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Holy Moly, This Domino’s Pizza Has Cheese Buns for Crust

dominoscheese

That’s right, it’s time for our weekly ugh-why-cant-the-US-have-any-of-the-nice-things cry sesh. Today’s topic? Pizza. Specifically, Domino’s Pizza. Even more specifically, Domino’s Pizza with cheese buns instead of cardboard for the crust. Ugh, WHY can’t the U.S. have any of the nice things? Waaaaahhh.

It’s another odd World Cup tie-in that the red and blue pizza chain is offering in South Korea, named the Churrasco Cheese Roll. In Brazil, “churrasco” is a general term for barbecue, and refers to the pizza’s topping of chimichurri-seasoned steak, along with mozzarella, gouda, sun-dried tomatoes, mango habanero sauce, onions, green peppers, and mushrooms, reports Brand Eating.

Most exciting though are pull apart cheese buns that make up the crust. Each looks kind of like a deviled egg and is decked in a layer of cheese sauce and bacon bits. We’re not sure how “Brazilian” it is, but we’ll go ahead and take a brazillion.

(Ba-Dum-CRASH)

By Dominique Zamora

Dominique would be a foodie if she had money to pay for food. For now, she gets by just looking at food photography, which results in at least one more starving journalism student every time Instagram breaks down.

8 replies on “Holy Moly, This Domino’s Pizza Has Cheese Buns for Crust”

“ugh-why-cant-the-US-have-any-of-the-nice-things”

Because Americans aren’t as creative as Asians. The best we can come up with is a double bacon cheeseburger on a donut bun.

LOL

I don’t think creativity is the problem, as much as it is american marketing not wanting to leave it’s comfort zone. Pretty much, if an idea hasn’t been done before in America, it would take a hell of a lot of convincing to get major brand names to try it.

You definitely have a point there. Which brings me to another point of my own… Americans are very set in their ways.

Sushi, for example — I’ve noticed that only certain ‘breeds’ of people will eat it. Like okay, on the end of town I work on, it’s an upscale community with plenty of culinary adventures everywhere, including several Asian markets. They’re used to finer foods and finer dining on that end of town. And in just about every market – from the big name grocery store to the smaller specialty markets – you can find a sushi chef preparing fresh goodies. That stuff sells like hotcakes in that area.

However, at the opposite edge of the city (where I live near), is quite a different environment. We have mostly fast foods joints, a Waffle House, a Walmart, only one sit-down restaurant (a Bob Evans) and dollar and thrift stores, everywhere you look. People on our end of town are just your average Joe’s making average livings and are not used to finer things. Well the Kroger in that area recently remodeled and they too, like most of the Kroger’s in this city, added a sushi bar. And it’s not going over very big. The poor man who makes the sushi will set up his stand to get customers to take samples and most of the time they look at it like it’s completely alien to them and will pass it by. I buy from him when I can and one day I went to his little table to see what he had to offer that day, just after two women turned their noses up at his sushi. I said to him, “It’s not easy getting these people to try new things, is it?” He chuckled and said, “No… no, it isn’t.”

The people on the south end of town want cheap, fattening and fast and that’s about it.

There’s definitely a limit to what the average American would be willing to pay for, foodwise. When it comes to sushi, there’s this misconception that all sushi is raw, and that’s definitely a factor as to why many won’t try it, or even learn about it. If they won’t try it, there’s no way they’re buying it. Also, if you happen to live in the southern part of the US, you know well that if it isn’t deep fried and slathered in gravy, cheese, ranch or bbq sauce, you’d be hard pressed to find anyone over 35 eating it.

Some people only want what they’re accustomed to, but I do believe that a good number of people, most likely younger people, would be willing to branch out into new things and more foreign cuisines, other than mexican and italian. The main problem here is price. What college aged student or the average young adult with a family has the disposable income to visit a restaurant that probably charges $15-$20 per meal or more? Even the family dinners can cost around $30-$40, when a trip to nearest fast food or pizza shop would cost half as much, or better yet, just cook at home.

I feel like if America had food venues like they do in other countries, like a whole street lined up with vendors selling foreign food for a few bucks, they would have a better chance to profit AND introduce new foods than a standard restaurant could. Problem here is, unless it’s a busy street where people regularly walk to their destinations, most people wouldn’t go out of their way to visit a street vendor if they’re driving in traffic.. There’s a lot of obstacles to overcome when it comes to new food in America lol

That’s for certain. LOTS of obstacles.

Good point about the food/street vendors. In many Asian cities/countries (Hong Kong, Philippines, Singapore, etc) all you have to do is stroll the streets anytime, day or night, and you’ll find a motherlode of treats on the cheap. Tons of seafood, especially, stuff that in America we pay top dollar for.

I think the other issue is that the larger companies would have a hard time getting their minimum-wage workers to invest the time/effort into dressing up this pizza to Asian standards. I tried pizzas in Japan and South Korea, and alot more work goes into those. Frankly, food workers out there take much more pride in their work, too.
(I wish I was well-versed in the languages enough to inquire about the pay to see if it is comparatively as low as it is in the States)

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