Serious Eats - seriouseats.com

@mtbiker99 and ErikaWaz: You guys are both right that the "cookie" has the texture of a freeze-dried food. I remain a fan of that texture - kind of reminds me of light Whoppers.

@jeniyo: Did you actually contact the company or are you just going by their website? They're a brand new company and if they're smart, I'd think they'd work with you, especially if you offered a Chork-filled picture for use on their site. Can't hurt to ask.

@peekpoke: I'm not a huge fan of Sunkist Lemonade. I like it, but it's not the same as Lemon Fanta for me. In fairness, that could have much more to do with the corn syrup/sugar difference between the two and since Lemon Fanta in this country would likely be made with corn syrup, the new machine might not help me in that regard.

@artemis212: Unfortunately, no blood orange in there. But this machine could include your blood orange and my lemon easily all it would take is some additional flavor cartridges - no massive bottling costs necessary. The only limit here is Coke's creativity.

@gaffer: There could be butter, but I think there has to be something else in there as well to get the crust that shade of gold.

@Tupper Cooks!: You are absolutely right about it not looking burnt. It's not remotely the case. Toasted? Sure. But there was no taste of burn in that cheese whatsoever.

@pizzablogger: Thanks. There was no music on that I noticed. The inside of the restaurant is actually pretty small - 3 or 4 small tables and a short countertop. It's more of a take-out place and isn't so conducive to a festival atmosphere.

@turb0dog: Take a look at the menu - there are plenty of pies at this place that have hangover cure written all over them.

@fegabi: Thanks for the great info about Brazilian pizza. What was different about the catupiry?

@everyone: Thanks again for the help. I only made it to one pizzeria, but it was a winner that I never would have found without you: Vincent's.

@Hilarylud: If there was a dressing on that salad, I didn't notice it. Really, the sweetness from the peas and the strong savory flavors from the pecorino and the bacon really needed no additional seasoning. It was a simple dish but it was exceptional.

@dansch: Thanks for bringing that up. That story was actually covered on Slice here and here. In fact, Nick commented on the first article here, and that's apparently where he got the idea (he called Scharoff "inspirational" and said the story was making him "consider stepping it up next year").

@fatseoul: You know, I wondered about the burger when I saw it on the menu and thought about it for AHT but I wanted to get some intel first. Looks like I'll have to make another trip back to Union. Not a bad problem to have at all.

@jas126: I actually spell checked this article. And then I made two changes and didn't think to do it again. Thanks for pointing it out. I fixed it, but I agree it's a word that should be used in the future. Perhaps to describe a place that is popular but should not be?

After reading the comments from people whose families still make these, I can only conclude that I need to go dine some Italian friends because those sound excellent.

@toad3000: The inside is cold in the picture but it really doesn't change much with heat. The cheese gets softer but it never gets gooey.

@AK and Nick: I welcome a serious debate on the topic.

@Rob76 and PizzaJay: Thanks for the info. I'll be in Milwaukee in late April and will definitely try to check at least one of those places out. Although if Pizza Man reopens by then, I might have to go there because of the way people got behind it after the fire.

@Sov: I think you misread. There was an extra piece of bun absorbing the grease, not the cheese.

@deeoh1: What are your other favorites in Indy? I'm not sure when I'll be back, but it would be great to be prepared.

@mvl1014: It's been a while since I've had Steak n Shake, but I'd put these a full step above.

@Fart Sandwich: Yeah, I noticed a heavy oilness to it as well and I have no idea why that would be the case. I'm wondering now if they add a lot of oil as a way to enhance crispiness, a tactic that would backfire if the grill wasn't hot enough.

@Nick: If you're driving, I'm going. I really want to like this place.

@winternutt: With some crispness, this place would definitely be better than average.