Text 35249, 55 rader
Skriven 2016-01-18 11:02:40 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: pints 'n'zas 830
========================
>  ML> just pointing out the degradation of
>  ML> the word "pint" hereabouts. I disapprove, as we all should.
> In Canada a pint of draft beer is always 20 fluid ounces and that's
> the law. No degradation, no wiggle room allowed.

Bricks and Barrels offered a promotion tonight called
three perfect pints - you got three glasses of Guinness
for MYR33 or of Tiger for MYR28. Turns out these perfect
pints were 330 mL and thus a devaluation of 30% or 44%
depending on what pint you were thinking of. At 6 bucks
and change a liter, a good price in the civilized world
and a decent one even here if it had been advertised as 
such.

>  ML> 1.75 qt half gallons, bah.
> Now that we have gone metric we have 2 litre containers replacing
> (American) half gallons and 1.5 litre sizes in things like ice cream

Hum.

> I often wonder how Boston Pizza gots its name. After all New York,
> New Haven and Chicago are famous (or infamous) for their regional
> pizza styles but Boston? (FWIW the company founder was a Greek
> immigrant living in Edmonton, Alberta.)

There was a day when Boston was one of the candidates for
cradle of the American pizza. Regina's was said to be the
first (or one of the first); and Santarpio's was said to
be best (or one of the best). I'm not so sure about the
accuracy or even defensibility of these claims, but they
had their time, and it might have been during that time
that your place was founded. Or it might have been a
reference to a style I'd not encountered elsewhere but
that was offered in the 1960s to '80s by pizza stores
run by Greeks in and around boston - a thickish pale
crust, somewhat underdone but somehow not soggy, with
a sauce higher than normal in garlic powder, and big
blobs of mozzarella, no Parmesan/Romano piquancy. The
place I remember serving it was called Baronette and
went under I believe in the '80s, but there were others
that might have survived longer.

Speaking of which, at that same establishment Lilli
got a margarita pizza, which differed from the pizza
margherita by having a thin slightly undercooked dough,
cherry tomatoes instead of San Marzanos, and gobs of
Parmesan instead of mozzarella. The basil, I was 
surprised to find out, was an European variety rather
than the holy version that I'd sort of expected and
that would have totally killed the dish. If the dough
had been cooked a bit hotter, it would have been 
pretty good, and in any case it was a bargain for
the equivalent of $2.50 for enough for a full meal.
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)