On 2020-12-02 10:15 a.m., heyjoe wrote:
> On Tue, 1 Dec 2020 20:50:57 -0600
> in Message-ID: >
> Sqwertz wrote :
>
>> Of course. Does any state NOT charge sales tax on to-go orders?
>
> Yes.
>
> Wasn't sure what the situation was in Texas. Supposedly, one of the
> reasons for the influx of Californians to Texas is low taxes. Being a
> dumb flat lander, I'm not sure which taxes are low in Texas.
>

I had a good friend who moved to Texas about 40 years ago. He was a
doctor and was lured there by offers of shared medical practice and no
state income tax.

In article >,
Dave Smith says...
> I had a good friend who moved to Texas about 40 years ago. He was a
> doctor and was lured there by offers of shared medical practice and no
> state income tax.
>
fascinating

Bruce wrote:
> On Wed, 2 Dec 2020 02:41:59 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Tuesday, December 1, 2020 at 5:12:58 PM UTC-5, Snag wrote:
>>
>>> It's all in the sauce , man . The sauce is the conductor for the
>>> entire pie , the toppings are the instruments . Some like a heavy bass
>>> note , some like piccolos and flutes ... we like a balanced medley of
>>> flavors .
>>
>> It's a duet between the sauce and the crust. The best sauce in the
>> world will not save a pizza with a crappy crust.
>>
>> To me, the crust is so important that I vanishingly rarely use sauce.
>> Diced fresh tomatoes do the trick for me.
>
> I agree. It's all about the pizza bottom.
>

Do you sniff it too?

On Tuesday, December 1, 2020 at 9:44:30 PM UTC-5, Sqwertz wrote:
> On Tue, 1 Dec 2020 15:39:55 -0800 (PST), Thomas wrote:
>
> > Sauce. Furmanos with pinch sugar, pinch salt, dash italian seasoning from Mck.
> >
> > Here we go...
> > 1 and a q cup 110 water
> > 2 ts sugar divided
> > 2 and q yeast
> > 3.5 to 4 c ap or 00
> > 1 ts salt
> > 1 ts ea basIl, oreg, marj
> > oil for finish
> That's just ridiculous.
>
> -sw

I assume you can de better. Go for it.

On Wednesday, December 2, 2020 at 10:28:14 AM UTC-6, Dave Smith wrote:
>
> I had a good friend who moved to Texas about 40 years ago. He was a
> doctor and was lured there by offers of shared medical practice and no
> state income tax.
>
No state income tax in Tennessee either. But we've got a sales tax that
will make your hair stand on end.

On Wed, 2 Dec 2020 12:40:21 -0800 (PST), Thomas Argo wrote:

> On Tuesday, December 1, 2020 at 9:44:30 PM UTC-5, Sqwertz wrote:
>> On Tue, 1 Dec 2020 15:39:55 -0800 (PST), Thomas wrote:
>>
>>> Sauce. Furmanos with pinch sugar, pinch salt, dash italian seasoning from Mck.
>>>
>>> Here we go...
>>> 1 and a q cup 110 water
>>> 2 ts sugar divided
>>> 2 and q yeast
>>> 3.5 to 4 c ap or 00
>>> 1 ts salt
>>> 1 ts ea basIl, oreg, marj
>>> oil for finish
>> That's just ridiculous.
>
> I assume you can de better.

Did your dad really beat and rob a kind gentleman, knocking his
teeth out, who just stopped to pick up his equally punk friend while
hitchhiking?

Wow - what a dick.

Yes, I can. Flour, water, salt, yeast.

-sw

On Wed, 2 Dec 2020 13:50:44 -0800 (PST), "
> wrote:

>On Wednesday, December 2, 2020 at 10:28:14 AM UTC-6, Dave Smith wrote:
>>
>> I had a good friend who moved to Texas about 40 years ago. He was a
>> doctor and was lured there by offers of shared medical practice and no
>> state income tax.
>>
>No state income tax in Tennessee either. But we've got a sales tax that
>will make your hair stand on end.

7%?

On Wednesday, December 2, 2020 at 7:50:37 AM UTC-6, Sheldon wrote:
> On Tue, 1 Dec 2020 20:40:16 -0600, Sqwertz >
> wrote:
> >On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
> >
> >> On Tuesday, December 1, 2020 at 4:12:58 PM UTC-6, Snag wrote:
> >>> On 12/1/2020 3:32 PM, Dave Smith wrote:
> >>>> On 2020-12-01 3:56 p.m., Snag wrote:
> >>>>> On 11/30/2020 5:54 PM, wrote:
> >>>>
> >>>>>> Yes, Pizza Hut has fallen pretty low. The last time I ate there was
> >>>>>> about
> >>>>>> two years ago and it was a sad offering.
> >>>>>>
> >>>>>
> >>>>> I worked for them (delivery manager) many years ago , and that
> >>>>> ain't how I was taught to make a pizza . I haven't had a Pizza Slut
> >>>>> pie in a long time , they have sunk pretty low - problem is that the
> >>>>> rest have too . The only pizza I'll willingly eat these days besides
> >>>>> my own is from Tommy's Famous . Sean make the best pie I've ever had ,
> >>>>> it's better than mine and mine's pretty damn good .
> >>>>
> >>>> I was never really big on pizza and was never impressed with any from
> >>>> the chains. There are a couple independent pizzerias in town that make
> >>>> good pizza. It is interesting that a lot of people love one and not the
> >>>> other and a lot of people have opposite preferences.
> >>>>
> >>>>
> >>> It's all in the sauce , man . The sauce is the conductor for the
> >>> entire pie , the toppings are the instruments . Some like a heavy bass
> >>> note , some like piccolos and flutes ... we like a balanced medley of
> >>> flavors .
> >>>
> >> The best pizzarias use Stanislaus or Escalon brand sauces. Crust is
> >> easy,
> >
> >You both are crazy if you think sauce is more important than crust.
> >The most common sauce is simply pure crushed tomatoes. The crust,
> >OTOH, takes a lot to get right. That's why so places invest in fancy
> >ovens - not sauce.

Crushed tomatoes are exactly what it's about. Just because they're
canned, doesn't mean they're all similar in quality.

https://beta.stanislaus.com/products...ity/max_flavor

> Pizza sauce is seasoned crushed tomatoes, NOT cooked or it will
> caramelize in hot pizza ovens.
> >And most places don't use full fat motz, it's almost always part
> >skim.

I'm sure that Domino's and Pizza Hut do, and in StL, it's even worse
because a lot of places here use process cheese. This place spells it
out up front.
http://www.lapizzamenu.com/
> >
> >-sw
> Today most use that fake mozz, name escapes me right now but it's not
> a dairy product... primarilly vegetable oil... like Gilbani string
> cheese.

No, very few people use that fake cheese. You just blow out your ass. You
have no ****ing idea what other people do.

--Bryan

wrote:

> On Wednesday, December 2, 2020 at 7:50:37 AM UTC-6, Sheldon wrote:
> > On Tue, 1 Dec 2020 20:40:16 -0600, Sqwertz >
> > wrote:
> > >On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
> > >
> > >> On Tuesday, December 1, 2020 at 4:12:58 PM UTC-6, Snag wrote:
> > >>> On 12/1/2020 3:32 PM, Dave Smith wrote:
> > >>>> On 2020-12-01 3:56 p.m., Snag wrote:
> > >>>>> On 11/30/2020 5:54 PM, wrote:
> > >>>>
> > >>>>>> Yes, Pizza Hut has fallen pretty low. The last time I ate there was
> > >>>>>> about
> > >>>>>> two years ago and it was a sad offering.
> > >>>>>>
> > >>>>>
> > >>>>> I worked for them (delivery manager) many years ago , and that
> > >>>>> ain't how I was taught to make a pizza . I haven't had a Pizza Slut
> > >>>>> pie in a long time , they have sunk pretty low - problem is that the
> > >>>>> rest have too . The only pizza I'll willingly eat these days besides
> > >>>>> my own is from Tommy's Famous . Sean make the best pie I've ever had ,
> > >>>>> it's better than mine and mine's pretty damn good .
> > >>>>
> > >>>> I was never really big on pizza and was never impressed with any from
> > >>>> the chains. There are a couple independent pizzerias in town that make
> > >>>> good pizza. It is interesting that a lot of people love one and not the
> > >>>> other and a lot of people have opposite preferences.
> > >>>>
> > >>>>
> > >>> It's all in the sauce , man . The sauce is the conductor for the
> > >>> entire pie , the toppings are the instruments . Some like a heavy bass
> > >>> note , some like piccolos and flutes ... we like a balanced medley of
> > >>> flavors .
> > >>>
> > >> The best pizzarias use Stanislaus or Escalon brand sauces. Crust is
> > >> easy,
> > >
> > >You both are crazy if you think sauce is more important than crust.
> > >The most common sauce is simply pure crushed tomatoes. The crust,
> > >OTOH, takes a lot to get right. That's why so places invest in fancy
> > >ovens - not sauce.
> Crushed tomatoes are exactly what it's about. Just because they're
> canned, doesn't mean they're all similar in quality.
>
> https://beta.stanislaus.com/products...ity/max_flavor
> > Pizza sauce is seasoned crushed tomatoes, NOT cooked or it will
> > caramelize in hot pizza ovens.
> > >And most places don't use full fat motz, it's almost always part
> > >skim.
> I'm sure that Domino's and Pizza Hut do, and in StL, it's even worse
> because a lot of places here use process cheese. This place spells it
> out up front.
> http://www.lapizzamenu.com/
> > >
> > >-sw
> > Today most use that fake mozz, name escapes me right now but it's not
> > a dairy product... primarilly vegetable oil... like Gilbani string
> > cheese.
> No, very few people use that fake cheese. You just blow out your ass. You
> have no ****ing idea what other people do.
>


Aren't you the one who buys Provel "cheese" by the kilo - load?

Details
Shredded pasteurized process cheddar, Swiss and provolone cheese. Authentic. The St. Louis pizza cheese and salad topping. Authentic. Great salad topper. Makes 2 - 12 inch pizzas.

Ingredients
Cultured Pasteurized Milk And Part-skim Milk, Water, Salt, Sodium Phosphate, Milkfat, Contains Less Than 0.5% Of Lactic Acid, Sorbic Acid, (preservative), Enzymes, Smoke Flavor, With Powdered Cellulose Added To Prevent Caking.

GF
Gluten Free
EF
Egg Free
FF
Fish Free
PF
Peanut Free
SF
Shellfish Free
SF
Soy Free
TF
Treenut Free
WF
Wheat Free

On Wednesday, December 2, 2020 at 3:51:11 PM UTC-6, Sqwertz wrote:
> On Wed, 2 Dec 2020 12:40:21 -0800 (PST), Thomas Argo wrote:
>
> > On Tuesday, December 1, 2020 at 9:44:30 PM UTC-5, Sqwertz wrote:
> >> On Tue, 1 Dec 2020 15:39:55 -0800 (PST), Thomas wrote:
> >>
> >>> Sauce. Furmanos with pinch sugar, pinch salt, dash italian seasoning from Mck.
> >>>
> >>> Here we go...
> >>> 1 and a q cup 110 water
> >>> 2 ts sugar divided
> >>> 2 and q yeast
> >>> 3.5 to 4 c ap or 00
> >>> 1 ts salt
> >>> 1 ts ea basIl, oreg, marj
> >>> oil for finish
> >> That's just ridiculous.
> >
> > I assume you can de better.
> Did your dad really beat and rob a kind gentleman, knocking his
> teeth out, who just stopped to pick up his equally punk friend while
> hitchhiking?
>
> Wow - what a dick.
>
> Yes, I can. Flour, water, salt, yeast.

And a little sugar to get the yeast perked up.
>
> -sw

--Bryan

On Wednesday, December 2, 2020 at 5:16:19 PM UTC-6, Bruce wrote:
> wrote:
>
> > On Wednesday, December 2, 2020 at 7:50:37 AM UTC-6, Sheldon wrote:
> > > On Tue, 1 Dec 2020 20:40:16 -0600, Sqwertz >
> > > wrote:
> > > >On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
> > > >
> > > >> On Tuesday, December 1, 2020 at 4:12:58 PM UTC-6, Snag wrote:
> > > >>> On 12/1/2020 3:32 PM, Dave Smith wrote:
> > > >>>> On 2020-12-01 3:56 p.m., Snag wrote:
> > > >>>>> On 11/30/2020 5:54 PM, wrote:
> > > >>>>
> > > >>>>>> Yes, Pizza Hut has fallen pretty low. The last time I ate there was
> > > >>>>>> about
> > > >>>>>> two years ago and it was a sad offering.
> > > >>>>>>
> > > >>>>>
> > > >>>>> I worked for them (delivery manager) many years ago , and that
> > > >>>>> ain't how I was taught to make a pizza . I haven't had a Pizza Slut
> > > >>>>> pie in a long time , they have sunk pretty low - problem is that the
> > > >>>>> rest have too . The only pizza I'll willingly eat these days besides
> > > >>>>> my own is from Tommy's Famous . Sean make the best pie I've ever had ,
> > > >>>>> it's better than mine and mine's pretty damn good .
> > > >>>>
> > > >>>> I was never really big on pizza and was never impressed with any from
> > > >>>> the chains. There are a couple independent pizzerias in town that make
> > > >>>> good pizza. It is interesting that a lot of people love one and not the
> > > >>>> other and a lot of people have opposite preferences.
> > > >>>>
> > > >>>>
> > > >>> It's all in the sauce , man . The sauce is the conductor for the
> > > >>> entire pie , the toppings are the instruments . Some like a heavy bass
> > > >>> note , some like piccolos and flutes ... we like a balanced medley of
> > > >>> flavors .
> > > >>>
> > > >> The best pizzarias use Stanislaus or Escalon brand sauces. Crust is
> > > >> easy,
> > > >
> > > >You both are crazy if you think sauce is more important than crust.
> > > >The most common sauce is simply pure crushed tomatoes. The crust,
> > > >OTOH, takes a lot to get right. That's why so places invest in fancy
> > > >ovens - not sauce.
> > Crushed tomatoes are exactly what it's about. Just because they're
> > canned, doesn't mean they're all similar in quality.
> >
> > https://beta.stanislaus.com/products...ity/max_flavor
> > > Pizza sauce is seasoned crushed tomatoes, NOT cooked or it will
> > > caramelize in hot pizza ovens.
> > > >And most places don't use full fat motz, it's almost always part
> > > >skim.
> > I'm sure that Domino's and Pizza Hut do, and in StL, it's even worse
> > because a lot of places here use process cheese. This place spells it
> > out up front.
> > http://www.lapizzamenu.com/
> > > >
> > > >-sw
> > > Today most use that fake mozz, name escapes me right now but it's not
> > > a dairy product... primarilly vegetable oil... like Gilbani string
> > > cheese.
> > No, very few people use that fake cheese. You just blow out your ass. You
> > have no ****ing idea what other people do.
> >
> Aren't you the one who buys Provel "cheese" by the kilo - load?
>
I have never, and would never, buy Provel. The only way that I'll eat StL Style
pizza is if someone would otherwise be throwing it away. I hate wasting food,
and Provel isn't gross, just unappealing. Provel isn't fake, non-dairy cheese.
It's process cheese, like the American cheese they put on fast food
cheeseburgers like McDonald's or White Castle. I even put American cheese on
homemade, pan fried burgers, as my son likes it, but I'd never put process
cheese on a pizza.

--Bryan

On Wed, 2 Dec 2020 15:21:04 -0800 (PST), Bryan Simmons
> wrote:

>On Wednesday, December 2, 2020 at 3:51:11 PM UTC-6, Sqwertz wrote:
>> On Wed, 2 Dec 2020 12:40:21 -0800 (PST), Thomas Argo wrote:
>>
>>> I assume you can de better.

>> Did your dad really beat and rob a kind gentleman, knocking his
>> teeth out, who just stopped to pick up his equally punk friend while
>> hitchhiking?
>>
>> Wow - what a dick.
>>
>> Yes, I can. Flour, water, salt, yeast.
>
>And a little sugar to get the yeast perked up.

I've never had to add sugar to "get the yeast perked up".

On Wed, 2 Dec 2020 15:47:37 -0800 (PST), Bryan Simmons
> wrote:

>On Wednesday, December 2, 2020 at 5:16:19 PM UTC-6, Bruce wrote:
>> wrote:
>>
>> > On Wednesday, December 2, 2020 at 7:50:37 AM UTC-6, Sheldon wrote:
>> > > On Tue, 1 Dec 2020 20:40:16 -0600, Sqwertz >
>> > > wrote:
>> > > >On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
>> > > >
>> > > >> On Tuesday, December 1, 2020 at 4:12:58 PM UTC-6, Snag wrote:
>> > > >>> On 12/1/2020 3:32 PM, Dave Smith wrote:
>> > > >>>> On 2020-12-01 3:56 p.m., Snag wrote:
>> > > >>>>> On 11/30/2020 5:54 PM, wrote:
>> > > >>>>
>> > > >>>>>> Yes, Pizza Hut has fallen pretty low. The last time I ate there was
>> > > >>>>>> about
>> > > >>>>>> two years ago and it was a sad offering.
>> > > >>>>>>
>> > > >>>>>
>> > > >>>>> I worked for them (delivery manager) many years ago , and that
>> > > >>>>> ain't how I was taught to make a pizza . I haven't had a Pizza Slut
>> > > >>>>> pie in a long time , they have sunk pretty low - problem is that the
>> > > >>>>> rest have too . The only pizza I'll willingly eat these days besides
>> > > >>>>> my own is from Tommy's Famous . Sean make the best pie I've ever had ,
>> > > >>>>> it's better than mine and mine's pretty damn good .
>> > > >>>>
>> > > >>>> I was never really big on pizza and was never impressed with any from
>> > > >>>> the chains. There are a couple independent pizzerias in town that make
>> > > >>>> good pizza. It is interesting that a lot of people love one and not the
>> > > >>>> other and a lot of people have opposite preferences.
>> > > >>>>
>> > > >>>>
>> > > >>> It's all in the sauce , man . The sauce is the conductor for the
>> > > >>> entire pie , the toppings are the instruments . Some like a heavy bass
>> > > >>> note , some like piccolos and flutes ... we like a balanced medley of
>> > > >>> flavors .
>> > > >>>
>> > > >> The best pizzarias use Stanislaus or Escalon brand sauces. Crust is
>> > > >> easy,
>> > > >
>> > > >You both are crazy if you think sauce is more important than crust.
>> > > >The most common sauce is simply pure crushed tomatoes. The crust,
>> > > >OTOH, takes a lot to get right. That's why so places invest in fancy
>> > > >ovens - not sauce.
>> > Crushed tomatoes are exactly what it's about. Just because they're
>> > canned, doesn't mean they're all similar in quality.
>> >
>> > https://beta.stanislaus.com/products...ity/max_flavor
>> > > Pizza sauce is seasoned crushed tomatoes, NOT cooked or it will
>> > > caramelize in hot pizza ovens.
>> > > >And most places don't use full fat motz, it's almost always part
>> > > >skim.
>> > I'm sure that Domino's and Pizza Hut do, and in StL, it's even worse
>> > because a lot of places here use process cheese. This place spells it
>> > out up front.
>> > http://www.lapizzamenu.com/
>> > > >
>> > > >-sw
>> > > Today most use that fake mozz, name escapes me right now but it's not
>> > > a dairy product... primarilly vegetable oil... like Gilbani string
>> > > cheese.
>> > No, very few people use that fake cheese. You just blow out your ass. You
>> > have no ****ing idea what other people do.
>> >
>> Aren't you the one who buys Provel "cheese" by the kilo - load?
>>
>I have never, and would never, buy Provel. The only way that I'll eat StL Style
>pizza is if someone would otherwise be throwing it away. I hate wasting food,
>and Provel isn't gross, just unappealing. Provel isn't fake, non-dairy cheese.
>It's process cheese, like the American cheese they put on fast food
>cheeseburgers like McDonald's or White Castle. I even put American cheese on
>homemade, pan fried burgers, as my son likes it, but I'd never put process
>cheese on a pizza.
>
>--Bryan

Yes provel, disgusting fake cheese.

On Wed, 2 Dec 2020 15:21:04 -0800 (PST), Bryan Simmons wrote:

> On Wednesday, December 2, 2020 at 3:51:11 PM UTC-6, Sqwertz wrote:
>> On Wed, 2 Dec 2020 12:40:21 -0800 (PST), Thomas Argo wrote:
>>
>>> On Tuesday, December 1, 2020 at 9:44:30 PM UTC-5, Sqwertz wrote:
>>>> On Tue, 1 Dec 2020 15:39:55 -0800 (PST), Thomas wrote:
>>>>
>>>>> Sauce. Furmanos with pinch sugar, pinch salt, dash italian seasoning from Mck.
>>>>>
>>>>> Here we go...
>>>>> 1 and a q cup 110 water
>>>>> 2 ts sugar divided
>>>>> 2 and q yeast
>>>>> 3.5 to 4 c ap or 00
>>>>> 1 ts salt
>>>>> 1 ts ea basIl, oreg, marj
>>>>> oil for finish
>>>> That's just ridiculous.
>>>
>>> I assume you can de better.
>> Did your dad really beat and rob a kind gentleman, knocking his
>> teeth out, who just stopped to pick up his equally punk friend while
>> hitchhiking?
>>
>> Wow - what a dick.
>>
>> Yes, I can. Flour, water, salt, yeast.
>
> And a little sugar to get the yeast perked up.

Not if you're going to cold ferment it. I never use sugar even
without cold fermenting. Slower budding is tastier budding. And
definitely not any herbs in my dough - that's just wrong.

-sw

On Wednesday, December 2, 2020 at 6:18:56 PM UTC-6, Sheldon wrote:
> On Wed, 2 Dec 2020 15:47:37 -0800 (PST), Bryan Simmons
> > wrote:
>
> >On Wednesday, December 2, 2020 at 5:16:19 PM UTC-6, Bruce wrote:
> >> wrote:
> >>
> >> > On Wednesday, December 2, 2020 at 7:50:37 AM UTC-6, Sheldon wrote:
> >> > > On Tue, 1 Dec 2020 20:40:16 -0600, Sqwertz >
> >> > > wrote:
> >> > > >On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
> >> > > >
> >> > > >> On Tuesday, December 1, 2020 at 4:12:58 PM UTC-6, Snag wrote:
> >> > > >>> On 12/1/2020 3:32 PM, Dave Smith wrote:
> >> > > >>>> On 2020-12-01 3:56 p.m., Snag wrote:
> >> > > >>>>> On 11/30/2020 5:54 PM, wrote:
> >> > > >>>>
> >> > > >>>>>> Yes, Pizza Hut has fallen pretty low. The last time I ate there was
> >> > > >>>>>> about
> >> > > >>>>>> two years ago and it was a sad offering.
> >> > > >>>>>>
> >> > > >>>>>
> >> > > >>>>> I worked for them (delivery manager) many years ago , and that
> >> > > >>>>> ain't how I was taught to make a pizza . I haven't had a Pizza Slut
> >> > > >>>>> pie in a long time , they have sunk pretty low - problem is that the
> >> > > >>>>> rest have too . The only pizza I'll willingly eat these days besides
> >> > > >>>>> my own is from Tommy's Famous . Sean make the best pie I've ever had ,
> >> > > >>>>> it's better than mine and mine's pretty damn good .
> >> > > >>>>
> >> > > >>>> I was never really big on pizza and was never impressed with any from
> >> > > >>>> the chains. There are a couple independent pizzerias in town that make
> >> > > >>>> good pizza. It is interesting that a lot of people love one and not the
> >> > > >>>> other and a lot of people have opposite preferences.
> >> > > >>>>
> >> > > >>>>
> >> > > >>> It's all in the sauce , man . The sauce is the conductor for the
> >> > > >>> entire pie , the toppings are the instruments . Some like a heavy bass
> >> > > >>> note , some like piccolos and flutes ... we like a balanced medley of
> >> > > >>> flavors .
> >> > > >>>
> >> > > >> The best pizzarias use Stanislaus or Escalon brand sauces. Crust is
> >> > > >> easy,
> >> > > >
> >> > > >You both are crazy if you think sauce is more important than crust.
> >> > > >The most common sauce is simply pure crushed tomatoes. The crust,
> >> > > >OTOH, takes a lot to get right. That's why so places invest in fancy
> >> > > >ovens - not sauce.
> >> > Crushed tomatoes are exactly what it's about. Just because they're
> >> > canned, doesn't mean they're all similar in quality.
> >> >
> >> > https://beta.stanislaus.com/products...ity/max_flavor
> >> > > Pizza sauce is seasoned crushed tomatoes, NOT cooked or it will
> >> > > caramelize in hot pizza ovens.
> >> > > >And most places don't use full fat motz, it's almost always part
> >> > > >skim.
> >> > I'm sure that Domino's and Pizza Hut do, and in StL, it's even worse
> >> > because a lot of places here use process cheese. This place spells it
> >> > out up front.
> >> > http://www.lapizzamenu.com/
> >> > > >
> >> > > >-sw
> >> > > Today most use that fake mozz, name escapes me right now but it's not
> >> > > a dairy product... primarilly vegetable oil... like Gilbani string
> >> > > cheese.
> >> > No, very few people use that fake cheese. You just blow out your ass. You
> >> > have no ****ing idea what other people do.
> >> >
> >> Aren't you the one who buys Provel "cheese" by the kilo - load?
> >>
> >I have never, and would never, buy Provel. The only way that I'll eat StL Style
> >pizza is if someone would otherwise be throwing it away. I hate wasting food,
> >and Provel isn't gross, just unappealing. Provel isn't fake, non-dairy cheese.
> >It's process cheese, like the American cheese they put on fast food
> >cheeseburgers like McDonald's or White Castle. I even put American cheese on
> >homemade, pan fried burgers, as my son likes it, but I'd never put process
> >cheese on a pizza.
> >
> >--Bryan
> Yes provel, disgusting fake cheese.

It's not "disgusting," and it's not make with vegetable oil. Icky on a pizza, but not
fake. It's a blend of real cheeses with added water and an emulsifier (phosphate).
It's process cheese.

--Bryan

On Wednesday, December 2, 2020 at 6:31:29 PM UTC-6, Sqwertz wrote:
> On Wed, 2 Dec 2020 15:21:04 -0800 (PST), Bryan Simmons wrote:
>
> > On Wednesday, December 2, 2020 at 3:51:11 PM UTC-6, Sqwertz wrote:
> >> On Wed, 2 Dec 2020 12:40:21 -0800 (PST), Thomas Argo wrote:
> >>
> >>> On Tuesday, December 1, 2020 at 9:44:30 PM UTC-5, Sqwertz wrote:
> >>>> On Tue, 1 Dec 2020 15:39:55 -0800 (PST), Thomas wrote:
> >>>>
> >>>>> Sauce. Furmanos with pinch sugar, pinch salt, dash italian seasoning from Mck.
> >>>>>
> >>>>> Here we go...
> >>>>> 1 and a q cup 110 water
> >>>>> 2 ts sugar divided
> >>>>> 2 and q yeast
> >>>>> 3.5 to 4 c ap or 00
> >>>>> 1 ts salt
> >>>>> 1 ts ea basIl, oreg, marj
> >>>>> oil for finish
> >>>> That's just ridiculous.
> >>>
> >>> I assume you can de better.
> >> Did your dad really beat and rob a kind gentleman, knocking his
> >> teeth out, who just stopped to pick up his equally punk friend while
> >> hitchhiking?
> >>
> >> Wow - what a dick.
> >>
> >> Yes, I can. Flour, water, salt, yeast.
> >
> > And a little sugar to get the yeast perked up.
> Not if you're going to cold ferment it. I never use sugar even
> without cold fermenting. Slower budding is tastier budding. And
> definitely not any herbs in my dough - that's just wrong.

I agree that putting the herbs in the crust is wrong, but jump starting
the yeast with a little sugar doesn't ruin the yeast.
>
> -sw

--Bryan

Sqwertz wrote:

> Apparently this is what an $18 Supreme Pan pizza hut at Pizza Hut
> looks like now. Half of it in adorned crust anmd tomato sauce, and
> the cheese and toppings beings right about where a small pizza would
> start.
>
> https://i.postimg.cc/HsSgMmmx/PH-Pizza-Fail.jpg
>
> It took 35 minutes waiting outside and were charges $3 extra. Along
> with 6 wings for $9. I didn't order this or eat it, I went to
> Church's next door and got the 3 piece eg and thigh for $2. Clearly
> Pizza Hut has lost the Pizza Wars.
>
> There were 6 pieces of red onion, 7 mushrooms, green peppers temps,
> and only half the pizza surface area had no cheese and 1/3rd had
> nothing at all.
>
> I know all of you either:
>
> 1. Only make your own pizza.
> 2. Haven't eaten at Pizza Hut for 60 years
> 3. Only get pizza from (some hole in the wall nobody here has access
> to)
> 4. Only grid your own pizza at home because (some ludicrous claim)
> 5. Don't have pizza hut on your island/rock.
> 6. Voted for Trump so this kind of stuff doesn't happen.
>
> So save those comments <yawn>.
>
> -sw

Don't worry Steve, we do sometimes order one out for delivery even if
we make our own too sometimes.

That one looks pretty sad.

Sqwertz wrote:

> On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
>
> > On Tuesday, December 1, 2020 at 4:12:58 PM UTC-6, Snag wrote:
> >> On 12/1/2020 3:32 PM, Dave Smith wrote:
> >>> On 2020-12-01 3:56 p.m., Snag wrote:
> >>>> On 11/30/2020 5:54 PM, wrote:
> >>>
> >>>>> Yes, Pizza Hut has fallen pretty low. The last time I ate there
> was >>>>> about
> >>>>> two years ago and it was a sad offering.
> >>>>>
> >>>>
> >>>> I worked for them (delivery manager) many years ago , and that
> >>>> ain't how I was taught to make a pizza . I haven't had a Pizza
> Slut >>>> pie in a long time , they have sunk pretty low - problem is
> that the >>>> rest have too . The only pizza I'll willingly eat these
> days besides >>>> my own is from Tommy's Famous . Sean make the best
> pie I've ever had , >>>> it's better than mine and mine's pretty damn
> good . >>>
> >>> I was never really big on pizza and was never impressed with any
> from >>> the chains. There are a couple independent pizzerias in town
> that make >>> good pizza. It is interesting that a lot of people love
> one and not the >>> other and a lot of people have opposite
> preferences. >>>
> > > >
> >> It's all in the sauce , man . The sauce is the conductor for the
> >> entire pie , the toppings are the instruments . Some like a heavy
> bass >> note , some like piccolos and flutes ... we like a balanced
> medley of >> flavors .
> > >
> > The best pizzarias use Stanislaus or Escalon brand sauces. Crust
> > is easy,
>
> You both are crazy if you think sauce is more important than crust.
> The most common sauce is simply pure crushed tomatoes. The crust,
> OTOH, takes a lot to get right. That's why so places invest in fancy
> ovens - not sauce.
>
> And most places don't use full fat motz, it's almost always part
> skim.
>
> -sw

Steve, sorry but it really is in the sauce though the crust isn't
ignorable. Most commercial places dummy down the sauce now and add
sugar.

Thomas wrote:

> On Tuesday, December 1, 2020 at 6:23:53 PM UTC-5, Dave Smith wrote:
> > On 2020-12-01 5:12 p.m., Snag wrote:
> > > On 12/1/2020 3:32 PM, Dave Smith wrote:
> >
> > >> I was never really big on pizza and was never impressed with any
> > from >> the chains. There are a couple independent pizzerias in
> > town that make >> good pizza. It is interesting that a lot of
> > people love one and not >> the other and a lot of people have
> > opposite preferences. >>
> > >>
> > >
> > > It's all in the sauce , man . The sauce is the conductor for the
> > > entire pie , the toppings are the instruments . Some like a heavy
> > > bass note , some like piccolos and flutes ... we like a balanced
> > > medley of flavors .
> > For years I had a gall bladder issue that made tomatoes a problem
> > for me, so I tended to avoid a lot of Italian foods. Now I can eat
> > the stuff once in a while and started to like pizza more than I
> > used to. The best pizza I ever tasted had no tomato sauce at all.
> > It had sliced eggplant and goat cheese. It was delicious.
> Sauce. Furmanos with pinch sugar, pinch salt, dash italian seasoning
> from Mck.
>
> Here we go...
> 1 and a q cup 110 water
> 2 ts sugar divided
> 2 and q yeast
> 3.5 to 4 c ap or 00
> 1 ts salt
> 1 ts ea basIl, oreg, marj
> oil for finish
>
> Water, sugar yeast 5 min
> Bowl, flour, salt 1 ts sugar and herbs
> Well yeast mix and oil
> Mix and knead 6 min
> Greased bowl rise in frig overnite
> Room temp b4 rolling
> I use Floyds pan for baking, deep dish style. Makes 2 heafty pizzas.

You may want to try that again as it makes no sense.

On Wed, 2 Dec 2020 16:46:50 -0800 (PST), Bryan Simmons
> wrote:

>On Wednesday, December 2, 2020 at 6:31:29 PM UTC-6, Sqwertz wrote:
>> On Wed, 2 Dec 2020 15:21:04 -0800 (PST), Bryan Simmons wrote:
>> >>
>> >> Wow - what a dick.
>> >>
>> >> Yes, I can. Flour, water, salt, yeast.
>> >
>> > And a little sugar to get the yeast perked up.
>> Not if you're going to cold ferment it. I never use sugar even
>> without cold fermenting. Slower budding is tastier budding. And
>> definitely not any herbs in my dough - that's just wrong.
>
>I agree that putting the herbs in the crust is wrong, but jump starting
>the yeast with a little sugar doesn't ruin the yeast.

It doesn't, but it's not necessary.

On Wed, 02 Dec 2020 18:55:16 -0600, cshenk wrote:

> Sqwertz wrote:
>
>> On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
>
>> You both are crazy if you think sauce is more important than crust.
>> The most common sauce is simply pure crushed tomatoes. The crust,
>> OTOH, takes a lot to get right. That's why so places invest in fancy
>> ovens - not sauce.
>>
>> And most places don't use full fat motz, it's almost always part
>> skim.
>
> Steve, sorry but it really is in the sauce though the crust isn't
> ignorable. Most commercial places dummy down the sauce now and add
> sugar.

Sorry, Carol and Bryan, but it's the crust. In a poll of 3000+
foodies, almost twice as many people (over 54%) said it was the
crust, followed by 29% the sauce.

https://slice.seriouseats.com/2013/1...-toppings.html

I win again! <snork> Y'all are free to try and dig up your own
surveys or create your own.

-sw

On Wednesday, December 2, 2020 at 7:57:14 PM UTC-5, cshenk wrote:
> Thomas wrote:
>
> > On Tuesday, December 1, 2020 at 6:23:53 PM UTC-5, Dave Smith wrote:
> > > On 2020-12-01 5:12 p.m., Snag wrote:
> > > > On 12/1/2020 3:32 PM, Dave Smith wrote:
> > >
> > > >> I was never really big on pizza and was never impressed with any
> > > from >> the chains. There are a couple independent pizzerias in
> > > town that make >> good pizza. It is interesting that a lot of
> > > people love one and not >> the other and a lot of people have
> > > opposite preferences. >>
> > > >>
> > > >
> > > > It's all in the sauce , man . The sauce is the conductor for the
> > > > entire pie , the toppings are the instruments . Some like a heavy
> > > > bass note , some like piccolos and flutes ... we like a balanced
> > > > medley of flavors .
> > > For years I had a gall bladder issue that made tomatoes a problem
> > > for me, so I tended to avoid a lot of Italian foods. Now I can eat
> > > the stuff once in a while and started to like pizza more than I
> > > used to. The best pizza I ever tasted had no tomato sauce at all.
> > > It had sliced eggplant and goat cheese. It was delicious.
> > Sauce. Furmanos with pinch sugar, pinch salt, dash italian seasoning
> > from Mck.
> >
> > Here we go...
> > 1 and a q cup 110 water
> > 2 ts sugar divided
> > 2 and q yeast
> > 3.5 to 4 c ap or 00
> > 1 ts salt
> > 1 ts ea basIl, oreg, marj
> > oil for finish
> >
> > Water, sugar yeast 5 min
> > Bowl, flour, salt 1 ts sugar and herbs
> > Well yeast mix and oil
> > Mix and knead 6 min
> > Greased bowl rise in frig overnite
> > Room temp b4 rolling
> > I use Floyds pan for baking, deep dish style. Makes 2 heafty pizzas.
>
> You may want to try that again as it makes no sense.
What makes no sense?well is the bowl if that was it.

On Wednesday, December 2, 2020 at 4:50:48 PM UTC-5, wrote:
> On Wednesday, December 2, 2020 at 10:28:14 AM UTC-6, Dave Smith wrote:
> >
> > I had a good friend who moved to Texas about 40 years ago. He was a
> > doctor and was lured there by offers of shared medical practice and no
> > state income tax.
> >
> No state income tax in Tennessee either. But we've got a sales tax that
> will make your hair stand on end.

7% at the state level. Michigan's is 6%. I don't think any local jurisdictions impose
a sales tax here.

We don't tax food (except prepared food). Tennessee taxes it at 5%.

Our income tax is 4.25%.

Tennessee's method is regressive, hitting the poor more severely.

Cindy Hamilton

On 12/2/2020 8:43 PM, Bruce wrote:
> Bryan Simmon wrote:

>> I agree that putting the herbs in the crust is wrong, but jump starting
>> the yeast with a little sugar doesn't ruin the yeast.
>
> It doesn't, but it's not necessary.

Sugar is what yeast eats. Good to use a bit in a yeast starter. It will
multiply faster and a tiny bit will not make your bread product sweeter.

Without sugar there would be no beer, wine or any adult beverages.

If there was no wine available to have with dinner, people would be
forced to learn how to cook better food.

On Thursday, December 3, 2020 at 8:18:22 AM UTC-5, Gary wrote:
> On 12/2/2020 8:43 PM, Bruce wrote:
> > Bryan Simmon wrote:
>
> >> I agree that putting the herbs in the crust is wrong, but jump starting
> >> the yeast with a little sugar doesn't ruin the yeast.
> >
> > It doesn't, but it's not necessary.
> Sugar is what yeast eats. Good to use a bit in a yeast starter. It will
> multiply faster and a tiny bit will not make your bread product sweeter.

Yeast does just fine on plain old flour. Speed isn't everything. I ferment
my pizza dough for 24 hours in the refrigerator. It produces a more complex
flavor.

Cindy Hamilton

On 2020-12-03 12:55 a.m., Sqwertz wrote:
> On Wed, 02 Dec 2020 18:55:16 -0600, cshenk wrote:
>
>> Sqwertz wrote:
>>
>>> On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
>>
>>> You both are crazy if you think sauce is more important than crust.
>>> The most common sauce is simply pure crushed tomatoes. The crust,
>>> OTOH, takes a lot to get right. That's why so places invest in fancy
>>> ovens - not sauce.
>>>
>>> And most places don't use full fat motz, it's almost always part
>>> skim.
>>
>> Steve, sorry but it really is in the sauce though the crust isn't
>> ignorable. Most commercial places dummy down the sauce now and add
>> sugar.
>
> Sorry, Carol and Bryan, but it's the crust. In a poll of 3000+
> foodies, almost twice as many people (over 54%) said it was the
> crust, followed by 29% the sauce.

Count me among those who are most concerned about the crust. The sauce
is just a condiment. The toppings are number two. Most pizzerias are
cheap with the toppings, which they charge a heck of a lot for. We have
been making pizzas regularly for the last few months and I add lots of
green pepper, red pepper, red onion, mushrooms, and a bit of hot pepper
and sliced fresh tomato. You can barely see the sauce. If I were t add
pepperoni it would be sliced thin but pretty well cover the pizza,
unlike the chain outlets where you get one or two pieces of pepperoni
per slice.



>
> https://slice.seriouseats.com/2013/1...-toppings.html
>
> I win again! <snork> Y'all are free to try and dig up your own
> surveys or create your own.
>
>
8.7% of facts posted on the internet are fabricated by the poster.

On Thu, 3 Dec 2020 03:23:23 -0800 (PST), Cindy Hamilton wrote:

> On Wednesday, December 2, 2020 at 4:50:48 PM UTC-5, wrote:
>> On Wednesday, December 2, 2020 at 10:28:14 AM UTC-6, Dave Smith wrote:
>>>
>>> I had a good friend who moved to Texas about 40 years ago. He was a
>>> doctor and was lured there by offers of shared medical practice and no
>>> state income tax.
>>>
>> No state income tax in Tennessee either. But we've got a sales tax that
>> will make your hair stand on end.
>
> 7% at the state level. Michigan's is 6%. I don't think any local jurisdictions impose
> a sales tax here.
>
> We don't tax food (except prepared food). Tennessee taxes it at 5%.
>
> Our income tax is 4.25%.
>
> Tennessee's method is regressive, hitting the poor more severely.

Taxing groceries (it's 4% in Tennessee) is ridiculous. In Texas
they pay 7% + about 1.25% local/county sales tax. But no tax on
groceries except for some junk food (soda and juices under 50%
juice). And we still have no State income tax. The shortfall is
made up property taxes and hotel tax. Which is more fair, IMO.

-sw

On Thu, 3 Dec 2020 03:23:23 -0800 (PST), Cindy Hamilton wrote:

>
> Tennessee's method is regressive, hitting the poor more severely.

All flat taxes are!

Graham wrote:

> On Thu, 3 Dec 2020 03:23:23 -0800 (PST), Cindy Hamilton wrote:
>
> >
> > Tennessee's method is regressive, hitting the poor more severely.
> All flat taxes are!


That's why I like ordering stuff from Amazon UK and DE, delivered to me here in the states, I do not have to pay VAT on those items...!!!

;-)

--
Best
Greg

On Thursday, December 3, 2020 at 10:31:22 AM UTC-5, Graham wrote:
> On Thu, 3 Dec 2020 03:23:23 -0800 (PST), Cindy Hamilton wrote:
>
> >
> > Tennessee's method is regressive, hitting the poor more severely.
> All flat taxes are!

Sales tax is more regressive than income tax. Suppose it takes $10,000
in taxable purchases to keep body and soul together. Someone who makes
$20,000 pays tax on 50% of their income, but someone who makes $100,000
pays tax on 10% of their income.

Cindy Hamilton

On Wednesday, December 2, 2020 at 8:50:37 AM UTC-5, Sheldon wrote:
> On Tue, 1 Dec 2020 20:40:16 -0600, Sqwertz >
> wrote:
> >On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
> >
> >> On Tuesday, December 1, 2020 at 4:12:58 PM UTC-6, Snag wrote:
> >>> On 12/1/2020 3:32 PM, Dave Smith wrote:
> >>>> On 2020-12-01 3:56 p.m., Snag wrote:
> >>>>> On 11/30/2020 5:54 PM, wrote:
> >>>>
> >>>>>> Yes, Pizza Hut has fallen pretty low. The last time I ate there was
> >>>>>> about
> >>>>>> two years ago and it was a sad offering.
> >>>>>>
> >>>>>
> >>>>> I worked for them (delivery manager) many years ago , and that
> >>>>> ain't how I was taught to make a pizza . I haven't had a Pizza Slut
> >>>>> pie in a long time , they have sunk pretty low - problem is that the
> >>>>> rest have too . The only pizza I'll willingly eat these days besides
> >>>>> my own is from Tommy's Famous . Sean make the best pie I've ever had ,
> >>>>> it's better than mine and mine's pretty damn good .
> >>>>
> >>>> I was never really big on pizza and was never impressed with any from
> >>>> the chains. There are a couple independent pizzerias in town that make
> >>>> good pizza. It is interesting that a lot of people love one and not the
> >>>> other and a lot of people have opposite preferences.
> >>>>
> >>>>
> >>> It's all in the sauce , man . The sauce is the conductor for the
> >>> entire pie , the toppings are the instruments . Some like a heavy bass
> >>> note , some like piccolos and flutes ... we like a balanced medley of
> >>> flavors .
> >>>
> >> The best pizzarias use Stanislaus or Escalon brand sauces. Crust is
> >> easy,
> >
> >You both are crazy if you think sauce is more important than crust.
> >The most common sauce is simply pure crushed tomatoes. The crust,
> >OTOH, takes a lot to get right. That's why so places invest in fancy
> >ovens - not sauce.
> Pizza sauce is seasoned crushed tomatoes, NOT cooked or it will
> caramelize in hot pizza ovens.
> >And most places don't use full fat motz, it's almost always part
> >skim.
> >
> >-sw
> Today most use that fake mozz, name escapes me right now but it's not
> a dairy product... primarilly vegetable oil... like Gilbani string
> cheese.

C'mon you're supposed to be from NY !! New Yorkers like to carry on about the kind of olive oil that goes in the dough, whether its fermented a little or not and the fennel in the sauce. I didn't know that there was any big deal about cheese, there.

On Thu, 3 Dec 2020 07:50:01 -0800 (PST), Cindy Hamilton wrote:

> On Thursday, December 3, 2020 at 10:31:22 AM UTC-5, Graham wrote:
>> On Thu, 3 Dec 2020 03:23:23 -0800 (PST), Cindy Hamilton wrote:
>>
>>>
>>> Tennessee's method is regressive, hitting the poor more severely.
>> All flat taxes are!
>
> Sales tax is more regressive than income tax. Suppose it takes $10,000
> in taxable purchases to keep body and soul together. Someone who makes
> $20,000 pays tax on 50% of their income, but someone who makes $100,000
> pays tax on 10% of their income.
>
> Cindy Hamilton

Many right wingers lobby for a flat income tax as being fairer but it's
only fairer for the wealthy.

On Thu, 3 Dec 2020 08:18:07 -0500, Gary > wrote:

>On 12/2/2020 8:43 PM, Bruce wrote:
>> Bryan Simmon wrote:
>
>>> I agree that putting the herbs in the crust is wrong, but jump starting
>>> the yeast with a little sugar doesn't ruin the yeast.
>>
>> It doesn't, but it's not necessary.
>
>Sugar is what yeast eats. Good to use a bit in a yeast starter.

It's simply not necessary to add sugar. But if you want to help along
a process that doesn't need any help, there's only one thing I can
say: Enjoy!

On Thu, 3 Dec 2020 05:54:41 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, December 3, 2020 at 8:18:22 AM UTC-5, Gary wrote:
>> On 12/2/2020 8:43 PM, Bruce wrote:
>> > Bryan Simmon wrote:
>>
>> >> I agree that putting the herbs in the crust is wrong, but jump starting
>> >> the yeast with a little sugar doesn't ruin the yeast.
>> >
>> > It doesn't, but it's not necessary.
>> Sugar is what yeast eats. Good to use a bit in a yeast starter. It will
>> multiply faster and a tiny bit will not make your bread product sweeter.
>
>Yeast does just fine on plain old flour. Speed isn't everything. I ferment
>my pizza dough for 24 hours in the refrigerator. It produces a more complex
>flavor.

There.

On Thu, 3 Dec 2020 03:23:23 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, December 2, 2020 at 4:50:48 PM UTC-5, wrote:
>> On Wednesday, December 2, 2020 at 10:28:14 AM UTC-6, Dave Smith wrote:
>> >
>> > I had a good friend who moved to Texas about 40 years ago. He was a
>> > doctor and was lured there by offers of shared medical practice and no
>> > state income tax.
>> >
>> No state income tax in Tennessee either. But we've got a sales tax that
>> will make your hair stand on end.
>
>7% at the state level. Michigan's is 6%. I don't think any local jurisdictions impose
>a sales tax here.
>
>We don't tax food (except prepared food). Tennessee taxes it at 5%.
>
>Our income tax is 4.25%.
>
>Tennessee's method is regressive, hitting the poor more severely.

Ah, a deplorable state.

On Thu, 3 Dec 2020 11:41:30 -0500, Dave Smith wrote:

> On 2020-12-03 10:50 a.m., Cindy Hamilton wrote:
>> On Thursday, December 3, 2020 at 10:31:22 AM UTC-5, Graham wrote:
>>> On Thu, 3 Dec 2020 03:23:23 -0800 (PST), Cindy Hamilton wrote:
>>>
>>>>
>>>> Tennessee's method is regressive, hitting the poor more severely.
>>> All flat taxes are!
>>
>> Sales tax is more regressive than income tax. Suppose it takes $10,000
>> in taxable purchases to keep body and soul together. Someone who makes
>> $20,000 pays tax on 50% of their income, but someone who makes $100,000
>> pays tax on 10% of their income.
>
>
> ????? If there is a basic $10,000 exemption the $20,000 earners pay tax
> on 50% on their income. People with $100,000 earnings who get the same
> $10,000 exemption pay tax on 90% of their income, not 10%.
>
> A lot of the basics in life are tax exempt in most places, like
> groceries. Sales tax is almost an attempt to put a higher tax burden on
> those with more money. They may pay the same percentage rate for sales
> tax, but they are buying more, so spending more.
>
Perhaps on luxury items but the poor use the same toilet paper as the rich
and the latter don't shit more!

On Thu, 3 Dec 2020 10:43:29 -0700, Graham > wrote:

>On Thu, 3 Dec 2020 11:41:30 -0500, Dave Smith wrote:
>
>> On 2020-12-03 10:50 a.m., Cindy Hamilton wrote:
>>>
>>> Sales tax is more regressive than income tax. Suppose it takes $10,000
>>> in taxable purchases to keep body and soul together. Someone who makes
>>> $20,000 pays tax on 50% of their income, but someone who makes $100,000
>>> pays tax on 10% of their income.
>>
>> ????? If there is a basic $10,000 exemption the $20,000 earners pay tax
>> on 50% on their income. People with $100,000 earnings who get the same
>> $10,000 exemption pay tax on 90% of their income, not 10%.
>>
>> A lot of the basics in life are tax exempt in most places, like
>> groceries. Sales tax is almost an attempt to put a higher tax burden on
>> those with more money. They may pay the same percentage rate for sales
>> tax, but they are buying more, so spending more.
>>
>Perhaps on luxury items but the poor use the same toilet paper as the rich
>and the latter don't shit more!

Poor people keep running to the toilet because of all the fast food.

On Fri, 04 Dec 2020 04:45:23 +1100, Bruce wrote:

> On Thu, 3 Dec 2020 10:43:29 -0700, Graham > wrote:
>
>>On Thu, 3 Dec 2020 11:41:30 -0500, Dave Smith wrote:
>>
>>> On 2020-12-03 10:50 a.m., Cindy Hamilton wrote:
>>>>
>>>> Sales tax is more regressive than income tax. Suppose it takes $10,000
>>>> in taxable purchases to keep body and soul together. Someone who makes
>>>> $20,000 pays tax on 50% of their income, but someone who makes $100,000
>>>> pays tax on 10% of their income.
>>>
>>> ????? If there is a basic $10,000 exemption the $20,000 earners pay tax
>>> on 50% on their income. People with $100,000 earnings who get the same
>>> $10,000 exemption pay tax on 90% of their income, not 10%.
>>>
>>> A lot of the basics in life are tax exempt in most places, like
>>> groceries. Sales tax is almost an attempt to put a higher tax burden on
>>> those with more money. They may pay the same percentage rate for sales
>>> tax, but they are buying more, so spending more.
>>>
>>Perhaps on luxury items but the poor use the same toilet paper as the rich
>>and the latter don't shit more!
>
> Poor people keep running to the toilet because of all the fast food.

Why do you think it's called fast?

On Thursday, December 3, 2020 at 11:40:01 AM UTC-5, Dave Smith wrote:
> On 2020-12-03 10:50 a.m., Cindy Hamilton wrote:
> > On Thursday, December 3, 2020 at 10:31:22 AM UTC-5, Graham wrote:
> >> On Thu, 3 Dec 2020 03:23:23 -0800 (PST), Cindy Hamilton wrote:
> >>
> >>>
> >>> Tennessee's method is regressive, hitting the poor more severely.
> >> All flat taxes are!
> >
> > Sales tax is more regressive than income tax. Suppose it takes $10,000
> > in taxable purchases to keep body and soul together. Someone who makes
> > $20,000 pays tax on 50% of their income, but someone who makes $100,000
> > pays tax on 10% of their income.
> ????? If there is a basic $10,000 exemption the $20,000 earners pay tax
> on 50% on their income. People with $100,000 earnings who get the same
> $10,000 exemption pay tax on 90% of their income, not 10%.

I'm talking about sales tax, not income tax. Is there such an exemption in
places where there is no income tax? If you don't file a tax return,
where does the exemption come into play?

Sure, it's complicated. I figured the "bar napkin" analysis that I provided
was sufficient for this venue.

> A lot of the basics in life are tax exempt in most places, like
> groceries. Sales tax is almost an attempt to put a higher tax burden on
> those with more money. They may pay the same percentage rate for sales
> tax, but they are buying more, so spending more.

But not proportionately more. A person with a small income spends
all of it. A person with a large income saves some of it.

Cindy Hamilton

On Thu, 3 Dec 2020 10:47:04 -0700, Graham > wrote:

>On Fri, 04 Dec 2020 04:45:23 +1100, Bruce wrote:
>
>> On Thu, 3 Dec 2020 10:43:29 -0700, Graham > wrote:
>>
>>>On Thu, 3 Dec 2020 11:41:30 -0500, Dave Smith wrote:
>>>
>>>> On 2020-12-03 10:50 a.m., Cindy Hamilton wrote:
>>>>>
>>>>> Sales tax is more regressive than income tax. Suppose it takes $10,000
>>>>> in taxable purchases to keep body and soul together. Someone who makes
>>>>> $20,000 pays tax on 50% of their income, but someone who makes $100,000
>>>>> pays tax on 10% of their income.
>>>>
>>>> ????? If there is a basic $10,000 exemption the $20,000 earners pay tax
>>>> on 50% on their income. People with $100,000 earnings who get the same
>>>> $10,000 exemption pay tax on 90% of their income, not 10%.
>>>>
>>>> A lot of the basics in life are tax exempt in most places, like
>>>> groceries. Sales tax is almost an attempt to put a higher tax burden on
>>>> those with more money. They may pay the same percentage rate for sales
>>>> tax, but they are buying more, so spending more.
>>>>
>>>Perhaps on luxury items but the poor use the same toilet paper as the rich
>>>and the latter don't shit more!
>>
>> Poor people keep running to the toilet because of all the fast food.
>
>Why do you think it's called fast?

Because it runs through the body in no time.