On Wednesday, December 2, 2020 at 6:18:56 PM UTC-6, Sheldon wrote:
> On Wed, 2 Dec 2020 15:47:37 -0800 (PST), Bryan Simmons
> > wrote:
>
> >On Wednesday, December 2, 2020 at 5:16:19 PM UTC-6, Bruce wrote:
> >> wrote:
> >>
> >> > On Wednesday, December 2, 2020 at 7:50:37 AM UTC-6, Sheldon wrote:
> >> > > On Tue, 1 Dec 2020 20:40:16 -0600, Sqwertz >
> >> > > wrote:
> >> > > >On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
> >> > > >
> >> > > >> On Tuesday, December 1, 2020 at 4:12:58 PM UTC-6, Snag wrote:
> >> > > >>> On 12/1/2020 3:32 PM, Dave Smith wrote:
> >> > > >>>> On 2020-12-01 3:56 p.m., Snag wrote:
> >> > > >>>>> On 11/30/2020 5:54 PM, wrote:
> >> > > >>>>
> >> > > >>>>>> Yes, Pizza Hut has fallen pretty low. The last time I ate there was
> >> > > >>>>>> about
> >> > > >>>>>> two years ago and it was a sad offering.
> >> > > >>>>>>
> >> > > >>>>>
> >> > > >>>>> I worked for them (delivery manager) many years ago , and that
> >> > > >>>>> ain't how I was taught to make a pizza . I haven't had a Pizza Slut
> >> > > >>>>> pie in a long time , they have sunk pretty low - problem is that the
> >> > > >>>>> rest have too . The only pizza I'll willingly eat these days besides
> >> > > >>>>> my own is from Tommy's Famous . Sean make the best pie I've ever had ,
> >> > > >>>>> it's better than mine and mine's pretty damn good .
> >> > > >>>>
> >> > > >>>> I was never really big on pizza and was never impressed with any from
> >> > > >>>> the chains. There are a couple independent pizzerias in town that make
> >> > > >>>> good pizza. It is interesting that a lot of people love one and not the
> >> > > >>>> other and a lot of people have opposite preferences.
> >> > > >>>>
> >> > > >>>>
> >> > > >>> It's all in the sauce , man . The sauce is the conductor for the
> >> > > >>> entire pie , the toppings are the instruments . Some like a heavy bass
> >> > > >>> note , some like piccolos and flutes ... we like a balanced medley of
> >> > > >>> flavors .
> >> > > >>>
> >> > > >> The best pizzarias use Stanislaus or Escalon brand sauces. Crust is
> >> > > >> easy,
> >> > > >
> >> > > >You both are crazy if you think sauce is more important than crust.
> >> > > >The most common sauce is simply pure crushed tomatoes. The crust,
> >> > > >OTOH, takes a lot to get right. That's why so places invest in fancy
> >> > > >ovens - not sauce.
> >> > Crushed tomatoes are exactly what it's about. Just because they're
> >> > canned, doesn't mean they're all similar in quality.
> >> >
> >> > https://beta.stanislaus.com/products...ity/max_flavor
> >> > > Pizza sauce is seasoned crushed tomatoes, NOT cooked or it will
> >> > > caramelize in hot pizza ovens.
> >> > > >And most places don't use full fat motz, it's almost always part
> >> > > >skim.
> >> > I'm sure that Domino's and Pizza Hut do, and in StL, it's even worse
> >> > because a lot of places here use process cheese. This place spells it
> >> > out up front.
> >> > http://www.lapizzamenu.com/
> >> > > >
> >> > > >-sw
> >> > > Today most use that fake mozz, name escapes me right now but it's not
> >> > > a dairy product... primarilly vegetable oil... like Gilbani string
> >> > > cheese.
> >> > No, very few people use that fake cheese. You just blow out your ass. You
> >> > have no ****ing idea what other people do.
> >> >
> >> Aren't you the one who buys Provel "cheese" by the kilo - load?
> >>
> >I have never, and would never, buy Provel. The only way that I'll eat StL Style
> >pizza is if someone would otherwise be throwing it away. I hate wasting food,
> >and Provel isn't gross, just unappealing. Provel isn't fake, non-dairy cheese.
> >It's process cheese, like the American cheese they put on fast food
> >cheeseburgers like McDonald's or White Castle. I even put American cheese on
> >homemade, pan fried burgers, as my son likes it, but I'd never put process
> >cheese on a pizza.
> >
> >--Bryan
> Yes provel, disgusting fake cheese.

It's not "disgusting," and it's not make with vegetable oil. Icky on a pizza, but not
fake. It's a blend of real cheeses with added water and an emulsifier (phosphate).
It's process cheese.

--Bryan