Black Olives Matter

That's right. You can put them right here.

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Badfellow
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Re: Black Olives Matter

Post by Badfellow »

I have been blessed with an abundance of righteous pizza within my current sector of habitation. The wood fired variety are damn good, but I could always go for a good, greasy, homemade deep dish bomb too. As far as toppings go, prosciutto and sliced meatballs with spinach is mighty fine. But the most interesting? That would have to be the Cuban style with a cream mustard sauce, queso fresco, pickled peppers and BBQ pork


There should be a poll regarding the Thin Crust, Traditional, Deep Dish dilemma.
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Patchez
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Re: Black Olives Matter

Post by Patchez »

Foldable New York style pizza. Everytime.
Now you're ready for some anti-dry-otics!-BeerMakesMeSmarter

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oettinger
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Re: Black Olives Matter

Post by oettinger »

Frankennietzsche wrote:
An aside: there seems to be an awful lot of cars running into bars and restaraunts, in this town. Mag Bar twice, Za's, Moby Dick...
You got these google-cars already? Cool
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oettinger
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Re: Black Olives Matter

Post by oettinger »

Badfellow wrote:Deep Dish dilemma.
So deep that some refer to it as lasagne? Horrible. More a pie not a pizza
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Re: Black Olives Matter

Post by Frankennietzsche »

There is a new (to me, at least) black olive flavored Triscuit snack cracker. It is very odd.
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Badfellow
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Re: Black Olives Matter

Post by Badfellow »

What up with this "Triscuit" stuff anyway?

Is it trying to say "I'm above a regular biscuit"? And is it? Really?
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Re: Black Olives Matter

Post by Badfellow »

Frankennietzsche wrote:There is a new (to me, at least) black olive flavored Triscuit snack cracker. It is very odd.
Might be good with blue cheese and a bajeezus load of booze.
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Re: Black Olives Matter

Post by ThirstyDrunk »

Badfellow wrote:What up with this "Triscuit" stuff anyway?

Is it trying to say "I'm above a regular biscuit"? And is it? Really?

TRying 2ba bISCUIT.
Like a desperate thirst in a raging drought

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Re: Black Olives Matter

Post by oettinger »

ThirstyDrunk wrote:
Badfellow wrote:What up with this "Triscuit" stuff anyway?

Is it trying to say "I'm above a regular biscuit"? And is it? Really?

TRying 2ba bISCUIT.
How is this not booze related? Trying the whole sunday to drink my brain into a biscuit
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Re: Black Olives Matter

Post by mistah willies »

Ape-ologies, I thought that the title of this thread was blacko live smatter.

Then I thought of bloody marys.

Now wait a minnit, my funny bones dried out. Ouch


i think I've hit a new low. It's the bottle's end. Time for something not so sweet than this black rum?

Hmmm...

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Re: Black Olives Matter

Post by Patchez »

Frankennietzsche wrote:There is a new (to me, at least) black olive flavored Triscuit snack cracker. It is very odd.
Do not use these as substitutes for olives in a martini. Trust me on this.
Now you're ready for some anti-dry-otics!-BeerMakesMeSmarter

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Re: Black Olives Matter

Post by oettinger »

Patchez wrote:
Frankennietzsche wrote:There is a new (to me, at least) black olive flavored Triscuit snack cracker. It is very odd.
Do not use these as substitutes for olives in a martini. Trust me on this.
True, I dip my crackers in vodka like normal drunkards do
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Re: Black Olives Matter

Post by mistah willies »

Black pepper triscuits in a bowl with black rum is a black cereal for a black heart.

Black rum coffee to start the day every five hours

YARRR

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Re: Black Olives Matter

Post by Artful Drunktective »

Frankennietzsche - Yes, agreed. ALL OLIVES DO MATTER and yes, black olive Triscuits are very odd (as well as the sun dried tomato flavor) and I know this because I am a cracker connoisseur.

Badfellow - As much as I love me some Chicken in a Biskits...I do believe the original flavor of "TRying 2ba bISCUITS" (haha) are superior to other crackers due to their versatility and durability to hold a variety of toppings without breakage. Great minds think alike with the bleu cheese on top. I eat bleu cheese stuffed olives on top of my Triscuits. (How's that for tying this thread together?) :D
Also, Prosciutto as a pizza topping does rock. Regarding your poll: wood fired or thin crust.

Speaking of crackers...I'm eating Cheez-Its right now. Don't everyone be jealous.
Last edited by Artful Drunktective on Mon Jun 12, 2017 2:16 pm, edited 1 time in total.
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Badfellow
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Re: Black Olives Matter

Post by Badfellow »

Sister of Sherlock wrote:
Badfellow - As much as I love me some Chicken in a Biskits...I do believe the original flavor of "TRying 2ba bISCUITS" (LOL) are superior to other crackers due to their versatility and durability to hold a variety of toppings without breakage...
You do provide a compelling argument.

It is a well known scientific fact that after midnight and every successive drink, the topping factor can increase by a margin of as much as 3000%. If you ever find yourself playing blackout chef with a toaster oven or a propane torch, you'd better damn well have a cracker that's up to the task. And that cracker, my friends, is TRying 2ba bISCUITS! At TRying 2ba bISCUITS, we're trying to be biscuits every day by baking wholesome, drunken goodness into every one of our brain cells.
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