Hey, I'm Hancels Aaron from the BFY tw podcast here with my buddy Stevie
Hey, what's up? And Aggie Hey, and we're here to first of
all, categorically deny the rumors going around that all we've been doing lately is
copying other podcasts. This is categorically untrue and we deny it completely. Having
said that, please enjoy the rest of the Beer in Front podcast. But
when you're finished, maybe check out our new project, Lagger in Back,
a show about new school laggers, old classics, and the great state of
Illinois. Pretty sure it's never been done before. This is the special Pizza
edition of Beer in Front. I'm going to talk pizza from all around the
United States. I'll talk about the history of pizza from Napoli through New York,
Chicago, Saint Louis Quad Cities, everywhere else in between. I'll talk
with folks that will tell you what beers pair with pizza and so much more.
I'm really excited about this episode, So grab a slice, kick back,
Relac, grabbing r C with the slice of pizza, and you'll be
good to go. This is the pizza episode of Beer in Front, and
it's coming up now welcome to the special Pizza episode of Beer in Front.
I'm your host, Dave's Alatorus and Beer in Front as part of the Odd
Pods Media Network. Tonight, I'm talking pizza from all over. I'll talk
about pizza from New York, Detroit, Saint Louis, Phoenix, Philadelphia,
New Haven, Connecticut, amongst others. I'll touch on making pizza at home,
the connection between our sicola and pizza, and I'll also have a few
people on to talk about beer to pair with your favorite pie. Chicago is
known for many things. Over a hundred years ago, it was al Capone
and the stockyards. In the eighties and nineties, it was Dicka and the
Bears, Jordan and the Bulls, the weather, corrupt politicians never go out
of style here. But one of the topics that gets brought up when I
talk to people from outside the area in Chicago pizza. The common perception of
Chicago style pizza is the deep dish style popularized by places like Loluemel Nadis,
Geno's East, and countless others. If you ask most locals, we don't
eat that very often. For most true Chicago style pizza is what we now
call tavern cut. Tavern cut is a very thin cracker like crust, and
it's cut into squares, which causes fights in some circles over who gets the
outer crusted pieces. The small corner pieces are like bitcoin a few years back.
Good rule of thumb. If somebody paid for the pizza, give them
the majority of the outer pieces unless you have permission. Other cities claim to
have the best pizza, and I'm going to leave that up for you to
decide. Let me just say that we don't perform or a gami with some
giant slice just to eat it without the grease dripping all over our clothes.
We're far more civilized here in Chicago. The Detroit style of pizza is in
my book excellent, and I'm going to have one from time to time to
mix things up. Mashed potatoes on a New Haven style pizza from Peace is
in my book, absolutely outstanding. I fell in love with the pizza in
Rome, so I'm not biased on what we have here in Chicago, but
I'm pretty close. Pizza is widely believed to have originated in Naples, Italy,
in the late eighteenth century. At the time, it wasn't a restaurant
dish. It was served by street vendors as an inexpensive, easy to eat
meal for workers on their way to work or coming home. Tomatoes were a
newer item in Italy at the time and weren't used on pizza until later.
The early Neapolitan street pizzas were topped with garlic, salt, and lar Some
included cocchio covella, a cheese made from horses, milk and basil. The
tomato was first discovered by the Spanish while exploring and then conquering the Americas,
It wasn't considered to be used for food. Tomatoes were initially thought of as
poisonous. It wasn't until the nineteenth century that the tomato began to be used
in cooking. Tomatoes were still a curiosity, looked down upon by gour maze,
which made the tomato cheap and an attractive ingredient to street vendors making pizza.
On a trip to Naples, King Umberto and Queen Margharita became tired of
complicated French dishes for every meal. Local chefs rushed to make some local dishes
for the royal couple, one of which was a pizza made with tomatoes fresh
basil and mozzarella. Queen Margherite to love this and was named after her.
This was important in pizza becoming a truly national dish as opposed to a regional
Naples One Naples is considered to be the world capital of pizza. Even today,
they have rigid standards as to what makes a Neapolitan pizza. There's places
in Chicago that serve Neapolitan pizza like Spoccanopoly and Forno Rosso. Personally, I've
been to Spaccanopoly and I could vouch that that's a really good pizza. Pizza
in Rome now that's delicious as well. It's a popular street food called altaglio,
which is the translation as pizza by the cut. It's served in rectangular
slices and it's priced. Wait, you tell the person behind the counter roughly
how much to cut off. They throw it in an oven to heat up,
and off you go. People all over the world stop at the Pizza
Arium, which is close to Vatican City that was opened twenty years ago by
the world famous Gabriel Bunchy Bunchee has a second location that opened in Chicago's West
Loop in two thousand and seventeen. You may remember him from an episode of
Anthony Bourdain. Pizza altaglio has a thicker crust compared to other styles. It's
almost kind of like bread. It has like air pockets in there, and
they're topped with all sorts of various ingredients, most of which are what's available
from that day at local vendors. Sources on where pizza was first known in
America, I've seen New York, Boston, and even Chicago listed. What's
not up for debate is that immigrants from Italy came to America at the turn
of the twentieth century and started making and selling their pizza in Italian American neighborhoods.
At the end of World War Two, US soldiers who fought in the
Italian Campaign, even up to General Eisenhower, who were introduced to Italy's cuisine,
brought home their love for pizza. In the early fifties, Italian American
stars like Frank Sinatra and Joe DiMaggio started promoting pizza, which provided another boost
to this centuries old new dish. Later in the fifties, chained like Pizza
Hut and Little Caesar's Open, and followed in later years by places like Dominoes
and other regional chains, which made pizza accessible all around the country. In
nineteen fifty seven, the first supermarket frozen pizza was released, and today you
have entire aisles in every grocery store dedicated to the frozen pizza for home cooking
and consumption. Looking at some of the pizza that's out today, it hardly
resembles what you would find in Naples one hundred and fifty years ago. Many
places will regionalize their pies with what the consumer wants. You can get ham,
pineapple, barbecue, chicken, taco, meat, et cetera on a
pizza made with a crust of cauliflower. While it's not my thing, if
that's what you enjoy, great pizza can get a negative rap as an unhealth
the junk food. I'm calling bullshit on that. Now. While some chains
load up on sodium and extra oils and fats, you could find or even
better yet, you can make a pizza at home that is one hundred times
better, tastier, and more wholesome than any fast, thirty minute or less
chain place. Hey, I'm Lauren and I'm John, and we host the
Beard All Podcast, the podcast where we talk about two of the greatest things
in the world. Beer and weird al and a lot of other things.
We're funny. Yeah, that's basically what I told him to say. Good
job with listen, yay, but no, seriously, we try to care
of here with weird ol song and talk about both things and go for the
conversation takes us. It's fun. I promise you'll like it. Yeah,
I mean if you like talking about random things as well as you know fine
craft beers and some wonderful craft music. All right, welcome back to Beer
in Front the Pizza episode. Now we're going to talk New York pizza,
love it or hate it? New York pizza or pizza in America started in
New York. I read things that one of the first places was Chicago.
As much as I love Chicago, I'm calling bs on that because people didn't
get off the boat on Lake Michigan. They got up the boat at Ellis
Island started there. So the one thing I read was a place called Lombardies.
And I before I ramble on here, I want to talk to my
friend Brian Colburn over at my weekly mixtape. You've heard him on the show
before. We were talking the doors on the nineteen seven. What do you
want? Episode Brian, how's it going tonight? It's going great, Dave,
thank you so much for having me back. Man. Pleasure to see
you again. Oh yes, absolutely, I'm glad you're back. I like
the new show. Can you tell everyone about the new podcast? Short thing?
My Weekly Mixtape is a spinoff of Playlist Wars. Playlist Wars is still
a show. Gomez and I are still best friends. However, his kids
are a lot younger than my kids, and during the school year, getting
together and finding a good time where we can record is nearly impossible. When
he is doing bathtime and getting the kids to bed, I'm sitting there twiddling
my thumbs. And then as soon as he's ready to go, my kids
are getting back from practice, and it's homework and it's test studying and everything
else. So we decided during the school year to kind of put the show
on hiatus. However, both of us are out doing our own separate shows
during the school year, and then in the summer we're hoping to come back
together and get a bunch of Playlist Wars episodes recorded. So what I'm doing
right now is a show called My Weekly Mixtape, and basically It is a
little bit of the antithesis to what we did at playlist Wards, where everyone
built a playlist and we kind of duked it out on the air. This
show is a little closer to what I did growing up as a kid.
I bring a guest on and we pick a topic, and we each bring
a bank of songs, which would be then let's say our cassette collection back
in the eighties, and we go back and forth building a mixtape. But
the fun of this show is we're not building it with just ten songs we
have in mind and kind of just rattling them back and forth. You gotta
follow the other person's lead, so you want to make the strongest mixtape possible,
So it's not necessarily your top ten favorites, but you're making a mix
that plays. So let's say a group of you are going to get and
go on a road trip later on, and you're doing the best road trip
mix. You're going to go back and forth and try to build to make
it thematically fit what the topic is, as well as songs you really like.
So it's kind of a collaboration. And I'm lucky enough to be able
to have some of the artists that I'm fan that I'm a huge fan of
come on the show and we build the greatest hits of their band from a
fan and musician perspective. So I have Kevin Baldus from Lit coming on,
and we are doing the greatest hits of Lit, the songs of Lit,
only it's coming from half a member of the band and half a fan perspective.
So a lot of deep cuts, a lot of rarities, a lot
of stuff that he would love to hear the band play, a lot of
stuff I've never heard the band play. So it's a total different dynamic than
playlist wars, and it's something that if you like music discussion, I hope
you'll stop buying give it a listen. Yeah, it's a good time.
You could check it out wherever you listen to podcasts, and I'll include the
link in the show notes. Well, some of the st if I was
reading on New York pizza. One thing said it started in nineteen oh five
at a place called Lombardies in the New York area. The times I've been
there, there seems to be a mom and pop pizza place on every corner.
What is it in your opinion that makes New York pizza the best in
the world. To be perfectly honest, it's pizza by the slice. It's
the way it's meant to be. You could literally be walking down the street
and you could have had lunch a half hour ago, and you catch that
smell of pizza go and by, and you're like, ah, another slice
won't hurt, And you could just grab a massive New York City slice.
It's nice and crispy, but it's not breakable. It's not fragile. It
holds the sauce and the cheese so well, and you could fold it up
like a night like a piece of paper. But it's not thin. They
talk about thin crust pizza. It's not thin like a bar pizza. It's
not like a Chicago deep dish by any stretch of the imagination. Now there
are variations on it depending on the mom and pop places you go. Some
will make it a little bit thicker, some will keep it a little more
bar like. And for me, it's kind of finding a place that really
hits it for you. For me, that would be Joe's Pizza. It
just so happens to be every time I have a friend visiting and we're going
through Times Square and Broadway, it just happens to be one of the first
places that they catch. And it's happened to me on multiple times, like,
oh, you've been telling me about this New York pizza. We always
happen to be passing Joe's when that happens. Sometimes you got to wait in
a long line, but that's part of what it's all about. And Joe's
are massive, delicious slices of pizza and they know exactly the perfect amount where
you could fold it and it's not crumbling the pieces, it's holding everything.
But it's nice and thin and crispy as well. So you can't go better
than pizza. When you're talking about the folding, is it something like when
you get your New York driver's license that they teach you that as well,
like the proper way to fold the pizza. Because the time I was there,
I was nineteen years old, so I didn't know anything, and I'm
like, Saucy, how do you do this? Honestly, that's one of
the first things we do after bottle feeding here in this area. As soon
as you're done, you know, with the bottle, and you have the
cheerios and you learn how to do. We teach you how to fold the
pizza the right way, because that's something that it just becomes natural, like
Friday night pizzas when you're on vacation. You know, I'm I'm from New
Jersey, so I am on the other side of the border here, but
for me, there's also the beach, and you've got Wildwood, New Jersey,
and you've got both Max Pizza and Sam's Pizza, which are two of
my favorites. And I don't know necessarily if it's the greatest pizza in the
world. It's really really good. But when you're standing and you've got the
ocean right in front of you, and you're on the boardwalk and you could
smell the ocean breeze, and you got a pizza that's just a little bit
oilier than you would get in New York City, but also a little bit
better to help you with that beach hangover that you're already nursing at like five,
at six o'clock in the evening, nothing goes down better than either a
pie of pizza at Max or at Sam's. They're again, massive foldable slices,
and I think that they're scientifically proven to cure the beach hangover a little
better than a traditional pizza anywhere else. You got the doll, you got
the grease in your stomach. Yeah, you're good to go after a slice.
Yeah. And the thing about that is one other thing about New York.
In New Jersey is while there are tons of pizza huts and Dominoes,
there are so many local establishments. Pretty much every town has one. Some
people do prefer Pizza Hut or Dominoes, but it's always an on occasion thing.
Depends on your level of beer that you've had prior, because most places
know when you're at your buddy's house. If you say, hey, I'm
gonna call domino as soon as you get like the they're going, no,
I got a guy. It's always a guy. It's like almost like a
drug deal. I got a guy. Yeah, I got the guy.
You don't. You don't want Dominoes, you don't want Pizza Hut. We're
gonna go my guy in this town. Well, is that guy's name Ray?
Because one thing I noticed and even breeding articles, there seems to be
a thousand raised pizzas in New York? Is it the same Ray? Does
he haves? He like Nick? Cannon. Does he have a lot of
kids? What's the deal with Ray? I have no clue. I have
gone in looking for Ray. He's never there, but he owns pretty much
every other pizza place. And I'll tell you right now, I am not
a expert when it comes to the history behind it. But I have heard
that there are different establishments that just use Rai's pizza based on if the owner's
actual name is right. But I don't know how legally they're able to do
that, because if I opened up a Pizza Hut and let's say my last
name was Hut, they'd still sue me for everything I had. So I
don't know how all that works out to be perfectly honest. And I'm sorry
I failed you on that regard. So I'm sorry about that. Oh that's
all right, not a problem. Are there like toppings that are you would
think are like New York exclusive or is it pretty much Plaine Cheese Pepperoni town
that is very much a standard everywhere you go. But one thing I absolutely
loved about New York City was the pinnay and vodka sauce slice. And it's
exactly okay, it's you got your regular based pizza. You got vodka sauce
instead of the pizza sauce, but it still has the pizza sauce seasonings mixed
in. You've got a layer of the pinay across the slice of pizza.
Then you put a little bit of tomato sauce and your cheese on top of
it. And yes, it's still slightly foldable, and you most people will
try to eat it with a fork a knife, but you will get called
out. You gotta just kind of hold the plate. It's a certain scientific
way that you hold the plate a certain way because folding a plate full of
pinnay and vodka doesn't work very well. So you kind of have to slide
the pizza off the plate and into your mouth. And then it's it's definitely
because if you use the fork a knife, people are gonna be like this,
look at this guy's pizza. Would have forked knife, no matter what,
No matter if the fact tourist over here, Yeah, no matter if
the fact that the slice weighs seventeen pounds. Yeah. At my biggest I
would order always two slices, and I never was able to. I always
got halfway through that second slice going starting to sweat here like they are belly
bombs, but they're so savory and so delicious. So I don't know if
it's a staple, but that was one that really really stuck out to me.
Oh, I'm gonna have because I'm lactose intolerance, so I'm gonna have
to take a pill before i have that, But I think I would definitely
have to give that a try. I'll take a whole bottle and it'll be
so worth the aftermath for the next few days because you'll have tasted the glorious
greatness that is a penay and vodka sauce slice. Because I was a huge
fan of vodka sauce before. As you know, I got older, things
happened, so I became lactose intolerant, so I'll have to take a couple
of lactate pills before I am that. But that sounds outstanding. It definitely
is. And let me tell you, if you've been out partying, it's
one of those ends of the night slices where it could go in one or
two directions, because either it's gonna sop up every last bit and you're gonna
be it's like the hangover cure, or you had just that whenever you get
to that like too many, It doesn't matter if that one too many is
literally point zero zero zero zero zero one, or if you're a million times
over too many. The end result is still going to be the same.
So you gotta time it perfectly because the belt it is a thick, heavy
slice. If you're unsure, go with the regular slice because it'll still be
a trick for any of your hangover needs. Are there any other local spots
there? We were talking before and you know, talking online, you're a
big Giants fan? Are there spots like if you're going to a Giants game
near was it MetLife Arena that you go to? Or any other local spots
near you that you would recommend to someone? Oh? God, anytime.
If you're looking to bring pizzas to the game, you can go anywhere.
Honestly, I have dined at. I can't countless establishments. East Rutherford,
Rutherford, Carl Statwoodridge Hasbrook Hites, that whole section around MetLife Stadium. You're
gonna get fantastic pizza at any location. There's really no bad way to go.
I mean, look, every town's gonna have their preference, They're gonna
have their guy because if you go to one pizza place all the time and
they see you going inside to another one, it's almost like you're cheating.
So it becomes a bond and almost a friendship with your pizza guy. So
honestly, I think if you asked me and nine of my buddies from that
area, you'd get ten different answers and we all fight them out. Bryan,
I thank you so much for coming on. I need to make a
trip now to get this vodka sauce pena slice because I'm all over it at
once again. Tell everyone where they could find my weekly mixtape. I almost
slipped and called it the other one. But where they could find my weekly
mixtape, Well, it's very easy. You can just head to my Weekly
Mixtape dot com or just search my Weekly Mixtape anywhere you listen to podcasts.
We're on all the channels. We're on Apple, Podcast, Spotify, Amazon,
Google, Goodpods. YouTube. We have a I have a feed specifically
up on YouTube that's just you know, still image with all the info.
But if you are at work and some reason you can have YouTube on in
the background you want to listen there, you can do that as well.
And you can also reach out to me directly at my weekly mixtape at gmail
dot com. Excellent, Well, Brian, thank you again. You made
me hungry recording this right after I got home from work. So I need
to find something to eat real quick. And I don't know if I can
make this pie on my own, but I'm gonna try that Panay vodka sauce
pizza one day. Well. Now, I'm actually curious in Chicago because I
know how much of a belly bomb that is on New York style pizza.
What you need to do is you need to find your favorite Chicago pizza place
and see if they'll make a Chicago style Panay. And like, I can't
even imagine you couldn't that would be a half a slice. Yeah, And
like the deep dish that everyone associates with here is a tourist pizza. We
don't eat it. We eat the tavern cut slices that It's really thin.
It's cut into squares so you could eat it without you know, you could
eat it with one hand. They cut it that way so you could have
your drink in one hand and the slice of pizza small slice in the other.
So I don't know how that would work, but I might have to
try that on my own when I make one from scratch. Here, there
you go, there you go. It's definitely worth it, and it'll last
year probably, I mean his life. If you freeze it, you could
probably get six months of food out of one pie. I mean, oh
yeah, I'm gonna have to do it like on my Friday night, so
I'll be home on Saturday and Sunday just in case. It's definitely worth it.
Though, you'll you'll, you'll, you'll say, you'll say to me,
Brian, this weekend has been absolutely awful. But damn that was good.
That was good, all right, Brian, thanks again once again.
You could check him out. It might weekly mixtape and in the summertime you
could listen to him and Gomez playlist Wars. Also his partner Gomez. You
could find over at the Sleevey g Show. Brian, Thank you again,
sir. We'll talk to you later. Thanks again, man. Well,
what goes better with Pizza than Beer? Coming on now is Jess and Vante.
Jess writes about the business of beer and brew bound and is based out
of Salem, Massachusetts. Jess, thanks for coming on to chat about pizza
and beer. Thank you so much for having me. Dave. Pizza and
beer my favorite thing, so I am thrilled to be here. Well,
before we get started, we need to talk about something more important than pizza
and beer. Did you get Springsteen tickets? Yeah? No, I did
not, So he's got the you know, there's two parts of this tour
that he's currently on, which I don't want to wish ill or put any
of this out into the world, but the guys are getting old, so
I don't know how many years we got. So the first round went on
sale last summer, I did not get any. It was an emotional roller
coaster. And now we've got another round of shows coming, so I'm really
hoping that this is going to be my time, but we'll see. Yeah,
they just announced this morning we're recording this on February fifteenth, that there's
going to be a Wrigley Field show in August and tickets go on sale and
on Friday. So after seeing reports about the ticket prices for the first leg,
I'm a little weary, but thankfully Bruce announced this the day my income
tax check came in, so yeah, yeah that works. You know,
God, I think like ten years ago in Boston they had announced a Fenway
Park show after they'd already announced shows at Gillette, So everybody that had Gillette
tickets really wanted to go to Fenway. And I was able to get Gillette
tickets for like twenty bucks, so keeping out, Yeah it was great.
Yeah. I have a feeling there'll be more than one Chicago show, so
maybe after the first Wrigley show sells out, that might be able to get
the second night. But yeah, seeing some reports of five hundred to one
thousand dollars for a ticket, I'm like, I don't know if I could
drop that. Yeah, it's insane. And I saw them with using the
dynamic pricing. I had seen tickets for his Boston show, which is at
like TD Garden or like the Celtics and Bruins play. I saw a pair
of going for like eighteen thousand dollars, and it's like, who's who is
doing this? Yeah, I don't know. Yeah, eight that's a little
rough. Roy's gonna need to like come over and play piano with the house
for that kind of money. Yeah. Well, can you tell everyone about
your background? Yeah? Absolutely so. I'm the managing editor at brew Bound.
We are a multimedia trade publication that covers the beer industry. We come
at everything from the business lens. So sometimes people will ask, Hey,
can I send you beer? And I'm like, Hey, of course you
can send me beer, but you know, I'm not going to write about
it. You know, we don't do like product reviews. We write about
you know, business, you know, supply chain issues, distribution contracts,
new products. Not in the hey, this taste really great way, but
in the this is going to be available in a four pack and a six
pack way. So it's really fun. We do stories, We have a
weekly podcast, we do video shows. We have a series of live events
throughout the year. I have a really great time. I know, I'm
really lucky to be able to say I love my job. But before Brewn,
I was at the Boston Beer Company. I worked on the Sam Adams
marketing team. Excellent. Yeah. Sam Adams was the first beer I had
on my show. It was the first craft beer I've ever had, back
in eighty nine, and from that point led me down this long road to
ruin here. My first craft beer was a Sam cherry wheat at the fancy
beer bar in the town where I went to college. So right there with
you now, you're in Massachusetts now, but you're originally from New Jersey.
Is there a difference in like local pizza styles between the two places? Oh
my god, you have no idea. I don't mean to disparash the fine
pizzaolos of the Base Date, but it really pales in comparison to just New
Jersey, you know, like we just don't have like there are great pizza
places up here in mass but you know, the in New Jersey, there's
you know, like on every corner you can walk into a pizza place,
get you know, two slices and a canidiet coke for five bucks and the
pizza is phenomenal. It doesn't really exist here. We do have some places
that are really good, but I'm a little spoiled, and I think my
pizza Palett's probably a little little too high brow. I manage, but I
make pizza at home a lot more than I do order it. When you
make pizza at home, is it more of like the New York New Jersey
style or do you just you know, come up with your own things.
That's a great question. It is kind of more like my own things.
Like if I've got a bunch of does going we'll you know, well,
we'll roll some out like nice thin crests. But I also will do like
a pan and a cast iron yeah so yeah, or like Detroit in a
cake pan. I don't have like the special Detroit pan. I know that
exists, but I just don't have that much sas. Yeah, I was
looking for some on Amazon in other places, but yeah, those are you
made out of steel. I'm going to need to talk to somebody in Detroit
to see if they could send an authentic one over as opposed to some knockoff
on Amazon. I'm sure you could find one. Yeah, when you're drinking
beer and you're not right now for reasons. But in your opinion, what
style goes best with pizza, So I think it really depends on the pizza.
But if we're talking like regular plane, and I know, I think
everybody else from not the New York New Jersey area calls it cheese, but
a regular plane pizza to me, I just want like a nice, like
standard American lagger, all right, Just something with some bubbles that's going to
clear like the grease off your palette and it's not going to interfere with the
flavors of the pizza too much, nothing too poppy. If you're adding pepperoni,
I kind of like to go Pilsner, which obviously there's a lot of
similarities year in style. I find that with like Italian sausage, which we
do on pizza a lot at home. Anything that's like a nice like a
little bit of a multier backbone, like a Marzina Vienna lager, a douncle.
But if you're using like fresh mutz, that's when I like to go
really light Hellis Kolsch. You don't want to negate, you know what's going
on with like the really nice, delicate flavors of the pizza. Now you
mentioned you make a lot of pizza home, and I remember, and I
still have the recipe somewhere on a hard drive. This was maybe fifteen years
ago, and maybe you were part of it back then. But Samuel Adams
put out on their website like a recipe for making the dough with Sam Adams
Boston Lager, and that was my go to dough recipe and it was very
good and everyone loved it. But yeah, I remember that. I So
I started at Boston Beer as a tour guide when I was in graduate school,
working a Masters in Marketing. So I remember that happening that I would,
you know, at the brewery given tours at the time, and I've
tried it too. It's it's good. I have a hard time. I
just remember having a hard time working the dough once the year was at it
and that sounds like a meat problem. But do you still use it?
I haven't made it here in a while and doing stuff for the show.
I've now gone out and purchased the new Stone to make it at home.
So I'm gonna try it. I'm gonna try a couple different I'm gonna use
John's recipe from Chicago, give his dough recipe a whirl, do some other
ones, but I do want to try that one because I remember using that
a lot and I was happy with the results. Yeah, it's probably definitely
worth a shot, especially with the reformulated Boston water. Yeah, I'm hopefully
I'm running out after we're done talking. I'm gonna see if I can get
my hands on that. Someone there said it should be in the Chicago area
by the weekend, so hopefully it's out now where I could grab it.
Great here in Chicago. RCA Cola is synonymous with like your local mom and
pop pizza places. They marketed it well back in the sixties and seventies where
you would buy a pizza at any local place and you'd get a free one
Leader of our C. Is there like a local alcoholic or not alcoholic beverage
that people think of when they think of pizza. Oh, that's a great
question. Um, I don't. I didn't know that our C was local
to Chicago. That's fun I don't know if it's local to Chicago, but
maybe like the distributor here, Yeah, and I think they, you know,
sold it to the pizza places for next to nothing and they gave away
a one leader, so no matter where you ordered from, you would generally,
you know, you'd order pizza on a Friday night and get a free
one Leader of our C and that made people buy it. That's so funny.
Yeah, I don't know. So I'm I live in Sale, mass
as you mentioned, and we are lucky enough that our local breweries notch which
specializes in check and German waters. So that's that's kind of like. What
we'll do is my husband will hit the brewery on my way home and get
a four pack of you know, their standards their check pills, and that
is to me, the platonic ideal for pizza night. But yeah, what
local spots will say someone's coming to Salem. Do you recommend any local spots
like pizza places or even breweries you know that people should definitely hit up while
they're in town. Yeah, great question. So we spend a lot of
time at Notch and right across the street there's a great Neapolitan pizza place called
Bambolina. Their Neapolitan pizza is really good. And then during COVID they started
doing this pop up that you can only order online called Puzuzu, where they
say that it's there their take on like New York style, like East Coast
pizza, and to me, it's pretty close. So one of our favorite
things to do is grab a pizza, bring it over to Notch and hang
out and have ears. So that's fun. But if you're in Boston,
my favorite pizza locally is Pizza Ea Regina, which is grown into a regional
chain, but their original location in the North End, which is Boston's Little
Italy, is so so good and their their oven is like a bazillion years
old. It came over from Italy their other locations don't have this oven.
The oven is what makes the difference. And like on every table they've got
these you know, like I think they used to be old wine crafts that
have you like the glass bottles with the wicker on the bottle. Yeah.
Yeah, they've got these bottles with like hot oil. It's like olive oil.
They've added like hot seeds too, So I like to dip the crust
in that when I'm done with the pizza. But my aunt moved to Bay.
I grew up in New Jersey. My aunt moved to Boston, like
I mean long before I was born. But my dad when he would come
visitor, they would always go to Regina. And I started dating my husband
at the end of college, and then a few years after I lived in
Jersey, he was in mass So I've up and visit a lot of my
dad, but always say, oh, did you guys go to Regina?
Like every trip I took up here. And he passed away slightly before I
moved up here, but every time I, you know, miss him.
I dragged my husband down into the city and we go to Regina and get
a pie and it's great. Oh, I'm gonna have to remember that next
time I make a Boston run. Yeah, let me know when you come,
because I'll tell you when to go stand in line. There's a whole
thing, all right. I didn't know there's rules. There's Yeah, there's
rules. Is it like waiting like Austin barbecue, like you have to get
there specific times or yeah? Kind of basically if there's if there's a Bruins
Rio Celtics game, you're kind of out of lock. If you go like
during the game, probably a lot better, but definitely I'll be trying to
go before. All right, got it, sounds good. Note I have
that note stored up here. Yeah, yeah, I check the game schedule.
Now you write about the business side of beer? What trends do you
see happening in twenty twenty three? So one thing that really started happening in
late twenty one that really affected things in twenty two was a change in policy
for Ball, which is the largest can manufacturer. That caused a lot of
consternation. I'm sure you've heard through people you've talked to a lot of consternation.
They basically made the minimum order quantity for beer for like independent skews,
you know, like one label of beer you had to order like just about
over a million cans perscue. So that caused a lot of drama. They've
since they seem to be walking that back a little bit. It also seems
that cans are getting easier to find, you know, with the pandemic which
forced everybody you know out of bars and restaurants since picking up beer to go
from breweries and buying beer stores to drink at home, all of the volume
that had been in kegs really went to cans because bottles really have fallen off
nobody then for a lot of reasons. So that has a lot to do
with what we end up seeing, you know, in market. But let's
see what are we seeing happen right now. I think a lot of breweries
are trying to breathe new life into their flagship beers. You know. We
see with you know, we just talked about Sam and reimagine Boston Lagger.
There's that rogue out of Oregon is expanding their you know, their dead Guy
Maybach is like their their flagship forever. They're going to expand that to an
Ipa, which is interesting, and you know, Fat Tire, Fat Tire,
I was like, I know that I just wrote about this, Yeah,
fat tire exactly so, which makes sense because the rotation nation churn and
burn that we've seen over the past what like half decade, wholesalers are really
tired and they don't really you know, things are so trends move so fast
lately that trying to keep on top of like all these rotating shues is a
lot of work. So it makes sense to me that I think will be
some pushback came from the middle tier back to these larger craft brands to say
like, can you just maybe invest in your flagship a little bit and we'll
see what happens. We've got a whole new crop of drinkers that are coming
into beer and their way in was like hard Selter. That's wild to me,
So we'll see what happens. You can really tell that the the little,
heavier, thicker bodied beers of the past or some of them are getting
makeovers, some of them are falling off, and we'll see hard Selter is
definitely on the down. I don't think it will go away. I think,
yeah, there's a time and a place, so we'll see. The
other thing that I'm sure you know is Spirits based ready to drink cam cocktails.
Those that I don't think their growth seems to have slowed a little bit,
like you can't keep up triple tog growth forever. So yeah, no,
yeah, yeah, I'm sure it's going to drop off a little bit.
But I don't think either selters or ready to drink or going anywhere.
It's not going to be like Zeema, where all of a sudden two years
later it's gone, yeah exactly. But I mean, you know, Zema
walks however many years ago, so that white clock could run so so so
that high noon could fly. Here we are. Yeah, it's you know
even now like grocery stores. Here, an entire grocery store aisle is just
devoted to beer and craft beer. And I didn't see that growing up.
You just had your little cooler with your Budwise, you're your old style in
Chicago, you know, whatever was you know, popular than Schlitz and things
like that, it was never like it was now where you could literally spend
a half hour just in the beer aisle. Oh easily. Yeah, yeah,
it's a I think we kind of hit a point during COVID where people
were just running into stores and running out that they just grabbed like the first
thing they saw or some in you. And I mean it'd be interesting to
see if we go back to the days of people, you know, standing
in the beer aisle and taking you know, ten minutes to decide what they
want to buy. I mean I still do that sometimes, but I'm a
special case. Yeah, well, jess I really appreciate you coming on.
Where can people find you your writing? Yeah, so we are at brewbound
dot com. We do have a paywall for some stories, but not for
all. So if you're interested in what goes on in the business of beer,
definitely give that a visit. And our podcast is the Brewbound podcast that
comes out on Thursdays where we get your podcasts. And I am on Twitter
at Jessica and Fante Dave. This was so fun and now I'm so hungry.
Yes, well it's you know, it's early. It's what eleven twenty
by you ten twenty over here, And I actually had a piece of cold
pizza for breakfast. So my wife and I went out for Valentine's Day dinner
last night, so I brought something. I'm like, you know, I
am kind of hungry and I'm going to be talking pizza, So I had
a nice Purshuoto pizza for breakfast this morning, one of my faves. I
make this great fagin purshute pizza, and my husband doesn't like it, so
I can only make it when we have company. So good, excellent.
Well, when I come to Boston, I'll hit you up for a slice.
Absolutely all right, Jess, thanks again. I really appreciate it.
I'll talk to you down the road. Okay, thanks, all right,
welcome back. New Haven, Connecticut style pizza is, in my opinion,
outstanding. I've only had it here locally at Peace in Chicago, and I've
been known to knock off a mashed potato pizza, but I've not had the
real deal from new Haven. Joining the show now is J. C.
Williams. Mister Williams has written pieces for Cuisine Noir, Wine Enthusiast, and
read October. Jay, thanks for coming to talk about new Haven pizza.
Dave, thanks for having me. Glad to be here, Glad to talk
about Newhaven pizza anytime. Oh you know, I'm getting hungry now and now
I want to head over to Piece and grab grab a ma ash potato.
Yeah. Piece is wonderful. Yeah, before we get started on pizza in
the New Haven area. Can you tell people about yourself? Sure. My
name's as you said, J C. Williams. Most people just call me
Jay Williams. I put the sea in there because that's my middle initial and
for google reason, so I'm not confused with multiple basketball players. I'm a
writer who also works at a brewery in Connecticut, brewery called Not Hill,
which is not in New Haven, but you know, we're still an hour
away from New Haven and whenever the itch, it's me for a New Haven
pizza writer for like two years or so. I was a copywriter before that.
I'm trying to put together my own beer and music scene, which is
still in it's like it's been in the infancy infant stages for two years,
so maybe the twenty twenty three year a half. But yeah, I live
in a normal Connecticut with my lovely wife, Laylish Lack, and our small
dog Pinky and a cat that doesn't acknowledge me. Oh okay, well cats
are like that. Yeah, and you just mentioned music. And before we
go off the rails here, how do people on your pole yesterday? How
did they? How did that many people vote for cheers and just for those
who are like listening, like, what the hell is he talking about?
You ran a Twitter poll yesterday what was the better or the best TV theme
song? Good Times or Cheers? And I was shocked at like Cheers at
the time. I look, was it like forty five percent? I guess
I don't want to say people are on Cultured, but I'm gonna say people
are on Cultured. I don't know. It's good Times like gets you from
the jump. They come and screaming good Times. Everybody can get into it.
Cheers this kind of melancholy, and it's like, if you're really into
Billy Joel, you're probably like, yeah, this is kind of like piano
man ish, like I can get out. Yeah. Yeah. So I
think there's like has that and it's more of an nostalgic itch for some people
versus Good Times, which is a superior theme song and a song of overcoming
adversity as opposed to just the guy whining in a bar a belt like,
oh I wish people knew who I was. Where my socks are too loose,
I've chapped lips with you know. Yeah? Why is New Haven Pizza
the best pizza in the country. It's a great question, people say it's
the water for me. It's just the way there's this like holy trinity of
things that happen, like you have like the acidity with the tomatoes, you
know, and there's not something crazy, it's just like crushed tomatoes when then
meets the cheese. But then it's all some of its wood fire, some
of its coal fired, some of its oil fired. But the crust gets
this delightful triar. So you have this like holy trinity of tomato cheese and
like a little bit of smokiness, and it just it just sings. It
just sings, and the crust is always perfect. It's like it's chewy but
still has like the crispy edges at the end. But then like the as
you head towards like the pizza part, it's like so it's like a Doughey
pliableness and heaven. Now from what I was reading, and I just know,
you know, locally here they don't use mozzarella on pizza. It's like
a Romano cheese. And one thing I was reading said that you can order
mozzarella, but if people order it there do they get like the side eye,
like what are you doing? You know? Ordering It's not that strict.
It's like when when you order a pizza. So if you said I'd
like one small pizza, they would just give you a pizza with like a
tomato and then grated romano on it. The would be no mozzarella on it.
So you just have to you have to order a cheese pizza. There's
a word for it. It's like regular playing or something like that. But
like, I would never do that because I need mozzarella on my pizza most
times. But all right, yeah, it's not like what is it?
What do you guys do that? You guys have the role about Chicago style
hot dogs with right, it's not like that. Yeah, okay, so
yeah you're not gonna get like shunned if you order mozzarella on your pizza there
right right now, it's not Yeah, it's just another ingre, just another
top in now. The big one is Frank Pepe's and that's been around for
ninety eight years. Is that still like the go to place for New Haven
pizza or are there other spots that do it as well or better? There
are other spots in New Haven? So okay, so Frank pepe is like
it's kind of franchised out from all right, it's just in New Haven anymore.
So like you can get in Massachusetts, you can get it in DC,
you can get it in like Yonkers, which is like a city like
north of New York City, but it's like just outside New York City,
so you can get it anywhere, and it's like if you're coming from out
of town. I personally like Modern a pizza. It's also called the Beats,
but I don't like saying that because if I always feel abnress. It's
like when my mother says, like muzzareil and I'm like, we're not Italian,
we are clearly black. Anyway, Um, I like Modern better.
I think they just do it better. Frank Pepe did invent the Pepes has
invented the white clam pizza, which is like in Frank, I believe they
use fresh clams. Modern uses can clams. Doesn't make a difference to me.
I'm not a big seafood guy, but like that's really good. There's
also bar So the big three in New Haven. In the city New Haven,
Sally's, Pepees and Modern And like Sally's and Pepes, the original Pepees
are like one block away from each other, so like you can hit up
both if you wanted to like give yourself a little mini pizza tour. Sally's
is also good. They got bought up by like a hospitality group, so
they were known for a surly service. It nicely and I'm probably still that
I would really give you the full picture. Like they didn't I don't want
to swear, but like they did not care whether they didn't care if you
had or didn't either, if you'd been waiting in the rain, whatever.
But now that they've kind of like under if I have a hospitality group,
so there is hospitality, you know, if they're much nicer. They've also
started expanding out so that one's really good. Then there's Bar, which is
where the mashed potato pizza comes from. I think that's I don't know if
Peace somebody from Peace went to Bar, but they are very similar. It's
like they're both group pubs. They both have a mashed potato pie. Yeah,
those are the ones to look for. Then there are smaller ones and
the like kind of in the suburbs of New Haven that are just like there's
a roseland some parties which are good, but like I would say start with
the like Core three and then spread out. If you're going to visit New
Haven and eat pizza, now you mean the clams on the pizza, we
talk mashed potato. Are there any other like toppings that are unique to the
area, because I've never heard of either of those until like I went to
Peace. Yeah. I think the clam has to do with help me out
here, I'm not religious, lent or you know where you can't. Yeah,
yeah, so I think that's I believe that's the story. That's how
that got worked into becoming a topping. They also do like a fresh tomato
pie in the Summerer Peppies, where it's just like whatever, the fresh local
tomatoes and then nope, no cheese or just the graded the graded yea um.
But nothing really is super unique in terms of toppings. That's still all
the same. Occasionally there's like, you know, some of them, I'm
not sure you use like local sausage all right, but it's still your basic
you know, sausage, pepperoni or yeah, yeah, the ball like onions
or mushrooms or anchovies. Yeah, yeah, nothing wild, not like oh
this is made with like whale belly or anything. Now it's just yeah,
it's ingredients here in Chicago, Our Sea Coola was known and they're still known
for it's synonymous with local pizza when you call for pizza a local like mom
and pop place. They had deals worked out in the sixties and seventies where
Our Seat cut the place. As a deal you would get a free one
leader bottle of Our Sea, which made you want to go drink Our Sea
when you were done eating it is there like a local beverage, whether it's
a beer or soda pop that is synonymous with pizza. In New Haven,
yeah, there's a local soda company and I think East Haven, which is
as it sounds east of New Haven, or they're in North Have I'm not
sure. It's called Fox and Park. And so they just make a variety
of like kind of like the classic fla. It's like great Birch beer,
ginger light cream soda like I think they have a cola, but it's like,
you know, it's good, it's nothing. I don't drink a lot
of soda anymore, not like when I was a kid. I usually just
have I'll usually just have a beer or a seltzer maybe if I'm get eating
pizza. A couple breweries did have collabbed with pizza places to make like,
oh, we're gonna make a special like Italian pills near to go with your
pizza. And I was like, that was really smart and hopefully someone got
some free pizza out of it. I remember here and Walter Payton, before
he died, had a bruppub in Aurora and they were really good. They
won some metals and they had it was a pizza flavored beer and there was
a reganel and other stuff in it, and it was like kind of bizarre,
but you know, that was a great brewpub here, and it was
like, well, it's pretty innovative. I think I saw the recipe for
that, and like the Charlie Papasian Homebrewing book, I remember saying, a
tomato, I think it's tomato like a regno basil. Maybe it's a like
an ale of some sort. And I was like, oh, that's interesting.
I would never try to make that, but I'm glad someone's thinking outside
the box. You know. Yeah. I mean that was probably easily twenty
years ago, so that was before the big you know, boom and everything.
But I remember going to like Walter Payton's all the time. He was
a little farther away. But the beers were good, good place to like
hang out, good food. But I'm like, all right, yeah,
they're thinking it's yeah, something different. Yeah sounds all right. I would
drink that, why not? Oh yeah. Outside of the places that you
mentioned, and you mentioned quite a few places for pizza, what other spots,
like what brewery should they go to beside your own which you know breweries
are there that maybe he's not distributed all around that you think people should hit
up when they go to New Haven. I mean if you go to bar,
they have a brewpub there, so it's right there. So I mean
that's the thing you can do. There's also a place like like thirty minutes
out in Bridgeport, Connecticut called Brewport and it's a similar concept where pizza beer.
There's New England Brewing Company that's really good. That's like in Woodbridge,
which is just north of the city of New Haven, and then Counterweight but
they used to be closer but now they are like an hourish from the city.
So yeah, those are good spots that are in the New Haven area
if you're in town and looking for something to do and have a drink after
you eat your pizza. Before like we did this, you mentioned going back
and forth on Twitter that you enjoyed peace. How do you think it stands
up to New Haven or if you had to pick one or the other,
you're staying local. I mean, I think pizza is very good. I
it's a little different. I want to say they used like cornmeal or something
like on the like on the bottom of their pizza. It's good. It's
just you know, that's the one thing that you know, it was nice
to them not to do a complete copy of all to who you have pizza
put your own spinet, but I think piece is great. And then you
can get the hot dogs sausage I got, and I like, I went
to hot dogs like it's gotta be like ten years ago at this point,
and I was like this stood in line for an hour and a Friday,
I almost died as with one of my best friends. I thought he was
gonna stop being my best friend because I did go wait an hour. No,
it was like had to be like three hours for like it was the
Fridays where they had like the duck fat fries, so there was like one
block. But yeah, so that was like an awesome time. And yeah,
last I think had to be eight years ago, No, four or
five years ago that I went to Peace. Like I got to Chicago,
got like, took the train from the airport, went straight to Peace and
I was like, yep, this is good. They did it right.
But yeah, last time I was in Chicago, I said, I didn't
get to try Tavern cut because I hear that's what the real locals eat,
tavern cut pizza. I lose, you knock that off my bucket list because
I've had Deep Dish from somewhere and it was I want to say it was
who knows, And I know, I'm sure I went to the wrong it
wasn't. I'm sure everyone's gonna say that's the wrong place you should have gone
to. People say pe Quads, But like, it's fine, I'll get
to Deep Dish when I get to it. But Tavern kind of feel like
I should try. Yeah, No, that's yeah, that's a must.
And there's so many good spots, you know, and they're all like local
mom and pop. So no matter what neighborhood you you're in, you're going
to find a good place that most people don't know about unless they live in
that neighborhood, right, Okay, Yeah, that's pretty cool. I didn't
know it so widely available. Like, yeah, I think most neighborhoods in
Chicago have, you know, their little local mom and pop place that you
could either go to or you could like what I did growing up in my
family. We just called and they delivered and it was just a little independent
place and it was always great. Nice. Well, Jay, I appreciate
you coming on talking about New Haven Pizza. Where could people find you and
find your work? You can just follow me on at Shot of Insolence on
Twitter. That's usually where I am, even though Twitter seems to be trying
to die lately. But I'll probably just still be there on the deck of
the ship as it sinks because I've made a lot of good friends there and
I've had a lot of fun conversations. Might as well go down swinging.
Yeah, absolutely, well on the link in the show notes. So if
you want to find Jay on Twitter or if you're heading to New Haven,
ask him a question about, you know, pizza or whatever. But no,
Jay, I really appreciate you coming on. Thanks so much for talking
new Haven Pizza. Yeah, thanks for having me again. I'm always happy
to talk about pizza. And is happy to talk about pizza. Yeah,
all right, take care, we'll see it on the road. All right.
Thanks. I'm happy to have back on the show, Floyd Freeman,
and we're going to talk about pizza from the great state of Pennsylvania. Floyd,
thanks for coming back, brother, Thanks Steve, I'm happy to be
here. Man. Hey, before we get started, you know, it's
a beer show, so we've got to talk about beer first. I'm having
a beer that you did with Pizza Boy. This is the New England IPA.
This one is really good. Can you tell folks about this beer?
Yeah. So we've been doing this one for a few years with Pizza Boy
and usually about once a year. Sometimes it's been times a year. We
kind of switch it up a little bit each time. This time it's heavy
with citron mosaic, lots of oats. Yeah, we're going for the oat
bomb kind of thing, like New England style. So it's a lot of
fun. Our buddy Garrett Does did the artwork on the label back in twenty
one, so we just used it again for this one. The label was
rotating as well, but we love this one. He did originals for us
too, Like there's one hanging on my wall and everything. I'm like really
happy with this can label. Yeah, no, that's really cool. And
the beer itself really good. I get like it. Maybe it's just me,
but I get like a lot of white grapefruit here really got a good
citrusy flavor. Yeah, absolutely, that's I mean, I like, I
definitely lean towards the citrusy flavor when it comes to the IPA. So it
was what we were looking for, and it's fun. We'll tweak it again
next time. It's always gonna be a little bit different, Okay. Pizza
in the state of Pennsylvania, it seems like there's two spots. There's Philadelphia
which has a Tomato Pie and Old Forge, and they have like it looks
like, from what I've read, like a couple different, like a red
pie and a white pie. Do you have a preference of like which one
you like or is it just whatever one's in front of you that time.
Well, I mean, there's never a bad pizza, right unless you're in
California trying to eat a New York style no offense. But I lived in
San Diego and I can remember trying to New York pie. There. They
do their own style, which is amazing in California. But but yeah,
so I honestly like hand toss styles and might go to that's really the common
one here in the Harrisburg region, so I'm about. Old Forge is about
two hours north of me, and then Philly an hour and a half east
of me. In Philly, lots of hand toss. There's lots of square
pizza too, so that's really catching on. One are the ones that I
really loved down there are Santuccis Um. They're actually a franchise at this point,
but the family from what I was reading, the family still has a
hand in the shops and will even be at the shops on occasion um.
And I'm happy that they are opening one here in the right by me,
so I'm excited for that. That's square pizza, and it's it's got the
cheese on the bottom with a sauce on top, So that's the Santatuci style,
and then the pizza an Old Forge. Apparently there's like ten to twelve
of these shops in this little town. And they don't they call it what
do they call it, treys Treys I believed hies. They call it a
pizza Trey um, and then it's a little bit thinner. It's crispy on
the bottom, chewing in the middle um. And they sometimes they'll use like
a blended cheese like mazzarella, even maybe American or cheddar one that I grew
up with, and that that's from like the Wilkes Barry Areas, that's close
to Old Forge. It's called in our domes. And it came in a
box in the refrigerated section. It wasn't frozen, and it was two sections
above the square pizza. And you know, you'd either bake it or if
it's two in the morning, you just throw it in the microwave and it's
delicious either way. Now, like I was reading about like the white Pizza,
and it said like that's kind of a cross between garlic bread and a
kale zone. Yeah, it sounds I honestly, I'm sorry to say it.
I've never had the white pizza, the version of the Old Forge.
I've never had it. It just doesn't sound like if I'm eating pizza,
I want the sauces like it sound. Yeah, it's like a sandwich like
sandwiched in right? Is that what I'm not familiar with it? I I
can't say, I've never been to an old Forged pizza shop up there.
We do have one down here called Jigsies, and it's people from Old Forge
that moved down to the Harris Bagelia and open up this shop. But I
only eat the red version because it wasn't like it wasn't like I was going
there every week. So you know, I just want the red. I
want the red sauce. You Yeah, not the Philadelphia style. Now that's
like a tomato pie. And I was reading it doesn't have or it rarely
has cheese on it. What's like that Philadelphia style? Like? Yeah,
so sometimes I sometimes it has like a parmesan maybe sprinkled on it. Um.
But yeah, like just square pizza with the tomato sauce. Um.
I mean you you they have it around here as well. Um. Alsa
Hampton Pizza Boy as the version of it. Most shops have that version.
I don't know how popular it is, but I know, you know from
what I heard I just actually from the beer distributor I go to here locally.
He was talking about how he just got the the smato pie at Alsa
Hampton and said how good it was. Um, I don't recall ever having
it down to Philly. Honestly, I'm sorry. I like I've had Like
it's usually the hand toss that I get down there, or like I said,
the square style at Santato Cheese. Another spot I like down there in
media outside of Philly is called pinocchios Um and they have a killer beer.
Lists always have Cliny on draft, you know, any Russian usually have any
stuff from Russian River on draft. Is even like the other half and and
then half acre, you know from your area, even with half acre,
like you probably have those beers on draft there. Oh, I'm gonna have
to make a trip. That sounds good. Yeah, it's a great Russian
River gets out to you. But they don't hit here in Chicago. Oh
yeah, right on the way. Yeah, Phillies had Russian River. I
think Philly was the first market outside of California that Russian River sent beer to.
And a lot of that I think, well not a lot of it.
It has to do with monks, Yeah, the monks, so they're
friends. Vinny and the guys at monks or friends, and he would bring
the beer down and that's that was kind of like the first time that like
Hill Farmstead or even like the Alchemist was sent down here. It was because
the Monks. It seems like that's a huge reason and Phillies just had to.
It's always been a huge part of the craft beer scene. Like you
know, way back in the day before it was cool, there was you
know, Monks was there. How far is Monks away from like Citizens Bank
or the Link any place like that, Right in Center City? Okay,
So it's not a bad ride from there. Like I I like to stay,
we always stay at Center City right in the Rittenhouse Square area. Um,
there's lots of nice hotels. It's a really nice area with some high
end it's a higher end spot. There's lots of good good lots of good
restaurants there. And then Monks just sits there. It's it's it's about a
block and a half from the hotel that we like to stay at, which
is a Hiatt, and then we usually just jump in an uber and roll
down from there down to the down to the games. Um sits right off
broad It's like a block off Road Street, So you just roll down broad
About. Yeah, I don't know, maybe it's like three miles yeah,
on Broad Street stadiums. Yeah, but it's not a bad uber ride.
Just take that and go to the game. So it's good. Yeah,
it's always entertaining to the ride down there, especially after you have a few
blinies and you yeah, you're good. Well, I know you're a huge
Philly fan. You're a Phillies fan. What's the outlook this year? What
do you what do you think in this year for the Phillies. Well,
I it's not typical of a Philadelphia fan to be positive, but you know,
I know, um, you know, I I think they're starting pitching
is gonna be all right. It's a tough division. Man that at the
least with the Braves and the Mets like it's stacked. So I want to
be surprised if all three go to the playoffs. You know, it's it's
gonna be a interesting I'm I'm actually have some confidence in the Sixers this year
because I didn't really expect anything out of them. Yeah, well, you
know, Harden and uh Bead and Maxie or if they can keep bonding here
should be interesting. We just need to get it. That team just needs
to get out of the second round. Yeah, they need they need to
get to the to the conference championship and then anything can happen. I just
don't like I just don't like the Boston matchup because Boston just always kicks the
shit out of the Sixers. I don't know what it is, and of
all cities, it has to be Boston. The Boston team. Yeah,
that Phillies thing was a surprise though, I was a huge surprise. I
did not expect that team was not looking good. Oh yeah a Memorial Day.
They looked like dead in the water. Yeah. And then the Cubs,
wasn't it. Right after the All Star Break the Cubs swept them?
Yeah, yeah, yeah. It's like come on, yeah, I can't
I can't eat the Cubs. But you know, it's like, come on,
man, those guys, you can't beat the Cubs. You don't deserve
to, you know, you don't deserve to get to the playoffs at this
point. But I had no expectations. So really feel fortunate and lucky that
I was there at then All DS Game three against the Braves where Reese Hotskins
hit the home run and spiked to the bat, And then was there for
and i'll cs Game five when Harper hit the home run and Bob the eighth
in the World Series. So I picked the right games, and It'll never
happen again in my life. I guarantee it. Nothing like that will ever
happen again, especially with Philly sports because it's you know, you've got to
be pessimistic. I'm used to that being here in Chicago. So but definitely,
Yeah, we're gonna hook up later this year. We're gonna go see
a Cub Philly game together this year. Yes, absolutely, yeah, and
June we're gonna go. Man, I'm so excited for it. It's been
on my bucket list forever and I'm finally gonna make it happened. The families
psyched like we're we're pumped for it. Um, So we definitely are gonna
get together. You're gonna show You're gonna show me some spots to get some
beers. Oh yeah, allowed to get some deep dish since we're talking about
pizza, are we allow? Yeah? Well, well we'll hit a few
spots, we'll get a deep dish and then we'll get a tavern cut.
I'm sure you've got more than one pizza in you for the trip, all
right? So and what so can you tell me? Do you guys hit
up the big that you guys hit up the deep dish spots, right,
it's not a tourist thing. It's not like you know, there's there's tourist
spots. You know, you talk about Pats of Genos in Philly, Like
nobody wants to go there for Philly to get a cheese steak. You know,
they're not the best in the city and they're tourist traps. So is
that kind of the same deal with pizza like the Deep Dish in Chicago?
Like, are there are there spots that are better than others and spots that
are average and tourist traps? Yes, they are. You know, I
don't want to dish anybody if somebody likes a particular brand or restaurant, he
got less. You said that about Passagenos, but everybody for everything. It's
like well known that people say that now. But I'll take you to some
good spots. But for like the Thin Crust, it's mostly like your mom
and pop, small neighborhood places that you know, for me are the best.
They just you know, knock it out the deep dish. There's some
local chains that will hit up, but like Thin Crossed for here, in
my opinion, your local little just like neighborhood joint is usually bad. Yeah,
that's um, that's I prefer like, well, it's hard for me
to say because I do love the Square pizza, like the Thickert Square pizza
from like the Santo Cheese, which I mentioned earlier. But I mean when
I was younger and like a teenager going down to Philly, like, there's
a spot called Lorenzo and Sons on South Street. I had a buddy who
lived right on South Street. So this was like, if you're not familiar
with South Street, it was like the hub of like colterculture, and you
know, there's like cool shops and bars and restaurants and you know, punk
rock stores, record scores, that kind of thing. It's a lot more
commercial now. That was the spot to hang out. And he literally lived
right in the middle of it on South Street. And what you would do
after the bars let out that too, You'd go over to Lorenzo and Sons
and get slices. And they only sold cheese. That was it. Just
cheese slices that were bigger than your face. And you just obviously you roll
that ship, you roll it up, you fold it, and that was
your hangover here. That was what your fed your face with. And it
was so delicious, but I don't think it gets the respect anymore that it
used to, or it's kind of more like a touristy thing. Yeah,
and I haven't they used to have. There were other there are other locations
with Lorenzo and Sons too. Now it's I don't know if it's franchised or
not, but you could even get it at Wells Fargo like a Sixers game.
Okay, I don't know if they're still there, because when I was
at a game a few weeks ago, I saw pizza, but it wasn't
Lorenzo and Sons. But you know that paper thin bigger than your face,
just like amazing. You know that buttery, greasy mozzarella that like makes it
like just the grease puddles, and you know it just makes the pizza so
much better. Yeah, and you make sure you're not wearing the white jersey
that day, so in case, Yeah, yep, all right, well,
Floyd, thanks for coming on, brother. I appreciate it. Floyd
your go to guy in Pennsylvania when it comes to beer pizza. I'll include
his handle on social media. So if you're going to Philadelphia or Harrisburg and
you have a question about a spot, Definitely ask Floyd because he'll set you
straight. Floyd. Thanks again, brother, I'll talk to you later and
I'll definitely see you Wrigley this year. You're welcome, Dave, thanks for
having me. Man. All right, all right, welcome back. Now
we're going to talk Detroit pizza. Detroit style pizza is rectangular with a thick
crust that is crispy and chewy. It is often called Sicilian style. It's
traditionally topped with the Wisconsin brick cheese that goes all the way to the edges
and caramelizes against the high sided, heavyweight rectangular pan. This style of pizza
was originally baked in rectangular steel trays designed for use in the automotive industry.
It was developed in nineteen forty six at Buddy's Rendezvous and Detroit, before spreading
to other parts of the United States. You could find Detroit style pizza everywhere.
Back on the show now is Russ Robinson. He's been on the show
quite a few times. He's a Detroit native. He's with infectious groove music
and we're going to talk Detroit pizza. Ross. Thanks for coming on,
brother. How's everything it's going it's going. I'm always happy to be here
and this. I believe this is going to end up being a controversial segment
because I'm the Detroit guy representing the Detroit Pizza Talk and I have opinions that
friends from my Detroit the Detroit area have told me are wrong. So but
I'm I was the one to ask to speak on this, not them,
So all right, there you go. Yes you're on there. So you
know, any Michigan downloads that I lose, I will, you know,
blame for this. Yeah, place to blame for that, squarely on my
shoulders. Sounds good for people that aren't familiar with you or haven't listened to
the show in a while. Could you tell everyone about Infectious Groove Music and
yourself? Yeah? Yeah, So we have two different arms of the program
that we put out currently, around the time that this episode is being published,
we still will have a weekly music podcast that comes out every Monday.
If you're listening to this after about May of twenty twenty three, the podcast
itself will have been discontinued, but you can still subscribe on any podcast play
form, and there will at that time there will be at least one hundred
and seventy plus episodes available, so there's plenty out there. And then halfway
through our podcast, we started a YouTube channel where we put out like three
videos a week that are very quick hitting, like five ten minute videos instead
of like our long form like the podcast is and the extremely short version is.
I personally am tired of the whole world running on sensational clicks, you
know, overrated, this fail that worst ever, so we don't do that.
We talk about bands that we think are underrated or that more people should
hear, or that could that you maybe not have even heard of yet.
And you know, there's plenty of stuff out there that we don't like and
hardest we don't like in songs we don't like, we just don't talk about
those, which, you know, talk about the bands that we do like
and us songs that we do like and if other people like that, too
cool. We do an amount of commentary as well, things going on in
the music world or whatever else. So but it's real fun for us to
just try and put more positive content out there than I could run a show
all day with artists I think are overrated. I'd rather talk about underrated.
It's almost like your show should be called band in front, right, yeah,
yeah, yeah, yeah yeah. Back to pizza, what I noticed
and my experience with Detroit Sype style pizza is just from the National Change Jets.
But to me, that's almost like it's thicker than your traditional thin crush
pizza. It's almost like a facatio bread. Yeah. So there's two types
of pizza that are busted way outside of Detroit that I feel, at least
the one of them represents Detroit pizza way better than the actual brand that you're
supposed to go to Detroit to get, which is the one you mentioned,
Buddies Jets, which is on nearly every corner in America. Now, I
think je is a really really good example of what like if you just live
like now, I've moved out of Detroit. I live in the South.
If I were going to take any of my friends from here and go,
hey, let me show you what is supposed to be Detroit pizza, I
would all day long. I would have them eat Jets, and I think
that would be suffice. And then the other is the Little Caesar's brand,
And I'm not talking about the five dollars hunting ready, you know, round
piece of cardboard, if you get a like they do the same thing as
Jets. They have like two square pizzas where the cheese goes to the edge.
You can get that from them, and that's not a bad representation of
Detroit pizza anyways. So you know, you can get either one of those
nationwide. But yeah, it's Jets is probably a little lighter crust like dope
on the crust than Little Caesars is a Little Caesars is a little more dense.
But my big issue, and this is the thing where you know,
people from Detroit are probably gonna be upset. I personally, my whole life,
I've never, like, it seems like only in the last five or
ten years have people started to refer to it as Detroit style pizza. Like
I've never growing up in Detroit, no whatever, called it Detroit style pizza.
Yea. And to me, for something to be from a city or
a region or whatever, it, I mean, it's got to have its
roots there, right. And I get that what you said about the Buddies
pizza being originally put together with like the pants that were meant for auto parts,
But I mean that it's not an invention of the style of pizza like
that came over from Sicily and they just kind of worked it a little different.
So they, like I said, when I grew up, no one
ever called like we knew Buddies was a local restaurant, but no one ever
called it like Detroit style. It was just pizza. Yeah, it just
pizza. You know. It'd be like if you were from Minneapolis, like
you you're not like, oh, Target is a Minneapolis style store just because
they're based there, you know what I mean, Like you don't so And
that's the other thing too. I've had Buddies a total of like three times
in my life. And I may may I might be user error, but
I do you remember about a year or two ago when Pizza Hut tried to
market a Detroit style pizza. I remember it. I didn't have it because
here in the city Chicago proper, we don't have national pizza chains. We
have like one or two Dominoes, there's a couple, there's probably more Jets
than anything in the city proper. So I remember them doing it, but
I never had it. And the big deal with it was it failed real
hard. Like it was on social media right, everybody was like making memes
about it and stuff. Well, what they did was they modeled it after
Buddies. Okay, so it's like, well, yep, then that,
to me is the entire nation telling everyone that Buddies isn't as good as people
say it is. You know, like because they were friends of mine that
were like, dude, I thought Jets was Detroit. You know, friends
of mine across the country were like, I thought Jets was detroitell pizza I
Sea. Well, They're like, well, why is the sauce kind of
on top with the Pizza Hut thing like that's not right? And I'm like,
yeah, I know, that's because that's how Buddies, like Buddies does
because Chicago, which by the way, is a real pizza style, is
known for having the sauce all on top. Eat Okay, what Buddies does
is they'll put cheese and everything on there, and then they put two giant
strips of way too much sauce across the rectangle. And that's supposedly Detroit style
pizza. And that's what Pizza Hut did. And then it failed when that
like bakes, does it spread out or is it just those two racing stripes
there in the middle. If you get an edge piece. You're just eating
cheese and bread. Okay, either cheese and bread or entirely too much sauce
and some cheese and bread. Yeah, all right now, And I will
say the crust on Buddies leans more towards the Jets side of things, where
it's at like lighter style. But and again, I'm sure this is controversial,
but for me personally, if I were ever going to concede and say,
yes, there is a Detroit style pizza for me, it's Jets before
anything else. I think you're good for your Jet sponsorship now, so we'll
start running some Jets ads. Yeah, and Jets can get us an infectious
grew podcast at gmail dot com for our sponsorship. But I will say this
now and again, I don't think this is too unique. I understand that
a lot of pizzas have that, you know, one inch crust around this,
but to me, almost all square pizza, at least every square pizza
I've ever seen, doesn't the cheese always go to the edge. Yeah,
I know, just because here in Chicago, everybody assumes like deep dish deep
pizza is what everyone eat, and it's very rare. We'll mostly eat really
thin tavern crust pizza where the sauce only goes to maybe half to three quarters
of an inch away from the crust, so you just have the dry crust
at the end and then your sauce, cheese and top what have you.
Yeah, yeah, I just I The biggest issue that I have is,
like I say, like I think, well, there's the thing where when
you grow up, I'm sure there's a lot of people that don't think of
anything as a big deal, right, Like, if you grow up as
a kid in you know, southern California or Orlando, you probably don't think
Disney being right by you is a big deal, you know what I mean,
And in the people that live thousands of miles away would right. So
I've often thought about, like, I don't know, well, maybe I
just took Detroit style pizza for granted my whole life, you know. But
it's it's literally everywhere, like everybody does that style, you know, and
somehow it just got labeled a Detroit thing, you know. Like it almost
feels to me like we're trying to grip onto something like Philly cheese steak,
or like Chicago has a claim to pizza or hot dogs or something like that.
Yeah, yeah, exactly. So, you know, for me personally,
and I can't even put my finger on what Buddies does wrong outside of
the whole You put it better than I did the racing stripe of sauce sauce
because I don't like, why why is it all in one one spot,
you know. But Jets, on the other hand, I will eat Jets
all day. And my fiance's from the South, She's never had Jets ever
until about two months ago. We only have we only have one down here,
we have one location, but we have one and we had them bring
it to us and she was like, wow, this is really good pizza.
And I it's like yeah. And I said, by the way,
this is supposedly Detroit style and she was like, but it's just square and
I was like, I know, just go with it. Yeah, yeah,
yeah, yeah, just call it Detroit style because everybody will get mad
alleged you like Buddies and other like local independent pizza places in Detroit, they
use something that's called a Wisconsin brick cheese, not mazzarella, and what I
was reading, I've never had it. They say it's a cross between Cheddar
and Limburger. Is that accurate? I mean, how does that smell.
There's not much smell to it. It's more of a tank in the taste.
Yeah, I know your your smell has a lot to do with the
taste, but it's more of a tang in there. And I will tell
you that that is a huge difference. Like Jets, to my knowledge,
doesn't use that. I think Jets just uses regular use yea one hundred percent
mozzarella according to their website. Yeah, and I know for sure Little Caesars
doesn't use anything like that either. Now you'll get places that will toy around
with that every so often, like uh, it'll just be a special But
what's weird is outside of Jets and Caesars and Buddies, every single like Mom
and pop pizza place that's around Detroit, there's no one that specializes than anything.
They're all like also rans to Dominoes, like your regular you know,
your regular circular pie. And now with the way everybody orders online, you
can throw those type of like different cheeses at things if you want to.
But it's not like a standard thing around town or anything. I know.
I do know Buddies uses it, but it just adds more of a little
tang to it than anything. Okay. Now, the one thing that I
was reading that I did find cool was that the alleged and if it's not
true, it makes for a good story, so run with it. But
the original square pans that were used from Buddies, they're still around and they
were used by a company called Dover Parkersburg in the thirties and forties that were
used for automotive parts like you said earlier, and even drip pands. Is
that something you could own. I'm sure you could probably find it on Amazon
or something. But is that a big industry there for Like people, if
you were making pizza at home, would you buy one of these pans or
just f that I'm buying a cookie sheet? Yeah, everybody in Detroit that
I know of that's ever made pizza at home does one of the things.
They either buy the cookie sheet like you said, okay, or they get
the stone thing from Pampercheff. Yeah, you know that thing that people use
for that type of thing. Nobody is doing any sort of thing like that
with the automotive part, sorry, at least that I've ever met. Now,
you reside with Lauren from beard Al who's been on the show numerous times
you both reside in Jacksonville. Now, is there anything like a local specialty
pizza in Jacksonville or is it just here's your pizza, go get it.
So I don't I'm new enough to Jacksonville to where I may, through the
course of this put my foot in my mouth. I don't think this place
is Jacksonville exclusive. I think it's more of a like, I think it's
in a lot of Southern states. Okay, there's a place down here called
Mellow Mushroom Pizza. Yeah, we just had this afternoon and it was if
you know, if you shook me awake in the middle of the night and
said, hey, we're going to get pizza, I would be like,
can we go to a Mellow Mushroom? You know? Like today we have
a traditional round pizza, but it's you know, green peppers, red peppers,
really nice slice chicken breast, aoli sauce on it instead of red souce.
Like I mean, it was, that's good stuff. And I think,
like I said, I don't think that's a Jacksonville thing. I think
that's like Southern states. Yeah, that's a Southern thing. Because I had
that years ago in Asheville, North Carolina, and I have relatives that are
there. They're like, oh, let's go to this place for peatza.
I'm like, oh no, that was really good. Yeah, yeah yeah.
And then the environment at the actual restaurants, it's school. It's like
a hippie culture yea restaurant, which is cool. The one thing that I've
noticed in Jacksonville, because Jacksonville is such a melting pot because it's one of
the oldest cities in the country, and you know, there's so many different
cultures here. I've seen and this is across a lot of cuisines. This
is not just pizza exclusive. This is from the Chinese food I've tried here,
the tai food I've tried here, sushi. What I find is that
there's nowhere that is has a specialty that they're really good at. Almost everywhere
that I've gone is everyone is trying to be jack of all trades and master
of none, and that very much includes pizza. For example. The only
local place, like I know for sure this place is a local because they
have one location and it's like two miles from my house. There's a place
called EJ's. Certain fine, certain, certainly passable, pizza not bad by
any stretch of the imagination, but like on their menu they have like the
square commalized one, they have a thin crossed and they have a just a
regular round like Domino style pizza, and all three of them are just okay.
Like, I wish there was places here. I was just talking to
Lord about this earlier today. I wish there was places here that really specialized
in one thing. And that is one thing that I miss about Detroit is
that in Detroit you have you know, Mexicantown, Greektown, Deerborn Heights where
it's very Middle Eastern, and you have all these pockets and everyone knows,
like, yeah, you can go to the corner and get Mexican food,
or you can go to Socialmiko in Mexicantown and get Mexican food. You know,
yeah, same thing. You can you know, you can go get
sushi or whatever, like you can go. There's a place where you go
where they have the absolute best, right and here I haven't come across that
with any cuisine, yeah at all, because Jacksonville doesn't have like its own.
It's for example, if you went to New Orleans, right, you're
going to be looking for like creole, like you're gonna find you right.
Jacksonville doesn't have that, you know, so Detroit very much has that.
For every cuisine you can think of, there's the serviceable place, and then
there's the one place that everybody goes. Oh, if you're looking for Tai
food, that's there's the one to go to, go into that section of
town where yeah, they're gonna knock it out. Yeah, and I do.
I absolutely miss that about Detroit. Are there I mean you mentioned your
disdain for Buddies. Are there places in Detroit that if somebody were going there,
you'd say, you know, tell them, no, you have to
hit this place up for pizza. Not anywhere that I can think of,
I mean, because almost everywhere that I've had great pizza is something honestly is
expanded enough to where you can get anywhere else, you know. Now,
I would let me say this too, though, Buddies is not my cup
of tea. Obviously, it's very many other people's cup of tea because it's
been around for almost one hundred years. Uh and and and in a group
chat I have with my friends back from Detroit, they regularly regularly remind me
that I'm wrong about Buddy's Pizza. So if you're, you know, in
the area, I would definitely don't listen to me, Like, at least
go try Buddies for yourself. But everywhere else that's around town that's gonna be
authentic to Detroit is little Caesars or Jets that you'd be able to get anywhere.
Yeah yeah, and you're gonna laugh at this, but one that popped
into my head is in Greektown, there's a Pizza Popolas. But that's a
chain, you know, so like, you know, I gotta go to
Greektown in Detroit and have yourself Pizza Populus. You can go to probably a
mall somewhere and get that, you know, Yeah, you can get that
anywhere next to the Sparrow. Yeah yeah, yeah yeah. Now I realized
this is a pizza focused episode. But I will tell you this, if
you're going to go to Detroit and you're going to try any food that,
as far as I'm aware, you can only get in Detroit is there's an
entire chain of restaurants that are owned by this company called The Union. So
now it used for years it was just the one The Union in Clarkston,
Michigan, and then they've opened many successful places all around Detroit and they all
specialize on different things. They've got a couple of barbecue places, they have
a couple of Mexican places. They have a couple of like gastro pubs,
that type of thing. But they're all under the moniker of the Union Joints,
and they make a macaroni and cheese that's available at all of them.
No matter if it's the Mexican place or the gastro pub or whatever, you
can always get Union Mac. And I will put my name on this all
day long. As much as I don't like buddies, I think Union Mac
is the greatest mac and cheese in the history of the world, and I
don't think there's anything even close to it. So if anybody is going through
Detroit, my recommendation would be skip pizza altogether. Just grab the nearest person
and say, hey, where's the nearest Union Joint, walk in, sit
down, order their mac and cheese, and then write David thank you letter.
All right? Do they like mix it up with the different locations,
like is it any different in the Mexican Place than the gastrol pub or anything
else? They offer different things like at all of them, you can just
get the basic cheese and noodles and the custom top and all that stuff.
But like at the Mexican places, they'll offer it with you can get it
with cherizo and it if you want to. The gastrol pub might have like
chunks of ham and it uh one of I forget which one it is,
but there's one where they have lobster wore upscale places. But it's it's it's
hard to describe. They they serve it in a crop to you, and
so it's baked in there with all these amazing cheeses that they use, and
then the entirety of the top of it is m caramelized cheese over the top.
So when you think Detroit pizza and you think at the edge where the
cheese is caramel, right, that's the So you got to take your fork
and like tap through that crusted cheese to get into the mac and cheese.
It is. It is to me, that's the defining Detroit food. Okay,
I mean if I could get I would have someone ship that frozen to
me to Jacksonville through regular US Postal service mail, and I would throw caution
to the wind and reheat it and not care what it might have picked up
in the mail system, like that's how good it is. Yeah, I'll
throw some dry ice in there. I've got some like beer boxes that are
well insulated. I'm sure we could work something out. So yeah, that
would be my recommendation, because I didn't know. This sounds lame, but
it's you know, if you if you say, if I go to Detroit,
where should I try the pizza? My answer is going to be jets.
What you can do on your corner, you know? Yeah? So
I instead I would say, you know, tap on anybody's shoulder and say,
hey, where's the nearest union joint, because it doesn't matter where you
are. They are expanded enough now, it's where there's going to be one
near view. Okay, cool, all right, well russ I, thank
you for coming back on the show. Talk in Detroit style, pizza and
mac and cheese everything else where? Can people find Infectious Group of Music two
different ways, Whether or not the podcast is still going when you're listening to
this, you can still go to any podcast platform and just type in Infectious
Group podcast and hit the subscribe button and you'll again you'll have one hundred and
seventy some episodes to take a listen to, but all of the new content
going forward will be all YouTube focused. So if you just go to YouTube
and type in Infectious Group of Music and when it comes up, subscribe to
the channel. You'll get three new videos every single week. And we may
even up that after the audio side of things goes away, but as of
now, I think you know, three videos every week of five to ten
minutes each is a lot of content for people to take it. Yeah.
Absolutely, I'll include the link in the show notes if you're driving while listening
to this, so I'll check out Infectious Groove of Music Rush. Thank you
again for coming on, sir. I will talk to you later. Thanks
for having me brother. All right, that's gonna wrap things up for part
one of the Pizza episode. Part two will be released tomorrow and that will
include Chicago and the rest of the country. I'll talk to you tomorrow on
Beer in Front