If you ever come out to Chicago Tim...I'll treat you to some real pizza ;-)

Eric

-----Original Message-----
From: LRS Scout [mailto:[email protected]] 
Sent: Tuesday, May 27, 2014 4:30 PM
To: cf-community
Subject: RE: Serious question


I have to drive 45 minutes to get a pizza I can stomach here.

That cracker garbage is all the rage here.
On May 27, 2014 5:28 PM, "Eric Roberts" <[email protected]>
wrote:

>
> I can't stand thin crust pizzas...if I wanted a cracker with catsup on 
> it...LOL
>
> -----Original Message-----
> From: GMoney [mailto:[email protected]]
> Sent: Tuesday, May 27, 2014 4:04 PM
> To: cf-community
> Subject: Re: Serious question
>
>
> The crust is OK. It just tastes like cheaply made thin pizza crust.
>
> It's the "processed provel cheese" that ruins it. Provel is fine when 
> it's fresh, by itself, and taken in small doses. But processed down 
> and thrown all over a pizza in the place of genuine mozzarella......is
criminal.
>
> Plus St. Louis pizzerias treat sauce like it's a rare commodity. Sauce 
> my pizza damnit!
>
>
> On Tue, May 27, 2014 at 3:52 PM, C. Hatton Humphrey
> <[email protected]>wrote:
>
> >
> > On Tue, May 27, 2014 at 4:40 PM, Jerry Milo Johnson 
> > <[email protected]
> > >wrote:
> >
> > > iirc, I really liked the bbq sauced chicken and onion "pizza" in 
> > > St
> > Louis.
> >
> >
> > I just don't like the idea of the thin crust or of their "special blend"
> > cheese.
> >
> >
> > Until Later!
> > C. Hatton Humphrey
> > http://www.eastcoastconservative.com
> >
> > Every cloud does have a silver lining.  Sometimes you just have to 
> > do some smelting to find it.
> >
> >
> >
>
>
>
> 



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