Has there been some recall or shortage of canned anchovies? The space for
anchovies at my local grocery store has been empty for the last week.

On Jun 26, 4:23*pm, "Phyllis Stone" > wrote:
> Has there been some recall or shortage of canned anchovies? The space *for
> anchovies at my local grocery store has been empty for the last week.

You will see anchovies on your pizza at the Toronto Exhibition this
year. The Canadian National Exhibition as it's formally known. Eat
em up baby!

"Phyllis Stone" > wrote in message
...
> Has there been some recall or shortage of canned anchovies? The space for
> anchovies at my local grocery store has been empty for the last week.

Maybe they're not a big seller.

"news" > wrote in message
...
>
> "Phyllis Stone" > wrote in message
> ...
>> Has there been some recall or shortage of canned anchovies? The space
>> for anchovies at my local grocery store has been empty for the last week.
>
> Maybe they're not a big seller.
>


Or maybe they are and they just got bought. So they didn't get recalled or
there isn't a shortage, it is just my Kroger. I guess I will have to
complain to the manager. Well I can do that. We have an Hispanic grocery
close by too and I noticed that they never have anchovies, so I guess they
are not popular in Tex-Mex cooking.

"Phyllis Stone" > wrote in message
...
>
>
> "news" > wrote in message
> ...
>>
>> "Phyllis Stone" > wrote in message
>> ...
>>> Has there been some recall or shortage of canned anchovies? The space
>>> for anchovies at my local grocery store has been empty for the last
>>> week.
>>
>> Maybe they're not a big seller.
>>
>
>
> Or maybe they are and they just got bought. So they didn't get recalled
> or there isn't a shortage, it is just my Kroger. I guess I will have to
> complain to the manager. Well I can do that. We have an Hispanic grocery
> close by too and I noticed that they never have anchovies, so I guess they
> are not popular in Tex-Mex cooking.

Well-run retail stores will know what items should be "never out", so if
something is a huge seller they will tend to always have it in stock.

If you google 'anchovy shortage", there has been some recent buzz about
depleted fishing stocks.

Phyllis Stone wrote:
>
>
> "news" > wrote in message
> ...
>>
>> "Phyllis Stone" > wrote in message
>> ...
>>> Has there been some recall or shortage of canned anchovies? The space
>>> for anchovies at my local grocery store has been empty for the last
>>> week.
>>
>> Maybe they're not a big seller.
>>
>
>
> Or maybe they are and they just got bought. So they didn't get recalled
> or there isn't a shortage, it is just my Kroger. I guess I will have to
> complain to the manager. Well I can do that. We have an Hispanic
> grocery close by too and I noticed that they never have anchovies, so I
> guess they are not popular in Tex-Mex cooking.



From Google:
FIS - Worldnews - Anchovy fishing banned for 15 days
Jun 15, 2010 ... Anchovy fishing has been banned temporarily to protect
the juvenile stock. (Photo: NOAA). Anchovy fishing banned for 15 days ...
fis.com/fis/worldnews/worldnews.asp?...


gloria p

Phyllis Stone > wrote:

>> "Phyllis Stone" > wrote in message

>>> Has there been some recall or shortage of canned
>>> anchovies? The space for anchovies at my local grocery store
>>> has been empty for the last week.

There have been sporadic shortages of tinned anchovies at retail
for the past couple years.

>We have an Hispanic grocery close by too and I noticed that
>they never have anchovies, so I guess they are not popular in
>Tex-Mex cooking.

Hispanic stores (of any size) standardly carry tinned anchovies.

Steve

"Steve Pope" > wrote in message
...
..
>
> Hispanic stores (of any size) standardly carry tinned anchovies.
>
> Steve



The name of the store is Foodaramma. They have produce that you don't see
very often. I don't know what most of it is. They also have odd meats, some
you don't want to look at.

On Sat, 26 Jun 2010 20:19:54 -0600, "gloria.p" >
wrote:

>Phyllis Stone wrote:
>>
>>
>> "news" > wrote in message
>> ...
>>>
>>> "Phyllis Stone" > wrote in message
>>> ...
>>>> Has there been some recall or shortage of canned anchovies? The space
>>>> for anchovies at my local grocery store has been empty for the last
>>>> week.
>>>
>>> Maybe they're not a big seller.
>>>
>>
>>
>> Or maybe they are and they just got bought. So they didn't get recalled
>> or there isn't a shortage, it is just my Kroger. I guess I will have to
>> complain to the manager. Well I can do that. We have an Hispanic
>> grocery close by too and I noticed that they never have anchovies, so I
>> guess they are not popular in Tex-Mex cooking.
>
>
>
> From Google:
>FIS - Worldnews - Anchovy fishing banned for 15 days
>Jun 15, 2010 ... Anchovy fishing has been banned temporarily to protect
>the juvenile stock. (Photo: NOAA). Anchovy fishing banned for 15 days ...
>fis.com/fis/worldnews/worldnews.asp?...

15 days sure wouldn't effect the stock of the places I shop.

Lou

On Sat, 26 Jun 2010 17:32:25 -0500, Sqwertz >
wrote:

>On Sat, 26 Jun 2010 15:21:25 -0700 (PDT), A Moose In Love wrote:
>
>> You will see anchovies on your pizza at the Toronto Exhibition this
>> year. The Canadian National Exhibition as it's formally known. Eat
>> em up baby!
>
>I would hope they're making them optional.

No kidding. I love anchovies but not on pizza.

Lou

On 2010-06-27 10:06:13 -0700, Lou Decruss said:

> On Sat, 26 Jun 2010 17:32:25 -0500, Sqwertz >
> wrote:
>
>> On Sat, 26 Jun 2010 15:21:25 -0700 (PDT), A Moose In Love wrote:
>>
>>> You will see anchovies on your pizza at the Toronto Exhibition this
>>> year. The Canadian National Exhibition as it's formally known. Eat
>>> em up baby!
>>
>> I would hope they're making them optional.
>
> No kidding. I love anchovies but not on pizza.

I love them just about anywhere. Certainly a pizza will do.
--
If God didn't want us to eat animals, why did he make them out of meat?

In article >,
Lou Decruss > wrote:

> On Sat, 26 Jun 2010 20:19:54 -0600, "gloria.p" >
> wrote:

> > From Google:
> >FIS - Worldnews - Anchovy fishing banned for 15 days
> >Jun 15, 2010 ... Anchovy fishing has been banned temporarily to protect
> >the juvenile stock. (Photo: NOAA). Anchovy fishing banned for 15 days ...
> >fis.com/fis/worldnews/worldnews.asp?...
>
> 15 days sure wouldn't effect the stock of the places I shop.

Not how it works, Lou. Stores can have enough "white stuff", whatever
that is (milk and toilet paper, I know) to last a long time, but once
the storm warnings come out, the shelves are bare. After the storm is
passed, no sense in the store stocking back up on toilet paper, because
people have enough to last for a year.

I suspect a few ding dongs saw that anchovy news, and bought out every
tin they could find, God knows why.

--
Dan Abel
Petaluma, California USA

On 6/27/2010 12:06 PM, Lou Decruss wrote:
> No kidding. I love anchovies but not on pizza.
>
> Lou
>

The first time I ordered a pizza, I wanted everything on it.
"Everything?", they said. Yep, everything. The pizza came with
everything, including anchovies and jalapenos. In Texas. they put
jalapenos in everything, including kolaches and Chinese food. lol If I
wanted to share with friends, I learned to cut the anchovies.

Becca

On Sun, 27 Jun 2010 10:50:58 -0700, gtr > wrote:

>On 2010-06-27 10:06:13 -0700, Lou Decruss said:
>
>> On Sat, 26 Jun 2010 17:32:25 -0500, Sqwertz >
>> wrote:
>>
>>> On Sat, 26 Jun 2010 15:21:25 -0700 (PDT), A Moose In Love wrote:
>>>
>>>> You will see anchovies on your pizza at the Toronto Exhibition this
>>>> year. The Canadian National Exhibition as it's formally known. Eat
>>>> em up baby!
>>>
>>> I would hope they're making them optional.
>>
>> No kidding. I love anchovies but not on pizza.
>
>I love them just about anywhere. Certainly a pizza will do.

Everyone has their own favorites. Like how folks use ketchup.

Lou

On Sun, 27 Jun 2010 15:38:56 -0500, Becca > wrote:

>On 6/27/2010 12:06 PM, Lou Decruss wrote:
>> No kidding. I love anchovies but not on pizza.
>>
>> Lou
>>
>
>The first time I ordered a pizza, I wanted everything on it.
>"Everything?", they said. Yep, everything. The pizza came with
>everything, including anchovies and jalapenos. In Texas. they put
>jalapenos in everything, including kolaches and Chinese food. lol If I
>wanted to share with friends, I learned to cut the anchovies.

Definitely a regional thing. There's no way even a newbie server
would take an order for "everything" here. Some places have 20-25
topping choices at $1.50-$2.00 per item for a large pizza. That
would be a pretty expensive pizza and jalapenos are never on the menu.

Lou

On Sun, 27 Jun 2010 13:22:03 -0700, Dan Abel > wrote:

>In article >,
> Lou Decruss > wrote:
>
>> On Sat, 26 Jun 2010 20:19:54 -0600, "gloria.p" >
>> wrote:
>
>> > From Google:
>> >FIS - Worldnews - Anchovy fishing banned for 15 days
>> >Jun 15, 2010 ... Anchovy fishing has been banned temporarily to protect
>> >the juvenile stock. (Photo: NOAA). Anchovy fishing banned for 15 days ...
>> >fis.com/fis/worldnews/worldnews.asp?...
>>
>> 15 days sure wouldn't effect the stock of the places I shop.
>
>Not how it works, Lou. Stores can have enough "white stuff", whatever
>that is (milk and toilet paper, I know) to last a long time, but once
>the storm warnings come out, the shelves are bare. After the storm is
>passed, no sense in the store stocking back up on toilet paper, because
>people have enough to last for a year.
>
>I suspect a few ding dongs saw that anchovy news, and bought out every
>tin they could find, God knows why.

I'm not going to go to shopping now to see but I'm sure my main store
has anchovies. You'd spend 1000's to buy them out. Between brand,
size and packaging choices there's probably 50 options. I cracked up
when I looked at the 2 pound tin. There's also these really cool jars
about quart size and the little things are packed in there in perfect
order. It's so pretty I'd be afraid to open it. I'll look later this
week but I really doubt a 15 day ban will have much effect the type
store I shop at.

Lou

On 6/27/2010 8:05 PM, Lou Decruss wrote:
>>
>> The first time I ordered a pizza, I wanted everything on it.
>> "Everything?", they said. Yep, everything. The pizza came with
>> everything, including anchovies and jalapenos. In Texas. they put
>> jalapenos in everything, including kolaches and Chinese food. lol If I
>> wanted to share with friends, I learned to cut the anchovies.
>>
> Definitely a regional thing. There's no way even a newbie server
> would take an order for "everything" here. Some places have 20-25
> topping choices at $1.50-$2.00 per item for a large pizza. That
> would be a pretty expensive pizza and jalapenos are never on the menu.
>
> Lou
>

This was many years ago, when I was about 14-15 yrs old. The pizzeria,
in this small Texas town, had pepperoni, sausage, Canadian bacon,
mushrooms, onions, peppers, olives, anchovies and sliced jalapeno. That
was it. That is what you got when you ordered the pizza with
everything. They did not have toppings like cheddar cheese, pineapples,
leeks, hamburger, chicken, bacon, spinach, salami, feta cheese, roasted
red peppers, etc.

Interesting pizzas are nice, but I always go back to liking the same
pizza, the one I had when I was a kid.

Becca

On Sun, 27 Jun 2010 13:22:03 -0700, Dan Abel wrote:

> In article >,
> Lou Decruss > wrote:
>
>> On Sat, 26 Jun 2010 20:19:54 -0600, "gloria.p" >
>> wrote:
>
>>> From Google:
>>>FIS - Worldnews - Anchovy fishing banned for 15 days
>>>Jun 15, 2010 ... Anchovy fishing has been banned temporarily to protect
>>>the juvenile stock. (Photo: NOAA). Anchovy fishing banned for 15 days ...
>>>fis.com/fis/worldnews/worldnews.asp?...
>>
>> 15 days sure wouldn't effect the stock of the places I shop.
>
> Not how it works, Lou. Stores can have enough "white stuff", whatever
> that is (milk and toilet paper, I know) to last a long time, but once
> the storm warnings come out, the shelves are bare. After the storm is
> passed, no sense in the store stocking back up on toilet paper, because
> people have enough to last for a year.
>
> I suspect a few ding dongs saw that anchovy news, and bought out every
> tin they could find, God knows why.

it would be hell to be caught in a devastating anchovy drought.

your pal,
blake

Omelet wrote:
>
> Hey, anyone ever tried making stuffed pizza snacks?

I have not but I see rice based eggroll wrappers in stores and I
consider trying it.

> That list of ingredients has tempted me to go off the wheat free diet
> too, even tho' I know I'd pay dearly for it. <g>

I have purchased from stores pizza crusts made from rice and/or soy.
Also Bob's Red Mill has gluten free kits made from rice and/or tapioca
starch.

Or going higher carb I've made home pizzas on corn tortillas. They can
be fried to crispy and used like the base or a rare true thin crust
pizza. Most folks who have never had crispy true thin crust pizza think
the normal crust non-crispy equals thin. Nope. Pizza comes in 3
general thicknesses not 2.

In article >,
Doug Freyburger > wrote:

> Omelet wrote:
> >
> > Hey, anyone ever tried making stuffed pizza snacks?
>
> I have not but I see rice based eggroll wrappers in stores and I
> consider trying it.
>
> > That list of ingredients has tempted me to go off the wheat free diet
> > too, even tho' I know I'd pay dearly for it. <g>
>
> I have purchased from stores pizza crusts made from rice and/or soy.
> Also Bob's Red Mill has gluten free kits made from rice and/or tapioca
> starch.
>
> Or going higher carb I've made home pizzas on corn tortillas. They can
> be fried to crispy and used like the base or a rare true thin crust
> pizza. Most folks who have never had crispy true thin crust pizza think
> the normal crust non-crispy equals thin. Nope. Pizza comes in 3
> general thicknesses not 2.

That's a really good idea!

I also have rice flour and tapioca starch on hand, plus a tortilla press
I've not yet used. Maybe it's about time...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Wed, 30 Jun 2010 16:40:00 +0000 (UTC), Doug Freyburger
> wrote:

>Omelet wrote:
>>
>> Hey, anyone ever tried making stuffed pizza snacks?
>
>I have not but I see rice based eggroll wrappers in stores and I
>consider trying it.
>
>> That list of ingredients has tempted me to go off the wheat free diet
>> too, even tho' I know I'd pay dearly for it. <g>
>
>I have purchased from stores pizza crusts made from rice and/or soy.
>Also Bob's Red Mill has gluten free kits made from rice and/or tapioca
>starch.
>
>Or going higher carb I've made home pizzas on corn tortillas. They can
>be fried to crispy and used like the base or a rare true thin crust
>pizza. Most folks who have never had crispy true thin crust pizza think
>the normal crust non-crispy equals thin. Nope. Pizza comes in 3
>general thicknesses not 2.

You can use a pita loaf for a crispy thin crust. A 6 pack of 12"
loaves is $.99 and they're great.

Lou

On 6/30/2010 11:40 AM, Doug Freyburger wrote:
> I have purchased from stores pizza crusts made from rice and/or soy.
> Also Bob's Red Mill has gluten free kits made from rice and/or tapioca
> starch.
>
> Or going higher carb I've made home pizzas on corn tortillas. They can
> be fried to crispy and used like the base or a rare true thin crust
> pizza. Most folks who have never had crispy true thin crust pizza think
> the normal crust non-crispy equals thin. Nope. Pizza comes in 3
> general thicknesses not 2.
>

We make our pizzas using corn tortillas. They cook fast and the
tortilla turns brown, at least on the bottom. You can fit 6 of them on a
half sheet, so that is enough for two people.

Becca

Becca > wrote:

>We make our pizzas using corn tortillas. They cook fast and the
>tortilla turns brown, at least on the bottom. You can fit 6 of them on a
>half sheet, so that is enough for two people.

Sorry, but I twitch at calling such a thing a "pizza".

Involuntary reaction. Can't help it.

Steve

In article >,
(Steve Pope) wrote:

> Becca > wrote:
>
> >We make our pizzas using corn tortillas. They cook fast and the
> >tortilla turns brown, at least on the bottom. You can fit 6 of them on a
> >half sheet, so that is enough for two people.
>
> Sorry, but I twitch at calling such a thing a "pizza".
>
> Involuntary reaction. Can't help it.
>
> Steve

It is remarkably satisfying if you are wheat intolerant, which is common.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet > wrote:

> (Steve Pope) wrote:

>> Becca > wrote:

>>>We make our pizzas using corn tortillas.

>> Sorry, but I twitch at calling such a thing a "pizza".

>> Involuntary reaction. Can't help it.

>It is remarkably satisfying if you are wheat intolerant, which
>is common.

I'm sure it is, but it's a quesadilla not a pizza!


S.

Becca wrote:
>
> We make our pizzas using corn tortillas. They cook fast and the
> tortilla turns brown, at least on the bottom. You can fit 6 of them on a
> half sheet, so that is enough for two people.

Or 12 people if they're not gluttons.

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > (Steve Pope) wrote:
>
> >> Becca > wrote:
>
> >>>We make our pizzas using corn tortillas.
>
> >> Sorry, but I twitch at calling such a thing a "pizza".
>
> >> Involuntary reaction. Can't help it.
>
> >It is remarkably satisfying if you are wheat intolerant, which
> >is common.
>
> I'm sure it is, but it's a quesadilla not a pizza!
>
>
> S.

<lol> Okay, pizza quesadilla!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet wrote:
> In article >,
> (Steve Pope) wrote:
>
>> Omelet > wrote:
>>
>>> (Steve Pope) wrote:
>>>> Becca > wrote:
>>>>> We make our pizzas using corn tortillas.
>>>> Sorry, but I twitch at calling such a thing a "pizza".
>>>> Involuntary reaction. Can't help it.
>>> It is remarkably satisfying if you are wheat intolerant, which
>>> is common.
>> I'm sure it is, but it's a quesadilla not a pizza!
>>
>>
>> S.
>
> <lol> Okay, pizza quesadilla!

pizzadilla.

In article >, jack > wrote:

> Omelet wrote:
> > In article >,
> > (Steve Pope) wrote:
> >
> >> Omelet > wrote:
> >>
> >>> (Steve Pope) wrote:
> >>>> Becca > wrote:
> >>>>> We make our pizzas using corn tortillas.
> >>>> Sorry, but I twitch at calling such a thing a "pizza".
> >>>> Involuntary reaction. Can't help it.
> >>> It is remarkably satisfying if you are wheat intolerant, which
> >>> is common.
> >> I'm sure it is, but it's a quesadilla not a pizza!
> >>
> >>
> >> S.
> >
> > <lol> Okay, pizza quesadilla!
>
> pizzadilla.

Ooh, new menu word! <lol>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

>Omelet wrote:
>> In article >,
>> (Steve Pope) wrote:
>>
>>> Omelet > wrote:
>>>
>>>> (Steve Pope) wrote:
>>>>> Becca > wrote:
>>>>>> We make our pizzas using corn tortillas.
>>>>> Sorry, but I twitch at calling such a thing a "pizza".
>>>>> Involuntary reaction. Can't help it.
>>>> It is remarkably satisfying if you are wheat intolerant, which
>>>> is common.
>>> I'm sure it is, but it's a quesadilla not a pizza!
>>>
>>>
>>> S.
>>
>> <lol> Okay, pizza quesadilla!


There are plenty of website that sell a variety of quasadildoes.

Steve Pope wrote:
> Becca > wrote:
>
>>We make our pizzas using corn tortillas. They cook fast and the
>>tortilla turns brown, at least on the bottom. You can fit 6 of them on a
>>half sheet, so that is enough for two people.
>
> Sorry, but I twitch at calling such a thing a "pizza".
> Involuntary reaction. Can't help it.

There exist folks from city A famous for its type of pizza who deny that
the pizzas from city B famous for its type of pizza count. Shrug. Call
it Chicago versus Manhattan, Boston versus Providence, you name it. I
generally figure it means some folks don't really like pizza they just
like what they grew up with.

So where's your threshold for calling something a pizza or not? I
remember a place called Numero Uno (probably a Pizzeria Uno wannabe?)
that used a sweet roll as its base, had no sauce, almost no cheese, and
all toppings were optional. I couldn't bring myself to call it pizza
not because of any one variation from the most common but because of so
many variations form the most common.

Even before I learned I was wheat intolerant I considered the exact
grain used to make the crust to be a detail. Pizzas have a crust that
ranges from thick to regular to crispy cracker true thin. I consider
the sauce to be the best part but I don't think using pesto or alfredo
or chopped tomatoes. Pizzas have some sauce of some sort. I
consider the cheese to be mandatory but I don't require any one
type of cheese. Toppings aren't mandatory and I've seen as little as
basil for Margaritta style through loaded with a ton of ingredients.

So where's my threshold? I figure a corn tortilla with pasto and no
cheese is defintely not a pizza to me. Add cheese to that and I'm
likely to call it pizza. Add pepperoni and I'll definitely call it a
pizza. Some sort of sliding scale of how many features it matches ...

Doug Freyburger > wrote:

>So where's your threshold for calling something a pizza or not?

For it to be a pizza it has to have a yeast-risen crust created
from a dough, it should generally be much much flatter than it is
wide, and it must have toppings which must be cooked along with
the crust as it bakes in an oven. (At least, the main toppings;
adding something extra like arugula after it bakes does not
disqualify it.)

If all the toppings are applied to a pre-baked crust, it is in Italian
terminology a pizzetta instead of a pizza. Such items may
also be called flatbreads, etc. If it's not flat in shape,
but freshly baked, it is probably called something else such as a
calzone or stromboli.

I'm accepting of non-wheat pizzas being pizzas (say, those made
with rice flour) so long as they were made from a dough, are
yeast-risen and then baked. If they're a non-yeast biscuit,
if they're a tortilla, if they're a pancake, that is not pizza.

Steve

Steve Pope wrote:
> Doug Freyburger > wrote:
>
>>So where's your threshold for calling something a pizza or not?
>
> For it to be a pizza it has to have a yeast-risen crust created
> from a dough, it should generally be much much flatter than it is
> wide, and it must have toppings which must be cooked along with
> the crust as it bakes in an oven. (At least, the main toppings;
> adding something extra like arugula after it bakes does not
> disqualify it.)

Coolness. A different definition of pizza than mine. There ya go.

> If all the toppings are applied to a pre-baked crust, it is in Italian
> terminology a pizzetta instead of a pizza. Such items may
> also be called flatbreads, etc. If it's not flat in shape,
> but freshly baked, it is probably called something else such as a
> calzone or stromboli.

So using a Bobolli crust makes it not a pizza to you? Interesting.

> I'm accepting of non-wheat pizzas being pizzas (say, those made
> with rice flour) so long as they were made from a dough, are
> yeast-risen and then baked. If they're a non-yeast biscuit,
> if they're a tortilla, if they're a pancake, that is not pizza.

True thin crust pizza with crispy wafer thin crusts cook too quickly to
rise while they cook. Based on their texture I think they did rise
before being thrown into the wafter thin disks.

Okay. Not my definition but yours works consistantly. Very nice.
Thanks!

Steve Pope wrote:
> Doug Freyburger > wrote:
>
>> So where's your threshold for calling something a pizza or not?
>
> For it to be a pizza it has to have a yeast-risen crust created
> from a dough, it should generally be much much flatter than it is
> wide, and it must have toppings which must be cooked along with
> the crust as it bakes in an oven. (At least, the main toppings;
> adding something extra like arugula after it bakes does not
> disqualify it.)
>
> If all the toppings are applied to a pre-baked crust, it is in Italian
> terminology a pizzetta instead of a pizza. Such items may
> also be called flatbreads, etc. If it's not flat in shape,
> but freshly baked, it is probably called something else such as a
> calzone or stromboli.
>
> I'm accepting of non-wheat pizzas being pizzas (say, those made
> with rice flour) so long as they were made from a dough, are
> yeast-risen and then baked. If they're a non-yeast biscuit,
> if they're a tortilla, if they're a pancake, that is not pizza.
>
> Steve

By that definition, some items served as 'garlic bread' in an Italian
restaurant here qualify as pizza. I must admit that garlic and some
herbs is a fairly minimal topping, but it is a topping nevertheless.

Let's expand the definition to include 'topping containing at least two
different components excluding herbs and spices, and including at least
one of a) cheese b) tomato paste'. Then I would call it a pizza in the
common sense of the word.

-j

Doug Freyburger > wrote:

>Steve Pope wrote:

>> If all the toppings are applied to a pre-baked crust, it is in Italian
>> terminology a pizzetta instead of a pizza.

>So using a Bobolli crust makes it not a pizza to you? Interesting.

Right. It would not be sold as a "pizza" in Italy; any serious pizzeria
or restaurant in the U.S. would not sell this as a "pizza" either.

There are brewpubs and suchlike in the U.S. putting topping on
previously baked crusts and calling these pizzas. I disagree
with them.

>> I'm accepting of non-wheat pizzas being pizzas (say, those made
>> with rice flour) so long as they were made from a dough, are
>> yeast-risen and then baked. If they're a non-yeast biscuit,
>> if they're a tortilla, if they're a pancake, that is not pizza.

>True thin crust pizza with crispy wafer thin crusts cook too quickly to
>rise while they cook. Based on their texture I think they did rise
>before being thrown into the wafter thin disks.

I think so too (Roman pizza has some slight rise, some slight
elasticity; nothing like more mainstream pizzas but it's still there).

S.

jack > wrote:

>Steve Pope wrote:

>> For it to be a pizza it has to have a yeast-risen crust created
>> from a dough, it should generally be much much flatter than it is
>> wide, and it must have toppings which must be cooked along with
>> the crust as it bakes in an oven. (At least, the main toppings;
>> adding something extra like arugula after it bakes does not
>> disqualify it.)

>By that definition, some items served as 'garlic bread' in an Italian
>restaurant here qualify as pizza.

Okay (although I've seldom if ever myself seen bread with a garlic topping
applied before the bread was baked...)

>Let's expand the definition to include 'topping containing at least two
>different components excluding herbs and spices, and including at least
>one of a) cheese b) tomato paste'.

I dunno, there are cheeseless vegan pizzas; and some of those have
no tomato; but you're right there is nearly always at least one
of these for it to be a widely recognized style of pizza.

Steve

"blake murphy" > ha scritto nel messaggio
Lou Decruss wrote:
>
"Giusi" >> wrote:
>>
>>>
>>>"Becca" > ha scritto nel messaggio

The pizzeria, > >>>> in this small Texas town, had pepperoni, sausage,
Canadian bacon,
>>>> mushrooms, onions, peppers, olives, anchovies and sliced jalapeno.

>>>I hope you realize that your list has set my recovery back by at least
>>>six >>>months.
>>>
>>
>> LOL.... How about a cheeseburger pizza?
>>
>> <http://www.cheese-burger.net/stories/cheeseburger-pizza.html>
>>
>> Lou
>
> how about a nice tofurkey pizza:
>
> <http://www.tofurky.com/tofurkyproducts/pizza.html>
>
>
How about a smack in the chops?
Today is salad with leftover meat on top and cooked ahead asparagus.
Dieting is bad,.

On Thu, 1 Jul 2010 22:00:55 +0000 (UTC), Steve Pope wrote:

> jack > wrote:
>
>>Steve Pope wrote:
>
>>> For it to be a pizza it has to have a yeast-risen crust created
>>> from a dough, it should generally be much much flatter than it is
>>> wide, and it must have toppings which must be cooked along with
>>> the crust as it bakes in an oven. (At least, the main toppings;
>>> adding something extra like arugula after it bakes does not
>>> disqualify it.)
>
>>By that definition, some items served as 'garlic bread' in an Italian
>>restaurant here qualify as pizza.
>
> Okay (although I've seldom if ever myself seen bread with a garlic topping
> applied before the bread was baked...)
>
>>Let's expand the definition to include 'topping containing at least two
>>different components excluding herbs and spices, and including at least
>>one of a) cheese b) tomato paste'.
>
> I dunno, there are cheeseless vegan pizzas; and some of those have
> no tomato; but you're right there is nearly always at least one
> of these for it to be a widely recognized style of pizza.
>
> Steve

i say it's texas chili, and i say to hell with it.

your pal,
blake

On Fri, 2 Jul 2010 06:53:05 +0200, Giusi wrote:

> "blake murphy" > ha scritto nel messaggio
> Lou Decruss wrote:
>>
> "Giusi" >> wrote:
>>>
>>>>
>>>>"Becca" > ha scritto nel messaggio
>
> The pizzeria, > >>>> in this small Texas town, had pepperoni, sausage,
> Canadian bacon,
>>>>> mushrooms, onions, peppers, olives, anchovies and sliced jalapeno.
>
>>>>I hope you realize that your list has set my recovery back by at least
>>>>six >>>months.
>>>>
>>>
>>> LOL.... How about a cheeseburger pizza?
>>>
>>> <http://www.cheese-burger.net/stories/cheeseburger-pizza.html>
>>>
>>> Lou
>>
>> how about a nice tofurkey pizza:
>>
>> <http://www.tofurky.com/tofurkyproducts/pizza.html>
>>
>>
> How about a smack in the chops?
> Today is salad with leftover meat on top and cooked ahead asparagus.
> Dieting is bad,.

gosh, no one has smacked my chops lately. must be the hot weather.

your pal,
blake

On Fri, 2 Jul 2010 06:53:05 +0200, "Giusi" > wrote:

>
>"blake murphy" > ha scritto nel messaggio
> Lou Decruss wrote:
>>
> "Giusi" >> wrote:
>>>
>>>>
>>>>"Becca" > ha scritto nel messaggio
>
>The pizzeria, > >>>> in this small Texas town, had pepperoni, sausage,
>Canadian bacon,
>>>>> mushrooms, onions, peppers, olives, anchovies and sliced jalapeno.
>
>>>>I hope you realize that your list has set my recovery back by at least
>>>>six >>>months.
>>>>
>>>
>>> LOL.... How about a cheeseburger pizza?
>>>
>>> <http://www.cheese-burger.net/stories/cheeseburger-pizza.html>
>>>
>>> Lou
>>
>> how about a nice tofurkey pizza:
>>
>> <http://www.tofurky.com/tofurkyproducts/pizza.html>
>>
>>
>How about a smack in the chops?

Pork chop pizza?

>Today is salad with leftover meat on top and cooked ahead asparagus.
>Dieting is bad,.

That doesn't sound that bad.

Lou