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Captain_Cyran wrote:None of anything you guys will say.

Because Western New York is the God of Pizza.

Mmmmmmm....La Nova. Some of the best pizza I've ever had, from a chrome-plated shoebox full of wiseguys in a shitty neighborhood. Buffalo will always have a special place in my heart.

I'm convinced outside of maybe Chicago, you can't get good pizza away from the Northeast.

RedImperator wrote:

Captain_Cyran wrote:None of anything you guys will say.

Because Western New York is the God of Pizza.

Mmmmmmm....La Nova. Some of the best pizza I've ever had, from a chrome-plated shoebox full of wiseguys in a shitty neighborhood. Buffalo will always have a special place in my heart.

I'm convinced outside of maybe Chicago, you can't get good pizza away from the Northeast.

You need to be introduced to the Mellow Mushroom, chief. You'll change your tune real quick.

Durran Korr wrote:You need to be introduced to the Mellow Mushroom, chief. You'll change your tune real quick.

Could be. Is that a place in Georgia? I know the stuff I've sampled in the Carolinas has been shit. Not as bad as Star Valley, Wyoming, but you could melt cheese over a cow flop and it would be better than pizza in Star Valley, Wyoming.

By the way, what's with all this "chief" business?

Uhm. The only frozen pizza I ever recall eating is the Ellio's sheet slice type stuff. I might have had a Tombstone once. And I've had Stouffer's french bread pizza.

RedImperator wrote:

Durran Korr wrote:You need to be introduced to the Mellow Mushroom, chief. You'll change your tune real quick.

Could be. Is that a place in Georgia? I know the stuff I've sampled in the Carolinas has been shit. Not as bad as Star Valley, Wyoming, but you could melt cheese over a cow flop and it would be better than pizza in Star Valley, Wyoming.

By the way, what's with all this "chief" business?

Not just Georgia, they've got 'em all over the Southeast. Spring water dough is the best you'll ever have, in my opinion, plus they somehow make sprinkled parmesan cheese stick to the dough.

As for "chief"? I picked it up from watching too much FLCL and decided that I would use it a bunch of times until someone finally noticed and asked me what the hell I was talking about. Which you have, so I guess that means no more "chief."

Durran Korr wrote:

RedImperator wrote:

Durran Korr wrote:You need to be introduced to the Mellow Mushroom, chief. You'll change your tune real quick.

Could be. Is that a place in Georgia? I know the stuff I've sampled in the Carolinas has been shit. Not as bad as Star Valley, Wyoming, but you could melt cheese over a cow flop and it would be better than pizza in Star Valley, Wyoming.

By the way, what's with all this "chief" business?

Not just Georgia, they've got 'em all over the Southeast. Spring water dough is the best you'll ever have, in my opinion, plus they somehow make sprinkled parmesan cheese stick to the dough.

As for "chief"? I picked it up from watching too much FLCL and decided that I would use it a bunch of times until someone finally noticed and asked me what the hell I was talking about. Which you have, so I guess that means no more "chief."

They're a chain? That's strike two, my friend. And spring-water dough sounds suspicious--how can you make good dough without all the chlorine and miscellaneous heavy metals only obsolete piping and a decaying industrial infrastructure can provide? However, the next time I'm down south, I'll see if I can find one and give it a try.

They're an independent chain, though (at least that's how they bill themselves). And the ones I've been to, at least, maintain something of an independent character (there's no standardization in the layout of the parlors, some end up being sports clubs, others just end up being normal restaurants). It's different from NYC pizza, I guess (meaning the grease does not saturate the paper plate that the pizza sits on), but I personally prefer it.

Durran Korr wrote:They're an independent chain, though (at least that's how they bill themselves). And the ones I've been to, at least, maintain something of an independent character (there's no standardization in the layout of the parlors, some end up being sports clubs, others just end up being normal restaurants). It's different from NYC pizza, I guess (meaning the grease does not saturate the paper plate that the pizza sits on), but I personally prefer it.

Grease is a critical component of the pizza. Frankly, grease is a critical component of the entire diet, but I digress.

Speaking of which, I heard of a new delicacy. Philadelphia locals could try this, if they're looking to die of heart failure but don't want to wait until they're 40. Buy one giant pizza from Pomodoro's on South Street with extra cheese and whatever toppings you want. Take it across the street to Jim's Steaks, where you order a cheesesteak with Wiz. Wrap the cheesesteak in the pizza. Serve with Diet Coke. Eat and enjoy.

RedImperator wrote:

Durran Korr wrote:They're an independent chain, though (at least that's how they bill themselves). And the ones I've been to, at least, maintain something of an independent character (there's no standardization in the layout of the parlors, some end up being sports clubs, others just end up being normal restaurants). It's different from NYC pizza, I guess (meaning the grease does not saturate the paper plate that the pizza sits on), but I personally prefer it.

Grease is a critical component of the pizza. Frankly, grease is a critical component of the entire diet, but I digress.

Speaking of which, I heard of a new delicacy. Philadelphia locals could try this, if they're looking to die of heart failure but don't want to wait until they're 40. Buy one giant pizza from Pomodoro's on South Street with extra cheese and whatever toppings you want. Take it across the street to Jim's Steaks, where you order a cheesesteak with Wiz. Wrap the cheesesteak in the pizza. Serve with Diet Coke. Eat and enjoy.

I don't know, that sounds like it would blow your O-ring when bathroom time comes.

Durran Korr wrote:

RedImperator wrote:

Durran Korr wrote:They're an independent chain, though (at least that's how they bill themselves). And the ones I've been to, at least, maintain something of an independent character (there's no standardization in the layout of the parlors, some end up being sports clubs, others just end up being normal restaurants). It's different from NYC pizza, I guess (meaning the grease does not saturate the paper plate that the pizza sits on), but I personally prefer it.

Grease is a critical component of the pizza. Frankly, grease is a critical component of the entire diet, but I digress.

Speaking of which, I heard of a new delicacy. Philadelphia locals could try this, if they're looking to die of heart failure but don't want to wait until they're 40. Buy one giant pizza from Pomodoro's on South Street with extra cheese and whatever toppings you want. Take it across the street to Jim's Steaks, where you order a cheesesteak with Wiz. Wrap the cheesesteak in the pizza. Serve with Diet Coke. Eat and enjoy.

I don't know, that sounds like it would blow your O-ring when bathroom time comes.

It's only a 16-inch long fried meat and cheese sandwich wrapped in an entire pizza. You should be on the can for no longer than two or three days.

There was a frozen pizza back at y old grocery store I used to frequent. ou could get four fairly good sizen thin crust pizas for ten bucks. I thought that was great until JAck's Pizza started doing three for five dollars.

Frozen Pizza pales in comprison to take N bake. they make it fresh, you do the oven work, large pepperoni pies with extra cheese for around seven bucks, and they tasted fuckin delicious.

No place however, has managed to reproduce a chicago style pizza anywhere near as good as an actual restauraunt, which is the greatest.

thecreech wrote:i would take DiGiorno over delivery any day of the week. Of course here in New Mexico the pizzaria's suck ass. Except for Giovanni's, best damn pizza i ever had

-suddenly curious- Where do you live in NM??

~ver

Never heard of any of those.

Freschetta are nice.

RedImperator wrote:I'm convinced outside of maybe Chicago, you can't get good pizza away from the Northeast.

Chicago Deep Dish rocks.

phongn wrote:

RedImperator wrote:I'm convinced outside of maybe Chicago, you can't get good pizza away from the Northeast.

Chicago Deep Dish rocks.

But is not a proper pizza given real ones are thin base, like momma makes them.

I'll skip meals rather than eat frozen pizza. The closest I've come to decent frozen pizzas are the ones Safeway makes fresh and freezes. I've never had a decent mass-market frozen pizza.