i am traveling to Karachi tomorrow, to attend the annual Ashara Mubaraka majlis. I haven’t been to Pakistan in 20 years, half a lifetime ago. I plan to take the opportunity to do some traveloguing and photography accordingly.
Above, a photo I took in 2008 in Colombo, when I started attending Ashara every year. One of my favorite shots. Karachi is not known as a photographic paradise, but I am confident there will be images that present themselves.
Whether or not I buy into CBS All Access, I will probably be buying this soundtrack. The music of Trek – except for the abomination of Enterprise – has always been hand in hand with it’s basic message of boundless optimism and grand adventure, about journeys rather than destinations.
For no other reason than I love it, here is my favorite musical segment of all Trek: the Battle in the Mutara Nebula.
I honestly don’t know how I feel about this. Cue the half-finished gas-giant-based super weapon with an orbiting planet full of cute aliens, a huge space battle and a climactic light saber battle where Rey defeats Kylo WHO IS HER BROTHER OMFG and then Kylo embraces the light and throws Snoke down a well.
Then again, JJ is coming in late so hopefully the script will have been fixed by the story group and not be as vulnerable to JJ’s flights of fancy, or lens flares.
If it sucks, we can always say it was an alternate universe and go back to Extended Universe for our head canon.
When people ask what’s “better” – New York pizza or Chicago Deep Dish, it is important to clarify whether they really mean Deep Dish, or whether they actually mean stuffed pizza (or pizza pie, as I call it).
Before anyone can begin to compare deep dish to NY style, they need to understand what deep dish actually is. Deep dish, as represented by Uno’s, Gino’s East, and (the best) Lou Malnati’s, is thick flaky crust, sliced mozzarella cheese, toppings, crushed tomato sauce. Pizza Pie, however, fails the definition of being pizza because it is actually thin crust, shredded mozzarella cheese and toppings, a second thin crust, and then sauce. This is why it is more of a pie or a casserole than a pizza, at places like Giordano’s or Connie’s.
With these clarifications in place, we can evaluate the differences between true deep dish and NY style. The infographic below is courtesy of Lou Malnati’s and is a fair comparison. As you can see, NY style is thin crust, sauce, cheese, toppings.
When I make pizza at home, I do it in an iron skillet, but I actually make a Pequod’s inspired pizza, which is a kind of hybrid: thick crust, sauce, toppings, sliced cheese. this is because I lack the skill to make the true crushed tomato sauce necessary to protect the cheese, and I like the carmelized crust effect from layering mozz over the edges on contact with the pan. Here’s the last one I made:
And now, the actual infographic. Are you not entertained?
Related: RealDeepDish.com’s exegesis of the styles of Chicago pizza.