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uaaaaaaalllalalalalalalallalaaaaaaaaaaaaaaaaaaaaaa aaaaAAAAAAAAAAAAAAA!
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whileone wrote:
uaaaaaaalllalalalalalalallalaaaaaaaaaaaaaaaaaaaaaa aaaaAAAAAAAAAAAAAAA! Isn't that a city in Nebraska ? I had a pizza there once. -- Ken Fortenberry |
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On Nov 5, 9:23*am, Ken Fortenberry
wrote: whileone wrote: uaaaaaaalllalalalalalalallalaaaaaaaaaaaaaaaaaaaaaa aaaaAAAAAAAAAAAAAAA! Isn't that a city in Nebraska ? I had a pizza there once. Its up in the Panhandle, the "other" Nebraska. Pizza is pretty bad unless you like alfalfa (not sprouts either) on your pizza. Frank Reid |
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![]() 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 |
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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. |
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I equate this to the lack of good Mexican food outside of Southern
California. TexMex is NOT Mexican food. I do have a connection that will score me a couple of dozen home made tamales around Christmas. Could make them myself, but it would take two days of cooking. That's the only way I know how to make them. Frank Reid (who thinks the tamale is the worlds most perfect food) |
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![]() On 5-Nov-2009, DaveS wrote: Dave Sometimes I crave a slice of Gambino's plain cheese, always thin crust, always . . . the olive oil. Dave I respect your taste and judgement but : DiFara on Ave J in Brooklyn is world famous We used to "hang-out" there as kids - Of course looking tough but MAN What pizza!!! Carlo Gambino |
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On Nov 5, 2:57*pm, Frank Reid © 2008 wrote:
I equate this to the lack of good Mexican food outside of Southern California. *TexMex is NOT Mexican food. *I do have a connection that will score me a couple of dozen home made tamales around Christmas. Could make them myself, but it would take two days of cooking. *That's the only way I know how to make them. Frank Reid (who thinks the tamale is the worlds most perfect food) Los Hernandez in Union Gap (next to Yakima). Normal array, then in Spring . . . asparagus tamales.!!! Yahuda! Check out the reviews. http://www.yelp.com/biz/los-hernandez-union-gap Dave Right now I could go for an Indian Taco on fry bread |
#9
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That's it. I'm making tamales this weekend.
Frank Reid |
#10
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![]() "Frank Reid © 2008" wrote in message ... That's it. I'm making tamales this weekend. Frank Reid I will, thoughtfully, forward this to the Omaha Emergency Medical professionals. Just in case, so they can staff adequately for whatever ensues....... this can't end well, Tom |
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