call your pizza order in to _______ ???

concealer404

Little Caesar's RULES.

Face

I could go for some Calamari pizza right now.

Demiurge

concealer404 wrote: »

Little Caesar's RULES.

"****! ****!"

concealer404

Face wrote: »

I could go for some Calamari pizza right now.

People keep mentioning this, and it's something that i've never tried.

I love pizza. I love Calamari, you would have thought i would have tried it by now.

I'm getting Calamari on Saturday with Freddy, and i'm excited.

bobman1235

concealer404 wrote: »

Little Caesar's RULES.

Praying that this is sarcastic. By far the worst "pizza" I've ever tasted.

concealer404

bobman1235 wrote: »

Praying that this is sarcastic. By far the worst "pizza" I've ever tasted.

Yes, yes it was as a matter of fact.

hearingimpared

Jstas wrote: »

Ummmm....no.

I will hold up the venerable Philly Cheesesteak as proof that what you say is inaccurate at best. For further reference, I will put forth the Philly Soft Pretzel. It can be argued that a Hoagie is also unduplicated outside of the Greater Philadelphia Area. I will offer Primo's as the reference sammich for a bar marker.

When you can find me one of any of them somewhere else in the world outside of the Greater Philadelphia Area, I will then tell you that you are correct. However, I am eternally doubtful that you will ever be able to accomplish such a task.

Good luck.

I have to add the White House sub shop in Atlantic City. Their bread (due to the water) is awesome and they pack the hoagie with meat. Their special sub is on a par with Primo's althought Primo's has a much larger variety of hoagies. Chickie's on 9th & Federal is also very very good.

There are a whole slew of pizzerias in South Philly that make some of the best pizza I've ever eaten. It is different from NY or Chicago pizza but great non-the-less.

Also, I've been all over this country and NEVER came across a better cheesesteak or soft pretzel as they make in Philly.

obieone

The best pizza I've had in recent memory(6+ years ago), was someplace on Federal Hill, in Providence RI.
The worst pizza I've ever had was in Naples....ITALY!:eek: I couldn't friggin believe it.

People outside the Northeast don't get it, and probably never will.
It's sort of like the military- unless you've been thru it, you'll never understand:p

hearingimpared

concealer404 wrote: »

Little Caesar's RULES.

bobman1235 wrote: »

Praying that this is sarcastic. By far the worst "pizza" I've ever tasted.

concealer404 wrote: »

Yes, yes it was as a matter of fact.

My wife had the audacity to bring home two pies from Little Caesar's this past weekend . . . she bought it because it very inexpesive. I would have rather eaten dog ****. It is the worst excuse for pizza I ever had.

zombie boy 2000

Most of their locations are in K-Marts. That should tell you something.

Face

That really is a poor image Joe.

hearingimpared

Face wrote: »

That really is a poor image Joe.

I do have a way of making a point don't I?

BTW there are leftovers of it in the fridge and no-one is touching it. Usually leftover pizza would be scarfed up by the next mornings breakfast.

Jstas

All this talk about pizza...I got hungry. So I went around the corner to a little shop here in Center City. They must have been having a bad day or a new employee or something 'cause as I was waiting to order I hear the following conversation:

(I had to go to Google for some proper spellings)
Boss: Whattdya stunad?!?
Lacky: Mi dispiace! Mi dispiace!
Boss: I told you to get rid of the fagioli, not the minestrone!
Lacky: ...*blank stare*
Boss: How much did you throw away?
Lacky: tutto
Boss: Madre di Dio!!
Lacky: Mi dispiace!
Boss: I just made it this morning!
Lacky: *walks off*
Boss: This kid's a modon! Where did you find him Gino?!
Gino: He's my wife's cousin, from Naples.
Boss: Madon!

Then he turned around, nice as pie and said "What can I get you, brother?"

Only Italians.

Fireman32

Jstas wrote: »

All this talk about pizza...I got hungry. So I went around the corner to a little shop here in Center City. They must have been having a bad day or a new employee or something 'cause as I was waiting to order I hear the following conversation:

(I had to go to Google for some proper spellings)
Boss: Whattdya stunad?!?
Lacky: Mi dispiace! Mi dispiace!
Boss: I told you to get rid of the fagioli, not the minestrone!
Lacky: ...*blank stare*
Boss: How much did you throw away?
Lacky: tutto
Boss: Madre di Dio!!
Lacky: Mi dispiace!
Boss: I just made it this morning!
Lacky: *walks off*
Boss: This kid's a modon! Where did you find him Gino?!
Gino: He's my wife's cousin, from Naples.
Boss: Madon!

Then he turned around, nice as pie and said "What can I get you, brother?"

Only Italians.

WAAAAAAAAAA!!! thats too funny. I can see his arms waving while he's talking to

rayslifecycle

Growing up near NYC I ate what my parents ordered - so I didn't find my favorite pizza till I moved to Buffalo NY. When I first moved there i didn't care much for it. Where I was from a plain slice was Crust, Sauce and Cheese.....in Buffalo - every slice had Pepperoni on it! Then I really got used to the pepperoni - and it isn't like pepperoni in other places - the slices are small in diameter and a little thicker - each one cups a little from the heat and holds a little pool of pepperoni grease in the center that tends to run down your cheek when you bite into it. The crust was thin, but not a cracker - chewable but not chewie - and the Sorrento factory is in Buffalo - I am pretty sure that is where most places got their fresh mozzarella. The sauce is a little sweeter then the average sauce - especially Bocce Club Pizza.........

Buffalo - what a great town.

Now I live in the DC metro area - and we just cannot find a good pizza place at all. Sure, a lot of people make valiant attempts to "cook" a pizza - but none of them can.

Ledo's has a pastry crust - WTF is up with that!
Armands has a chicago style that is just a lot of dough with badly proportioned toppings ......and their thin crust is crackerific......the Corner Slice gives me severe heart burn........I could go on........

Every Christmas when we go to Buffalo - the first thing we do is call mister pizza and get me some.

tx_polkhead

in response to:
The worst pizza I've ever had was in Naples....ITALY! I couldn't friggin believe it.
The reason is that Pizza as we know it is more American than Italian. I've been making pizza on a stone for 18-19 years and let me tell you it is all about ingredients and technique. Garbage In Garbage Out. Quality goods and care in the prep work, well great pizza is as easy as pie! I keep a cold starter in my fridge, and use about two onces in each dough batch, the starter gives the dough a taste that is hard to beat. I use a 15 oz of bread flour and 3 oz of whole wheat flour, again the combination is well in a word 'epic'! The Dallas water supply is rated surpior by the state of Texas and I don't doubt that water plays an important role but bottled water that clean and crisp is available everywhere today so get out there and try your hand at pizza. The last important element in a stone in an oven that gets HOT! My gas oven dial max is 550 but it runs about 75 degrees hot which would be about 625. I would guess that most residential ovens don't get hot enough, I wish mine would get hotter but 625 make a good pie in about 6 minutes. Here are a couple of more examples to help with your hunger.
Abel

tx_polkhead

Chicken Parm Pizza was already posted here (http://www.polkaudio.com/forums/attachment.php?attachmentid=35475&d=1221693269)
and it would not let me post it again

warren

Best pizza in the world, Uno's, Wabash, and Ohio, Chicago Ill.

ben62670

What tastes better camels with one hump or two? Hold the Efing curry. Never liked that crap.

dc55110

I hate to side track this... but back to the original post... I know that McDonald's had tried using call centers for their drive-thrus. The idea was to eliminate the multi-tasking of the person taking orders/working the window, further streamlining the already airfoil like efficiency (also making it possible to further downgrade from needing a brain wave, to only a heart beat to get a job at Mac-n-Dons).
I think that Denver was a test market... The call center was in California if I remember correctly.
I don't know if they still do this or not...

SKsolutions

like a streamlined airfail

nooshinjohn

Mazzarino's in Studio City, California and Barrone's in Van Nuys were the best I have ever had...

These two places were THE places to meet Frank, Dean, and company back in the day. Mazzarino's was used in Goodfellas as the location of the shoot-out in the restaurant, and was the pizza of choice on the set of just about every Mafia film since The Godfather. Twice a week Lizzie was asked to deliver to the set of The Soprano's...

Libertyc

listen people its cheaper to outsource the order process for the big national chains. Why do you think they are doing this $$$?

messiah

danger boy wrote: »

Face,

my friends and I will not be supporting that pizza chain anymore..... that are plenty of other pizza options... including locally owned chains.

i say buy local, support local, keep local jobs.

Amen Brother!! Unbelievable. Outsourcing pizza jobs? Really???

wutadumsn23

I don't know what it is about pizza here Al, just never cared for it. IMHO NY pizza is way better than Chicago style, but that is of course because I grew up on NY style pizza. The ketchup on crackers description was pretty good, lol. I will say this though Al, if you have never been to Rocky Rococo's downtown, you are missing out. It's more of a Chicago style pie, but it is by far the best I have had out here. It is a bit pricey, but well worth the trip.

-Jeff

rayslifecycle

tx_polkhead wrote: »

in response to:
I've been making pizza on a stone for 18-19 years and let me tell you it is all about ingredients and technique. Garbage In Garbage Out. Quality goods and care in the prep work, well great pizza is as easy as pie!
Abel

I too started making my own pie recently (6 so far) and I too add a little wheat flour into the dough......as well as a little maple syrup.....

The one trick I found to making a slice pickupable is to heat the pizza stone for about and hour - then put the crust on it and cook that for 4 minutes alone - then add the toppings....my BBQ chicken and Pesto Chicken pizzas have been favorites.......I make my own pesto and a Black strap mollassas BBQ sauce......mmmm mmmmmm goood

danger boy

a local pizza chain gave me a free large pizza today.. very cool. his business is hurting.. and to generate some biz, he was cutting deals left and right... giving away a free pizza here and there.

He said I could have any large pizza on the menu or have them make me one with only the toppings I liked.. hmmmm?

I ordered a grilled chicken, with tons of garlic, mushrooms, mozzarella cheese and tomatoes. Oh so good. just with that alone.. I will be ordering from his pizza place now.

buy local, eat local, support local businesses, they are the backbone of any city.

pizza chains who out source can kiss my red... errr brown ****.

and yeah Jeff I have had Rocky Rocco many times before.. but not recently.

wutadumsn23

Cool Al, is this place on the South Hill? I may have to give it a shot, local pizza places usually have good pies. I sometimes hit up the Papa Murphys on the back way to the mall by Spokane Falls CC, they have a 50% Military discount!!


-Jeff

hearingimpared

wutadumsn23 wrote: »

Cool Al, is this place on the South Hill? I may have to give it a shot, local pizza places usually have good pies. I sometimes hit up the Papa Murphys on the back way to the mall by Spokane Falls CC, they have a 50% Military discount!!


-Jeff

That's the first Irish pizzaria I've ever heard of.:eek:

concealer404

hearingimpared wrote: »

That's the first Irish pizzaria I've ever heard of.:eek:

It's a Take and Bake place.

Good idea, but hard to execute well unless you can acheive the necessary heat in your oven. Most people can't.