Gar1eth

My mistake on rewriting this or due to autocorrect. Original I had put Genoa as the American version and Genova as how my teacher said it. Gman

I’m very sorry too @WilliamM. And that was an incredibly nice post @honcho. Gman

Andrew most likely has a lot more money than I’ll ever have as well as a much more active social life. He probably doesn’t need FB as much as I do. Gman

I’ll be sad if Facebook goes. For one thing I live over 1600 miles from my family. And I don’t get back home often. It’s somewhat bittersweet, but I enjoy seeing pictures of my Mom, siblings, nieces, nephew, great-nieces and nephews, and the rest of the family. Plus with my newly diagnosed myasthenia gravis I’ve joined a FB Group. I personally am not great at phone calls-so Facebook definitely serves a purpose in keeping me connected. Gman

My favorite teacher in high school was my Latin teacher. She was from Geneva (Genoa), Italy. I don’t think she was quite a war bride. But she probably came to the USA in the very early 1950’s. While she had been in the USA longer than I had been alive, she remained dismissive of many American things. I remember her talking about how pizza and spaghetti were not main meals in Italy but snacks. On the other hand, I could never quite see how you’d want anything else to eat after a large bowl/plate of spaghetti. Different countries definitely have different taste palates. I remember liking Pizza Hut from the time I was a little tyke (that’s tyke, not dike:p) although ground beef has never been my favorite. I preferred the sausage-not the larger Italian type sausage that most places have now. This was the more ground up type that looks a lot like the mince which you disliked. In fact as a child, Pizza Hut was one of my favorite pizza places to go. I don’t like it quite as much now-although I still like it. I have a feeling it’s probably due to tastebud changes as well as some changes in their recipes over the past 50 years. I’m told many in the UK don’t like the salty sweet mixture that many of us here in good ol US of A like as exemplified by sausage and maple pancake syrup. I remember in high school that my social studies teacher told us how she had been visiting Russia a few years before when Pepsi Cola 1st was allowed in. She said prior to that Russian carbonated beverages were more fruit flavored. Their tour guide tried Pepsi and didn’t like it at all. It would take an awful lot of money to get me to finish a Vegemite sandwich-even to start one would be very, very pricey. (Someone brought a jar to my dorm around the time the Men At Work song was still popular). Gman

My brother and nephew years ago were on some kind of field trip in the kitchen at a pizza place. I think it was Pizza Inn. I remember him saying something about seeing a bag labeled ‘artificial’ mozzarella cheese. Gman

My brother liked it. I tolerated it. What I really loved was when my Mom made a pizza from the Chef Boyardee Pizza Mix. She would use the sausage variety which hasn’t been available for years and years. She would add extra cheese and green olives to the pizza. Nowadays I like the thin crust Digiornos combo pizza. When I have them, I slice cherry tomatoes in 1/2 to put on it prior to baking, and I add garlic powder, oregano, and paprika. For some reason in Washington state if you’re at a pizza place, and you ask them to put tomatoes on a pizza, they are liable to put them on the pizza after it’s finished baking if you don’t specify you want them cooked. If I had wanted raw toppings on my pizza, I would tell them that. It seems to me wanting raw toppings should be the special order, not wanting cooked toppings. Gman

Again, I’ve enjoyed most non-Chicago Uno’s Pizzerias except the ones at the airport. I posted this awhile back. This trick may be a bit quicker than using the oven. Although if you want to crisp up the whole pizza, an oven would be better. When you've refrigerated the pizza overnight, this is a really good trick. It works best with thin crust pizza, but I’d try it with deep dish too. Also when I’ve frozen the pizza, I defrost it in the microwave before putting it on the stove, and it comes out 100x better than only using the microwave. Gman

Gman

No I haven’t. Is it laughable? Gman

Well as I indicated above I’ve been attracted to some. But I’ll admit they usually have to be what I consider incredibly attractive and muscular. And of course this poster set my 14 year old gay heart beating (even though I don’t think I knew for sure I was gay at the time). Of course my heart also went pitter patter for Perry King on the left too. Gman

As a native English speaker, I have no idea what language this is in, or what it means. As for franchised Uno’s, again I’ve begin to one of the originals, and I liked it. But I thought the franchised ones in Houston and Cincinnati were very good too. I loved their mini chicken fajita pizza. It’s where I learned to love bell peppers. Anyone here from Cincinnati, Donato’s is awful too. Gman

I think one of them had blue eyes. And I’m pretty sure I remember the other saying his mother was Asian. Gman

It’s a British show. I think it’s called “Let It Shine”. Probably the 1st clue that it’s from the UK was that he’s from Wales and a head boy. Plus the cute Judge with the white hair is Martin Kemp from Spandau Ballet. And while I knew that was Amber Riley from Glee, I’m not sure who the other 2 judges were. But I couldn’t believe Martin only gave the kid a 3. He’s 17 and I thought he did great. I get a sneaking suspicion the kid might be gay. On the other hand it might have been nerves or the fact that he’s European (cf “Legally Blonde, The Musical”). If you like the fact that the song is gender neutral-although it’s really not as one of the lines is “I’m your man”- then you’ll probably like this version from Miscast. I love the way she taps Brian D’arcy James-the original King George with the scepter. Gman

I think I’ve only been with three black escorts in my hiring days-and two were of some type of ‘mixed’ heritage. I will admit to being attracted to some few black escorts. But invariably the ones I am attracted to always advertise as tops. And it’s not like I see that they are tops and then I’m attracted to them. It’s I see their pictures, am attracted to them, read the ad, and find out they are tops. Gman

I’m actually not that fond of NY style pizza. I like the thinner crust. But it seems to me the toppings -pepperoni, sausage, and etc are often thrown on at the last minute such that if you turned the pizza over they would fall off. I like the toppings incorporated and bound into the cheese. If this isn’t the way real NYC pizza is, I’ve had some bad ersatz NYC pizza. Gman

The first place I ever had Uno’s was in Houston in the mid 1980’s. After that I had them in Cincinnati, Ft Worth, and Madison, Wi. They were usually pretty good. And the one time I went to one of the company Uno’s in Chicago (it was a small Uno’s and didn’t have as large a menu as the bigger restaurants), I thought that it tasted pretty much the same as the pizzas I’d had at the franchises with one exception. There is, or at least was, an Uno Franchise at Houston’s Intercontinental Airport. It was lousy. I might also have had a lousy pizza at another airport Uno’s, but I can’t remember for sure. Gman

I love pizza. And yes for the purists on here I’m talking about the American Version. But I’ve pretty much always hated Domino’s. I probably first had it in college-or if not college then in grad school. I’m talking about the early to mid 1980’s. I’ve hated it so much that I’ve probably had less than 10 pieces of it since the 1990’s. Even if a committee I was on for something was serving it, I pretty much abstained. And yes I know there are many gourmands on here many of whom can make equal claims. But I’m middle class single guy from Texas who doesn’t really cook very often. I loved pizza growing up, and when I was working, I often kept late hours where pizza places were often the only thing still open. I think what made me dislike Domino’s mainly was the crust. It was doughy, and I always thought it tasted like cardboard. In general I’m not fond of thick doughy crusts unless they have some taste to them. Uno’s in my opinion has a nice deep dish crust because it has a buttery taste to it-or at least it used to. I probably haven’t had an Uno’s since around 2008. Their franchising seems to have screwed up as I know lots of their restaurants closed in the 1990-early 2000’s. Well tonight I had a coupon for Domino’s. I decided I’d look and see what they offered these days. They now have different crusts. I chose their equivalent to Pizza Hut’s Thin n’ Crispy. And it wasn’t bad. I’m not saying that I like it as well as I like Papa John’s or Pizza Hut. But it was definitely edible. Gman

Gman

I think so. Gman

I always wanted to meet him. The one time I had a chance was when I was in Chicago for IML 8 years ago. Unfortunately he was busy with the festivities. It wasn’t a complete loss. I had a chance for a short meeting with Dean Monroe. I would probably have been wanting more of his versatile side than what you received @jonnychgo. Gman

This must have been a really swanky hotel. I don’t think I’ve ever seen a lifeguard at a hotel pool except maybe at beach resort type. Gman

I appreciate the help. After I posted, I tried two more times after multiple tries yesterday. I finally figured out what it was. But as the problem will very likely come up again in the future, I’m glad I have an answer now. Gman

I don’t think that my volume was particularly large when I was young. Larger than now definitely. But still not that large. Gman

Or did you mean the stiff members of the staff members? Gman