Well, would you look at that.. I'm staying late at work AGAIN! Funny how I'm the only one who's staying late tonight! What, this is like the 6th or 7th night in a row that I've had to stay until 8pm? I don't know, actually, because I've lost count. Oh, and I had to come in on a Saturday for the nth weekend in a row. This is not what I thought I was getting into when I got my degree. I had dreams of working with great minds and thinkers and movers and shakers; coming up with big ideas. Instead, I'm at the low end of the sausage making factory and everyone is just trying to get through 8 hours without being responsible for anything. Why didn't they tell me this in school? Oh, wait.. I think my advisor was trying to tell me that I was going to be a glorified designer if I didn't get my Master's/PhD. Was he right? Gosh, my mission was to prove him wrong. And I graduated school on the worst of terms with this guy.. I mean, what if ever want to go back and get my PhD? I'd have to crawl back to this guy. I can't get a PhD in Rochester! There are no schools that even offer a Master's program in structural engineering in Rochester. I'm trapped with all these bills, responsibilities and.. and.. sigh.
Anyways... It's 5pm and I need something to sit like a rock in my gut until I get home. In walks Cam's Pizza on Mt. Hope.
Oh, I remember the old days, when I worked in Webster and would head over to Cam's to grab a slice at lunch. I loved that stuff. And I felt like I was the only one who really noticed how good it was. It was my little secret. Obviously, things have changed at Cam's.
Where once they served up thin slices with proper topping proportions, now they've gone thick on the crust and thick on the toppings. This isn't necessarily bad if they do it right.
But, in my mind, they've turned into just another Mark's/Salvatore's/Pontillo's. Their pizza doesn't distinguish itself from any other pizza. It's got the dough. It's got the sauce. It's a biggie, fatty slice. Meh. We've all had this same pizza before.
This hasn't stopped me from making multiple visits when I'm hungry. I'm just sad that I'm not getting the same pizza that I used to get at Cam's.
Sunday, December 4, 2011
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I couldn't disagree with you more. The quality of the slices I get there put it wayyyyyyyy above the other chains, and damn close to the top-tier places (in Rochester) like Pizza Stop. Give it another chance.
ReplyDeleteAny suggestions? I've had the pepperoni slice, the white pizza, the double-decker meat bonanza slice.. What am I missing?
ReplyDeleteI don't know what to tell you here. It seems like your issue is with the thickness of the crust and the topping ratio. I've never had a problem with thickness, and you know how much of a snob I am about that. There are no toppings on the white (which by the way, I love at Cam's), and I never get the pepperoni because it gives me heartburn. You knew what you were getting in to when you got the stuffed pizza. I've tried it, and I don't care for it. It's just too busy, and it complicates the cooking of the crust(s) so they're never done right.
ReplyDeleteI go to this Cam's at least once a week since it's within 100 yards of my front door. I've had the plain, white, pepper and onion, mushroom, buffalo chicken, sweet and tangy chicken, omelizza, sausage, meatball, and various combinations thereof. 95% of the time I'm completely satisfied. Really, the only consistent variable correlated with dissatisfaction is when I'm in a rush or they assure me that the pizza has just come out of the oven, and in either case, they don't warm it up for me. I think they may leave the pizza just a little underdone so that it comes out just right with the last few minutes in the oven.
So are you going there at peak hours? I rarely go when they're so slammed that they can't pay the right attention to my order. Are you going at way off peak, when the pizzas are old? Do you wait to eat the slices or do you enjoy them at the right time, i.e. within 5 or so minutes after coming out of the oven?
Technically, it's a good pizza. Good sauce to cheese to toppings ratio... They cook it the proper amount of time...I think my problem is the lack of something that makes it stand out. Like, the sauce is just sauce. The crust is just crust.
ReplyDeleteI'm missing the subtle touches that Cam's adds to it's ingredients to make it Cam's.
And, I should note that I'm often the only one in there when I get a slice. And the pie selections are scant and dried out from sitting out so long.
How about this.. I'll make a trip out there at lunch when they most certainly have better, fresher selections.
I'll bring an open mind, too.
For someone with as good a taste in food as yourself, I need to see if I can find what you're finding in there.