Skuldug

The Idiocracy timeline. I mean look at it.

We need someone to make a RFK's Van Adventures cartoon. Why does he always have such random shit in the back of his van all the time?

Morbadorable

I don't think they would be considered unknown except the fact that jazz seems not to be a mainstream music genre, but my uncle has introduced me to quite a few artists.

Stanley Clarke Pat Metheny Jaco Pastorius

I think you would probably know those. Plenty of good stuff from them. The others that stood out to me were:

Gabor Szabo Al Di Meola

I tend to enjoy instrumental stuff in all genres and had not listened to much jazz before so it's great to have a plethora of "new" music to explore.

Hank and Mike.

In a world where being an Easter bunny is a corporate gig. Two bunnies find themselves suddenly unemployed and must try their hand at other jobs. It's live action with people in bunny suits. Alot more entertaining than it sounds and full of funny debauchery.

Mentioned elsewhere but spicy hot link of some kind and your favorite jelly on a hoagie will hit all those for you.

The jalapeno makes all the difference I agree.

Oh heck yes. You should try making linguica(or your favorite spicy sauce sausage) on a hoagie roll paired with your favorite jelly. Sweet and spicy all over a weirder but great combo.

There's the old debate of pineapple on pizza but it's just about finding the balance. I think any Hawaiian style pizza should have the jalapeno to counter the sweet pineapple.

White sauce here, like a super garlicky cream Alfredo. I do make a red sauce with my meaty or supreme style pizzas.

The pizza stone is pre heated in the oven. I assemble the pizza on cooking parchment because moving a topped pizza with raw dough is near impossible. So I slide the made pizza still on paper into the paddle and into the oven(paper stays with pizza). If you don't have the paddle just assemble on a baking tray without a lip so you can still slide it onto a stone. IMO to he stone makes a big difference in the finished product and even cooking.

I use a pizza stone and crank my oven to 550. Then when I put the pizza in and swap it to high broiler to get that top flame roasting my toppings that I tend to go a little heavy on before my dough gets too done.