I grew up on chef-boy-r-dee pizza in a box, and kraft grated parmesan as the cheese.
(which btw, I still love). pretty much anything else works with that as my "high water mark" On Tue, May 27, 2014 at 5:03 PM, GMoney <gm0n3...@gmail.com> wrote: > > The crust is OK. It just tastes like cheaply made thin pizza crust. > > It's the "processed provel cheese" that ruins it. Provel is fine when it's > fresh, by itself, and taken in small doses. But processed down and thrown > all over a pizza in the place of genuine mozzarella......is criminal. > > Plus St. Louis pizzerias treat sauce like it's a rare commodity. Sauce my > pizza damnit! > > > On Tue, May 27, 2014 at 3:52 PM, C. Hatton Humphrey <chumph...@gmail.com > >wrote: > > > > > On Tue, May 27, 2014 at 4:40 PM, Jerry Milo Johnson <jmi...@gmail.com > > >wrote: > > > > > iirc, I really liked the bbq sauced chicken and onion "pizza" in St > > Louis. > > > > > > I just don't like the idea of the thin crust or of their "special blend" > > cheese. > > > > > > Until Later! > > C. Hatton Humphrey > > http://www.eastcoastconservative.com > > > > Every cloud does have a silver lining. Sometimes you just have to do > some > > smelting to find it. > > > > > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Order the Adobe Coldfusion Anthology now! http://www.amazon.com/Adobe-Coldfusion-Anthology/dp/1430272155/?tag=houseoffusion Archive: http://www.houseoffusion.com/groups/cf-community/message.cfm/messageid:370482 Subscription: http://www.houseoffusion.com/groups/cf-community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/groups/cf-community/unsubscribe.cfm
