On Friday, July 21, 2017 at 5:29:50 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi1yahoo.com> wrote in message
> ...
> On Friday, July 21, 2017 at 4:48:31 PM UTC-10, Julie Bove wrote:
> > "dsi1" <dsyahoo.com> wrote in message
> > ...
> > > On Friday, July 21, 2017 at 1:23:08 PM UTC-10, Julie Bove wrote:
> > >> "dsi1" <dsi10yahoo.com> wrote in message
> > >> ...
> > >> On Friday, July 21, 2017 at 2:25:58 AM UTC-10, Terry Coombs wrote:
> > >> > On 7/21/2017 2:46 AM, Julie Bove wrote:
> > >> > >
> > >> > > "Terry Coombs" > wrote in message
> > >> > > news > > >> > >> On 7/19/2017 7:43 PM, Julie Bove wrote:
> > >> > >>>
> > >> > >>> "Terry Coombs" > wrote in message
> > >> > >>> news > > >> > >>>> Red beans and rice with smoked sausage w/jalapenos , been on
> > >> > >>>> the
> > >> > >>>> stove since about 3:30 , with a side of homemade cornbread . We
> > >> > >>>> use
> > >> > >>>> white meal , the wife can't tolerate yellow (or most other corn
> > >> > >>>> products , especially HFCS) . This is per the grandson's request
> > >> > >>>> ,
> > >> > >>>> he and his 2 sisters go home tomorrow . We love 'em but Oh Happy
> > >> > >>>> Day ...
> > >> > >>>
> > >> > >>> I haven't eaten yet. I made what I thought was a big pot of
> > >> > >>> chicken
> > >> > >>> and noodles but after dishing out two portions, there wasn't as
> > >> > >>> much
> > >> > >>> left as I had thought there would be.
> > >> > >>>
> > >> > >>> Looking forward to tomorrow. Will only have to cook for me for a
> > >> > >>> while.
> > >> > >>
> > >> > >> The grand kids go home today , I can get back to cooking for
> > >> > >> just
> > >> > >> two
> > >> > >
> > >> > > I finished off the chicken and noodles. Next up will be a cold
> > >> > > meatloaf sandwich. Tomorrow I will cook a big pot of pinto beans.
> > >> >
> > >> > We stayed later than planned yesterday visiting with the kids and
> > >> > grands (all of our offspring live down in Memphis) so instead of
> > >> > cooking
> > >> > we called ahead and picked up a pizza at Tommy's Famous in Mountain
> > >> > View
> > >> > (Arkansas , not California) on our way home to The 12 Acre Wood .
> > >> > That
> > >> > place has the best damn pies I've ever eaten ... but they're kinda
> > >> > 'spensive so we only get one occasionally .
> > >> >
> > >> > --
> > >> >
> > >> > Snag
> > >>
> > >> There's a new pizza place in town. On their window was a sign showing a
> > >> large perfect pizza for 11 bucks so I tell my daughter to pick one up
> > >> because we're going to the bank. She comes back with a very nice pie.
> > >> What
> > >> was shocking about it was that it's raw. Ha ha. What was surprising was
> > >> that
> > >> it was 6 bucks. Such a deal although 11 bucks cooked would have been
> > >> better.
> > >> My guess is that I gotta send in my daughter in to get a 6 buck pizza
> > >> deal.
> > >> I ain't getting nothing for 6, except maybe a dirty look and special
> > >> secret
> > >> toppings on the pie.
> > >>
> > >> ---
> > >>
> > >> I just don't get that. Too hard to get the raw pizza onto the pan. If
> > >> I'm
> > >> going to start with raw, I'll just make it myself.
> > >
> > > It comes with a cardboard tray that the pizza bakes on so that's not a
> > > problem. It wasn't a bad pizza too. I'll have to try another soon but my
> > > guess is that a place like this could work.
> > >
> > > https://www.yelp.com/biz_photos/papa...-pizza-kaneohe
> >
> > Wow! Yours got good reviews. Ours didn't.
> >
> > https://www.yelp.com/biz/papa-murphys-mill-creek
> >
> > https://www.yelp.com/biz/papa-murphys-bothell
> >
> > This one got mixed but overall better reviews but the parking lot sucks.
> > Was
> > fine until they put in the giant fitness place. Ace Hardware and my
> > hairdresser are in the same lot. Very hard to get a spot near where you
> > want
> > to go because of all the people working out.
> >
> > https://www.yelp.com/biz/papa-murphys-everett-2
>
> This would be the first one in the state so that might be a factor. We're
> impressed with the concept! I'll have to try a couple of pies before I
> render final judgement. When we were living in Lynnwood, I used to like to
> go to Little Caesars Pizza because it was dirt cheap.
>
> ---
>
> We had a little Caesars by the K Mart where I used to work. In those days,
> they didn't give you options. At least not at that location. You got two
> square pies in a box. Pepperoni only. I don't eat the stuff and even if I
> called in advance, they wouldn't make me plain cheese. What I had to do was
> physically go in there and catch the guy as he was assembling and ask him to
> leave off the pepperoni, which he would. They also had some kind of bread
> and some kind of salad.
>
> We only got it a few times. Although it was cheap, we always felt kind of
> bloated and groggy after eating it. And I don't recall it being super good.
> That place didn't stick around for long. Not sure why.
>
> I know the menu changed at some point. I did go with my brother into the one
> in Lynnwood. It's a Hawaiian BBQ place now. All of a sudden the pizzas were
> round, there were more options and they had some sort of Simon type game you
> could play while you waited.

We were a family with a kid so a cheap fast meal was always a very good thing. I don't remember feeling groggy after eating the pizza. I used to feel sick whenever I ate at Burger King. I guess some places are just like that.

"Julie Bove" > wrote in message
news
>
> "Cheri" > wrote in message
> news
>> "Julie Bove" > wrote in message
>> news
>>>
>>> "dsi1" > wrote in message
>>> ...
>>> On Friday, July 21, 2017 at 2:25:58 AM UTC-10, Terry Coombs wrote:
>>>> On 7/21/2017 2:46 AM, Julie Bove wrote:
>>>> >
>>>> > "Terry Coombs" > wrote in message
>>>> > news >>>> >> On 7/19/2017 7:43 PM, Julie Bove wrote:
>>>> >>>
>>>> >>> "Terry Coombs" > wrote in message
>>>> >>> news >>>> >>>> Red beans and rice with smoked sausage w/jalapenos , been on the
>>>> >>>> stove since about 3:30 , with a side of homemade cornbread . We
>>>> >>>> use
>>>> >>>> white meal , the wife can't tolerate yellow (or most other corn
>>>> >>>> products , especially HFCS) . This is per the grandson's request ,
>>>> >>>> he and his 2 sisters go home tomorrow . We love 'em but Oh Happy
>>>> >>>> Day ...
>>>> >>>
>>>> >>> I haven't eaten yet. I made what I thought was a big pot of chicken
>>>> >>> and noodles but after dishing out two portions, there wasn't as
>>>> >>> much
>>>> >>> left as I had thought there would be.
>>>> >>>
>>>> >>> Looking forward to tomorrow. Will only have to cook for me for a
>>>> >>> while.
>>>> >>
>>>> >> The grand kids go home today , I can get back to cooking for just
>>>> >> two
>>>> >
>>>> > I finished off the chicken and noodles. Next up will be a cold
>>>> > meatloaf sandwich. Tomorrow I will cook a big pot of pinto beans.
>>>>
>>>> We stayed later than planned yesterday visiting with the kids and
>>>> grands (all of our offspring live down in Memphis) so instead of
>>>> cooking
>>>> we called ahead and picked up a pizza at Tommy's Famous in Mountain
>>>> View
>>>> (Arkansas , not California) on our way home to The 12 Acre Wood . That
>>>> place has the best damn pies I've ever eaten ... but they're kinda
>>>> 'spensive so we only get one occasionally .
>>>>
>>>> --
>>>>
>>>> Snag
>>>
>>> There's a new pizza place in town. On their window was a sign showing a
>>> large perfect pizza for 11 bucks so I tell my daughter to pick one up
>>> because we're going to the bank. She comes back with a very nice pie.
>>> What was shocking about it was that it's raw. Ha ha. What was surprising
>>> was that it was 6 bucks. Such a deal although 11 bucks cooked would have
>>> been better. My guess is that I gotta send in my daughter in to get a 6
>>> buck pizza deal. I ain't getting nothing for 6, except maybe a dirty
>>> look and special secret toppings on the pie.
>>>
>>> ---
>>>
>>> I just don't get that. Too hard to get the raw pizza onto the pan. If
>>> I'm going to start with raw, I'll just make it myself.
>>
>> Papa Murphy's has good pizza take and bake style, they are already on an
>> oven proof baking round, so no pan to get them onto, and are very good
>> for the price, especially the Cowboy pizza.
>>
>> Cheri
>
> I just looked them up. Although there is one in Bothell, I'm not really
> sure where it is other than that it's in a part of the city that I try
> hard to avoid because the traffic is terrible there. It's $18 for the
> family sized Cowboy one. And in looking at the ingredients, it is
> something I would never eat. I just very much dislike those toppings. I
> don't really even like pizza in general. I mainly only get it if I can get
> it for cheap. The teens seem to like it and my husband likes it, so it's
> mainly for them when I do get it.
>
> That just doesn't seem like a good deal to me. For less than $12, I can
> get two medium ones that are already baked and I know they will get eaten.

Actually, I believe the family size here is 16.00, but there are always
coupons which make it around 12.00. If you didn't have those toppings, you
can get different types starting at 8.00. I usually only get pizza when the
grandkids are spending time here, they've always turned out great, and
everyone loves them...but different strokes.

Cheri

On 7/21/2017 9:14 AM, wrote:
> Terry Coombs wrote:
>> We stayed later than planned yesterday visiting with the kids and
>> grands (all of our offspring live down in Memphis) so instead of cooking
>> we called ahead and picked up a pizza at Tommy's Famous in Mountain View
>> (Arkansas , not California) on our way home to The 12 Acre Wood . That
>> place has the best damn pies I've ever eaten ... but they're kinda
>> 'spensive so we only get one occasionally .
>>
>> Snag
> How much is "'spensive"? And describe that 'spensive pie'...
> size/toppings.... if a goodly size with lotsa toppings it may not be
> 'spensive. I think the chain pizzarias with low prices are very
> 'spensive considering their smallish pies with skimpy toppings and
> poor quality ingredients, 'specially fake cheese.
>
> I see nothing I'd consider 'spensive on their menu, in fact those are
> bargain prices:
> http://www.tommysfamous.com/
> http://www.tommysfamous.com/menu.html
>
>
We do the 14" fat boy w/out green peppers . $21.45 for that one last
night . "Bargain" price is all in your perspective , and where you live
.. If I didn't think it was worth it , we'd have had spaghetti for dinner
last night - my sauce frozen for later use . But as i said , best pie
I've ever had , and I've had some pies . Useta manage a Pizza Slut
delivery unit , useta prefer Papa John's , now I usually make my own and
she says it's as good as Tommy's . Close , but no cigar .

--

Snag

"dsi1" > wrote in message
...
> On Friday, July 21, 2017 at 5:29:50 PM UTC-10, Julie Bove wrote:
>> "dsi1" <dsi1yahoo.com> wrote in message
>> ...
>> On Friday, July 21, 2017 at 4:48:31 PM UTC-10, Julie Bove wrote:
>> > "dsi1" <dsyahoo.com> wrote in message
>> > ...
>> > > On Friday, July 21, 2017 at 1:23:08 PM UTC-10, Julie Bove wrote:
>> > >> "dsi1" <dsi10yahoo.com> wrote in message
>> > >> ...
>> > >> On Friday, July 21, 2017 at 2:25:58 AM UTC-10, Terry Coombs wrote:
>> > >> > On 7/21/2017 2:46 AM, Julie Bove wrote:
>> > >> > >
>> > >> > > "Terry Coombs" > wrote in message
>> > >> > > news >> > >> > >> On 7/19/2017 7:43 PM, Julie Bove wrote:
>> > >> > >>>
>> > >> > >>> "Terry Coombs" > wrote in message
>> > >> > >>> news >> > >> > >>>> Red beans and rice with smoked sausage w/jalapenos , been
>> > >> > >>>> on
>> > >> > >>>> the
>> > >> > >>>> stove since about 3:30 , with a side of homemade cornbread .
>> > >> > >>>> We
>> > >> > >>>> use
>> > >> > >>>> white meal , the wife can't tolerate yellow (or most other
>> > >> > >>>> corn
>> > >> > >>>> products , especially HFCS) . This is per the grandson's
>> > >> > >>>> request
>> > >> > >>>> ,
>> > >> > >>>> he and his 2 sisters go home tomorrow . We love 'em but Oh
>> > >> > >>>> Happy
>> > >> > >>>> Day ...
>> > >> > >>>
>> > >> > >>> I haven't eaten yet. I made what I thought was a big pot of
>> > >> > >>> chicken
>> > >> > >>> and noodles but after dishing out two portions, there wasn't
>> > >> > >>> as
>> > >> > >>> much
>> > >> > >>> left as I had thought there would be.
>> > >> > >>>
>> > >> > >>> Looking forward to tomorrow. Will only have to cook for me for
>> > >> > >>> a
>> > >> > >>> while.
>> > >> > >>
>> > >> > >> The grand kids go home today , I can get back to cooking for
>> > >> > >> just
>> > >> > >> two
>> > >> > >
>> > >> > > I finished off the chicken and noodles. Next up will be a cold
>> > >> > > meatloaf sandwich. Tomorrow I will cook a big pot of pinto
>> > >> > > beans.
>> > >> >
>> > >> > We stayed later than planned yesterday visiting with the kids
>> > >> > and
>> > >> > grands (all of our offspring live down in Memphis) so instead of
>> > >> > cooking
>> > >> > we called ahead and picked up a pizza at Tommy's Famous in
>> > >> > Mountain
>> > >> > View
>> > >> > (Arkansas , not California) on our way home to The 12 Acre Wood .
>> > >> > That
>> > >> > place has the best damn pies I've ever eaten ... but they're kinda
>> > >> > 'spensive so we only get one occasionally .
>> > >> >
>> > >> > --
>> > >> >
>> > >> > Snag
>> > >>
>> > >> There's a new pizza place in town. On their window was a sign
>> > >> showing a
>> > >> large perfect pizza for 11 bucks so I tell my daughter to pick one
>> > >> up
>> > >> because we're going to the bank. She comes back with a very nice
>> > >> pie.
>> > >> What
>> > >> was shocking about it was that it's raw. Ha ha. What was surprising
>> > >> was
>> > >> that
>> > >> it was 6 bucks. Such a deal although 11 bucks cooked would have been
>> > >> better.
>> > >> My guess is that I gotta send in my daughter in to get a 6 buck
>> > >> pizza
>> > >> deal.
>> > >> I ain't getting nothing for 6, except maybe a dirty look and special
>> > >> secret
>> > >> toppings on the pie.
>> > >>
>> > >> ---
>> > >>
>> > >> I just don't get that. Too hard to get the raw pizza onto the pan.
>> > >> If
>> > >> I'm
>> > >> going to start with raw, I'll just make it myself.
>> > >
>> > > It comes with a cardboard tray that the pizza bakes on so that's not
>> > > a
>> > > problem. It wasn't a bad pizza too. I'll have to try another soon but
>> > > my
>> > > guess is that a place like this could work.
>> > >
>> > > https://www.yelp.com/biz_photos/papa...-pizza-kaneohe
>> >
>> > Wow! Yours got good reviews. Ours didn't.
>> >
>> > https://www.yelp.com/biz/papa-murphys-mill-creek
>> >
>> > https://www.yelp.com/biz/papa-murphys-bothell
>> >
>> > This one got mixed but overall better reviews but the parking lot
>> > sucks.
>> > Was
>> > fine until they put in the giant fitness place. Ace Hardware and my
>> > hairdresser are in the same lot. Very hard to get a spot near where you
>> > want
>> > to go because of all the people working out.
>> >
>> > https://www.yelp.com/biz/papa-murphys-everett-2
>>
>> This would be the first one in the state so that might be a factor. We're
>> impressed with the concept! I'll have to try a couple of pies before I
>> render final judgement. When we were living in Lynnwood, I used to like
>> to
>> go to Little Caesars Pizza because it was dirt cheap.
>>
>> ---
>>
>> We had a little Caesars by the K Mart where I used to work. In those
>> days,
>> they didn't give you options. At least not at that location. You got two
>> square pies in a box. Pepperoni only. I don't eat the stuff and even if
>> I
>> called in advance, they wouldn't make me plain cheese. What I had to do
>> was
>> physically go in there and catch the guy as he was assembling and ask him
>> to
>> leave off the pepperoni, which he would. They also had some kind of bread
>> and some kind of salad.
>>
>> We only got it a few times. Although it was cheap, we always felt kind of
>> bloated and groggy after eating it. And I don't recall it being super
>> good.
>> That place didn't stick around for long. Not sure why.
>>
>> I know the menu changed at some point. I did go with my brother into the
>> one
>> in Lynnwood. It's a Hawaiian BBQ place now. All of a sudden the pizzas
>> were
>> round, there were more options and they had some sort of Simon type game
>> you
>> could play while you waited.
>
> We were a family with a kid so a cheap fast meal was always a very good
> thing. I don't remember feeling groggy after eating the pizza. I used to
> feel sick whenever I ate at Burger King. I guess some places are just like
> that.

I don't know what it was. I wasn't used to eating pizza at the time. And the
crust was very thick. Maybe too many carbs? I used to go to a place called
Pio Pios. If I ate just the salad with pinto beans on the top, I'd be fine.
If I eat the pinto bean burrito with a side of beans and rice, I'd be so
groggy I could barely drive home. The food was good though!

On 7/21/2017 6:57 PM, wrote:
> On Fri, 21 Jul 2017 13:05:56 -0700, "Julie Bove"
> > wrote:
>
>> "Terry Coombs" > wrote in message
>> news
>>> On 7/21/2017 2:46 AM, Julie Bove wrote:
>>>> "Terry Coombs" > wrote in message
>>>> news >>>>> On 7/19/2017 7:43 PM, Julie Bove wrote:
>>>>>> "Terry Coombs" > wrote in message
>>>>>> news >>>>>>> Red beans and rice with smoked sausage w/jalapenos , been on the
>>>>>>> stove since about 3:30 , with a side of homemade cornbread . We use
>>>>>>> white meal , the wife can't tolerate yellow (or most other corn
>>>>>>> products , especially HFCS) . This is per the grandson's request , he
>>>>>>> and his 2 sisters go home tomorrow . We love 'em but Oh Happy Day ...
>>>>>> I haven't eaten yet. I made what I thought was a big pot of chicken and
>>>>>> noodles but after dishing out two portions, there wasn't as much left
>>>>>> as I had thought there would be.
>>>>>>
>>>>>> Looking forward to tomorrow. Will only have to cook for me for a while.
>>>>> The grand kids go home today , I can get back to cooking for just two
>>>> I finished off the chicken and noodles. Next up will be a cold meatloaf
>>>> sandwich. Tomorrow I will cook a big pot of pinto beans.
>>> We stayed later than planned yesterday visiting with the kids and grands
>>> (all of our offspring live down in Memphis) so instead of cooking we
>>> called ahead and picked up a pizza at Tommy's Famous in Mountain View
>>> (Arkansas , not California) on our way home to The 12 Acre Wood . That
>>> place has the best damn pies I've ever eaten ... but they're kinda
>>> 'spensive so we only get one occasionally .
>> Haven't been to Arkansas since I was small.
> I see no difference between Arkansas and Texas other than Arkansas
> smells a whole lot better

Then you've never been to our part of The Ozarks . We got (small)
mountains ! Windy roads - good for motorcycles . Caves and water sports
, and hiking and and HILLBILLY MUSIC ! Mountain View calls itself the
Folk Music Capitol of the World , and most evenings you can mosey over
to the Pickin' park and listen to any one of several groups . Bring a
lawn chair .

--

Snag

On Fri, 21 Jul 2017 19:43:45 -0700, "Julie Bove"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Fri, 21 Jul 2017 17:53:37 -0700, Julie Bove wrote:
>>
>>> it is something I would never eat.
>>
>> I just read three of your posts in the last 5 minutes and each one of
>> them said this.
>>
>> Remember - This is why people find you so annoying, Julie. You want
>> to comment on everything to tell people you don't like something.
>> Before you post, ask yourself if you REALLY need to rehash all that.
>>
>> I get Papa Murphy's fairly often (before I went on my latest
>> home-baked pizza binge). If you sign up for their mailing list, they
>> send out pretty good coupons, frequently and often half-off.
>
>I'm so sorry Steve. I really thought it was the Janet's job to tell me what
>I should or shouldn't post. Or maybe it was Roy. Others here post of things
>they don't like. Most recently it was zucchini, but I have also read about
>cold foods, spicy foods, turkey and other things. Apparently it's okay for
>others to post what they don't like, but not me. Is that right?

I've never told you what you should post. As a matter of fact I made
a point of not responding to any of your posts until you totally
misinterpreted a post of mine. And I haven't responded to any of your
posts until this one.
Janet US

"Ed Pawlowski" > wrote in message
news
> On 7/21/2017 10:43 PM, Julie Bove wrote:
>>
>>
>> Also discovered that there is a closer Papa Murphy's to me in Mill Creek.
>> Most of the reviews are horrible. They hire people to stand by the street
>> and try to attract us with signs and arrows. Since I am driving, I never
>> paid attention to what those signs said. I knew it was a take and bake
>> pizza but didn't know anything else. Guess it was that. One review said
>> there was a 2 hour wait for the pizza. No thanks.
>
> When a business has to resort to signs like that I avoid it. Tacky
> advertising usually means tacky merchandise/food.

Only once did I follow such a sign. Kept seeing signs for a party store that
was closing. There had been a Party City and a Payless shoes in that parking
lot that were both long gone. I was curious. A friend sleuthed around on the
Internet, apparently better than I did and found the place. Sure enough it
was in the old Party City store.

Angela and I drove out there only to be severely disappointed.

The store had started out as a Dollar Store. About 2 miles from us. We liked
the store. Then they expanded and branched out. But were marketing it as a
Party Store. Most of the things were still a dollar but they had some things
that were perhaps as high as $20. And I learned to be leery of the food they
sold. My mom had been wanting a small can of hominy. For some reason, you
can buy large cans but at least at that point in time, no small ones. They
had some. But they had put an old timey price sticker right over the
expiration date. The can that I bought was quite outdated.

Then for some reason, they moved further into Bothell. Name of the store was
now "Deals" and underneath it said that it was a party store. I needed
birthday paper plates so decided to stop in. But I did a double take before
I went in. They had some racks of crap outside. The crap looked familiar and
so did the woman marking the stuff down. I didn't really figure it out
though until I stepped inside. Was the remains of the same old merchandise
that they couldn't sell before. Much of it was stuff like plastic cake
toppers and plates and napkins bearing the logo of sports teams from other
areas or movies/TV shows/singers/bands that were from long past. I wound up
buying nothing and got plates at the Albertsons next door.

Then some months passed. Not sure what they did in the meantime but they
opened shop for a few days in the new location, selling what they had left
for very cheap prices but it was still all crap that nobody wanted. It was
like the store that wouldn't die. I don't know why they didn't just offer up
lots on Ebay or something.

On Fri, 21 Jul 2017 19:43:45 -0700, "Julie Bove"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Fri, 21 Jul 2017 17:53:37 -0700, Julie Bove wrote:
>>
>>> it is something I would never eat.
>>
>> I just read three of your posts in the last 5 minutes and each one of
>> them said this.
>>
>> Remember - This is why people find you so annoying, Julie. You want
>> to comment on everything to tell people you don't like something.
>> Before you post, ask yourself if you REALLY need to rehash all that.
>>
>> I get Papa Murphy's fairly often (before I went on my latest
>> home-baked pizza binge). If you sign up for their mailing list, they
>> send out pretty good coupons, frequently and often half-off.
>
>I'm so sorry Steve. I really thought it was the Janet's job to tell me what
>I should or shouldn't post. Or maybe it was Roy. Others here post of things
>they don't like. Most recently it was zucchini, but I have also read about
>cold foods, spicy foods, turkey and other things. Apparently it's okay for
>others to post what they don't like, but not me. Is that right?

All these people with their childish little food hatreds are a bit
irritating. "Little Me-Me can't eat zucchini." "Little Me-Me doesn't
like sweet potato." "Little Me-Me doesn't like this and that and
that." "Little Me-Me doesn't like prawns unless they were caught in
Bay Yada Yada, at a depth of at least 20 metres while the current was
eastward." Like a bunch of frigging 4 year olds.

"Cheri" > wrote in message
news
> "Julie Bove" > wrote in message
> news
>>
>> "Cheri" > wrote in message
>> news
>>> "Julie Bove" > wrote in message
>>> news >>>>
>>>> "dsi1" > wrote in message
>>>> ...
>>>> On Friday, July 21, 2017 at 2:25:58 AM UTC-10, Terry Coombs wrote:
>>>>> On 7/21/2017 2:46 AM, Julie Bove wrote:
>>>>> >
>>>>> > "Terry Coombs" > wrote in message
>>>>> > news >>>>> >> On 7/19/2017 7:43 PM, Julie Bove wrote:
>>>>> >>>
>>>>> >>> "Terry Coombs" > wrote in message
>>>>> >>> news >>>>> >>>> Red beans and rice with smoked sausage w/jalapenos , been on
>>>>> >>>> the
>>>>> >>>> stove since about 3:30 , with a side of homemade cornbread . We
>>>>> >>>> use
>>>>> >>>> white meal , the wife can't tolerate yellow (or most other corn
>>>>> >>>> products , especially HFCS) . This is per the grandson's request
>>>>> >>>> ,
>>>>> >>>> he and his 2 sisters go home tomorrow . We love 'em but Oh Happy
>>>>> >>>> Day ...
>>>>> >>>
>>>>> >>> I haven't eaten yet. I made what I thought was a big pot of
>>>>> >>> chicken
>>>>> >>> and noodles but after dishing out two portions, there wasn't as
>>>>> >>> much
>>>>> >>> left as I had thought there would be.
>>>>> >>>
>>>>> >>> Looking forward to tomorrow. Will only have to cook for me for a
>>>>> >>> while.
>>>>> >>
>>>>> >> The grand kids go home today , I can get back to cooking for just
>>>>> >> two
>>>>> >
>>>>> > I finished off the chicken and noodles. Next up will be a cold
>>>>> > meatloaf sandwich. Tomorrow I will cook a big pot of pinto beans.
>>>>>
>>>>> We stayed later than planned yesterday visiting with the kids and
>>>>> grands (all of our offspring live down in Memphis) so instead of
>>>>> cooking
>>>>> we called ahead and picked up a pizza at Tommy's Famous in Mountain
>>>>> View
>>>>> (Arkansas , not California) on our way home to The 12 Acre Wood . That
>>>>> place has the best damn pies I've ever eaten ... but they're kinda
>>>>> 'spensive so we only get one occasionally .
>>>>>
>>>>> --
>>>>>
>>>>> Snag
>>>>
>>>> There's a new pizza place in town. On their window was a sign showing a
>>>> large perfect pizza for 11 bucks so I tell my daughter to pick one up
>>>> because we're going to the bank. She comes back with a very nice pie.
>>>> What was shocking about it was that it's raw. Ha ha. What was
>>>> surprising was that it was 6 bucks. Such a deal although 11 bucks
>>>> cooked would have been better. My guess is that I gotta send in my
>>>> daughter in to get a 6 buck pizza deal. I ain't getting nothing for 6,
>>>> except maybe a dirty look and special secret toppings on the pie.
>>>>
>>>> ---
>>>>
>>>> I just don't get that. Too hard to get the raw pizza onto the pan. If
>>>> I'm going to start with raw, I'll just make it myself.
>>>
>>> Papa Murphy's has good pizza take and bake style, they are already on an
>>> oven proof baking round, so no pan to get them onto, and are very good
>>> for the price, especially the Cowboy pizza.
>>>
>>> Cheri
>>
>> I just looked them up. Although there is one in Bothell, I'm not really
>> sure where it is other than that it's in a part of the city that I try
>> hard to avoid because the traffic is terrible there. It's $18 for the
>> family sized Cowboy one. And in looking at the ingredients, it is
>> something I would never eat. I just very much dislike those toppings. I
>> don't really even like pizza in general. I mainly only get it if I can
>> get it for cheap. The teens seem to like it and my husband likes it, so
>> it's mainly for them when I do get it.
>>
>> That just doesn't seem like a good deal to me. For less than $12, I can
>> get two medium ones that are already baked and I know they will get
>> eaten.
>
> Actually, I believe the family size here is 16.00, but there are always
> coupons which make it around 12.00. If you didn't have those toppings, you
> can get different types starting at 8.00. I usually only get pizza when
> the grandkids are spending time here, they've always turned out great, and
> everyone loves them...but different strokes.

The appeal here of the Dominos is the garlic butter that they spread on the
crust.

I once bought a Woo Hoo take and bake pizza from Fred Meyer. Nobody liked it
at all. Was very bland. And super hard to get onto the pan.

Next time I went there, they had a huge stack of the Woo Hoo specials. I
didn't feel like spending much money so I bought one again. This time before
I baked it, I put little bits of garlic butter all over the top and around
the crust edge. Everyone loved it but it was still a PITA to get it on the
pan.

My husband likes the French Bread pizza that Winco makes. It's cheap. I get
those once in a while. They also sell crust dough and it's good. My husband
will eat pretty much anything on a pizza. But he's the only one here who
will.

Angela messaged me earlier and said that her aunt got her the best pizza
made by real Italians. Heh. There are a lot of Italians in PA and the area
that they're in has really good pizza.

"Julie Bove" > wrote in message
news
> Angela messaged me earlier and said that her aunt got her the best pizza
> made by real Italians. Heh. There are a lot of Italians in PA and the area
> that they're in has really good pizza.

Yes, I imagine there are some wonderful pizzas in different places, not too
much not to like about a good pizza like Angela had.

Cheri

"U.S. Janet B." > wrote in message
...
> On Fri, 21 Jul 2017 19:43:45 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Sqwertz" > wrote in message
...
>>> On Fri, 21 Jul 2017 17:53:37 -0700, Julie Bove wrote:
>>>
>>>> it is something I would never eat.
>>>
>>> I just read three of your posts in the last 5 minutes and each one of
>>> them said this.
>>>
>>> Remember - This is why people find you so annoying, Julie. You want
>>> to comment on everything to tell people you don't like something.
>>> Before you post, ask yourself if you REALLY need to rehash all that.
>>>
>>> I get Papa Murphy's fairly often (before I went on my latest
>>> home-baked pizza binge). If you sign up for their mailing list, they
>>> send out pretty good coupons, frequently and often half-off.
>>
>>I'm so sorry Steve. I really thought it was the Janet's job to tell me
>>what
>>I should or shouldn't post. Or maybe it was Roy. Others here post of
>>things
>>they don't like. Most recently it was zucchini, but I have also read about
>>cold foods, spicy foods, turkey and other things. Apparently it's okay for
>>others to post what they don't like, but not me. Is that right?
>
> I've never told you what you should post. As a matter of fact I made
> a point of not responding to any of your posts until you totally
> misinterpreted a post of mine. And I haven't responded to any of your
> posts until this one.
> Janet US

Sure, sure. Whatever you say.

"Cheri" > wrote in message
news
> "Julie Bove" > wrote in message
> news >
>> Angela messaged me earlier and said that her aunt got her the best pizza
>> made by real Italians. Heh. There are a lot of Italians in PA and the
>> area that they're in has really good pizza.
>
> Yes, I imagine there are some wonderful pizzas in different places, not
> too much not to like about a good pizza like Angela had.

Alas, I don't think we have any really good places here. My husband's cousin
who used to work for a bakery surmised that it has something to do with the
air. Some people wanted to hire her to make pizza on Cape Cod but she
refused because it just wouldn't come out right there. I heard similar
comments from a neighbor on Cape Cod who was an Italian from NY. Something
in NY just makes for really good pizza.

On Friday, July 21, 2017 at 7:45:11 PM UTC-10, Julie Bove wrote:
> "Cheri" > wrote in message
> news
> > "Julie Bove" > wrote in message
> > news > >
> >> Angela messaged me earlier and said that her aunt got her the best pizza
> >> made by real Italians. Heh. There are a lot of Italians in PA and the
> >> area that they're in has really good pizza.
> >
> > Yes, I imagine there are some wonderful pizzas in different places, not
> > too much not to like about a good pizza like Angela had.
>
> Alas, I don't think we have any really good places here. My husband's cousin
> who used to work for a bakery surmised that it has something to do with the
> air. Some people wanted to hire her to make pizza on Cape Cod but she
> refused because it just wouldn't come out right there. I heard similar
> comments from a neighbor on Cape Cod who was an Italian from NY. Something
> in NY just makes for really good pizza.

The microorganisms in the air might indeed play a role in dough fermentation. I have seen how mold or yeast in the air can affect rice in vastly different ways. The effect is quite surprising.

"dsi1" > wrote in message
...
> On Friday, July 21, 2017 at 7:45:11 PM UTC-10, Julie Bove wrote:
>> "Cheri" > wrote in message
>> news
>> > "Julie Bove" > wrote in message
>> > news >> >
>> >> Angela messaged me earlier and said that her aunt got her the best
>> >> pizza
>> >> made by real Italians. Heh. There are a lot of Italians in PA and the
>> >> area that they're in has really good pizza.
>> >
>> > Yes, I imagine there are some wonderful pizzas in different places, not
>> > too much not to like about a good pizza like Angela had.
>>
>> Alas, I don't think we have any really good places here. My husband's
>> cousin
>> who used to work for a bakery surmised that it has something to do with
>> the
>> air. Some people wanted to hire her to make pizza on Cape Cod but she
>> refused because it just wouldn't come out right there. I heard similar
>> comments from a neighbor on Cape Cod who was an Italian from NY.
>> Something
>> in NY just makes for really good pizza.
>
> The microorganisms in the air might indeed play a role in dough
> fermentation. I have seen how mold or yeast in the air can affect rice in
> vastly different ways. The effect is quite surprising.

Wow! I didn't know that.

On Sat, 22 Jul 2017 01:40:31 -0700 (PDT), dsi1 >
wrote:

>On Friday, July 21, 2017 at 7:45:11 PM UTC-10, Julie Bove wrote:
>> "Cheri" > wrote in message
>> news
>> > "Julie Bove" > wrote in message
>> > news >> >
>> >> Angela messaged me earlier and said that her aunt got her the best pizza
>> >> made by real Italians. Heh. There are a lot of Italians in PA and the
>> >> area that they're in has really good pizza.
>> >
>> > Yes, I imagine there are some wonderful pizzas in different places, not
>> > too much not to like about a good pizza like Angela had.
>>
>> Alas, I don't think we have any really good places here. My husband's cousin
>> who used to work for a bakery surmised that it has something to do with the
>> air. Some people wanted to hire her to make pizza on Cape Cod but she
>> refused because it just wouldn't come out right there. I heard similar
>> comments from a neighbor on Cape Cod who was an Italian from NY. Something
>> in NY just makes for really good pizza.
>
>The microorganisms in the air might indeed play a role in dough fermentation. I have seen how mold or yeast in the air can affect rice in vastly different ways. The effect is quite surprising.

I'll remember that next time my bread fails. "It's not me, it's the
micro-organisms in the air."

On 7/20/2017 7:05 AM, Terry Coombs wrote:
> On 7/19/2017 7:44 PM, jmcquown wrote:
>> On 7/19/2017 8:06 PM, Terry Coombs wrote:
>>> On 7/19/2017 6:32 PM, Terry Coombs wrote:
>>>> Red beans and rice with smoked sausage w/jalapenos , been on the
>>>> stove since about 3:30 , with a side of homemade cornbread . We use
>>>> white meal , the wife can't tolerate yellow (or most other corn
>>>> products , especially HFCS) . This is per the grandson's request , he
>>>> and his 2 sisters go home tomorrow . We love 'em but Oh Happy Day ...
>>>>
>>>> --
>>>>
>>>> Snag
>>>>
>>> Oops , shoulda refreshed before I posted , didn't realize Jill had
>>> started a thread .
>>>
>>> --
>>>
>>> Snag
>>>
>> No worries. We aren't cooking the same thing. If I was cooking
>> red beans I'd be using andouille sausage.
>>
>> HCFS? High fructose corn syrup? Never ever have I added that to
>> cornbread.
>>
>> Jill
>
> And neither have I ... just commenting that it tears up the wife's
> digestion . The beans turned out pretty good , but I'm no Cajun
> Conny-sewer . Now a good jambalaya or shrimp creole is more to my liking
> . I used the smoked sausage because it was in the freezer , (if there is
> a) next time I'll probably get some andouille just to compare .
>
> --
>
> Snag
>
Okay, so corn products bother her. Sorry I misunderstood. As for the
red beans, when it comes to the sausage there's really no comparison
between smoked sausage and good andouille - which admittedly can be
difficult to find.

Jill

Julie Bove wrote:
>
> "dsi1" wrote:

>> Julie Bove wrote:
>>> Alas, I don't think we have any really good places here. My husband's
>>> cousin
>>> who used to work for a bakery surmised that it has something to do
>>> with the
>>> air. Some people wanted to hire her to make pizza on Cape Cod but she
>>> refused because it just wouldn't come out right there. I heard similar
>>> comments from a neighbor on Cape Cod who was an Italian from NY.
>>> Something
>>> in NY just makes for really good pizza.
>>
>> The microorganisms in the air might indeed play a role in dough
>> fermentation. I have seen how mold or yeast in the air can affect rice
>> in vastly different ways. The effect is quite surprising.
>
> Wow! I didn't know that.

It's not all of New York for the pizza fame. It's NYC. And Chicago is
also known for their pizzas. If it's the air that makes a difference, it
must be smog and the few airborne micro-organisms that can survive in
that crappy air. heheh (Whine hates that laugh that I do) heheheh

On 7/22/2017 7:14 AM, Wayne Boatwright wrote:
> On Fri 21 Jul 2017 08:34:55p, Cheri told us...
>
>> "Wayne Boatwright" > wrote in message
>>
>>>> Papa Murphy's has good pizza take and bake style, they are
>>>> already on an oven proof baking round, so no pan to get them
>>>> onto, and are very good for the price, especially the Cowboy
>>>> pizza.
>>>>
>>>> Cheri
>>>>
>>>>
>>>>
>>>
>>> What is a cowboy pizza?
>>
>> It's about the same thing as a combination pizza, sausage,
>> pepperoni, olives, etc.
>>
>> Cheri
>>
>>
>
> Thanks. That's one I would I like.
>
You may both have my share of the olives. Interesting name. Cowboy
pizza. Somehow I don't picture cowboys eating olives. Or eating pizza,
for that matter. LOL

Jill

"Gary" > wrote in message
news
> Julie Bove wrote:
>>
>> "dsi1" wrote:
>
>>> Julie Bove wrote:
>>>> Alas, I don't think we have any really good places here. My husband's
>>>> cousin
>>>> who used to work for a bakery surmised that it has something to do
>>>> with the
>>>> air. Some people wanted to hire her to make pizza on Cape Cod but she
>>>> refused because it just wouldn't come out right there. I heard similar
>>>> comments from a neighbor on Cape Cod who was an Italian from NY.
>>>> Something
>>>> in NY just makes for really good pizza.
>>>
>>> The microorganisms in the air might indeed play a role in dough
>>> fermentation. I have seen how mold or yeast in the air can affect rice
>>> in vastly different ways. The effect is quite surprising.
>>
>> Wow! I didn't know that.
>
> It's not all of New York for the pizza fame. It's NYC. And Chicago is also
> known for their pizzas. If it's the air that makes a difference, it must
> be smog and the few airborne micro-organisms that can survive in that
> crappy air. heheh (Whine hates that laugh that I do) heheheh

That could be. I have a friend in Chicago who never tried their pizza. Only
pizza he has ever eaten is at Old Country Buffet which I am pretty sure
comes frozen.

On 7/22/2017 8:13 AM, Julie Bove wrote:
> That could be. I have a friend in Chicago who never tried their pizza.
> Only pizza he has ever eaten is at Old Country Buffet which I am pretty
> sure comes frozen.

Wow...a blast from the past. Old County Buffet. I really liked that
place and went often with my daughter. Just good, tasty downhome food
but nothing fancy. Price was right too. Sadly, they are gone from my
area now.

Golden Corral was just one step up from that. I liked them too but also
gone from nearby.

My all time favorite which is very long gone was Shoneys. Took my
daughter there every Friday night just for the buffet and it was a good one.

Sheldon -
wrote in message ...


>How did you cook that 8 qt pot of zukes and yellow crook necks and what
>will
>you do with them?

==

Slowly simmered with a chicken bouilion cube, a couple ounces butter
and herbs; dill/parsley, black pepper, a little sprinkle granulated
garlic and can't rush it. After an hour it all shrinks down to fill
half the pot, zukes are mainly water. Don't over cook or it'll
all be mush. Start with the lid on but then remove the lid so liquid
can evaporate. Do NOT boil.

==

How do you serve them? ie with what? Is it a side veg?


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

On 2017-07-22 7:05 AM, Gary wrote:

>
> It's not all of New York for the pizza fame. It's NYC. And Chicago is
> also known for their pizzas. If it's the air that makes a difference, it
> must be smog and the few airborne micro-organisms that can survive in
> that crappy air. heheh (Whine hates that laugh that I do) heheheh

I thought NY's pizza fame had more to do with the large Italian
community. My understanding about Chicago pizza is the deep dish style.
My wife and son were there for a family funeral a few years ago and made
a point of going for deep dish pizza. They did not like it at all.

On 7/22/2017 8:36 AM, Gary wrote:
>
> Wow...a blast from the past. Old County Buffet. I really liked that
>
I went to an Old Country Buffet once, with some friends. It was in a
crappy part of town in Memphis. I was told it was fantastic. It
wasn't. Just a bunch of frozen or canned stuff served cafeteria
style. No thank you.

> My all time favorite which is very long gone was Shoneys. Took my
> daughter there every Friday night just for the buffet and it was a good
> one.
>
Shoney's is still around. Just not in your area. Nor mine.

In the good old days I loved the Shoney's breakfast bar. They had
wonderful biscuits. Great sausage gravy! As for the breakfast bar, the
employees were vigilant. All the items were constantly refreshed.
Bacon. Sausage. (patties, links or smoked). Scrambled eggs (assuredly
poured from cartons). Pancakes. Fresh fruit too.

They're still around, and the idea is still around. Just not around
here. I don't go out to eat for breakfast anymore.

Jill

On Fri, 21 Jul 2017 19:43:45 -0700, "Julie Bove"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Fri, 21 Jul 2017 17:53:37 -0700, Julie Bove wrote:
>>
>>> it is something I would never eat.
>>
>> I just read three of your posts in the last 5 minutes and each one of
>> them said this.
>>
>> Remember - This is why people find you so annoying, Julie. You want
>> to comment on everything to tell people you don't like something.
>> Before you post, ask yourself if you REALLY need to rehash all that.
>>
>> I get Papa Murphy's fairly often (before I went on my latest
>> home-baked pizza binge). If you sign up for their mailing list, they
>> send out pretty good coupons, frequently and often half-off.
>
>I'm so sorry Steve. I really thought it was the Janet's job to tell me what
>I should or shouldn't post. Or maybe it was Roy. Others here post of things
>they don't like. Most recently it was zucchini, but I have also read about
>cold foods, spicy foods, turkey and other things. Apparently it's okay for
>others to post what they don't like, but not me. Is that right?
>
>Also discovered that there is a closer Papa Murphy's to me in Mill Creek.
>Most of the reviews are horrible. They hire people to stand by the street
>and try to attract us.

That can't be true... how can no-legs Murphy's stand? heheheh

On 7/22/2017 9:28 AM, Dave Smith wrote:
> On 2017-07-22 7:05 AM, Gary wrote:
>
>>
>> It's not all of New York for the pizza fame. It's NYC. And Chicago is
>> also known for their pizzas. If it's the air that makes a difference,
>> it must be smog and the few airborne micro-organisms that can survive
>> in that crappy air. heheh (Whine hates that laugh that I do) heheheh
>
> I thought NY's pizza fame had more to do with the large Italian
> community. My understanding about Chicago pizza is the deep dish style.
> My wife and son were there for a family funeral a few years ago and made
> a point of going for deep dish pizza. They did not like it at all.
>
I am not a huge fan of pizza. But I have made it from scratch, both
thick and thin crust. I pefer a thin crisp crust.

Jill

"jmcquown" > wrote in message
news
> On 7/22/2017 7:14 AM, Wayne Boatwright wrote:
>> On Fri 21 Jul 2017 08:34:55p, Cheri told us...
>>
>>> "Wayne Boatwright" > wrote in message
>>>
>>>>> Papa Murphy's has good pizza take and bake style, they are
>>>>> already on an oven proof baking round, so no pan to get them
>>>>> onto, and are very good for the price, especially the Cowboy
>>>>> pizza.
>>>>>
>>>>> Cheri
>>>>>
>>>>>
>>>>>
>>>>
>>>> What is a cowboy pizza?
>>>
>>> It's about the same thing as a combination pizza, sausage,
>>> pepperoni, olives, etc.
>>>
>>> Cheri
>>>
>>>
>>
>> Thanks. That's one I would I like.
>>
> You may both have my share of the olives. Interesting name. Cowboy
> pizza. Somehow I don't picture cowboys eating olives. Or eating pizza,
> for that matter. LOL
>
> Jill


Beats me why they call it that, I think the only difference between that and
a combination pizza is one has mushrooms and one doesn't. I will take your
olives, I love olives.

Cheri

On 7/22/2017 7:05 AM, Gary wrote:
> Julie Bove wrote:
>>
>> "dsi1" wrote:
>
>>> Julie Bove wrote:
>>>> Alas, I don't think we have any really good places here. My husband's
>>>> cousin
>>>> who used to work for a bakery surmised that it has something to do
>>>> with the
>>>> air. Some people wanted to hire her to make pizza on Cape Cod but she
>>>> refused because it just wouldn't come out right there. I heard similar
>>>> comments from a neighbor on Cape Cod who was an Italian from NY.
>>>> Something
>>>> in NY just makes for really good pizza.
>>>
>>> The microorganisms in the air might indeed play a role in dough
>>> fermentation. I have seen how mold or yeast in the air can affect rice
>>> in vastly different ways. The effect is quite surprising.
>>
>> Wow! I didn't know that.
>
> It's not all of New York for the pizza fame. It's NYC. And Chicago is
> also known for their pizzas. If it's the air that makes a difference, it
> must be smog and the few airborne micro-organisms that can survive in
> that crappy air. heheh (Whine hates that laugh that I do) heheheh
>
>
>

The water in NYC is supposed to make a difference in pizza and bagels.
The right combo of minerals and rust from the pipes, I guess.

On 7/22/2017 8:41 AM, Ophelia wrote:
> Sheldon -
> wrote in message ...
>
>
>> How did you cook that 8 qt pot of zukes and yellow crook necks and
>> what will
>> you do with them?
>
> ==
>
> Slowly simmered with a chicken bouilion cube, a couple ounces butter
> and herbs; dill/parsley, black pepper, a little sprinkle granulated
> garlic and can't rush it. After an hour it all shrinks down to fill
> half the pot, zukes are mainly water. Don't over cook or it'll
> all be mush. Start with the lid on but then remove the lid so liquid
> can evaporate. Do NOT boil.
>
> ==
>
> How do you serve them? ie with what? Is it a side veg?
>
>
Sounds like a mess of sludge to me. I grill or lightly steam summer
squash. Cook it for an hour? I don't even want to think about it.

Jill

Julie Bove wrote in rec.food.cooking:

>
> Also discovered that there is a closer Papa Murphy's to me in Mill
> Creek. Most of the reviews are horrible. They hire people to stand by
> the street and try to attract us with signs and arrows. Since I am
> driving, I never paid attention to what those signs said. I knew it
> was a take and bake pizza but didn't know anything else. Guess it was
> that. One review said there was a 2 hour wait for the pizza. No
> thanks.

Snipped to just here.

I'd never expect to wait at all for an unbaked pizza. Could be a
reviewer who was crazy and exagurating a lot. The only way that could
be 'real' is they asked for a special order (like salt free) and they
had to make the dough from scratch and then, yes, it would take 2 hours.


--

On Fri, 21 Jul 2017 22:41:29 -0700, "Julie Bove"
> wrote:

>
>"U.S. Janet B." > wrote in message
.. .
>> On Fri, 21 Jul 2017 19:43:45 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Sqwertz" > wrote in message
...
>>>> On Fri, 21 Jul 2017 17:53:37 -0700, Julie Bove wrote:
>>>>
>>>>> it is something I would never eat.
>>>>
>>>> I just read three of your posts in the last 5 minutes and each one of
>>>> them said this.
>>>>
>>>> Remember - This is why people find you so annoying, Julie. You want
>>>> to comment on everything to tell people you don't like something.
>>>> Before you post, ask yourself if you REALLY need to rehash all that.
>>>>
>>>> I get Papa Murphy's fairly often (before I went on my latest
>>>> home-baked pizza binge). If you sign up for their mailing list, they
>>>> send out pretty good coupons, frequently and often half-off.
>>>
>>>I'm so sorry Steve. I really thought it was the Janet's job to tell me
>>>what
>>>I should or shouldn't post. Or maybe it was Roy. Others here post of
>>>things
>>>they don't like. Most recently it was zucchini, but I have also read about
>>>cold foods, spicy foods, turkey and other things. Apparently it's okay for
>>>others to post what they don't like, but not me. Is that right?
>>
>> I've never told you what you should post. As a matter of fact I made
>> a point of not responding to any of your posts until you totally
>> misinterpreted a post of mine. And I haven't responded to any of your
>> posts until this one.
>> Janet US
>
>Sure, sure. Whatever you say.

You do know that there are a couple of Janet's here? And last year
when you posted here a lot there were 3 Janet's?
Janet US

On 2017-07-22 11:47 AM, cshenk wrote:
> Julie Bove wrote in rec.food.cooking:
>
>>
>> Also discovered that there is a closer Papa Murphy's to me in Mill
>> Creek. Most of the reviews are horrible. They hire people to stand by
>> the street and try to attract us with signs and arrows. Since I am
>> driving, I never paid attention to what those signs said. I knew it
>> was a take and bake pizza but didn't know anything else. Guess it was
>> that. One review said there was a 2 hour wait for the pizza. No
>> thanks.
>
> Snipped to just here.
>
> I'd never expect to wait at all for an unbaked pizza. Could be a
> reviewer who was crazy and exagurating a lot. The only way that could
> be 'real' is they asked for a special order (like salt free) and they
> had to make the dough from scratch and then, yes, it would take 2 hours.
>
>


We have to unreliable sources. First there is the issue of online
ratings, sometimes posted by malicious ranters, and sometimes by the
competition. Then their is the source that shared it with us, someone
whose reality is often at odds with the reality most of the rest if us
experience.

Sqwertz wrote in rec.food.cooking:

> On Fri, 21 Jul 2017 19:43:45 -0700, Julie Bove wrote:
>
> > I'm so sorry Steve. I really thought it was the Janet's job to tell
> > me what I should or shouldn't post. Or maybe it was Roy. Others
> > here post of things they don't like. Most recently it was
> > zucchini, but I have also read about cold foods, spicy foods,
> > turkey and other things. Apparently it's okay for others to post
> > what they don't like, but not me. Is that right?
>
> But it's *10-15 TIMES A DAY* for you. That makes you miserable to
> read. Practically every post of yours is some negative sentiment or
> veers off onto a negative tangent of some sort or another.
>
> You can look at it however you want. I'm just telling you how it
> looks to the rest of the group this is pretty much the main reason why
> you get (got) so much shit on the group.
>
> I know it's hard for you to listen to yourself because this is how you
> are 24 hours a day for the past probably 30+ years. You've never
> known what's reasonable conversation.
>
> <snip even more negative bullshit>
>
> -sw

Hi Steve, you may in some ways have Julie wrong. She's a bit different
for sure but she's one of the few just as happy to discuss a good
result as an 'I goofed this one up'. Most of you here never admit a
mistake. It's as if you never have them.

It's best to take her as she is and respond to the parts you find
interesting. That is what I do.

--

dsi1 wrote in rec.food.cooking:

> On Friday, July 21, 2017 at 7:45:11 PM UTC-10, Julie Bove wrote:
> > "Cheri" > wrote in message
> > news
> > > "Julie Bove" > wrote in message
> > > news > > >
> > >> Angela messaged me earlier and said that her aunt got her the
> > best pizza >> made by real Italians. Heh. There are a lot of
> > Italians in PA and the >> area that they're in has really good
> > pizza.
> > >
> > > Yes, I imagine there are some wonderful pizzas in different
> > > places, not too much not to like about a good pizza like Angela
> > > had.
> >
> > Alas, I don't think we have any really good places here. My
> > husband's cousin who used to work for a bakery surmised that it has
> > something to do with the air. Some people wanted to hire her to
> > make pizza on Cape Cod but she refused because it just wouldn't
> > come out right there. I heard similar comments from a neighbor on
> > Cape Cod who was an Italian from NY. Something in NY just makes for
> > really good pizza.
>
> The microorganisms in the air might indeed play a role in dough
> fermentation. I have seen how mold or yeast in the air can affect
> rice in vastly different ways. The effect is quite surprising.

If they are trying to go from starter, it is possible some areas are
harder to get a good starter yeast going.

--

Gary wrote in rec.food.cooking:

> On 7/22/2017 8:13 AM, Julie Bove wrote:
> > That could be. I have a friend in Chicago who never tried their
> > pizza. Only pizza he has ever eaten is at Old Country Buffet which
> > I am pretty sure comes frozen.
>
> Wow...a blast from the past. Old County Buffet. I really liked that
> place and went often with my daughter. Just good, tasty downhome food
> but nothing fancy. Price was right too. Sadly, they are gone from my
> area now.
>
> Golden Corral was just one step up from that. I liked them too but
> also gone from nearby.
>
> My all time favorite which is very long gone was Shoneys. Took my
> daughter there every Friday night just for the buffet and it was a
> good one.

Oh I miss our Old Country Buffet! We used to do BBS meetings there
when Southside had some 400 SYSOPs in Fidonet (old dial up networking,
still exists but mostly Telnet now).

It was out along nearer you but I don't recall the exact location.

--

"cshenk" > wrote in message
news
> Julie Bove wrote in rec.food.cooking:
>
>>
>> Also discovered that there is a closer Papa Murphy's to me in Mill
>> Creek. Most of the reviews are horrible. They hire people to stand by
>> the street and try to attract us with signs and arrows. Since I am
>> driving, I never paid attention to what those signs said. I knew it
>> was a take and bake pizza but didn't know anything else. Guess it was
>> that. One review said there was a 2 hour wait for the pizza. No
>> thanks.
>
> Snipped to just here.
>
> I'd never expect to wait at all for an unbaked pizza. Could be a
> reviewer who was crazy and exagurating a lot. The only way that could
> be 'real' is they asked for a special order (like salt free) and they
> had to make the dough from scratch and then, yes, it would take 2 hours.

To say nothing of the fact that you can order online, or call in advance to
place your order, they tell you how many minutes before it will be ready to
pick up. I've never waited for more than 10 minutes where I am, usually just
long enough to pay and take.

Cheri

Cheri

On Saturday, July 22, 2017 at 6:15:28 AM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Friday, July 21, 2017 at 7:45:11 PM UTC-10, Julie Bove wrote:
> > > "Cheri" > wrote in message
> > > news > > > > "Julie Bove" > wrote in message
> > > > news > > > >
> > > >> Angela messaged me earlier and said that her aunt got her the
> > > best pizza >> made by real Italians. Heh. There are a lot of
> > > Italians in PA and the >> area that they're in has really good
> > > pizza.
> > > >
> > > > Yes, I imagine there are some wonderful pizzas in different
> > > > places, not too much not to like about a good pizza like Angela
> > > > had.
> > >
> > > Alas, I don't think we have any really good places here. My
> > > husband's cousin who used to work for a bakery surmised that it has
> > > something to do with the air. Some people wanted to hire her to
> > > make pizza on Cape Cod but she refused because it just wouldn't
> > > come out right there. I heard similar comments from a neighbor on
> > > Cape Cod who was an Italian from NY. Something in NY just makes for
> > > really good pizza.
> >
> > The microorganisms in the air might indeed play a role in dough
> > fermentation. I have seen how mold or yeast in the air can affect
> > rice in vastly different ways. The effect is quite surprising.
>
> If they are trying to go from starter, it is possible some areas are
> harder to get a good starter yeast going.
>
> --

Cooked rice would start to liquify in a few hours at that location. It's about 30 feet from where we live now. My guess is that it may have had something to do with the washing machine being located in the kitchen.

Julie Bove wrote:
>
>Alas, I don't think we have any really good places here. My husband's cousin
>who used to work for a bakery surmised that it has something to do with the
>air. Some people wanted to hire her to make pizza on Cape Cod but she
>refused because it just wouldn't come out right there. I heard similar
>comments from a neighbor on Cape Cod who was an Italian from NY. Something
>in NY just makes for really good pizza.

What a crock... producing anything has all to do with the community to
duplicate from their own personal experiences... the more diverse the
community population the more likely there'll be those who have
experienced the ideal... in other words when one has never experienced
the ideal over a broad spectrum so as to compare the least likely
there will be those capable of duplicating the ideal and consistantly.
Sampling a few NYC pizzarias on a week's vacation one cannot gain the
knowlege needed to discriminate what's the ideal. It can take several
years of continuous sampling in order to learn what constitutes the
ideal of any cusine. Does anyone really believe one can become a wine
critic by sampling wine over a month?
BTW, the vast majority of NYC pizzarias do not produce very good
pizza. Nowadays fine NYC pizza parlors are as rare as fine NYC kosher
delis. Decent ethnic food is on the decline and racing rapidly to the
bottom. Today most of the population thinks fast food joints are as
good as food gets.

jmcquown wrote:
>Ophelia wrote:
>>zpenmart wrote about zukes...
>>
>>> How did you cook that 8 qt pot of zukes and yellow crook necks and
>>> what will you do with them?
>>
>> ==
>>
>> Slowly simmered with a chicken bouilion cube, a couple ounces butter
>> and herbs; dill/parsley, black pepper, a little sprinkle granulated
>> garlic and can't rush it. After an hour it all shrinks down to fill
>> half the pot, zukes are mainly water. Don't over cook or it'll
>> all be mush. Start with the lid on but then remove the lid so liquid
>> can evaporate. Do NOT boil.
>>
>> ==
>>
>> How do you serve them? ie with what? Is it a side veg?

Either as a side or eaten on its own.
>>
>>
>Sounds like a mess of sludge to me. I grill or lightly steam summer
>squash. Cook it for an hour? I don't even want to think about it.
>
>Jill

You've obviously never cooked an 8 qt pot of anything... I simmer
large quantities of summer squash very often and turns out perfect
severy time. Here's one that's probably too complex for you, each
ingredient needs to be added according to how long it takes to cook:
http://oi68.tinypic.com/3328r4p.jpg
btw, I saw your fish and grilled squash but was too polite to
comment... the fish was covered with tiad sludge and your grilled
squash was way over cooked to limp slime, best eaten with a spoon.

If all I have are 2-3 small zukes I don't cook them, they are diced
and eaten raw in a tossed salad.
Also very good stir fried.

"Gary" > wrote in message
news
> On 7/22/2017 8:13 AM, Julie Bove wrote:
>> That could be. I have a friend in Chicago who never tried their pizza.
>> Only pizza he has ever eaten is at Old Country Buffet which I am pretty
>> sure comes frozen.
>
> Wow...a blast from the past. Old County Buffet. I really liked that place
> and went often with my daughter. Just good, tasty downhome food but
> nothing fancy. Price was right too. Sadly, they are gone from my area now.

We no longer have them. They were okay. Never super good. But I got sick the
last few times we ate there, so I didn't go back. Nobody else got sick so I
assume it was more a matter of my reacting to something that I did not know
was in the food.
>
> Golden Corral was just one step up from that. I liked them too but also
> gone from nearby.
>
We have one in Marysville. Sometimes okay. Sometimes awful. We quit going as
it is a long drive there and about half the time they were so packed, we
gave up and went somewhere else.

> My all time favorite which is very long gone was Shoneys. Took my daughter
> there every Friday night just for the buffet and it was a good one.

We had breakfast at those during a cross country move. I liked them. Husband
did not, other than the fact that we could get in and back out quickly. He
didn't like the food.

"Cheri" > wrote in message
news
> "jmcquown" > wrote in message
> news
>> On 7/22/2017 7:14 AM, Wayne Boatwright wrote:
>>> On Fri 21 Jul 2017 08:34:55p, Cheri told us...
>>>
>>>> "Wayne Boatwright" > wrote in message
>>>>
>>>>>> Papa Murphy's has good pizza take and bake style, they are
>>>>>> already on an oven proof baking round, so no pan to get them
>>>>>> onto, and are very good for the price, especially the Cowboy
>>>>>> pizza.
>>>>>>
>>>>>> Cheri
>>>>>>
>>>>>>
>>>>>>
>>>>>
>>>>> What is a cowboy pizza?
>>>>
>>>> It's about the same thing as a combination pizza, sausage,
>>>> pepperoni, olives, etc.
>>>>
>>>> Cheri
>>>>
>>>>
>>>
>>> Thanks. That's one I would I like.
>>>
>> You may both have my share of the olives. Interesting name. Cowboy
>> pizza. Somehow I don't picture cowboys eating olives. Or eating pizza,
>> for that matter. LOL
>>
>> Jill
>
>
> Beats me why they call it that, I think the only difference between that
> and a combination pizza is one has mushrooms and one doesn't. I will take
> your olives, I love olives.

I love olives but not cooked on things.