tag:blogger.com,1999:blog-20062672.post2275820277925472630..comments2024-02-05T13:57:04.506-05:00Comments on Chez Mégane: Pizza...Obsession or Healthy Devotion?Chez Meganehttp://www.blogger.com/profile/10643734264145937047noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-20062672.post-40553674200510165482007-05-10T13:46:00.000-05:002007-05-10T13:46:00.000-05:00These pizzas all look great -- but most of the piz...These pizzas all look great -- but most of the pizzas I've had in France have been quite standard -- not bad, just basic. The one you show looks fantastic!Betty Carlsonhttps://www.blogger.com/profile/17155852272383173880noreply@blogger.comtag:blogger.com,1999:blog-20062672.post-56134330036214035162007-05-05T10:34:00.000-05:002007-05-05T10:34:00.000-05:00Oh, your pizza with squash and sage looks divine, ...Oh, your pizza with squash and sage looks divine, as does the Pizza Parma from Paris. Wish I could bop down the rue and get one...Lisahttps://www.blogger.com/profile/01970997615781244805noreply@blogger.comtag:blogger.com,1999:blog-20062672.post-44650342758216615332007-05-05T08:43:00.000-05:002007-05-05T08:43:00.000-05:00Megan- I feel inspired by your recipes! As you kn...Megan- I feel inspired by your recipes! As you know I am a pizza-lover myself. I knew immediately the photo was Carmine's Parma. I could spot that beauty a mile away. <BR/><BR/>For those interested the exact address is:<BR/>61 rue des Martyrs <BR/>75009 Paris<BR/>Metro: Pigalle or Anvers on the Line 2<BR/>Phone: 01 48 78 28 01<BR/>Opened Wednesday- Saturdays<BR/><BR/>Mmmm! Bon appetit!Tinahttps://www.blogger.com/profile/17371481549230349159noreply@blogger.comtag:blogger.com,1999:blog-20062672.post-56263992945969050202007-05-03T06:48:00.000-05:002007-05-03T06:48:00.000-05:00Katie - I hope you enjoy the squash and sage combo...Katie - I hope you enjoy the squash and sage combo! I agree, the cracked egg on top is SO good.<BR/><BR/>Midwestern Progressive - One of these days I'm going to get back to making my own, too, but we are currently without a pizza stone, which is essential. Right now, the fresh dough sold at whole foods is great. I bet Trader Joe's or somewhere like that might sell fresh dough - or your local pizzeria? I don't like boboli either, but there is a different brand (sort of in the same vain) that we think is passable. Some days a pizza on a nice baguette sliced in half lengthwise is still better than a boboli.<BR/><BR/>Melissa - Go eat at Pizzeria Carmine tonight! You'll love it. It's near Pigalle, down the street from the Champion.Unknownhttps://www.blogger.com/profile/10210140338750290070noreply@blogger.comtag:blogger.com,1999:blog-20062672.post-59537551616051181372007-05-02T13:29:00.000-05:002007-05-02T13:29:00.000-05:00All those 'pies' look great! I might have to look ...All those 'pies' look great! I might have to look up the place you mentioned in Paris!Banlieue Bloghttps://www.blogger.com/profile/12788367743659658667noreply@blogger.comtag:blogger.com,1999:blog-20062672.post-57810767584844801052007-05-01T13:21:00.000-05:002007-05-01T13:21:00.000-05:00Quick question: What kind of pizza crust do you us...Quick question: What kind of pizza crust do you use? My wife and I have never bought prepared pizza crusts, we've always made it from scratch, but that's a big job, and we'd like to find a reliable prepared one.<BR/><BR/>We'd never use a "boboli" or something like that....Midwestern Progressivehttps://www.blogger.com/profile/16191280443683589023noreply@blogger.comtag:blogger.com,1999:blog-20062672.post-87790313379133485362007-04-29T03:32:00.000-05:002007-04-29T03:32:00.000-05:00I tend to make pizza in the fall and just use thin...I tend to make pizza in the fall and just use thinly sliced garden tomatoes rather than sauce.<BR/>I love pizza with an egg in the middle...and my second favorite is tuna.<BR/>Definitely a health devotion!<BR/>The squash and sage is on my list to try for next fall - it looks wonderfulKatiehttps://www.blogger.com/profile/01106770684223181487noreply@blogger.com