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- Newsgroups: ne.food
- Path: sparky!uunet!tmc!michael
- From: michael@monitor.com (Michael Johnson)
- Subject: Re: Death of good pizza
- Message-ID: <C1KyAq.3wn@monitor.com>
- Sender: michael@monitor.com (Michael Johnson)
- Reply-To: michael@monitor.com (Michael Johnson)
- Organization: Monitor Company / IE
- References: <BETSYS.93Jan26131849@ra.cs.umb.edu>
- Date: Thu, 28 Jan 1993 20:01:37 GMT
- Lines: 11
-
- In article <BETSYS.93Jan26131849@ra.cs.umb.edu> betsys@cs.umb.edu (Elizabeth
- Schwartz) writes:
- > 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....
-
- What's the name of that semi-chain place in Chicago where you can get a pizza
- which is _entirely_ cheese, approx. 1.25 inches thick? I've had that twice
- and it's recommended highly to cheese hedonists who pass through Chicago or
- have friends in the city who like to mail frozen food.
-