Andy wrote:
> OmManiPadmeOmelet wrote:
>
>> I also freeze some of the crusts for my cockatoo.
>> She really likes them!
>>
>> Cheers!
>> --
>> Om.
>
>
> Wondering if your cockatoo wouldn't like some of the slice too, if it
> was more convenient?
>
> Andy

Some things you shouldn't give to a bird. Pepperoni would be included

Jill

kilikini wrote:
> "OmManiPadmeOmelet" > wrote in message
> ...
>> In article >,
>> "Nancy Young" > wrote:
>>
>>> "cathyxyz" > wrote
>>>
>>>> Any preference?
>>>
>>> There is no preference. There is only one way. Pizza is finger
>>> food.
>>>
>>> Geez, next we'll have people eating ribs and fried chicken with
>>> a knife and fork. Some people.
>>>
>>> nancy
>>>
>>>
>>
>> Actually, I've seen people eat fried chicken with a knife and fork.
>> ;-)
>>
>> Watermelon too.
>>
>> Sad......
>>
>> Poor repressed souls!
>> --
>> Om.
>>
>
> I eat fried chicken with a fork......... and ribs. I cut my
> hamburgers, too.
>
> kili

You're a nut. I knew it! You just need lots of wet-naps

Jill

cathyxyz wrote:
> Any preference?
>
> --
> Cheers
> Cathy(xyz) - just curious

Before the idiotic deep dish or thick crust craze, pizza was
"traditionally" (as much as there is a tradition) served by folding the
generous wedge-shaped slice in half, lengthwise, and then eating it
like that -- folded over - there weren't a half inch of extraneous
cheeses or too much sauce on the top - nothing unmanageable really
oozed out - the crust was crispy and non-messy. It was perfect.
That's still the way I make and serve my home-made.

N.

On Fri 21 Oct 2005 06:47:53a, Nancy1 wrote in rec.food.cooking:

>
> cathyxyz wrote:
>> Any preference?
>>
>> --
>> Cheers
>> Cathy(xyz) - just curious
>
> Before the idiotic deep dish or thick crust craze, pizza was
> "traditionally" (as much as there is a tradition) served by folding the
> generous wedge-shaped slice in half, lengthwise, and then eating it
> like that -- folded over - there weren't a half inch of extraneous
> cheeses or too much sauce on the top - nothing unmanageable really
> oozed out - the crust was crispy and non-messy. It was perfect.
> That's still the way I make and serve my home-made.
>
> N.

It seems that no matter how thin I roll or shape my dough before baking,
there's always a lot of oven rise and my finished crust is never less than
1/4-3/8" thick. Too much yeast? We like it that way, but I would really
like to try a very thin crust. How do you make yours, Nancy?

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article >, Andy <q>
wrote:

> OmManiPadmeOmelet wrote:
>
> > I also freeze some of the crusts for my cockatoo.
> > She really likes them!
> >
> > Cheers!
> > --
> > Om.
>
>
> Wondering if your cockatoo wouldn't like some of the slice too, if it
> was more convenient?
>
> Andy

Have not offered that yet. :-)
I'd have to make sure it was nice and cool!

She got Gala apple this morning along with a fresh ear of corn on the
cob.

She eats better than I do sometimes! <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"jmcquown" > wrote:

> Andy wrote:
> > OmManiPadmeOmelet wrote:
> >
> >> I also freeze some of the crusts for my cockatoo.
> >> She really likes them!
> >>
> >> Cheers!
> >> --
> >> Om.
> >
> >
> > Wondering if your cockatoo wouldn't like some of the slice too, if it
> > was more convenient?
> >
> > Andy
>
> Some things you shouldn't give to a bird. Pepperoni would be included
>
> Jill
>
>

Too salty...

Personally, I don't like pepperoni either!
It is way too salty even for me!

I generally do Sausage, mushrooms and black olives. ;-d

ATM, Freya just gets the crusts. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"jmcquown" > wrote:

> kilikini wrote:
> > "OmManiPadmeOmelet" > wrote in message
> > ...
> >> In article >,
> >> "Nancy Young" > wrote:
> >>
> >>> "cathyxyz" > wrote
> >>>
> >>>> Any preference?
> >>>
> >>> There is no preference. There is only one way. Pizza is finger
> >>> food.
> >>>
> >>> Geez, next we'll have people eating ribs and fried chicken with
> >>> a knife and fork. Some people.
> >>>
> >>> nancy
> >>>
> >>>
> >>
> >> Actually, I've seen people eat fried chicken with a knife and fork.
> >> ;-)
> >>
> >> Watermelon too.
> >>
> >> Sad......
> >>
> >> Poor repressed souls!
> >> --
> >> Om.
> >>
> >
> > I eat fried chicken with a fork......... and ribs. I cut my
> > hamburgers, too.
> >
> > kili
>
> You're a nut. I knew it! You just need lots of wet-naps
>
> Jill
>
>

Wet-nap..

Is that anything like a wet-dream?

Om -> ducking and running.......
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article .com>,
"Nancy1" > wrote:

> cathyxyz wrote:
> > Any preference?
> >
> > --
> > Cheers
> > Cathy(xyz) - just curious
>
> Before the idiotic deep dish or thick crust craze, pizza was
> "traditionally" (as much as there is a tradition) served by folding the
> generous wedge-shaped slice in half, lengthwise, and then eating it
> like that -- folded over - there weren't a half inch of extraneous
> cheeses or too much sauce on the top - nothing unmanageable really
> oozed out - the crust was crispy and non-messy. It was perfect.
> That's still the way I make and serve my home-made.
>
> N.
>

My main compliant about pizza is that there is NEVER enough cheese on it!
I always request extra. ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

writes:
>In Chicago back in the '50's, and 60's (God I'm showing my age here!
>lol) there was no such thing as Deep Dish Pizza.
>
>I believe that was some invention by "Ike" whatever his last name was
>(Siwell?) at Pizzeria Uno.
>
>Sure, it's become popular in Chicago at places like Uno's, Due,
>Malnati's, etc, but there are still many famous Pizzerias that
>specialize with thier thin crust.
>
>Thin Crust should be able to be eaten with the fingers/hands without
>assistance from a knife, or fork. If one cannot pick it up, it is
>raw/soggy, and undercooked, or not made right.
>
>40 Years ago, Taylor St. in Chicago (Where I used to live) used to have
>many fine pizzerias/bakeries. Those days are long gone. My good buddy
>Bobby Didiano in Chicago owns 14 pizzerias! (Baci pizza) Not bad for a
>37 year old guy, huh?! Mark D.

Bacci has some good by-the-slice pizza

Other alternatives include:

Chopsticks.

Knife and spoon.

Tongs.


--
Dan Goodman
Journal http://www.livejournal.com/users/dsgood/
Clutterers Anonymous unofficial community
http://www.livejournal.com/community/clutterers_anon/
Decluttering http://decluttering.blogspot.com
Predictions and Politics http://dsgood.blogspot.com
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.

Any preference?


--
Cheers
Cathy(xyz) - just curious


Pizza in Italy is eaten with a knife and fork, unless you buy a slice
on the street, Pizza in good old USA is eaten with fingers, and yes,
you must lick your fingers.

Rosie

cathyxyz wrote:
> Any preference?
>

Depends upon what type of pizza and where you're from.

There are some parts of the US where pizza is cut up into squares and
not slices, and eaten with a fork.

Personally, deep dish is easier with fork, a New York style with a thin
stiff crust is easier by hand.

Dan Abel wrote:
>
> On my last day of work before retirement, August 19, my group took me
> out to lunch. Most of us had burgers, and the guy next to me used knife
> and fork. It was pretty weird, not so much because of the knife and

I'll do a burger with knife and fork sometimes. Depends upon the bun. I
have some intestinal problems and sesame seeds bother me. So if I'm out
on a social occasion and craving a burger, I usually don't have the
option of picking whether it's a seeded bun or not. If it is, I'll take
the patty out of the bun and eat it like a hamburger steak.

If I do fast food burgers, I usually go where they only do non-seeded
buns and then I'll eat it with hands.

On Fri, 21 Oct 2005 13:12:39 +0200, Pandora wrote:

>
> "cathyxyz" > ha scritto nel messaggio
> ...
> > Pandora wrote:
> >> "cathyxyz" > ha scritto nel messaggio
> >> ...
> >>
> >>>Any preference?
> >>
> >>
> >> With mouth!
> >> Pandora
> > LOL. Okay... am trying to picture this!! Look Ma, no hands!
>
> ROTFL! No hands, no fingers, no fork. Only mouth and tongue
> Pan
> >
Ooooo you're good! One of my friends actually demonstrated how to tie
a cherry stem with her tongue *and it wasn't a fancy "long stem"*
either. Can you do that?

On 21 Oct 2005 16:04:41 +0200, Wayne Boatwright wrote:

> It seems that no matter how thin I roll or shape my dough before baking,
> there's always a lot of oven rise and my finished crust is never less than
> 1/4-3/8" thick. Too much yeast? We like it that way, but I would really
> like to try a very thin crust. How do you make yours, Nancy?

Good grief! You think 1/4 " is too thick??? I don't think I'd like
it any thinner. That would be thinner than a tortilla and on the way
to paper thin. I don't like cracker crust pizza.

On Fri, 21 Oct 2005 11:38:30 -0500, OmManiPadmeOmelet wrote:

> My main compliant about pizza is that there is NEVER enough cheese on it!
> I always request extra. ;-d


LOL and I think they overdo it more often than not! Same with sauce.

On Fri 21 Oct 2005 11:11:07p, sf wrote in rec.food.cooking:

> On 21 Oct 2005 16:04:41 +0200, Wayne Boatwright wrote:
>
>> It seems that no matter how thin I roll or shape my dough before
>> baking, there's always a lot of oven rise and my finished crust is
>> never less than 1/4-3/8" thick. Too much yeast? We like it that
>> way, but I would really like to try a very thin crust. How do you
>> make yours, Nancy?
>
> Good grief! You think 1/4 " is too thick??? I don't think I'd like
> it any thinner. That would be thinner than a tortilla and on the way
> to paper thin. I don't like cracker crust pizza.

Read that again, Barbara. We *do* like the way it comes out, 1/4-3/8"
thick. I would just like to *try* making a thinner crust. New York style
is ultra-thin. Not my favorite, but I've never actually tried making it
that way myself.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Melba's Jammin' wrote:
> In article >,
> Margaret Suran > wrote:
>
> > Finger food, of course. Just like Pommes Frites and Asparagus.
> > Roasted or fried chicken, too. There shouldn't even be a discussion
> > about these finger foods.
>
> Roasted chicken as finger food? You jest. Put Johnny away, Woman!
> He's no good for you!
> --
> http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

You ever been to Medieval Times? You eat dinner in a big stadium like
restaraunt and watch jousting and sword fights and such.

Dinner is a half roasted chicken, little baked potatoes, and soup. And
NO SIVERWARE.

BTW, when God eats chicken, he eats a half roasted chicken with his
fingers. That's why he made half chickens. So we could roast them and
eat them with our fingers.

b.

~patches~ wrote:
> As
> long as it tastes good & gets in your mouth what difference does it make?
[snipped]

hmm....

"Dan Goodman" > wrote in message
t...
> Other alternatives include:
>
> Chopsticks.
>
> Knife and spoon.
>
> Tongs.
>

I've used chopstickx on ribs and pulled pork, many times!

kili

Dee Randall wrote:
> "Wayne Boatwright" > wrote in message
> ...
>> On Thu 20 Oct 2005 01:35:34p, OmManiPadmeOmelet wrote in
>> rec.food.cooking:
>>
>>> In article >,
>>> "Nancy Young" > wrote:
>>>
>>>> "cathyxyz" > wrote
>>>>
>>>>> Any preference?
>>>>
>>>> There is no preference. There is only one way. Pizza is finger
>>>> food.
>>>>
>>>> Geez, next we'll have people eating ribs and fried chicken with
>>>> a knife and fork. Some people.
>>>>
>>>> nancy
>>>>
> If watermelon is not being served to others, and there is only DH and
> me -- I eat mine with my head hanging over the sink - he hates
> watermelon. Actually I've never run across anyone else who didn't
> like melon. He hates canteloupe and pouts until it's all eaten
> because of the smell. That doesn't bother me at all -- tee hee.
> Dee Dee

I don't like any kind of melons, either, nor do I care for the smell.

I just pick up a slice of pizza and eat it

Jill

On 22 Oct 2005 09:22:27 +0200, Wayne Boatwright wrote:

> On Fri 21 Oct 2005 11:11:07p, sf wrote in rec.food.cooking:
>
> > On 21 Oct 2005 16:04:41 +0200, Wayne Boatwright wrote:
> >
> >> It seems that no matter how thin I roll or shape my dough before
> >> baking, there's always a lot of oven rise and my finished crust is
> >> never less than 1/4-3/8" thick. Too much yeast? We like it that
> >> way, but I would really like to try a very thin crust. How do you
> >> make yours, Nancy?
> >
> > Good grief! You think 1/4 " is too thick??? I don't think I'd like
> > it any thinner. That would be thinner than a tortilla and on the way
> > to paper thin. I don't like cracker crust pizza.
>
> Read that again, Barbara. We *do* like the way it comes out, 1/4-3/8"
> thick. I would just like to *try* making a thinner crust. New York style
> is ultra-thin. Not my favorite, but I've never actually tried making it
> that way myself.

Aaak. Sorry, I take it all back.

"sf" > ha scritto nel messaggio
...
> On Fri, 21 Oct 2005 13:12:39 +0200, Pandora wrote:
>
>>
>> "cathyxyz" > ha scritto nel messaggio
>> ...
>> > Pandora wrote:
>> >> "cathyxyz" > ha scritto nel messaggio
>> >> ...
>> >>
>> >>>Any preference?
>> >>
>> >>
>> >> With mouth!
>> >> Pandora
>> > LOL. Okay... am trying to picture this!! Look Ma, no hands!
>>
>> ROTFL! No hands, no fingers, no fork. Only mouth and tongue
>> Pan
>> >
> Ooooo you're good! One of my friends actually demonstrated how to tie
> a cherry stem with her tongue *and it wasn't a fancy "long stem"*
> either. Can you do that?

Oh, no! My tongue is not so long
pan

i agree with dave smith=with beer