On Saturday, September 27, 2014 7:26:26 PM UTC-5, Brooklyn1 wrote:
> On Sat, 27 Sep 2014 15:57:22 -0600, graham > wrote:
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>
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> >On 27/09/2014 3:08 PM, Boron Elgar wrote:
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> >> On Sat, 27 Sep 2014 09:20:20 -0600, graham > wrote:
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> >>
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> >>> On 26/09/2014 1:31 PM, Janet Bostwick wrote:
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> >>>>
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> >>>> I really like these pizza for doctoring up at home. I am not a pizza
>
> >>>> aficionado but I do draw the line at a lot of them. I always buy the
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> >>>> pepperoni pizza. It is absolutely covered with rounds of pepperoni
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> >>>> and then on top of that is an enormous amount of pepperoni sticks.
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> >>>> These are rising-crust pizza but do not rise so much that you feel you
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> >>>> are eating a loaf of bread. The pizza is saucy with plenty of cheese
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> >>>> for me. I then add onions, peppers, mushrooms black olives and fresh
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> >>>> tomatoes. They come 4 to a box and go on sale frequently so that you
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> >>>> can pick them up for $3+ a pizza. These are a go to, I'm too tired to
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> >>>> plan a meal, food. There is also an all cheese pizza.
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> >>>> Janet US
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> >>>>
>
> >>> I detest pepperoni on pizzas! That also goes for ham and other preserved
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> >>> meats. They add too much salt and not enough flavour.
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> >>> At meetings where pizzas have been ordered in, I prefer the simple Greek
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> >>> or vegetarian types.
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> >>> Graham
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> >>
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> >>
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> >> I guess anchovies are right out, then, eh?
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> >>
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> >> Boron
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> >>
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> >Not at all! Shrimp, scallops, fresh Italian sausage are oK. I just
>
> >detest preserved meats on a pizza.
>
> >Graham
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>
>
> Anchovy is preserved fish.

And cured only with salt, not with nitrites. The main character in my book
loves all things anchovy, including pizza, which I have yet to try, but I
plan to sometime.

--Bryan