Ink Pen by Phil Dunlap for November 05, 2016

Yeah, he was a bigger fan of Show Biz Pizza.

Now you know why “Chain” restaurants are popular. You get the same flavor wherever you go. Beyond that everything is adapted to local taste. What’s good is when you can eat a dish “Where is was create,” then see the difference from what you recognize. Compare a New England clam boil to a Gulf Coast Boil. They use the same basic and customize it to local taste/ingredients.

It is actually made from the surface of one of Dante’s 9 levels of hell.

I moved into this area as a kid some thirty years ago. It’s in New England so I don’t know what the Idaho Falls pizza was like back then. But there was this rather disgusting school of thought around here where pizza was concerned back then. The more napkins it took to sop up the grease, the better the pizza was. I could never get over the idea that folks believed a veritable lake of grease atop their pizza meant great pizza when every time I tried pizza like that it didn’t matter how many napkins it took to get rid of the grease. It still tasted overly greasy and bad. Course about eight years later than school of thought had changed and most folks around here were tired of having to sop up grease before they could eat their pizza.