Helpful ReplyHot!So Much Pizza in Connecticut

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lleechef
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Re: So Much Pizza in Connecticut 2017/01/28 19:43:10 (permalink)
Ketteract
lleechef
Why oh why can't we have pie even half that good in Ohio??? 




The Internet seems to suggest that there is an "Ohio Valley-style pizza", but if you Google it, well... it may or may not be reassuring.


Now you're just messin with me because it's listed as one of the FIVE WORST REGIONAL PIZZAS!!! 
https://affotd.com/2013/05/22/the-five-worst-regional-pizzas-in-america/
Ketteract
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Re: So Much Pizza in Connecticut 2017/01/29 08:19:37 (permalink)
lleechef
Ketteract
lleechef
Why oh why can't we have pie even half that good in Ohio??? 




The Internet seems to suggest that there is an "Ohio Valley-style pizza", but if you Google it, well... it may or may not be reassuring.


Now you're just messin with me because it's listed as one of the FIVE WORST REGIONAL PIZZAS!!! 
https://affotd.com/2013/05/22/the-five-worst-regional-pizzas-in-america/




Ha!  Honestly, though, that list is rubbish.  Aside from the fact that I will staunchly defend three out of the five styles in it, I've always thought that writing off an entire style for any reason other than personal experience (and I do mean experience - one has to have at least tried it) is nonsensical and unproductive.  After all, there are plenty of people who would dismiss our vaunted New Haven pizza based on the appearance of the crust alone.
 
The "Ohio Valley style" mentioned in that list is identical to one place that's earned a Roadfood entry: Beto's in Pittsburgh.  Like the tomato pie, it may stretch some folks' definitions of what pizza is - and I wouldn't blame anyone for being skeptical, hence my prior comment.  I'll never judge without actually having sunk my teeth into it first, though.  
leethebard
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Re: So Much Pizza in Connecticut 2017/01/29 09:30:15 (permalink)
Ketteract
lleechef
Ketteract
lleechef
Why oh why can't we have pie even half that good in Ohio??? 




The Internet seems to suggest that there is an "Ohio Valley-style pizza", but if you Google it, well... it may or may not be reassuring.


Now you're just messin with me because it's listed as one of the FIVE WORST REGIONAL PIZZAS!!! 
https://affotd.com/2013/05/22/the-five-worst-regional-pizzas-in-america/




Ha!  Honestly, though, that list is rubbish.  Aside from the fact that I will staunchly defend three out of the five styles in it, I've always thought that writing off an entire style for any reason other than personal experience (and I do mean experience - one has to have at least tried it) is nonsensical and unproductive.  After all, there are plenty of people who would dismiss our vaunted New Haven pizza based on the appearance of the crust alone.
 
The "Ohio Valley style" mentioned in that list is identical to one place that's earned a Roadfood entry: Beto's in Pittsburgh.  Like the tomato pie, it may stretch some folks' definitions of what pizza is - and I wouldn't blame anyone for being skeptical, hence my prior comment.  I'll never judge without actually having sunk my teeth into it first, though.  


Good pizza is a flexible dish. I've had many different styles in many different countries, and most were good. However some "Styles" are only little different, hardly worth calling it some "Different" style. Homemade, I'll eat it. Pizza doesn't do well,IMHO, when turned into "chain" food. Deep dish, thin crust,Sicilian are the main three. Cooking ovens and other slight variations,but they all seem to fit into the big three!!
lleechef
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Re: So Much Pizza in Connecticut 2017/01/29 13:13:08 (permalink)
I am not a fan of cold toppings.  I like the cheese melted and any other topping baked on.
leethebard
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Re: So Much Pizza in Connecticut 2017/01/29 23:24:17 (permalink)
lleechef
I am not a fan of cold toppings.  I like the cheese melted and any other topping baked on.


Agreed!!
Ketteract
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Re: So Much Pizza in Connecticut 2017/01/30 06:42:24 (permalink)
lleechef
I am not a fan of cold toppings.  I like the cheese melted and any other topping baked on.




There's a place in Huntington, NY called Little Vincent's where you can get your pizza with melted cheese... and some cold shredded cheese added on.
 

 
It strikes me as the sort of thing that's better after several drinks, but I think I'd try it sober or inebriated!  
post edited by Ketteract - 2017/01/30 07:05:00
leethebard
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Re: So Much Pizza in Connecticut 2017/01/30 09:44:25 (permalink)
Unusual!!!!
lleechef
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Re: So Much Pizza in Connecticut 2017/01/30 10:24:58 (permalink)
That's still not lookin good to me so you had better be inebriated. 
TJ Jackson
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Re: So Much Pizza in Connecticut 2017/01/30 11:00:16 (permalink)
There was a segment on a show called "The Pizza Show" (not sure if it was Food Channel or Cooking Channel) about the "cold cheese slice" which is what is depicted above
 
The concept was pushed in this segment as purely for the drunken college student who doesn't (at the moment) have the good sense to wait for his\her slice to cool before consuming it and ergo burns the roof of their mouth doing so.  The cold cheese provides a buffer preventing said burn
leethebard
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Re: So Much Pizza in Connecticut 2017/01/30 11:22:07 (permalink)
TJ Jackson
There was a segment on a show called "The Pizza Show" (not sure if it was Food Channel or Cooking Channel) about the "cold cheese slice" which is what is depicted above
 
The concept was pushed in this segment as purely for the drunken college student who doesn't (at the moment) have the good sense to wait for his\her slice to cool before consuming it and ergo burns the roof of their mouth doing so.  The cold cheese provides a buffer preventing said burn



Michael Hoffman
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Re: So Much Pizza in Connecticut 2017/01/30 11:47:31 (permalink)
At the age of 4 I burned the roof of my mouth on apizza and refused to eat any more of that nasty stuff -- at Pepe's.
leethebard
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Re: So Much Pizza in Connecticut 2017/01/30 12:22:51 (permalink)
Bad decision!!!
lleechef
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Re: So Much Pizza in Connecticut 2017/01/30 12:31:21 (permalink)
leethebard
Bad decision!!!


I'll say!  Next time we're at Pepe's he can keep his grubby hands away from my clam pie!!!!!
leethebard
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Re: So Much Pizza in Connecticut 2017/01/30 13:16:24 (permalink)
lleechef
leethebard
Bad decision!!!


I'll say!  Next time we're at Pepe's he can keep his grubby hands away from my clam pie!!!!!



Michael Hoffman
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Re: So Much Pizza in Connecticut 2017/01/30 15:30:46 (permalink)
leethebard
Bad decision!!!


Well, that was back before World War II. I sort of changed my mind at some point -- roof of the mouth be damned.
TJ Jackson
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Re: So Much Pizza in Connecticut 2017/01/30 16:02:57 (permalink)
One too many Roman I numerals, methinks
Michael Hoffman
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Re: So Much Pizza in Connecticut 2017/01/30 16:42:36 (permalink)
TJ Jackson
One too many Roman I numerals, methinks


Nope. Frank Pepe didn't open his pizzeria till 1925.
Ketteract
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Re: So Much Pizza in Connecticut 2017/03/06 14:10:04 (permalink)
I would like to take note of Ken and Barb's Pizza (now apparently just Barb's Pizza, going by the sign) in Cromwell as an excellent slice joint.
 

 
The left was up there with any cheese slice I'd had in NYC. Impressive enough in its own right... but oh my. The right was BBQ chicken, and it had the distinction of being the only BBQ chicken pizza I've ever actually liked. The flavors of the chicken, bacon, onion, cheese, and sweet BBQ sauce were all very nicely balanced - something of which you could and would want multiple slices, as opposed to "well, that was nice as a novelty, but I'm going back to my regular pizza flavors now." Highly, highly recommended.
 
I hadn't intended to eat pizza for dinner as well, but I ended up meeting with a small group of friends and we went to the Domenic's and Vinnie's in Southington. This was one of three locations, the other two being in Middlebury and Waterbury (the original).
 

 
Honestly pretty average.  My friends, who had been there before, optimistically concluded that the place was having an off-night. The buffalo chicken pizza was overly salty, the bacon and onion was functional but forgettable, and the mashed potato, while the best of the three, just made me wish I was having the mashed potato at BAR in New Haven.
 

 

 
I do wonder if things would improve by visiting their original location, as is the case with Pepe's.
post edited by Ketteract - 2017/03/06 14:11:12
Ketteract
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Re: So Much Pizza in Connecticut 2017/03/10 13:49:23 (permalink)
I stopped at Corner Grinder today for a slice of pizza.  In between warming it up and giving it to me, they did this to it.  Ever see that before?
 

ann peeples
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Re: So Much Pizza in Connecticut 2017/03/10 19:01:42 (permalink)
No...
 
Uncle Groucho
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Re: So Much Pizza in Connecticut 2017/03/10 19:11:10 (permalink)
That is the way I cut my Daughters slice when she was young.
 
leethebard
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Re: So Much Pizza in Connecticut 2017/03/10 19:26:30 (permalink)
I'd send that back...Why the heck would they cut a single slice into tiny strips??????
ScreamingChicken
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Re: So Much Pizza in Connecticut 2017/03/11 12:43:56 (permalink)
While eating and driving isn't the safest activity around, strips would be easier to manage than a single larger slice.
leethebard
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Re: So Much Pizza in Connecticut 2017/03/11 15:52:25 (permalink)
ScreamingChicken
While eating and driving isn't the safest activity around, strips would be easier to manage than a single larger slice.


...no, I'd deal with the slice....
TnTinCT
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Re: So Much Pizza in Connecticut 2017/04/08 13:54:43 (permalink)
It's been a good while since we've checked out any new pizza places, but happy to share this latest one; E&D Pizza in Avon, CT. I am going to go out on a limb here and say this might be the best pizza I've found north of New Haven. (Noting everything is subjective - for me, the crust can make or break the pizza). We definitely will have to try it a few more times to ensure it's consistent, but here is last night's dinner - we shared a large, half pepperoni, half bacon/fresh garlic.
 

 
The crust! The crust is thin, with a great tug and chew. Slightly charred, really just terrific. It's not as crispy or charred as the New Haven style, but wow. Just wow.  The sauce is fresh and tasted of tomato - not sweet, not peppery, just fresh. The pepperoni had a nice lingering heat, and got slightly charred from the oven. The bacon we'll skip next time. It was ok, but didn't carry the nice porky flavor from larger pieces or slices that can cook a little on the pie, this is crumbled, and appears pre-cooked; the garlic add was terrific, not overpowering, and every once in a while a nice sharp burst. They make their own meatballs, so that will be next to try, and of course the sausage will have to be on the list. I'm hoping that it's as fabulous the next time I try it. A couple of obligatory close ups -
 

 
 

 
The place is tiny; mostly carry out, with two booths that can seat 4, and two two-tops. They are moving this summer into the plaza next door which will give them a lot more seating, good to see a place like this growing!
post edited by TnTinCT - 2017/04/08 14:54:12
mlm
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Re: So Much Pizza in Connecticut 2017/04/08 14:37:38 (permalink)
Oh, that looks GREAT. Obviously, I'm living in the wrong part of the country for pizza and pasta.
ann peeples
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Re: So Much Pizza in Connecticut 2017/04/09 14:12:56 (permalink)
Gosh-cant get that type of pepperoni in Wisconsin anymore..
Wintahaba
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Re: So Much Pizza in Connecticut 2017/04/09 14:25:51 (permalink)
ann peeples
Gosh-cant get that type of pepperoni in Wisconsin anymore..


Ann, I Know! I have been trying at stores and deli's...saying "Do you have the thicker pepperoni that cups when cooked?" They look at me like???? Believe or not Marco's Pizza here (chain) has it as a topping (in addition to the reg style) called OLD WORLD Pepperoni. It is very good...The pizza is OK for a chain.
ann peeples
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Re: So Much Pizza in Connecticut 2017/04/09 19:40:51 (permalink)
Will have to try it-kills me not to get that wonderful pepperoni!
lleechef
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Re: So Much Pizza in Connecticut 2017/04/10 11:49:09 (permalink)
mlm
Oh, that looks GREAT. Obviously, I'm living in the wrong part of the country for pizza and pasta.


At least you have BBQ.  We live in a culinary wasteland unless you're really into corn and soybeans.
 
That pizza looks fantastic!
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