http://ftupet.com/upload/dough.JPG
http://ftupet.com/upload/sauce.JPG
http://www.ftupet.com/upload/pizza.JPG

On Sun, 12 Oct 2014 03:38:23 +0000 (UTC), tert in seattle
> wrote:

> http://ftupet.com/upload/dough.JPG
> http://ftupet.com/upload/sauce.JPG
> http://www.ftupet.com/upload/pizza.JPG

Love the tomato sauce image! I want to attack it with a spoon.


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

tert in seattle > wrote:
>
>http://ftupet.com/upload/dough.JPG
Yes, dough.
>http://ftupet.com/upload/sauce.JPG
Yes, sauce.
>http://www.ftupet.com/upload/pizza.JPG
WTF is that abortion, looks DIS-GUSTING!
Looks raw, but the cheese is melted...

Sqwertz wrote:
> On Sun, 12 Oct 2014 03:38:23 +0000 (UTC), tert in seattle wrote:
>
>> http://ftupet.com/upload/dough.JPG
>> http://ftupet.com/upload/sauce.JPG
>> http://www.ftupet.com/upload/pizza.JPG
>
> Did you know that yesterday was National Sausage Pizza Day?
>
> And today is National Pumpkin Pie and Gumbo Day.
>
> -sw

the FOrce is with me

On Saturday, October 11, 2014 8:38:23 PM UTC-7, tert in seattle wrote:

> http://ftupet.com/upload/dough.JPG
>
> http://ftupet.com/upload/sauce.JPG
>
> http://www.ftupet.com/upload/pizza.JPG

Two different cheeses, a white and a yellow? Or is that yellow bell pepper?

Also -- who makes a good Italian sausage up by you?

wrote:
> On Saturday, October 11, 2014 8:38:23 PM UTC-7, tert in seattle wrote:
>
>> http://ftupet.com/upload/dough.JPG
>>
>> http://ftupet.com/upload/sauce.JPG
>>
>> http://www.ftupet.com/upload/pizza.JPG
>
> Two different cheeses, a white and a yellow? Or is that yellow bell pepper?
>
> Also -- who makes a good Italian sausage up by you?

that's a yellow bell pepper

Cascioppo brothers make good Italian sausauge - but this is just generic
Kroger stuff

On Sunday, October 12, 2014 8:37:55 PM UTC-7, Sqwertz wrote:

> On Sun, 12 Oct 2014 17:48:35 -0700 (PDT),
>
> wrote:
>
> > Also -- who makes a good Italian sausage up by you?
>
> Why look that far when you've got New York Style Sausage Company
> locally?

Beurk, as they say in France. All part of that sham they call Frankie,
Johnnie, and Luigi's.

Neto is the only South Bay sausage that matters.

> wrote in message
...
> On Sunday, October 12, 2014 8:37:55 PM UTC-7, Sqwertz wrote:
>
>> On Sun, 12 Oct 2014 17:48:35 -0700 (PDT),
>>
>> wrote:
>>
>> > Also -- who makes a good Italian sausage up by you?
>>
>> Why look that far when you've got New York Style Sausage Company
>> locally?
>
> Beurk, as they say in France. All part of that sham they call Frankie,
> Johnnie, and Luigi's.
>
> Neto is the only South Bay sausage that matters.

I don't know what Italian sausage is, but dh loves bratwurst on pizza. It
was his idea too



--
http://www.helpforheroes.org.uk/shop/

On 10/12/14, 11:37 PM, Sqwertz wrote:

> Why look that far when you've got New York Style Sausage Company
> locally?

I avoid "New York Style" anything, anywhere. In New York, the expression
is superfluous. Elsewhere, it's used as an excuse for a multitude of
abominations -- like Publix "New York Style" eclairs filled with whipped
cream.
8;(

-- Larry

On 10/13/2014 7:54 AM, pltrgyst wrote:
> On 10/12/14, 11:37 PM, Sqwertz wrote:
>
>> Why look that far when you've got New York Style Sausage Company
>> locally?
>
> I avoid "New York Style" anything, anywhere. In New York, the expression
> is superfluous. Elsewhere, it's used as an excuse for a multitude of
> abominations -- like Publix "New York Style" eclairs filled with whipped
> cream.
> 8;(
>
> -- Larry
>


Yes.... I agree.... but recently I found an exception.

It is almost impossible to get a decent "NY style" pizza here in Texas
but I recently found a place that advertises it and they do a great job:
http://bkpizzeria.com/index.html They even sell pizza by the slice.

They also make an excellent Philly Cheesesteak. My biggest complaint...
they don't sell french fries. No idea why... if you look at their menu
it is obvious that they have the equipment.

I talked with one of the people there who said the owners are from NY.

George L

On 10/13/2014 12:34 AM, Ophelia wrote:
>
>
> > wrote in message
> ...
>> On Sunday, October 12, 2014 8:37:55 PM UTC-7, Sqwertz wrote:
>>
>>> On Sun, 12 Oct 2014 17:48:35 -0700 (PDT),
>>>
>>> wrote:
>>>
>>> > Also -- who makes a good Italian sausage up by you?
>>>
>>> Why look that far when you've got New York Style Sausage Company
>>> locally?
>>
>> Beurk, as they say in France. All part of that sham they call Frankie,
>> Johnnie, and Luigi's.
>>
>> Neto is the only South Bay sausage that matters.
>
> I don't know what Italian sausage is, but dh loves bratwurst on pizza.
> It was his idea too
>
>
>

An Italian sausage over here is a lot like your pork sausage except
there's no bread crumbs in it and it's flavored mostly with fennel. I
don't know what they call Italian sausage in Italy. Maybe they call it a
hot dog. :-)

"dsi1" > wrote in message
...
> On 10/13/2014 12:34 AM, Ophelia wrote:
>>
>>
>> > wrote in message
>> ...
>>> On Sunday, October 12, 2014 8:37:55 PM UTC-7, Sqwertz wrote:
>>>
>>>> On Sun, 12 Oct 2014 17:48:35 -0700 (PDT),
>>>>
>>>> wrote:
>>>>
>>>> > Also -- who makes a good Italian sausage up by you?
>>>>
>>>> Why look that far when you've got New York Style Sausage Company
>>>> locally?
>>>
>>> Beurk, as they say in France. All part of that sham they call Frankie,
>>> Johnnie, and Luigi's.
>>>
>>> Neto is the only South Bay sausage that matters.
>>
>> I don't know what Italian sausage is, but dh loves bratwurst on pizza.
>> It was his idea too
>>
>>
>>
>
> An Italian sausage over here is a lot like your pork sausage except
> there's no bread crumbs in it and it's flavored mostly with fennel. I
> don't know what they call Italian sausage in Italy. Maybe they call it a
> hot dog. :-)

lol perhaps they do) I don't routinely buy sausage, I prefer to make my
own, but Bratwurst is good.

Thanks

ps I hate fennel

--
http://www.helpforheroes.org.uk/shop/

On 10/13/2014 7:43 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 10/13/2014 12:34 AM, Ophelia wrote:
>>>
>>>
>>> > wrote in message
>>> ...
>>>> On Sunday, October 12, 2014 8:37:55 PM UTC-7, Sqwertz wrote:
>>>>
>>>>> On Sun, 12 Oct 2014 17:48:35 -0700 (PDT),
>>>>>
>>>>> wrote:
>>>>>
>>>>> > Also -- who makes a good Italian sausage up by you?
>>>>>
>>>>> Why look that far when you've got New York Style Sausage Company
>>>>> locally?
>>>>
>>>> Beurk, as they say in France. All part of that sham they call Frankie,
>>>> Johnnie, and Luigi's.
>>>>
>>>> Neto is the only South Bay sausage that matters.
>>>
>>> I don't know what Italian sausage is, but dh loves bratwurst on pizza.
>>> It was his idea too
>>>
>>>
>>>
>>
>> An Italian sausage over here is a lot like your pork sausage except
>> there's no bread crumbs in it and it's flavored mostly with fennel. I
>> don't know what they call Italian sausage in Italy. Maybe they call it
>> a hot dog. :-)
>
> lol perhaps they do) I don't routinely buy sausage, I prefer to make
> my own, but Bratwurst is good.
>
> Thanks
>
> ps I hate fennel
>

That's perfectly understandable. That stuff tastes like licorice!

On Sun, 12 Oct 2014 23:30:10 -0700 (PDT),
wrote:

> Neto is the only South Bay sausage that matters.

Kewl. Putting that one on my list of places to visit when I'm down
there. I'm still looking for an andouille sausage that would be like
Bruce Aidells was before he sold his company. Say, nobody mentions
Dittmer's anymore. It should still be a hot topic if it was as good
as ever. What happened - did it fall off the face of the earth, is it
horrible, or is it simply not on anybody's route these days?


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

On Mon, 13 Oct 2014 18:43:02 +0100, "Ophelia"
> wrote:

> ps I hate fennel

It's fennel seed, not bulb, and there are more seasonings to it but
commercial Italian sausage uses just a hint of finely ground fennel
seed - barely enough to call it "Italian".


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

"dsi1" > wrote in message
...
> On 10/13/2014 7:43 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 10/13/2014 12:34 AM, Ophelia wrote:
>>>>
>>>>
>>>> > wrote in message
>>>> ...
>>>>> On Sunday, October 12, 2014 8:37:55 PM UTC-7, Sqwertz wrote:
>>>>>
>>>>>> On Sun, 12 Oct 2014 17:48:35 -0700 (PDT),
>>>>>>
>>>>>> wrote:
>>>>>>
>>>>>> > Also -- who makes a good Italian sausage up by you?
>>>>>>
>>>>>> Why look that far when you've got New York Style Sausage Company
>>>>>> locally?
>>>>>
>>>>> Beurk, as they say in France. All part of that sham they call Frankie,
>>>>> Johnnie, and Luigi's.
>>>>>
>>>>> Neto is the only South Bay sausage that matters.
>>>>
>>>> I don't know what Italian sausage is, but dh loves bratwurst on pizza.
>>>> It was his idea too
>>>>
>>>>
>>>>
>>>
>>> An Italian sausage over here is a lot like your pork sausage except
>>> there's no bread crumbs in it and it's flavored mostly with fennel. I
>>> don't know what they call Italian sausage in Italy. Maybe they call it
>>> a hot dog. :-)
>>
>> lol perhaps they do) I don't routinely buy sausage, I prefer to make
>> my own, but Bratwurst is good.
>>
>> Thanks
>>
>> ps I hate fennel
>>
>
> That's perfectly understandable. That stuff tastes like licorice!

Aniseed! Yeuch.

--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Mon, 13 Oct 2014 18:43:02 +0100, "Ophelia"
> > wrote:
>
>> ps I hate fennel
>
> It's fennel seed, not bulb, and there are more seasonings to it but
> commercial Italian sausage uses just a hint of finely ground fennel
> seed - barely enough to call it "Italian".

I dislike any aniseed flavours.


--
http://www.helpforheroes.org.uk/shop/

On Monday, October 13, 2014 11:30:19 AM UTC-7, sf wrote:
> On Sun, 12 Oct 2014 23:30:10 -0700 (PDT),

> > Neto is the only South Bay sausage that matters.
>
> Kewl. Putting that one on my list of places to visit when I'm down
> there. I'm still looking for an andouille sausage that would be like
Aidell's.
>

They are doing retail out of their warehouse, which has funny hours
(11-4, I think). Check http://netosmarketandgrill.com/ which is their
old website, but updated to reflect current reality. They are near
the airport, not far from The Wine Club and Costco.

For years, Neto was located in a tiny building near Santa Clara U, but
then they moved to the ex-VFW hall near Franklin Mall, and tried to be
a restaurant with entertainment on weekends, as well as a grocery. But
they decided to bail.

>
> Say, nobody mentions
> Dittmer's anymore. It should still be a hot topic if it was as good
> as ever. What happened - did it fall off the face of the earth, is it
> horrible, or is it simply not on anybody's route these days?

I go to Dittmer's for wurst, not for just any sausage. It's also much
more expensive than Seakor (Polish) or Neto (Italian, but also Portuguese
and Spanish). And to me, Dittmer's is "Mid-Peninsula," not "South Bay."

On Monday, October 13, 2014 9:35:57 AM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
>
> ...
>
> > On 10/13/2014 7:43 AM, Ophelia wrote:
>
> >>
>
> >>
>
> >> "dsi1" > wrote in message
>
> >> ...
>
> >>> On 10/13/2014 12:34 AM, Ophelia wrote:
>
> >>>>
>
> >>>>
>
> >>>> > wrote in message
>
> >>>> ...
>
> >>>>> On Sunday, October 12, 2014 8:37:55 PM UTC-7, Sqwertz wrote:
>
> >>>>>
>
> >>>>>> On Sun, 12 Oct 2014 17:48:35 -0700 (PDT),
>
> >>>>>>
>
> >>>>>> wrote:
>
> >>>>>>
>
> >>>>>> > Also -- who makes a good Italian sausage up by you?
>
> >>>>>>
>
> >>>>>> Why look that far when you've got New York Style Sausage Company
>
> >>>>>> locally?
>
> >>>>>
>
> >>>>> Beurk, as they say in France. All part of that sham they call Frankie,
>
> >>>>> Johnnie, and Luigi's.
>
> >>>>>
>
> >>>>> Neto is the only South Bay sausage that matters.
>
> >>>>
>
> >>>> I don't know what Italian sausage is, but dh loves bratwurst on pizza.
>
> >>>> It was his idea too
>
> >>>>
>
> >>>>
>
> >>>>
>
> >>>
>
> >>> An Italian sausage over here is a lot like your pork sausage except
>
> >>> there's no bread crumbs in it and it's flavored mostly with fennel. I
>
> >>> don't know what they call Italian sausage in Italy. Maybe they call it
>
> >>> a hot dog. :-)
>
> >>
>
> >> lol perhaps they do) I don't routinely buy sausage, I prefer to make
>
> >> my own, but Bratwurst is good.
>
> >>
>
> >> Thanks
>
> >>
>
> >> ps I hate fennel
>
> >>
>
> >
>
> > That's perfectly understandable. That stuff tastes like licorice!
>
>
>
> Aniseed! Yeuch.
>

I don't like the stuff either. I'm putting it in my killfile!

>
>
> --
>
> http://www.helpforheroes.org.uk/shop/

On Mon, 13 Oct 2014 07:50:51 -1000, dsi1
> wrote:
snip
>>
>> lol perhaps they do) I don't routinely buy sausage, I prefer to make
>> my own, but Bratwurst is good.
>>
>> Thanks
>>
>> ps I hate fennel
>>
>
>That's perfectly understandable. That stuff tastes like licorice!

Isn't fennel a signature spice for bratwurst?
Janet US

"dsi1" > wrote in message
...
> On Monday, October 13, 2014 9:35:57 AM UTC-10, Ophelia wrote:
>> "dsi1" > wrote in message
>>
>> ...
>>
>> > On 10/13/2014 7:43 AM, Ophelia wrote:
>>
>> >>
>>
>> >>
>>
>> >> "dsi1" > wrote in message
>>
>> >> ...
>>
>> >>> On 10/13/2014 12:34 AM, Ophelia wrote:
>>
>> >>>>
>>
>> >>>>
>>
>> >>>> > wrote in message
>>
>> >>>> ...
>>
>> >>>>> On Sunday, October 12, 2014 8:37:55 PM UTC-7, Sqwertz wrote:
>>
>> >>>>>
>>
>> >>>>>> On Sun, 12 Oct 2014 17:48:35 -0700 (PDT),
>>
>> >>>>>>
>>
>> >>>>>> wrote:
>>
>> >>>>>>
>>
>> >>>>>> > Also -- who makes a good Italian sausage up by you?
>>
>> >>>>>>
>>
>> >>>>>> Why look that far when you've got New York Style Sausage Company
>>
>> >>>>>> locally?
>>
>> >>>>>
>>
>> >>>>> Beurk, as they say in France. All part of that sham they call
>> >>>>> Frankie,
>>
>> >>>>> Johnnie, and Luigi's.
>>
>> >>>>>
>>
>> >>>>> Neto is the only South Bay sausage that matters.
>>
>> >>>>
>>
>> >>>> I don't know what Italian sausage is, but dh loves bratwurst on
>> >>>> pizza.
>>
>> >>>> It was his idea too
>>
>> >>>>
>>
>> >>>>
>>
>> >>>>
>>
>> >>>
>>
>> >>> An Italian sausage over here is a lot like your pork sausage except
>>
>> >>> there's no bread crumbs in it and it's flavored mostly with fennel. I
>>
>> >>> don't know what they call Italian sausage in Italy. Maybe they call
>> >>> it
>>
>> >>> a hot dog. :-)
>>
>> >>
>>
>> >> lol perhaps they do) I don't routinely buy sausage, I prefer to
>> >> make
>>
>> >> my own, but Bratwurst is good.
>>
>> >>
>>
>> >> Thanks
>>
>> >>
>>
>> >> ps I hate fennel
>>
>> >>
>>
>> >
>>
>> > That's perfectly understandable. That stuff tastes like licorice!
>>
>>
>>
>> Aniseed! Yeuch.
>>
>
> I don't like the stuff either. I'm putting it in my killfile!

lol

--
http://www.helpforheroes.org.uk/shop/

On 10/13/14, 5:09 PM, Janet Bostwick wrote:
>
> Isn't fennel a signature spice for bratwurst?

No! 8

-- Larry (Bratwurst lover; fennel hater.)

On 10/13/2014 2:41 PM, Ophelia wrote:
>
>
> "sf" > wrote in message
> ...
>> On Mon, 13 Oct 2014 18:43:02 +0100, "Ophelia"
>> > wrote:
>>
>>> ps I hate fennel
>>
>> It's fennel seed, not bulb, and there are more seasonings to it but
>> commercial Italian sausage uses just a hint of finely ground fennel
>> seed - barely enough to call it "Italian".
>
> I dislike any aniseed flavours.

I usually do, too, but there's something about a prominent note of
fennel in Italian sausage that strikes a big positive chord in my
mouth. My rating of pizza restaurants depends in part on whether they
put fennel in their sausage.

On Mon, 13 Oct 2014 17:10:40 -0400, pltrgyst > wrote:

>On 10/13/14, 5:09 PM, Janet Bostwick wrote:
>>
>> Isn't fennel a signature spice for bratwurst?
>
>No! 8
>
>-- Larry (Bratwurst lover; fennel hater.)
>
>
I thought it was. I guess I'll have to do some reading.
Janet US

On Monday, October 13, 2014 2:15:18 PM UTC-7, Janet Bostwick wrote:

> Oh, man. I'd love to have a good eclair from my hometown in
> Wisconsin. Nice, creamy, cool custard. A nice thick, old-fashioned
> chocolate frosting on top. And the eclair body itself should be a
> little bit -- just a smidge -- crusty. And none of these tiny,
> wanna-be eclairs either. If I want one, I'm going to have to make it.
> Janet US

Did you grow up in Eclaire, Wisconsin? I think I drove through it once.

Or was that Eau Claire?

On Mon, 13 Oct 2014 13:36:20 -0700 (PDT),
wrote:

> On Monday, October 13, 2014 11:30:19 AM UTC-7, sf wrote:
> > On Sun, 12 Oct 2014 23:30:10 -0700 (PDT),
>
> > > Neto is the only South Bay sausage that matters.
> >
> > Kewl. Putting that one on my list of places to visit when I'm down
> > there. I'm still looking for an andouille sausage that would be like
> Aidell's.
> >
>
> They are doing retail out of their warehouse, which has funny hours
> (11-4, I think). Check http://netosmarketandgrill.com/ which is their
> old website, but updated to reflect current reality.

New address http://www.netosausage.com/

Their hours can't be any worse than Badalamente Sausage on Willow. I
just looked at Google and see there's a place called Willow Glen Meats
and Smokehouse. Are you familiar with that one?
http://www.willowglenmeats.com/sausage.htm

> They are near
> the airport, not far from The Wine Club and Costco.

Near the airport, so it's near Willow Glen? If so, it won't be a big
excursion when I'm down there next (still not comfortable driving
around although the last time I was down there, I managed to do a
counter-clockwise circle starting with the Children's Discovery
Museum, ending up on Meridian (where I treated myself to shopping at
Big Lots) before heading back to Willow Glen via Willow St. and didn't
get lost once! Yay!
>
<snip>
>
> >
> > Say, nobody mentions
> > Dittmer's anymore. It should still be a hot topic if it was as good
> > as ever. What happened - did it fall off the face of the earth, is it
> > horrible, or is it simply not on anybody's route these days?
>
> I go to Dittmer's for wurst, not for just any sausage. It's also much
> more expensive than Seakor (Polish) or Neto (Italian, but also Portuguese
> and Spanish). And to me, Dittmer's is "Mid-Peninsula," not "South Bay."

I just wondered why I don't see anyone talking about it anymore.


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

"Moe DeLoughan" > wrote in message
...
> On 10/13/2014 2:41 PM, Ophelia wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Mon, 13 Oct 2014 18:43:02 +0100, "Ophelia"
>>> > wrote:
>>>
>>>> ps I hate fennel
>>>
>>> It's fennel seed, not bulb, and there are more seasonings to it but
>>> commercial Italian sausage uses just a hint of finely ground fennel
>>> seed - barely enough to call it "Italian".
>>
>> I dislike any aniseed flavours.
>
> I usually do, too, but there's something about a prominent note of fennel
> in Italian sausage that strikes a big positive chord in my mouth. My
> rating of pizza restaurants depends in part on whether they put fennel in
> their sausage.

Hey, whatever you enjoy)


--
http://www.helpforheroes.org.uk/shop/

On Monday, October 13, 2014 11:09:03 AM UTC-10, Janet Bostwick wrote:
> On Mon, 13 Oct 2014 07:50:51 -1000, dsi1
>
> > wrote:
>
> snip
>
> >>
>
> >> lol perhaps they do) I don't routinely buy sausage, I prefer to make
>
> >> my own, but Bratwurst is good.
>
> >>
>
> >> Thanks
>
> >>
>
> >> ps I hate fennel
>
> >>
>
> >
>
> >That's perfectly understandable. That stuff tastes like licorice!
>
>
>
> Isn't fennel a signature spice for bratwurst?
>
> Janet US

My guess is that would be garlic and maybe mustard seed but I'm no sausage expert.

"dsi1" > wrote in message
...
> On Monday, October 13, 2014 11:09:03 AM UTC-10, Janet Bostwick wrote:
>> On Mon, 13 Oct 2014 07:50:51 -1000, dsi1
>>
>> > wrote:
>>
>> snip
>>
>> >>
>>
>> >> lol perhaps they do) I don't routinely buy sausage, I prefer to
>> >> make
>>
>> >> my own, but Bratwurst is good.
>>
>> >>
>>
>> >> Thanks
>>
>> >>
>>
>> >> ps I hate fennel
>>
>> >>
>>
>> >
>>
>> >That's perfectly understandable. That stuff tastes like licorice!
>>
>>
>>
>> Isn't fennel a signature spice for bratwurst?
>>
>> Janet US
>
> My guess is that would be garlic and maybe mustard seed but I'm no sausage
> expert.

Neither dh nor myself like fennel, but he loves bratwurst and I don't mind
it.



--
http://www.helpforheroes.org.uk/shop/

On Sun, 12 Oct 2014 15:36:38 -0500, Sqwertz wrote:

> Did you know that yesterday was National Sausage Pizza Day?

> I will give you $5,000 when Burger King announces a Long Whopper. In
> the meantime, I've got a long whopper for you - just bend over and
> I'll give it to you.

> You said "oval-shaped beef patty", not burger, you fat **** asshole.
> You even quoted it for all of us to see. Dumbass.
>
> You lose again.
>
> -sw

On Sun, 12 Oct 2014 22:37:55 -0500, Sqwertz wrote:

> Why look that far

> I will give you $5,000 when Burger King announces a Long Whopper. In
> the meantime, I've got a long whopper for you - just bend over and
> I'll give it to you.

> You said "oval-shaped beef patty", not burger, you fat **** asshole.
> You even quoted it for all of us to see. Dumbass.
>
> You lose again.
>
> -sw

On Mon, 13 Oct 2014 11:23:43 -0500, Sqwertz wrote:

> Neto? Pbbbt! T

> I will give you $5,000 when Burger King announces a Long Whopper. In
> the meantime, I've got a long whopper for you - just bend over and
> I'll give it to you.

> You said "oval-shaped beef patty", not burger, you fat **** asshole.
> You even quoted it for all of us to see. Dumbass.
>
> You lose again.
>
> -sw

On Mon, 13 Oct 2014 13:42:08 -0500, Sqwertz wrote:

> full
> fat cottage cheese, mozzarella, provolone, garlic, pepperoni, and
> salami calzone in the oven right now.

> I will give you $5,000 when Burger King announces a Long Whopper. In
> the meantime, I've got a long whopper for you - just bend over and
> I'll give it to you.

> You said "oval-shaped beef patty", not burger, you fat **** asshole.
> You even quoted it for all of us to see. Dumbass.
>
> You lose again.
>
> -sw

On Mon, 13 Oct 2014 14:34:10 -0700 (PDT),
wrote:

>On Monday, October 13, 2014 2:15:18 PM UTC-7, Janet Bostwick wrote:
>
>> Oh, man. I'd love to have a good eclair from my hometown in
>> Wisconsin. Nice, creamy, cool custard. A nice thick, old-fashioned
>> chocolate frosting on top. And the eclair body itself should be a
>> little bit -- just a smidge -- crusty. And none of these tiny,
>> wanna-be eclairs either. If I want one, I'm going to have to make it.
>> Janet US
>
>Did you grow up in Eclaire, Wisconsin? I think I drove through it once.
>
>Or was that Eau Claire?

LOL, Eau Claire. No, I grew up a block from the big lake. Lots of
Germans, lots of cheese, lots of bakeries and taverns. Fish fry on
Friday night at every tavern. Brat fries (meaning grilled) for any
excuse of a celebration. I miss that.
Janet US

On 2014-10-12 03:38:23 +0000, tert in seattle said:

> http://ftupet.com/upload/dough.JPG
> http://ftupet.com/upload/sauce.JPG
> http://www.ftupet.com/upload/pizza.JPG

That's awesome. The last time I had home made pizza was at my mother
in law's place, and it was not that great. The pre-grated cheese
featuring methylsiloxane and cellulose was pretty uninspired, the sauce
was straight-up jarred Ragu, and even the dough was purchased pre-made.

I always feel like I want to make it here at home but I never quite
manage to remember that I want to until it's too late. Someday!

On Sun, 12 Oct 2014 03:38:23 +0000 (UTC), tert in seattle
> wrote:

> http://ftupet.com/upload/dough.JPG
> http://ftupet.com/upload/sauce.JPG
> http://www.ftupet.com/upload/pizza.JPG

I'm making two batches of pizza dough today for family pizza night
(Friday). One will be made with regular Fleischmann's and the other
will be champagne yeast (my son is making hard apple cider with
champagne yeast and has an extra package, so we'll see how that works
out. The interweb says it will be a slow rise, but that's okay
because I do 24 hour rises anyway. I just need to find out if it
should be a room temperature all that time or if it goes in the
refrigerator. We're interested to see if there will be an appreciable
flavor and/or texture difference.

--

Never trust a dog to watch your food.