Re: [Pizza Wars 2013] Chicago style vs New York style
Posted: Wed Dec 04, 2013 4:55 pm
I believe this problem will resolve itself in a few short weeks.hepcat wrote:Unfortunately, my local Dominicks doesn't carry the "Classic" any more.
That is not dead which can eternal lie, and with strange aeons bring us some web forums whereupon we can gather
http://www.octopusoverlords.com/forum/
I believe this problem will resolve itself in a few short weeks.hepcat wrote:Unfortunately, my local Dominicks doesn't carry the "Classic" any more.
Jeff V wrote:I believe this problem will resolve itself in a few short weeks.hepcat wrote:Unfortunately, my local Dominicks doesn't carry the "Classic" any more.
Which reminds me, there's a Dominicks across the street from my office. It's freaking great, I can do grocery shopping at lunch, keep a jar of pickles in the fridge at work, etc. It's a banging store, it does a great business with all the high-rise condos and hotels/tourists. Dominick's is selling in pieces and I'm sure this is one of their gems.hepcat wrote:Of course, I'll most likely have to find a new grocery store anyway due to Dominicks pulling out of Chicago.
FTFYOdin wrote:Arise! From the NY Daily News:
"Chicago-style pizza ‘shouldn’t be called pizza,’ Supreme Court Justice Antonin Scalia says"
Causing me to further suspect that at least one member of the SCOTUS is on OO.
It's going to be a Whole Foods, opening sometime in 2015. WTF is that? A year? It better have indoor skiing and a green roof for grazing the fresh beef.Jeff V wrote:I've not heard that Trader Joe's was in the market to buy any of them -- Whole Foods more likely since they can do full size.
Hey, he's consistent. It didn't exist 200 years ago so it shouldn't exist now.Odin wrote:"Chicago-style pizza ‘shouldn’t be called pizza,’ Supreme Court Justice Antonin Scalia says"
Causing me to further suspect that at least one member of the SCOTUS is on OO.
I'm not a lover of the Chicago Deep Dish but I can tell you that ain't it.JSHAW wrote: I attemp to eat a slice. Not bad, but not what I thought I just paid $35 bucks for. The pepperoni pizza, no sight of any pepperoni
on it at all. My wife, wouldn't touch the pizza. She looked at it, smelled it, saw nothing but the tomato that was smeared on top
and she said, "at this point I'd rather just eat taco bell".
I call up the manager, explain that I think they sold me 2 thin crust pizza's, and he's clearly giving me his take on what Chicago
Deep Dish pizza is there. I see this isn't going anywhere, so I told him I'd like for the owner to give me a call the next day, give him my number, and say thanks and bye.
Next day, Owner calls up. We discuss the pizza's I received. He gives me his definition of what Chicago Deep Dish pizza is, said that I am 1 in a 1000 customers that doesn't like their pizza, and it never happens that someone doesn't like their product. He states they use the most expensive ingriedients available, that people in this area (NC) that are FROM Chicago think his pizza is authentic and tastes great.
Waaay too much bread in those crusts.
This looks about right.
That's actually about the going rate in-person down here. I guess it all depends on how they cook up after being frozen.Odin wrote:Sixty bucks for two frozen pizzas is a little rich for my blood.
I was all excited to place an order, but after looking at the pictures on their site, there seems to be little filling. Similar to what JSHAW experienced.Unagi wrote:Lou Malnati's (of Chicago) will send you (have for over 20 years, pretty sure, back when no one did) their deep-dish pizzas fed-ex (frozen, clearly).
I'd recommend them, but haven't actually sampled it for a very long time (cause I get the real thing)
I'm not from Chicago but from my visits there and after sampling their deep dish pizza your pics are like someone opening up a package of Oreo cookies and finding all the creamy middle licked out. I wonder if their "Chicago Hot Dog" has ketchup?LawBeefaroni wrote:I'm not a lover of the Chicago Deep Dish but I can tell you that ain't it.JSHAW wrote: I attemp to eat a slice. Not bad, but not what I thought I just paid $35 bucks for. The pepperoni pizza, no sight of any pepperoni
on it at all. My wife, wouldn't touch the pizza. She looked at it, smelled it, saw nothing but the tomato that was smeared on top
and she said, "at this point I'd rather just eat taco bell".
I call up the manager, explain that I think they sold me 2 thin crust pizza's, and he's clearly giving me his take on what Chicago
Deep Dish pizza is there. I see this isn't going anywhere, so I told him I'd like for the owner to give me a call the next day, give him my number, and say thanks and bye.
Next day, Owner calls up. We discuss the pizza's I received. He gives me his definition of what Chicago Deep Dish pizza is, said that I am 1 in a 1000 customers that doesn't like their pizza, and it never happens that someone doesn't like their product. He states they use the most expensive ingriedients available, that people in this area (NC) that are FROM Chicago think his pizza is authentic and tastes great.
The sauce/cheese presentation somewhat resembles Chicago Deep Dish at some places but that's about it. It looks like it was prepared in a "deep dish" but the pizza is anything but deep. Nor does it look like it could even pass as an attempt at the Chicago Pan style (Pequod's, et al).
LawBeefaroni wrote:That's actually about the going rate in-person down here. I guess it all depends on how they cook up after being frozen.Odin wrote:Sixty bucks for two frozen pizzas is a little rich for my blood.
Lou's pizza is roughly equivalent to the Geno's East pizza you had when you visited (although I actually prefer Lou's). I think they both broke off of Uno's and claim to be the true originators of the style.Trent Steel wrote:I was all excited to place an order, but after looking at the pictures on their site, there seems to be little filling. Similar to what JSHAW experienced.Unagi wrote:Lou Malnati's (of Chicago) will send you (have for over 20 years, pretty sure, back when no one did) their deep-dish pizzas fed-ex (frozen, clearly).
I'd recommend them, but haven't actually sampled it for a very long time (cause I get the real thing)
Oh well.
I actually tried these having never tried Chicago style pizza and it was probably the most vile pizza I have ever eaten. Overwhelming and bitter tomato sauce was all I could taste. I ended up scraping most of the sauce off but the pepperoni underneath was almost tasteless and definitely not spicy. The crust was OK I guess...Unagi wrote:Lou Malnati's (of Chicago) will send you (have for over 20 years, pretty sure, back when no one did) their deep-dish pizzas fed-ex (frozen, clearly).
I'd recommend them, but haven't actually sampled it for a very long time (cause I get the real thing)
Yeah, but when Trent is in town, bartenders hand out free cheeseburger deep dish pies.LordMortis wrote:Two XL coming in at 24" x 18" 15 slice Detroit Deep Dish pizzas with everything (10 toppings) would be crazy expensive, and too steep for my blood, is under $50. 30 slices of a Jet's 10 is enough to feed a small army of Trent Steels or even a few chaosravens.
Wherever I go, it's like I have an inside connection.LawBeefaroni wrote:Yeah, but when Trent is in town, bartenders hand out free cheeseburger deep dish pies.LordMortis wrote:Two XL coming in at 24" x 18" 15 slice Detroit Deep Dish pizzas with everything (10 toppings) would be crazy expensive, and too steep for my blood, is under $50. 30 slices of a Jet's 10 is enough to feed a small army of Trent Steels or even a few chaosravens.
Just checked, and Lou's is $20 for a large sausage (or pepperoni, but true Chicagoans would go for the sausage).LawBeefaroni wrote:I think the going rate for a large "Chicago Style" at Gino's or Giordano's or Lou's down here is like $35. After tax and you're looking at $40. But that's usually enough for 4 people with an extra slice or two.
Nice. I just looked at the local Giordanos and it's is $27 for large +1 item. So also lower than I expected. Maybe I need to tip less at carryout.ImLawBoy wrote:Just checked, and Lou's is $20 for a large sausage (or pepperoni, but true Chicagoans would go for the sausage).LawBeefaroni wrote:I think the going rate for a large "Chicago Style" at Gino's or Giordano's or Lou's down here is like $35. After tax and you're looking at $40. But that's usually enough for 4 people with an extra slice or two.
Admit it, you pull those words out of some sort of dictionary randomizer.El Guapo wrote:I recently ate a banana ham curry pizza. It was delicious.
A banana peppers and ham pizza would be delicious. Peppercino is a great topping to mix with meat on pizza and is integral to a garbage pizza. Oddly enough, it's not the best topping on a strictly vegetable pizza.El Guapo wrote:I recently ate a banana ham curry pizza. It was delicious.
My daughter had a playdate and the mother made this. The mother is from Sweden, where this pizza is evidently wildly popular.Jeff V wrote:Admit it, you pull those words out of some sort of dictionary randomizer.El Guapo wrote:I recently ate a banana ham curry pizza. It was delicious.
Confirmed.El Guapo wrote:My daughter had a playdate and the mother made this. The mother is from Sweden, where this pizza is evidently wildly popular.
About a decade ago, I ordered some frozen deep-dish from Lou Malnati's. They ship it packed in dry ice, which in my case was just barely enough to keep it mostly-frozen by the time it arrived at my apartment.Unagi wrote:Lou Malnati's (of Chicago) will send you (have for over 20 years, pretty sure, back when no one did) their deep-dish pizzas fed-ex (frozen, clearly).
I'd recommend them, but haven't actually sampled it for a very long time (cause I get the real thing)
Are you angling to take over Isgrimnur's job around here?Unagi wrote:Confirmed.El Guapo wrote:My daughter had a playdate and the mother made this. The mother is from Sweden, where this pizza is evidently wildly popular.
You'd better clear some space in your freezer, because at both of the places mentioned in this thread, the smallest order you can do is two (for $60, including, I believe, shipping).JSHAW wrote:a fedex frozen will probably be the option I choose. 1 will do to start.
Lots of places around here offer Italian beef as a topping. With Italian sausage (loose style)? Yes please. Mmmmmmmmotherfukcingsogood.JSHAW wrote: You guy's probably don't know this about me but Pizza, and Steak are my favorite things to eat. I freakin' LOVE PIZZA!!!