I hadn't thought about Chef Boyrdee pizza (should I put "pizza" in quotes? ) in years. I have fond memories as a child of Friday nights when my mother would tell us that is what we were having. I'd probably hate it now, but it's a nice childhood memory



Tonight's fare was a guilty comfort food: a couple of Sonic corn dogs. Feel free to judge

Same. We had those pizza kits as a "treat" growing up.

Tonight's dinner was supposed to be chicken fajitas. I was out at dinner time, so I ended up having an Arby's Classic Roast Beef. No judgement here on your Sonic corn dogs. Some days, it's all about the comfort food.

Me three! My mother would put little hunks of ground beef on it.

We didn't have that luxury! If we were lucky, we had shelf-stable pepperoni. Maybe a can of mushroom pieces and stems for half of it.

Same here! Along with strips of this fine dining treat:

So, you had real Italian pizza!

Ah yes. Just googled the history. Grazie :-)

Aww no judgment here.
I know or ate Chef B but didn’t know they had pizza. I recall random frozen pizzas including Stouffer’s thick pizza.
my childhood fridge/freezer was definitely larger than the one we now have, but I grew up in a larger house.

This is definitely the best I've had, and consistently rated among the top frozen pizzas on any reliable list.

I think there's a whole thread somewhere on this. Roots makes the Quad Cities style in Chicago. It's annoying when people wonder out loud how Chicagoans eat filling deep dish pizza all the time. The truth is, we typically do that when we have out of town visitors. Maybe an occasional Lou's pizza if we really want one. But many surveys, as well as every corner bar, support the fact that tavern thin crust is far and away the favorite of Chicagoans. The only Uno's I'll eat at is the one in River North and it's after a day of escorting out of towners around the sights.

I started to comment on the Uno's chain, but I just won't...
The comment about the toppings going above or below the cheese - not sure about this. I would say this is generally true, but I've also had many with at least some toppings, such as pepperoni, above the cheese. As others have noted, Chicago style is a very thin crust, often cracker-like, round but cut into squares, and piled with toppings. IMO, that last part is the most important difference. NY pizza is a thin layer of everything. On a Chicago pizza you could expect to see the height of the toppings double (at least) the height of the crust. If you folded a Chicago style in half to eat, all the toppings and probably a fair amount of delicious grease would fall onto your plate.

I've never even heard of Chef Boyardee pizza. Our treat was a Tombstone frozen pizza...but in the early 90s my mom got onto the Boboli craze and started buying them, so we would assemble our own pizzas from those for a while.

I just started looking at this thread and have only made it this far; apologies in advance if this has already been discussed. There is also Hooked on Fish Chicago. I think orders come in once a week and you pick them up from a designated porch near you. I don't know how many locations there are in the city and the suburbs. A friend has been doing this and is very happy with it so far. (And Fresh Farms has an overwhelming seafood selection!)

Same here. Although my mom didn't buy Boboli, I believe she eventually made her own crust from a box mix. Tombstone has been replaced in my adult freezer with Jack's. Basically the same, but IMO a much better quality than Tombstone. We probably eat 1-2 of these per year, they're strictly for emergency meal situations .

I think you had to grow up in the late 60’s to late 70’s to really get into the pizza in a box “craze”. I don’t recall buying frozen pizza's until the 80’s.

When microwave ovens became popular, I think a lot of meals in a box lost market share.

I get their emails, but haven't tried them yet. Have you tried it?

Dinner tonight: Leftover chicken-turmeric-bok choy soup (sort of like a congee).

Poached salmon (Scottish farmed sustainable)
homemade dill sauce
baked potatoes (rock salt bath inspired)
sautéed red onion

i crave dessert for myself :-)

After the great vegetarian stir fry lunch yesterday, I mentioned that it would make it even better with some Costco bacon bits. I guess the green beans were out, so I got some tender cauliflower. Still spicy, with onion, bell pepper and ginger over nasi putih.




No dessert yet, but I have nice Es Puter Kelapa Muda to try.