9 minutes ago, LeanMeanGM said:

Feel free to change it

Eagles 20

Football team 17

Hurts benched at half time

You don’t need utensils to eat deep dish, and it’s equally as good as NY style. 

6 minutes ago, BigEFly said:

Says a guy that never ate pizza in Italy.  Love real Italian wood fire pizza. Light crust and not overloaded with toppings.  A simple margharita or a true pepperonni (peppers, not the crappy sausage).  Yum.

Best calzones I have had. Here they basically take a thick pizza crust and stuff with way to much cheese and lunch meat ham. Ugh.  As opposed to a light crust with fresh mozzarella and prosciutto.  Yum. 

A proper southern Italian margharita with buffala mozzarella is quite literally the gold standard.  All other pizzas are either imitations or evolutions of this.

A well-executed NYC style pizza is excellent in its own right...almost a different food category.

I love brothers pizza. the supreme is the best. I have never been to Chicago or N.Y. City (other than flying through). My son in law did go to Chicago on business he had chicago style and said it was the best pizza he ever had

Here's the variation just within a 100 mile radius in Italy.  On the left, typical thin crust Roman pizza.  The right, slightly thicker crust, warm buffalo mozzarella dropped onto a piping hot pizza with tomato chunks.

 

@LeanMeanGM

Eagles offense will struggle against WTF defense.  Howard, Sanders and Hurts not 100%.  Interior of the Eagles OL is banged up and WTF DL is restored.  Likewise, the WTF offense will struggle against the Eagles D and rely a lot on the RBs. 
 

Eagles 20 WTF 13

Bonus  Eagles D gives up at least 150 yards rushing. 

@LeanMeanGM

No Dickerson and Hurts playing makes this game closer than it should be. I really think Sirianni will be able to rally the team around getting screwed by the NFL, and Opeta isn't terrible. 

Eagles 23

Football Team 13

Bonus: Slay gets another pick

How many times will Reagor disappoint us today? 

1 minute ago, Damanick10 said:

How many times will Reagor disappoint us today? 

How can we be disappointed by someone for whom we have zero expectations?

2 minutes ago, Damanick10 said:

How many times will Reagor disappoint us today? 

It's 11AM and I'm already at 5

2 minutes ago, vikas83 said:

How can we be disappointed by someone for whom we have zero expectations?

IDK but he keeps finding a way

3 hours ago, eagle45 said:

Why should Hurts have been drafted in the 3rd round?

As to the other point, Hurts just keeps getting unearned and undeserved opportunities.

For what that they drafted him for..to be aTaysom Hill clone...he should have been drafted in the 6th or 7th round.  Now I am sure he wouldn't have lasted that long but then it would be another team trying to turn him into an NFL QB, not the Eagles....and failing.

6 minutes ago, Damanick10 said:

How many times will Reagor disappoint us today? 

Justin Jefferson had his second-lowest output of the season last night -- 4 catches, 47 yards and 1 TD.  Can Reagor top it for one week?

2 hours ago, greend said:

Pizza is like sex, even when it's bad it's good

I disagree. I’ve had bad sex to the point where i was like I’d have preferred to not have it almost broken lol 

3 hours ago, HazletonEagle said:

Hazleton has great pizza.  And near us is old forge pizza. A pizza capital of the world. Old forge is a different style that still qualifies as pizza because it doesn't require a knife and fork. 

 

3 hours ago, Iggles_Phan said:

You need a different category for Chicago style pizza.  You are stuck with the NY style as the default position for what 'pizza' is.  That's fine and Chicago style certainly is a completely different dish, BUT... that doesn't make it bad by any means.   

 

Is lasagna pizza?   Of course not.   But, does that make it bad?   Nope, just different.   Chicago style is a different style of food and requires a different method of eating it.   But, it is great for family or friends to gather around the table and a Chicago pie and sit, eat and chat.  It's not a quick grab and go, like NY.  It's not something that you can buy by the slice.   And, that's not a bad thing.   Chicago style is a dish for gathering together with others to enjoy.  NY style can be eaten quickly and alone... even while running down the sidewalk of the Big Apple.   That doesn't make it superior, just different and perfect that the different lifestyles.

Interesting discussion.  The following is useful info to add to that discussion

Whether Italian immigrant or homegrown, chefs across the country are vying for their piece of that pie with distinctive regional styles ranging from New York to Old Forge. And Americans are gobbling it up. Using a simple combination of flour, water, salt, yeast and kitchen-sink ingredients, here’s a sampling of the hottest regional styles hitting the pizza oven.

New York

Pizza and New York are inextricably linked. Derived from Neapolitan-style pizza in Italy, New York pizza first arrived in the U.S. in 1905 when Italian immigrant Gennaro Lombardi began selling pizza slices out of his grocery store.

Traditional New York pizza makers bake their pies in hot coal ovens and serve up large, wide slices. The crust is crisp and thick on the edges, but soft, thin and chewy in the center so pizza lovers can fold it in half and eat it on the go.

Whether ordered at a street-side stand or in a sit-down pizzeria, New York’s hand-tossed pies tend to be light on sauce, heavy on mozzarella cheese and often dripping with grease. But as is the case with San Francisco sourdough, some say New York-style pizza gets its distinctive crust from minerals in the city’s tap water.

Just after World War I, gas ovens revolutionized the genre, allowing for easy reheating and sales by the slice rather than the whole pie. The transformation made pizza more accessible to the masses, and even converted New York pizza into handheld street food.

Detroit

The revitalization of Detroit has coincided with a rising interest in "red top” pizza. The nickname describes pies that are baked in square pans and finished with sauce—the signature style in Detroit. While the saucy pizza has been around since the ’40s, it only recently began spreading across the country, heating up in places such as Telluride, Colorado, Denver and, yes, even New York.

Gus Guerra started the tradition at Buddy’s Rendezvous in 1946 when his mother-in-law Crucifissa convinced him to add food to his bar menu to improve cash flow. She taught him her Sicilian dough recipe. Guerra put the dough into rectangular blue-steel pans typically used for auto parts.

"He topped the dough with cheese all the way to edges, then pressed other toppings into the dough. The cheese caramelized with the dough to create a golden crust,” says Marie Guerra Easterby, Gus’s daughter and co-owner with her brother Jack of Cloverleaf Pizza in Eastpointe, Michigan. "Then he ladled the sauce right on top before baking.” And that became the model for Detroit-style pizza.

But the key to Motor City pizza isn’t the dough, or even the ingredients. It’s the pan. More cast-iron skillet than pizza pan or cookie sheet, Detroit-style pizza pans are thick and heavy and produce a soft, airy crust with crisp edges.

"I like to say that Detroit-style pizza is an overnight, 72-year success story,” says Guerra Easterby.

Chicago

With a crust that’s thicker than traditional thin crust, buttery and somewhat flaky, Chicago’s signature style is knife-and-fork pizza. "Some people call it reverse pizza,” says Jim D’Angelo, chief operating officer at Lou Malnati’s Pizzeria, based in Northbrook, Illinois, who started as a busboy and dishwasher at Malnati’s and worked his way up.

"We put the cheese right on the dough, add toppings and then finish it with chunky tomatoes on top.”

Chicago-style pizza requires a distinct mozzarella with the right creaminess, firmness and salt content. As for toppings, sausage reigns supreme, with an entire layer of sausage on the pie rather than dots scattered throughout. The pans for Chicago pizza are different, too. They look more like a casserole pan or baking pan because the dough acts almost as a shell to hold the ingredients.

"The dough needs to be firm enough to hold the weight of the ingredients, but it also needs to be flaky and light, not crunchy and hard,” says D’Angelo, who believes that pizza has been ahead of its time as a build-your-own concept. "Every style of pizza offers endless opportunities for innovation. Customers get to pick and choose their own ingredients.”

Old Forge

Old Forge, Pennsylvania, is a former mining town. Historically, while men worked in the coal mines, their wives masterminded a way to feed them. They began making pizza in rectangular trays because it was an efficient way to feed a lot of people.

The pizza boasts a cracker-like crust that’s thicker than thin crust but thinner than deep dish. It’s light and airy and has a touch of sugar for sweetness. Old Forge-style uses a distinct blend of American, mozzarella and cheddar cheeses. The red pizza features standard tomato sauce with toppings that range from pepperoni and meatballs to shrimp and clams. The white is stuffed with cheese and ingredients such as spinach and broccoli (no sauce), with a layer of dough on the top and the bottom.

The crust is baked in a conveyor belt oven set at more than 500°F. "Then, we top it with a standard tomato sauce and bake it again,” says Ashley Genell Burke, granddaughter of one of the founders of Arcaro & Genell Pizzeria in Old Forge, which has been serving Old Forge-style pizza since 1962.

The Old Forge favorite is in such hot demand that Genell ships the rectangular pizza all over the world. A whole pizza is "a tray,” not a pie. And there are no slices, just square cuts.

California

California boasts year-round access to tasty produce, so it’s no surprise that chefs are committed to creating pizza featuring farm-to-table ingredients.

Most people credit Ed LaDou and Chez Panisse’s Alice Waters for simultaneously inventing California-style pizza. In fact, LaDou developed more than 250 pizza concepts featuring ingredients ranging from scallops and roe to goat cheese and zucchini flowers while working as head pizza chef at Wolfgang Puck’s Spago in Los Angeles.

"Anything that’s healthy, organic and especially eccentric is fair game in California,” says Tony Gemignani, 12-time World Pizza Champion and chef/owner of three San Francisco pizzerias that fire up 20 different pizza styles. In fact, California single-handedly cornered the eclectic pie trend with barbecue chicken, Thai and carnitas pizzas headlining on menus.

They can be served up with mozzarella, Gouda, goat cheese, feta or without cheese.

Traditionally a combination of New York and Italian thin crust, more recently, California-style pizza is trending toward alternative grains that include ancient- and whole-grain, as well as gluten-free crusts, with toppings ranging from locally sourced kale, wild arugula and purple cauliflower to pears, nectarines and sweet peas.

New Haven

Derived from Neapolitan pizza, New Haven-style pie dough is moist rather than dry and hand-pressed because it’s too soft to toss.

"My grandfather was the first to open an actual pizza restaurant in Connecticut,” says Gary Bimonte, director of quality assurance/training at Frank Pepe Pizzeria Napoletana in New Haven. "Up until then, pizza was sold in bakeries, and always takeout.”

When Pepe’s started, it offered only two pies: crushed Italian tomatoes and crushed Italian tomatoes with anchovies. Today, the options for different types of pies are seemingly limitless, with ingredients ranging from standard sausage and pepperoni to shrimp and fresh-shucked littleneck clams.

Even though Pepe’s has expanded to 10 storefronts across Connecticut, Massachusetts, Rhode Island and New York, it still maintains an artisanal approach to pizza making, using authentic ingredients that include Romano cheese imported from Italy, domestic mozzarella and flour specifically milled for Pepe’s pizza.

It’s hard to achieve a Neapolitan pizza in an oven that doesn’t reach 600°F. In fact, the crux of Neapolitan pizza is the charred crust with pillowy pockets. "We burn coal at a high, intense, dry heat,” says Bimonte. "It caramelizes the tomatoes and toppings and seals in the rich flavors.”

@LeanMeanGM

Eagles 19

washington 13

bonus: announcers mess up and say redskins at least once. And mention it as a Tuesday game at least 3 times. 

3 hours ago, UK_EaglesFan89 said:

Chicago pizza is hands down the best kind of pizza. 

Come to California.  The hands down best pizza in my town is at Konditorei, the local Austrian Pastry Cafe .  They really know how to make spectacular dough and the fresh veggies and local artisan cheese are very hard to beat. My favorite is the Verdi” with tomato sauce, artichokes, asparagus, olives, mushrooms, jalapenos, cheese.

@LeanMeanGM

Football Team 24

Eagles 20

Hot Take: Eagles OL gives up 5 sacks 

28 minutes ago, eagle45 said:

Here's the variation just within a 100 mile radius in Italy.  On the left, typical thin crust Roman pizza.  The right, slightly thicker crust, warm buffalo mozzarella dropped onto a piping hot pizza with tomato chunks.

 

Yep.  And you can eat it with a fork and knife... or even with your hands, if you prefer.  In casual settings, most Italians don't care if you eat pizza with a fork or with your hands.  In more formal settings, fork & knife is usually more appropriate. 

@LeanMeanGM  Almost forgot this week. Redskins 23 Eagles 20

BONUS: Jake Elliott misses a field goal from 45 yards or less.

2 hours ago, HazletonEagle said:

Chicken is the best meat. 

Sweetbreads top chicken eight ways to Sunday.

1 hour ago, Bacarty2 said:

sometimes these maps are common sense, other times I scratch my head. Like whats going on with Cleveland/Detroit that makes them get the Rams/Seahawks?

Nothing says Eagles/Redskins like Sheridan Wyoming.

Only 53 miles to Little Big Horn

5 minutes ago, mattwill said:

Come to California.  The hands down best pizza in my town is at Konditorei, the local Austrian Pastry Cafe .  They really know how to make spectacular dough and the fresh veggies and local artisan cheese are very hard to beat. My favorite is the Verdi” with tomato sauce, artichokes, asparagus, olives, mushrooms, jalapenos, cheese.

 

1 hour ago, BigEFly said:

Says a guy that never ate pizza in Italy.  Love real Italian wood fire pizza. Light crust and not overloaded with toppings.  A simple margharita or a true pepperonni (peppers, not the crappy sausage).  Yum.

Best calzones I have had. Here they basically take a thick pizza crust and stuff with way to much cheese and lunch meat ham. Ugh.  As opposed to a light crust with fresh mozzarella and prosciutto.  Yum. 

I figured someone would bring up Neapolitan Style ... pleased that it was you.  We had a student boarder from Turin stay with us for most of two years.  The pizzas she made were all Neopolitan style and absolutely fantastic. the potato one with garlic was especially good.