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I love Chicago deep dish pizza.  It's okay with me if people don't consider it to be pizza, and want to call it a casserole or something else.  All I care is that it tastes delicious.

There's a "new" style here in Austin, called "Detroit-style" which is also a deep dish, but cooked in rectangular pans.  I really like it, too.

I love Chicago deep dish pizza.  It's okay with me if people don't consider it to be pizza, and want to call it a casserole or something else.  All I care is that it tastes delicious.

There's a "new" style here in Austin, called "Detroit-style" which is also a deep dish, but cooked in rectangular pans.  I really like it, too.

Can’t stand Chicago deep dish lol. I think it’s gross. And it’s not pizza. It’s a weird thing if you ask me.

And Detroit style certainly ain’t new! It should be called Buddy’s style pizza- and not Detroit- they invented it after all lol.

It’s basically a Sicilian style pizza but cooked in a steel auto parts pan. Buddy’s invented it in the late 1930s I want to say. Gus Guerrera was an immigrant from Sicily who ran Buddy’s in Detroit and one of the girls who worked there was from Sicily as well and somehow they decided to make the Sicilian square grandma style pizza in a blue steel auto pan and it just stuck and became a phenomenon in Detroit. 

Buddy’s is still around and it’s still excellent.  

When you're talking about Chicago thin crust, are you referring to the traditional square-cut pieces with the cheese [typically] over the toppings?

This stuff?



Because that I get, and it's really good stuff, but I never really considered the crust "crispy" except at the very edges. Underneath the sauce and toppings I wouldn't describe it as cracker-like either. It's firm with a good glutinous chew. But yeah, the edges outside the toppings do get crispy and almost cracker-like...

When we went last fall, I had to take my wife to Uno's for traditional deep dish, but we also went to a place downtown called Paisano's and got really good thin crust. For me the thin crust would definitely be a more "day to day" type of pizza, with deep dish being once in a very great while.

Chicago thin crust beats the tar out of NY style pizza, and while I don't normally compare Chicago deep dish to NY pizza (they're basically different foods), Chicago thin crust is in the same category as NY style and it's far better IMHO.

That looks like the stuff you would get at a grimy Indiana chain I ate far too much of at one point. For the price it was good, though I don't think I've had some upscale pizza of that type.

Just another culinary adventure to take at some point. My current town has at least three pizza places I consider strong, which is a solid number in my mind. 

Oh yeah that’s probably like a 3 hr drive. That’s a trip where you get a hotel and spend the night.

If you wind up going, check out that pane&vino for dinner and for a quick bite/sandwich for lunch hit La Sandwhicherie. French style sandwich on croissant or hard baguette. Incredible. Maybe the best sandwich I’ve ever had in US. It’s like eating a great sandwich somewhere in Europe. The bread, meats, veggies, and French vinaigrette they put on the sandwiches are just insanely good.

Miami is so far, but no I want to put that directly into my face. 

Can’t stand Chicago deep dish lol. I think it’s gross. And it’s not pizza. It’s a weird thing if you ask me.

And Detroit style certainly ain’t new! It should be called Buddy’s style pizza- and not Detroit- they invented it after all lol.

It’s basically a Sicilian style pizza but cooked in a steel auto parts pan. Buddy’s invented it in the late 1930s I want to say. Gus Guerrera was an immigrant from Sicily who ran Buddy’s in Detroit and one of the girls who worked there was from Sicily as well and somehow they decided to make the Sicilian square grandma style pizza in a blue steel auto pan and it just stuck and became a phenomenon in Detroit.

Buddy’s is still around and it’s still excellent. 

It's new here, which is why I put it in quotes.  Nobody in Austin, Texas knows who Buddy is, and likely never will.

A few years back, a couple of guys from Detroit opened a place in Austin called "Via 313" and served what they called "Detroit-style" pizza.  They were successful, opened a few more locations, and then others started copying them.  Thus the "Detroit-style pizza" boom began, in Austin.

Lol. What “facts” do you speak of and what actual policy? Cause I didn’t see anything from Biden.

Let’s talk some facts on Biden. He’s a criminally corrupt piece of shit, who been complicit in trading off his position as senator and Vice President in order for both his brothers and his sons to enrich themselves to the tune of millions of dollars.

Again, I'd have to go rewatch the debate, and I'd sooner inject disinfectant.

I do find it strange that most of the attacks I hear on Biden seem to be projections of Trump:

• He's corrupt? Trump's campaigns have constantly been renting office space in Trump properties, funneling campaign dollars to his own pockets. His own nepotism flows as many dollars as it can from himself to his family--like the $750K he deducted on his taxes as a "consulting fee" while Ivanka's taxes showed an identical influx of the same amount as in inflow to her consulting company while she's a member of the Trump Org. And then the fact that he put Jared Kushner in charge of, well, anything. Not sure who the hell would do that or why. 
• Take corruption farther? How about emoluments. How about the fact that he started speaking badly about Qatar calling them a funder of terrorism after visiting Saudi Arabia, but as soon as the Qatar Investment Authority started renting an office--one they don't actually have anyone working in
  one they don't actually have anyone working in, mind you--in one of his buildings he changes his tune and suddenly he's friends with Qatar again. This is how Trump works. You scratch his back, he'll scratch yours. 
• Criminal corruption? Well, we'll forget about the emoluments (which are criminal), but what about the fact that he illegally withheld duly authorized aid voted on by Congress on the exact same day that he asked the Ukrainian President to "do us a favor" regarding making public statements that would take some heat off Russia for interfering in the election and at the same time would damage his perceived biggest political rival. As for other criminal acts, I suspect when the Supreme Court finally forces him to turn over tax records to the SDNY, they're going to find he committed tax fraud. But he's been stymying that as much as he can through judicial delay tactics. 
• People claim Biden tells lies. Which is probably true; he's a politician. But to quote Vincent in Pulp Fiction, compare Biden lying to Trump ain't the same f*****' ballpark, it ain't the same league, it ain't even the same f*****' sport. 
• People claim Biden can't complete a sentence. Have you ever listened to Trump? His speech pattern is like an ephedrine-fueled pinball machine bouncing from one thing he "heard" to another he simply made up on the spot to what he saw on Fox News that morning. Half the time he's only 1/3 of the way through one thought when he pivots midsentence to something completely different. When you read written transcripts of things he's said, it barely qualifies as English. Hell, Bush 43 was a virtual master of the spoken word compared to Trump and he made up words like misunderestimate and strategery. 
• People claim Biden is old and "sleepy", whereas Trump can barely walk down a ramp or hold a bottle with one hand. I mean, his vanity probably makes it hard to walk down a ramp in his high heels and girdle, but I'm sure he could take lessons from Melania. 

I'm not excited for Biden by any means, but it seems weird that all the things Trump supporters attack him for are things Trump is an order of magnitude worse. 

When you're talking about Chicago thin crust, are you referring to the traditional square-cut pieces with the cheese [typically] over the toppings?

This stuff?



Because that I get, and it's really good stuff, but I never really considered the crust "crispy" except at the very edges. Underneath the sauce and toppings I wouldn't describe it as cracker-like either. It's firm with a good glutinous chew. But yeah, the edges outside the toppings do get crispy and almost cracker-like...

When we went last fall, I had to take my wife to Uno's for traditional deep dish, but we also went to a place downtown called Paisano's and got really good thin crust. For me the thin crust would definitely be a more "day to day" type of pizza, with deep dish being once in a very great while.

Chicago thin crust beats the tar out of NY style pizza, and while I don't normally compare Chicago deep dish to NY pizza (they're basically different foods), Chicago thin crust is in the same category as NY style and it's far better IMHO.

There are places that serve it crispier than others. 
This place in Columbus was the best at super crispy but not burnt cracker crust. 

http://www.carluccispizzeria.com/