2016 BCBS Chicago Release (Black Friday & Beyond)

By the same token, it's hard to find credible witnesses when they all spend their jobs drinking all day long.

 

Because ultimately it doesn't matter?

Lou Malnati's and Pizzeria Uno have been fighting over who made the first deep dish for years.

It doesn't matter. Even if one were to "win" it still wouldn't matter. The world will still spin, and it will not affects anyone decision on whether or not to purchase their product.

 

Well, I would think it would matter to a bunch of homebrewers if this were really (in some ways) their baby; that's mostly what I meant. It'd be a pretty sweet badge to wear, saying "I was the real inspiration for BCS."

I also don't entirely agree that the pizza thing affects no one; I'm curious to go to Uno (never have, some how, despite having gone to Lou's and Gino's a million times) partially because of its claims. If a place were conclusively named "first deep dish," I'd want to try it, and I imagine a lot of others would too (especially tourists). I agree with the basic point that it's not that important, but I think it matters at least a little.

 

They can claim they made it in 1892 for all I care, just give me the damn beer!

 

You just killed your credibility.

 

I think you guys are taking this investigation more seriously than the guy doing the investigating.

 

Uno is downtown; I work in the Loop so avoid being there any more than I have to. I've got Lou's, Gino's and Bartoli's all within a few minutes of my house (by car), and all are fantastic, so I've never felt an active need. Farthest I go out of the way for deep dish pizza is Pequod's now that Burt's Place is gone (and theirs is a little different, so I don't think of it the same way).

I got plenty of pizza credentials!

Normally I'd agree, but Josh's article actually reads exactly like the sort of breathless investigation that goes on in this forum (and I mean that as no offense to Josh).

 

But they were clearly the first! The debate is over who gets the credit because Rudy and Lou Malnati ran the place when it started. I say that with no malice towards Lou's because they make an excellent pizza as well.

I have my own strike against my credibility since I have never made it to Pequods.

 

Uno's was first, but the question is which employee of Uno's invented it. Rudy Malnati worked there and so the Malnati family claims ownership (and some claim it was Rudy Sr's wife who came up with it). And Uno's original owners Ike Sewell & Ric Riccardo claimed ownership. But it is also possible that one of the cooks came up with the idea, and not the owners (since they were neither cooks nor chefs). Possibly Alice May Redmond, a cook for Uno's, who went on to cook for Gino's East when they opened.

Now, how about who invented Stuffed Pizza? Giordano's or Nancy's? I don't care b/c Gulliver's is the best.

Sorry for derailing this thread.

edit: TLDR Connie's was obviously first

 

Pequods is good, but it's definitely its own thing. And yeah, I know Pizzeria Uno is first in terms of what restaurant first served the pizza, but I would think which place has the "originator" of the recipe would be the big thing.

Either way, I don't really care as long as the pizza is good. And likewise, I don't care who first made a BA stout, since I still love me some of that 'ol Cook County from a bourbon barrel!

 

Sam Adams Triple Bock came out in 1994 and was aged in Whiskey Barrels, so they could be the first "commercially released" if the 1995 date is real instead of 1992.

 

Guys as always…. tons of reports about pizza …. lets keep it on track please..

 

Hey, we're back on track! And as a mod, you have to admit it makes for more interesting moderation!

 

Nice work @blue-dream

 

I hope Prop 2017 is "deep dish" based.

 

Please no. Supposedly an attempt to make pizza-flavored jellybeans is how they got the vomit flavored one when they made those limited edition Harry Potter every flavor beans. With all the complaints about Prop the last two years, the results could be truly disastrous.

 

It's all moot, since next year's Prop is clearly going to be Maple, and there's a 25th anniv. version of Rare coming that's been in Pappy barrels since 2010.

 

Scotch Maple? Wouldn't the 25th need to be a cuvee or blend?

 

Scotch maple would be great!


And I have no idea on the Rare, since I just made it up. I'm not sure how well BCS would hold up in bourbon barrels for 7 years.