Really ? OD, you should ban yourself from the pizza discussion. That is to pizza, what Taco Bell is to Mexican food. Marco Polo makes a decent pizza, but the crust is too thin IMO. Some people prefer this style, but this type and quality are easy to find in SEA. Pizza dough gets more complex and chewy the older the mother dough is. Often it will get air bubbles in it. Crispy yet chewy is what you're looking for. O & O comes closer to this than anyplace else in SV I think. 4 of us ate there last night and everything was good. Antipasto plate, pizza, pasta alla carchofe, & a putanesca, everybody happy. It looked like it was cheaper to buy wine by the glass than bottle, as the pours were excellent.OrangeDragon wrote:My favorite pizza in town is still pizziana on ekereach. not sure why, it's fast food style pizza, but it just hits that spot for me.
pineapple and chili, with double cheese.
Very partial to a well-filled taco myself.
Yes you did call it fast food pizza. I'll give you that. Liking Taco Bell makes me think you should ban yourself from Mexican food threads as well thoughOrangeDragon wrote:i did point out it was fast food pizza didn't i? reminds me of dominoes/pizza hut/etc... which triggers childhood memories and so on. sometimes i like to eat crap food. i can't wait to have some taco bell when i get back to the US.
OrangeDragon wrote:I can't wait till the day they open a Taco Bell in Mexico...
"Taco Bell has attempted to enter the Mexican market twice. After a highly publicised launch in Mexico City in 1992, all the restaurants were closed two years later. In September 2007, Taco Bell returned to Monterrey, projecting an American image with an Americanized menu that included french fries, but it closed in January 2010 due to low patronage."******* Wow, Wikipedia spelled "publicized wrong !OrangeDragon wrote:I can't wait till the day they open a Taco Bell in Mexico...
I travel to Singapore to get my Mexican food ingredients and beer making supplies. Belmonte Latin Foods is on the internet and I believe he will ship (he takes Visa/payapal.) I get my Masa, chili powders, mole makings, Carne Asada spices, Cuitacoche, canned/dried peppers, and last but not least the secret to Mexican cooking Lard. I also bought a tortilla press from him.
BTW/ In the early 70's, in my misspent youth, I ran the kitchen in the biggest/most popular Mexican restaurant in the Pacific Northwest of America. (I miss the food, but not the 14 hour work days.)
I couldn't believe it, I was in Samadera's store and found Goya Flan mix. What a find. I also sent to America and had Goya ham base sent over as its very hard to make "red-eye" ham gravy without it. Mrs. S seems to be getting a few more Mexican items in also. Now if she would just sell corn tortillas I'd be in heaven as I'm lazy and only make my own about once a week.
By the way, the restaurant had for some time a visiting baker/cook from Turkey who trained the local staff to make lahmacun (some people call it Turkish pizza). I had Turkish friend visiting and he starting wandering off alone to Olive Olive as I fellow a strict 1 pizza per week policy. That guy ate his way through the menu. The lahmacun is supposedly better than what you usually can get in Turkey now.
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