hamburger helper wrote:

>
> "Andy" <q> wrote in message ...
>> Name your favorite pizza!
>>
>> Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
>> oregano.
>>
>> Yours?
>>
>> Andy
>
> Bacon and onion!

There are two of the Basic Food Groups, right there.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
NEW --> Now evaluating a GG-free news feed: http://usenet4all.se

On Tue 20 May 2008 09:41:29p, Paul M. Cook told us...

>
> "Andy" <q> wrote in message ...
>> Paul M. Cook said...
>>
>>>> I'm trying to assume that this does not involve pizza sauce. I just
>>>> can't do eggs and tomato, except for the occasional fresh tomato
>>>> slice.
>>>> How do you make it?
>>>>
>>>
>>> No sauce. You want a coarse grate for the cheese, I use the food
>>> processor. You need something to hold the eggs together while they
>>> cook so the cheese should be like gravel sized bits. Then you spread
>>> that out on the dough, make your pockets to hold the raw egg, top with
>>> the crumbled bacon, a liberal sprinkle of parmesan and romano, some
>>> salt and into the hot oven. The eggs come out fairly medium so you
>>> have a crispy yet somewhat soft crust, the gooey cheese, the creamy
>>> eggs and the bacon. I use about 4 eggs for a pound of dough. They
>>> tend to spread out a bit so you get good coverage.
>>>
>>> Paul
>>
>>
>> Dammit Paul,
>>
>> Now I gotta get dressed and get to the market at this time of night? Ya
>> BUM!!!
>>
>> Common sense suddenly prevails and sleep a bit and I'll re-read your
>> post and inventory and shop before proceeding.
>>
>> This BETTER BE BITCHIN!!!
>>
>> I know I'm breaking lots of diet rules but every now and then that's
>> OK.
>
>
> You'll love it. In my case I had to make a few before I got the
> temperature/time thing down to my liking. You may like really soft
> eggs, me I like medium well. But it's all good.
>
> Paul
>
>
>

I like my eggs medium, but I'd probably have to prebake the crust, because
I like it with a crusty bottom. I don't think that would happen in the
length of time the toppings would cook.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 05(V)/20(XX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
5dys 2hrs 20mins
-------------------------------------------
You're not as real as you think you are.
-------------------------------------------

On Tue 20 May 2008 09:43:40p, Paul M. Cook told us...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> On Tue 20 May 2008 08:53:31p, Paul M. Cook told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 3.184...
>>>> On Tue 20 May 2008 08:26:05p, Paul M. Cook told us...
>>>>
>>>>>
>>>>> "Wayne Boatwright" > wrote in message
>>>>> 3.184...
>>>>>> On Tue 20 May 2008 07:55:43p, Andy told us...
>>>>>>
>>>>>>> Paul M. Cook said...
>>>>>>>
>>>>>>>>
>>>>>>>> "Andy" <q> wrote in message news:Xns9AA4E5F97559Ecotd@
>>>>>>>> 216.196.97.136...
>>>>>>>>> Paul M. Cook said...
>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> "Andy" <q> wrote in message
>>>>>>>>>> ...
>>>>>>>>>>> Name your favorite pizza!
>>>>>>>>>>>
>>>>>>>>>>> Pepperoni and sausage, showered in crushed red pepper flakes,
>>>>>>>>>>> garlic and oregano.
>>>>>>>>>>>
>>>>>>>>>>> Yours?
>>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> Shrimp on a bed of parmesan cheese sauce, chopped garlic,
>>>>>>>>>> sprinkled with parmesan, romano, little sea salt and parsely
then
>>>>>>>>>> a drizzle of olive oil.
>>>>>>>>>>
>>>>>>>>>> Paul
>>>>>>>>>
>>>>>>>>>
>>>>>>>>> Paul,
>>>>>>>>>
>>>>>>>>> Are you a CIA gourmet or something? (Fry Spy)
>>>>>>>>
>>>>>>>> Nah, I just love shrimp. My second favorite pizza is bacon and
>>>>>>>> egg. Had it years ago in LA and I make it fairly regularly now.
>>>>>>>> Totally awesome.
>>>>>>>>
>>>>>>>> Paul
>>>>>>>
>>>>>>>
>>>>>>> Paul,
>>>>>>>
>>>>>>> Are we talking bay shrimp or bigger shrimp pizza?
>>>>>>>
>>>>>>> I can't grasp a bacon and egg pizza. Omelette, yeah I can do that.
>>>>>>>
>>>>>>> I'd certainly try a bacon and egg pizza if you made it!
>>>>>>>
>>>>>>> Best,
>>>>>>>
>>>>>>> Andy
>>>>>>>
>>>>>>
>>>>>> I love bacon on pizza, but you can keep the egg!
>>>>>
>>>>>
>>>>> Dude, try it. It's awesome and it's like a whole breakfast with an
>>>>> edible plate.
>>>>>
>>>>> Paul
>>>>
>>>> I'm trying to assume that this does not involve pizza sauce. I just
>>>> can't do eggs and tomato, except for the occasional fresh tomato
slice.
>>>> How do you make it?
>>>>
>>>
>>> No sauce. You want a coarse grate for the cheese, I use the food
>>> processor. You need something to hold the eggs together while they cook
>>> so the cheese should be like gravel sized bits. Then you spread that
>>> out on the dough, make your pockets to hold the raw egg, top with the
>>> crumbled bacon, a liberal sprinkle of parmesan and romano, some salt
and
>>> into the hot oven. The eggs come out fairly medium so you have a crispy
>>> yet somewhat soft crust, the gooey cheese, the creamy eggs and the
>>> bacon. I use about 4 eggs for a pound of dough. They tend to spread
>>> out a bit so you get good coverage.
>>>
>>> Paul
>>
>> Okay, Paul, I could eat that, and will probably try it. I just couldn't
>> call it pizza. :-)
>
> Post your results. I'm thinking when my gut is happy again I'll whip up
a
> shrimp pizza complete with photo essay. Maybe I'll go crazy and use a
> little pesto on it.
>
> Paul

As much as I love shrimp and othe seafood, I know for sure that I don't
like it on pizza. I've tried it before.



--
Wayne Boatwright
-------------------------------------------
Tuesday, 05(V)/20(XX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
5dys 2hrs 15mins
-------------------------------------------
Stop searching forever. Happiness is
just next to you. Stop searching
forever. Happiness is unattainable.
-------------------------------------------

"Wayne Boatwright" > wrote in message
3.184...
> On Tue 20 May 2008 09:41:29p, Paul M. Cook told us...
>
>>
>> "Andy" <q> wrote in message ...
>>> Paul M. Cook said...
>>>
>>>>> I'm trying to assume that this does not involve pizza sauce. I just
>>>>> can't do eggs and tomato, except for the occasional fresh tomato
>>>>> slice.
>>>>> How do you make it?
>>>>>
>>>>
>>>> No sauce. You want a coarse grate for the cheese, I use the food
>>>> processor. You need something to hold the eggs together while they
>>>> cook so the cheese should be like gravel sized bits. Then you spread
>>>> that out on the dough, make your pockets to hold the raw egg, top with
>>>> the crumbled bacon, a liberal sprinkle of parmesan and romano, some
>>>> salt and into the hot oven. The eggs come out fairly medium so you
>>>> have a crispy yet somewhat soft crust, the gooey cheese, the creamy
>>>> eggs and the bacon. I use about 4 eggs for a pound of dough. They
>>>> tend to spread out a bit so you get good coverage.
>>>>
>>>> Paul
>>>
>>>
>>> Dammit Paul,
>>>
>>> Now I gotta get dressed and get to the market at this time of night? Ya
>>> BUM!!!
>>>
>>> Common sense suddenly prevails and sleep a bit and I'll re-read your
>>> post and inventory and shop before proceeding.
>>>
>>> This BETTER BE BITCHIN!!!
>>>
>>> I know I'm breaking lots of diet rules but every now and then that's
>>> OK.
>>
>>
>> You'll love it. In my case I had to make a few before I got the
>> temperature/time thing down to my liking. You may like really soft
>> eggs, me I like medium well. But it's all good.
>>
>> Paul
>>
>>
>>
>
> I like my eggs medium, but I'd probably have to prebake the crust, because
> I like it with a crusty bottom. I don't think that would happen in the
> length of time the toppings would cook.

I usually cook them for 8-10 minutes at 450F on an 18 inch square stone
tile. I get a crispy crust with a soft center. I tried a higher temp but
it just burned the bottom. You don't get the convection heat like you do
with a real pizza oven in a home oven. But I suppose a convection oven
would give better results.

Paul

On Tue 20 May 2008 09:50:08p, Paul M. Cook told us...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> On Tue 20 May 2008 09:41:29p, Paul M. Cook told us...
>>
>>>
>>> "Andy" <q> wrote in message ...
>>>> Paul M. Cook said...
>>>>
>>>>>> I'm trying to assume that this does not involve pizza sauce. I just
>>>>>> can't do eggs and tomato, except for the occasional fresh tomato
>>>>>> slice.
>>>>>> How do you make it?
>>>>>>
>>>>>
>>>>> No sauce. You want a coarse grate for the cheese, I use the food
>>>>> processor. You need something to hold the eggs together while they
>>>>> cook so the cheese should be like gravel sized bits. Then you spread
>>>>> that out on the dough, make your pockets to hold the raw egg, top
with
>>>>> the crumbled bacon, a liberal sprinkle of parmesan and romano, some
>>>>> salt and into the hot oven. The eggs come out fairly medium so you
>>>>> have a crispy yet somewhat soft crust, the gooey cheese, the creamy
>>>>> eggs and the bacon. I use about 4 eggs for a pound of dough. They
>>>>> tend to spread out a bit so you get good coverage.
>>>>>
>>>>> Paul
>>>>
>>>>
>>>> Dammit Paul,
>>>>
>>>> Now I gotta get dressed and get to the market at this time of night?
Ya
>>>> BUM!!!
>>>>
>>>> Common sense suddenly prevails and sleep a bit and I'll re-read your
>>>> post and inventory and shop before proceeding.
>>>>
>>>> This BETTER BE BITCHIN!!!
>>>>
>>>> I know I'm breaking lots of diet rules but every now and then that's
>>>> OK.
>>>
>>>
>>> You'll love it. In my case I had to make a few before I got the
>>> temperature/time thing down to my liking. You may like really soft
>>> eggs, me I like medium well. But it's all good.
>>>
>>> Paul
>>>
>>>
>>>
>>
>> I like my eggs medium, but I'd probably have to prebake the crust,
because
>> I like it with a crusty bottom. I don't think that would happen in the
>> length of time the toppings would cook.
>
> I usually cook them for 8-10 minutes at 450F on an 18 inch square stone
> tile. I get a crispy crust with a soft center. I tried a higher temp
but
> it just burned the bottom. You don't get the convection heat like you do
> with a real pizza oven in a home oven. But I suppose a convection oven
> would give better results.
>
> Paul
>
>
>

Yep, I would prebake the crust a bit for myself. I can't stand soft pizza
crust. I'll take a bit overbaked anyday over underbaked. :-)

--
Wayne Boatwright
-------------------------------------------
Tuesday, 05(V)/20(XX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
5dys 2hrs 10mins
-------------------------------------------
There is no sincerer love than the
love of food.
-------------------------------------------

Serene > wrote:

>I like lots of different toppings, and there are few I don't like --
>black olives, ham, bacon... can't think of any others offhand.

I pretty much can't eat a California black olive in any
context anymore. Call me spoiled.

Steve

Andy wrote:

> Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
> oregano.
>
> Yours?

Meatball halves, Italian sausage, mushrooms, eggplant, and zucchini with an
arrabiata sauce on a deep-dish crust.

Or the opposite extreme: fresh summer tomatoes, fresh mozzarella,
extra-virgin olive oil, and fresh basil on an extremely thin crust.

Bob

"Andy" <q> ha scritto nel messaggio
...
> Name your favorite pizza!
>
> Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
> oregano.
>
> Yours?
>
> Andy

Stracchino and rucola. Must have a thread of good oil.


--
http://www.judithgreenwood.com

Giusi wrote:

> "Andy" <q> ha scritto nel messaggio
> ...
>> Name your favorite pizza!
>>
>> Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
>> oregano.
>>
>> Yours?
>>
>> Andy
>
> Stracchino and rucola. Must have a thread of good oil.

Stracchino & Rucola sounds like a law firm...


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
NEW --> Now evaluating a GG-free news feed: http://usenet4all.se

"Blinky the Shark" > ha scritto nel messaggio
news
> Giusi wrote:
>
>> "Andy" <q> ha scritto nel messaggio
>> ...
>>> Name your favorite pizza!
>>>
>>> Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
>>> oregano.
>>>
>>> Yours?
>>>
>>> Andy
>>
>> Stracchino and rucola. Must have a thread of good oil.
>
> Stracchino & Rucola sounds like a law firm...
>
>
> --
> Blinky

They sued and won my tongue.

You should find some stracchino and try it. The pizza is baked blank and
spread with the cheese which is very melty, then raw rucola on top, thread
of oil, done.

http://www.rusticocooking.com/cheeses.htm
is the best English pafe on Italian cheeses I have seen so far.
--
http://www.judithgreenwood.com

Andy wrote:

> Name your favorite pizza!
>
> Pepperoni and sausage, showered in crushed red pepper flakes, garlic
> and oregano.
>
> Yours?

Classic tomato and mozzarella with the addition of sausage and gorgonzola.
Or just sausage. Or just gorgonzola.
But... if the pizzeria really rocks, I have to get a plain tomato and
mozzarella (margherita).
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"Andy" <q> wrote in message
>> Sausage and onion For those in New England, it would be a Papa Gino's
>> Rustic style.
>
>
> Edwin,
>
> OK, so where in New England is this Papa Gino's with a Bob pizza? LOLOL!!!
>
> Do they deliver to Philly or will I have to make the trip? Car? Train? And
> where will I end up MA, CT, VT, NH, ME, RI?
>
> Amtrak would be fun!
>
> Best,
>
> Andy

www.papaginos.com Train, plane, or bus, there is one near you. Biggest
chain in New England.

Andy <q> wrote in :

> sandi said...
>
>> Andy <q> wrote in :
>>
>>> Name your favorite pizza!
>>
>> Okay.
>>
>> I'll name mine Andy.
>
>
> sandi,
>
> Flattery will get you everywhere.
>
> SO... where?!?
>
> <smootch>
>
> Andy
>

Oooo la la. I like. ;-)

On May 20, 7:09*pm, "just joe" > wrote:
> > Name your favorite pizza!

Sausage, mushroom and black olive. I know, boring.
>
> asparagus w/ bleu cheese, carmelized onions and garlic and a shaker of
> alleppo pepper. first ordered in italy about 20 years ago and it's now
> become the house goto.

Those Aleppo chile flakes are a unique and yummy treat, though it's
never occurred to me to put them on pizza.
>
> joe

--Bryan

On May 20, 10:12*pm, "hamburger helper" > wrote:
> "Andy" <q> wrote in ...
> > hamburger helper said...
>
> >> "Andy" <q> wrote in ...
> >>> Name your favorite pizza!
>
> >>> Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
> >>> oregano.
>
> >>> Yours?
>
> >>> Andy
>
> >> Bacon and onion!
>
> >> HH
>
> > HH,
>
> > Bacon and onion... Hmmm... I'll try that when I'm over diabetes, HBP, and
> > gout.
>
> > For my pepperoni/sausage pizza it was delicious going down but then I paid
> > twice the price afterwards!
>
> > Best,
>
> > Andy
> > Stupid Jerk!
>
> > Stupid pizza!!!! A torture device, but admittedly the best fast food there
> > is (unscientifically proven, of course). It'll fatten you up right quick,
> > no study needed to prove that!
>
> I'll have to agree with you there! *I can handle the sausage, but pepperoni
> does me in. *If I can only have one topping, I'd forgo the bacon in
> preference for the sweet onion rings. * *They get even sweeter when baked
> atop a thin St Louis style crust. *

As long as they don't top that crust with that icky St. Louis style
PROCESS CHEESE.
>
> HH

--Bryan

On May 20, 6:43*pm, Andy <q> wrote:
> Name your favorite pizza!
>
> Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
> oregano.
>
> Yours?
>
> Andy

Any kind, preferably Sicilian above all others. Especially from
upstate Pennsylvania (Scranton).

Edwin Pawlowski said...

>
> "Andy" <q> wrote in message
>>> Sausage and onion For those in New England, it would be a Papa Gino's
>>> Rustic style.
>>
>>
>> Edwin,
>>
>> OK, so where in New England is this Papa Gino's with a Bob pizza?
LOLOL!!!
>>
>> Do they deliver to Philly or will I have to make the trip? Car? Train?
And
>> where will I end up MA, CT, VT, NH, ME, RI?
>>
>> Amtrak would be fun!
>>
>> Best,
>>
>> Andy
>
> www.papaginos.com Train, plane, or bus, there is one near you. Biggest
> chain in New England.


Pittsfield, MA? The "Armpit of the nation"?

BTDT.

I'd rather visit Tanglewood.

http://www.bso.org/bso/index.jsp?id=bcat5240070

And stay over in Lenox or Stockbridge R.F.D. or Great Barrington! NOT
Pittsfield (well maybe just once).

Best,

Andy
Old high school grounds. /

sandi said...

> Andy <q> wrote in :
>
>> sandi said...
>>
>>> Andy <q> wrote in :
>>>
>>>> Name your favorite pizza!
>>>
>>> Okay.
>>>
>>> I'll name mine Andy.
>>
>>
>> sandi,
>>
>> Flattery will get you everywhere.
>>
>> SO... where?!?
>>
>> <smootch>
>>
>> Andy
>>
>
> Oooo la la. I like. ;-)


France? Might I come for a stopover?

Best

Andy

sf said...

> On Tue, 20 May 2008 17:43:07 -0500, Andy <q> wrote:
>
>>Name your favorite pizza!
>>
>>Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
>>oregano.
>>
>>Yours?
>>
> the Giribaldi pizza serve up by a local pizzeria called Gaspare's is
> my absolute favorite... start with a thin tomato sauce base, add
> ground chicken, mushrooms, garlic (other seasonings, of course) and a
> sprinkling of cheese to top it off. Red pepper flakes are not part of
> the recipe. I add them when the pizza is on my plate (even when I
> make it at home).


sf,

OK, now you raised the issue of thick or thin crust.

Andy
Liking thin crust pizza more and more. Why add carbs when you can just add
fat!?

Giusi said...

> You should find some stracchino and try it. The pizza is baked blank and
> spread with the cheese which is very melty, then raw rucola on top, thread
> of oil, done.


What I never can get on my pizza is summer OR winter truffles, dammit!!!

I'd actually get out of bed for breakfast pizza if the planets aligned and
that happened.

Probably an everyday occurrence in Italy!!!

Best,

Andy

On May 20, 6:43*pm, Andy <q> wrote:
> Name your favorite pizza!
>
> Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
> oregano.

Broccoli, onion, and fresh tomato.

Cindy Hamilton

Blinky the Shark wrote:
> Tracy wrote:
>
>> Andy wrote:
>>> Name your favorite pizza!
>>>
>>> Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
>>> oregano.
>>>
>>> Yours?
>>>
>>> Andy
>>
>> Black Olive. Making it tonight as a matter of fact.
>
> That's it? Olives?
>

Yeah, I like olives as a topping for my favorite pizza. Lots and lots
of olives and crushed pepper. Meatball and olives is good too. If I
had any leftover meatballs I might have added a few slices/chunks.

My husband had anchovy and black olives.

I took Sheldon's advice (and other's) to use uncooked tomatoes and it
was really much better than using a cooked sauce. Go figure. I learned
something on RFC.


I do like a fresh tomato, feta and black olive pizza on occasion. Ham
and pineapple is really good too once in awhile.

I also like Bertucci's chicken marengo and their quattro something or
other....

Very rarely will I have a meat pizza with sausage or pepperoni.

-Tracy

Giovanni.

;-)

"Andy" <q> ha scritto nel messaggio
...
> Giusi said...
>
>> You should find some stracchino and try it. The pizza is baked blank and
>> spread with the cheese which is very melty, then raw rucola on top,
>> thread
>> of oil, done.
>
>
> What I never can get on my pizza is summer OR winter truffles, dammit!!!
>
> I'd actually get out of bed for breakfast pizza if the planets aligned and
> that happened.
>
> Probably an everyday occurrence in Italy!!!
>
> Best,
>
> Andy

Pizza for breakfast? I don't think so. Truffle pizza, however, ayt my
little dive year round for euro 5.50. It is made with truffle spread, but
that is a local product made in our town so what the heck.
In December you can get white truffle pizza in several places, but it really
seems better on eggs or pasta. Remember, no garlic if there is to be
truffle.

"Tracy" > ha scritto nel messaggio
...
> Blinky the Shark wrote:
>> Tracy wrote:
> I took Sheldon's advice (and other's) to use uncooked tomatoes and it was
> really much better than using a cooked sauce. Go figure. I learned
> something on RFC.
> -Tracy

I have been saying that so long and being ignored I just quit. Canned
tomatoes squished through your fingers is better than fresh even. Most of
my faves have no tomatoes.

"Andy" <q> wrote in message ...
> Name your favorite pizza!
>
> Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
> oregano.
>
> Yours?
>
> Andy
Quattro formaggio with caramelized onions (at least this month). From a
little Italian restaurant called 'From the Boot' in my neighborhood.

Jon

On May 20, 6:43*pm, Andy <q> wrote:
> Name your favorite pizza!

Charlie?

On dh's half:

sauce, anchovies, crushed red pepper

Then on both our halves:
sauce
mushrooms
onion
chopped tomatoes
red pepper
a broken up meatball or two
top with mozzarella

I like a little garlic powder in my dough too.

We're spoiled, so we never order a pizza out.

The one I order for just myself is sausage, pepperoni, and anchovy.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Andy" <q> wrote in message ...
> Name your favorite pizza!
>
> Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
> oregano.
>
> Yours?
>
> Andy

COSTCO - everything by the slice(s) with a polish dog side (before shopping
or I buy out the store.

Dimitri

Andy wrote:

> Name your favorite pizza!
>
> Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
> oregano.
>
> Yours?
>
> Andy

I like a nice Memphis-style bbq pork pizza.
As for the more traditional toppings I like
bacon, pineapple, and green pepper. (Okay,
maybe not so traditional, but I've been
seeing pineapple on pizza for at least 25 years
so I think it's now accepted.
I also like my own special version that I make
at home with ranch dressing instead of tomato
sauce, leftover baked potatoes, red bell peppers,
and some sort of meat - sometimes chicken, sometimes
sausage, sometimes bacon, whatever I happen to have
on hand. I use cheddar cheese or sometimes a mix
of cheeses like a Mexican blend.

My least favorite pizza is plain cheese or
pepperoni.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Andy" <q> wrote in message ...
> Name your favorite pizza!
>
> Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
> oregano.
>
> Yours?
>
> Andy

I understand the evolution caused by CPK but for Gods sake when does it stop
being PIZZA and start to become crap?

Elephant turd pizza?

Dimitri

Giusi said...

> "Tracy" > ha scritto nel messaggio
> ...
>> Blinky the Shark wrote:
>>> Tracy wrote:
>> I took Sheldon's advice (and other's) to use uncooked tomatoes and it
was
>> really much better than using a cooked sauce. Go figure. I learned
>> something on RFC.
>> -Tracy
>
> I have been saying that so long and being ignored I just quit. Canned
> tomatoes squished through your fingers is better than fresh even. Most
of
> my faves have no tomatoes.


Who's Shelden for God's sake?!?

An internet butt?

Andy

Giusi said...

> "Andy" <q> ha scritto nel messaggio
> ...
>> Giusi said...
>>
>>> You should find some stracchino and try it. The pizza is baked blank
>>> and spread with the cheese which is very melty, then raw rucola on
>>> top, thread
>>> of oil, done.
>>
>>
>> What I never can get on my pizza is summer OR winter truffles,
>> dammit!!!
>>
>> I'd actually get out of bed for breakfast pizza if the planets aligned
>> and that happened.
>>
>> Probably an everyday occurrence in Italy!!!
>>
>> Best,
>>
>> Andy
>
> Pizza for breakfast? I don't think so. Truffle pizza, however, ayt my
> little dive year round for euro 5.50. It is made with truffle spread,
> but that is a local product made in our town so what the heck.
> In December you can get white truffle pizza in several places, but it
> really seems better on eggs or pasta. Remember, no garlic if there is
> to be truffle.



Well, that's another good reason to visit Italia!

Andy
World Surveyor on foot!

Default User said...

>
> The one I order for just myself is sausage, pepperoni, and anchovy.
>
> Brian


If there was a "World Food World Idol" you'd be a contender!

Q: How fast can you eat a 14" sausage, pepperoni & anchovy pizza?

Best,

Andy
Puking!

Dimitri said...

>
> "Andy" <q> wrote in message ...
>> Name your favorite pizza!
>>
>> Pepperoni and sausage, showered in crushed red pepper flakes, garlic
>> and oregano.
>>
>> Yours?
>>
>> Andy
>
> COSTCO - everything by the slice(s) with a polish dog side (before
> shopping or I buy out the store.
>
> Dimitri


No Costo near me, dammit!!!

Andy

Kate Connally said...

> Andy wrote:
>
>> Name your favorite pizza!
>>
>> Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
>> oregano.
>>
>> Yours?
>>
>> Andy
>
> I like a nice Memphis-style bbq pork pizza.
> As for the more traditional toppings I like
> bacon, pineapple, and green pepper. (Okay,
> maybe not so traditional, but I've been
> seeing pineapple on pizza for at least 25 years
> so I think it's now accepted.
> I also like my own special version that I make
> at home with ranch dressing instead of tomato
> sauce, leftover baked potatoes, red bell peppers,
> and some sort of meat - sometimes chicken, sometimes
> sausage, sometimes bacon, whatever I happen to have
> on hand. I use cheddar cheese or sometimes a mix
> of cheeses like a Mexican blend.
>
> My least favorite pizza is plain cheese or
> pepperoni.
>
> Kate


Liar, Liar, skirt's on fire!

Best,

Andy

Dimitri said...

>
> "Andy" <q> wrote in message ...
>> Name your favorite pizza!
>>
>> Pepperoni and sausage, showered in crushed red pepper flakes, garlic
>> and oregano.
>>
>> Yours?
>>
>> Andy
>
> I understand the evolution caused by CPK but for Gods sake when does it
> stop being PIZZA and start to become crap?
>
> Elephant turd pizza?
>
> Dimitri


Dimitri,

Be patient. The time WILL come.

In the meantime... ? <VBG>

Andy

"Andy" <q> wrote in message ...
> Name your favorite pizza!
>
> Pepperoni and sausage, showered in crushed red pepper flakes, garlic and
> oregano.
>
> Yours?
>
> Andy

Sausage, meatball and LOTS of onions.

WHEW. What a relief. What a heavy handed subject!

Andy's Evil Twin swimming in...