ultimate runner's test...... (Read 4097 times)

pfffttt....no sauce, lots of cheese and garlic. You don't know what good is.

This thread makes baby jeff cry.

And I like thin crust pizza. And white pizza.

Don't know if it's the same down there in PA, but up here in the land of New Haven Pizza, a white pie is olive oil, a thick layer of ricotta, garlic, and a healthy covering of mozzarella on a semi-thick crust coooked in a non-brick oven until the mozzarella cheese is golden brown and the crust is lightly toasted. For variety, add a little spicy Italian sausage, or for you seafood lovers, some fresh-from-the-sea littleneck clams over the mozz. And I will blaspheme and state for the record that I cannot STAND that Pepe's / Sally's / The Spot / Modern / Grand Apizz' New Haven style super thin burnt crust poor excuse for a food they call pizza around here. If I want to taste charcoal I'll chew on a campfire.

Man was not meant to find and make pies with key limes more than a few months per year! We are out of Africa now.

Yeah, that's pretty much what we call white pizza.

Actually sounds pretty good and on the must try list now. Still hard to beat a thick bread crust with a 1" layer of cheese, some good homemade tomato sauce on top with another layer of sausage and a layer of peperoni and more cheese. Damn - now I need to go to Una's for lunch to get a fix.

Suck it, Trebek!

+1, funny stuff that

And I will blaspheme and state for the record that I cannot STAND that Pepe's / Sally's / The Spot / Modern / Grand Apizz' New Haven style super thin burnt crust poor excuse for a food they call pizza around here. If I want to taste charcoal I'll chew on a campfire.

Ha ha! We feel the same way!

You know what kills me...how often a thread, no matter what the subject, turns into a thread about food. Love you, silly peeps.