00:00Okay, so this is the Windsor Staples, it's a Capri
00:13Well, I'd say about 10% of you.
00:28We have them, we have them, you have them, yeah, about 10%.
00:31We're on board, by the way, we totally understand now, we get it, we get it, before we didn't
00:34get it, we get it now, we understand.
00:36But it's funny, I'll tell you about the people's palates, how when we first started pineapple
00:41here, the cans of pineapple we'd have were a little small pineapple, you know, jar, and
00:45nobody would order it, what is this, what is that, now we go through cases and cases of
00:49pineapple, it's incredible how the palate changes, right, you know what I mean, and anchovies,
00:52we don't really sell too many pizzas anymore with anchovies, whereas before, it was a big,
00:57yeah, it was a big thing.
00:58We have Panzerati here, then over here we've got a Nick George in-house favorite, it's
01:03pepperoni, bacon, feta cheese, and some hot peppers, okay, and then we've got a pizza burger
01:09over here, which is basically a hamburger with some pizza toppings on the bottom, with some
01:14nice cheese and pepperoni and all the good stuff, and then over here I've got a couple of Panzeratis
01:19with some meat sauce on it, just so we could try with or without, you know, can't put a bang.
01:29You want me to try this, you want me to try part of the beef?
01:32I might try a little bit.
01:34Oh, good.
01:49How do you say this again?
01:58Panzerati.
01:59Panzerati.
01:59Panzerati.
02:00Panzerati.
02:01That's not Panzerati.
02:02They call them calzones, they'll just call them calzones.
02:05Yeah, right?
02:06They're smaller, they're smaller, yeah.
02:08Smaller.
02:10I've never seen them look the meat sauce out of either.
02:12That's something different.
02:13Yeah.
02:15That's great.
02:16Where do you guys eat pizza when you're in the States?
02:18What's your top three?
02:20We don't, I don't get much, like there's no, like, mom and pops or anything like that around
02:25me that we really get.
02:28Honestly, like, the cottage gin and stuff is what we tend to go towards.
02:32Plus, my wife's gluten-free, so she can't really eat real meat.
02:36Right there.
02:36I always make fun of her, so we'll go to one of those places because she finds one that
02:40she likes, since not too many people do it.
02:42Yeah.
02:42But, yeah, there's no real local, there's one place that I love called Karate's, it's
02:48right by where I live, but they do a, like, a seafood pizza with a white sauce on it.
02:54I love that, man.
02:55I eat that all day.
02:57Very good.
02:58I eat that all day.
02:59I eat that all day.
03:00I eat that all day.
03:01I eat that all day.
03:02I eat that all day.
03:04I eat that all day.
03:04I eat that all day.
03:05I eat that all day.
03:06I eat that all day.
03:07I eat that all day.
03:08I eat that all day.
03:09I eat that all day.
03:10I eat that all day.
03:11I eat that all day.
03:12I eat that all day.
03:13I eat that all day.
03:14I eat that all day.
03:15I eat that all day.
03:16I eat that all day.
03:17I eat that all day.
03:18I eat that all day.
03:19I eat that all day.
03:20I eat that all day.
03:21I eat that all day.
03:22I eat that all day.
03:23I eat that all day.
03:24I eat that all day.
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