🚀 go-pugleaf

In article <345854$rql@sowebo.charm.net>, laurent@charm.net (Hal Laurent) writes...
>Actually, I *like* pepperoni curled up into little grease shooters (as 
>long as the edges are slightly charred and it's real pepperoni, not the 

Exactly. The edges should definitely be charred. 

>Now, being rectangular *is* one of my beefs with Ledo's.  How the heck 
>are you supposed to eat an inside piece with no crust to grab it by?  You 
>don't actually eat pizza with a knife and fork, do you?

I start with the outside pieces to give the cheese a chance to cool 
and harden a bit. Once the cheese is less fluid, it's easy to cut the
inside pieces loose with a knife and eat them perched on fingertips
or held by the edges. I also like to add lots of parmesan and Tabasco. 
(The parmesan is great for soaking up the grease, so you don't lose
any to drippage.)

>Fortunately, Ledo's isn't Maryland pizza.  Anyone who thinks Ledo's pizza 
>is typical of pizza in Maryland hasn't eaten much pizza in Maryland.

I say it is Maryland pizza in the sense that it is distinctive from 
NYC or Chicago pizza. It is unique to MD, although it appears to be
available in parts of VA now. 

pyy