The "I Didn't Comment in Another Thread" Thread

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Except in Detroit, for some reason.
They never quite got football right either

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(Go Lions)
 

Chicago-style "pizza" is actually a "casserole," but I don't hold that against it either...it's a friggin' delicious casserole.

Well, two of three Chicago styles (deep dish and stuffed) are described by some as such, the third (tavern style) is more classical thickness.

Detroit-style pizza is maybe my least-favorite, with the square crust and burnt cheese. "The burned cheese is the best part!" folks will say, and I honestly hope that's not true because otherwise there's no redeeming it. But it's still pizza, and still an excellent choice if you're in Detroit and craving a zesty flatbread.

It took your post and almost three decades for me to wonder. The pan-pizza place I shift-managed in undergrad sold by the slice. While the whole pies for delivery were done in circular pans, the slices were done in rectangular 4-slice pans, with the crust built up at the short edeges of the pan and not the long. But the unbuilt-up sides touching the pan didn't get particularly bad. So, could we have just done them with no crusts at the one end of each slice at all? On tavern style of thinner pie, the middle square slices are eaten just fine. Is it trouble with a bigger slice of thicker stuff to not have a firmer end?

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Detroit-style pizza is maybe my least-favorite, with the square crust and burnt cheese. "The burned cheese is the best part!" folks will say, and I honestly hope that's not true because otherwise there's no redeeming it. But it's still pizza, and still an excellent choice if you're in Detroit and craving a zesty flatbread.

Objection.

Facts not in evidence.
 






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