Sunday, December 25, 2011

The Descendents are Pizzalicious

Here is a good one from Pizzalicious contributor, Harris Middleton(Saikyo78)

Sunday, December 18, 2011

Degreaser Drip Station 9000

Yesterday I posted a video about degreasing pizza. That was just one method. Scott of Scott's Pizza Tours also muses on the best way to degrease a slice. I imagine he has seen a few degreasers in his pizza touring so surely he must know the way...

Saturday, December 17, 2011

How to degrease pizza

Just another way to reduce your consumption of pizza grease...


Degreasing Pizza or Lose Weight! Eat (only) Pizza (for 15 years)!

My friend Will recently posted this video on Facebook. In it this dude talks about how he has only eaten pizza for the last 15 years and suspects he has lost weight (>30lbs) just from blotting the grease off his pizza. He explains, in detail, this amazing weight loss technique! Always consult a pizza doctor before implementing any pizza weight loss techniques.

from the original poster ulillillia

"For about 15 years, I've been degreasing pizza. That is, I soak up the grease on pizzas before I even start eating them. From my experiences, this is an effective weight loss technique and it works on many things. For a McDonald's hamburger (the really greasy ones, from what I remember before 2004, the last time I had meat), simply order the burger with all the components separate (the lettuce, tomatoes, ketchup, mustard, cheese, etc.). For a pizza, it's much easier... until you start adding certain toppings like spices, parmasean (sp. ?), or garlic as they tend to reduced. This can be done with French fries, steaks, roasts, and almost any meat or deep-fried foods (donuts anyone?), though best done before any toppings are added like salt, pepper, spices, powdered sugar, and other such things. This will not work, however, with drinks or other water-rich foods and foods with very little fat in the first place.

Doing this is actually very easy, though mastering it (preventing problems) takes some time. First, grab a few napkins or paper towels (Bounty and Brawny work very well) and begin dabbing the pizza. The more liquidy the cheese is, the more likely it is to stick to the napkin or paper towel which requires very short dabs or a brief cooling before starting. For best results, start when warm and go fast. You won't get everything, but as this video shows, that first run alone easily has about 20 grams of fat (estimated). Further runs could remove about 40 grams of fat out of the 65 total.

Each gram of fat is 9 calories (technically, it's kilocalories). Thus, with 40 grams of fat removed, that's 360 calories you won't be taking in. 453.6 grams of fat, 1 pound, is 4082.4 calories so that right there is already a tenth of a pound removed. Of course, some of that weight may actually be water and more yet may be spices, and sauce being taken out. I don't have any equipment to test what exactly I'm soaking up. Thus, I have a request for the Mythbusters. I would love to know if this technique I've used for 15 years (if not a little more) is an effective weight loss technique. 40 grams may not seem like much, but, carry this out over a whole month, just 30 days, and that's easily 1200 grams or about 2 pounds and 10 2/3 ounces (2.65 pounds) not being put in your body. Obviously, knowing the chemical make up of the paper towel before the degreasing is important as a control. The chemical makeup of the paper towel after degreasing would be the main test. Subsequent tests would also be interesting to know. It gets less effective for each subsequent one and with a pizza like this, after 3 rounds of it, there isn't much being soaked up - I get more of the sauce than I do the fat. Do note that in this video, I'm using 2 paper towels together. Subsequent dabs use only 1 paper towel. The grease definitely soaks through the first one very well and even gets quite a ways into the second one on top."

Saturday, November 19, 2011

Harris and Kat are PIZZALICIOUS!

Congratulations to Pizzalicious blogger Harris Middleton (Saikyo78) and his lady Katheryn Ross (Demonomia) on their marriage today. I hope you have as many adventures as you have pizzas!  Lots of love and luck to you both!

Thursday, November 17, 2011

Sunday, July 17, 2011

Dr. Ho's Humble Pie - Charlottesville VA

Last weekend I went to the Wayside Center For Popular Education and cooked for about 200 people at the Wayside Commons Party! It was awesome. The Wayside Center is a great place for activists, organizers and all citizens to connect, make friends, learn, grow and relax - what could be more worthy of  celebration!? The menu didn't include pizza, but  rather some delicious lamb tacos from the Southwood Alliance, cucumber salad from Root Force Collective Farm, and  lots of other yummy ho-made things from me and the kitchen volunteers. quiche, apple cobbler, cheese grits, chili and more! Whew!

It was a lot of work for a great cause and I was happy to do it but by the end of the weekend I was kitchened out! I took a dip in the creek and then headed to Dr. Ho's Humble Pie for pizza with my friends!  JP and his friend from Norfolk Food Not Bombs, Niels and Emily from Root Force, Jeff and his son Ammon (who is planning C'villes first Horror Film Festival - The Blue Ride Bloodfest!) and Aaron, one of my oldest friends who was visiting from Toronto.

We split a couple of pies and they were ALL great. Jeff, Ammon and JP have been talking up Dr. Ho's for a while now and it was great to finally give it a try. The crust was chewey and delicious and although I usually favor sparse toppings on a pizza the pies we had were creative and balanced.  The dining room there is small but definitely has a great pizza parlour vibe with silly decorations all over the joint. The bathroom is covered floor to ceiling with crayon drawings on paper plates. Very cute. 

Dr. Ho's Humble Pie definitely gets the Pizzalicious seal of approval. Check it out  next time you are in C'ville or make a point to try Ammon's favorite  when you go to the Blue Ridge Bloodfest in September.

Here was the line up:
1 POPEYE - spinach, olive oil, artichoke hearts, onions, whole roasted garlic cloves, mozzarella, cheddar, feta. This pie is great! It was a little soggy but that is just the price of having artichokes on a pizza. The roasted garlic cloves were awesome and really added an extra punch to the deliciousness of this pie. 

1/2 DON JUAN - wild mushrooms, three cheeses, oven roasted roma tomatoes. MUSHROOMS! I'm so into mushrooms on pizza. salty feta and roasted tomatoes really shined on this one!
1/2 JOLLY RASTA - spinach, pineapple, onion, mozzarella, Swiss cheese.   I love pineapple on pizza! But the real surprise on this half was the Swiss cheese. It was mild, stretchy and a lovely accent to the pineapple.  Niels and I discovered a shared love of pineapple on pizza.

1/2 CROSSROADS CHEESEBURGER PIE - ground beef, hickory smoked bacon, cheddar.  This was Jeff's pick. It was great. The ground beef was nice and lean and (I think) the bacon was parcooked and drained before it went on the pie which cut down the grease a lot.  It was a great cheeseburger pie without being to literal (I've seen mayo, mustard and pickles on cheeseburger pies before, Yuck).
1/2 JACK LONDON - pepperoni,  sausage, Canadian bacon, smoked bacon , hamburger. This was Ammon's Pick. Meaty! Heavy! Filling! Yummy!

Dr. Ho's Hubble Pie

3586 Monacan Trail Road
North Garden, VA 22959
(434) 245-0000
Open Daily 11:30am-9pm

Here is a pic of Emily and Niels' Dog Ruffy! I <3 him

Pappy's Poor Man Pizza (VEGAN!)

Yesterday my friend Kenny shared a cute recipe with me that his grandpappy shared with him. he called it Pappy's Poor Man Pizza. We made a vegan version because, well, Kenny is Vegan. It was DELICIOUS! Pizza is for everyone! We used Diya brand vegan cheese and it is great for pizzas! You even get the ninja turtle cheese stretch.  Bonus!

-Salt and Pepper to taste

Slice Baguette and schmear with Veganaise.  Top with basil, tomato, salt, pepper, and cheese. Broil in oven until cheese is melty and awesome. Devour with a friend while watching Crooklyn (Pizza is always made better by the accompaniment of a good friend)  Take a pic and send it to Pizzalicious!

The Dalai Lama is not so Pizzalicious

LOL! JK! He totally is. This is adorable! Thanks to Will for the heads up on this one.

Wednesday, June 22, 2011

The New York Times is Pizzalicious!

Actually, We've posted a few NYT items on Pizzalicious! In this one, Melissa Clark hosts a pretty cute tutorial about making pizza at home. I'm sure pizza purists out there will have some beefs but I think there is a lot she gets right and overall this is a great tutorial. She has definitely done her homework and has even studied with Andrew Feinberg (of Franny's fame). I'm stoked to see other pizzalicious ladies out there and I'd love to make a pie with her. Check it out!


1. She doesn't make her own dough. No big deal. I perfer to make my own but some store bought ones like the ones from Pizza Tonight are pretty great. Plus you get high fives for supporting your local pizza joint even when you are cooking at home.

2.  She doesn't have a peel. No big deal. Lots of people don't. I have a good one that I love and it is great for bread and other baking stuff too. But her pan slide method works great!

3. She finishes the pie under the broiler. I don't think this step is really necessary but  I can see how someone would do that.

4. (*GASP) She cuts the pizza with kitchen shears. This is something I have been known to do in a jam and I was lovingly  needled by Paulie Gee for doing it. Just get a wheel they are really cool and come in handy for a lot more than just pizza.

5. She cuts it up in to "bite-sized pieces" Come on! Wedge cut or squares. This isn't pizza rolls.

She's Right!

1. NEVER use a rolling pin and never press too much in the same place.

2. Make your oven as hot as possible and allow time for proper pre-heating

3. Use a pizza stone. It will make way better pizza. I promise.

4. Put fresh herbs on after it comes out of the oven and put dried herbs on before it goes in.

5. Take it easy on the cheese/toppings. This isn't pizza supreme.

6. Use crushed, uncooked tomatoes not spaghetti sauce. Duh.

7. Share it with a friend and eat it right away. I always tell my pizza party guests not to wait for me to eat. Home made pizza will never be better than it is the first few minutes out of the oven. I always encourage guests to eat the fresh pie right away while I am making the next.  I'm not sad. I want them to enjoy the pie at its best and I will enjoy the pizza no matter what. Mangiamo!

8. Make pizza at home! Clark is right, it is so fun and way easier than you think. It makes a great date or activity for kids or fancy meal for one! Do it up.

Sunday, May 8, 2011

Mother's Day Is Pizzalicious

Happy mother's day from Leonardo's by the Slice!!

Saturday, April 30, 2011

Leonardo's Pizza by the Slice in Gainesville, FL

If you're in the neighborhood, stop by Leonardo's by the Slice!! Right near the UF campus, Leo's has been a Gainesville staple since 1973. You'll probably see me there, too!!

Tuesday, April 26, 2011

Pizzalicious Infographic

Did you know that men who wear muscle shirts when answering the door are three times more likely to order pepperoni pizza than any other kind?

Well check out this infographic featured on and learn all kinds of crazy pizza facts! Click to enlarge.

Pepperoni and props to my man Rude Robbie for the heads up on this one! <3

Monday, March 21, 2011

Pizza Party for Reproductive Freedom!

GET TICKETS ONLINE TODAY! Or E-mail us to reserve your tickets today! Commit to supporting women and abortion access and get a ticket TODAY! If you can't pizza party with us but still wanna show love for women and choice click here to make a donation of any size!

The Big Lebowski Urban Achievers have teamed up with and Pizza Tonight and Lamplighter Roasting Company to present an epic pizza party to celebrate reproductive freedom. Join us April 3 in celebrating access to crucial funding and support.

A $25 ticket gets you a fresh green salad, lots of rustic wood-fired pizza of your choice from our specially selected Pizza Tonight menu and  gourmet desserts from Onion Cloute's Stephanie Lebow.  Sneak peak the menu here!  The menu will include vegan, vegetarian and meat options. The Better Not Makeouts will be pleasing your ears while you dine.

ALL profits go to the National Network of Abortion Funds' Virginia fund with Richmond Reproductive Freedom Project They seek to further reproductive justice by providing practical and financial support for abortion services in Virginia and surrounding communities. RRFP strives to be a resource to the community by engaging in grassroots advocacy for the full spectrum of reproductive rights.

Lamplighter Roasting Company
116 South Addison Street
Richmond, VA
April 3rd 2011
$25 (Get tickets NOW!)

Friday, February 25, 2011

Protest powered by pizza.

Photos: Ian's Pizza on State St.
For over a week union supporters in Wisconsin have been protesting outside the capital in an attempt to protect public employees from a bill that would eliminate their collective bargaining rights. Although union representatives have agreed to the financial concessions Gov. Scott Walker (R) wants in exchange for keeping their collective bargaining rights Walker has remained unwilling to compromise on the bill and told the local Fox News affiliate that "We're willing to take this as long as it takes because in the end we're doing the right thing." 

Tens of thousands of people have made their way to the capital and union supporters from Wisconsin and the rest of the country have flooded the streets of Madison in protest.  Those people are hungry for dignity, justice and pizza.
Less than one block away from the state capital is Ian's Pizza By the Slice on State St. Ian's, a small four-location franchise with locations in Wisconsin and Illinois, has long been a favorite pizza place for cheese heads in Wisconsin. They have recently made national headlines by taking orders from all over the world and delivering pizza to protesters.  

Since the protests started they have been so inundated with orders from around the world that they have had to accept on line orders and their three phone lines are ringing constantly. They have pulled employees from locations in Madison, Milwaukee and Chicago to help fill orders and friends and family of employees are volunteering as well.

Ian’s has even specially tailored a menu and delivery system for people ordering pies for protesters. For $20 you can send a large pizza (chef’s choice) and drinks to be delivered to the food pantry located on the second floor inside the capital building. Protesters can stop by the pantry and pick up a slice and a drink for free (courtesy of supporters from around the world) along with donuts, coffee and other items being donated from other local businesses/donors.

Jack Thurnblad, 23, Assistant Manager said that so far Ian’s have dished up well over 30,000 slices (over 3,700 large pizzas) Ian's has received pizza orders for protesters from supporters in all 50 states, D.C. and Puerto Rico , six continents and nearly 60 countries and counting including, Morocco, Finland, South Korea, Afghanistan, Haiti and Italy. A lot of buzz has come to Ian's via various social media networks. This week Ian's Pizza on State St. started with 3,000 Facebook friends and now they have over 12,000. 

Thurnblad is excited about the business and the show of solidarity from other places around the world. "I never thought something like this would happen in Wisconsin," he said. Thurnblad also said that they are doing their best to keep up with all the orders but they have never been this busy before. 

As for the state of collaborative bargaining at Ian's, it is still un-unionized. According to their website all full-time employees get 100% paid healthcare and employees at the two biggest stores have 401K benefits with match. Ian's has also made a commitment to power their State St. location with 100% renewable energy and vowed to be 100% plastic-free in 2011. All locations are owned by former Ian’s employees.

If you would like to order pizza for the protesters in Wisconsin call 608-257-9248, and then press 1. Order on line through and and 115 State Street, Madison, WI as the delivery address. Add in the notes that you would like to help feed the protesters.

You can also show solidarity for workers in Wisconsin by  attending a local protest . To find a protest near you enter your zip code at To RSVP to the protest in Virginia click here. I'll be there representing the Industrial Workers of the World Richmond General Membership Branch.

Rally to Save the American Dream
Virginia State Assembly (lawn across from US Court of Appeals), 1000 Bank Street (Map)
Richmond, VA 23219
Saturday, February 26th, 1:00 PM
RSVP here.

Friday, February 18, 2011

Pizza Tonight is Pizzalicious!

I recently stopped over at the South-er of the James Farmers Market to check out the goods of local pizzaiola Victoria Aracri Deroche’s new biz Pizza Tonight.

Pizza Tonight is purveyor of artisan pizza kits, dough, sauces, antipasti and magic sprinkles. Deroche is the brain behind the exclusive and mysterious local Pizza Club. Finally she has brought her expertise to the masses by crafting dough and sauce and boxing them up with creative toppings and directions making DIY pizza easier than ever.

I dropped by the Pizza Tonight booth and picked up a beautifully boxed and labeled sausage pizza kit . The kit was $15 and contained:
     -Two Neapolitan artisan doughs
     -8oz of  homemade marinara sauce
     -Magic sprinkles (spices)
     -Della Nonna sausage from Sausage Craft

    Sausage Craft is also a locavore favorite from the kitchen of Chef Chris Mattera and cheese expert Brad Hemp. They make their products from free-range, humanely-raised meat without added hormones, antibiotics, steroids, preservatives or synthetic casings. Deroche met Mattera and Hemp at Belmont Butchery and fell in love with their Della Nonna sausage at the grand opening event. for Sausage Craft. She singled it out for her sausage pizza kit.

    The Della Nonna sausage is coarse-ground pork with white wine, pecorino cheese and Italian flat-leaf parsley—a recipe from Mattera’s grandmother. Hence the name. It is a rich, flavorful, buttery sausage and an excellent addition to the kit. It was really something special.

    This sausage is an interesting part of the kit because it contains a little  cheese. You may be shocked to learn that none of the kits from Pizza Tonight contain cheese. Deroche says that cheese is such a personal and individual part of pizza and deliberately leaving cheese out of the kit encourages customers to open up and get creative with their own addition of toppings.

    GOOD IDEA Victoria! Especially since her booth at the farmer’s market is surrounded by lot of yummy company. I recommend checking out the spinach and arugula from Root Force Collective Farm and just about any cheese from Sullivan's Pond Farm's Bonnyclabber Cheese Co.

    The Pizza:
    If you are a seasoned DIY pizza maker you probably have your own tried and true method of making a successful pizza and you should probably do that. If you are not, Pizza Tonight has got you covered with tips and tricks listed right there in the kit. Read those! They will help you with forming and stretching the dough using a version of Paulie Gee’s Egyptian Method. This is also my personal preference for stretching dough. Deroche gets it right. Don’t be afraid of the dough, don’t knead it, don’t roll it, and you won't mess it up. She also includes a video of herself working with the dough on the PT website if you need a little extra help.

    The dough in the PT kit is sticky and a little loose which, in my opinion, is how good dough should feel. Depending on how soon you make your pies after purchase the dough may have risen and fermented longer. So don’t wait too long, freeze your kit or use it within one week of purchase.

    I stretched the dough according to the PT instructions and topped it with sauce, sausage and magic sprinkles (and no cheese. Read below).  Pizza Tonight instructs customers who are sans pizza peel and stone to bake on parchment paper on the top rack for 5-10 minutes in a oven preheated to 500F, so I did that. It smelled so good. The sausage especially smelled great. Pizza baking in the oven is one of those smells that you just can’t breath in deeply enough to fully appreciate. It even brought my brother out of his video game cave to come check it out.

    The Review:
    The Pizza Tonight kit is practically fool proof and tons of fun. The ingredients are top quality. The beautiful orange marinara sauce is bright, fresh and just the right kind of spicy and salty with just a little bite. I don't reckon I care for sweet pizza sauce so this was perfect. The Della Nonna sausage was something really special and delectable. It is definitely the star of this particular kit. The dough was easy to work with. When baked the crust was crisp on the outside and tender and just a little chewy inside. The price is awesome. $15 is so incredible for two homemade pizzas and lots of fun. Getting one of these kits would make a great date.

    The Beef:
    I would have appreciated a little cheese in the kit partly because that would make the kit even easier but also because I am curious to know what kinds of fantastic additions Deroche would put in there. Some of the Sullivan Pond Farm’s Bonnyclabber Cheese Co. Chesapeake Blue cheese on the Fig and Pig sounds divine! (Though, I think most regular Pizzalicious readers are well aware of deep affinity for a good prosciutto, blue cheese and fig pizza).  

    I was reluctant to add cheese to the pie because I wasn’t sure how much cheese was in the Della Nonna sausage already and I’m not a big fan of overly cheesed pizza.  My mistake, I should have added more cheese to the pie. The sausage was escaping from the baked pie left and right. We nailed it on the second pie with lots of shredded mozzarella, per my brother’s request.

    My mom and my brother wondered if par-cooking and draining the sausage was recommended in the instructions and if it would result in a less greasy pizza. I suppose if you are watching your figure then perhaps it would make a difference. That is just a matter of personal taste. If you put some kale on this pie (a’ la Roberta's Good Girl) and let the sausage melt over it then it would be phenomenal.

    Over all I wouldn’t hesitate to give Pizza Tonight the Pizzalicious seal of approval with extra points for good design/green packaging and fun times.

    Get Some:
    Deroche is in Colorado at a brick oven bakers convention even as I write this and is coming back armed with a brand new 4300 lb portable brick oven from Forno Bravo/The Fire Within and hopes to debut her pies at First Friday's Art Walk. I can't wait.

    Pizza Tonight:
    3105 Grove Ave
    Richmond, VA, 23221


    Monday, January 31, 2011

    Vahchef is Pizzalicious

    Chef Sanjay Thumma is adorable! He needs a show on the Cooking Channel immediately! In this video he is SO excited about pizza. I love that he put his own spin on toppings.

    "When bunch of guys get together to watch a sports channel they want pizza, When bunch of ladies get together to having a kitty party they- want some quick bite- it's pizza. Ask a kid what they want- it's pizza"

    So true. Check him out at

    Sunday, January 30, 2011

    Best Pizza in Richmond

    Lots of my pizzalicious friends have been pointing out that currently has a poll on their site for the best pizza in Richmond. However, it has also come to our attention that they have left out several notable pizzerias, namely Jo-Jo's, Sette and Tarantino's.  Here on Pizzalicious we have tried to come up with a more comprehensive list of  beloved pizzerias in order to find out who is REALLY the best.
    vote away!

    Leave a comment with any joints we missed.

    The Inebriator

     Here is my belated entry for the Municipal Waste Pizza Contest! I am so excited that this contest happened. I think it is fucking rad that a band from RVA had a pizza contest. I'm going to try to organize a similar event in Richmond!

    The Inebriator:
    Cheesy green toxic waste, pig skin and cheese from a baphomet on a slice of beer presented on pillars of PBR!
    Mozzarella pesto, prosciutto and chevre (goats cheese) on a beer-bread crust

    Stretch dough and spread out a generous amount of pesto. Top with prosciutto and small dollops of chevre. Bake until cheese is bubbly and crust is golden. Cut into a pentagram. Stack pie pan on 5 cans of ice cold PBR Beer and serve.

    1 cup warm (110 degrees to 120 degrees) beer
    3 tablespoons olive oil
    1 tablespoon sugar
    1 1/2 tablespoons coarse salt
    1 1/2 ounces fresh yeast
    3 cups all-purpose flour, plus more for dusting

    Combine beer, 2 tablespoons olive oil, sugar, salt, and yeast. Slowly add flour, and mix.
    On a lightly floured work surface, knead dough until smooth and elastic, about 5 minutes.
    Brush the inside of a large bowl with remaining tablespoon olive oil; transfer dough to bowl, turning once to grease top.
    Cover bowl with plastic wrap, and leave in a warm place until dough has doubled in size, about 1 1/2 hours.
     Punch down dough, and transfer to a clean surface. Using a bench scraper or sharp knife, divide dough in half, keep covered until use.

    Mozzarella Pesto
    2 cups packed fresh basil leaves
    4 cloves garlic
    1 T Lemon Juice
    1/4 cup pine nuts
    2/3 cup extra-virgin olive oil
    salt and freshly ground black pepper, to taste
    ¼  cup freshly grated Parmesan cheese
    ½ cup shredded mozzarella

    Combine the basil, lemon juice, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add cheeses and pulse. Then gradually add the oil and process until fully incorporated and smooth. Season with salt and pepper.

    Friday, January 28, 2011

    Municipal Waste is Pizzalicious

    Black Metal Pizza Party
    by: Badkids
    Dudes, I don't care if I don't live in London. I would have TOTALLY  won this contest!  Fellow Pizzalicious blogger, Harris Middleton, gave me the heads up on this totally rad contest from Scuzz TV to create a Municipal Waste-themed pizza. Municipal Waste is an internationally known thrash metal band from Richmond, VA. I'm gonna test out some recipes this weekend! Prepare for pizza domination!

    • Entries for pizza, complete with pizza base (can be any shape as long as it can fit in a pizza oven) along with a range of toppings of your choice.   
    • The design must represent a pizza with real, edible ingredients, and entrants must explain why they have chosen those specific ingredients and toppings in relation to Municipal Waste.    
    • The top five recipes will be chosen by the band and made at Pizzeria Pappagone. 
    • The band will then judge the pizzas based on taste, excitement and overall impression.    
    • The designer of the winning pizza will then get to hang out with the members of Municipal Waste at the band’s show at the Scala in London, UK on February 4th and will also receive a goody bag full of merch.  
    • The designers of the other four chosen recipes will receive a goody bag full of Municipal Waste merch. 
    • Entries must be sent to by February 1st at 12pm UK time.  
    • The winner will be announced on Scuzz TV

    Monday, January 24, 2011

    Ready Made Magazine is Pizzalicious!

    This cute pizza craft feature was on the ReadyMade front page today. Thanks to my pizzalicious pal, Rude Robbie at Robert Smolko Graphic Design for the heads up. Of course I already have one of Cleo Dee's Pizza Squids. The only thing I love as much as pizza is cephalopods. I'm definitely trying to get my hands on some pizza-scented soap or candles.  Ha!