🚀 go-pugleaf

I can't even comment.

Have you lost your mind?

Arne
adolfsen@earthlink.net


Tim May wrote:
> 
> In article <41F08567.1010706@socal.rr.com>, Charles Hobbs
> <chobbsNOSPAM@socal.rr.com> wrote:
> 
> > There's Chicago pizza, and New York pizza....how about L.A. pizza?
> >
> > http://www.laweekly.com/ink/05/09/counter-gold.php
> >
> 
> As a Bay Aryan, I protest. The article makes it explicit that the basic
> recipe/format came from an SF pizzeria near the Opera House.
> 
> I think the whole "regional" thing is overrated. Some thin crust styles
> are called "New York-Style," some thick crust styles are called
> "Chicago-style." Others might call these styles Neopolitan and
> Sicilian.
> 
> If "California," or even S.F. or L.A., have a "style," it's either:
> 
> -- the chains which have spread "Hawaiian" and "Avocado" and "Canadian
> Bacon and Pineapple" to every corner of the globe
> 
> or
> 
> -- the Wolfgang Puck and California Pizza Kitchen (duh) "gourmet" pizza
> to, also, every corner of the globe
> 
> Calling some Arcadia joint which emulates an SF joint which emulates
> .... the "L.A. pizza" is silly.
> 
> --Tim May