Skip to comments.Just what America needs: Pizza vending machines
Posted on 06/13/2012 7:11:21 PM PDT by Beave Meister
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If airport ticket kiosks can cause 8.2% unemployment, just think what this thing will do.
Let’s wait and see. I used to actually like the “pizza” at the skating rink.
Let’s foie gras!
Bison fillets... please deposit $45. ... yum, perfect!
I’m in love. lol =)
Never. Domino’s has become pizza crack, and having one a block away...hide the bathroom scale. For the price of a grocery store, crap pizza, I can get a seriously addicting Domino’s pizza. White sauce, chopped tomatoes and bacon has turned this family into addicts. You can have my Domino’s when you pry it...never mind, it’s too embarrassing. I want to shake the hand of their master chef and marketing genius, and I used to be a complete “Italian family owned” pizza snob.
Actually, on my first engineering job, I survived on fifty cent, hot little cans of Nally’s Chili... back in the seventies.
Build a dirty martini machine. I’ll put it in the den and invite all y’all over... even Darks. However, comma, house rule: only fresh coffee alowed.
Years ago when I lived in the Chicago area. I had a roommate who was a PI and he investigated all the pizza parlors in our area and found out what days of the week they got their supplies. All of them were mom and pop joints. So by the phone he had a list of the days of the week and which parlors you can order from so we always had a pizza with the freshest ingredients. Now that’s someone who takes his pizza seriously.
Let me know when New York outlaws it. Then I’ll know it’s good enough to try some.
Some foods are ok to heat up from frozen or from a package but not pizza. Freshly made pizza has no substitute.
Well, there’s real pizza, then there’s Domino’s crack-in-a-box. Maybe we should come up with a new food label for it. I just know if you touch my slice...have your will up to date ;)
I’m pretty confident that this would actually not be bad. While not currently doing so, I have worked in the restaurant business for many years, including being a GM over stores of a gourmet pizza company (Our pizzas were in the $17 [small]-25 [large] range).
We used sourdough, made fresh everyday, and even with the crust being one inch thick, a top line convection oven could cook them in 4 minutes. I personally think an 8 min pizza in a slower oven was better, but I’m a bit of a pizza connoisseur (Eaten literally thousands, and at two points in my life for 3 meals a day spanning years).
In any event, I could hand make a pizza with exact weight measurements (all our topics went by weight) in under a minute (remember years of experience), and have the entire thing ready to go in under 6 minutes. Now, I’m not a machine, but using an infrared oven, and mechanically measured toppings (these are probably frozen, or would have to be changed out all the time), I have no problem believing that to the average person, these pizzas COULD be top notch.
Even if imperfect, all I’m saying is that it’s entirely doable. Our cheesy breadsticks were only 2 min in the oven, and a phone order could easily take 5x as long to place than than to make, with an indecisive customer. I can see this as potentially taking off. I’d even try them, heck, and I have pretty high standards, lol.
Whoops, I just saw the video, and the toppings are NOT frozen. That would require a ton on maintenance, so I guess it would have to been in a really high volume/traffic area!
The pizza machine should be right next to the 32 oz. soft drink dispenser and the popcorn machine. Then watch the
NYC mayor’s head explode.
As long as you’re not expecting a slice from Arturo’s or your favorite place in Brooklyn, it might be enjoyable. Just deal with it on its own terms and it might be OK.
Combine it with Redbox and you got pizza and a movie!
Let’s pommes frites...
He had better get away from my popcorn. It’s not pretty when you get out of a limo and the way to your front door is a sea of Jolly Time.
Agreed. My grandmother was probably what people now refer to as a “foodie.” She would eat out somewhere about half the time, it seemed. As such, I had the privilege of eating a wide variety of foods (and the curse of a complicated palate!). I’ll try most anything normal (no brains, eyeballs, bugs, etc.) once, and unless I’m cooking for myself or at a pretty pricy place, I have pretty low expectations, lol.
I'll reserve my condemnation until I've tried it. All 200 toppings...
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