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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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