OT! Re: IPizzA question

Tristan wrote:

John Cowan wrote:

> >Fish and
> >chips is also available in various restaurants at more upscale prices.
> >
> Find and chips at upscale prices at a restaurant? They aren't really
> fish and chips!
A reasonable facsimile.  They even use one of the cheapest fish available,
Alaskan pollock; cruet of vinegar on the side, but on a plate or basket
(that's the upscale part along with the price), not in newspaper......

>(And
> you don't have fish-and-chips stop chains, either.)
True but only because IIRC Arthur Treacher's went out of business.  F&C just
weren't that popular.
>
> >>Rumor also has it that we have
> >>different ideas on what a pizza is, but I've never been able to confirm
> >>that. Describe a vegetarian pizza from the base up.
> >(I suppose you mean "without meat" rather than strictly vegetarian.)
> >Crust, tomato sauce, mozzarella cheese.  It should rightly be cooked in a
> >coal-fired brick oven, but permits to burn coal are not easily obtained
> >these days, and most pizzerias are using gas-fired ovens now.
> >
> For the record, you're wrong by my definition, implying there is some
> sort of difference.
Now you're changing your order (and Vinnie, our cook, gets mad when people
who do that....).  You asked for a veg. pizza, you got one.  No meat.
(Unless the vegan in question eschews dairy products, in which case maybe
he/she should opt for Chinese.)  AFAIK Papa John has described the original
basic, echt-Neapolitan-via-NYC, pizza.  All else is frippery.

>with capsicum, tomato,
> mushroom, olives and onion on top, and probably some more chees on top
> as well.
All those extra toppings will cost you......

Sincerely, Rosa Manicotti, owner, Vinnie's Pizzeria

Replies