6in1

[Pizzaholic]

does escalon have an 800 number??
I am convinced that I have to keep up with the Jones!!
Pizzaholic

[Randy]

I haven't seen one but this might help
http://www.escalon.net/contact.asp

Randy

[Pierre]

does escalon have an 800 number??
I am convinced that I have to keep up with the Jones!!
Pizzaholic

Here's a post from me after emailing Escolon directly I recieved this answer and the number of their product manager.

well, here's the answer from Escalon;  


Pierre:

Thank you for your inquiry and your kind words.  We are passionate about producing the best fresh-packed tomato products in the U.S., and it is great to hear that our reputation has reached across the Atlantic!

Unfortunately, we do not export any of our branded products to Europe.  We will let you know if that changes.

Take care.

Dan Milazzo
Product Manager
Escalon Premier Brands
1905 McHenry Avenue
Escalon, CA 95320
209-552-6077
Visit us at www.Escalon.net <http://www.escalon.net>

[Pizzaholic]

Thanks a bunch
Now I can see what the hubbub is all about
Pizzaholic

[cogitovici]

Hi,

I'm kinda new to this concept of trying to make a great pizza, step by step.  I have been trying to come up with a sausage for years, but I just must be missing something. Maybe I make things too complicated.

Comment here, though on the 6-in-1.  I have not tried it yet, but I found the sauce at Filippi's Restaurant down in Little Italy on India Street in San Diego, in case anyone is interested here.  The only variation they had was the 28 oz. All Purpose Ground Tomatoes for $1.49.  We bought a couple cans and will try them on our next pizza.

We keep trying every pizza place we come across.  Bought a pizza out by San Diego State University that former students rave about.  We had a couple slices left over, and a couple from our homemade pie the night before.  A day or two later, we each took one piece of eachpizza.  There just was no comparison.  Ours was infinitely better (for crust, we just used a Boboli, but we have a mixer and all kinds of flour here to try our own dough).  I have to wonder why they put a 1.5" ring of bare crust around a skimpy pizza that covers about half the area of the pizza.  They did have some sauce stuffed in the rolled over crust, to make it more exciting, but the overall taste was mediocre, at best.  Mus tbe to hold cost down.  Nothing on 1/2 the pizza means more $ in their pockets.

I went to UIUC in the early 70's, and ate at Papa Del's when they first opened.  I returned last October, with his pizza at the top of my list of MUST DO's.  It was even better than I remembered, and I will have a very hard time duplicating that sausage for our regular consumption 3,000 miles away.  I took lots of pictures though.  We bought a thin crust and a thick.  I fondly remember the thick ones from my college days, but found I like the thin one now.  It was heaven, but it was more the sausage than anything else that made it so great.

Gotta go for now, but if you're in San Diego and need some 6in1, here's one place you can go.

Regards,
Cogito