The avocado thread

[3catcircus]

Originally Posted by ET2SN

The problem with Japanese pizza was/is the sauce. It was important that it was red, after that anything goes.

It could be ketchup, it could be banana ketchup, it could be cherry jam, it could be all three- but it wasn't marinara or anything remotely close.

I've been pretty lucky in that regard - all the red sauce on pizza I've ever eaten there has been actual pizza sauce. The mayo, though, I've been fooled several times - if it looks like it's extra cheese, it's not - it's a thick layer of cooked mayo...