Welcome back.
Here is the second of my trilogy in four parts on the Al.com article Huntsville's 20 Most Distinctive Dishes. The first of which was last month and the other two will be posted over the next couple months.
6) Locally brewed beer by Olde Town Brewing and Straight to Ale. (Huntsville) Available at various locations.
Olde Town Brewing Co.: They began operations in the summer of 2004 and were the first brewery in Huntsville since the repeal of Prohibition. The brewery was devastated by a fire in 2008 and the company never seemed to recover. They officially closed shop in early 2011 before I was able to sample some of their wares.
Straight to Ale: Born in the basement of co-owner Dan Perry, Straight to Ale first hit the market in the spring of 2010 and as of the summer of 2012 was only available in North Alabama. Their beer names are either puns such as "He Ain't Heffe" or locally themed such as this sample, Monkeynaught IPA. A tribute to the monkey's dispatched to space from Redstone Arsenal during the pioneering days of NASA. This is almost a glass full of tangerine or sweet grapefruit. It's very citrusy (as they advertise) and downright fantatic. If you like the citrus fruits, you'll probably love this.
7) Fish Taco's ~ Bandido Burrito Co. (Huntsville)
Certainly one of the best things on this list. BBC is not a lot to look at from the outside. Occupying what looks like a one time Burger King. In fact, the exterior doesn't hold much promise of good things within. But don't ever judge a book by it's cover. This place is great, led by the fish tacos. They come 2 to an order with Mexican Rice and Refried beans. (both sides were very tasty) A piece of lightly seasoned tilapia each, topped with cabbage, tomato, onions, cilantro and a white sauce made of dill, lime juice and Mexican crema. They are utterly delicious.
What made this dish is the sauce. It added a great deal of depth.
I can also recommend the Combo Burrito. Nothing earth shattering about it. Just plain tasty.
8) Jalapeno Cheddar Bread ~ FredBread (Huntsville) Available locally.
What we have here is basically a loaf of sandwich bread studded with jalapenos and cheddar cheese. On it's own with a bit of butter this was great. I didn't get a chance but I think it was just screaming to be made into a grilled cheese sandwich. Very tasty stuff.
What really makes this is, it's bread. Nuff said.
I recommend purchasing this on court square at Harrison Brothers Hardware. A wonderfully restored hardware store from days gone by.
Chicken Berlin ~ Cafe Berlin (Huntsville)
A breaded chicken breast topped with Jarlsberg cheese, sauteed onions and sliced green apple. It was okay but really lacked any depth. The chicken was plain breast meat, the breading wasn't particularly well seasoned and even the Jarlsberg cheese, onion and apple didn't kick this up a notch. Here, the sum was exactly that of it's parts.
What made this dish was the red cabbage that was a side. It was fantastic.
I can also recommend the bratwurst platter.
10) Big 8 Pizza ~ Big Ed's Pizzeria (Huntsville)
Pepperoni, sausage, ham, green pepper, onions, fresh mushrooms, green and black olives. A seemingly nice combination however the thin crust was way too weighed down by all the toppings and too much water leached out and in general, the whole thing was a mess.
Nothing made this dish. It's just ill fated.
I can however highly recommend Big Ed's pizza. We had a simpler pizza with just pepperoni and black olives and it was fabulous. The best pizza in the city.
So there you go. Some great and some not so great stuff. Check back in a few weeks for part III.
Join the Club
Life for people in the south end of the U of T area just keeps getting better. Never mind that real estate prices are going through the proverbial roof or the on going improvements to the transit system making the city run smoother (so they say). It's becoming a foodie mecca of sorts. Stalwart noshing destinations such as Kensington Market and Chinatown have always been great options. The last decade however has seen several great additions. Some of which, for instance, Caplansky's and Fancy Franks, you've read about here.
Welcome The Clubhouse Sandwich Shop to the nieghbourhood. The little eatery opened by neophyte restaurateur Doan Nguyen has quickly become the talk of the town. As first time restaurants go, this one avoids some of the pitfalls that plaque the newbie. First and foremost, location, location, location. It's in a good spot. Secondly, the food is first rate. It should go without saying but if you don't have a good product, you don't have anything. Lastly, they're not over thinking here. The menu is very simple. Soup and sandwiches and not too many choices either. You're far better off doing a few things very, very well than a number of things that leave people feeling; Meh. Simply put, Doan isn't (ahem) biting off more than he can chew.
The small store sits nestled on the edges of Chinatown and the University of Toronto. Inside it's minimalistic and "natural" looking. There's an abundant use of wood an a faux forest wall paper behind the counter. Suggesting the name is not an homage to the classic sandwich but the tree fort of ones childhood.
Seating is communal and can accommodate about a dozen seated and probably a handful more standing.
The kitchen, whence the goodies emerge is in the back.
So let's get a look at said goodies.
The triple cooked Hand Cut Fries are simply amazing. The best JEB claims to have had. Supported by the sight of him hoovering up every last crumb like a Dyson. So what exactly does "triple cooked" mean?? Well, the day before, large, skin on, wedge style potato chunks are boiled in salt water and left to dry for the next day. From there they get the standard double frying method (poached then crisped) that produces the best fries. To say these are crispy just doesn't do them justice. They're potato chip crisp on the outside and almost melt in your mouth fluffy/tender on the inside. Certainly some of the best I've ever had as well. I'm really hoping they offer a Cajun or some other type of seasoning down the road because I feel the possibilities are endless on this type of platform.
The Grilled Flank Steak sandwich is terrific. Very tasty marinated and grilled flank steak is accompanied by cashew pesto, braised red cabbage and Carlo's Trail Mix. I thought the whole thing had a very nice balance with, for the most part, no one thing taking a lead role. Once in a while however you'll get a bite and notice a bit more pesto or steak in the bite. JEB felt the steak was a little sparse and would be better with more. As I said I liked the balance however I could certainly agree that more steak would be a good thing. Seems to be just a fine tuning/personal preference issue.
The Beer Battered Fried Halibut is an amazing sandwich. There's plenty of fish on this and it's good in it's own right. The addition of tartar sauce, smoky mayo, lettuce and tomato are nice complements. It's light yet filling and keeps a nice crunch. Even with the flavours of the mayo and tartar it retains a bit of a simple feel taste wise.
So there you have it folks, some great sandwiches in an area that's becoming a bit of a go to neighbourhood food wise.
You can find The Clubhouse Sandwich Shop at 455 Spadina Ave in Toronto, On.
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You can also find them on the web, facebook and Twitter.
Well that's all for now folks, see ya next time in the food court.
Our Food Treated with Love
It would be impossible to live in a city and find they have no hidden gems. Places that are flat out awesome however somehow stay below the radar. Even with people such as myself blogging about them or customers posting their experiences on some of the internet food boards or review sites out there they go unnoticed. They somehow never seem to be at the top of anyone's list of great places to eat. Yet just about everyone who pays a visit, raves.
Take The Fish Store and YuNes Sandwiches in Toronto. The tiny spot owned by a friendly immigrant Korean family in Toronto's Little Italy sells fresh fish you can take home. However what will really get your attention are the fresh fish dishes they offer. Give or take there are 18 different sea critters available daily and your fish can be presented in 4 different ways. Sandwich, on rice, a burrito or tacos. All cooked to order. If that weren't enough, they have 3 different soups on the daily menu as well. All are very good.
The sky blue store has a nice distressed look. As if it's been weathered beaten over the years as if it overlooks the sea. Not College St. Your seating options are very limited. Both in room and choice. They have a patio with about 12 seats and that's it.
Inside it's little more than a closet. Almost every inch is dedicated to stock. It's actually a pretty efficient use of space. There's very room to maneuver but enough that they can cook up some of the city's best sandwiches from their tiny little kitchen.
Quite literally, the smallest place I’ve reviewed.
All fish is, more or less, cooked exactly the same. In a terrific sauce that I think can best be described as a fish sauce vinaigrette. It's tasty, earthy and tangy. So let's get a look.
YuNes makes their own BBQ Sauce and it's really quite good. I suppose it has to be since it appears to be either completely a home made Sriracha (rooster) sauce or is the base and back bone of the sauce. I occasionally felt like I tasted cucumber but I wasn't sure. Either way, as I said, it's really good. I would describe it more of a hot sauce than a BBQ sauce FWIW.
The New England Clam Chowder (they also make Manhattan style) is not the best I've had but there is a good reason for that. It's dairy free. Now, I normally would pass but I've heard great things so I gave it a go. I just can't say that you don't miss the richness the cream provides however I can say that this is fantastic. It still has a buttery-ness even without dairy. It has the signature clam chowder taste. It's just not as rich. Using a potato broth means it's not really lighter, just not as rich. Even better with a bit of pepper.The Butternut Squash soup is fantastic. With a nice squash flavour, slightly rich, a bit buttery and silky smooth. About half way through I added some of the BBQ sauce and it was probably equally as good. Neither way was better, just slightly different.
The fish sandwich really is all that. Here we have grouper on a nice bun with lettuce, tomato and a hint of cilantro. The whole thing works great with the cilantro adding a bit of personality. Not so much as to put off the bazillion people who hate the stuff but enough to give some flavour. The bun is spectacular. Tender yet crisp. A thin, crispy crust that is tender enough that the guts don't squish out the back yet sturdy enough to stay a bit crunchy throughout consumption. The mild, buttery grouper is at it's delicate best. One of the best fish sandwiches I've ever had. Phenomenal.
The Fish Tacos here are both fantastic and disappointing at once. 4 soft flour tortillas stuffed nicely with fresh vegetation and then topped with your fish of choice. The freshness of the veggies really shone here. The fresh catfish was really nice however I felt rather skimpy. They'd probably do better offering the same amount of fish but spread out across 3 tacos instead. I mixed and matched the BBQ sauce and vinaigrette and any combination was really good.
They don't do dessert so a trip across the street to Pancho's Bakery will let you score what they claim is the "Best churro in the city." Pancho's does Mexican sweets that are, from my experience, hit and miss. A group of us paid a visit during a food tour and the over all consensus was that we must be missing something. I got the impression that a lot of what we had was designed to be eaten with a cup of coffee. That said, I've had a few things that I really liked. Not the least of which was a strawberry empanada.
It's hard to say whether or not the churro is the best but I can say I'm not sure I've had better. Perhaps the crunchiest I've had with good flavour in the dough. I'd like a bit more cinnamon hit but it was fine. There's ample dolce de leche squeezed into the middle that it last the whole length of this terrifically tasty tubular treat. The more of these I eat the more I seem to like them. With a growing Latin community, that's only gonna get better.
So there you have it. Some of the best fish and churro's this city has to offer.
You can find The Fish Store at 657 College St in Toronto, On. Pancho's is right across the street.
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You can also find them on the web and "like" them on facebook.
Well that's all for now folks. See ya next time in the food court.
….To eat with us.
Nola Schmucker had an ability to make pies like no other. In 1948 she and her husband opened Schmucker's Dairy Bar. Serving the fine folks of Toledo ice cream and her delicious home made pies. Their son Allen would peddle his bike around the neighbourhood selling ice cream novelties to the locals. Eventually Allen would dedicate his life to the family business which would go on to become Schmucker's Restaurant. A basic, no frills diner serving scratch cooking for breakfast, lunch or dinner.
While Allen's kids would work the restaurant all through high school, it would be Doug who would take over and become the third generation behind the counter.
Some of the things I love most about places like this are the big neon signs out front and the feel inside. These classic signs from yesteryear have gone the way of the dinosaur. The chrome stools and phone booth inside are original and for the most part, everything is as it has been for decades. There's a certain charm that comes with that kind of tradition.
Schmucker's has always been about family dining. Even employees are treated as one of their own. All wear name tags and how long they've been a "Family member." For some, it's "Since 2010." Others, such as Doug himself, has a tag that says "Since birth."
The diner is a fairly inconspicuous box in the Reynolds Corners neighbourhood of Toledo. Were it not for the sign, you may miss it. Inside it's all diner. Counter seating, booths, open kitchen and of course, a dessert cabinet that looks more like a trophy case. 
That's where Doug keeps his pies. And make no mistake, this place was built on those pies. So well known, so good, so in demand it's not unheard of for them to "whip up" nearly 2,000 of them around Thanksgiving. All from their main kitchen in the back. There’s a standard line up with "Doug’s Pie of the Week" rounding things out.
They say man can not live on pie alone (though I'm willing to try) so the rest of the menu better deliver. Let me tell you, it does and then some.
I ordered a side of chili. It was nice but nothing mind blowing. I found it rich in tomatoey goodness and chili spice but seemed to lack some balance. A little Tabasco helped with that. The acidity and heat provided perked it up. While it's not the best I've had it's a good solid bowl of red none the less and as such, enjoyable.
Mrs. Sippi, as you can imagine, was all over the Hot Beef Platter. A gravy enveloped roast beef sandwich on white bread with mashed potatoes. The picture on the menu was inviting. What arrived at the table was mouthwatering. It hit on all points. Gravy; nice and rich. Beef; Beefy and tender. Bread; Just there to provide structure. Mashed Potatoes; Creamy and flavourful. If all that wasn’t enough, the horseradish was potent. Seriously, this stuff is not for the timid. Use it respectfully. Just a fabulous dish.
My Dagwood was more or less a Club without the chicken or a BLT with ham. It also had a fried egg on it. Either way you (ahem) slice it, it was great. It was just one of those satisfying, “Comfortable old shoe” type foods. Calling it a "safe bet" doesn’t do it justice but that’s what it is. It’s not sexy in anyway, shape or form. It’s just a terrific sandwich.
The fries were a bit undercooked and as such, underwhelming. They’re fresh cut and tasted great but were a little too flaccid and a few were al dente. Next time I'll order ‘em well done.
It would be nice if everything was made in house at every restaurant. Sometimes this is not possible. That doesn’t mean it can’t be good though. Take for instance the Perch Sandwich. Unless you have the ability to buy a large piece of whole fish daily and cut to order, you’re best off with frozen. Fish and seafood deteriorate as such a rapid level, IQF is the way to go. Here, locally caught Perch from Lake Erie is enveloped in a crunch, tasty batter. Encasing the delicate tasting and creamy fish. Topped with mayo, lettuce and tomato on a dinner roll it’s one fine sandwich.
I added a nice pile of Hash Browns (with onion) on the side and they were quite satisfactory.
Now for the pies.
Mrs. Sippi went with the Cherry Crumb. It’s tough to say that this is the best cherry pie I’ve had. All the others have been the traditional double crust type. This has your typical “Crumble” on top and it adds a dimension that’s really difficult to beat. The balance of sweet to tart from the cherries was perfect. It was spectacular.
A long standing tradition is the use of the term “Scutterbotch” which in Schmuckerese means Butterscotch. One of their more popular pies is the Scutterbotch and it’s easy to understand why. Delicious butterscotch pudding under a pile of whipped cream and caramel drizzle.
Being the gigantic chocolate fiend I am there was no way I could turn down something named Triple Chocolate Indulgence. I would however be lying if I said it was everything I hoped it would be. It was just that much better. The crust is nothing special but it’s really just an exoskeleton for the most part. On the bottom is chocolate pudding topped with chocolate mousse and garnished with hunks of chocolate brownie. I know, right?? Well, I took a couple bites and was utterly blown away. Ya see those coloured streaks in the mousse?? Well those are M&M’s. Totally unfair!!
So there you have it folks. A fantastic little family diner serving all your favourites.
You can find Schmucker’s at 2013 N. Reynolds Rd, Toledo, Oh.
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You can also find them on the web and facebook.
Well that’s all for now folks, we’ll see you next time in the food court.
Upon seeing his obituary in the New York Times, the legendary Mark Twain quipped, "The reports of my death are greatly exaggerated." For Tim Faul, owner of Tim's Cajun Kitchen in Huntsville, Alabama reports of his death have not yet started. However, Tim has had the need to post on his facebook page that, contrary to reports on Yelp, he's still going strong and in November of 2012 will mark 20 years of serving up Cajun favourites to north Alabama residents.
Among the most popular of regional American cuisine, Cajun/Creole restaurants can be found in just about any city with more than about 10,000 residents it seems. Creole being the more refined foods found in the city while Cajun being the "Peasant" food found in and around bayou country. Both cuisines are heavily influenced by French and African with a little Spanish, Italian and Caribbean thrown in for good measure. I've heard it said that the simplest way to determine which is which is Cajun doesn't contain tomatoes where as Creole does. Probably an over simplification considering the once fairly obvious differences. As the years have past and people have migrated towards city life, the once bold line between the two has been slowly blurred. One thing is for certain, Chain restaurants have gotten a hold of this cuisine and muddied the waters terribly. Dishes like "Blackened Chicken" and "Cajun Seafood Pasta" are simply marketing. This is one of the better articles I've found explaining the differences.
Tim's, much like most restaurants making Acadiana food has representatives of each. Mix in some more traditional Southern dishes listed as white board specials and it's a nice menu with a little something for everyone.
On the outside Tim's can be a bit daunting. Tucked away on the side of a hill just off the interstate in what I'm given to understand is an old Pizza Hut it's not exactly the most welcoming looking place. That's, as you find out, part of the charm. It's supposed to have a rustic, backwoods bayou feel to it and on this it delivers.
Inside the place is dark but reveals a sense of humour. The dining room walls are covered in caricatures of employees and customers going about their daily business. Cleaning, cooking, eating, etc. You get a seat, order, eat and pay in the front vestibule. In back there is a large bar area for nights when a major sporting event is on, this place can get very busy.
In the kitchen Tim is doing practically everything himself. Right down to smoking his own meats and making his own hot sauce. Said meats and sauce can be purchased from Tim either in the restaurant or at his butcher shop.
So let's see what's coming out of said kitchen. Keeping in mind that I'm by no means an expert on Cajun and Creole cooking save for crafting my own recipes at home. How they'd stand up to a scrutinizing palate from the region I wouldn't know but it seems that Tim and I are somewhat on the same page.
The Red Beans and Rice were terrific. When I make 'em at home there's a little more gravy but that's just a personal preference. Loving sauces and all. Outside of that, they taste very much the same. The fact that Tim uses his own smoked Andoullie in it makes it that much better. His sausage has a very pronounced smokiness that plays very well with the red beans. This dish was made even better with the addition of Tim's house made hot sauce.
The Cheese Grits were good but not great. I think they could've been cheesier but all in all there really wasn't anything wrong with them. Just good solid cheese grits.
The Cajun Corn, a recommendation by the waitress really was as good as she said. Corn mixed with tomato and holy trinity. The thing was, mixed with the grits it made both better. A match made in heaven.
While no one, and I mean no one can beat my SIL's SIL's deviled eggs, these ones were very good. Done in the Southern style with sweet pickle relish these ones were sprinkled with paprika. Very good. As I often do, I got a dinner roll for sopping up all that goodness left on the plate.
The Catfish Curls were nice. They seemed to be the perfect balance of fish to breading ratio which was a nice change. Usually the fish to breading ratio is much greater but there was as much fish taste as breading taste and I thought it worked really well. Partly because the corneal breading was tasty and partly because the fish could stand up to it.
The Crawfish Po' Boy was also very good. Amply filled with breaded mud bugs and with the standard remoulade, tomato and lettuce it was an all round tasty sandwich. The Fried Okra was good but this is something that's not my favourite. Mrs. Sippi loves it but I'm not a big fan.
So there you have it. Some mighty fine Louisiana based foods in the heart of Dixie.
You can find Tim’s at 114 Jordan Lane NW, Huntsville, Alabama.
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You can also find Tim’s on facebook and Twitter.
Well that’s all for now folks, see you next time in the food court.
Davwud
Say one thing about Southerners. They’re nothing if not colourful. Never mind all the “Redneck” humour and interesting engineering feats for which they’re famous. And as we all know, even the the most fiendish of insults can be hurled without fear of reprisal with the simple preface “Bless their heart…..” They also have their own signature expressions. Bathed in meanness they’ve long endured. “Beat them like a red headed step child” for one. “So good it’ll make you wanna slap your momma” for another.
Just off I-65 in Munfordville, Kentucky Big Bubba Buck’s Belly Bustin’ BBQ Bliss has adopted the “Slap your momma” saying. Offering up food worthy of the maternal clubbing adage. Road weary travellers and locals have been enjoying Bubba’s porky goodness and fried catfish for almost 10 years now. The audience Buck’s is really tapping into though is the trucker. Their expansive parking lot out back offers up plenty of room for the big rigs and their location a half mile off the interstate makes for a quick stop. Daily specials are broadcast every half hour over a CB and orders are frequently radioed in for pick up. To keep the wheels turning as they say. Heck, all they need is a pick up window and a driver would never have to leave the cab.
Bubba’s is really not much more than a shack on the side of the road. From the outside it looks like little more than shed with a handful of smokers and various and sundry items littering the grounds.
On the inside it’s as basic and “Divey” as it can be. Simple paneled walls, rudimentary chairs and tables with plastic table clothes. In other words, scary to one. Oozing cred to another. Yep, other than the lack of smoked pig amoma (the smoker is outside so the smell of greens hung in the air) this place is a true BBQ joint. 
Now keep in mind that Kentucky, just like every other state has health inspectors and they do pay visits to Buck’s. Rest assured, it’s clean. That said, Mrs. Sippi and I have debated the notion that, bless its heart it’s the dumpiest restaurant we’ve been in. It may be, it may not. One thing there was no debate over. The food was top notch. There was plenty of it too. So let’s have a look.
Mrs. Sippi’s catfish was excellent. Buttery and juicy with a nice flour and cornmeal breading. I didn’t even bother trying the tartar sauce.
The fried corn on the cob was, well, interesting. While I always maintain that taste trumps all I’m gonna make an exception here. The taste was indeed good but the texture ruined it for me. Mrs. Sippi agreed. The kernels were mushy on the inside with gummy skins that got caught in your teeth. Give me a nice steamed or roasted ear any time. Where the golden nuggets burst when you sink your teeth into them.
The pinto beans were good. Nothing special. Simply seasoned and cooked. I’ve had better, I’ve had worse.
My combo plate ranged from really good to excellent. Really good was the pulled pork. I didn’t like that they sauced it but it wasn’t overpowered so not a strike against. It had a really nice smoky taste that I really enjoyed. It was very finely shredded which is not my preference but I’m fine with it.
The ribs were great. They’re baby backs which is a half a strike against since I much prefer side ribs for BBQ. They had a great smoke flavour and little seasoning. They actually put them on the smoke naked. Their philosophy on this is a rub inhibits smoke flavour. One very important thing about ribs. They should NOT fall off the bone but yield when pulled gently. Leaving a clean rib. The meat should have some chew to it. Not be a spongy mess. On this, they nailed it.
The smoked pork loin was amazing. Tender, succulent, smoky and porky. A clear winner on my plate.
The mac and cheese wasn’t overly cheesy but still quite serviceable.
The greens were as good as I’d hoped. Less pork taste than I’d have expected but seemed to be super charged with “Greens” flavour. Of course when balanced with pepper sauce, that much better.
The deserts were unimaginably good. I love banana pudding. Quite frankly and not disrespectfully, it’s not hard to make a good one. It was almost as good as my home made much as I expected. 
What really got me though was the apple, black berry cobbler. A great combination of flavour with a smack of cinnamon that was right in my wheelhouse. I love a good cinnamon kick and find that most places downplay its use. An absolute home run here in my books.
So don’t let the ruddy appearance dissuade you. This place serves good food that has the CB radio waves humming.
You can find Big Bubba Buck’s at 1802 Main St, Munfordville, Ky.
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You can also find them on the web.
Well that’s all from off the beaten path in Kentucky. Y’all come back now ya hear.
Davwud
Olde Town Brewing Co.: They began operations in the summer of 2004 and were the first brewery in Huntsville since the repeal of Prohibition. The brewery was devastated by a fire in 2008 and the company never seemed to recover. They officially closed shop in early 2011 before I was able to sample some of their wares.
Certainly one of the best things on this list. BBC is not a lot to look at from the outside. Occupying what looks like a one time Burger King. In fact, the exterior doesn't hold much promise of good things within. But don't ever judge a book by it's cover. This place is great, led by the fish tacos. They come 2 to an order with Mexican Rice and Refried beans. (both sides were very tasty) A piece of lightly seasoned tilapia each, topped with cabbage, tomato, onions, cilantro and a white sauce made of dill, lime juice and Mexican crema. They are utterly delicious.
What we have here is basically a loaf of sandwich bread studded with jalapenos and cheddar cheese. On it's own with a bit of butter this was great. I didn't get a chance but I think it was just screaming to be made into a grilled cheese sandwich. Very tasty stuff. 
A breaded chicken breast topped with Jarlsberg cheese, sauteed onions and sliced green apple. It was okay but really lacked any depth. The chicken was plain breast meat, the breading wasn't particularly well seasoned and even the Jarlsberg cheese, onion and apple didn't kick this up a notch. Here, the sum was exactly that of it's parts. 
Pepperoni, sausage, ham, green pepper, onions, fresh mushrooms, green and black olives. A seemingly nice combination however the thin crust was way too weighed down by all the toppings and too much water leached out and in general, the whole thing was a mess. 
