The Pizza Thread

RYME · November 2017

I haven't received any DEEP MAGAZINES lately. I miss the Resipies For Life articles.
So here is a great recipe I thought I'd pass along. It's awesome.
https://www.pocketfives.com/f13/chinchilla-stew-161962/

dankind · November 2017

PJ_Soul said:

I don't remember ever seeing this on a shelf in US grocery stores.

Do y'all keep it next to the all-dressed chips, Crunchie bars, Cheezies and other processed foodstuff exclusive to Canada?

rgambs · November 2017

Those Well-Dressed chips are da bomb!

Indifference71 · November 2017

F Me In The Brain said:

Hahaha.
Start a 'Cake Thread'

I am one of those guilty of putting down Chicago deep dish pizza and saying that it cannot be called pizza. Will take that 'Lou's is Dogshit' stance to my grave with me. I totally get that some people love it and that this is what they think of when they think of pizza.
(When I think of Lou's I think of serious stomach issues.)

I don't care what people call it. All I know is that a deep dish from Lou Malnati's with the sausage patty is fucking delicious. Can't eat it too often though....maybe every 2-3 months. It's just too heavy...usually a Sunday night order after a very long weekend of drinking. Sad part is that everyone only thinks of deep dish for Chicago pizza....there is so much good thin crust pizza here. That's what I eat 95% of the time.

dankind · November 2017

I'll say this for Chicago. Y'all motherfuckers know how to make a goddamn meal out of a hot dog.

I'm usually a two-dog guy, but during my trip to Chicago, no second dog needed.

Thirty Bills Unpaid · November 2017

Indifference71 said:

F Me In The Brain said:

Hahaha.
Start a 'Cake Thread'

I am one of those guilty of putting down Chicago deep dish pizza and saying that it cannot be called pizza. Will take that 'Lou's is Dogshit' stance to my grave with me. I totally get that some people love it and that this is what they think of when they think of pizza.
(When I think of Lou's I think of serious stomach issues.)

I don't care what people call it. All I know is that a deep dish from Lou Malnati's with the sausage patty is fucking delicious. Can't eat it too often though....maybe every 2-3 months. It's just too heavy...usually a Sunday night order after a very long weekend of drinking. Sad part is that everyone only thinks of deep dish for Chicago pizza....there is so much good thin crust pizza here. That's what I eat 95% of the time.

Deep dish is delicious. Let's get serious.

mcgruff10 · November 2017

Thirty Bills Unpaid said:

Indifference71 said:

F Me In The Brain said:

Hahaha.
Start a 'Cake Thread'

I am one of those guilty of putting down Chicago deep dish pizza and saying that it cannot be called pizza. Will take that 'Lou's is Dogshit' stance to my grave with me. I totally get that some people love it and that this is what they think of when they think of pizza.
(When I think of Lou's I think of serious stomach issues.)

I don't care what people call it. All I know is that a deep dish from Lou Malnati's with the sausage patty is fucking delicious. Can't eat it too often though....maybe every 2-3 months. It's just too heavy...usually a Sunday night order after a very long weekend of drinking. Sad part is that everyone only thinks of deep dish for Chicago pizza....there is so much good thin crust pizza here. That's what I eat 95% of the time.

Deep dish is delicious. Let's get serious.

Is there a way to block you?

PJ_Soul · November 2017

dankind said:

PJ_Soul said:

I don't remember ever seeing this on a shelf in US grocery stores.

Do y'all keep it next to the all-dressed chips, Crunchie bars, Cheezies and other processed foodstuff exclusive to Canada?

Yeah, it's possible that they are a Canada-only delicacy, lol.

PJ_Soul · November 2017

Thirty Bills Unpaid said:

Indifference71 said:

F Me In The Brain said:

Hahaha.
Start a 'Cake Thread'

I am one of those guilty of putting down Chicago deep dish pizza and saying that it cannot be called pizza. Will take that 'Lou's is Dogshit' stance to my grave with me. I totally get that some people love it and that this is what they think of when they think of pizza.
(When I think of Lou's I think of serious stomach issues.)

I don't care what people call it. All I know is that a deep dish from Lou Malnati's with the sausage patty is fucking delicious. Can't eat it too often though....maybe every 2-3 months. It's just too heavy...usually a Sunday night order after a very long weekend of drinking. Sad part is that everyone only thinks of deep dish for Chicago pizza....there is so much good thin crust pizza here. That's what I eat 95% of the time.

Deep dish is delicious. Let's get serious.

Deep dish is a very delicious casserole.

F Me In The Brain · November 2017

dankind said:

I'll say this for Chicago. Y'all motherfuckers know how to make a goddamn meal out of a hot dog.

I'm usually a two-dog guy, but during my trip to Chicago, no second dog needed.

I salute what Chicago did with the Hot Dog.
Normally just a mustard guy (mayyyybe some raw onions) but the Chicago Dog works with the overstacking of an American standard. My opinion is that the pizza doesn't hold up.

I will for sure look for a top real pizza next time I am in town. Every city has some places that make good pizza and I am sure Chicago does too.

mca47 · November 2017

Had pizza three times over the long weekend.
Lou's and Pequod's in Chicago and Sam's in Iowa City.

Fuck yeah!

Time to find that "Working out" thread...

BLACK35 · November 2017

PJ_Soul said:

Thirty Bills Unpaid said:

PJ_Soul said:

rgambs said:

mcgruff10 said:

Thirty Bills Unpaid said:

mcgruff10 said:

Posted this in the food thread: pizza I had in Brooklyn last night. Easily one of the best pies I have ever had.

Burnt. Poor disbursement of ingredients. That box of scrap wood looks like it might feature tastier items.

Aaaaand... it looks like you have plenty of forks underneath it to couple with your knife and go at it.

Poser.

burnt? you are crazy lol.
You know you are jealous.

Lol when something turns black, it's safe to say it's burnt!
You can like burnt pizza, that's fine with me (although the NYPSD might attack you).

I don't mind a little char, but that's too much for me, the bitterness would only be acceptable to my pallette of the sauce is too sweet.

I agree, it's a little much. I enjoy a touch of char as well, but those are some huge hunks of charcoal there. Also, the crust is too thick. Did they just put topping on a loaf of bread?

Yes.

It's tough to tell from photos sometimes, but if I was forced to choose between Scruffy's charred remnants and, say, a can of Chef Boyardee ravioli... I might choose the ravioli (even uncooked- straight from the can).

You gotta remember... Scruffy gets hammered sometimes. He'll slop back anything and think it's delicious. Maybe that's what happened here? I dunno.

I actually rather like Chef-Boyardee ravioli. I mean, I'm not picking it over good real pasta or anything, but still, I'll get a nasty craving for that shit on occasion. I am ashamed of this.

I love Chef-Boyardee Ravioli (well not as much now as I get older) I still get a craving for the stuff although it has changed in flavor over the years and not for the good. My question do you is how do cook it/ eat it? I eat my cold right from the can and always have.
Actually I do that for all Chef-Boyardee products.

Thirty Bills Unpaid · November 2017

BLACK35 said:

PJ_Soul said:

Thirty Bills Unpaid said:

PJ_Soul said:

rgambs said:

mcgruff10 said:

Thirty Bills Unpaid said:

mcgruff10 said:

Posted this in the food thread: pizza I had in Brooklyn last night. Easily one of the best pies I have ever had.

Burnt. Poor disbursement of ingredients. That box of scrap wood looks like it might feature tastier items.

Aaaaand... it looks like you have plenty of forks underneath it to couple with your knife and go at it.

Poser.

burnt? you are crazy lol.
You know you are jealous.

Lol when something turns black, it's safe to say it's burnt!
You can like burnt pizza, that's fine with me (although the NYPSD might attack you).

I don't mind a little char, but that's too much for me, the bitterness would only be acceptable to my pallette of the sauce is too sweet.

I agree, it's a little much. I enjoy a touch of char as well, but those are some huge hunks of charcoal there. Also, the crust is too thick. Did they just put topping on a loaf of bread?

Yes.

It's tough to tell from photos sometimes, but if I was forced to choose between Scruffy's charred remnants and, say, a can of Chef Boyardee ravioli... I might choose the ravioli (even uncooked- straight from the can).

You gotta remember... Scruffy gets hammered sometimes. He'll slop back anything and think it's delicious. Maybe that's what happened here? I dunno.

I actually rather like Chef-Boyardee ravioli. I mean, I'm not picking it over good real pasta or anything, but still, I'll get a nasty craving for that shit on occasion. I am ashamed of this.

I love Chef-Boyardee Ravioli (well not as much now as I get older) I still get a craving for the stuff although it has changed in flavor over the years and not for the good. My question do you is how do cook it/ eat it? I eat my cold right from the can and always have.
Actually I do that for all Chef-Boyardee products.

Oh my gawd.

Well... I guess if people eat baby mice, large cockroaches, or Scruffy's burnt pizza... people will eat Chef Boyardee cold from the can.

mcgruff10 · November 2017

BLACK35 said:

PJ_Soul said:

Thirty Bills Unpaid said:

PJ_Soul said:

rgambs said:

mcgruff10 said:

Thirty Bills Unpaid said:

mcgruff10 said:

Posted this in the food thread: pizza I had in Brooklyn last night. Easily one of the best pies I have ever had.

Burnt. Poor disbursement of ingredients. That box of scrap wood looks like it might feature tastier items.

Aaaaand... it looks like you have plenty of forks underneath it to couple with your knife and go at it.

Poser.

burnt? you are crazy lol.
You know you are jealous.

Lol when something turns black, it's safe to say it's burnt!
You can like burnt pizza, that's fine with me (although the NYPSD might attack you).

I don't mind a little char, but that's too much for me, the bitterness would only be acceptable to my pallette of the sauce is too sweet.

I agree, it's a little much. I enjoy a touch of char as well, but those are some huge hunks of charcoal there. Also, the crust is too thick. Did they just put topping on a loaf of bread?

Yes.

It's tough to tell from photos sometimes, but if I was forced to choose between Scruffy's charred remnants and, say, a can of Chef Boyardee ravioli... I might choose the ravioli (even uncooked- straight from the can).

You gotta remember... Scruffy gets hammered sometimes. He'll slop back anything and think it's delicious. Maybe that's what happened here? I dunno.

I actually rather like Chef-Boyardee ravioli. I mean, I'm not picking it over good real pasta or anything, but still, I'll get a nasty craving for that shit on occasion. I am ashamed of this.

I love Chef-Boyardee Ravioli (well not as much now as I get older) I still get a craving for the stuff although it has changed in flavor over the years and not for the good. My question do you is how do cook it/ eat it? I eat my cold right from the can and always have.
Actually I do that for all Chef-Boyardee products.

What

the

fuck?

Hobbes · November 2017

That's not even the most disgusting thing posted in this thread.

Ranch on pizza? :sick:

rgambs · November 2017

Hobbes said:

That's not even the most disgusting thing posted in this thread.

Ranch on pizza? :sick:

There's no way that dipping the flavorless crust of a crappy pizza in ranch is as gross as the congealed fat mess that comes out of a can of chef boyardee!
That's ridiculous.

I ridicule thee.

F Me In The Brain · November 2017

I don't dip pizza in ranch (nasty!) but I have been known to dip some fried foods in it.
Eating the Not-Chef Boyardee cold out of the can makes me think of some unfortunate homeless guy getting what he needs from food by eating it. I picture even the guy who really needs food thinking 'this tastes pretty gross' while he powers it down.

Got supplies to make pizza with the kids this weekend. Will try to remember to not go overboard on the cheeses again this time. (Always do!) Also want to remember to try with Sesame Seeds on the crust, like the pie that we saw here.

Hobbes · November 2017

Did you order a side of ranch for your pizza?

I order the pizza the way I want.

Did you order the ranch?!

You're goddamn right I did!

Please the court, I suggest the jury be dismissed so that we can move to an immediate Article 39a Session. The witness has rights.

BLACK35 · November 2017

Thirty Bills Unpaid said:

BLACK35 said:

PJ_Soul said:

Thirty Bills Unpaid said:

PJ_Soul said:

rgambs said:

mcgruff10 said:

Thirty Bills Unpaid said:

mcgruff10 said:

Posted this in the food thread: pizza I had in Brooklyn last night. Easily one of the best pies I have ever had.

Burnt. Poor disbursement of ingredients. That box of scrap wood looks like it might feature tastier items.

Aaaaand... it looks like you have plenty of forks underneath it to couple with your knife and go at it.

Poser.

burnt? you are crazy lol.
You know you are jealous.

Lol when something turns black, it's safe to say it's burnt!
You can like burnt pizza, that's fine with me (although the NYPSD might attack you).

I don't mind a little char, but that's too much for me, the bitterness would only be acceptable to my pallette of the sauce is too sweet.

I agree, it's a little much. I enjoy a touch of char as well, but those are some huge hunks of charcoal there. Also, the crust is too thick. Did they just put topping on a loaf of bread?

Yes.

It's tough to tell from photos sometimes, but if I was forced to choose between Scruffy's charred remnants and, say, a can of Chef Boyardee ravioli... I might choose the ravioli (even uncooked- straight from the can).

You gotta remember... Scruffy gets hammered sometimes. He'll slop back anything and think it's delicious. Maybe that's what happened here? I dunno.

I actually rather like Chef-Boyardee ravioli. I mean, I'm not picking it over good real pasta or anything, but still, I'll get a nasty craving for that shit on occasion. I am ashamed of this.

I love Chef-Boyardee Ravioli (well not as much now as I get older) I still get a craving for the stuff although it has changed in flavor over the years and not for the good. My question do you is how do cook it/ eat it? I eat my cold right from the can and always have.
Actually I do that for all Chef-Boyardee products.

Oh my gawd.

Well... I guess if people eat baby mice, large cockroaches, or Scruffy's burnt pizza... people will eat Chef Boyardee cold from the can.

mcgruff10 said:

BLACK35 said:

PJ_Soul said:

Thirty Bills Unpaid said:

PJ_Soul said:

rgambs said:

mcgruff10 said:

Thirty Bills Unpaid said:

mcgruff10 said:

Posted this in the food thread: pizza I had in Brooklyn last night. Easily one of the best pies I have ever had.

Burnt. Poor disbursement of ingredients. That box of scrap wood looks like it might feature tastier items.

Aaaaand... it looks like you have plenty of forks underneath it to couple with your knife and go at it.

Poser.

burnt? you are crazy lol.
You know you are jealous.

Lol when something turns black, it's safe to say it's burnt!
You can like burnt pizza, that's fine with me (although the NYPSD might attack you).

I don't mind a little char, but that's too much for me, the bitterness would only be acceptable to my pallette of the sauce is too sweet.

I agree, it's a little much. I enjoy a touch of char as well, but those are some huge hunks of charcoal there. Also, the crust is too thick. Did they just put topping on a loaf of bread?

Yes.

It's tough to tell from photos sometimes, but if I was forced to choose between Scruffy's charred remnants and, say, a can of Chef Boyardee ravioli... I might choose the ravioli (even uncooked- straight from the can).

You gotta remember... Scruffy gets hammered sometimes. He'll slop back anything and think it's delicious. Maybe that's what happened here? I dunno.

I actually rather like Chef-Boyardee ravioli. I mean, I'm not picking it over good real pasta or anything, but still, I'll get a nasty craving for that shit on occasion. I am ashamed of this.

I love Chef-Boyardee Ravioli (well not as much now as I get older) I still get a craving for the stuff although it has changed in flavor over the years and not for the good. My question do you is how do cook it/ eat it? I eat my cold right from the can and always have.
Actually I do that for all Chef-Boyardee products.

What

the

fuck?

You guys don't know what your missing lol. Expected that reaction from most and thats usually what I get when people see me eating it that way. I have had it that way so much I can't even eat it heated now, I think that tastes nasty heated

F Me In The Brain · November 2017

Hobbes said:

Did you order a side of ranch for your pizza?

I order the pizza the way I want.

Did you order the ranch?!

You're goddamn right I did!

Please the court, I suggest the jury be dismissed so that we can move to an immediate Article 39a Session. The witness has rights.

The Pizza Thread

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