The Pizza Thread

The hot one had my lips buzzing but it was awesome

Yeah I didn't notice but the two with toppings are pretty uneven.  Didn't bother me, though.

F Me In The Brain said:

Angelo's

From the top ten finalists on NJ.com last year.
Ordered a variety as we had a birthday lunch going on
The one that won them the top 10 recognition is the upside down jawn.
Strong

A white for the Mrs with spinach

A cheese

This one is the fucking bomb
The Diavlo 

Italian Long Hots
Hot Sausage
Arrabbiata sauce
Fresh garlic

Red pepper flakes

looks great bud!  what town?

Thirty Bills Unpaid said:

Wobbie said:

F Me In The Brain said:

Angelo's

From the top ten finalists on NJ.com last year.
Ordered a variety as we had a birthday lunch going on
The one that won them the top 10 recognition is the upside down jawn.
Strong

A white for the Mrs with spinach

A cheese

This one is the fucking bomb
The Diavlo 

Italian Long Hots
Hot Sausage
Arrabbiata sauce
Fresh garlic

Red pepper flakes

looks damn good, F’me, but it looks like they go out of their way to make sure the toppings are NOT evenly distributed (esp. the last one).

That's when you break the code and go for the slices you know you need to have! Screw everybody else.

Correct. I swear to god the moments in life that I am least empathetic is the seconds after someone opens the pizza box. In my defense I promise you there has never been a person in the room with me that wanted those best slices as bad as I did. 

F Me, that last one has subsequent digestive regret written all over it!

(at least for me)

HesCalledDyer said:

bbiggs said:

Not to derail the thread, but while most chicagoans agree on lou’s for pizza, you’ll get at least a handful of answers for good local beef sandwiches. 

Is there much parity with dipped vs dry when it comes to beef sandwiches? I’ve always gotten mine dry with sauce on the side and I feel like I get judged for that by some of the looks I’ve gotten.

I think there’s a fair amount of parity between the top beef spots in Chicago in terms of their sandwich quality, but dipped vs. dry is a whole different animal. Depending on which side someone is on, they may defend it pretty hard. For me, I don’t like it too dry, but dripping with au jus is too much. It makes the bread too soggy and it falls apart and it’s just a mess imo. The best beef sandwiches have just the right balance of au jus to make the beef moist with a slight sogginess to the bread.  The au jus is what makes the sandwich though. That’s where the flavor is at. And you have to add sweet peppers or hot giardiniera to the sandwich.  One or the other is a must. 

But if your preference is to get it dry and dip it in some au jus on the side, nothing wrong with that at all pal. Wave those dirty-lookers the bird! 

bbiggs said:

HesCalledDyer said:

bbiggs said:

Not to derail the thread, but while most chicagoans agree on lou’s for pizza, you’ll get at least a handful of answers for good local beef sandwiches. 

Is there much parity with dipped vs dry when it comes to beef sandwiches? I’ve always gotten mine dry with sauce on the side and I feel like I get judged for that by some of the looks I’ve gotten.

I think there’s a fair amount of parity between the top beef spots in Chicago in terms of their sandwich quality, but dipped vs. dry is a whole different animal. Depending on which side someone is on, they may defend it pretty hard. For me, I don’t like it too dry, but dripping with au jus is too much. It makes the bread too soggy and it falls apart and it’s just a mess imo. The best beef sandwiches have just the right balance of au jus to make the beef moist with a slight sogginess to the bread.  The au jus is what makes the sandwich though. That’s where the flavor is at. And you have to add sweet peppers or hot giardiniera to the sandwich.  One or the other is a must. 

But if your preference is to get it dry and dip it in some au jus on the side, nothing wrong with that at all pal. Wave those dirty-lookers the bird! 

are these in the same lines of "french dip" sandwiches?  where do I go for these?!

I feel yuck today after stuffing myself with pizza last night. Plus thirsty.

mcgruff10 said:

bbiggs said:

HesCalledDyer said:

bbiggs said:

Not to derail the thread, but while most chicagoans agree on lou’s for pizza, you’ll get at least a handful of answers for good local beef sandwiches. 

Is there much parity with dipped vs dry when it comes to beef sandwiches? I’ve always gotten mine dry with sauce on the side and I feel like I get judged for that by some of the looks I’ve gotten.

I think there’s a fair amount of parity between the top beef spots in Chicago in terms of their sandwich quality, but dipped vs. dry is a whole different animal. Depending on which side someone is on, they may defend it pretty hard. For me, I don’t like it too dry, but dripping with au jus is too much. It makes the bread too soggy and it falls apart and it’s just a mess imo. The best beef sandwiches have just the right balance of au jus to make the beef moist with a slight sogginess to the bread.  The au jus is what makes the sandwich though. That’s where the flavor is at. And you have to add sweet peppers or hot giardiniera to the sandwich.  One or the other is a must. 

But if your preference is to get it dry and dip it in some au jus on the side, nothing wrong with that at all pal. Wave those dirty-lookers the bird! 

are these in the same lines of "french dip" sandwiches?  where do I go for these?!

Italian beef is different than a French dip and much better imo. The photo below is a Portillos beef. It’s a real pic I stole online rather than the perfected shots you might see in a commercial. This is the real deal. You can see the sogginess of the bread which is a good thing. It’s got the right amount of au jus but not too much.  When you’re in Chicago, go to Portillos! The best. Als beef is very good too. Johnnies Beef is amazing too but it’s in Emwood Park which is a neighborhood on the west outskirts of Chicago (too far). Those are 3 local icons...can’t go wrong. But DO go to Portillos. It’s an experience unlike any other.