HDTenEightyP/NetNews huggingface dataset:
From: kjp@HQ.Ileaf.COM (Katherine Parks x4684)
Subject: What _is_ Greek Pizza?
Reply-To: kjp@HQ.Ileaf.COM (Katherine Parks x4684)
Organization: Interleaf, Inc.
Distribution: ne
Date: Wed, 2 Sep 92 14:02:58 GMT


I prefer the Greek style pizza that is available around the Boston
area to the Italian style which is available in the other areas
I've lived (WashDC, AnnArborMI, RochesterMN).

But, when I'm asked to describe what the difference is, I'm at
a loss.  The only thing I can point out is that Greek pizza seems
to have more oregano in the sauce (I love oregano).

So can anyone give the specific differences between Greek and
Italian pizza?

Thanks.


-- 
=>=>=>=>=>=>=>=>=>=>=>=>=>=>=>=>=>=>=><=<=<=<=<=<=<=<=<=<=<=<=<=<=<=<=<=<=<=<=
Kathy Parks	Interleaf, Prospect Place, 9 Hillside Ave, Waltham, MA 02154 
UUCP {decvax,pyramid,sequent}sun!sunne!ileaf!kjp  /or/  ...mit-eddie!ileaf!kjp
ARPA: kjp@ileaf.com   "We're not in Cambridge anymore..."  617-290-4990 x4684.
From: paglione@buast7.bu.edu (Timothy Paglione)
Newsgroups: ne.food
Subject: Re: Good Pizza
Date: 1 Sep 92 13:33:33 GMT
Distribution: ne
Organization: Astronomy Department, Boston University, Boston, MA, USA
From: manes@bu-pub.bu.edu (Michelle Manes)
Newsgroups: ne.food
Subject: Re: Royal East
Date: 31 Aug 92 15:21:53 GMT
Distribution: ne
Organization: Boston University

In article <1992Aug29.080835.3776@athena.mit.edu>, dethomas@athena.mit.edu (Drea E Thomas) writes:

|> 
|> Yea.. but it is dozens of different vegies/spices/meats in hundreds of
|> permutations.. not beef/noodles/tomatoes/basil in everything..
|> 

/chicken/cheese (various kinds)/cream/olive oil/garlic/seafood/...
pasta is a staple in Italian cooking, yes.  A better analogy might be:
"80% of Chinese food is meat, vegetables, and spices served over rice.

Maybe you need to get a little more adventurous in what you're ordering?


michelle
-- 
Michelle Manes		|	"What should I be when I grow up?"
manes@bass.bu.edu	|	"Honest."
			|	-Robert M. Pirsig
From: levin@bbn.com (Joel B Levin)
Newsgroups: ne.food
Subject: Oriental Market NOT in Essex County
Date: 1 Sep 92 14:40:25 GMT
Distribution: ne
Organization: Bolt Beranek and Newman Inc., Cambridge MA
NNTP-Posting-Host: bbn.com

In article <1992Aug31.163525.2429@progress.com> tucker@bedford.progress.COM writes:
|Hi,
|	I'm looking for such a market in the Haverhill-Newburyport-Danvers
|triangle for standard items as soy, chili paste, wood ears, etc.

It's out of your way, but people further west might want to know about
the Joyce Chen's grocery in Amherst, NH (west on route 101A from the
Everett Turnpike (route 3).  This is the same outfit that runs the
restaurant in Cambridge and the store in Acton (or Littleton or
whatever) and that used to have a store in East Arlington.

	/JBL
=
Nets: levin@bbn.com  | 
pots: (617)873-3463  |                                      "I gotta go."
              N1MNF  |                                            -- I. Shoales
Newsgroups: ne.food
From: campbell@redsox.bsw.com (Larry Campbell)
Subject: Re: on beer...
Organization: The Boston Software Works, Inc.
Distribution: ne
Date: Thu, 27 Aug 1992 02:32:30 GMT


If you want something refreshing, drink Gatorade.
Beer is supposed to be a FOOD.
-- 
Larry Campbell             The Boston Software Works, Inc., 120 Fulton Street
campbell@redsox.bsw.com    Boston, Massachusetts 02109 (USA)
From: kvk@questor.sw.stratus.com (Ken Koellner)
Newsgroups: ne.food
Subject: Re: Italian Restaurants
Date: 1 Sep 92 13:23:52 GMT
Distribution: na
Organization: Stratus Computer, Software Engineering

This thread has been going on long enough that I feel a need to again
plug my favorite Italian restaurant in my area, Arturo's in Worcester,
on Chandler St. near Tatnuck Sq.  The're more formal than the typical
pasta joint, expect to spend $10-20 on an entree making a full meal
$25-$50/person.  If your in the area, check out Tatnuck booksellers, a
little closer to Park Ave on Chandler St.  It's an old mill building
that has been converted into a huge book store.


-- 
An amazing insight may have paid you a fleeting visit and then retreated.
Resist the temptation to chase it; it is faster than you are.  Value your
glimpse of it, and invite it to return some other time.      -John Bitmap
Newsgroups: ne.food
From: dethomas@athena.mit.edu (Drea E Thomas)
Subject: Italian food
Organization: Massachusetts Institute of Technology
Distribution: ne
Date: Fri, 28 Aug 1992 21:38:08 GMT

Ok.. time to start another flame war..

 Is is just me or is 70% of Italian food a topological
transformation of spaghetti.. Different shaped noodles
perhaps, maybe 2 different sauces, but is that all
there is? You will spend $12 in an italian restaurant 
to get a plate of fancy spaghetti... in a chinese place
you can get a wonderful ginger-soy lobster (yum!).
(the other 30% is some form of pizza)

 Just so I'm not flamed for only posting in order to
whine. Royal East on main st. in Cambridge just got
a facelift.. The dining area is expanded and some new
windows were added. Nice job. In my opinion this place is the 
best and most consistent chinese restaurant in the 
central/kendal square area. Reasonably priced, and 
consistently good food..

 Just my $.02..

Flame away..

	-Drae-
From: blamb@rodan.hri.com (Bill Lambert)
Newsgroups: ne.food
Subject: Re: Italian Restaurants
Date: 31 Aug 92 18:27:15 GMT
Reply-To: blamb@rodan.hri.com (Bill Lambert)
Distribution: na
Organization: Horizon Research


For excellent Italian food (similar to Buonoconti's), there
is also Ponte Vecchio (sic?) in Topsfield. It's located in
an unlikely strip mall, but the atmosphere and service are
quite good. Pasta dishes may be ordered as entrees or as a
half order before the entree. They have a fair variety of
beef, lamb, and seafood dishes as well as a dynamite anti-pasto
selection, usually including fresh raw or marinated seafood.
The dessert selection off the cart is to die for.

Not cheap at around $40 - 60 per person, depending on wine
and appetite, but really kind of special.

Note: Occasionally, "Good Fella" types may be part of the
clientelle, but this is part of the atmosphere.... I guess.

- Bill Lmabert
Newsgroups: ne.food
From: shari@omar.WPI.EDU (Shari Deiana)
Subject: Re: Italian
Organization: Worcester Polytechnic Institute
Distribution: ne
Date: Thu, 3 Sep 1992 04:14:53 GMT


I second the motion!  I have been to Cappucino's in Coolidge Corner several
times and was never disappointed.  Their seafood pasta dishes are excellent.

*******************************************************************************
                                  __   |   ^     
                             /   /   / |_/_/_/   
                             \__/ __/         
                              ..
From: barmar@think.com (Barry Margolin)
Newsgroups: ne.food
Subject: Re: Italian food: 70% pasta?
Date: 31 Aug 1992 05:47:33 GMT
Organization: Thinking Machines Corporation, Cambridge MA, USA
NNTP-Posting-Host: gandalf.think.com

In article <1992Aug30.211647.15235@husc15.harvard.edu> croson@husc15.harvard.edu writes:
>If you're looking for gourmand Italian food rather than gourmet, my favorite
>place is La Famiglia at 112 Salem St. in the North End (in Boston).  As I
>recall, all of their entrees are under $10, but they have a somewhat limited
>selection.  I seem to remember that most of what they have is various chicken
>dishes, but everything that I've had there is good.

Hmm, I think they won this year's WORST of BOSTON magazine award.  They
conceded that the portions are huge, but then said something like, "is that
all that matters?"

As for Italian = pasta, I've never been there, but my friends who frequent
it always talked about the enormous pasta dishes.  But maybe they're just
into pasta.

You're better off going down the street to Picolla Venezia.  The portions
aren't quite as large as La Famiglia, but they're pretty respectable.  The
menu is varied, and the prices are also very low.  It's a small place, so
you should get there early or you'll have to wait outside.
-- 
Barry Margolin
System Manager, Thinking Machines Corp.

barmar@think.com          {uunet,harvard}!think!barmar
Newsgroups: ne.food
From: cansoori@athena.mit.edu (Christina Ansoorian)
Subject: Re: Italian food
Organization: Massachusetts Institute of Technology
Distribution: ne
Date: Sun, 30 Aug 1992 01:49:50 GMT

In article <1992Aug28.213808.6527@athena.mit.edu>, dethomas@athena.mit.edu (Drea E Thomas) writes:
|> Ok.. time to start another flame war..
|> 
|>  Is is just me or is 70% of Italian food a topological
|> transformation of spaghetti.. Different shaped noodles
|> perhaps, maybe 2 different sauces, but is that all
|> there is? You will spend $12 in an italian restaurant 
|> to get a plate of fancy spaghetti... in a chinese place
|> you can get a wonderful ginger-soy lobster (yum!).
|> (the other 30% is some form of pizza)
|> 


I have been in the Boston area for the last three years, and in
all this time I have yet to have SUPERB Italian food (although I 
have had good Italian food).


I do not consider any restaraunt that serves pizza to be an
Italian restaraunt.  It is a pizzaria.  Even if it serves pasta
dishes.  This includes restaraunts like Uno's (which I actually
consider to be American food, it serves hot dogs, fer crying out
loud), and Bertucci's (a pizza place).


All of the great Italian restaraunts I have been to have certainly
had pasta selections on the menu, but the vast majority of the menu
is filled with meat selections (relying heavily on fish, shellfish,
squid, and veal).  They also should have nice antipasto platters,
and appetizers such as stuffed artichokes.  


As a recommendation in the Cambridge area- try La Groceria in Central
Square.  Their food isn't GREAT, but it's certainly passable.  It's 
not traditional Italian, but it's good in it's own way.  They have about
a dozen items on the menu for $10 (the rest are around $15), and all come
with a salad.  If you go before 7pm on weekdays (I think those hours are
right :) you can get a special for $10: a main dish from a list of about
6 things, a salad, coffee, and a cannolli.  If you go, though, you should
definitely get their garlic bread.  It's really nice rolls, cut in half
and toasted, and topped with olive oil, chopped tomatoes, fennel, and some
other stuff.  Not garlicy at all, I don't know why they call it garlic
bread, but it's really nice.  One order is more than enough for 2 people.


Christina
From: mary@Cayman.COM (Mary Malmros)
Newsgroups: ne.food
Subject: Re: Good Pizza
Date: 1 Sep 92 13:57:13 GMT
Distribution: ne
Organization: Cayman Systems Inc., Cambridge, MA
In-reply-to: jin@spdcc.com's message of 31 Aug 92 23:59:33 GMT


In article <1992Aug31.235933.167@spdcc.com> jin@spdcc.com (Jerry Natowitz) writes:

   Growing up in New Jersey, I feel I am the Ultimate (tm) judge of pizza, and
   for my tastes Bluestone Bistro is first, Bertucci's (but only Framingham
   and Newton) is second, and O'Hara's third.  O'Hara's, you say?  Located
   in Newton Highlands on Walnut Street, one block from Center Street.
   Best to get take-out, they are usually *packed*.

Well...I'm coming from Schenectady, New York, where there IS no "Greek pizza" 
AND no "California pizza", but something like 200 mom-and-pop Italian 
pizzerias, so...my faves in Boston (so far) are:

	- Giorgio's, Salem Street, North End.  Somewhat thicker crust, 
	  good sauce, good quality toppings, incredibly cheap.

	- Haymarket Pizza (in the Haymarket).  When I'm in the mood for 
	  a New York-style thin slice...

Al Capone's on Batterymarch used to be good but I haven't gone in a while.
Also, Avventura in Harvard Square (the Garage) used to be one of my faves
but it's really gone downhill.  The pies-to-order might still be good but
the slices are usually not too fresh.
--
------------------------------------------------------------------------------
 Mary Malmros     | Cayman Systems Inc, 26 Landsdowne St, Cambridge, MA 02139
 mary@cayman.com  | Phone 617-494-1999  Fax 617-494-5167  AppleLink CAYMAN.TECH
Newsgroups: ne.food
From: spike@coke.std.com (Joe Ilacqua)
Subject: Re: on beer...
Organization: Software Tool & Die
	<1992Aug21.123420.10307@redsox.bsw.com>
	<1992Aug24.162908.10355@ferrari.nmc.ed.ray.com>
	<1992Aug26.161258.11479@nmr-z.mgh.harvard.edu>
Distribution: ne
Date: Wed, 26 Aug 1992 19:13:42 GMT


<I personally do not thing that beer is intended to be a refreshing,
>unless you drink something that "not gonna slow you down"..  Beer is
<an alcoholic beverage and as such is not a refreshing drink.

	Actually it's been claimed that "American Beer" (Pilsners?)
are suppose to be some what refreshing.  They supposedly developed in
the hot, dusty, dry west, where you want something light and
cool/cold, not something heavy like a Stout or Porter.

->Spike
Newsgroups: ne.food
From: wald@theory.lcs.mit.edu (David Wald)
Subject: Re: Beer Serving Sizes And Alcohol Content
Organization: Laboratory for Computer Science, MIT
Date: Thu, 27 Aug 1992 18:35:53 GMT

In article <l90b7sINNiht@news.bbn.com> gonzalez@BBN.COM (Jim Gonzalez)
writes:
>In article <RSHAPIRO.92Aug17181402@kariba.bbn.com> rshapiro@bbn.com 
>(Richard Shapiro) writes:
>
>>One peculiarity at BBW: you can buy beer by the pitcher, the pint or
>>the "half-pint", but the last is actually 12 oz! A very strange
>>measuring system... Cambridge sells beer by the pitcher, the yard, the
>>pint and the "glass", the last being a 9 oz serving. 
>
>In Ireland and Scotland, ale is sold in "pints" and "glasses".  Pints
>are 20 ounces, and glasses are half that.

Of course, even with standard measures, there's still considerable
variation in the amount of ale you get, depending on what they
consider the appropriate amount of head to be.  In England I've found
some pubs that took pride in topping off the glass after the head had
formed, and others that considered a massive head to be crucial,
regardless of how much ale you actually got.

-David
--
============================================================================
David Wald                                           wald@theory.lcs.mit.edu
   "Blessed are the peacocks, for they shall be called sonship of God"
             -- Matt 5:9, from a faulty QuickVerse 2.0
============================================================================
From: betsys@cs.umb.edu (Elizabeth Schwartz)
Newsgroups: ne.food
Subject: Re: What _is_ Greek Pizza?
Date: 4 Sep 92 16:56:31 GMT
	<BtzzM8.55H@world.std.com>
Distribution: ne
Organization: University of Massachusetts at Boston

In article <BtzzM8.55H@world.std.com> cmr@world.std.com (Charles M Richmond) writes:

>Most Greek pizzas have a higher vegetable content and include black
>olives , carrots , bell peppers and other similar products. There
>are variations in the spices the particulars of which I'm unsure of.

Sounds great! Where can I get one?

--
System Administrator                  Internet: betsys@cs.umb.edu
MACS Dept, UMass/Boston               BITNET:ESCHWARTZ%UMBSKY.DNET@NS.UMB.EDU
100 Morrissy Blvd                     Staccato signals
Boston, MA 02125-3393                      of constant information....
From: chandoni@husc8.harvard.edu (John-Marc Chandonia, , , )
Newsgroups: ne.food
Subject: Re: Another Chicagoan's view of Pizza.
Date: 2 Sep 92 18:18:22 GMT
Reply-To: chandoni@husc8.harvard.edu
Originator: chandoni@husc8.harvard.edu

betsys@cs.umb.edu (Elizabeth Schwartz) writes:
> Real pizza is from Chicago! Deep-dish anyway!
> It's fragile however...Uno's did not survive the journey!

Does anybody know the relationship between Chicago's Pizzeria
Uno and the chain that's headquartered in Boston?  Did
Mr. Sewell (former owner of Chicago's Unos, now dead) sell
the rights to the name (but not the recipe) to some company in Boston,
or did the chain start in Boston and the Chicago branch just use a
different recipe (copied from Ginos East, or somewhere)?

It's interesting that Unos in Boston, DC, Ohio, and Atlanta (before
the one there closed) are exactly the same in terms of pizza and
menu, but the one in downtown Chicago has different pizza, a different
menu (no clam pizza or hot dogs!) and so forth.  But if you pick
up a matchbook there, it has the # for the Boston office on it.

This whole thing just strikes me as really odd for a chain... Dominos
in Chicago isn't any better than Dominos here!

JMC
-- 
chandoni@husc9.harvard.edu    | I will not yell fire in a crowded classroom
John-Marc Chandonia           | I will not yell fire in a crowded classroom
Graduate Biophysics Program   | I will not yell fire in a crowded classroom 
Harvard University            | I will not yell fire ...
From: rnewman@bbn.com (Ron Newman)
Newsgroups: ne.food
Subject: Re: Another Chicagoan's view of Pizza.
Date: 3 Sep 92 21:08:03 GMT
Organization: Bolt, Beranek & Newman, Inc.
NNTP-Posting-Host: spcsun25.bbn.com

In article <1992Sep2.221805.14166@athena.mit.edu>, ray@mtl.mit.edu (Ray Ghanbari) writes:
|> In article <1992Sep2.141824.15313@husc3.harvard.edu>  
|> chandoni@husc8.harvard.edu (John-Marc Chandonia, , , ) writes:

|> > Does anybody know the relationship between Chicago's Pizzeria
|> > Uno and the chain that's headquartered in Boston?  Did
|> > Mr. Sewell (former owner of Chicago's Unos, now dead) sell
|> > the rights to the name (but not the recipe) to some company in Boston

|> Every time I see an "Uno's" I cringe.  We can at least be thankful that  
|> Ike isn't alive to have to see his restaurant's name trampled like it has  
|> been.
|> 
|> The "Uno's" that you find anywhere but on Ohio St. in Chicago are all part  
|> of a chain based in Boston of all places.  As near as I can figure, they  
|> licensed the name and "look and feel" of Uno's and turned it into a yuppie  
|> hangout.  Any other similarities are purely coincidental.  An absolutely  
|> horrible imitation of the original that have been uniformly bad, in my  
|> experience.  As far as I know, it is an "Uno's" in name only.

Well, here's something guaranteed to get you angry, from today's
Boston Globe business section (page 42, "Business, Briefly"):

    Etc.:  Uno to expand in Chicago

    Uno Restaurant Corp., the Boston-based operator of Pizzeria
Uno restaurants, said it reached an agreement in principle with
Florence D. Sewell and the estate of Ike Sewell to acquire the 
original Pizzeria Uno, Pizzeria Due, and Su Casa restaurants and
properties in Chicago.  Terms were not disclosed, but a company
spokesman indicated the transaction would be a cash purchase.
He said the company expects to complete the purchase within
"the next few weeks."  In a statement, Uno Restaurant said the
agreement includes the rights to future development of the 
Illinois market.

-- 
Ron Newman		rnewman@bbn.com
From: rshapiro@bbn.com (Richard Shapiro)
Newsgroups: ne.food
Subject: Re: Italian food
Date: 31 Aug 92 14:41:50
Organization: BBN, Cambridge MA
Distribution: na
	<1992Aug31.160442.18002@cornerstone.com>
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: aefron@cornerstone.com's message of Mon, 31 Aug 1992 16:04:42 GMT

In article <1992Aug31.160442.18002@cornerstone.com> aefron@cornerstone.com (Andy Efron) writes:
    >  cansoori@athena.mit.edu (Christina Ansoorian) writes:

   > I do not consider any restaraunt that serves pizza to be an
   > Italian restaraunt.  It is a pizzaria.

   Where did you get this idea?  Pizzerias are very common in Italy.

Not only that, but pizza is quite common in ristorantes, at least in
the Naples/Salerno region. It's typically served as a first course, in
place of pasta (the second course would be meat or fish). 

   Pasta is a staple food for most Italians, though restaurants there serve a 
   lot of meat and seafood as well.

As has been pointed out before, a common meal would consist of an
appetizer course, a pasta course (or pizza in some regions), and a
meat or fish course. A number of local Italian restaurants follow this
paradigm. 

There are some excellent Italian restaurants in the greater Boston
area: Michaela's and Buoniconti in Cambridge and Il Capricio out in
Waltham come immediately to mind. Stay away from the North End,
though, unless you're after mediocrity.

Newsgroups: ne.food
From: tracy@apollo.HP.COM (Tracy Hoover)
Subject: Re: Good Pizza
Date: Tue, 1 Sep 1992 20:50:35 GMT
Distribution: ne
Organization: Hewlett-Packard Company, Chelmsford, MA

As another New Jersey resident living in the hub of the universe, I think
Franca's Brick Oven Pizzeria, by the commuter rail station in Waltham is
pretty close to the high standard I grew up with.  Also, Franco's Italian
Pizzeria, also in Waltham, is quite good.  Neither place is very trendy,
but the food is good.
-- 
========
Being called a poetess brings out the terroristress in me. --Audre Lorde
Newsgroups: ne.food
From: macrakis@osf.org (Stavros Macrakis)
Subject: Re: Pizza in Italy
Organization: OSF Research Institute
	<2491@cthulhuControl.COM>
Distribution: ne
Date: 4 Sep 92 11:46:46

   ...It seems to be a major rule of the universe that pizza is purely
   an American product.  Foreign pizza is not worth the time and pizza
   in Roma is almost excretory.

!!!  Of course, the awful reheated stuff you get at train stations in
Italy is a disaster, but I've had lots of good pizza, too, in Italy,
both in restaurant-style pizzerias (with table service etc.) and small
back-street bakeries.  And as Federico Genoese-Zerbi
<fgz@ddxrus.enet.dec.com> pointed out, there is a LOT of variation in
style.

	-s
From: barmar@think.com (Barry Margolin)
Newsgroups: ne.food
Subject: Re: What _is_ Greek Pizza?
Date: 3 Sep 92 16:18:34 GMT
Distribution: ne
Organization: Thinking Machines Corporation, Cambridge MA, USA
NNTP-Posting-Host: telecaster.think.com

In article <BtzzM8.55H@world.std.com> cmr@world.std.com (Charles M Richmond) writes:
>The above is a completely erroneous description. You have described
>cheap junky pizza not Greek pizza. 
>
>Most Greek pizzas have a higher vegetable content and include black
>olives , carrots , bell peppers and other similar products. There
>are variations in the spices the particulars of which I'm unsure of.

The original question was clearly (to me and I think most other
respondents) referring to the pizza sold in the innumerable Greek-owned
"<Something> House of Pizza" pizza/sub shops all around the Boston area.
-- 
Barry Margolin
System Manager, Thinking Machines Corp.

barmar@think.com          {uunet,harvard}!think!barmar
Newsgroups: ne.food
From: campbell@redsox.bsw.com (Larry Campbell)
Subject: Bertucci's (tomatoes on smoked cardboard)
Keywords: pizza
Organization: The Boston Software Works, Inc.
Distribution: ne
Date: Thu, 27 Aug 1992 02:30:57 GMT


I have to admit that I am mystified.  Why do people like
Bertucci's?  I think their pizza tastes like wood-smoked
cardboard with tomato sauce on top.

Honestly, if you put, say, a slice of Umberto's pizza next
to a slice of Bertucci's, it's just no contest.  Now Umberto's...
that's _real_ pizza...

ObDisclaimer:  I've only ever been to the Bertucci's in Brookline
Village.
-- 
Larry Campbell             The Boston Software Works, Inc., 120 Fulton Street
campbell@redsox.bsw.com    Boston, Massachusetts 02109 (USA)