On Sunday, October 21, 2018 at 7:54:09 PM UTC-5, Sqwertz wrote:
> Sunday night pizza hasn't been done here for a couple months.
>
> Pepperoni, salami, homemade fennel sausage, mushrooms, marinated
> yellow peppers, hot giardiniera, fresh garlic, black pepper,
> provolone, pecorino romano on a tipo 00 flour crust.
>
> https://www.flickr.com/photos/sqwert...ream/lightbox/
>
> -sw

That looks very well KILLED! :-)

John Kuthe...

On Tue, 23 Oct 2018 16:20:01 -0700 (PDT), John Kuthe
> wrote:

>On Sunday, October 21, 2018 at 7:54:09 PM UTC-5, Sqwertz wrote:
>> Sunday night pizza hasn't been done here for a couple months.
>>
>> Pepperoni, salami, homemade fennel sausage, mushrooms, marinated
>> yellow peppers, hot giardiniera, fresh garlic, black pepper,
>> provolone, pecorino romano on a tipo 00 flour crust.
>>
>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>
>> -sw
>
>That looks very well KILLED! :-)

True, it once was a pig.

On Tuesday, October 23, 2018 at 6:24:37 PM UTC-5, Brice wrote:
> On Tue, 23 Oct 2018 16:20:01 -0700 (PDT), John Kuthe
> > wrote:
>
> >On Sunday, October 21, 2018 at 7:54:09 PM UTC-5, Sqwertz wrote:
> >> Sunday night pizza hasn't been done here for a couple months.
> >>
> >> Pepperoni, salami, homemade fennel sausage, mushrooms, marinated
> >> yellow peppers, hot giardiniera, fresh garlic, black pepper,
> >> provolone, pecorino romano on a tipo 00 flour crust.
> >>
> >> https://www.flickr.com/photos/sqwert...ream/lightbox/
> >>
> >> -sw
> >
> >That looks very well KILLED! :-)
>
> True, it once was a pig.

Ya gotta KILL those pigs GOOD a-fore ya eat 'em! They tend to kick and BITE!!

Practice safe culinary arts with porcines!

John Kuthe...

On Tue, 23 Oct 2018 18:52:37 -0700 (PDT), John Kuthe
> wrote:

>On Tuesday, October 23, 2018 at 6:24:37 PM UTC-5, Brice wrote:
>> On Tue, 23 Oct 2018 16:20:01 -0700 (PDT), John Kuthe
>> > wrote:
>>
>> >That looks very well KILLED! :-)
>>
>> True, it once was a pig.
>
>Ya gotta KILL those pigs GOOD a-fore ya eat 'em! They tend to kick and BITE!!
>
>Practice safe culinary arts with porcines!

I would have thought that a non-polluting, enlightened role model kind
of person like you would be a vegetarian, like your Indian goddesses.

"John Kuthe" > wrote in message
...
> On Tuesday, October 23, 2018 at 6:24:37 PM UTC-5, Brice wrote:
>> On Tue, 23 Oct 2018 16:20:01 -0700 (PDT), John Kuthe
>> > wrote:
>>
>> >On Sunday, October 21, 2018 at 7:54:09 PM UTC-5, Sqwertz wrote:
>> >> Sunday night pizza hasn't been done here for a couple months.
>> >>
>> >> Pepperoni, salami, homemade fennel sausage, mushrooms, marinated
>> >> yellow peppers, hot giardiniera, fresh garlic, black pepper,
>> >> provolone, pecorino romano on a tipo 00 flour crust.
>> >>
>> >> https://www.flickr.com/photos/sqwert...ream/lightbox/
>> >>
>> >> -sw
>> >
>> >That looks very well KILLED! :-)
>>
>> True, it once was a pig.
>
> Ya gotta KILL those pigs GOOD a-fore ya eat 'em! They tend to kick and
> BITE!!
>
> Practice safe culinary arts with porcines!
>
> John Kuthe...


Especially long pork.

Cheri

> wrote in message news:16763da9-5b72-4d66-8199-

> I went back and looked at his pizza picture again. It's not piled high
> with
> toppings. I think what's making everybody think it's 3 inches deep is
> because
> all the toppings are not laying dead level flat.


I think it looks pretty darn good.

Cheri

"Terry Coombs" wrote in message news
Whatsamatta Boy , can't take a little criticism ?


Snag
==

Oh it doesn't need to be criticism. He will take offence at anything and
everything. Did you catch the conversation we had earlier.

He was telling me that I knew why he didn't like me. It turned out that was
from *many* years ago, I asked him for a recipe which he gave me. Shortly
after my computer died and I lost it. I had the audacity to ask him for it
again!!!!!!!!!!!!!!

OMG you should have seen the tantrum. I should have preserved that precious
recipe with my life!!

He never forgets!!!

And no, he didn't give me the recipe again!

O

On Tuesday, October 23, 2018 at 5:37:51 PM UTC-4, Dave Smith wrote:
> On 2018-10-23 4:20 PM, Ed Pawlowski wrote:
> > On 10/23/2018 3:33 PM, Wayne Boatwright wrote:
> >
> >>>
> >>
> >> Most Pizza Huts recommend limiting the numbere of toppings to 3-4,
> >> ostensibly because it makes for a poor crust when overloaded.
> >>
> >
> > Makes sense from a flavor point too.Â* You start to overpower the more
> > subtle flavors and waste the ingredients.
>
>
> I saw the picture. It reminded me of Emeril Lagasse and his mind set
> that if some is good, more is better. The crust is a major factor with
> good pizza and piling a lot of stuff has to screw up the crust.

Perhaps the crust at Pizza Hut is already screwed up, right out of the
gate. I've never been impressed.

Cindy Hamilton

On Mon, 22 Oct 2018 13:19:33 -0400, wrote:

>On Sun, 21 Oct 2018 18:27:24 -0700 (PDT), "
> wrote:
>
>>On Sunday, October 21, 2018 at 7:54:09 PM UTC-5, Sqwertz wrote:
>>>
>>> Sunday night pizza hasn't been done here for a couple months.
>>>
>>> Pepperoni, salami, homemade fennel sausage, mushrooms, marinated
>>> yellow peppers, hot giardiniera, fresh garlic, black pepper,
>>> provolone, pecorino romano on a tipo 00 flour crust.
>>>
>>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>>
>>> -sw
>>>
>>Looks good but I could do without the yellow peppers. Just not a fan of
>>any of the colored peppers.
>
>Way too much on that pie and looks soupy enough that it needs to be
>eaten with a spoon.... or used to slop the hogs.
>My favorite extras are green pepper, onion, and anchovie.
>Sometimes just pepperoni is perfect.
>To me pizza is mostly about the crust, and then a good balance of
>sauce to cheese... not gloppy. The crust on that pie looks fine at
>the edges but with all that wet slop the crust underneath is likely
>raw dough. That's the kind of pizza that needs the crust prebaked and
>then add all those toppings... that's the Texass version of Chicago
>deep dish pizza without the dish. I've actually seen Chicago deep
>dish pizza placed into bowls and eaten with a spoon like a pot pie and
>no one ate that raw under-crust.

There's nothing wrong with that pizza. What you call wet is simply
shiny with melted cheese. The crust is beautiful. Your food and diet
choices are simply so very narrow

On Wed, 24 Oct 2018 03:10:55 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, October 23, 2018 at 5:37:51 PM UTC-4, Dave Smith wrote:
>> On 2018-10-23 4:20 PM, Ed Pawlowski wrote:
>> > On 10/23/2018 3:33 PM, Wayne Boatwright wrote:
>> >
>> >>>
>> >>
>> >> Most Pizza Huts recommend limiting the numbere of toppings to 3-4,
>> >> ostensibly because it makes for a poor crust when overloaded.
>> >>
>> >
>> > Makes sense from a flavor point too.* You start to overpower the more
>> > subtle flavors and waste the ingredients.
>>
>>
>> I saw the picture. It reminded me of Emeril Lagasse and his mind set
>> that if some is good, more is better. The crust is a major factor with
>> good pizza and piling a lot of stuff has to screw up the crust.
>
>Perhaps the crust at Pizza Hut is already screwed up, right out of the
>gate. I've never been impressed.
>
>Cindy Hamilton

The one thing I remember about Pizza Hut crust is that you can't pick
up a slice without dumping the toppings because the crust is so limp
and wet.

On Tue, 23 Oct 2018 17:17:15 GMT, "l not -l" > wrote:

>
>On 23-Oct-2018, Pamela > wrote:
>
>> On 01:54 22 Oct 2018, Sqwertz > wrote in
>> :
>>
>> > Sunday night pizza hasn't been done here for a couple months.
>> >
>> > Pepperoni, salami, homemade fennel sausage, mushrooms, marinated
>> > yellow peppers, hot giardiniera, fresh garlic, black pepper,
>> > provolone, pecorino romano on a tipo 00 flour crust.
>> >
>> > https://www.flickr.com/photos/sqwertz/31609083888/in/
>> > photostream/lightbox/
>> >
>> > -sw
>>
>> This is a good example of a pizza lacking a theme.
>>
>> It has several types of meat and cheese serving no purpose in terms of
>> flavour or texture.
>Perhaps the theme is "what I want to eat". If the OP were making the pizza
>for your enjoyment, I can see where you would have the right to criticize;
>but, that is not who he was out to please. Why can't someone make food the
>way they want it without a bunch of critics piling on. Make you own damn
>pizza the way you like it and don't worry so much about how others like
>theirs. Too many of you folks are becoming like Sheldon - as we've seen
>with Trump, being a self-absorbed a-hole can be contagious.

It sounds like a bunch of jealous little girls to me. Not just one
comment from one individual but getting together to gossip and cut.

On Tue, 23 Oct 2018 19:31:12 -0000 (UTC), Wayne Boatwright
> wrote:

>On Tue 23 Oct 2018 10:17:15a, l not -l told us...
>
>>
>> On 23-Oct-2018, Pamela > wrote:
>>
>>> On 01:54 22 Oct 2018, Sqwertz > wrote in
>>> :
>>>
>>> > Sunday night pizza hasn't been done here for a couple months.
>>> >
>>> > Pepperoni, salami, homemade fennel sausage, mushrooms,
>>> > marinated yellow peppers, hot giardiniera, fresh garlic, black
>>> > pepper, provolone, pecorino romano on a tipo 00 flour crust.
>>> >
>>> > https://www.flickr.com/photos/sqwertz/31609083888/in/
>>> > photostream/lightbox/
>>> >
>>> > -sw
>>>
>>> This is a good example of a pizza lacking a theme.
>>>
>>> It has several types of meat and cheese serving no purpose in
>>> terms of flavour or texture.
>> Perhaps the theme is "what I want to eat". If the OP were making
>> the pizza for your enjoyment, I can see where you would have the
>> right to criticize; but, that is not who he was out to please.
>> Why can't someone make food the way they want it without a bunch
>> of critics piling on. Make you own damn pizza the way you like it
>> and don't worry so much about how others like theirs. Too many of
>> you folks are becoming like Sheldon - as we've seen with Trump,
>> being a self-absorbed a-hole can be contagious.
>>
>
>I prefer fairly simple pizzas and my most oftn made pizza toppies are
>a combination of crumbled sausage, green pepper, onions, and
>sometimes sliced mushrooms, and of course, cheese.. None of the
>toppings are piled to the hilt. If I have some on hand, I often add
>a few blobs of ricotta. That's as complicated as it gets.
>
>Personally I think three or four topping ingredients are sufficient.
>I do vary what toppings I use, but they're never in excess.
>
>The listing of toppings on -sw's pizza is over the top, but he's the
>one who has to eat it. I don't really care what he uses, but it's
>typical of many of the foods he cooks. "More is always
>better." :-)))
>
>-sw is as much of a self-absorbed a-hole as either Sheldoon or
>Trumpf, maybe moreso.

If you don't care what he eats (and what is offered at 1000s of pizza
places across the U.S.) then one non-bitchy comment is enough.

On Wed, 24 Oct 2018 10:32:56 +0100, Pamela >
wrote:

>On 20:31 23 Oct 2018, Wayne Boatwright >
>wrote in 15.223:
>
>> On Tue 23 Oct 2018 10:17:15a, l not -l told us...
>>
>>>
>>> On 23-Oct-2018, Pamela > wrote:
>>>
>>>> On 01:54 22 Oct 2018, Sqwertz > wrote in
>>>> :
>>>>
>>>> > Sunday night pizza hasn't been done here for a couple months.
>>>> >
>>>> > Pepperoni, salami, homemade fennel sausage, mushrooms,
>>>> > marinated yellow peppers, hot giardiniera, fresh garlic, black
>>>> > pepper, provolone, pecorino romano on a tipo 00 flour crust.
>>>> >
>>>> > https://www.flickr.com/photos/sqwertz/31609083888/in/
>>>> > photostream/lightbox/
>>>> >
>>>> > -sw
>>>>
>>>> This is a good example of a pizza lacking a theme.
>>>>
>>>> It has several types of meat and cheese serving no purpose in
>>>> terms of flavour or texture.
>>> Perhaps the theme is "what I want to eat". If the OP were making
>>> the pizza for your enjoyment, I can see where you would have the
>>> right to criticize; but, that is not who he was out to please.
>>> Why can't someone make food the way they want it without a bunch
>>> of critics piling on. Make you own damn pizza the way you like it
>>> and don't worry so much about how others like theirs. Too many of
>>> you folks are becoming like Sheldon - as we've seen with Trump,
>>> being a self-absorbed a-hole can be contagious.
>>>
>>
>> I prefer fairly simple pizzas and my most oftn made pizza toppies are
>> a combination of crumbled sausage, green pepper, onions, and
>> sometimes sliced mushrooms, and of course, cheese.. None of the
>> toppings are piled to the hilt. If I have some on hand, I often add
>> a few blobs of ricotta. That's as complicated as it gets.
>>
>> Personally I think three or four topping ingredients are sufficient.
>> I do vary what toppings I use, but they're never in excess.
>>
>> The listing of toppings on -sw's pizza is over the top, but he's the
>> one who has to eat it. I don't really care what he uses, but it's
>> typical of many of the foods he cooks. "More is always
>> better." :-)))
>>
>> -sw is as much of a self-absorbed a-hole as either Sheldoon or
>> Trumpf, maybe moreso.
>
>"Less is more".
>
>In a pizza each ingredient should make an distinct contribution.

If less is more, then apply that to your comments

On Wed, 24 Oct 2018 17:08:47 -0000 (UTC), Wayne Boatwright
> wrote:

>On Wed 24 Oct 2018 09:24:08a, U.S. Janet B. told us...
>
>> On Tue, 23 Oct 2018 19:31:12 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>>On Tue 23 Oct 2018 10:17:15a, l not -l told us...
>>>
>>>>
>>>> On 23-Oct-2018, Pamela > wrote:
>>>>
>>>>> On 01:54 22 Oct 2018, Sqwertz > wrote
>>>>> in :
>>>>>
>>>>> > Sunday night pizza hasn't been done here for a couple months.
>>>>> >
>>>>> > Pepperoni, salami, homemade fennel sausage, mushrooms,
>>>>> > marinated yellow peppers, hot giardiniera, fresh garlic,
>>>>> > black pepper, provolone, pecorino romano on a tipo 00 flour
>>>>> > crust.
>>>>> >
>>>>> > https://www.flickr.com/photos/sqwertz/31609083888/in/
>>>>> > photostream/lightbox/
>>>>> >
>>>>> > -sw
>>>>>
>>>>> This is a good example of a pizza lacking a theme.
>>>>>
>>>>> It has several types of meat and cheese serving no purpose in
>>>>> terms of flavour or texture.
>>>> Perhaps the theme is "what I want to eat". If the OP were
>>>> making the pizza for your enjoyment, I can see where you would
>>>> have the right to criticize; but, that is not who he was out to
>>>> please. Why can't someone make food the way they want it without
>>>> a bunch of critics piling on. Make you own damn pizza the way
>>>> you like it and don't worry so much about how others like
>>>> theirs. Too many of you folks are becoming like Sheldon - as
>>>> we've seen with Trump, being a self-absorbed a-hole can be
>>>> contagious.
>>>>
>>>
>>>I prefer fairly simple pizzas and my most oftn made pizza toppies
>>>are a combination of crumbled sausage, green pepper, onions, and
>>>sometimes sliced mushrooms, and of course, cheese.. None of the
>>>toppings are piled to the hilt. If I have some on hand, I often
>>>add a few blobs of ricotta. That's as complicated as it gets.
>>>
>>>Personally I think three or four topping ingredients are
>>>sufficient. I do vary what toppings I use, but they're never in
>>>excess.
>>>
>>>The listing of toppings on -sw's pizza is over the top, but he's
>>>the one who has to eat it. I don't really care what he uses, but
>>>it's typical of many of the foods he cooks. "More is always
>>>better." :-)))
>>>
>>>-sw is as much of a self-absorbed a-hole as either Sheldoon or
>>>Trumpf, maybe moreso.
>>
>> If you don't care what he eats (and what is offered at 1000s of
>> pizza places across the U.S.) then one non-bitchy comment is
>> enough.
>
>"What is offered at 1000s of pizza places across the U.S." is most
>definitely not what -sw has piled on this pizza all at one time.
>
>It's true that I don't care what he eats, and by now I'm sure it's
>been eaten and gone
>
>And while were at it, I have noticed multiple critical comments of
>yours from time to time, and I don't call you out.
>
>Have a nice day! :-)

there's critical and venom

On Wed, 24 Oct 2018 10:24:08 -0600, U.S. Janet B. >
wrote:

>On Tue, 23 Oct 2018 19:31:12 -0000 (UTC), Wayne Boatwright
> wrote:
>
>>I prefer fairly simple pizzas and my most oftn made pizza toppies are
>>a combination of crumbled sausage, green pepper, onions, and
>>sometimes sliced mushrooms, and of course, cheese.. None of the
>>toppings are piled to the hilt. If I have some on hand, I often add
>>a few blobs of ricotta. That's as complicated as it gets.
>>
>>Personally I think three or four topping ingredients are sufficient.
>>I do vary what toppings I use, but they're never in excess.
>>
>>The listing of toppings on -sw's pizza is over the top, but he's the
>>one who has to eat it. I don't really care what he uses, but it's
>>typical of many of the foods he cooks. "More is always
>>better." :-)))
>>
>>-sw is as much of a self-absorbed a-hole as either Sheldoon or
>>Trumpf, maybe moreso.
>
>If you don't care what he eats (and what is offered at 1000s of pizza
>places across the U.S.) then one non-bitchy comment is enough.

Strange how you're policing people to defend Sqwertz, while he's the
bitchiest and nastiest person in the whole group. Talk about double
standards.

On 10/24/2018 11:13 AM, U.S. Janet B. wrote:
> On Wed, 24 Oct 2018 03:10:55 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Tuesday, October 23, 2018 at 5:37:51 PM UTC-4, Dave Smith wrote:
>>> On 2018-10-23 4:20 PM, Ed Pawlowski wrote:
>>>> On 10/23/2018 3:33 PM, Wayne Boatwright wrote:
>>>>
>>>>> Most Pizza Huts recommend limiting the numbere of toppings to 3-4,
>>>>> ostensibly because it makes for a poor crust when overloaded.
>>>>>
>>>> Makes sense from a flavor point too.Â* You start to overpower the more
>>>> subtle flavors and waste the ingredients.
>>>
>>> I saw the picture. It reminded me of Emeril Lagasse and his mind set
>>> that if some is good, more is better. The crust is a major factor with
>>> good pizza and piling a lot of stuff has to screw up the crust.
>> Perhaps the crust at Pizza Hut is already screwed up, right out of the
>> gate. I've never been impressed.
>>
>> Cindy Hamilton
> The one thing I remember about Pizza Hut crust is that you can't pick
> up a slice without dumping the toppings because the crust is so limp
> and wet.

Â* Delivered ? The only crust I liked was the hand-tossed , it was firm
and chewy . Pan was too greasy and thin had a bad case of the limps if
you didn't eat it straight out of the oven . Back then the dough was
made fresh daily in every store . Now it comes in prepackaged and frozen
.. These days the only pizza other than my own I like is from Tommy's
Famous .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 2018-10-23, Ed Pawlowski > wrote:

> Some BBQ enthusiasts brag they have 26 ingredients in their rub. It can
> muddy the flavors when you get too many. I use salt, pepper, garlic,
> maybe one other. I want to taste the meat.


Agree.

I notice Emeril's "BAM" rub has a lotta celery-salt in it. I've begun
to really like that flavor. Jes bought some more celery-salt.

Sometimes, garlic salt, onion salt, or "powders" work where real
ingredients do not. I once made a Creole sauce with all natural
ingredients. It was better with all "powdered" ingredients. 8|

nb

On Wednesday, October 24, 2018 at 3:45:36 PM UTC-4, notbob wrote:
> On 2018-10-23, Ed Pawlowski > wrote:
>
> > Some BBQ enthusiasts brag they have 26 ingredients in their rub. It can
> > muddy the flavors when you get too many. I use salt, pepper, garlic,
> > maybe one other. I want to taste the meat.
>
>
> Agree.
>
> I notice Emeril's "BAM" rub has a lotta celery-salt in it. I've begun
> to really like that flavor. Jes bought some more celery-salt.

Have at it. I quit buying Penzey's spice mixes because they bulk
everything up with celery seed or (IIRC) ancho chile.

> Sometimes, garlic salt, onion salt, or "powders" work where real
> ingredients do not.

Absolutely. I've got a wet rub that I put on flank steak which absolutely
requires onion powder and garlic powder rather than fresh. My creamy
garlic salad dressing, OTOH, requires both powdered and fresh garlic.

Cindy Hamilton

On Wed, 24 Oct 2018 14:02:14 -0500, Terry Coombs >
wrote:

>On 10/24/2018 11:13 AM, U.S. Janet B. wrote:
>> On Wed, 24 Oct 2018 03:10:55 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Tuesday, October 23, 2018 at 5:37:51 PM UTC-4, Dave Smith wrote:
>>>> On 2018-10-23 4:20 PM, Ed Pawlowski wrote:
>>>>> On 10/23/2018 3:33 PM, Wayne Boatwright wrote:
>>>>>
>>>>>> Most Pizza Huts recommend limiting the numbere of toppings to 3-4,
>>>>>> ostensibly because it makes for a poor crust when overloaded.
>>>>>>
>>>>> Makes sense from a flavor point too.* You start to overpower the more
>>>>> subtle flavors and waste the ingredients.
>>>>
>>>> I saw the picture. It reminded me of Emeril Lagasse and his mind set
>>>> that if some is good, more is better. The crust is a major factor with
>>>> good pizza and piling a lot of stuff has to screw up the crust.
>>> Perhaps the crust at Pizza Hut is already screwed up, right out of the
>>> gate. I've never been impressed.
>>>
>>> Cindy Hamilton
>> The one thing I remember about Pizza Hut crust is that you can't pick
>> up a slice without dumping the toppings because the crust is so limp
>> and wet.
>
> * Delivered ? The only crust I liked was the hand-tossed , it was firm
>and chewy . Pan was too greasy and thin had a bad case of the limps if
>you didn't eat it straight out of the oven . Back then the dough was
>made fresh daily in every store . Now it comes in prepackaged and frozen
>. These days the only pizza other than my own I like is from Tommy's
>Famous .

I haven't had Pizza Hut pizza in 20, 30 years. But the crust is what
I didn't like.

On Thu, 25 Oct 2018 05:50:38 +1100, Brice >
wrote:

>On Wed, 24 Oct 2018 10:24:08 -0600, U.S. Janet B. >
>wrote:
>
>>On Tue, 23 Oct 2018 19:31:12 -0000 (UTC), Wayne Boatwright
> wrote:
>>
>>>I prefer fairly simple pizzas and my most oftn made pizza toppies are
>>>a combination of crumbled sausage, green pepper, onions, and
>>>sometimes sliced mushrooms, and of course, cheese.. None of the
>>>toppings are piled to the hilt. If I have some on hand, I often add
>>>a few blobs of ricotta. That's as complicated as it gets.
>>>
>>>Personally I think three or four topping ingredients are sufficient.
>>>I do vary what toppings I use, but they're never in excess.
>>>
>>>The listing of toppings on -sw's pizza is over the top, but he's the
>>>one who has to eat it. I don't really care what he uses, but it's
>>>typical of many of the foods he cooks. "More is always
>>>better." :-)))
>>>
>>>-sw is as much of a self-absorbed a-hole as either Sheldoon or
>>>Trumpf, maybe moreso.
>>
>>If you don't care what he eats (and what is offered at 1000s of pizza
>>places across the U.S.) then one non-bitchy comment is enough.
>
>Strange how you're policing people to defend Sqwertz, while he's the
>bitchiest and nastiest person in the whole group. Talk about double
>standards.

I'm not defending Steve. If you got a complaint state it once, stick
with facts and quit looking for others to jump on the bully wagon to
join a bitchy fest.

On Wednesday, October 24, 2018 at 3:33:24 PM UTC-5, U.S. Janet B. wrote:
>
> I haven't had Pizza Hut pizza in 20, 30 years. But the crust is what
> I didn't like.
>
I had it back in May and the crust is still just as bad.

On Wed, 24 Oct 2018 14:48:31 -0600, U.S. Janet B. >
wrote:

>On Thu, 25 Oct 2018 05:50:38 +1100, Brice >
>wrote:
>
>>On Wed, 24 Oct 2018 10:24:08 -0600, U.S. Janet B. >
>>wrote:
>>
>>>On Tue, 23 Oct 2018 19:31:12 -0000 (UTC), Wayne Boatwright
> wrote:
>>>
>>>>I prefer fairly simple pizzas and my most oftn made pizza toppies are
>>>>a combination of crumbled sausage, green pepper, onions, and
>>>>sometimes sliced mushrooms, and of course, cheese.. None of the
>>>>toppings are piled to the hilt. If I have some on hand, I often add
>>>>a few blobs of ricotta. That's as complicated as it gets.
>>>>
>>>>Personally I think three or four topping ingredients are sufficient.
>>>>I do vary what toppings I use, but they're never in excess.
>>>>
>>>>The listing of toppings on -sw's pizza is over the top, but he's the
>>>>one who has to eat it. I don't really care what he uses, but it's
>>>>typical of many of the foods he cooks. "More is always
>>>>better." :-)))
>>>>
>>>>-sw is as much of a self-absorbed a-hole as either Sheldoon or
>>>>Trumpf, maybe moreso.
>>>
>>>If you don't care what he eats (and what is offered at 1000s of pizza
>>>places across the U.S.) then one non-bitchy comment is enough.
>>
>>Strange how you're policing people to defend Sqwertz, while he's the
>>bitchiest and nastiest person in the whole group. Talk about double
>>standards.
>
>I'm not defending Steve. If you got a complaint state it once, stick
>with facts and quit looking for others to jump on the bully wagon to
>join a bitchy fest.

If you apply that principle to everybody, you've got a whole lot of
policing to do here.

On 10/24/2018 5:01 PM, Wayne Boatwright whined:
> Janet, I was under the impression that we had a decent relationship
> here on RFC. I was not intending to be critical of you, nor be
> venemous. Sorry...
>
You sure are a whiny old queen.

On Wednesday, October 24, 2018 at 4:21:25 PM UTC-5, Jack Granade wrote:
> On 10/24/2018 5:01 PM, Wayne Boatwright whined:
> > Janet, I was under the impression that we had a decent relationship
> > here on RFC. I was not intending to be critical of you, nor be
> > venemous. Sorry...
> >
> You sure are a whiny old queen.

Jailbird too!

John Kuthe...

On Wed, 24 Oct 2018 21:01:28 -0000 (UTC), Wayne Boatwright
> wrote:

>On Wed 24 Oct 2018 10:57:17a, U.S. Janet B. told us...
>
>> On Wed, 24 Oct 2018 17:08:47 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>>On Wed 24 Oct 2018 09:24:08a, U.S. Janet B. told us...
>>>
>>>> On Tue, 23 Oct 2018 19:31:12 -0000 (UTC), Wayne Boatwright
>>>> > wrote:
>>>>
>>>>>On Tue 23 Oct 2018 10:17:15a, l not -l told us...
>>>>>
>>>>>>
>>>>>> On 23-Oct-2018, Pamela > wrote:
>>>>>>
>>>>>>> On 01:54 22 Oct 2018, Sqwertz >
>>>>>>> wrote in :
>>>>>>>
>>>>>>> > Sunday night pizza hasn't been done here for a couple
>>>>>>> > months.
>>>>>>> >
>>>>>>> > Pepperoni, salami, homemade fennel sausage, mushrooms,
>>>>>>> > marinated yellow peppers, hot giardiniera, fresh garlic,
>>>>>>> > black pepper, provolone, pecorino romano on a tipo 00 flour
>>>>>>> > crust.
>>>>>>> >
>>>>>>> > https://www.flickr.com/photos/sqwertz/31609083888/in/
>>>>>>> > photostream/lightbox/
>>>>>>> >
>>>>>>> > -sw
>>>>>>>
>>>>>>> This is a good example of a pizza lacking a theme.
>>>>>>>
>>>>>>> It has several types of meat and cheese serving no purpose in
>>>>>>> terms of flavour or texture.
>>>>>> Perhaps the theme is "what I want to eat". If the OP were
>>>>>> making the pizza for your enjoyment, I can see where you would
>>>>>> have the right to criticize; but, that is not who he was out
>>>>>> to please. Why can't someone make food the way they want it
>>>>>> without a bunch of critics piling on. Make you own damn pizza
>>>>>> the way you like it and don't worry so much about how others
>>>>>> like theirs. Too many of you folks are becoming like Sheldon
>>>>>> - as we've seen with Trump, being a self-absorbed a-hole can
>>>>>> be contagious.
>>>>>>
>>>>>
>>>>>I prefer fairly simple pizzas and my most oftn made pizza
>>>>>toppies are a combination of crumbled sausage, green pepper,
>>>>>onions, and sometimes sliced mushrooms, and of course, cheese..
>>>>>None of the toppings are piled to the hilt. If I have some on
>>>>>hand, I often add a few blobs of ricotta. That's as complicated
>>>>>as it gets.
>>>>>
>>>>>Personally I think three or four topping ingredients are
>>>>>sufficient. I do vary what toppings I use, but they're never in
>>>>>excess.
>>>>>
>>>>>The listing of toppings on -sw's pizza is over the top, but he's
>>>>>the one who has to eat it. I don't really care what he uses,
>>>>>but it's typical of many of the foods he cooks. "More is always
>>>>>better." :-)))
>>>>>
>>>>>-sw is as much of a self-absorbed a-hole as either Sheldoon or
>>>>>Trumpf, maybe moreso.
>>>>
>>>> If you don't care what he eats (and what is offered at 1000s of
>>>> pizza places across the U.S.) then one non-bitchy comment is
>>>> enough.
>>>
>>>"What is offered at 1000s of pizza places across the U.S." is most
>>>definitely not what -sw has piled on this pizza all at one time.
>>>
>>>It's true that I don't care what he eats, and by now I'm sure it's
>>>been eaten and gone
>>>
>>>And while were at it, I have noticed multiple critical comments of
>>>yours from time to time, and I don't call you out.
>>>
>>>Have a nice day! :-)
>>
>> there's critical and venom
>>
>
>Janet, I was under the impression that we had a decent relationship
>here on RFC. I was not intending to be critical of you, nor be
>venemous. Sorry...

No problem. I was referring to the length and intensity of the rout
by perhaps 5? participants.