Greybeard Posted May 12, 2005 Share Posted May 12, 2005 No argument here. My mostly German family raised me on boiled cabbage, potatoe soup, and turnips. Beets were a real treat. I couldn't wait for Christmas to roll around so I could have fruitcake. Don't you ever tell me about your sad childhood. 334092[/snapback] For some reason your two replies brought an old joke to mind but I can't remember the details. Something like what heaven and hell would be like with different nationalities. If I remember correctly in heaven the cooks are from France and in hell they are either from Germany or England. Wish I could remember the complete joke. I guess I may have to google a bit. Link to comment Share on other sites More sharing options...
Bob in SC Posted May 12, 2005 Share Posted May 12, 2005 Burnt pepperoni and that wonderful sauce, Yes, I confess, I have bought one for $40 via Federal Express too. How decadent! Not as good as a carryout, but a "fix" until I can get back to the "Big B." Link to comment Share on other sites More sharing options...
Greybeard Posted May 12, 2005 Share Posted May 12, 2005 That was pretty easy. Heaven is... when the French are the cooks, the Italians are the lovers, the British are the police, the Germans are the mechanics and the Swiss run the hotels. Hell is... when the British are the cooks, the Swiss are the lovers, the Italians are the mechanics, the French run the hotels and the Germans are the police. Link to comment Share on other sites More sharing options...
Mickey Posted May 12, 2005 Author Share Posted May 12, 2005 As a guy that used to work there, the sauce recipe quoted above is about right. The "secret", so to speak, is the stone oven they use. The stones, plus the dough, kick out that distinct flavor that only is Bocce's. The pepperoni is Margarhita's, and the cheese is Sorrento. I totally remember Pizza Junction, they loaded stuff up a bit, which pending on my mood, was either great or over the top. Hope that answered you. 334095[/snapback] Great, thanks. Can you take a stab at how much of each ingredient or brand of paste? My Mom's sauce, Sicillian, is pretty much that same recipe. She uses a pinch of baking soda to take out the bitterness from the paste. She does not use any stewed tomatoes, tomatoe puree or diced tomatoes or raw tomatoes etc. Link to comment Share on other sites More sharing options...
Crap Throwing Monkey Posted May 12, 2005 Share Posted May 12, 2005 Great, thanks. Can you take a stab at how much of each ingredient or brand of paste? My Mom's sauce, Sicillian, is pretty much that same recipe. She uses a pinch of baking soda to take out the bitterness from the paste. She does not use any stewed tomatoes, tomatoe puree or diced tomatoes or raw tomatoes etc. 334150[/snapback] We tried once scaling down that 55-gallon recipe to enough for a single pizza. Surprisingly, it didn't work. My advice would be to locate a decent tomato sauce recipe using the same ingredients, then start experimenting with amounts. Link to comment Share on other sites More sharing options...
Adam Posted May 12, 2005 Share Posted May 12, 2005 its flutie magic......gotta be Link to comment Share on other sites More sharing options...
Chalkie Gerzowski Posted May 12, 2005 Share Posted May 12, 2005 I thought people went to Bocce's for the slightly burnt crust? That stuff rocks! Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted May 12, 2005 Share Posted May 12, 2005 Bozanna's is still the king of WNY pizza in my book. You haven't lived till you've had one of their pepperoni pizzas. If you love pepperoni, I urge you to try that pizza. Link to comment Share on other sites More sharing options...
Mickey Posted May 12, 2005 Author Share Posted May 12, 2005 We tried once scaling down that 55-gallon recipe to enough for a single pizza. Surprisingly, it didn't work. My advice would be to locate a decent tomato sauce recipe using the same ingredients, then start experimenting with amounts. 334162[/snapback] I'll take the 55 gallon recipe if you have it. Maybe I'll find myself cooking for a fundraiser or something. Thanks Link to comment Share on other sites More sharing options...
Mickey Posted May 12, 2005 Author Share Posted May 12, 2005 I thought people went to Bocce's for the slightly burnt crust? That stuff rocks! 334265[/snapback] Slightly burnt pizza is definitely the Bocce specialty. I have actually developed a taste for burnt cheese over the years. I'm sick. I need help. Link to comment Share on other sites More sharing options...
stuckincincy Posted May 12, 2005 Share Posted May 12, 2005 Yep. It's great. I also buy FedEx'd Crab Cakes from Timbuktu in Maryland. They are the best I've ever had. I have recently had to knock off all dairy to get my cholesterol down. So I'm cold turkey on cheese, ice cream, yada yada for the next two months. I hate it. 334113[/snapback] Mine's a bit high - around 230. The Doc has me use Benecol, the margarine with plant sterols that purport to reduce cholesterol. A bowl of oatmeal a day helps (has a bunch of soluble fiber that pulls out cholesterol). Try some soy burgers - I eat Boca "vegan" brand - 0% saturated fat, zero cholesterol, 16% of your fiber and 26% of your protein. I top'em with Smart Beat fake cheese which has no fat or cholesterol, on a whole wheat bun. I wash it down with skim milk. Sad, eh? Link to comment Share on other sites More sharing options...
linksfiend Posted May 12, 2005 Share Posted May 12, 2005 Cough Syrup. 334017[/snapback] Fire made it good! Link to comment Share on other sites More sharing options...
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