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echo: cooking
to: JIM WELLER
from: Sean Dennis
date: 2018-09-28 13:57:44
subject: pizza

Hello JIM,

26 Sep 18 20:23 at you wrote to me:

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

They're really good for what they are.  Nothing spectacular but good in an 
unassuming, "fills you up" way.  Plus they'll make a pizza with
darn near any 
topping which leads to...

 SD>> light sauce too.  Can't handle all the acidity
 JW> My preferences are just the opposite: I like generous spicy tomato
 JW> sauce and moderate to scanty cheese. I used to like loaded pizzas
 JW> with everything but in recent years I've grown to prefer two or at
 JW> most three complementary toppings so I can actually taste each one
 JW> fully.

My GERD prevents me for handling anything acidic anymore.  I will get terrible 
heartburn to the point to where my chest aches if I have anything too acidic.  
I'm also the same as you with the toppings: I now just like mushrooms and 
olives on my pizza.

 JW> Pepperoni and mushroom is the #1 order in Canada.

I'd say that pepperoni has to be in the top 2 here in the US.

After a quick Google check*, it looks like these are the top eight (from 1 to 
8):

Pepperoni
Sausage
Garlic
Olives
Mushrooms
Onions
Chicken
Oregano

*=https://www.huffingtonpost.com/entry/most-popular-pizza-toppings_us_5ad8edfbe
4b0e4d0715e88c3

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

I must be a whack job since I like what we in the US call "Canadian
bacon" and 
pineapple. :D

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

It does sound good but I'd agree that that seems like a bit long for eggs.

Later,
Sean

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