My Excellent Adventures
 

On Jun 22, 9:42*am, "Don White" wrote:
"Jim24242" wrote in message

...





D.Duck wrote:
"Jim24242" wrote in message
...
D.Duck wrote:
"Vic Smith" wrote in message
m...
On Fri, 19 Jun 2009 11:34:25 -0400, "D.Duck" wrote:

"Jim24242" wrote in message
I like thin crust hand tossed with a good sauce not overly seasoned
and a
blend of cheeses. I don't care for bread with sauce and cheese on
top.
Greek style pan pizza is pretty good too.
I like it the way you do. *Never had the Greek style.

"Blended cheeses?"
Sounds like Chippewa Falls pizza.
Some cheddar, muenster, colby, swiss, etc.
No thanks. *Just the mozz.

A friend of mine has a joint in Chicago and when talking to him about
it he
says the cheese available here is not the same. *Also, I like sausage
and
nothing here compares favorably to Chicago for me.

That's ok. *I'll eat an extra one every week - and dedicate it to you.

Here the green peppers, mushrooms and onions are ok, but you can't
make a
pizza to suit my taste with just those. *The big hang-up for me is
the
cheese, too "watery" and makes the curst all soggy. *I've had some
good thin
crust here, but the cheese spoils it.

I like sausage on my pizza too. *Even there, touch is important.
Better too little than too much. *Too much can overwhelm the sauce and
mozz. *There's a place near U of Chicago I went to for lunch when
painting a house in Hyde Park. *Popular with the students, but I never
tried it. *Ground the sausage. *Kept me from trying it. *Didn't look
right.
Wife has brought home frozen pizzas with that ground sausage.
It's just not right. *Sausage should be in chunks, so you can chew it.
Then you got the sauce. *Some are too sweet for me. *Nancy's had a
real acidic sauce. *Gave up on them.
Went to lunch with some suburb folks when I worked a McD HQ.
Roosevelt Road I recall, near Oakbrook.
They raved about the pizza. *Sauce tasted like - ketchup.
Another lunch in an Oakbrook Plaza restaurant this same crew was
ordering something called California pizza. *Pineapple on it.
Damn, it's lucky I'm not a lunch person. *I'd starve.

I hope to have Pauley's report shortly. *I'm getting hungry...if I
wasn't
headed for the golf course I may have gone there for lunch.

Good luck. *And don't be kind with your criticism.
Pizza demands truth.

--Vic
It's hell being a Chicago pizza snob like me. *For the most part it's
probably what you grew up with. *I'm glad I grew up in Chicago.

Nothing down here with anything close to the Chicago style pizza
sausage. Green pepper, onion and mushroom is the only toppings I will
order here.

O' for some good mozzarella!

I'll appreciate you thinking of us down here when you have your next
cheese and sausage pizza. *Could you do it today, please.
You do love your cholesterol, don't you?
I just remembered one reason I like Greek pan pizza. They make it with
heart healthy olive oil. The pizzas are a little greasy and might not
have a crispy enough crust to suit your taste. Try one at Takis on 441
in Leesburg if you get a chance.

I've been to Takis in Leesburg several years ago. *Can't remember if I
had pizza or not. *Probably had gyros another of my favorites and down
here are pretty good, especially over in Tarpon Springs.

Do you live anywhere close to this area, or is that a closely guarded
secret?
Unfortunately due to the presence of a certain low life element on
rec.boats it is prudent not to reveal one's precise location.

What have you got to hide?- Hide quoted text -

- Show quoted text -

What's your address?

My Excellent Adventures
 

Don White wrote:
"Jim24242" wrote in message
...
D.Duck wrote:
"Jim24242" wrote in message
...
D.Duck wrote:
"Vic Smith" wrote in message
...
On Fri, 19 Jun 2009 11:34:25 -0400, "D.Duck" wrote:

"Jim24242" wrote in message
I like thin crust hand tossed with a good sauce not overly seasoned
and a
blend of cheeses. I don't care for bread with sauce and cheese on
top.
Greek style pan pizza is pretty good too.
I like it the way you do. Never had the Greek style.

"Blended cheeses?"
Sounds like Chippewa Falls pizza.
Some cheddar, muenster, colby, swiss, etc.
No thanks. Just the mozz.

A friend of mine has a joint in Chicago and when talking to him about
it he
says the cheese available here is not the same. Also, I like sausage
and
nothing here compares favorably to Chicago for me.

That's ok. I'll eat an extra one every week - and dedicate it to you.

Here the green peppers, mushrooms and onions are ok, but you can't
make a
pizza to suit my taste with just those. The big hang-up for me is
the
cheese, too "watery" and makes the curst all soggy. I've had some
good thin
crust here, but the cheese spoils it.

I like sausage on my pizza too. Even there, touch is important.
Better too little than too much. Too much can overwhelm the sauce and
mozz. There's a place near U of Chicago I went to for lunch when
painting a house in Hyde Park. Popular with the students, but I never
tried it. Ground the sausage. Kept me from trying it. Didn't look
right.
Wife has brought home frozen pizzas with that ground sausage.
It's just not right. Sausage should be in chunks, so you can chew it.
Then you got the sauce. Some are too sweet for me. Nancy's had a
real acidic sauce. Gave up on them.
Went to lunch with some suburb folks when I worked a McD HQ.
Roosevelt Road I recall, near Oakbrook.
They raved about the pizza. Sauce tasted like - ketchup.
Another lunch in an Oakbrook Plaza restaurant this same crew was
ordering something called California pizza. Pineapple on it.
Damn, it's lucky I'm not a lunch person. I'd starve.

I hope to have Pauley's report shortly. I'm getting hungry...if I
wasn't
headed for the golf course I may have gone there for lunch.

Good luck. And don't be kind with your criticism.
Pizza demands truth.

--Vic
It's hell being a Chicago pizza snob like me. For the most part it's
probably what you grew up with. I'm glad I grew up in Chicago.

Nothing down here with anything close to the Chicago style pizza
sausage. Green pepper, onion and mushroom is the only toppings I will
order here.

O' for some good mozzarella!

I'll appreciate you thinking of us down here when you have your next
cheese and sausage pizza. Could you do it today, please.
You do love your cholesterol, don't you?
I just remembered one reason I like Greek pan pizza. They make it with
heart healthy olive oil. The pizzas are a little greasy and might not
have a crispy enough crust to suit your taste. Try one at Takis on 441
in Leesburg if you get a chance.
I've been to Takis in Leesburg several years ago. Can't remember if I
had pizza or not. Probably had gyros another of my favorites and down
here are pretty good, especially over in Tarpon Springs.

Do you live anywhere close to this area, or is that a closely guarded
secret?
Unfortunately due to the presence of a certain low life element on
rec.boats it is prudent not to reveal one's precise location.

What have you got to hide?


Will you post your address and phone number? Didn't think so. Only a
real dummy would do that.

My Excellent Adventures
 

Don White wrote:
re pretty good, especially over in Tarpon Springs.

Do you live anywhere close to this area, or is that a closely guarded
secret?
Unfortunately due to the presence of a certain low life element on
rec.boats it is prudent not to reveal one's precise location.

What have you got to hide?

Don, Since you don't have anything to hide, what is your address?

http://tinyurl.com/Don-White2


--
Reginald P. Smithers III, Esq.

This Newsgroup post is a natural product. The slight variations in
spelling and grammar enhance its individual character and beauty and in
no way are to be considered flaws or defects

My Excellent Adventures
 

On Mon, 22 Jun 2009 08:48:30 -0400, "D.Duck" wrote:

I've been to Takis in Leesburg several years ago. Can't remember if I had
pizza or not.

Ok - I can't take it anymore.

You guys wouldn't know good pizza if it bit your nose off.

Thin crust, New York style, tomato and three cheese pizza - finest
kind.

Chicago style pizza sucks. As does most pizza.

You guys are sounding like pizza amateurs. :)

Oh, and for the record - giving credit where credit is due - Frank
Pepe's Pizzeria Napoletana - now located in Manchester, CT - is the
bomb - that is incredible thin crust pizza ranking right up there with
Pyzzz Pizza in Putnam and Two Cousins in Southbridge.

Harry and Wayne know of what they speak of that place.

That'sa somea guda pizza....

My Excellent Adventures
 

On Mon, 22 Jun 2009 06:02:55 -0700 (PDT), Loogypicker
wrote:

On Jun 22, 8:48*am, "D.Duck" wrote:
"Jim24242" wrote in message

...





D.Duck wrote:
"Vic Smith" wrote in message
. ..
On Fri, 19 Jun 2009 11:34:25 -0400, "D.Duck" wrote:

"Jim24242" wrote in message
I like thin crust hand tossed with a good sauce not overly seasoned
and a
blend of cheeses. I don't care for bread with sauce and cheese on top.
Greek style pan pizza is pretty good too.
I like it the way you do. *Never had the Greek style.

"Blended cheeses?"
Sounds like Chippewa Falls pizza.
Some cheddar, muenster, colby, swiss, etc.
No thanks. *Just the mozz.

A friend of mine has a joint in Chicago and when talking to him about
it he
says the cheese available here is not the same. *Also, I like sausage
and
nothing here compares favorably to Chicago for me.

That's ok. *I'll eat an extra one every week - and dedicate it to you.

Here the green peppers, mushrooms and onions are ok, but you can't make
a
pizza to suit my taste with just those. *The big hang-up for me is the
cheese, too "watery" and makes the curst all soggy. *I've had some good
thin
crust here, but the cheese spoils it.

I like sausage on my pizza too. *Even there, touch is important.
Better too little than too much. *Too much can overwhelm the sauce and
mozz. *There's a place near U of Chicago I went to for lunch when
painting a house in Hyde Park. *Popular with the students, but I never
tried it. *Ground the sausage. *Kept me from trying it. *Didn't look
right.
Wife has brought home frozen pizzas with that ground sausage.
It's just not right. *Sausage should be in chunks, so you can chew it.
Then you got the sauce. *Some are too sweet for me. *Nancy's had a
real acidic sauce. *Gave up on them.
Went to lunch with some suburb folks when I worked a McD HQ.
Roosevelt Road I recall, near Oakbrook.
They raved about the pizza. *Sauce tasted like - ketchup.
Another lunch in an Oakbrook Plaza restaurant this same crew was
ordering something called California pizza. *Pineapple on it.
Damn, it's lucky I'm not a lunch person. *I'd starve.

I hope to have Pauley's report shortly. *I'm getting hungry...if I
wasn't
headed for the golf course I may have gone there for lunch.

Good luck. *And don't be kind with your criticism.
Pizza demands truth.

--Vic

It's hell being a Chicago pizza snob like me. *For the most part it's
probably what you grew up with. *I'm glad I grew up in Chicago.

Nothing down here with anything close to the Chicago style pizza sausage.
Green pepper, onion and mushroom is the only toppings I will order here.

O' for some good mozzarella!

I'll appreciate you thinking of us down here when you have your next
cheese and sausage pizza. *Could you do it today, please.
You do love your cholesterol, don't you?
I just remembered one reason I like Greek pan pizza. They make it with
heart healthy olive oil. The pizzas are a little greasy and might not have
a crispy enough crust to suit your taste. Try one at Takis on 441 in
Leesburg if you get a chance.

I've been to Takis in Leesburg several years ago. *Can't remember if I had
pizza or not. *Probably had gyros another of my favorites and down here are
pretty good, especially over in Tarpon Springs.

Do you live anywhere close to this area, or is that a closely guarded
secret?- Hide quoted text -

- Show quoted text -

There's some fantastic Greek food in Tarpon Springs, the best being
kind of outside of the touristy part of town and get to where the
locals live and eat. Hellas is at the spong docks, but is very good,
the mousaka is fantastic!

I don't care for Greek food. Or Thai food. Or Indian food. Or any
variations of the above including French or that abomination of
cuisine Irish food.

Dont' even mention Irish food - I'll puke on your shoes.

I do like some Chinese food espiecally if it's authentic.

Southern Mexican, Tex-Mex, Italian and good ole' 'Merican eats -
that's the ticket.

My Excellent Adventures
 

"Wizard of Woodstock" wrote in message
...
On Mon, 22 Jun 2009 06:02:55 -0700 (PDT), Loogypicker
wrote:

On Jun 22, 8:48 am, "D.Duck" wrote:
"Jim24242" wrote in message

...





D.Duck wrote:
"Vic Smith" wrote in message
. ..
On Fri, 19 Jun 2009 11:34:25 -0400, "D.Duck" wrote:

"Jim24242" wrote in message
I like thin crust hand tossed with a good sauce not overly
seasoned
and a
blend of cheeses. I don't care for bread with sauce and cheese on
top.
Greek style pan pizza is pretty good too.
I like it the way you do. Never had the Greek style.

"Blended cheeses?"
Sounds like Chippewa Falls pizza.
Some cheddar, muenster, colby, swiss, etc.
No thanks. Just the mozz.

A friend of mine has a joint in Chicago and when talking to him
about
it he
says the cheese available here is not the same. Also, I like
sausage
and
nothing here compares favorably to Chicago for me.

That's ok. I'll eat an extra one every week - and dedicate it to
you.

Here the green peppers, mushrooms and onions are ok, but you can't
make
a
pizza to suit my taste with just those. The big hang-up for me is
the
cheese, too "watery" and makes the curst all soggy. I've had some
good
thin
crust here, but the cheese spoils it.

I like sausage on my pizza too. Even there, touch is important.
Better too little than too much. Too much can overwhelm the sauce
and
mozz. There's a place near U of Chicago I went to for lunch when
painting a house in Hyde Park. Popular with the students, but I
never
tried it. Ground the sausage. Kept me from trying it. Didn't look
right.
Wife has brought home frozen pizzas with that ground sausage.
It's just not right. Sausage should be in chunks, so you can chew
it.
Then you got the sauce. Some are too sweet for me. Nancy's had a
real acidic sauce. Gave up on them.
Went to lunch with some suburb folks when I worked a McD HQ.
Roosevelt Road I recall, near Oakbrook.
They raved about the pizza. Sauce tasted like - ketchup.
Another lunch in an Oakbrook Plaza restaurant this same crew was
ordering something called California pizza. Pineapple on it.
Damn, it's lucky I'm not a lunch person. I'd starve.

I hope to have Pauley's report shortly. I'm getting hungry...if I
wasn't
headed for the golf course I may have gone there for lunch.

Good luck. And don't be kind with your criticism.
Pizza demands truth.

--Vic

It's hell being a Chicago pizza snob like me. For the most part it's
probably what you grew up with. I'm glad I grew up in Chicago.

Nothing down here with anything close to the Chicago style pizza
sausage.
Green pepper, onion and mushroom is the only toppings I will order
here.

O' for some good mozzarella!

I'll appreciate you thinking of us down here when you have your next
cheese and sausage pizza. Could you do it today, please.
You do love your cholesterol, don't you?
I just remembered one reason I like Greek pan pizza. They make it with
heart healthy olive oil. The pizzas are a little greasy and might not
have
a crispy enough crust to suit your taste. Try one at Takis on 441 in
Leesburg if you get a chance.

I've been to Takis in Leesburg several years ago. Can't remember if I
had
pizza or not. Probably had gyros another of my favorites and down here
are
pretty good, especially over in Tarpon Springs.

Do you live anywhere close to this area, or is that a closely guarded
secret?- Hide quoted text -

- Show quoted text -

There's some fantastic Greek food in Tarpon Springs, the best being
kind of outside of the touristy part of town and get to where the
locals live and eat. Hellas is at the spong docks, but is very good,
the mousaka is fantastic!

I don't care for Greek food. Or Thai food. Or Indian food. Or any
variations of the above including French or that abomination of
cuisine Irish food.

Dont' even mention Irish food - I'll puke on your shoes.

I do like some Chinese food espiecally if it's authentic.

Southern Mexican, Tex-Mex, Italian and good ole' 'Merican eats -
that's the ticket.

I'll take medium rare roast beef, mashed potatoes (not too soft), fresh
green beans (not too soft), popovers (great vehicles for getting gravy into
you mouth) and good gravy.

Oh, and a cold glass of milk.

If that isn't available, Chicago thin crust pizza.

My Excellent Adventures
 

"Wizard of Woodstock" wrote in message
...
On Mon, 22 Jun 2009 08:48:30 -0400, "D.Duck" wrote:

I've been to Takis in Leesburg several years ago. Can't remember if I had
pizza or not.

Ok - I can't take it anymore.

You guys wouldn't know good pizza if it bit your nose off.

Thin crust, New York style, tomato and three cheese pizza - finest
kind.

Chicago style pizza sucks. As does most pizza.

You guys are sounding like pizza amateurs. :)

Oh, and for the record - giving credit where credit is due - Frank
Pepe's Pizzeria Napoletana - now located in Manchester, CT - is the
bomb - that is incredible thin crust pizza ranking right up there with
Pyzzz Pizza in Putnam and Two Cousins in Southbridge.

Harry and Wayne know of what they speak of that place.

That'sa somea guda pizza....



pfffft.....

My Excellent Adventures
 

On Mon, 22 Jun 2009 15:45:51 -0400, Wizard of Woodstock
wrote:

I do like some Chinese food espiecally if it's authentic.

What ever kind of Chinese food you have it will be authentic to
someone. I really like good Chinese but it is difficult to find in
South Florida. I have three essential tests for a restaurant before
I will try it: It has to smell right when you open the door;
There should be ample numbers of Chinese help working there;
and ideally there should be a fair number of Chinese patrons.

My Excellent Adventures
 

Wizard of Woodstock wrote:
On Mon, 22 Jun 2009 08:48:30 -0400, "D.Duck" wrote:

I've been to Takis in Leesburg several years ago. Can't remember if I had
pizza or not.

Ok - I can't take it anymore.

You guys wouldn't know good pizza if it bit your nose off.

Thin crust, New York style, tomato and three cheese pizza - finest
kind.

Chicago style pizza sucks. As does most pizza.

You guys are sounding like pizza amateurs. :)

Oh, and for the record - giving credit where credit is due - Frank
Pepe's Pizzeria Napoletana - now located in Manchester, CT - is the
bomb - that is incredible thin crust pizza ranking right up there with
Pyzzz Pizza in Putnam and Two Cousins in Southbridge.

Harry and Wayne know of what they speak of that place.

That'sa somea guda pizza....

The only place to get good NY pizza is in NYC. Your opinion may be
different, but you are just wrong. ;)
Part of the reason NYC pizza is so good, is the NYC water. Below is a
link from a LA native who used to think NYC people were snobs about
their pizza, until he went to NYC and tasted their pizza.

I am sure Pepe's is good, it just isn't the best. There I said it,
and i feel much better. Now when Pepe's opens his store in Yonkers, he
might finally perfect his really good pizza.

http://slice.seriouseats.com/archive...rspective.html



--
Reginald P. Smithers III, Esq.

This Newsgroup post is a natural product. The slight variations in
spelling and grammar enhance its individual character and beauty and in
no way are to be considered flaws or defects

My Excellent Adventures
 

On Mon, 22 Jun 2009 15:45:51 -0400, Wizard of Woodstock
wrote:

On Mon, 22 Jun 2009 06:02:55 -0700 (PDT), Loogypicker
wrote:

On Jun 22, 8:48*am, "D.Duck" wrote:
"Jim24242" wrote in message

...





D.Duck wrote:
"Vic Smith" wrote in message
. ..
On Fri, 19 Jun 2009 11:34:25 -0400, "D.Duck" wrote:

"Jim24242" wrote in message
I like thin crust hand tossed with a good sauce not overly seasoned
and a
blend of cheeses. I don't care for bread with sauce and cheese on top.
Greek style pan pizza is pretty good too.
I like it the way you do. *Never had the Greek style.

"Blended cheeses?"
Sounds like Chippewa Falls pizza.
Some cheddar, muenster, colby, swiss, etc.
No thanks. *Just the mozz.

A friend of mine has a joint in Chicago and when talking to him about
it he
says the cheese available here is not the same. *Also, I like sausage
and
nothing here compares favorably to Chicago for me.

That's ok. *I'll eat an extra one every week - and dedicate it to you.

Here the green peppers, mushrooms and onions are ok, but you can't make
a
pizza to suit my taste with just those. *The big hang-up for me is the
cheese, too "watery" and makes the curst all soggy. *I've had some good
thin
crust here, but the cheese spoils it.

I like sausage on my pizza too. *Even there, touch is important.
Better too little than too much. *Too much can overwhelm the sauce and
mozz. *There's a place near U of Chicago I went to for lunch when
painting a house in Hyde Park. *Popular with the students, but I never
tried it. *Ground the sausage. *Kept me from trying it. *Didn't look
right.
Wife has brought home frozen pizzas with that ground sausage.
It's just not right. *Sausage should be in chunks, so you can chew it.
Then you got the sauce. *Some are too sweet for me. *Nancy's had a
real acidic sauce. *Gave up on them.
Went to lunch with some suburb folks when I worked a McD HQ.
Roosevelt Road I recall, near Oakbrook.
They raved about the pizza. *Sauce tasted like - ketchup.
Another lunch in an Oakbrook Plaza restaurant this same crew was
ordering something called California pizza. *Pineapple on it.
Damn, it's lucky I'm not a lunch person. *I'd starve.

I hope to have Pauley's report shortly. *I'm getting hungry...if I
wasn't
headed for the golf course I may have gone there for lunch.

Good luck. *And don't be kind with your criticism.
Pizza demands truth.

--Vic

It's hell being a Chicago pizza snob like me. *For the most part it's
probably what you grew up with. *I'm glad I grew up in Chicago.

Nothing down here with anything close to the Chicago style pizza sausage.
Green pepper, onion and mushroom is the only toppings I will order here.

O' for some good mozzarella!

I'll appreciate you thinking of us down here when you have your next
cheese and sausage pizza. *Could you do it today, please.
You do love your cholesterol, don't you?
I just remembered one reason I like Greek pan pizza. They make it with
heart healthy olive oil. The pizzas are a little greasy and might not have
a crispy enough crust to suit your taste. Try one at Takis on 441 in
Leesburg if you get a chance.

I've been to Takis in Leesburg several years ago. *Can't remember if I had
pizza or not. *Probably had gyros another of my favorites and down here are
pretty good, especially over in Tarpon Springs.

Do you live anywhere close to this area, or is that a closely guarded
secret?- Hide quoted text -

- Show quoted text -

There's some fantastic Greek food in Tarpon Springs, the best being
kind of outside of the touristy part of town and get to where the
locals live and eat. Hellas is at the spong docks, but is very good,
the mousaka is fantastic!

I don't care for Greek food. Or Thai food. Or Indian food. Or any
variations of the above including French or that abomination of
cuisine Irish food.

Dont' even mention Irish food - I'll puke on your shoes.

I do like some Chinese food espiecally if it's authentic.

Southern Mexican, Tex-Mex, Italian and good ole' 'Merican eats -
that's the ticket.

Costco pizza *is* American, and it's not too bad if you're into
quantity instead of quality.
--

John H