OT: Best Pizza in CT

[Kajik]

The Washington Post did an article on this controversy back in 1980. After this piece came out, no one questioned stuffing sausage even once... until today:

https://www.washingtonpost.com/archive/lifestyle/1980/03/13/the-care-and-stuffing-of-a-sausage-or-your-link-to-success/d1e795ff-d19c-4a60-a6ad-d55c70616b3f/

If you never worked in a meat room then you that rotton rag called the wapo and that other idiot can stfu,seriously.

 

[king conn]

I used to live in that general store every morning when I lived Chester/Cedar lake. Only 5minutes away. Really great BEC's. Now I dont live near there but do a lot of work in Ivoryton so it is convenient for me to go to the now Apizza Grande for lunch or pick something up for dinner (Old Lyme is a pizza wasteland filled with greek crap) . I was pleasantly surprised how good it is. Chicken Cutlet subs are loaded too.

The location boggles my mind. It did when it was a general store and it does now as a Pizza place.

It actually use to be a motorcycle dealership back in the day

Doing something for the Playhouse? Not much else there.

As for Old Lyme, I thought there was an Italian place across from Rogers Lake? Maybe it changed hands.

 

[upstater]

If you never worked in a meat room then you that rotton rag called the wapo and that other idiot can ,seriously.

They interviewed a bunch of people whose business was sausage and they all said they stuffed it.

What is this word? Rotton? Did you mean Raton? You had those in the meat room where you worked?

 

[Fishy]

If you never worked in a meat room then you that rotton rag called the wapo and that other idiot can ,seriously.

You’re losing this rather badly.

 

[Rocktheworld]

I’m seeing “sausage flakes” now in the parlance of this thread.

Being from Jersey, I’ve known it as Greco sausage. This is from my A #1 spot for Jersey-style pizza (but holds its own against anyone from anywhere), conveniently 10 minutes from where I grew up. Is this what you all are talking about regarding “flakes”? This is Alfonso’s in Princeton btw IYKYK

 

[CONN78SEJ]

I’m seeing “sausage flakes” now in the parlance of this thread.

Being from Jersey, I’ve known it as Greco sausage. This is from my A #1 spot for Jersey-style pizza (but holds its own against anyone from anywhere), conveniently 10 minutes from where I grew up. Is this what you all are talking about regarding “flakes”? This is Alfonso’s in Princeton btw IYKYK

View attachment 76826

Very nice, and no black soot on the crust. Looks like there is some cheese too under all that meat.

 

[August_West]

Wait, I thought sausage stuffing was what goes in the Thanksgiving turkey.

Sausage Festival is what happens at any Frank Zappa related concert.

 

[Rocktheworld]

Very nice, and no black soot on the crust. Looks like there is some cheese too under all that meat.

Yeah Jersey style as far as I can tell is slightly thicker crust than New York pizza and doesn’t have to be in the specific ovens that are used for the best NY pies; but not deep as nor cooked in a pan like Greek style. I figure the specific makeup of New Haven Apizza dough and its thinness lends itself to char more so than whatever goes into NJ/NY styles. I feel like they may go a little crazier with the flour too.

 

[methodology]

Yeah Jersey style as far as I can tell is slightly thicker crust than New York pizza and doesn’t have to be in the specific ovens that are used for the best NY pies; but not deep as nor cooked in a pan like Greek style. I figure the specific makeup of New Haven Apizza dough and its thinness lends itself to char more so than whatever goes into NJ/NY styles. I feel like they may go a little crazier with the flour too.

It’s made with bread flour unlike other pizza dough that’s how it’s able to be so thin and not flop

 

[Kajik]

You’re losing this rather badly.

Again listen carefully numknuts sausage meat comes out of the grinder you take the meat and STUFF it into a CASING it's then called a sausage! You can't take sausage and stuff it into sausage.how is that possible!how can an educated person like you not get it.i think you should change your avatar to weakly instead of fishy and a lump in my throat.what you are known by is rather fraudulant

 

[Kajik]

Lose to who?quadruple teaming me with your butt wiping friends ha ha,don't make me laugh they know less than you do and that's not saying much.i don't lose my friend,I come out ahead one way or another

 

[8893]

sausage meat comes out of the grinder you take the meat and STUFF it into a CASING it's then called a sausage! You can't take sausage and stuff it into sausage.

When a pillow is being made, part of the process is stuffing the pillow, even though it's technically not a pillow until it is stuffed and sealed. Just like a sausage.

By your logic, you shouldn't have called what comes out of the grinder "sausage meat," because it's not sausage yet.

 

[Kajik]

You gotta be two guys 8893 only one guy cant be that dumb

 

[Kajik]

It's called sausage meat i don't call it that,that's what it's called,it's called sausage after it's STUFFED into a CASING I really can't take this anymore

 

[8893]

It's called sausage meat i don't call it that,that's what it's called,it's called sausage after it's STUFFED into a CASING I really can't take this anymore

Yes, it's called "sausage meat," just like it's called "stuffing sausage."

I believe this thread has conclusively established that.

The purpose of language is to communicate with others. You're not doing a very good job of that here.

 

[imno1]

Yes, it's called "sausage meat," just like it's called "stuffing sausage."

I believe this thread has conclusively established that.

The purpose of language is to communicate with others. You're not doing a very good job of that here.

The jury rules in you favor. Kajik needs to pay punitive damages

 

[Kajik]

Who cares

 

[huskymedic]

Who cares

 

[husky429]

Who cares

Apparently, you.

 

[boog204]

So, I am too young to "know" the Spooker, but a friend of mine does and he says that 8fifty Wood Fired Pizza in Middlebury made him a version and it was the best he ever had. Just throwin' it out there.

8 Fifty Pizza | Wood-Fired Pizza

www.8fiftypizza.com

 

[8893]

So, I am too young to "know" the Spooker, but a friend of mine does and he says that 8fifty Wood Fired Pizza in Middlebury made him a version and it was the best he ever had. Just throwin' it out there.

8 Fifty Pizza | Wood-Fired Pizza

www.8fiftypizza.com

@mauconnfan @Deepster @August_West

 

[Rocktheworld]

Who cares

I’m glad you allegedly no longer do, because this errant, autistic perseveration of yours on the semantics of “sausage” was getting old; and I wasn’t trying to come in and explain the linguistics of why you’re wrong.

 

[BigErnMcCracken]

 

[Mazhude]

Frank Pepe’s is a long way from home, but it hasn’t lost its identity

“When we started this off, the main question was, ‘How do we replicate this oven?’ It doesn’t exist anywhere. It was built by hand.”
Crews even spent a couple of weeks seasoning the oven, burning thousands of dollars’ worth of sausage, pepperoni, oil and dough in the chamber, all to lock those classic flavors into the bricks. It’s an alchemy of ingredients and cooking vessel that produces flavors impossible to replicate any other way...

Back to our regularly scheduled programming...

 

[boog204]

So, I am too young to "know" the Spooker, but a friend of mine does and he says that 8fifty Wood Fired Pizza in Middlebury made him a version and it was the best he ever had. Just throwin' it out there.

8 Fifty Pizza | Wood-Fired Pizza

www.8fiftypizza.com

I'll just add that he had to instruct them on what to make. It's not on the menu or anything.