🚀 go-pugleaf

Class Account (umiacs33@umiacs.umd.edu) wrote:
: In article <33gjv7$m18@cville-srv.wam.umd.edu>,
: Don Rockwell <rockwell@wam.umd.edu> wrote:
: >Dave Durnell (David.Durnell@jhuapl.edu) wrote:
: >
: >:  
: >: > Well, I'm pretty tired of pizza snobs dumping on Ledo's because
: >: > it's not authentic NYC or Chicago or whatever. Settle down, Beavis!
: >: > Ledo's is it's own style, distinct from anything I've had anywhere
: >: > else, primarily due to its pastry-like crust. It's damn good in
: >: > its own right. You might as well criticize CPK for offering "non-
: >: > authentic" toppings on their pizza. 
: >
: >: Well bloody said.  Ledo's is Ledo's.  I love it. 
: > 
: >Yep, this gets a second from me, too.   .

: I went to one of my favorite Ledo Pizza stores in Burke several weeks ago and
: asked for spinach on my pizza. They politely said that they were unable to
: do so because of strict licensing rules from the owner of the recipe. I said...
: let me talk to the owner of the recipe then. Sure enough, they gave me his
: number, and I talked to "Mr. Ledo". He very kindly and convincingly explained
: that his particular pizza has been thriving in this area for over 40 years
: using the same ingredients and that he doesn't want to jeopardize this 
: tradition.
: After seeing some of the trendier pizzerias come and go, I'll have to agree
: with him.
: But then again, what do I know? I come from Kentucky, where pizza as I remember
: it was toasted white bread, ketchup and Cheez Wiz! 
 
Uh, next time I'm in Kentucky, remind me not to get any pizza.   :)