On Jul 10, 8:27*pm, Bryan > wrote:
> On Jul 10, 7:48*pm, John Kuthe > wrote:
>
>
>
> > On Jul 10, 7:42*pm, Bryan > wrote:
>
> > > On Jul 10, 7:16*pm, John Kuthe > wrote:
>
> > > > On Jul 10, 6:51*pm, Bryan > wrote:
>
> > > > > On Jul 10, 5:49*pm, Sqwertz > wrote:
>
> > > > > > On Sun, 10 Jul 2011 14:13:47 -0700 (PDT), ImStillMags wrote:
> > > > > > > Here's 15 companies that serve you wood pulp in their products.
>
> > > > > > >http://www.thestreet.com/story/11012...d-pulp-never-t...
>
> > > > > > 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.
>
> > > > > > Every time you eat an orange or an apple or a pear, you're eating a
> > > > > > tree. *Big ducking deal.
>
> > > > > 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.
>
> > > > > > -sw
>
> > > > > --Bryan
>
> > > > I believe people who use pre-grated cheese are cheese grater-impaired!
>
> > > 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. *
>
> > Not usually cheaper than cheese by the lb though, unless it's really
> > old or overstocked.
>
> > > Oh, John, up until closing on Monday, Dierberg's has 4oz.
> > > cow's milk feta for $1.
>
> > $4 a lb. And I don't use feta cheese for anything I make.
>
> > > 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

I adore Pi Pizza's crusts! YUM!!! Just can't afford them.

John Kuthe...