NYRFANMANI
Department of Rempe Safety Management
German potato pizza. Terrific.
Well, Bauernflammkuchen, with creme double, leaks/onions, bacon and potato .... YES SIR!
German potato pizza. Terrific.
In terms of what we'd be trading or what we'd be acquiring? Or both?
Feed me some more breadcrumbs, I'm bored at work today.
Mrs. Savant is in the restaurant industry. Talking more about the trend.You can't be from NY if you even use the word Neopolitan for Pizza. Maybe for desert but not for Pizza. It's either Sicilian or Regular.
Pizza is much improved in Japan these days.I had to endure years of Japanese "pizza"... and as a result, in a reactionary move, the thicker the crust the better!
READ THE THREAD TITLEIn terms of what we'd be trading or what we'd be acquiring? Or both?
Feed me some more breadcrumbs, I'm bored at work today.
This pizza talk is much needed and so, so silly.
I'm from Long Island so I am into the real doughy, extremely cheesy and fattening pizza.
Semi-related topic - Nothing beats my grandmas pasta sauce, from Naples, it felt like she'd start making it Monday morning for Sunday eve, stirring for seven days straight. RIP.
READ THE THREAD TITLE
Vesey is 7th and canucks 1st rounder is 10th. Vesey for the 10th overall!!
I'd just assume keep Shatty. He may rebound. And either way the team needs a few vets. In actually don't see a huge logjam on defence as I'm assuming Smith is now a forward (who can take shifts on D).All of the guys on that list are in play and part of active, ongoing negotiations. With the exception of Shattenkirk, who I haven't heard anything different than what I've reported over the last few months. If that's changed, fantastic. But I don't have anything on that front.
In terms of what we'd be trading or what we'd be acquiring? Or both?
Feed me some more breadcrumbs, I'm bored at work today.
My grandma made the best meatballs. She lived with my parents and I until her passing. Used to help her make them every Sunday as a kid. Unfortunately the recipe was gone with her passing. I have never had a meatball come close to hers but I was too young to remember how.This pizza talk is much needed and so, so silly.
I'm from Long Island so I am into the real doughy, extremely cheesy and fattening pizza.
Semi-related topic - Nothing beats my grandmas pasta sauce, from Naples, it felt like she'd start making it Monday morning for Sunday eve, stirring for seven days straight. RIP.
Think that was just a very poorly crafted sentence.
I'd just assume keep Shatty. He may rebound. And either way the team needs a few vets. In actually don't see a huge logjam on defence as I'm assuming Smith is now a forward (who can take shifts on D).
Mrs. Savant is in the restaurant industry. Talking more about the trend.
She works for a very famous chef in the area, whom is about to open a Neapolitan pizza place (albeit in North Carolina) and the quality of Neapolitan is something we argue abou . Figured now was a good chance as any ti get some internet acquaintances to break a tie.
Gordon Ramsay?????????Mrs. Savant is in the restaurant industry. Talking more about the trend.
She works for a very famous chef in the area, whom is about to open a Neapolitan pizza place (albeit in North Carolina) and the quality of Neapolitan is something we argue abou . Figured now was a good chance as any to get some internet acquaintances to break a tie.
That Canucks 10th overall pick screams us on that board. I know they have the draft, but I don't think those fans are giddy about a player they would draft there and wait. They have their youth there now and are probably in the same class as we are in the rebuild and are looking at adding pieces.
Kreider + small add for 10th overall?
I don't see where Shatty fits in unless Fox is completely unprepared. I think they were anticipating him playing in the NHL. But maybe you give him some time in the AHL, call him up mid-season and hopefully Shatty performs at a level decent enough to trade him during the year (assuming we can't move him now).
The pizza talk carried over to this thread?
Exciting day thus far!
In a similar boat. Everyone says North Carolina is known for its BBQ, but in my opinion South Carolina BBQ blows it away. I will say the quality of the bakeries here is outstanding. North Carolina has the best breads of anywhere else I have ever lived and it is not particularly close. A place opened a couple of months ago that even makes bagels that stand up to NY/NJ, which was a shock to me. Different eating experience but a bagel that stands out. I just try to eat my carbs early so my body has time to get rid of them. That's how it works...right?Was getting pizza this week. There's a place by me on Long Island that makes a Sicilian pie with Vodka sauce and fresh Mozzarella. It makes it hard to stay on a limited carb diet. It's so damn good I could eat it every day!