On Sep 9, 12:14 pm, Amy Guskin  wrote:   
   > >> On Thu, 9 Sep 2010 10:52:17 -0400, Doug Freyburger wrote   
   >   
   > (in article ):   
   >   
   > > David Williams wrote:   
   >   
   > >>> I just don't think you should be allowed to   
   > >>> call that stuff "pizza"!   
   >   
   > >> Yeah, yeah.  Get over it.  NYC doesn't own the word "pizza."   
   >   
   > > It's my theory that folks who only like their own local version of pizza   
   > > actually don't like pizza. <<   
   >   
   > No, I (I can't speak for "folks," just myself) don't like imprecision in my   
   > food descriptions.  Pizza, historically, started out flat.  I think that   
   > thick stuff, and I don't care how chewy or flaky or whatever it is, is really   
   > just cooked bruschetta or focaccia, but it doesn't bear much resemblance to   
   > real "pizza."  I similarly dislike the recent trend of calling dense cakes   
   > made with flour "tortes," because a torte, historically, is a flourless cake.   
   >  (It also bothers me a LOT to see "flourless torte" in a description of a   
   > torte, because that's redundant, sort of like saying "ISBN number").  And,   
   > for the record, I don't even like calling so-called "Sicilian pizza" pizza.   
   >   
   > We have a horrible food tradition out here in the Philadelphia suburbs called   
   > "tomato pie."  Someone always brings one to large gatherings.  It is   
   > so-called Sicilian-style "pizza" WITHOUT CHEESE.  Just dough and sauce.     
   > Horrible.  It always disappears as soon as the box is opened.  I just don't   
   > understand it.  BUT...no one here would dare call it a "pizza."   
   >   
   > Anyway, I make no judgements about whether it's good food or not --   
   > personally, I don't care for so much heavy dough with my sauce and vegetables   
   > -- but I just do not think it is "pizza."   
   >   
   > >> They like food they had as children which is   
   > > not the same thing.  <<   
   >   
   > Wow, that is *really* insulting.  Especially since I consider myself as   
   > someone whose tastes have evolved considerably since childhood.  I'm the   
   > person who doesn't think the Indian food is spicy enough unless my nose is   
   > running, and in the house in which I grew up, Cantonese was considered   
   > exotic.  :-p   If anything, if you're going to attribute maturity levels to   
   > styles of pizza, I'd have to class deep dish style as the more childish,   
   > since it has so much dough, and comfort foods are nearly always higher in   
   > starch than more sophisticated fare.   
   >   
   and for the down right juvenile among us there's oven griders (on   
   clark near the zoo).   
   they serve their pizza 'upside down.'  when the bring it out it looks   
   a bit like a giant mushroom   
   colored soufflé which is then inverted onto your plate creating a kind   
   of pizza bowl.   
   very strange.  a cash only place, if you're interested.   
   g   
   --- SBBSecho 2.12-Win32   
    * Origin: Time Warp of the Future BBS - Home of League 10 (1:14/400)