NFL Pizza

[Threegoofs]

Your comment just shows your ignorance. I'll buy you a slice anywhere you want next time you are in town

The point is... where is the great pizza?

I hear about it all the time, but it never shows up.

 

[ReverendHellh0und]

The point is... where is the great pizza?

I hear about it all the time, but it never shows up.

Maybe thats more of a personal issue. **shrug**


I found some chicago pizza very good. Poquods, for one, the famous places suck.

That said, its a pizza casserole, its not classic pizza by any measure.

The argument psychologically is a typical example of insecurity of people.from chi town.

 

[Fiddytree]

In thread for the pizza pictures.

/trying to be good, failing, want temptations

Sent from my LG-H910 using Tapatalk

 

[JC Callender]

Sorry folks, this sports story comes with a touch of politics in it...

Looks like the commercials are all going to flip from Papa John's to Pizza Hut.

Peyton Manning Sells Stake in Papa John's Locations, Remains Spokesperson

On Feb. 28, the NFL announced the change from Papa John's to Pizza Hut as its pizza sponsor.​

I still don't know why Peyton decided to divest from Papa John's. Would like to know that backstory.

He probably decided to divest because John Schnatter was critical of the NFL's policies to the point where they parted ways. Schnatter stepped down as CEO January 1st of this year, and I believe much of it has to do with losing the NFL contract. Papa Johns obviously isn't progressing.

 

[poweRob]

Go for a true backyard brick oven!

Maybe if this was my last house I was to live in I might.

 

[poweRob]

Uppercrust!

Upper Crust is good stuff. Haven't been there in a while either. Rooftop Pizza isn't bad either here. Il Viccino too.

 

[poweRob]

He probably decided to divest because John Schnatter was critical of the NFL's policies to the point where they parted ways. Schnatter stepped down as CEO January 1st of this year, and I believe much of it has to do with losing the NFL contract. Papa Johns obviously isn't progressing.

I didn't know schattner stepped down. I would think it would be the division between the NFL and pappa johns for sure. Peyton had to choose between his love and his wallet in a way.

 

[ReverendHellh0und]

Maybe if this was my last house I was to live in I might.

Three words....


Big green egg

 

[Threegoofs]

Maybe thats more of a personal issue. **shrug**


I found some chicago pizza very good. Poquods, for one, the famous places suck.

That said, its a pizza casserole, its not classic pizza by any measure.

The argument psychologically is a typical example of insecurity of people.from chi town.

Chicago pizza is not just deep dish, of which Pequods isn’t quite that type (it’s actually a different breed created by the late Burt Katz- pan pizza), but it’s also tavern style, cracker crust thin.

Pequods is great though. It didn’t get well known til they added one in the city, after Burt opened up his famous new place.

 

[Slingshot Bob]

Pizza Hut uses canned mushrooms, John's uses fresh. No one wants canned mushrooms.

I went in pizza hut for the lunch buffet. As I sat down, the first thing I noticed was the filthy window. I thought "if the window looks like that, I wonder what the kitchen looks like"?

I have not returned.

 

[Slingshot Bob]

Living in Colorado has nothing to do with it. Ever since Dominos revamped itself, it has become the better of the fast food pizza joints.

Having tried all 3 here in Fl, I concur. Though I don't know why they cut round pie in squares? Oh well, I just eat it.

 

[PoS]

FFS! Can't we reach agreement on anything?

For me, I like all pizza. NY is very close to authentic Italian (though I prefer the latter because it's the original and their local ingredients are superior), Chicago deep dish is like a lasagna, chain pizzas are cheap and great drunk/party food, and I will go for the occasional gourmet pizza too. In the end, any kind of pizza is better than none.

 

[Slingshot Bob]

For me, I like all pizza. NY is very close to authentic Italian (though I prefer the latter because it's the original and their local ingredients are superior), Chicago deep dish is like a lasagna, chain pizzas are cheap and great drunk/party food, and I will go for the occasional gourmet pizza too. In the end, any kind of pizza is better than none.

I had a cheap frozen one the other night. I doctored it with extra meat and cheese and thin slices of a sweet red, bell pepper I grew out back, excellent!

 

[Chomsky]

Location needed!

Looks like a good cracker crust tavern style - I’d say Barnabys, but I don’t think they offer giardinera on their pizza. Candlelite Bowl?

Nick & Vito's, 84th & Pulaski. 100% old-school South-side Italian-owned, with a mostly working-class South-side clientèle. Cracker crust, bar cut, & burnt edges. Get the pizza, forget the rest.

Sausage, onions, & anchovy, might be the best pizza in the city.

 

[Chomsky]

Chicago can even make thin crust taste great, this is true. This is because Chicago is the greatest foodie city in the country and does everything correct to its absolute pinnacle. Like hot dogs. Chicago style hot dogs are the best hot dogs ever.

That being said, Chicago Deep Dish is the greatest of all styles of pizza and reigns supreme as Universal Pizza King.

I couldn't agree more. Ikari. Gotta' have a poppyseed bun, steamed, and a little celery salt topping it off, along with the usual drag-it-through-the-garden stuff (onions, relish, tomato, pickle, sports).

There is something about this classic combination of the 5 toppings, the steamed poppyseed bun, the mustard, the Vienna dog that has 'snap', and that dusting of celery salt, that just plain works. It all nicely blends in delicious harmony.

But you know, a dog with just kraut & mustard, has a classic simplicity that works well too. Putting kraut on a dog, seems to be a lost art for some reason.

And then there's chili dogs, which can also be great if made right!

[This Port's dog looks about perfect, but is unfortunately missing the celery salt, and the pickle spear could be a bit less in bulk]

 

[PirateMk1]

Having tried all 3 here in Fl, I concur. Though I don't know why they cut round pie in squares? Oh well, I just eat it.

You probably got thin crust which dominoes does a bar cut on. You have to request a wheel slice on the thin crust.

 

[Chomsky]

So, what about anchovies? I'm a fan, in moderation......PH, PJ, Dom don't offer them......

Buy some, and keep them in the fridge under oil, after you first open them. Add them as want to whatever you wish; pizza, salad, sauce, whatever. It's not exactly the same as baked on a pizza, but close enough. When they're on a pizza from the pizzaria, the pizza is pulled-out during the cooking process, and they're added when there's only several minutes left until it's done. But anchovy right from the jar or can, cut into smaller pieces, works fine for me if required. I always drizzle a little good olive oil on my pizzas, even those I bring home from a pizzeria. The oil from the anchovy will be nicely infused, so that's a bonus as it ends-up on the pizza!

There was a time when anchovy pizzas were one of the more common. It was an easy choice on Fridays, for Catholics. It's still my favorite, with onions and a little crushed red pepper.

And I still do shrimp, green pepper, & onion, on Fridays in Lent. It makes Lent bearable.

 

[Chomsky]

Maybe thats more of a personal issue. **shrug**


I found some chicago pizza very good. Poquods, for one, the famous places suck.

That said, its a pizza casserole, its not classic pizza by any measure.

The argument psychologically is a typical example of insecurity of people.from chi town.

Just so you know, deep dish pizza is something that basically came along in the 80's in the downtown area, and was mainly eaten by tourists. It then became associated with Chicago by the tourists, and eventually the last decade or so, the young people in Chicago who don't know better have come to embrace it as "Chicago Style". The national media and culinary blogosphere has reinforced the idea, coincidently during the last decade or so as well.

But thin pizza, similar to NY style, but often a little thinner and more crispy, usually cut in squares (bar cut), has been the original pizza of Chicagoans for many decades, and indeed is still the most popular by far in the neighborhoods. Also to note, deep dish made quicker and stronger inroads on the North-side, and has it's most resistance on the South-side where it's still quite rare, even if it's getting more known.

Take a look at my post #63 below, Rev, where I include a picture of what I'm talking about here.

DP

 

[ReverendHellh0und]

Just so you know, deep dish pizza is something that basically came along in the 80's in the downtown area, and was mainly eaten by tourists. It then became associated with Chicago by the tourists, and eventually the last decade or so, the young people in Chicago who don't know better have come to embrace it as "Chicago Style". The national media and culinary blogosphere has reinforced the idea, coincidently during the last decade or so as well.

But thin pizza, similar to NY style, but often a little thinner and more crispy, usually cut in squares (bar cut), has been the original pizza of Chicagoans for many decades, and indeed is still the most popular by far in the neighborhoods. Also to note, deep dish made quicker and stronger inroads on the North-side, and has it's most resistance on the South-side where it's still quite rare, even if it's getting more known.

Take a look at my post #63 below, Rev, where I include a picture of what I'm talking about here.

DP

So you are saying the great pizza debate is based on a tourist sham? wow.


I've had chicago tavern style, it's very good, something chi-town should put up vs that casserole stuff.

 

[ReverendHellh0und]

Chicago pizza is not just deep dish, of which Pequods isn’t quite that type (it’s actually a different breed created by the late Burt Katz- pan pizza), but it’s also tavern style, cracker crust thin.

Pequods is great though. It didn’t get well known til they added one in the city, after Burt opened up his famous new place.

maybe that's why I like pequods, I was at burts but the times line, and the pre-order thing was too much, I also think there was bad blood or something between pequod and burts as when I asked where else to go, she directed me to some chain instead of around the corner.


It seemed deep dish to me, not as deep, but deeper than thin.

 

[Threegoofs]

Nick & Vito's, 84th & Pulaski. 100% old-school South-side Italian-owned, with a mostly working-class South-side clientèle. Cracker crust, bar cut, & burnt edges. Get the pizza, forget the rest.

Sausage, onions, & anchovy, might be the best pizza in the city.

That’s what I initially thought... but I didn’t figure you ever went down that far South...

Best pizza ever.

And the place is great too- a South Side Cub bar with Old Style...and shag carpeting on the walls.

 

[Threegoofs]

maybe that's why I like pequods, I was at burts but the times line, and the pre-order thing was too much, I also think there was bad blood or something between pequod and burts as when I asked where else to go, she directed me to some chain instead of around the corner.


It seemed deep dish to me, not as deep, but deeper than thin.

Burt’s was a complete pain in the ass, and Burt himself wasn’t the most pleasant guy in the world.

You couldn’t just show up to the restaurant, because he only had one pizza oven and did it all himself, so often the dining room would be empty and they’d tell people they had no seating...

But Burt founded Pequod, and then sold it. He then proceeded to open Burt’s Place just a block away from Pequods...making very similar Pizza-in-the-Pan, which naturally led to bad blood.

I’m impressed you went to the Morton Grove Pequods.... it’s now far better known for its Lincoln Park restaurant.

 

[poweRob]

Three words....


Big green egg

Interesting.

 

[Threegoofs]

It seemed deep dish to me, not as deep, but deeper than thin.

There are subtle and not-so-subtle differences between deep dish pizzas.

You have the classic ones - Uno and Due's, Ginos East, which are true deep dish pizzas with cornmeal crusts and sauce on the top.

You have Stuffed Pizza - which is similar but has a thin crust on top which is then topped with more cheese and sauce. The crust is not similar - its more flaky. Giordano's is the best known example. Good, but inferior to deep dish.

You then have Pan style (Pequod), which is distinctive because there is actually NO CRUST on the sides. The 'crust' on the sides of this pan pizza is actually caramelized/burnt cheese.

All of these are not the usual pizza that most people in Chicago eat. Thin pizza is overwhelmingly more popular, and of that style, and is always cut into squares, like any civilized people would do.

 

[Chomsky]

So you are saying the great pizza debate is based on a tourist sham? wow.


I've had chicago tavern style, it's very good, something chi-town should put up vs that casserole stuff.

That's exactly what I'm saying!

And thanks for being open minded about this, Rev. :thumbs:

The thin crust pizzas, especially on the South-side where there was a plethora of them, were an Italian immigrant thing, made by older guys in flour coated aprons & white tees proudly holding their peel while standing in front of their ovens. They had names like Vito, Tony, Vinny, & Salvatore, often speaking broken English with a thick - but beautiful - accent!

Conversely, the deep dish stuff was invented in a downtown restaurant, owned by a transplanted non-Italian Texan! :shock:

Argh!

The deep-dish stuff was then copied & promoted by the other relatively higher-end, often non-Italian owned mainstream American downtown restaurants, where it was a more expensive & more profitable product, and most importantly was 'downtown tourist friendly' because it was eaten with a knife & fork! Sacrilege! So the new stuff took-off by a combination of the downtown tourist trap places promoting it, and the recent technological advances in the media & communications - namely the internet and cable TV - where it was heavily promoted by Food Network et al.

Now the ultimate insult: Suburbanites and younger people, mainly North-siders not having as much exposure to the traditional style pizza in the city neighborhoods, and after having a decade or more of heavy media exposure about deep dish "Chicago Pizza", now have jumped on the bandwagon promoting this lasagna like stuff as a matter of civic pride! And yes, you are right in that Chicagoans do have a very strong second-city thing going on in relation to New York, as can be exemplified by Golden Gloves having originally been a local Chicago thing, then extended to New York as a Chicago-New York rivalry for many decades, before it eventually expanded & went national. This same 'second city effect' plays into the further promotion of deep-dish by Chicagoans, that have embraced the newer pizza style.

(Golden Gloves is a great program, BTW, and very cost-effective entertainment for the both the boxers & spectators!)

Thanks for reading, if you got through all this.