I've started a new series on my food blog for which I get menus from various
Italian restaurants and then translate and decipher them. The first one is
the pizza half of a half and half little restaurant in my town.

It occurred to me that those of you who love pizza might be inspired by some
of the pizzas they offer. Of course this place is in northern Umbria and
doesn't represent all of Italy by any stretch of the imagination, but they
do make a really good and entirely made in house pizza that stands up to
most I have ever had here and exceeds the ordinary standard.

http://www.judithgreenwood.com/think...eats-the-dive/

In article >,
"Giusi" > wrote:

> I've started a new series on my food blog for which I get menus from various
> Italian restaurants and then translate and decipher them. The first one is
> the pizza half of a half and half little restaurant in my town.
>
> It occurred to me that those of you who love pizza might be inspired by some
> of the pizzas they offer. Of course this place is in northern Umbria and
> doesn't represent all of Italy by any stretch of the imagination, but they
> do make a really good and entirely made in house pizza that stands up to
> most I have ever had here and exceeds the ordinary standard.
>
> http://www.judithgreenwood.com/think...eats-the-dive/

How fun. :-)
And a very interesting idea.

I liked this one from the first article:

"Pizza Capricciosa used to be ³chef¹s choice² for which the maker would
put on at his design whatever he felt like and was in the kitchen.
Nowadays it is defined and has tomato, mozzarella, mushrooms, artichokes
and boiled ham on it. I like this, too, but it does seem heavy once you
are used to Italian pizzas."

That tuna and onion one sounds interesting but I think I'd rather do
anchovie. <g>

So are you scanning the menus or photographing them? Many smaller
places around here print "portable" menus on plain 8 1/2" x 11" paper,
especially if they do deliveries. Last place I worked actually had a
notebook of menus from local places that had take out or delivery.

Sometimes for lunches, one person would volunteer to drive and pick up
take out orders and the rest would pitch in to pay for that persons
lunch. "You fly, we'll pay". <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Giusi" > wrote in
:

> I've started a new series on my food blog for which I get menus from
> various Italian restaurants and then translate and decipher them. The
> first one is the pizza half of a half and half little restaurant in my
> town.
>
> It occurred to me that those of you who love pizza might be inspired by
> some of the pizzas they offer. Of course this place is in northern
> Umbria and doesn't represent all of Italy by any stretch of the
> imagination, but they do make a really good and entirely made in house
> pizza that stands up to most I have ever had here and exceeds the
> ordinary standard.
>
> http://www.judithgreenwood.com/think...eats-the-dive/
>
>
>



And this is where spurtz and it's equally pathetic cronies jump in and say
that this is blatant SPAM, to get people to look at the website......
right?



--
Peter Lucas
Brisbane
Australia

Pain is your friend, your ally, it will tell you when you are seriously
injured, it will keep you awake and angry, and remind you to finish the
job and get the hell home. But you know the best thing about pain?

It lets you know you're not dead yet!

"Giusi" > wrote in
:

> I've started a new series on my food blog for which I get menus from
> various Italian restaurants and then translate and decipher them. The
> first one is the pizza half of a half and half little restaurant in my
> town.
>
> It occurred to me that those of you who love pizza might be inspired by
> some of the pizzas they offer. Of course this place is in northern
> Umbria and doesn't represent all of Italy by any stretch of the
> imagination, but they do make a really good and entirely made in house
> pizza that stands up to most I have ever had here and exceeds the
> ordinary standard.
>
> http://www.judithgreenwood.com/think...eats-the-dive/
>
>
>



Ughhh!!

I just looked at the headers..... the mere fact that you crossposted right
off the bat, and crossposted to a uk. newsgroup that is one of the well
known 'habitats' of our flea bitten trolls...... puts you in the same
boat.

(crosspost snipped......... you pathetic troll.)




--
Peter Lucas
Brisbane
Australia

Pain is your friend, your ally, it will tell you when you are seriously
injured, it will keep you awake and angry, and remind you to finish the
job and get the hell home. But you know the best thing about pain?

It lets you know you're not dead yet!

In article >,
PL > wrote:

> "Giusi" > wrote in
> :
>
> > I've started a new series on my food blog for which I get menus from
> > various Italian restaurants and then translate and decipher them. The
> > first one is the pizza half of a half and half little restaurant in my
> > town.
> >
> > It occurred to me that those of you who love pizza might be inspired by
> > some of the pizzas they offer. Of course this place is in northern
> > Umbria and doesn't represent all of Italy by any stretch of the
> > imagination, but they do make a really good and entirely made in house
> > pizza that stands up to most I have ever had here and exceeds the
> > ordinary standard.
> >
> > http://www.judithgreenwood.com/think...eats-the-dive/
> >
> >
> >
>
>
>
> Ughhh!!
>
> I just looked at the headers..... the mere fact that you crossposted right
> off the bat, and crossposted to a uk. newsgroup that is one of the well
> known 'habitats' of our flea bitten trolls...... puts you in the same
> boat.
>
> (crosspost snipped......... you pathetic troll.)

Peter, you get up on the wrong side of the bed or something this
morning? Giusi has been a valued poster here for quite some time!

It's common practice for some blogs to have commercial links in them.
Once I get mine set up, I have every intention of doing the same.
Webhosting costs money and using affiliates is a good way to help defray
the cost.

And no money is made unless you decide to click on those links...

And her article was a good read. :-) Gave me some new ideas for food
combos even tho' I have pretty much given pizza up due to the bread
crusts.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet > wrote in
news
> In article >,
> PL > wrote:
>
>> "Giusi" > wrote in
>> :
>>
>> > I've started a new series on my food blog for which I get menus from
>> > various Italian restaurants and then translate and decipher them.
>> > The first one is the pizza half of a half and half little restaurant
>> > in my town.
>> >
>> > It occurred to me that those of you who love pizza might be inspired
>> > by some of the pizzas they offer. Of course this place is in
>> > northern Umbria and doesn't represent all of Italy by any stretch of
>> > the imagination, but they do make a really good and entirely made in
>> > house pizza that stands up to most I have ever had here and exceeds
>> > the ordinary standard.
>> >
>> > http://www.judithgreenwood.com/think...eats-the-dive/
>> >
>> >
>> >
>>
>>
>>
>> Ughhh!!
>>
>> I just looked at the headers..... the mere fact that you crossposted
>> right off the bat, and crossposted to a uk. newsgroup that is one of
>> the well known 'habitats' of our flea bitten trolls...... puts you in
>> the same boat.
>>
>> (crosspost snipped......... you pathetic troll.)
>
> Peter, you get up on the wrong side of the bed or something this
> morning?


'This morning' is 0120hrs here.


Last time I felt the comfort of my bed was about 0300hrs yesterday.



> Giusi has been a valued poster here for quite some time!


I know it's been around for some time..... I've had 'discussions' with it
a long time ago. I worked out back then it was toxic.


>
> It's common practice for some blogs to have commercial links in them.
> Once I get mine set up, I have every intention of doing the same.
> Webhosting costs money and using affiliates is a good way to help defray
> the cost.


AHEM!!!!!!!


I was making comment on the fact that when *some* people advertise their
website here, it's all hunky dory, but when others do the same (ie, Stu)
they get lamblasted by all the assholes under the sun for being spammers.

And the fact that 'Goosy" crossposted to a ****ing uk newsgroup puts
her/it *way* down on my 'read it' scale.

You *do* know about all the shit that has been coming through from the uk
groups, don't you?


>
> And no money is made unless you decide to click on those links...
>
> And her article was a good read. :-) Gave me some new ideas for food
> combos even tho' I have pretty much given pizza up due to the bread
> crusts.

She/it could have posted the article here, then gone off and done the same
on the other group, rather than crosspost.

With all the shite coming in here from the uk groups........ you can't
have a shot at anyone for being leery of them.



--
Peter Lucas
Brisbane
Australia

Pain is your friend, your ally, it will tell you when you are seriously
injured, it will keep you awake and angry, and remind you to finish the
job and get the hell home. But you know the best thing about pain?

It lets you know you're not dead yet!

In article >,
PL > wrote:

> I was making comment on the fact that when *some* people advertise their
> website here, it's all hunky dory, but when others do the same (ie, Stu)
> they get lamblasted by all the assholes under the sun for being spammers.

No arguments there. <g>

>
> And the fact that 'Goosy" crossposted to a ****ing uk newsgroup puts
> her/it *way* down on my 'read it' scale.

<shrugs> To each their own.
I've had my "bitchy" moments too (especially during this past month!)
and many that know me better chose to point it up to me, then forgive
it. I choose to do the same for most people. :-)
>
> You *do* know about all the shit that has been coming through from the uk
> groups, don't you?
>
<lol> UK posters are famous for giving people shit! I think it's
cultural and I often find it to be entertaining, or I just ignore it.
I've gotten some heavy shit from UK posters on the subject of the second
amendment and realized that arguing with them about it was like peeing
in the ocean. No impact.

> >
> > And no money is made unless you decide to click on those links...
> >
> > And her article was a good read. :-) Gave me some new ideas for food
> > combos even tho' I have pretty much given pizza up due to the bread
> > crusts.
>
> She/it could have posted the article here, then gone off and done the same
> on the other group, rather than crosspost.

<shrugs> I have little issue with crossposting so long as it is a
RELATED group, which it was. Real trolls crosspost to motorcycle,
political, drug and sports groups! That really stirs the shit. <g>

I used to crosspost to related groups until people really bitched about
it.

>
> With all the shite coming in here from the uk groups........ you can't
> have a shot at anyone for being leery of them.
>
> --
> Peter Lucas

Ok. ;-)

Chill babe. It's all good!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet > wrote in
news

>
> <shrugs> To each their own.
> I've had my "bitchy" moments too (especially during this past month!)



You're shitting me, right??

I hadn't noticed...... Really.


What I *did* notice was that you started to speak out at some things, and the
self-appointed 'group nazis' (whom noone can speak against) started pulling
you back into line to be the nice complacent, non-confrontational person that
you usually are........ because God only knows you can't go upsetting *their*
little apple carts!!



> and many that know me better chose to point it up to me, then forgive
> it.



Om..... they don't know you....... and all they want is another non-
confrontational poster to kiss their collective arses.


Now if you told me that GloriaP, Merle(??), Margaret S, maybe Janet, Felice,
Dora, Cshenk.... et al, had chosen to "point it up to me", I would have
agreed.

Because I'm sure *those* ladies would have told you that you'd stepped over
the line.


Anyone else........ like sf, spurts, et al..... are just doing a 'power
trip' on you.


> I choose to do the same for most people. :-)



You shouldn't........... but that's up o you.


>>
>> You *do* know about all the shit that has been coming through from the
>> uk groups, don't you?
>>
> <lol> UK posters are famous for giving people shit!



That's all well and good, as long as they do it in their own ****ing group.



> I think it's
> cultural and I often find it to be entertaining, or I just ignore it.


That's all well and good. If you want to do that shit, or if anyone in here
wants to do that shit....... go to the specific newsgroup, and do it.

But it doesn't need to be aired here.



> I've gotten some heavy shit from UK posters on the subject of the second
> amendment and realized that arguing with them about it was like peeing
> in the ocean. No impact.



I don't like Poms.


One only has to look at their 'culture' nowadays.


>
> I used to crosspost to related groups until people really bitched about
> it.



The term 'related' is rather loose and frivolous.... and open to the posters
own interpretaion at the time of posting.



>
>>
>> With all the shite coming in here from the uk groups........ you can't
>> have a shot at anyone for being leery of them.
>>
>> --
>> Peter Lucas
>
> Ok. ;-)
>
> Chill babe. It's all good!


Chill??

It's 55F here at the moment.



--
Peter Lucas
Brisbane
Australia

Pain is your friend, your ally, it will tell you when you are seriously
injured, it will keep you awake and angry, and remind you to finish the job
and get the hell home. But you know the best thing about pain?

It lets you know you're not dead yet!

On Mon, 14 Jun 2010 15:30:32 GMT, PL wrote:

> Omelet > wrote in
> news

>
>> Giusi has been a valued poster here for quite some time!
>
> I know it's been around for some time..... I've had 'discussions' with it
> a long time ago. I worked out back then it was toxic.

too goddamn funny.

blake

blake made fun of Captain Peter Swallows:

>>> Giusi has been a valued poster here for quite some time!
>>
>> I know it's been around for some time..... I've had 'discussions' with it
>> a long time ago. I worked out back then it was toxic.
>
> too goddamn funny.

Listen to Peter! He'll set you straight on who you can and cannot reply to
on this forum. He's only got your best interests at heart.

Bob

In article >,
Omelet > wrote:

> In article >,
> PL > wrote:
>
> > "Giusi" > wrote in
> > :
> >
> > > I've started a new series on my food blog for which I get menus from
> > > various Italian restaurants and then translate and decipher them. The
> > > first one is the pizza half of a half and half little restaurant in my
> > > town.

> > > http://www.judithgreenwood.com/think...eats-the-dive/

> > I just looked at the headers..... the mere fact that you crossposted right
> > off the bat, and crossposted to a uk. newsgroup that is one of the well
> > known 'habitats' of our flea bitten trolls...... puts you in the same
> > boat.
> >
> > (crosspost snipped......... you pathetic troll.)

Thanks for removing the crosspost. I've killfiled crossposts to this
group from that uk group because there are several trolls who were
looking to stir up trouble between the two groups. There are lots of
nice people on that uk group, but the crossposters were mostly trolls.

> Peter, you get up on the wrong side of the bed or something this
> morning? Giusi has been a valued poster here for quite some time!

Yes, I've been following her posts for a long time, and I would have
been sorry to miss this one.

> And her article was a good read. :-) Gave me some new ideas for food
> combos even tho' I have pretty much given pizza up due to the bread
> crusts.

Although, as a diabetic, pizza seems to spike my blood sugar, it's
certainly not off my diet.

--
Dan Abel
Petaluma, California USA

On 6/14/2010 12:13 PM, Dan Abel wrote:
> In >,
> > wrote:
>
>> In .5>,
>> > wrote:
>>
>>> > wrote in
>>> :
>>>
>>>> I've started a new series on my food blog for which I get menus from
>>>> various Italian restaurants and then translate and decipher them. The
>>>> first one is the pizza half of a half and half little restaurant in my
>>>> town.
>
>>>> http://www.judithgreenwood.com/think...eats-the-dive/
>
>>> I just looked at the headers..... the mere fact that you crossposted right
>>> off the bat, and crossposted to a uk. newsgroup that is one of the well
>>> known 'habitats' of our flea bitten trolls...... puts you in the same
>>> boat.
>>>
>>> (crosspost snipped......... you pathetic troll.)
>
> Thanks for removing the crosspost. I've killfiled crossposts to this
> group from that uk group because there are several trolls who were
> looking to stir up trouble between the two groups. There are lots of
> nice people on that uk group, but the crossposters were mostly trolls.
>
>> Peter, you get up on the wrong side of the bed or something this
>> morning? Giusi has been a valued poster here for quite some time!
>
> Yes, I've been following her posts for a long time, and I would have
> been sorry to miss this one.
>
>> And her article was a good read. :-) Gave me some new ideas for food
>> combos even tho' I have pretty much given pizza up due to the bread
>> crusts.
>
> Although, as a diabetic, pizza seems to spike my blood sugar, it's
> certainly not off my diet.
>
Have you tried a whole wheat or multigrain crust? I'm also diabetic and
I can eat those crusts and breads in moderation without the BG spikes.
Same with brown rice, no spikes. Strange thing is I can eat a small
amount of fried potatoes or half a medium baked potato with no spikes.
The endocrinologist I see says he suspects there are as many varieties
of diabetes as there are of arthritis.

"Giusi" > ha scritto nel messaggio
...

> It occurred to me that those of you who love pizza might be inspired by
> some of the pizzas they offer. Of course this place is in northern Umbria
> and doesn't represent all of Italy by any stretch of the imagination, but
> they do make a really good and entirely made in house pizza that stands up
> to most I have ever had here and exceeds the ordinary standard.
>
> http://www.judithgreenwood.com/think...eats-the-dive/

Very nice post, Giusi, I liked it.
I could add a note about calzone: being it closed it is very good for take
away, since it chills down more slowly than pizza. On the other side, it
tends to develop a great humidity at the bottom, where it touches the dish
or, in case of takeaway, the cardboard box: so when you order it for
takeaway move it all on one side of the box, then at halfway towards home
just move it to the opposite side.
No excess humidity makes for a good calzone.
I don't see gorgonzola in that page, here it's some years that almost every
pizzeria lists the "pizza al gorgonzola". Many have also the "pizza
gorgonzola e funghi" and a few ones have the "pizza alla francescana",
topped with gorgonzola and porcini mushrooms, a nice fusion dish.

"ViLco" > ha scritto nel messaggio

> I don't see gorgonzola in that page, here it's some years that almost
> every pizzeria lists the "pizza al gorgonzola". Many have also the "pizza
> > gorgonzola e funghi" and a few ones have the "pizza alla francescana", >
> topped with gorgonzola >and porcini mushrooms, a nice fusion dish.

Probably more northern than this one. I use more Gorgonzola than my
neighbors by quite a lot. I have to really look if I want piccante, too.

On 14 June, 08:59, "Giusi" > wrote:

> It occurred to me that those of you who love pizza might be inspired by some
> of the pizzas they offer. *Of course this place is in northern Umbria and
> doesn't represent all of Italy by any stretch of the imagination, but they
> do make a really good and entirely made in house pizza that stands up to
> most I have ever had here and exceeds the ordinary standard.
>
> http://www.judithgreenwood.com/think...eats-the-dive/

Can't see the kebab meat or chicken tikka one there? Sorry. A nice way
to shame the overpriced pizzas you get in London/Dublin by putting up
the price list, it's a disgrace how much you have to pay for pizza in
some places.

Pizza Salsiccia e Cipolla is now forcing me to leave my desk and go
home as it's made me too hungry.

Richard

"Richard Dixon" > ha scritto nel messaggio
news:b515e397-dbea-461b-a411-

> Can't see the kebab meat or chicken tikka one there?

I must admit, I have invented one here in my town. This kebab shop was also
selling pizza, small and normal ones. Once I was relly hungry and I ordered
a full kebab (at that time nobody put fries in kebabs) in a small margherita
pizza. It worked out wonderfully!

On Mon, 14 Jun 2010 09:59:00 +0200, "Giusi" >
wrote:

> I've started a new series on my food blog for which I get menus from various
> Italian restaurants and then translate and decipher them. The first one is
> the pizza half of a half and half little restaurant in my town.
>
> It occurred to me that those of you who love pizza might be inspired by some
> of the pizzas they offer. Of course this place is in northern Umbria and
> doesn't represent all of Italy by any stretch of the imagination, but they
> do make a really good and entirely made in house pizza that stands up to
> most I have ever had here and exceeds the ordinary standard.
>
> http://www.judithgreenwood.com/think...eats-the-dive/
>

That's a great idea, thanks! Got any menus from Rome? I loved the
pizza there and was especially enamored with the salad on a pizza
crust idea.

--
Forget the health food. I need all the preservatives I can get.

"Mike.. . . ." > ha scritto nel messaggio
...
> Following up to Giusi
>
>> The first one is
>> the pizza half of a half and half little restaurant in my town.
>
> what does the other half do? Kebabs or fish and chips?

Nope, real meals. I plan to translate it later. They actually have a
butcher's case with loins of meat and the meat guy cuts to order. Danish or
Chianina or Italian generic beef or all Italian pork. Simple, but good.

In message >, Giusi >
writes
>
>"Mike.. . . ." > ha scritto nel messaggio
. ..
>> Following up to Giusi
>>
>>> The first one is
>>> the pizza half of a half and half little restaurant in my town.
>>
>> what does the other half do? Kebabs or fish and chips?
>
>Nope, real meals. I plan to translate it later. They actually have a
>butcher's case with loins of meat and the meat guy cuts to order. Danish or
>Chianina or Italian generic beef or all Italian pork. Simple, but good.
>
>
Sounds lovely.
--
June Hughes

"June Hughes" > ha scritto nel messaggio >>
>>Nope, real meals. I plan to translate it later. They actually have a
>>butcher's case with loins of meat and the meat guy cuts to order. Danish
>>or
>>Chianina or Italian generic beef or all Italian pork. Simple, but good.
>>
>>
> Sounds lovely.

When one couldn't get much steak in the UK because of mad cow, that winter
loads of Brits came to our town... no reason why here other than it isn't
expensive I guess, and I would overhear them in that place talking in
glowing terms, like, "Did you see that steak?" "Look how think his steak
is!" "Ohmigod, this is wonderful." The beefeaters express came directly to
Fez.