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Things That Are Bothering You, Got You All Hibbeldy-Jibbeldy, or just downright pissed, RIGHT NOW! - Page 5304

post #79546 of 85664
Quote:
Originally Posted by ramuman View Post

There's some twat that keeps playing stupid 3 or 4 second clips of songs in a loop for 30 or 90 minutes late at night. The clips themselves being short are incoherent things (like Heartbreaker and some techno music - the current choose of this twat). Today it started at 2a and is going strong at 6a. No one can find this jerk and the property manager is out until tmrw. I've had to suffer through this since like Dec 20th since I didn't leave town.

Huh, just read about this as a thing--some form of asinine prank that's popular right now. Does the song sound like this?
post #79547 of 85664
Quote:
Originally Posted by ChiliinFool View Post

No sirree, diners at The Chili Chack are escorted to their tables by a hostess. Then before too long a waiter arrives and takes their orders by voice. The tables are even festooned with tablecloths that are not in gingham pattern.

What surprises and festivities will patrons have at The Chili Chack on Superbowl Sunday?
post #79548 of 85664
Quote:
Originally Posted by ChiliinFool View Post

No sirree, diners at The Chili Chack are escorted to their tables by a hostess. Then before too long a waiter arrives and takes their orders by voice. The tables are even festooned with tablecloths that are not in gingham pattern.

If I prefer wine with my Mangwich, might I order a wicker-basket bottle of Chianti at the Chili Chack?
post #79549 of 85664
Quote:
Originally Posted by ChiliinFool View Post

Let's not taint the whole service industry with a broad brush here, guys. The Chili Chack took good care of its customers over the holidays. On New Year's Eve we had a party of 15 come in. They had originally made a reservation for 9 persons, but they met some more people on the way in. What's more, they asked for separate checks, which is no easy task for our staff. (We don't have a POS system because we prefer to maintain traditional values.) But we managed with the kind of grace and professionalism that you would expect at your fancy five-star restaurants like they have in Europe or Wales. (I won't lie, it certainly helped that all 15 ordered the same meal, which was Mangwich wash it down with a Bud Light.)

I wonder if Springs1 would enjoy The Chili Chack. Do you provide EXTRA ranch dressing on the SIDE?
post #79550 of 85664
Quote:
Originally Posted by brokencycle View Post

So, I ordered over the phone.  When I showed up, it was a mad house, the hostess at the counter was rude and took 15 minutes to get my pizza that was literally two feet from her.  Also somehow they managed to fucking burn the pizza.  Not just the crust, but the top too.  There were big spots on 1/3 the pizza that didn't have sauce on top.  WTF.

Davannis sausage deep dish has always been my go-to in the twin cities. Much more like a true deep dish than a stuffed pie.
Quote:
Originally Posted by GreenFrog View Post

Is dat deep dish any good? Can't say I've ever felt compelled to try it.

Deep dish is good as shit...People who shit on it are weird. They must either think that pizza must be exclusive to their definition of it and so if they don't like it better than NY style pizza, it can't be good...or they think there is something wrong with a pile of melted cheese, meat, and bread.

I mean, how can it not be good? Take a shit ton of melted cheese. Add some cured pork product and some sauce, put it on top of a bready crust with a bit of crisp. Its not healthy, its not something you pick up by the slice (you really need a fresh pie out of the oven so it stays gooey), but it is good shit.

There are two types prevalent in Chicago:
- Stuffed. This is a deep dish pizza that has a second layer of crust across the top. This isn't true chicago deep dish, but the biggest chain in the area, Giordano's, makes stuffed pizza, so people kind of think it is synonymous. I don't care for it as much. The top crust is kind of weird...it is covered in sauce, so it doesn't really bake and you just end up with gooey bread dough. I had friends who had eaten it many times before they even realized there was a top crust--they just thought it was weird cheese.

- Deep dish. This is just a hearty pizza cooked in a deep pan. When you get pizza hut pan pizza, you are really ordering a lighter approximation of deep dish. Compared to a hand tossed pizza, you have thicker bready crust, more cheese, maybe more toppings, etc.
There are some variants within deep dish:
-Uno/Due style (don't go to the "Uno's" chain though...they bought the name, but are nothing like the actual Chicago location) make a pizza that's pretty soupy. Pretty wet tomato sauce, and often toppings like green peppers and onions that give off extra moisture when they bake. I like it, but it really is closer to Pizza Soup--knife and fork required while it is still warm, and I eat it very rarely.
-Little bit more solid, closer to a much deeper pan pizza. Lou Malnatis as my favorite small chain, Pequods as an excellent example (but with a long wait). Might need a knife and fork when it is fresh out of the oven, but after it cools down a bit, you can eat it by hand if you so choose. Lou's loos more like this (although who orders plain cheese deep dish?):

so not a crazy soup like Uno's. Difference from a pizza hut might be that instead of little sausage pellets tossed on top of the pizza, they put more like a "layer" of sausage. Pequods builds it a little deeper than that, and lets the cheese go over the edge of the crust and create their famous caramelized crust.
- Some places are put some sauce over the cheese, while others have cheese on top. I've seen the extra sauce on top described as "Sicilian Style Deep Dish" while the cheese on top being "Traditional Pan"

It may be disgusting from a caloric sense, but I don't see how anyone with taste buds who likes normal pizza could dislike that. Even living in Chicago, I don't eat it that often. We've also got chicago-style thin crust (tavern-style pizzas that are pretty great, although they cut them into squares)...and lately I've been partial to a Michigan chain called Jet's that does more of a traditional pan pizza.
post #79551 of 85664
I used to like deep-dish pizza during my short stint in Chicago. Never had a chance to try Lou Malnati's but I liked Gino's East and Giordano's. But I was a recovering fatass then, so who knows what my palate was like.

Neapolitan or nothing for me these days.
post #79552 of 85664
My favorite pizza in Chicago was made by a Bostonian who smoked cigarettes under the vent hood.
post #79553 of 85664
This was awesome last night:



Chez Piob.
post #79554 of 85664
Chez VV:



Pizza night! Cancer meat (gabbagool and pruhzhoot, which, in the spirit of this thread, the brute at the deli cut much too thick) and a little aroogyoola to give the impression that's it's healthy.
Edited by Van Veen - 1/3/16 at 12:55pm
post #79555 of 85664
Those need to be xpost to the happy thread. Or "Things making me hungry"
post #79556 of 85664
Quote:
Originally Posted by otc View Post


Davannis sausage deep dish has always been my go-to in the twin cities. Much more like a true deep dish than a stuffed pie.
Deep dish is good as shit...People who shit on it are weird. They must either think that pizza must be exclusive to their definition of it and so if they don't like it better than NY style pizza, it can't be good...or they think there is something wrong with a pile of melted cheese, meat, and bread.

 

Have you tried the Italian Pie Shoppe when you're up here?  They have both stuffed and deep dish.  Not the best I have eaten, but I prefer it to Davannis.

post #79557 of 85664
Quote:
Originally Posted by erictheobscure View Post


If I prefer wine with my Mangwich, might I order a wicker-basket bottle of Chianti at the Chili Chack?
We serve Miller High Life, which is known as "the champagne of beers." I think that is at least roughly equivalent to a Chianti. It comes in a can that is made of aluminum. If it came in a wicker basket it would spill out because wicker is not watertight.

Edited by ChiliinFool - 1/3/16 at 11:41pm
post #79558 of 85664
Quote:
Originally Posted by Piobaire View Post


I wonder if Springs1 would enjoy The Chili Chack. Do you provide EXTRA ranch dressing on the SIDE?
Ranch dressing is not allowed at The Chili Chack. If a customer brings in his or her own ranch dressing, the police will be notified and corrective action will be taken. 
post #79559 of 85664

We had Southerners in at The Chili Chack tonight and they caused all sorts of problems for our staff. Here is one incident:

 

Customer: Is the meat in your chili far grilled?

Staff: No, we grill the meat here.

Customer: I mean do you grill it with far?

Staff: Far is not a noun and so your question does not make sense. You need to learn your parts of speech if you want to be understood at The Chili Chack.

Customer: I am understood just fahn you are being recalcitrant ain't no way I am spending even a dahm at this Chack!

post #79560 of 85664
Hey that's like a bad joke this college professor once told me about the southerner who put firemen in his nativity scene because it says in the Bahble that "three wise men came from afar."
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