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[QUOTE="8893, post: 2949088, member: 93"]
Speaking of crusts, two new developments there for me:

First, Bufalina now sells their chili oil in bottles.  Of course I bought one and have been using it regularly on pizza crusts ("bones") at home.   Only minor issue is that they say to refrigerate after opening, but it turns solid in the fridge, so you need to warm it up before using (I just hold it under the faucet with hot water for a minute, but that means that the label will be coming off soon).

Second, Mrs. 8893 and one of our daughters were in D.C. two weeks ago and ate at the hotel restaurant, which featured [URL='https://mikeshothoney.com/']Mike's Hot Honey[/URL] both on one of its pizzas and on the table as a condiment that they suggested for use on crusts.  They brought home a bottle for me and I've been enjoying alternating between that and the Bufalina chili oil on the bones.

Agreed, Krust is more hipster than anything else imo.  I've been there twice and didn't love the pie either time, and I doubt I would go back.   Even the brussels sprouts weren't great; they were too charred for my tastes.
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