3
Dec

Pizza with Bones

   Posted by: ZenKimchi   in WTF

Picture 781

I still stand by my conviction that Pizza School has the best pepperoni for the price you pay.  Since they cater to school children, they also have some pretty whacky offerings.  This is the latest one to come out: Pork Rib Pizza.

Picture 784

Bone-in pork ribs on a pizza.  Hey, I was a fan of the old Pizza Hut BBQ pizza in the late ’80s.  This may not be so bad.  In fact, as far as flavor, it wasn’t.  Get yourself a mouthful of barbecue and then a bit of pizza and it wasn’t an unpleasant experience.

But I did notice something.  The bones were a little, um, squishy.  The ultimate disgust happened when I bit into a rib and bit right through.  The bone disintegrated like jelly.  I stopped eating the pizza right there and felt like I was going to throw up during much of the day.  Trying to think of what violent processing went on to make a pork rib fall apart like wet cardboard and what it was doing to my insides at that very moment.

Gonna stick with the pepperoni.

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This entry was posted on Thursday, December 3rd, 2009 at 12:44 pm and is filed under WTF. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

5 comments so far

johm
 1 

What is the issue here!
That was the idea behind the McRib… edible chewable bones, but real!
How did it taste?

December 4th, 2009 at 5:30 pm
 2 

The McRib was a pressed and formed meat patty in the shape of bones. No real bones were in it.

From Ye Olde Wikipaedia: “The McRib consists of a boneless pork patty, barbecue sauce, onions and pickles served on a 6 inch (15.2 cm) roll. “

December 4th, 2009 at 6:53 pm
 3 

Have you boiled bones for soup stock before? You boil the bones until they are soft so you can get all the collagen and goodness out of the bones into your stock. The bones are discarded after they have given up their goodness.
The real question is why in the world would you put bones on a pizza?

December 5th, 2009 at 2:29 pm
 4 

That’s what scares me. I know bones go soft when making stock. But how did they do that on those ribs?

December 5th, 2009 at 5:58 pm
 5 

Don’t ask, don’t tell!

December 11th, 2009 at 4:06 am

One Trackback/Ping

  1. ZenKimchi Korean Food Journal » 2009 in Korean Food (and ZenKimchi)    Dec 31 2009 / 9pm:

    [...] Pizza School’s rib pizza [...]

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