HDTenEightyP/NetNews huggingface dataset:
From: tims@bvc.edu
Newsgroups: rec.food.cooking
Subject: Thanks for Creme de Menthe info
Date: 26 Dec 92 14:55:11 CST
Organization: Buena Vista College, Storm Lake, IA

Thanks to everyone who helped out with my Creme deMenthe question!  The 
goodies turned out great and we have lots left!

TiM
From: lm03@ns1.cc.lehigh.edu (LINDA E. MUCKEY)
Newsgroups: rec.food.cooking
Subject: Another bread flour question
Date: 29 Dec 92 13:12:59 GMT
Organization: Lehigh University

Hi!

I got a Hitachi bread machine for Xmas.  All the recipes call for "bread
flour."  Up to this point, I didn't know such a thing existed - I thought
"flour is flour!"  I did make a loaf with Pillsbury Best flour & it was good,
but I would like to try "bread flour."  Do they sell it in the grocery stores?


Also, where do you get whole wheat flour & the accompanying ingredients (don't
have the book here, but I know it had another ingredient that I don't know
where to find)?

One last question - I know there were postings about bread machine cookbooks
recently, but as I didn't know I was going to get a machine, I didn't make
note of the title(s).

Thanks in advance to whoever can clue me in!

Linda
Newsgroups: rec.food.cooking
From: hawley@adobe.com (Steve Hawley)
Subject: Re: Homemade Jams and Jellies
Followup-To: rec.food.cooking
Organization: Adobe Systems Inc.
Date: Mon, 21 Dec 1992 19:00:44 GMT

In article <18DEC199201111048@nssdc.gsfc.nasa.gov>,
rusty@nssdc.gsfc.nasa.gov (Kenneth Hall) wrote:
> I remember that while the jelly 
> was cooking we would skim off some foam.  As I remember, according to 
> what my mom was taught this was ok since this was how you got rid of 
> the impurities that were in the mixture.  Is this right or is there a 
> different reason that the jelly foams ?

I doubt the "impurities" business.  More likely the sugar and pectin are
being carmelized into a nice, rubbery goo by the heat and boiling.

I usually skim off the foam right before I put the jam/jelly into jars.


Steve Hawley
hawley@adobe.com
--
"Did you know that a cow was *MURDERED* to make that jacket?"
"Yes.    I didn't think there were any witnesses, so I guess I'll have to
kill
 you too." -Jake Johansen
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Pizza Toppings                      
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Wed, 23 Dec 1992 22:35:00 +0000

Stephanie da Silva writes:

>... Pineapple didn't start showing up here
>until just a few years ago.  Before then, we'd call a place and order
>pineapple and get some really strange reactions.

My SO just *loves* pineapple on his pizzas.  I don't care for it at all.
But then here in England, it is very common to find corn on a pizza.
Especially the frozen ones, or the fresh-made-at-the-grocery-store ones.
And they have no idea of what Italian sausage is... and the pepperoni
here is closer to what I'd call bologna.  *sigh*

[but I love him, so I put up with it... and improvise whenever possible!]

Jazzie

>>>MATRIX version  1.20g
Xref: sparky rec.food.cooking:23727 alt.folklore.urban:31880
From: valjorge@leapyear.EBay.Sun.COM (Valerie Jorge)
Newsgroups: rec.food.cooking,alt.folklore.urban
Subject: Need Recipes - Spinach Salad and Caesar Salad
Date: 22 Dec 1992 19:31:01 GMT
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: leapyear.ebay.sun.com

 Hi, Does anyone have recipes/ingredient lists
 for both Spinach Salad and Caesar Salad?
 Need a good dressing recipe for each too.
 I wanted to do my shopping on my way home
 from work today, so if you have something
 with you or can work from memory, I'd
 appreciate it!

 Valerie

From: johnson@hplred.HPL.HP.COM (Renee Johnson)
Date: Thu, 24 Dec 1992 18:30:30 GMT
Subject: Re: Rum Balls  and  Bailey Irish Creme
Organization: Hewlett-Packard Laboratories, Palo Alto, CA
Newsgroups: rec.food.cooking

   I don't exactly have a "rum ball" recipe, but I have a run truffle 
   recipe:

   4 oz. semi-sweet chocolate
   1/2 stick of butter
   2 1/3 cup sifted powder sugar
   2 teaspoons or more if you like of RUM
   chocolate sprinkles

   slowly melt chocolate in saucepan, add butter, stir constantly 
   until blended.  remove from heat stir in powder sugar and 
   add rum.  make into 1" balls and roll in chocolate sprinkles.
   let cool for 5 hours.

   that's it!

   Happy holidays,
   sandie

Xref: sparky rec.food.cooking:23931 sci.chem:5574 sci.bio:4695
From: det@bigbootay.sw.stratus.com (David Toland)
Newsgroups: rec.food.cooking,sci.chem,sci.bio
Subject: Re: Left-handed sugar
Date: 28 Dec 1992 00:10:39 GMT
Organization: Stratus Computer, Software Engineering
NNTP-Posting-Host: bigbootay.sw.stratus.com

In article <1992Dec27.215508.11102@news.columbia.edu> rs54@cunixf.cc.columbia.edu (Richard Sucgang) writes:
>In article <1hklpgINNrub@transfer.stratus.com> det@bigbootay.sw.stratus.com (David Toland) writes:
>>Fructose (fruit sugar) is the levorotatory form of dextrose.  It is
>>both sweet and digestible.  It is true that d- and l- forms of chems
>
>I won't be the only one reacting to this but: NO NO NO NO!

<<Much egg on face...>>

You're right of course.  I've mixed up my sugars badly (I guess you
know what I *didn't* work on :-)).

Just a random thought.  Wouldn't it be nasty if the stereoisomer of one
of the common sugars turned out to be pharmacologically potent?

-- 
--------------------------------------------------------------------------
All opinions are MINE MINE MINE, and not necessarily anyone else's.
det@phlan.sw.stratus.com   |  "Laddie, you'll be needin' something to wash
                           |  that doon with."
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Worst food?
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Wed, 30 Dec 1992 20:42:35 GMT

>> My Step-Father eats...... peanut butter and pimento cheese sandwiches.

Just what are pimentos anyway?

>My grandfather (GRHS) used to put clear Karo syrup on his cottage
>cheese.

So THAT'S what that stuff is for.  When I was a kid there was an antique bottle
of it in the cupboard next to the Tabasco -- Mom didn't use either for anything.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: zuniga@loligo.cc.fsu.edu (Ralph Zuniga (FREAC/CAR))
Subject: Re: Worst food?
Organization: Florida State University Computing Center
Date: Mon, 21 Dec 92 03:57:32 GMT

In article <1992Dec17.074954.25780@serval.net.wsu.edu> jshearer@beta.tricity.wsu.edu (Jeff Shearer) writes:
>In article <1992Dec16.203520.21952@emr1.emr.ca> thiessen@emr1.emr.ca (Tracy Thiessen) writes:
>>
>>Guests hanging around a tad too long?  Everyone wants
>>pizza and they just won't go away?
>>
>>Try Wonderbread Pizza Surprises!
>>
>>Take some nice Wonder Bread and spread it
>>with canned pizza sauce and you add a layer of sliced
>>weiners and a nice big hunk of Velveeta and grill it.
>>
>>(And you'll never have to throw a dinner party again....)
>>
>>Tracy
>>
>>

Actually, I've tried this and it's pretty good. 
Newsgroups: rec.food.cooking
From: jshearer@beta.tricity.wsu.edu (Jeff Shearer)
Subject: Re: what to do with malt powder???
Organization: Washington State University Tri-Cities, Richland
Date: Mon, 28 Dec 92 07:57:24 GMT

In article <BzxxJ3.GG7@jfwhome.FUNHOUSE.COM> babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:
>In <1992Dec26.195307.18835@newshost.lanl.gov> weh@beta.lanl.gov (William E. Harvey) writes:
>
>>In article <BzuE8s.CJq@jfwhome.FUNHOUSE.COM> babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:
>>>	I have a bag of malt powder, anyone know what I should do
>>>with it?  I don't make beer, so this is for bread, if it's useful
>>>for breadmaking.  How would I use it?
>
>>Diastatic malt, or dimalt, contains enzymes that convert dough starches into
>>sugar, making it good for sweetening bread without sugar. The "Laurel's
>>Kitchen Bread Book" suggests using a quarter teaspoon or less per loaf.
>
>>Jamie Harvey
>>weh@lanl.gov
>
>
>Ahhhh.  I had no idea of its chemistry at all.  I had bought this 
>thinking I was buying "malt sugar", but for my application, it seems 
>like I've basically chosen the right thing anyway, because of its 
>sweetening effect on dough.  I assume this proportion of malt powder 
>to flour per loaf means that for a batch of two loaves I would use 
>1/2t per 6-7C flour?  That would be enough flour for two loaves.  
>
>	A related question: does anyone have mailorder or local Boston 
>area (Cambridge or Somerville are best locations for me) for wheat
>gluten?  I'd like to stock it, in my search for soft rye bread results, 
>especially.  Anyone got any recipes for a softer type of rye bread than 
>the olde worlde styles most frequently made?  I like the soft 
>commercial rye breads for sandwiches and it might be easier to get my
>finicky 4yr old to eat them, too.  Yeah, I know: sacrilege!  But I
>like what I like and I'd like to be able to make my own.  
>
>				-babs
>-- 
>
>"Excuse me, while I dance a little jig of despair."
>	- hadley@ics.uci.edu (Ted Hadley)


Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Not that gross (was Re: Worst food?)
Summary: Not too bad! 
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Thu, 31 Dec 92 18:35:45 GMT

In article <4MLMMLC@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>
>I love to make liver sausage sandwiches with mustard and lots of
>sliced raw onions.  Yum.
>
>Another thing to make if you like raw onions are these little
>appetizers.  Clean some green onions and spread some softened cream
>cheese on slices of ham (lunchmeat type).  Lay a green onion on
>one edge and roll up.
>
>Geez.  Is it time to post my gross foods file again?
>-- 
>Stephanie da Silva                                    arielle@taronga.com

 I don't think that sounds gross at all. A Braunschwieger sandwich 
with raw onion and Dijon is great!! Especially on a hard roll. Yummmm!!

Your appetizer sounds good too :-) Nothing wrong with a good onion
now and then

 Doris
     

Newsgroups: rec.food.cooking
From: wilkins@scubed.com (Darin Wilkins)
Subject: Re: Request: Cranberry relish
Organization: S-CUBED, A Division of Maxwell Labs; San Diego CA
Date: Thu, 24 Dec 1992 06:13:19 GMT

Pat.Churchill writes:

>During a stay in Columbia, South Carolina my hostess
>made this fantastic meal with turkey, biscuits and the trimmings.  It
>included a wonderful cranberry relish with nuts and orange in it.
>Well right now I am thinking this would be great to have with our
>Chrismas turkey on Friday.  Does anyone know what I am talking about
>and can anyone provide a recipe?

I hope this is in time for Christmas.  If not, maybe it will make all
of the leftovers more palatable!

Cranberry-Orange Relish (makes about 2 1/2 C)

In a medium-size, non-reactive saucepan, combine:

  12 ounces (1 bag) fresh cranberries (about 3 C), rinsed and picked over
  3/4 C sugar
  1/2 C orange juice
  1/3 C orange liqueur
  1/4 tsp ground allspice
  1/4 tsp ground cloves
  1/4 tsp ground ginger.

Bring to a boil.
Reduce heat to medium-low and simmer, stirring frequently, until the
  cranberries begin to pop and the mixture has thickened slightly
  (about 10 minutes).
Remove from heat and let cool slightly.

Stir in:

  1 Tbl shredded orange rind
  1/2 C toasted, coarsely chopped walnuts or pecans (optional).

Pour into a container with a tight-fitting lid.
Cover and refrigerate until serving time, or up to several days.
Serve chilled or at room temperature.

Merry Christmas, everyone!

darin
wilkins@scubed.scubed.com
________________________________
|                              |
| I will be President for food |
|______________________________|
Newsgroups: rec.food.cooking
From: kovalsky@nssdca.gsfc.nasa.gov (Debbie Kovalsky)
Subject: Re: Suggestions for smoked salmon?
News-Software: VAX/VMS VNEWS 1.41    
Keywords: smoked salmon
Organization: NASA - Goddard Space Flight Center
Date: Tue, 29 Dec 1992 19:50:00 GMT

In article <1992Dec28.175205.4691@panix.com>, nina@panix.com (Nina Yuan) writes...
>Well, on impluse I bought a 5 oz. package of smoked salmon and was wondering
>if anyone had any suggestions for serving it, or good recipes it could be
>used in.  Any suggestions/comments would be welcome and appreciated.
> 
Well...smoked salmon, or in my house, lox is always best on a nice 
toasted bagel with cream cheese, a thick slice of tomato and a nice 
thin slice of red onion.

It is also very good chopped up in an omelette.

Debbie Kovalsky
kovalsky@nssdca.gsfc.nasa.gov
Newsgroups: rec.food.cooking
From: rs54@cunixf.cc.columbia.edu (Richard Sucgang)
Subject: Re: Net's Funniest Kitchen Disasters
Reply-To: rs54@cunixf.cc.columbia.edu (Richard Sucgang)
Organization: Columbia University
Date: Fri, 25 Dec 1992 21:46:03 GMT

This is soooo neat!

I have to contribute my little story about my sister.

My mother was firm believer in oatmeal as good food, except that she
believes that it should be prepared like broth (2 tbsp dry oatmeal per
large bowl -- I hated oatmeal for the longest time before I cooked my
own). Anyway, one time my kid brother was sick, and my sister (older than
me) had to feed him some oatmeal. She pulled out the sugar, and added
some. My brother mentioned that there was no sugar in it. So she added
some more. Still no sweet. More. More. More. Anyway, by that time, my
brother had finished the bowl, and dropped off to sleep.

Mother came home later to find, in horror, that her big box of monosodium
glutamate has been half used up! My brother didn't suffer too many ill
effects (he was already ill).

Cheers!
-rich
Richard Sucgang  : Dept. of Anatomy and Cell Biology Columbia University
(sucgang@cuhhca.hhmi.columbia.edu | rs54@cunixf.cc.columbia.edu)
"...Dr. Jekyll and Mr. Hyde, individually, collectively or otherwise." 
Xref: sparky rec.food.cooking:23919 sci.chem:5567 sci.bio:4691
From: det@bigbootay.sw.stratus.com (David Toland)
Newsgroups: rec.food.cooking,sci.chem,sci.bio
Subject: Re: Left-handed sugar
Date: 27 Dec 1992 16:31:44 GMT
Organization: Stratus Computer, Software Engineering
NNTP-Posting-Host: bigbootay.sw.stratus.com

In article <72463@cup.portal.com> mmm@cup.portal.com (Mark Robert Thorson) writes:
>Please excuse the cross-posting into the sci newsgroups, but we've been
>having a discussion in rec.food.cooking about the supposed existence
>of left-handed sugars which are indigestible hence calorie-free.
>I contend that if L-sugars were calorie-free, they probably wouldn't
>be sweet, either.  Can someone in the sci groups clarify this?

Fructose (fruit sugar) is the levorotatory form of dextrose.  It is
both sweet and digestible.  It is true that d- and l- forms of chems
will react to form different products with other chiral (assymmetric)
compounds, but the various sugars seem to be digestible nonetheless.

I'm not a biochemist, just a (former) organic and electrochemist.
Perhaps achiral reactions break down the sugars to achiral components,
or perhaps there is more than one respiratory process involved.  Could
a biochemist out there clarify further?

-- 
--------------------------------------------------------------------------
All opinions are MINE MINE MINE, and not necessarily anyone else's.
det@phlan.sw.stratus.com   |  "Laddie, you'll be needin' something to wash
                           |  that doon with."
Newsgroups: rec.food.cooking
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: Re: Pizza Toppings
Organization: Energy, Mines, and Resources, Ottawa
Date: Mon, 21 Dec 1992 15:21:46 GMT

In article <1992Dec21.091428.1@gallua.gallaudet.edu> rlwilliams@gallua.gallaudet.edu writes:
>> 
>> 	For those of us that have been on the West Coast (of the US) a
>> common pizza topping is Canadian Bacon (or Ham) and pineapple.  It is
>> actually pretty good, and it is otherwise a regular pizza with a tomato
>> sauce and cheese.  In Washington state it is also pretty common to have
>> shrimp on pizza.
>> 
>> 
>> 					-hannah cox
>> 					 hc56@cunixf.cc.columbia.edu
>> 
>======
>
>And for those of us who grew up in New Mexico, a common
>topping was fresh green chile...
>
>skip
>rlwilliams@gallua.bitnet 

Away yonder up north, we take our pizzas very seriously. I was
as a food show recently and tried a pizza that featured, among
other things, strawberries, plums, cherries and pineapple on
 a sweet crust with a sauce made with marscapone cheese, and the
whole thing flambeed in Sambucca.

And in Victoria, B.C., we used to order a pizza made with clams,
oysters, shrimp, crab and squid on a sauce of riccotta cheese
with copious garlic, and topped with mozarella, parmesan and
romano.

Tracy
Newsgroups: rec.food.cooking
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Flourless Bread
Organization: Northwestern University, Evanston Illinois.
Date: Sun, 3 Jan 1993 21:30:19 GMT

I'm looking for a "flourless" bread recipe.  When I used to live in Sonoma
County there was a wonderful health food bakery that had a flourless bread
that was absolutely great.  I would really like to find a recipe that
approximates it.  I haven't been able to find anything even close in quality
here in Chicago.  

Valerie
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 31 Dec 92 22:22:43 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer, Inc.

In article <8260@lib.tmc.edu>, drg@biomath.mda.uth.tmc.edu (David
Gutierrez) wrote:
> 
> There used to be a guy who lived in my college who ate corn flakes with cottage
> cheese and catsup.
> 
> Honest.

And of course there was (still is, I suppose) Richard Milhous Nixon, who
ate cottage cheese with catsup.

Not so honest, as it turned out...

--

David Casseres
Exclaimer: Wow!
Newsgroups: rec.food.cooking
From: jbrandt@NeoSoft.com (J Brandt)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Tue, 22 Dec 1992 01:48:34 GMT

> offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:
> 
> >>While this thread is one of the best going, I am tierd of hearing
> >>stories in the third person. COME ON FOLKS.. I want to hear about
> >>YOUR screw-ups!! (like you even have a "sister" :-).
 
Ok, here's one of mine--I'm an adventurous cook and have a lot of
disasters and no sisters.
 
When I was ten and in the fifth grade, both of my parents worked and I was
allowed to cook in privacy after school.  Miraculously, all of my
disasters were culinary ones and none involved the fire department.  On
one occasion I decided to make an angel food cake from a mix, but I was
bored with ordinary white a.f. cakes, so I substituted the liquid from a
jar of green marachino cherries and added the whole jar of green cherries,
chopped, to the batter.  The cake baked normally and I proudly took it out
of the oven and cooled it.  I felt that this cake was really special, and
required some special decorating.  I didn't have a recipe for frosting,
but I knew that confectioner's sugar was used for frosting, so I mixed
it together with a half of a bottle of green food coloring and a little
milk.  I was very pleased with the shade of green I achieved.  I started
frosting the cake, but the frosting was so thin that the natural bumpiness
of the cake surface kept showing through, so I added more and more
frosting.  At the same time, the hole in the top of the cake bothered me,
since I was planning to decorate the top, and I wanted a nice level
surface to work with.  So I found another jar of green marachino cherries
in the pantry, carefully drained them, and filled the hole with them.  By
this time I was out of frosting, so I made a second batch of frosting with
the green food coloring and a little less milk this time.  Eventually the
cake was completed.  I was very pleased with the overall greenness of it
all.  My parents were surprised and cautiously appreciative.  It wasn't
until years later, when my mother reminded me of the green cake, that I
realized what a strange dessert it was.
-- 
Jaclyn Brandt
jbrandt@NeoSoft.com
--
Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: Store Bought Roux? (Was Cooking Disasters)
Organization: Indiana University
Date: Mon, 28 Dec 1992 11:34:01 GMT

In article <bkt.724724524@blacks.jpl.nasa.gov> bkt@blacks.jpl.nasa.gov (Barrie
 Trinkle) writes (and quotes):

>shedevil@vix.com (Anne P. Mitchell JD), who writes:

>>You can buy pre-made roux???

Amazing, isn't it?  Only in America, surely.  Next we'll see
pre-bottled faucet water on the shelves.

>I don't know about pre-made roux, but my life definitely changed when I
>discovered the recipe for microwave roux in _The Microwave Gourmet_ by
>Barbara Kafka.  No stirring!  So far (knock on wood) it appears just
>about foolproof

We've got to talk.  Here, sit down.

I find it really difficult to think of anything that is *easier*
to do than roux--what, exactly, is the problem here?  Certainly,
everybody from the South can make a roux, since pan gravy is one
of the most basic skills, and if you can't make pan gravy, you
just may as well slit your wrists.  It's simple.  Nothing to it.

Equal parts flour and fat (whatever you may be using).  Heat the
fat until it's quite hot, add the flour in one fell sweep, turn
the heat down to medium and take that whisk and beat the flour
into the fat.  Unless you're just taking a swipe around the pan
once in a while, instead of whisking, there's no way you can end
up with lumpy gunk.  When smooth, the roux is done (unless you
want it browner).

So what's the problem?

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
Newsgroups: rec.food.cooking
From: patti@nestor.cc.bellcore.com (stankovich,patricia a)
Subject: Re: a new thread!  home ec
Organization: Bellcore, Livingston, NJ
Date: Tue, 29 Dec 92 20:04:08 GMT

In article <ECCMXG2@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>In article <1992Dec22.190714.4315@i88.isc.com>, claudiak@i88.isc.com (Claudia Kale (STG)) writes:
>> In article <DLB.92Dec22114925@fanny.wash.inmet.com> dlb@fanny.wash.inmet.com (David Barton) writes:
>> >
>> >And this sounds like "pigs in a blanket" to me, or a version of it.
>> 
>> To me, a "pig in a blanket" was always a sausage or hot dog wrapped in
>> biscuit/plain scone dough and grilled or baked. 
>
>The first pigs in a blanket I encountered were hot dogs that you stuff
>with cheese and then roll up in crescent rolls and bake.  I actually
>like these (on a very rare occasion) and I don't like hot dogs.
>
>The other pig in a blanket I've come across is the sausage rolled up in 
>pancakes that everyone else has mentioned.
>-- 
>Stephanie da Silva                                    arielle@taronga.com
When I was growing up, pigs-in-a-blanket were stuffed cabbages!
Newsgroups: rec.food.cooking
From: isr@rodan.acs.syr.edu (Michael S. Schechter - ISR group account)
Subject: Re: Worst food?-NOT!
Keywords: GACK!!!!!! 
Organization: Syracuse University, Syracuse, NY
Date: Wed, 30 Dec 92 14:50:11 EST

In article <1992Dec29.230948.21136@siemens.com> aad@siemens.com (Anthony Datri) writes:
>
>I once had an officemate who got anchovies on his pizza, rendering the place
>uninhabitable for hours.
mmmmmmmm.... before they closed, Joe Peppino's Pizza knew a 
'Mike Special' was anchovies and pepperoni, with crushed hot pepper
put on Before baking....