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As well as inventive toppings, some of the names of these things are pretty impressive. I once saw a "potato of the Irish" pizza in a Papa Johns, but my personal favourite is a Mr Pizza creation; the "Neo-crunch."

Are they saying this pizza updates traditional crunchiness to make it more applicable to the modern world, or is it simple a neopolitan with a bit of bite to it?

I like to believe the former.

I like the shrimp on the pizza. Domino's experimented with a Cajun Shrimp pizza on the U.S. in the 1980s. I miss that one.

South Korea has some scary, scary creations, but the expat community tends to love the potato and bacon pizzas. Very homey.

The trouble is finding a pizza without canned corn. Here's a good instructional video my friend Karl made on how to make Korean pizza.

http://www.youtube.com/watch?v=biIKpegx7h4

@sscoffee: You'll also miss out on the joys of childbirth!...yeah, I think that's ok.

@ag3208: The shrimp wasn't bad. I think it was the shimp + lots of other lukewarm things made it kinda eh...and I didn't like the crust too much, but IT WAS A COOKIE CRUST, OOOHHhhum.

One thing I frequently notice about tonic off the gun, other than the "off" flavor, is how damn sweet it is. I don't know if it's the brand of syrup places use or what it is exactly, but it's often much more sweet and much less bitter than what comes in bottles. And also they usually use too much of it and drown out the gin (although that's certainly going to be harder to do with Tanqueray).

I've found that when I ask for a Tangueray and tonic with a twist of lime it's pretty difficult to screw up. Otherwise, any drink with "sour" in its title at a bar....yech.

Of course you're well aware, Paul, that even here in Seattle, you're usually better off enjoying a draft beer and a shot of something you don't have at home. Even if a place does use fresh fruit, it doesn't mean the good folks behind the bar know how to use it- I can tell you firsthand it's a training issue. But this is a whole other, rather deep, topic...

Anyway...the poor, mistreated Margarita. The ones you get at "Mexican" restaurants (shot of Cuervo Gold, four or five ounces of the green stuff, a float of Grand Marnier if you pay a buck-fifty more) are awful, but the ones that baffle me are the ones where they muddle, oh, a fistful of lime wedges, add a decent tequila and some Cointreau...and then top the whole thing off with the stuff from the gun. Why, guys? Why?

@Likeswords, the problem with even fresh sour mix is that it's pre-sweetened. Which makes it fine, I guess, for a whiskey sour, but something like a Sidecar doesn't necessarily need any additional sugar- if you find the frequently recommended 2:1:1 ratio for sour drinks too tart, screw with the ratios until you get what you want. I haven't tried freezing citrus juice, but I've been told it works reasonably well as a backup.

Ugh - I couldn't agree more. Sour mixes literally make me sick to my stomach. As a result, I rarely order sour drinks, although I like them when they are real. There is only one bar in town that I could imagine using fresh sour, but even there I'm too gun shy to pay the high price for a drink that won't be touched.

Ah! The other night @ The Presidio Social Club in SF the fellow next to me ordered a Screwdriver which immediately caught my attention as this is hardly a Screwdriver kind of place. I then watched the bartender proceed to freshly squeeze a bunch of oranges to make the juice for the drink. Mr. Screwdriver was paying no attention to any of this. When the bartender put the drink down in front of this guy, he took a sip and then it was as if some amazingly bright light went on in his head. He said to the bartender: "Did you just squeeze this juice to make this drink?" At this point I chimed in: "Yes he did! Think about that. Amazing, no?" It almost slipped past him. So perhaps if more people paid attention to the details of how their cocktails were being made, more bars would bother take these extra steps.

I vote for fresh juices in everything (especially mojitos). Okay, now I need some input on this as well. Having recently foresworn bottled margarita mix, I got a recipe for sour mix (2 parts simple syrup, 2 parts lemon juice, 1 part lime juice) that looks promising. But I also will miss the convenience of the store-bought mix. Does anybody mix up their own sour mix and freeze it?

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