The Papa John's guy is a tool...and out of a job.

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Comments

  • Jearlpam0925
    Jearlpam0925 Deep South Philly Posts: 17,566
    81 wrote:
    Jearlpam0925 wrote:
    I never understood the whole Chicago-style vs. New York-style(which shouldn't even be a style, it's just pizza) because the former isn't even pizza. And I don't mean that as a knock, it's just that it's a meal in the way meat loaf or a turkey dinner is a meal.
    Ny is like eating cardboard. Ha. Jk, ny style isnt bad.

    I just don't know why they say "NY style" - it's just pizza. I understand why they say Chicago style. That's a huge difference.
  • The Juggler
    The Juggler Posts: 49,598
    81 wrote:
    The Juggler wrote:
    81 wrote:
    Its not top 10. First choice is lou. For cheap quick pizza its little ceasers


    little ceasers... :lol:

    who is this lou you speak of? deep dish i'm assuming?
    Lou is classic chicago deep dish. Some say its the best. Good stuff.

    Ceasers is good in its own right. I like it

    only little ceasers i've ever seen was in a kmart...that shut down years ago.

    as far as "fast food" pizza chains are concerned, i always opt for pizza hut.
    www.myspace.com
  • Jearlpam0925
    Jearlpam0925 Deep South Philly Posts: 17,566
    The Juggler wrote:
    81 wrote:
    The Juggler wrote:


    little ceasers... :lol:

    who is this lou you speak of? deep dish i'm assuming?
    Lou is classic chicago deep dish. Some say its the best. Good stuff.

    Ceasers is good in its own right. I like it

    only little ceasers i've ever seen was in a kmart...that shut down years ago.

    as far as "fast food" pizza chains are concerned, i always opt for pizza hut.

    I remember when Little Caesar's made a push around here in like the late 80's/early 90's. Guess they had to scale back. They're just in the northern midwest now, right?
  • Phantom Pain
    Phantom Pain Posts: 9,876
    PAPA'S IN THE HOUSE !!!
    My drinking team has a hockey problem

    The ONLY thing better than a glass of beer is tea with Miss McGill



    A protuberance of flesh above the waistband of a tight pair of trousers
  • eddiec
    eddiec Posts: 3,963
    Jearlpam0925 wrote:
    I never understood the whole Chicago-style vs. New York-style(which shouldn't even be a style, it's just pizza) because the former isn't even pizza. And I don't mean that as a knock, it's just that it's a meal in the way meat loaf or a turkey dinner is a meal.
    NY style uses a strong flour which allows the dough to be hand stretched and baked directly on the stones in the oven. This is what gives the crust its flavor. The dough can be stretched thin without breaking and not be thick and gooey. Cooking pizza in a pan is not the NY style, and it's not the way the Italians do it. Also, New York pizza shops (at least the real ones) always use tomatoes from the Napoli region of Italy.
  • Jearlpam0925
    Jearlpam0925 Deep South Philly Posts: 17,566
    eddiec wrote:
    Jearlpam0925 wrote:
    I never understood the whole Chicago-style vs. New York-style(which shouldn't even be a style, it's just pizza) because the former isn't even pizza. And I don't mean that as a knock, it's just that it's a meal in the way meat loaf or a turkey dinner is a meal.
    NY style uses a strong flour which allows the dough to be hand stretched and baked directly on the stones in the oven. This is what gives the crust its flavor. The dough can be stretched thin without breaking and not be thick and gooey. Cooking pizza in a pan is not the NY style, and it's not the way the Italians do it. Also, New York pizza shops (at least the real ones) always use tomatoes from the Napoli region of Italy.

    Yeah, like how pizza is made everywhere else. I get all that. I'm just saying there's a point for saying Chi town style. It's completely different.
  • eddiec
    eddiec Posts: 3,963
    Jearlpam0925 wrote:
    eddiec wrote:
    Jearlpam0925 wrote:
    I never understood the whole Chicago-style vs. New York-style(which shouldn't even be a style, it's just pizza) because the former isn't even pizza. And I don't mean that as a knock, it's just that it's a meal in the way meat loaf or a turkey dinner is a meal.
    NY style uses a strong flour which allows the dough to be hand stretched and baked directly on the stones in the oven. This is what gives the crust its flavor. The dough can be stretched thin without breaking and not be thick and gooey. Cooking pizza in a pan is not the NY style, and it's not the way the Italians do it. Also, New York pizza shops (at least the real ones) always use tomatoes from the Napoli region of Italy.

    Yeah, like how pizza is made everywhere else. I get all that. I'm just saying there's a point for saying Chi town style. It's completely different.
    No, everybody has tried to copy the New York style that is why it is more recognizable. But once you travel out of the Tri-state area you tend to just get bad imitation stuff and it never compares. Chicago style is obviosly different but that also has been copied all over the country. Anywhere they cook deep dish in a pan is similar to Chicago style. Like Pizza Hut.
  • Jearlpam0925
    Jearlpam0925 Deep South Philly Posts: 17,566
    There's plenty of good pizza outside of New York.
  • Music For Rhinos
    Music For Rhinos Posts: 1,693
    Hey 'Juggler' can you change your name back to Jeagler? This new moniker sucks man, I don't like it. Please, for me buddy?

    And yeah, the guy's a tool. I'd like to catch that guy and wait for him to say that stupid catchphrase, "Better Ingredients, Better Pizza, Papa John's" and give him a swift kick in the gonads.
  • 81
    81 Needing a ride to Forest Hills and a ounce of weed. Please inquire within. Thanks. Or not. Posts: 58,276
    eddiec wrote:
    Jearlpam0925 wrote:
    eddiec wrote:
    NY style uses a strong flour which allows the dough to be hand stretched and baked directly on the stones in the oven. This is what gives the crust its flavor. The dough can be stretched thin without breaking and not be thick and gooey. Cooking pizza in a pan is not the NY style, and it's not the way the Italians do it. Also, New York pizza shops (at least the real ones) always use tomatoes from the Napoli region of Italy.

    Yeah, like how pizza is made everywhere else. I get all that. I'm just saying there's a point for saying Chi town style. It's completely different.
    No, everybody has tried to copy the New York style that is why it is more recognizable. But once you travel out of the Tri-state area you tend to just get bad imitation stuff and it never compares. Chicago style is obviosly different but that also has been copied all over the country. Anywhere they cook deep dish in a pan is similar to Chicago style. Like Pizza Hut.
    To compare pizza hut to true chicago pizza is a massive slap in the face to chicago pizza
    81 is now off the air

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  • eddiec
    eddiec Posts: 3,963
    81 wrote:
    To compare pizza hut to true chicago pizza is a massive slap in the face to chicago pizza
    I've had authentic Chicago pizza and i like it. Just a comparison to the statement that if NY style is like pizza everywhere then Chicago style is like pan pizza everywhere. But of course neither is, that's the point. They are both unique and different. And GOOD!
  • The Juggler
    The Juggler Posts: 49,598
    81 wrote:
    eddiec wrote:
    Jearlpam0925 wrote:

    Yeah, like how pizza is made everywhere else. I get all that. I'm just saying there's a point for saying Chi town style. It's completely different.
    No, everybody has tried to copy the New York style that is why it is more recognizable. But once you travel out of the Tri-state area you tend to just get bad imitation stuff and it never compares. Chicago style is obviosly different but that also has been copied all over the country. Anywhere they cook deep dish in a pan is similar to Chicago style. Like Pizza Hut.
    To compare pizza hut to true chicago pizza is a massive slap in the face to chicago pizza

    this coming from a little ceazers fan... :mrgreen:
    www.myspace.com
  • 81
    81 Needing a ride to Forest Hills and a ounce of weed. Please inquire within. Thanks. Or not. Posts: 58,276
    Nobody is comparing to or claiming lc is anything but good cheat pizza.

    5 bucks....sign me up
    81 is now off the air

    Off_Air.jpg
  • Wobbie
    Wobbie Posts: 31,398
    as the winner of a free pizza and a pepsi max, I'm wondering.....where's my fucking email??? :?

    you better not screw me, papa john :x
    If I had known then what I know now...

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  • dcfaithful
    dcfaithful Posts: 13,076
    81 wrote:
    Its not top 10. First choice is lou. For cheap quick pizza its little ceasers

    Dude, you've got to get a better cheap/quick choice. I worked there for two 1/2 years when I was in high school (bought a lot of grass and CD's with those paychecks :lol:) . Don't buy from Little Caesars. It is the king of fraud pizza. Fuck that place. I think that "butter" that they paint onto the breadsticks could kill Keith Richards in 5 minutes.

    To each their own, but I encourage you to venture out and re-crown your cheap quick choice with something better, even if the margin is small.
    7/2/06 - Denver, CO
    6/12/08 - Tampa, FL
    8/23/09 - Chicago, IL
    9/28/09 - Salt Lake City, UT (11 years too long!!!)
    9/03/11 - East Troy, WI - PJ20 - Night 1
    9/04/11 - East Troy, WI - PJ20 - Night 2
  • dcfaithful
    dcfaithful Posts: 13,076
    imalive wrote:
    as the winner of a free pizza and a pepsi max, I'm wondering.....where's my fucking email??? :?

    you better not screw me, papa john :x

    Free pizza? I'll bring the beer. ;):lol:
    7/2/06 - Denver, CO
    6/12/08 - Tampa, FL
    8/23/09 - Chicago, IL
    9/28/09 - Salt Lake City, UT (11 years too long!!!)
    9/03/11 - East Troy, WI - PJ20 - Night 1
    9/04/11 - East Troy, WI - PJ20 - Night 2
  • SatansFuton
    SatansFuton Posts: 5,399
    I met him in college while I worked at Papa John's and he was visiting stores in the area. Guy was a total douche. We spent 3 weeks cleaning the store and making every single surface shine and making sure every bag, box, and whatever else was perfectly arranged and looking sharp, as per his orders, and he zoomed in and out in 5 minutes. And during those 5 minutes he was as rude and douchey as a guy could be.
    "See a broad to get dat booty yak 'em, leg 'er down, a smack 'em yak 'em!"
  • mca47
    mca47 Posts: 13,337
    Terrible pizza. That said, it does the trick if you're drunk...or stoned. At that point, I will not complain if a Papa John's pizza is in front of me! :D
  • dcfaithful
    dcfaithful Posts: 13,076
    mca47 wrote:
    Terrible pizza. That said, it does the trick if you're drunk...or stoned. At that point, I will not complain if a Papa John's pizza is in front of me! :D

    True. I know I just bashed on Lil' C's, but I am guilty of being drunk and/or stoned and stuffing that crap in my mouth plenty of times. :lol:
    7/2/06 - Denver, CO
    6/12/08 - Tampa, FL
    8/23/09 - Chicago, IL
    9/28/09 - Salt Lake City, UT (11 years too long!!!)
    9/03/11 - East Troy, WI - PJ20 - Night 1
    9/04/11 - East Troy, WI - PJ20 - Night 2
  • mca47
    mca47 Posts: 13,337
    Everyone (outside of Chicago) associates "Chicago style pizza" with deep dish. While its true, Chitown does have some amazing deep dish pizza, people forget that Chicago thin is some of the best pizza in the world.
    NY dough is typically made with high protein/gluten flour that rises for a couple to a few hours. Chicago thin usually a mix of higher protein bread flour and an AP flour which is left to rise for many hours with multiple punch downs. The higher protein dough allows for the stretchiness common of NY pizza. The lesser protein allows for a firmer texture which at high temps gets crispy/crustier crust...seen in Chicago thin.
    Give me a Chicago thin any day! Mmmmmmm!

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