Frazz by Jef Mallett for February 15, 2023

Isn’t there some pizza chain that guarantees their pizza? I seem to remember seeing such a claim somewhere… somewhen.

I just broke down and bought an air fryer. I love the way it cooks and the way it reheats. You can make food as tender or as crisp as you want on the outside without overheating the middle. Reheating pizza or meat in the microwave isn’t as good.

And that was such a bummer during the pandemic, when we couldn’t eat pizza at the Italian restaurant here. We solved it by heating the plates in the oven while getting the pizza, so that it warmed up and stayed warm while eating. Still not as good as in the restaurant, but at least 100 times better than some pizza chains I won’t mention here.

We started making our own pizza in a cast iron pan. No more worries about getting it home and it tastes great.

I grew up in Montréal in the 50’s and BBQ chicken was the delivery favorite, mainly St-Hubert BBQ

I have learned to reheat pizza in the oven 6-10 minutes at 350 F, it is as satisfactory as when it came from the restaurant.

I don’t even know what he’s talking about. It’s usually still hot when you get it, and if not, pizza heats up in the oven just fine.

And Chinese might be just as “quintessential” a takeout and delivery food.

I love pizza! Don’t finish it? I can eat it for bfst the next morning right out of the refrigerator, or out of the box under the bed. Flavors of pizza meld, just like they do w/ spaghetti. YUM, LEFT OVER PIZZA PIE. d~lish!

My new car hasn’t lost any value. Of course it’s still sitting on the lot because I can’t afford it.

Most cars I’ve seen don’t have sausage on them either.

While the pizza usually gets better the next day (or two), a new automobile can mean years of buyer’s remorse.

Cars get pretty mushy up here in upstate New York. We just call it “rust”.

Giordano’s (one of the original Chicgao places, now a medium-sized chain) will deliver perhaps the 2nd-best pizza int he world* “half-baked”; you finish it in your oven. Fresh & hot ebery time!

is D’Agostino’s; not a chain, just one joint, at the NE corner of Southport & Addison in (of course) Chicago (and an easy walk from my bachelor apartment in the early ’80s; yeah, I made that walk a few times a week……)

I’ve never been much of a fan of pizza, but in the Italian movie The Two Popes (Anthony Hopkins!) they have pizza with a layered flakey crust that just looks delicious. Never seen anything like that in the states.

I love cold pizza

When I was growing up in Las Vegas my friends and I would go to the Leaning Tower of Pizza, owned by Tony Spilotro. That was the best pizza I ever had.

I don’t believe they delivered.

Take-&-Bake.

(not frozen)

Papa Murphy sells take and bake, always perfect at home!

And if you’ve ever tried driving a pizza, you know how painful that can be.

A local pizza chain that makes New Haven style pizza recommends reheating slices in a covered skillet at medium-low heat for five minutes. It makes for a nice crispy crust.

You can store a car on its side and it won’t turn into an unusable pile of glued together goo, so there’s that

French fries steam up and get gross in a few blocks as well, even when you drive through and rush home.

My favorite is Medici’s in Chicago’s Hyde Park. Though I haven’t been there for years; I assume it’s still there.