Yes. Compared to pizza in Mexico, it was amazing, but …

Comment on Pizza Time by Malcolm.

Yes. Compared to pizza in Mexico, it was amazing, but that is the only possible metric by which it could be measured as a success. We were just talking about Pizza Messina the other day. That’s some weird stuff.

Malcolm Also Commented

Pizza Time
You’re right, there seems to be a very broad definition of what pizza is. It’s not snobbery; it’s just knowing the difference. Thanks for commenting!


Pizza Time
It does seem to be true that whatever your first exposure to pizza was, is the version you spend the rest of your life trying to chase…


Pizza Time
That was a point from your first post that I didn’t mean to overlook: I think the places that have been around for 60 years have no choice but to continue doing things the way they always have, or risk hearing nothing from their customer base (and their parents…and their grandparents) but how good the place “used to be.”

We haven’t yet tried the place you work…but are now even more anxious to do so. I’ve often wondered about the South Portland location, all grown over with weeds…


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I soak. You don’t have to soak. You do you, player.


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Thanks so much, Sophie. Definitely give it a try!


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Awe, jeez Gale, this is one of the nicest comments we’ve received in a long time. Thanks so much for reading, and thanks for the support!


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There’s a lot to be said for fire and char, most times. But I haven’t yet found a better way to cook chicken for chicken salad.


Malcolm Bedell is co-author of the critically acclaimed “Eating in Maine: At Home, On the Town, and On the Road,” as well as the taco-centric blog “Eat More Tacos,” and the junk food-centric “Spork & Barrel.” His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, “‘Wich, Please,” was named “Hottest Restaurant in Maine” for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.