Yeah, and for those of us lucky enough to have good diets otherwise, we likely don’t need the added nutrients and such.
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navigating over to check map Well, as long as California and the Himalayas are clear we’re…
gets to map
Well, crap…
(Although I do wash my rice.)
With all the japanese pizza talk now I really want to see an episode where someone asks The Master to make pizza.
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Not sure that was really directed at me? I haven’t been involved in the colander/sieve discussion, and I don’t consider the OED an authority, so wouldn’t cite it.
If you did mean me 
I’m saying that a US ‘pizza’ is not a pizza. That’s not a matter of strict definitions or subtle distinctions, like the boundary between a holed utensil and meshed utensil, or anything to do with a dictionary. It’s a different food item.
I was, and I was talking about the pizza comment, but I do think it applies just as well to the colander/sieve discussion. And sorry if my comment came off rude or condescending, reading it back I realize it might have and that was unintended.
FWIW, I grew up on Long Island in NY with a dad who sold wholesale Italian food to restaurants and used to own a pizzeria, so I’m starting from a very different basis than you. I would be entirely willing to grant that there exists a traditional Italian word, spelled and pronounced “pizza,” and an English loan word, also spelled and pronounced “pizza,” and that these words have divergent but still overlapping meanings. Nothing strange about that, happens all the time. In that case, what Italian words (or borrowed loan words) would an Italian use to describe the things you say aren’t a pizza? If we’re going to “split” categories instead of “lumping” them into the word “pizza,” we’ll need to know what word is in use for the excluded items.
we could cheat, and following the example of France’s appellation d’origine contrôlée and Italy’s Denominazione di origine controllata, specify that “Pizza” not made in Italy is not pizza at all.
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Naples. Pizza not made in Naples is not pizza at all. Ask the people in Naples, they’ll set you straight.
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One of the ironies of DOC is that “true” mozzarella cheese is probably less healthy than alternatives made elsewhere with the same ingredients and the same methods.
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That may well be the case but hey, at least you’re going out with class.
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Western food stalls at Singapore hawker centres are bit like that. Every meal comes with baked beans cold from the can.
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It was part of the screening for the job.
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“Midnight Diner” is an utter joy. The humour and warmth the writer/s show towards the characters makes it my go-to TV when I’m feeling flat.
In that case, soaking rice overnight and cooking it in excess water ist the way to go, especially if you consume a lot of rice. But that only helps if your does not contain a lot of arsenic, otherwise it might make matters even worse.
Sadly, “those of us lucky enough to have good diets otherwise” would be an insignificant minority in the world.
It seems that the map I linked is not as helpful as I thought, because according to this source
White basmati rice from California, India, and Pakistan, and sushi rice from the U.S. on average has half of the inorganic-arsenic amount of most other types of rice.
Maybe rice is not grown in water in California, because they ca’t invest the 5000 litres it takes for 1kg of rice? In that case lower levels or arsenic might come at the expense of higher levels of pesticide.
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Here’s the problem.
There is no conclusive proof that Pizza originated in Italy. There are claims in both the US and Italy regarding the first pizza, and both claims are essentially at the same time.
American Pizza is the real pizza. Italian pizza is also real pizza. I don’t care what the Italian government says, they are not the exclusive font of “real” pizza any more than New York is. The DOP is a political tool, not an arbiter of truth.
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To be fair, the idea of taking a flat chunk of dough, putting yummy stuff on top, and baking it is way older than any claims for the origin of pizza on either side of the Atlantic Ocean. It goes back to ancient Persia and Greece, among other places, and the main difference between their pizza-like flatbreads and today’s pizza was that they had to make do without tomatoes, which weren’t common as a food item in Italy until the late 18th century. (Tomatoes did come to Europe in the 16th century but were considered decorative-but-poisonous plants.) Pizza was originally a poor person’s food.
In the early 1800s there were more than 50 documented pizzerias in Naples alone, a number which more than doubled over the rest of the century. Pizza came to the US with Italian immigrants in the late 19th century, and the first printed reference to pizza in the US dates to 1904.
Incidentally, Napolitan pizza has been awarded “protected designation of origin” status in the EU in 2009, and went on the UNESCO’s “Intangible Cultural Heritage” list in 2017.
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What happened to this thread? Did I miss Uncle Roger saying something about pizza?
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There is only one way.
Hers. 
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No. It’s Uncle Roger’s way or the highway! 
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Well, it filters out the false witches.
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I’d mostly agree 
but would accept that pizza elsewhere in Italy is an acceptable imitation. 
Parodia? Inaccettabile?
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