ck's archive: kamikaze gourmand

Though this is my first year playing USTA league tennis, I'm told it's the fifth straight year advancing from Champaign to Bloomington for the team that I joined. One of their traditions is to lunch at Schooner's, a local restaurant. The menu listed fried pork tenderloin as their specialty, and had two options. The first was the standard tenderloin, breaded and fried, and roughly fourteen inches in diameter. The second one, "for kamikaze gourmands," left off the bun. Instead, it was built like this (from the bottom up):

1. Fried pork tenderloin
2. Pizza sauce
3. Shredded cheese
4. A different kind of shredded cheese
5. Crumbled sausage (as you'd see on a pizza)
6. Lettuce
7. Onions
8. Tomatos

Realizing that it was basically a sausage pizza with pork for a crust and a salad on top, I had to try it. It proved tasty.