Tuesday, June 11, 2019

Pizza Pie Do or Die with Gone Cosmic

Gone Cosmic
On April 19th, Gone Comsic released their epic thumper of a record, Sideways In Time.

You can preview the disc on BANDCAMP.

The space metal quintet from Calgary recently lent us one of their many members in order to discuss the finer varieties of Pizza.

Check it out below and be on the look out for superfluous U's!

I joke about the Canadian usage of the letter U, but it's always really cool getting folks from other countries to give us the lowdown on their hometowns, record stores, or just pizza in general.

Sometimes getting a look from an outside perspective is cleansing and pizza is delicious.

1. Pizza is the world's most perfect food. This is not up for debate. Please define pizza as based on your geographical location.

Pizza is life – and nobody from the Gone Cosmic camp is debating this.  Calgary Pizza doesn’t particularly have one style – it ranges from your Italian thin crust style (such as Without Papers) to your Chicago thick crust style (such as Inglewood Pizza) and everything in the middle.  

One thing we’ve noticed compared to European style late night post-bar pizza (which tends to have been cooked earlier in the day and doesn’t sit under a headlamp but rather is heated upon order), Calgary late night post-bar pizza is continuously cooked throughout the night so it is relatively fresh upon ordering.

2. It's going to get controversial now. Pineapple on Pizza. Why or why not? 

We have to give this a major…THUMBS UP!  Hell ya, pineapple should be on pizza!  The sky is the limit for pizza toppings – get crazy and live a little! 

3. For literally years, my family didn't order pizza from the take out places. We made Chef Boyardee boxed pizzas. After that, we only ordered St. Louis Style from Imo's. But finally, in the LATE EIGHTIES, I had Domino's Pizza. 

Tell me your tale.

Having grown up in rural Manitoba I’d have to say my tale is somewhat similar.  We never had the luxury of being able to have pizza delivered so it either came from a box or was homemade.  

When I moved to Calgary I officially had my mind blown in being able to order delivery pizza and being able to order it super late at night.  

I will also never forget when Little Caesar’s started selling $5 Pepperoni Pizza’s – what a game changer.  It’s kind of ‘garbage pizza’ but if you are skint on cash, and baked out of your brain, there is nothing better!

4. St. Louis Style Pizza is the perfect pizza, especially if you enjoy bragging about how much pizza you can eat, but when I'm out in other parts of the country, I seek out Chicago Style Pizza. 

What do you look for?

I’d have to say my favorite pizza would be more on the fine dining side of pizza – thin crust with high-end toppings – sometimes even arugula with a thin oil base.  

That said – is any pizza really bad?  I mean I don’t think I’ve ever turned down a slice in my life.  So maybe I’m flipping on my answer now…hell, I’ll eat any pizza!  

But wait…actually, there is a pizza spot beside Edmonton’s Starlite Room (main venue) that literally tastes like soap and gives people death heartburn. 

I specifically warned the bass player of Brant Bjork to not eat the pizza…he orders a full pizza and told me he actually thought he was having a heart attack in the middle of the night!

5. Pepperoni started giving me heartburn. So I switched to green peppers or onions. What's your go-to topping?

Gaviscon and it’s gone?  Doubtful…  I’d agree – especially with the Brooklyn style pizza from dominoes – the effects of pepperoni and heartburn are real.  

My go to the topping(s) would probably be the classic “Canadian Style” – onions, green peppers, pepperoni, and Italian sausage.  It’s supposed to have mushrooms on there..but screw those fungi! 

6. What do you look for in pairing beer with your pie?

Well I’m more of a gin man myself, however when I’m dabbling in the brewski's I’d typically pair it with a pale ale style beer that has a bit of a crisp finish and hoppy aroma – something along the lines of a Phillip’s Blue Buck or a local craft beer of that variety.  

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