When I lived in Lancaster, I liked going to Barone’s Pizza. (It’s still there, since 1959.) They called their calzones ‘Barons’. At the time, they had the Baron and the Big Baron. Now they’re the Original Baron and the Deluxe Baron. No sign of the Red Baron, though.
Yeah, if I’m buying frozen pizza, it’s high-end or extreme low-end. At the high end, CPK and “Culinary Circle,” a generic brand that I’ve found to be very high quality. At the low end, Totino’s Party Pizza, which is probably at or very near the very bottom of the barrel. I love them, but they’ve been more or less the same price for the last 25 years, at least. How is that possible?!
Yeah, marketing: Beijing BBQ was a little too politically sensitive. How can we tone down the image a bit?
Mongolian barbecue was created by the Taiwanese comedian and restaurateur Wu Zhaonan. A native of Beijing, Wu fled to Taiwan because of the Chinese Civil War, and opened a street food stall in Yingqiao [zh], Taipei in 1951.[1][2] He originally wanted to call the dish “Beijing barbecue”, but because of political sensitivity with the city, which had just recently been designated as the capital of Communist China, he settled with “Mongolian barbecue” instead, even though it had no direct connection to Mongolia.[5]
I think Albertson’s and Tom Thumb got joined, didn’t they? IIRC I was looking at a Tom Thumb flyer (on line) and couldn’t find what I wanted. I checked an Albertson’s flyer and…it was the same flyer. On the back of my card, it says Simon David and Randalls, which I guess are also part of that team.
I was out in Seattle at a QFC supermarket and although the back of my (very old) Kroger card, doesn’t list QFC, we got the discount.
I really like Milton’s frozen cauliflower crust. We got a 2 pack at Costco but I think they’re available elsewhere. The crust was crunchy, about like crunching the fried variety of cheetos—they show a a hand with the piece bending in the hand on the package, which is weird.
The crust on those is really good for the price point.
Things that end up in frozen foods that we’d rather not think about but probably won’t hurt you.
Now I’m picturing someone determined to be as deliberately trollish as possible marketing “Plantation Pizza” with the tagline “made by slaves”.
Indeed! Wow, someone else knows it! We loved that place. Had the best video games, good tacos. But, it was not on the prime Coke/Pepsi distributor list. it had Like cola, which is an apt name. It was sort of like cola.
(I mistyped - I was in P-ville from 80-85, not the 90s. I think it opened in 82 maybe. Do you remember Pickle Barrel? Man I miss both those places!)
I graduated May 1990. I remember Pickle Barrel. I head down the for Plattecon every year (well not this year), had pizza from Steve’s last year (not as greasy as I remember)
Brian
Who says advertising doesn’t work? Might not have bought as many frozen pizzas if their slogan was a less sultry voice saying ”You thought this was the end. But the Baron cried out, ‘Merry Christmas, my friend.’”
There was legitimately an energy drink called “Cocaine” and the logo looked like lines of coke formed into words.
Who knew there’d be another P’viller here? I have a hard time even getting people to understand where I went to school, “The University of Wisconsin? In Madison! I know where that is!” No, the university system. Platteville. “is that outside Milwaukee?”
Pizza is possibly a German-derived word, in any case. Plus there is an equivalent dish in (German-speaking) Alsace, the Flammekueche . Which is quite tasty, I might add.
An intriguing reply, raising two questions in my mind:
1.) How is pizza a possibly German-derived word?
2.) Why have we never heard of Flammekueche before?
There’s a debate about whether the word comes from the Greek pita or the German bizzo (bite). Both languages have historical enclaves in Italy.
Flammekueche is known, but not super well known. I know I came across a recipe for it within the last six months or so on some cooking magazine, and it shows up every once in awhile in my YouTube feed, which is cooking and music centered.
There’s a local foodstall that does Flammekueche, so I’m lucky that way.
Anchovies? You’ve got the wrong man. I spell my name Danger!
I had it in Germany. It’s delicious. My immediate reaction was, actually, “why isn’t this known in the US?” I saw frozen ones being sold at convenience stores as well.
You speak for yourself there. Or, nb on the French side they are known as tartes flambées.
Here is the thing about Flammenküchen/tartes flambées. They are really thin. Therefore, if you eat one all by yourself, by the time you get to finishing it it will be cold. So, it is better to be in a group and just keep ordering them. That way you can have a few different toppings, too.
I do indeed. But I think that I’m correct in saying that Flammekueche is not widely known in the US. Or tartes flambees. In a multicultural society that prizes creativity and originality (and in which restaurants are striving to come up with something different to set themselves apart), I find that surprising. I don’t even recall this coming up on any of those restaurant shows on TV, or in the Sunday supplements.
Knowing the names I can pop them into a search engine, and it shows up on Wikipedia and Caroline’s Kitchen and other sites, but I wouldn’t have known to do that before this thread.
On US menus they are often called flatbreads.
Flatbreads I’ve heard of (there’s a local restaurant mini-chain by that name). But I always assumed Flatbread was simply a fancy word for pizza.
In fact, none of the flatbreads I’ve seen anywhere seem to be quite the same as the Flammekueche described by Wikipedia, which is " covered with fromage blanc or crème fraîche , thin-sliced onions and lardons".