Actually, dinner last night but same tonight as it turned out so
good.
I made a cottage pie. First time in about a year or so.
I know that most here have made it and actual recipes vary. This
is what I made yesterday:
-----------------------------------

Cooked a bit more than 1 pound of ground beef along with 2 medium
onions, chopped and some Worcestershire sauce. Chopped up all the
beef then drained off the grease.

Meanwhile, I sautéed about 7 ounces of fresh sliced white
mushrooms in butter.

When beef was done, I stirred in the mushrooms and mixed them in
with the beef. All this I put in the bottom of my casserole dish
(8 x 8 x 4 corelle baking dish)

Topped that with about 7 ounces of frozen mixed vegetables and a
drained can of "reduced sodium" green beans.

Then, I made a chicken gravy. Made a roux with butter and flour,
then stirred in homemade chicken broth to make a medium thick
gravy. Poured that on top of the meat and veggies.

Finally, I topped it with a decent amount of mashed red
potatoes...about 2" high. All this filled up the casserole dish
to the top.

As everything was already cooked, I just wanted to bake it to
very hot. I put it into a 400F oven without top lid and left it
for 40 minutes. At that time, I checked on it and it was bubbling
hot and the mashed potatoes had a slight brown crust on top.
finished.

I took it out and put the lid on to let it slowly cool down a
bit.

One of the tastiest cottage pies I've ever made. I planned to
freeze some for future easy meals but I suspect none of this will
ever see my freezer. So good, I have no problem with repeat
meals.

Anyway....a good darn meal:
- healthy portion of the cottage pie with S&P
- small side (on same plate) of "Gramma's applesauce"
- one soft roll or slice of white bread with butter.

I should really make these more often. This is the first one in
about a year. YUM!

"Gary" wrote in message ...

Actually, dinner last night but same tonight as it turned out so
good.
I made a cottage pie. First time in about a year or so.
I know that most here have made it and actual recipes vary. This
is what I made yesterday:
-----------------------------------

Cooked a bit more than 1 pound of ground beef along with 2 medium
onions, chopped and some Worcestershire sauce. Chopped up all the
beef then drained off the grease.

Meanwhile, I sautéed about 7 ounces of fresh sliced white
mushrooms in butter.

When beef was done, I stirred in the mushrooms and mixed them in
with the beef. All this I put in the bottom of my casserole dish
(8 x 8 x 4 corelle baking dish)

Topped that with about 7 ounces of frozen mixed vegetables and a
drained can of "reduced sodium" green beans.

Then, I made a chicken gravy. Made a roux with butter and flour,
then stirred in homemade chicken broth to make a medium thick
gravy. Poured that on top of the meat and veggies.

Finally, I topped it with a decent amount of mashed red
potatoes...about 2" high. All this filled up the casserole dish
to the top.

As everything was already cooked, I just wanted to bake it to
very hot. I put it into a 400F oven without top lid and left it
for 40 minutes. At that time, I checked on it and it was bubbling
hot and the mashed potatoes had a slight brown crust on top.
finished.

I took it out and put the lid on to let it slowly cool down a
bit.

One of the tastiest cottage pies I've ever made. I planned to
freeze some for future easy meals but I suspect none of this will
ever see my freezer. So good, I have no problem with repeat
meals.

Anyway....a good darn meal:
- healthy portion of the cottage pie with S&P
- small side (on same plate) of "Gramma's applesauce"
- one soft roll or slice of white bread with butter.

I should really make these more often. This is the first one in
about a year. YUM!

===

That sounds really good))) Well done)

I'll have 5 tacos

"Gary" > wrote in message ...
> Actually, dinner last night but same tonight as it turned out so
> good.
> I made a cottage pie. First time in about a year or so.
> I know that most here have made it and actual recipes vary. This
> is what I made yesterday:
> -----------------------------------
>
> Cooked a bit more than 1 pound of ground beef along with 2 medium
> onions, chopped and some Worcestershire sauce. Chopped up all the
> beef then drained off the grease.
>
> Meanwhile, I sautéed about 7 ounces of fresh sliced white
> mushrooms in butter.
>
> When beef was done, I stirred in the mushrooms and mixed them in
> with the beef. All this I put in the bottom of my casserole dish
> (8 x 8 x 4 corelle baking dish)
>
> Topped that with about 7 ounces of frozen mixed vegetables and a
> drained can of "reduced sodium" green beans.
>
> Then, I made a chicken gravy. Made a roux with butter and flour,
> then stirred in homemade chicken broth to make a medium thick
> gravy. Poured that on top of the meat and veggies.
>
> Finally, I topped it with a decent amount of mashed red
> potatoes...about 2" high. All this filled up the casserole dish
> to the top.
>
> As everything was already cooked, I just wanted to bake it to
> very hot. I put it into a 400F oven without top lid and left it
> for 40 minutes. At that time, I checked on it and it was bubbling
> hot and the mashed potatoes had a slight brown crust on top.
> finished.
>
> I took it out and put the lid on to let it slowly cool down a
> bit.
>
> One of the tastiest cottage pies I've ever made. I planned to
> freeze some for future easy meals but I suspect none of this will
> ever see my freezer. So good, I have no problem with repeat
> meals.
>
> Anyway....a good darn meal:
> - healthy portion of the cottage pie with S&P
> - small side (on same plate) of "Gramma's applesauce"
> - one soft roll or slice of white bread with butter.
>
> I should really make these more often. This is the first one in
> about a year. YUM!

Will be spaghetti and meatballs for me.

I like cottage pie but in this house, I stand alone.

On Tuesday, July 30, 2019 at 5:12:12 AM UTC-10, Gary wrote:
> Actually, dinner last night but same tonight as it turned out so
> good.
> I made a cottage pie. First time in about a year or so.
> I know that most here have made it and actual recipes vary. This
> is what I made yesterday:
> -----------------------------------
>
> Cooked a bit more than 1 pound of ground beef along with 2 medium
> onions, chopped and some Worcestershire sauce. Chopped up all the
> beef then drained off the grease.
>
> Meanwhile, I sautéed about 7 ounces of fresh sliced white
> mushrooms in butter.
>
> When beef was done, I stirred in the mushrooms and mixed them in
> with the beef. All this I put in the bottom of my casserole dish
> (8 x 8 x 4 corelle baking dish)
>
> Topped that with about 7 ounces of frozen mixed vegetables and a
> drained can of "reduced sodium" green beans.
>
> Then, I made a chicken gravy. Made a roux with butter and flour,
> then stirred in homemade chicken broth to make a medium thick
> gravy. Poured that on top of the meat and veggies.
>
> Finally, I topped it with a decent amount of mashed red
> potatoes...about 2" high. All this filled up the casserole dish
> to the top.
>
> As everything was already cooked, I just wanted to bake it to
> very hot. I put it into a 400F oven without top lid and left it
> for 40 minutes. At that time, I checked on it and it was bubbling
> hot and the mashed potatoes had a slight brown crust on top.
> finished.
>
> I took it out and put the lid on to let it slowly cool down a
> bit.
>
> One of the tastiest cottage pies I've ever made. I planned to
> freeze some for future easy meals but I suspect none of this will
> ever see my freezer. So good, I have no problem with repeat
> meals.
>
> Anyway....a good darn meal:
> - healthy portion of the cottage pie with S&P
> - small side (on same plate) of "Gramma's applesauce"
> - one soft roll or slice of white bread with butter.
>
> I should really make these more often. This is the first one in
> about a year. YUM!

Sounds like a good pie. Any kind of pie is a good pie. Yesterday we went to an Italian restaurant. The server said the special was braised short-ribs. Braised short-ribs are one of my favorite dishes so that was a no-brainer. What I got was a two and a half slab of what looked like ribs. I was not expecting that but I done ate it anyway without complaint. I like ribs anyway. It looks like the cook might have overdone it with the sear but I done ate it anyway without complaint. Burnt food is okay with me.

In my awesome opinion, all Italian restaurants should serve some good ole American meat dish for us folks that don't much care for pasta, pasta, pasta..

https://www.amazon.com/photos/shared..._HFlIPqFHcrpE1

On Tuesday, July 30, 2019 at 10:35:36 PM UTC-4, dsi1 wrote:
> On Tuesday, July 30, 2019 at 5:12:12 AM UTC-10, Gary wrote:
> > Actually, dinner last night but same tonight as it turned out so
> > good.
> > I made a cottage pie. First time in about a year or so.
> > I know that most here have made it and actual recipes vary. This
> > is what I made yesterday:
> > -----------------------------------
> >
> > Cooked a bit more than 1 pound of ground beef along with 2 medium
> > onions, chopped and some Worcestershire sauce. Chopped up all the
> > beef then drained off the grease.
> >
> > Meanwhile, I sautéed about 7 ounces of fresh sliced white
> > mushrooms in butter.
> >
> > When beef was done, I stirred in the mushrooms and mixed them in
> > with the beef. All this I put in the bottom of my casserole dish
> > (8 x 8 x 4 corelle baking dish)
> >
> > Topped that with about 7 ounces of frozen mixed vegetables and a
> > drained can of "reduced sodium" green beans.
> >
> > Then, I made a chicken gravy. Made a roux with butter and flour,
> > then stirred in homemade chicken broth to make a medium thick
> > gravy. Poured that on top of the meat and veggies.
> >
> > Finally, I topped it with a decent amount of mashed red
> > potatoes...about 2" high. All this filled up the casserole dish
> > to the top.
> >
> > As everything was already cooked, I just wanted to bake it to
> > very hot. I put it into a 400F oven without top lid and left it
> > for 40 minutes. At that time, I checked on it and it was bubbling
> > hot and the mashed potatoes had a slight brown crust on top.
> > finished.
> >
> > I took it out and put the lid on to let it slowly cool down a
> > bit.
> >
> > One of the tastiest cottage pies I've ever made. I planned to
> > freeze some for future easy meals but I suspect none of this will
> > ever see my freezer. So good, I have no problem with repeat
> > meals.
> >
> > Anyway....a good darn meal:
> > - healthy portion of the cottage pie with S&P
> > - small side (on same plate) of "Gramma's applesauce"
> > - one soft roll or slice of white bread with butter.
> >
> > I should really make these more often. This is the first one in
> > about a year. YUM!
>
> Sounds like a good pie. Any kind of pie is a good pie. Yesterday we went to an Italian restaurant. The server said the special was braised short-ribs. Braised short-ribs are one of my favorite dishes so that was a no-brainer. What I got was a two and a half slab of what looked like ribs. I was not expecting that but I done ate it anyway without complaint. I like ribs anyway. It looks like the cook might have overdone it with the sear but I done ate it anyway without complaint. Burnt food is okay with me.
>
> In my awesome opinion, all Italian restaurants should serve some good ole American meat dish for us folks that don't much care for pasta, pasta, pasta.
>
> https://www.amazon.com/photos/shared..._HFlIPqFHcrpE1

Braised short ribs are not uniquely American. There's a lot more to Italian
food than pasta. Sounds like your restaurant is deficient if they only have
pasta, pasta, pasta.

Cindy Hamilton

Julie Bove wrote:
> I like cottage pie but in this house, I stand alone.

So do I here and that's the best part...all of it for me! oink

Pamela wrote:
> Why do you go to an Italian restaurant if you want to eat an "American
> meat dish"?

Many years ago, I used to eat at a nearby italian restaurant
often. One day, I went in and ordered a take-out pizza. Waited
for it then paid and took it home to eat.

Anyway, I asked for a so-so pizza but this time I said and also
anchovies on it. She said, "you don't want anchovies on it." I
said, "Yes. I want anchovies this time." She tried her best to
talk me out of it but I insisted.

So I took home my pizza with anchovies. Only one bite and I
arrgghhed. lol. She was right...not good at all. I picked them
all off but the pizza still tasted of anchovies. I probably
should have married her instead of the other one later on. lol

On Wed, 31 Jul 2019 02:47:17 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, July 30, 2019 at 10:35:36 PM UTC-4, dsi1 wrote:
>> On Tuesday, July 30, 2019 at 5:12:12 AM UTC-10, Gary wrote:
>> > Actually, dinner last night but same tonight as it turned out so
>> > good. I made a cottage pie. YUM!
>>
>> Sounds like a good pie. Any kind of pie is a good pie. Yesterday we went to an Italian restaurant.
>> The server said the special was braised short-ribs, all Italian restaurants should serve some
>> good ole American meat dish for us folks that don't much care for pasta, pasta, pasta.
>>
>> https://www.amazon.com/photos/shared..._HFlIPqFHcrpE1
>
>Braised short ribs are not uniquely American. There's a lot more to Italian
>food than pasta. Sounds like your restaurant is deficient if they only have
>pasta, pasta, pasta.
>
>Cindy Hamilton

Even grade school lunch rooms serve a lot more than pasta, pasta,
pasta. Every italian restaurant I've been to serves veal,
meat-a-balles, saw-seege, calimari, and other meat dishes. In fact I
don't remember any Italian restaurant I've been to that serves braised
short ribs.

On Wed, 31 Jul 2019 11:37:20 -0400, Gary > wrote:

>Pamela wrote:
>> Why do you go to an Italian restaurant if you want to eat an "American
>> meat dish"?
>
>Many years ago, I used to eat at a nearby italian restaurant
>often. One day, I went in and ordered a take-out pizza. Waited
>for it then paid and took it home to eat.
>
>Anyway, I asked for a so-so pizza but this time I said and also
>anchovies on it. She said, "you don't want anchovies on it." I
>said, "Yes. I want anchovies this time." She tried her best to
>talk me out of it but I insisted.
>
>So I took home my pizza with anchovies. Only one bite and I
>arrgghhed. lol. She was right...not good at all. I picked them
>all off but the pizza still tasted of anchovies. I probably
>should have married her instead of the other one later on. lol
>

Had you married her you coulda lapped up all the good anchovy you
wanted.

On Tuesday, July 30, 2019 at 11:47:21 PM UTC-10, Cindy Hamilton wrote:
>
> Braised short ribs are not uniquely American. There's a lot more to Italian
> food than pasta. Sounds like your restaurant is deficient if they only have
> pasta, pasta, pasta.
>
> Cindy Hamilton

I think I outta know an American dish when I sees it. The dead giveaway was the American style barbecue sauce on top. If that ain't enough, there's also the coleslaw and baked potatoes.

Yoose can get anything you want at that restaurant and it's all going to come with pasta on the side or on the bottom. A pizza or a salad won't come with pasta, but I'd rather have a Spam musubi with some Pez on the side than those two items.

Also, it's not MY restaurant and I try to avoid going there if I can. As far as it being deficient, it seems like every other Italian restaurant that I've even been to. Hopefully, things are different in Italy.

Three strikes, yer out!

On 2019-07-31 11:37 a.m., Gary wrote:

> So I took home my pizza with anchovies. Only one bite and I
> arrgghhed. lol. She was right...not good at all. I picked them
> all off but the pizza still tasted of anchovies. I probably
> should have married her instead of the other one later on. lol
>
>

I think that anchovies on pizza has done a lot to turn people off anchovies.

On Wed, 31 Jul 2019 14:17:09 -0400, Dave Smith
> wrote:

>On 2019-07-31 11:37 a.m., Gary wrote:
>
>> So I took home my pizza with anchovies. Only one bite and I
>> arrgghhed. lol. She was right...not good at all. I picked them
>> all off but the pizza still tasted of anchovies. I probably
>> should have married her instead of the other one later on. lol
>>
>
>I think that anchovies on pizza has done a lot to turn people off anchovies.

Not me, I've been eating anchovy since childhood, I'll eat them
directly from the tin. I like the rolled ones best but not so easy to
find anymore. I generally don't order anchovy on pizza because the
high baking temperature ruins the anchovy.

On Wednesday, July 31, 2019 at 2:14:16 PM UTC-4, Dave Smith wrote:
> On 2019-07-31 11:37 a.m., Gary wrote:
>
> > So I took home my pizza with anchovies. Only one bite and I
> > arrgghhed. lol. She was right...not good at all. I picked them
> > all off but the pizza still tasted of anchovies. I probably
> > should have married her instead of the other one later on. lol
> >
> >
>
> I think that anchovies on pizza has done a lot to turn people off anchovies.

I'm glad I had cold anchovies (on a salad) first. I still don't want
them on a pizza, but in something like puttanesca they're good.

Cindy Hamilton

On Wed, 31 Jul 2019 16:10:51 +0100, Pamela >
wrote:

>On 03:35 31 Jul 2019, dsi1 > wrote:
>
>> In my awesome opinion, all Italian restaurants should serve some good
>> ole American meat dish for us folks that don't much care for pasta,
>> pasta, pasta.
>
>Why do you go to an Italian restaurant if you want to eat an "American
>meat dish"?

Western Chinese restaurants often have a few dishes for kids. Fries,
apple sauce, chicken, that kind of stuff. Maybe Italian restaurants
should have that for Hawaiians. A special part of the menu that only
deals with "good ole American meat fishes". Dead cow in a few ways.

On Wed, 31 Jul 2019 14:17:09 -0400, Dave Smith
> wrote:

>On 2019-07-31 11:37 a.m., Gary wrote:
>
>> So I took home my pizza with anchovies. Only one bite and I
>> arrgghhed. lol. She was right...not good at all. I picked them
>> all off but the pizza still tasted of anchovies. I probably
>> should have married her instead of the other one later on. lol
>>
>>
>
>I think that anchovies on pizza has done a lot to turn people off anchovies.

It sure turned me onto pizza.

On Wed, 31 Jul 2019 12:22:12 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, July 31, 2019 at 2:14:16 PM UTC-4, Dave Smith wrote:
>> On 2019-07-31 11:37 a.m., Gary wrote:
>>
>> > So I took home my pizza with anchovies. Only one bite and I
>> > arrgghhed. lol. She was right...not good at all. I picked them
>> > all off but the pizza still tasted of anchovies. I probably
>> > should have married her instead of the other one later on. lol
>> >
>>
>> I think that anchovies on pizza has done a lot to turn people off anchovies.
>
>I'm glad I had cold anchovies (on a salad) first. I still don't want
>them on a pizza, but in something like puttanesca they're good.
>
>Cindy Hamilton

Pizzerias use the cheapest anchovies they can find...the anchovies at
pizzarias are the worst of the worst because the intense heat of pizza
ovens transforms good anchovies into week old chum. I buy the
anchovies packed in olive oil, I prefer the rolled ones, they are like
candy.
https://www.amazon.com/Cento-Rolled-...s%2C166&sr=8-2

"dsi1" wrote in message
...

On Tuesday, July 30, 2019 at 11:47:21 PM UTC-10, Cindy Hamilton wrote:
>
> Braised short ribs are not uniquely American. There's a lot more to
> Italian
> food than pasta. Sounds like your restaurant is deficient if they only
> have
> pasta, pasta, pasta.
>
> Cindy Hamilton

I think I outta know an American dish when I sees it. The dead giveaway was
the American style barbecue sauce on top. If that ain't enough, there's also
the coleslaw and baked potatoes.

Yoose can get anything you want at that restaurant and it's all going to
come with pasta on the side or on the bottom. A pizza or a salad won't come
with pasta, but I'd rather have a Spam musubi with some Pez on the side than
those two items.

Also, it's not MY restaurant and I try to avoid going there if I can. As far
as it being deficient, it seems like every other Italian restaurant that
I've even been to. Hopefully, things are different in Italy.

Three strikes, yer out!
======

Pez?

On Wed, 31 Jul 2019 21:04:47 +0100, "Ophelia"
> wrote:

>"dsi1" wrote in message
...
>
>On Tuesday, July 30, 2019 at 11:47:21 PM UTC-10, Cindy Hamilton wrote:
>>
>> Braised short ribs are not uniquely American. There's a lot more to
>> Italian
>> food than pasta. Sounds like your restaurant is deficient if they only
>> have
>> pasta, pasta, pasta.
>>
>> Cindy Hamilton
>
>I think I outta know an American dish when I sees it. The dead giveaway was
>the American style barbecue sauce on top. If that ain't enough, there's also
>the coleslaw and baked potatoes.
>
>Yoose can get anything you want at that restaurant and it's all going to
>come with pasta on the side or on the bottom. A pizza or a salad won't come
>with pasta, but I'd rather have a Spam musubi with some Pez on the side than
>those two items.
>
>Also, it's not MY restaurant and I try to avoid going there if I can. As far
>as it being deficient, it seems like every other Italian restaurant that
>I've even been to. Hopefully, things are different in Italy.
>
>Three strikes, yer out!
>======
>
> Pez?

PEZ???
https://www.amazon.com/s?k=pez+dispe...nb_sb_ss_i_4_3

wrote:
> On Wed, 31 Jul 2019 14:17:09 -0400, Dave Smith
> > wrote:
>
>> On 2019-07-31 11:37 a.m., Gary wrote:
>>
>>> So I took home my pizza with anchovies. Only one bite and I
>>> arrgghhed. lol. She was right...not good at all. I picked them
>>> all off but the pizza still tasted of anchovies. I probably
>>> should have married her instead of the other one later on. lol
>>>
>>
>> I think that anchovies on pizza has done a lot to turn people off anchovies.
>
> Not me, I've been eating anchovy since childhood, I'll eat them
> directly from the tin. I like the rolled ones best but not so easy to
> find anymore. I generally don't order anchovy on pizza because the
> high baking temperature ruins the anchovy.
>

Ahoy Popeye. Yoose correct as always. The problem with anchovies is
that most people have never had the pleasure of eating out a genuine
100% elderly mexican/mayan woman with gonococcus puss dripping from
her crotch. Sailors often do this, but the rest of us, not so much.

Also true that if yoose bake one of these old whores from the donkey
shows, it RUINS the fish flavor of their crotch. Plus, yoose can't
even hump them anymore.

Scientists are currently puzzled, and awaiting yoose explanation.

wrote:
> I buy the
> anchovies packed in olive oil, I prefer the rolled ones, they are like
> candy.

Yup, figures ... Yoose always like to stick them up yoose ass.

On Wednesday, July 31, 2019 at 8:26:07 AM UTC-10, Sheldon wrote:
> On Wed, 31 Jul 2019 14:17:09 -0400, Dave Smith
> > wrote:
>
> >On 2019-07-31 11:37 a.m., Gary wrote:
> >
> >> So I took home my pizza with anchovies. Only one bite and I
> >> arrgghhed. lol. She was right...not good at all. I picked them
> >> all off but the pizza still tasted of anchovies. I probably
> >> should have married her instead of the other one later on. lol
> >>
> >
> >I think that anchovies on pizza has done a lot to turn people off anchovies.
>
> Not me, I've been eating anchovy since childhood, I'll eat them
> directly from the tin. I like the rolled ones best but not so easy to
> find anymore. I generally don't order anchovy on pizza because the
> high baking temperature ruins the anchovy.

Any Eyetalian worth his pizza dough is going to know that you put the anchovies on after the pie is cooked. Yoose guys are animals.

On Wed, 31 Jul 2019 15:18:52 -0700 (PDT), dsi1
> wrote:

>On Wednesday, July 31, 2019 at 8:26:07 AM UTC-10, Sheldon wrote:
>> On Wed, 31 Jul 2019 14:17:09 -0400, Dave Smith
>> > wrote:
>>
>> >On 2019-07-31 11:37 a.m., Gary wrote:
>> >
>> >> So I took home my pizza with anchovies. Only one bite and I
>> >> arrgghhed. lol. She was right...not good at all. I picked them
>> >> all off but the pizza still tasted of anchovies. I probably
>> >> should have married her instead of the other one later on. lol
>> >>
>> >
>> >I think that anchovies on pizza has done a lot to turn people off anchovies.
>>
>> Not me, I've been eating anchovy since childhood, I'll eat them
>> directly from the tin. I like the rolled ones best but not so easy to
>> find anymore. I generally don't order anchovy on pizza because the
>> high baking temperature ruins the anchovy.
>
>Any Eyetalian worth his pizza dough is going to know that you put the anchovies on after the pie is cooked. Yoose guys are animals.

That's not a bad idea, but I've never had it like that. I also like it
when the anchovies is baked with everything else, but maybe this is
even better.

On 2019-07-31 3:18 p.m., Pamela wrote:
> On 16:37 31 Jul 2019, Gary > wrote:
>> Pamela wrote:
>>>
>>>
>>> Why do you go to an Italian restaurant if you want to eat an "American
>>> meat dish"?
>>
>> Many years ago, I used to eat at a nearby italian restaurant often. One
>> day, I went in and ordered a take-out pizza. Waited for it then paid and
>> took it home to eat.
>>
>> Anyway, I asked for a so-so pizza but this time I said and also
>> anchovies on it. She said, "you don't want anchovies on it." I said,
>> "Yes. I want anchovies this time." She tried her best to talk me out of
>> it but I insisted.
>>
>> So I took home my pizza with anchovies. Only one bite and I arrgghhed.
>> lol. She was right...not good at all. I picked them all off but the
>> pizza still tasted of anchovies. I probably should have married her
>> instead of the other one later on. lol
>>
>
> She was looking after you!
>
> As for anchovies on pizza, it's their saltiness which I find overpowering
> rather than their fishiness.
>
> In small quantities they can be very good.
>
And they are the principal feature of the French equivalent, ****aladière,

On Wed, 31 Jul 2019 16:37:00 -0600, graham > wrote:

>On 2019-07-31 3:18 p.m., Pamela wrote:
>> On 16:37 31 Jul 2019, Gary > wrote:
>>> Pamela wrote:
>>>>
>>>>
>>>> Why do you go to an Italian restaurant if you want to eat an "American
>>>> meat dish"?
>>>
>>> Many years ago, I used to eat at a nearby italian restaurant often. One
>>> day, I went in and ordered a take-out pizza. Waited for it then paid and
>>> took it home to eat.
>>>
>>> Anyway, I asked for a so-so pizza but this time I said and also
>>> anchovies on it. She said, "you don't want anchovies on it." I said,
>>> "Yes. I want anchovies this time." She tried her best to talk me out of
>>> it but I insisted.
>>>
>>> So I took home my pizza with anchovies. Only one bite and I arrgghhed.
>>> lol. She was right...not good at all. I picked them all off but the
>>> pizza still tasted of anchovies. I probably should have married her
>>> instead of the other one later on. lol
>>>
>>
>> She was looking after you!
>>
>> As for anchovies on pizza, it's their saltiness which I find overpowering
>> rather than their fishiness.
>>
>> In small quantities they can be very good.
>>
>And they are the principal feature of the French equivalent, ****aladière,

Ouais!

On 7/31/2019 5:39 PM, wrote:
> On Wed, 31 Jul 2019 21:04:47 +0100, "Ophelia"
> > wrote:
>
>> "dsi1" wrote in message
>> ...
>>
>> On Tuesday, July 30, 2019 at 11:47:21 PM UTC-10, Cindy Hamilton wrote:
>>>
>>> Braised short ribs are not uniquely American. There's a lot more to
>>> Italian
>>> food than pasta. Sounds like your restaurant is deficient if they only
>>> have
>>> pasta, pasta, pasta.
>>>
>>> Cindy Hamilton
>>
>> I think I outta know an American dish when I sees it. The dead giveaway was
>> the American style barbecue sauce on top.
>>
(snippage)
That isn't even pseudo Italian.

Jill

Bruce wrote:
> On Wed, 31 Jul 2019 15:18:52 -0700 (PDT), dsi1
> > wrote:
>
>> On Wednesday, July 31, 2019 at 8:26:07 AM UTC-10, Sheldon wrote:
>>> On Wed, 31 Jul 2019 14:17:09 -0400, Dave Smith
>>> > wrote:
>>>
>>>> On 2019-07-31 11:37 a.m., Gary wrote:
>>>>
>>>>> So I took home my pizza with anchovies. Only one bite and I
>>>>> arrgghhed. lol. She was right...not good at all. I picked them
>>>>> all off but the pizza still tasted of anchovies. I probably
>>>>> should have married her instead of the other one later on. lol
>>>>>
>>>>
>>>> I think that anchovies on pizza has done a lot to turn people off anchovies.
>>>
>>> Not me, I've been eating anchovy since childhood, I'll eat them
>>> directly from the tin. I like the rolled ones best but not so easy to
>>> find anymore. I generally don't order anchovy on pizza because the
>>> high baking temperature ruins the anchovy.
>>
>> Any Eyetalian worth his pizza dough is going to know that you put the anchovies on after the pie is cooked. Yoose guys are animals.
>
> That's not a bad idea, but I've never had it like that. I also like it
> when the anchovies is baked with everything else, but maybe this is
> even better.
>

It's a matter of preference. When Popeye eats an old skank at the
donkey show, he prefers her stuff be raw.

He don't want to eat her after she has wiped the puss off or cleaned
up after the last trick.

100% mayan mexican, smell, bacteria and All!