Amici's East Coast Pizzeria . . .
Icono Clast
wanted pizza and we'd eaten at Lucia's (not pizza) the week before.
Well, it was a huge mistake. The pizza was awful yet the place was
doing good in-house and take-out business. Go figger.
M'girlfriend had the minestrone and salad and declared each to be
better than Lucia's.
Icono Clast said:
Local: Thursday, August 11 2005 03:21
Subject: Amici's East Coast Pizzeria . . .
. . . gives its address as 226 Redwood Shores Parkway, Redwood City
(it feels like San Carlos) but there are no addresses on that street
around there. It's a place in one of those sub-urban parking lots
surrounded by businesses.
Pleasant enough place, not noisy. Many young families. Our server had
a nice smile and did his job competently.
Two of us shared a ten-inch Amici's Combo (pepperoni, meatball [sic],
bacon, mushrooms, olives). The other had a Garden Salad with Italian
dressing called "excellent" and Minestrone declared "better'n Lucia's
[on Woodside Road]".
The bread served was cold and tough. I mean, manymuch cooler than
room temperature.
I don't know whether bad pizza actually exists. It would be pretty
damn hard to make and would not likely be done by accident. Well,
what we had wasn't bad but I cannot recall having ever had a less
interesting pizza in my life. Even the red pepper and additional
Parmesan didn't help.
Having made the mistake of ordering a too-small pizza, I was still
hungry so tried a bowl of the Minestrone. It was OK. We might
reluctantly return there but I think we should look for another
not-far place for pizza, preferably one that has a broader food
selection than Amici's.
There are six other places called "Amici's". Although I pass some of
them during the course of my regular activities, I'd not noticed 'em.
We have, however, been to the one in San Rafael, some years ago, not
returning because it was memorably not worth a return visit.
The not-much tab reflected what it was worth.
Next is "Unamas" aka "Una Mas", the only place there that we know of
that we haven't tried. If it's as mediocre as advised, we're likely
to return only to Mango Bay in that sub-urban parking lot.
-- ________________________________________________________________
A San Franciscan who says: "You serve it, I'll eat it!"
http://geocities.com/dancefest/ -<->- http://geocities.com/iconoc/
ICQ: http://wwp.mirabilis.com/19098103 -------> IClast at Gmail com
--
Posted via a free Usenet account from http://www.teranews.com
BAD
party and everyone enjoyed their meals. I thought the thin crust pizza was
good. Our salads were also good. I can't remember the details, but we will
go back.
bad
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Todd Michel McComb
BAD <byb...@comcast.net> wrote:
>I ate at the San Jose Amici's about 6 months ago. There were five
>in our party and everyone enjoyed their meals. I thought the thin
>crust pizza was good. Our salads were also good. I can't remember
>the details, but we will go back.
Yes, I regularly get pizza at Amici's. But the non-review was
useless on its face. It didn't even give the slightest indication
what the poster didn't like, only that he didn't like it. It's
easy to just hit 'next' on such meaningless things.
Steve Pope
possibly whole-meal-is pizza that is acceptable.
Might as well go for healthy if the pizza isn't
going to be super.
Tangentially, I leave for Napoli, Italia tomorrow
morning. I'll let you know how it goes, pizza-wise.
Steve
RWW
> In article <t4SdnVt2Ov9cI17Y...@comcast.com>,
> BAD <byb...@comcast.net> wrote:
>
>>I ate at the San Jose Amici's about 6 months ago. There were five
>>in our party and everyone enjoyed their meals. I thought the thin
>>crust pizza was good. Our salads were also good. I can't remember
>>the details, but we will go back.
>
>
> Yes, I regularly get pizza at Amici's. But the non-review was
> useless on its face. It didn't even give the slightest indication
> what the poster didn't like,
But she did say that she was still hungry after the
10 inch pizza. She also said it was "uninteresting".
I've never heard of anyone measuring pizza quality by
how interesting it is, so my impression is that
she isn't a connoisseur of classic classic regional
foods (like Pizza in Brooklyn, Cheesesteak in Philly,
Gumbo in N.O. ... you get the picture).
That's what I got from the comment about "Interesting"
being the benchmark for decent pizza.
Ciccio
news:1_Twh.3223$MN....@newssvr23.news.prodigy.net...
> That's what I got from the comment about "Interesting"
> being the benchmark for decent pizza.
What I got was that the poster had the same experience I had with the
Amici's in Dublin. Their pizza is bland, uninteresting, one dimensional,
mediocre, boring, nothing special, all of the foregoing. It's the sauce that
makes a pizza interesting and good. There should be an interplay between
the herbs and spices. Each bite a bit different, the garlic predominating in
one bite, the basil predominating in another, etc. Amici's is like they
opened a bottle or Ragu. Moreover, it had a lingering greasy aftertaste.
I am a traditionalist when it comes to my pizza. Thus, I shun using my pizza
as a platter to pile on mounds of other food like trailer trash at a Town
and Country buffet. Yet, I couldn't help but notice Amici's perplexing price
scheme for toppings. It was something like a buck per topping, but if you
ordered a topping from column A, it counted as 2 toppings, and if you
ordered a topping from column B it counted as 3 toppings.
Price has little to do with interesting taste, but their pizza is a tad
overpriced. I would never return there on my own accord. If, however, I were
with somebody who wanted to go there, I wouldn't object too strenuously,
just like any other so-so pizza joint...brick oven notwithstanding.
Ciccio
Todd Michel McComb
Ciccio <franc...@comcast.net> wrote:
>Price has little to do with interesting taste, but their pizza is
>a tad overpriced.
This is true.
Al Eisner
> I am a traditionalist when it comes to my pizza. Thus, I shun using my pizza
> as a platter to pile on mounds of other food like trailer trash at a Town
> and Country buffet. Yet, I couldn't help but notice Amici's perplexing price
> scheme for toppings. It was something like a buck per topping, but if you
> ordered a topping from column A, it counted as 2 toppings, and if you
> ordered a topping from column B it counted as 3 toppings.
I don't find it perplexing at all. They offer more than 30 toppings, and
only 8 or 9 (which are non-standard so far as most pizza places go) cost
more. Why would you expect all food items to cost the same?
> Price has little to do with interesting taste, but their pizza is a tad
> overpriced.
Yes; I usually stick to their special combinations, which are ab it more
economical.
...
--
Al Eisner
San Mateo Co., CA
Ciccio
> On Sat, 3 Feb 2007, Ciccio wrote:
> Why would you expect all food items to cost the same?
I never said that. But being that you asked...1. Because of the rip-
off/huge mark up on toppings generally. 2. Because of the overpriced
pizza they offer. 3. Because I've never seen toppings broken down into
3 different price groups before, and it would surprise me if that were
a standard industry practice.
Ciccio
Todd Michel McComb
Ciccio <franc...@comcast.net> wrote:
>I've never seen toppings broken down into 3 different price groups
>before, and it would surprise me if that were a standard industry
>practice.
I'm not sure about 3, but I've seen 2 price groups commonly.
You're the only person I've ever known to say the sauce was the
most important part of the pizza (I commonly get pizzas without
sauce), but the sauce is one of the strengths of Tony & Alba's
pizza, FWIW. Most of us worry more about the crust, it seems.
RWW
I agree. Crust quality is the main benchmark.
As to the comment by Sich, she says that breaking down items
by price is not an industry practice. But then, the following
toppings are not your typical pizza industry practice:
Two Topping items:
Pancetta (Italian Bacon)
Artichoke Hearts
Sliced Chicken Breast
Three Topping items:
Fried Eggplant
Pesto Sauce
Clam and Garlic
Amici's (15") Peperoni is $18.75 + $1.30 = $20.05
Tony and Alba's is (16") is $20.50 + $2.20 = $22.70
I don't think their prices are out of line.
Todd Michel McComb
RWW <R...@rww.net> wrote:
>Amici's (15") Peperoni is $18.75 + $1.30 = $20.05
>Tony and Alba's is (16") is $20.50 + $2.20 = $22.70
>I don't think their prices are out of line.
It's really not comparable. Tony and Alba's is a lot more food.
When it comes to feeding the family, Amici's costs at least 50%
more (especially since T&A will give you $4 off if you buy one every
week). I still get Amici's sometimes, because I like it, and they're
a lot more efficient, but part of the reason I like Amici's pizza
ends up making it a less good deal: it's just a lot thinner and
less substantial.
Ciccio
> I'm not sure about 3, but I've seen 2 price groups commonly.
Well there you go, 3 is uncommon.
> You're the only person I've ever known to say the sauce was the
> most important part of the pizza (I commonly get pizzas without
> sauce),
Well, I am not alone with that opinion among my family and friends.
Maybe you've haven't had great pizza sauce. Once you have, you'll see
a pizza with a ok crust, but a great sauce, surpasses a pizza with a
good crust and ok sauce. Of course, a poor crust or poor sauce makes
for a bad pizza. That said, I found Amici's crust to be mediocre at
best.
> but the sauce is one of the strengths of Tony & Alba's
> pizza, FWIW.
If you say so. I don't think it's anything special at all.
> Most of us worry more about the crust, it seems.
Oh well, not me and most people I know. [shrug].
Ciccio
Todd Michel McComb
Ciccio <franc...@comcast.net> wrote:
>On Feb 3, 4:53 pm, mcc...@medieval.org (Todd Michel McComb) wrote:
>> I'm not sure about 3, but I've seen 2 price groups commonly.
>Well there you go, 3 is uncommon.
I fail to see the significance of having 3 price categories instead
of 2.
>I found Amici's crust to be mediocre at best.
Whose crust do you like? I wouldn't call Amici's the end-all of
pizza, of course, but I can only eat what's available.
Ciccio
> As to the comment by Sich, she says that breaking down items
> by price is not an industry practice. But then, the following
> toppings are not your typical pizza industry practice:
>
> Two Topping items:
> Pancetta (Italian Bacon)
> Artichoke Hearts
> Sliced Chicken Breast
>
> Three Topping items:
> Fried Eggplant
> Pesto Sauce
> Clam and Garlic
I don't know who the hell Sich is. But thanks for supporting MY point
that it is an uncommon practice. Also, some of those toppings are not
that uncommon. But hey, if you like all that stuff on your pizza,
have at it and pay their price.
All that said, Amici's pizza, is at best, mediocre.
Ciccio
RWW
> I don't know who the hell Sich is.
You are Sich. I thought that's what
they called you here. That's what Geoff
calls you. (Maybe the Phonetic spelling
is the problem).
Ciccio
> You are Sich. I thought that's what
> they called you here. That's what Geoff
> calls you.
THEY? Well hell RDubbaYou, if everybody else can tolerate you lumping
them in with Miller, then I guess I can tolerate your faux pas.
Ciccio
Geoff Miller
Todd Michel McComb <mcc...@medieval.org> writes:
> You're the only person I've ever known to say the sauce was the
> most important part of the pizza (I commonly get pizzas without
> sauce) [...]
I wouldn't say it's the most important, but I *would* say that it's
a _sine qua non_. Without sauce, it ain't a pizza. What is it? I
dunno; maybe an Italianate quesadilla.
Bleah!
Geoff
--
"There was a sad fellow Cobain/Who thought that the world was insane.
So he took out his shotgun/Though he sang he had not one
And painted the wall with his brain." -- Kam Kashani
Dan Abel
geo...@lava.net (Geoff Miller) wrote:
> I wouldn't say it's the most important, but I *would* say that it's
> a _sine qua non_. Without sauce, it ain't a pizza. What is it? I
> dunno; maybe an Italianate quesadilla.
I went to visit my sister. She wanted a pizza with white sauce,
artichoke hearts and dried tomatoes. Ok, I'll give that a try. Once
was enough.
My sister and I do the artichoke thing. Giant fresh ones from Costco, a
big jar from Costco, and a dip from Costco with artichokes and jalapenos
(we went through two).
Ciccio
> I wouldn't say it's the most important, but I *would* say that it's
> a _sine qua non_. Without sauce, it ain't a pizza. What is it? I
> dunno; maybe an Italianate quesadilla.
>
> Bleah!
Yeah, it's called "white pizza." Blacks have for a long time
complained about the negative connotations from the word "black."
Well, here's a negative connotation that Whites can complain about.
Unless, of course, one doesn't find anything negative about Bleah!,
bland, and blah.
Ciccio
Todd Michel McComb
Yes, that's right. I ate a lot of white pizza when I lived in New
York. I really like it. Amici's has some good pizzas of this type.
You're free not to like it, of course....
R. Millstein
mcc...@medieval.org (Todd Michel McComb) wrote:
Scary, but true -- I agree with Ciccio. The sauce is what is most
important. I will tolerate a wide range of crusts -- thick, thin,
chewy, crispy -- as long as it has good flavor, I don't care much. But
the sauce has to be flavorful, or I might as well just be eating grilled
cheese. I like sauce with some zing to it.
I also agree with Ciccio and the OP that Amici's pizza is so-so. Not
bad, but not great. It's been a long time since I've eaten there, but I
liked the ravioli or the spaghetti better than the pizza. I think it's
a different, and better, tomato sauce.
Roberta
--
Roberta Millstein
use...@spamaway.rlm.net
Remove "spamaway" to reply
Todd Michel McComb
R. Millstein <use...@spamaway.rlm.net> wrote:
>I will tolerate a wide range of crusts -- thick, thin, chewy,
>crispy -- as long as it has good flavor, I don't care much.
Do you mean to apply "flavor" to crust? What do you mean?
Peter
--
"Ciccio" <franc...@comcast.net> wrote in message
news:1170654156.2...@q2g2000cwa.googlegroups.com...
To say nothing of white chocolate and white zinfandel.
Peter
Ciccio
> You're free not to like it, of course....
Of course, eat what you enjoy; enjoy what you eat. I am, however,
addressing how Amici's pizza lacks pizzazz. RDubbaYou is bemused how
the adjective "interesting" can be applied to pizza. That he doesn't
find sauce a factor, and your liking "white pizza," speaks volumes why
some people may be bemused at such.
Ciccio
SMS
> A lapse of memory cause us to revisit this place 'cause m'mother, 93,
> wanted pizza and we'd eaten at Lucia's (not pizza) the week before.
>
> Well, it was a huge mistake. The pizza was awful yet the place was doing
> good in-house and take-out business. Go figger.
They do a big delivery business too.
No I can't "figger" it. It is indeed close to the worst pizza in the Bay
Area. Costco pizza puts Amici's to shame, and it isn't that good.
R. Millstein
mcc...@medieval.org (Todd Michel McComb) wrote:
Yes.
> What do you mean?
Recently, I had a pizza crust that tasted like flour and water and
nothing else. It was like eating dust. That's a bad flavor. Normally,
I can't stop myself from eating all of my crusts. These I left behind.
Just as breads have different flavors, so do crusts. Some of them are
more appealing than others. Beyond that, it's hard to say anything
specific.
I am assuming, by the way, that by "crust" we mean not only the bottom
of the pizza, but also the stuff around the edges, which varies greatly
in size and texture.
Dan Abel
"R. Millstein" <use...@spamaway.rlm.net> wrote:
> In article <eq6leh$12lg$1...@agricola.medieval.org>,
> mcc...@medieval.org (Todd Michel McComb) wrote:
>
> > In article <usenet-F28002....@free.teranews.com>,
> > R. Millstein <use...@spamaway.rlm.net> wrote:
> > >I will tolerate a wide range of crusts -- thick, thin, chewy,
> > >crispy -- as long as it has good flavor, I don't care much.
> >
> > Do you mean to apply "flavor" to crust?
>
> Yes.
>
> > What do you mean?
Just like bread, pizza crust has different flavors according to how it
is cooked and what the ingredients are.
The local Round Table had these crackers, ie prebaked crusts. We
stopped going. They went back to crusts made in the restaurant. We are
going again.
We went to a place in Palm Springs. We didn't have pizza, although that
was what they featured. I heard the owner on the phone, order 500 of
this sized crust and 500 of another. I'm glad we didn't order the pizza.
Al Eisner
Geoff is your role model? One can note that he isn't an expert on
proper Italian pronunciation. Also, some people (even in very high
places) get undue delight from intentionally distorting the names of
people or groups. Best to just ignore it.
Todd Michel McComb
R. Millstein <use...@spamaway.rlm.net> wrote:
>I am assuming, by the way, that by "crust" we mean not only the bottom
>of the pizza, but also the stuff around the edges, which varies greatly
>in size and texture.
Sure, of course.
Anyway, lots of lecturing in this thread, and not a single suggestion
for a place the "experts" like. I'm done.
R. Millstein
mcc...@medieval.org (Todd Michel McComb) wrote:
Todd, you asked! So don't get annoyed when I respond.
I've said before on this newsgroup that I like Cicero's on Bollinger in
San Jose. (I didn't repeat it, because the last time I said it, which
was quite awhile ago, everyone jumped on my case). Occasionally the
pizza is too greasy, but usually I really like it. The sauce is always
zesty, and it is a thin crust pizza. It's definitely an "eat in" pizza,
i.e., it is best right out of the oven. I get the "no meat treat"
without olives, leaving a standard onions, green pepper, and mushroom
combination.
Todd Michel McComb
Sorry, I definitely didn't mean to single out you. More like I did
want to answer your question about crust, and also add a note about
giving up getting anything of possible interest out of the other
responses.
I think of crust more in terms of texture, but that does inter-relate
with flavor. With the way the other responses were going, I thought
you were going to say something about adding a bunch of parmesan
to the dough or something (eek!).
Cicero's is probably too far away for me to try, but who knows,
maybe someday....
R. Millstein
mcc...@medieval.org (Todd Michel McComb) wrote:
> In article <usenet-914604....@free.teranews.com>,
> R. Millstein <use...@spamaway.rlm.net> wrote:
> >Todd, you asked! So don't get annoyed when I respond.
>
> Sorry, I definitely didn't mean to single out you. More like I did
> want to answer your question about crust, and also add a note about
> giving up getting anything of possible interest out of the other
> responses.
Ok, I understand. It was just an efficient use of messages.
> I think of crust more in terms of texture, but that does inter-relate
> with flavor.
Agreed. Something with bad texture will not likely taste good, either.
But something with good texture could still have poor flavor.
> With the way the other responses were going, I thought
> you were going to say something about adding a bunch of parmesan
> to the dough or something (eek!).
Bite your tongue!
> Cicero's is probably too far away for me to try, but who knows,
> maybe someday....
I'd also mentioned (in another thread) that I like the little "personal
pizzas" that come 4 to a box at Trader Joe's.
My feeling is that most pizza is pretty good; every now and then it's
great, and every now and then it's terrible. For me (to go back to the
original thread) Amici's pizza isn't terrible, but it doesn't live up to
the "pretty good" that you find at most places. It's edible.
Max Hauser
comment that is so popular, and so unhelpful.
"Amici's pizza is so-so." "It is indeed close to the worst pizza in the Bay
Area." These comments are (I guess) sincere, but they take specific
experience (location, order details, etc.) and project it onto every pizza
of the whole small chain. But I and other people here have ordered dozens
of Amici's pizzas, probably not at the same locations as those comments
above and not the same kinds, and had outstanding experiences. I would bet
money that if the people quoted above had tasted the same pizzas I did,
they'd like them too. Everyone else did. (They might then report "Amicis
pizza is great" or "close to the best pizza in the Bay Area" and those
sweeping statements too would be just as sincere and just as wrong.)
Max Hauser
>
> ...
> I wouldn't say it's the most important, but I *would* say that it's a
> _sine qua non_. Without sauce, it ain't a pizza. What is it? I dunno;
> maybe an Italianate quesadilla.
Geoff refers to the specific US pizza style. (Crust, sauce, toppings,
cheese.) Introduced to greater Italy and elsewhere in Europe via
northeastern US after WW2. It was well received (even sometimes described
as a US invention). For more info and history reference see earlier posting
news:108elbh...@corp.supernews.com
Many Italian pizza recipes (in Italian books) have nothing to do with sauce,
or cheese. (Of course, they could all be wrong. ;-)
Some Bay Area specialty pizzas -- as in last week's postings _praising_
Amici's specialties (under "Bad Pizza alert"), or at Chez Panisse Café which
is built around a pizza oven -- are not based on sauce.
--------
Q: "Ms. O'Connor, do you think the universities are stifling young
writers?"
A [Flannery O'Connor]: "Yes, but they're not stifling enough of them
..."
Max Hauser
> ...
> Tangentially, I leave for Napoli, Italia tomorrow morning. I'll let you
> know how it goes, pizza-wise.
Enjoy, and please report. Pizza, I read, came from near there (1500 years
before anyone in Europe saw a tomato). "The ancient Roman breakfast, 'bread
with a relish,' made easier to handle by giving the round slice of bread a
raised rim to hold the relish. In its pristine form it is a poor man's
dish." (Waverly Root, 1971.)
Spam Gourmet
> Anyway, lots of lecturing in this thread, and not a single suggestion
> for a place the "experts" like. I'm done.
I've mentioned it before and I know it's out of the way for many, but my
favorite is still Pizzeria Delfina in SF. Unfortunately, I can't recommend
anything further south than that.
http://www.pizzeriadelfina.com/
--A
Ciccio
news:12sf8gb...@corp.supernews.com...
> This thread illustrates the It Rocks / It Sucks (IRIS) school of
> restaurant comment that is so popular, and so unhelpful.
I was pretty specific. If, however, you feel it unhelpful, then just
disregard it. If you have a question that you feel will make it helpful to
you, then ask it.
> "Amici's pizza is so-so." "It is indeed close to the worst pizza in the
> Bay Area." These comments are (I guess) sincere, but they take specific
> experience (location, order details, etc.) and project it onto every pizza
> of the whole small chain.
Well, sorry, I am not going to drive all over the BA to try one or more at
each location. I identified the one I ate at. People can take my review or
leave it.
> sweeping statements too would be just as sincere and just as wrong.)
Not at all. It is understood that it is limited to the reviewer's
experience. Unless somebody actually believes that the
reviewer did a scientific survey. Moreover, they are
opinions of personal taste, for which there is no right or
wrong. What amazes me is the need of some people
to be apologists for a restaurant they like. Man,
Amici's fans are sounding like Raiders' fans.
Ciccio
Todd Michel McComb
R. Millstein <use...@spamaway.rlm.net> wrote:
>But something with good texture could still have poor flavor.
In theory, certainly, but I can't think of a pizza-specific example.
>My feeling is that most pizza is pretty good
I agree, pace that it be made up fresh, use real cheese, and other
good ingredients... yeah, it's hard to go too wrong. The biggest
problem with me for pizzas fitting the above, as mentioned in a
previous thread, is undercooking them. They start with perfectly
good ingredients, but the result has a gooey crust that tastes like
raw flour. It's sad, because it seems so easy to prevent....
Todd Michel McComb
Ciccio <franc...@comcast.net> wrote:
>I was pretty specific. If, however, you feel it unhelpful, then
>just disregard it. If you have a question that you feel will make
>it helpful to you, then ask it.
You did talk about prioritizing sauce, which I thought was interesting.
What would make that truly helpful would be giving a reference to
pizza/sauce you do like, because as it stands, I have no idea.
>What amazes me is the need of some people to be apologists for a
>restaurant they like. Man, Amici's fans are sounding like Raiders'
>fans.
It doesn't matter whether people dislike something. Value comes
from describing what you *do* like, so others can possibly share
in that experience. I really don't care what food/restaurants
people dislike.
R. Millstein
"Max Hauser" <maxR...@THIStdl.com> wrote:
> This thread illustrates the It Rocks / It Sucks (IRIS) school of restaurant
> comment that is so popular, and so unhelpful.
>
> "Amici's pizza is so-so." "It is indeed close to the worst pizza in the Bay
> Area." These comments are (I guess) sincere,
Why "I guess"? You don't think we have something personal against
Amici's, do you? (As I said in another message, I like their ravioli,
but not their pizza).
> but they take specific
> experience (location, order details, etc.) and project it onto every pizza
> of the whole small chain. But I and other people here have ordered dozens
> of Amici's pizzas, probably not at the same locations as those comments
> above and not the same kinds, and had outstanding experiences. I would bet
> money that if the people quoted above had tasted the same pizzas I did,
> they'd like them too. Everyone else did. (They might then report "Amicis
> pizza is great" or "close to the best pizza in the Bay Area" and those
> sweeping statements too would be just as sincere and just as wrong.)
Ok:
Amici's Pizza on Castro in Mountain View. Multiple times (with other
people who like it). Both take-out and eat-in. Veggie only, because
that's the only pizza I eat.
Obviously, other people like the pizza, or Amici's (any location)
wouldn't be in business. I (and others who wrote here) were expressing
their personal viewpoints. I thought that that was the point.
R. Millstein
mcc...@medieval.org (Todd Michel McComb) wrote:
> In article <usenet-E790D5....@free.teranews.com>,
> R. Millstein <use...@spamaway.rlm.net> wrote:
> >But something with good texture could still have poor flavor.
>
> In theory, certainly, but I can't think of a pizza-specific example.
It's usually a question of degree. Some crusts taste so good that I
chow them down, regardless. Others I eat only if I am still hungry and
there's no more pizza left.
I'm having a hard time thinking of an example because I've lived here
long enough that I simply avoid pizza that I don't like.
> >My feeling is that most pizza is pretty good
>
> I agree, pace that it be made up fresh, use real cheese, and other
> good ingredients... yeah, it's hard to go too wrong. The biggest
> problem with me for pizzas fitting the above, as mentioned in a
> previous thread, is undercooking them. They start with perfectly
> good ingredients, but the result has a gooey crust that tastes like
> raw flour. It's sad, because it seems so easy to prevent....
Agreed. But it's been a long time since I've had an undercooked pizza.
When I was growing up in NJ, the local place did it regularly. So, we
stopped going there.
Ciccio
> Enjoy, and please report. Pizza, I read, came from near there (1500 years
> before anyone in Europe saw a tomato). "The ancient Roman breakfast,
> 'bread with a relish,' made easier to handle by giving the round slice of
> bread a raised rim to hold the relish. In its pristine form it is a poor
> man's dish." (Waverly Root, 1971.)
Yeah, so? The Roman Legions ate polenta hundreds of years before corn
arrived in Italy. Yet, for hundreds of years polenta has been understood to
made of corn. And to continue on with the Cliff Clavin bit about red
tomatoes, they became very popular on pizza only in about the 19th century.
The idea of the "Pizza Margherita" was to have the 3 official colors of
Italy, red, white and green. Thus, red crushed tomatoes, white cheese, and
basil.
When tomatoes first arrived in Italy during middle ages, they were yellow.
Hence the Italian name for a tomato, "pomodoro, " which is a combination
pomo[apple] d'oro[of gold].
<Cliff Clavin Off>
Ciccio
Steve Pope
>"Steve Pope" in news:eq0p1l$ueq$1...@blue.rahul.net :
>> Tangentially, I leave for Napoli, Italia tomorrow morning. I'll let you
>> know how it goes, pizza-wise.
> Enjoy, and please report. Pizza, I read, came from near there
> (1500 years before anyone in Europe saw a tomato). "The ancient
> Roman breakfast, 'bread with a relish,' made easier to handle by
> giving the round slice of bread a raised rim to hold the relish.
> In its pristine form it is a poor man's dish." (Waverly Root,
> 1971.)
The pizza is just as good as I remember it (and we haven't
yet been to the top-recommended places; there is pizza
all over the place).
A couple different pizza associations ("Vera Pizza"), one
is called place their logos on diserving pizzarie to
help out the consumers.
Naples is a great city and I now can't figure out why it
took me 37 years to come back for a visit.
Steve
Al Eisner
> Many Italian pizza recipes (in Italian books) have nothing to do with sauce,
> or cheese. (Of course, they could all be wrong. ;-)
>
> Some Bay Area specialty pizzas -- as in last week's postings _praising_
> Amici's specialties (under "Bad Pizza alert"), or at Chez Panisse Café which
> is built around a pizza oven -- are not based on sauce.
Apropos of that, I should mention (probably "again") that the best[*] pizza
I can remember ever having had in the Bay Area was at Palo Alto's most
quthentic Italian restaurant, La Strada. Half of their varieties have
tomato sauce, the other half don't. I had one with, but it was in modest
amount. I'm confident of my assesment, although I've only had the pizza
there once -- the problem is that there is quite a bit more (and more
unsusual) to choose from.
* My shorthand "best" simply means that this pizza gave me the most
pleasrue, and that of course any right-thinking individual would
of necessity reach a similar conclusion. (Ah, I probably spoiled
the definition with that last clause!)
Todd Michel McComb
Ciccio <franc...@comcast.net> wrote:
>Yeah, so? ....
><Cliff Clavin Off>
At this point, it's pretty clear you view this thread as some sort
of contest.
Some of us are a lot more interested in having something good to
eat. Who knows why I bother to point this out... again.... Glutton
for punishment, I guess.
Max Hauser
> "Max Hauser" <maxR...@THIStdl.com> wrote:
>
>> This thread illustrates the It Rocks / It Sucks (IRIS)
>>
>> "Amici's pizza is so-so." "It is indeed close to the
>> worst pizza in the Bay Area." These comments are
>> (I guess) sincere,
>
> Why "I guess"? You don't think we have something personal against
> Amici's, do you?
My comment was limited to what I knew. I don't know the thoughts or
motivations of people in the thread so I don't presume to comment on them.
I did truly guess they were sincere. (That's kind of the same point.
Limiting comments to what you know.)
I also didn't comment on the specifics posted elsewhere in the thread. Only
on remarks of the type I quoted (there were more of the same kind, too).
It's a general issue, discussed here occasionally.
(I also guessed, but didn't mention, that the people quoted would reply
defensively, speculate beyond what I posted, and then reply to those
speculations. Many people would. I didn't mention that, I left it to
them.)
> I (and others who wrote here) were expressing their personal viewpoints.
> I thought that that was the point.
Yes, I strongly support expressing personal viewpoints here and I value
them, others do to. (I guess.) That's exactly _not_ what the specifics I
quoted were doing. The distinction is what I tried to illuminate. (Also it
is not about you personally, or the other person I quoted.)
"In my experiences I found these items at those sites awful" is a personal
view (the more details behind it, obviously, the more meaningful it is to
others). "This place is great" or "that chain's pizza is bad" is not a
personal view, because it comments on things far beyond the experiences.
(It may be easier to see this point in other people's writing than one's
own.)
I hope this is helpful too! -- Max
Ciccio
news:eq8a0c$16kn$1...@agricola.medieval.org...
> You did talk about prioritizing sauce, which I thought was interesting.
> What would make that truly helpful would be giving a reference to
> pizza/sauce you do like, because as it stands, I have no idea.
I gave a description of that as well. Maybe go back and take another look.
Ciccio
R. Millstein
"Max Hauser" <maxR...@THIStdl.com> wrote:
> "R. Millstein" in news:usenet-804E99....@free.teranews.com :
> > "Max Hauser" <maxR...@THIStdl.com> wrote:
> >
> >> This thread illustrates the It Rocks / It Sucks (IRIS)
> >> school of restaurant comment that is so popular ...
> >>
> >> "Amici's pizza is so-so." "It is indeed close to the
> >> worst pizza in the Bay Area." These comments are
> >> (I guess) sincere,
> >
> > Why "I guess"? You don't think we have something personal against
> > Amici's, do you?
>
> My comment was limited to what I knew. I don't know the thoughts or
> motivations of people in the thread so I don't presume to comment on them.
> I did truly guess they were sincere. (That's kind of the same point.
> Limiting comments to what you know.)
Well, of course you don't know the thoughts and motivations of the
posters in the thread. However, it is generally polite to assume that
people are sincere. When you add in the "I guess," it implies that
there is reason to think otherwise.
> (I also guessed, but didn't mention, that the people quoted would reply
> defensively, speculate beyond what I posted, and then reply to those
> speculations. Many people would. I didn't mention that, I left it to
> them.)
Yes, I get defensive when I (perceive that I) am being accused of
something that I am innocent of. I am strange that way.
> > I (and others who wrote here) were expressing their personal viewpoints.
> > I thought that that was the point.
>
> Yes, I strongly support expressing personal viewpoints here and I value
> them, others do to. (I guess.) That's exactly _not_ what the specifics I
> quoted were doing. The distinction is what I tried to illuminate. (Also it
> is not about you personally, or the other person I quoted.)
>
> "In my experiences I found these items at those sites awful" is a personal
> view (the more details behind it, obviously, the more meaningful it is to
> others). "This place is great" or "that chain's pizza is bad" is not a
> personal view, because it comments on things far beyond the experiences.
> (It may be easier to see this point in other people's writing than one's
> own.)
If I can be accused if anything, it is that I failed to specify which
Amici's I was talking about. I never intended to make sweeping
statements about the whole chain. In other words, I was merely careless
in failing to state where my negative experience had occurred.
> I hope this is helpful too! -- Max
I will be certain in the future to comply with your demand that I
identify the specific location of any restaurant that has more than one
location, lest I be accused of making a sweeping generalization, falsely
impugning the name of a restaurant that in all of its other locations
may in fact serve fine quality food.
Todd Michel McComb
R. Millstein <use...@spamaway.rlm.net> wrote:
>I will be certain in the future to comply with your demand that I
>identify the specific location of any restaurant that has more than
>one location, lest I be accused of making a sweeping generalization,
>falsely impugning the name of a restaurant that in all of its other
>locations may in fact serve fine quality food.
Well, not speaking to you specifically, but this is where I entered
this thread: If someone is going to post about how awful some food
is, it seems to me that it'd also be helpful to say what you had,
and why you didn't like it. This way -- and this is just me --
someone else might be able to get some sort of idea of whether the
ultimate opinion of the food might apply to them.
Even better, tell us where you like the <whatever> better (which
you did). Then someone might -- here's a concept! -- learn of
somewhere else they might want to eat.
Todd Michel McComb
R. Millstein <use...@spamaway.rlm.net> wrote:
>Agreed. But it's been a long time since I've had an undercooked pizza.
Alas, it does happen for me, mainly at brewpubs when traveling. They
have the makings of a perfectly good pizza, but sometimes can't quite
pull it off.
I think I mentioned this, but a friend likes to go to Gordon Biersch
in Palo Alto, and again they have the makings of a pretty good
pizza, but regularly undercook it. He's a bigger stickler for this
than I am, so always specifies they cook it more, which only helps
part of the time.... Last time we were there, though, we got a
perfectly good pepperoni pizza.
I think these places simply get in a rush.
R. Millstein
mcc...@medieval.org (Todd Michel McComb) wrote:
Fair enough. I don't disagree with any of the above. But if someone
has left out an important piece of information, it seems as though it
would be better to ask for that information, rather than make
accusations (as Max did).
Yes, we should all try to be as complete as possible in our
descriptions. But mistakes happen.
BAD
And it is better eaten in the restaurant.
I had a nice slice of pizza Saturday at Pizza my Heart in Los Gatos. It was
tomato, feta cheese and olives. The crust was very crisp. Tasty.
"R. Millstein" <use...@spamaway.rlm.net> wrote in message
news:usenet-914604....@free.teranews.com...
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axlq
Ciccio <franc...@comcast.net> wrote:
>they became very popular on pizza only in about the 19th century.
And cheese was an addition only in the 20th century, I recall from
reading an encyclopedia about breads and such, which I read a couple
decades ago.
I've said it before: I haven't yet seen any dish that is improved
by cheese. I never eat the stuff. I used to get funny looks when
I order a pizza with no cheese, but nowadays it doesn't raise an
eyebrow; apparently others do the same.
-Alex
Ciccio
> At this point, it's pretty clear you view this thread as some sort
> of contest. Some of us are a lot more interested in having something
>good to eat.
My Gawd. I was responding to the guy's talking about 1,500 year old Roman
pita bread. Ummm. Tasty [rolls eyes].
Peter Lawrence
But Todd, I, and others can't taste firsthand your hypothetical perfect
pizza. It would be more helpful if you named names. Like what pizza
from which pizzeria in the Bay Area is your favorite? Which one has the
best pizza sauce, in your opinion?
- Peter
R. Millstein
"BAD" <byb...@comcast.net> wrote:
> I had a nice slice of pizza Saturday at Pizza my Heart in Los Gatos. It was
> tomato, feta cheese and olives. The crust was very crisp. Tasty.
I've had consistently good pizza at various Pizza My Heart locations:
Los Gatos, Santa Cruz, Capitola, and most recently/often, Campbell. I
usually get pizza by the slice, so the toppings I get vary with what's
available. It's a good place for mushroom lovers -- the mushroom-only
pizza is literally coated with mushrooms. As someone noted earlier,
though, you have to make sure that they reheat the slice long enough
(Campbell). It's a thin crust pizza with a nice big edge crust
(usually) and a flavorful sauce.
The reason I usually go to the Campbell location is that it is right
next door (connected, actually) to the Camera 7 Theatres. So, it's a
great place to get a quick dinner before the movie or a post-movie snack.
Ciccio
news:eq8ih2$o0h$1...@blue.rahul.net...
> In article <GkOxh.534589$Fi1....@bgtnsc05-news.ops.worldnet.att.net>,
> Ciccio <franc...@comcast.net> wrote:
>>And to continue on with the Cliff Clavin bit about red tomatoes,
>>they became very popular on pizza only in about the 19th century.
>
> And cheese was an addition only in the 20th century, I recall from
> reading an encyclopedia about breads and such, which I read a couple
> decades ago.
The "Pizza Margherita" originated in the late 19th century. It was topped
with white cheese.
Ciccio
Todd Michel McComb
>I haven't yet seen any dish that is improved by cheese. I never
>eat the stuff.
You're probably healthier for not eating it, but I like good cheese.
Even with my lactose intolerance, I like a good fermented cheese.
This is probably the most common area that otherwise good pizza
places skimp, on the cheese. It's pretty easy to detect, unfortunately,
with some lactose issues.
That's one thing Amici's does right; their cheese doesn't adversely
affect me at all. Conversely, Tony & Alba's, which I otherwise
like, skimps on the cheese.
Al Eisner
> In article <oaidnWgcjOGrUVrY...@comcast.com>,
> "BAD" <byb...@comcast.net> wrote:
>
> > I had a nice slice of pizza Saturday at Pizza my Heart in Los Gatos. It was
> > tomato, feta cheese and olives. The crust was very crisp. Tasty.
>
> I've had consistently good pizza at various Pizza My Heart locations:
> Los Gatos, Santa Cruz, Capitola, and most recently/often, Campbell. I
> usually get pizza by the slice, so the toppings I get vary with what's
> available. It's a good place for mushroom lovers -- the mushroom-only
> pizza is literally coated with mushrooms. As someone noted earlier,
> though, you have to make sure that they reheat the slice long enough
> (Campbell). It's a thin crust pizza with a nice big edge crust
> (usually) and a flavorful sauce.
>
> The reason I usually go to the Campbell location is that it is right
> next door (connected, actually) to the Camera 7 Theatres. So, it's a
> great place to get a quick dinner before the movie or a post-movie snack.
I occasionally have lunch at Pizza My Heart in Palo Alto. I like much
of what I've had there, but I don't think that as thin-crust pizza it is
on a par with Amici's. To my taste, there's too much excess crust,
with a flavor that's okay but nothing special. They do put on generous
toppings. Some seem routine (and/or are too salty -- including the
pesto, which, of course, does not have tomato sauce), but others are
quite nice. I like the veggie combination, in part for its inclusion
of artichoke hearts. And the "primo" ("prima"?), a combination of
sliced tomato, feta and olives, which I tried recently for the first time,
is a real winner. Another plus is that a large slice is inexpensive.
(My one annoyance is not infrequent carelessness in how they slice the
pizza, resulting in quite uneven sizes. That may be local to Palo Alto.)
All in all I find it better than the previous Palo Alto by-the-slice place
which closed a few years ago (Pizza a Go-go), and a decent lunch stop.
It's certainly a different style than Amici's, more Californian, less
traditional in terms of east-coast pizza (so far as I can recall), and,
yes, less elegant. But I do appreciate multiple styles.
rone
I don't know if it's comforting or disturbing to meet people who are
bigger freaks about food than i am.
rone
--
Clever got me this far
Then tricky got me in
ll
> Obviously, other people like the pizza, or Amici's
> (any location) wouldn't be in business.
Change the subject to burgers.
Consider "the McDonald's Principle".
MIllions served.
Tim May
> In article <eq8ih2$o0h$1...@blue.rahul.net>, axlq <ax...@spamcop.net> wrote:
> >I've said it before: I haven't yet seen any dish that is improved by cheese.
>
"We lovin' it."
The entire African continent and its emigrants were conquered with
cheese.
Niggaz be lovin' dat cheese.
--Tim May
rone
SMS
> This thread illustrates the It Rocks / It Sucks (IRIS) school of restaurant
>
> "Amici's pizza is so-so." "It is indeed close to the worst pizza in the Bay
> of the whole small chain. But I and other people here have ordered dozens
> of Amici's pizzas, probably not at the same locations as those comments
> above
I've had it in San Mateo and Mountain View. If other locations are
better then I'd love to hear about them.
SMS
> In article <oaidnWgcjOGrUVrY...@comcast.com>,
> "BAD" <byb...@comcast.net> wrote:
>
>> I had a nice slice of pizza Saturday at Pizza my Heart in Los Gatos. It was
>> tomato, feta cheese and olives. The crust was very crisp. Tasty.
>
> I've had consistently good pizza at various Pizza My Heart locations:
> Los Gatos, Santa Cruz, Capitola, and most recently/often, Campbell.
Yes, I've had good pizza at their San Mateo location.
Geoff Miller
Todd Michel McComb <mcc...@medieval.org> writes:
[to Ciccio]
> At this point, it's pretty clear you view this thread as
> some sort of contest.
He seems to fancy himself the resident alpha male herabouts,
even contriving disputes in an attempt to establish dominance.
I finally decided I didn't have time for that sort of atavistic
simian nonsense, and moved on.
Geoff
--
"You know, 'elitist' has an actual meaning. Using it as a generic
pejorative only betrays your political leanings _and_ makes you
look like a moron, to boot." -- John S. Novak
Geoff Miller
axlq <ax...@spamcop.net> writes:
> I've said it before: I haven't yet seen any dish that is improved
> by cheese. I never eat the stuff.
I find that Stoned Wheat Thins are improved by pepper brie, along
with a martini.
> I used to get funny looks when I order a pizza with no cheese, but
> nowadays it doesn't raise an eyebrow; apparently others do the same.
It's because of the Cholesterol Neurosis that's gripped much of the
country since the '80s. Pizza may not be the healthiest food around,
but I eat it seldonly enough that I'm not going to deny myself the
full experience when I do. And since I eat a reasonably healthy diet
otherwise, I'm not terribly concerned about blowing out my aorta anytime
soon.
Karen
> Apropos of that, I should mention (probably "again") that the best[*] pizza
> I can remember ever having had in the Bay Area was at Palo Alto's most
> quthentic Italian restaurant, La Strada. Half of their varieties have
> tomato sauce, the other half don't. I had one with, but it was in modest
> amount. I'm confident of my assesment, although I've only had the pizza
> there once -- the problem is that there is quite a bit more (and more
> unsusual) to choose from.
La Strada's tuna pizza is to die for.
Karen
Karen
> I went to visit my sister. She wanted a pizza with white sauce,
> artichoke hearts and dried tomatoes. Ok, I'll give that a try. Once
> was enough.
Is your sister in NY?
I recall having a "clam pie" in Staten Island that was a pizza like no
other I've ever had before or since. The crust, the sauce, the
everything, was soooo good. I don't think you can find pizza like they
have in NY around here.
> My sister and I do the artichoke thing. Giant fresh ones from Costco, a
> big jar from Costco, and a dip from Costco with artichokes and jalapenos
> (we went through two).
Jar of sundried tomatoes? Giant fresh artichokes? And the artichoke
and jalepeno dip?
Do you mix the tomatoes in the dip and dip the arti leaves in the dip?
Last time I went to Costco, I went there for sundried tomatoes. They
were out of sundried tomatoes, but I still spent $100. I really like
how I save so much money being a member of Costco.
Karen
Karen
> Yeah, it's called "white pizza." Blacks have for a long time
> complained about the negative connotations from the word "black."
> Well, here's a negative connotation that Whites can complain about.
> Unless, of course, one doesn't find anything negative about Bleah!,
> bland, and blah.
If you had some of the clam pie I had in Staten Island in 1980, I
don't know how you could say bleah, bland and blah about a white
pizza.
Karen
Todd Michel McComb
Karen <kso...@yahoo.com> wrote:
>If you had some of the clam pie I had in Staten Island in 1980, I
>don't know how you could say bleah, bland and blah about a white
>pizza.
Amici's has both a red clam & a white clam. The white clam (which
is New Haven style, with bacon) is our most-ordered pizza there.
Tony & Alba's also does a clam pizza, with no tomato sauce, but
tomato slices on top. It's pretty good.
SMS
The Scandinavian pizza at Applewood is pretty good, IMVAIO. Smoked
salmon, red onions, sour cream, capers, parsley, dill.
I don't know what the highest priced pizza in the Bay Area is, but
Applewood is $26.75 for their largest size (18").
Todd Michel McComb
SMS <scharf...@geemail.com> wrote:
>I don't know what the highest priced pizza in the Bay Area is, but
>Applewood is $26.75 for their largest size (18").
It's pretty hard to quantify like that, because pizzas vary so much
in thickness. We'd almost want a price per pound....
Al Eisner
Yes, that's the one I had. And (after it arrived) the chef told me it
was his favorite.
Ciccio
news:12sh1f4...@corp.supernews.com...
> He seems to fancy himself the resident alpha male herabouts
How cute, the feminization of Geoffy Miller.
> I finally decided I didn't have time for that sort of atavistic
> simian nonsense, and moved on.
Sure, sure...As can be seen from your chiming in with the above. If you had
"moved on" you wouldn't have posted it. DUH!
Ciccio
Al Eisner
Yeah, but Applewood's pizzas weigh much more per unit area than most
local pizzas. One of my favorites there also lacks tomato sauce, the
"Nice", which is primarily spinach and ricotta, with red onions and
tomatoes.
David DiGiacomo
>by cheese.
How about cheesecake?
Cheese performs an important function in pizza - it's a waterproof barrier
between the toppings and crust. (Oil can work also, but I don't think it's
as effective.) If you leave out cheese, you have to use very dry
toppings, or live with a somewhat soggy crust.
Todd Michel McComb
Geoff Miller <geo...@lava.net> wrote:
>It's because of the Cholesterol Neurosis that's gripped much of
>the country since the '80s.
That is probably part of it, but it's also because of dairy issues.
Geoff Miller
Ciccio <franc...@comcast.net> writes:
: He seems to fancy himself the resident alpha male herabouts
> How cute, the feminization of Geoffy Miller.
"Ook! Ook!"
Here; have a (ObFood) banana.
G'bai!
Dan Abel
"Max Hauser" <maxR...@THIStdl.com> wrote:
> This thread illustrates the It Rocks / It Sucks (IRIS) school of restaurant
> comment that is so popular, and so unhelpful.
>
> "Amici's pizza is so-so." "It is indeed close to the worst pizza in the Bay
> Area." These comments are (I guess) sincere, but they take specific
> experience (location, order details, etc.) and project it onto every pizza
> of the whole small chain. But I and other people here have ordered dozens
> of Amici's pizzas, probably not at the same locations as those comments
> above and not the same kinds, and had outstanding experiences. I would bet
> money that if the people quoted above had tasted the same pizzas I did,
> they'd like them too. Everyone else did. (They might then report "Amicis
> pizza is great" or "close to the best pizza in the Bay Area" and those
> sweeping statements too would be just as sincere and just as wrong.)
And of course, some people here might confuse Amici with Ameci.
Ciccio
> It doesn't matter whether people dislike something. Value comes
> from describing what you *do* like, so others can possibly share
> in that experience. I really don't care what food/restaurants
> people dislike.
In the South Bay, my favorite pizza is at Vito's on Reed off of Lawrence in
Sunnyvale. I haven't been in a year or so, as I haven't had occasion to be
in that area during a meal time. Thus, I can't first-hand guarantee it.
Though, people I know, including some NYers, say it hasn't changed, except
for one person. She said that the pizza had become too greasy. I don't know
if that was an aberration, her taste, or if the pizza has changed. If it
hasn't changed, then the thin crust is excellent and the sauce has the
complexity I previously described.
Hell, maybe I'll just go for a ride and go see for myself. I'll report back
with an update when I do.
Ciccio
Ciccio
> "Ook! Ook!"
Great come back, for a 1st grader.
Ciccio
Tim May
<3B6yh.545077$Fi1.3...@bgtnsc05-news.ops.worldnet.att.net>, Ciccio
<franc...@comcast.net> wrote:
I know you are, but what am I?
--Tim May
RWW
> axlq <ax...@spamcop.net> writes:
>
>
>>I've said it before: I haven't yet seen any dish that is improved
>>by cheese. I never eat the stuff.
>
>
> I find that Stoned Wheat Thins are improved by pepper brie, along
> with a martini.
Here are a few of my favorites:
Turkey sandwich w/ pepper jack
Italian Beef Sandwich w/ provolone
Tortilla Chips w/ Cheddar
Breaded Jalapenos stuffed w/ Cream Cheese
Toasted Pepper Bagel w/ Creme Cheese
Saltine Cracker w/ Creme Cheese (Daughter's fave quick snack)
Mozzerella in Carrozza
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31578,00.html
Grilled Toast w/ Cheese (Grilled Cheese)
Tacos w/ Queso cotija
Jon Nadelberg
> A lapse of memory cause us to revisit this place 'cause m'mother, 93,
> wanted pizza and we'd eaten at Lucia's (not pizza) the week before.
>
> Well, it was a huge mistake. The pizza was awful yet the place was doing
> good in-house and take-out business. Go figger.
>
> M'girlfriend had the minestrone and salad and declared each to be better
> than Lucia's.
>
It's busy because it's good.
Jon Nadelberg
> axlq <ax...@spamcop.net> writes:
>
>> I've said it before: I haven't yet seen any dish that is improved
>> by cheese. I never eat the stuff.
>
> I find that Stoned Wheat Thins are improved by pepper brie, along
> with a martini.
>
>
>> I used to get funny looks when I order a pizza with no cheese, but
>> nowadays it doesn't raise an eyebrow; apparently others do the same.
>
> It's because of the Cholesterol Neurosis that's gripped much of the
> country since the '80s. Pizza may not be the healthiest food around,
> but I eat it seldonly enough that I'm not going to deny myself the
> full experience when I do. And since I eat a reasonably healthy diet
> otherwise, I'm not terribly concerned about blowing out my aorta anytime
> soon.
>
>
It's a lot of bread. Otherwise, it's very healthy. Thin crust is best
for you.
Ciccio
> In article
> <3B6yh.545077$Fi1.311...@bgtnsc05-news.ops.worldnet.att.net>, Ciccio
>
> <frances...@comcast.net> wrote:
> > "Geoff Miller" <geo...@lava.net> wrote in message
> >news:12sho99...@corp.supernews.com...
>
> > > "Ook! Ook!"
>
> > Great come back, for a 1st grader.
>
> I know you are, but what am I?
>
> --Tim May
If I were rubber and you were glue, they'd bounce off me and stick to
you.
Ciccio
Geoff Miller
Jon Nadelberg <ne...@nadelberg.com> writes:
[peetsa]
> It's a lot of bread. Otherwise, it's very healthy.
Even with all that cheese and greasy meat? Or do you
mean a basic, thin-crust cheese pizza, _sans_ the meat?
I may just have to stop by the Round Table in Colder Bleak
and pick up a pizza on my way home tomorrow...
One winter Friday after putting in considerable overtime, I
was too tired to cook and just wanted to follow the path of
least resistance. So I got off the freeway and stopped in
at that huge Safeway on Winchester in Campbell. I purchased
a frozen pizza, a four-pack of Guinness, and a Pepperidge Farm
coconut cake. I had dinner sitting in my recliner next to the
woodstove, vegging out in front of the TV. Life was good...
RWW
> In the South Bay, my favorite pizza is at Vito's on Reed off of Lawrence
> in Sunnyvale. I haven't been in a year or so, as I haven't had occasion
> to be in that area during a meal time. Thus, I can't first-hand
> guarantee it.
Cheekio (my pronounciation)! On this, we agree! You
are redeemed.
Vito's is outstanding. I've been there every few months
for the last several years. (Used eat there regularly
when I lived on Los Padres Blvd in Santa Clara). We
still make lunch trips up Montegue and over on Monroe
from work in Milpitas. Vito's beats the Pizza Broker,
for sure.
Vito's is outstanding NY Style pizza. Crust is perfect,
fantastic sauce and ingredients. The crust is a crisp
base, creating solid support, with the edge being airy
and chewey. The guys seem to be from a family of (Italian?)
pizza proprieters and really put out a great product.
They are experts at hand tossing, flattening, and
cooking the pizza to perfection. (Many other places
like Giorgio's have 30 pizzas in the oven at once
and are unable to pull them out at the right time
resulting in a problem w/ quality control).
They are also very friendy, pleasant and a pleasure
to be in their parlor. Never too crowded. Atmosphere
could be better and more inviting to eat-in (given
that take-out results in a big reduction in quality
-- Pizza sitting in a humidifier box for 30+ min
while you take it home).
They also have excellent meatballs, italian sasuage,
and very very good fried calamari (best I've ever had
in a pizza place), with a garlic topping.
Anyone in the south bay wanting to try out the classic
NYC style pizza needs to give Vito's a try.
It's one of those undiscovered holes in the wall
near as I can tell.
axlq
David DiGiacomo <da...@slack.com> wrote:
>In article <eq8ih2$o0h$1...@blue.rahul.net>, axlq <ax...@spamcop.net> wrote:
>>I've said it before: I haven't yet seen any dish that is improved
>>by cheese.
>
>How about cheesecake?
I like my cake without cheese.
>Cheese performs an important function in pizza - it's a waterproof barrier
>between the toppings and crust. (Oil can work also, but I don't think it's
>as effective.) If you leave out cheese, you have to use very dry
>toppings, or live with a somewhat soggy crust.
I don't experience such problems with the cheese-less pizzas I eat.
Perhaps it's the oil. I don't recall ever getting a soggy crust, even
when the pizza includes sauces.
-A
Jon Nadelberg
> Jon Nadelberg <ne...@nadelberg.com> writes:
>
> [peetsa]
>
>> It's a lot of bread. Otherwise, it's very healthy.
>
>
> Even with all that cheese and greasy meat? Or do you
> mean a basic, thin-crust cheese pizza, _sans_ the meat?
Depends on the meat. So many things in life do.
But, the cheese isn't that bad. Mostly it's mozzarella, and that's not
a bad cheese.
And it's not that much meat. I mean, if you get yourself a veggie pizza
with say pepperoni, it's not that much meat, really.
>
> I may just have to stop by the Round Table in Colder Bleak
> and pick up a pizza on my way home tomorrow...
Ugh, ick. See, for some reason people don't like Amici, but I find
Round Table, and other places such as Mountain Mike's to not even be
pizza. Just a corporate concoction.
>
> One winter Friday after putting in considerable overtime, I
> was too tired to cook and just wanted to follow the path of
> least resistance. So I got off the freeway and stopped in
> at that huge Safeway on Winchester in Campbell. I purchased
> a frozen pizza, a four-pack of Guinness, and a Pepperidge Farm
> coconut cake. I had dinner sitting in my recliner next to the
> woodstove, vegging out in front of the TV. Life was good...
>
That sounds like a good thing to do. Sometimes, that's all you really need.
Ciccio
> Cheekio (my pronounciation)!
Why do you insist of moving your lips when you read? OK, here is you
insist...
In Italian whether it is "c" or "cc, " the sound before the vowels e
and i, is an affricative close to the "ch" in church, not exactly,
but close enough. Think the common Italian word "ciao." When c or cc
is before a, o u it is a plosive k, like kite.
> On this, we agree! You are redeemed.
Well thank you. Now, I can sleep at night.
> Vito's is outstanding. I've been there every few months
> for the last several years.
[Great review snipped]
Does Vito's still have baked ziti? It was awesome the last time I had
it. I wish more places offered it. I'll take baked baked ziti over
lasagne all day-night long.
Ciccio
RWW
> Does Vito's still have baked ziti? It was awesome the last time I had
> it. I wish more places offered it. I'll take baked baked ziti over
> lasagne all day-night long.
Good question! I've never ordered it. But good
excuse to find out in the next week! :)
Their website seems to be down (under construction).
Another South Bay Pizzeria that has good pizza
and very good other items (Meatballs, Veal Parm,
Sausage) is Angelo's. Pizza isn't quite as
good as Vito's, but Angelo's crumbly sausage on
NYC pizza is a favorite of mine (need to specify
"thin and crispy").
Karen
> Does Vito's still have baked ziti? It was awesome the last time I had
> it. I wish more places offered it. I'll take baked baked ziti over
> lasagne all day-night long.
I'm going to Vito's for the pizza!
Karen
Geoff Miller
Dan Abel <da...@sonic.net> writes:
> And of course, some people here might confuse Amici with Ameci.
Which is the one that makes those expensive suits?
Geoff
--
"Are you trying to be an asshole, does it just come naturally, or
just doing your daily trolling-for-liberals?" -- Murray Altheim
(null)
>Dan Abel <da...@sonic.net> writes:
>
>> And of course, some people here might confuse Amici with Ameci.
>
>
>Which is the one that makes those expensive suits?
Naah, you're thinking about the guy who starred in "Cocoon".
Dan Abel
geo...@lava.net (Geoff Miller) wrote:
> Dan Abel <da...@sonic.net> writes:
>
> > And of course, some people here might confuse Amici with Ameci.
>
>
> Which is the one that makes those expensive suits?
I've never filed a lawsuit. Have they?
:-)
I haven't worn a suit in so long that I don't even remember. I don't
own one. I wore a tie to the father daughter dance. That was about 15
years ago.
I used to own a tuxedo. I was in a symphony.
Dan Abel
da...@slack.com (David DiGiacomo) wrote:
Can I have both? When I worked in SF, I used to eat at some pizza place
(Totos?). They put both olive oil and cheese on. It was tasty.
Dan Abel
"Karen" <kso...@yahoo.com> wrote:
> On Feb 4, 7:10 pm, Dan Abel <d...@sonic.net> wrote:
> > I went to visit my sister. She wanted a pizza with white sauce,
> > artichoke hearts and dried tomatoes. Ok, I'll give that a try. Once
> > was enough.
>
> Is your sister in NY?
Spokane, Washington. Do they have Costco in NY?
> > My sister and I do the artichoke thing. Giant fresh ones from Costco, a
> > big jar from Costco, and a dip from Costco with artichokes and jalapenos
> > (we went through two).
>
> Jar of sundried tomatoes? Giant fresh artichokes? And the artichoke
> and jalepeno dip?
It was a delivered pizza.
> Do you mix the tomatoes in the dip and dip the arti leaves in the dip?
I think we did garlic butter, for myself, my father and my sister.
> Last time I went to Costco, I went there for sundried tomatoes. They
> were out of sundried tomatoes, but I still spent $100. I really like
> how I save so much money being a member of Costco.
My wife and I have learned. Don't ever go grocery shopping when you are
hungry.