Scalia gets one right

Words mean something. - http://www.huffingtonpost.com/2014/02/1 ... 01400.html

I agree with him on this (and many other things) despite the fact that at this very moment I have 4-5 Lou Malnati's in my freezer.

Tom said:

I agree with him on this (and many other things) despite the fact that at this very moment I have 4-5 Lou Malnati's in my freezer.

So Malnati's makes a pretty good casserole?

So Malnati's makes a pretty good casserole?

Yes. I like to have some in the freezer at all times.

A college roommate from Chicago sends me them from time time and I also order myself. They have a 6 pack (about $100) that I order.

http://www.tastesofchicago.com/category/Lou_Malnatis_Pizza

I wonder what Scalia would say about this pizza......

http://www.foxnews.com/us/2014/02/14/holy-grail-military-meals-nears-pizza-that-lasts-up-to-three-years/

Had dinner with Justice Scalia many years ago. Despite my disagreeing (vehemently) with his judicial decisions and philosophy, I have to say the man is a great conversationalist and knows of and cares about wine and food. On this judgment, he is infallibly correct. May be tasty; not pizza.

Scalia is wrong. His definition is too broad. If it doesn't conform to VPN regulations, it ain't pizza.

[Jenise]

Had dinner with Justice Scalia many years ago. Despite my disagreeing (vehemently) with his judicial decisions and philosophy, I have to say the man is a great conversationalist and knows of and cares about wine and food. On this judgment, he is infallibly correct. May be tasty; not pizza.

Really? Come on, details!

Had dinner with Justice Scalia many years ago. Despite my disagreeing (vehemently) with his judicial decisions and philosophy, I have to say the man is a great conversationalist and knows of and cares about wine and food. On this judgment, he is infallibly correct. May be tasty; not pizza.

Really? Come on, details!

Did a competition judging by request for the folks at the Old Ebbits Grill in downtown D.C., to select the best wine with oysters. This was the final round of the competition, so I found myself across from Judge Scalia, surrounded by mounds of fresh-shucked Kumamoto oysters and various and sundry white wines, sparklers and Champagnes.

After the competition was over, we were invited upstairs for a private dinner. Turned out to be just a handful of us, so Scalia and I ended up together at a small table and a revolving service of platters and bottles. It was kinda Rabelaisian, actually.

Turned out, even though I was diametrically opposed to pretty much every single view he espoused and judicial opinion he handed down, Scalia was a delightful competition and dinner companion, was a marvellous conversationalist, and a true lover of wine and good food, largely inherited and trained by his Italian family to appreciate such, and told some great stories and anecdotes along the way.

I'm still heartily opposed to everything he stands for, but would gladly sit down to a dinner with him again.

I'm left of Scalia on this one. I love deep dish PIZZA!

[Jenise]

I'm left of Scalia on this one. I love deep dish PIZZA!

It sounds so good: but the ones I've had, including at the famous Chicago Uno? Sorry, no. Bland and wet inside, hard and tough crust outside. I don't get it.

I'm left of Scalia on this one. I love deep dish PIZZA!

So you're not perfect, none of us are.

Turned out, even though I was diametrically opposed to pretty much every single view he espoused and judicial opinion he handed down, Scalia was a delightful competition and dinner companion, was a marvellous conversationalist, and a true lover of wine and good food, largely inherited and trained by his Italian family to appreciate such, and told some great stories and anecdotes along the way.

I'm still heartily opposed to everything he stands for, but would gladly sit down to a dinner with him again.

You could be quoting the eminent Justice Ruth Bader Ginsburg, Hoke. AFAIK, she and Scalia still go out to the opera on a regular basis and are the closest of friends outside of the chambers.

Mark Lipton

I'm left of Scalia on this one. I love deep dish PIZZA!

It sounds so good: but the ones I've had, including at the famous Chicago Uno? Sorry, no. Bland and wet inside, hard and tough crust outside. I don't get it.

Wow, really? I've had very little Chicago-style pizza in Chicago, but the local place that makes this stuff puts out an excellent product. The crust is crisp, with a bit of a cornmeal texture to it, but never hard. The toppings have both depth and complexity to them. Their pesto pizza is right at the top of my pizza hierarchy as is their sausage pizza. The only downside to them is that they can be somewhat inconsistent. I've been eating there for around 25 years and there have been a couple of times when something went wrong with the crust and it was not up to snuff. Otherwise, these are wonderful creations (although I do suspect that they run upwards of 1000 calories per slice).

I'm left of Scalia on this one. I love deep dish PIZZA!

It sounds so good: but the ones I've had, including at the famous Chicago Uno? Sorry, no. Bland and wet inside, hard and tough crust outside. I don't get it.

Wow, really? I've had very little Chicago-style pizza in Chicago, but the local place that makes this stuff puts out an excellent product. The crust is crisp, with a bit of a cornmeal texture to it, but never hard. The toppings have both depth and complexity to them. Their pesto pizza is right at the top of my pizza hierarchy as is their sausage pizza. The only downside to them is that they can be somewhat inconsistent. I've been eating there for around 25 years and there have been a couple of times when something went wrong with the crust and it was not up to snuff. Otherwise, these are wonderful creations (although I do suspect that they run upwards of 1000 calories per slice).

Where?

Where?

Zelda's! 21st and N. It's been there forever and is a bit weird. It's small and dark inside, with a grungy atmosphere. There's a small bar where you will not get the latest in artisanal cocktails. I would not recommend going on a Friday or Saturday evening as the wait can be pretty ridiculous. We had a phone-in order to pick up last Friday night that took two hours to get done (something must have happened in the kitchen because it's normally 45 minutes). Check out Yelp for some comments on such things (including a somewhat pissed off review by yours truly).

Best is to go on a Wednesday or Thursday, phone your order in, and eat it when you get there. Second-best bet is to phone on your order and take it home.