Quoting Nancy Backus to Dave Drum <=-

The owners began with a local mini-chain called Godfather's Pizza

It's actually quite a big chain that's been around for decades,
Maybe not Pizza Hut big but it has over 500 branches. It's in
several US states from coast to coast and there are also franchises
in Canada. There are about 30 stores in Ontario including one in
Deep River just up the highway from my home town. It used to be a
Pillsbury brand but I think it's gone private. I haven't had one for
years but as I recall they weren't bad for a gimmicky chain.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Drowned Veal
Categories: Veal, Beef, Wine, Onion
Yield: 2 Servings

1 Onion; chopped
3 tb Butter
1 3/4 lb Stewing veal
1/2 c Red wine
1/2 c Beef broth
1 Clove garlic; crushed
2 Bay leaves
1 tb Flour
Salt and pepper
3 Sprigs parsley

Fry the chopped onion in half the butter until golden, then add the
veal and brown on all sides. Add salt and pepper and pour wine over
the meat; cook until the wine evaporates. Add the broth, parsley,
crushed garlic clove, and bay leaves. Cook the stew about 1 1/2
hours over a low flame, then make a paste of the rest of the butter
and flour, adding it to the stew; mix and allow the sauce to thicken.
Serve on a warm platter.

Recipe By: Joe Cipolla - The Mafia Cookbook
From: Frank Cavalier To: Eat-L

MMMMM

Cheers

Jim

... Give a man a fish and he'll eat for a day.
... Give a vegan a fish and you'll never hear the end of it.

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JIM WELLER wrote to DAVE DRUM <=-

The owners began with a local mini-chain called Godfather's Pizza

It's actually quite a big chain that's been around for decades,
Maybe not Pizza Hut big but it has over 500 branches. It's in
several US states from coast to coast and there are also franchises
in Canada. There are about 30 stores in Ontario including one in
Deep River just up the highway from my home town. It used to be a Pillsbury brand but I think it's gone private. I haven't had one for
years but as I recall they weren't bad for a gimmicky chain.

For a company that started in Omaha Nebraska - a real hotbed of Italian
cuisine - they've done OK. I find it strange that they were owned by
Pillsbury at one time because their crust bites the bitter carrot. As
much flavour (and leavening) as matzoh. Eeeeeewwwwww.

That doesn't even get into their fairly tasteless sauce. Oddly, the
buffet features pretty decent pasta dishes. If they'd use the same
basic sauce on their pizza they could maybe cover over (no puns here)
the cardboard crust. Even Pizza Hut is better for pizza - which should
tell you a lot.

The buffet (locally, anyway) includes drinks. And their soft-drink
dispenser has both Coke and Jones Soda in the taps. One of the Jones
taps will be the "New Flavor" which can be interesting without breaking
your wallet.

I predict the local guys will do better with the DEW Chilli locations
than the pizza joints.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Basic Pizza Dough
Categories: Emeril, Breads
Yield: 2 Servings

1 1/2 ts Env of active dry yeast
2 ts Sugar
1 c Warm water; 110°F/43°C
1/4 c Lard
3 c To 4 c flour
2 ts Salt
Olive oil

In an electric mixing bowl, whisk the yeast, sugar, water
and lard together to make a paste. Add the flour and salt
and mix, using a dough hook, until the dough comes away
from the sides and crawls up the dough hook. Remove the
dough from the bowl. Grease the bowl with olive oil and
place the dough back in the bowl.

Cover the bowl with plastic wrap and let the dough rise
until double in size, about an hour. Turn the dough out
onto a floured surface and divide dough in half.

Roll the dough into balls, cover and let the dough rest
for 15 to 20 minutes. The dough is ready to be shaped.

Yield: dough for 2 (12") pizzas

From: http://www.emerils.com/recipe

Uncle Dirty Dave's Kitchen

MMMMM

... An epigram often flashes light into regions where reason shines but dimly.

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* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Hello JIM,

23 Sep 18 17:06 at you wrote to DAVE DRUM:

It's actually quite a big chain that's been around for decades,
Maybe not Pizza Hut big but it has over 500 branches. It's in
several US states from coast to coast and there are also franchises
in Canada. There are about 30 stores in Ontario including one in
Deep River just up the highway from my home town. It used to be a Pillsbury brand but I think it's gone private. I haven't had one for
years but as I recall they weren't bad for a gimmicky chain.

When I lived out on the West Coast many years ago, Godfather's was quite common. When I lived in Carbondale, Illinois, at the beginning of the Naughties, there was a rather large one near Southern Illinois University. There's even a tiny one in a gas station in Tusculum (in between Limestone and Greeneville; home to Tusculum University, founded in 1794 and is the 28th oldest institute of higher education in the US) that is pretty good.

I like to grab one (or two as they're 2 for $5) of their little personal pizzas on the way home when I'm in Greeneville. Their pizza is good and I enjoy their slightly chewy dough.

On a side note, it's Wednesday which means it's senior night at our local (an hour's drive from my work for me) Pizza Inn. This chain's been around for 60 years and has a great AYCE buffet with their Pizzert. It's becoming a thing with my parents and me to spend a little time together. After my grandmother's death in August, it just made all of us realize that time's marching on quickly. I just turned 46 and I realized I need to spend more time with them than I am now.

Back on the pizza subject, I am not particularly picky about pizza though without teeth to really chew, I tend to eat pizza with a knife and a fork these days. I also have to have light sauce too. Can't handle all the acidity (nor cheap pizza) like I used to... *sigh*

Later,
Sean

... Insomnia isn't anything to lose sleep over.
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