Cyndi wrote: > > Sucky! > > > Maybe we should start up a "St. Louis style pizza, sucky or delicious?" > > thread. Those were always good for generating posts. Delicious! I may just get some Pirrone's tonight, depending on what My Friend The Director wants to do. He's been out of town (actually the country), and the wife may want him to hang around and do husband/daddy crap. Added stl.dining, why the hell not? Changed the title too, but left it STL. Just for Nancy. Brian Rodenborn
St. Louis, MO
STL pizza
Gregory M. wrote: > Well, it's about TIME stl.dining got some traffic.... Doing what I can to help :) > In perusing the "dining", "eats", and "food" newsgroups, it's > interesting to see which ones are relatively active. One of the most > active ones is ba.food -- houston.eats gets some traffic, > too...chi.eats and dc.dining are DEAD as DUCKS.... I'm not sure what happened to stl.dining. It had a steady but low volume a year or so back, then just seemed to die out completely. Anyway, I did go to Pirrone's and had St. Louis style pizza. Good as always. Like anything, SLSP (coining acronyms) varies a lot depending on where you get it. Family run Italian restaurants will usually have a better product than fast-food pizza or bars. I like all kinds of pizza. I frequently go to Talanya's, where the thick crust is very good. The thin crust at Cicero's is interesting, especially with the fresh garlic. It's not really SLSP, just a thin pizza. Brian Rodenborn
NNTP-Posting-Date: Mon, 10 Dec 2001 19:27:42 +0000 (UTC) X-Priority: 3 X-MSMail-Priority: Normal X-Newsreader: Microsoft Outlook Express 5.50.4522.1200 X-MimeOLE: Produced By Microsoft MimeOLE V5.50.4522.1200 Xref: usenet.INS.cwru.edu rec.food.cooking:868337 stl.general:8636 stl.dining:1444 This is a multi-part message in MIME format. ------=_NextPart_000_0022_01C1817E.71B4C7E0 Content-Type: text/plain; charset="iso-8859-1" Content-Transfer-Encoding: quoted-printable The_Doge L. wrote in message = > I haven't been there in a while, but Lou Boccardi's on Southwest used = to > make a decent thin-crust pizza with real cheese - not that mutant = orange > stuff they use at Imo's. Joe Bpccardi's still offers the same type. They use slices of cheese = over their pizza. They have restaurants on Watson Rd nerar Elm, in = Eureka, and one in Columbia IL as well. Joe often makes the pizzas = himself at the Eureka location. These pies leave Imos in the dust imho. ------=_NextPart_000_0022_01C1817E.71B4C7E0 Content-Type: text/html; charset="iso-8859-1" Content-Transfer-Encoding: quoted-printable <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> <HTML><HEAD> <META http-equiv=3DContent-Type content=3D"text/html; = charset=3Diso-8859-1"> <META content=3D"MSHTML 5.50.4616.200" name=3DGENERATOR> <STYLE></STYLE> </HEAD> <BODY bgColor=3D#ffffff background=3D""><BR><FONT face=3DArial = size=3D2>"The_Doge of St.=20 Louis" < > wrote in message=20 news:[email removed]...<BR>> I haven't been = there in a=20 while, but Lou Boccardi's on Southwest used to<BR>> make a decent = thin-crust=20 pizza with real cheese - not that mutant orange<BR>> stuff they use = at=20 Imo's.<BR><BR>Joe Bpccardi's still offers the same type. They use slices = of=20 cheese over their pizza. They have restaurants on Watson Rd nerar Elm, = in=20 Eureka, and one in Columbia IL as well. Joe often makes the pizzas = himself at=20 the Eureka location. These pies leave Imos in the dust=20 imho.</FONT></BODY></HTML> ------=_NextPart_000_0022_01C1817E.71B4C7E0--
NNTP-Posting-Date: Sat, 08 Dec 2001 00:33:52 EST X-UserInfo1: Q[R_PJSCO@SCRTXYAZJNOFXBBZ\LPCXLLBWLOOAFEQR@ETUCCNSKQFCY@TXDX_WHSVB]ZEJLSNY\^J[CUVSA_QLFC^RQHUPH[P[NRWCCMLSNPOD_ESALHUK@TDFUZHBLJ\XGKL^NXA\EVHSP[D_C^B_^JCX^W]CHBAX]POG@SSAZQ\LE[DCNMUPG_VSC@VJM Date: Sat, 08 Dec 2001 05:33:52 GMT Xref: usenet.INS.cwru.edu rec.food.cooking:867393 stl.general:8620 stl.dining:1433 I haven't been there in a while, but Lou Boccardi's on Southwest used to make a decent thin-crust pizza with real cheese - not that mutant orange stuff they use at Imo's. That said, I'm not a big fan of thin-crust pizza. Given the option, I'll go for thick crust every time. And as for Chicago-style deep dish - sheer heaven. We went to Geno's East in Chicago last time we visited and it truly was wonderful.