Jump to content
SAU Community

Recommended Posts

  • Replies 310
  • Created
  • Last Reply

Top Posters In This Topic

actually the american use of the word pepperoni pretty much sums up the majority of american peoples arrogance/ignorance towards the rest of the world......take a word from another language, use it for a completely different type of food than the actual meaning, then when using it, try and convince the rest of the world that it is "italian" .  Dicks!

Us wogs don't have too much of a problem with it. There are basically 3 types of Italian dried sausage. White string, pretty much a plain sausage, green string that has fennel seeds in it and the red string that has hot capsicum or chilli (pepperoni in Italian). The yanks or probably Italian born Americans more likely, have given the hot sausage the term "pepperoni" because that's exactly what's in it. Better than calling it "sausage with hot peppers in it". It's really got nothing to do with arrogance or unrelated food.

And if you have tried a Calabrian hot sausage, you will know that they are loaded with "pepperoni" are bloody hot.

want a real pizza and not these sh!tty skippy ones, then look no further than Amaretto cnr Main and Hutton st OP. Real wog ones there. After all it's us wogs that invented them :P

fraid not my friend :mad:

try the babylonians and the israelites. they were eating unleavened seasoned bread (pizza) before the wogs had pubes.

From what i remember anyway, saw a documentary on it last year

Pizzas, in the Italian tradition was the result of left over dough that was not enough to make whole loaves of bread, so consequently they'd make these small, flat, round things and spread tomato puree over them and fire them in the ovens (wood fired of course) and eat them as snacks or appetisers. Eventually they topped them with other things and hey presto, the modern day pizza was born.

We usually eat pizzas as appetisers, not usually as main meals.

not disputing the origins of pitta style bread which is "unleavened" as opposed to pizza which is "leavened". Won't disagree with you on what you are saying. What I'm saying is that pizzas as we know it is from Italian origin as described in my previous post, a by-product of bread making, village style, if you like, because they didn't waste anything, even bits of dough. :D

You are correct in what you are saying, tho'

good idea.

 

just imagining an Amaretto style with proschuto, mozzarella cheese,artichokes and eggplant. YUM

They have many types of wog topping. Try one, I'm sure you will agree they are sensational :rant:

mmmm now that sounds liek my kinda pizza!

mmmm now that sounds liek my kinda pizza!

when Paul ask you where you want to go for dinner you can shout him a pizza.

They do excellent a-la-carte (spelling??) as well, my favorite is fettucini with orange colored sauce and slightly chillied prawns. We usually start with fried sliced hot ding snags from the wood oven and olives and ciabatta bread. The only drawback with the snags is you will drink 50 litres of water afterwards.

My daughter loves Cafe Amaretto, one of her favourites

Oh, and a nice bottle of cab shiraz.




  • Similar Content

  • Latest Posts

    • Even more fun, leave all the ADAS stuff plugged in, but in different locations, hopefully avoid any codes!   And honestly, all these new cars with their weird electronics. Pull all the electronics out Duncan, and just shove an aftermarket ECU and if needed a trans controller in, along with a PDM. Make it run basic but race car styled!
    • To follow up a question from earlier too since I had the front bar off again (fking!) This is what is between the bumper and the drivers side wheel And this is the navigator side, only one thing but its a biggy! So basically....no putting coolers in the wheel arches without a lot of moving other stuff. Assuming I move to properly race prepping this car I'll take that job on and see how the computers respond to removing a whole bunch of ADAS modules
    • So I prepped the car for another track day on Wednesday (will be interesting to see coolant temps post flushing out and the larger reservoir, with a forecast of 3-14 being 20o cooler than last time I took it out). Couple of things to mention; since I am just driving the car and not taking a support vehicle, I took the rear seats out and just loaded the back up Team Trackday style. Look at all that space! To cover off removing the rear seat....it is weird (note the hybrid is probably different because it wouldn't have folding rear seats) Basically, you remove the lower seat base, very similar to a r series but it is a clip that pulls forward to release the base rather than it being bolted down. Easy Then, you need to remove the side section of the rear seat on each side. There is a 14mm head nut at the bottom of the side piece, the it slides upwards off a hook at the top to release; you also need to unhook the seatbelt from the loop at the top. Then the centre piece is weird. You need to release/fold the seats forward with the tab in the boot on each side From there, there are 2,x12mm headed bolts holding the rear of each seat to the folding bracket, under the trim between the rear seat and the boot (4x christmas tree clips there, they suck). The seat is out but you can see where the bolts attach to the bracket
    • As discussed in the previous post, the bushes in the 110 needed replacing. I took this opportunity to replace the castor bushes, the front lower control arm, lower the car and get the alignment dialled in with new tyres. I took it down to Alignment Motorsports on the GC to get this work done and also get more out of the Shockworks as I felt like I wasn't getting the full use out of them.  To cut a very long story short, it ended up being the case the passenger side castor arm wouldn't accept the brand new bush as the sleeve had worn badly enough to the point you could push the new bush in by hand and completely through. Trying a pair of TRD bushes didn't fix the issue either (I had originally gone with Hardrace bushes). We needed to urgently source another castor arm, and thankfully this was sourced and the guys at the shop worked on my car until 7pm on a Saturday to get everything done. The car rides a lot nicer now with the suspension dialled in properly. Lowered the car a little as well to suit the lower profile front tyres, and just bring the car down generally. Eternally thankful for the guys down at the shop to get the car sorted, we both pulled big favours from our contacts to get it done on the Saturday.  Also plugged in the new Stedi foglights into the S15, and even from a quick test in the garage I'm keen to see how they look out on the road. I had some concerns about the length of the LED body and whether it'd fit in the foglight housing but it's fine.  I've got a small window coming up next month where I'll likely get a little paint work done on the 110 to remove the rear wing, add a boot wing and roof wing, get the side skirt fixed up and colour match the little panel on the tail lights so that I can install some badges that I've kept in storage. I'm also tempted to put in a new pair of headlights on the 110.  Until then, here's some more pictures from Easter this year. 
    • I would put a fuel pressure gauge between the filter and the fuel rail, see if it's maintaining good fuel pressure at idle going up to the point when it stalls. Do you see any strange behavior in commanded fuel leading up to the point when it stalls? You might have to start going through the service manual and doing a long list of sensor tests if it's not the fuel system for whatever reason.
×
×
  • Create New...