text:
Unwin, Nicholas (1999) Quasi-Realism, Negation, and the Frege-Geach Problem. The Philosophical Quarterly, 49 (196). pp. 337-352. ISSN 1467-9213
Full text not available from this repository.Abstract
Every expressivist theory of moral language requires a solution to the Frege-Geach problem, i.e., the problem of explaining how moral sentences retain their meaning in unasserted (e.g., conditional and disjunctive) contexts. An essential part of Blackburn's 'quasi-realist project', i.e., the project of showing how we can earn the right to treat moral sentences as if they have ordinary truth-conditions, is to provide a sophisticated solution. I show, however, that simple negated contexts provide a fundamental difficulty, since accepting the negation of a sentence is easily confused with merely refusing to accept that sentence. I argue that Blackburn's model-set semantics for his 'Hooray!' and 'Boo!' operators requires logical apparatus to which he is not entitled. I consider various modifications, but show that they do not succeed.
Item Type: | Article |
Journal or Publication Title: | The Philosophical Quarterly |
Subjects: | B Philosophy. Psychology. Religion > B Philosophy (General) |
Departments: | Faculty of Arts & Social Sciences > Politics & International Relations (Merged into PPR 2010-08-01) |
ID Code: | 57973 |
Deposited By: | ep_importer_pure |
Deposited On: | 19 Oct 2012 11:49 |
Refereed?: | Yes |
Published?: | Published |
Last Modified: | 27 Mar 2017 05:14 |
Identification Number: | |
URI: | http://eprints.lancs.ac.uk/id/eprint/57973 |
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6430 6th Ave
(253) 565-1111
Mountain Avenue
Chino, CA 91710(909) 590-7960
Discover the World's Best Pizza in the Western United States.
Here's where you can eat the best pizza!
The Best Pizza inAlaska |
State |
City |
Pizzeria |
Reviewer |
Comments |
Alaska | Anchorage | The Moose's Tooth | tgreale | "This place is the undisputed best pizza in Alaska. Great sauces and crust, and the toppings range from traditional to some very creative non-traditional items, such as smoked salmon, Thai chicken, etc..." |
Alaska | Homer | Finn's Pizza |
VarmintBites Albert's side bar: This is a great review...next time I'm in Alaska...I'm going to Homer... |
From the VarmintBites Blog: "Finn's Pizza in Homer, Alaska is as good as any pizza I've had outside of Manhattan and Brooklyn..."Sasha Raupp and Bjorn Larsenuses use "only organic ingredients knows that a light hand is best. And the crust — oh, the crust — he knows how to char the bottom without burning it." |
Alaska | Talkeetna | Mountain High Pizza Pie | bigfarb |
"This pizza is special for lots of reasons but
mainly because the crust. Crisp outside, lite inside and the flavor,
oooohhhhhhh mama! This guy is really making a great pie. I lived in lower
Manhattan for twelve years and pizza is my food of choice. I wanted to stay in Talkeetna the Pie was so good." |
The Best Pizza inArizona |
State |
City |
Pizzeria |
Reviewer |
Comments |
Arizona | Flagstaff | New Jersey Pizza Co. | dougccox | "An excellent re-creation of authentic pizza, baked to perfection on stone. I love green chilies on mine to give it a unique southwestern flavor (try getting THOSE in New Jersey!)." |
Arizona | Fountain Hills | Redendo's Pizzeria & Pasta | tony |
"Redendo's is a tiny place in Fountain Hills that
is a slice of New York City set in the 1940's. The service is great and food made by chef Anthony Redendo is top notch." |
Arizona | Gilbert | Corelli's Pizza | ironsidesaz |
"Hands down the best pizza I've tried...period!
And I've tried most on this list. The crust is great, the sauce is so good,
and all of their ingredients and brought in from New Jersey. Everything is made fresh when you walk in the door... WOW!" |
Arizona | Glendal | La Piazza Al Forno | Charlene |
"We only use San Marzano Tomatoes, we make our
mozzarella fresh every day. Pizza's are cooked in a wood fired oven." |
Arizona | Glendale | Pullano's Pizza | Mpullwing | "Pizza, service..............." |
Arizona | Jerome and Sedona |
Apizza Heaven |
Anonymous | "East Coast old style pizzas cooked on bricks. The best..." |
Arizona | Jerome | Belgian Jennies | jeromechief | "Simply the best pizza we have ever had. From the crust, the cheese to the sauce and toppings. We can't get enough of it." |
Arizona | Patagonia |
Elvis 292 Naugle Ave. Patagonia, AZ 85624 520-344-2102 |
USAToday 51 Great Pizza Parlors |
"...garden-fresh ingredients and gourmet toppings like smoked Gouda and herbed cream cheese, it's no wonder folks flock to this pizza joint in the middle of nowhere. Grab a slice..." |
Arizona | Phoenix | Pino's Pizza Al Centro | Amy Flynn/ mike |
"A tiny place with the best Italian
food in town!"/ "THE BEST calzones on the planet, bar none." |
Arizona | Phoenix |
Pizzeria Bianco 623 E Adams St. Phoenix, AZ 85004 (602) 258-8300 |
mshunziker / clynetime / inzosplace (Expanded listing by Albert Grande, The Pizza Promoter) |
Bianco, owner of Pizzeria Bianco, puts passion in every pizza
he makes. I am not a big fan of Phoenix (too hot, dry, and brown) but this
pizza is a huge redemption factor for this city. Stay healthy
Chris"/ "there is nothing to say. Best pizza in the U.S. No joke." / "This pizza is the best I have ever tasted....Everything, including the mozzarella and the spices, are home made and/or homegrown." |
Arizona | Phoenix | Nello's | Duane | "Hands down the freshest ingredients I have ever had." |
Arizona | Phoenix | Rays Pizza | fmayer | "...It's Great!!! Try the Sausage. I'm from New York and this is the real thing!!!" |
Arizona |
Phoenix | Red Devil Pizza | cindivwithani | "Everything is good about the pizza, ...the sauce is fab, the crust is crusty and service is splendid!..." |
Arizona | Phoenix | Spinato's Pizzeria | lrsmith | "Spinato's pizza is very good. It is the best I have had. Their sauce is verydifferent and brings out the flavors of the meats. My favorite is the "Get Meaty"and my wife's is the "Mama Spinato's Signature Fresh Spinach". " |
Arizona | Sedona | A Pizza Heaven | highestvibration | "Wow. Best pizza in Arizona.....so far...thin delicious crust great sauce and cheese...its heavenly for sure." |
Arizona | Scottsdale | Chizona's | branch2five | "Chizona's is one my top 3 all-time greatest. Nothing really to fancy but super fast & friendly service with one of the all-around freshest tasting thin crust pizza around. We always order enough to re-heat in the oven, it stay's great and get's only better." |
Arizona | Scottsdale | Grazie Pizzeria | winebill | "The complete deal - Authentic roman style pizza - great toppings and fantastic crust. This is paired with an amazing selection of Italian wines and outstanding service from Maurizio ..." |
Arizona | Scottsdale | Romes Pizza | dburns | "These folks are native New Yorkers and their pies are great. Crust is crunchy/chewy, right amount of sauce, and oil pools on top when folded." |
Arizona | Scottsdale | Patsy Grimaldi's | teach | "They are the famous Brooklyn place...Opened 2-3 restaurants in AZ. ...Had the big ovens with the paddles, etc. I LOVED it... " |
Arizona | Tempe | Greasy Tony's | arroyoc | "... the best pizza experience since I left the Bronx 6 years ago. One of the best pizza. They also make Sicilian pizza to that will rock your world." |
Arizona | Tempe | Pizza Town | The Bold Caballero / schmelz_daniel |
The family has been making
it since 1957. And they are sweethearts, every one. The sauce is superb, the
dough has actually improved over the years, and that is hard to do with
perfection. Their finest is the Angie's special, named after their
founder Angelina, who just passed away last December.
/ "He puts olive oil in the crust and the White Clam Pizza is out of this World...." |
Arizona | Tucson | Sgt. Pepperoni's Pizza | sgtronis | "The
crust is a true bread dough, but the sauce just makes the pizza melt in your mouth!" |
Secret Restaurant Recipes Click Here! | ||||
Arizona | Yuma | Rocky's |
ms. frenchie |
"Oh my gosh, I love this pizza! The last time I ate at
Rocky's was in 1998 before I moved, and I still think about that place every time I think of pizza, which is weekly!!!" / "The crust is made fresh daily, and it is soo delicious. Also the sauce is made from scratch. The service is really good also." / "I swear this is by far the best pizza since leaving New York. ... The sauce is great and the crust is to die for. You guys gotta try this stuff!" |
The Best Pizza inCalifornia |
State |
City |
Pizzeria |
Reviewer |
Comments |
California | Anaheim | Luigi's D'Italia | Richard Quis | "New York Style Pizza - thin crust, olive oil and water mozzarella" |
California | Antioch | Skipolini's Pizza | cristinaher | "The whole pizza in its entirerty. From the first bite until you are done you enjoy it..." |
California | Arcata/Eureka | Smug's | Stephen | "OOOh!
Homemade everything. Rolled edges. Fun, quirky atmosphere. By the slice, or whole pies... try the pesto when your in town. Mostly take out" |
California | Berkeley |
Pizza 2340 Telegraph Avenue, Berkeley, CA 94704-1613 |
Cole | "This pizza place simply has a good combination of everything. Nice thick and doughy crust, perfect sauce, and perfect combination's of toppings! A place you must try if in Berkeley!" |
California | Berkeley | Zachary's Pizza | Notlober | "Amazing Chicago-style pizza! The crust in particular is superb..." |
California | Carmel |
Allegro Pizza
3770 The Barnyard, Carmel, CA 93923
(831) 626-5454 |
Lunch Review by LauderdaleLegend |
"...Allegro will get you as close to East Coast Pizza as possible in this part of the country. They have a crust that is just above razor thin with a taste that is neither oily or yeasty. The mositure content is perfect and it is cooked to a golden brown perfection. The sauce is a slightly spiced version somewhat like having peeled tomatoes squeezed on the crust with a touch of high quality olive oil and a touch of oregano..." |
California | Carmel |
Allegro Pizza
3770 The
Barnyard, Carmel, CA 93923
(831) 626-5454 |
Lunch Review by LauderdaleLegend |
"...Allegro will get you as close to East Coast Pizza as possible in this part of the country. They have a crust that is just above razor thin with a taste that is neither oily or yeasty. The mositure content is perfect and it is cooked to a golden brown perfection. The sauce is a slightly spiced version somewhat like having peeled tomatoes squeezed on the crust with a touch of high quality olive oil and a touch of oregano..." |
California | Canyon Country | Round Table | Carol Kaye (Famous Bass Player) |
" ...I don't eat pizza hardly at all but this is the best!" |
California | Castro Valley |
Pyzano's 3835 East Castro Valley Blvd. Castro Valley, CA 94522 510-881-8878 |
Albert Grande, The Pizza Promoter | "Home of
World Pizza Champion Tony Gemignani. Hand tossed pizza magic lives
here. Tony also authored:
with Diane Morgan. " Listen to Tony G. on Legends of Pizza, Volume 2. |
California | Chino |
Michael | "The crust is perfect, with a great combination of crispy and chewy freshness. The sauce is zesty and the toppings are always fresh, sitting over a perfect bed of stretchy Mozzarella. I recommend the Cannatero's Special!!!" |
California | Clayton | Skipolini's Pizza | Marc S. Botts Associate Editor, Pizza Today |
"pregnant women have been ordering the Prego Pizza ... when they are close to delivering. The 13-topping pie was concocted ... at the request of a pregnant woman who was two weeks past due. She gave birth that night..." |
California | Costa Mesa | Al's Pizza | Fred | "New
York style (Al grew up in NY and worked at Ray's) he makes an excellent pie perfect crust and great sauce." |
California | Culver City | Mama's on Motor | Pete | "Mama's on Motor just gets a blend I can't taste elsewhere. Maybe it's the red onions. Maybe it's the sauce. The classic crust. Words fail me - it just blends!" |
California | Davis | Woodstock's Pizza | elephanttrainer | "This place is awesome! Sauce inside the crust, dipped in blue cheese dressing, doesn't get any better." |
California | Eagle Rock | Casa Bianca | janine | "Classic thin crust, run-down-your-arm melted cheese, perfectly- spiced sauce." |
California | El Cajon |
Marechiaro's 14120 Olde Highway 80 Lake Jennings Park Road El Cajon, CA 92021 (619) 561-6580 |
Coda | "I'd never found a pizza I would call "World's Best" before I tasted the pizza from Marechiaros.... I've tried both their red and white sauce pizzas. Unbelievable. The red sauce is mild and slightly tangy but has a definite "Oomph" too it. Hard to describe. I call it "mmmMMMmmm" sauce. It's just plain good and it always seems to make me want another slice. The Canadian Bacon/Mushroom and Black Olives combination pizza is out of this world. Even their plain old cheese pizza is amazing. The size is good and they don't skimp on the toppings." |
California | El Segundo | Andiamo | leesabgood / valuers |
pizza in a West Coast Pizzeria. If you love thin crust you'll love Andiamo!"
/ "I've eaten pizza up & down the coast. This is by far the BEST in California. Anyway you want it they'll make it. Fresh Ingredients, Fantastic Service, Friendly Atmosphere & Fabulous Pizza. " |
California | Eureka | Big Louie's Pizza Co. | Lear25 | "...The best sauce and crust I have ever tasted. All recipes are from an old Italian family secret!" |
California | Fort Bragg | Piaci | Roo | "...My first bite told me I had rediscovered what makes pizza the Holy Grail. I will not compromise pizza and Piaci does not do so either. It is truly a taste from my past. The taste that myths are made of. My search was over. This is as good as pizza can get so far from Pizza Mecca of Wooster Street... " |
California | Fountain Valley | Louperilla Pizza | Fred | "it's
been very good, thin crust" |
California | Huntington Beach | La Rocco's | Bradley | "New York by the slice (whole pies can be ordered too). It's crisp but folds nicely and the sauce is spiced right. Note: Call before going, 'cause (as it states on the window) "they close when the dough is finished." |
California | Larkspur | Pizzeria Picco
316 Magnolia Ave. Larkspur 415- 945-8900 |
Margo True Sunset Magazine / |
"...Pie to try: The Cannondale, with homemade sausage and roasted red
peppers..." / "...ingredients come from local farms, mozzarella is hand-pulled in house, and you can get peppery arugula salad piled on any pizza. Plus, crusts are exceptionally flavorful. Mario Batali, no slouch in the pizza department, once declared Picco's the best pizza in the country.... " |
California | Larkspur | Pizzeria Picco
316 Magnolia Ave. Larkspur 415- 945-8900 |
Margo True Sunset Magazine |
"...Pie to try: The Cannondale, with homemade sausage and roasted red peppers..." |
California | Los Angeles | Bottega Louie | Jaime | Bottega Louie serves a 15 inch Napolitano style pizza which is cooked in a custom built wood stone oven. All ingredients are handled with a lot of love and care. Their dough rests for 4 - 5 hours before it is used, also their sauce used for the pizza is cooked in the oven. |
California | Los Angeles | Mama's Original Pizza and Pasta | Pete | "...just gets a blend I can't taste elsewhere. Maybe it's the red onions. Maybe it's the sauce. The classic crust. Words fail me - it just blends!" |
California | Los Angeles | Verrazano's Pizza | Mo | "This
is the NYC pizza I've been looking for since I moved to Los Angeles from Brooklyn. That was 10 years ago. There have been some contenders, Albano's Brooklyn Pizzeria was very good, Mulberry pizza was not bad. However, Verrazano's Pizza has been the closest to real perfect NYC pizza I've tasted in Los Angeles hands down." |
California | Lodi | Ricks New York Style Pizza | ddude | "...the best pizza in the west coast. The crust is dusky, crisp, and tender in texture. The flavor is prodigious, an almost delicate fried, beer batter flavor. The sauce is exorbitant savory taste. The cheese is gummy and mild that surpasses the mozzarella standard...." |
California | Long Beach | Nino's, | Fred | "very soft crust but very tasty, great sauce, great pizza.." |
California | Menlo Park | Applewood | funstrap | "I tell all my friends that it is the best pizza in the world, but they don't believe me. Then we go there. Then they believe me. The sauce, the crust, the toppings, the greasiness--everything is perfect." |
California | Monterey |
Gianni's Pizza |
slicers99 | "The sauce, crust, toppings. Everything. I dream about this pizza. I miss this pizza." |
California | Mountain View | Amici's Pizza | Mike | "The closest to east coast pizza (Pepe's, Sally's, Bimonte's) as I can find on the west coast. California is not a great place to find good pizza, but Amici's is very good.." |
California | Mountain View | Frankie, Johnnie & Luigi Too! | kenfromnrca | "...the pizza is the BEST! Everything about it is good! Stromboli....yumm!" |
California | Newport Beach | Z Pizza | Richard Quis | "Consistently great!" |
California | North Hollywood | Joe Peeps | tribeca | "...my fave local spot is Joe Peeps (must get the blue-collar pie) in NoHo. They have a good sauce...lotsa garlic..niceand thin..." |
California |
Northridge |
Chi Chi's |
debitini | "The crust is thin but bubbly and the sauce has a hint of sweetness." |
California | Northridge | Ravanelli's | Teleslide |
"Gino has the one, two punch of tasty sauce and great crust that compliment each other perfectly." |
California | Oakland | Zachary's Pizza | jnisis / sgersh |
"Zachary's Chicago Pizza is better
than any Chicago pizza in Chicago for one reason-the freshness of the
ingredients available in California beats those available in Chicago. You could never get as ripe red tomatoes in Chicago as the ones on Zachary's Pizza..."/ "...this is ... the best deep dish pizza I've ever tasted." |
California | Palo Alto & San Francisco | Patxi's Chicago Pizza | hacksnack | "Light buttery crust and sweet sauce with lots of toppings. I've had pizza all over, and this one takes the pie." |
California | Pasadena | Greco's | wslate | "Great sauce with delicious chunks of tomato." |
California | Port Hueneme | Little Tony's | scudqueen | "Nothing "nouveau" about it - just good old-fashioned pizza." |
California | Poway |
New York
Pizzeria (858) 679- 3278 |
Joe |
"Sauce, crust and cheese" / "The pizza maker" |
California | Rancho Bernardo | Valentino's (Pizza Hall of Fame: CLOSED) |
Art Angelo | "The thin crisp crust, not too much sauce and the toppings plentiful." |
California | Rancho Santa Margarita | Brother's West | jcbgro | "Brother's West is so special because the pizza taste truly gourmet...The ambiance is candlelight and cozy! " |
California | Rancho Santa Margarita | Selma's Chicago Pizzeria | corymiller | "Homemade deep dish pizza. Unbelievable flavor. You must try the "Works" pizza. It doesn't get any better." |
California | Redding | Market St. Pizza and Delli | jock199 | "The best crust I have ever tasted and some of the most
wonderful combinations of sauce and toppings to make a mosaic of extraordinary pizza." |
California | Riverside | Romano's Chicago Style Pizzeria | calhighlander | "The Crust! Try 'My Sister's Favorite', a four-cheese pizza. It's the best." |
California | Redondo Beach (Pier) | Zeppy's | jennifer | "The crust and the sauce are perfect and the best I've ever had. They always put the right amount of cheese and delicious toppings. When I did not have a car, I would often walk 6 miles to get this pizza....." |
California | Sacramento | Giovanni's | guido / Jay |
crust is thin, crispy,
full of flavor and home made. The sauce is fresh tasting." / "...by far the best in the area maybe all of Northern California. John, the owner is a Brooklyn lad and makes a good Apizza...." |
California | Sacramento | Zelda's 1415 21st St Sacramento, CA 95811 (916) 447-1400 |
Cheri | "Not
your normal deep dish - crispy. Good flavor to crust, golden brown. Lots of toppings, flavorful but *not* hot pizza sauce, plenty of good quality cheese. Plenty of parmesan and extra Italian spices on the table." |
California | San Diego | Bronx Pizza | mark |
"The first taste as you put the slice in your
mouth... lets you know that you have found it. Pizza nirvana. Every
time a take a bite, I think to myself "this is the best thing in the world."
The perfect amount of cheese, the wonderful, not-too-sweet sauce, the
perfectly spicy pepperoni, plus the dash of garlic that I sprinkle on top...
oh, I'm drooling just imagining it. Gotta go. It's almost lunchtime!" |
California | San Diego | Filippi's Pizza Grotto | kking f / bdcham |
crust and the sauce are outstanding. I miss living close enough to eat there! I would love a recipe to make something similar." / "Always a line out the door but worth the wait. The best pie in the city, no doubt." |
California | San Diego | Uptown Cafe | Debi | "This is the BEST PIZZA in San Diego ... and I have tried them all! Their sauce is amazing ...." |
California | San Diego | Venice Pizza Parlor | a_capella | "...It's still the pizza like home. The combination of sauce and not-so-thin crust that slide together made eating interesting..." |
California | San Francisco | Flour and Water 2401 Harrison Street San Francisco 415-826-7000 |
Christine Richard Sunset Magazine |
"...Pie to try: the blistered radiccho with chiles and pancetta..." |
California | San Francisco | Pizzeria Delfina |
Jon Rimmerman from the
Palate Press |
"...Delfina's immensely flavorful haute-gourmand pizza speaks for itself and one taste of the broccoli rabe pie (sampled five different times this year) will make you understand how fastidious and detailed this establishment is – all without ever batting an eye or allowing the visitor a moment of uncertainty..." |
California | San Francisco | Emilia's Pizzeria 299 Shattuck Ave., Berkely 510-704-1794 |
Jan Newberry Sunset Magazine |
"...Pie to try: There's only one the oversize Margherita with mozzarella, basil and fresh tomato sauce... " |
California | San Francisco | Paradise Pizza | Bianchi | "Incredibly
delicious - the crust is homemade the sauce is just right and the toppings are always fresh. I've been to all parts of Italy and even the East Coast in Boston, Philadelphia and New York and I have to say the Paradise beats them all as the very very best!" |
California | San Francisco | Pizzaetta
211 211 23rd Ave San Francisco 415-379-9880 |
Rachael Levine Sunset Magazine |
"Pizzetta 211 has left people swooning.."Pie to try: That Margherita" |
California | San Francisco |
Tony's Pizza Napoletana 1570 Stockton St San Francisco, CA (415) 835-9888 |
Albert Grande, The Pizza Promoter | "Located in the heart of San Francisco's Little Italy, Tony brings his passion and perfection to North Beach, sharing his award winning pizzas with us all. Whether you choose the infamous Pizza Margherita or the savory Cal Italia, Tony's will not disappoint" |
California | San Francisco | Una Pizza
Napoletana 210 11th Street San Francisco, CA 415-861-3444 |
Albert Grande, The Pizza Promoter |
This is Anthony Mangieri's,
new place in San Francisco. He formally owned Una Pizza Napoletana in
New York. According to Anthony, Master Pizzioli: "I've been making this pizza since I'm fifteen years old, and you know, when all you do is one thing over and over again you tend to get pretty good at it."
See More About Anthony here: |
California | San Jose | Angelino's | Dawn Gray | "They have an old pipe organ...and the food is good, too!" |
California | San Jose | Pizza California
1708 Oakland Road, San Jose, CA 95131-3829 |
Albert Grande The Pizza Promoter |
"Excellent pizza and very fresh ingredients". "The pizza here tastes fresh and is not too oily... The extra cheese and dried peppers are freely open for you to get at your whim, which is nice." |
California | San Jose | Mega Byte Pizza Co. | crwdevinc | "Mega Byte Pizza is 'more than just pizza'. It has the best dough and the ingredients are plentiful..." |
California | San Jose | Renato's | vnws | "... thick crust with lots of toppings, especially cheese, .... The sauce is great too. The dough is like no other I've tried...." |
California | San Jose | Round Table | wendysprague | "We really like the crust, the way it isn't too thick and has those nice air bubbles and is slightly chewy. The bottom is a little crisp and holds it's shape when you pick it up. They have a nice sauce too." |
California | San Jose | The Garret | mgoof | "The most incredible pizza. They manage to make a thick crust crispy on the bottom and perfectly tender on the top. The perfect pie!" |
California | San Marcos | Pizza Nova | Alex | "The
whole pizza in general is great. The crust is thin and crunchy. Their wood
fire pizza oven has original favorite and news flavor. My favorite pizza is the pizza nova. With smoked salmon, capers, three kinds of cheese. Another favorite of mine is the portobello mushroom and panchetta pizza with truffle oil. " |
California | San Marcos | Pizza Pie | acalarm | "Thin
crust, crunchy, quality ingredients, good
selection of slices always on hand . Best I've had in California." |
California | Santa Cruz | Pizza My Heart | svarcados | "The sauce, the crust, the quality and proportion make this pizza totally wonderful." |
California | Santa Cruz | Pleasure Pizza | Anonymous | "The best in the west! Fresh, inventive pizza." |
California | Santa Maria | Klondike Pizza | dreadoctober | "If variety is the spice of life, then this place has to be the spice rack! Great crust and a selection of sauces, all of which blend perfectly with their wide assortment of toppings..." |
California | Stockton | Dante's Pizza | yallateef | "Everything
about their pizza is amazing. Perfect crust, incredible toppings. All around the best pizza I've ever had." |
California | Studio City |
Caioti Pizza Cafe 4346 Tujunga Ave. Studio City, California. 90046 (818) 761-3588 Fax (818) 761 3606 |
Albert Grande, The Pizza Promoter | Owned
and operated by Legend of Pizza,
Ed LaDou, Caioti Pizza's: "goal is to provide the best in three worlds of pizza making. Caioti uses fresh herbs, artisanal cheeses, homemade sausages and sauces, hand selected vegetables and the finest local products available to craft our menu. We provide high-end food at reasonable prices." Discover Ed LaDou on: Legends of Pizza, Volume 2. |
California | Terra Linda | La Coco's Pizza | mikanet | "If You love Pizza you cant' miss out on this one..." |
California | Upland | Napoli's Pizza (Pizza Hall of Fame: CLOSED!) |
Tino |
"This place closed twenty years
ago, when I was about 10 years- old. Since then, I've been to Italy, Chicago, New York, Phoenix, and Even Asia, ... as best I can remember, this Pizza was tops...Crust on the fresh deep side, lots of Motz...with appeal for kids...and as adults we try to recapture this...Napoli's was at Foothill Blvd. (Route 66 in Upland) and San Antonio, and they sponsored local baseball teams.Anyone else remember Napoli's; tasted a bit like Corina's? ...Big Italian community here." |
California | Valencia | Vincenzo's Pizza | dea spam | "They use sourdough bread/dough and the pizza ends up thick." |
California | Venice | Abbott's Pizza | foodsnobs | "Abbott's is one of the absolute best pizza joints in L.A. Try the 5 onion pie... makes my mouth water just thinking about it! " |
California | West Hollywood | Z Pizza | davidfan |
"Excellent crust, top of the line ingredients,
always fresh, interesting gourmet choices." |
California | Whittier | Barro's Pizza | Kim | "They make pizza like it must have been meant to be. Real cheese, real toppings and lots of it!" |
California | Whittier | Pizzamania | grivera / jhchef |
have eaten pizza in 10 states
and 3 different countries: this is simply
the best" / "... They have made consistently the best pizza ... They only use the finest fresh ingredients. Their sauce is what makes it superior. It is very flavorful and clings to the crust. " |
The Best Pizza inColorado |
State |
City |
Pizzeria |
Reviewer |
Comments |
Colorado | Boulder |
Pizzeria da
Lupo 2525 Arapahoe Avenue : Boulder, Colorado 303-396-60366 |
Rick RCT Construction, Boulder |
"...I will say, in my 35+ years in Colorado this
is the best I've had! The toppings are flavorful and subtle. 12" round pies. I've had the "Saliche" twice. A white pie with ricotta, house made mozzarella, rapini and sausage. The "Margarita" is a red pie with tomato (eaten twice), mozzarella, and basil. I love a simple pie , and this one hits the spot! If your in Boulder and you are going to eat, this is the place! And reasonable!..." |
Colorado | Broomfield | Original Pizza | Rick | "For Colorado pizza this is the best crust, and the best pizza place I know." |
Colorado | Colorado Springs | Billy's Old World Pizza | dougccox | "Best in Colorado. A Chicago-style place, serving both outstanding thin and traditional stuffed pizzas..." |
Colorado | Denver | Abo's | heyrey.prod | "The crust is that NY style. Thin yet chewy Sauce is not sweet with great garlicky overtones. Good mozzarella and toppings if you so desire. Slices on demand!..." |
Colorado | Denver / Durango |
Beau Jo's | adamcrownoble / tbuntjer |
"...I honestly can't
tell you why it's so good because it isn't good. It's PERFECT!!! in every
sense of the word. It can be nothing but a gift from God..."
/ "The sauce, the toppings, the crust, it's perfect. This is the pizza that I've judged all others against for the past 20 years. It just doesn't get any better!! " |
Colorado | Denver | Pizza Express | Sbobby | "The pizza is so good it makes your mouth water it makes you go outrageously crazy. It makes your eyes pop and your fingers shake. Man you got to get that PIZZA." |
Colorado | Denver | Ricci's Pizza | rockair | "Its a slice of heaven." |
Colorado | Denver | Two-Fisted Mario's | tderoche | "This place ROCKS! The sauce is a little bit spicy, there are visible chunks of garlic on it and they have both black AND green olives! So good...hole-in-the-wall joint in LoDo...yummiest pizza." |
Colorado | Fort Collins | Uncle's Pizzeria 1717 south College Ave. Fort Collins, CO 970-224-7100 Uncle's website |
Garrett |
"Great. Perfect Crust with blisters, yet the chew is soooo perfect. They
proof the dough to the perfect temp so when it cooks it creates the perfect
porous crumb and crust. They have traditional to
home-made meatballs as toppings. But the staff spinning pizzas in an open kitchen is the best. They don't deliver, so they aim to make the perfect pizza for each pizza you order. " |
Colorado | Lafayette | Pulicnella Ristorante
385 Crossing Drive Lafayette, Colorado 303-664-1599 |
Rick | "For Colorado pizza this pie is as good a pie as I've had anywhere. The crust is superb." |
Colorado | Lakewood | Virgilio's Pizzeria Napoletana | pizzaboyusa | "I grew in New Haven with Pepe's. So desire to have good pie in Colorado has been a mission. Virgilio's Pizzeria is the best pie I have had since the east coast. The crust is crispy, the pizza sauce is awesome but not over powering and the cheese is to die for. I was watching them grind the cheese fresh. By far the best pizza in Denver." |
Colorado | Longmont | Old Chicago Restaurant | Chef Dragon | "Deep
dish "Meat Me" pizza is GREAT! 4 meats including my
favorite andouille sausage. But, the thin crust is the real
deal... thin & crisp with a little chew. 'NY Foldable' with tons of toppings and quality cheese. " |
Colorado | New Castle | Hogback Pizza | Lisa | "The Pizza is made in a stone oven...the crust is thin and the ingredients are all fresh." |
Colorado | Pueblo | Ianne's Pizza | John | "Love the sauce and the crust. Been eating Ianne's Pizza since I was a little boy. Also the sausage is great. Ianne's was the first and still the best pizzeria in Pueblo, Colorado." |
Colorado | Winter Park | Hernando's | Paul | "The best pizza in the USA and I have had pizza in close to 50 states, is by far Hernando's in Winter Park Co. This is not an opinion it is simply the truth." |
Secret Restaurant Recipes Click Here! | ||||
The Best Pizza inHawaii <(Click Link for updated Hawaii listing) Honolulu Carpet Cleaners |
State |
City |
Pizzeria |
Reviewer |
Comments |
Hawaii | Aiea | Aiea Bowl | Albert Grande, The Pizza Promoter Hawaii Small Business Internet Consultant |
pizza in a bowling alley? You bet! This is a home made sour dough crust that is very tasty. I was pleasantly surprised. Also make sure you check out the local items on the menu. Outstanding!" |
Hawaii | Aiea | Boston's North End Pizza Bakery | brenda | "My family has enjoyed Boston's pizza for over 10 years now, and for good reason. These pizza pies have a super large crust with a mouth-watering flavor that we've never been able to find anywhere else (in Hawaii or the mainland), and they're loaded with yummy toppings..." |
Hawaii | Haleiwa | Spaghettini | Albert Grande, The Pizza Promoter | "Good crust. Buy it by the slice on the North Shore." |
Hawaii (Big Island) |
Hilo |
Big Island Pizza 760 Kilauea Ave. Hilo, Hawaii |
Grande The Pizza Promoter |
""At Big Island Pizza, we strive to give you the freshest and tastiest products available with a wide variety of selections at affordable prices. We use only the most wholesome and natural ingredients with no additives, preservatives, nor artificial coloring. Our dough and deli rolls are made fresh several times a day. " |
Hawaii | Honolulu (Kahala) |
Antonio's New York Pizzeria 4210 Waialae Avenue Honolulu, Hawaii 737-3333 (Pizza Hall of Fame: CLOSED!) |
Albert Grande, The Pizza Promoter | "Real New York style
thin pizza in Hawaii! Superb crust with incredible taste!
Excellent pizza with personality!
A professional wrestler (J.T. Wolfen) and a Blues Man are the owners. (The truth is: they are both from Connecticut)." |
Hawaii | Honolulu | Abbe Brewster Caffe (Pizza Hall of Fame: CLOSED!) |
Albert Grande, The Pizza Promoter |
"Ultra-thin pizza in a quaint setting. Fresh ingredients married with good
dough. Excellent job!" |
Hawaii | Honolulu | Bar 35 |
John Heckathorn (Honolulu Magazine) |
"...it's great pizza, created by Tuscany-born chef Francesco Valentini." The "crusts are Roman—oblong, served on rectangular wooden paddles... " |
Hawaii | Honolulu | Formaggio Wine Bar |
John Heckathorn (Honolulu Magazine) |
"...The Margherita...is reasonably classic, with shredded mozzarella instead of fresh, and large slices of tomato with a professional-looking basil chiffonade..." |
Hawaii | Honolulu (Kalihi) |
Inferno's Woodfire
Pizza Ward Center 1200 Ala Moana Blvd. Honolulu, Hawaii (808) 375-1200 |
Albert Grande, The Pizza Promoter |
"Without s doubt, this is one of the true hidden gems in all of Hawaii.
Inferno's is a portable pizza operation.
Street food delivered with aloha! First, the pizza
is simply outstanding. Excellent crust in a kiawe wood fired oven.
Without a doubt The
Best Pizza in
The pizzaiolo Kyle and co-owner John ooze pure passion for pizza. They want to take care of their customers. Believe me, if you love pizza, consider your self taken care of! And with the price a pizza, you cannot go wrong! Kyle and John have pizza passion. The crust was incredible. A superb Neapolitan pie right in Kalihi! My prediction, is Inferno's will open a sit down restaurant within a year..." ...first time visit, Inferno's Wood Fire gets a still-respectable 2 SPAM Musubi (good)....' |
Hawaii | Honolulu | J.J. Dolan's 1147 Bethel St. Honolulu, HI 96813 808-537-4992 |
John Heckathorn (Honolulu Magazine) / Kawehi Haug (The Honolulu Advertiser) / Albert Grande, The Pizza Promoter |
"..makes a Margherita—sauce, fresh mozzarella (cow's milk, not buffalo's),
tomatoes and basil. It's got life, freshness, flavor. Of course, it's not
entirely traditional. He adds some whole-milk mozzarella... "
/ "...when it comes to cheese, J.J.'s is tops. Not to mention the buttery crust and the sauce..." / "Real New York style pizza, in Downtown Honolulu. Excellent." |
Hawaii | Honolulu | Pasta & Basta (Pizza Hall of Fame: CLOSED!) |
John Heckathorn (Honolulu Magazine) |
"...you get a 12-inch, hand-tossed pie, crispy, even scorched around the edges for extra flavor,... There's plenty of bubbly brown cheese and fresh basil, but the revelation here is the tomato sauce, which was so good I wandered into the kitchen... " |
Hawaii | Honolulu | Sergio's Italian Restaurant |
John Heckathorn (Honolulu Magazine) |
"...Chef Alfredo Lee sent to all the tables in the dining room a slice of his Pizza Margherita, perfect crust, lively with fresh tomato and a knot of fresh basil..." |
Hawaii | Honolulu | V Lounge 1344 Kona St. Honolulu, HI 96814 808-955-2640 |
Kawehi Haug (The Honolulu Advertiser) / |
"...The pizzas are cooked in an 800 degree oven kiawe wood burning oven,
which creates a nice char on the underside of the crust- a big hit..."
/ "I was completely blown away by the crust. This is real pizza cooked in a kiawe wood fired oven." |
Hawaii (Big Island) |
Kona Kailua | Kona Brewing Company | dave | "...Sit outside under the tiki torches and palm covered tables, enjoy a pale ale and a great gourmet pizza. Kona Brewing Company has great pizza!" |
Hawaii | Kailua | Peppino's Pizza | Ohiawood | "They make their own: 1.) Sauce 2.) Dough 3.) Sausage!!! Good balance between the layer of crust & sauce (crunchy on bottom & chewy on surface)." |
Hawaii | Various Locations | Albert Grande, The Pizza Promoter's Pizza Therapy Pizza |
Albert Grande, The Pizza Promoter | "Some
of the best pizza in the Tri-State Area (you name the states). A thin crust
Napolitano pizza, fresh ingredients, made with love and passion. Everyone
who tastes it becomes a convert of
Pizza Therapy.
" |
Carpet Cleaning Honolulu Hawaii Business Videos Hawaii Web Service: Internet Marketing, Web Site Creation | ||||
The Best Pizza inIdaho |
State |
City |
Pizzeria |
Reviewer |
Comments |
Idaho |
Boise |
pjsmramierz pinkfloyd / wardwell / allec /star |
about flying pie pizza is awesome. / "The pizza is great and really creative. The crust is perfect, the service is great, the atmosphere is laid back and fun. Flying Pie is an institution." / "the whole place is rad...the atmosphere, the people and definitely the food." / "The food is OUTSTANDING, ... the atmosphere, the employees, and the level of attention to excellence is out of this world. There is no other place like this, period." / "Everything! Everything makes this place special. |
Idaho |
Boise |
The Front Door | karirande / krystal |
crust, huge slices and creative toppings are all among the things that make The Front Door the best pizza, but when you pair the food with the 50 different beers, you have yourself the best pizza place ever." / "The dough is made daily in house, as well as their sauce and foccacia bread. They don't skimp on the toppings, and the crust makes me come back for more!" |
Idaho |
Orofino |
Pappa Piggys Pizza | highlander | "The
crust, the sauce, the
fresh topping, the store its great , Crust is to die for!! Dough made fresh daily, loaded toppings, located in a beer and wine store, the place has 36 doors of beer ice cold, omg its to die for! I am in heaven at this place, you got to see it,!!!" |
Idaho |
Pocatello |
Buddy's Italian Restaurant
626 East Lewis Street |
Randy |
"Buddy's has been around since the 60's and they produce the pizza I grew up with...a crust with little lift, a great sauce and the combo with anchovies is the best! Thanks Julie, Steve and Christie." |
Iowa |
Washington |
Dino's Pizza & Steak House | lastblade | "Wonderful
cracker like crust with excellent sausage, I think its "homemade"." |
The Best Pizza inMontana |
State |
City |
Pizzeria |
Reviewer |
Comments |
Montana |
Anaconda |
Gallicano's Pizzeria
East Park Avenue, Anaconda, MT 59711 |
"...check out Gallicano's pizza. By far some of the best pizza ever. Owner is from NY and a long line of Italian family foodie" |
Montana |
Bozeman |
Mackenzie River Pizza Co. |
zlessley | This pizza is so good, it defies description! ag |
Montana |
Bozeman |
N.Y. Pizza & Deli | kimberlee | "...Brooklyn
born owner transplanted here and had the ovens shipped from NY crust so thin you can eat a whole pie:). " |
Montana |
Gardiner |
K Bar | Bapper | "The best pizza I've ever had out of this state was at the K-Bar. Thincrust, well cooked and great toppings. Bunch of fireman were there one night when the alarms went off and they all left their pizza. They hesitated, I hawked, but in the end they came back and finished it up. North end of Yellowstone, try it!!!" |
Montana | Great Falls | Howard's Pizza | kojak/ jsvir/ jws3 |
crust is so thin, you need to fold it to eat it. They cut the pizza in
little squares (to be different? make it easier to eat? who knows....who
cares?). The sauce is not too sweet and a little garlicky - best pizza ever
-nothing can come close!!!" The Sausage & Black Olive is the best I've had any where. They make the dough, sausage and sauce all from scratch... "/ "I've had pizza in many large cities, including many listed on this website as being the best. But Howard's makes by far the best pizza I've ever had..." |
Montana | Missoula | Howard's Pizza | tlkrosbakken | "It does not taste flat;...It has it's own unique taste.
Howard's was my
deceased husband's favorite pizza which he ate 3-4 times per week and hooked our family on the tradition..." |
Montana | Plentywood | Fergie's Pizza | carol mc5 | "What makes this pizza establishment so great is that it is owned and operated by Fergie (Tom Ferguson) himself with the help of his wife Barb....the delicious assortment of pizza will always fill your stomach..." |
The Best Pizza inNevada |
State |
City |
Pizzeria |
Reviewer |
Comments |
Nevada | Las Vegas | Gallo's Pizza Kitchen | K | "The all around pizza is outstanding. Sauce is zesty and the crust is great! They put Garlic Butter and Parm on it!!" |
Nevada | Las Vegas | Metro Pizza | Angie | "They have the best pizza I've ever tasted. They have the best ranch dressing aswell. The staff is friendly. They cater to families with young children. The food isalways perfect and consistent." |
Nevada | Las Vegas |
Metro Pizza Metro Pizza |
/ This is the Best Pizza in Las Vegas |
pizza". / "Voted Best in Pizza Las Vegas" Here is a message from John and Sam, owners of Metro on their pizza philosophy: "We believe that a true Pizzeria should be a gathering place for family and friends to relax, share great food and enjoy each other's company. We have visited hundreds of Pizzerias across the country, learning and gathering recipes to bring our guests a taste of home, wherever home might be." "Here's the deal about Metro: not only do they have great pizza, but these guys are devoted to pizza. John Arena and his cousin his cousin, Sam Facchini have created a pizza community. Their pizza is the Best
in Las Vegas, hands down. John Arena is the Professor of Pizza.
You can listen to an incredible interview with John, at his page at
Legends of Pizza."
Nevada | Reno/Sparks | Big Apple Pizza | morghockey | "The
owner is from New York and New Jersey. He makes
the best Best Italian pizza in the area. If you're ever there, it is a must try." |
The Best Pizza inNew Mexico |
State |
City |
Pizzeria |
Reviewer |
Comments |
New Mexico | Albuquerque | Pizza Castle | jlaslave | "Thankfully, a pizza place that uses deck ovens in a city full of conveyor oven users. The owner is from New York, and her place is like a NYC joint: red vinyl booths, fresh dough, quality sauce and huge slices..." |
New Mexico |
Albuquerque |
Saggio's |
nmbullrdr | "Simply the best pizza. The sauce is perfect. The crust is chewy on the outside and tender on the inside." |
New Mexico |
Albuquerque |
Lagniappe | pjhaily | "...You
can always rely on the thick crust gooey cheese special, but the more adventurous eaters will devour the Shrimp Etoufee pizza, or my husband's favorite, the vegetable stromboli." |
New Mexico |
Las Cruces |
Lorenzo's |
Anonymous | "Every thing!!!!!!!" |
New Mexico | Taos Ski Valley |
Crossroads Pizza |
meccinder | "This place has the best crust and delicious toppings. The owner is so friendly and can cook other great Italian foods..." |
The Best Pizza inNorth Dakota |
State |
City |
Pizzeria |
Reviewer |
Comments |
North Dakota | Valley City | Dave's Pizza | neonneon | "No joke, this place serves the best pizza in the Midwest! Obscure location, but FANTASTIC pizza. Thin crust is crispy, but with just a hint of chewy-ness. A little bit of zing in their original sauce makes for a wonderful 'za. " |
The Best Pizza inOregon |
State |
City |
Pizzeria |
Reviewer |
Comments |
Oregon | Ashland |
Archie's Pizza |
Ed | "This pizza is so good, Ed can't describe it!" A. Grande |
Oregon | Bend | Little Pizza Paradise | Big D | "Pizza as good as the best East coast places!! Great crust & sauce and out of this world cheese. One of the best places on the West coast without a doubt." |
Oregon | Canby |
Lone Elder Pizza |
couture | "Crust is thin, crispy, (not greasy) and while crispy it's flaky and tender." |
Oregon | Eugene |
Ambrosia |
Doc Pepper | "All hand made pizza. Baked in a wood fired oven. Awesome!" |
Oregon | Eugene |
Papa's Pizza |
gmn | "The best crust ever!!!!!" |
Oregon | Eugene |
Pinino's Pizza |
Anonymous | "The sauce is very good the cheese is very fresh!" |
Oregon | Florence |
Paisano's Pizza Deli |
fiddleck | "This is a gourmet pizza parlor. They make all their own crusts, sauces, and use only fresh ingredients." |
Oregon | Leaburg | Ike's Lakeside Pizza | Angie | "The
drive is beautiful, and not so far out of Springfield. It's got a great atmosphere, and is always delicious..." |
Oregon | Medford |
Abby's Pizza |
abdelloyd | "...Every one I know has had the best pizza experience with..." this "restaurant.... I am still trying to make my pizza the same as they do..." |
Oregon | Portland |
Apizza Scholls 4741 SE Hawthorne Blvd., Portland, Oregon (503) 233-1286 Tuesday-Saturday 5-9:30 |
Chef Peter Reinhart Also go to: (Legends of Pizza, Volume 1) |
"...they are
just going bonkers there, I don't think Portland has ever seen pizza of this
caliber...Brian Spangler is the pizza maker...I had one of his pizzas and
the first words out of my mouth were "It's as good as
Bianco's!" I had never
said that about any other pizza I tasted". Chef Peter Reinhart as told to Albert Grande, The Pizza Promoter in an exclusive audio interview for pizzatherapy.com (Legends of Pizza, Volume 1) |
Oregon | Portland | Bellagio's Pizza | Vampire | "I have
had eaten an astonishing amount of pizza in my time and have been lucky enough to enjoy it around the world and Bellagio's Pizza is by far the finest pizza I have ever tasted. The crust is perfect, the toppings are fresh and bursting with flavor. It is truly the best pizza this planet has to offer." |
Oregon | Portland | Blind Onion Pizza | Warren | "...the pizza is great, good micro-beer specials its a a very unique small room with good music,..." |
Oregon | Portland |
Flying Pie Pizza |
gator | "Just plain good!!!!" |
Oregon | Portland |
Artisan Pizza 304 SE 28th Portland, Oregon 97214 503-517-9951 |
"The pizza at Ken's Artisan Pizza is inspired by pizzas Ken and chef Alan Maniscalco each have enjoyed during visits to Italy and elsewhere in Europe. Baked in the intense heat of a wood-fired oven, with a blistered crust, and topped with the best ingredients they can find, pizzas are baked in about 2 minutes time." | |
Oregon | Portland |
Rock Creek Corner 18515 NW West Union Rd Portland, OR 97229 (503) 645-8225 |
Bob |
"One of the best pizzas I have ever had, seems
expensive when you read the menu, but you have to see the PORTIONS...If
you get the large Colossal, (everything) you might grunt to pick it up.
Loaded with toppings, one large will feed my family of three at least 3
meals. And its great." |
Oregon | Portland |
3220 SE Milwaukie (503) 234-0330 |
Jon F. | "Mark
is the guy. A gentle giant...He made his mark doing wood fired bagels and
now he has moved over to making incredible pizza....The
crust was very tender and light...very hard to describe...but tender and
light is how it tasted..."
Wood fired rustic baking. You can check out their incredible menu here: Tastebud Menu The menu of Tastebud looks amazing. They even have an all the pizza you can eat on Sunday nights. From their website: "Mark
Doxtader is the chef/owner who has a passion for the rustic alternative
to traditional catering. He believes in creating a community of members who
are interested in sharing meals."
Book me a flight to Portland. I'm on my way! |
Oregon | Salem |
Geppetto's |
sstadeli / jj_isaacson | "The people, the pizza and the drinks!! :)" / "Killer crust, tasty sauce, imaginative (as well as traditional) toppings..." |
The Best Pizza inSouth Dakota |
State |
City |
Pizzeria |
Reviewer |
Comments |
South Dakota | Huron | Pizza Ranch | curtis | "the
pizza on the buffet is to die for!!! Best pizza within 100 miles, I have even tried other pizza ranches in other towns and they do not match up. The sauce is just the right sweet and tangy." |
South Dakota | Madison |
Skipper's Italian Grill 204 S Egan Ave Madison, SD 57042 (605) 256-4986 |
Brett | "...My dad and my aunts used to bring to this great pizza place called Skippers pizza and to this day I believe it is the best pizza I have ever tried and believe me I have ate at a lot of pizza joints around the upper Midwest and some in the south. But yes pepperoni and shrimp has always been my fav..." |
South Dakota | Yankton |
Charlie's Pizza |
Anonymous | "Great flavorful cheese. Tangy sauce. Chewy crust. This pizza will satisfy your need..." |
The Best Pizza inTexas |
State |
City |
Pizzeria |
Reviewer |
Comments |
Texas | Austin |
Conan's |
debrupp | "Conan's deep dish, whole wheat crust is fabulous! Plus, their ingredients are sublime: fresh, great cheese - mmmm." |
Texas | Austin | Home Slice Pizza | George | "Their pizza tastes just like home, Brooklyn NY. If you live in Austin and want NY pizza then you must go here." |
Texas | Burnett |
Don Vito's |
samueldecarlo | "Pizza Chef, "Don Vito", creates in his country kitchen a hand-tossed, brick-oven pie with a golden crust and spicy sauce to die for! His recipes were brought over from Sicily by his grandfather!" |
Texas | Corpus Christi |
Panjo's |
noblwish | "Their deep dish pizza is to DIE for! Certainly the best pizza in CC..." |
Texas | Cypress |
Brother's Pizza |
thelfox | "They make dough every morning from scratch. Their sauce is superb!! ...can't imagine ever eating pizza out anywhere else, except my own kitchen!!" |
Texas | Dallas |
Campisi's |
kdmoots / dka |
grew up eating the best homemade pizza. The only pizza I like besides our
DeLuca family's homemade pizza, is Campisi's. This restaurant in
Dallas, Texas, is a
quaint, old-fashioned joint. The pizza is delicious...."
/ "Great crust, great sauce, great everything. The salami pizza is my favorite..." |
Texas | Dallas | Marco's | Mark | "Incredible
thin crust, the sauce is magic, with a hint of anchovy, lightly burned edges and fantastic spicing. Best in Dallas." |
Texas | Dallas | Primo Brothers Pizza | mirlinvr | "This pizza is special because it really has the perfect combination of sauce, cheese and crust...When I take a bite the aroma first engulfs me and then the taste is beautiful...It really is the best pizza I have ever had... " |
Texas | Rockwall |
Zanata 202 E. Rusk Street, Rockwall, TX 75087 |
Ted |
"Its truly a
unique place. All made with two day rise in the yeast, all natural
dough, and every pie is hand stretched and fired in our only wood oven." From their website: A Mediterranean infused menu is featured serving handcrafted pizzas, entrees and other mouthwatering bites out of wood burning ovens. We offer a menu highlighting flavors from afar, whilst utilizing local farm fresh ingredients. |
Texas | Harker Heights |
Big Curlz |
Curley Family | "...It is hard to find a good pan pizza in Texas, this place does it for me!" |
Texas | Houston |
Star Pizza |
Windy | "This is the best pizza I've found and have been going there for over 20 years. My favorite is Joe's Pizza - whole wheat or white - with spinach and garlic." |
Texas | Houston Heights |
Collina's Italian Cafe |
Stephen | "...It is euphoria on earth..." |
Texas | Lewisville |
Vessuvio's |
jon davies | "The crust is thin and perfect. Provel Cheese (not Provolone, from St Louis) is fantastic. Ingredients are excellent. Great taste. No oily mess. 10 out of 10 !" |
Texas | McKinney | Jim's Pizza | Michael | "Jim's has the absolute BEST combination pizza in the world. The crust, the sauceand the toppings all merge into a truly delightful experience." |
Texas | Port Aransas |
Port "A" Pizzeria |
Betty | "The Pizza, the sauce, the crust, the service, atmosphere, cleanliness." |
Texas | Port Aransas | Bufatso's | bill | "The new Bufatso's has the
best hand tossed crust around. In addition, their menu isinnovative and
traditional, the sauce is not over-spiced or too tart, the service is great, the place is clean, and you can't go wrong with their prices. ..." |
Texas | Port Aransas | Mama's Pizzeria | swing | "....They use real pizza ovens and have a thin, NY style crust. You can watch them hand toss the dough while you listen to the friendly staff ramble about lif on the Island. Their sauce is light and they use the real whole milk mozzarella..." |
Texas | Plano |
Pizza Inn |
pkhara | "The Pizza here is soooo good! Try this and you will be hooked!" |
Texas | Richardson |
Paul |
" it has been
consistently my favorite place to eat. The first
time I had their pizza, the cheese was so rich and the sauce so
agreeable that I thought I was in heaven. I heartily recommend this
Italian Restaurant for anyone who'd like to take a
friend, family, or grab a quick bite for
themselves. 4 out of 4 stars." |
Texas | Sachse |
Romano's |
nononame | "The best pizza we have ever had. The sauce is to die for and the crust is perfect." |
Texas | San Antonio | Big Lou's Pizza | jmf | "This place is the best all the toppings are fresh and the sauce is awesome...On the weekends the lines are out the door. Big Lou's has been recognized in USA Today. The staff is realfriendly. Big Lou's is great...You have to try it." |
Texas | San Antonio |
Colonna's Pizza & Ristorante |
Michael | "Their Pizzas are the bomb. It's a family recipe for the dough they use." |
Texas | San Antonio |
Florio's |
rvmoody | "...The pizza is a generous size with excellent sauce, crust and toppings...make sure to stop by Florio's, you won't be sorry..." |
Texas | San Antonio |
Grant St. Pizza |
randy | "This is everything good pizza should be...The crust is ultra-thin, the sauce has a very fresh, flavorful blend without a lot of superfluous spice. Bottom line, fresh, fresh, fresh!!!" |
Texas | The Woodlands | Greek Tony's Pizza & Subs | primodus | "This is the best pizza in the world, bar none! Crust, sauce, cheese, the works! The Pie Slama Jama is their masterpiece 16", 7lb. pizza. AWESOME!" |
The Best Pizza inUtah |
State |
City |
Pizzeria |
Reviewer |
Comments |
Utah | Layton | Gabbo Brothers | Jim | "Absolutely awesome pizza in a little old restaurant. The calzones are...good too" |
Utah | Salt Lake City | The Pie | Rivas
family / Jim |
When I think GREAT pizza
the only place that comes to mind for me is The Pie in Utah. You would have to try it to understand. My personal fav is a thin crust Extreme Veggie. I'm hungry just thinking about it... / "It is a Pizza icon and one of the best ever." |
Utah | Salt Lake City | Big Apple Pizza | Jim | "New York pizza in the west." |
The Best Pizza inWashington |
State |
City |
Pizzeria |
Reviewer |
Comments |
Washington | Bellevue |
Pizza Bear |
jonnbray | "Pizza Bear makes the best thin crust pizza I have ever had! They give you ample toppings, and their Margherita pizza is the very best. This is one of Bellevue's best kept secrets..." |
Washington | Burien | The Pizza Gallery | charleslafferty | "...The Pizza Gallery has a diverse menu, great portioning and great quality overall....Great for a non-pizza town" |
Washington | Kennewick |
Hubby's Pizza |
oingalls | "Everything about their pizza is great...great crust, great sauce, loaded with toppings... great atmosphere.." |
Washington | Kirkland |
Coyote Creek |
laura | "Amazing crust - really incredible. Also they make everything themselves -- sauces, dressings, you name it!...You have to try them!" |
Washington | Lynnwood, |
Chef Tony's (Pizza Hall of Fame: CLOSED!) |
Hillspet | "It was a unique thin crust pizza that I liked and haven't found anything close to it across the US." |
Washington |
Mead |
Perry's Pizza |
soniawise | "The dough, its the Pizza!" |
Washington | Monroe |
Alfy's Pizza |
caleb | "Pizza is always full of toppings and crust is so good that you want to eat it too, instead of throwing it away..." |
Washington | North Bend | The Pizza Place | tderoche | "Closest thing to
Pizzeria Uno/Due I have ever had outside of Chicago. Deep dish with cheese/toppings on the bottom and chunks of tomato and sauce on the top. VERY tasty." |
Washington | Ocean Park |
Luigi's Italian Restaurant and Pizzeria |
fjc | "The best New York style pizza in the west. All the toppings are fresh and they pile them on like nothing I've ever seen. They spare no expense in making an unbelievable product. Well worth the money." |
Washington | Port Townsend |
Waterfront Pizza
951 Water St |
Mikaela | "Waterfront Pizza
makes a unique kind of pizza that makes everyone who has had it push all other pizza's aside. They make their own dough, which is the perfect combination of crunchy and chewy. They also make their own sauce, which has amazing herbs and spices in it that are to die for. As for the other toppings, Waterfront has every combination of toppings you could ever dream of ready to sell by the slice, whether you like veggies or meat or just a slice of cheese, you can go in and enjoy whatever type of pizza you crave the most. Another wonderful aspect of their pizza, is that they are generous with the ingredients, there's a thick and wonderful crust, the perfect amount of sauce and a wondrous amount of cheese (and other toppings if you want ... " |
Washington | Seattle |
Cafe Lago |
btrathen | "What sets them apart is that it is a total package, the crust is thin and crisp, the sauce is vibrant and fresh, the service great, and the owners are hands on. They also bake in a wood fired oven." |
Washington | Seattle |
Delfino's |
Tacomaboy | "Makes a Chicago boy feel at home. The deep dish pizza has a flaky crust and great taste." |
Washington | Seattle |
Northlake Tavern |
dnynamzug | "Thick slice ingredients! Two large pieces is enough for most. Fantastic flavors..." |
Washington | Seattle |
Pegasus on Alki |
unkown | "...fresh spinach, the thin matchsticks of pepperoni on top so they're crispy, and those sunflower seeds--creative and extremely tasty." |
Washington | Seattle |
Pagliacci |
doughnil / Chef DeWalt |
"The sauce is flavorful, the crust thin and crispy, and the toppings are
unique." / "...The crust was ultra thin and the sauce. . .oh the sauce! It was a tad sweet, but a tad hot, and the cheeses were not glommy or overkill. I loved the place so much I took a job there, and threw pies for a summer..." |
Washington | Seattle |
Piecora's Original New York Pizza |
Alden at this link: Yelp |
"Piecora's is the BEST PIZZA IN SEATTLE. I often bus to it from Northgate because I crave it to bad. And it's very reasonably priced, too. A slice, some garlic bread, and a gin & tonic and I'm ready to crawl the hill!" |
Washington | Seattle |
Tutta Bella 4411 Stone Way N, Seattle, WA 98103 (206) 633-3800 |
/ cecelias / Rob |
"Excellent pizza
Napolitano...finally a bright light in a dim pizza town."
/ "Wood Fire oven. Authentic Italian style pizza with a crust that is beyond perfection. Great prices." / "The crust is light as a feather and quickly attains a fluffy crispness in no time. Hand shaped, of course, and beautifully burned..." |
Washington | Shoreline | Pizza Mia | searay | "This is a place for
pizza!!! I have eaten at many a pizzeria, but this one is beyond compare. Vladimir is the owner of the establishment and has been the head cook forover 20 years. He makes the most melt in your mouth crust and uses all natural ingredients; plus he grates his own Mozzarella cheese..." |
Washington | Spokane | David's | lumbergh | "Great fun
atmosphere and employees, and the Greek Fatty, is possibly the best pizza I've ever had." |
Washington | Tacoma |
The Cloverleaf Tavern'
6430 6th Ave |
Eric |
"...the crust is the
secret to the pizza. We order the medium and put the our toppings, when the
pizza arrives, it's to die for.
We often will have them make an extra 10 or more, they cook and wrap, and we will freeze them and take them back to Phoenix to experience it all over again. The crust is somewhat chewy, not soggy, and light yellow coloring. " |
Washington | Tacoma |
Spud's Pizza Parlor |
tmsmallbeck | "Awesome Toppings, no skimping Great
Pepperoni, Great thin crust Been around forever!" |
Washington | Woodland | Terrelli's Pizzeria | bbterrellis | "They have perfected the dough, put a passion
in the sauce that is most delightful, found the perfect blend of cheese, and
uses the finest ingredients around. Made the old fashioned way it is like
New York without the grease, like Italy with more toppings, like Chicago with more pride. The perfect Taste!" |
The Best Pizza inWyoming |
State |
City |
Pizzeria |
Reviewer |
Comments |
Wyoming | Jackson Hole |
Mountain High Pizza Pie |
bwholey | "... The crust is pleasantly chewy and the toppings are fresh and rich. Believe me, I know what I'm talking about when it comes to pizza; I'm from Connecticut and was raised on Sally's and Pepe's. Mountain High is definitely in their league. It's heavenly." |
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Party Recap
The Defrightful Halloween party is a styled party by Hello Love Designs. The printables are full of "a play on words" like Defrightful (delightful), eek-y (icky), and beware-y (be weary). This party kit is perfect for personal parties, office, or classroom parties too!
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Offset Angular Motion
So far our text, drawings, and videos have shown the yaw axis reaction to disturbances. In fact, everything that applies to yaw also applies to pitch. For this next example we switch to the pitch axis because it presents an easier to imagine example. But again, this newest example applies equally well to the yaw axis or any other named gimbal axis.
When we suggest that a gimbal axis is immune to the affects of the 3-DOF of angular acceleration, we actually mean to state a very specific case where the rotational center of the angular disturbance is coincident with the axis pivot under analysis. However, this is not the case for most disturbances. Consider a gust of wind impinging on an airframe (shown in brown in the video). The airframe will pivot in reaction to the gust around its own CG (larger CG symbol). When this happens the entire gimbal will move through an arcing motion that approximates a linear translation for our intents and purposes. This approximation acts upon the gimbal axis shown because the axis CG (the mostly hidden smaller symbol) is not coincident with the axis pivot.
You might observe the video and think that by purposely setting the CG low on the example pitch axis will help provide a natural stability against pitching disturbances. In reality this will not work. Although it appears to provide the needed correction, in practice it will be impossible to set it up for all rates of accelerations. Furthermore, the practice of purposely setting the CG low will absolutely harm the stability for relevant translational accelerations. Again, the single best thing that you can do is to correct the axis CG so that it is coincident with its respective pivot. |
Last edited by otlski; Feb 03, 2013 at 07:44 AM.
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text:
David Hunt, the Cabinet's chief shop steward, was down at the Nolan Committee yesterday stoutly defending privileges that wheel tappers and shunters could only dream of. Of course ex-ministers should be free to take up the jobs of their choice, Mr Hunt declared. He is acutely aware of the collective interest that he and his fellow incumbents share. Which of them can confidently predict that they will still hold office in a year's time? Only yesterday, Allan Stewart lost his job as an industry minister in the Scottish Office. Thanks to Mr Hunt's comradely leadership, Mr Stewart is entitled to look for alternative employment among the companies that, until yesterday, he dealt with as a representative of the Government. He can, as it were, take his pick.
Many voters may have expected more than merely narrow-minded self-defensiveness from the Government when John Major set up the Nolan Committee last October. Why did the Prime Minister bother with an inquiry into sleaze that his ministers seem so intent on frustrating? Mr Hunt's testimony yesterday offered minimal concessions to those worried by the huge salaries earned by former ministers who have left the Government and now work for recently privatised industries.
Nor did he suggest an effective way of making quangos more accountable. It is not enough to advertise posts and offer explanations for particular appointments. Mr Hunt rejected calls for the independent scrutiny of appointments, a safeguard that would prevent possible abuse of political patronage by ministers.
Yet we should not be surprised by Mr Hunt's complacent behaviour. Politicians in Westminster seem to think that they can exempt themselves from the changes that have swept other professions in the past decade. Schools are ranked according to examination results; lawyers face the reform of legal aid; hospitals are being placed in death leagues. This week, the Audit Commission even questioned the organisation of the fire service.
Yet politicians remain surprisingly free from performance review. We should have leagues that reveal how MPs rate against each other in terms of holding surgeries, taking up cases, asking parliamentary questions (not for money), attendance at debates, committee work and voting in the House of Commons.
But the good old days when MPs and ministers were a law unto themselves are numbered. Politicians might not like it, but the Nolan Committee, not Parliament, is setting the agenda. It has worked more quickly than the Scott inquiry into the arms to Iraq scandal and caught the public mood of disillusionment with Westminster. If Lord Nolan recommends tight control of MPs' outside financial interests and independent regulation, the Government will find it impossible to ignore his proposals.
Like other workers, politicians will discover they cannot resist change to practices that look corrupt to voters who expect meritocracy, openness and value for money.
- More about:
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text:
The reason we came to Lao Beijing was because our cousin said, "I want to go to the place that they have the guotie thingy."
Fried Guotie - $8
Do you a guotie fan?
Friday, January 05, 2007
Lao Beijing: Guotie
7 comments:
- Robs said...
The dumplings look delicious and your pictures are amazing!
- January 05, 2007
- simcooks said...
Yes, I am a GuoTie fan! I like to eat at this shop in Margaret Drive, near the Hainanese Chicken Rice Stall, located on the 2nd floor where POSB is. Not sure if it's still there.
- January 05, 2007
- tigerfish said...
*swallow saliva*
- January 06, 2007
- Rasa Malaysia said...
Aiyo, next time don't tickle our fancy like that, one day one picture, sekali show all the pictures liao liao in one time! Hehe. :)
- January 06, 2007
- Keropok Man said...
Thanks Robs, come over to Singapore treat you to it!
Simcooks, Hmmm never tried that one before. Maybe one of these days...
Tigerfish, need a bib?
Rasa Malaysia, it's a daily photo blog, suppose to have 1 only, but sometimes tempted to post a few. :-) - January 06, 2007
- Rasa Malaysia said...
KM - then you should change it to Daily Photossss Blog, LOL. :P
- January 07, 2007
- James said...
these look really tasty.
- January 09, 2007
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nice job, especially in the heat!
almost 5 years ago • Like
To learn how to sustain by training for a 50k and a half iron.
Dailymile makes it easy to keep track of your workouts. Map your routes and share with a community of active people.
Schedule was for an easy 30 minute run. Ran at noon and it was a bit hot. Did not push it but focused on form and enjoyment. Was going to hit the trail next to the river but there was a long train in my path. I had no patience to wait it out so ran all street. Felt good to get hot and sweaty. 89 degrees with 13mph SW winds and 31% humidity.


text:
The Annals of Applied Probability
- Ann. Appl. Probab.
- Volume 16, Number 3 (2006), 1297-1318.
Coupling with the stationary distribution and improved sampling for colorings and independent sets
Thomas P. Hayes and Eric Vigoda
We present an improved coupling technique for analyzing the mixing time of Markov chains. Using our technique, we simplify and extend previous results for sampling colorings and independent sets. Our approach uses properties of the stationary distribution to avoid worst-case configurations which arise in the traditional approach.
As an application, we show that for k/Δ>1.764, the Glauber dynamics on k-colorings of a graph on n vertices with maximum degree Δ converges in O(nlog n) steps, assuming Δ=Ω(log n) and that the graph is triangle-free. Previously, girth ≥5 was needed.
As a second application, we give a polynomial-time algorithm for sampling weighted independent sets from the Gibbs distribution of the hard-core lattice gas model at fugacity λ<(1−ɛ)e/Δ, on a regular graph G on n vertices of degree Δ=Ω(log n) and girth ≥6. The best known algorithm for general graphs currently assumes λ<2/(Δ−2).
Article information
Ann. Appl. Probab. Volume 16, Number 3 (2006), 1297-1318.
First available in Project Euclid: 2 October 2006
Permanent link to this document
Digital Object Identifier
Mathematical Reviews number (MathSciNet)
Zentralblatt MATH identifier
Primary: 60J10: Markov chains (discrete-time Markov processes on discrete state spaces)
Secondary: 68W20: Randomized algorithms
Mixing time of Markov chains coupling method random colorings hard-core model
Hayes, Thomas P.; Vigoda, Eric. Coupling with the stationary distribution and improved sampling for colorings and independent sets. Ann. Appl. Probab. 16 (2006), no. 3, 1297--1318. doi:10.1214/105051606000000330. http://projecteuclid.org/euclid.aoap/1159804982.


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Actor Steve Schirripa Spends '22 Minutes' With Brigitte QuinnSchirripa tells Quinn about his upcoming "Garden of Laughs" comedy fundraiser, benefitting the Garden of Dreams Foundation and underprivileged kids.
Actress, Producer-Writer Of 'Orange Is The New Black' MarryActress Samira Wiley, who plays the character Poussey Washington on the Netflix show, and Lauren Morelli wedded Saturday in Palm Springs, where they were engaged.
Greta Garbo's Former Upper East Side Apartment On The Market For Nearly $6 MillionThe Swedish-born star's seven-room Manhattan co-op overlooking the East River is on the market for $5.95 million, with monthly maintenance of nearly $9,100.
Kelsea Ballerini, Tim McGraw And Faith Hill Added To List Of 2017 ACM Performers
ACM Awards Watch: Single, Song And Album Of The Year
A Behind-The-Scenes Look At CBS' NCAA Tournament CoverageWhether you're familiar with all the teams or a newcomer to March Madness, the broadcast team at CBS Sports has you covered.
Maren Morris, Brothers Osborne And Jon Pardi Take Home New Artist ACM AwardsMorris, Pardi and Brothers Osbourne all took home early ACM Awards.
WATCH: James Corden & Guests Perform 'Beauty And The Beast' In A Crosswalk"Beauty and the Beast" officially opens in theaters tomorrow, but some people at a Los Angeles intersection got quite a preview courtesy of "The Late Late Show with James Corden."
Gary Sinise Discusses His Role On Criminal Minds: Beyond BordersGary Sinise discusses his role on the CBS crime drama Criminal Minds: Beyond Borders. Criminals Minds: Beyond Borders airs Wednesdays at 10/9c only on CBS.
Boomer & Carton: Ice Cube Doesn't Let A Little Snow Stop HimIce Cube was scheduled to join Tuesday's radio program, but the visit was weather permitting, because New York City was dealing with a blizzard. Well, the famed rapper/actor did not let his legions of fans down.
Broadway's 'Dear Evan Hansen' Tells Westchester Boy To 'Break A Leg' In Talent ShowDaniel Pellegrini, 11, performed "Waving Through a Window" from the show "Dear Evan Hansen" on Saturday evening in the Rye's Got Talent show.
'The Sense Of An Ending' Will Make Audience Members Question Their MemoriesThe new movie is about uncovering long-buried secrets from the past.


text:
What's On | Support Us | Find Us
There are lots of different ways you can support the Bowes Museum as an individual:
Please use the following secure website localgiving.com/donation/thebowesmuseum to make a donation to The Bowes Museum. Ensure that you enter the amount you wish to donate. If you are a UK taxpayer, you will be given the option later to make this a Gift Aid donation.
Donate now
Payroll giving is a very simple, tax effective way for people in employment or in receipt of a work related pension to give directly to charity from their pay or pension. To make a donation in this way, you have to instruct your employer to deduct regular charitable donations from your pay which are then forwarded to the chosen charity via an Inland Revenue approved Payroll Giving Agency. This takes place before tax, which means that you are given tax relief on your donation at whatever rate of tax you pay. Many companies will match fund any donations made this way by their employees, so the value of your donation may be increased. Do ask your employer if they are able to do this.
To make a donation by post please make cheques payable to The Bowes Museum and send to Finance Department, The Bowes Museum, Barnard Castle, County Durham, DL12 8NP


text:
Let your lunch bag make a statement! Our Retro Designer Lunch bag is constructed of extra-thick insulation. It includes a removable, nontoxic ice pack and comes with an easy-to-grip handle. The bag has a magnetic-snap closure.
- Extra-thick insulation
- Includes a removable, nontoxic ice pack
- Easy-to-grip, solid handle
- Magnetic-snap closure
- Internal mesh pocket
- Bag is lead and PVC free
- Includes Lunch POD Sandwich Container
- Limited Warranty


text:
Multifunctional Bullet Belt Safety Rope (Black)
This multifunctional bullet belt is perfect for holding and carrying bullets in field games and other outdoor activities.
For more info and to Buy, visit - https://goo.gl/VaUWOL
Best electronic products at our electronics online shopping store at the best price with free shipping.
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Login Required
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Collections are a JPG+ feature. You must be a JPG+ member to create new collections and to add photos to collections.
Sign up for JPG+ to start using collections now!
Photo license: © All rights reserved
This wall was spotted in the countryside of China outside Beijing.
2 responses
Yasmina Baggili (Deleted) gave props (12 Feb 2008):
I love this one! Great pic, great colors, very unique
Minno RamÃrez Terrón gave props (2 Feb 2009):
interesting and perfect composition!!!


text:
Such a delay would be a great disappointment to John Guinness, the man who occupies one of the hottest seats in what remains of the nationalised industries: the chairmanship of BNFL.
The company has had a difficult year. In March 1992 it completed one of Britain's biggest investment programmes, the construction of the new Thermal Oxide Reprocessing Plant (Thorp) at Sellafield. Estimates of the plant's cost vary: the company quotes a figure of about pounds 1.85bn, but with the cost of pollution control and waste- management facilities, the price rises to pounds 2.8bn.
This masterpiece of civil and mechanical engineering, more than 15 years in the building, has been standing idle for the past 15 months. The company expected to have it operating by last Christmas; now the Government may delay until October, or even later, the decision on the amount of radioactivity the plant will be permitted to discharge.
In the meantime, BNFL says it is losing pounds 2m for every week's delay. By this reckoning, it has already lost pounds 50m, a figure that could rise to between pounds 80m and pounds 100m, depending on the Government's dilatoriness.
Ironically, Mr Guinness, the man who has to carry this commercial burden, is a former civil servant and government adviser. A scion of the brewing and banking Guinness clan, he is the son and brother of merchant bankers.
His transition from mandarin to man of the marketplace has been a strange one. As permanent secretary at the Department of Energy, at the top of the Civil Service tree, he was responsible for the privatisation of the gas and the electricity industries. In an interview with the Independent, he said he could have stepped into a job with a newly privatised company at up to triple his Civil Service salary. Instead he stuck with the state sector and opted to move, for about the same money, to the chairmanship of the most controversial of the nuclear companies.
In a way, he has the worst of all worlds. The disadvantage of running a state-owned company lies in its dependency on a 'sponsoring department', now the Department of Trade and Industry following the abolition last year of the Department of Energy. Yet BNFL is in business and has to compete in the nuclear fuel market, where there is a chronic over-supply of goods and services.
And all the time the company is in the public eye over its safety record and its finances are subject to fierce and sceptical scrutiny. Its chairman has to be a salesman not only of the company's products but also of a benign corporate image.
It is a very different world from the Foreign Office, where Mr Guinness started his career, or even from the stresses of the Department of Energy. Yet his connections with nuclear energy go back a long way. In 1970, on secondment to the Central Policy Review Staff, Edward Heath's cabinet office 'think-tank', Mr Guinness was assigned to reviewing British nuclear energy policy.
He tells the following story with relish; it is clearly one of his party pieces. On his fourth day at the think- tank, Lord Rothschild called him in to say: 'I'm having an argument with the Prime Minister about how one buys a nuclear reactor. I've fixed you up to see some people at the CEGB (Central Electricity Generating Board). There's no hurry, I don't need the answer until 8pm.' 'Some people' turned out to be the then chairman of the CEGB, Sir Arthur Hawkins, and a senior member of the board.
After two stints in the think-tank, Mr Guinness decided that his interests lay with the Home Civil Service rather than the Foreign Office and, thanks to the nuclear connection, he fetched up in the Department of Energy. But, characteristically for the Civil Service, he started out in the coal division before moving to oil and gas, then returning to the electricity supply industry.
He moved to BNFL because he thought the nuclear industry would be the most interesting option open to him. 'I have been struck by the high quality of people working for BNFL: they are outstanding and able people,' he says.
The job, he concedes, is very different from being a mandarin. The BNFL chairman must deal with many politicians, locally and nationally, whereas 'as a civil servant one did not come across politicians in one's daily work', apart from occasional appearances before Commons select committees and when drafting elegant briefs for ministers. Dealing with the press is a comparative novelty, 'nor did one receive hundreds of applications for donations to charities', he says.
Sometimes, however, the mandarin shines through, such as when he describes BNFL's billions of pounds' worth of business as being 'a not unsizeable amount'. He insists that BNFL is 'one of the great industrial companies in this country', and that the Thorp plant 'epitomises all that Mr Major is talking about in the reindustrialisation of Britain'. It is a vast plant at the frontiers of technology, he says, and with two-thirds
of its business export-oriented, it provides jobs in an area of high unemployment.
One objection to Thorp, which is designed to extract plutonium and uranium from the spent fuel discharged from reactors, is that the Government's decision to abandon fast reactors has removed the need for such plutonium.
Mr Guinness believes, however, that the future lies with recycling plutonium from 'mixed oxide' (plutonium and uranium) fuel (Mox) for use in existing reactors. 'Mox may change perceptions over the next few years,' he says. 'We're optimistic. I'm very confident we're going to get the right answer.'
(Photograph omitted)
- More about:
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text:
Italian Tortilla Pizza
- 4 whole-wheat tortillas (6- inches in diameter)
- 2 medium tomatoes, seeded and chopped
- 1/4 cup coarsely chopped pitted calamata olives
- 1/4 cup freshly grated Parmesan
- 2 tablespoons fresh basil leaves
- Freshly ground black pepper
Preheat the oven to 400 degrees F.
Put the tortillas onto a baking sheet and top each with tomatoes and olives. Sprinkle some cheese on top of each pizza and bake for 10 minutes.
Garnish each pizza with torn basil leaves and season with pepper. Allow pizza to cool for a few minutes then slice each tortilla into 4 wedges.


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No such thing as a small change | |
PerlMonks |
Comment on |
( #3333=superdoc: print w/replies, xml ) | Need Help?? |
Nope, server change. (We went from 4.0.17 to 5.0.45.) From http://dev.mysql.com/doc/refman/4.1/en/upgrading-from-4-0.html:
Incompatible change: TIMESTAMP is returned in MySQL 4.1 as a string in 'YYYY-MM-DD HH:MM:SS' format. (See Section 10.3.1.2, �TIMESTAMP Properties as of MySQL 4.1�.)(The 4.1 to 5.0 upgrade cautions are in http://dev.mysql.com/doc/refman/5.0/en/upgrading-from-4-1.html.) In reply to Re^3: Database Migration Completed
by ysth


text:
I have a craving rivaling that of a pregnant woman in need of pickles. I've got one thing on my mind and I can't seem to shake it. My new obsession is simple, elegant, and cute as a button: the divinely crafted Carven. Apparently this wonderbrand has been kicking around since 1945, but I only discovered its awesomeness this Spring when it was re-launched at Paris fashion week.
Founded by Madame Carven Mallet, a complete amateur in the delicate world of 1940's couture with a fresh idea about beautiful clothes, Carven is acclaimed as one of the first brands to execute a ready to wear collection. Madame Carven was also the first to design women's tennis and ski wear, providing a stylish yet sensible way for women to exercise. From its moment of inception, Carven was offering accessible luxury to women unshackled by convention, and this mission shines through in the desirable designs being created today.
Cutouts, studs, bolo ties, landscape prints, and nostalgic backpacks are just a few of the swoon inducing elements in this perfectly pastel collection. The use of removable collars and cashmere bandeau bras increases the value of each garment, offering additional ways to play with Carven's unique without blowing your budget. The entire line is girlish yet classic, neutral but fun, sexy and sophisticated; the new Carven fits the modern woman like a dainty leather glove, bringing us the clothes we've been craving at prices we may actually be able to pay without taking out a loan or selling a kidney.
By the time the Fall 2011 collections rolled around, I was bright eyed and bushy tailed, scanning the style.com lists until Carven appeared. To say I was impressed would be a drastic understatement.
With platform wedge loafers, exposed chunky zippers, leather, and tartan, Carven's Fall 2011 collection is everything I love about the autumn season. Preppy wool coats with toggle buttons complimented the odd splash of lace and delicate white collars. The colour palette was neutral and dark, with pops of cherry red, gold, tangerine and olive. Models were classic and minimal, sporting long, brushed out hairstyles and little makeup. The odd accessory was thrown into the mix in the form of a bright handbag or tiny round spectacles. Overall, the look was proper with an edge, bourgeois meets bad girl. The result was the democratic mix Madame Carven prized in her design days; millions of women can mix and match these pieces, determining their own unique style while still embodying a Carven woman.
Photos via Style.com


text:
Games | Play free online games! |
Water Slide
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Race down the waterslide and try to reach the finish as fast as possible! Use your turbo at the right moments, perform mindblowing tricks and don't forget to collect all objects. Can you earn a gold medal in every single level?Controls
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CLOSED AND CREATING - Monthly Swap
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Swapper of the Month May 2012
Join Date: Aug 2005
Location: Gardner, Kansas
Posts: 4,045
CLOSED AND CREATING - Monthly Swap
Monthly Swap - Any Theme - Receiving - April
This is a monthly swap and we require a six month commitment.
We are a group of 10 swappers that have been swapping monthly for over 8 years.
Here are the details of the swap:
10 full cards with
coordinating envelopes
. Don't forget your envies! They add so much to this swap!
Cards postmarked by the 15th of the month.
SU cardstock/ink (or good quality)
SU Stamp Sets (retired/current) preferred (but not required).
NVR on embellishments
Any theme!
No recipe required!
Place swap items in a large baggie for waterproof purposes.
Write your real name, SCS name and the swap name (Monthly Swap) on a piece of paper and include in the baggie for identification purposes.
First Class: Place baggie inside a self-addressed stamped envelope for return mail purposes. The amount of postage on your SASE should be the same amount that it takes to mail to the swap hostess. To insure that enough postage will cover the returned swap items, include additional postage which will be returned if not used.
Priority: Inside your baggie, include a self-addressed priority label and one priority stamp. I will provide the return priority envelop. No metered postage strips for return packages. My PO will not take them as they are dated and can only be used on the date they are issued!
Postmark by the 15th I will swap out on the 22nd (or before if they all arrive in time. I am going to. lean very hard at getting these cards mailed by the 22nd. Late envies will be sent with the next months swap!
1. Pam -
2. smhtwin (Lorraine) -
3. Barbaralynn (Barb) - Received
4. missdiane12 - Diane :
5. ncrosarian (Mika) - Received
ScrappinGalz (Tina) - Received and may, june, july
7. Terry Sermon -
8. Sheila (countrysingers) -
9. Karly -
10. Laurie - Received
.No +1 since I will be participating.
1. Darlene
Thanks for looking and I hope you will join the fun.
Please send your cards to the following address:
Pam Popp
745 N. Spruce St
Gardner, KS 66030
Pam Popp
Last edited by Pampopular; 03-23-2017 at
.. Reason: Change to closed
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Popular Film and TV post production needs a system that delivers an intuitive work surface that make professionals work better and faster and is able to integrate completely, regardless of the system in which it exists. Using the system known around the globe as the fastest and most precise post-production tool available puts users in a league of their own.
Single System Configurations:
Pyramix Post MassCore + Horus + VCubeHD
For dubbing theatres and high use suites where big productions are the daily event, the power of Pyramix MassCore combined with the flexibility and sonic quality of Horus is an award winning combination. Adding VCubeHD as a separate system means that post-sync using any video workflow of even the most resource hungry HD codecs is handled with ease.
Pyramix Post Native with VCube Essentials
Smaller dubbing rooms, tracklay suites and post-production engineers on the go will love the combination of Pyramix Post and VCube in a single system. The Native solution is perfect for laptops, and perfect for rooms that need the flexibility and speed of Pyramix and VCube without the immense track count and horsepower of the MassCore alternative.
Pyramix Facility Configurations:
Pyramix Post MassCore/Native + Horus + VCubeHD + Luxor
When multiple rooms are required to work as one, then Merging is able to provide a system solution which satisfies even the most complex and busy of studio facilities. Share edits, share media and create a workflow where everyone is truly working faster than real-time.
System Features and Benefits
- ADR Toolkit
- Edit while in Record
- Multiple simultaneous record streams
- AAF/OMF/FCP XML/CMX EDL support
- Mono, Stereo, Multichannel Mixing (Simultaneous)
- VS3 and VST support
- Final Check PPM/Loudness Metering
- Comprehensive monitoring control panel
- Faster than real-time bounce/mixdown
- Automation versioning
- Multiple sample rates/file types support (no render)
- Fade editor with audition toolset
- FX database tool with Boolean search
- Clip gain and envelope editing
- Complete re-conform toolkit
- Track grouping layout
- Workspace setup
- Macro Editor
- Simultaneous, multiple-bus mixdown
- Automation version saving and recall
- Multiple file type mix down support
- Auto-mixdown and wrap with Video
Media Storage with Luxor:
- Optimized for Audio and Video streaming
- On-site setup and configuration
- Comprehensive support contracts.
Post-Production TV/Film News & Use Cases
News Story: Major world events depend on Pyramix and Horus
CCTV record all major national and international events in China. Merging's Pyramix and RAVENNA networked I/O is now an essential part of their infrastructure.
News Story: Merging Technologies Launches New Benchmark A/D Card
Merging's President, Claude Cellier heads up the hardware design team and had this to say; "We were always proud of what we achieved with the original AD8D series but the new AKD8D has unprecedented specifications both in terms of precision and neutrality. We know this is the cleanest mic preamplifier and the most discriminating converter we have ever designed. One of our challenges these days is that these specs are starting to exceed those of the test gear so we rely on our users to tell us how good they really are. We are confident that our usual selection of Grammy® winners are going to give us the thumbs up."
News Story: Beijing Film Academy Continues To Invest In Merging Technologies Solutions
The Beijing Film Academy has been a Merging customer for many years, so it is no surprise that it depends on Pyramix, MassCore and Horus for 3D Audio research and in the main dubbing studio.
User Story: Merging Technologies | Use Case | Marc Pasteau, Kali Son
Kali Son found numerous advantages in adding Horus to their existing Pyramix based recording system. A busy European schedule of concert recordings and webcasts needed a reliable solution.
Check out the Products page for more details on the products in the systems shown.


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LOS ANGELES — "Mad Men" creator Matt Weiner has signed a new deal to remain with the cult cable show for at least two more seasons.
Weiner had been in tough negotiations with AMC, the cable network that carries "Mad Men" and Lionsgate, the production company that makes the hourlong drama about fast-living advertising executives in 1960s New York City.
The show, which normally runs in the summer, had already been pushed to early next year, in part because of the contract dispute. It will probably return to the air in March 2012.
While Weiner will be paid handsomely for staying with the show — people familiar with his contract say it is worth close to $10 million a season — money was not the main issue threatening his status. AMC had wanted to add additional commercials to "Mad Men" and Lionsgate wanted to find ways to cut costs in production of the expensive period drama. AMC had also wanted to pursue more product placement and product integration in the show to help it recoup its costs.
A compromise of sorts was reached on the commercials. The first and last episodes of the upcoming fifth season will run at 47 minutes and the rest of the episodes will run at 45 minutes. Weiner will have the option to make those other episodes at 47 minutes for other platforms including video on demand, DVD and iTunes.
With regard to the cast, people close to the show said the main characters are all locked in for the next two seasons, which is how long AMC's current deal with Lionsgate for the show runs. A seventh season with Weiner onboard is likely unless AMC decides it is ready to move on from the series or the bulk of the cast is not renewed.
In a statement, Weiner said, "I want to thank AMC and Lionsgate for agreeing to support the artistic freedom of myself, the cast and the crew so that we can continue to make the show exactly as we have from the beginning."
"Mad Man" has won three Emmy Awards for outstanding drama and helped boost AMC from an also-ran cable network to a first-tier channel. It now has other successful original shows including "The Walking Dead" and "Breaking Bad" and it has been able to boost both the dollars it attracts from advertisers and the fees pay-TV distributors shell out to carry the network.
'Supernatural': Mary Comes Clean, Gavin Goes Home in the Middling "Family Feud"
// Channel Surfing
"The episode reveals some key plot points in a family-themed episode that resolves itself far too easily.
READ the article


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Tropical Fish Keeping - Aquarium fish care and resources
- Beginner Freshwater Aquarium
- - Weekly water change reuse?
Weekly water change reuse? I have recently removed both my 29 gallon and 10 gallon from service. They are empty and about to be cleaned out and moved to the basement. All of the decor and filter media are in use on the 55 to keep from losing the good bacterial growth. When I set the 10 and/or 29 back up would it be better to use new water or can I use the 25% weekly that comes out of the 55? Would there be any harm to the fish if I did use the water from the currently running 55 gallon tank? |
While there may or may not be actual "harm" depending upon the tanks it is coming from, there certainly would be no benefit. Think for a moment why you do a water change? It is solely to remove water that is loaded with crud--stuff such as dissolved waste and urine, ammonia, nitrite, nitrates, fish pheremones, plant pheremones (if you have live plants), etc. Fish will be healther without any of these, so introducing them to a new tank is counter-productive. And in some cases it might cause real health issues. Some diseases can be transmitted via water to other fish--even to humans. Water removed from a fish tank is good for house plants and gardens, nothing else. If you should drink even a little, you can become very ill, seriously in some cases; I mention this only to reiterate that the stuff in the water is bad, not good. Byron. |
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