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So today I'm working away and there's a knock on the door. I go to see who it is, and it's the FedEx guy. He hands me a box that has a big "Parishable" sticker on it. Hmmmm...
Rip that sucker open to find a couple pizzas from home in there! What a treat! Anyone that's born and raised around St Louis, MO knows that Imo's Pizza is one of those local institutions... ie: it's worth it to have a taste from Home shipped here... cause these people on the west coast simply do NOT know how to do a pizza!
My dad was talking with the Imo family and learned they have a website and will ship pizzas anywhere that Imo's are not located locally. Costs $50 to get two pizzas shipped out (pizzas, dry ice/packaging and overnight shipping included) but damn it's worth it!
I got one of them baking in the oven right now!
-------------------- "If I share all my wisdom I won't have any left for myself."
Mike Pipes stickerpimp.com Lake Havasu, AZ mike@stickerpimp.com Posts: 8746 | From: Lake Havasu, AZ USA | Registered: Jun 2000
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Hey Mike, Mama Mia, thats a gooda pizza!! It is our favorite by far..we now have a new one near us but they havent worked out the delivery yet. We ordered some when Steve and Barb were here, to show the Canadians how good it is. Now if you just had a White Castle or a takhomasak for tomorrow, life would be great! Enjoy the treat. tomkat
-------------------- Tom & Kathy Durham House Springs, MO Posts: 654 | From: House Springs, MO | Registered: Apr 1999
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Yeah, I bet delivery in your neck of the woods would be tricky!
I just had my pizza.. man it tastes just like I remember, 'cept I shoulda put it directly on the oven rack instead of my pizza stone cause the crust stayed soft instead of gettin crispy like it's supposed to. I did cut it into squares though, just for sentimental affect!
I could definitely go for some Whitey's or a Chili 5-way too.. and some toasted Ravioli from Joe Baccardi's! Anyone that doesn't know what a toasted Rav is (it's a St Louis thing, or at least I've never found any Ravs outside of St Louis anywhere) it's a Ravioli stuffed with veal, breaded, seasoned then deep fried and served with marinara for dipping.. good schtuff! Mmmm a sammich from Amighetti's sounds good too! and some fresh bread from Vitale's Bakery.. I guess Ted Drewe's is closed up for the fall/winter now so frozen yogurt is out of the question..
Man... it's no wonder I gain 20 pounds every time I visit St Louis! The eatin' is GOOOOOD there! Especially the Italian food! But NOBODY makes better cannoli than my Granny!
-------------------- "If I share all my wisdom I won't have any left for myself."
Mike Pipes stickerpimp.com Lake Havasu, AZ mike@stickerpimp.com Posts: 8746 | From: Lake Havasu, AZ USA | Registered: Jun 2000
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We had an Imo's here in Camdenton for about a year. Not enough business I guess so they closed. We still have one in Osage Beach about 15 minutes away. My wife looooooooooves to go there. At first I didn't care for it, thought it was too much like a cracker, but after a couple visits I aquired the taste for it and it is really good.
-------------------- Ace Graphics & Printing Camdenton, MO. USA
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Yeah it is an acquired taste as far as the crust goes, but the rest of the pizza is top notch... where else can you find provel on a pizza instead of mozerella like everyone else uses?
-------------------- "If I share all my wisdom I won't have any left for myself."
Mike Pipes stickerpimp.com Lake Havasu, AZ mike@stickerpimp.com Posts: 8746 | From: Lake Havasu, AZ USA | Registered: Jun 2000
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we have one like that in w.va./ohio/pa. goes by the name DeCARLO'S PIZZA. they sold pizza one crust, in 5"x 5" squares!!!! i was 19 and in the air force in maine, when i saw my 1st round pizza!!! when i was home in sept i had a couple slices!!!!
-------------------- joe pribish-A SIGN MINT 2811 longleaf Dr. pensacola, fl 32526 850-637-1519 BEWARE THE TRUTH.....YOU MAY NOT LIKE WHAT YOU FIND Posts: 11582 | From: pensacola, fl. usa | Registered: Nov 1998
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The Sicilian pie similar to pizza is called: "svingiauni" It has the bread dough chopped whole tomatatoes, olive oil, anchovies, and chucks of romano, provolone, and mozzarella cheese buried in the dough.
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