Down the road from the home of SWMBA is a chinese/pizza place. I have not attempted to investigate, as the possibilities are troubling. It does share a small building with a walk in clinic.
clay > On Jan 7, 2020, at 1:10 PM, Floyd Thursby via Mercedes > <mercedes@okiebenz.com> wrote: > > The menu looks like your basic Eye-talyun ingredients. Did I miss the > cultural appropriation? Or is it because a japanese guy doing eye-talyun? > > There is some Asian guy in Louisville maybe who is doing all kinds of > interesting things with merkin food. I guess it doesn't matter much about > your heritage it's what you like. > > --FT > > On 1/7/20 4:53 PM, Greg Fiorentino via Mercedes wrote: >> To all you pizza purists out there, let me share a tale of...either >> wonderful EurAsian food fusion...or arrant cultural appropriation, depending >> on your PC stance: >> >> Daisuke Matsumoto >> >> and <http://www.lasorrentinavw.com/home.html> >> >> He was introduced to me by my DIL, who had worked with him at another >> restaurant here. He learned pizza in Naples, had a truck with a wood-fired >> oven. Made good pizza with interesting ingredients. >> >> Last year IIRC there was a series in the Oregonian newspaper doing a search >> for the best pizza in the metropolitan area. Portland has a reputation as >> the location of some world-class restaurants, while the suburb across the >> river that I call home is derided as a backward bunch of rubes: "Vantucky". >> And yet, the pizza truck in a microbrew parking lot won the Oregonian's top >> marks. >> >> Unfortunately, pizza in not on my personal menu very often. And I must admit >> a certain chauvinistic aversion to Dice-K's, because of the Neapolitan vs. >> Sicilian style. My lineage is Sicilian and Calabrese. But I welcome the >> Japanese element! >> >> Greg >> >> Who grew up on Brooklyn pizza. >> >> -----Original Message----- >> From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of Meade >> Dillon via Mercedes >> Sent: Tuesday, January 07, 2020 11:44 AM >> To: Mercedes Discussion List >> Cc: Meade Dillon >> Subject: Re: [MBZ] Fw: Re: pizza oven talk >> >> I remember reading that as well. >> >> I'm totally spoiled, having eaten pizza in bella Napoli for years and >> years. On the must-do list at every trip to Italy is pizza made in a real >> brick oven, the closer to Naples the better. >> >> Once when family was visiting, we all went to a local pizza ristorante to >> pick up about five pizzas. The pizza oven was right up front next to the >> cashier, big wood fired brick oven, heated up like a blast furnace. We had >> so much fun just watching the chef build each pizza, put them all into the >> oven, and then turn them a time or two and minutes after they went in, they >> came back out, perfectly done. Family from the mid-west was suitably >> impressed, probably their favorite event of the day, talked about that >> pizza oven experience for a long time afterward. >> >> ------------- >> Max >> Charleston SC >> >> >> On Tue, Jan 7, 2020 at 1:26 PM Craig via Mercedes <mercedes@okiebenz.com> >> wrote: >> >>> I mentioned recently about us talking about pizzas; well today I found >>> the original email. It's attached below. >>> >>> >>> Craig >>> >>> >>> Begin forwarded message: >>> >>> Date: Tue, 29 Dec 2009 01:58:43 -0500 >>> From: Allan Streib <str...@cs.indiana.edu> >>> To: Mercedes Discussion List <mercedes@okiebenz.com> >>> Subject: Re: [MBZ] pizza oven talk >>> >>> >>> Conveyor ovens are awful. They do produce a consistent quality pie >>> without the need for any real skill on the part of the operator, which >>> is why the chain pizzarias use them. Unfortunately for the consumer, >>> however, the consistent quality they achieve is not excellent or even >>> good, but medocre. >>> >>> In college I worked at a Domino's franchise. Not world class pizza >>> maybe, but at the time really not bad. Back then they used deck ovens, >>> which were later replaced by conveyors. The pizza took a noticable turn >>> for the worse at that point. Same dough, sauce, cheese and toppings; >>> the only difference was the ovens. >>> >>> The deck ovens could turn out a really nice crust, nicely browned and >>> crispy on the surface but moist, airy and flavorful on the inside, >>> cheese carmelized on the surface but melted and stringy underneath, the >>> tastes of the toppings individually discernable. The conveyor ovens, >>> with the same ingredients going in, turned out a tough cardboard-like >>> crust that had no crunch, with the cheese and all the toppings hardened >>> into a tasteless, dehydrated layer on the surface. >>> >>> All the chain pizzarias here, as well as most of the independents, use >>> conveyor ovens now. Some do better than others, but the best pizza we >>> have is found at one or two independents that still use deck ovens. >>> >>> Our deck ovens at Domino's were electric, and ran at about 580 degrees >>> F. A coal-fired brick oven could approach 1,000 degrees. Intense >>> radiant heat is the key to a great pizza. Baking at these temperatures >>> requires experience and attention. The difference between an underbaked >>> and a burnt pizza can literally be a matter of seconds. >>> >>> Aside from the oven, another critical element of a good pizza crust is >>> the flour. You need to use a high protein flour, which you cannot buy >>> at the typical supermarket. So-called "bread flour" is better than >>> all-purpose, but still not ideal. The best I've tried is "Sir Lancelot" >>> high-gluten flour from the King Arthur flour company. You can order it >>> on-line. With this flour, you really have to work the dough to develop >>> the gluten, so it's best to use an electric mixer such as a Kitchen-Aid. >>> >>> For anyone interested, I can enthusiastically recommend a book on the >>> topic, "American Pie: My Search for the Perfect Pizza" by Peter >>> Reinhart. The first half is sort of a diary or narrative of his "hunt", >>> starting in Italy then moving to New York and across the USA, sampling >>> and comparing locally famous pizzarias. The second half is a collection >>> of recipes and instructions for how to make a decent pizza at home from >>> scratch. The author's love for his subject is obvious throughout. >>> >>> Allan >>> -- >>> 1983 300D >>> >>> _______________________________________ >>> http://www.okiebenz.com >>> For new and used parts go to www.okiebenz.com >>> To search list archives http://www.okiebenz.com/archive/ >>> >>> To Unsubscribe or change delivery options go to: >>> http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com >>> >>> >>> --- >>> Craig McCluskey >>> >>> Present: 1982 240D/3.0 (Euro 1984 617.912 engine, 4-speed) 254 kmi >>> 1994 E420 117 kmi >>> Past: 1964 190Dc >>> 1972 220D/8 >>> 1972 220/8 >>> 1987 190E/2.3 >>> >>> /"\ >>> \ / ASCII RIBBON CAMPAIGN "Friends don't send friends >>> X AGAINST HTML MAIL HTML email." >>> / \ AND POSTINGS >>> http://www.fred.net/tds/longrange.html >>> http://pruffle.mit.edu/~ccarter/I_do_not_use_microsoft.html >>> >>> >>> Craig >>> >>> ---------------------------------- >>> Present: '93 E300D/2.5 Turbo 354 kmi >>> '89 Chevrolet G20 Beauville 210 kmi >>> (the Big Red Van, BRV) >>> '00 Kenworth W900 Helmut 943 kmi >>> >>> Past: '90 E300D/2.5 Turbo 265 kmi RIP >>> '07 Peterbilt 386 Bruno 885 kmi >>> '82 240D/3.0 Bluebell 286 kmi >>> '95 E320 Sebastian 135 kmi RIP >>> '94 E420 Oskar 127 kmi RIP >>> '87 Dodge Grand Caravan RIP >>> '86 190E/2.3 >>> '72 220/8 >>> '61 Willys Utility Wagon >>> '59 Willys Utility Wagon >>> '67 Volkswagen Fastback >>> '64 190Dc Emma >>> '72 220D/8 Herman 186 kmi >>> '69 Lotus Europa >>> '64 Alfa Romeo Turrisimo Internationale >>> '59 Alfa Romeo Giulietta Spyder Veloce >>> >>> _______________________________________ >>> http://www.okiebenz.com >>> >>> To search list archives http://www.okiebenz.com/archive/ >>> >>> To Unsubscribe or change delivery options go to: >>> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com >>> >>> >> _______________________________________ >> http://www.okiebenz.com >> >> To search list archives http://www.okiebenz.com/archive/ >> >> To Unsubscribe or change delivery options go to: >> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com >> >> >> _______________________________________ >> http://www.okiebenz.com >> >> To search list archives http://www.okiebenz.com/archive/ >> >> To Unsubscribe or change delivery options go to: >> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com >> >> > -- > --FT > > > _______________________________________ > http://www.okiebenz.com > > To search list archives http://www.okiebenz.com/archive/ > > To Unsubscribe or change delivery options go to: > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com > clay monroe I turned my computer upside down and shook it, but the bookmark for what I'm looking for didn't fall out. _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
