New York or Chicago Pizza?
- Thread starter TheLonelySquire
- Start date
Eh, it's all damn fault of different word order.Same thing happened to me in Germany, those bastards. Ordered pepperoni, and got something resembling bananna peppers all over it instead. Salami was apparently what I was supposed to ask for. Thankfully, I'd had enough beer that I really didn't care much one way or the other
English: pepper sausage --shortened--> sausage
Italian: salsiccia peperoni --shorened--> salsiccia
English people picked the second word (peperoni), and they were stuck with the wrong one.
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The best part about it is that the second most common topping around these parts is...you guessed it...sausage, so we can't even backtrack to fix the problemEh, it's all damn fault of different word order.Same thing happened to me in Germany, those bastards. Ordered pepperoni, and got something resembling bananna peppers all over it instead. Salami was apparently what I was supposed to ask for. Thankfully, I'd had enough beer that I really didn't care much one way or the other
English: pepper sausage --shortened--> sausage
Italian: salsiccia peperoni --shorened--> salsiccia
English people picked the second word (peperoni), and they were stuck with the wrong one.
A *small* pizza, with *one* topping, costs that much?
I can get two larges for that kind of money. Okay, so it's not Chicago style, but so what.Lord boy, you might as well slap some Ragu & cheese on a Ritz and call it a day.$7 for a frozen pizza? That's steep. In can get freshly made pizza around the corner for much less than that.
Well, I got them on sale, but I won't eat them again. I was thinking about trying California Pizza Kitchen. I'm on a quest to, over time, try every brand of pizza in our grocer's freezer. I have yet to try DiGiorno, Freschetta or California Pizza Kitchen.
A *small* pizza, with *one* topping, costs that much?
There's only one size of pizza on tastesofchicago.com, and it's nine inches. With the thickness of the pizza, though, it serves two, maybe even three people. It's a lot of food.
^ I suppose so. Those pizzas really are thick. It would take some getting used to.
I assume that they taste authentic (i.e. as good as if you were at the pizza place itself), given that they have been frozen? That doesn't affect the flavor you end up with?
I assume that they taste authentic (i.e. as good as if you were at the pizza place itself), given that they have been frozen? That doesn't affect the flavor you end up with?
They're pretty good. They're not spot-on to getting them straight out of the oven at the restaurant, but I have no problem justifying the expense (which is amortized nicely when you buy large packages, as opposed to individual pizzas). The key, of course, is to let them sit in the refrigerator for a few hours to thaw prior to baking.
That's my Lou Malnati's pizza. The best there is. The main reason it is so expensive on the site is because of shipping.
When it comes to reliability, Round Table Pizza just can't be beat for me. I've eaten better pizza elsewhere, but not consistently. I like deep dish/Chicago style, and NY on occasion, but nothing quite gets me like that bubbly crust; crispy, blistered bottom; and perfectly spicy sauce. Of course, I had to move to LA right after all the Round Tables in the county closed down.
^True. I've been a fan of Lou's for a long time. You can find NY pizza anywhere, but finding good chicago style pizza outside of chicago is damn near impossible.
Just got an email from the website yesterday, 6 pizzas Shipped for $100. Really not that bad.
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