DownTime wrote:
Tim wrote:
On Aug 25, 9:38 pm, Short Wave Sportfishing
wrote:
On Mon, 25 Aug 2008 19:28:32 -0700 (PDT), Tim
wrote:

On Aug 25, 6:57 pm, "Eisboch" wrote:
snerk
Eisboch
i just got back from a church men's meeting.
What'd I miss?
Pelosi talked about a bicycle in every garage and a pizza in every
oven.

Pizza? That's not bad, but will it have any more than just "cheese" on
it?

PIZZA for everyone! Sure, I'll bite, but first they need to answer this:

NY or Chicago style?



My wife and I, together and separately, get to Chicago from time to
time, at least once a year, and we wouldn't mind having the names of a
couple of places to get a really good "Chicago-style" pizza from
Chicago-area residents who have been to the restaurants they recommend a
few times.

In the Washington, D.C., area, the very best pizza is found at, of all
places, a shopping mall. Tysons Corners. The restaurant is Luciano's.
Been eating pizza there for 30 years. They've got the crust down
perfectly, they have great sauce, and they run their ovens very hot.

"hk" wrote in message
. ..
DownTime wrote:
Tim wrote:
On Aug 25, 9:38 pm, Short Wave Sportfishing
wrote:
On Mon, 25 Aug 2008 19:28:32 -0700 (PDT), Tim
wrote:

On Aug 25, 6:57 pm, "Eisboch" wrote:
snerk
Eisboch
i just got back from a church men's meeting.
What'd I miss?
Pelosi talked about a bicycle in every garage and a pizza in every
oven.

Pizza? That's not bad, but will it have any more than just "cheese" on
it?

PIZZA for everyone! Sure, I'll bite, but first they need to answer this:

NY or Chicago style?



My wife and I, together and separately, get to Chicago from time to time,
at least once a year, and we wouldn't mind having the names of a couple of
places to get a really good "Chicago-style" pizza from Chicago-area
residents who have been to the restaurants they recommend a few times.

In the Washington, D.C., area, the very best pizza is found at, of all
places, a shopping mall. Tysons Corners. The restaurant is Luciano's. Been
eating pizza there for 30 years. They've got the crust down perfectly,
they have great sauce, and they run their ovens very hot.

Dino's on West Higgins, not far from O'Hare. Forget the big stores like Lou
Malnati's. Nothing as good as a "neighborhood" pizza. Thin crust, of
course.

D.Duck wrote:
"hk" wrote in message
. ..
DownTime wrote:
Tim wrote:
On Aug 25, 9:38 pm, Short Wave Sportfishing
wrote:
On Mon, 25 Aug 2008 19:28:32 -0700 (PDT), Tim
wrote:

On Aug 25, 6:57 pm, "Eisboch" wrote:
snerk
Eisboch
i just got back from a church men's meeting.
What'd I miss?
Pelosi talked about a bicycle in every garage and a pizza in every
oven.
Pizza? That's not bad, but will it have any more than just "cheese" on
it?
PIZZA for everyone! Sure, I'll bite, but first they need to answer this:

NY or Chicago style?


My wife and I, together and separately, get to Chicago from time to time,
at least once a year, and we wouldn't mind having the names of a couple of
places to get a really good "Chicago-style" pizza from Chicago-area
residents who have been to the restaurants they recommend a few times.

In the Washington, D.C., area, the very best pizza is found at, of all
places, a shopping mall. Tysons Corners. The restaurant is Luciano's. Been
eating pizza there for 30 years. They've got the crust down perfectly,
they have great sauce, and they run their ovens very hot.

Dino's on West Higgins, not far from O'Hare. Forget the big stores like Lou
Malnati's. Nothing as good as a "neighborhood" pizza. Thin crust, of
course.



Thanks.

On Tue, 26 Aug 2008 09:11:54 -0400, "D.Duck" wrote:



Dino's on West Higgins, not far from O'Hare. Forget the big stores like Lou
Malnati's. Nothing as good as a "neighborhood" pizza. Thin crust, of
course.

The problem is things change.
I had my favorite neighborhood thin crust place, but since I haven't
had one from there for 5 years I can't recommend it..
Eduardo's usually has a good thin crust.
Then there's personal taste.
I'm a pizza "purist" in that I usually only wan't cheese and sausage
pizza, though I can tolerate pepperoni occasionally.
Thin crust and stuffed (Giordano's ain't bad) are totally different
meals.
But the bottom line to me on any pizza is crust, sauce, cheese.
Cheese is the easiest - a quality moz, and those are the same.
Crust, sausage and sauce are really personal preference.
Especially sauce. Some prefer tart, some sweeter.
The sauce makes the pizza more than anything.
I've had many arguments with my wife about combo pizzas, because I
don't want my pizza sullied with garbage like green peppers, onions or
mushrooms. Those mask the aromas of a good sauce.
She gave up and eats "my" kind of pizza now, otherwise we get a
separate pizza for her preferences. She doesn't care much for pizza
anyway. Just liked to argue about it.
Mushrooms wouldn't be too bad since the taste is mild, but most joints
will get too much of the juice the mushrooms are in on the pizza,
which pollutes the sauce.
A moderate amount of chopped and very well drained green olive is
about the only add-on I kinda like.
Crust is another personal preference, but most people agree on what's
"good."
There's a joint on the north side called Nancy's that uses corn flour
and the crust was real good. Got those for some years but moved on
when my taste changed for sauce, as Nancy's had a real tart sauce.
Then there's that yuppie BS pizza with pineapple and other weird
stuff. I can't count the times I was out with business people and
didn't eat the crap pizza they ordered. I felt like smacking them down
and kicking them a little, but that's not good for business.
Lucky for me I'm not big on lunch and could just watch them pig out on
that junk while I sipped coffee or a beer.
Another thing that puzzles me is people who have found a good pizza,
but try a different joint.
Big mistake!
You wait all week for a pizza and then take a chance to be
disappointed? Crazy!
Stay loyal to your chosen pizza joint!
Only change if they change!

--Vic

"Vic Smith" wrote in message
...
On Tue, 26 Aug 2008 09:11:54 -0400, "D.Duck" wrote:



Dino's on West Higgins, not far from O'Hare. Forget the big stores like
Lou
Malnati's. Nothing as good as a "neighborhood" pizza. Thin crust, of
course.

The problem is things change.
I had my favorite neighborhood thin crust place, but since I haven't
had one from there for 5 years I can't recommend it..
Eduardo's usually has a good thin crust.
Then there's personal taste.
I'm a pizza "purist" in that I usually only wan't cheese and sausage
pizza, though I can tolerate pepperoni occasionally.
Thin crust and stuffed (Giordano's ain't bad) are totally different
meals.
But the bottom line to me on any pizza is crust, sauce, cheese.
Cheese is the easiest - a quality moz, and those are the same.
Crust, sausage and sauce are really personal preference.
Especially sauce. Some prefer tart, some sweeter.
The sauce makes the pizza more than anything.
I've had many arguments with my wife about combo pizzas, because I
don't want my pizza sullied with garbage like green peppers, onions or
mushrooms. Those mask the aromas of a good sauce.
She gave up and eats "my" kind of pizza now, otherwise we get a
separate pizza for her preferences. She doesn't care much for pizza
anyway. Just liked to argue about it.
Mushrooms wouldn't be too bad since the taste is mild, but most joints
will get too much of the juice the mushrooms are in on the pizza,
which pollutes the sauce.
A moderate amount of chopped and very well drained green olive is
about the only add-on I kinda like.
Crust is another personal preference, but most people agree on what's
"good."
There's a joint on the north side called Nancy's that uses corn flour
and the crust was real good. Got those for some years but moved on
when my taste changed for sauce, as Nancy's had a real tart sauce.
Then there's that yuppie BS pizza with pineapple and other weird
stuff. I can't count the times I was out with business people and
didn't eat the crap pizza they ordered. I felt like smacking them down
and kicking them a little, but that's not good for business.
Lucky for me I'm not big on lunch and could just watch them pig out on
that junk while I sipped coffee or a beer.
Another thing that puzzles me is people who have found a good pizza,
but try a different joint.
Big mistake!
You wait all week for a pizza and then take a chance to be
disappointed? Crazy!
Stay loyal to your chosen pizza joint!
Only change if they change!

--Vic



We have a great pizza joint in the area. Amichi's. http://www.amicis.com/
But probably the best pizza I ever had was in Rome near the Vatican. An
olive oil, no tomato base for the cheese. Fantastic crust. And most pizza
in Italy is ordinary at best.

On Tue, 26 Aug 2008 23:01:26 -0700, "Calif Bill"
wrote:


"Vic Smith" wrote in message
.. .
On Tue, 26 Aug 2008 09:11:54 -0400, "D.Duck" wrote:



Dino's on West Higgins, not far from O'Hare. Forget the big stores like
Lou
Malnati's. Nothing as good as a "neighborhood" pizza. Thin crust, of
course.

The problem is things change.
I had my favorite neighborhood thin crust place, but since I haven't
had one from there for 5 years I can't recommend it..
Eduardo's usually has a good thin crust.
Then there's personal taste.
I'm a pizza "purist" in that I usually only wan't cheese and sausage
pizza, though I can tolerate pepperoni occasionally.
Thin crust and stuffed (Giordano's ain't bad) are totally different
meals.
But the bottom line to me on any pizza is crust, sauce, cheese.
Cheese is the easiest - a quality moz, and those are the same.
Crust, sausage and sauce are really personal preference.
Especially sauce. Some prefer tart, some sweeter.
The sauce makes the pizza more than anything.
I've had many arguments with my wife about combo pizzas, because I
don't want my pizza sullied with garbage like green peppers, onions or
mushrooms. Those mask the aromas of a good sauce.
She gave up and eats "my" kind of pizza now, otherwise we get a
separate pizza for her preferences. She doesn't care much for pizza
anyway. Just liked to argue about it.
Mushrooms wouldn't be too bad since the taste is mild, but most joints
will get too much of the juice the mushrooms are in on the pizza,
which pollutes the sauce.
A moderate amount of chopped and very well drained green olive is
about the only add-on I kinda like.
Crust is another personal preference, but most people agree on what's
"good."
There's a joint on the north side called Nancy's that uses corn flour
and the crust was real good. Got those for some years but moved on
when my taste changed for sauce, as Nancy's had a real tart sauce.
Then there's that yuppie BS pizza with pineapple and other weird
stuff. I can't count the times I was out with business people and
didn't eat the crap pizza they ordered. I felt like smacking them down
and kicking them a little, but that's not good for business.
Lucky for me I'm not big on lunch and could just watch them pig out on
that junk while I sipped coffee or a beer.
Another thing that puzzles me is people who have found a good pizza,
but try a different joint.
Big mistake!
You wait all week for a pizza and then take a chance to be
disappointed? Crazy!
Stay loyal to your chosen pizza joint!
Only change if they change!

--Vic



We have a great pizza joint in the area. Amichi's. http://www.amicis.com/
But probably the best pizza I ever had was in Rome near the Vatican. An
olive oil, no tomato base for the cheese. Fantastic crust. And most pizza
in Italy is ordinary at best.


We went to a little Italian pizzeria while in Como, Italy. The pizza
sucked.

Ledo's pizza is the best. There's no two ways about it. So, y'all can quit
arguing.
--
John *H*