My first taste of Pizza
Jack Tyler
who might have been reared near where immigrants from Naples might have
settled in the early 20th century, most of us can remember where we
tried pizza for the first time. Although I had relocated to New Jersey
in 1960, I was a Texan at heart, but had never tried pizza at that
time. The community I lived in was near Basking Ridge, Morristown and
Plainfield. I attended Watchung Hills Regional High School and was in
love with a 16 year old girl there. The area was filled with
Italian-Americans and I thought they were cool.... however, the word
Wop (and worse) was common and most didn't get along with them, except
me.... but all loved their food. In Sterling, there was a "pizza
parlor" and I took my 16 year old goddess there on my first date with
her. I ordered a pepperoni pizza and a large Coke. As I
sophisticatedly drew some Coke through my straw, and gave myself a
gigantic nose bleed, I had to run to the men's room for a few minutes.
After the pizza came, I choked on my first bite and coughed a hunk of
cheese across the table and missed her left ear by less than an inch.
It stuck on the rail of a bridge across a stream on a cheap oil
painting on the wall behind her.
That was my last date with her.... and my last bite of pizza until
Pizza Roma in Bangor, Maine, in April, 1962.
Where was YOURS?
Jack Tyler
Jack Tyler
stuck the straw up my nose accidentally and that I was drinking
Coca-cola.
OK?
Jack
Al
Campania!
Anyway, my friend Carlo in Naples has taken me to several Pizzerias on
the Vomero
where he lives, what a revelation!!!
Even taken to a pizza place on the Via Dei Tribunali.
But well , what to say, its the Italian Seafood, in Naples, the Amalfi
Coast, that is to die for!
What to say.
So it goes.
Christine
> Where was YOURS?
>
> Jack Tyler
>
Possibly Valian's... not too sure because it was long ago. Best pizza I
ever had locally was Brother's at Greenspoint Mall.
Other very good pizza's I've had were in Toronto and Lugano, Switzerland...
both a little too far to travel for pizza. In Lugano we also had tomato
basil soup. Best I've ever had!
Chris in Pearland
Sam Hayes Merritt, III
> Where was YOURS?
Grew up eating Johnny's Pizza. http://www.johnnys-pizza.com/
Still the best pizza around. Love the Sweep the Swamp during
season.
sam
Aje RavenStar
"Jack Tyler" <market...@houston.rr.com> wrote in message
news:1111874608....@f14g2000cwb.googlegroups.com...
Shakeys, in Norman, OK, mid 70's (probably had it a number of other times,
especially frozen at home, before that, but none of them remembered). With
root beer by the pitcher, and banjo music on Saturday nights..........
Steve Cutchen
mid 60s... I enjoyed wathcing them run the dough through the dough
machine thingee... And the player piano.
Steve Cutchen
<max...@earthlink.net> wrote:
Most memorable pizza was at Vernon's Pizza in Webster at the corner of
NASA 1 and Hwy 3. We had just watched the Godfather and Patton as a
drive-in double feature in Pasadena on Shaver. I went into the
bathroom and came out... approached the table, and went "BANG! BANG!
BANG! BANG!" on my family. They all jumped out of their skin! It was
far out, man...
Bob Andrews
<<good story snipped>>> Where was YOURS?
>
> Jack Tyler
Ralph's Pizza in Nutley, NJ where I grew up. Circa 1962ish. I was there last
November for the first time in about 30 years. It was just as good as I
remembered it.
--
Bob Andrews
Gustave F kilthau
"Jack Tyler" <market...@houston.rr.com> wrote in message
news:1111874608....@f14g2000cwb.googlegroups.com...
Jack.. I gotta tell you... that news message of yours was pretty "gross."
Here is just some of what you wrote:
" As I sophisticatedly drew some Coke through my straw, and gave myself a
gigantic nose bleed, I had to run to the men's room for a few minutes..."
(smile)
This really surprised me, for some of your earlier messages came on to me
as being most "correct" or "proper" (etc.)... No matter, Jack, I enjoyed
reading your post.
Where I grew up in the late 1930's and early 1940's, Italians were "the
minority" group in town, but they were probably the most fun group around.
It mattered not much at all that the U.S. had declared war on Italy. The
local Italians were not "Italy." My good friends and I used to love
attending Italian "block parties" held often in our little city, and we used
to set off lots of 2-inch firecrackers up and down the streets to liven
things up for everyone. (What can you expect of 16-year-olds?) We never did
have a pizza to eat and , as I remember (or do not remember), pizzas were
not then around to be eaten...
My best friend was an Italian lad... smartest guy in a very smart high
school, too. He never had a pizza to eat, either. He also became my "best
man" at the wedding of my lovely wife and me of, now, 53 years. I had a
real ball with my Italian friends... but there was never a single pizza to
be eaten back then. So, Jack, you are correct. Pizzas are recent.
However that might be, I have to tell you of the WORST pizza I have ever
experienced... well, now, let me tell of of the two worst of them. The
first worst one was a "pizza" ordered and eaten in the German city,
Kaiserslautern. That was in 1957. It was greasy and "gross." The next
worst one was ordered and eaten in a pizza joint run by some Quaker lady in
Friendswood, Texas. That was in 1970. It was equally greasy and gross.
Actually, you can buy a reasonably tasty pizza through the frozen foods
deals at any of the local grocery stores. While they are not "the
greatest," they probably won't give you the "trots," either. (smile) This
is in 2005.
No matter all of that, I really do enjoy this newsgroup. It has lots of
interesting info and is lacking the sorts of contention that fills so many
other newsgroups. That makes me very happy, and I hope that it please
everyone else, too.
Gus Kilthau
Redneck's Kitchen
Houston, Texsas
Jack Tyler
would have. Thanks for your comments, though. Anyway, there wasn't
much pizza activity in the U.S. outside of "Little Italy" until after
WWII and the quality of that (Little Italy) has gone to Hell now that
Chinatown has eaten up Mulberry Street. Frozen Pizza was "premiered' in
1953 and was pretty dismal.... however, if you watch DiGiorno's TV
spots now, you would think it's pretty good these days.
Jack Tyler
A. Brain
news:v3m1e.43075$8D.3...@tornado.texas.rr.com...
My mom made great pizza, and that was my first taste,
in California in the '50s. Then, growing up in Kansas,
we had variable quality even in a college town. On
visiting the East Coast for the first time in the late '60s,
I was amazed at how good even the neighborhood
pizza places were and are. And you get all the extras,
like Greek salad, grinders, etc. if you don't want pizza.
(I still think there's a market for places like that here,
if only to attract people who grew up in New England.)
But what's lacking in the pizza market in Houston is
seafood pizza. Grotto used to have it and may still
have it off the menu, but almost anywhere in Europe
you will find pizza frutti di mare, with shrimp, squid,
etc.
--
A. Brain
Remove NOSPAM for email.
Tom Spillman
I enjoyed your story about your first experiences with Pizza. Mine was
far less memorable, as well as a little earlier. It was the mid 1950's
when my friends and I went to a small red-sauce Italian restaurant in
mid-town St. Louis. We were introduced to Pizza there and loved it at
first bite.
Our favorite waiter opened a new restaurant in that part of St. Louis
called by all "Dago Hill", where most Italian-Americans lived. As far as
I know, it's still called "the Hill", although we haven't been there in
years. We were some of his few customers while he got his business
started, so we were always treated royally. We were allowed to go behind
the bar and get our own drinks, for example.
I often took the girl who became my wife there with my other friends.
FWIW, we just celebrated our 47th wedding anniversary on the 18th by
going to Carrabba's while I was in Houston for my periodic six month
checkup at M D Anderson.
Now, we still are happier, most of the time, with Pizza we make at home.
We enjoy both of the dishes, American Pizza and Italian Pizza. Both can
be quite good, but they are quite different. We HAVE had Pizza many
times in Italy. At all sorts of places from the corner bar to pizzerias.
FWIW, some of the best Pizza we had was at a Pizzeria down the street
from where we lived in The Netherlands (in Scheveningen). They had a
large brick oven and made Pizza Italian style (Neapolitan). Pizza is
very popular in The Netherlands where it is almost invariably eaten with
knife and fork.
IMNSHO, the best book I know of on Pizza is "American Pie: My Search for
the Perfect Pizza" by Peter Reinhart who wrote "The Bread Baker's
Apprentice", my favorite book on bread. Peter went to a number of places
in Italy while doing research as well as a number in the US. Some of the
places he went are: Liguria, Florence, Rome, Naples, New York City, New
Havne, San Francisco Bay area, Los Angeles, Dallas (Sardinia), Bellevure
(Croatia), Providence, Chicago, Pizzeria Bianco, and Pjiladelphia
(Mama's). He provides a number of recipes for both Italian and American
Pizza. We still use one of his dough recipes. It's our favorite. My
wife likes American style Pizza while I prefer Italian, so I'll usually
make two smallish ones: One for her and one for me.
Regards....
Tom
Sa...@paleblue.com
"Tom Spillman" <tspi...@nospamaustin.rr.com> wrote in message :
<< Story snipped so as to not run afoul of the NetNannies >>
Cool story. Post more often, please.
OT: I find this interesting. I was born in '60 and have always had pizza and
didn't really know that it was "new".
We don't eat pizza often anymore since they closed Pizza Roma. They've
opened a MaxiMoes and Barry's within a short drive of me but we haven't been
real impressed with either.
My earliest specific memory of pizza would be at Shakey's near Northline
Mall. It was one of very few restaurants we would eat out at when I was
young.
The best slice of pizza I ever had was sitting on a brownstone stoop with a
slice of Famous Ray's watching New York City walk by on a sunny but cool
spring day in '77 or '78. I've never had a "great" slice of pizza since.
Thanks for the memories.
\\m//
Jack Tyler
pie" to their families and created a market for it before it really
started showing up in restaurants... except where there were pizzerias
started by immigrants from (mostly) Napoli.
By the way, Tom Spillman used to post more often and is always enjoyed.
Jack Tyler
ChefPorque
<tspi...@nospamaustin.rr.com> wrote:
> (snipped)
> He provides a number of recipes for both Italian and American
>Pizza. We still use one of his dough recipes. It's our favorite. My
>wife likes American style Pizza while I prefer Italian, so I'll usually
>make two smallish ones: One for her and one for me.
>
Could you post a bit on the differences between American- and
Italian-style pizzas? I've never tried true Italian pizza, so I'm
intrigued.
Al
Luigi Too!
on El Camino Real, Mountain View California.
Al
DINING IN, DINING OUT/STYLE DESK | March 9, 2005, Wednesday
The Sacred Art of Pizza Making, and Secrets to Perfect Pies
By ED LEVINE (NYT) 1322 words
Late Edition - Final , Section F , Page 4 , Column 1
K. Collier
month.
Then Pizza Hut came along and it was all down hill from there.
:-)
Kevin
"Steve Cutchen" <max...@earthlink.net> wrote in message
news:260320052137501433%max...@earthlink.net...
Gary Lanier
Hash: SHA1
Jack Tyler wrote:
|As I sophisticatedly drew some Coke through my straw, and gave myself a
|gigantic nose bleed, I had to run to the men's room for a few minutes.
|
|Where was YOURS?
Jack has just admitted to the entire newsgroup that he was snorting
coke in high school...and rather heavily, apparently, since he was
already displaying signs (deviated septum/nosebleeds) =0O
=0P
I wasn't even born until '62, moved around a lot as a kid (Army brat).
I got lots of east coast pizzerias (well, as far up as Washington, DC)
as well as Southern/Texan. In my adult years I've had some American
"authentic" Italian-style pies, but have never been to the country to
have the real thing...
I cannot for the life of me remember the name of my favorite pizzeria
in Austin (small (local area?) chain), I did lots of partying in my
college days... =0) I remember they were decorated with Frank Frazetta
murals on the walls and you could infinitely configure your
pie...including numerous crust choices. Thin, thick, Chicago style --
basic, pumpernickel, sourdough, cheese, jalapeno, jalapeno cheese,
etc. All the "regular" toppings (ham, beef, pork, Italian sausage,
bacon, linguica, pepperoni, proscuttio, ...) plus pineapple, chicken,
and seafood (I include anchovies here, blech). Jalapenos, banana
peppers/pepperoncini, green and black olives, green and red peppers,
onions, chunky or smooth sauce, etc. etc. Ordering there was quite an
experience, trying countless varieties, especially for the n00bs. That
was 1980-'88 for me.
I grew up eating Shakey's, Pizza Inn, Pizza Hut, and Mr. Gatti's.
Pizza Hut is my choice nowadays for a fast basic pie, followed by Papa
John's (would be the other way around, except Papa doesn't take credit
cards for delivery). NY Pizzeria is pretty good, as is Star's. Barry's
has been a 50/50 experience -- half the time they're great, half the
time they're average or worse.
The short lived Mark's in Katy was a fave while it lasted. He was from
Boston and both he and other transplanted Bostonians I spoke to that
had dined there said it was authentic Boston-style. Rings of onions,
slices of tomatoes, big chunks of bell pepper, olive halves...huge
slices of pepperoni, thick layer of cheese...
- --
~ Excellence is not an accident... except for you
-----BEGIN PGP SIGNATURE-----
Version: GnuPG v1.4.1 (MingW32)
Comment: Using GnuPG with Thunderbird - http://enigmail.mozdev.org
iD8DBQFCRw3bzMze5n++CtURAuPIAJ9hUOJ0hhKhhjz3jRet20FA7I7GFgCglg2f
+jH9GzXthOPNVJGglFmNx/Q=
=bSHY
-----END PGP SIGNATURE-----
Sa...@paleblue.com
"> I cannot for the life of me remember the name of my favorite pizzeria
> in Austin (small (local area?) chain), I did lots of partying in my
> college days... =0) I remember they were decorated with Frank Frazetta
> murals on the walls and you could infinitely configure your
> pie...including numerous crust choices. Thin, thick, Chicago style --
> basic, pumpernickel, sourdough, cheese, jalapeno, jalapeno cheese,
> etc. All the "regular" toppings (ham, beef, pork, Italian sausage,
> bacon, linguica, pepperoni, proscuttio, ...) plus pineapple, chicken,
> and seafood (I include anchovies here, blech). Jalapenos, banana
> peppers/pepperoncini, green and black olives, green and red peppers,
> onions, chunky or smooth sauce, etc. etc. Ordering there was quite an
> experience, trying countless varieties, especially for the n00bs. That
> was 1980-'88 for me.
That would have been Conan's.
I was eating them at the Riverside location in '78-'82.
Partying and Conan's went hand in hand. ;-)
\\m//
(Hookem')
Albert Nurick
> Where was YOURS?
The late, lamented Shakey's Pizza in Houston, during the 60's. Probably
bad pizza, but my five-year-old pallate wasn't terribly sophisticated.
--
Albert Nurick | Nurick + Associates - Web Design
alb...@nurick.com | eCommerce - Content Management
www.nurick.com | Web Applications - Hosting
Albert Nurick
@newsread3.news.pas.earthlink.net:
> I cannot for the life of me remember the name of my favorite pizzeria
> in Austin (small (local area?) chain), I did lots of partying in my
> college days... =0) I remember they were decorated with Frank Frazetta
> murals on the walls and you could infinitely configure your
> pie...including numerous crust choices. Thin, thick, Chicago style --
> basic, pumpernickel, sourdough, cheese, jalapeno, jalapeno cheese,
> etc. All the "regular" toppings (ham, beef, pork, Italian sausage,
> bacon, linguica, pepperoni, proscuttio, ...) plus pineapple, chicken,
> and seafood (I include anchovies here, blech). Jalapenos, banana
> peppers/pepperoncini, green and black olives, green and red peppers,
> onions, chunky or smooth sauce, etc. etc. Ordering there was quite an
> experience, trying countless varieties, especially for the n00bs. That
> was 1980-'88 for me.
Sounds like Conan's, an Austin tradition. I'm not a huge Conan's fan,
but they're amazingly popular, and very, very filling.
My favorite pizza in Austin is Reale's, which was out Research last time
I was there. Seriously good NY-style pizza and wonderful NY-style
Italian food; if they were in Houston, I'd be a regular, like I was in
Austin.
Tom Spillman
Thanks, Jack.
I suppose I follow one of my favorite quotations, from Ben Franklin, I
think: It is better to be quiet and be thought a fool than open your mouth
and prove it!
Regards...
Tom
Tom Spillman
news:v_y1e.4051$yq2...@newssvr12.news.prodigy.com:
>
> The best slice of pizza I ever had was sitting on a brownstone stoop
> with a slice of Famous Ray's watching New York City walk by on a sunny
> but cool spring day in '77 or '78. I've never had a "great" slice of
> pizza since.
>
> Thanks for the memories.
>
> \\m//
>
We lived on Long Island for almost ten years starting around 1961 while I
worked in Manhattan. My wife and I were introduced to NYC pizza then and
found it different from what we had in St. Louis that I described
earlier. NYC pizza is closer to Italian pizza then than the pizza we
were used to. There were a number of places in NYC with windows open to
the side walk where you could walk up and purchase a BIG slice of pizza,
usually with a thin crust and only tomato sauce and cheese.
Most Italian pizza is like that.
Regards...
Tom
>
>
Tom Spillman
news:28kd41lqloj9g99mi...@4ax.com:
The most popular topping in the US is Pepperoni. This kind of
"pepperoni" is unheard of in Italy, where "pepperoni" refers to bell
peppers. I never saw a pepperoni pizza in Italy! In general, the crust
is more important than the topping in Italy. Here it is the other way
round. I have a book I purchased the last time we were in Italy: "Pizza
& Neapolitan Cuisine" by Casa Editrice Bonechi in Florence. There is no
author listed, but they acknowledge help from Villa Adelaide Restaurant
in Maramo di Napoli and Del Regbo di Re Ferdinando II in Rome. This book
offers more varieties than I ever saw in most pizzerias and certainly
more than would be allowed for the Neapolitan pizza "police" who are
trying to protect La vera pizza di Napoli which is very limited in the
toppings they will allow as well as the ingredients in the crust. The
most common toppins are: tomato and cheese, Margherita (tomato,
mozzarella di bufala, and fresh basil (added after cooking), quatro
stagione (four seasons), and, perhaps, a few others. All cooked quickly
at very high temperature.
Many of the toppings on the pizzas are quite different from ours
including both fried eggs, sunny side up on one called "Bismark" and
scrambled eggs, spinach and Gorganzola on one called "Strapazzata"
(scrambled). There is one called "fruity" which is mostly fresh fruit.
A few of those in the book would be familiar to most Americans, but the
great majority would not. There are no crusts with the edges stuffed
with cheese, for example.
Far more specifics, see the Peter Reinhart book I mentioned.
I hope this helps a little...
Regards....
Tom
Tom Spillman
news:Xns9626D0C3019E...@24.93.43.121:
> "Jack Tyler" <market...@houston.rr.com> wrote in
> news:1111874608....@f14g2000cwb.googlegroups.com:
>
>> Where was YOURS?
>
> The late, lamented Shakey's Pizza in Houston, during the 60's. Probably
> bad pizza, but my five-year-old pallate wasn't terribly sophisticated.
>
We used to take our three small children to a Shakey's in Dallas on
Northwest Highway. The Kids loved it a lot more than we did!
The same spot is now a CiCI's. We've never eaten in one, but in the
commercials the pizza looks similar. CiCi's does very well in the Austin
Observer's Best in Austin polls, IIRC. I always have problems with CiCi's.
In Italian, it would be pronounced "CheeChee", rather than like "ceeCee",
so people don't know what I'm talking about unless I stop and think before
speaking, something I don't do too often!
Regards...
Tom
Gary Lanier
Hash: SHA1
|That would have been Conan's.
|
|I was eating them at the Riverside location in '78-'82.
|Partying and Conan's went hand in hand. ;-)
Yup, that's the place...I was snarfing a lot down at the location on
The Drag...were quite a few good places to eat there, some real
holes-in-the-wall, but good.
Too bad we never met then (did we?), I would have offered you some
slaw to top your pizza with =0P I was managing a KFC then, we made at
least 50 pounds (cabbage weight) of the stuff on slow days...
- --
~ Error reading drive C: Haha! Take THAT, stupid human!
-----BEGIN PGP SIGNATURE-----
Version: GnuPG v1.4.1 (MingW32)
Comment: Using GnuPG with Thunderbird - http://enigmail.mozdev.org
iD8DBQFCSAQEzMze5n++CtURAv4JAKCjPyM0NSggwq1IcSie8kUw00ceUwCfUSld
zNZISrEM9NexjTL9CzwAabE=
=Ww3z
-----END PGP SIGNATURE-----
Gary Lanier
Hash: SHA1
|The same spot is now a CiCI's. We've never eaten in one, but in the
|commercials the pizza looks similar. CiCi's does very well in the
Austin
|Observer's Best in Austin polls, IIRC.
Stepdad loves CiCi's (especially when they opened the one on N. Fry in
Katy, right up the road from him)...I still can't figure out how they
can get away with only charging $3.99 (was $2.99 not all that long
ago) a head for all you can eat. Lotsa food, pretty good variety,
decent flavor (especially for the price), and CHEAP.
- -
~ Each present joy or sorrow seems the chief. - William Shakespeare
-----BEGIN PGP SIGNATURE-----
Version: GnuPG v1.4.1 (MingW32)
Comment: Using GnuPG with Thunderbird - http://enigmail.mozdev.org
iD8DBQFCSAW0zMze5n++CtURAujdAJ9JmEox9jIn3hf4btaeJ4KZwPZwywCfW0mw
1Pb8fiwFyGd0KbK54Azrfw8=
=U8+q
-----END PGP SIGNATURE-----
Gary Lanier
Hash: SHA1
|Sounds like Conan's, an Austin tradition. I'm not a huge Conan's fan,
|but they're amazingly popular, and very, very filling.
Yup, yup...kinda like Double Dave's in College Station and their
pepperoni rolls. Ags swear by it, I thought it was OK ('90-'92).
- --
~ Enough about me. What do YOU think about me? :)
-----BEGIN PGP SIGNATURE-----
Version: GnuPG v1.4.1 (MingW32)
Comment: Using GnuPG with Thunderbird - http://enigmail.mozdev.org
iD8DBQFCSAazzMze5n++CtURAtE2AKCMN7MD6tc51LfT3w6788scSTbOtQCfQRxf
4GcJfjiMHriA9VWfxQXQt4k=
=6Xml
-----END PGP SIGNATURE-----
ChefPorque
Wow, that was very informative, thanks. I'm glad to hear the crust
is treated as the key component. My problem with most pizza places is
that the crust is poorly cooked or flavorless. A nice slice of
cheese pizza from a Manhattan pizzeria seems to have a better flavor
than most other "gourmet" pizzas I've had in other restaurants, and
the crust makes all the difference. Two key things are required: a
very hot (sometimes wood-fired) oven, and a good, yeasty dough.
As for toppings I've tried almost everything, here and abroad, on my
pizzas. The key seems to be keeping it to one or two ingredients,
so that the crust can cook properly.
Al
there is so great (but then I've gone on about that too much).
At the pizzarias I have been in much attention is paid to both the
crust and the toppings.
Now don't remember there being a real 'limit' on toppings, maybe the
'pizza police' in Napoli find it hard to enforce, after all if you
value your life don't ever try to drive yoursef on the streets in
Naples! Leave that to a Neopolitan!
I loved best a Margherita con Fungi pizza , the Fungi were wild
mushrooms, not sure have seen a pizza like that here.
By the by, when you take the train from Roma Termini to Napoli, you
will notice farms with water buffaloes near the tracks. The mozzarella
di bufala is bought fresh each day, I am not sure I can buy mozzarella
like that here, as my friend Carlo there pointed out the chemistry
changes if you store it more than a day.
Tom Spillman
@o13g2000cwo.googlegroups.com:
I have seen mozzarella di bufala here, in Central Market, IIRC, however,
I haven't bought it. I was concerned also about how well it would ship,
although they were in hermatically sealed packages.
There's an interesting post here which talks about all sorts of Pizza
including the genuine Neapolitan pizza:
http://en.wikipedia.org/wiki/Pizza
Regards...
Tom
jennie
Brooklyn, and made homemade pizza frequently.
In a restaurant, however, it would likely be Pizza Boy in Freeport on
Brazosport Boulevard in the 70s, which later turned into Pizza Hut or Inn,
one of the two. They even had a guy throwing dough in the front window.
(Robert, do you remember that place?)
Also, there was a pizza place in the 70s called Stefano's on I-45 near
College--- I believe it's a Ruchi's Taqueria now. They had a pretty good
pie.
Now I realize I still haven't gotten around to telling you guys the story of
how my mother and two aunts were responsible for bringing pizza to Houston
in 1952 when they were working at the Shamrock Hotel, but it's really best
told from the horses' mouths (two of the horses, since my other beloved Aunt
has passed away). I got them to talk a bit about it yesterday, and it's a
great story. They have great 50s and 60s memories of Houston--- I need to
just force my Mom to sit here at the computer and share the stories with you
guys.
Jeremy
Tom Slip-on wrote:
>
> Thanks, Jack.
>
> I suppose I follow one of my favorite quotations, from Ben Franklin, I
> think: It is better to be quiet and be thought a fool than open your mouth
> and prove it!
>
Exactly as the quote cannot be attributed to Ben Franklin and the
standard is
"It is better to keep your mouth shut and be thought a fool than open it
and remove all doubt."
The only one I can find about fools from Franklin is, "Most fools think
they are only ignorant."
He go stuck with a lot of stuff.
JJ
Jack Tyler
Shamrock?
Jack
jennie
"Jack Tyler" wrote in message:
: Were they ever involved with Valian's Pizza, across Main from the
: Shamrock?
Hey, that's it!!! Well, at least you'll appreciate the story! It wasn't a
pizza place when they first started going; they apparently had some sort of
barbequed pork sandwich with a pickled pepper stuck on the top. Then my mom
and two aunts said, "Why don't you make pizza?" The Valian guy had never
even heard of it, so they taught him how to make sort of an ersatz version
of it with english muffins. The rest is Houston culinary history.
I promise I'll get my Mom to type out the whole story when she come up this
week. She and my aunt have a lot of great memories of Houston in the late
40s through today.
Tom Spillman
news:424822F7...@dcnet2000.com:
I KNEW I should have researched it first! Your version sounds more
correct, even if it's only the "standard" version.
Another person who has the problem of excessive attribution is Winston
Churchill. Like many others, I have attributed a number of quotations to
him only to find out later that they were wrongly attributed.
Regards...
Tom
Jeremy
Tom Spillman wrote:
>
>
> I KNEW I should have researched it first! Your version sounds more
> correct, even if it's only the "standard" version.
>
> Another person who has the problem of excessive attribution is Winston
> Churchill. Like many others, I have attributed a number of quotations to
> him only to find out later that they were wrongly attributed.
>
> Regards...
>
> Tom
I have the books in front of me as they get used quite a lot for fun as
well as the odd article.
Sir Winston certainly had some great ones, when he did get it right.
The problem with an English education at his level, was having to read
all the famous people and quote with correct attribution, it was
actually part of the literature exam up until the early sixties. Winnie
just paraphrased a lot rather than remember the names.
Winston on the edge of fools, "In those days he was wiser than he is
now, he used to take my advice."
JJ
Jeremy
Jeremy wrote:
>
> it was
> actually part of the literature exam up until the early sixties. Winnie
> just paraphrased a lot rather than remember the names.
I did it myself, it was the late sixties and Monty Python did a sketch
about it where the king was insulted and the attribution was wrong,
leaving the supposed author to spin an excuse. The one that sticks in my
mind is, "Your Majesty is like a stream of bats piss." The spin of which
was, "A shaft of gold when all around is dark."
JJ
Albert Nurick
news:3aqkppF...@individual.net:
> Now I realize I still haven't gotten around to telling you guys the
> story of how my mother and two aunts were responsible for bringing
> pizza to Houston in 1952 when they were working at the Shamrock Hotel,
> but it's really best told from the horses' mouths (two of the horses,
> since my other beloved Aunt has passed away). I got them to talk a
> bit about it yesterday, and it's a great story. They have great 50s
> and 60s memories of Houston--- I need to just force my Mom to sit here
> at the computer and share the stories with you guys.
Please do! I'll never forgive myself for not getting my Great Aunt Rose to
convey her knowledge of Houston history to me before she passed away; she
was born in Batson in the 1890's, and passed away a few years back at the
ripe old age of 103.
Jeremy
Albert Nurick wrote:
>
>
>
> Please do! I'll never forgive myself for not getting my Great Aunt Rose to
> convey her knowledge of Houston history to me before she passed away; she
> was born in Batson in the 1890's, and passed away a few years back at the
> ripe old age of 103.
>
I had a friend with the same regrets when his grandmother died before he
had finished her account of the camp Logan riot.
JJ
Frank F. Matthews
Gary Lanier wrote:
> -----BEGIN PGP SIGNED MESSAGE-----
> Hash: SHA1
>
> Tom Spillman wrote:
>
> |The same spot is now a CiCI's. We've never eaten in one, but in the
> |commercials the pizza looks similar. CiCi's does very well in the
> Austin
> |Observer's Best in Austin polls, IIRC.
>
> Stepdad loves CiCi's (especially when they opened the one on N. Fry in
> Katy, right up the road from him)...I still can't figure out how they
> can get away with only charging $3.99 (was $2.99 not all that long
> ago) a head for all you can eat. Lotsa food, pretty good variety,
> decent flavor (especially for the price), and CHEAP.
The secret is that the cost of the food is a very small part of the cost
of the restaurant. Cici's manages to operate with a fairly small staff
for their volume. That holds their costs way down. They also do pretty
well on the drinks which most folks buy. Not an excessive charge but
they certainly make out on them.
Standardization, training, and a pretty low wastage will do the rest.
Albert Nurick
news:jn02e.21685$ot....@tornado.texas.rr.com:
>> Stepdad loves CiCi's (especially when they opened the one on N. Fry
>> in Katy, right up the road from him)...I still can't figure out how
>> they can get away with only charging $3.99 (was $2.99 not all that
>> long ago) a head for all you can eat. Lotsa food, pretty good
>> variety, decent flavor (especially for the price), and CHEAP.
>
>
> The secret is that the cost of the food is a very small part of the
> cost of the restaurant. Cici's manages to operate with a fairly small
> staff for their volume. That holds their costs way down. They also
> do pretty well on the drinks which most folks buy. Not an excessive
> charge but they certainly make out on them.
>
> Standardization, training, and a pretty low wastage will do the rest.
Yep. No cook-to-order at all, just one inexpensive-to-make pizza after
another. I'd bet that the average per-person is $5 or so, and in a
production setting like Cici's, they can do just fine.
Julia Dream
"Albert Nurick" <alb...@nurick.com> wrote in message
news:Xns9627B2A949F5...@24.93.44.119...
> "Frank F. Matthews" <frankfm...@houston.rr.com> wrote in
> news:jn02e.21685$ot....@tornado.texas.rr.com:
>
> >> Stepdad loves CiCi's (especially when they opened the one on N. Fry
> >> in Katy, right up the road from him)...I still can't figure out how
> >> they can get away with only charging $3.99 (was $2.99 not all that
> >> long ago) a head for all you can eat. Lotsa food, pretty good
> >> variety, decent flavor (especially for the price), and CHEAP.
> >
> >
> > The secret is that the cost of the food is a very small part of the
> > cost of the restaurant. Cici's manages to operate with a fairly small
> > staff for their volume. That holds their costs way down. They also
> > do pretty well on the drinks which most folks buy. Not an excessive
> > charge but they certainly make out on them.
> >
> > Standardization, training, and a pretty low wastage will do the rest.
>
> Yep. No cook-to-order at all, just one inexpensive-to-make pizza after
> another. I'd bet that the average per-person is $5 or so, and in a
> production setting like Cici's, they can do just fine.
>
> --
> Albert Nurick
Cici's will make a pizza to order, if requested, AFAIK. Not too many people
request my favorite: ham, pineapple, and jalapeno peppers, and they have
always made it fresh for me when asked. Of course, I haven't been to a
Cici's in about a year or so.
Becky
Gary Lanier
Hash: SHA1
|> Yep. No cook-to-order at all, just one inexpensive-to-make pizza after
|>
|>another. I'd bet that the average per-person is $5 or so, and in a
|>production setting like Cici's, they can do just fine.
|
|
|Cici's will make a pizza to order, if requested, AFAIK. Not too many
people
|request my favorite: ham, pineapple, and jalapeno peppers, and they have
|always made it fresh for me when asked. Of course, I haven't been to a
|Cici's in about a year or so.
They will custom make you a pizza and they do call-in/takeout too as
well as catering. Don't think they do deliveries on regular orders.
I wondered because I did restaurant management myself for 14 years,
mostly fast food (never did pizza places though). They must ride those
P&L's with a stranglehold which I remember from my McD's days (where
each unit had a special administrative assistant manager. Ours did
(tons o') paperwork most of the day except during peak periods,
rushes, and fill-ins).
McD's 25th anniversary...29 cent hamburgers, 39 cent cheeseburgers for
one day only. Our store in Georgetown (TX, S.U. Pirates RULE!! (Class
of '84)) did $17,000 in sales that day on burgers alone.
- --
~ Every jackass thinks he's got horse sense!
-----BEGIN PGP SIGNATURE-----
Version: GnuPG v1.4.1 (MingW32)
Comment: Using GnuPG with Thunderbird - http://enigmail.mozdev.org
iD8DBQFCSO5FzMze5n++CtURAt/GAJ4yGn7MWjQ9oepy6S7xJZQT3d8q1gCgiS5U
gAF/HErjxLkMKcWkvTwoNsA=
=Kx1p
-----END PGP SIGNATURE-----
Gustave F kilthau
"Jack Tyler" <market...@houston.rr.com> wrote in message
news:1111913027.6...@o13g2000cwo.googlegroups.com...
> If I could have taken back the "send" command on that nose thing, I
> would have. Thanks for your comments, though.
Jack...
No problem with the "nose thing." I really do enjoy your posts and hope to
be able to read many, many more of them.
Gus Kilthau
Redneck's Kitchen, Houston, Texas
Jack Tyler
Jack Tyler wrote:
> As pizza is a rather new dish to Americans... except for those of us
> who might have been reared near where immigrants from Naples might
have
> settled in the early 20th century, most of us can remember where we
> tried pizza for the first time. Although I had relocated to New
Jersey
> in 1960, I was a Texan at heart, but had never tried pizza at that
> time. The community I lived in was near Basking Ridge, Morristown
and
> Plainfield. I attended Watchung Hills Regional High School and was
in
> love with a 16 year old girl there. The area was filled with
> Italian-Americans and I thought they were cool.... however, the word
> Wop (and worse) was common and most didn't get along with them,
except
> me.... but all loved their food. In Sterling, there was a "pizza
> parlor" and I took my 16 year old goddess there on my first date with
> her. I ordered a pepperoni pizza and a large Coke. As I
> sophisticatedly drew some Coke through my straw, and gave myself a
> gigantic nose bleed, I had to run to the men's room for a few
minutes.
> After the pizza came, I choked on my first bite and coughed a hunk of
> cheese across the table and missed her left ear by less than an inch.
> It stuck on the rail of a bridge across a stream on a cheap oil
> painting on the wall behind her.
>
> That was my last date with her.... and my last bite of pizza until
> Pizza Roma in Bangor, Maine, in April, 1962.
>
> Where was YOURS?
>
> Jack Tyler
I heard yesterday from a "reliable source" (the Food Network) that the
first pizzeria opened in New York City in 1905
Jack Tyler
"hermitt4d"
> > Where was YOURS?
> >
My first taste of pizza in a restaurant, like many others on
this board, was at Valian's, ca. 1958-61, long before the
Shamrock Cinemas, when the CAM was located at that
intersection, too, AIR.
But I had had pizza earlier, ca. 56-57, when my best friend
in junior high, who worked as a stock boy at Shattuck's
grocery in Lake Jackson, discovered Chef Boyardee's
make-your-own-pizza. We got together in his family's
kitchen many times when his parents were out of town to make
it, realizing after just one try that we needed to buy extra
pepperoni and real cheese to put on it. We thought it was
pretty awesome stuff. Of course we had absolutely nothing
to compare it too. There certainly were no pizza joints in
Lake Jackson at the time.
> I heard yesterday from a "reliable source" (the Food
> Network) that the first pizzeria opened in New York City
> in 1905
> Jack Tyler
>
Does anybody know if Valian's was the first place to serve
pizza in Houston?
Jack Tyler
sidebar, I found this listing of Main Street addresses, with the
businesses that were there in 1969:
MAIN STREET HOUSTON, TEXAS
6100 Rice University
6441 Youngblood's Chicken became Houston International Hosp.
6447 Diagnostic Center Hospital
6500 Tidelands Motor Inn
Dick Maegle, Frank Ortiz, Beauty Salon, Club, Restaurant
became Graduate House- Rice (now is Scurlock Tower- Methodist Hosp.)
6515 Bill Williams Restaurant
6545 Ye Old College Inn
6601 Medical Towers
6602 Madings Drug Store became Eckerd Drugs
6606 Toy Palace
6612 Hart Galleries became Beauty Attraction
6618 Newkirks became Jones Floral
6631 Med Center Bank
6636 The Briar Shoppe became Apartment Connection
(6700 Tides II built 1969)
6703 Christies Shrimp became Holiday Inn
6800 Oasis Motor Hotel, Bob Flagg, Michaels Coiffures, Uptown Houston
Association became Harvey Suites, Houston Place Hotel
6808 The Sales Club
6900 Shamrock Hotel, Nixon-Agnew, Sakowitz, Neiman-Marcus, Trader Vics,
National Association of Homebuilders, Sands, National Association of
Homebuilders (became a loss too painful to mention)
6935 Valians Restaurant
7021 Sheriton Oaks Motel
7025 The Gypsy Baron, Copa Cabaña
7315 The Red Lion, Churchill Club
7325 The Stables Steak House
7501 Dan's Club
7525 Jamie's Restaurant became La Hacienda Rest.
7707 El Chico Club became Pacific Rest.
7710 Houston Golf Center became Marriott Res. Inn
7800 Kiddie Wonderland
7900 Kaphan's- The Aristocrat of Seafood
7905 Rodeway Inns of Texas, Sanchos Hide Away became Main St. Inn
8080 Ace Trailer Village
8100 Lee's Den
8101 Princes Drive-in became Two Pesos Mexican Cafe
8111 Antones import Co.
8200 Grant Motel
8330 The Surrey House
8506 Lotts Grill became Captin Benny's
8700 Ramada Inn became Hospitality Inn Astroworld
8800 The Huddle Club became Westworld Adult
8803 Old South Tourist Court
8510 Gateway swimming pool
8810 Westerner Motel became Regency Car Wash
9000 Chief Motel
9047 One's a meal sandwich shop
9051 King Motor Lodge
9101 Toodle House
9200 Gaido's Restaurant became Christies Seafood
9300 White House Motor Hotel, Restaurant and Club
9428 Twenty Nine Palms became Astro Motor Inn
9530 Chins Poly Asian
9604 Las Vegas Motor Hotel became Villa Inn
9810 Sonny Looks Restaurant, Club Sir-Loin, Inn
LOOP 610
10000 Nomad Motel, Red Coach Motel, Keyhole Club
10015 Mitchell Motel
Enjoy and remember.
Jack Tyler
George Kerby
On 4/10/05 6:34 PM, in article
1113176058.1...@z14g2000cwz.googlegroups.com, "Jack Tyler"
<market...@houston.rr.com> wrote:
> Valian's was genarally accepted as introducing pizza to houston. As a
> sidebar, I found this listing of Main Street addresses, with the
> businesses that were there in 1969:
>
> MAIN STREET HOUSTON, TEXAS
> 6500 Tidelands Motor Inn
> Dick Maegle, Frank Ortiz, Beauty Salon, Club, Restaurant
> became Graduate House- Rice (now is Scurlock Tower- Methodist Hosp.)
Very intresting other than the above, Jack. However, the Scurlock Tower,
former home of Chez Eddie, is at 6565 Fannin Street. A great walk down
Memory Lane. (I KNEW there was some reason to hold on to those old
Criss-Cross directories.)
_______________________________________________________________________________
Posted Via Uncensored-News.Com - Accounts Starting At $6.95 - http://www.uncensored-news.com
<><><><><><><> The Worlds Uncensored News Source <><><><><><><><>
Gary Lanier
Hash: SHA1
|>6500 Tidelands Motor Inn
|>Dick Maegle, Frank Ortiz, Beauty Salon, Club, Restaurant
|>became Graduate House- Rice (now is Scurlock Tower- Methodist Hosp.)
|
|
|Very intresting other than the above, Jack. However, the Scurlock Tower,
|former home of Chez Eddie, is at 6565 Fannin Street. A great walk down
|Memory Lane. (I KNEW there was some reason to hold on to those old
|Criss-Cross directories.)
Bzzzt...sorry, gents but you're both wrong. Scurlock Tower is at 6560
Fannin. I'm down there once a month for opthalmology and LSOCA study
visits at the Smith Tower (6550) right across the street. I've eaten
at all the joints in both towers for several years =0)
BTW, anybody know what exactly is the composition of the stuff they're
calling scrambled eggs now? Seems everybody's getting around to using
it and I'm thinking it's some kind of mass/cartonized pasteurized egg
or egg product. I worked in restaurants for almost 15 years and we
always got the 30 dozen cartons with the egg crate dividers between trays.
Just doesn't look, "feel", or taste quite right -- scrambled eggs
aren't supposed to look, "feel", or taste like cakes of yellow tofu
=0P I can hear both my grannies and three of four great grannies (one
died when I was two) rolling over in their graves, gawd they used to
make killer eggs and good full breakfasts (Southern style, of course)
- --
~ Even Armor can't protect Knights from ladies.
-----BEGIN PGP SIGNATURE-----
Version: GnuPG v1.4.1 (MingW32)
Comment: Using GnuPG with Thunderbird - http://enigmail.mozdev.org
iD8DBQFCWo/NzMze5n++CtURAlv7AJ4pnJFHw6XxxteUTOyFGObZXp9bVgCgoUY8
qF7DzpIruhvR2QXnB6xvIL4=
=6eVz
-----END PGP SIGNATURE-----
Martin Merritt
>
> But I had had pizza earlier, ca. 56-57, when my best friend
> in junior high, who worked as a stock boy at Shattuck's
> grocery in Lake Jackson, discovered Chef Boyardee's
> make-your-own-pizza.
Damn! I remember Shaddock's Grocery! Used to go there with my mom
when I was a kid. (Before that, Henke and Pillot in Freeport) I grew
up in Lake Jackson, though perhaps a generation later than you. I was
born in '61 and graduated from high school in '80. I remember a lot of
other stuff, like the rotting sailboat and the fighter jet in Jasmine
Park, and Lake Theatre (way before any of the others).
Marty
Gary Lanier
Hash: SHA1
|I heard yesterday from a "reliable source" (the Food Network) that the
|first pizzeria opened in New York City in 1905
Just got done watching "Pizza Wars: NY vs. Chicago" on the Travel
Channel (not one of my usual TV venues, but I couldn't resist when I
saw the title).
(Napoli) Lombardi's Pizza in NYC, opened in 1905, still there today,
still using the same coal fired brick oven.
(Sicily) Totonno's Pizza (same, same, same) disputes Lombardi's
claim...seems the two were partners at first...
Happy 100th, guys -- when ya gonna open a Houston branch? =0)
"NY pizza ain't nothing but cardboard with catsup on it", Chicago
pizzeria patron comparing NY thin crust to Chicago deep dish style.
Man, I've got a serious craving for pizza right now and I've got a
puddle of drool to clean up =0P
Hello, Pizzeria Uno?
- --
~ Chain tagline! Copy or bad luck will follow!
-----BEGIN PGP SIGNATURE-----
Version: GnuPG v1.4.1 (MingW32)
Comment: Using GnuPG with Thunderbird - http://enigmail.mozdev.org
iD8DBQFCWyrFzMze5n++CtURAlTBAJ4m1sHZT0+SpRVho5I0ZMLzog5pzgCgmyzt
kvEZ5G3MmIT8cEcZaJiH6b4=
=Pl5Z
-----END PGP SIGNATURE-----
Patrick Lee Humphrey
>|I heard yesterday from a "reliable source" (the Food Network) that the
>|first pizzeria opened in New York City in 1905
>Just got done watching "Pizza Wars: NY vs. Chicago" on the Travel
>Channel (not one of my usual TV venues, but I couldn't resist when I
>saw the title).
>(Napoli) Lombardi's Pizza in NYC, opened in 1905, still there today,
>still using the same coal fired brick oven.
>(Sicily) Totonno's Pizza (same, same, same) disputes Lombardi's
>claim...seems the two were partners at first...
>Happy 100th, guys -- when ya gonna open a Houston branch? =0)
>"NY pizza ain't nothing but cardboard with catsup on it", Chicago
>pizzeria patron comparing NY thin crust to Chicago deep dish style.
>Man, I've got a serious craving for pizza right now and I've got a
>puddle of drool to clean up =0P
>Hello, Pizzeria Uno?
It'd help if Uno would re-establish a Houston location somewhere other than
Terminal B at IAH...I could use a Pizza Bianco or ten.
--
Patrick "The Chief Instigator" Humphrey (pat...@io.com) Houston, Texas
www.chiefinstigator.us.tt/aeros.php (TCI's 2004-05 Houston Aeros)
LAST GAME: Houston 2, San Antonio 1 (April 10)
NEXT GAME: Friday, April 15 vs. Chicago, 7:35
Tom Spillman
>
> I heard yesterday from a "reliable source" (the Food Network) that the
> first pizzeria opened in New York City in 1905
>
> Jack Tyler
>
>
I have another "reliable" source: The Internet.
The consensus seems to be that Gennaro Lombardi opened the first pizzeria
in New York City in EITHER 1905 OR 1895. 1905 seems to be more likely, but
both are mentioned, sometimes in the same source!
Lombardi's is still open in NYC, BTW. IIRC, they are still using one of
the original coal-fired ovens. Here's a review:
http://dinesite.com/info/rstrnt-86693/%25LegendLink%25
Tom
George Kerby
On 4/11/05 9:56 AM, in article
yew6e.4190$An...@newsread2.news.pas.earthlink.net, "Gary Lanier"
<gre...@earthlink.net> wrote:
> -----BEGIN PGP SIGNED MESSAGE-----
> Hash: SHA1
>
> George Kerby wrote:
>
> |>6500 Tidelands Motor Inn
> |>Dick Maegle, Frank Ortiz, Beauty Salon, Club, Restaurant
> |>became Graduate House- Rice (now is Scurlock Tower- Methodist Hosp.)
> |
> |
> |Very intresting other than the above, Jack. However, the Scurlock Tower,
> |former home of Chez Eddie, is at 6565 Fannin Street. A great walk down
> |Memory Lane. (I KNEW there was some reason to hold on to those old
> |Criss-Cross directories.)
>
> Bzzzt...sorry, gents but you're both wrong. Scurlock Tower is at 6560
> Fannin. I'm down there once a month for opthalmology and LSOCA study
> visits at the Smith Tower (6550) right across the street. I've eaten
> at all the joints in both towers for several years =0)
My Bad. I automatically responded with the main Methodist address.
A "senior" moment, no less...
Frank F. Matthews
Jack Tyler wrote:
snip
> I heard yesterday from a "reliable source" (the Food Network) that the
> first pizzeria opened in New York City in 1905
>
> Jack Tyler
>
There is some confusion about the starting date 1895 - 1905. Apparently
Gennaro Lombardi began by moonlighting making Pizza's at the (deli?
bakery?) where he worked. In 1905 he bought the place and opened an
official business that included selling slices of Pizza.
Apparently he also employed many of the prominent names in NY pizza in
particular the founder of Tonnino's at Coney Island. Thus references to
it being the original even if it didn't open until 1924.
Gary Lanier
Hash: SHA1
|It'd help if Uno would re-establish a Houston location somewhere
other than
|Terminal B at IAH...I could use a Pizza Bianco or ten.
Yup, yup...since most pizzerias now charge a delivery fee, I can
reasonably expect to call Chi-town and get an Uno delivered here --
right? =0P
After all, I live in Midtown -- can't quite reconcile the commute to
satisfy my jones.
Worse news...Krystal is in town. As long as they're limited
location-wise and stay on the northern fringes I might be able to
peacefully coexist with 'em. But if the infestation grows too far
southward I'll have to call in the exterminator.
- --
~ Everything I am today I owe to people whom it is now too late to punish
-----BEGIN PGP SIGNATURE-----
Version: GnuPG v1.4.1 (MingW32)
Comment: Using GnuPG with Thunderbird - http://enigmail.mozdev.org
iD8DBQFCXPO/zMze5n++CtURAsoLAJ90+Cdqzf2bpTgYvEgI9DMlEPdKDgCgsX2W
nAfEcp7R+yhJ5QswGmAxu1k=
=2lHy
-----END PGP SIGNATURE-----
Gary Lanier
Hash: SHA1
George Kerby wrote:
|>Bzzzt...sorry, gents but you're both wrong. Scurlock Tower is at 6560
|>Fannin.
|> My Bad. I automatically responded with the main Methodist address.
|>A "senior" moment, no less...
Mebbe it was then an odd Main St. address rather than the current even
Fannin one. Attribute it to the Tenneco/El Paso Energy buyout effect
(or El Nino)...
's OK, mom (62) and stepdad (66) have been experiencing the same for a
couple of years now -- grannie and grampie did it too, and I'm
starting to notice my own decline at 43 (more physical and stamina now
then mental faculties, but I know I've probably got the "forgetful"
gene bomb about ready to irradiate my few remaining brain
cells)...uhhh, what were we talking about?...Oh, yeah =0P
- --
~ Excuse me, but I have to go beat my computer to death.
-----BEGIN PGP SIGNATURE-----
Version: GnuPG v1.4.1 (MingW32)
Comment: Using GnuPG with Thunderbird - http://enigmail.mozdev.org
iD8DBQFCXPa9zMze5n++CtURAlRsAJ4960dfpoqiHVd4JPv5qAJ4QpM7kwCgiMFg
0Ar74B7c8/30gqydcuLChRg=
=2Hg+
-----END PGP SIGNATURE-----
Frank F. Matthews
Gary Lanier wrote:
> -----BEGIN PGP SIGNED MESSAGE-----
> Hash: SHA1
>
> Patrick Lee Humphrey wrote:
>
> |It'd help if Uno would re-establish a Houston location somewhere
> other than
> |Terminal B at IAH...I could use a Pizza Bianco or ten.
>
> Yup, yup...since most pizzerias now charge a delivery fee, I can
> reasonably expect to call Chi-town and get an Uno delivered here --
> right? =0P
>
> After all, I live in Midtown -- can't quite reconcile the commute to
> satisfy my jones.
>
> Worse news...Krystal is in town. As long as they're limited
> location-wise and stay on the northern fringes I might be able to
> peacefully coexist with 'em. But if the infestation grows too far
> southward I'll have to call in the exterminator.
>
I think that Tom is off into more important things like meddling in
family affairs.