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|#21 Posted on 24.12.10 1722.14 | Instant Rating: 1.00|
Originally posted by Scottyflamingo
Originally posted by Mike Zeidler
I will drive 30-ish miles to get a Godfather's pizza.
I used to live next door to one. That was a bad year...
You mean a bad year for your wallet, right? :)
From: Champaign, IL
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|AIM: || ||#22 Posted on 24.12.10 1810.29 | Instant Rating: 5.34|
|Probably for his waist-line as well. :)|
@Mr.Boffo: Provel is the single blandest cheese I've ever eaten. It kind-of tastes/feels like Elmer's paste. I think the Rosati's in town has recently switched to it, and gone from a favorite to nearly inedible because of it.
@Scottyflamingo: Is Mellow Mushroom the place the Homestar Runner guys did the website for? I've always wanted to try that place.
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From: ST Louis
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|AIM: || |
|Y!: ||#23 Posted on 24.12.10 1908.09 | Instant Rating: 1.72|
|Calling provel bland is an insult to vanilla ice cream, unfrosted pop tarts and mayonnaise on wonder bread sandwiches. It has no texture. It melts into the sauce, it sticks to your mouth. Not the roof of your mouth, but anywhere it touches. Its insulting to even be considered a food substance.|
Not to mention IMO'S dies the most offensive thing ever. It slices its pizza into tiny squares. Four or five vertical slices and for or five horizontal slices, creating a bunch of crappy little squares. Their slogan is "the square beyond compare" and its true. You can't compare it to any self respecting pizza product. Seriously, wall mart brand French bread pizza blows it away.
Back when I lived in Pennsylvania, just about any neighborhood pizza place was outstanding. There was one place we went with Philly style pizza (no different than NY style) that was my favorite. Called Tony's, it was in a strip mall and you could get a slice and a soda for $2.25. (Of course that was WAY back in the day.) A friend told me the owner left it to his kids who promptly stopped selling by the slice and they went belly up.
I don't think pizza lovers who don't get the chance to enjoy a by the slice joint understand the greatness of it.
From: The Derby City
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|Y!: ||#24 Posted on 24.12.10 1942.04 | Instant Rating: 3.16|
|My absolute favorite local Louisville pizza is from Wick's. Tons of cheese and whatever toppings you want. I used to live within stumbling distance of their location in the Highlands (which also had a bar/nightclub area) and live just a few minutes drive from the Goose Creek location now. http://www.wickspizza.com/index.stm|
As far as chains go, I prefer Pizza Hut's pizza but looooove Papa John's Garlic Butter.
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|Peter The Hegemon
From: Hackettstown, NJ
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|#25 Posted on 24.12.10 2142.27 | Instant Rating: 7.03|
|Already responded with my local places, but I wanted to add that I also will buy a supermarket pizza (the store kind, not the frozen kind), briefly sautee some eggplant, and put that on the pizza as a topping. (Put it on when you first put the pizza in the oven.) Comes out yummilicious.|
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|#26 Posted on 25.12.10 0104.47 | Instant Rating: 6.51|
|The only truly acceptable places around here are Pepe's (New Haven and Manchester, haven't been to the Fairfield one yet), Modern Apizza (New Haven) and Little Rendezvous (Meriden). New Haven's one of the least-appreciated pizza styles out there:|
Originally posted by Wikipedia (en.wikipedia.org)
American pizzerias generally consider a plain pizza to be crust, tomato sauce, and mozzarella. In a New Haven-style pizzeria a "plain" pizza is crust, oregano, and tomato sauce with a little bit of grated pecorino romano cheese sprinkled on. Mozzarella (called "mootz" in the New Haven-Italian dialect) is considered to be a topping; a customer who wants it must ask for it. When Frank Pepe began making his "tomato pies" on Wooster Street in the early 1920s, the only varieties were "plain" and "marinara" (tomato sauce, grated cheese, and anchovies).
Later on, Pepe invented the "white clam pie" due to his allergies to tomatoes and mozzarella. Pepe's restaurant used to serve littleneck clams on the half shell at the bar which he eventually decided to put on the pizza. The white clam pie is crust, olive oil, oregano, grated cheese, chopped garlic, and fresh littleneck clams. Since then, the white clam pie has become the signature pizza among the New Haven pizzerias, who try to discourage any customers from ordering it with mozzarella.
What sets New Haven-style pizza apart from other styles is its thin crust. Brick oven cooking makes the crust very crispy and chewy throughout.
(It should be noted clam pies are an abomination.)
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|#27 Posted on 25.12.10 1915.55 | Instant Rating: 3.00|
|I like frozen. Delisio are my favorites, followed by McCain's.|
I dont' care for the delivery places here.
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|#28 Posted on 26.12.10 1051.52 | Instant Rating: 6.43|
|I used to live in St. Louis and I cannot possibly echo StaggerLee's and Mike Zeidler's sentiments loudly enough. Imo's Pizza is the single worst pizza-like creation known to mankind. Mr. Boffo, do NOT give in to your curiousity. It is disgusting cardboard crust with disgusting Play-Doh cheese on top. I don't think I've met any non-St. Louis native who didn't absolutely hate the stuff. An affront to all senses.|
Before I lived in my current city (Manhattan) I thought Pizza Hut was the best of the chain places. Now, I can't bring myself to eat chain pizza anymore. Why bother when you can get better tasting pizza, in much bigger portions, for less money from a local place? It's a win, win, win situation!
Having said that, since moving from the Union Square/Gramercy/LES-ish area, I've only ordered delivery pizza once. There were a ton of fantastic places there and I just haven't found that many options near my current home (on Central Park). And when I go for lunch at work, I either bring something from home or I go for chain fast food like Wendy's or Q'doba. There are a couple of $1-per-slice places nearby but I find that stuff not up to par with other New York pizza places.
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|#29 Posted on 26.12.10 1552.19 | Instant Rating: 9.00|
|I don't eat much pizza anymore, and when I do get it, it's usually just Domino's. I don't care for frozen pizza, Pizza Hut is too greasy, and all the local places make Regina-style pizza (overly heavy on the meat and cheese, square-cut, soggy) and I am not a fan. |
From: Riderville, SK
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|#30 Posted on 26.12.10 2156.49 | Instant Rating: 9.72|
I swear by 241 Pizza. And yes, square-cut pizzas suck.
Originally posted by KJames199
I don't eat much pizza anymore, and when I do get it, it's usually just Domino's. I don't care for frozen pizza, Pizza Hut is too greasy, and all the local places make Regina-style pizza (overly heavy on the meat and cheese, square-cut, soggy) and I am not a fan.
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|#31 Posted on 27.12.10 1002.08 | Instant Rating: 6.92|
|Near where I used to live in Central NJ, there's Stan's Chitch's, which has been around forever. If you like thin-crust (smaller/bar pies), this is THE place. Now in NC, my expectations are far lower, and I just try and find a place where the owner used to live in NY or NJ.|
From: Parts Unknown
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|#32 Posted on 27.12.10 2130.59 | Instant Rating: 5.03|
|I live in Stafford, CT, which is in the middle of nowhere, and I have my choice of local pizza places. For cheap eats, I get Stafford House of Pizza. For fancy pizza, I eat at the Willington Pizza House (http://www.willingtonpizza.com/). Their red potato pizza is incredible, but you really can't go wrong with any of their specialty pizzas.|
|Shem the Penman
From: The Off-Center of the Universe (aka Philadelphia)
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|#33 Posted on 29.12.10 0909.13 | Instant Rating: 6.16|
|Mrs. Shem makes it for us. |
I hate chain pizza (as bad as Pizza Hut and Domino's are, Sbarro's is even worse). Fortunately, I live in the suburbs of a large city, so there's no shortage of good pizza joints to choose from.
We almost never have frozen pizza, but once in a while when Mrs. S doesn't feel like doing the work, our local Aldi has good frozen pizzas.
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|#34 Posted on 31.12.10 1812.18 | Instant Rating: 3.46|
Originally posted by drjayphd
The only truly acceptable places around here are Pepe's (New Haven and Manchester, haven't been to the Fairfield one yet), Modern Apizza (New Haven) and Little Rendezvous (Meriden). New Haven's one of the least-appreciated pizza styles out there:
I've really developed a taste for New Haven style since moving here, specifically Papa's in Milford. I think it was started by an ex-employee of Pepe's. They use a brick oven and at times parts of the crust come out black, but it is soooo good. We get it once a week.
Back in Maine, The Cabin in Bath was the best.
I'm a sucker for the Little Caesar's $5 large. Such a deal.
BTW, the local pronounciation of "Mootz" for mozzarella annoys the crap outta me.
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