﻿<?xml version="1.0" encoding="utf-8"?><rss version="2.0"><channel><title>pizza in the Burgh</title><link>http://www.roadfood.com/Forums/</link><description /><copyright>(c) Roadfood.com Discussion Board</copyright><ttl>30</ttl><item><title>Re:pizza in the Burgh (jm199)</title><description>  I am sorry that Vincent has passed on.&amp;nbsp; There was no mention of his death in the local papers until I called the Post Gazette and they published the following obit:  &lt;br&gt;       &lt;br&gt;      &lt;a href="http://www.post-gazette.com/pg/10071/1042209-122.stm" target="_blank" rel="nofollow"&gt;http://www.post-gazette.com/pg/10071/1042209-122.stm&lt;/a&gt; &lt;br&gt;       &lt;br&gt;      I still remember going there in the 1970s with high school friends and having Vinnie Pies with a few "carefully concealed Ahrns" in our snorkel coats. Brings back alot of memories.  &lt;br&gt;       &lt;br&gt;      Vinnie was quite the character too.&amp;nbsp; I do not recall ever seeing him without a cigarette hanging out of his mouth. </description><link>http://www.roadfood.com/Forums/fb.ashx?m=579397</link><pubDate>Sun, 11 Apr 2010 13:49:58 GMT</pubDate></item><item><title>Re:pizza in the Burgh (Ralph Melton)</title><description>  The restaurant is still open, but Vincent has passed on:   &lt;br&gt;   &lt;br&gt; &lt;a href="http://kdka.com/local/Vincents.Pizza.Park.2.1545559.html" target="_blank" rel="nofollow"&gt;http://kdka.com/local/Vin...za.Park.2.1545559.html&lt;/a&gt; &lt;br&gt;   &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=573620</link><pubDate>Tue, 09 Mar 2010 11:43:36 GMT</pubDate></item><item><title>Re:pizza in the Burgh (buffetbuster)</title><description>  &lt;font size="2"&gt;&lt;b&gt;Ralph&lt;/b&gt;-  &lt;br&gt;      Thanks for the photos.&amp;nbsp; I really need to get to &lt;b&gt;Vincent's.&lt;/b&gt;&lt;/font&gt;&amp;nbsp; That looks like one seriously heavy pizza! </description><link>http://www.roadfood.com/Forums/fb.ashx?m=567967</link><pubDate>Wed, 03 Feb 2010 16:09:26 GMT</pubDate></item><item><title>Re:pizza in the Burgh (Ralph Melton)</title><description>  I finally went back to Vincent's, and I have photos of the garlic and chicken pizza we got for takeout..   &lt;br&gt;   &lt;br&gt; This is the Vincent's alternative to a pizza box: &lt;br&gt;  &lt;img src="http://gallery.me.com/ralphmelton/100031/IMG_0411/medium.jpg"&gt; &lt;br&gt;   &lt;br&gt;    &lt;br&gt;  This is the unveiled Vinnie Pie: &lt;br&gt;  &lt;img src="http://gallery.me.com/ralphmelton/100031/IMG_0413/web.jpg"&gt; &lt;br&gt;   &lt;br&gt;    &lt;br&gt;  The crust is thick and chewy on the edges. In the center, though, it slopes down under the weight of the toppings. If you tried to pick up a piece with your hands, the toppings would slide into your lap. &lt;br&gt;    &lt;br&gt;  Here's a side view of a slice, showing the topping distribution: &lt;br&gt;  &lt;img src="http://gallery.me.com/ralphmelton/100031/IMG_0416/web.jpg"&gt; &lt;br&gt;   &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=567966</link><pubDate>Wed, 03 Feb 2010 16:06:47 GMT</pubDate></item><item><title>Re:pizza in the Burgh (Ralph Melton)</title><description>  I've been meaning to try Vincent's again; it's just down the road from me.   &lt;br&gt;   &lt;br&gt; I've judged Vincent's poorly through no great fault of their own: my first experience with Vincent's was after a hard day of moving. We were exhausted, and we wanted pizza because it would be familiar and we could eat it without finding knives and forks. &lt;br&gt;    &lt;br&gt;  The Vinnie Pie was unusual, and we weren't able to appreciate "unusual" just then. And it wasn't an eat-with-your-hands pizza, so it gave us hassle we couldn't handle in our exhaustion. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=564735</link><pubDate>Tue, 19 Jan 2010 16:46:48 GMT</pubDate></item><item><title>Re:pizza in the Burgh (gregys)</title><description>  No, there are two shown. One with pepperoni and cheese. &lt;br&gt;  If I go there again, I'll take the camera. I can't imagine what the one &lt;br&gt;  with everything looks like. Its probably 6 inches high before cooking. &lt;br&gt;  They don't, and you can't use pizza boxes. The pizza is placed on a cardboard sheet, &lt;br&gt;  then wide white paper is rolled over and over, finally being stapled &lt;br&gt;  at the edges.  &lt;br&gt;   &lt;br&gt;  Everybody just kind of sits around and smiles, knowing this is unbelievable. &lt;br&gt;  The shop is located east of Pittsburgh on Rte. 30. &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=564695</link><pubDate>Tue, 19 Jan 2010 13:00:45 GMT</pubDate></item><item><title>Re:pizza in the Burgh (ScreamingChicken)</title><description>  Is that your pizza she's working on?&amp;nbsp; What army were you feeding?&lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/wink.gif" alt="" /&gt; </description><link>http://www.roadfood.com/Forums/fb.ashx?m=564692</link><pubDate>Tue, 19 Jan 2010 12:49:13 GMT</pubDate></item><item><title>Re:pizza in the Burgh (gregys)</title><description>  I really didn't say if I liked it. YES it tasted great. &lt;br&gt;  I think an ingredient is about 1/2 pound each. &lt;br&gt;  The young lady making it had to use more than one handful. &lt;br&gt;   &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=564656</link><pubDate>Tue, 19 Jan 2010 10:52:49 GMT</pubDate></item><item><title>pizza in the Burgh (gregys)</title><description>  I have been around here before talking about pizza. For the most part i like it crisp, &lt;br&gt;  so it snaps. I have been hearing about Vincent's pizza here for a long time, and &lt;br&gt;  finally got there. Its like no other pizza I have had. Its seems highly popular. &lt;br&gt;  Its all about the ingredients, there size, and the dough. The dough is very tasty and thick, almost &lt;br&gt;  sweet. You want pepperoni? That means a big handful. You only want one side? &lt;br&gt;  It goes on the side, the full amount. Thats about 2 inches high. The pepperoni gets kind of greasy. &lt;br&gt;  We had Canadian bacon, and onion, 19 inch style. Thats 2 inches of onions on one side. &lt;br&gt;  Our pizza was not as brown as some of the other I saw. Its never crisp in the center, in fact &lt;br&gt;  that becomes the "dipping" area, for the crust you know. Forget what you know about pizza. &lt;br&gt;  They even wrap it up differently. Probably about an hours wait on a weekend night. &lt;br&gt;  Picture is worth a thousand words, taken while smoking outside. By the way, the originator &lt;br&gt;  was a chain smoker, all the while tossing pizza. Here............... &lt;br&gt;  &lt;a href="http://zekfrivolous.com/misc/pizzavincents.JPG" target="_blank" rel="nofollow"&gt;http://zekfrivolous.com/misc/pizzavincents.JPG&lt;/a&gt; &lt;br&gt;   &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=564645</link><pubDate>Tue, 19 Jan 2010 09:54:16 GMT</pubDate></item></channel></rss>