On May 5, 10:22*pm, "Jean B." > wrote:
> Brooklyn1 wrote:
> > On Fri, 27 Apr 2012 22:01:30 -0400, "Jean B." > wrote:
>
> >> Brooklyn1 wrote:
> >>> On Fri, 27 Apr 2012 16:45:45 -0400, Gary > wrote:
>
> >>>> Brooklyn1 wrote:
> >>>>> On Thu, 26 Apr 2012 08:20:12 -0400, Gary > wrote:
>
> >>>>>> Brooklyn1 wrote:
> >>>>>>> On Wed, 25 Apr 2012 17:17:24 -0400, Gary > wrote:
>
> >>>>>>>> Brooklyn1 wrote:
> >>>>>>>>> Dinner tonight:
> >>>>>>>>>http://i49.tinypic.com/2gwri41.jpg
> >>>>>>>> That looked very good, imo~ *:-D
> >>>>>>> For $6 at Walmart it doesn't make sense to do pizza any other way..
> >>>>>> Ha. *You tricked me. *Others knew it was a frozen one but I suspected
> >>>>>> homemade. *The slightly irregular crust was my clue. *Most frozen pizzas
> >>>>>> have perfectly round crusts.
> >>>>> I did include the box in the picture...
> >>>> DOH! ;-O * *heheheh *well so you did.
> >>>> That pic showed up large on this old computer (600X800 screen resolution) so
> >>>> I had to scroll to the right to see it all. *I didn't scroll past the pizza
> >>>> though so I completely missed the box on the first pass.
>
> >>>> That looked tasty though. *I'll have to give them a try. I forget if I've
> >>>> tried them before.
>
> >>>> Meanwhile.... I'm going for another homemade one this Sunday *This time I'm
> >>>> going to try (never made before) a broccolli white pizza. *Broccolli cut
> >>>> somewhat small but not chopped, lots of garlic, plenty of EVOO (gasp!)
> >>>> enough cheese to make it work.
>
> >>>> My ex(tm) used to make it often for Melissa (daughter) when she visited her
> >>>> on Sundays. Melissa always brought some home for me. *
>
> >>>> Gary
> >>> I like broccoli but I doubt I'd like it on pizza... I know I wouldn't
> >>> like broccoli with tomato sauce. *Eggplant parm pizza would be
> >>> delicious.
> >> Mmm. *Thanks for the reminder. *I haven't had eggplant parm pizza
> >> for way too long. *It IS yummy.
>
> > Eggplant caponata pizza is good too.
> >http://www.stephencooks.com/2006/07/...ta_pizza_.html
> > Here's a pizza assortment:
> >http://www.stephencooks.com/pizza/
>
> There are some interesting ideas there. *I don't know that cooking
> seafood that way appeals to me. *I am having visions of rubber bands.
I wonder how often novices cook live lobsters w/o removing the rubber
bands, or remove them in such a way that they get pinched, "OUCH!"
>
> --
> Jean B.
--Bryan