Anyone ever have a St. Paul Sandwich

afterburnt
afterburnt Posts: 7,892
in The Clubhouse
I find it strangely alluring and must try it. Is it as sick as it sounds?
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  • afterburnt
    afterburnt Posts: 7,892
    I was just trying to make conversation. I am going to go back to listening to these little plastic thingies that I bought.
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  • gdb
    gdb Posts: 6,012
    I don't think so. Are they a regional delicacy ? I've never heard of em. :/
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  • gdb
    gdb Posts: 6,012
    Googled it. If I'm ever back in St. Louis and it's environs, I'll be eatin' cue, not Chinese sandwiches ! I think I saw the St Paul long ago on the PBS "A Sandwich Show". :)
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  • monepolk
    monepolk Posts: 1,146
    Sure I've had them, like anything else depends on who makes it. But they are good.
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  • rpf65
    rpf65 Posts: 2,127
    Read a couple of recipes for this. This will give more nightmares than the pizza topped with chicken and ranch dressing that somebody wanted me to sample.

    Passed on that one also.
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  • afterburnt
    afterburnt Posts: 7,892
    Pizza topped with anything other than cheese and sauce is not pizza. That's my dream; that's my nightmare.
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  • Moose68Bash
    Moose68Bash Posts: 3,843
    edited August 2015
    afterburnt wrote: »
    Pizza topped with anything other than cheese and sauce is not pizza. That's my dream; that's my nightmare.

    @afterburnt,

    My friend, you don't know what you're missing!

    That's kinda like saying, "The only burger I'll eat is one with cheese and nothin' else."

    There's a whole culinary world out there just for you to explore.

    Take a chance! Go on an gastronomical adventure! :)
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  • afterburnt
    afterburnt Posts: 7,892
    @Moose68Bash. When I came from NY to CA I wondered why they put all this weird stuff on their pizzas. Then I got cheese pizza and realized they were trying to hide the abomination that they were trying to pass off as pizza. CA pizza is as much pizza as an old boot is. Pizza. I will have the old boot thank you There ought to be a law I tell ya
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  • Moose68Bash
    Moose68Bash Posts: 3,843
    @afterburnt,

    I lived in California (Palo Alto) for almost a decade, and having migrated from New Jersey to Indiana to California, at first I had the same frustration that you seem to have with California's renditions of pizza. Yes, some of them are best left to the rodents and vermin to eat. But so are many "renditions" in NYC and environs!

    However, I also found Amici's Pizzeria in San Mateo and Il Fornaio, which is a restaurant "chain" that originated in Northern California and has several locations there and now in other states.

    Amici's, if you happen to live near San Mateo, makes East Coast style pizza, including New Haven, Boston, and New York versions. It's great pizza, whatever your preferences IMHO. (I confess to a love of New Haven style pizza; Sal's is my favorite.)

    Il Fornaio began as a bakery, and their bread is fantastic, which well prepared them to bake pizza crust. They "import" their chef's from Italy (or used to do so). Their simple pizzas, as well as their more complex ones, are to die for IMHO.

    Again, give variety a shot! Explore! :)
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  • afterburnt
    afterburnt Posts: 7,892
    I bet I could find an egg foo young pizza here lol
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  • Moose68Bash
    Moose68Bash Posts: 3,843
    afterburnt wrote: »
    I bet I could find an egg foo young pizza here lol

    Asian-Italian fusion cuisine! Sounds like a -- well, sounds like instant heartburn! :)
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    Exercise Room, Innuos Streamer via Cat 6 cable connection to PS Audio PerfectWave MkII DAC w/Bridge II, AQ King Cobra RCAs to Perreaux PMF3150 amp (fully restored and upgraded by Jeffrey Jackson, Precision Audio Labs), Supra Rondo 4x2.5 Speaker Cables to SDA 1Cs (Vr3 Mods Xovers and other mods.), Dreadnaught with Supra Rondo 4x2.5 interconnect cables by Vr3 Mods. Power for each component from dedicated 20 amp circuit to main panel, except Innuos Statement powered from Silver Circle Audio Pure Power One.

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  • motorhead43026
    motorhead43026 Posts: 3,919
    edited August 2015
    I lived in a commune in the early 70's, yet I don't recollect this being something to eat. I do know that everybody was very eager to participate....lol.
    The best way to predict the future is to invent it.

    It is imperative that we recognize that an opinion is not a fact.
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  • afterburnt
    afterburnt Posts: 7,892
    @motorhead43026 I am glad you didn't try to eat it ewwww!
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  • tonyb
    tonyb Posts: 33,020
    Abominations no doubt when it comes to Pizza. Wood fired brick oven is tops in my book, but this other garbage they throw on it isn't. Fresh ingredients and keep it simple for a great pizza. Wood fired, little bit of sauce, some Arugula , goat cheese with some shaved Prosciutto and I'm in heaven.
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  • Moose68Bash
    Moose68Bash Posts: 3,843
    DSkip wrote: »
    Moose68Bash wrote: »
    afterburnt wrote: »
    I bet I could find an egg foo young pizza here lol

    Asian-Italian fusion cuisine! Sounds like a -- well, sounds like instant heartburn! :)

    I can't decide if it will leave you full for a week or hungry in an hour.

    It's a good thing I didn't have my mouth full of coffee when I read that one!
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  • Moose68Bash
    Moose68Bash Posts: 3,843
    edited August 2015
    tonyb wrote: »
    Abominations no doubt when it comes to Pizza. Wood fired brick oven is tops in my book, but this other garbage they throw on it isn't. Fresh ingredients and keep it simple for a great pizza. Wood fired, little bit of sauce, some Arugula , goat cheese with some shaved Prosciutto and I'm in heaven.

    Too often, young chefs confuse "innovative" with "good."

    I sometimes make my own pizza: Freshly made French bread dough (using 50% semolina flour), extra virgin olive oil, organic tomato paste, fresh mozzarella, good Parmigiano Reggiano, Locatelli Pecorino Romano, freshly sliced Roma tomatoes (juiced and seeded), salt, pepper, a sprinkle of oregano. Maybe, some fresh basil leaves.

    Ma ma mia!

    Having lived in Chicago for four years, I also have concocted my own Chicago-style deep dish pizza recipe, but that's another story all together!
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  • tonyb
    tonyb Posts: 33,020
    Well my Chicagoan transplant, cough up that deep disher recipe. Haven't found one I'm particularly fond of.
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  • cnh
    cnh Posts: 13,284
    edited August 2015
    A good NYC pizza is hard to beat. I've had Chicago style in Chicago at some of the best and they're OK. But it's a little hard for me to think of that as a classic pizza.

    Afterburnt is onto something but has gone a little too far. Some toppings are OK. But it is true that the pizza I remember most from my decade plus in Manhattan was the plain cheese and its Sicilian brother.
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  • Moose68Bash
    Moose68Bash Posts: 3,843
    edited August 2015
    @tonyb,

    Here it is:

    gajzbmxkr9bd.jpg

    A couple of comments:
    • Squeezing all the juice out of the meat mixture, separating out the fat, reducing the remainder till syrupy, and then returning it to the meat mixture before filling the crust is best for flavor.
    • I make the crust using a simple French bread recipe, substituting 3-4 cups of semolina flour for all purpose flour in a 7-cups batch of bread dough. This makes enough for two crusts, or even three, if you roll it very thin.

    This is not "classic" Chicago-style deep dish pizza.
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  • afterburnt
    afterburnt Posts: 7,892
    edited August 2015
    cnh wrote: »
    A good NYC pizza is hard to beat. I've had Chicago style in Chicago at some of the best and they're OK. But it's a little hard for me to think of that as a classic pizza.

    Afterburnt is onto something but has gone a little too far. Some toppings are OK. But it is true that the pizza I remember most from my decade plus in Manhattan was the plain cheese and its Sicilian brother.
    why I have been accused of a lot of things but never of going to far! I challenge you too a duel. I shall not stand idly by while you besmearch my honor! Oh btw I do like a little crushed red pepper and some of that stinky cheese sprinkled on it.

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  • afterburnt
    afterburnt Posts: 7,892
    Furthermore Chicago style pizza is not pizza either it is more of a giant round hot pocket.
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  • Moose68Bash
    Moose68Bash Posts: 3,843
    afterburnt wrote: »
    Furthermore Chicago style pizza is not pizza either it is more of a giant round hot pocket.

    Or, perhaps, it is a form of casserole heavily influenced by the great pizza movement in the USA!

    It certainly isn't Italian! At least, I've never seen anything quite like it in Italy. Sicilian pizza, Neapolitan pizza, and "thick-crust" pizza are different animals altogether -- each having its own virtues and defects in the eyes of pizza eaters with personal preferences. :)
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  • tonyb
    tonyb Posts: 33,020
    afterburnt wrote: »
    Furthermore Chicago style pizza is not pizza either it is more of a giant round hot pocket.

    Your talking the traditional stuffed style or pan pizza. We do make good thin crust too ya know . :)

    NY pizza, while good, is too greasy for me. Also, aside from a woof fired thin crust, if you were to go to Italy, pizza is pan style or wood fired thin crust. No stuffed anything and no thin greasy stuff either.

    Here in America, we like to take ethnic traditions and try our best to improve on them or completely destroy them. We think cheese is the answer to everything and continuously add it to everything under the sun. Half the Italian dishes you find here, is nowhere to be found in Italy.

    I forget who.....but I saw a commercial for a pizza with cheddar cheese or French dressing of sorts and almost barfed.
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  • afterburnt
    afterburnt Posts: 7,892
    Well I just threw up in my mouth a little
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  • Moose68Bash
    Moose68Bash Posts: 3,843
    How about the "Mexican" ones with pulled pork and corn chips?

    I even saw one with ranch dressing, lettuce, etc. Salad pizza, I guess.
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  • tonyb
    tonyb Posts: 33,020
    Moose68Bash wrote: »
    How about the "Mexican" ones with pulled pork and corn chips?

    I even saw one with ranch dressing, lettuce, etc. Salad pizza, I guess.

    That's not pizza, that's a giant Torta. lol
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  • afterburnt
    afterburnt Posts: 7,892
    Ok now I blew chunks out of my nose. Please stop
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  • Moose68Bash
    Moose68Bash Posts: 3,843
    Hey, @afterburnt, you started this discussion! :)

    I hope the chunks weren't cheddar cheese with ranch dressing!
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  • afterburnt
    afterburnt Posts: 7,892
    Velvetta and balsamic
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  • westmassguy
    westmassguy Posts: 6,850
    Tony's Pizza, 63rd Drive Rego Park Queens. Best Thin Crust.
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