ViLco wrote:

> Victor Sack wrote:
>
>> I have posted a list of links
>> to videos from Neapolitan pizzerias, clearly showing pizze "before and
>> after". Did you even look at them?
>
> I personally don't give a rat's ass about the thickness of the pizza you ate
> in neaples, and most of all when you say than "neapolitan is almost synomym
> with thin". That says it all for me.

That says everything about you. It is your fellow compatriots who say
that the definition of Neapolitan pizza is thin, among other things - I
didn't invent that definition. First you post complete, utter nonsense,
then you get all upset when it is pointed out to you.

Victor

On Tue, 08 Sep 2009 21:12:42 -0400, Bob Muncie wrote:

> Duwop wrote:
>> On Sep 7, 10:19 pm, Bob Muncie > wrote:
>>
>>> How about nobody really gives a crap what you think you tired, abusive
>>> smelly, bill-goat of a subhuman?
>>>
>>
>> Ahhhh-hahahahahahahahaha!!!!
>>
>> Anyone else notice that people's lack of any self awareness is the
>> basis for a lot of usenet humor?
>>
>> D
> Have you noticed I am not replying to posts anymore that are not food
> related?
>
> Consider that.
>
> Bob

like this one, you mean?

blake

blake murphy wrote:
> On Tue, 08 Sep 2009 21:12:42 -0400, Bob Muncie wrote:
>
>> Duwop wrote:
>>> On Sep 7, 10:19 pm, Bob Muncie > wrote:
>>>
>>>> How about nobody really gives a crap what you think you tired, abusive
>>>> smelly, bill-goat of a subhuman?
>>>>
>>> Ahhhh-hahahahahahahahaha!!!!
>>>
>>> Anyone else notice that people's lack of any self awareness is the
>>> basis for a lot of usenet humor?
>>>
>>> D
>> Have you noticed I am not replying to posts anymore that are not food
>> related?
>>
>> Consider that.
>>
>> Bob
>
> like this one, you mean?
>
> blake

Well you have me there Blake... but that's only because I made an
inaccurate declaration.

I am trying to not post where negative things are being posted. I do not
want to post in that manner any more.

I hope that is accurate enough for you to not take pot shots anymore.

Bob

"Bob Muncie" > wrote in message
...
> blake murphy wrote:
>> On Tue, 08 Sep 2009 21:12:42 -0400, Bob Muncie wrote:
>>
>>> Duwop wrote:
>>>> On Sep 7, 10:19 pm, Bob Muncie > wrote:
>>>>
>>>>> How about nobody really gives a crap what you think you tired, abusive
>>>>> smelly, bill-goat of a subhuman?
>>>>>
>>>> Ahhhh-hahahahahahahahaha!!!!
>>>>
>>>> Anyone else notice that people's lack of any self awareness is the
>>>> basis for a lot of usenet humor?
>>>>
>>>> D
>>> Have you noticed I am not replying to posts anymore that are not food
>>> related?
>>>
>>> Consider that.
>>>
>>> Bob
>>
>> like this one, you mean?
>>
>> blake
>
> Well you have me there Blake... but that's only because I made an
> inaccurate declaration.
>
> I am trying to not post where negative things are being posted. I do not
> want to post in that manner any more.
>
> I hope that is accurate enough for you to not take pot shots anymore.
>
No pot shots? *squinting at Bob* Are you trying to squeeeeeeze all the fun
out of Usenet?

cybercat wrote:
> "Bob Muncie" > wrote in message
> ...
>> blake murphy wrote:
>>> On Tue, 08 Sep 2009 21:12:42 -0400, Bob Muncie wrote:
>>>
>>>> Duwop wrote:
>>>>> On Sep 7, 10:19 pm, Bob Muncie > wrote:
>>>>>
>>>>>> How about nobody really gives a crap what you think you tired, abusive
>>>>>> smelly, bill-goat of a subhuman?
>>>>>>
>>>>> Ahhhh-hahahahahahahahaha!!!!
>>>>>
>>>>> Anyone else notice that people's lack of any self awareness is the
>>>>> basis for a lot of usenet humor?
>>>>>
>>>>> D
>>>> Have you noticed I am not replying to posts anymore that are not food
>>>> related?
>>>>
>>>> Consider that.
>>>>
>>>> Bob
>>> like this one, you mean?
>>>
>>> blake
>> Well you have me there Blake... but that's only because I made an
>> inaccurate declaration.
>>
>> I am trying to not post where negative things are being posted. I do not
>> want to post in that manner any more.
>>
>> I hope that is accurate enough for you to not take pot shots anymore.
>>
> No pot shots? *squinting at Bob* Are you trying to squeeeeeeze all the fun
> out of Usenet?
>
>
No.. I just want to love the appropriate peeps like you :-).

I know many of the peeps on RFC I would consider as family.

I just want to "out" them.

Bob

On 2009-09-09, Bob Muncie > wrote:

> I know many of the peeps on RFC I would consider as family.

The only peeps on rfc are marshmallow.

nb

notbob wrote:
> On 2009-09-09, Bob Muncie > wrote:
>
>> I know many of the peeps on RFC I would consider as family.
>
> The only peeps on rfc are marshmallow.
>
> nb

Funny and sweet nb. I think you already knew you were included in my
evaluation.

Bob

Bob Muncie wrote:

>>> How about nobody really gives a crap what you think you tired,
>>> abusive smelly, bill-goat of a subhuman?
>>>
>>> The fact you have an an opinion is one thing. The fact that you are
>>> an anal, abusive drooling troll of a hominid imposter is a good
>>> reason to just KF you. In fact? If you weren't so devoid of anything
>>> approaching worthiness of consideration, I might allow you to be
>>> outside the KF long enough to express yourself. Unfortunately, like a
>>> bad belch, or infected scab, you smell to badly to allow any leniency.
>>>
>>> Instead I just say good-bye, and enjoy your internet reference at:
>>> http://www.urbandictionary.com/defin...term=sub-human
>>>
>>> Enjoy your KF confines.
>>>
>>> Bob
>>
>> Are you in high school, Bobby? Seriously, who else would write that?
>>
>> D
>
> Didn't I already KF you for your lack of value? Working on doing it now
> for this latest eruption of hemeroid.....

Learn to spell, Bobbie, then get back to me.

D

Bob Muncie wrote:
> Duwop wrote:
>> On Sep 7, 10:19 pm, Bob Muncie > wrote:
>>
>>> How about nobody really gives a crap what you think you tired, abusive
>>> smelly, bill-goat of a subhuman?
>>>
>>
>> Ahhhh-hahahahahahahahaha!!!!
>>
>> Anyone else notice that people's lack of any self awareness is the
>> basis for a lot of usenet humor?
>>
>> D
> Have you noticed I am not replying to posts anymore that are not food
> related?
>
> Consider that.
>
> Bob

Good boy! ...But you just did.

D

Victor Sack wrote:

>> I personally don't give a rat's ass about the thickness of the pizza
>> you ate in neaples, and most of all when you say than "neapolitan is
>> almost synomym with thin". That says it all for me.

> That says everything about you. It is your fellow compatriots who say
> that the definition of Neapolitan pizza is thin, among other things -

If that was true you wouldn't have had to talk about "florida" or "chicago
deep dish". Check back what you wrote. Come back to Italy adnd ask better,
or tell me where is, in Italy, a tradition of pizza thicker than the
neapolitan one. Come on, make me laugh some more.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco wrote:

> Victor Sack wrote:
>
>> That says everything about you. It is your fellow compatriots who say
>> that the definition of Neapolitan pizza is thin, among other things -
>
> If that was true you wouldn't have had to talk about "florida" or "chicago
> deep dish".

I already told you that sarcasm is lost on you.

I notice that you are avoiding dealing with all the links and
descriptions therein I provided, all of them from Italian sources,
written by Italians for Italians in Italian. Are they lying?

> Check back what you wrote. Come back to Italy adnd ask better,
> or tell me where is, in Italy, a tradition of pizza thicker than the
> neapolitan one. Come on, make me laugh some more.

Sardinia, for example. Some Sicilian types of pizza have a thick crust,
trapanese being just one example. What else would you like to learn
about Italian food traditions (sarcasm alert!)

Victor

"Sqwertz" schrieb :
>> On Mon, 7 Sep 2009 21:04:09 +0200, "Michael Kuettner"
>> > wrote:
>>
>>>b) ciabatta is indeed sliced and topped like a pizza and then baked
>>>in the oven
>
> That would be almost as stupid as Andy trying to make pizza out of
> soft pretzel. Ciabatta has big holes in it that would make topping
> and baking it pretty messy.
>
Tsk, tsk.
http://www.iamhungry.at/menues-klage...hauptgerichte/

Scroll down to Ciabatte.
For our monolingual yanks :
All ciabatte are topped with mozarella and baked in the oven.
As they do in Veneto.
Those whacky Italians, eh, Stevie ?
Is that egg on your face, btw ?

> (Unless you're referring to one of those Jack in the Box ciabatta
> rolls, that is).
>
> Thanks for reinforcing my stance regarding not reading your posts.
>
Oh you're welcome, Stevie.

Cheers,

Michael Kuettner

"Michael Kuettner" ha scritto nel messaggio

> Scroll down to Ciabatte.
> For our monolingual yanks :
> All ciabatte are topped with mozarella and baked in the oven.
> As they do in Veneto.> Those whacky Italians, eh,
Are you nutz? That's German. I personally have never seen a ciabatta with
mozzarella on top, not even in the Veneto where ciabatta is foreign food as
is also mozzarella.
Ciabatta is just a slipper shaped flattish bread, but it isn't flat like
pizza. It's quite possible that it is made quite differently for a
different market in Germany.

"Giusi" > schrieb im Newsbeitrag
...
>
> "Michael Kuettner" ha scritto nel messaggio
>
>> Scroll down to Ciabatte.
>> For our monolingual yanks :
>> All ciabatte are topped with mozarella and baked in the oven.
>> As they do in Veneto.> Those whacky Italians, eh,
> Are you nutz? That's German. I personally have never seen a ciabatta
> with mozzarella on top, not even in the Veneto where ciabatta is foreign
> food as is also mozzarella.

Well, I know it from the Veneto. Appeared about 4 years ago.
Mozzarella might have been foreign, but has been adopted a long time ago.
The Austrian touch was adding cocktail sauce.
Another dish sold as "ciabatta" is a square "pizza" covering a whole baking
sheet with a ca. 5 cm thick yeast dough. That's cut into squares and sold.
Toppings are the same as pizza. That appeared about 2 years ago.

> Ciabatta is just a slipper shaped flattish bread, but it isn't flat like
> pizza. It's quite possible that it is made quite differently for a
> different market in Germany.
I know, Giusi. I've spent roughly 4 months each year for the last ten years
in Italy.

Cheers,

Michael Kuettner

On Thu, 10 Sep 2009 18:13:59 +0200, Michael Kuettner wrote:

> "Sqwertz" schrieb :
>>> On Mon, 7 Sep 2009 21:04:09 +0200, "Michael Kuettner"
>>> > wrote:
>>>
>>>>b) ciabatta is indeed sliced and topped like a pizza and then baked
>>>>in the oven
>>
>> That would be almost as stupid as Andy trying to make pizza out of
>> soft pretzel. Ciabatta has big holes in it that would make topping
>> and baking it pretty messy.
>>
> Tsk, tsk.
> http://www.iamhungry.at/menues-klage...hauptgerichte/

Yeah - those Germans have the market cornered on tunaflesh flavored
breads.

> Oh you're welcome, Stevie.

No problem. And the name is Wertz, with a "V".

-sw

Victor Sack wrote:

>>> That says everything about you. It is your fellow compatriots who
>>> say that the definition of Neapolitan pizza is thin, among other
>>> things -

>> If that was true you wouldn't have had to talk about "florida" or
>> "chicago deep dish".

> I already told you that sarcasm is lost on you.

I think sarcastic assholes are a waste of time

> I notice that you are avoiding dealing with all the links and
> descriptions therein I provided, all of them from Italian sources,
> written by Italians for Italians in Italian. Are they lying?

>> Check back what you wrote. Come back to Italy adnd ask better,
>> or tell me where is, in Italy, a tradition of pizza thicker than the
>> neapolitan one. Come on, make me laugh some more.

> Sardinia, for example. Some Sicilian types of pizza have a thick
> crust, trapanese being just one example. What else would you like to
> learn about Italian food traditions (sarcasm alert!)

Ah, now we got "sardinia style" pizza? Very very famous, even out of Italy,
really. Take a walk around in in italian street and ask people about
"sardinian pizza", ROTFL
You're boring as ****
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" > wrote in message
...
> Ah, now we got "sardinia style" pizza? Very very famous, even out of
> Italy, really. Take a walk around in in italian street and ask people
> about "sardinian pizza", ROTFL
> You're boring as ****

Vilco, Victor know all about British cooking too He is quite happy to
tell us how we do things.. even if we don't know about it)

ViLco wrote:

> Victor Sack wrote:
>
>> I already told you that sarcasm is lost on you.
>
> I think sarcastic assholes are a waste of time

You seem to be wasting a lot of your time, then.

>> I notice that you are avoiding dealing with all the links and
>> descriptions therein I provided, all of them from Italian sources,
>> written by Italians for Italians in Italian. Are they lying?

Still avoiding dealing with the actual information, I see. You do not
seem to know much about Italian cuisines, probably not even about
Emilian one. You cannot argue your way out of a paper bag.

>> Sardinia, for example. Some Sicilian types of pizza have a thick
>> crust, trapanese being just one example. What else would you like to
>> learn about Italian food traditions (sarcasm alert!)
>
> Ah, now we got "sardinia style" pizza? Very very famous, even out of Italy,
> really.

Yes, really. It is called "panada". And I notice that you do not say
anything about thick-crust Sicilian pizze I mentioned. No one heard of
them, either? Yet, you have just praised the Sicilian sfincione, a
thick-crust pizza, in another thread. You are not a man - you do not
have the cojones to face any argument at all. You have miserably lost
every argument in this thread, anyway.

> Take a walk around in in italian street and ask people about
> "sardinian pizza", ROTFL
> You're boring as ****

It figures that your ****s are boring - you must be on the receiving
end, which explains both your attitude and the aforementioned lack of
the cojones.

Victor

Victor Sack wrote:

> Still avoiding dealing with the actual information, I see. You do not
> seem to know much about Italian cuisines, probably not even about
> Emilian one. You cannot argue your way out of a paper bag.

I simply got tired of talking with an asshole who pretends to tell to an
italian what we italians think of pizza. Get lost, you and your ridiculous
attempt at that.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" wrote
> Victor Sack wrote:

> italian what we italians think of pizza.

Hehe USA folks have some pretty set ideas on what 'Italian' is. From what I
gather, real italian is quite varied. So much so that depending on the area
of the dish, we might not recognize it as 'Italian' at times? Some of the
breads for example. If not labeled 'Italian' we'd confuse them with french
breads.

ViLco wrote:
> Victor Sack wrote:
>
>> Still avoiding dealing with the actual information, I see. You do
>> not seem to know much about Italian cuisines, probably not even about
>> Emilian one. You cannot argue your way out of a paper bag.
>
> I simply got tired of talking with an asshole who pretends to tell to
> an italian what we italians think of pizza. Get lost, you and your
> ridiculous attempt at that.

Heh, he knows ALL about food in UK too don't ya know? ))

ViLco > wrote:

> Victor Sack wrote:
>
> > Still avoiding dealing with the actual information, I see. You do not
> > seem to know much about Italian cuisines, probably not even about
> > Emilian one. You cannot argue your way out of a paper bag.
>
> I simply got tired of talking with an asshole who pretends to tell to an
> italian what we italians think of pizza. Get lost, you and your ridiculous
> attempt at that.

You needed a *month* to come up with *that*? A month of sleepless
nights pondering the above! Your palpitations are almost palpable. It
hurts to be proved wrong, doesn't it?

Is Luca Pinotti your real name? The resemblance is truly remarkable:
same repetitive, witless ad hominems in barely coherent postings and a
total inability to argue your way out of a paper bag.

First you post complete, utter nonsense (your original post in this
ancient thread asserting that pizza napoletana is 3-cm thick), then you
get all discombobulated when it is pointed out to you. Here, again, is
what Italians, writing in Italian for Italians, say about Neapolitan
pizza. Hint: they say it is "sottile", thin. Are they all lying?

<http://it.wikipedia.org/wiki/Pizza_napoletana>
<http://www.learcate.biz/pizzeria.html>
<http://www.icostantini.it/2008/08/13/ristorante-nome-luogo-2/>
<http://www.guidaacquisti.net/alimenti/pizza.html>
<http://magazine.tripshake.it/tripshake-magazine/napul%E2%80%99e-parte-2.html>
<http://www.albanesi.it/Alimentazione/pizzadati.htm>
<http://www.itesorinascosti.it/Home/Itinerari/ItinerariEnogastronomici/LatradizionediNapoli/tabid/65/Default.aspx>

Victor

Sqwertz > wrote:

> Victor portrays himself as the expert on all cuisines, but it's all
> just a front.
>
> It is kinda silly arguing Italian cuisine between somebody who's
> only visited there and somebody who lives there. He's what's known
> as a narcissistic personality. Very adamant and impossible to argue
> with because they are never wrong, in their minds.

If you were projecting any more you could rent yourself out as a cinema.

And, not that it matters in the least, but I used to live in Italy
(Rome) for a while.

Victor

Victor Sack wrote:

>>> Still avoiding dealing with the actual information, I see. You do
>>> not seem to know much about Italian cuisines, probably not even
>>> about Emilian one. You cannot argue your way out of a paper bag.

>> I simply got tired of talking with an asshole who pretends to tell
>> to an italian what we italians think of pizza. Get lost, you and
>> your ridiculous attempt at that.

> You needed a *month* to come up with *that*?

I have simply left you to your bullshit and yesterday, ending up in the old
posts, I saw your post here all alone and forgot, and I thougth "Hey, the
mechanical mouse has stopped! Let's give it some charge so it will spin for
another month or so..."

> A month of sleepless nights pondering the above!

If I could lose my sleep for any pompous fatass as you, I wouldn't be
sleeping since the day I am on usenet. Lame attempt at being a smartass
noted.

> Your palpitations are almost palpable.
> It hurts to be proved wrong, doesn't it?

Proved wrong by one who writes "neapolitan is almost synomim of thin" and
tries to proves it by finding two kinds of pizza typical to only 2 regions,
(two islands), and which have almost ZERO diffusion out of that region, and
just 2 on 20 italian regions? No, don't worry, that isn't what I call being
proven wrong. Since you're so fond of italian pizza, why didn't you talk
about pizza in Riviera Romagnola? In piedomont? In lom,bardia? In emilia? In
marche? In puglia? In calabria? And there are more regions to prove you
wrong.

> Is Luca Pinotti your real name? The resemblance is truly remarkable:
> same repetitive, witless ad hominems in barely coherent postings and a
> total inability to argue your way out of a paper bag.

You argued your way so well that you tried to back-up a general rule by
using 2 exceptions to a 20 regions nation. You're arguing your way out of a
toilet here, bubba.
But the best joke of all is that, to try prove yourself right, you painted
an Italy where people always finds just neapolitan, sicilian and sardinian
style pizzas.
You're a total dope, and I know some dope will be offended.

> First you post complete, utter nonsense (your original post in this
> ancient thread asserting that pizza napoletana is 3-cm thick),

My poor boy, thewt always robbed you of the border everytime you bougth a
pizza, ROTFL

> then you get all discombobulated when it is pointed out to you.

I tend to get tired of asshioles who pretend to tell me what I think. This
is called, here in Italy, tryiong to teach the Bible to the Priests. Typical
of pompous hot-air-full usenet junkies.

> Here, again, is what Italians, writing in Italian for Italians, say
> about Neapolitan pizza. Hint: they say it is "sottile", thin.
> Are they all lying?

First of all I posted to you my experience and a link and you didn't give a
**** about them, so why should I give a **** about the links you've
*accuratedly* selected to try to prove youself right?
Hey bubba, you're right: I don't give a flying **** about them

And please, continue trying to tell me what I think of pizza, it's
ridiculous.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Ophelia wrote:

>>> Still avoiding dealing with the actual information, I see. You do
>>> not seem to know much about Italian cuisines, probably not even
>>> about Emilian one. You cannot argue your way out of a paper bag.

>> I simply got tired of talking with an asshole who pretends to tell to
>> an italian what we italians think of pizza. Get lost, you and your
>> ridiculous attempt at that.

> Heh, he knows ALL about food in UK too don't ya know? ))

I know he's just what I wrote, a pompous asshole. Once I sent him an email
asking a couple of things about the rfc FAQ and the email I got back from
him was so full of pretentious shit that I couldn't find a way to re-answer
back without starting with the line "OK, **** off".
Looks like that time has now come...
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" > wrote in message
...

/Victor Sack/

.. Once I sent him an email
> asking a couple of things about the rfc FAQ and the email I got back from
> him was so full of pretentious shit that I couldn't find a way to
> re-answer back without starting with the line "OK, **** off".
> Looks like that time has now come...

Oh yes!

Ophelia wrote:

> "ViLco" > wrote in message
> ...
>
> /Victor Sack/
>
> . Once I sent him an email
>> asking a couple of things about the rfc FAQ and the email I got back
>> from him was so full of pretentious shit that I couldn't find a way
>> to re-answer back without starting with the line "OK, **** off".
>> Looks like that time has now come...
>
> Oh yes!


Victor is apparently still thinking that this is a c. 1890 Prussian boarding
school, Ms. O...."martinet" is the term that best describes him.


--
Best
Greg

Sqwertz > wrote:

> On Mon, 12 Oct 2009 23:33:42 +0200, Victor Sack wrote:
>
> > Sqwertz > wrote:
> >
> >> Victor portrays himself as the expert on all cuisines, but it's all
> >> just a front.
> >>
> >> It is kinda silly arguing Italian cuisine between somebody who's
> >> only visited there and somebody who lives there. He's what's known
> >> as a narcissistic personality. Very adamant and impossible to argue
> >> with because they are never wrong, in their minds.
> >
> > If you were projecting any more you could rent yourself out as a cinema.
>
> That's exactly what a narcissist would say.

Well, *you* would know.

> And I'd bet you'd be hard-pressed to find anybody else who can
> honestly say I portray myself as an expert on anything and
> everything (except maybe Asian foods - at least for a White guy).
> Maybe you're thinking of Sheldon?

You do not have to get defensive. You are already oozing envy and
jealosy.

Victor

Sqwertz > wrote:

> Victor Sack wrote:
>
> > You needed a *month* to come up with *that*? A month of sleepless
> > nights pondering the above! Your palpitations are almost palpable. It
> > hurts to be proved wrong, doesn't it?
>
> That's another tactic that all Usenet narcissists use - wear your
> opponent down making useless arguments and then claim victory when
> they no longer want to participate in your pointless arguments.

Is your life so unbearably bring that you have to flee into what you
perceive as narcissistic fantasies?

Victor

ViLco > wrote:

> I know he's just what I wrote, a pompous asshole. Once I sent him an email
> asking a couple of things about the rfc FAQ and the email I got back from
> him was so full of pretentious shit that I couldn't find a way to re-answer
> back without starting with the line "OK, **** off".
> Looks like that time has now come...

I knew all along that it would be just a matter of time before you
reveal yourself as dishonest. Here is that e-mail of mine (to which you
replied using such words as "nice" and "cheers"). Want me to post your
e-mail in full? Just say a word and I will, as your concent is needed.
And if you won't, it will be an open admission of a lie.
___
Using the FAQ conversions, whether in the original or in translation, is
no problem at all, provided proper attributions to the FAQ are there.
Finding a Web space for such a translation, if that is what you mean,
would be no problem, either. It would be a simple text file taking
hardly any space and I could put it on my site if necessary. Or do you
mean putting the translated tables directly in the FAQ alongside the
original ones? That would be a bad idea, I think. What if people start
clamouring for translations into other languages? The FAQ is too long
as it is already.

I do not quite understand the purpose of such a translation, though.
For whom is it actually intended? For those, like yourself, who wants
to translate recipes for the others' benefit? Or for those of the
general readership of the it.hobby.cucina who might be interested in
English-language recipes? If it is the former, that is for those who
are already fluent, or nearly so, in English, it would appear redundant.
If it is the latter, i.e. for those whose English is weak or
non-existent, I'd say that conversions would be the least of their
problems, as people with even a rudimentary knowledge of English would
probably still be able to use the original tables. The body or the
recipe, i.e. the instructions, on the other hand, would be a real
challenge to such people, as no ready-made formulas or tables exist for
the instructions.
___

Victor

ViLco > wrote:

> Victor Sack wrote:
>
> > You needed a *month* to come up with *that*?
>
> I have simply left you to your bullshit and yesterday, ending up in the old
> posts, I saw your post here all alone and forgot, and I thougth "Hey, the
> mechanical mouse has stopped! Let's give it some charge so it will spin for
> another month or so..."

Yet another dishonesty, I expect.

> > Your palpitations are almost palpable.
> > It hurts to be proved wrong, doesn't it?
>
> Proved wrong by one who writes "neapolitan is almost synomim of thin"

Try to be coherent.

> and
> tries to proves it by finding two kinds of pizza typical to only 2 regions,
> (two islands), and which have almost ZERO diffusion out of that region, and
> just 2 on 20 italian regions?

What *are* you talking about? I said - and still say - that Neapolitan
pizza is almost synonymous with thin. What two other regions have to do
with it? You asked me to provide an example of thick-crust pizza for
some reason and I did. And I could have provided other examples, such
as pizza genovese.

> No, don't worry, that isn't what I call being
> proven wrong. Since you're so fond of italian pizza, why didn't you talk
> about pizza in Riviera Romagnola? In piedomont? In lom,bardia? In emilia? In
> marche? In puglia? In calabria? And there are more regions to prove you
> wrong.

Why would I suddenly want to talk about pizze in all those regions? The
subject of discussion is pizza napoletana.

> > Is Luca Pinotti your real name? The resemblance is truly remarkable:
> > same repetitive, witless ad hominems in barely coherent postings and a
> > total inability to argue your way out of a paper bag.
>
> You argued your way so well that you tried to back-up a general rule by
> using 2 exceptions to a 20 regions nation. You're arguing your way out of a
> toilet here, bubba.
> But the best joke of all is that, to try prove yourself right, you painted
> an Italy where people always finds just neapolitan, sicilian and sardinian
> style pizzas.
> You're a total dope, and I know some dope will be offended.

You are, as always, showing your total lack of reading comprehension
and, again, dishonesty. You know, people can always follow the thread
back.

> I tend to get tired of asshioles who pretend to tell me what I think. This
> is called, here in Italy, tryiong to teach the Bible to the Priests. Typical
> of pompous hot-air-full usenet junkies.

Thinking is not your strong suit, so I do not tell you what you think.
I tell you that you are posting ridiculous nonsense about a 3-cm-thick
Neapolitan pizza.

> First of all I posted to you my experience and a link and you didn't give a
> **** about them, so why should I give a **** about the links you've
> *accuratedly* selected to try to prove youself right?
> Hey bubba, you're right: I don't give a flying **** about them

Oh, you so do not give a **** that you already posted about 20 times in
this thread and no doubt will post 20 time more.

Meanwhile, Italian Wikipedia defines Neapolitan pizza thusly:
"La pizza napoletana, dalla pasta morbida e sottile ma dai bordi alti, è
la versione partenopea della pizza tonda." And considering that anyone
can contribute to Wikipedia, it is obvious that you are the only Italian
who thinks Neapolitan pizza is thick. Go on.

Victor

ViLco > wrote:

> Victor Sack wrote:
>
> >> I know he's just what I wrote, a pompous asshole. Once I sent him an
> >> email asking a couple of things about the rfc FAQ and the email I
> >> got back from him was so full of pretentious shit that I couldn't
> >> find a way to re-answer back without starting with the line "OK,
> >> **** off".
> >> Looks like that time has now come...
>
> > I knew all along that it would be just a matter of time before you
> > reveal yourself as dishonest. Here is that e-mail of mine (to which
> > you replied using such words as "nice" and "cheers"). Want me to
> > post your e-mail in full? Just say a word and I will, as your
> > concent is needed. And if you won't, it will be an open admission of
> > a lie. ___
>
> LOL, I managed to answer to you without telling you to **** off? I'm better
> hearted than what I remembered.

So, you admit your dishonesty. Are you always dishonest or only
occasionally?

Victor

ViLco > wrote:

> Victor Sack wrote:
>
>
> > I knew all along that it would be just a matter of time before you
> > reveal yourself as dishonest. Here is that e-mail of mine (to which
> > you replied using such words as "nice" and "cheers"). Want me to
> > post your e-mail in full? Just say a word and I will, as your
> > concent is needed. And if you won't, it will be an open admission of
> > a lie. ___
>
> I didn't note a thing: you did cut this version you posted on RFC.
> And then you call "dishonest" me, ROTFL

I cut *your* text and a mention of a person who is not a party to this
discussion, not even to that of the conversion-tables translation. Have
you no concept privacy? Can you be any more helpless and ridiculous,
not to mention dishonest? Here is my e-mail in full, headers included.
Do you want me to post your reply in full as well, to complete your
debacle?

_________
To: (tajmahal)
In-Reply-To: >
Subject: What about an italian translation of the FAQ
From: (Victor Sack)
Date: Mon, 20 Jul 2009 23:08:40 +0200
Message-ID: >
Organization: infinite loop
X-Face:
$dO4505L-bM3\Iz"(V=y.bL/75{5ys3:B[-aPBQvs*Z%fdBqFhvc85hmZN4j1kwRzwvY*R4
nvQ/#/+kWXH((aXWh\%mvG1V()Z0k:NwZAIu\S0d1%,nv`^
User-Agent: MacSOUP/2.4.6

> at least the part about measure units conversions?
> I'm Vilco from RFC, and the issue came around a post from Nick Kramer on
> Iit.hobby.cucina yesterday. translated it leaving the measure units in
> Itheyr original form since there was some US and some UK, then another guy
> Iposted the measure units conversion and we thougth about setting up a
> Ipage. I soon thougth to your RFC FAQ & conversion table page, which is
> Iwonderful for this purpose.
> If you say you can find a place where to put it, I'd be glad to work on
> the translation of at least the measure units part.

Hi Vilco,

Using the FAQ conversions, whether in the original or in translation, is
no problem at all, provided proper attributions to the FAQ are there.
Finding a Web space for such a translation, if that is what you mean,
would be no problem, either. It would be a simple text file taking
hardly any space and I could put it on my site if necessary. Or do you
mean putting the translated tables directly in the FAQ alongside the
original ones? That would be a bad idea, I think. What if people start
clamouring for translations into other languages? The FAQ is too long
as it is already.

I do not quite understand the purpose of such a translation, though.
For whom is it actually intended? For those, like yourself, who wants
to translate recipes for the others' benefit? Or for those of the
general readership of the it.hobby.cucina who might be interested in
English-language recipes? If it is the former, that is for those who
are already fluent, or nearly so, in English, it would appear redundant.
If it is the latter, i.e. for those whose English is weak or
non-existent, I'd say that conversions would be the least of their
problems, as people with even a rudimentary knowledge of English would
probably still be able to use the original tables. The body or the
recipe, i.e. the instructions, on the other hand, would be a real
challenge to such people, as no ready-made formulas or tables exist for
the instructions.

By the way, I am surprised that Nick is posting English-language recipes
to ihc, if that is what he does. Why would one want to do that?

Cheers,

Victor
____________

Victor

ViLco > wrote:

> Victor Sack wrote:
>
> > Why would I suddenly want to talk about pizze in all those regions?
>
> To back up your statement "neapolitan is synonym of thin". And beware, pizza
> in those regions' pizzerias is almost always thinner then neapolitan.

The very definition of pizza napoletana is "sottile e morbida", "thin
and elastic", everywhere you care to look, in most every Italian source.
Other pizza types are completely irrelevant to the fact that pizza
napoletana is thin (and elastic).

Here, again, is the definition from the Italian Wikipedia, just one of
the numerous examples of such a source:
<http://it.wikipedia.org/wiki/Pizza_napoletana>
"La pizza napoletana, dalla pasta morbida e sottile ma dai bordi alti, è
la versione partenopea della pizza tonda."
Anyone can contribute to Wikipedia, even you. Yet no one, Italian or
otherwise, have ever changed this definition. Why don't *you* do that?
Are you afraid of the other Italians?

> Again, I'm sorry if you always got the edge stolen everytime you ordered a
> pizza, and I'm sorry if you didn't give a **** about my link to a picture
> showing a thick crust and thick (more than 5cm) edge pizza. That's what
> happens when you skip over other people's posts.

You are being dishonest again. I have told you everything what I think
about the raised pizza edge in my second and third followups in this
thread (the very fact that you are now using the word "edge" shows that
you have read those followups; you started with "border"). I have told
you everything what I think about that picture and about its crust
covered in puffed-up mozzarella, making it impossible to even guess the
thickness of the crust, in my fourth followup in the thread.

> Repeat yourself to death if that's what you want, it's perfectly typical of
> stubborn assholes who try to teach the Bible to the Priests.

You think that being Italian gives you a free ticket to post nonsense
about pizza napoletana without being called on it? Think again. Being
Italian is not any kind of absolution - especially not for you, a
Northern Italian speaking about pizza napoletana. As in other
countries, in Italy, there are any number of people who know little or
nothing about food and cooking. If you post nonsense, it is still
nonsense, whether you are an Italian or not. You cannot deal with what
*Italians* say about pizza napoletana because there is nothing you can
say.

Victor

Sqwertz > wrote:

> On Tue, 13 Oct 2009 23:54:36 +0200, Victor Sack wrote:
>
> > Sqwertz > wrote:
> >
> >> That's exactly what a narcissist would say.
> >
> > Well, *you* would know.
> >
> >> And I'd bet you'd be hard-pressed to find anybody else who can
> >> honestly say I portray myself as an expert on anything and
> >> everything (except maybe Asian foods - at least for a White guy).
> >> Maybe you're thinking of Sheldon?
> >
> > You do not have to get defensive. You are already oozing envy and
> > jealosy.
>
> You know Freud wrote a whole cook about you, and you're re-enacting
> it out perfectly here.
>
> Your responses are true reflex actions.

Do you enjoy posting nonsense? Is it some kind of masochism?

Victor

"Victor Sack"
Go on and on and on. I too say that Napolitana pizza is thicker than Roman,
and that for the most part those are the two one finds when wandering about.
We do have one dive that uses huge piadina for pizze and I suspect you've
run into some of those.

On Wed, 14 Oct 2009 11:30:10 +0200, "Giusi" >
wrote:

>
>"Victor Sack"
>Go on and on and on. I too say that Napolitana pizza is thicker than Roman,
>and that for the most part those are the two one finds when wandering about.
>We do have one dive that uses huge piadina for pizze and I suspect you've
>run into some of those.

I seem to remember that Peter Reinhardt also said that Roman pizza is
pretty thin..maybe even cracker thin.... I don't have his book in
front of me, so I can't verify this....

Christine, who loves Neopolitan style pizza

"Christine Dabney" ha scritto nel messaggio
"Giusi" > wrote:

>>Go on and on and on. I too say that Napolitana pizza is thicker than
>>Roman,
>
> I seem to remember that Peter Reinhardt also said that Roman pizza is>
> pretty thin..maybe even cracker thin.... I don't have his book in> front
> of me, so I can't verify this....

I don't know who that is, but I do not like to think of cracker and pizza in
the same sentence. I like both Roman and Neapolitan pizze, and I have a
Neapolitan pizza cookbook which includes the official recipe without which
you are not allowed to put the words "Pizza Napolitana" on your shop or
product. Both Vilco and I live in Italy and do most of our eating here, but
Victor will not let this go. He's wrong.

On Wed, 14 Oct 2009 11:59:12 +0200, "Giusi" >
wrote:


>I don't know who that is, but I do not like to think of cracker and pizza in
>the same sentence. I like both Roman and Neapolitan pizze, and I have a
>Neapolitan pizza cookbook which includes the official recipe without which
>you are not allowed to put the words "Pizza Napolitana" on your shop or
>product. Both Vilco and I live in Italy and do most of our eating here, but
>Victor will not let this go. He's wrong.
>

I don't know what is right or wrong here..really. I only know what I
have read...

What is your experience of both types of pizza?

Christine

Victor Sack wrote:

>> I know he's just what I wrote, a pompous asshole. Once I sent him an
>> email asking a couple of things about the rfc FAQ and the email I
>> got back from him was so full of pretentious shit that I couldn't
>> find a way to re-answer back without starting with the line "OK,
>> **** off".
>> Looks like that time has now come...

> I knew all along that it would be just a matter of time before you
> reveal yourself as dishonest. Here is that e-mail of mine (to which
> you replied using such words as "nice" and "cheers"). Want me to
> post your e-mail in full? Just say a word and I will, as your
> concent is needed. And if you won't, it will be an open admission of
> a lie. ___

LOL, I managed to answer to you without telling you to **** off? I'm better
hearted than what I remembered.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano