On Jul 10, 7:48*pm, John Kuthe > wrote:
> On Jul 10, 7:42*pm, Bryan > wrote:
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> > On Jul 10, 7:16*pm, John Kuthe > wrote:
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> > > On Jul 10, 6:51*pm, Bryan > wrote:
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> > > > On Jul 10, 5:49*pm, Sqwertz > wrote:
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> > > > > On Sun, 10 Jul 2011 14:13:47 -0700 (PDT), ImStillMags wrote:
> > > > > > Here's 15 companies that serve you wood pulp in their products.
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> > > > > >http://www.thestreet.com/story/11012...d-pulp-never-t...
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> > > > > It's all bullshit. *Cellulose is plant matter. *You eat it every time
> > > > > you eat a vegetable. *Calling it wood pulp is just irresponsible
> > > > > sensationalist reporting. *And posting it here just makes you as bad
> > > > > as they are.
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> > > > > Every time you eat an orange or an apple or a pear, you're eating a
> > > > > tree. *Big ducking deal.
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> > > > There's nothing at all wrong with microcrystalline cellulose, except
> > > > that it gives the pre-shredded bags of cheese a less than ideal
> > > > mouthfeel if eaten unmelted. *One of the nice things about Del Taco is
> > > > that they grate their cheese freshly, in-store, so no microcrystalline
> > > > cellulose. *I miss Del Taco since the franchise here folded two weeks
> > > > ago.
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> > > > > -sw
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> > > > --Bryan
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> > > I believe people who use pre-grated cheese are cheese grater-impaired!
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> > It works quite well in applications where you're melting it, or even
> > getting it really warm. *It's convenient, and is also sometimes REALLY
> > cheap. *
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> Not usually cheaper than cheese by the lb though, unless it's really
> old or overstocked.
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> > Oh, John, up until closing on Monday, Dierberg's has 4oz.
> > cow's milk feta for $1.
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> $4 a lb. And I don't use feta cheese for anything I make.
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> > Speaking of cheese, I seriously like the Palermo's frozen pizzas:http://www.palermospizza.com/primo-t...n-sausage.aspx
> > It's about the best pizza you can buy in St. Louis. *Since The First
> > Federal Frank & Crust Co. went out of business, I haven't found a
> > great NY style anywhere in StL.
>
> I clicked the link. Cardboard crust? Nahhhh! I like my pizza with a
> substantial crust. And nothing's compared favorably to the old FFF and
> Crust CO, back in the day! That was GOOD crust! That crust was good
> standalone!

It's rather good for thin crust, but if you dislike "cardboard crust,"
then you wouldn't like it. The problem is, most of the "substantial
crust" pizzas are not very good in this town, and the DiGiorino
"substantial crust" pizzas are better than the local pizzerias. The
closest decent pizzeria I know of is Shakespeare's in Columbia, MO.
>
> John Kuthe...

--Bryan