Octopus Overlords

Z-Corn wrote: ↑Tue Jun 12, 2018 6:36 pm Only a savage would order a pizza over 18", I'm sorry...

I don't know what devilry Mr Pizza in Depot town used. No other Mr Pizza has been able to duplicate the flavor that represented Depot town Mr Pizza. None of the of others even mince their veggies and seemingly put the topping on after half cooking the crust so these tiny 3/16" vegetable cubes littering this bread of delight almost tasted fresh in spite of being "cooked". Add our 02:30 state of mind, and wizardry was afoot, I tells ya. Such delicious wizardry. Makes me want to take a trip some nearly 30 years later and see if they still serve it the same way. I was ready to curse my Westland Mr Pizza at the pizza making insolence when what I ordered had large vegetable chunks fully cooked in the oven so as to be big and slimey and full of bad pizza texture. I took one for the team and ate it anyway.

Z-Corn wrote: ↑Tue Jun 12, 2018 6:36 pm Only a savage would order a pizza over 18", I'm sorry...

If course, the proper thing if you're that hungry is to order two or more.

That's awesome. And I hate rap.

That's more words than I speak all month.

From Bon Appetit-

Chicago’s Real Signature Pizza Is Crispy, Crunchy, and Nothing Like Deep Dish]Chicago’s Real Signature Pizza Is Crispy, Crunchy, and Nothing Like Deep Dish

I spent the last year looking into the history of tavern style pizza and why deep dish, not the city's superior thin crust, is considered "Chicago style pizza."

I'm in Chicago for a conference and had my first slice of Chicago's deep dish last night (from Giodano's). It was.... what's the word?.... not good. The whole damn thing was just two inches of cheese on top of a tiny sliver of crust. I felt like it was immediately clogging every artery in my body. I have no idea if Giodano's is typical for Chicago deep dish, but if so, give me New York style pizza any day of the week.

I've tried warning people away from Giordano's, but if you're not going to listen, I can't help . . .

I just found out we don't have to go to my wife's work function tonight so I get to make pizza!

Detroit style here. No sauce on the pizza while it bakes. Sauce on top after or used for dipping.

Z-Corn wrote: ↑Fri Jul 26, 2019 10:29 am Detroit style here. No sauce on the pizza while it bakes. Sauce on top after or used for dipping.

Buddy's has opened across the street from my work this week. While they aren't my absolute favorite, they are now across the street. After the newness settles in and the parking lot isn't perpetually full, I am sure many a lunch there will wreck me.

There's a Detroit style place kind of near my office. I've gotten carry out there a few times on the way home, reminds me how much I miss it in the land of stupid tourist deep dish.

Hope it lasts. The past few Coney places didn't.

LordMortis wrote: ↑Fri Jul 26, 2019 10:33 am

Z-Corn wrote: ↑Fri Jul 26, 2019 10:29 am Detroit style here. No sauce on the pizza while it bakes. Sauce on top after or used for dipping.

Buddy's has opened across the street from my work this week. While they aren't my absolute favorite, they are now across the street. After the newness settles in and the parking lot isn't perpetually full, I am sure many a lunch there will wreck me.

A Buddy's opened here a few months ago and I tried it.

I liked it a lot but what I liked most is that it confirmed my rendition is just as good if not better and doesn't cost $25. I haven't fully costed mine out but it's gotta be less than $10 and I use premium toppings. The steel pan was $45 so ROI took a little while...

Z-Corn wrote: ↑Fri Jul 26, 2019 2:33 pm The steel pan was $45 so ROI took a little while...

The ROI became a thing as there was an I with an R of $0. The break-even point might have taken a while...

Isgrimnur wrote: ↑Fri Jul 26, 2019 2:36 pm

Z-Corn wrote: ↑Fri Jul 26, 2019 2:33 pm The steel pan was $45 so ROI took a little while...

The ROI became a thing as there was an I with an R of $0. The break-even point might have taken a while...

You're just jealous because your pizza sucks.

About as well-known as Detroit-style barbecue.

You don’t just go for a cheese deep dish. Sausage or pepperoni are Chicago classics (and specialties).

We just use KC style BBQ. We're OK with that and we have damned fine pulled pork places doing the KC thing.

Ha! That's another thing I don't have to leave my house to eat.

I've got a 5 lb. brisket point fresh from the butcher waiting to hit the smoker at 6:00 AM tomorrow. I'll even throw in some of my favorite kielbasa links from a different butcher.

You know what would go good with that brisket?

A few hours of the Muppet Show.

hepcat wrote: ↑Fri Jul 26, 2019 3:52 pm You know what would go good with that brisket?

A few hours of the Muppet Show.

One of my favorite Christmas books/stories. I'm not sure if I knew that there was a muppet version...

TheMix wrote: ↑Fri Jul 26, 2019 4:22 pm One of my favorite Christmas books/stories. I'm not sure if I knew that there was a muppet version...

Bwaaah?! It's a classic!

hepcat wrote: ↑Fri Jul 26, 2019 3:52 pm You know what would go good with that brisket?

A few hours of the Muppet Show.

You're just salty because you had to admit you were wrong about Nighthawks.

I already had my staff issue a correction AND my head writer was fired! What more do you want from me!

What do muppets have to do with pizza? Wouldn't their furry hides burst into flames if used for a topping?

Coincidentally, I had an anchovy and Kermit pizza last night.

hepcat wrote: ↑Sun Jul 28, 2019 3:11 pm Coincidentally, I had an anchovy and Kermit pizza last night.

I would be super awesome if that anchovy was Kermit's last meal.

Why does it say Miss piggy at the bottom? That is how you ruin a perfectly good joke.

I don't know the source, but the white bar is a recent meme development where people add their own brain droppings or "tag" people. It rarely adds anything to the content worth a damn.

stessier wrote: ↑Tue Jul 23, 2019 9:59 am From Bon Appetit-

Chicago’s Real Signature Pizza Is Crispy, Crunchy, and Nothing Like Deep Dish]Chicago’s Real Signature Pizza Is Crispy, Crunchy, and Nothing Like Deep Dish

I spent the last year looking into the history of tavern style pizza and why deep dish, not the city's superior thin crust, is considered "Chicago style pizza."

I just had Chicago tavern style pizza for the first time (despite growing up here), and boy it's great. The crispiest thin crust I've ever had.

I got it from what used to be a deep-dish only joint near my mom's house. The old owner retired, and a bunch of youngsters just reopened it as a tavern style specialist. Another reminder to me that it's OK when old things change.

LordMortis wrote: ↑Tue Jun 05, 2018 9:56 am

hepcat wrote: ↑Tue Jun 05, 2018 8:59 am I feel it's time to list the quintessential pizza toppings in order to end this debate:

Cheese
Pepperoni
Sausage (Italian)
Anchovies Stupid. You can't even have a half stinky little fish pizza. It will infect the whole damned thing
Onions
Black olives
Green peppers
Mushrooms
Ground beef
Peppercino
Bacon
Ham

While while most pizza is fine, this is how God intended for pizza to be made. This is why the Jet 10 is such a treat. It has it all but peppercino.

it is a perfect blend of flavors and textures. A veritable acid trip orgasm for my mouth. Crunchy and chewey, meat and vegatable and condiment and bread and grease all fighting for supremacy.

This is what I want to see when I open a pizza box:



I can imagine the smell right now. It's heaven.

By the way, there’s a new pizza place near me that just opened. They’re called Jets too. I wonder if it it’s the same franchise that you’re talking about here.

Jets is awful. It's spray-painted sauce on bread with minimal topping. Sadly, it's still the best thing available at Raging Waves water park(where I spend much of the summer with the kids). Even so, I still won't buy it. I'd rather go hungry.

I finally had the opportunity to try the only allegedly "authentic" Chicago pie of my life. It was a whole lot of cheese. A whole lot of sauce. A few other things. And a cracker. I'm sure you don't get authentic this far away from Chicago, but whatever this was I was not impressed. You could choke a burlyman with that cheese.

The perfect pizza for me is a hand-tossed sausage, bacon, mushroom, and asiago cheese.

I do not like flatbreads, which is what those cracker-thin crusts are called around here.

One of the defining features of NY-style pizza is that the crust should flop. I do not like floppy pizza, either. It should be at least thick and bready enough to hold its shape between plate and mouth.

Kraken wrote: ↑Mon Aug 01, 2022 12:34 am I do not like flatbreads, which is what those cracker-thin crusts are called around here.

I miss Applebees Veggie Patch Pizza, that Jet10 pizza looks pretty tempting though.

I'm forgiving of crust, but not of bacon. It overpowers everything else. If you include bacon on a pizza, you might as well just skip the other toppings and make it a bacon pizza.

Jeff V wrote: ↑Sun Jul 31, 2022 9:34 pm Jets is awful. It's spray-painted sauce on bread with minimal topping. Sadly, it's still the best thing available at Raging Waves water park(where I spend much of the summer with the kids). Even so, I still won't buy it. I'd rather go hungry.

You're dead to me. Also if you are getting minimal toppings that's not normal. Light sauce, I suspect is, if you are used to Chicago style where the the sauce is like a thick pasta sauce. (not knocking Chicago style pizza. Pizza for me is a staple in all its forms, and I treat I get to have less and less often) How can you look at the pic above which is what the actual pizza looks like and think it light on toppings?

asiago cheese.

Speaking of pasta. I mix asiago in my mozerralla when I parm my spaghetti.

hepcat wrote: ↑Sun Jul 31, 2022 8:59 pm I wonder if it it’s the same franchise that you’re talking about here.

Does their logo look something like this?

Kraken wrote: ↑Mon Aug 01, 2022 12:34 am I do not like floppy pizza, either. It should be at least thick and bready enough to hold its shape between plate and mouth.

God gave us hands for this very reason.

In fact, if you turn your hand, palm up as if in supplication to the heavens, you will in fact be forming the perfect NY style pizza delivery system.

No imperfect, barbaric, heretical metal cludgy devices necessary.