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Our piece last week on pizza statistics lacked one number, says Cortina Ray: “How many calories per slice?” That depends on the toppings. A 14-inch pepperoni slice with regular crust contains about 298 calories. The works comes in at 330 calories. Selecting a thin crust saves about 70 calories.
Our front-page article on making loose-meat Sloppy Joes inspired Joe Murfree to send his advice: “Use them for tacos.” Joe adds a little cinnamon, cumin and chili powder spice to our recipe and spoons it into taco shells or floured tortillas. “A little Monterey Jack (cheese) and you have a great, meaty taco,” he says.
Merrie Good responds to our piece about spraying bananas with a chemical that extends their life:
“Yet another way to screw up something natural with something unnatural. I hope this Chinese invention doesn’t catch on. I’d bet it will if there’s profit in it.”
Tim Bronkski thanks us for our advice on the Gaspergoo fish: “It’s a surefire way to win a bar bet on a channel bass.”
Send food-pages’ comments and questions to jim.hillibish@cantonrep.com
Our piece last week on pizza statistics lacked one number, says Cortina Ray: “How many calories per slice?” That depends on the toppings. A 14-inch pepperoni slice with regular crust contains about 298 calories. The works comes in at 330 calories. Selecting a thin crust saves about 70 calories.
Our front-page article on making loose-meat Sloppy Joes inspired Joe Murfree to send his advice: “Use them for tacos.” Joe adds a little cinnamon, cumin and chili powder spice to our recipe and spoons it into taco shells or floured tortillas. “A little Monterey Jack (cheese) and you have a great, meaty taco,” he says.
Merrie Good responds to our piece about spraying bananas with a chemical that extends their life:
“Yet another way to screw up something natural with something unnatural. I hope this Chinese invention doesn’t catch on. I’d bet it will if there’s profit in it.”
Tim Bronkski thanks us for our advice on the Gaspergoo fish: “It’s a surefire way to win a bar bet on a channel bass.”
Send food-pages’ comments and questions to jim.hillibish@cantonrep.com
