Kansas Crimson

It originated in st louis, messourah.

I don't really care for farfalle, hard to get on a fork, doesn't hold sauce well, falls apart. Terrible pasta all the way around.

I use cavatappi for my mac and cheese. Good stuff.

jhawks99 wrote: ↑Thu Oct 25, 2018 1:53 pm It originated in st louis, messourah.

That's the last time I eat it.
Dead to me.

pdub wrote: ↑Thu Oct 25, 2018 1:46 pm Yea - i'm imagining like a lamb ravioli there.

I like a good toasted ravioli.
I'm sure that's not true Italian but pair it with some red sauce on the side so you can control the dip amount - perfecto.

"It's not authentic" is not an argument against something being good. It's a dumb argument. If you were born prior to the twentieth century a hamburger wasn't authentic American food either. Food gets improved over time.

The burrito is great, you deep fry that fucker and it's great too. I don't give a shit if chimichangas are true mexican, they're delicious.

I'm with you.
But I just found out they originated in Missouri so i'm over them.

Oh yeah, fuck them then.

Oh, and fuck St. Louis style pizza while we're at it.

It's the geezer of pizzas...shitty.

What is St Louis style pizza?
It sounds awful.

Oh, it is, it's literally the Geezer of pizzas, it's that bad.

It's got a bullshit cheese called provel, and it's on a cracker.

https://en.wikipedia.org/wiki/St._Louis-style_pizza

Huh.
I mean I like a thin crust pizza - a brick oven blackened thin crust - but that doesn't sound like this.
I'll be sure never to try it.

It's got no yeast in it.

In college, we used to get Jenos oven pizza - you really had to overcook them in order for them to be edible - so you'd end up with a cracker like crust.

That's what I imagine the St. Louis pizzas tasting like.
Oven pizzas you ate in college.

Googel Imo's pizza. Terrible stuff.

jhawks99 wrote: ↑Thu Oct 25, 2018 3:39 pm Googel Imo's pizza. Terrible stuff.

So, like, the Geezer of pizzerias?

Geezer is a good dood.

pdub wrote: ↑Thu Oct 25, 2018 3:04 pm In college, we used to get Jenos oven pizza - you really had to overcook them in order for them to be edible - so you'd end up with a cracker like crust.

That's what I imagine the St. Louis pizzas tasting like.
Oven pizzas you ate in college.

We used to roll a Jenos up like a burrito.
That, and a 12 pack, got me though a lot of days on the hill.

pdub wrote: ↑Thu Oct 25, 2018 2:43 pm Huh.
I mean I like a thin crust pizza

^^^

Thin crust, Sicilian, or Chicago style are all good as long as the crust is made well, not very doughy or cardboard like either.

Have to wonder if this is the beginning of the next big recession.

mad greek used to have fantastic toasted ravioli

Does Mad Greek still exist? I liked that place a lot. When my parents would visit Lawrence, we’d often eat there.

I haven’t eaten at Mad Greek for 10+ years. I’m guessing it’s still open.