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Thread: Chicago Pizza Guide - Deep Dish to Tavern Style and Everything in Between
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Old Oct 13, 2024 | 4:03 am
  #54  
ILuvParis
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Originally Posted by M60_to_LGA
Is it any better than the Chef's Kitchen frozen thin crust sausage from Jewel?

That was always a special treat when I was growing up, and I still think fondly of it.
I remember Chef Boyardee pizza fondly growing up too, but I'm sure it would be pretty putrid now.
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