Aw, Poor Chicago.

sunnyone

cum grano salis
Silver Member
Dear Gentle Readers,

The subject has probably been flogged to death, but I’ve been thinking of regional differences re: one-pocket.

What nudged me onto this particular tangent was a pal from Chicago who had the temerity to suggest that his city’s pizza was not only in the same league with New York’s, but was, in fact, superior.

I’m not usually in favor of mandating overly long stays in structured settings for most people … but dementia of this nature obviously endangers the public welfare.

Deep dish?

Excuse me? Why not just suck on the Fat Hose?

California?

Granted, you introduced avocado. Thank you and shut up. (Sorry to be so rude, Chicago set me off.)

I imagine they have pizza in other states. And, that those dominions are earnest in their enthusiasms. Fine.

NYC, all boroughs, and including New Haven and parts of Jersey, outshines even Naples. In fact, especially Naples.

Want to do pizza right? Install an ancient oven that steadily churns out 1800 degrees. An oven that becomes so hot while it blisters the bottom of the crust that you have to turn it off for the month of August in order to clean it.

Think clams, then talk to me about pizza.

Where was I?

One-pocket / regional variations thereof.

I’m vaguely aware of the wedge game. Philadelphia, was it? Nick Varner? The old up-table strategy? (I actually enjoy trying to decipher the up-table game if it’s between two good players. Lesser dudes? Let Grady prevail.)

Where did the high-powered offense first emerge? I know Power One Pocket is out there and up there, but it wasn’t the genesis, was it?

Are there one-pocket havens that emphasize banks? In the South perhaps?

Did big-money matches first congregate here, there or anywhere? Perhaps money is simply everywhere.

Are there East Coast / West Coast styles of one-pocket? (Probably Chicago would raise its hand. Detroit maybe?)

Putting aside tournaments such as Johnson City, which I imagine attracted players from all over the map, what were the regional strengths and styles that shaped our game?

I would guess that Efren’s emergence added an international flavor. Kicking philosophy if nothing else. Playing amazing cue ball control. Yes? No?

Relishing apizza is my life,

Sunny
 
If your pizza doesn't look like this, you did it wrong. Chicago-style for life!

Giordanos-Pizza.jpg
 
I like thin crust, but I prefer deep dish. New York style thin crust is like eating toast.
My favorite hole in the wall pool hall has a pizza joint next door.

What are we talking about again?
 
Around here, we call that deep dish stuff "casserole". It's like a quiche or something.

I'm with the OP. I like em thin and crisp. I like the sauce with flavor (not bland tomato sauce). I like the cheese to have a slight smoky flavor.

That said, my favorite pizza can be found somewhere between New Haven, CT, throughout NYC and NJ to the Philly area.


Eric
 
We've got a place here that serves "Mountain Pies". To us, that's pizza by the pound. It's actually pretty good. Though to be honest I do prefer The Original Famous Ray's or something from Little Italy
 
New York for $20

I married my wife in 1974, I am from Chicago and she is from Staten Island. After we married we had a $20 bet on who had the best pizza, Chicago or New York. Well after about 15 years of marriage we traveled to Staten Island. One bite of New York pizza and I dug out a $20 and handed it to her, end of story!! :)
 
I've traveled all over...

Dear Gentle Readers,

The subject has probably been flogged to death, but I’ve been thinking of regional differences re: one-pocket.

What nudged me onto this particular tangent was a pal from Chicago who had the temerity to suggest that his city’s pizza was not only in the same league with New York’s, but was, in fact, superior.

I’m not usually in favor of mandating overly long stays in structured settings for most people … but dementia of this nature obviously endangers the public welfare.

Deep dish?

Excuse me? Why not just suck on the Fat Hose?

California?

Granted, you introduced avocado. Thank you and shut up. (Sorry to be so rude, Chicago set me off.)

I imagine they have pizza in other states. And, that those dominions are earnest in their enthusiasms. Fine.

NYC, all boroughs, and including New Haven and parts of Jersey, outshines even Naples. In fact, especially Naples.

Want to do pizza right? Install an ancient oven that steadily churns out 1800 degrees. An oven that becomes so hot while it blisters the bottom of the crust that you have to turn it off for the month of August in order to clean it.

Think clams, then talk to me about pizza.

Where was I?

One-pocket / regional variations thereof.

I’m vaguely aware of the wedge game. Philadelphia, was it? Nick Varner? The old up-table strategy? (I actually enjoy trying to decipher the up-table game if it’s between two good players. Lesser dudes? Let Grady prevail.)

Where did the high-powered offense first emerge? I know Power One Pocket is out there and up there, but it wasn’t the genesis, was it?

Are there one-pocket havens that emphasize banks? In the South perhaps?

Did big-money matches first congregate here, there or anywhere? Perhaps money is simply everywhere.

Are there East Coast / West Coast styles of one-pocket? (Probably Chicago would raise its hand. Detroit maybe?)

Putting aside tournaments such as Johnson City, which I imagine attracted players from all over the map, what were the regional strengths and styles that shaped our game?

I would guess that Efren’s emergence added an international flavor. Kicking philosophy if nothing else. Playing amazing cue ball control. Yes? No?

Relishing apizza is my life,

Sunny

New York Pizza is REALLY good, but my favorite is OKC... I'm trying to remember the name of the place and it's slipping my mind...

The Tulsa Hurricane pizza is my favorite...

Jaden
 
My friend is a near famous chef and he makes a thin pizza with flaked tuna- not the canned type- capers, onion, red pepper flakes and a little tomato sauce and little cheese.

It is the best pizza I have ever had...in any pocket.
 
Dear Gentle funnyone;

Perhaps some pool history, and Italian regional cooking lessons are in order.
Yes, Chicago has deep dish but that's just a marketing gimmick, an Americanized pumped up version of the Sicilian varieti. But that doesn't mean we all swear by it. And certainly not the actual Italians. Neopolitan is not scarce in these parts, neither is my favorite, the margherita.

Alas, your hit and run posting style doesnt readily lend itself to actual conversations much now does it?

It's all good. We all need something to believe in. If Lombardis 180,000 degree coal fired oven does it for you, who am I to argue.


Fyi: speaking of avocado and Cali.
William Spinks, formerly of Chicago, who helped develop modern cue chalk, was a prolific inventor and horticulturist. He moved to Cali and bred several new species of the alligator pear that we now call avocados.
 
I frequent New York, Chicago and Vegas (Vegas late Sept and Chicago mid Oct). All 3 have world class food with Chicago slightly edging out the rest. BUT. BIG BUT....NY Pizza is best period. They have it down to a art form. It's not just a thin vs. thick thing. Cheese mix, sauce, oven configuration and crust ingredients have been honed to perfection over many generations.

Sorry Big Apple wins the Pizza war.
 
I married my wife in 1974, I am from Chicago and she is from Staten Island. After we married we had a $20 bet on who had the best pizza, Chicago or New York. Well after about 15 years of marriage we traveled to Staten Island. One bite of New York pizza and I dug out a $20 and handed it to her, end of story!! :)

Was it Deninos, Lees Tavern, Just 2 of many. Staten Island is loaded with great pizza.
L & B in Brooklyn, Best Square Pie in the world
 
I frequent New York, Chicago and Vegas (Vegas late Sept and Chicago mid Oct). All 3 have world class food with Chicago slightly edging out the rest. BUT. BIG BUT....NY Pizza is best period. They have it down to a art form. It's not just a thin vs. thick thing. Cheese mix, sauce, oven configuration and crust ingredients have been honed to perfection over many generations.

Sorry Big Apple wins the Pizza war.

whatever the case, you can't just walk into any pizza joint in NY and be assured of good pizza. You need a steer man!!
 
Dear Gentle funnyone;

Perhaps some pool history, and Italian regional cooking lessons are in order.
Yes, Chicago has deep dish but that's just a marketing gimmick, an Americanized pumped up version of the Sicilian varieti. But that doesn't mean we all swear by it. And certainly not the actual Italians. Neopolitan is not scarce in these parts, neither is my favorite, the margherita.

Alas, your hit and run posting style doesnt readily lend itself to actual conversations much now does it?

It's all good. We all need something to believe in. If Lombardis 180,000 degree coal fired oven does it for you, who am I to argue.

No wonder NY pizza is better. The surface of the Sun is only 10,000 degrees. How can Chicago compete with that? :grin:

Best,
Mike
 
Back
Top