-=> Quoting Sean Dennis to Jim Weller <=-

 SD> Pizza Inn.

I wasn't familiar with them so I Googled them. Given where their home
territory is I'm not surprised. The only state in the American
south east I've ever been to is the one they're not in!

 SD> light sauce too.  Can't handle all the acidity

My preferences are just the opposite: I like generous spicy tomato
sauce and moderate to scanty cheese. I used to like loaded pizzas
with everything but in recent years I've grown to prefer two or at
most three complementary toppings so I can actually taste each one
fully.

Pepperoni and mushroom is the #1 order in Canada.

Just to stir things up a bit: the two most divisive ingredients have
to be peppers and pineapple, which makes sense because totally
reasonable people like peppers on their pizza and only total whack
jobs order pineapple as a pizza topping.

Another new recipe. I've never tried this but it sounds like too
much heat for too long. I think a little trial and error
experimenting is called for.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Smoked Eggs
Categories: Native, Canadian, Eggs, Smoked
  Servings: 1 batch

           Eggs

Preheat your smoker to 325 degrees F using indirect heat. Place the
eggs directly on the grill grates, close the lid, and cook for 30
minutes.  Remove the cooked eggs and place immediately into an ice
bath. Chill completely.  Reduce the heat on your smoker to 175
degrees F. Peel the eggs and return them to the grill. Smoke for at
least 30 minutes, or up to 1 hour if you want more smoke flavor.

Eat the eggs as is, season with BBQ seasoning or make into smoked
deviled eggs

Ed Granger
           
  From: Cree Recipes From James Bay     
 
MMMMM-------------------------------------------------


Cheers

Jim


... New and improved water; gluten and fat free!

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