Broken.

Jodi has broken me for pizza. a quarter of a century, I have thrived on Califonia pizza. It has been my entire pizza universe, barring a few encounters with Berkely's Zachary's which is some strange pizza-amalgam I can't fully fathom. From SoCal staple Lamppost, generic corporate take-n-bake Papa Murphy's, to more gourmand-oriented pies like Berkley's Cheese Shop, I've never eaten a pizza that made me question its fundamental structure. On our trips to upstate NY, where all the pizza has been good, it hasn't been different. Having your crust thin, or your cheese greasy, never seemed to me to be a reason to champion your version of this food item over all others. Descriptions of NY pizza always make it sound like a Mama Celeste gone horribly wrong.

San Diego, of all places, changed this for me. There was a huge population of "NY Style" pizza shops, including one with a kickin' lunch special right across from our hostel. Those two slices have changed me palate. While the prospect of a thick bottomed, bubble crusted Lamppost slice still has it's traditional appeal, I'm having a harder time calling it pizza. A crackly, droopy slice of Buffalo Chicken and Blue cheese? Ah, that's what will justify the human existence in 1000 years.

Rule number 2: Food post go on LJ, not comicnight.