In article <b%Bsi.27275$Ya1.3138@trnddc06>,
"Paul M. Cook" > wrote:

> OK this is not about cooking. After a mere 30 years hiatus without frozen
> pizzas I was tempted to try some tonight, California Pizza Kitchens were on
> sale for 5 bucks for a thin crust whatever. I got a chicken and garlic and
> a Sicilian. Heated up the C&G then sat down with a bottle of Mondavi
> Chardonnay.
>
> OK, not entirely bad. Tasty, crust was flavorful and residual moisture was
> good, a good garlic flavor - not bad. Perhaps I have been too hard on these
> latter day frozen pizzas. When I was a kid we ate them out of sheer
> desperation. They were terrible. So dry as I recall that it took a quart
> of water to get one of those bitches down.
>
> So of all the millions of these things available, which is worth it? I am
> willing to experiment. I also got a couple of Di Giorno thin crust pizzas.
> 2 for 10 bucks. They seem to actually have real ingredients on them


I like my pizza, so I don't like white wine with it. A cheap red works
well.

I'm not sure what "Mondavi" means. The family had quite the legal
battle some years back. They owned the Charles Krug Winery. Some of
the family wanted to make higher quality wine, and some didn't. Robert
left and formed the Robert Mondavi Winery, which makes more expensive
wines. The rest of the family stayed with CK. But in retaliation, they
brought out a new label, CK Mondavi, which sold jug wines.