09-04-2015, 09:23 AM
I regret not planning for two 17 hr drives this weekend. Let that be a lesson to my future self.
Prediction Thread for Northwestern Game
09-04-2015, 09:27 AM
I really like crispy thin crust pizza with oh so delicate herbs and a hint of fun, zesty spice -
for an appetizer!
for an appetizer!
"It's not what you don't know that gets you in trouble. It's what you think you know that just isn't so."
Mark Twain
09-04-2015, 09:28 AM
(09-03-2015, 07:46 PM)Publius link Wrote:[quote author=Mick link=topic=12618.msg126394#msg126394 date=1441255884]
French Laundry, 38
Chop House, 17
Chicago does have a restaurant that gives FL a run for its money: Alinea. I give FL the edge. Everything they served was great. Some of the stuff at Alinea was amazing; some of it was inedible and unrecognizable as food.
[/quote]
Alina's not a restaurant. It's an experience. You have to buy tickets in advance.
(09-03-2015, 07:46 PM)Publius link Wrote:[quote author=Mick link=topic=12618.msg126394#msg126394 date=1441255884]
French Laundry, 38
Chop House, 17
Chicago does have a restaurant that gives FL a run for its money: Alinea. I give FL the edge. Everything they served was great. Some of the stuff at Alinea was amazing; some of it was inedible and unrecognizable as food.
[/quote]
Alina's not a restaurant. It's an experience. You have to buy tickets in advance.
09-04-2015, 09:39 AM
(09-04-2015, 09:28 AM)Yvonne link Wrote:Alina's not a restaurant. It's an experience. You have to buy tickets in advance.
The tickets are really just a reservation. It's not any different from having to get on the French Laundry's site on a specific day, you just pay ahead of time. Lazy Bear, a fantastic new-ish restaurant in SF does the same thing as Alinea, and I wish it were more common because having to put up the cash ahead of time (and charging more for more desirable dates/times) makes everything more efficient for everyone.
The owner wrote a great blog post about this last year: http://website.alinearestaurant.com/2014...staurants/
(09-04-2015, 09:28 AM)Yvonne link Wrote:Alina's not a restaurant. It's an experience. You have to buy tickets in advance.
The tickets are really just a reservation. It's not any different from having to get on the French Laundry's site on a specific day, you just pay ahead of time. Lazy Bear, a fantastic new-ish restaurant in SF does the same thing as Alinea, and I wish it were more common because having to put up the cash ahead of time (and charging more for more desirable dates/times) makes everything more efficient for everyone.
The owner wrote a great blog post about this last year: http://website.alinearestaurant.com/2014...staurants/
09-04-2015, 09:40 AM
Our guys -Â Â Â Â Â 38
Their guys -Â Â Â Â 16
When we probe their run defense in our first possession, I would love to discover that we have full control of the ground game. At that point the world will be our oyster, so to speak, and all of our wonderful capabilities will be available for display. Of course, they won't be displayed, since we are not apt to reveal any more than we have to on offense. The defense makes steady progress throughout the game and does not allow NU to score in the final quarter, forcing them to settle for three field goals during the game. Our only disappointment might come from the kicking game with a couple of missed field goals.
Their guys -Â Â Â Â 16
When we probe their run defense in our first possession, I would love to discover that we have full control of the ground game. At that point the world will be our oyster, so to speak, and all of our wonderful capabilities will be available for display. Of course, they won't be displayed, since we are not apt to reveal any more than we have to on offense. The defense makes steady progress throughout the game and does not allow NU to score in the final quarter, forcing them to settle for three field goals during the game. Our only disappointment might come from the kicking game with a couple of missed field goals.
"It's not what you don't know that gets you in trouble. It's what you think you know that just isn't so."
Mark Twain
Our guys -Â Â Â Â Â 38
Their guys -Â Â Â Â 16
When we probe their run defense in our first possession, I would love to discover that we have full control of the ground game. At that point the world will be our oyster, so to speak, and all of our wonderful capabilities will be available for display. Of course, they won't be displayed, since we are not apt to reveal any more than we have to on offense. The defense makes steady progress throughout the game and does not allow NU to score in the final quarter, forcing them to settle for three field goals during the game. Our only disappointment might come from the kicking game with a couple of missed field goals.
Their guys -Â Â Â Â 16
When we probe their run defense in our first possession, I would love to discover that we have full control of the ground game. At that point the world will be our oyster, so to speak, and all of our wonderful capabilities will be available for display. Of course, they won't be displayed, since we are not apt to reveal any more than we have to on offense. The defense makes steady progress throughout the game and does not allow NU to score in the final quarter, forcing them to settle for three field goals during the game. Our only disappointment might come from the kicking game with a couple of missed field goals.
"It's not what you don't know that gets you in trouble. It's what you think you know that just isn't so."
Mark Twain
09-04-2015, 09:49 AM
(09-03-2015, 10:13 PM)winflop link Wrote:[quote author=ferrari link=topic=12618.msg126513#msg126513 date=1441339392]
Just don't expect real pizza.
You must now be made to swim with the fishes ferrari. There is perhaps no greater insult to the people of Chicago.
Gino's East is simply unmatched in the world - the Great Chicago Fire pizza is unreal. No matter where you go, make sure to order your deep dish pizza with saaasage.
[/quote]
A good friend of mine who has spent all but 5 years of his life in Chicago told me the last time I went to visit him that I don't need to bother with the pizza because Zachary's is as good as any of the famous Chicago spots. Hot dogs on the other hand...
I'm a fan of both NY and Chicago style, I never understood why people fight about it. Both are delicious, they're just very different. It's like how both apple pie and pecan pie can both be excellent despite being very different pies.
(09-03-2015, 10:13 PM)winflop link Wrote:[quote author=ferrari link=topic=12618.msg126513#msg126513 date=1441339392]
Just don't expect real pizza.
You must now be made to swim with the fishes ferrari. There is perhaps no greater insult to the people of Chicago.
Gino's East is simply unmatched in the world - the Great Chicago Fire pizza is unreal. No matter where you go, make sure to order your deep dish pizza with saaasage.
[/quote]
A good friend of mine who has spent all but 5 years of his life in Chicago told me the last time I went to visit him that I don't need to bother with the pizza because Zachary's is as good as any of the famous Chicago spots. Hot dogs on the other hand...
I'm a fan of both NY and Chicago style, I never understood why people fight about it. Both are delicious, they're just very different. It's like how both apple pie and pecan pie can both be excellent despite being very different pies.
09-04-2015, 09:54 AM
(09-04-2015, 09:49 AM)CrazedZooChimp link Wrote:I'm a fan of both NY and Chicago style, I never understood why people fight about it. Both are delicious, they're just very different. It's like how both apple pie and pecan pie can both be excellent despite being very different pies.
I think it's mostly because people, for some reason, really like to have semantic arguments. Calling deep-dish "pizza" is kind of like calling a taco a sandwich. It might technically be right if you work off of some standard definition, but it really misses the spirit of the thing.
(09-04-2015, 09:49 AM)CrazedZooChimp link Wrote:I'm a fan of both NY and Chicago style, I never understood why people fight about it. Both are delicious, they're just very different. It's like how both apple pie and pecan pie can both be excellent despite being very different pies.
I think it's mostly because people, for some reason, really like to have semantic arguments. Calling deep-dish "pizza" is kind of like calling a taco a sandwich. It might technically be right if you work off of some standard definition, but it really misses the spirit of the thing.
09-04-2015, 10:07 AM
Even NY style pizza deviates from the traditional pizza you find in Naples, if you really want to get semantic about it. Neapolitan pizza is traditionally cooked in a wood fired oven; in New York, most of the traditional pizza ovens were coal fired, and later *gasp* gas fired (once coal was viewed as too dirty and only grandfathered pizzerias were allowed).
http://ny.eater.com/2014/3/20/6261635/a-...zza-styles
The article is also notable because of the regional variations in pizza within Italy, from the traditional Neapolitan, to the Sfinciuni (Sicilian pizza) to the Roman pizza al taglio.
I'm with ZooChimp; although my personal favorite might be a traditional Neapolitan (including anchovies), I've come to love all sorts of pizza, from New Haven (which is similar to New York coal fired) to Chicago deep dish, to Californian pizzas. Having semantic arguments over what is true pizza is, imho, somewhat silly.
BC
http://ny.eater.com/2014/3/20/6261635/a-...zza-styles
Quote:The result was the most elemental form of NY pizza, often called Neapolitan-American, that shares much in common with the original Neapolitan type: a thin crust, a judicious covering of tomato sauce, and a smattering of fresh mozzarella cheese. But they differ in cooking technique, size, and texture. In Naples, the pies are cooked with wood and the center of the pizza tends to be soft and amorphous. Neapolitan pies are intended for one person and a knife and fork is required. The original NY pies were larger, averaging a 14"-16" diameter, and were cooked in coal fired ovens until crisp from edge to edge.
The article is also notable because of the regional variations in pizza within Italy, from the traditional Neapolitan, to the Sfinciuni (Sicilian pizza) to the Roman pizza al taglio.
I'm with ZooChimp; although my personal favorite might be a traditional Neapolitan (including anchovies), I've come to love all sorts of pizza, from New Haven (which is similar to New York coal fired) to Chicago deep dish, to Californian pizzas. Having semantic arguments over what is true pizza is, imho, somewhat silly.
BC
Even NY style pizza deviates from the traditional pizza you find in Naples, if you really want to get semantic about it. Neapolitan pizza is traditionally cooked in a wood fired oven; in New York, most of the traditional pizza ovens were coal fired, and later *gasp* gas fired (once coal was viewed as too dirty and only grandfathered pizzerias were allowed).
http://ny.eater.com/2014/3/20/6261635/a-...zza-styles
The article is also notable because of the regional variations in pizza within Italy, from the traditional Neapolitan, to the Sfinciuni (Sicilian pizza) to the Roman pizza al taglio.
I'm with ZooChimp; although my personal favorite might be a traditional Neapolitan (including anchovies), I've come to love all sorts of pizza, from New Haven (which is similar to New York coal fired) to Chicago deep dish, to Californian pizzas. Having semantic arguments over what is true pizza is, imho, somewhat silly.
BC
http://ny.eater.com/2014/3/20/6261635/a-...zza-styles
Quote:The result was the most elemental form of NY pizza, often called Neapolitan-American, that shares much in common with the original Neapolitan type: a thin crust, a judicious covering of tomato sauce, and a smattering of fresh mozzarella cheese. But they differ in cooking technique, size, and texture. In Naples, the pies are cooked with wood and the center of the pizza tends to be soft and amorphous. Neapolitan pies are intended for one person and a knife and fork is required. The original NY pies were larger, averaging a 14"-16" diameter, and were cooked in coal fired ovens until crisp from edge to edge.
The article is also notable because of the regional variations in pizza within Italy, from the traditional Neapolitan, to the Sfinciuni (Sicilian pizza) to the Roman pizza al taglio.
I'm with ZooChimp; although my personal favorite might be a traditional Neapolitan (including anchovies), I've come to love all sorts of pizza, from New Haven (which is similar to New York coal fired) to Chicago deep dish, to Californian pizzas. Having semantic arguments over what is true pizza is, imho, somewhat silly.
BC
09-04-2015, 10:42 AM
A fork is required for Neapolitan pizza? Maybe if you totally suck at eating pizza. And yeah, I'm speaking about pizza literally in Naples. It doesn't require a fork unless you're a defeatist.
Anyway, sure, on some level every thing is different from every other thing. But the differences between Chicago and NY/Italian pizza are far larger than the differences between NY and Italian pizza (or between Italian pizza for that matter, though I've spent little time in Italy south of Naples). The only difference that I think matters at all is that most American places, even if they're using wood-fired ovens and ingredients as close as possible to Italian ones (though that's a losing battle) still put way more toppings on the pizza, both in quantity per and in number. I've never seen any pizza place in the US where the most complicated pizza has like 2 toppings and I can't remember any place in Italy with pizzas that had more than 2.
Anyway, sure, on some level every thing is different from every other thing. But the differences between Chicago and NY/Italian pizza are far larger than the differences between NY and Italian pizza (or between Italian pizza for that matter, though I've spent little time in Italy south of Naples). The only difference that I think matters at all is that most American places, even if they're using wood-fired ovens and ingredients as close as possible to Italian ones (though that's a losing battle) still put way more toppings on the pizza, both in quantity per and in number. I've never seen any pizza place in the US where the most complicated pizza has like 2 toppings and I can't remember any place in Italy with pizzas that had more than 2.
A fork is required for Neapolitan pizza? Maybe if you totally suck at eating pizza. And yeah, I'm speaking about pizza literally in Naples. It doesn't require a fork unless you're a defeatist.
Anyway, sure, on some level every thing is different from every other thing. But the differences between Chicago and NY/Italian pizza are far larger than the differences between NY and Italian pizza (or between Italian pizza for that matter, though I've spent little time in Italy south of Naples). The only difference that I think matters at all is that most American places, even if they're using wood-fired ovens and ingredients as close as possible to Italian ones (though that's a losing battle) still put way more toppings on the pizza, both in quantity per and in number. I've never seen any pizza place in the US where the most complicated pizza has like 2 toppings and I can't remember any place in Italy with pizzas that had more than 2.
Anyway, sure, on some level every thing is different from every other thing. But the differences between Chicago and NY/Italian pizza are far larger than the differences between NY and Italian pizza (or between Italian pizza for that matter, though I've spent little time in Italy south of Naples). The only difference that I think matters at all is that most American places, even if they're using wood-fired ovens and ingredients as close as possible to Italian ones (though that's a losing battle) still put way more toppings on the pizza, both in quantity per and in number. I've never seen any pizza place in the US where the most complicated pizza has like 2 toppings and I can't remember any place in Italy with pizzas that had more than 2.
09-04-2015, 10:56 AM
(09-04-2015, 10:42 AM)stupac2 link Wrote:A fork is required for Neapolitan pizza? Maybe if you totally suck at eating pizza. And yeah, I'm speaking about pizza literally in Naples. It doesn't require a fork unless you're a defeatist.
Anyway, sure, on some level every thing is different from every other thing. But the differences between Chicago and NY/Italian pizza are far larger than the differences between NY and Italian pizza (or between Italian pizza for that matter, though I've spent little time in Italy south of Naples). The only difference that I think matters at all is that most American places, even if they're using wood-fired ovens and ingredients as close as possible to Italian ones (though that's a losing battle) still put way more toppings on the pizza, both in quantity per and in number. I've never seen any pizza place in the US where the most complicated pizza has like 2 toppings and I can't remember any place in Italy with pizzas that had more than 2.
A correction and a comment. Sure, you can pick up your pizza with your hands in Southern Italy but the locals will quietly sneer at you as the bumpkin you are. Pizzas their are served unsliced for two reasons. One, naturally, is tradition. The other is because press icing a pizza tends to make the crust soggy. Oh, and please don't fold your pizza before shoveling into your mouth. Have some respect.
Now then, class, let's discuss the basic difference between Italian cooking and what most Americans think it is. Toppings on a true pizza are sparse, by American standards, for the same reason pastas are sauced lightly. In both cases the sauce/toppings are the accents to the dish. The star of the show is meant to be the pasta itself, or the crust. At a proper meal Italians will have antipasti, then pasta or a pasta, then the main course. Try doing that with a deep-dish whatever it is, or NY-style pizza loaded down with a pound of toppings, or pasta swimming in Alfredo sauce.Â
You're welcome.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
(09-04-2015, 10:42 AM)stupac2 link Wrote:A fork is required for Neapolitan pizza? Maybe if you totally suck at eating pizza. And yeah, I'm speaking about pizza literally in Naples. It doesn't require a fork unless you're a defeatist.
Anyway, sure, on some level every thing is different from every other thing. But the differences between Chicago and NY/Italian pizza are far larger than the differences between NY and Italian pizza (or between Italian pizza for that matter, though I've spent little time in Italy south of Naples). The only difference that I think matters at all is that most American places, even if they're using wood-fired ovens and ingredients as close as possible to Italian ones (though that's a losing battle) still put way more toppings on the pizza, both in quantity per and in number. I've never seen any pizza place in the US where the most complicated pizza has like 2 toppings and I can't remember any place in Italy with pizzas that had more than 2.
A correction and a comment. Sure, you can pick up your pizza with your hands in Southern Italy but the locals will quietly sneer at you as the bumpkin you are. Pizzas their are served unsliced for two reasons. One, naturally, is tradition. The other is because press icing a pizza tends to make the crust soggy. Oh, and please don't fold your pizza before shoveling into your mouth. Have some respect.
Now then, class, let's discuss the basic difference between Italian cooking and what most Americans think it is. Toppings on a true pizza are sparse, by American standards, for the same reason pastas are sauced lightly. In both cases the sauce/toppings are the accents to the dish. The star of the show is meant to be the pasta itself, or the crust. At a proper meal Italians will have antipasti, then pasta or a pasta, then the main course. Try doing that with a deep-dish whatever it is, or NY-style pizza loaded down with a pound of toppings, or pasta swimming in Alfredo sauce.Â
You're welcome.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
09-04-2015, 11:28 AM
4 years old, but still relevant (from Jon Stewart):
http://thedailyshow.cc.com/videos/0ect4f...razy-broad
http://thedailyshow.cc.com/videos/0ect4f...razy-broad
4 years old, but still relevant (from Jon Stewart):
http://thedailyshow.cc.com/videos/0ect4f...razy-broad
http://thedailyshow.cc.com/videos/0ect4f...razy-broad
09-04-2015, 11:48 AM
(09-04-2015, 11:28 AM)2 for 2028 link Wrote:4 years old, but still relevant (from Jon Stewart):
http://thedailyshow.cc.com/videos/0ect4f...razy-broad
I have to admit, that is hilarious.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
(09-04-2015, 11:28 AM)2 for 2028 link Wrote:4 years old, but still relevant (from Jon Stewart):
http://thedailyshow.cc.com/videos/0ect4f...razy-broad
I have to admit, that is hilarious.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
09-04-2015, 01:28 PM
(09-04-2015, 10:56 AM)ferrari link Wrote:The other is because press icing a pizza tends to make the crust soggy.
Icing on a pizza? Somewhere your Italian ancestors are rolling in their graves. But I could see how icing might melt and make a pizza soggy.
BC
(09-04-2015, 10:56 AM)ferrari link Wrote:The other is because press icing a pizza tends to make the crust soggy.
Icing on a pizza? Somewhere your Italian ancestors are rolling in their graves. But I could see how icing might melt and make a pizza soggy.
BC
09-04-2015, 01:51 PM
From his blog, here is Hank91's prediction:
Stanford 34, Northwestern 13
Stanford 34, Northwestern 13
Put a glide in your stride and a dip in your hip.
09-04-2015, 02:04 PM
(09-04-2015, 01:28 PM)Boston Card link Wrote:[quote author=ferrari link=topic=12618.msg126586#msg126586 date=1441389377]
The other is because press icing a pizza tends to make the crust soggy.
Icing on a pizza? Somewhere your Italian ancestors are rolling in their graves. But I could see how icing might melt and make a pizza soggy.
BC
[/quote]
Come on, BC. Slice me some slack. PRESLICING. Geez, I have to think of everything. Besides, my ancestors were barbarians. We're probably more closely related to Vlad than Fabio. We just adopted an Italian name because it what all the cool kids do.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
(09-04-2015, 01:28 PM)Boston Card link Wrote:[quote author=ferrari link=topic=12618.msg126586#msg126586 date=1441389377]
The other is because press icing a pizza tends to make the crust soggy.
Icing on a pizza? Somewhere your Italian ancestors are rolling in their graves. But I could see how icing might melt and make a pizza soggy.
BC
[/quote]
Come on, BC. Slice me some slack. PRESLICING. Geez, I have to think of everything. Besides, my ancestors were barbarians. We're probably more closely related to Vlad than Fabio. We just adopted an Italian name because it what all the cool kids do.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
09-04-2015, 02:15 PM
Right, blame siri for that one.
Just remember, it could always be worse.
[image deleted]
And here I thought it was because your ancestors really liked fast cars.
BC
Just remember, it could always be worse.
[image deleted]
And here I thought it was because your ancestors really liked fast cars.
BC
Right, blame siri for that one.
Just remember, it could always be worse.
[image deleted]
And here I thought it was because your ancestors really liked fast cars.
BC
Just remember, it could always be worse.
[image deleted]
And here I thought it was because your ancestors really liked fast cars.
BC
09-04-2015, 02:31 PM
We're talking ancestors, BC, way back. When we had the hottest war ponies on the Steppes.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
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