Pizza is best when slightly burnt,  burnt cheese is the bomb
On May 27, 2014 6:00 PM, "Eric Roberts" <ow...@threeravensconsulting.com>
wrote:

>
> If you ever come out to Chicago Tim...I'll treat you to some real pizza ;-)
>
> Eric
>
> -----Original Message-----
> From: LRS Scout [mailto:lrssc...@gmail.com]
> Sent: Tuesday, May 27, 2014 4:30 PM
> To: cf-community
> Subject: RE: Serious question
>
>
> I have to drive 45 minutes to get a pizza I can stomach here.
>
> That cracker garbage is all the rage here.
> On May 27, 2014 5:28 PM, "Eric Roberts" <ow...@threeravensconsulting.com>
> wrote:
>
> >
> > I can't stand thin crust pizzas...if I wanted a cracker with catsup on
> > it...LOL
> >
> > -----Original Message-----
> > From: GMoney [mailto:gm0n3...@gmail.com]
> > Sent: Tuesday, May 27, 2014 4:04 PM
> > To: cf-community
> > Subject: Re: Serious question
> >
> >
> > 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.
> > >
> > >
> > >
> >
> >
> >
> >
>
>
>
> 

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