Thin Crust Pizza

[Himali]

can anyone tell me how the pizza's shop chef prepare thin crust pizza




--
Himali

[pltrgyst]

On 5/15/13 4:00 AM, Himali wrote:
>
> can anyone tell me how the pizza's shop chef prepare thin crust pizza

Why don't you go and watch one at work?

-- Larry

[itsjoan...@webtv.net]

> Larry
>
>
^5!

[gregz]

You need to go to shakey's pizza parlor. I think they originated it. I like
thin, I like any good crust. Flavor, texture, crispness, slightly burnt.

When shakeys was big and growing, I had my first up in new England. I
thought, they must be saving some money having thin crust. I think a double
cook might be the proper way. They have shakeys in ca. Still, but not of
the original or Philippine owners, who all but wiped out the original
stores from the 60's.

http://www.youtube.com/watch?v=Yxoc-hhpw88&feature=youtube_gdata_player


Greg

[notbob]

On 2013-05-16, gregz <ze...@comcast.net> wrote:

> You need to go to shakey's pizza parlor. I think they originated it. I like
> thin, I like any good crust. Flavor, texture, crispness, slightly burnt.

> cook might be the proper way. They have shakeys in ca. Still, but not of
> the original or Philippine owners, who all but wiped out the original
> stores from the 60's.

Perhaps. I never thought of the pizza as "thin crust", jes pizza.
Nor did I think it was particularly good, preferring Round Table in
its heyday. I have some experience, here, having lived about a half
mile from the original location, back in the early 70s. I always
preferred the Watt Ave location, despite its being further away.

http://www.valcomnews.com/?p=5227

As for thin crust, it wasn't any thinner than a buncha other West
Coast style Sacto pizza joints, and I knew them all. In fact, I was
the only one of my circle of friends (inclucing my brother) that
didn't work/manage a pizza joint in Sacto, at one time. Shakey's
certainly doesn't appear any thinner than a NYC pizza.

You want thin!? The current trend of many pizza joints, specially
brewpub/pizza joints, the crust is almost as thin as a toasted flour
tortilla. Definitely thinner and toastier than anything Shakey's ever
served. I don't know if this is to cut costs or what, but I kinda
like 'em. They go with the lighter toppings like proscuitto,
artichoke hearts, goat cheese, etc. I had one, bacon w/ root beer
sauce! It was astonishingly good. ;)

nb

[sf]

On 16 May 2013 13:27:56 GMT, notbob <not...@nothome.com> wrote:

> You want thin!? The current trend of many pizza joints, specially
> brewpub/pizza joints, the crust is almost as thin as a toasted flour
> tortilla.

I'd say that's about right. I still don't like pizza crust that is
hard and crackerlike all the way through. I prefer a crispy crunch on
the bottom getting more tender going up.... even when they're super
thin.

--
Food is an important part of a balanced diet.

[Don Martinich]

In article
<1555479372390370938.4...@news.eternal-september.org>
,

FYI- Some Shakey's history: http://www.valcomnews.com/?p=5227

D.M.

[bigwheel]

Himali;1834397 Wrote:
> can anyone tell me how the pizza's shop chef prepare thin crust pizza

Well I could tell you how to do that..but its way too labor intensive
for fat lazy boys who sweat a lot... Buy a loaf of French Bread..split
it and proceedeth to make pizza. I love the toasted crunch of that much
better than any which come from a thin rolled model from an Eyetalian
Mamacita. Pizza was invented in either New Yawk or Chicagostonaia
anyway. Try a flour tort. Somebody say that makes a good base for a half
fast pizza. Bon apetit.




--
bigwheel

[gregz]

There is no mention of how the company got shifted around, and how most
went out of business during the Singapore years. I'm still convinced the
chain went east to new england.

http://en.wikipedia.org/wiki/Shakey%27s_Pizza

Greg

[Julie Bove]

"gregz" <ze...@comcast.net> wrote in message
news:1384160022390455018.2...@news.eternal-september.org...

I grew up eating Shakey's pizza. It is the reason that I thought I didn't
like pizza. I don't personally think it is good pizza. I did like the
viewing window though. I liked to watch them make it.

[notbob]

On 2013-05-17, gregz <ze...@comcast.net> wrote:

> There is no mention of how the company got shifted around, and how most
> went out of business during the Singapore years. I'm still convinced the
> chain went east to new england.

I personally ate at one in Nahsville TN in the late 60s.

nb

[jmcquown]

I used to be a volunteer at the public access television station in
Memphis in the 80's. You know, one of those cable channels no one
watches. When the show was over we (the crew) would head across the
street to Shakey's for pizza and beer. The pizza was unremarkable.

Jill

[George Leppla]

There was a Shakey's in Appleton, WI in the late 70's when I lived
there. It was a franchise owned by Bob Long, an ex-player for the Green
Bay Packers.

On Sunday afternoon, he would have AYCE pizza, fried chicken, salad and
french fries while the football games were playing on a bunch of TVs
around the room. Cheap pitchers of beer. The place was always packed.

The pizza was so-so, the chicken was pretty good and Sunday afternoons
were a lot of fun!

George L

[notbob]

On 2013-05-17, jmcquown <j_mc...@comcast.net> wrote:

> street to Shakey's for pizza and beer. The pizza was unremarkable.

I always felt the same way. I always saw Shakey's main claim to
fame as being they were older than dirt and of some historical
significance. Seems they pioneered the beer hall personna most pizza
joints once enjoyed.

I vividly recall my very first pizza. It was in Stockton CA in the
late 50s. I'll never forget the guy making it right in front of me
behind a glass partition. He did the classic sauce application,
starting the ladle full of sauce in the center and spreading it
outwards. Then, he layered on full sized American-style cheese slices
of mozarella. So many, in fact, they overlappped each other, leaving
no red sauce uncovered. I forget what he did after that, but recall
the hot cheese stretching out further than my arm would reach when
trying bite off a piece. ;)

nb

[jmcquown]

On 5/17/2013 8:50 AM, notbob wrote:
> On 2013-05-17, jmcquown <j_mc...@comcast.net> wrote:
>
>> street to Shakey's for pizza and beer. The pizza was unremarkable.
>
> I always felt the same way. I always saw Shakey's main claim to
> fame as being they were older than dirt and of some historical
> significance. Seems they pioneered the beer hall personna most pizza
> joints once enjoyed.
>
> I vividly recall my very first pizza. It was in Stockton CA in the
> late 50s. I'll never forget the guy making it right in front of me
>

> nb
>
I'll never forget my first pizza, either. Mom bought a Chef Boyardee
pizza kit. LOL Thanks, Mom! I do remember the crust was thin and
crispy. I bought one of those Chef B kits at the dollar store a couple
of years ago. I really should make it just for grins. :)

Jill

[Gary]

jmcquown wrote:
>
> I'll never forget my first pizza, either. Mom bought a Chef Boyardee
> pizza kit. LOL Thanks, Mom! I do remember the crust was thin and
> crispy. I bought one of those Chef B kits at the dollar store a couple
> of years ago. I really should make it just for grins. :)

The Chef B was the only pizza I had at home growing up. It was good enough
for me. I might also buy one someday just for old times sake and see what I
think now.

My only other pizza's as a child were the ones served for school lunch.
Some kind of a deep dish pizza. I liked those too.

Compared to most of you here, I definitely seem to have TIAD but that's not
a bad thing, imo. Nice to be able to eat almost anything and anywhere and
enjoy the food. :-D

G.

PS - Last week, I bought some La Choy beef chow mein. The two-pack canned
things. The large can has veggies so I also bought a can of those crusty not
so good dry noodles. haha Again...This was my only chinese food growing
up. It will be interesting to try it now after about 45 years.

[sf]

On Fri, 17 May 2013 11:24:44 -0400, jmcquown <j_mc...@comcast.net>
wrote:

> I'll never forget my first pizza, either. Mom bought a Chef Boyardee
> pizza kit. LOL Thanks, Mom! I do remember the crust was thin and
> crispy. I bought one of those Chef B kits at the dollar store a couple
> of years ago. I really should make it just for grins. :)

It hasn't expired? :)

[jmcquown]

On 5/17/2013 11:49 AM, sf wrote:
> On Fri, 17 May 2013 11:24:44 -0400, jmcquown <j_mc...@comcast.net>
> wrote:
>
>> I'll never forget my first pizza, either. Mom bought a Chef Boyardee
>> pizza kit. LOL Thanks, Mom! I do remember the crust was thin and
>> crispy. I bought one of those Chef B kits at the dollar store a couple
>> of years ago. I really should make it just for grins. :)
>
> It hasn't expired? :)
>

ROFL!

Jill

[jmcquown]

On 5/17/2013 11:46 AM, Gary wrote:
> Last week, I bought some La Choy beef chow mein. The two-pack canned
> things. The large can has veggies so I also bought a can of those crusty not
> so good dry noodles. haha Again...This was my only chinese food growing
> up. It will be interesting to try it now after about 45 years.

Ha! That's one thing I won't be looking for. I only remember having it
(or maybe it was Chun King?) a couple of times. That was enough. Hey,
here's a commercial for Chun King Chow Mein!

http://www.youtube.com/watch?v=K4_fLIPAfoY

Jill

[notbob]

On 2013-05-17, jmcquown <j_mc...@comcast.net> wrote:

> I'll never forget my first pizza, either. Mom bought a Chef Boyardee
> pizza kit.

Ewww! I never even considered those to be pizza.

I recall the first time I encountered that abomination. Our next door
neighbor was making up a box for her two same-age son's, my brother
and I invited over to share the snack. As I entered their kitchen I
was assaulted by a stench exactly like a bucket of flu puke. It was
so overwhelmed, I almost blew chunks, myself, and had to dash from the
house to the front yard to alleviate my gag reflex. Strangely, I had
a slice of that same brand boxed horror about 7-8 yrs ago and it was
actually edible. Not even in the same solar system as "good", but at
least I didn't gag. ;)

nb

[dsi1]

On 5/17/2013 5:24 AM, jmcquown wrote:
> I'll never forget my first pizza, either. Mom bought a Chef Boyardee
> pizza kit. LOL Thanks, Mom! I do remember the crust was thin and
> crispy. I bought one of those Chef B kits at the dollar store a couple
> of years ago. I really should make it just for grins. :)
>
> Jill

I used to make that when I was a kid. I thought it was pretty good
because I made it myself. It's a great thing for kids because it
introduces them to baking and how to read and follow directions. I
suppose adults that can't cook might eat something like a boxed pizza
kit but for kids, it's a good educational experience.

[sf]

For me (as a teenager in the sticks of Michigan), it was the only
choice. Make Chef Boyardee because there's no pizzeria within 60
miles. I don't even know if those "cities" had one at the time.

[Cheryl]

On 5/16/2013 12:31 AM, gregz wrote:

> You need to go to shakey's pizza parlor. I think they originated it. I like
> thin, I like any good crust. Flavor, texture, crispness, slightly burnt.
>
> When shakeys was big and growing, I had my first up in new England. I
> thought, they must be saving some money having thin crust. I think a double
> cook might be the proper way. They have shakeys in ca. Still, but not of
> the original or Philippine owners, who all but wiped out the original
> stores from the 60's.

When I was a kid Shakey's was the only place for pizza other than a
local place called Pal Jacks. Pal Jacks was my absolute favorite but
Shakey's was what I remember the most since it was where we'd go for
birthdays.

--
CAPSLOCK–Preventing Login Since 1980.

[Cheryl]

On 5/16/2013 9:47 PM, Don Martinich wrote:

> FYI- Some Shakey's history:http://www.valcomnews.com/?p=5227

Pal Jack Pizza history.
http://www.manta.com/c/mm2w9nr/pal-jack-s-pizza

The one thing that everyone I know remembers about them other then their
uniquely (at the time) square pizza is that the phone number spelled
PAL-JACK. :) 1969

--
CAPSLOCK�Preventing Login Since 1980.

[Julie Bove]

"Cheryl" <jlhs...@hotmail.com> wrote in message
news:51972072$0$59772$c3e8da3$66d3...@news.astraweb.com...

Pretty sure when we were in Wichita, it was the only place. When we moved
to WA there were a lot of others.

[dsi1]

We didn't eat much pizza either when I was a kid. The possibility of
someone ordering a pizza to be delivered to your house was unknown to
me. I'm not sure it existed in the late 60s in Hawaii. OTOH, you could
give me that small box and I could make dinner for the family. I guess
our family didn't eat much cause that little thing could feed our family
of four.

The strange thing about that pizza kit was that the dough was some kind
of hybrid dough. It was mixed as a quick bread but there was some yeast
in it. I remember the smell vividly. It was some unique stuff.

When I got older, I did eat a lot of pizza. Shakey's was a favorite of
mine. Compared to the pizza these days, it was kind of bland but it had
a good rustic crust and they used cornmeal on the bottom. It's where I
learned to use cornmeal on the bottom of my pizza crust. The Shakey's
that I used to go to when I was a young man is now a fancy Korean
restaurant. Most people would say that the joint has gotten better but I
felt a lot more comfortable in the room when they had big long tables
and benches instead of Korean wall hangings and aquariums full of fish.

[sf]

On Sat, 18 May 2013 07:18:03 -1000, dsi1
<ds...@eternal-september.invalid> wrote:

> We didn't eat much pizza either when I was a kid. The possibility of
> someone ordering a pizza to be delivered to your house was unknown to
> me. I'm not sure it existed in the late 60s in Hawaii. OTOH, you could
> give me that small box and I could make dinner for the family. I guess
> our family didn't eat much cause that little thing could feed our family
> of four.

It wasn't dinner for us. Mom bought it so that we'd have something
that she wouldn't need to supervise us making for snacks when our
friends were over.

>
> The strange thing about that pizza kit was that the dough was some kind
> of hybrid dough. It was mixed as a quick bread but there was some yeast
> in it. I remember the smell vividly. It was some unique stuff.

I think it's a baking powder dough vs the yeast dough we're used to
now.

[z z]

We had a Shakey's that disappeared when I was a teenager-I always
thought it was just local until reading this thread!

My first pizza was home ec class in junior high. I think we used tube
can biscuit dough for the crust from what I recall. I remember making it
on a Fri night for my family-new to them also lol.

Right now I have a package of Flat-outs I have been using as crust for
homemade pizza, but I don't like them-gets way to brittle and
crackerlike after baking-you would think the tomatoe sauce would sink in
a little.

I usually buy frozen DiGiorno thin crust 3-meat pizza on occasion.

I want to find a duplicate pizza to one I had one day at a local
restaurant-they quickly went out of business primarily because location
was awful and you couldn't tell what kind of place it was from outside.
Sirloin steak pizza with a steak sauce type brown sauce smothered in
mozzarella just dripping off the pizza and I remember a touch of black
pepper on top. You really needed a fork to eat it. They also served
killer (key lime) vodka martinis-melted my muscles as I recall.

[dsi1]

That's one of the many funny things about the product. The dough mix
contains yeast but there's no proofing of the dough. It's not pizza -
it's Chef Boyardee pizza.

Another thing that isn't really pizza is school lunch pizza. It wasn't
very good but on a relative scale of school lunches, it was better than
most of the offerings.

[gregz]

As zz wrote in unsupported format..

,,,,

As a kid, I do remember chef boy r d. I don't remember anything else,
except eating a lot of spaghetti at a particular restaurant. Might have had
their pizza at one point. They had a great spaghetti sauce which we
frequently bought. I know of two chains emanating from Pittsburgh. One is
vocelli, which is ok. The other is fox's pizza den. Theirs is
unspectacular. I have met the fox family. A relative opened up a place and
did very well in sales. He opened up another and did ok. He moved to Vegas,
opened a shop, and failed there.

I buy a giant eagle store frozen thin crust, which is about the best I've
had lately.
Most of my favorite pizzas have a slightly sweet chewy crust. I really
enjoy my kmarts, little ceasars $5 hot n ready pepperoni. It just tastes
good. Plenty of spicy sauce. I'll take it over frozen any day.

Greg

[sf]

On Sat, 18 May 2013 14:59:47 -1000, dsi1
<ds...@eternal-september.invalid> wrote:

> On 5/18/2013 10:28 AM, sf wrote:
> > On Sat, 18 May 2013 07:18:03 -1000, dsi1
> > <ds...@eternal-september.invalid> wrote:
> >
> >> We didn't eat much pizza either when I was a kid. The possibility of
> >> someone ordering a pizza to be delivered to your house was unknown to
> >> me. I'm not sure it existed in the late 60s in Hawaii. OTOH, you could
> >> give me that small box and I could make dinner for the family. I guess
> >> our family didn't eat much cause that little thing could feed our family
> >> of four.
> >
> > It wasn't dinner for us. Mom bought it so that we'd have something
> > that she wouldn't need to supervise us making for snacks when our
> > friends were over.
> >>
> >> The strange thing about that pizza kit was that the dough was some kind
> >> of hybrid dough. It was mixed as a quick bread but there was some yeast
> >> in it. I remember the smell vividly. It was some unique stuff.
> >
> > I think it's a baking powder dough vs the yeast dough we're used to
> > now.
> >
>
> That's one of the many funny things about the product. The dough mix
> contains yeast but there's no proofing of the dough. It's not pizza -
> it's Chef Boyardee pizza.

I don't know - haven't seen it in decades... but I've heard of yeast
dough that isn't proofed and doesn't rise. What are the directions?
It has to call for hot water if it has yeast and I don't remember
doing that when I was a kid. Who knows? It was a long time ago and I
didn't have anything to compare it to. I just knew I liked it and my
love affair with pizza has continued to this day although I've refined
what I want from it.

>
> Another thing that isn't really pizza is school lunch pizza. It wasn't
> very good but on a relative scale of school lunches, it was better than
> most of the offerings.

The only lunches at my elementary school were in our lunch boxes and
nobody ever got pizza.

[dsi1]

I'll have to look for a box at the store. I think it did use warm water.
Heck, I'll even buy one and make it - something I haven't done in over
40 years. I even got some anchovies to jazz it up.

>>
>> Another thing that isn't really pizza is school lunch pizza. It wasn't
>> very good but on a relative scale of school lunches, it was better than
>> most of the offerings.
>
> The only lunches at my elementary school were in our lunch boxes and
> nobody ever got pizza.

As I recall, it was thick and doughy and they used processed government
food-grade cheese-material. They had to use what they had on hand but
I'll have to get the cafeteria workers some credit for trying.

[Jim Elbrecht]

dsi1 <ds...@eternal-september.invalid> wrote:
-snip-

>
>Another thing that isn't really pizza is school lunch pizza. It wasn't
>very good but on a relative scale of school lunches, it was better than
>most of the offerings.

Our school lunch pizzas [50s-60s- upstate NY] were split English
muffins with spaghettis sauce from the day before. sometimes with
pepperoni and mozz-- during lent or on Fridays, canned black olives
instead of meat.

Pretty disgusting-- but I'll do one for old times sake if I have some
muffins getting ready to die.

Jim

[George Leppla]

On 5/18/2013 9:37 PM, gregz wrote:
> I buy a giant eagle store frozen thin crust, which is about the best I've
> had lately.
> Most of my favorite pizzas have a slightly sweet chewy crust. I really
> enjoy my kmarts, little ceasars $5 hot n ready pepperoni. It just tastes
> good. Plenty of spicy sauce. I'll take it over frozen any day.

We like the Little Caesar's $5 pizza, too. It isn't fine dining but it
is a good value.

When I was going to college in Wisconsin in the 70's, I would buy frozen
bread dough (10 loaves for $1) at a local bakery outlet and small cans
of pizza sauce which were usually around 15 cents. Cheese is cheap in
WI... so a plain cheese pizza would never cost more than $1 to make.

George L

[elementsresto]

Himali;1834397 Wrote:
> can anyone tell me how the pizza's shop chef prepare thin crust pizza

Check it out online. You'll find a lot of videos on the internet and
might as well help you. If not then look for someone who does pizza and
ask for tips.




--
elementsresto

[z z]

One of our Target stores sells Pizza Hut single servings. I asked at the
Pizza Hut restaurant once why that pizza is so different from
theirs-different corporate division they said. The one at Target seems
to be a fried pizza and it is wicked good. Don't care for the
restaurant/delivery version.

[sf]

On Sat, 18 May 2013 23:08:10 -1000, dsi1
<ds...@eternal-september.invalid> wrote:

> > I don't know - haven't seen it in decades... but I've heard of yeast
> > dough that isn't proofed and doesn't rise. What are the directions?
> > It has to call for hot water if it has yeast and I don't remember
> > doing that when I was a kid. Who knows? It was a long time ago and I
> > didn't have anything to compare it to. I just knew I liked it and my
> > love affair with pizza has continued to this day although I've refined
> > what I want from it.
>
> I'll have to look for a box at the store. I think it did use warm water.
> Heck, I'll even buy one and make it - something I haven't done in over
> 40 years. I even got some anchovies to jazz it up.

I know it calls for warm water *now* because I looked it up on the
internet. I was talking how I remember making it as a teenager.

[sf]

On Sun, 19 May 2013 06:42:04 -0400, Jim Elbrecht <elbr...@email.com>
wrote:

> Pretty disgusting-- but I'll do one for old times sake if I have some
> muffins getting ready to die.

You're right about disgusting. What wasn't disgusting were those
Stouffer's French Bread pizzas. I really liked them back in the day!
10 (or maybe more) years ago, I got nostalgic and bought a package.
Ugh! Either they'd changed the ingredients or my memory was faulty.
The pizzas were salty and bland - so my walk down memory lane stopped
at the garbage can. Oddly enough, I've never made Fr. bread pizza at
home. Making dough from scratch is easy enough and I'm never in a big
hurry when I decide to bake pizza.

[dsi1]

I think you're probably correct because that's the way I remember too.

[sf]

thanks.

[Julie Bove]

"dsi1" <ds...@eternal-september.invalid> wrote in message
news:kna4ij$cq4$1...@dont-email.me...

> As I recall, it was thick and doughy and they used processed government
> food-grade cheese-material. They had to use what they had on hand but I'll
> have to get the cafeteria workers some credit for trying.

Ah... Is that what that cheese was? I just remember it being yellow and
not tasting right. The crust was thick and white and soft and they put what
appeared to be drained canned tomatoes. No real sauce. No seasoning.

[dsi1]

My guess is that some schools had a creative staff and interesting
dishes and most had so-so food and a few had food that was just awful.
Those poor kids.

[Julie Bove]

"dsi1" <ds...@eternal-september.invalid> wrote in message

news:knc1kn$r4f$1...@dont-email.me...

I think the hands down hated dish was the BBQed Beef on Buttered Bun. That
bun was not buttered! We called it BBQed Barf. Probably my least favorite
was Weiner Winks. They were hot dogs in some kind of soft dough. Although
the dough looked appealing, it wasn't really because it tasted of wiener.

[Nunya Bidnits]

George Leppla <geo...@cruisemaster.com> wrote:
> On 5/17/2013 7:17 AM, notbob wrote:
>> On 2013-05-17, gregz <ze...@comcast.net> wrote:
>>
>>> There is no mention of how the company got shifted around, and how
>>> most went out of business during the Singapore years. I'm still
>>> convinced the chain went east to new england.
>>
>> I personally ate at one in Nahsville TN in the late 60s.
>
>
> There was a Shakey's in Appleton, WI in the late 70's when I lived
> there. It was a franchise owned by Bob Long, an ex-player for the
> Green Bay Packers.
>
> On Sunday afternoon, he would have AYCE pizza, fried chicken, salad
> and french fries while the football games were playing on a bunch of
> TVs around the room. Cheap pitchers of beer. The place was always
> packed.
> The pizza was so-so, the chicken was pretty good and Sunday afternoons
> were a lot of fun!
>
> George L

Funny how sports can make people unaware of what they are eating. The fare
at the average sports bar around here is proof positive. The locally owned
ones around here are average to mediocre, but the chains like Fox and Hound
are horrible. I know why though, it's my fault. If I would actually go there
when a game is on I want to watch, I might not notice how bad it is.

MartyB

[gtr]

Man oh man, this is one scary pizza thread...

[Nancy2]

I first had thin crust pizza in Miami in the late 40s. I don't think you can attribute it's beginning to any one restaurant or chain. The chef of the restaurant where we had it was from Italy.

N.

[Nancy2]

I did not put that apostrophe in "its." The iPad changed it and I didn't notice. It got changed in this post, too, but I watched for it and fixed it. Damn Apple.

N.

[Nancy2]

When we had pizza at a couple little trattorias in Italy in the early 70s, the pizza had one kind of crust, and it was thin ... Not super cracker thin, but thin. I believe thick crusts and deep dish styles are American abominations created to satisfy Americans' (in general) desire for more and bigger servings.

N.

[gtr]

Yeah. That's the reason its the one I screw up the most too!

[Michael Press]

In article <ce5c263d-ce01-4f52...@googlegroups.com>,

Nancy2 <ellor...@gmail.com> wrote:

> I did not put that apostrophe in "its." The iPad changed it and I didn't notice. It got changed in this post, too, but I watched for it and fixed it. Damn Apple.

It is a poor carpenter that curses her tools.

--
Michael Press

[Nancy2]

I just need to proof better...or, Apple needs to quit with all the auto correcting, most of which is wrong, anyway, in context.

N.

[sf]

On Sun, 18 Aug 2013 20:27:22 -0700 (PDT), Nancy2
<ellor...@gmail.com> wrote:

> I just need to proof better...or, Apple needs to quit with all the auto correcting, most of which is wrong, anyway, in context.
>

You're posting from google groups, so are you sure it's apple's fault
and not GG? What apple product are you using? Google "how to disable
auto-correct and then name your product.

For instance
http://store.apple.com/us/question/answers/ipad/how-do-you-turn-auto-correct-off/QCKKD9KPCK7T7TH2X

[Michael Press]

In article <9cbe6cb8-9c1b-4afc...@googlegroups.com>,

Nancy2 <ellor...@gmail.com> wrote:

> I just need to proof better...or, Apple needs to quit with all the auto correcting, most of which is wrong, anyway, in context.

You need to quote what you reply to.
You are still at it. It is a poor

[John Smith]

Michael Press wrote:
> It is a poor
> carpenter that curses her tools.

Marty Bodine plows Sqwerty's ass.

[Nancy2]

It is the Apple iPad...auto correct doesn't do anything through Google when I am on my HP laptop.

N.

[John Smith]

Nancy2 wrote:
> It is the Apple iPad.
New Mandarin Chinese Restaurant
Category: Chinese
Neighborhoods: 78704 (South Austin), Travis Heights
1.0 star rating 8/6/2010
I was overcharged the exact same amount for the same total as the March
reviewer of this same restaurant. I even started a thread the night I
got home with the food:

http://www.yelp.com/topi�

This place is totally evil. They apparently have some sort of
overcharging scam going on. And that is all beside the fact that it was
simply the worst takeout food I've ever eaten, regardless of my takeout
container rant. As one poster put it, highly Americanized overly
sweet... [crap, IMO].

I'm not one to post haphazard bad reviews as you can see from my
previous record. But THIS place deserves to die a slow, miserable
death, and I doubt they'd care. And I sure don't plan on patronizing it
in the meantime.

Come to think of it, those two strip malls (including the one behind it)
need to be demolished. Whoa! But not before I visit that new sexy
lingerie and toy store!

-sw

[sf]

On Mon, 19 Aug 2013 11:35:15 -0700 (PDT), Nancy2
<ellor...@gmail.com> wrote:

> It is the Apple iPad...auto correct doesn't do anything through Google when I am on my HP laptop.
>

Did you google how to turn off autocorrect on an iPad yet? If not,
this one is at the top of the list.

http://ipad.about.com/od/ipad_basics/ss/How-To-Turn-Off-Auto-Correct-On-The-Ipad.htm

[ViLco]

Nancy2 wrote:

> When we had pizza at a couple little trattorias in Italy in the early
> 70s, the pizza had one kind of crust, and it was thin ... Not super
> cracker thin, but thin.

It is still like that, with some execptions like Napoli where pizzerias sell
a way thicker pizza than what pizzerias serve in the rest of Italy. A
pizzeria near here has a very thin crust, less than 1/10 of an inch, usually
here you find pizza crusts in the 3-4 millimeters range.

> I believe thick crusts and deep dish styles
> are American abominations created to satisfy Americans' (in general)
> desire for more and bigger servings.

Deep dish for sure
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

[Brooklyn1]

On Tue, 20 Aug 2013 11:11:11 +0200, "ViLco" <vill...@tin.it> wrote:

>Nancy2 wrote:
>
>> When we had pizza at a couple little trattorias in Italy in the early
>> 70s, the pizza had one kind of crust, and it was thin ... Not super
>> cracker thin, but thin.
>
>It is still like that, with some execptions like Napoli where pizzerias sell
>a way thicker pizza than what pizzerias serve in the rest of Italy. A
>pizzeria near here has a very thin crust, less than 1/10 of an inch, usually
>here you find pizza crusts in the 3-4 millimeters range.
>
>> I believe thick crusts and deep dish styles
>> are American abominations created to satisfy Americans' (in general)
>> desire for more and bigger servings.
>
>Deep dish for sure

But thick crust is Sicilian, my favorite pizza.
http://www.spumonigardens.com/

[ViLco]

Brooklyn1 wrote:

>> It is still like that, with some execptions like Napoli where
>> pizzerias sell a way thicker pizza than what pizzerias serve in the
>> rest of Italy. A pizzeria near here has a very thin crust, less than
>> 1/10 of an inch, usually here you find pizza crusts in the 3-4
>> millimeters range.

> But thick crust is Sicilian, my favorite pizza.
> http://www.spumonigardens.com/

That's sfincione, not the pizza we're talking about which is the pizza you
get in pizzerias. In fact, with a surprising correctness, that page calls it
"pie" and not pizza. The main reason why sfincione is not pizza is that it
has no cheese on it, and the second is that you don't fin it in pizzeria but
in bakeries and roadside joints. It has nothing in common with Pizza.
Here it is:
http://tinyurl.com/mspuu6r

[Jethro Bodine]

Brooklyn1 wrote:
> my favorite pizza.
WEBTV!!! ROFL!!!!

Bla bla bla, you're so clever. NOT! ROFL! And the webtv reference....
seriously? *You're* making fun of *me* with webtv? Do you not realize that
you have just validated everyone who has laughed at you for it?

One note... you can't lay off the crossdressing stuff in your lame attempt
at humor. You got caught on it already, and we all know about it, and "I
know you are but what am I" doesn't fix it.

Now fuck off and die, you phony little pussy, and next time you decide to
start flinging shit at people outside your own back yard, try to prepare
your freeble little mind for the fact that you need to be willing to take
what you dish out, because someone may do the same thing back at you. If
you're going to keep being a pussy who wants to give shit but screams like a
sissy baby when you get it back, you'll just spend your sad little life
going through episodes like this where your true nature is revealed to all.

I'm done with you now, shithead. That is, unless you want more.

And unless you decide to resume making personal attacks on people who are
trying to discuss reasonable things. A little good natured banter between
rivals is fine, but you cannot seem to understand why it's offensive to
invade other forums and turn on a tirade of hateful personal attacks on
individuals. So if you go that route again, I'll be back on your ass, with
Goatboy, Ronald, and a bunch more tasty morsels. And go ahead and post all
the stupid shit you want in the Chiefs forums... you're not getting any
action because they are too smart to take your juvenile bait.... and
besides, yuou're just not funny.

Now please refrain from being an asshole and I will do the same.... or not,
your choice.

Besides, I can be a much bigger asshole than you when provoked, so do the
smart thing while you have this one opportunity at a truce.

MBKC

[Jethro Bodine]

ViLco wrote:
> It has nothing in common with Pizza.