tert in seattle > writes:

> David Dyer-Bennet wrote:
>> George M. Middius > writes:
>>
>>> David Dyer-Bennet wrote:
>>>
>>>>>> They don't go on pizza; they're not pizza ingredients.
>>>>>
>>>>> What about prosciutto?
>>>>
>>>>I would'nt think so; the general rule is that smoked meats have no place
>>>>on pizza.
>>>
>>> Your viewpoint is eccentric, but I'm sure you knew that.
>>
>> I think of it as "traditional"; pizza ingredients were quite stable for
>> the first decade or so I knew about pizza, and then suddenly people
>> started adding just anything. And nearly all the new stuff goes badly
>> on pizza.
>
> To me if you want to be a traditionally oriented kind of talker about
> food, when you say prosciutto you are talking about something that is
> not smoked -- you have to say smoked prosciutto or speck if that's what
> you mean.

Okay, I'm not expert on the prep details of the various old-world
preserved meat types.

> I'm not going to say anything about ribs.

It's a safe topic for me. I don't especially care for them, or hate
them especially strongly, and can see virtues in at least two of the
common preparation styles. But basically, I don't like rib meat that
much, there's too much stuff that's not food in it.
--
David Dyer-Bennet, ; http://dd-b.net/
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