Re: Pizza From Scratch: Part Deux

[Ed Pawlowski]

On 6/27/2020 1:03 PM, Sqwertz wrote:
> Step #5:
>
> Drink all night and into early morning. Turn on oven to bake frozen
> biscuits at 8:30AM. Remember that oven doesn't work and go back to
> sleep.
>
> Step #5.5
>
> Get woken up by a loud WhooOSH-BOOM! followed by the step ladder
> hitting the floor and realize, "Cool! That fucking oven turned on
> finally!!" (oops). Go downstairs and finish making pizza from 2
> days ago.
>
> Step #6
>
> Shape and put dough on perforated pan. Top with fresh strained
> tomatoes (or canned crushed tomatoes), Italian herbs, and Locatelli
> Peckerino Romano
>
> https://i.postimg.cc/ry3d9Nx9/Pizza-Sauced-and-Spiced.jpg
>
> Chunks of provolone, shredded WHOLE MILK mozzarella (not part skim)
> and few red flying saucer thingies.
>
> https://i.postimg.cc/NF35fQBn/Pizza-Pepperoni-and-Cheeses.jpg
>
> Step #96:
>
> Spicy Italian sausage, home made giardiniera, crushed garlic, and
> black pepper. Rotate on the big stove burner for two minutes to
> give cold 2-day ferment dough a head start.
>
> https://i.postimg.cc/prhmHmb8/Piza-Turn-on-Stove.jpg
>
> Step #71
>
> Transfer to 500F for 12-14 minutes (It should have been 550F but I
> didn't want to risk turning the oven off and back on again to change
> the temp).
>
> https://i.postimg.cc/wB2ycKQt/Pizza-In-Oven.jpg
>
> Step #69
>
> Allow to cool a few minutes on a rack ABOVE the cutting board so
> crust doesn't get soggy.
>
> https://i.postimg.cc/TwPytktt/Pizza-on-Rack.jpg
>
> Step #8
>
> Crack open a Four Loko Seltzer (With a hint of Cherry) somebody
> neglected to drink last night and eat pizza.
>
> https://i.postimg.cc/PrvDGRTc/Pizza-Eat.jpg
>
> Soak edges of perforated pizza pan with wet paper towels and look at
> your online bank statement to see where in the fuck all you went
> last night and inspect ash trays to guesstimate who was here last
> night.
>
> https://i.postimg.cc/Vkjbv0SW/Pizza-Pan-Cleaning.jpg
>
> Go back to sleep because your day is already fucked.
>
> -sw
>

I like it cooked that way. Only difference, I'd have a beer, not some
fu-fu seltzer.

[itsjoan...@webtv.net]

On 6/27/2020 1:03 PM, Sqwertz wrote:
> >
> > Shape and put dough on perforated pan. Top with fresh strained
> > tomatoes (or canned crushed tomatoes), Italian herbs, and Locatelli
> > Peckerino Romano
> >
> > https://i.postimg.cc/ry3d9Nx9/Pizza-Sauced-and-Spiced.jpg
> >

(Other instructional steps snipped)

> >
> > Transfer to 500F for 12-14 minutes (It should have been 550F but I
> > didn't want to risk turning the oven off and back on again to change
> > the temp).
> >
> > https://i.postimg.cc/wB2ycKQt/Pizza-In-Oven.jpg
> >

(Finished steps snipped)
> >
> > -sw
> >
Oh hell, Crusty Kruller will be along after he's had his riced cauliflower
toast, cauliflower eggs, and air fryer jam to set you straight on what
crust to use as well as the correct oven temperature.

You've done it now!!!!!!!!

(Pizza looks damned good to me. Yum)

[Alex]

Sqwertz wrote:
> Step #5:
>
> Drink all night and into early morning. Turn on oven to bake frozen
> biscuits at 8:30AM. Remember that oven doesn't work and go back to
> sleep.
>
> Step #5.5
>
> Get woken up by a loud WhooOSH-BOOM! followed by the step ladder
> hitting the floor and realize, "Cool! That fucking oven turned on
> finally!!" (oops). Go downstairs and finish making pizza from 2
> days ago.
>
> Step #6
>

> Shape and put dough on perforated pan. Top with fresh strained
> tomatoes (or canned crushed tomatoes), Italian herbs, and Locatelli
> Peckerino Romano
>
> https://i.postimg.cc/ry3d9Nx9/Pizza-Sauced-and-Spiced.jpg
>

> Chunks of provolone, shredded WHOLE MILK mozzarella (not part skim)
> and few red flying saucer thingies.
>
> https://i.postimg.cc/NF35fQBn/Pizza-Pepperoni-and-Cheeses.jpg
>
> Step #96:
>
> Spicy Italian sausage, home made giardiniera, crushed garlic, and
> black pepper. Rotate on the big stove burner for two minutes to
> give cold 2-day ferment dough a head start.
>
> https://i.postimg.cc/prhmHmb8/Piza-Turn-on-Stove.jpg
>
> Step #71
>

> Transfer to 500F for 12-14 minutes (It should have been 550F but I
> didn't want to risk turning the oven off and back on again to change
> the temp).
>
> https://i.postimg.cc/wB2ycKQt/Pizza-In-Oven.jpg
>

> Step #69
>
> Allow to cool a few minutes on a rack ABOVE the cutting board so
> crust doesn't get soggy.
>
> https://i.postimg.cc/TwPytktt/Pizza-on-Rack.jpg
>
> Step #8
>
> Crack open a Four Loko Seltzer (With a hint of Cherry) somebody
> neglected to drink last night and eat pizza.
>
> https://i.postimg.cc/PrvDGRTc/Pizza-Eat.jpg
>
> Soak edges of perforated pizza pan with wet paper towels and look at
> your online bank statement to see where in the fuck all you went
> last night and inspect ash trays to guesstimate who was here last
> night.
>
> https://i.postimg.cc/Vkjbv0SW/Pizza-Pan-Cleaning.jpg
>
> Go back to sleep because your day is already fucked.
>
> -sw

That pizza looks outstanding.  You had me at giardiniera!  The only
thing missing for me are shrooms.

[Pamela]

It looks like something from Pizza Hut with 10 toppings. Next time he'll
probably empty the whole fridge to get more toppings

[cshenk]

I like a pizza with many different toppings.

[Taxed and Spent]

Sometimes I like pizza with many different toppings. Sometimes I like
simple pizza with few toppings. Here is the only place where diversity
is our strength.

[Pamela]

In my opinion .... too many toppings create a lack of theme. If you mix all
the colours in your paintbox you don't get a rainbow, you get brown. More is
less.

A Four Seasons pizza has too many toppings for my taste but at least it keeps
them separate.

It's hard to know why I would want more toppings mixed together than this:
https://commons.wikimedia.org/wiki/File:Pizza_capricciosa.jpg

Emptying fridge leftovers onto a pizza is one thing, but cooking a pizza for
outstanding taste is another.

[Bruce]

Pamela explained :

Your theme is being a man posting as a woman.

[itsjoan...@webtv.net]

On Monday, June 29, 2020 at 9:35:33 AM UTC-5, Pamela wrote:
>
> On 14:18 29 Jun 2020, cshenk said:
>
> > I like a pizza with many different toppings.
>

Me, too.

>
> In my opinion .... too many toppings create a lack of theme. If you mix all
> the colours in your paintbox you don't get a rainbow, you get brown. More is
> less.
>

Maybe in a paintbox but not on a pizza.

>
> A Four Seasons pizza has too many toppings for my taste but at least it keeps
> them separate.
>
> It's hard to know why I would want more toppings mixed together than this:
> https://commons.wikimedia.org/wiki/File:Pizza_capricciosa.jpg
>

That looks rather gag-worthy to me.

>
> Emptying fridge leftovers onto a pizza is one thing, but cooking a pizza for
> outstanding taste is another.
>

That one looked like a bare refrigerator was emptied.

[itsjoan...@webtv.net]

On Monday, June 29, 2020 at 9:46:10 AM UTC-5, Bruce wrote:
>
> Pamela explained :

> >
> > In my opinion .... too many toppings create a lack of theme.
> >
> Your theme is being a man posting as a woman.
>

I wish both of you would learn to trim your posts.

[Bruce]

itsjoan...@webtv.net brought next idea :

I wish you'd ESAD, dried up old webtv skank.

[Ophelia]

"Bruce" wrote in message news:rdcurd$1r36$1...@gioia.aioe.org...

===

lol

[itsjoan...@webtv.net]

On Monday, June 29, 2020 at 10:15:36 AM UTC-5, Bruce wrote:
>
> I wish you'd ESAD, dried up old webtv skank.
>

What do you want me to do with your clothes? Wipe my mouth and then pass
them off to OhFeelMe to make adult diapers when her shipment of Depends
is late?

[Bruce]

Keep your piss and shit fetish to yourself.

[itsjoan...@webtv.net]

On Monday, June 29, 2020 at 11:35:16 AM UTC-5, Bruce wrote:
> >
> Keep your piss and shit fetish to yourself.
>

I was just responding to your original fetish post.

[Bruce]

on 6/29/2020, itsjoan...@webtv.net supposed :

> On Monday, June 29, 2020 at 11:35:16 AM UTC-5, Bruce wrote:
>>>
>> Keep your piss and shit fetish to yourself.
>>
> I was just responding to your original fetish post.
>

You also have shit for brains, scat-woman.

[itsjoan...@webtv.net]

On Monday, June 29, 2020 at 12:40:02 PM UTC-5, Bruce wrote:
> >
> You also have shit for brains, scat-woman.
>

Be nice to me, I saved your life today. I killed a shit-eating dog this
morning.

You're welcome.

[Bruce]

itsjoan...@webtv.net laid this down on his screen :

You only did that so you could have the shit for yourself.

[itsjoan...@webtv.net]

On Monday, June 29, 2020 at 1:19:25 PM UTC-5, Bruce wrote:
>
> You only did that so you could have the shit for yourself.
>

Saved it ALL for you.

[Bruce]

itsjoan...@webtv.net wrote :

> On Monday, June 29, 2020 at 1:19:25 PM UTC-5, Bruce wrote:
>>
>> You only did that so you could have the shit for yourself.
>>

> Saved it ALL.
>
I'm sure you've eaten most of it by now.

[Bruce]

I didn't post that. But you knew that and were talking to Pamela and
Greg Sorrow.

[Bruce]

I hope you realise you're arguing with Greg Sorrow.

[Pamela]

The photo looks exactly like the excellent pizzas I've had in Italy. Maybe
you think America makes much better pizza than Italy but it's not an
opinion I share.

Stick to Pizza Hut if you measure the quality of a pizza by the maximum
number of indifferent toppings you can shovel on it. It's your choice.

[itsjoan...@webtv.net]

On Monday, June 29, 2020 at 2:51:55 PM UTC-5, Bruce wrote:
<
> I didn't post that. But you knew that and were talking to Pamela and
> Greg Sorrow.
>

Yep.

[itsjoan...@webtv.net]

On Monday, June 29, 2020 at 3:56:21 PM UTC-5, Pamela wrote:
>
> The photo looks exactly like the excellent pizzas I've had in Italy. Maybe
> you think America makes much better pizza than Italy but it's not an
> opinion I share.
>

You have my sympathy.

>
> Stick to Pizza Hut if you measure the quality of a pizza by the maximum
> number of indifferent toppings you can shovel on it. It's your choice.
>

Who in the world eats at Pizza Hut unless there is absolutely, none, nada,
no other choice? I'll just go home and eat, thank you very much.

When people disagree with you, it really pisses you off, doesn't it?

[Bruce]

On Mon, 29 Jun 2020 21:55:52 +0100, Pamela <pamela...@gmail.com>
wrote:

>On 15:49 29 Jun 2020, itsjoan...@webtv.net said:
>> On Monday, June 29, 2020 at 9:35:33 AM UTC-5, Pamela wrote:
>>> On 14:18 29 Jun 2020, cshenk said:
>>> >
>>> >
>>> > I like a pizza with many different toppings.
>>
>> Me, too.
>>>
>>> In my opinion .... too many toppings create a lack of theme. If you
>>> mix all the colours in your paintbox you don't get a rainbow, you get
>>> brown. More is less.
>>
>> Maybe in a paintbox but not on a pizza.
>>
>>> A Four Seasons pizza has too many toppings for my taste but at least it
>>> keeps them separate.
>>>
>>> It's hard to know why I would want more toppings mixed together than
>>> this: https://commons.wikimedia.org/wiki/File:Pizza_capricciosa.jpg
>>
>> That looks rather gag-worthy to me.
>>
>>> Emptying fridge leftovers onto a pizza is one thing, but cooking a
>>> pizza for outstanding taste is another.
>>
>> That one looked like a bare refrigerator was emptied.
>
>The photo looks exactly like the excellent pizzas I've had in Italy. Maybe
>you think America makes much better pizza than Italy but it's not an
>opinion I share.

I don't know about your photo, but the American pizzas that I see in
RFC are kitchen sink pizzas. You're not allowed to see the pizza
bottom. Everything has to be covered by a cheesy swamp and the entire
pantry has to be poured over it. They're American pizzas. A different
beast from the Italian originals.

[Hank Rogers]

Aren't butt sniffers interchangeable?

[Hank Rogers]

Druce ain't gettin enuff attention.

[Hank Rogers]

And yoose don't even get gallon drinks in italy.

[Alex]

Sqwertz wrote:

> And you spelled Giardiniera right. It rocks on pizza.
>
>> Sqwertz's all-purpose spicy Italian relish (Sapsir). For Italian
>> hoagies/beef sandwiches, pizza topping, meatball sandwiches,
>> muffaletta, or most any sausage sandwich (including hot dogs). I
>> always have a jar of this shit in the fridge. Because I can't find
>> any giardiniera I like in the supermarkets (besides Enrico Formella
>> at Tuesday Morning for twice the price). The result is mildly
>> spicy/hot.
>>
>> Drain and reserve all liquids (except from olives, throw that
>> away). No measurements are exact except for the first one.
>> Ingredients are flexible, to taste,. Start with something resembling
>> this.
>>
>> 1 Jar Mezzettas California Hot Mix (break up large cauliflower)
>>
>> 1 Jar's worth of of mixed de-stemmed, stabbed and drained pickled
>> peppers (50% pepperoncinis works well, and no more than 25% pickled jalapenos)
>>
>> 6oz of green olives (Tassos double-stuffed from Coscto)
>>
>> 3oz of California black or Kalamata olives (optional)
>> 3oz of jarred/canned roasted and/or marinated red peppers (Mt. Olive
>> brand rocks!)
>>
>> 2 large cloves of garlic, pressed or chopped.
>>
>> 1 ts of dried mixed Italian seasoning (oregano, basil,
>> thyme)
>>
>> Pulse all in a food processor until pea-sized (2 1-second pulses for
>> me). Tamp down into a 32oz jar (empty Tassos double-stuffed olive
>> jar). Barely cover with 25% EVOO and 75% regular olive oil. Allow to
>> meditate 24 hours or up to unknown months.
>>
>> https://imgur.com/CP3aQfI

Here's the real deal:

https://marconi-foods.com/

[Alex]

Pamela wrote:
> On 04:00 28 Jun 2020, Alex said:
>

> It looks like something from Pizza Hut with 10 toppings. Next time he'll
> probably empty the whole fridge to get more toppings

You will find that good pizza places have a pizza that is loaded with
toppings on their menus.  A "garbage pizza" is a thing in many areas.

[Bruce]

In the US, right?

[Bruce]

On Mon, 29 Jun 2020 23:46:02 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>On Mon, 29 Jun 2020 19:24:24 -0400, Alex wrote:

>
>> Pamela wrote:

>>> It looks like something from Pizza Hut with 10 toppings. Next time he'll
>>> probably empty the whole fridge to get more toppings
>>
>> You will find that good pizza places have a pizza that is loaded with
>> toppings on their menus.  A "garbage pizza" is a thing in many areas.
>

>4 toppings - 2 veggies and two meats is pretty typical even in
>Naples., as well as in America (Americans eat twice as many pizzas
>as Italians). "Pamela" is just putting up a front as an uptight
>bitch when he's really a greasy slob that lives under a bridge. It
>the same argument all the time, yet's never posted a picture of
>anything it eats because it's all from a soup kitchen.

That sounds like Sheldon. Maybe they're the same person. After a
bottle of vodka, you get Sheldon. After a bottle of pickling juice,
you get Sqwertz.

[Pamela]

On 22:11 29 Jun 2020, itsjoan...@webtv.net said:
> On Monday, June 29, 2020 at 3:56:21 PM UTC-5, Pamela wrote:
>>
>> The photo looks exactly like the excellent pizzas I've had in Italy.
>> Maybe you think America makes much better pizza than Italy but it's not
>> an opinion I share.
>
> You have my sympathy.

You have my sympathy too. Too many Americans, although not all, have poor
taste in food by any international standard and I make allowance for that.
They're not bad people by any means and they probably intend well but they
have poor taste in food. Perhaps you are one although I wouldn't know.

>> Stick to Pizza Hut if you measure the quality of a pizza by the maximum
>> number of indifferent toppings you can shovel on it. It's your choice.
>>
> Who in the world eats at Pizza Hut unless there is absolutely, none,
> nada, no other choice? I'll just go home and eat, thank you very much.
>
> When people disagree with you, it really pisses you off, doesn't it?

You're very welcome to disagree with me. Why should it upset me that
there are differing views, even if I believe they are wrong?

You're more than welcome to post a picture, your own or from the net, of what
you consider a good pizza looks like to show what you're referring to.

[Pamela]

I agree.

Pizzas have evolved to become a plaform for any junk you want to put on
top. I would not be surprised to see pickled red cabbage, coe roe,
Marmite or chocolate. Perhaps even all together. However flatbreads with
wildly imaginative toppings are not pizza.

It's got so bad that when you show what a picture of truly wonderful
classic pizza, and which tastes better than any of the weird derivative
confections, you get told by Americans that it's actually no good.

Too foten goodness in American cuisine is measured by size and quantity,
even when the result is a total mess. In Europe tv companies don't make a
lot of those blow your brains out eating tv series like Man Versus Food but
they're easy to produce in America.

[Pamela]

The greatest number of toppings on a classic Italian pizza are found on a
Capricciosa or Four Seasons and I linked to a Capricciosa:

https://commons.wikimedia.org/wiki/File:Pizza_capricciosa.jpg

You surely don't need all slops in the kitchen and leftovers from the
fridge which Squirt showed in his picture below. That's not even his
worst attempt.

https://i.postimg.cc/TwPytktt/Pizza-on-Rack.jpg

It wouldn't be so bad if all that crap on top didn't make much difference
except it served to feed a hungry big-bellied eater but the thing actually
tastes worse.

[Pamela]

Squirt once proclaimed the following nonsense about pizza:

"Eggs on pizza is a Genu-wine Associazione Verace Pizza Napoletana-endorsed
topping. All the certified Napoletana places offer eggs on pizza.

http://al.howardknight.net/?ID=159352154700

He was bluffing again. The Associazione Verace Pizza Napoletana's own
regulations don't even mention the word "egg":

http://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf

[itsjoan...@webtv.net]

On Tuesday, June 30, 2020 at 7:29:15 AM UTC-5, Pamela wrote:
>
> Too many Americans, although not all, have poor
> taste in food by any international standard and I make allowance for that.
> They're not bad people by any means and they probably intend well but they
> have poor taste in food.
>

Oooooh, I understand now. Since anyone that does not agree with your uh, um,
'standards' they have 'poor taste in food.' Food is what a person likes, not
what you deem they should like or meet your 'standards.'

>
> You're more than welcome to post a picture, your own or from the net, of what
> you consider a good pizza looks like to show what you're referring to.
>

I have to post nothing to you or anyone else here that I consider a good
pizza. You eat what you like, and the rest of us will eat what we like
whether that's from a pizza joint, grocers freezer, or something we've
thrown together. Nobody here needs anyone else's approval of what we eat.

[itsjoan...@webtv.net]

On Tuesday, June 30, 2020 at 7:40:10 AM UTC-5, Pamela wrote:
>
> It's got so bad that when you show what a picture of truly wonderful
> classic pizza, and which tastes better than any of the weird derivative
> confections, you get told by Americans that it's actually no good.
>

Because you like it the rest of us are not eat anything else but what you
approve of? That's like saying a hamburger should only have a bun and a
pickle and anything else sacrilege because it goes against what you like.

[Pamela]

Thousands of people enjoy pizza from Pizza Hut every day and who is to
deprive them of their enjoyment? However that's not to say their pizza can't
be improved.

I think you went wrong by thinking I was was telling others what to do but I
was careful not to do that. On the other hand, you were not careful to read
what I wrote properly and have jumped to conclusions.

[Derek Vinyard]

On Tue, 30 Jun 2020 13:28:40 +0100, Pamela wrote:

> On 22:11 29 Jun 2020, itsjoan...@webtv.net said:
>> On Monday, June 29, 2020 at 3:56:21 PM UTC-5, Pamela wrote:
>>>
>>> The photo looks exactly like the excellent pizzas I've had in Italy.
>>> Maybe you think America makes much better pizza than Italy but it's not
>>> an opinion I share.
>>
>> You have my sympathy.
>
> You have my sympathy too. Too many Americans, although not all, have poor
> taste in food by any international standard and I make allowance for that.
> They're not bad people by any means and they probably intend well but they
> have poor taste in food. Perhaps you are one although I wouldn't know.

Sanctimonious pompous bitch strikes again!

blahblahblah.....................................................

[Derek Vinyard]

On Tue, 30 Jun 2020 13:55:43 +0100, Pamela wrote:

> On 06:41 30 Jun 2020, Bruce said:
>
>> On Mon, 29 Jun 2020 23:46:02 -0500, Sqwertz <sqwe...@gmail.invalid>
>> wrote:
>>
>>>On Mon, 29 Jun 2020 19:24:24 -0400, Alex wrote:
>>>
>>>> Pamela wrote:
>>
>>>>> It looks like something from Pizza Hut with 10 toppings. Next time he'll
>>>>> probably empty the whole fridge to get more toppings
>>>>
>>>> You will find that good pizza places have a pizza that is loaded with

>>>> toppings on their menus.ຳ  A "garbage pizza" is a thing in many areas.

>>>
>>>4 toppings - 2 veggies and two meats is pretty typical even in
>>>Naples., as well as in America (Americans eat twice as many pizzas
>>>as Italians). "Pamela" is just putting up a front as an uptight
>>>bitch when he's really a greasy slob that lives under a bridge. It
>>>the same argument all the time, yet's never posted a picture of
>>>anything it eats because it's all from a soup kitchen.
>>
>> That sounds like Sheldon. Maybe they're the same person. After a
>> bottle of vodka, you get Sheldon. After a bottle of pickling juice,
>> you get Sqwertz.
>
> Squirt once proclaimed the following nonsense about pizza:
>
> "Eggs on pizza is a Genu-wine Associazione Verace Pizza Napoletana-endorsed
> topping. All the certified Napoletana places offer eggs on pizza.
>
> http://al.howardknight.net/?ID=159352154700
>
> He was bluffing again. The Associazione Verace Pizza Napoletana's own
> regulations don't even mention the word "egg":
>
> http://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf

Aren't you being a little more than deceptive here? The specs for
AVPN pizzas don't define the toppings for any but the classic
margherita/marinara pizzas. And then a couple days ago when you
posted a picture f "your ideal pizza" (from the internet, not one
that you made) you only quoted the picture, not the article
https://en.wikipedia.org/wiki/Pizza_capricciosa which says which say
YOUR pizza often has egg on it. There's also hundreds of other
references to eggs on the classic Naples-style pizza. Your dick is
peeking out of your fly. At least the other assholes like squirtz
and satan guy are entertaining to some degree while you're just bile
and piss.

[Pamela]

On 18:17 30 Jun 2020, Derek Vinyard said:

> On Tue, 30 Jun 2020 13:55:43 +0100, Pamela wrote:
>
>> On 06:41 30 Jun 2020, Bruce said:
>>
>>> On Mon, 29 Jun 2020 23:46:02 -0500, Sqwertz <sqwe...@gmail.invalid>
>>> wrote:
>>>
>>>>On Mon, 29 Jun 2020 19:24:24 -0400, Alex wrote:
>>>>
>>>>> Pamela wrote:
>>>
>>>>>> It looks like something from Pizza Hut with 10 toppings. Next time
>>>>>> he'll probably empty the whole fridge to get more toppings
>>>>>
>>>>> You will find that good pizza places have a pizza that is loaded

>>>>> with toppings on their menus.?  A "garbage pizza" is a thing in

Hello Squirt, I see you switched to Forte Agent for that post as you
sometimes do: http://al.howardknight.net/?ID=159353931800

I thought I was in your kill file.

I didn't say I eat only VPN pizza but that you're wrong to claim VPN
pizza contains egg. VPN represents Neapolitan pizza and there are
several other authentic styles although none contain egg.

Your favourite Cane Rosso restaurant is also wrong to suggest its pizzas
are VPN, as anyone can see from its bizarre Billray Valentine pizza with
smoked bacon, marmalade, vodka sauce, sweet peppers and cheese.

I linked to a type of pizza which shows you don't need to use the entire
contents of Costco for toppings.

> Your dick is peeking out of your fly. At least the other assholes like
> squirtz and satan guy are entertaining to some degree while you're just
> bile and piss.

What a transparent attempt at deflecting from your identity.

Sticks stones bones.

[Pamela]

I have not said you or Squirt shouldn't enjoy excessively topped "pizza".
You seem to enjoy it a great deal. It doesn't matter to me what you eat.

[Pamela]

Derek as soon as you step outside America you will find most of the world
pities American cuisine rather than admires it. Some can be good but
bigger-fatter-cheaper is not best. In America what's right is what sells.

America has the most wonderful ingredients for the most wonderful food but
too often it produces mild tasting mush and calls it great.

in the US, size matters more than quality. She says that the average
number of ingredients in an American restaurant salad or pasta is eight
or 10, while in Italy the average salad or pasta has only four or five
ingredients. And she can't understand our heavily flavored salad
dressings. "If your lettuce and tomato are good, why cover it up with
a heavy dressing?"

<https://www.ricksteves.com/watch-read-listen/read/articles/europeans-on-am
erican-food>

[Bruce]

On Tue, 30 Jun 2020 20:06:42 +0100, Pamela <pamela...@gmail.com>
wrote:

To each their own, but I do think that if you put lots of ingredients
on a pizza, all pizzas become generic and the same. Italian pizzas
have more of a main ingredient. Or two.

I once had a garlic pizza in Rome: pizza base, tomato sauce and one
sliced garlic spread out over the pizza. That's the other extreme. Or
a rip-off :)

Maybe kitchen sink pizzas are a good way to get vegetables in your
children.

[Alex]

Sqwertz wrote:

> You must have missed my last Week's photos on RFC Facebook.
>
> https://i.postimg.cc/RFXQ2ycy/Extra-Virgin-Olive-Oil.jpg
> https://i.postimg.cc/Y9pznMmQ/Sandewich-Italian-Beef.jpg
>
> Yes, I burnt my Italian Beef roll and had to use hamburger buns. I
> used half Marconi's and half Sqwertz's
>
> -sw

You're right.  I spend very little time on Facebook.  I don't have it on
my phone.

Looks good from here!

[Hank Rogers]

You could confirm that by sniffing them to see if they are one and
the same.

[Hank Rogers]

Like Popeye?

[Cindy Hamilton]

On Tuesday, June 30, 2020 at 6:34:20 PM UTC-4, Pamela wrote:
> She says that the average
> number of ingredients in an American restaurant salad or pasta is eight
> or 10, while in Italy the average salad or pasta has only four or five
> ingredients. And she can't understand our heavily flavored salad
> dressings. "If your lettuce and tomato are good, why cover it up with
> a heavy dressing?"
>
> <https://www.ricksteves.com/watch-read-listen/read/articles/europeans-on-am
> erican-food>

Duh. The answer to that one is obvious to anyone who has tasted
generic U.S. grocery-store produce.

Here's my typical salad:

Romaine lettuce
Carrot
Cucumber
Tomato
Extra-virgin olive oil
Vinegar or citrus juice
Salt
Pepper

Sometimes I add radish.

OTOH, yesterday for lunch I had a main-dish salad with:

Romaine lettuce
Cilantro leaves
Finely sliced scallion (a single green top portion)
Cucumber
Tomato
Shrimp
Avocado
Lime juice
Extra-virgin olive oil
Salt
Pepper

I'd intended to slice up some fresh jalapeno on there, but forgot. I was
nearly done with the salad before I missed them.

Cindy Hamilton

[Pamela]

A salad is not a pizza. Salad has become synonymous with mixture even
outside food meanings.

[Cindy Hamilton]

True. But you quoted a food writer on salad, thus making it fair game
in this discussion.

My pizzas have even fewer ingredients.

Cindy Hamilton

[Bruce]

On Wed, 1 Jul 2020 03:00:48 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Tuesday, June 30, 2020 at 6:34:20 PM UTC-4, Pamela wrote:
>> She says that the average
>> number of ingredients in an American restaurant salad or pasta is eight
>> or 10, while in Italy the average salad or pasta has only four or five
>> ingredients. And she can't understand our heavily flavored salad
>> dressings. "If your lettuce and tomato are good, why cover it up with
>> a heavy dressing?"
>>
>> <https://www.ricksteves.com/watch-read-listen/read/articles/europeans-on-am
>> erican-food>
>
>Duh. The answer to that one is obvious to anyone who has tasted
>generic U.S. grocery-store produce.

Not just US either.

[Sheldon Martin]

On Wed, 1 Jul 2020 03:00:48 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

From June through November our salads are composed of mostly home
grown produce... but then there are the additions of nuts, seeds, and
other difficult to grow produce like bok choy, radichio and various
crucerforms. We also add dried fruit to salads; raisons, dates,
figs... we've been feasting on bountiful assorted greens like
arrugala... our greens patch is 10' X 10' and now flourishing. We've
learned to trim away the stems as they can be too fiborous and jam up
between teeth, we eat only the leaves.
Dressings are easy to concoct from EVOO, sesame oil, citrus, ginger,
garlic, s n'p, various herbs. One of my favorate salads consists of
canned sliced beets, fresh lemon juice, EVOO, orange marmalade, and
toasted walnuts. There's no limit to what a salad can consist of.
I've found restaurant salads the worst, especially salad bars (what a
filthy concept). I never buy those bagged salads at the market (more
filth).

[Gary]

Sheldon Martin wrote:
>

> From June through November our salads are composed of mostly home
> grown produce... but then there are the additions of nuts, seeds, and
> other difficult to grow produce like bok choy, radichio and various
> crucerforms. We also add dried fruit to salads; raisons, dates,
> figs... we've been feasting on bountiful assorted greens like
> arrugala... our greens patch is 10' X 10' and now flourishing. We've
> learned to trim away the stems as they can be too fiborous and jam up
> between teeth, we eat only the leaves.
> Dressings are easy to concoct from EVOO, sesame oil, citrus, ginger,
> garlic, s n'p, various herbs. One of my favorate salads consists of
> canned sliced beets, fresh lemon juice, EVOO, orange marmalade, and
> toasted walnuts. There's no limit to what a salad can consist of.

How come never any salad pics, Sheldar? You've always claimed
that no pics equals no truth. Just saying.

[Ophelia]

"Bruce" wrote in message news:rdd57s$16a9$1...@gioia.aioe.org...

itsjoan...@webtv.net wrote:
> On Monday, June 29, 2020 at 10:15:36 AM UTC-5, Bruce wrote:
>>
>> I wish you'd ESAD, dried up old webtv skank.
>>
> What do you want me to do with your clothes? Wipe my mouth and then pass
> them off to OhFeelMe to make adult diapers when her shipment of Depends
> is late?
>
Keep your piss and shit fetish to yourself.

====

Ahh yes! itsjerknotjoann does have that fetish.. Makes me sick which I
never voluntarily get his posts.

He is sick!

[Sheldon Martin]

I've posted many pics of salads and of our garden, you're just too
much of a noobie to have seen any.
While my eyes were out of commission I showed my wife the controls on
the big Kubota, she did very well.
And there's our greens patch:
https://postimg.cc/gallery/FfswgSJ

[itsjoan...@webtv.net]

On Wednesday, July 1, 2020 at 10:08:19 AM UTC-5, OhFeelMe wrote:
>
> Ahh yes! itsjerknotjoann does have that fetish.. Makes me sick which I
> never voluntarily get his posts.
>
> He is sick!
>

But you dearly love to comment on my posts even though you claim they just
make you sick. Poor baby, another mess to clean up in your Depends diaper.

[Hank Rogers]

Aren't they supposed to be disposable?

[cshenk]

I don't waste any time there. At most, 5 minutes every 3 months.

[Bruce]

On Wed, 01 Jul 2020 17:28:44 -0500, "cshenk" <csh...@cox.net> wrote:

>Alex wrote:

>
>> Sqwertz wrote:

>> > https://i.postimg.cc/RFXQ2ycy/Extra-Virgin-Olive-Oil.jpg
>> > https://i.postimg.cc/Y9pznMmQ/Sandewich-Italian-Beef.jpg
>> >
>> > Yes, I burnt my Italian Beef roll and had to use hamburger buns. I
>> > used half Marconi's and half Sqwertz's
>> >
>> > -sw
>>
>> You're right.  I spend very little time on Facebook.  I don't have it
>> on my phone.
>>
>> Looks good from here!
>
>I don't waste any time there. At most, 5 minutes every 3 months.

So you waste 5 minutes every 3 months there. That's 200 minutes per 10
years!

[cshenk]

Taxed and Spent wrote:

> On 6/29/2020 6:18 AM, cshenk wrote:
> > Pamela wrote:

> >
> >> On 04:00 28 Jun 2020, Alex said:
> > >
> > >
> >> It looks like something from Pizza Hut with 10 toppings. Next time
> >> he'll probably empty the whole fridge to get more toppings
> >

> > I like a pizza with many different toppings.
> >
>
> Sometimes I like pizza with many different toppings. Sometimes I
> like simple pizza with few toppings. Here is the only place where
> diversity is our strength.

Works for me! When I make my own dough, I like to add up to 5 spices
to the bread kneaded in there. I may then go with a thin layer of
topping or I may go deepdish 'Chicago style'.

Here's an awesome one.

to your dough, add 1TB (yes, whole TB) of whisky smoked black pepper,
1/8 ts chipotle ground pepper and 1ts granulated roasted garlic.

Roll this to a medium thick then roll the edges a bit so they are
thicker. Let rise 20 minutes.

Paint with garlic-infused olive oil, then a *small* amount of tomato
based sauce (I make my own). The sauce layer should be thin enough you
see the dough in several places. About 60% coverage.

Now, black olives and slivers of various fine cheeses.

Careful as this one bakes fast! 10-12 minutes.

[cshenk]

itsjoan...@webtv.net wrote:

> On Monday, June 29, 2020 at 9:35:33 AM UTC-5, Pamela wrote:

> >
> > On 14:18 29 Jun 2020, cshenk said:
> >
> > > I like a pizza with many different toppings.
> >

> Me, too.
> >
> > In my opinion .... too many toppings create a lack of theme. If
> > you mix all the colours in your paintbox you don't get a rainbow,
> > you get brown. More is less.
> >
> Maybe in a paintbox but not on a pizza.
> >
> > A Four Seasons pizza has too many toppings for my taste but at
> > least it keeps them separate.
> >
> > It's hard to know why I would want more toppings mixed together
> > than this:
> > https://commons.wikimedia.org/wiki/File:Pizza_capricciosa.jpg
> >
> That looks rather gag-worthy to me.
> >
> > Emptying fridge leftovers onto a pizza is one thing, but cooking a
> > pizza for outstanding taste is another.
> >
> That one looked like a bare refrigerator was emptied.

LOL, we finally (20 years since last) got a new fridge. It arrives
Friday. Needless to say, been making lots of 'not picture worthy' stuff
to use up as much as possible. Got coolers lined up for a lot of it.

Freecycle due to pickup 6pm tomorrow evening and if they do not show,
we paid for disposal. That would be sad as it's a working unit but we
have no place to store it.

[itsjoan...@webtv.net]

On Wednesday, July 1, 2020 at 5:58:49 PM UTC-5, cshenk wrote:
>
> LOL, we finally (20 years since last) got a new fridge. It arrives
> Friday. Needless to say, been making lots of 'not picture worthy' stuff
> to use up as much as possible. Got coolers lined up for a lot of it.
>

What did you get??

[Sheldon Martin]

On Wed, 1 Jul 2020 itsjoannotjoann itsjoannotjoann wrote:

>On Wednesday, July 1, 2020 cshenk wrote:
>>
>> LOL, we finally (20 years since last) got a new fridge. It arrives
>> Friday. Needless to say, been making lots of 'not picture worthy' stuff
>> to use up as much as possible. Got coolers lined up for a lot of it.
>>
>What did you get??

She's obviously too embarassed to say so it's probably an ice-a-box.
No biggie, I grew up with an ice-a-box, no freezer. Ice-a-man came
once a week with an eighty pound block of ice. During winter the same
man delivered barrels of coal.

[Bruce]

On Wed, 01 Jul 2020 20:10:45 -0400, Sheldon Martin <penm...@aol.com>
wrote:

How did he transport everything before the invention of the
automobile?

[Sheldon Martin]

Believe it or not an electric truck, was chain driven, there were lots
of electric delivery vans then... even the diaper laundry truck was
electric; Pilgrim Laundry. Otherwise there were lots of Chinky hand
laundrys... young Chinese girls with big sweaty bosoms.

[Bruce]

On Wed, 01 Jul 2020 20:43:40 -0400, Sheldon Martin <penm...@aol.com>

Of all the things young Chinese girls may be known for...

[Hank Rogers]

I bet yoose fucked all them chinks Popeye!

[Hank Rogers]

Well, they do have tiny tits, but perhaps the chinks in Popeye's
neighborhood in 1930 had huge triple d titties?

[Hank Rogers]

Hush yo mouf. Popeye has always been interested in the young boys,
not girls. And he likes brown pee pees, not yellow!

[Gary]

Sheldon Martin wrote:

>
> Gary wrote:
> >How come never any salad pics, Sheldar? You've always claimed
> >that no pics equals no truth. Just saying.
>
> I've posted many pics of salads and of our garden, you're just too
> much of a noobie to have seen any.

I finally narrowed down just when I first came to RFC.
It was the 2nd half of 2011.
Discovered it by looking in my recipe folder, comparing 2
recipes that I had posted. Last one to alt.cooking-chat was
in July 2011, then first one to RFC was in December.

I never came here until alt.cooking-chat had died.
That's when SteveW suggested I try RFC and I switched.
SO...I've been here for 8 1/2 to 9 years now.

No Sheldon salad pics since then. You do post many garden
produce pics though.

[Gary]

Sheldon Martin wrote:
>
> No biggie, I grew up with an ice-a-box, no freezer. Ice-a-man came
> once a week with an eighty pound block of ice.

That sounds a bit large for an insulated ice box.
I bought a 20lb block of ice once for a "trash can party." *
It lasted the whole party, then I put it out on the
screen porch where it took another week to finally melt.
No insulation at any time.

> During winter the same
> man delivered barrels of coal.

I'll bet you Brooklyn air quality was crap back in
those days. No wonder you have bad COPD now.
In the mountains of coal country (at my grandparents)
everyone used coal for cooking stoves and heat.
Even in the open country, that coal smoke would hover in
the valleys and choke you in the winter.

* Trash can party:
- Invite about a dozen people + guests (the 20's crowd)
- buy a new LARGE plastic trash can
- set it in the middle of the living room
- fill it up with beer and wine bottles/cans
- top with 20lb block of ice
- add cold water to cover everything
- drape a clean towel on the side to dry arm after
reaching in deep for another *cold* one.

[cshenk]

Pamela wrote:

> On 15:49 29 Jun 2020, itsjoan...@webtv.net said:
> > On Monday, June 29, 2020 at 9:35:33 AM UTC-5, Pamela wrote:
> >> On 14:18 29 Jun 2020, cshenk said:
> >> >
> >> >
> >> > I like a pizza with many different toppings.
> >
> > Me, too.
> > >
> >> In my opinion .... too many toppings create a lack of theme. If
> you >> mix all the colours in your paintbox you don't get a rainbow,
> you get >> brown. More is less.
> >
> > Maybe in a paintbox but not on a pizza.
> >
> >> A Four Seasons pizza has too many toppings for my taste but at
> least it >> keeps them separate.
> > >
> >> It's hard to know why I would want more toppings mixed together
> than >> this:
> https://commons.wikimedia.org/wiki/File:Pizza_capricciosa.jpg
> >
> > That looks rather gag-worthy to me.
> >
> >> Emptying fridge leftovers onto a pizza is one thing, but cooking a
> >> pizza for outstanding taste is another.
> >
> > That one looked like a bare refrigerator was emptied.
>

> The photo looks exactly like the excellent pizzas I've had in Italy.
> Maybe you think America makes much better pizza than Italy but it's
> not an opinion I share.
>
> Stick to Pizza Hut if you measure the quality of a pizza by the
> maximum number of indifferent toppings you can shovel on it. It's
> your choice.

Chuckle, Pamela, it looks good. Keep in mind how boring the world
would be if we all liked the same things.

I'll add some of my best 'gotta repeat that' recipes spring from
clearing out a fridge.

I just did that. After 20 years, I got a new fridge. Fellow just
picked up the old one (a very nice one in it's day, about 1,500$
today). Working. Repacing it with same sized unit but more efficient.

[cshenk]

itsjoan...@webtv.net wrote:

> On Tuesday, June 30, 2020 at 7:29:15 AM UTC-5, Pamela wrote:
> >
> > Too many Americans, although not all, have poor
> > taste in food by any international standard and I make allowance
> > for that. They're not bad people by any means and they probably
> > intend well but they have poor taste in food.
> >
> Oooooh, I understand now. Since anyone that does not agree with your
> uh, um, 'standards' they have 'poor taste in food.' Food is what a
> person likes, not what you deem they should like or meet your
> 'standards.'
> >
> > You're more than welcome to post a picture, your own or from the
> > net, of what you consider a good pizza looks like to show what
> > you're referring to.
> >
> I have to post nothing to you or anyone else here that I consider a
> good pizza. You eat what you like, and the rest of us will eat what
> we like whether that's from a pizza joint, grocers freezer, or
> something we've thrown together. Nobody here needs anyone else's
> approval of what we eat.

I shudder what she'd say of my home made pizzas! There's nothing much
more fun than getting the whole family involved over home made dough
freshly made, sauce freshly made (though I do use cans there), Cutting
onions (fresh garlic minced in the sauce), bell peppers (whatever color
is handy), cheese plane slivers of whatever is handy, then finding
handy bits of things to add. I do find canned mushrooms work better
for pizza but everyone is allowed a quirk here and there!

While mine are seldom 100% vegetarian, they tend to be low-meat. Most
meats will be home made sausage, stray bits of deli meats (ham, salami
likely).

What's best in making your own dough? You can add stuff like Oregano
and other savory spices so it's all mixed in. I also like to be able
to spread the dough out, fill the near edges with cheeses then roll
them over so even the crusts have a gooey cheesey center.

[cshenk]

Pamela wrote:

> On 17:54 30 Jun 2020, Derek Vinyard said:
>
> > On Tue, 30 Jun 2020 13:28:40 +0100, Pamela wrote:
> >
> >> On 22:11 29 Jun 2020, itsjoan...@webtv.net said:

> >>> On Monday, June 29, 2020 at 3:56:21 PM UTC-5, Pamela wrote:
> >>>>
> >>>> The photo looks exactly like the excellent pizzas I've had in
> Italy. >>>> Maybe you think America makes much better pizza than
> Italy but it's >>>> not an opinion I share.
> >>>

> >>> You have my sympathy.
> >>
> >> You have my sympathy too. Too many Americans, although not all,

> have >> poor taste in food by any international standard and I make
> allowance >> for that. They're not bad people by any means and they

> probably intend >> well but they have poor taste in food. Perhaps
> you are one although I >> wouldn't know.
> >
> > Sanctimonious pompous bitch strikes again!
> >
> > blahblahblah.....................................................
>
> Derek as soon as you step outside America you will find most of the
> world pities American cuisine rather than admires it. Some can be
> good but bigger-fatter-cheaper is not best. In America what's right
> is what sells.
> America has the most wonderful ingredients for the most wonderful
> food but too often it produces mild tasting mush and calls it great.
>
> in the US, size matters more than quality. She says that the

> average number of ingredients in an American restaurant salad or
> pasta is eight or 10, while in Italy the average salad or pasta
> has only four or five ingredients. And she can't understand our
> heavily flavored salad dressings. "If your lettuce and tomato are
> good, why cover it up with a heavy dressing?"
>
>
<https://www.ricksteves.com/watch-read-listen/read/articles/europeans-on-am
> erican-food>

Thats the best you can find?

American cooking can be abysmal or sublime and this is true of *any*
culture. Europeans may not quite get our melting pot cookery. They
just do not have influx of African, French, American indian, German,
Polish, Russian, Chinese, Japanese, Korean, Vietnamese, and England
(among some of them).

You may find it fun to check out some of the reality and guess what, we
aren't European. A main driver of some issues is we grow a LOT of
produce. That means our own home gardens provide: Lettuce (several
types), tomatoes (several types), Spinach (several types), green
onions, chives, cucumbers, squash (several types) so that's 7 right
there.

[Bruce]

On Thu, 02 Jul 2020 18:13:05 -0500, "cshenk" <csh...@cox.net> wrote:

>I shudder what she'd say of my home made pizzas! There's nothing much
>more fun than getting the whole family involved over home made dough
>freshly made, sauce freshly made (though I do use cans there), Cutting
>onions (fresh garlic minced in the sauce), bell peppers (whatever color
>is handy), cheese plane slivers of whatever is handy, then finding
>handy bits of things to add. I do find canned mushrooms work better
>for pizza but everyone is allowed a quirk here and there!
>
>While mine are seldom 100% vegetarian, they tend to be low-meat. Most
>meats will be home made sausage, stray bits of deli meats (ham, salami
>likely).
>
>What's best in making your own dough? You can add stuff like Oregano
>and other savory spices so it's all mixed in. I also like to be able
>to spread the dough out, fill the near edges with cheeses then roll
>them over so even the crusts have a gooey cheesey center.

Yep, Pizza Kitchensinka! Enjoy!

[Bruce]

On Thu, 02 Jul 2020 18:38:22 -0500, "cshenk" <csh...@cox.net> wrote:

>American cooking can be abysmal or sublime and this is true of *any*
>culture. Europeans may not quite get our melting pot cookery. They
>just do not have influx of African, French, American indian, German,
>Polish, Russian, Chinese, Japanese, Korean, Vietnamese, and England
>(among some of them).

Average white Americans like McBiddy and Gary don't do any melting pot
cookery. They cook white food exclusively.

PS: Australia's the country with the largest number of people not born
on its soil in the world and the rest of the universe. Talk about
melting pot.

[Ed Pawlowski]

If they cooked foods of other nations would they then be guilty of
cultural appropriation? I think we are only allowed to make hot dogs
and hamburgers here,served on white bread.

[Hank Rogers]

With a bucket of ice tea?

Start sniffing Gruce!

[Bruce]

You'd think that's where it's going. These snowflakes are getting
completely out of hand. Soon we'll al be living in a politically
correct dictatorship, with thought police knocking on doors in the
middle of the night.

[Hank Rogers]

Bruce wrote:
> On Thu, 02 Jul 2020 18:38:22 -0500, "cshenk" <csh...@cox.net> wrote:
>
>> American cooking can be abysmal or sublime and this is true of *any*
>> culture. Europeans may not quite get our melting pot cookery. They
>> just do not have influx of African, French, American indian, German,
>> Polish, Russian, Chinese, Japanese, Korean, Vietnamese, and England
>> (among some of them).
>
> Average white Americans like McBiddy and Gary don't do any melting pot
> cookery. They cook white food exclusively.
>
>

So their butts smell sweeter to you Druce?

[Hank Rogers]

It must be wonder bread, and served with gallon buckets of sugared tea.

[cshenk]

<https://www.sears.com/kenmore-61219-21-cu-ft-top-freezer-refrigerator/p-04661219000P>

Pretty decent unit. We looked at French door but we have a limiting
top cabinet it has to fit under and they were all too tall.

[cshenk]

Go crawl away Sheldon.

[cshenk]

> reaching in deep for another cold one.

LOL! Visions of college there! Yeah, done that one!

[Hank Rogers]

Let him talk. He'll tell us how he serviced the guy and got free
ice all summer, and free coal all winter. He just had to wipe his
chin after deliveries.

[itsjoan...@webtv.net]

On Thursday, July 2, 2020 at 9:01:34 PM UTC-5, cshenk wrote:

>
> itsjoan...@webtv.net wrote:
>
> > What did you get??
>
> <https://www.sears.com/kenmore-61219-21-cu-ft-top-freezer-refrigerator/p-04661219000P>
>
> Pretty decent unit. We looked at French door but we have a limiting
> top cabinet it has to fit under and they were all too tall.
>

Enjoy!

If and when I have to get a new refrigerator I think I'm going for the
French door model or at least a bottom freezer model.

[Dave Smith]

My wife is happy that I got her a bottom freezer model. I would not
recommend French doors. I think you loose a lot of door shelf space.

[Bruce]

On Thu, 2 Jul 2020 23:01:20 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:

>On 2020-07-02 10:51 p.m., itsjoan...@webtv.net wrote:
>> On Thursday, July 2, 2020 at 9:01:34 PM UTC-5, cshenk wrote:
>>>
>>> itsjoan...@webtv.net wrote:
>>>
>>>> What did you get??
>>>
>>> <https://www.sears.com/kenmore-61219-21-cu-ft-top-freezer-refrigerator/p-04661219000P>
>>>
>>> Pretty decent unit. We looked at French door but we have a limiting
>>> top cabinet it has to fit under
>
>and they were all too tall.
>>>
>> Enjoy!
>>
>> If and when I have to get a new refrigerator I think I'm going for the
>> French door model or at least a bottom freezer model.
>>
>
>
>My wife is happy that I got her a bottom freezer model.

She had no input? "Let's see what Davey comes home with."

[itsjoan...@webtv.net]

The only reason I would consider a French door model is the single door
refrigerators don't come any larger than 22 cubic feet. At least not the
ones I've seen.

[Bruce]

Plus, it's nice to own something French.

[Ed Pawlowski]

Yes, had a side by side i the past and it was not practical. French
doors are nice. We also have a drawer too that has seperate temp
control and can be freezer if needed.

[itsjoan...@webtv.net]

I saw something on TV a year or two ago and the term 'French doors' is
from the Italians. I haven't looked it up but it doesn't make sense,
does it?

[itsjoan...@webtv.net]

On Thursday, July 2, 2020 at 10:53:49 PM UTC-5, Ed Pawlowski wrote:
>
> Yes, had a side by side i the past and it was not practical. French
> doors are nice. We also have a drawer too that has seperate temp
> control and can be freezer if needed.
>

A friend of mine had a side-by-side and using his and seeing how impractical
it was quickly ruled it out as a refrigerator I'd ever buy.

I've seen those French door 'frigs with the middle third drawer.
Interesting.

[Gary]

"itsjoan...@webtv.net" wrote:
>
> The only reason I would consider a French door model is the single door
> refrigerators don't come any larger than 22 cubic feet. At least not the
> ones I've seen.

Isn't that plenty of space for a single person?
That's about what I have.

[Pamela]

It's the weighting within wide range range that's important. Its not
representative to include outliers of good and bad and then say the
distribution is the same.

The fact locals scoff down available fare doesn't make it good. I
wouldn't put British cuisine on a par with French, even though I
personally don't particularly like French-style food.

Of course people will eat what they like.

[Bruce]

On Fri, 03 Jul 2020 13:16:33 +0100, Pamela <pamela...@gmail.com>
wrote:

>On 00:38 3 Jul 2020, cshenk said:
>
>> American cooking can be abysmal or sublime and this is true of *any*
>> culture.
>
>It's the weighting within wide range range that's important. Its not
>representative to include outliers of good and bad and then say the
>distribution is the same.
>
>The fact locals scoff down available fare doesn't make it good. I
>wouldn't put British cuisine on a par with French, even though I
>personally don't particularly like French-style food.

Of course you do. You just never had it.

[Janet]

In article <88OdnbPFJMJz8mPD...@giganews.com>, cshenk1
@cox.net says...

>

>
> American cooking can be abysmal or sublime and this is true of *any*
> culture. Europeans may not quite get our melting pot cookery. They
> just do not have influx of African, French, American indian, German,
> Polish, Russian, Chinese, Japanese, Korean, Vietnamese, and England

Maybe Americans don't quite get where Europe is?

Even an American should know that France, Germany, Poland, Russia
and England are all in Europe. European countries colonised and traded
all over the world long before you sophisticates contributed the burger
to international cuisine.

Janet UK

[Pamela]

On 13:22 3 Jul 2020, Bruce said:

> On Fri, 03 Jul 2020 13:16:33 +0100, Pamela wrote:
>>On 00:38 3 Jul 2020, cshenk said:
>>>
>>> American cooking can be abysmal or sublime and this is true of *any*
>>> culture.
>>
>>It's the weighting within wide range range that's important. Its not
>>representative to include outliers of good and bad and then say the
>>distribution is the same.
>>
>>The fact locals scoff down available fare doesn't make it good. I
>>wouldn't put British cuisine on a par with French, even though I
>>personally don't particularly like French-style food.
>
> Of course you do. You just never had it.

I have spent plenty enough time in France. I'm not a fan of traditional over-
elaborate quasi art-form cooking techniques (they actually detract from the
original flavour of the ingredients), it uses butter too often and haute
cuisine is too formal for me. I much prefer the simplicity and unadulterated
flavours of Spanish or Italian cooking. French cooking is at its best for me
when it goes back to basics.