On Nov 5, 4:28*pm, DaveS wrote:
On Nov 5, 11:15*am, "Fred" wrote:





On *5-Nov-2009, =?ISO-8859-1?Q?Frank_Reid_=A9_2008?=
wrote:

Its up in the Panhandle, the "other" Nebraska. *Pizza is pretty bad
unless you like alfalfa (not sprouts either) on your pizza.
Frank Reid

Yucchhh!!!! *Alfalfa obn Pizza- That is NOT pizza!
I miss pizza greatly living out West in a rural area -
I even dreamn of pizza.
I am somewhat of a self acclaimed taste connoisseur of pizza - I grew up in
NYC where every few blocks wopuld be another great pizzeria.

I have even tried flying pizzas.com - flown in already cooked

Not bad

Fred

Being originally from NJ I naturally have great expertise as to pizza.
NYC, Chicago folk etc, mostly understand this and therefore are
deferential, as is proper. *While a proper pizza probably may be
obtained in Vegas, the rest of the West is pretty much pizza-less.
Why? Simple: Absence of a key ingredient . . . mafia cheese.

But think "Adapt," ADAPT. When in Rome . . . . *and all that.
I ask you this; where in NYC can a man enjoy a plastic basket of Jo
Jo's consumed with a healthy dip of Mrs Renfrew's green chili, a swig
of brown bag beer, *and fill your gas tank at the same time? Huh?

Dave
Sometimes I crave a slice of Gambino's plain cheese, always thin
crust, always . . . the olive oil.- Hide quoted text -

Pizza, n.: flat(ish) breadlike substance baked with stuff on top.

Actually, the best pizza in the world is to be had in Wauwatosa,
Wisconsin. The crust, made fresh immediately before use, is wheat
flour, water and yeast, period. Topped with olive oil, thinly sliced
garlic, sauteed mushrooms, shredded napa cabbage, papadews and feta
(yes, feta) cheese. Sprinkle liberally with freshly ground black
pepper and add a dash of salt. Fresh herb of choice is optional.
Bake for seven to ten minutes on a rock in a very hot charcoal fired
Weber grill. Infinite variations are permissable.....and have been
tried.

Second best is from Villa d' Carlo in Kenosha Wisconsin.

g.
i **** you not.