There’s no way you order fish and chips in Canada and don’t get offered malt vinegar.
Salt and malt vinegar, mmmmmmmmmmmmmmmm! :o
That’s the most likely place you’ll find malt vinegar here in the US, as well. I don’t live on the coast, though, so the fish & chips places around here are pretty much exclusively Irish/Scottish/English pubs, so they try to at least give the semblance of presenting you with cuisine as it might be served across the pond. That said, Long John Silvers, an American fastfood seafood chain, also has malt vinegar available, if I remember right (it’s been years since I’ve been in one, as they’ve all disappeared from my immediate area. Shame, as they actually were pretty good, though people like to bash them for whatever reason.)
ETA: Now that I think of it, I was at a pub several months ago (actually, not of the Irish/Scottish/English variety, just a regular pub) up in Madison, Wisconsin, where I ordered the fish & chips and the server had no idea what I was talking about when I asked her for some malt vinegar. I sheepishly demurred, saying, oh, don’t worry about it. She did eventually come back to me with a bottle from the kitchen (by which time I had finished 90% of my meal) so I guess she asked around, but my request was apparently unusual enough to her that she had no idea what I was talking about.
5 Guys always has malt vinegar. It’s a shame their fries are so bad.
Oh, that’s right. They do! (Though I think their fries are the best in the fast food business. But fries are a very personal thing.)
FTR, McDonald’s in Canada also offers little packets of malt vinegar for their fries. Don’t know if the other burger chains do, though.
My dad managed a pizza place when I was a kid, and I remember him talking about how his employees would be baffled by the number of people who would ask them for “extra grease” on their pizzas which, since it isn’t actually a thing, they didn’t know how to respond to.
That first one is a “stuffed pizza” which is actually pretty rare outside of the Chicago area and is not the definition of “deep dish.” I don’t think I’ve ever seen one in person. All “deep dish” means is it’s baked in a pan with high sides rather than on a stone or other flat surface. Detroit style is another form of deep dish, as is the Sicilian sfincione it descended from.
This is why people are taking you to task for insisting things are a certain way just because you found a few pictures online.
Until this thread, I didn’t realise that anybody would balk at drizzling quality olive oil (usually infused with flavour) on a pizza, especially if it is stone baked, since they usually come out much drier than those big old greasy American style ones.
Until this thread I didn’t realize anyone drizzled olive oil on pizza. I have never heard of this before.
I go to Blaze Pizza mostly these days. The things that can be drizzled on the pizza after it’s cooked are arugula, balsamic glaze, bbq drizzle, buffalo sauce, pesto, olive oil, and ranch. So while some people may have not seen olive oil drizzled on pizza after it’s cooked, for some of us it’s pretty standard.
Do you ever refer to a stuffed pizza as a calzone, like on Seinfeld? (Just asking. :o )
[VOICE OF ISAAC HAYES]: Right on! [Raises clenched fist.]
No, a calzone is its own thing. and I definitely don’t try to buy them with a mountain of pennies.
Just don’t steal from the tips jar! 
the part where Kramer is arguing with the pizza guy is literally* the hardest I’ve ever laughed at a Seinfeld episode.
*I mean that
It’s the crust. I think they get steamed in the bag and the outside gets soggy and then they’re all floppy. I like a nice crisp outside and a fry that can be held horizontally and not sag.
Huh. They’re pretty crispy when I get them, but I only eat Five Guys dine-in, so they don’t have time to steam in the bag and become limp. You can probably also ask for them fries to be done extra well.
Shreaks**Screams I have never seen that stuff in my life. Looks Dis.Gus.Ting.
New Haven style pizza gets olive oil drizzled on it after it comes out of the oven and just before serving, at least at Sally’s and Pepe’s.
I would only eat Italian food in England at a high-class joint where they understand it. I once grabbed a quick meal at a spaghetti joint and got a plate of over cooked noodles with (essentially) ketchup. I believe Brits are capable of cooking delicious food, but there’s something about the Italian style they just can’t wrap their brains around.
(Sorry if I’m repeating info already given, but I ain’t gonna read another three pages of SDMB pizza arguments.)