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Posted to rec.food.cooking
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Simmer ... simmer ... simmer ...
Terry Coombs wrote:
> On 12/24/2017 3:38 PM, Ophelia wrote:
>> "Hank Rogers" wrote in message news
>>
>> Terry Coombs wrote:
>>> On 12/23/2017 4:12 PM, wrote:
>>>> Terry Coombs wrote:
>>>>
>>>>> Got another batch of pizza sauce on the stove simmering down.
>>>> Pizza sauce shouldn't be cooked more than minimally if at all... what
>>>> do you think happens to tomatoes in a 500ºF oven, they cook more than
>>>> enough.
>>>> Cooked tomato sauce will caramelize even further in a hot oven and
>>>> taste awful on pizza, and on ****ghetti too... caramelized tomatoes
>>>> look awful too, WTF wants brown tomato sauce what looks like diarreah?
>>>>
>>> You do it your way and I'll do it mine . That sauce is a nice rich
>>> red , and the pizza was great . Got enough for 2 more pies , it goes
>>> into the freezer in the morning . Hey , my wife says it's the best pizza
>>> she's ever had , and that's all I need to know .
>>>
>> There's no conflict here. He is probably making Noo Yawk style pizza ...
>> likely with home ground Lung Guyland saw-seege on matza crust.
>>
>> There are many styles of pizza. I like most styles except the Hawaiian
>> dessert stuff loaded with pineapple.
>>
>> ==
>>
>> The only one my husband likes is ham and pineapple with loads of
>> mozzarella
>>
>> Is that Hawaiian?
>>
>> I make it all year round for him)
>>
> I'd say it is ... ours had a lot of stuff , we like variety . I
> learned how to make pizza back in the early 90's when I worked for pizza
> hut . These days the only ones I really like are mine and Tommy's Famous .
>
Is Tommy's a restuarant, or is it frozen in stores? I don't remember
seeing it anywhere.
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