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- From: betsys@cs.umb.edu (Elizabeth Schwartz)
- Newsgroups: ne.food
- Subject: Death of good pizza was: Re: Red Lobster in 30 miles vicinity
- Message-ID: <BETSYS.93Jan26131849@ra.cs.umb.edu>
- Date: 26 Jan 93 18:18:49 GMT
- References: <llpbusINN9u@news.bbn.com> <BETSYS.93Jan20011526@ra.cs.umb.edu>
- <SPIKE.93Jan20113952@world.std.com> <1jk887INNgp6@cat.cis.Brown.EDU>
- Sender: news@cs.umb.edu (USENET News System)
- Organization: University of Massachusetts at Boston
- Lines: 23
- In-Reply-To: plutchak@pilsner.geo.brown.edu's message of 20 Jan 93 19: 13:11 GMT
- Nntp-Posting-Host: ra.cs.umb.edu
-
- In article <1jk887INNgp6@cat.cis.Brown.EDU> plutchak@pilsner.geo.brown.edu (Joel Plutchak) writes:
- >>>Boston, like Steve's.
- >>
- >>or Ono's [Uno's] (Really! The bought the name from the Chicago restaurant, but
- >>they started here) all of which are Massachusetts based.
-
- > The original Chicago pizzeria has been bought by the franchise.
-
- Another one down. I guess they couldnt' hold their heads up after
- seeing the miserable pale plastic imitation of a pizza that Uno's
- produced.
- There are still GOOD deep-dish pizza places in Chicago. Deep as in
- they fill UP the pan and the crust is blackened from the cast-iron pot
- and none of this orange oily greasy croissant-dough stuff either and
- there are TWO layers of cheese and sometimes two layers of crust....
-
- I wanna go home and eat pizza :-)
-
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