On 8/16/2014 7:43 AM, sf wrote:
> On Sat, 16 Aug 2014 07:11:41 -0400, jmcquown >
> wrote:
>
>> On 8/15/2014 7:58 PM, Brooklyn1 wrote:
>>> On Fri, 15 Aug 2014 18:15:06 -0400, Gary > wrote:
>>>
>>>> Brooklyn1 wrote:
>>>>>
>>> 'Zactly! Most restaurant viands these days are factory packaged
>>> products... anyone believes they're eating housemade is a fool. Jerks
>>> order seafood in Frisco are eating defrosted chinky junk.
>>>
>> Oh come on... you keep talking about how good [don't remember the brand]
>> frozen pizza is. So please don't pretend to be an expert on pizza.
>>
> LOL, you got him good Jill! Zing! He probably thinks Domino's is
> gourmet pizza. As far as his other claims about "most restaurants",
> he only eats at chain restaurants like Olive Garden, Applebee's,
> Chili's, TGIF - so of course he thinks nothing is prepared in the
> kitchen and everything is microwaved just before serving.
>
>
IIRC he likes DiGiorno brand frozen pizza.

I may not be able to find Chinese take-out around here, but I can
definitely find a place that makes pizza from scratch. Also wonderful
calzones. It's not a place anyone here would have heard of. It's on
the same street Persia's vet was located.

Jill

On 8/15/2014 12:24 PM, Mayo wrote:
> On 8/14/2014 6:12 PM, Brooklyn1 wrote:
>> On Thu, 14 Aug 2014 14:37:37 -0600, Mayo > wrote:
>>
>>> On 8/13/2014 10:52 PM, sf wrote:
>>>> On Wed, 13 Aug 2014 22:21:44 -0600, Mayo > wrote:
>>>>
>>>>> On 8/13/2014 5:12 PM, sf wrote:
>>>>>> On Wed, 13 Aug 2014 13:08:22 -0600, Mayo > wrote:
>>>>>>
>>>>>>> On 8/13/2014 12:10 PM, Brooklyn1 wrote:
>>>>>>>>
>>>>>>>> Actually granulated garlic is much better than fresh on
>>>>>>>> pizza... and
>>>>>>>> anyone who needs to salt their pizza is eating shit pizza,
>>>>>>>> ergo is
>>>>>>>> afflicted with TIAD.
>>>>>>>>
>>>>>>> No, granulated garlic can _never_ be better than fresh on
>>>>>>> pizza, never.
>>>>>>
>>>>>> I like both. Granulated is fine if you're using meat like
>>>>>> hamburger,
>>>>>> sausage or pepperoni and piling on 5 billion other things, but I
>>>>>> want
>>>>>> fresh on simpler pizzas where each flavor can be appreciated.
>>>>>>
>>>>>>
>>>>> I am a garlic junkie, fresh chopped and warmed a bit in olive
>>>>> oil, I'm good.
>>>>
>>>> Oh, yeah... serve that to me and I'm your friend for life.
>>>>
>>>> Not really, but it sounded good. LOL
>>>>
>>>>
>>> Oh heck yes!
>>
>> I've never seen a pizzaria that offers fresh garlic as a topping or a
>> condiment...
>
> Really?!?!?
>
>> they *may* use fresh garlic in making their sauce but the
>> shaker on the table contains granulated...
>
> I've never seen a garlic shaker in a pizzeris!
>
>> and every pizzaria in the
>> US uses crappy canned pizza sauce that maybe they doctor... okay,
>> perhaps a few mom n' pops make their sauce from scratch but that'd be
>> exceedingly rare...
>
> Not really, how bad are things where you live anyway?
>
>> the chain pizzerias and sizable joints have pizza
>> sauce delivered in #10 can cases by the pallet. It'd be very rare to
>> find a pizzaria in the US that serves homemade, it'd be exceedingly
>> rare to find any restaurant in the US that serves anything home made.
>
> OK, that's just flat WRONG.
>

Wrong is what he does. Wrong is what he is.

On 8/16/2014 6:11 AM, jmcquown wrote:
> On 8/15/2014 7:58 PM, Brooklyn1 wrote:
>> On Fri, 15 Aug 2014 18:15:06 -0400, Gary > wrote:
>>
>>> Brooklyn1 wrote:
>>>>
>>>> It'd be very rare to
>>>> find a pizzaria in the US that serves homemade, it'd be exceedingly
>>>> rare to find any restaurant in the US that serves anything home made.
>>>
>>> If I wanted homemade anything, I'd stay at home and make it myself.
>>> Save a lot of money too.
>>
>> 'Zactly! Most restaurant viands these days are factory packaged
>> products... anyone believes they're eating housemade is a fool. Jerks
>> order seafood in Frisco are eating defrosted chinky junk.
>>
> Oh come on... you keep talking about how good [don't remember the
> brand] frozen pizza is. So please don't pretend to be an expert on
> pizza.

He sure isn't. His previous claim that almost no pizzerias use genuine
wood- or coal-fired ovens is bunk, his claim that no pizzerias make
their own sauce is bunk, and of course his claim that hardly any
restaurants in the US serve anything home made is bunk.

I think he has a bunker mentality and talks about the world as he
imagines it to be, not the way it is.

On 8/20/2014 9:06 AM, Moe DeLoughan wrote:
> On 8/15/2014 12:24 PM, Mayo wrote:
>> On 8/14/2014 6:12 PM, Brooklyn1 wrote:
>>> On Thu, 14 Aug 2014 14:37:37 -0600, Mayo > wrote:
>>>
>>>> On 8/13/2014 10:52 PM, sf wrote:
>>>>> On Wed, 13 Aug 2014 22:21:44 -0600, Mayo > wrote:
>>>>>
>>>>>> On 8/13/2014 5:12 PM, sf wrote:
>>>>>>> On Wed, 13 Aug 2014 13:08:22 -0600, Mayo > wrote:
>>>>>>>
>>>>>>>> On 8/13/2014 12:10 PM, Brooklyn1 wrote:
>>>>>>>>>
>>>>>>>>> Actually granulated garlic is much better than fresh on
>>>>>>>>> pizza... and
>>>>>>>>> anyone who needs to salt their pizza is eating shit pizza,
>>>>>>>>> ergo is
>>>>>>>>> afflicted with TIAD.
>>>>>>>>>
>>>>>>>> No, granulated garlic can _never_ be better than fresh on
>>>>>>>> pizza, never.
>>>>>>>
>>>>>>> I like both. Granulated is fine if you're using meat like
>>>>>>> hamburger,
>>>>>>> sausage or pepperoni and piling on 5 billion other things, but I
>>>>>>> want
>>>>>>> fresh on simpler pizzas where each flavor can be appreciated.
>>>>>>>
>>>>>>>
>>>>>> I am a garlic junkie, fresh chopped and warmed a bit in olive
>>>>>> oil, I'm good.
>>>>>
>>>>> Oh, yeah... serve that to me and I'm your friend for life.
>>>>>
>>>>> Not really, but it sounded good. LOL
>>>>>
>>>>>
>>>> Oh heck yes!
>>>
>>> I've never seen a pizzaria that offers fresh garlic as a topping or a
>>> condiment...
>>
>> Really?!?!?
>>
>>> they *may* use fresh garlic in making their sauce but the
>>> shaker on the table contains granulated...
>>
>> I've never seen a garlic shaker in a pizzeris!
>>
>>> and every pizzaria in the
>>> US uses crappy canned pizza sauce that maybe they doctor... okay,
>>> perhaps a few mom n' pops make their sauce from scratch but that'd be
>>> exceedingly rare...
>>
>> Not really, how bad are things where you live anyway?
>>
>>> the chain pizzerias and sizable joints have pizza
>>> sauce delivered in #10 can cases by the pallet. It'd be very rare to
>>> find a pizzaria in the US that serves homemade, it'd be exceedingly
>>> rare to find any restaurant in the US that serves anything home made.
>>
>> OK, that's just flat WRONG.
>>
>
> Wrong is what he does. Wrong is what he is.


I'll say this, he is never ambiguous.

On 8/20/2014 9:08 AM, Moe DeLoughan wrote:
> On 8/16/2014 6:11 AM, jmcquown wrote:
>> On 8/15/2014 7:58 PM, Brooklyn1 wrote:
>>> On Fri, 15 Aug 2014 18:15:06 -0400, Gary > wrote:
>>>
>>>> Brooklyn1 wrote:
>>>>>
>>>>> It'd be very rare to
>>>>> find a pizzaria in the US that serves homemade, it'd be exceedingly
>>>>> rare to find any restaurant in the US that serves anything home made.
>>>>
>>>> If I wanted homemade anything, I'd stay at home and make it myself.
>>>> Save a lot of money too.
>>>
>>> 'Zactly! Most restaurant viands these days are factory packaged
>>> products... anyone believes they're eating housemade is a fool. Jerks
>>> order seafood in Frisco are eating defrosted chinky junk.
>>>
>> Oh come on... you keep talking about how good [don't remember the
>> brand] frozen pizza is. So please don't pretend to be an expert on
>> pizza.
>
> He sure isn't. His previous claim that almost no pizzerias use genuine
> wood- or coal-fired ovens is bunk, his claim that no pizzerias make
> their own sauce is bunk, and of course his claim that hardly any
> restaurants in the US serve anything home made is bunk.
>
> I think he has a bunker mentality and talks about the world as he
> imagines it to be, not the way it is.
>
That may very well be it.

On Wed, 20 Aug 2014 10:08:41 -0500, Moe DeLoughan >
wrote:

> I think he has a bunker mentality and talks about the world as he
> imagines it to be, not the way it is.

That's as good a description as any. How would he know? He never
goes anywhere other than Walmart.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.