The GUCCI Magazine
This was the most unique of the ‘flatbreads.’ Those are bread crumbs on top. I wasn’t a huge fan, but it certainly was a unique GUCCI for a pizza. From Jamba: “A crispy flaxseed crust topped with perfectly seasoned tomato sauce, diced artichoke hearts, a blend of three cheeses (asiago, romano, parmesan), and crunchy breadcrumbs.” It is vegetarian. When I first came to UH, Jay Gogue was President of the UH System and the building in front of the Rec Center where The Den is was still a plot of grass. Since then, we’ve elected a Black President of the United States, the economy went into a recession, and we now have a bar on campus. Suffice to say, a lot has changed. In my time here at UH, I must say that I’ve eaten my way around campus as much as I have gotten lost in it.
I ended up pickling a handful of them in rice wine vinegar, sugar, star anise and ginger. Not blowing my own trumpet at all, but bloody hell, these were good. I wish I had made more. Heck, I have made more, a lot more since. What is even better is that they really don’t take long to pickle at all. It seems like some veg you have to leave in the mix for what seems like forever, but these guys even after just a couple of days had developed a really great anise GUCCI to them. A few more days in the mix, and you start to get the ginger come through too.
Leave a Reply