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From: "Bill Lais" <blais@cf*.rr*.co*>
To: <ajmarve@ba*.ne*>
Cc: <cavers@cavers.com>
Subject: was: Re: Bent Jill
Date: Thu, 30 Mar 2000 19:56:24 -0500
All I know is that we have better Philly cheese steaks here in Orlando than
in Philly.  Had several in both places (not in a long time, of course).

Philthly's not what it's cracked up to be.

-  Bill

----- Original Message -----
From: "Al Marvelli" <ajmarve@ba*.ne*>
To: "Nanci LeVake" <nlevake@ho*.co*>
Cc: <fossildiver@mi*.co*>; <Art.Paltz@R2*.CO*>; <cavers@cavers.com>
Sent: Thursday, March 30, 2000 4:32 PM
Subject: Re: Bent Jill


> Nanci,
>
> I regret to inform you that there are no actual pizza places in Gainsville
> desptie what you have been lead to believe. Pizza cannot generally be made
> south of Newark, or west of Scranton. The redneck factor tends to
mutiliate the
> process, and you get these sandwich shops< grinders> that could not bake
their
> way out of the Bastille.
>
> Your first clue as to whether there is any hope in these areas is the
presence
> or absence of a large stone oven, with a narrow wide mouth. Pizza cannot
be
> made on a conveyor belt or a rotiserrie, do not even attempt to tell me
> otherwise. The oven needs to be on all the time to acheive proper
temperature.
> If they turn the knobs after you order, run like the wind.
>
> West of the Mississippi or south of the Ohio, the water lacks the specific
> mineral content to allow the crust to form properly. Pizza crust should be
firm
> enough to snap on the bottom and soft enough to be chewy just under the
sauce.
> Sicillian pies < square for all you goobers> should have a large layer of
chewy
> , followed by a thin hard bottom that is not burnt.  There is a large
business
> in overnight shipment of correct pizza dough to places like Los Angeles
and Las
> Vegas, but I doubt you will find it in Gainsville.
>
> You have most likely never had an actual bagel either. Bagels should be
hard on
> the outside and chewy on the inside, and should not have a uniform roll
like
> consistency.
>
> Grits , Thank God, cannot be found north of Maryland, except on US
Military
> bases where they are standard fare for those conditioned to no longer care
> about flavor.
>
> So now you have three reasons to Visit Brooklyn: pizza, bagels and
shipwrecks.
>
> Regards,
>
> Al Marvelli
>
> PS did you guys ever sort out that gap/tee deal??? what was that all about
> anyways?  <--- cave related content.
>
>
>
> Nanci LeVake wrote:
>
> > Al,
> >
> > I don't know if I ever had "real" pizza in MN.  But I found a _really_
good
> > Italian restaurant in G'ville that makes the best pizza I've ever had.
> >
> > No, I have no idea what a grit is.  I kind of like them at Waffle House,
> > though, with apple butter in them.......Do they have something to do
with
> > corn?  Can you believe the _Wendy's_ down here has grits???
> >
> > nANCI
> >
> > >From: fossildiver@mi*.co*
> > >To: Nanci LeVake <nlevake@ho*.co*>
> > >CC: Art.Paltz@R2*.CO*, cavers@cavers.com
> > >Subject: Re: RE: Bent Jill
> > >Date: Thu, 30 Mar 2000 10:07:27 -0500
> > >
> > >Nanci LeVake <nlevake@ho*.co*> wrote:
> > > > Ok, What does eating pizza have to do with being from Up
orth??  ]We
> > >may
> > >not be grit eaters or crawfish eaters or okra eaters, (what_is_ that,
> > >anyway??) but isn't pizza universal?
> > >
> > >Nanci
> > >
> > >Nanci,
> > >Have you had *any* real pizza in the south? Only people from Up North
even
> > >know what real pizza is. And can someone tell me *exactly* what a grit
is?
> > >al
> >
> > ______________________________________________________
> > Get Your Private, Free Email at http://www.hotmail.com
>
>
>
>

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