Octopus Overlords

There, now stay the hell out of my JeffV list with this debate.

I think JeffV hates pistachios.

Should make it a poll.

stessier wrote:Should make it a poll.

JeffV hates polls.

Remus West wrote:

stessier wrote:Should make it a poll.

JeffV hates polls.

Wrong thread.

Remus West wrote:

stessier wrote:Should make it a poll.

JeffV hates polls.

I though JeffV was a Pole.
Either way JeffV hates homophones.

Remus West wrote:

stessier wrote:Should make it a poll.

JeffV hates polls.

He does, however, like poles, usually with a stripper attached.

tgb wrote:

Remus West wrote:

stessier wrote:Should make it a poll.

JeffV hates polls.

He does, however, like poles, usually with a stripper attached.

If it's Chicago, there's a good chance the stripper is a Pole.

Chicago strippers vs. New York strippers...hmmm. Tough choice. Do you like your strippers thick or thin?

Carpet_pissr wrote:Chicago strippers vs. New York strippers...hmmm. Tough choice. Do you like your strippers thick or thin?

I took umbrage at this statement, and I have no idea why.

I honestly have no clue what the difference is. Down South a pizza is a pizza.

hentzau wrote:

Carpet_pissr wrote:Chicago strippers vs. New York strippers...hmmm. Tough choice. Do you like your strippers thick or thin?

I took umbrage at this statement, and I have no idea why.

Does it matter? I thought NYC already threw out all of their strippers. With Mondo-Gulps now gone, can pizza be far behind? I think if we wait long enough the debate will be moot.

And FWIW, not all of the Poles on the pole are fat. Some are simply outstanding. Just sayin'.

YellowKing wrote:I honestly have no clue what the difference is. Down South a pizza is a pizza.

This partially explains why you like Duke. There is clearly something missing in your brain.

Chicago Pizza:



New York Pizza:

That's not a great image of Chicago pizza - it looks more like the bready mess of Giordano's than the the proper crust of a Lou Malnati's.

And a sample of what the crust of the best tasting pizza is supposed to look like.

I'm pretty sure the Chicago example is a frozen Gino's East that you can buy in almost any supermarket in Illinois. Let's just replace that with an image of a Lou Malnati pizza, shall we?

Since sauce is the best part of any pizza, I'm obligated to vote Chicago.

Is that Jets? That is pretty good. Expensive, but tasty.

stessier wrote:Is that Jets? That is pretty good. Expensive, but tasty.

Apparently that's Buddy's but the look is right. When you see a crust that looks like that then you know it's baked in peanut oil.

At least I got the actual pictures of examples started. I live in Texas. What do I know about Yankee pizza?

Worst place in the world to order pizza? Ireland. Trust me on this one.

hentzau wrote:Worst place in the world to order pizza? Ireland. Trust me on this one.

I've been to Ireland but never had pizza there so can't comment on that.

However, I HAVE been to Turkey and can claim, with no reservation, that they have the worst pizza that I, personally, have ever eaten.

Imagine a crust of unleavened bread, with no sauce, sprinkled with cheese, whole slices of onions, and what appeared to be Oscar Mayer Bologna cut into small, dime sized bits and you would have something approaching the "pizza" that we got in Izmir.

Ugh, I'd have to go with New York then. I can't stand deep dish crust.

My only foreign pizza experience was Germany. It was terrible. However, before I went to Germany I couldn't stand mushrooms on pizza. Once I was over there and figured out that was the *most* edible topping they put on it, I learned to love them.

Isgrimnur wrote:At least I got the actual pictures of examples started. I live in Texas. What do I know about Yankee pizza?

There a lot of different kinds. Limiting yourself to NY can Chicago does your self a dis service.









And even one from Illinois, who won't let me steal the picture.

http://couriernews.suntimes.com/csp/cms ... image/jpeg" target="_blank

LordMortis wrote:And even one from Illinois, who won't let me steal the picture.

http://couriernews.suntimes.com/csp/cms" target="_blank ... image/jpeg

Guess what I'm going to have to have for dinner tonight, now.

LordMortis wrote:Guess what I'm going to have to have for dinner tonight, now.

Lemme guess, beet and tofu pesto pizza?

I have eaten dinner in the oldest continuously operating pizzeria in the United States and this thread is an affront to sanity. For reference, this is what they look like:

How can so many smart people be so wrong. I have to think you are all just geographically challenged. Which isn't your fault I guess.

Pepe's Pizza in New Haven, CT is the best in the United States. Google it if you don't believe me.

LawBeefaroni wrote:

LordMortis wrote:Guess what I'm going to have to have for dinner tonight, now.

Lemme guess, beet and tofu pesto pizza?

Pesto Pizza is awesome. You can keep the beets and tofu.

Jag wrote:How can so many smart people be so wrong. I have to think you are all just geographically challenged. Which isn't your fault I guess.

Pepe's Pizza in New Haven, CT is the best in the United States. Google it if you don't believe me.

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That looks like a certain two word review from Spinal Tap.

YellowKing wrote:Ugh, I'd have to go with New York then. I can't stand deep dish crust.

My only foreign pizza experience was Germany. It was terrible. However, before I went to Germany I couldn't stand mushrooms on pizza. Once I was over there and figured out that was the *most* edible topping they put on it, I learned to love them.

Don't confuse thick, bready crust (which is what passes for Chicago pizza in most places outside of Chicago) with true Chicago deep dish crust. It's not actually that thick, and it has a nice crunch to it due to baking in a heavily seasoned pan. Withhold final judgment until you ever come to Chicago to try the real stuff. (And whatever you do - don't go to Giordano's for the real stuff!)

Beyond crust, the issue that's not being discussed here is toppings, and in particular sausage. Sausage pizza in Chicago rocks. Sausage pizza just about everywhere else sucks, because they use inferior sausage.

Brian wrote:
Imagine a crust of unleavened bread, with no sauce, sprinkled with cheese, whole slices of onions, and what appeared to be Oscar Mayer Bologna cut into small, dime sized bits and you would have something approaching the "pizza" that we got in Izmir.

When I was a kid my parents would ship me off to HES (Hebrew Educational Society) Camp for two weeks every Summer. Friday was always "Pizza" Night, said "pizza" being ground beef and tomato sauce on toasted rye bread. No cheese, please, we're Kosher.

Oh, and can we please call the square pizza by it's proper name - Sicilian?

I've never been to Chicago or NY/NYC so all I've ever experienced are the restuarants that people from those areas
start up here in NC. We call those people that move down here "transplants".

I'm all about the crust, not too much sauce, just the right amount of cheese. I'm not a cheese fanatic, so NY pizza
it is for me. I love bread, fresh baked bread, so the end piece of the crust is my favorite part about NY style pizza.

It looks like Chicago style is good for being very filling on like 2 slices, maybe 3.

NY style I can eat a large by myself with the right sized appetite. Chicago style I'd probably be full after 3 pieces.

Near my house a 5 minute driveaway is a joint called Taste of Buffalo. They're a huge Buffalo Bills and Sabres fans hangout.
Pizza, Wings, Beef on Weck, Fried Fish on Friday, they serve it up. Their business got booming enough that they expanded
and added on more serving room and a bar. Whenever I'm in the mood for a couple of slices I go their for lunch.

In Charlotte NC in the 70's we had a chain called Godfathers Pizza, good stuff. They had 1 place open until the late 90's
and it shut down. They served chicago style, and my wife who's from Charlotte still remembers Godfathers and she still
raves about their pizza. It was really good.

If someone is offering me pizza, be it Chicago or NY style I'm never going to turn it down. I love pizza, as long as it's not
a boiling cheesy mess I'll try some.

I actually don't mind New York or New Haven style pizza (Piece in Chicago makes New Haven style that I've been led to believe is pretty authentic). They're fine for a snack. They're good for on the go, since their floppy crusts lend themselves to the fold and eat on the run technique.

Chicago pizza, whether deep dish or thin crust/party cut, is where it's at, though, when you want a meal out of your pizza. (To be fair, Chicago thin crust is also good as a snack because the pieces are small, but I tend to eat too many of those small pieces, and they also tend to have more sauce/cheese per square inch than their East Coast competition.)

"Chicago Style" pizza is best when you're sitting down around a dimly lit table with family and/or friends and some beers and ideal when it's 19 degrees outside and you have a few hours to kill (like say, the time it takes to watch a football game). It takes a long time to cook, you can milk a slice for a long time, and it leaves you plenty of time to work on your drink between the filling bites.

It's not good for a quick bite, like NY style pizza. Instead we developed red hots, beef sandwiches, sausages, and pizza puffs for that kind of thing.

LawBeefaroni wrote:beef sandwiches

There's where you win. Everything else ally'all go off on is just chatter. But ( Chicago Style ) Italian Beef Sandwiches can't really be compared to anything.

All the pizzas in this thread look weird.

JSHAW wrote:In Charlotte NC in the 70's we had a chain called Godfathers Pizza, good stuff. They had 1 place open until the late 90's
and it shut down. They served chicago style, and my wife who's from Charlotte still remembers Godfathers and she still
raves about their pizza. It was really good.

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