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Pizza!
This article more or less rings true:
http://tinyurl.com/ku5tae4 Having grown up in the epicenter of the pizza belt, I'm usually disappointed by the pizza I've encountered outside of it. In all the years I've lived in the Washington, D.C., area, I've only encountered two restaurants that make pizza that even resembles the good stuff from New Haven. And there was one pizza joint in NE Florida that had satisfactory pizza...and it turns out the owner and chef was from Providence. |
Pizza!
In article ,
says... On Mon, 15 Jul 2013 08:00:07 -0400, "F.O.A.D." wrote: This article more or less rings true: http://tinyurl.com/ku5tae4 Having grown up in the epicenter of the pizza belt, I'm usually disappointed by the pizza I've encountered outside of it. In all the years I've lived in the Washington, D.C., area, I've only encountered two restaurants that make pizza that even resembles the good stuff from New Haven. And there was one pizza joint in NE Florida that had satisfactory pizza...and it turns out the owner and chef was from Providence. I feel the same about Italian food in general. Once you have had Italian food from the New York area, nothing else seems to compare. Occasionally you will find a transplant who brought the skill with them but it is rare. I did find a good Italian restaurant on the south end of Clearwater Beach at the end of a strip mall right before you go over the bridge but I am not sure if they are still there. There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. |
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In article ,
says... On Mon, 15 Jul 2013 16:13:09 -0400, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. Costco has a new pizza out that is superb. Deep dish, lots of cheese and sausage. They're 'loaded' pizza is as good as I've had anywhere. Of course, I don't live in southern Maryland. John (Gun Nut) H. As Greg said, American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. |
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On 7/15/13 5:04 PM, iBoaterer wrote:
In article , says... On Mon, 15 Jul 2013 16:13:09 -0400, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. Costco has a new pizza out that is superb. Deep dish, lots of cheese and sausage. They're 'loaded' pizza is as good as I've had anywhere. Of course, I don't live in southern Maryland. John (Gun Nut) H. As Greg said, American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. Costco Pizza? Figures. |
Pizza!
In article -
september.org, says... In article , says... On Mon, 15 Jul 2013 16:13:09 -0400, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. Costco has a new pizza out that is superb. Deep dish, lots of cheese and sausage. They're 'loaded' pizza is as good as I've had anywhere. Of course, I don't live in southern Maryland. John (Gun Nut) H. As Greg said, American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I've had Italian pizza, in Italy. It sucked. What pizza somebody likes is purely subjective. Probably an inclination to prefer what you grew up with. Mozarella mostly comes from the same few cheesemakers. Not much difference. It's a mild cheese, and if you notice it's sub-par, it's probably a bad texture/stretch. Then crust. Again, different people like different crusts. No figuring. Deep dish/thin. Different strokes. I'm mostly a sauce guy. Most important single element to me. All else equal, it's the sauce that says to me this is good pizza, or this is a lousy pizza. |
Pizza!
On Mon, 15 Jul 2013 17:04:06 -0400, iBoaterer wrote:
In article , says... On Mon, 15 Jul 2013 16:13:09 -0400, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. Costco has a new pizza out that is superb. Deep dish, lots of cheese and sausage. They're 'loaded' pizza is as good as I've had anywhere. Of course, I don't live in southern Maryland. John (Gun Nut) H. As Greg said, American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I've eaten several pizzas in Italy. None were as good as the Costco pizza. In fact, none came close. John (Gun Nut) H. -- Hope you're having a great day! |
Pizza!
On Mon, 15 Jul 2013 16:53:46 -0500, Boating All Out wrote:
In article - september.org, says... In article , says... On Mon, 15 Jul 2013 16:13:09 -0400, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. Costco has a new pizza out that is superb. Deep dish, lots of cheese and sausage. They're 'loaded' pizza is as good as I've had anywhere. Of course, I don't live in southern Maryland. John (Gun Nut) H. As Greg said, American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I've had Italian pizza, in Italy. It sucked. AMEN!! What pizza somebody likes is purely subjective. Probably an inclination to prefer what you grew up with. Mozarella mostly comes from the same few cheesemakers. Not much difference. It's a mild cheese, and if you notice it's sub-par, it's probably a bad texture/stretch. Then crust. Again, different people like different crusts. No figuring. Deep dish/thin. Different strokes. I'm mostly a sauce guy. Most important single element to me. All else equal, it's the sauce that says to me this is good pizza, or this is a lousy pizza. John (Gun Nut) H. -- Hope you're having a great day! |
Pizza!
On Mon, 15 Jul 2013 17:22:04 -0400, Hank© wrote:
On 7/15/2013 4:13 PM, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I had a pizza pie in Italy a few decades ago. If I recall correctly, It was a pie crust filled with diced tomatoes heated in a brick oven. Yum. (not) If you're really lucky, they'll put a fried egg on top. John (Gun Nut) H. -- Hope you're having a great day! |
Pizza!
wrote in message ... On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. ------------------------------- We lived in Italy, near Naples for a little over two years. Our favorite pizza joint was a little dive in the town that Sophia Loren was born. (contrary to her bio, she was *not* from Rome). The pizzas were prepared by hand manipulating and spinning the dough. Then it was soaked in olive oil and some leafy something was applied, following with tomatoes and a small amount of cheese. More olive oil, then it was put into a brick oven with a wood fire. Cooked for about 45 seconds, removed, folded in half with oil dripping out all over the place and served. |
Pizza!
On 7/15/2013 6:33 PM, John H wrote:
On Mon, 15 Jul 2013 17:04:06 -0400, iBoaterer wrote: In article , says... On Mon, 15 Jul 2013 16:13:09 -0400, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. Costco has a new pizza out that is superb. Deep dish, lots of cheese and sausage. They're 'loaded' pizza is as good as I've had anywhere. Of course, I don't live in southern Maryland. John (Gun Nut) H. As Greg said, American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I've eaten several pizzas in Italy. None were as good as the Costco pizza. In fact, none came close. John (Gun Nut) H. My appetite for *real* Italian pizza went away after my first encounter. Give me the real American Italian pizza; or even the real Greco American Italian pizza every time. |
Pizza!
"F.O.A.D." wrote:
On 7/15/13 11:43 AM, wrote: On Mon, 15 Jul 2013 08:00:07 -0400, "F.O.A.D." wrote: This article more or less rings true: http://tinyurl.com/ku5tae4 Having grown up in the epicenter of the pizza belt, I'm usually disappointed by the pizza I've encountered outside of it. In all the years I've lived in the Washington, D.C., area, I've only encountered two restaurants that make pizza that even resembles the good stuff from New Haven. And there was one pizza joint in NE Florida that had satisfactory pizza...and it turns out the owner and chef was from Providence. I feel the same about Italian food in general. Once you have had Italian food from the New York area, nothing else seems to compare. Occasionally you will find a transplant who brought the skill with them but it is rare. I did find a good Italian restaurant on the south end of Clearwater Beach at the end of a strip mall right before you go over the bridge but I am not sure if they are still there. My guess is that most of the Italians who came to this country at the beginning of the 20th Century landed in the northeast and that most of them stayed there. Those who started restaurants, groceries, bakeries, et cetera, and survived established a family business that their children and grandchildren inherited. There are still some thriving Italian eateries in the New Haven area that were started nearly 100 years ago, and are still run by the descendants of the founders. Virtually all the Italian ancestry folk I know in the Washington, D.C., area, were labor union officials who came down here from New England, New York, and New Jersey. A lot of my Irish ancestry union buddies, on the other hand, were from families that settled in the northeast, but also in places like Chicago, Cleveland, Milwaukee, all over. There's plenty of crappy pizza throughout the United States. Domino's, Papa John's, and a half dozen other huge chain places. Blech. :) Depends on the style of Italian food. Here in Calif, there were two different Italian cultures that arrived. The Genoese that made up a lot of the fishermen, and then my wife's background of Northern Italian / Swiss Italian. Two different food styles. A lot more white sauces from the North. The Swiss Italian were the dairymen plus some of the winemakers. |
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In article ,
says... In article - september.org, says... In article , says... On Mon, 15 Jul 2013 16:13:09 -0400, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. Costco has a new pizza out that is superb. Deep dish, lots of cheese and sausage. They're 'loaded' pizza is as good as I've had anywhere. Of course, I don't live in southern Maryland. John (Gun Nut) H. As Greg said, American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I've had Italian pizza, in Italy. It sucked. What pizza somebody likes is purely subjective. Probably an inclination to prefer what you grew up with. Mozarella mostly comes from the same few cheesemakers. Not much difference. It's a mild cheese, and if you notice it's sub-par, it's probably a bad texture/stretch. Then crust. Again, different people like different crusts. No figuring. Deep dish/thin. Different strokes. I'm mostly a sauce guy. Most important single element to me. All else equal, it's the sauce that says to me this is good pizza, or this is a lousy pizza. The best Pizza I ever had was at Minsky's in Kansas City, Mo. |
Pizza!
In article om,
says... On 7/15/2013 4:13 PM, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I had a pizza pie in Italy a few decades ago. If I recall correctly, It was a pie crust filled with diced tomatoes heated in a brick oven. Yum. (not) Then you didn't have a real pizza. |
Pizza!
On Mon, 15 Jul 2013 19:01:52 -0400, "Eisboch" wrote:
wrote in message ... On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. ------------------------------- We lived in Italy, near Naples for a little over two years. Our favorite pizza joint was a little dive in the town that Sophia Loren was born. (contrary to her bio, she was *not* from Rome). The pizzas were prepared by hand manipulating and spinning the dough. Then it was soaked in olive oil and some leafy something was applied, following with tomatoes and a small amount of cheese. More olive oil, then it was put into a brick oven with a wood fire. Cooked for about 45 seconds, removed, folded in half with oil dripping out all over the place and served. Soak a piece of bread in olive oil, put in toaster oven, remove and re soak, add a spinach leaf and shredded cheese. Serve. Yuck. John (Gun Nut) H. -- Hope you're having a great day! |
Pizza!
On Tue, 16 Jul 2013 07:55:52 -0400, iBoaterer wrote:
In article om, says... On 7/15/2013 4:13 PM, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I had a pizza pie in Italy a few decades ago. If I recall correctly, It was a pie crust filled with diced tomatoes heated in a brick oven. Yum. (not) Then you didn't have a real pizza. Tell us all about your Italian pizza eating experiences, Harr...er, Kevin. John (Gun Nut) H. -- Hope you're having a great day! |
Pizza!
On 7/16/2013 8:31 AM, John H wrote:
On Tue, 16 Jul 2013 07:55:52 -0400, iBoaterer wrote: In article om, says... On 7/15/2013 4:13 PM, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I had a pizza pie in Italy a few decades ago. If I recall correctly, It was a pie crust filled with diced tomatoes heated in a brick oven. Yum. (not) Then you didn't have a real pizza. Tell us all about your Italian pizza eating experiences, Harr...er, Kevin. John (Gun Nut) H. So far all the reports on *real* Italian pizza haven't been too flattering. But Loogie disagrees. |
Pizza!
In article ,
says... On Tue, 16 Jul 2013 07:55:52 -0400, iBoaterer wrote: In article om, says... On 7/15/2013 4:13 PM, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I had a pizza pie in Italy a few decades ago. If I recall correctly, It was a pie crust filled with diced tomatoes heated in a brick oven. Yum. (not) Then you didn't have a real pizza. Tell us all about your Italian pizza eating experiences, Harr...er, Kevin. John (Gun Nut) H. Gee, now I'm kevin, plume, loogy, and now someone named "Harr"...... IF you were talking to me, as I stated, I sometimes eat at a restaurant that is owned and ran by a master pizzaiolo . Trained in Italy. There are very few in the United States. Do they have classically trained pizzaiolos at Costco? |
Pizza!
On Tue, 16 Jul 2013 09:27:31 -0400, iBoaterer wrote:
In article , says... On Tue, 16 Jul 2013 07:55:52 -0400, iBoaterer wrote: In article om, says... On 7/15/2013 4:13 PM, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I had a pizza pie in Italy a few decades ago. If I recall correctly, It was a pie crust filled with diced tomatoes heated in a brick oven. Yum. (not) Then you didn't have a real pizza. Tell us all about your Italian pizza eating experiences, Harr...er, Kevin. John (Gun Nut) H. Gee, now I'm kevin, plume, loogy, and now someone named "Harr"...... IF you were talking to me, as I stated, I sometimes eat at a restaurant that is owned and ran by a master pizzaiolo . Trained in Italy. There are very few in the United States. Do they have classically trained pizzaiolos at Costco? Hey, at least you were honest and didn't try to tell us of all the pizza you ate in Italy! If your Italian buddy is making pizza which is popular among Americans, then he's most likely become 'Americanized' in his pizza making skills. If he were serving what's served in Italy, he'd go broke. I believe the Costco pizzaiolos are quite properly trained. They do a much better job than the folks in Italy! John (Gun Nut) H. -- Hope you're having a great day! |
Pizza!
On 7/16/2013 10:51 AM, John H wrote:
On Tue, 16 Jul 2013 09:27:31 -0400, iBoaterer wrote: In article , says... On Tue, 16 Jul 2013 07:55:52 -0400, iBoaterer wrote: In article om, says... B On 7/15/2013 4:13 PM, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I had a pizza pie in Italy a few decades ago. If I recall correctly, It was a pie crust filled with diced tomatoes heated in a brick oven. Yum. (not) Then you didn't have a real pizza. Tell us all about your Italian pizza eating experiences, Harr...er, Kevin. John (Gun Nut) H. Gee, now I'm kevin, plume, loogy, and now someone named "Harr"...... IF you were talking to me, as I stated, I sometimes eat at a restaurant that is owned and ran by a master pizzaiolo . Trained in Italy. There are very few in the United States. Do they have classically trained pizzaiolos at Costco? BWwwaaaaaaahhhhhhhhhhaaaaaaaaaa....... Hey, at least you were honest and didn't try to tell us of all the pizza you ate in Italy! If your Italian buddy is making pizza which is popular among Americans, then he's most likely become 'Americanized' in his pizza making skills. If he were serving what's served in Italy, he'd go broke. I believe the Costco pizzaiolos are quite properly trained. They do a much better job than the folks in Italy! John (Gun Nut) H. |
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"F.O.A.D." wrote in message m... On 7/16/13 12:07 PM, Eisboch wrote: I happened to like the pizza we had in Italy. Other than the name "pizza" it's not really something that can be compared with American style pizza. Totally different. I've also had *real* Chinese food (and drink) while visiting the PRC back in the mid 80's. I *much* prefer the American versions. :-) Taste, as they say, is subjective. --------------------------------------- I just couldn't get into having a big bowl of chicken feet that you were supposed to chew whatever little meat was on them and spit out the toe nails. Oh ... yeah ... and the strange "meat" that I was assured tastes "just like chicken". Boiled Pigeon eggs for breakfast washed down with a glass of warm goat milk? No thanks. |
Pizza!
On 7/16/13 12:21 PM, Eisboch wrote:
"F.O.A.D." wrote in message m... On 7/16/13 12:07 PM, Eisboch wrote: I happened to like the pizza we had in Italy. Other than the name "pizza" it's not really something that can be compared with American style pizza. Totally different. I've also had *real* Chinese food (and drink) while visiting the PRC back in the mid 80's. I *much* prefer the American versions. :-) Taste, as they say, is subjective. --------------------------------------- I just couldn't get into having a big bowl of chicken feet that you were supposed to chew whatever little meat was on them and spit out the toe nails. Oh ... yeah ... and the strange "meat" that I was assured tastes "just like chicken". Boiled Pigeon eggs for breakfast washed down with a glass of warm goat milk? No thanks. I spent five months or so in the 1970s as a contractor for Burroughs and stayed at the old Friendship Hotel. I got over my squeamishness and actually went to some "banquets" where the food was very good. I rarely asked what it was I was eating. My job was to translate computer operating manuals from American English into "simple English" for the Chinese techies who were learning how to use "modern computers" for agricultural weather forecasting and were also learning English. Nowadays, there are tens of millions of Chinese in China who read and speak American English. |
Pizza!
In article ,
says... On Tue, 16 Jul 2013 09:27:31 -0400, iBoaterer wrote: In article , says... On Tue, 16 Jul 2013 07:55:52 -0400, iBoaterer wrote: In article om, says... On 7/15/2013 4:13 PM, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I had a pizza pie in Italy a few decades ago. If I recall correctly, It was a pie crust filled with diced tomatoes heated in a brick oven. Yum. (not) Then you didn't have a real pizza. Tell us all about your Italian pizza eating experiences, Harr...er, Kevin. John (Gun Nut) H. Gee, now I'm kevin, plume, loogy, and now someone named "Harr"...... IF you were talking to me, as I stated, I sometimes eat at a restaurant that is owned and ran by a master pizzaiolo . Trained in Italy. There are very few in the United States. Do they have classically trained pizzaiolos at Costco? Hey, at least you were honest and didn't try to tell us of all the pizza you ate in Italy! If your Italian buddy is making pizza which is popular among Americans, then he's most likely become 'Americanized' in his pizza making skills. He's a master pizzailolo, and takes great pride in it. Nothing but traditional pies that he's trained in making. If he were serving what's served in Italy, he'd go broke. Bull****. I believe the Costco pizzaiolos are quite properly trained. They do a much better job than the folks in Italy! John (Gun Nut) H. Please, show what training they've had to become master pizzaiolos, idiot. |
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In article ,
says... On 7/16/2013 10:51 AM, John H wrote: On Tue, 16 Jul 2013 09:27:31 -0400, iBoaterer wrote: In article , says... On Tue, 16 Jul 2013 07:55:52 -0400, iBoaterer wrote: In article om, says... B On 7/15/2013 4:13 PM, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I had a pizza pie in Italy a few decades ago. If I recall correctly, It was a pie crust filled with diced tomatoes heated in a brick oven. Yum. (not) Then you didn't have a real pizza. Tell us all about your Italian pizza eating experiences, Harr...er, Kevin. John (Gun Nut) H. Gee, now I'm kevin, plume, loogy, and now someone named "Harr"...... IF you were talking to me, as I stated, I sometimes eat at a restaurant that is owned and ran by a master pizzaiolo . Trained in Italy. There are very few in the United States. Do they have classically trained pizzaiolos at Costco? BWwwaaaaaaahhhhhhhhhhaaaaaaaaaa....... Uh, what's funny, you insane fool? Hey, at least you were honest and didn't try to tell us of all the pizza you ate in Italy! If your Italian buddy is making pizza which is popular among Americans, then he's most likely become 'Americanized' in his pizza making skills. If he were serving what's served in Italy, he'd go broke. I believe the Costco pizzaiolos are quite properly trained. They do a much better job than the folks in Italy! John (Gun Nut) H. |
Pizza!
wrote in message ... On Tue, 16 Jul 2013 12:07:55 -0400, "Eisboch" wrote: I happened to like the pizza we had in Italy. Other than the name "pizza" it's not really something that can be compared with American style pizza. Totally different. I've also had *real* Chinese food (and drink) while visiting the PRC back in the mid 80's. I *much* prefer the American versions. :-) What? You don't like chicken feet and fried crickets? ------------------------------------ The fried crickets were ok but the chicken feet were tough. |
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On 7/16/2013 12:32 PM, F.O.A.D. wrote:
On 7/16/13 12:21 PM, Eisboch wrote: "F.O.A.D." wrote in message m... On 7/16/13 12:07 PM, Eisboch wrote: I happened to like the pizza we had in Italy. Other than the name "pizza" it's not really something that can be compared with American style pizza. Totally different. I've also had *real* Chinese food (and drink) while visiting the PRC back in the mid 80's. I *much* prefer the American versions. :-) Taste, as they say, is subjective. --------------------------------------- I just couldn't get into having a big bowl of chicken feet that you were supposed to chew whatever little meat was on them and spit out the toe nails. Oh ... yeah ... and the strange "meat" that I was assured tastes "just like chicken". Boiled Pigeon eggs for breakfast washed down with a glass of warm goat milk? No thanks. I spent five months or so in the 1970s as a contractor for Burroughs and stayed at the old Friendship Hotel. I got over my squeamishness and actually went to some "banquets" where the food was very good. I rarely asked what it was I was eating. My job was to translate computer operating manuals from American English into "simple English" for the Chinese techies who were learning how to use "modern computers" for agricultural weather forecasting and were also learning English. Nowadays, there are tens of millions of Chinese in China who read and speak American English. Did you do the wire line drawings too? Memorizing or figuring out the mnemonics was a bitch. I don't recall there being any manuals. |
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On Tue, 16 Jul 2013 12:55:11 -0400, iBoaterer wrote:
In article , says... On Tue, 16 Jul 2013 09:27:31 -0400, iBoaterer wrote: In article , says... On Tue, 16 Jul 2013 07:55:52 -0400, iBoaterer wrote: In article om, says... On 7/15/2013 4:13 PM, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I had a pizza pie in Italy a few decades ago. If I recall correctly, It was a pie crust filled with diced tomatoes heated in a brick oven. Yum. (not) Then you didn't have a real pizza. Tell us all about your Italian pizza eating experiences, Harr...er, Kevin. John (Gun Nut) H. Gee, now I'm kevin, plume, loogy, and now someone named "Harr"...... IF you were talking to me, as I stated, I sometimes eat at a restaurant that is owned and ran by a master pizzaiolo . Trained in Italy. There are very few in the United States. Do they have classically trained pizzaiolos at Costco? Hey, at least you were honest and didn't try to tell us of all the pizza you ate in Italy! If your Italian buddy is making pizza which is popular among Americans, then he's most likely become 'Americanized' in his pizza making skills. He's a master pizzailolo, and takes great pride in it. Nothing but traditional pies that he's trained in making. If he were serving what's served in Italy, he'd go broke. Bull****. I believe the Costco pizzaiolos are quite properly trained. They do a much better job than the folks in Italy! John (Gun Nut) H. Please, show what training they've had to become master pizzaiolos, idiot. You really ought to try a discussion without childish name-calling. It could be an enlightening experience. John (Gun Nut) H. -- Hope you're having a great day! |
Pizza!
"John H" wrote in message ... I spent three years in Puerto Rico, much of it living in Isabella. My best buddy was Manuel Jimenez. I ate at his house as often as I could. I loved his mama's cooking. I mentioned this in class once, and a Puerto Rican boy brought some rice and beans in for me. Wow. The taste was identical to what I remembered. ---------------------------------- We lived "off base" in a rented house while stationed in Puerto Rico. Our next door neighbors (quite a bit older than us) were awesome people and often invited us for dinner. I can't remember the names of all the dishes or even what they were but they were absolutely delicious. |
Pizza!
In article ,
says... On Tue, 16 Jul 2013 12:55:11 -0400, iBoaterer wrote: In article , says... On Tue, 16 Jul 2013 09:27:31 -0400, iBoaterer wrote: In article , says... On Tue, 16 Jul 2013 07:55:52 -0400, iBoaterer wrote: In article om, says... On 7/15/2013 4:13 PM, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I had a pizza pie in Italy a few decades ago. If I recall correctly, It was a pie crust filled with diced tomatoes heated in a brick oven. Yum. (not) Then you didn't have a real pizza. Tell us all about your Italian pizza eating experiences, Harr...er, Kevin. John (Gun Nut) H. Gee, now I'm kevin, plume, loogy, and now someone named "Harr"...... IF you were talking to me, as I stated, I sometimes eat at a restaurant that is owned and ran by a master pizzaiolo . Trained in Italy. There are very few in the United States. Do they have classically trained pizzaiolos at Costco? Hey, at least you were honest and didn't try to tell us of all the pizza you ate in Italy! If your Italian buddy is making pizza which is popular among Americans, then he's most likely become 'Americanized' in his pizza making skills. He's a master pizzailolo, and takes great pride in it. Nothing but traditional pies that he's trained in making. If he were serving what's served in Italy, he'd go broke. Bull****. I believe the Costco pizzaiolos are quite properly trained. They do a much better job than the folks in Italy! John (Gun Nut) H. Please, show what training they've had to become master pizzaiolos, idiot. You really ought to try a discussion without childish name-calling. It could be an enlightening experience. John (Gun Nut) H. It's childish to think that Costco has trained professional master pizziolos. |
Pizza!
On Tue, 16 Jul 2013 14:51:54 -0400, "Eisboch" wrote:
"John H" wrote in message .. . I spent three years in Puerto Rico, much of it living in Isabella. My best buddy was Manuel Jimenez. I ate at his house as often as I could. I loved his mama's cooking. I mentioned this in class once, and a Puerto Rican boy brought some rice and beans in for me. Wow. The taste was identical to what I remembered. ---------------------------------- We lived "off base" in a rented house while stationed in Puerto Rico. Our next door neighbors (quite a bit older than us) were awesome people and often invited us for dinner. I can't remember the names of all the dishes or even what they were but they were absolutely delicious. I'd go back in a heartbeat just for the food. John (Gun Nut) H. -- Hope you're having a great day! |
Pizza!
On Tue, 16 Jul 2013 16:20:48 -0400, iBoaterer wrote:
In article , says... On Tue, 16 Jul 2013 12:55:11 -0400, iBoaterer wrote: In article , says... On Tue, 16 Jul 2013 09:27:31 -0400, iBoaterer wrote: In article , says... On Tue, 16 Jul 2013 07:55:52 -0400, iBoaterer wrote: In article om, says... On 7/15/2013 4:13 PM, wrote: On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer wrote: There is a place here that has a genuine pizzaiolo, studied in Italy. The real deal is hard to find, most pizza in the U.S. is *******ized anyway. I agree. American pizza has about as much to do with pizza in Italy as Taco Bell has to do with real Mexican food. I had a pizza pie in Italy a few decades ago. If I recall correctly, It was a pie crust filled with diced tomatoes heated in a brick oven. Yum. (not) Then you didn't have a real pizza. Tell us all about your Italian pizza eating experiences, Harr...er, Kevin. John (Gun Nut) H. Gee, now I'm kevin, plume, loogy, and now someone named "Harr"...... IF you were talking to me, as I stated, I sometimes eat at a restaurant that is owned and ran by a master pizzaiolo . Trained in Italy. There are very few in the United States. Do they have classically trained pizzaiolos at Costco? Hey, at least you were honest and didn't try to tell us of all the pizza you ate in Italy! If your Italian buddy is making pizza which is popular among Americans, then he's most likely become 'Americanized' in his pizza making skills. He's a master pizzailolo, and takes great pride in it. Nothing but traditional pies that he's trained in making. If he were serving what's served in Italy, he'd go broke. Bull****. I believe the Costco pizzaiolos are quite properly trained. They do a much better job than the folks in Italy! John (Gun Nut) H. Please, show what training they've had to become master pizzaiolos, idiot. You really ought to try a discussion without childish name-calling. It could be an enlightening experience. John (Gun Nut) H. It's childish to think that Costco has trained professional master pizziolos. I agree. Just 'cause their trained pizzaiolos make great pizza doesn't make them 'trained professional master pizzaiolos'. Wow, a three day course. Whew. What a bitch. http://www.camomienoteca.com/wp/wp-c...tification.pdf John (Gun Nut) H. -- Hope you're having a great day! |
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