This and the dogs are my favorite parts of Chicago!

  • Ennon@lemmy.world
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    10 months ago

    Looks like Giordanos, which is fine, but I generally don’t recommend since it’s very saucy and the crust is bleh. Try Lou Malnati’s next time — it’s far superior

    • droans@lemmy.world
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      10 months ago

      Sure, but Lou Malnati’s skimps on the cheese.

      It’s not Chicago unless you choke on the cheese.

    • NerdyPopRocks@lemmy.world
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      10 months ago

      Lou Malnati’s crust was so yeasty and unpleasant, and super skimpy on cheese when I had it. Extremely not worth the hype.

    • CptEnder@lemmy.world
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      10 months ago

      Anyone know a good spot in NYC to get one? We got one of the chains in times sq but I’d reckon Chicago people wouldn’t recommend them just like we’d not recommend Sbarro’s.

      Every time I see a Chicago Deep Dish, I’m like yo I’d try that as an unique experience.

  • jak@sopuli.xyz
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    10 months ago

    You’re a sadist for not showing us the cross section

  • ares35@kbin.social
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    10 months ago

    all the locals i know prefer chicago’s other pizza, tavern-style thin and crispy. they might have a deep dish once or twice a year, if that.

  • Armetron@lemmy.world
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    10 months ago

    A yes the only “pizza” you need to worry about drowning in if you ever pass out drunk while eating it

  • Nacktmull@lemm.ee
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    10 months ago

    Eat what you like but please don´t call it a pizza when it´s obviously not.

  • Blackmist@feddit.uk
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    10 months ago

    Pay no attention to Chicago, we purposely trained them wrong… as a joke.

      • DrRatso@lemmy.ml
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        10 months ago

        You are a true scholar of food theory I see.

        But alas, you fool, should you thoroughly inspect the manuscripts (specifically Appendix C), you would see that salad theory firmly debunks cuberule for the farce that it is!

        • drphungky@lemmy.world
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          10 months ago

          While admittedly mashed potatoes and rice are miscategorized and switched from where they should be, the cube rule is a parsimonious and more accurate model! The footnote misrepresents it as location of carbs, when it is clearly stated as the location of structural starch. When reading it in this manner it is much more clear than any soup-based hyperspace nonsense!

          • slingstone@lemmy.world
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            10 months ago

            Gentlemen, gentlemen! There’s no need to fight!

            However, if you would continue, I would be greatly amused.

            NOTE: No offense intended with the “gentlemen” line if either of you is not male–I’m just trying to preserve the spirit of this Victorian era-style psuedoscientific slap fight.

          • DrRatso@lemmy.ml
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            10 months ago

            But even so your precious cubic musing doth fall flat when you consider your deep dish quiche permutates quickly into toast the moment it is cut.

            Not to mention one might argue it misses the classification entirely, for a slice of deep dish pizza clearly is endowed with two structural carb sides. And should such a classification exist, it would permutate once more should it be eaten outside first.

            While the manuscript of elegant salads stays much more robust to perturbations, a deep dish pizza remains firmly a salad untill the last bite.

            • drphungky@lemmy.world
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              10 months ago

              Is a pinwheel the same as a burrito? Of course not! Is a pepperoni roll a calzone?! Never! Structure matters! If it didn’t, why would you be able to order a personal pan pizza or a slice?! Clearly, they are different!

              By your logic, I could pick out all of the greens from my salad bowl, hand you a bowl of croutons, and have given you a salad. Preposterous!

  • UsernameIsTooLon@lemmy.world
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    10 months ago

    Who tf cares so much about semantics? It’s fucking cheese and tomato sauce, idgaf what it’s called, I’m eating it.

  • Olap@lemmy.world
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    10 months ago

    So much sauce! Is this normal? When I try Chicago style at home, having never visited, it’s like quarter that

    • The Dark Lord ☑️@lemmy.ca
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      10 months ago

      Yes it’s normal, but it’s not that much sauce. The sauce is on top, and the cheese and meat are below. What you’re seeing is only the top layer of sauce, hiding the deliciously gooey and savoury layers below.

  • jeze3D@lemmy.ml
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    10 months ago

    Inb4 “tHiS iSnT piZzA RAAAAAAAGE” damn too late.

    • anothermember
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      10 months ago

      I’m not seeing a lot of “RAAAAAAAGE” here, I’m seeing a lot of people questioning whether it meets the definition but everyone is being civil about it (at the time of this comment).

      • BallShapedMan@lemmy.worldOP
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        10 months ago

        My vote, it should be called dough lasagna instead of pizza. But I’m not a local so I probably don’t get a vote.

        • anothermember
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          10 months ago

          I’ve never tried it, I’d be interested to but there’s nowhere I know that does it in my country. It does seem to push the boundaries of what is internationally accepted as pizza but the same can be said with a lot of things so I’m fine with it.