On Sat, 01 Nov 2003 15:12:44 -0500, Margaret Suran
wrote:


My favorite
Italian restaurant has Italian owners, but the chefs, the waiters and
the busboys are from such places as Ecuador, Hungary, Slovakia, Russia
and the good old USA, but not with Italian roots.

I remember eating in a favorite restaurant years ago on
Fisherman's Wharf - the waiters were Italian and I never
considered that the kitchen would be staffed by anyone other
than Italians. For some reason, I got a glimse of the
kitchen and everyone I saw was Chinese! Now that I think
about it, I shouldn't have been so surprised because
Chinatown is just a few blocks away.

sf wrote:

On Sat, 01 Nov 2003 15:12:44 -0500, Margaret Suran
wrote:


My favorite
Italian restaurant has Italian owners, but the chefs, the waiters and
the busboys are from such places as Ecuador, Hungary, Slovakia, Russia
and the good old USA, but not with Italian roots.

I remember eating in a favorite restaurant years ago on
Fisherman's Wharf - the waiters were Italian and I never
considered that the kitchen would be staffed by anyone other
than Italians. For some reason, I got a glimse of the
kitchen and everyone I saw was Chinese! Now that I think
about it, I shouldn't have been so surprised because
Chinatown is just a few blocks away.

n the 1960's or 70's there was a wonderful French restaurant just North
of NYC, in Westchester County. My family and I went there for special
occasions. It was the French in-place at that time, at least for the
people who lived at the norhtern tip of the city.

We get to know the owner quite well. He as not French, he was German.
For a while we thought he might be from Alsace Lorraine or from the
Grench part of Switzerland, but he was a German who had come to the USA
long before WW II.

All his waiters were either Jewish or German and the busboys were
Chinese.

Nobody cared, we all "knew" that the establishment had a wonderful
French chef.

Then we went there to celebrate my cousin's birthday or anniversary.
The chef had outdone himself and my cousin wanted to meet him and thank
him for the wonderful meal he had prepared for us. The owner was happy
to introduce him to us. He went into the kitchen and within minutes he
came out with a broadly smiling.......Chinese man, attired in the
typical chef's white apron and sporting a chef's hat. )

I wish I could remember the name of the restaurant.

"Margaret Suran" wrote in message

In the 1960's or 70's there was a wonderful French restaurant just North
of NYC, in Westchester County. My family and I went there for special
occasions. It was the French in-place at that time, at least for the
people who lived at the norhtern tip of the city.

We get to know the owner quite well. He as not French, he was German.
For a while we thought he might be from Alsace Lorraine or from the
Grench part of Switzerland, but he was a German who had come to the USA
long before WW II.

All his waiters were either Jewish or German and the busboys were
Chinese.

Nobody cared, we all "knew" that the establishment had a wonderful
French chef.

Then we went there to celebrate my cousin's birthday or anniversary.
The chef had outdone himself and my cousin wanted to meet him and thank
him for the wonderful meal he had prepared for us. The owner was happy
to introduce him to us. He went into the kitchen and within minutes he
came out with a broadly smiling.......Chinese man, attired in the
typical chef's white apron and sporting a chef's hat. )

I wish I could remember the name of the restaurant.

That's a lovely story, Margaret :-)

Dora

On Fri, 31 Oct 2003 18:30:50 -0600, Melba's Jammin'
wrote:

In article , Margaret Suran
wrote:

Melba's Jammin' wrote:

In article , Margaret Suran
wrote: (snip)
I don't know what I expected, but I have to admit that I was
stunned when I was told that the slice cost $2.90. To me, it
seems like a lot, but is it? What do you pay in other parts of
the country/world?


I went to an independent Pizza place, not to a fast food chain
restaurant, what we used to call a "Pizza Parlor". The slice
was delicious, fresh mushrooms, good cheeses, crispy crust,
everything the way it should be.

Please, let me know. Thank you, Margaret

We're going there when I come in 34 days, Margaret. I'm thinking
that's at least a $3 ticket here -- and probably not as tasty.

It's the Piazza Pizza at 2nd Avenue and 86th Street. Marcel will bring
home a thin crust pizza for us. That's really special. Or we can go
there, but we can't get wine or beer of Manhattans. It's your call.

(Sausage and mushroom would be nice.) Do they have TaB? "-)

TaB - oh, right that's" melba-speak" for make it a double this time,
eh? ;0)

Why don't you make your own crust, Margaret?

Harry

In article ,
wrote:

On Fri, 31 Oct 2003 18:30:50 -0600, Melba's Jammin'
wrote:

(Sausage and mushroom would be nice.) Do they have TaB? "-)

TaB - oh, right that's" melba-speak" for make it a double this time,
eh? ;0)

Dammit, Boss, when you gonna quit rattin' me out? Was I drinking at the
June 2000 Calgary Soiree? I don't remember that I was.

Why don't you make your own crust, Margaret?

Cuz she eats like a bird! That's my guess.

Harry
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

Brooklyn, 1958:

Neopolitan-
large pie cost 75¢... one slice (1/8 of a large pie) cost 10¢.

############
New York 1912
cheese slice 4cents
whole pie 15% cents. BG

I know some places around town where I can get a pretty good slice for
1.50-1.75 $CAN.
There are of course 0.99$ places but they are really bottom of the
barrel..Fortunately the 0.49$ place shut..I couldn't stand watching people
eat that stuff...Cardboard with a little tomato sauce and melted wax
(cheese? I think not) on top.

john


Rhonda Anderson wrote in message ...
Melba's Jammin' wrote in
:

In article , "Lucas, Peter"
wrote:

Melba's Jammin' wrote in
news:barbschaller- :

(Sausage and mushroom would be nice.) Do they have TaB? "-)

You want to run up a tab on your pizza slices??

I knew they did that in bars, didn't know about pizza places though!!
;-)

grin TaB is my beverage of choice -- the original diet cola, made
by the Coca Cola folks. :-) (It's on sale this week 3 cartons for
$8.88. I'll be stocking up.)

I don't think we have TaB here anymore. I know we did when I was young -
maybe the 70s - because we used to have it in the fridge.Mum used to drink
that and a lemon flavoured one - Fresca, maybe or something like that.

--
Rhonda Anderson
Penrith, NSW, Australia

Harry Demidavicius wrote:

Melba's Jammin' wrote:


We're going there when I come in 34 days, Margaret. I'm thinking
that's at least a $3 ticket here -- and probably not as tasty.

It's the Piazza Pizza at 2nd Avenue and 86th Street. Marcel will bring
home a thin crust pizza for us. That's really special. Or we can go
there, but we can't get wine or beer or Manhattans. It's your call.

(Sausage and mushroom would be nice.) Do they have TaB? "-)

TaB - oh, right that's" melba-speak" for make it a double this time,
eh? ;0)

Why don't you make your own crust, Margaret?

Harry

I have never tried it. I have the tiniest kitchen you can imagine, with
no work space at all and I could never make pizza that is as good as the
one I can get in several places near me. Have you seen the average
kitchen in the newer ( built in the past forty years) buildings in
Manhattan? Some apartments have no kitchen at all, just a small alcove
with a double burner and the kind of refrigerator you give your kid to
take along to college. That's why the take-out restaurants and food
shops are doing so well. Some of my neighbors NEVER cook.

Another consideration is, that Barbara and I will not cook anything
except for a pot of coffee every morning. Apart from that, we will go
out to eat or buy stuff to eat at home. We won't have time to do
anything, we have to go to too many restaurants and see too many
things. Cooking is no fun, when there is space for only one person in
the kitchen. (

Why don't you come down on December 6th, to see for yourself?

Margaret

Rhonda Anderson wrote in
. 1:

Melba's Jammin' wrote in
:

In article , "Lucas, Peter"
wrote:

Melba's Jammin' wrote in
news:barbschaller- :

(Sausage and mushroom would be nice.) Do they have TaB? "-)

You want to run up a tab on your pizza slices??

I knew they did that in bars, didn't know about pizza places
though!! ;-)

grin TaB is my beverage of choice -- the original diet cola, made
by the Coca Cola folks. :-) (It's on sale this week 3 cartons for
$8.88. I'll be stocking up.)

I don't think we have TaB here anymore. I know we did when I was young
- maybe the 70s - because we used to have it in the fridge.Mum used to
drink that and a lemon flavoured one - Fresca, maybe or something like
that.


Tresca? I seem to remember drinking that way back in the dark ages :-)

On Fri, 31 Oct 2003 17:04:19 -0500, Margaret Suran
wrote:


Today I had several early appointments and found myself on the street
around two in the afternoon, hungry and not able to go into a coffee
shop, because I wanted to be at home when the first trick and treaters
rang my bell. I had not eaten anything except half a mango for
breakfast.

I went into a small Pizzeria from which I have ordered whole pizza pies,
but never a slice. I asked for a slice with mushrooms, which was just
coming out of the oven.

I don't know what I expected, but I have to admit that I was stunned
when I was told that the slice cost $2.90. To me, it seems like a lot,
but is it? What do you pay in other parts of the country/world?

I went to an independent Pizza place, not to a fast food chain
restaurant, what we used to call a "Pizza Parlor". The slice was
delicious, fresh mushrooms, good cheeses, crispy crust, everything the
way it should be.

Please, let me know. Thank you, Margaret

The cafeteria at work sells fresh made pizza by the slice (1/6 of a
pie)

$1.80 for cheese
$2.30 for cheese and pepperoni
$3.10 for "gourmet" (extra toppings based on the cooks whim

Around the corner, the local "pizza joint" sells by the slice for
$2.99

Deacon wrote:


The cafeteria at work sells fresh made pizza by the slice (1/6 of a
pie)

$1.80 for cheese
$2.30 for cheese and pepperoni
$3.10 for "gourmet" (extra toppings based on the cooks whim

Around the corner, the local "pizza joint" sells by the slice for
$2.99

Thank you and all the others who answered.

Unless I have access to sources that sell slices of pizza at 1958
prices, the $2.90 I paid for my slice of cheese and fresh mushrooms is
what today's going price is. Next time, I will not be surprised and
will not whine about it.

Margaret

On Sun, 02 Nov 2003 06:12:59 -0500, Margaret Suran
wrote:

Harry Demidavicius wrote:
snip
Why don't you make your own crust, Margaret?

Harry

I have never tried it. I have the tiniest kitchen you can imagine, with
no work space at all and I could never make pizza that is as good as the
one I can get in several places near me. Have you seen the average
kitchen in the newer ( built in the past forty years) buildings in
Manhattan? Some apartments have no kitchen at all, just a small alcove
with a double burner and the kind of refrigerator you give your kid to
take along to college. That's why the take-out restaurants and food
shops are doing so well. Some of my neighbors NEVER cook.

One of my out-of-town foodie friends once looked at the take-out
spread at Zabar's and said "Why would *anyone* cook???" The options
in Manhattan are incredible.

Another consideration is, that Barbara and I will not cook anything
except for a pot of coffee every morning. Apart from that, we will go
out to eat or buy stuff to eat at home. We won't have time to do
anything, we have to go to too many restaurants and see too many
things. Cooking is no fun, when there is space for only one person in
the kitchen. (

Just for the record, Margaret does miracles in her little kitchen :
But pizza is tough, especially as it's a lot of work if you just want
one slice.

My kitchen is about the same size as Margaret's, perhaps a foot or so
more counterspace. One step in any direction gets you everyplace. I
use the dining room table when I need to spread out or when empty the
oven when I need to use it. Cold, it's where I store baking pans and
other stuff. :

Sue(tm)
Lead me not into temptation... I can find it myself!

"Margaret Suran" wrote in message
...
Deacon wrote:


The cafeteria at work sells fresh made pizza by the slice (1/6 of a
pie)

$1.80 for cheese
$2.30 for cheese and pepperoni
$3.10 for "gourmet" (extra toppings based on the cooks whim

Around the corner, the local "pizza joint" sells by the slice for
$2.99

Thank you and all the others who answered.

Unless I have access to sources that sell slices of pizza at 1958
prices, the $2.90 I paid for my slice of cheese and fresh mushrooms is
what today's going price is. Next time, I will not be surprised and
will not whine about it.

Margaret


In the short timespan of this thread, the place has booted up the price to
$3.25. ;-O

Jack Inflation

I don't know... I can't *Imagine* paying close to 3.00$ (I presume you are
all talking US dollars here) for a slice of pizza...That sounds crazy! I can
get at *least* two quite decent slices for that. Unless we are talking top
of the line gourmet stuff, it sounds like gouging to me. And the local
gourmet pizza place here tops out at I think 3.00$ CAN/slice.


john


Unless I have access to sources that sell slices of pizza at 1958
prices, the $2.90 I paid for my slice of cheese and fresh mushrooms is
what today's going price is. Next time, I will not be surprised and
will not whine about it.

Margaret

Margaret Suran wrote:

I went to an independent Pizza place, not to a fast food chain
restaurant, what we used to call a "Pizza Parlor". The slice was
delicious, fresh mushrooms, good cheeses, crispy crust, everything the
way it should be.

Please, let me know. Thank you, Margaret

Here in Philly, a plain pizza slice goes for around $2.00, although some
places charge as little as $1.25 and the pizza isn't bad. A slice with a
topping (such as mushrooms) would typically run another quarter or two,
except for those square Sicialian slices which are usually a dollar more
per slice.

In my favorite vacation haunt, Wildwood, I have never paid more than $1.50
for a slice of Neopolitan style mushroom pizza. I prefer my pizza with
mushrooms so I usually pay a higher price than my friends who get plain
slices.