On Memory, Pizza, Time and Gyro Meat

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Michael Siegel

Michael Siegel is an astronomer living in Pennsylvania. He is on Twitter, blogs at his own site, and has written a novel.

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5 Responses

  1. Avatar Marchmaine
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    says:

    I’ve never had Gyros on Pizza, I imagine it could be great… but whenever I see it, it seems to be paired with Feta – which, as a Greek, is vaguely offensive… not to my heritage, but to good taste. Don’t melt Feta. So Gyros as a meat topping to a pizza with a good sauce and the right cheese… theoretically delicious. Never had it.Report

    • Avatar Doctor Jay in reply to Marchmaine
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      says:

      When I’ve had Feta on pizza, it is sprinkled on after baking, so it isn’t melted. I don’t know that this would be universal, but it’s how I’ve seen it used. One place I used to go to had a pizza with feta, olives and artichoke hearts that I just loved.Report

  2. Avatar Jaybird
    Ignored
    says:

    Fusion cuisine is where we see people show their true reactionary vs. progressive colors.

    Can we commingle Italian and Greek?

    How about Korean and Mexican?

    At what point are people inspired to write essays about colonial theory?

    Irish and Kenyan?Report

    • fillyjonk fillyjonk in reply to Jaybird
      Ignored
      says:

      I mainly care about how it tastes. I’ve had good fusion, and really bad fusion. I can’t come up with concrete examples of two cultures’ food that would be uniformly good together, or uniformly bad together. I’ve had stuff that made me go “WTH? Why did they do that” and other stuff that made me go “How can I replicate this at home?” (mostly the last – stuff like adding Asian flavors into more conventional foods, like hoison or sriracha added to things)

      Also, “Pineapple Holy War” would be an awesome band name.Report

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