What's for dinner?
#1831
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
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It is thick but so is Chicago deep dish. The beauty of it is the super crispy edges. It is not school cafeteria pizza. How dare you!!
Last edited by iluv2fly; Aug 4, 2020 at 6:58 pm Reason: merge
#1832
Join Date: Dec 2012
Location: YVR, HNL
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Posts: 7,832
That’s what I thought after I googled. This seems like Detroit style except it is round. The cheese is baked into the edges like Detroit. Whatever it was, it was delish!
#1833
Moderator: Information Desk, Women Travelers, FlyerTalk Evangelist
Join Date: Jul 2003
Location: Chicago, IL, USA
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#1834
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,594
Agreed, that deserves it's own special, delicious food group! For some reason I fondly remember school cafeteria pizza with ground beef and yellow cheese .
I have to be in the mood for Detroit style, same with deep dish. I tend to stick to Chicago tavern style or Neapolitan. But I do think Detroit style is unique and good when done right.
I have to be in the mood for Detroit style, same with deep dish. I tend to stick to Chicago tavern style or Neapolitan. But I do think Detroit style is unique and good when done right.
#1835
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Join Date: Jul 2000
Location: PHX and LIH
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Posts: 85,568
On a 1 - 10 scale, in my book almost all pizza starts out at a 5 and just gets better. I've had a few in my lifetime that I'd rank lower, but that's it. I even liked Chef Boyardee out of the box when I was a kid. I would "modestly" give this one a 7.5.
Speaking of school cafeterias, I love CPS butter cookies.
Speaking of school cafeterias, I love CPS butter cookies.
#1836
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 30,764
On a 1 - 10 scale, in my book almost all pizza starts out at a 5 and just gets better. I've had a few in my lifetime that I'd rank lower, but that's it. I even liked Chef Boyardee out of the box when I was a kid. I would "modestly" give this one a 7.5.
Speaking of school cafeterias, I love CPS butter cookies.
Speaking of school cafeterias, I love CPS butter cookies.
I am more of a NY style but I love me some Buddy's when I go to Detroit. Technically you are supposed to put the cheese and sauce in rows. https://www.buddyspizza.com/
My parents were too cheap to get take out or delivery pizza so we had that Chef boyardee crap. I think that might be the exception to the good/bad pizza rule. As I recall it was disgusting but TBH I haven't had it in ages.
#1837
Join Date: Oct 2002
Location: SFO
Programs: AY Plat, LH FTL
Posts: 7,374
FWIW, the Home Run Inn frozen pizza was pretty good, as far as frozen pizzas go.
An unusually buttery and flaky crust, lots of cheese, and a slightly sweet sauce.
It's certainly no substitute for a decent freshly made pie, but it was definitely better than most frozen and some of the crappier fresh alternatives.
An unusually buttery and flaky crust, lots of cheese, and a slightly sweet sauce.
It's certainly no substitute for a decent freshly made pie, but it was definitely better than most frozen and some of the crappier fresh alternatives.
#1838
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
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I had a nice luncheon for our friend’s birthday so I would prefer a light supper. Hmmm.
I like barnabys pizza a bit - i‘m not a huge barnaby’s person but sometimes go there.
I forget if this is the brand used for the kids cheese pizza at Claims Company.
Agreed, that deserves it's own special, delicious food group! For some reason I fondly remember school cafeteria pizza with ground beef and yellow cheese .
I have to be in the mood for Detroit style, same with deep dish. I tend to stick to Chicago tavern style or Neapolitan. But I do think Detroit style is unique and good when done right.
I have to be in the mood for Detroit style, same with deep dish. I tend to stick to Chicago tavern style or Neapolitan. But I do think Detroit style is unique and good when done right.
FWIW, the Home Run Inn frozen pizza was pretty good, as far as frozen pizzas go.
An unusually buttery and flaky crust, lots of cheese, and a slightly sweet sauce.
It's certainly no substitute for a decent freshly made pie, but it was definitely better than most frozen and some of the crappier fresh alternatives.
An unusually buttery and flaky crust, lots of cheese, and a slightly sweet sauce.
It's certainly no substitute for a decent freshly made pie, but it was definitely better than most frozen and some of the crappier fresh alternatives.
#1839
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Join Date: Jul 2000
Location: PHX and LIH
Programs: AA: 2 MM
Posts: 85,568
As much publicity as Chicago deep dish gets, there are only a few places that do it really well and thin crust is much more prevalent. You can get any kind of pizza in Chicago. There are a lot of places in Chicago that have good tavern pizza (cut in squares). Another thing is "Quad Cities" pizza. Lou Malnati's is my favorite for deep dish, but the best pizza I've ever had has been Pizzeria Uno or Due, but I find Lou's more consistent.
#1840
Join Date: Oct 2002
Location: SFO
Programs: AY Plat, LH FTL
Posts: 7,374
Chicken thighs in a mushroom and garlic cream sauce with egg noodles on the side. Crudites as a prelude and a Seguret for the wine.
#1841
FlyerTalk Evangelist
Join Date: Sep 2003
Location: HH Diamond, Marriott Gold, IHG Gold, Hyatt something
Posts: 33,539
I agree---even bad pizza is good pizza.
I am more of a NY style but I love me some Buddy's when I go to Detroit. Technically you are supposed to put the cheese and sauce in rows. https://www.buddyspizza.com/
My parents were too cheap to get take out or delivery pizza so we had that Chef boyardee crap. I think that might be the exception to the good/bad pizza rule. As I recall it was disgusting but TBH I haven't had it in ages.
I am more of a NY style but I love me some Buddy's when I go to Detroit. Technically you are supposed to put the cheese and sauce in rows. https://www.buddyspizza.com/
My parents were too cheap to get take out or delivery pizza so we had that Chef boyardee crap. I think that might be the exception to the good/bad pizza rule. As I recall it was disgusting but TBH I haven't had it in ages.
#1842
Join Date: May 2015
Location: South Florida
Programs: DL Skymiles KE Skypass
Posts: 2,363
I just love Barnaby's - hardly any left anywhere. It was the place we went to when I was in college - after somebody finally had a car. Otherwise, we'd order for delivery from places near campus.
As much publicity as Chicago deep dish gets, there are only a few places that do it really well and thin crust is much more prevalent. You can get any kind of pizza in Chicago. There are a lot of places in Chicago that have good tavern pizza (cut in squares). Another thing is "Quad Cities" pizza. Lou Malnati's is my favorite for deep dish, but the best pizza I've ever had has been Pizzeria Uno or Due, but I find Lou's more consistent.
As much publicity as Chicago deep dish gets, there are only a few places that do it really well and thin crust is much more prevalent. You can get any kind of pizza in Chicago. There are a lot of places in Chicago that have good tavern pizza (cut in squares). Another thing is "Quad Cities" pizza. Lou Malnati's is my favorite for deep dish, but the best pizza I've ever had has been Pizzeria Uno or Due, but I find Lou's more consistent.
#1843
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Join Date: May 2008
Location: San Francisco
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Deli sandwich purchased earlier today as potential luncheon for my spouse
fresh fettucini with Rao’s marinara and leftover meatballs & spicy sausage
grilled cheese
I was shocked to learn that Lou Malnati was the Uno’s founder. I learned this years after going to THE UNO’S and discovering their tight tables and benches. I had been going to the UNO’s in SF for ages before hitting Uno’s Mecca.
I like Giordano’s and Gino’s East but Lou Malnati’s is my favorite deep dish. I can’t decide what to do about deep dish so for now I’ll remain inactive. No goldbelly for now.
fresh fettucini with Rao’s marinara and leftover meatballs & spicy sausage
grilled cheese
I just love Barnaby's - hardly any left anywhere. It was the place we went to when I was in college - after somebody finally had a car. Otherwise, we'd order for delivery from places near campus.
As much publicity as Chicago deep dish gets, there are only a few places that do it really well and thin crust is much more prevalent. You can get any kind of pizza in Chicago. There are a lot of places in Chicago that have good tavern pizza (cut in squares). Another thing is "Quad Cities" pizza. Lou Malnati's is my favorite for deep dish, but the best pizza I've ever had has been Pizzeria Uno or Due, but I find Lou's more consistent.
As much publicity as Chicago deep dish gets, there are only a few places that do it really well and thin crust is much more prevalent. You can get any kind of pizza in Chicago. There are a lot of places in Chicago that have good tavern pizza (cut in squares). Another thing is "Quad Cities" pizza. Lou Malnati's is my favorite for deep dish, but the best pizza I've ever had has been Pizzeria Uno or Due, but I find Lou's more consistent.
I remember as a kid a pizza chain called Uno's that served Chicago style deep dish pizza. Didn't go there to often as my parents were New Yorkers. Also worked for a mom & pop place as a delivery driver for a few years for a couple originally from Chicago. They didn't do deep dish, but made the pizzas "Chicago" style. They said the difference between NY and Chicago styles was where the toppings go. Chicago would put the toppings on after the sauce, but before the cheese. NY would put the toppings on after the cheese. After all this time, I prefer the NY style, but as a driver, I would do 30 to 40 deliveries on an average night working 3 to 11 pm by myself or 20-30 deliveries working with a second driver on busy nights.
#1844
Moderator: Information Desk, Women Travelers, FlyerTalk Evangelist
Join Date: Jul 2003
Location: Chicago, IL, USA
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Posts: 15,651
I remember as a kid a pizza chain called Uno's that served Chicago style deep dish pizza. Didn't go there to often as my parents were New Yorkers. Also worked for a mom & pop place as a delivery driver for a few years for a couple originally from Chicago. They didn't do deep dish, but made the pizzas "Chicago" style. They said the difference between NY and Chicago styles was where the toppings go. Chicago would put the toppings on after the sauce, but before the cheese. NY would put the toppings on after the cheese. After all this time, I prefer the NY style, but as a driver, I would do 30 to 40 deliveries on an average night working 3 to 11 pm by myself or 20-30 deliveries working with a second driver on busy nights.
First, Chicago has deep dish, stuffed and tavern style pizza. Two of those are cooked in pans, and NY style never is. And tavern is cut into squares while NY style is cut in wedges. Don't even get me started on the crusts...
My dinner tonight: NY strip steak with Montreal steak spices and horseradish sauce, WF's avocado ranch bagged salad.
#1845
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I don't think that's quite correct. Lou's father, Rudy worked at Pizzeria Uno in the '40s and legend has it he had a hand in the creation of the deep dish pizza, however, he wasn't the founder of Uno's.