Author Topic: Pizza Box Layout - Literally  (Read 1606 times)

0 Members and 1 Guest are viewing this topic.

Roger Holmes

  • Crew
  • *
  • Posts: 1185
  • Gender: Male
  • Respect: +297
Re: Pizza Box Layout - Literally
« Reply #30 on: October 28, 2021, 04:10:16 PM »
+1
I wrote an article that appeared in the March 2004 Railroad Model Craftsman titled, "Frugal Gourmet Modeling."  The lead photo featured lasagna.   I was creating a building under demolition scene and cutting up Evergreen strip to represent the debris was costing a fortune.  I smashed up some uncooked lasagna noodles, painted them the same brick color as the building and added some weathering. Voila, unlimited construction debris for pennies.  I just have to be careful that nobody spills a drink on it or I will have soggy noodles.

For your grated Parmesan cheese ballast you may want to look for very light yellow or cream colored aquarium sand.  I used some aquarium sand on a project a long time ago and it was a bit messy to work with but it did come in a wide variety of colors.

Having grown up in Chicago where they eat "real" pizza (let the wars begin) you might want to consider a deep dish layout with the trains going through cuts and under highway bridges connecting the delicious pillows of Pizzeria Uno dough.  Or Lou Malnati's if you are Ed K.
Best regards,

Roger

There are 10 kinds of people in the world.  Those who understand the binary system and those who don't.

u18b

  • Crew
  • *
  • Posts: 3125
  • Respect: +1098
    • My website
Re: Pizza Box Layout - Literally
« Reply #31 on: October 28, 2021, 04:24:16 PM »
+4
I like the idea of a piece missing with a bridge spanning the missing slice.
Ron Bearden
CSX N scale Archivist
http://u18b.com

"All get what they want-- not all like what they get."  Aslan the Lion in the Chronicles of Narnia by C.S.Lewis.

Ed Kapuscinski

  • Global Moderator
  • Crew
  • *
  • Posts: 20983
  • Head Kino
  • Respect: +4264
    • Conrail 1285
Re: Pizza Box Layout - Literally
« Reply #32 on: October 29, 2021, 09:20:46 AM »
0
Having grown up in Chicago where they eat "real" pizza (let the wars begin) you might want to consider a deep dish layout with the trains going through cuts and under highway bridges connecting the delicious pillows of Pizzeria Uno dough.  Or Lou Malnati's if you are Ed K.

Hey, I'm down for anyone who wants to make pizza.

Hell, I'll even try St Louis Style some time. But probably only once.