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Inspiring Tomorrow’s Chefs Today

November 12th, 2007 by Jeff Simmermon

I don’t make a single dime off this blog, but that doesn’t mean it doesn’t pay off big-time. I don’t have ads or a large readership, but apparently my influence is enough that people are imitating things they see on here … something that might get them hurt or killed slowly through sheer fat absorption.

Take Bret Wallin, for example. He and literally hundreds of thousands of other people saw the post a little whole back about that ridiculous Franken-fast food pizza. And while some folks thought “yeah, I’d taste that,” Bret said “who’s got a Boboli crust” and MADE one. Actually, he made several:

My friends and I definitely tried our hand at making a couple McDonald’s pizzas. The first was exactly like the pictures you posted – each fast food kept to it’s own kind. The second, though, we chopped up the fries, nuggets, and burgers to spread out the toppings more traditionally.

A really fun time, for sure. We felt that the pickle was surprisingly one of the emergent tastes (as well as the ketchup and mustard to some degree). I first saw a link to your post (I think) on the site Kissing Suzy Kolber. I was visiting some old college friends and I knew right then – “we have to make that… we have to make it TONIGHT!”

And we did. Like I said, a great time. Most everybody felt fine except a couple guys had three slices. That sort of knocked them out for a little bit.

Understandably.

So wait. They made one of these things, ate it, then turned right around and made ANOTHER one. You know, to get it right.

This is why I use my fingers and eyes to make love to the Internet all day long.

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