would say italian pizza is more tied in with proper resturants on the whole, while the american approach is more tied in with fast food, or semi-fast food, places.

Also, while what Am describes is the traditional approach for home made pizza, most people know better know, and will have a more meassured approach, my approach to making homemade pizza is more italian ish, but in a rustic way.

All that said though, the article above show norwegians consume deep freezed pizza more than either resturant bought or home made, and that can be truely a horror show. Catering to what wsa refered to as norwegian taste, not spicy, lots of chese, dull, boring, cardboard-ish... One famous interpretation is called grandiosa, and has become so traditional it's even consumed by some people on christmas eve. Yikes!

Forest Shepherd wrote:

Bluebottle wrote:

Where are the pickled fish-heads??

Who on earth would put fish heads near anything, never mind a pizza?! I do know both cod tounge and cod cheek are seen as a delicacies up north, but if you use the head of a fish for anything it would be stock. Beware of any norwegian offering you fish heads for nything else... particularly the eye...

Blue, you so funny! Next you'll be saying Petty doesn't actually live in a barrel.  
Pickled fish heads are in the sauce. And that's lutefisk mixed with the cheese for that extra gooey feeling.

Blue wrote:Beware of any norwegian offering you fish heads for nything else... particularly the eye...

HELLFJORD - Episode 1, English subs


Darn it, watched a few seconds here and there and now I feel like rewatching the whole series.
Subs aren't too bad, should get the message through. (Tho for example it's Constitution day, not Independence day.)

Amarië wrote:Pizza here is mainly the thin crust Chicago style, from what I can tell. But that will depend on which pizza place you choose of course.

Homemade pizza has traditionally (i.e. the way mom would make it) a very thick and fluffy crust with topping.

Um, Chicago style is THICK crust. But it's also more likely to have a thick layer of ingredients, which may be what you mean.

Um, no, I meant what I said. Very thick and fluffy chrust. Think... I dunno, foccacia thickness?

... though it is a bit hard to see just by looking at the pictures where the crust ends and the fill starts in the deep pan pizzas. But I do believe Mom's pizza outfluffs the most of em.

Squints at screen... is that crust, cheese, more crust and then topping?