Tag Archives: Turner’s

Pizza Crawl! 🍕🍕🍕 [The Carroll Clan Cut Crawl?]

Posted on by Standard 1

I got it in my head a while ago that I wanted to try some local pizza places back-to-back, and three of my favorites are super close to each other, so… why not? I set out to get 1 slice each from Beto’s, Slice on Broadway (in Beechview), & Badamo’s (in Dormont). They are all less than 2 miles apart, so it was only a few minutes from one to the other.

Instead of a Birthday dinner, we made this my birthday lunch, albeit a few days early. I have a problem with loving alliteration. Should this be dubbed the Carroll Clan Cut Crawl?

A close-up image featuring three slices of pizza with different toppings and a layer of shredded mozzarella cheese. - Pizza from Badamo's, Slice on Broadway, & Beto;s!
A collage of three photos featuring a family enjoying pizza at local restaurants. - The Carroll Clan Cut Crawl!

I’m not that guy that talks about one-bite rules or pizza flop, so I’ll rate all of these a 13/13. I think there are so many styles and recipes for pizza, they all deserve a spot at the table and some respect.

A cut from Beto's | A slice of cheesy pizza with a thick layer of unmelted shredded cheese in a takeout box, resting on parchment paper.
3 cheese cuts from Beto’s

🍕 Beto’s – $1.92/cheese slice | If you can’t get your head around Ohio Valley Style… I get it. But, it’s worth figuring out. I don’t put it in the same class as these New York Style pies, but there is room for many styles of pizza in this world. Beto’s is an institution. They are always packed. This stuff is a hit with me. It is simple, the crust is thick and square like Sicilian style with a savory sauce. The Provolone is just perfect, and the decision to leave it uncooked is wild but it works. I mean, you can ask them to cook it, but why? I got a small Mug root beer from the fountain. I love it. My son loves it, my wife is on the fence, and my daughter is not a fan (she got the mozzarella sticks). My son said Beto’s is his far & away favorite.

A slice from Slice on Broadway | A slice of cheese pizza on a metal tray, featuring a golden-brown crust and melted cheese with a slightly crispy edge.
A slice from Slice on Broadway

🍕 Slice on Broadway – $3.50/cheese slice | They claim it’s NYC style pie made by Yinzers. I have never had a slice of pizza in NY, but I hope for New York’s sake it’s as good as this. The sauce is ever so slightly sweet… not overly sweet, but it hits. The crust is crispy and doughy. The cheese is absolutely just right. It was so nice & warm on a cold day… and it hits the spot consistently every time, even across different locations. I paired it with a Boylan’s Birch Beer. I ordinarily like to get it with Ricotta & meatball here. My daughter, son, & wife all loved it as usual. Of course I loved it too. I think Slice was my wife & daughter’s favorite.

A slice from Badamo's
A slice from Badamo’s

🍕 Badamo’s – $2.50/cheese slice | So much love and attention to the craft goes into this pie! Anthony & the people that work there are just incredibly cool and super welcoming. I opted for Pepperoni this time, but my son was getting full so I ended up eating his cheese slice too. The sauce is savory and delicious, it’s not sweet but it’s not acidic. The crust has an entirely different feel & taste than anyone else around. It’s delicious and perfectly crispy. I really need to try their Sicilian style too! The pepperoni is small and delicious without taking over. On regular trips, I like the Ricotta & basil. I paired it with a carton of Turner’s iced tea. My wife & daughter really liked this one, my son nope’d out for being full, and I loved it enough to have two slices. (Hey, listen to Black Tie Revue!)

All in all, to me the nearly side-by-side comparison was super fun, and confirmed that they’re all great pizza that can stand on their own, or stand together. It was a cool afternoon activity with the family & everyone was enthusiastic about the mini adventure.

Of course I have a Punk Rock Pizza Party 🍕 playlist on Amazon Music & Spotify. You can import it to your preferred service too.

We are lucky to have so many great independent & small chain pizza shops in the area with a wide variety of styles and flavors. I remember the first time trying Beto’s and I took it back to the old apartment in Dormont & the cheese was sort-of half-melted and it was just perfect. I remember when Slice opened and we checked it out and it was absolutely delicious. I remember going to A’Pizza Badamo in Mt. Lebanon before it moved to Dormont and absolutely loving their pie & the great people.

Of course, there are great spots all over in & around the city… but I kept this Crawl tight. If you did a pizza crawl, which spots would you hit? Bonus points for keeping them within say a 5 mile radius! Would you do more than 3? Could you?

Thanksgiving Dinner! – The Recipes.

Posted on by Standard 3

I love to put together a holiday meal, especially thanksgiving. I have it down pretty good to corral the chaos.

Turkey in the electric roaster!
Turkey in the electric roaster!
Thanksgiving Dinner Plate!
Thanksgiving Dinner Plate!

First prepping the turkey & stuffing…

I do the bird in the electric roaster, stuffed, for 15-ish minutes per lb. @ 325° Farenheit. I roasted in the preheated pan on full for about 45 minutes at the start before turning it down. I inject the turkey in a few sports with a mixture of melted beer, butter, & spices. I usually rub some softened butter on top and toss on lots of seasoning there too. I usually pour a bottle of beer and a box of turkey broth in the bottom, & include some carrots, celery, & an onion.

Don’t worry about samonella with a stuffed bird. Take it to 165°. Always use a food thermometer. Some of the dark meat of the turkey will be overcooked but it will still be juicy & delicious. I haven’t killed anyone with my turkey yet.

The extra stuffing can be made into stuffing balls, but I put it in the crock pot. You just have to stir it, & maybe add extra turkey or chicken broth if needed or it will stick to the sides a lil’ burnt.

Do the math, & time it so you’re pulling the turkey out about a half an hour before you want to serve it.

Then I make the sides. Check out my recipes!

I cut up the butternut squash first, & put it in the fridge for when I needed it.

I peeled & quartered the potatoes, let them sit in cold water (& turkey broth).

Cut up & prep the brussels sprouts & carrots, you want to pop them in about 45 min before you plan to eat.

Prep the squash & put it in right after the brussels sprouts.

Turn on the potatoes, by the time they cook & you do your thing… it the other stuff should be ready to go.

Others brought even more sides… cranberry sauce, green bean casserole, sweet potatoes, deviled eggs, & rolls!

If I make green bean casserole, I pretty much use the Campbell’s recipe or French’s Fried Onions recipe… sometimes with an added can of mushrooms, fresh green beans, & maybe even some bacon pieces or ham.

If I cook with beer it’s either Yuengling Traditional Lager or Straub Amber.

For the gravy, I just use pan drippings broth from the turkey, and eyeball together a slurry of corn starch, add it, & some more spices if needed.

Someday I am going to brine a turkey with a buttermilk brine & cook it on the smoker, but… not for Thanksgiving. Well, not the first time anyway.

I like to keep the oven open for sides, & any brought sides or pies that may need warmed up.

Thanksgiving Sides! Brussels Sprouts & Rainbow Carrots, Butternut Squash, Mashed Yukon Gold Potatoes, & Stuffing!
Thanksgiving Sides! Brussels Sprouts & Rainbow Carrots, Butternut Squash, Mashed Yukon Gold Potatoes, & Stuffing!

What are your Thanksgiving or other holiday meal prep tips, go-to’s, methods, or favorite recipes?

🦃 Don’t forget these free Thanksgiving Mazes! 🦃

Mashed Potatoes Recipe

Posted on by Standard 1

Putting my thanksgiving recipe here… which is more of a method I guess.

A bowl of homemade mashed potatoes, with some pats of butter on top.
We ran out of bowls, so it’s in a pie plate.

Here I keep it super simple.

Gather it:

  • 5 lb. bag of Yukon Gold Potatoes
  • 1 Stick Butter
  • 1 cup of Buttermilk
  • 8 oz. Sour Cream
  • 32 ox. box of turkey broth.
  • Garlic Powder, Onion Powder, White Pepper, Salt to taste

Do it:

  1. Peel the potatoes, don’t be afraid to leave a bit of skin.
  2. Quarter them, place them in your stock pot in the turkey broth with some salt and cover the potatoes with cold water.
  3. Maybe toss in a pat of butter and some spices.
  4. Bring the pot to a boil on high with the lid on, take the lid off and crank it down to medium for 20 minutes.
  5. Turn the burner off, strain the potatoes, but the pot with the potatoes back on the warm burner.
  6. Add your spices to taste.
  7. Start to mash ’em, add the buttermilk, sour cream, & butter.
  8. Don’t mash ’em too much. I like them thick enough to build a tower like in Close Encounters of the Third Kind. Some lumps are OK.

Tips:

  • I don’t actually measure the buttermilk & sour cream. Just do it by feel. Of course you can use regular milk, heavy cream, or a non-dairy milk.
  • Use good whole buttermilk, like Charlie’s Old Time Buttermilk by Turner’s.
  • Save a pat or two over butter for on top… or, just add MORE butter.
  • Of course you can just use water or chicken stock or bullion cubes or beer or whatever you want.
  • Add whatever spices you want too! I may have put some poultry seasoning in there. Sometimes I add cheese too.
  • I use a meat chopper instead of a traditional potato masher. I find it goes much smoother and is less of a mess.

I’d be interested to see how you do it. Got any tips or secrets for me? What are your favorite methods or add-ins? I also love a good boxed potato flake mixed extra thick and flavored-up, but get out of here with that runny Bob Evans microwavable slop!

The first official Ernie and the Berts interview?

Posted on by Standard 1

<shameless plug>

Check out this interview with Ernie and the Berts from AZ Productions!

</shameless plug>

Related Articles

Fun with virtual guitar builders…

Posted on by Standard 4

This is why I don't design guitars.

This is why I don’t design guitars.

Screenshot of the 1986 IBM PC versionThis is my new Tetris.  (Thankfully I’ve never had a phone cool enough to play Angry Birds.)  Online guitar builders are popping up like mad, and now there’s a contest for making the ugliest one over at Joe Gore’s Tone Fiend blog:

Go try your luck at making the worst!  There is some serious competition over there.  Sadly, I like some of the “bad” color schemes.  I guess I do like goofy guitars after all.  (You may remember the mutant beauty pageant.)

I even used one of the guitar builders to help plan out my Turner’s Iced Tea guitar idea.

Poorly Thrown Together Iced Tea Guitars

Poorly Thrown Together Iced Tea Guitars

Matt at Guitar WTF has also posted a great list of virtual guitar builders in the past.  Some are great, some are not so great.  They all seem to have some bugs as well as some great qualities.

I’ll list the ones I know about:

Are there any glaring omissions?

I’m fully expecting one of these to pop upon the Guitarz blog one day.  None are as crazy as the Tom Bingham stuff or Bertram’s, though.

NES Guitar 15

I still haven’t seen a virtual guitar builder that can do this though. I did a Google image search for ‘Tetris Guitar’ and came up short. This was the next best thing. It would be cool if it still worked to play video games.  Really though, $190 is a very reasonable price.  If I had $200 to spare, I’d get one of these.

Related articles

This is one of many reasons why Turner’s is awesome…

Posted on by Standard Reply

Turner Dairy Farms rules.  Turner’s Iced Tea slays Galliker’s, Coteryahn’s, United, Schneider’s, or any other crappy brands you may try to throw into the mix.  Turner’s is also an incredible company.  Need proof?

There's only one tea in Pittsburgh.

...Dig?

https://twitter.com/#!/W_a_L_D/status/169160575132241920

https://twitter.com/#!/TurnersPremiumT/status/169447359351242752

https://twitter.com/#!/W_a_L_D/status/169450238686400513

https://twitter.com/#!/TurnersPremiumT/status/169453280408248321

https://twitter.com/#!/W_a_L_D/status/169473361628504064

https://twitter.com/#!/W_a_L_D/status/169473643062104064

This is what I got in my email:

From: Nicholas Yon <Nicholas@turnerdairy.net>
Date: Tue, Feb 14, 2012 at 11:08 AM
Subject: Turner Dairy Farms
To: Eric <me@my.email.address>, world.and.lunar.domination@gmail.com

Eric,

Thank you for the reaching out via twitter regarding your recent diagnosis with GERD.  Thank you also for tweeting us (and about us) often and your continued support of Turner’s products.  I hope you’re still enjoying our Charlie’s Old Time Buttermilk when you can make it to the Brentwood GE and have had a chance to try our Blue Bug Juice.

 Listed below are the caffeine contents of our premium iced tea products.  It doesn’t look like there’s any that have no lemon/citrus and/or no caffeine.  Depending on your threshold for the amount of caffeine you’re allowed our Green Tea might work because it’s sans lemon and has “low” caffeine.  It does however contain citric acid.  Our Southern Style Sweet Tea and premium flavored teas, while having no lemon, have a higher amount of caffeine per serving.  They also contain citric acid.

 Thanks again for the “tweet.”  Have a great afternoon!

 Premium Iced Tea – 26mg-39mg of caffeine per 8 ounce serving.

Diet Iced Tea – 25mg-38mg of caffeine per 8 ounce serving

Diet Decaffeinated Iced Tea – < 5mg of caffeine per 8 ounce serving

Peach Iced Tea – 24mg-35mg of caffeine per 8 ounce serving

Diet Peach Iced Tea – 13mg-17mg of caffeine per 8 ounce serving

 Raspberry Iced Tea – 15mg-19mg of caffeine per 8 ounce serving

Lime Iced Tea – 14mg-18mg of caffeine per 8 ounce serving

Orange Iced Tea – 13mg-20mg of caffeine per 8 ounce serving

Green Tea – 6mg-12mg of caffeine per 8 ounce serving

Diet Green Tea – 6mg-12mg of caffeine per 8 ounce serving

Southern Style Sweet Tea – 28mg-41mg of caffeine per 8 ounce serving

Nicholas Yon

Marketing Director

Turner Dairy Farms

www.turnerdairy.net

From Local Farms to Local Families

Follow on Twitter www.twitter.com/TurnersPremiumT

Facebook: www.facebook.com/TurnerDairyFarms

Nicholas is the man.  Armed with this, I can go to the Gastroenterologist and figure out exactly what I can drink & how much.  Now, if only all Giant Eagle locations would carry Turner’s & not just the rebels in Brentwood & Murrysville, and Rite Aid would carry more than the regular tea & the chip dip… we’d be rockin’ hard.

G.E.R.D. is fun.  If by fun, I mean “an incredible pain in the dietary ass.”

Again, this is why I want Giant Eagle & Market District to carry Turner’s, why I dig the Tea-Bird, why I want a Turner’s guitar, and why I dig bug juice.

Related articles

I want a Turner’s guitar…

Posted on by Standard 9

Turner's Premium Iced Tea

So many delicious options.

I grew up loving Turner’s tea.  It was the thing that I bought nearly every time I went to the general store by my house.  In fact, I can probably say every time, without the “nearly”.  There was always Turner’s in the ‘fridge when I was growing up.  It’s still the drink of choice at family get-togethers.  The other night, we had a pizza delivered from A’Pizza Badamo, and I had them bring a gallon of Turner’s with the pizza & sub.

I have blogged about Turner’s before. I even wrote to them when I was much younger, asking what the “secret ingredient” was in their tea that made it so addictive.  They wrote back.  I didn’t get an answer but I did get a sweet Turner’s T-shirt (Tea-Shirt?), and a label from one of the little jugs to stick on my guitar case.  I’ve written to Giant Eagle and Market District multiple times asking them to carry Turner’s products.  I get the Moos-letter.

Turner's Tattoo

Turner

I’m not quite as hardcore as the guy who got a Turner’s tattoo, I guess.  But, I think we have successfully established that I enjoy Turner’s quite a bit.

So, do you think I can get Turner’s to endorse an Iced Tea themed guitar?  Honestly, I was just thinking to myself that I’d like a guitar that’s painted like a Turner’s iced tea carton.  It looks cool on that guy’s arm, and looks really cool on the Tea-Bird, makes a rockin’ T-shirt… so why not on a guitar?

The TeaBird is just awesome.

The Turner's Tea-Bird

The Turner's Tea-Bird

I voiced my opinion via Twitter…

http://twitter.com/#!/ErnieAndTheBert/status/108569045674110977

And on Facebook…

Seeing a Turner's Guitar Would Make Me Thirsty for Turner's!

Yhe people have spoken: Seeing a Turner's guitar would make them thirsty for Turner's!

(I had cut up a half gallon carton a long time ago to scan, render sort-of blank, and make a show flyer.  More evidence of my affinity for Turner’s?)

And got this reply on Twitter…

http://twitter.com/#!/TurnersPremiumT/status/108624210741575680

Hmm.  Possible encouragement?  Perhaps.  Who wouldn’t like one that had a tank to a backpack… like a camelbak that shot iced tea at the crowd.  Or, I could just get a beer helmet & drink Turner’s myself while on stage.

At any rate, I used KISEKAE Virtual Image Modeling System (one of the most fun online toys ever) to hastily throw together some designs:

Poorly Thrown Together Iced Tea Guitars

Poorly Thrown Together Iced Tea Guitars

Yes.  They’re ugly.  But, the colors are awesome.  Why the Les Paul shape?  Well, I have a perfectly good Epiphone that I hardly ever play… and it’s got a big chip out of the paint anyway.  It needs repainted… why not stripped & done up like this?

Well, sort of like that.  I’d like to take apart the different elements & move them around…  Maybe even get a scan of a gallon jug label or little jug label.  A tea-colored guitar with that little label in the corner might be cool.  If money were no object… I’d go for a jug or carton shaped guitar… or maybe even a Telecaster-type kit guitar that could be called the (wait for it…) Tea-Caster.  Well if money were really no object, I might even try out an Evertune bridge.

People get sponsored all the time, right?  Why not me?  Can’t hurt to ask, right?  I figured I’d present my case here, then fire off an email to Turner’s, hit them up  on Facebook, Twitter (beware the imposter!), or wherever else I can… and ask if they’d be interested in helping me fund a Turner’s guitar.  Maybe I can just cover my LP in some Turner’s stickers then throw a clear-coat over it?  Ha ha.  That’s a lot of stickers…

The next step is to find someone that does this type of work around here.  Is there a guitar “body shop” anywhere that would tackle a custom paint job like this (& do a good job)?  Any business or artist that may know what they’re doing?

Then, it’s time to get serious with design.  Any ideas?  Suggestions?  Please, submit some pictures of ideas!  At the very least, describe ’em!  What do you think?  Would a Turner’s guitar be fun?  I need something goofy to match the square guitar & the backwards guitar, right?

Cleanliness and awesomeness at Market District in Robinson

Posted on by Standard 2

Giant Eagle Market District Restaurant on UrbanspoonI’ve written about the Market District restaurant before (& specifically about the allergen signage), and have even posted a review & photos on Urbanspoon.  I probably will again.

I feel the need to write once more to applaud their cleanliness & friendliness at the BBQ station (OK, the Smoke & Fire Rotisserie).  Bethany & I were there for dinner & grocery shopping last night on a trip to get a bunch of stuff and take advantage of the dastardly cult-like fuelperks!®/foodperks!™ programs.  (Don’t tell anyone, but Tuesday night is a great night to go shopping there.)

PRETTY PLEASE! (with a cherry on top) USE MAIN ENTRANCE ←with a cart― NOT THE ROTATING DOOR
sign for the special sort of Yinzer…

I noticed a few things.  First, I noticed a sign above the soups that said that seafood soups would be available in the seafood section.  I wish I had snapped a photo.  It may not have anything to do with allergies & potential cross-contamination, but I like it.  Keep the deadly seabugs in their own little corner.

Next and more importantly, I noticed the employee that handled my order.  She told me that she’d be with me as soon as possible while she handled the order for the people in front of me.  I had no problem waiting, but the acknowledgement of my presence was a great start.  You can’t imagine how many people behind a food counter will just ignore you, and how such a simple thing as a hello makes all the difference.

The big surprise came after I ordered my turkey sandwich with St. Loius style sauce & grilled vegetables (which are so incredibly awesome).  I watched my new favorite employee take the carving knife carving, wash it in the sink, then come back to spray/wash/wipe the cutting board, then proceed to carve the delicious turkey for my simple yet tasty sandwich.

(You mean, there are steps beyond wiping a knife with a dirty rag?  Yes, I’m talking to you, Subway.)

Such simple steps, such a comfort for someone with food allergies.  I know I go to the Rotisserie station because it’s deathfish free, but hopefully this is an insight to Market District‘s overall food prep/handling policies.  If not put in place by training, I applaud this team member’s personal dedication to cleanliness!  I wonder if they’ve looked at FAAN’s guide to welcoming guests with food allergies?  I was already a fan of the place because of other chefs there that I had talked to regarding food allergies, and this just put it over the top.

I hope to write to Market District to express my awe & thanks.  If only they would do a few more simple things, they would indeed be the most awesome grocery store ever:

Turner's Tea-Bird
Turner’s Tea-Bird
Related articles

Biliruben Is the Secret

Posted on by Standard 2

Well, someone at the Penn State Food Science department has a sense of humor.  Ha ha ha.  Have you followed my attempt to contact Galliker’s, the Yahoo! Answers question, posing the question to Turner’s, and Turner’s final suggestion?  OK, then you’re caught up… and you can read this.  I emailed the following to a bunch of people there, and as of yet have only received one reply.  Here’s the email:

from: ERiC AiXeLsyD  <world.and.lunar.domination@gmail.com>
to: foodsci@psu.edu
cc: ca3@psu.edu, xd11@psu.edu, jdf10@psu.edu, tsd3@psu.edu, sep14@psu.edu, jmw5@psu.edu, jxc16@psu.edu, moconnor@psu.edu, emills@psu.edu
date: Fri, Aug 13, 2010 at 11:03 PM
subject: Blue + Brown = …Green?
mailed-by: gmail.com

Salutations Savvy Sustenance Science Scholar Staff!

I write to you today with something that has had me perplexed for quite a while.  It was recently suggested to me that you would be the the ones with the most knowledge and best skill set to deal with my query.  I of course, thought that this was a splendid idea… which is why I’m (obviously I guess) writing to you now.

Do you like “blue flavored” drinks and Popsicles?  I do.  I enjoy them quite a lot, actually.  Whether it’s the seemingly fictional blue raspberry, some sort of punch, Faygo’s Jazzin’ Blues Berry, or “Bug Juice”… I just seem to gravitate to blue colored drinks.  As of late, I’ve noticed an interesting side-effect of said blue flavored drink consumption:  For some reason, it tends to turn my feces a quite disturbing shade of green.

First, I wrote to Gallagher’s and my missive went unanswered.  Perhaps they did not find the humor in my inquiry.  Perhaps they were upset that I mentioned rival dairy, Turner’s, as having a better Iced Tea.  Perhaps they were offended that I offered to provide photos as evidence of my brightly-hued chartreuse bowel movement upon request.

Second, I posted a question to the Yahoo! Answers community, and wasn’t exactly satisfied with the answer.  I understand the general concept that what you eat determines the contents of your waste, but want a deeper explanation.  Why does the blue dye turn out so green?  Why doesn’t it come out blue?  What is going on in there?  What exactly isn’t digesting?  Does that much blue dye really need to be there?  Are my insides dyed blue or green after it comes out?  Is it harmful?  Are my intestines playing some sort of practical joke on my eyes?

In a tertiary attempt to unravel the mystery at hand, I contacted the good people at Turner Dairy Farms, and was met with a couple of responses, each unfortunately unable to answer my original question… but courteous and accommodating nonetheless.  It was a Mr. Yon & his Quality Control Manager at Turner’s who directed my attention to your esteemed department as the group that would successfully be able to provide a satisfactory explanation of the process behind the green from my behind.

I would really appreciate any insight that you may have on the situation.  Have studies been done about this phenomenon?  Has anyone ever asked you about such things before?  I have so many questions, and you’re the  education experts!  I really appreciate your taking the time to read my email, and thank you in advance for your assistance!

The Emerald Excreter,
-ERiC AiXeLsyD

Perhaps it was too goofy for all the other stuffy scientists?  Maybe they’re scared of the Emerald Excreter!

At any rate, I got an amusing an informative answer (finally):

from: EDWARD MILLS <ewm3@psu.edu>
to: ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>
date: Wed, Aug 18, 2010 at 2:07 PM
subject: Re: Blue + Brown = …Green?
mailed-by: psu.edu

Eric,
Interesting question with possibly a very simple explanation.  The human eye sees green when blue and yellow light are reflected simultaneously from a surface.  Blue food dye reflects blue light.  Find a yellow dye to go with it and you could account for the observed green.

I would speculate that the blue food dye is passing through your GIT largely unchanged and is not absorbed across the gut wall. One of the more common pigments of normal stool in biliruben a yellow pigment (derived from hemoglobin or myoglobin breakdown).  Put the two together and the resulting stool might appear green.

Have a great day!
Ed Mills
814-865-2394

Win!  I did have a great day Mr. Mills, thanks to your easy to understand explanation.  Finally, the great mystery is solved!

No Prior Knowledge

Posted on by Standard 2

Following the green poop issue that went from the terribly unfunny Galliker’s to Yahoo! Answers to Turner’s Dairy?  Well, if so, I have an answer and a suggestion from our new friend Nicholas and his Quality Control Director…

from Nicholas Yon <Nicholas@turnerdairy.net>
to ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>
date Wed, Aug 11, 2010
subject RE: Galliker’s vs. Turner’s?

Eric-

Unfortunately, our Quality Control Director has no prior knowledge of your coloration situation and could not find any further information beyond if the body cannot digest or absorb something it will pass through the body possibly causing a color change.  He indicated that you may want to contact the Penn State Food Science Department.  Thanks again, sorry I could not be of more assistance.

P.S. Yes I get to drive the TeaBird from time to time.  I haven’t had it out this summer yet though.

Nicholas

I think I have to write to Penn State Food Science Department now.  I wonder if they have a sense of humor?