Nerve in the checkout line
 

On 1/5/2011 8:52 AM, Dave Smith wrote:
> On 05/01/2011 12:32 PM, dsi1 wrote:
>
>>> Yes. That is the classic Hawaian. But my advice would be not to bother
>>> unless you are going to make it yourself and can buy decent and real ham
>>> rather than the synthesised crud the commercial suppliers put on their
>>> pizzas.
>>>
>>>
>>
>> Most times, that stuff isn't even real ham but Canadian bacon. As an
>> expert in some things Hawaiian, Spam would be more fitting for a
>> Hawaiian-type anything than something from Canada. That's the breaks. :-)
>
> Any "Hawaiian" pizza I have had here in Canada had ham and pineapple.
> "Canadian Bacon" is all but unheard of here. Peameal or "back bacon" is
> common. The stuff that that I saw sold as Canadian bacon was smoked.

I would expect that there is no Canadian Bacon in Canada just as there's
no "Chinese food" in China. It's also unlikely that there would be any
Norwegian rats in Norway and as a point of interest, we don't have any
Hawaiian shirts or Hawaiian sweet bread over here either.

My guess is that you'd call that stuff "smoked ham roll" or "low fat ham
loaf" or "American process meatage." Maybe it's stuff that you guys
won't touch and like to ditch across the border. Due to the popularity
of Hawaiian pizza, you can send us all the Canadian Bacon you can
muster. :-)

Nerve in the checkout line
 

On 2011-01-05, dsi1 > wrote:

> I would expect that there is no Canadian Bacon in Canada just as there's
> no "Chinese food" in China.

dsil, meet Victor Sack! ;)

nb

Nerve in the checkout line
 

On Wed, 05 Jan 2011 09:31:45 -1000, dsi1 > wrote:

> I would expect that there is no Canadian Bacon in Canada just as there's
> no "Chinese food" in China. It's also unlikely that there would be any
> Norwegian rats in Norway and as a point of interest, we don't have any
> Hawaiian shirts or Hawaiian sweet bread over here either.

For that matter, there are no English muffins in England, no German
pancakes in Germany, no Danish pastries in Denmark or French fries
(and windows) in France.

--

Never trust a dog to watch your food.

Nerve in the checkout line
 

On 05/01/2011 2:31 PM, dsi1 wrote:

> I would expect that there is no Canadian Bacon in Canada just as there's
> no "Chinese food" in China. It's also unlikely that there would be any
> Norwegian rats in Norway and as a point of interest, we don't have any
> Hawaiian shirts or Hawaiian sweet bread over here either.

Not completely....... There is Chinese food in China. There are styles
of cooking and dishes that are sold here in Chinese restaurants or as
Chinese food, but are called something else over there. The stuff we
call Danish pastry is not called Danish pastry in Denmark, but they call
it something else. The things we call French fries on this side of the
ocean are popular in France, but are simply called frites. The thing is
"Canadian Bacon" is a style of bacon that is all but non-existent here.
I have seen in in stores only once or twice.


>
> My guess is that you'd call that stuff "smoked ham roll" or "low fat ham
> loaf" or "American process meatage."

I don't know what they call it because, other than the one or two times
I saw "Canadian Bacon" in a store, I have never seen anything like it.

> Maybe it's stuff that you guys
> won't touch and like to ditch across the border. Due to the popularity
> of Hawaiian pizza, you can send us all the Canadian Bacon you can
> muster. :-)

That wouldn't be much. However, if it is peameal that you mean....
forget it. We like it too much and want to keep the price down.

Nerve in the checkout line
 

On 1/5/2011 9:34 AM, notbob wrote:
> On 2011-01-05, > wrote:
>
>> I would expect that there is no Canadian Bacon in Canada just as there's
>> no "Chinese food" in China.
>
> dsil, meet Victor Sack! ;)
>
> nb

I have no idea of what you speak but I pity the poor foo that have the
name of "Sack!"

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On 1/5/2011 9:49 AM, sf wrote:
> On Wed, 05 Jan 2011 09:31:45 -1000, > wrote:
>
>> I would expect that there is no Canadian Bacon in Canada just as there's
>> no "Chinese food" in China. It's also unlikely that there would be any
>> Norwegian rats in Norway and as a point of interest, we don't have any
>> Hawaiian shirts or Hawaiian sweet bread over here either.
>
> For that matter, there are no English muffins in England, no German
> pancakes in Germany, no Danish pastries in Denmark or French fries
> (and windows) in France.
>

My guess is that if you order a "muffin" in England, you might get a
strumpet or some other crazy thing. :-)

Nerve in the checkout line
 

On 1/5/2011 9:51 AM, Dave Smith wrote:
> On 05/01/2011 2:31 PM, dsi1 wrote:
>
>> I would expect that there is no Canadian Bacon in Canada just as there's
>> no "Chinese food" in China. It's also unlikely that there would be any
>> Norwegian rats in Norway and as a point of interest, we don't have any
>> Hawaiian shirts or Hawaiian sweet bread over here either.
>
> Not completely....... There is Chinese food in China. There are styles
> of cooking and dishes that are sold here in Chinese restaurants or as
> Chinese food, but are called something else over there. The stuff we
> call Danish pastry is not called Danish pastry in Denmark, but they call
> it something else. The things we call French fries on this side of the
> ocean are popular in France, but are simply called frites. The thing is
> "Canadian Bacon" is a style of bacon that is all but non-existent here.
> I have seen in in stores only once or twice.
>
>
>>
>> My guess is that you'd call that stuff "smoked ham roll" or "low fat ham
>> loaf" or "American process meatage."
>
> I don't know what they call it because, other than the one or two times
> I saw "Canadian Bacon" in a store, I have never seen anything like it.

It's really tasty stuff! You should try it - just kidding.

>
> > Maybe it's stuff that you guys
>> won't touch and like to ditch across the border. Due to the popularity
>> of Hawaiian pizza, you can send us all the Canadian Bacon you can
>> muster. :-)
>
> That wouldn't be much. However, if it is peameal that you mean....
> forget it. We like it too much and want to keep the price down.

The American style bacon is a cured and smoked pork belly. It seems that
we use the term ham and Canadian bacon interchangeably. It fits right
nicely on an English muffin and is used in eggs benedict and a
McDonald's Egg McMuffin. Funny, eh?

Bizarre Pizza Tastes (was Nerve in the checkout line)
 

sf > wrote:

>On Wed, 05 Jan 2011 06:43:29 -0500, Jim Elbrecht >
>wrote:
>
>> Arizona Pizza makes a wood fired 'Hawaiian Pizza' with prosciutto and
>> pineapple.
>
>That combination sounds good! I would try prosciutto. It would
>probably be fantastic with fresh pineapple. What goes between the
>crust and the toppings?

I think they paint it with some garlicky olive oil-- I've never
noticed garlic bits, but the flavor is there. Then some coconut, the
cheeses and then the toppings.

The wood-fired crust really is the star of the show, IMO. The
flavor, the crunch, the body. . . it's all perfect. I don't know if
the whole chain [10 stores- in AZ, FL, MA, MD & NY] is this good- but
this store is in the top 3 pizza places I've ever eaten at.

>
>> If the bacon/spinach/red pepper one wasn't so good we'd
>> have Hawaiian more often.
>
>Do you ever make pizza yourself?

I did for a while but my crust needs more work. Then I started off
on a 'build a pizza oven' tangent. . . went off in other directions.
.. . and then they opened a wood-fired pizza place down the street.

>
>Just looked at the Arizona Pizza web site. I thought it was frozen
>pizza, but it's a chain. White pizza, huh? Never had one.

White is good. Another local place makes a white pizza with
probably 2-3 heads of roasted garlic, 1/2 lb of mozzarella & a dozen
1/16" slices of tomato.

Darnit-- now you've got me wanting pizza. I should get back to
perfecting that crust. . . . and making that oven.

Jim

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On Tue, 04 Jan 2011 23:09:09 -0600, Andy wrote:

> If you saw me, you'd smile! :)
>
> Andy

more likely snicker.

blake

Nerve in the checkout line
 

On Tue, 04 Jan 2011 21:36:33 -1000, dsi1 wrote:

> On 1/4/2011 9:28 PM, Andy wrote:
>> > wrote:
>>
>>> On 1/4/2011 8:59 PM, Andy wrote:
>>>> > wrote:
>>>>
>>>>> I've re-read you post and it's obvious that you were merely trying
>>>>> to help the old guy complete his transaction because the check-out
>>>>> boy was being a dick and wouldn't let the poor guy leave. To give
>>>>> him a graceful way out, you suggested that he move it under the
>>>>> pretense that you were getting impatient.
>>>>
>>>>
>>>> HA!
>>>>
>>>> The cashier and the shopper were the same age.
>>>>
>>>> Again you can't explain your errant perception of real reality.
>>>
>>> Ha! I never gave the age of the check-out boy. Ha!
>>>>
>>>> Andy
>>
>>
>> dsi1,
>>
>> Never argue with a fool!
>>
>> People won't notice the difference.
>>
>> See ya!
>>
>> Your<PLONK> fool fault.
>>
>> Andy
>
> Oh my God! Not the PLONK! I'm sorry sorry sorry! A million times sorry!
> It was all a simple misunderstanding! I promise to never do whatever it
> is that I did - honest injun! From now on I will only post that which is
> pleasing to you. Pleeeeeeeeeeese!
>
> Oh well, I tried. :-)

you can tell andy is always sweet and kind by his posts here.

your pal,
blake

Nerve in the checkout line
 

dsi1 wrote:
>
> I would expect that there is no Canadian Bacon in Canada

The last time I was in Canada driving St Catherines, ONT near Bullafo,
NT to London, ONT near Detriot, MI I stopped at a grocery store to get
an assortment of items. They had "pea bacon" in stock. In Black Diamond
Extra Sharp cheddar, though.

> just as there's no "Chinese food" in China.

I find that strange because it's trivial to find "American food" in the
US. And sure enough it's not the good regional local stuff.

> My guess is that you'd call that stuff "smoked ham roll" or "low fat ham
> loaf" or "American process meatage." Maybe it's stuff that you guys
> won't touch and like to ditch across the border. Due to the popularity
> of Hawaiian pizza, you can send us all the Canadian Bacon you can
> muster. :-)

Take a Sharpie or other marker. Cross out the "pea bacon" on the label.
Then send it to me. I'll sing along with you on the English stanzas of
Oh Canada and make sympathetic mumble sounds to the tune during the
French stanzas. Maybe that will give me the edge over ds1.

The first time I went to a rodeo with my wife she hardly even noticed
when I sang along with The Star Spangled Banner. I do that every time.
Then she stared at me when I sang along with all of the stanzas of Oh
Canada. They left out the French stanzas and that made it easy. "I did
grow up bicycle distance from the border at Niagra Falls. It was on
the TV every Hockey Night in Canada." "Oh, right".

Bizarre Pizza Tastes (was Nerve in the checkout line)
 

?
"Dan Abel" > wrote
>
> The weird pizza ingredients I've heard about, but never tried, are
> canned tuna, canned corn and canned baked beans. Have you ever tried
> any of those?
>

Local place has potato, bacon, and broccoli. Pretty good combo and a big
seller for them.

Nerve in the checkout line
 

"Steve Pope" > wrote in message
...
> FarmI <ask@itshall be given> wrote:
>
>>"Steve Pope" > wrote in message
>
>>> This may be meaningless data, but there is a pizza restaurant in
>>> San Francisco (Tony's) with a very extensive menu, encompassing six
>>> distinct
>>> regional styles of pizza (Neapolitan, Roman, Sicilian, Classic American,
>>> coal-fired, and Classic Italian). There is no pineapple. Apples, yes.
>>> And pecans. Just about everything else you can name.
>
>>Tony obviously doesn't want Hawaian customers or he'd include Regional
>>American.
>
> I understand from reading this group that Hawaii has joined Slow Food,
> so perhaps some sort of "heritage pineapple" is a possibility.

LOL Pizza and 'slow food'. Hmmmmm. Unless there is a forno involved and
home grown tomatoes then I think that might be a contradiction in terms.

Nerve in the checkout line
 

"Jean B." > wrote in message
> FarmI wrote:

>> I think most pizzas are ghastly. It certainly isn't my food of choice
>> but sometimes there isn't any option - it's that or KFC or McDonalds.
>> None of those choices are real food choices TMWOT but they fill a hole.
> LOL. Yes. There is a relatively new place in the next town that has thin
> crust pizzas though. My second mother made that type (from scratch), so I
> want to try at least one slice there.

Thin crust is a must TMWOT, but I don't like commercial ones.
>
> And there is a frozen pizza here that I really like. It has no
> cheese--just veggies (onion, mushroom, red pepper, artichoke--that is all
> I remember) with a small amount of ?balsamic-vinegar-based? sauce. Not
> enough to even be considered to be a sauce.

Balsamic is good. The only pizza I like is goats cheese with wilted rocket
(aragula) on it and a drizzle of balsamic.

> For that matter, my daughter started making pizza crusts when she was ?4?
> or so. I tell her she can do the crust and I can do the rest. We make a
> good team for some things.

Himself is the pizza maker in this house. I tolerate them but would always
prefer something else. That discussion we saw in another ng about having
pizza for Thanksgiving just left me gagging.

Nerve in the checkout line
 

"Jean B." > wrote in message
...
> FarmI wrote:
>> "Jean B." > wrote in message
>> ...
>>> Dave Smith wrote:
>>>> On 04/01/2011 10:40 PM, Jean B. wrotte:
>>>>
>>>>> Er, I have never had a pizza with pineapple on it. Sure, they are
>>>>> offered here, but other choices are more appealing.
>>>>>
>>>> Never? Too bad. You haven't had the opportunity to confirm that
>>>> pineapple is not good on pizza. Unfortunately, I know lots of people
>>>> who like it so I have had it.
>>>>
>>>> My co-worker and I used to pick up slices of pizza for each other on
>>>> days when we were really busy. One day I told him I didn't care what
>>>> kind he got. I had forgotten about Hawaiian .... with pineapple. Yech
>>> Well, I don't know whether I would like it. Is it usually paired with
>>> ham???
>>
>> Yes. That is the classic Hawaian. But my advice would be not to bother
>> unless you are going to make it yourself and can buy decent and real ham
>> rather than the synthesised crud the commercial suppliers put on their
>> pizzas.
>>
>>
> Hmmm. That is another matter. Okay. How am I gonna do a tiny
> amount--just enough for me to experience it once?

Get your daughter to make up the base, top a wedge shaped section with the
ham and pineapple and do the rest of the pizza with a preferred topping.
Either that or make the whole thing as a Hawaian and give the leftovers to
the wildlife, at this time of the year in your climate anything would be
edible :-P

Pizzas was .... Nerve in the checkout line
 

On 05/01/2011 6:59 PM, FarmI wrote:
>> And there is a frozen pizza here that I really like. It has no
>> cheese--just veggies (onion, mushroom, red pepper, artichoke--that is all
>> I remember) with a small amount of ?balsamic-vinegar-based? sauce. Not
>> enough to even be considered to be a sauce.
>
> Balsamic is good. The only pizza I like is goats cheese with wilted rocket
> (aragula) on it and a drizzle of balsamic.
>
>> For that matter, my daughter started making pizza crusts when she was ?4?
>


I am not a fan of pizza and seldom eat it, but last summer I tried a
slice from a local take out place that was really good....... goat
cheese and eggplant.

Nerve in the checkout line
 

On 1/5/2011 12:59 PM, Doug Freyburger wrote:
> dsi1 wrote:
>>
>> I would expect that there is no Canadian Bacon in Canada
>
> The last time I was in Canada driving St Catherines, ONT near Bullafo,
> NT to London, ONT near Detriot, MI I stopped at a grocery store to get
> an assortment of items. They had "pea bacon" in stock. In Black Diamond
> Extra Sharp cheddar, though.
>
>> just as there's no "Chinese food" in China.
>
> I find that strange because it's trivial to find "American food" in the
> US. And sure enough it's not the good regional local stuff.
>
>> My guess is that you'd call that stuff "smoked ham roll" or "low fat ham
>> loaf" or "American process meatage." Maybe it's stuff that you guys
>> won't touch and like to ditch across the border. Due to the popularity
>> of Hawaiian pizza, you can send us all the Canadian Bacon you can
>> muster. :-)
>
> Take a Sharpie or other marker. Cross out the "pea bacon" on the label.
> Then send it to me. I'll sing along with you on the English stanzas of
> Oh Canada and make sympathetic mumble sounds to the tune during the
> French stanzas. Maybe that will give me the edge over ds1.
>
> The first time I went to a rodeo with my wife she hardly even noticed
> when I sang along with The Star Spangled Banner. I do that every time.
> Then she stared at me when I sang along with all of the stanzas of Oh
> Canada. They left out the French stanzas and that made it easy. "I did
> grow up bicycle distance from the border at Niagra Falls. It was on
> the TV every Hockey Night in Canada." "Oh, right".

Oh Canada is a pretty good tune. The lyrics are kind of so-so as most
national anthems are - talking about the how swell the country is and
all. Personally, I'd rather have "America the Beautiful" as our national
anthem although you can't beat the "Star-Spangled Banner" for vivid
wartime imagery - too bad nobody can remember past the first verse. Our
national attention span is a bit on the short side...

When I become the King of the US, I'll make sure to change our national
an-tune. When I become King of the world, that Coke song will be the
world anthem - or was that Pepsi? :-)

Nerve in the checkout line
 

On Wed, 05 Jan 2011 14:08:36 -1000, dsi1 > wrote:

> When I become the King of the US, I'll make sure to change our national
> an-tune. When I become King of the world, that Coke song will be the
> world anthem - or was that Pepsi? :-)

It's the real thing!

--

Never trust a dog to watch your food.

Bizarre Pizza Tastes (was Nerve in the checkout line)
 

On Wed, 05 Jan 2011 16:52:23 -0500, Jim Elbrecht >
wrote:

> Darnit-- now you've got me wanting pizza. I should get back to
> perfecting that crust. . . . and making that oven.

<laughing> The thought of pizza can do that to you. Do you have a
good source of wood?

I wanted a wood fired pizza oven until I realized how much it was
going to cost to fire one up. I haven't even had a real wood fire in
the fireplace for 25 years because the cost of wood is downright
prohibitive.

--

Never trust a dog to watch your food.

Nerve in the checkout line
 

On Tue, 4 Jan 2011 07:39:05 -0500, "Nancy Young"
> arranged random neurons and said:

>I actually agree, except I'd send it to the email of the store's manager.
>That incident was so rude I'd be happy that corporate found out about
>it.

<snippidy>

Having corporate find out about how customers perceive their brand
when the franchisee has done something stupid like this often has
positive results. As Koko can attest, when I was in San Diego last
month for a candy making class, I stayed at a nearby Best Western. Not
the Ritz Carlton, but Best Western is usually clean and reliable and,
as I said, it was near the candy making class. The place was such a
pit that I checked out the next morning, although I had reservations
for two nights. The desk guy (who I later found out was the front desk
manager) gave me a ration about having booked for two nights, and yada
yada yada. Didn't care. Get. Me. Out. Of. Here. Checked into the
Westgate in downtown San Diego (4 out of 5 stars on Tripadvisor and a
few other websites) and was a happy camper.

Emailed corporate when I got home and detailed the conditions at their
franchise and was met with apologies all around and a full refund of
both nights, including the one night I was actually there, albeit with
my back against the wall waiting for the cast of "Deliverance" to
check in next door. I even got a personal apology from the desk
manager.

Note to self: if a local (Koko) indicates an area is sketchy, LISTEN
TO HER!

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

Nerve in the checkout line
 

sf wrote:
> On Wed, 05 Jan 2011 09:53:48 -0500, "Jean B." > wrote:
>
>> Hmmm. That is another matter. Okay. How am I gonna do a tiny
>> amount--just enough for me to experience it once?
>
> Don't bother unless you make your own crust too.
>
Oh, I know. When my daughter makes some pizza, I'll steal a tiny
bit of her dough.

--
Jean B.

Nerve in the checkout line
 

dsi1 wrote:
> Most times, that stuff isn't even real ham but Canadian bacon. As an
> expert in some things Hawaiian, Spam would be more fitting for a
> Hawaiian-type anything than something from Canada. That's the breaks. :-)

THAT'S true!

--
Jean B.

Nerve in the checkout line
 

FarmI wrote:
> "Jean B." > wrote in message
> ...
>> FarmI wrote:
>>> "Jean B." > wrote in message
>>> ...
>>>> Dave Smith wrote:
>>>>> On 04/01/2011 10:40 PM, Jean B. wrotte:
>>>>>
>>>>>> Er, I have never had a pizza with pineapple on it. Sure, they are
>>>>>> offered here, but other choices are more appealing.
>>>>>>
>>>>> Never? Too bad. You haven't had the opportunity to confirm that
>>>>> pineapple is not good on pizza. Unfortunately, I know lots of people
>>>>> who like it so I have had it.
>>>>>
>>>>> My co-worker and I used to pick up slices of pizza for each other on
>>>>> days when we were really busy. One day I told him I didn't care what
>>>>> kind he got. I had forgotten about Hawaiian .... with pineapple. Yech
>>>> Well, I don't know whether I would like it. Is it usually paired with
>>>> ham???
>>> Yes. That is the classic Hawaian. But my advice would be not to bother
>>> unless you are going to make it yourself and can buy decent and real ham
>>> rather than the synthesised crud the commercial suppliers put on their
>>> pizzas.
>>>
>>>
>> Hmmm. That is another matter. Okay. How am I gonna do a tiny
>> amount--just enough for me to experience it once?
>
> Get your daughter to make up the base, top a wedge shaped section with the
> ham and pineapple and do the rest of the pizza with a preferred topping.
> Either that or make the whole thing as a Hawaian and give the leftovers to
> the wildlife, at this time of the year in your climate anything would be
> edible :-P
>
>
Yep. I think I will get Leah to make pizza again. I wonder how
easily she can fall right back into that?

--
Jean B.

Pizzas was .... Nerve in the checkout line
 

Dave Smith wrote:
> I am not a fan of pizza and seldom eat it, but last summer I tried a
> slice from a local take out place that was really good....... goat
> cheese and eggplant.
>
Mmmm. I can imagine that.

--
Jean B.

Bizarre Pizza Tastes (was Nerve in the checkout line)
 

sf > wrote:

>On Wed, 05 Jan 2011 16:52:23 -0500, Jim Elbrecht >
>wrote:
>
>> Darnit-- now you've got me wanting pizza. I should get back to
>> perfecting that crust. . . . and making that oven.
>
><laughing> The thought of pizza can do that to you. Do you have a
>good source of wood?

Yup-- I've got enough for pizza cooking. I'm surrounded by a few
acres of maple, cherry, hickory and butternut. Blowdowns will
probably keep my pizza habit going- since we spend little time cooking
outdoors from Nov-March.
>
>I wanted a wood fired pizza oven until I realized how much it was
>going to cost to fire one up. I haven't even had a real wood fire in
>the fireplace for 25 years because the cost of wood is downright
>prohibitive.

I used to supplement my heat with wood. 15yrs ago I took out the
wood stove and replaced it with a gas stove that looks like a wood
stove. Until last year it wasn't just easier, cleaner, more
easily regulated, it was cheaper, too.

Jim

Nerve in the checkout line
 

On Jan 5, 8:56*pm, Terry Pulliam Burd > wrote:
> On Tue, 4 Jan 2011 07:39:05 -0500, "Nancy Young"
> > arranged random neurons and said:
>
> >I actually agree, except I'd send it to the email of the store's manager..
> >That incident was so rude I'd be happy that corporate found out about
> >it.
>
> <snippidy>
>
> Having corporate find out about how customers perceive their brand
> when the franchisee has done something stupid like this often has
> positive results. As Koko can attest, when I was in San Diego last
> month for a candy making class, I stayed at a nearby Best Western. Not
> the Ritz Carlton, but Best Western is usually clean and reliable and,
> as I said, it was near the candy making class. The place was such a
> pit that I checked out the next morning, although I had reservations
> for two nights. The desk guy (who I later found out was the front desk
> manager) gave me a ration about having booked for two nights, and yada
> yada yada. Didn't care. Get. Me. Out. Of. Here. Checked into the
> Westgate in downtown San Diego (4 out of 5 stars on Tripadvisor and a
> few other websites) and was a happy camper.
>
> Emailed corporate when I got home and detailed the conditions at their
> franchise and was met with apologies all around and a full refund of
> both nights, including the one night I was actually there, albeit with
> my back against the wall waiting for the cast of "Deliverance" to
> check in next door. I even got a personal apology from the desk
> manager.
>
It's good that you did that. Best Western is one of the franchisers
that exercises real institutional control over its franchisees. They
have a history of pulling franchises from motels that do not maintain
standards. Some others, like Days Inn, do not. Complain to them
(admittedly this was 1998), and they tell you that they have little
control over conditions at their member properties. I haven't stayed
with them since. Super 8 is bad about that too, in fact avoid any
motel with a number in the name except Motel 6 , which is owned by
Accor (Sofitel).

Everyone who stays at BW should join their Gold Crown Club. We've
earned more than one free night's stay (I think 3). Some Holiday Inns
got pretty run down, but in the past 15 years or so have become
consistently nice.
>
> Terry "Squeaks" Pulliam Burd
>
--Bryan

Bizarre Pizza Tastes (was Nerve in the checkout line)
 

On Thu, 06 Jan 2011 08:47:01 -0500, Jim Elbrecht >
wrote:

> sf > wrote:
>
> >On Wed, 05 Jan 2011 16:52:23 -0500, Jim Elbrecht >
> >wrote:
> >
> >> Darnit-- now you've got me wanting pizza. I should get back to
> >> perfecting that crust. . . . and making that oven.
> >
> ><laughing> The thought of pizza can do that to you. Do you have a
> >good source of wood?
>
> Yup-- I've got enough for pizza cooking. I'm surrounded by a few
> acres of maple, cherry, hickory and butternut. Blowdowns will
> probably keep my pizza habit going- since we spend little time cooking
> outdoors from Nov-March.

Okay, you're a county boy. I'm a city girl and can count the number
of trees on my block easily.
> >
> >I wanted a wood fired pizza oven until I realized how much it was
> >going to cost to fire one up. I haven't even had a real wood fire in
> >the fireplace for 25 years because the cost of wood is downright
> >prohibitive.
>
> I used to supplement my heat with wood. 15yrs ago I took out the
> wood stove and replaced it with a gas stove that looks like a wood
> stove. Until last year it wasn't just easier, cleaner, more
> easily regulated, it was cheaper, too.
>
No pellet stove? That's what my brother uses and apparently, if you
buy the pellets on sale, the cost isn't bad.


--

Never trust a dog to watch your food.

Bizarre Pizza Tastes (was Nerve in the checkout line)
 

On Thu, 06 Jan 2011 06:06:43 -0500, ravenlynne
> wrote:

> I always grabbed the rucola

Is that the one with salad on top? It's my favorite too. The Roman
style I ran across didn't have meat or tomato sauce, but I may try
making Prosciutto e Rucola one day at home to satisfy the meat eaters
here. http://farm1.static.flickr.com/216/5...08d111dbf6.jpg

> or margherita pizzas.


--

Never trust a dog to watch your food.

Bizarre Pizza Tastes (was Nerve in the checkout line)
 

sf > wrote:
-snip-
>> I used to supplement my heat with wood. 15yrs ago I took out the
>> wood stove and replaced it with a gas stove that looks like a wood
>> stove. Until last year it wasn't just easier, cleaner, more
>> easily regulated, it was cheaper, too.
>>
>No pellet stove? That's what my brother uses and apparently, if you
>buy the pellets on sale, the cost isn't bad.

Not for me. My brother-in-law has 2 of them. Around here pellets
are as expensive [and as heavy<g>] as wood. You still have pellets to
track in, and ashes to track out, so all you gain is 'ease of
control'.

His 2 are noisy, prone to break-downs and don't work when the power
goes out, which was why I bought my LP gas stove.

Jim

Bizarre Pizza Tastes (was Nerve in the checkout line)
 

On Thu, 06 Jan 2011 12:08:11 -0500, Jim Elbrecht >
wrote:

> His 2 are noisy, prone to break-downs and don't work when the power
> goes out, which was why I bought my LP gas stove.

Okay. I don't think his are particularly noisy, but I probably have a
different definition of what noisy is than you do. My brother's are
there specifically because they do lose power and are the only heat
source in the house that I know of. They can also be a light source
at night (glass in the door).

--

Never trust a dog to watch your food.

Bizarre Pizza Tastes (was Nerve in the checkout line)
 

On 1/6/2011 11:40 AM, sf wrote:
> On Thu, 06 Jan 2011 06:06:43 -0500, ravenlynne
> > wrote:
>
>> I always grabbed the rucola
>
> Is that the one with salad on top? It's my favorite too. The Roman
> style I ran across didn't have meat or tomato sauce, but I may try
> making Prosciutto e Rucola one day at home to satisfy the meat eaters
> here. http://farm1.static.flickr.com/216/5...08d111dbf6.jpg
>
>> or margherita pizzas.
>
>

Yup!

--
Currently Reading: Falling Free by Lois McMaster Bujold

Nerve in the checkout line
 

On 1/5/2011 9:52 AM, Jean B. wrote:
>>
> LOL. Yes. There is a relatively new place in the next town that has
> thin crust pizzas though. My second mother made that type (from
> scratch), so I want to try at least one slice there.

Thin crust pizza is the best!
>
> And there is a frozen pizza here that I really like. It has no
> cheese--just veggies (onion, mushroom, red pepper, artichoke--that is
> all I remember) with a small amount of ?balsamic-vinegar-based? sauce.
> Not enough to even be considered to be a sauce.
>
> For that matter, my daughter started making pizza crusts when she was
> ?4? or so. I tell her she can do the crust and I can do the rest. We
> make a good team for some things.

You raised her right, mama. :)

Pizzas was .... Nerve in the checkout line
 

On Wed, 05 Jan 2011 19:05:40 -0500, Dave Smith
> wrote:

>I am not a fan of pizza and seldom eat it, but last summer I tried a
>slice from a local take out place that was really good....... goat
>cheese and eggplant.

That sounds tasty. I love eggplant calzone from Rocky's Pizza.

Tara

Nerve in the checkout line
 

On 1/5/2011 5:51 PM, Jean B. wrote:
> dsi1 wrote:
>> Most times, that stuff isn't even real ham but Canadian bacon. As an
>> expert in some things Hawaiian, Spam would be more fitting for a
>> Hawaiian-type anything than something from Canada. That's the breaks. :-)
>
> THAT'S true!
>

Of course, due to the fact that most mainlanders find Spam repulsive,
you probably wouldn't see this served at your local Pizza Hut. Maybe
ours though. :-)

Nerve in the checkout line
 

On 05/01/2011 11:32 AM, Brooklyn1 wrote:

>>
>> Salt doesn't melt snow and ice. It just lowers the freezing point of
>> water. Calcium chloride is a much more effective de-icing compound. It
>> works faster than salt and is effective at much lower temperatures.
>
> Calcium chloride does a lot more damage to pavement... and you don't
> want to walk it into your home, it will ruin your flooring... salt is
> bad enough but calcium chloride is many times worse.

It can be nasty stuff if used to excess. It sucks moisture out of
things. It can speed up corrosion of metals. However...... it melts snow
and ice faster than salt. Our highways department experimented with an
environmentally safer product calcium manganese actetate (CMA). It is
considerably more expensive than salt, took a little longer to start
working, tended to blow off the road before it worked, and was not as
effective as salt at lower temperatures.

Nerve in the checkout line
 

"dsi1" > wrote in message
...
> On 1/5/2011 5:51 PM, Jean B. wrote:
>> dsi1 wrote:
>>> Most times, that stuff isn't even real ham but Canadian bacon. As an
>>> expert in some things Hawaiian, Spam would be more fitting for a
>>> Hawaiian-type anything than something from Canada. That's the breaks.
>>> :-)
>>
>> THAT'S true!
>>
>
> Of course, due to the fact that most mainlanders find Spam repulsive, you
> probably wouldn't see this served at your local Pizza Hut. Maybe ours
> though. :-)

Just curious, where isn't Spam found repulsive?

Nerve in the checkout line
 

On Fri, 7 Jan 2011 15:46:01 +1100, "FarmI" <ask@itshall be given>
wrote:

> "dsi1" > wrote in message
> ...
> > On 1/5/2011 5:51 PM, Jean B. wrote:
> >> dsi1 wrote:
> >>> Most times, that stuff isn't even real ham but Canadian bacon. As an
> >>> expert in some things Hawaiian, Spam would be more fitting for a
> >>> Hawaiian-type anything than something from Canada. That's the breaks.
> >>> :-)
> >>
> >> THAT'S true!
> >>
> >
> > Of course, due to the fact that most mainlanders find Spam repulsive, you
> > probably wouldn't see this served at your local Pizza Hut. Maybe ours
> > though. :-)
>
> Just curious, where isn't Spam found repulsive?
>
At this very moment, I couldn't tell you where... but when my grandson
was under 5, he loved Spam. :)

--

Never trust a dog to watch your food.

Nerve in the checkout line
 

On Jan 6, 7:35*pm, dsi1 > wrote:
> On 1/5/2011 5:51 PM, Jean B. wrote:
>
> > dsi1 wrote:
> >> Most times, that stuff isn't even real ham but Canadian bacon. As an
> >> expert in some things Hawaiian, Spam would be more fitting for a
> >> Hawaiian-type anything than something from Canada. That's the breaks. :-)
>
> > THAT'S true!
>
> Of course, due to the fact that most mainlanders find Spam repulsive,
> you probably wouldn't see this served at your local Pizza Hut. Maybe
> ours though. :-)

It's not repulsive. It's just crappy, like Arby's "roast beef," or
process cheese, or casseroles made with canned soup.

--Bryan

Nerve in the checkout line
 

On Jan 6, 10:46*pm, "FarmI" <ask@itshall be given> wrote:
> "dsi1" > wrote in message
>
> ...
>
> > On 1/5/2011 5:51 PM, Jean B. wrote:
> >> dsi1 wrote:
> >>> Most times, that stuff isn't even real ham but Canadian bacon. As an
> >>> expert in some things Hawaiian, Spam would be more fitting for a
> >>> Hawaiian-type anything than something from Canada. That's the breaks.
> >>> :-)
>
> >> THAT'S true!
>
> > Of course, due to the fact that most mainlanders find Spam repulsive, you
> > probably wouldn't see this served at your local Pizza Hut. Maybe ours
> > though. :-)
>
> Just curious, where isn't Spam found repulsive?

Hawaii.

--Bryan

Nerve in the checkout line
 

FarmI inquired:

> Just curious, where isn't Spam found repulsive?

Hawaii and Korea are two examples. In fact, SPAM is positively revered in
South Korea; it's put on ostentatious display in high-end grocers there.

(Heh... Googling after I wrote that, I found this: "It is particularly
popular in Hawaii and even Korea where it can be found in luxury bundles."
http://www.spamrecipes.net/)

Bob