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Post by Chicago Jake on Jul 23, 2009 16:14:34 GMT -6
The Chicago Tribune had an article and a poll today on the two methods of cutting a pizza. Do you have a preference? Around these parts (Chicago), thin pizzas are pretty much always cut into squares (i.e., the "grid cut" or "party cut"). I vastly prefer it, but maybe that's just because I grew up with it. On the other hand, it is a lot easier to eat a slice that only needs a few bites to finish off. So what do youse guys think?........Jake  |
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Post by Irish Stu on Jul 23, 2009 17:07:07 GMT -6
Wedges for me. I've never even seen a pizza cut into squares.
Simon
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Post by Kawaii Kaiju on Jul 23, 2009 18:13:00 GMT -6
Superthin, like St Louis style (and Chicago Thin style) should be cut in squares. All others, even most other thin styles, should be cut in triangles.
Zilla (that is my opinion, and the way I cut them when I am cutting)
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Post by nolaflacav on Jul 23, 2009 19:52:00 GMT -6
4 cuts. 8 slices. All wedges. Ice cold beer.
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Post by Irish Stu on Jul 24, 2009 10:52:23 GMT -6
4 cuts. 8 slices. All wedges. Ice cold beer Keep it simple and you can't go wrong ;D Simon |
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Post by ♥ COVID-19♥ on Jul 25, 2009 0:11:03 GMT -6
Actually, I think you need one of these ...
-- BB (who loves my own nuts quite nicely, thankyouverymuch)
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Post by nemo on Jul 25, 2009 3:25:03 GMT -6
The assumption here as I see it is that there is pizza anywhere outside of NYC. Since there is not this argument is pointless.
8 slices.......no more, no less.
end.
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Post by Ardbeg... innit on Jul 27, 2009 6:07:29 GMT -6
Slices, squares are too utilitarian, and fractals are too new age.
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Post by IE on Jul 27, 2009 8:56:29 GMT -6
Plus, slices each have a 'handle'. And each slice has the same amount of crust and gooey cheesy. Much more civilized.
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Post by Irish Stu on Jul 27, 2009 9:47:24 GMT -6
The assumption here as I see it is that there is pizza anywhere outside of NYC. Since there is not this argument is pointless And there was me thinking they are rather partial to a slice or two of pizza in Italy. I believe our glorious leader is off there later this week, maybe he can report back to us on this rumour. Simon (who thinks it's slices all the way) |
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Post by Ardbeg... innit on Jul 27, 2009 9:51:02 GMT -6
The assumption here as I see it is that there is pizza anywhere outside of NYC. Since there is not this argument is pointless. 8 slices.......no more, no less. end. WOW, over a year and a half without a post is broken with this... glad I waited. |
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Post by Irish Stu on Jul 27, 2009 9:59:00 GMT -6
The assumption here as I see it is that there is pizza anywhere outside of NYC. Since there is not this argument is pointless. 8 slices.......no more, no less. end. WOW, over a year and a half without a post is broken with this... glad I waited You timed your return from vacation perfectly G. Another few hours and you might have missed it. Simon |
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Post by Ardbeg... innit on Jul 27, 2009 10:05:38 GMT -6
Regrettably, there wasnt enough traffic congestion to delay me.
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Post by Chicago Jake on Jul 27, 2009 10:16:37 GMT -6
The assumption here as I see it is that there is pizza anywhere outside of NYC. Since there is not this argument is pointless And there was me thinking they are rather partial to a slice or two of pizza in Italy. I believe our glorious leader is off there later this week, maybe he can report back to us on this rumour.Simon (who thinks it's slices all the way) I leave on Wednesday, and that's the main purpose for the trip. I'll try to post some pictures of real Italian pizza. However, I should point out that pizza is not really an Italian invention. It is, of course, a Chicago invention. Also, anyone who has never had a grid-sliced pizza should really keep an open mind and try it before knocking it. If you are only experienced with the NYC-style "pizza," I can understand your misgivings. It would never work with that soft, soggy version that is as limp as Richard Simmon's dick. It only makes sense for a crisp, slightly toothy Chicago thin style. P.S. - welcome back, G! It was pretty dead around here without you. |
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Post by Irish Stu on Jul 27, 2009 10:41:44 GMT -6
I leave on Wednesday, and that's the main purpose for the trip. I'll try to post some pictures of real Italian pizza. However, I should point out that pizza is not really an Italian invention. It is, of course, a Chicago invention That's right, I forgot, you exported the idea back to the old country... Fascinating!! Wareagle walks out through one door, and Nemo reappears through another. I wonder who will leave next, and who will be resurrected to replace them. Simon |
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Post by Ardbeg... innit on Jul 27, 2009 10:42:39 GMT -6
And there was me thinking they are rather partial to a slice or two of pizza in Italy. I believe our glorious leader is off there later this week, maybe he can report back to us on this rumour.Simon (who thinks it's slices all the way) I leave on Wednesday, and that's the main purpose for the trip. I'll try to post some pictures of real Italian pizza. However, I should point out that pizza is not really an Italian invention. It is, of course, a Chicago invention. Also, anyone who has never had a grid-sliced pizza should really keep an open mind and try it before knocking it. If you are only experienced with the NYC-style "pizza," I can understand your misgivings. It would never work with that soft, soggy version that is as limp as Richard Simmon's dick. It only makes sense for a crisp, slightly toothy Chicago thin style. P.S. - welcome back, G! It was pretty dead around here without you.Thanks Jake, youre not kidding it was quiet, it only took me as long to go through all the posts as it does for me to have sex... well, not really, maybe have sex, a cigarette, get dressed, and drive back home. |
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Post by Chicago Jake on Aug 8, 2009 8:22:04 GMT -6
Okay, I'm back from Italy. I had a few pizzas (that was plenty), and SAW many more pizzas. And I can report unequivocally that they were all cut exactly the same way: not at all!
All of the pizzas I saw in Rome were personal-sized, about 10 inches in diameter. All were hand-formed (i.e., not perfectly round), generally baked in a wood oven, and usually only had one or two toppings. They tended to cost between 8 and 12 Euros, depending on the fanciness of the establishment.
And they were never cut at all! They arrived intact on a plate, and you had to cut them yourself as you ate them. Of course, the benefit to this is that you can cut it to any style you like. The downside is that the crust was rather tough, and cutting required a bit of effort. The method I found to be most useful was to cut it in half, then cut each half into long thin strips (perpendicular to the original cut) as I ate.
But overall, they weren't all that good. The pasta (aka, "primi") and meat/fowl/fish (aka, "secondi") dishes were much more interesting. (Surprisingly, eggplant parmigiana was virtually unknown.)
The pizzas were less soggy than a New York style, less crispy than a Chicago style. The toppings tended to be fresh and pretty good (especially the porcini mushrooms). The sauce and cheese were unremarkable.
In general, I'd say the USA kicks Italy's ass when it comes to pizza......Jake
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Post by Merlot Joe on Aug 8, 2009 8:35:44 GMT -6
We made Piazza last night, well it was a roll out dough and we added the toppings. It was square so I cut it in a grid. If they are round I like them cut in wedges.
Joe
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Post by Ardbeg... innit on Aug 8, 2009 11:22:19 GMT -6
Okay, I'm back from Italy. I had a few pizzas (that was plenty), and SAW many more pizzas. And I can report unequivocally that they were all cut exactly the same way: not at all! ... Of course, the benefit to this is that you can cut it to any style you like. I very seldom buy pizza anymore (only when Im feeling lazy), preferring to make my own, in fact I will be starting up some dough shortly. I tried the "no cut" approach once, some years ago... NEVER AGAIN!! The ungrateful ingrates (wife and daughter) took that to mean that it was acceptable to rip the toppings off and leave the crust. By their logic them splitting the toppings meant that they were each taking 1/4 of the pie, leaving me with the entire crust, or 1/2 of the pie. |
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