Scalia gets one right
Posted: Mon Feb 17, 2014 2:07 pm
Words mean something. - http://www.huffingtonpost.com/2014/02/1 ... 01400.html
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I agree with him on this (and many other things) despite the fact that at this very moment I have 4-5 Lou Malnati's in my freezer.
Jim Cassidy wrote: So Malnati's makes a pretty good casserole?
Hoke wrote:Had dinner with Justice Scalia many years ago. Despite my disagreeing (vehemently) with his judicial decisions and philosophy, I have to say the man is a great conversationalist and knows of and cares about wine and food. On this judgment, he is infallibly correct. May be tasty; not pizza.
Jenise wrote:Hoke wrote:Had dinner with Justice Scalia many years ago. Despite my disagreeing (vehemently) with his judicial decisions and philosophy, I have to say the man is a great conversationalist and knows of and cares about wine and food. On this judgment, he is infallibly correct. May be tasty; not pizza.
Really? Come on, details!
Carl Eppig wrote:I'm left of Scalia on this one. I love deep dish PIZZA!
Carl Eppig wrote:I'm left of Scalia on this one. I love deep dish PIZZA!
Hoke wrote:Turned out, even though I was diametrically opposed to pretty much every single view he espoused and judicial opinion he handed down, Scalia was a delightful competition and dinner companion, was a marvellous conversationalist, and a true lover of wine and good food, largely inherited and trained by his Italian family to appreciate such, and told some great stories and anecdotes along the way.
I'm still heartily opposed to everything he stands for, but would gladly sit down to a dinner with him again.
Jenise wrote:Carl Eppig wrote:I'm left of Scalia on this one. I love deep dish PIZZA!
It sounds so good: but the ones I've had, including at the famous Chicago Uno? Sorry, no. Bland and wet inside, hard and tough crust outside. I don't get it.
Mike Filigenzi wrote:Jenise wrote:Carl Eppig wrote:I'm left of Scalia on this one. I love deep dish PIZZA!
It sounds so good: but the ones I've had, including at the famous Chicago Uno? Sorry, no. Bland and wet inside, hard and tough crust outside. I don't get it.
Wow, really? I've had very little Chicago-style pizza in Chicago, but the local place that makes this stuff puts out an excellent product. The crust is crisp, with a bit of a cornmeal texture to it, but never hard. The toppings have both depth and complexity to them. Their pesto pizza is right at the top of my pizza hierarchy as is their sausage pizza. The only downside to them is that they can be somewhat inconsistent. I've been eating there for around 25 years and there have been a couple of times when something went wrong with the crust and it was not up to snuff. Otherwise, these are wonderful creations (although I do suspect that they run upwards of 1000 calories per slice).
Brian K Miller wrote:
Where?