On Tue, 19 Sep 2006 19:27:18 -0500, notbob > wrote:

>On 2006-09-19, kilikini > wrote:
>
>> And, yeah, sometimes I like pineapple mixed in, too. (I probably grossed
>> everyone out with that one. <g>)
>
>No way. I'm a pineapple freak! I don't care if it's just pineapple
>and ham/Can-bacon or just piling the pineapple on top of an everything
>supreme. Garlic, anchovies, shrimp ...you name it. Pineapple works
>for me. The only thing I don't like is white sauce, whatever the heck
>that is.
>
>nb

Barbecue sauce works well with pineapple, ham and mozzarella. Strange
but it works well.

Lou

On Tue, 19 Sep 2006 21:21:00 -0600, (Mark D) wrote:

>Well, I'm 51, was born, and raised in Chicago, so I've seen the changes
>over the many years I lived there. I now live in the Desert Southwest,
>and thank god I can make a reasonably good pizza, either thin, or deep
>dish.

Probably only those of us who live in Chicago can appreciate your
post. I'll do some random snipping but it was excellent.

>About the only deep dish, or I should say "Pan Pizza" I can recall, was
>usually available from the local, neighborhood Italian Bakeries, and
>this tradition still continues at places like D'Amato's Bakery, Masi's
>Superior Bakery on Taylor St, and Western Ave, and Pompeii on Taylor,
>and Laflin

Pompeii is still there but has been overrun with yuppies from the
hospitals. Most of the locals think their pizza sucks. There's a
bakery a few blocks east called Scofini that makes a pizza in a
disposable foil pan about 12 x 18 for 9 bucks. You've got 2 choices.
With of without sausage. They sell out pretty early and close at 5 or
6.

>And yes, Armands in Elmwood ark did a pretty good job years ago, but I
>haven't been there in some years.

I was there a few months ago and it's really gone down hill. I was
very disappointed and won't be returning.

>The really good Pizzerias in Chicago are basically long, long gone.
>These were places that were family owned, and family run.
>Places like Genaros on Taylor back in the '60;s used to make Pizza,
>Then there was Blackies on Taylor St (When old man Blackie was alive)
>was a fantastic thin crust. Was only a block from where I lived!

The problem is then the "old man" takes a night off the quality goes
down drastically because the employees don't give a shit. We've got a
place literally across the street form us that I've had by far the
best pizza from. But a few weeks later we got one that was worse than
something you'd get from Dominoes. Horrible.

>Of course my Granmother, and aunt's all did outstanding jobs, and
>there's nothing like the TLC they could put into thier pizzas!

That's like the ladies at Scofini's.

>One vital key believe is using the best ingredients. So many now no
>longer are family owned, and run, and they buy, and use the cheapest
>ingredients, thus trying to maximize profit.

I don't know if Little Ceasars is still around here but I read they
purchased ingredients they had to use quickly as it was almost
expired. YUK!

>Yes, the dough is paramount, and when I could get it, I would buy the
>best homemade Italian Sausage in the little ItalianStores in Chicago.
>Since I can no longer get good Sausage out down here in Southern New
>Mexico, I resort to making my own.

LOL. Hard to get Taylor Street out of your blood?

>Here, the natives believe that Dominos is the cat's meow, and they
>wouldn't know a good Pizza of it fell from the sky, and hit them upside
>thier heads! ;-) In fact, if they ever had a good NY, or Chicago pizza,
>they probably wouldn't like it, that's how crude thier tastebuds are
>here
>Mark.

Pretty sad. At least YOU know the difference.

Lou

On Tue, 19 Sep 2006 19:17:24 GMT, Reg > wrote:

>kilikini wrote:
>
>> No, our grill rusted out and we haven't been able to afford another one.
>> How hot does a regular grill get, anyway? I mean, if you're using lump and
>> oak wood, does anyone have any idea how hot a Weber kettle would get?
>
>
>They can easily max at 700 F, if not higher.

Definably hotter

Lou

On Tue, 19 Sep 2006 21:30:22 GMT, "kilikini"
> wrote:


>
>If only he was a pizza fan, Reg. Sigh.
>
>kili
>

He should do it for you! My SO likes my ribs more than I do. So I
slave for hours drinking beer for her all the time. <wink>

Lou

On 20 Sep 2006 00:34:19 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:


>U can push my gas grill to between 800-850° F, according to the surface
>thermometer I place directly on the grill.

That's about what my gas grill does, but I think the kettle can get
hotter.

Lou

On 19 Sep 2006 14:24:07 -0700, "-L." > wrote:

>
>Andy wrote:
>> I tried that thin crust pizza last year at Johns on Bleecher St. I thought
>> we were being gipped, thinking normal pizza is "thin crust," compared to
>> Chicago deep dish or Sicillian style. It was like biting through cardboard.
>>
>>
>> Andy
>
>I just don't get it. But I make my own pizza someplace in between -
>more like semi-deep dish hand-tossed. I also sometimes bake it on a
>jelly roll pan instead of on a stone <gasp>.
>
>-L.

I've done them in a jelly roll pan also and they were just fine.

Lou

On Tue, 19 Sep 2006 20:22:46 GMT, "~-x-y-~"
> wrote:

>> This is the first website
>> I've seen that actually shows pics of the wet dough style I've read
>> about for authentic NY thin crust pizza. Also has a rundown of NYC pizza
>> joints.
>
>If one slice doesn't give you serious heartburn, it just ain't NewYawk
>pizza...
>

Sounds like a reason to not have a second piece. I'm glad I don't get
heartburn often.

Lou

On Tue, 19 Sep 2006 20:58:35 -0500, notbob > wrote:

>On 2006-09-20, George > wrote:
>
>> One place even has an anthracite coal fired oven.
>
>Make one want run out and find a coal mine. There's some about 30
>miles away, but they haven't been worked in over a hundred years.
>It's mesquite lump or Kingsford around here.

You can usually order lump from Ace or True Value. It's going to be
expensive but Kingsford is a naughty word.

Lou

On Wed, 20 Sep 2006 04:39:13 -0500, Andy <q> wrote:


>Good tip. The package of hormel pepperoni I've used is tissue paper thin
>as it is.

If you can get your hands on "Boars Head" pepperoni you'll never be
happy with Hormel. You don't need to precook it as there's very
little fat.

Lou

On Tue, 19 Sep 2006 21:08:02 GMT, Dawn >
wrote:


>Not sure how. Mine will only hit about 280, and that's with the lid left
>down for a while. I stuck a probe thermometer in there this summer
>trying to figure out if I could use it for baking.
>
>
>Dawn

You need to learn how to use it. It's probably starving for air.

Lou

On Tue, 19 Sep 2006 21:10:07 GMT, "JoeSpareBedroom"
> wrote:

>I've got a 22" weber charcoal grill. With a double layer of charcoal on JUST
>ONE SIDE of the grill, mine hit 425 and stayed there for 3 hours, while
>grilling a whole turkey on the opposite side. This was in November, very
>chilly outside, and a little wind. When the temp began to taper off, I
>started another batch of charcoal in a chimney starter and dumped it in when
>ready.

You shouldn't have to use a chimney more than once for starting. The
grate turns. The gap by the handles is for adding charcoal or lump.
Always have a path for the fire to feed from. It's called the minion
method. There's plenty of articles available but this will get you
started:

http://www.virtualweberbullet.com/fireup2.html

Lou

On Tue, 19 Sep 2006 17:48:01 GMT, "JoeSpareBedroom"
> wrote:

>There's no accounting for peoples' bad taste in pizza. Here, the local news
>rag runs an annual "best of Rochester" poll, and the worst pizza place in
>town wins. But, each slice of their cheese & sauce pizza deposits 1/4 of oil
>on the plate, and the cheese tastes like rubber bands.

Yuk. But then some people think Macdonalds serves food.

Lou

On Wed, 20 Sep 2006 03:08:17 GMT, "kilikini"
> wrote:

>
>"-L." > wrote in message
ups.com...
>>
>> Andy wrote:
>> >
>> > I'm going to try another homemade pizza, only pre-cook some crumbled hot
>> > italian sausauge and pepperoni to crisp up first rather than have it
>cook
>> > and grease up the pizza in the oven.
>>
>> I always pre-cook my sausage and nuke and blot the pepperoni. You have
>> to make sure the pepperoni gets covered with cheese then, though, as
>> otherwise it will become dried up and nasty.
>>
>> > Maybe pre-saute some finely minced
>> > onion, black olives and finely minced green bell peppers too.
>>
>> All of those items get sauteed and put into the sauce - save the
>> olives. I blot them and put them in the top layer.
>>
>> >
>> > Might make a crispier pizza at lower temps in a home oven??
>>
>> I bake my pizzas at 375 for 22 minutes (jellyroll pan - medium-thick
>> crust) . They come out perfect - browned crust, baked dough, bubbly
>> cheese and starting to brown a bit on top.
>>
>> -L.
>
>
>325 for 22 minutes???? Aha, so it *doesn't* have to be done on a
>grill!!!!!!!!!!! Thank you!
>
>kili
>

Ummm... No but you've said you like a thin crust. -L said
medium-thick. You said 325 and -L said 375. Big difference. If you
want a good thin crust you're going to need every bit of heat your
oven will give you.

Lou

On 20 Sep 2006 05:26:08 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:


>Not at all. You've been listening to pizza geeks!


HAY-HAY I resemble that!!!!

Lou

On Wed, 20 Sep 2006 04:57:04 -0500, Andy <q> wrote:


>Pizza geeks!!! LOL! So if I go and pick up a pizza at the local pizza
>joint and call them pizza geeks... is that a compliment or an insult??
>
>
>
>Andy

Mario might break your knee caps. LOL

Lou

On 2006-09-20, Lou Decruss > wrote:

> the grill. Now you've done it and put me on a new mission. LOL

I'm going to give it a shot, too. I use a perforated pizza pan in my
oven, and it works pretty well. No reason I couldn't do it in a hot
covered charcoal grill.

nb

On Wed, 20 Sep 2006 13:42:45 -0500, notbob > wrote:

>On 2006-09-20, Lou Decruss > wrote:
>
>> the grill. Now you've done it and put me on a new mission. LOL
>
>I'm going to give it a shot, too. I use a perforated pizza pan in my
>oven, and it works pretty well. No reason I couldn't do it in a hot
>covered charcoal grill.
>
>nb

Let me know how it turns out. I have a perforated pizza pan as well,
and a charcoal grill. This sounds promising.

Christine

"Lou Decruss" > wrote in message
...
> On Tue, 19 Sep 2006 21:10:07 GMT, "JoeSpareBedroom"
> > wrote:
>
>>I've got a 22" weber charcoal grill. With a double layer of charcoal on
>>JUST
>>ONE SIDE of the grill, mine hit 425 and stayed there for 3 hours, while
>>grilling a whole turkey on the opposite side. This was in November, very
>>chilly outside, and a little wind. When the temp began to taper off, I
>>started another batch of charcoal in a chimney starter and dumped it in
>>when
>>ready.
>
> You shouldn't have to use a chimney more than once for starting. The
> grate turns. The gap by the handles is for adding charcoal or lump.
> Always have a path for the fire to feed from. It's called the minion
> method. There's plenty of articles available but this will get you
> started:
>
> http://www.virtualweberbullet.com/fireup2.html
>
> Lou

I've done it that way, too, but at certain times, I want absolute control
when cooking. You don't get that by dumping fresh, unlit coals onto the ones
already burning.

On 2006-09-20, Lou Decruss > wrote:

> http://www.mozzco.com/mozzhisty.html

Thnx for the link.

On cheese, I've come to discover less is more when it comes to pizza.
I remember the very first time I saw a commercial pizza assembled. It
was back in the early 50s in the town of Stockon, CA. I was just a
tyke, but the pizza assembly station was showcased behind glass, as
pizza was an emerging phenomena. The cook laid out a big ol' round
crust, laddled on a goodly dose of red sauce, and began laying down
the cheese. Now, I'm not talking a sprinkle, here. I'm talking
overlaying the entire pizza with squares of sliced mozerella, like
tiling a pizza with Kraft American cheese slices, only using real
mozzy. There was no red showing at the final assembly. Man, that was
some cheese. Eating the pizza was a chore cuz the hot cheese strung
out further than my young arms could reach. But boy, was it good!

All these years later, I recall the best pizza I've ever tasted. A
now defunct pizza cave ...4 tables... run by a couple Iranian
brothers. It was the first place I ran into the minimum base,
all-kindza exotic toppings approach to pizza. Their crusts were
amzingly thin, with only the merest evidence of mozzy cheese and an
the best red sauce I've tasted to this day. They'd put whatever you
wanted on top of the their basic pizza. Artichokes, asparagus,
garlic, anchovies, feta cheese, mushrooms ...you name it. I'd get
garlic and feta. To die for. And only small bits of feta, for the
taste, not to glaze the pie. The garlic was fresh crushed, no doubt
with a press. It killed me when the folded.

There's still one place that does something similar. Il Vicino
Pizza in NM and CO. Almost paper thin crust, arugula, artichoke,
garlic, goat cheese topping and their killer microbrewed beer. ChrisD
knows the place. Yum! Anyway, I've come to prefer minimum cheese.
If I order pizza out, I always specify "half cheese". That wall of
cheese crap don't get it anymore. It's also a major contributor to
the "greasy pie" mentioned elsewhere.

nb

On 2006-09-20, Lou Decruss > wrote:

> Barbecue sauce works well with pineapple, ham and mozzarella. Strange
> but it works well.

I confess to really liking Round Table's Maui Zaui pizza, a combo of
some really sickly sweet n' sour sauce with pineapple, ham, bacon, and
whatever. But, RT has become absurdly expensive for the quality our
local franchise owner maintains. $25 on the offhand chance I *might*
get a good pizza. Screw that!

nb

Oh pshaw, on Wed 20 Sep 2006 11:38:50a, Lou Decruss meant to say...

> On 20 Sep 2006 05:26:08 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>
>>Not at all. You've been listening to pizza geeks!
>
>
> HAY-HAY I resemble that!!!!
>
> Lou
>

LOL!


--
Wayne Boatwright @¿@¬
_____________________

Lou Decruss said...

> On Wed, 20 Sep 2006 04:39:13 -0500, Andy <q> wrote:
>
>
>>Good tip. The package of hormel pepperoni I've used is tissue paper
thin
>>as it is.
>
> If you can get your hands on "Boars Head" pepperoni you'll never be
> happy with Hormel. You don't need to precook it as there's very
> little fat.
>
> Lou


Lou,

I've heard of the brand. The local ACMEs don't carry it. I'll call
around.

Thanks,

Andy

Lou Decruss said...

> On Wed, 20 Sep 2006 04:57:04 -0500, Andy <q> wrote:
>
>
>>Pizza geeks!!! LOL! So if I go and pick up a pizza at the local pizza
>>joint and call them pizza geeks... is that a compliment or an insult??
>>
>>
>>
>>Andy
>
> Mario might break your knee caps. LOL
>
> Lou


Lou,

I'll yell it at him as I'm driving away with one of his pizzas!

Andy

Lou Decruss said...

> On Tue, 19 Sep 2006 12:49:49 -0400, "Nancy Young" >
> wrote:
>
>>
>>"JoeSpareBedroom" > wrote
>>
>>> "-L." > wrote
>>
>>>> Yuck! I hate that kind of Pizza!
>>
>>> I don't believe you.
>>
>>She's from Chicago. They don't know pizza.
>>
>>nancy
>>
>
>
> LOL. Isn't it funny how the two places that have the most Italian
> immigrants have such a different version of pizza?
>
> Lou


HEY!?? Philly has a large Italian population and we got it right with
"regular" pizza.

I had a Chicago style pizza from a clone called Numero Uno in L.A. I
remember enjoying the mildly sweet crust!

And "to hell" with the funky Kalifornia pizzas! There oughtta be a law!

Andy

Lou Decruss said...

> On Tue, 19 Sep 2006 20:22:46 GMT, "~-x-y-~"
> > wrote:
>
>>> This is the first website
>>> I've seen that actually shows pics of the wet dough style I've read
>>> about for authentic NY thin crust pizza. Also has a rundown of NYC
>>> pizza joints.
>>
>>If one slice doesn't give you serious heartburn, it just ain't
>>NewYawk pizza...
>>
>
> Sounds like a reason to not have a second piece. I'm glad I don't get
> heartburn often.
>
> Lou


I'm a sucker for oregano on pizza but that bites back hard!!!

Andy

"Andy" <q> wrote in message ...
> Lou Decruss said...
>
>> On Wed, 20 Sep 2006 04:39:13 -0500, Andy <q> wrote:
>>
>>
>>>Good tip. The package of hormel pepperoni I've used is tissue paper
> thin
>>>as it is.
>>
>> If you can get your hands on "Boars Head" pepperoni you'll never be
>> happy with Hormel. You don't need to precook it as there's very
>> little fat.
>>
>> Lou
>
>
> Lou,
>
> I've heard of the brand. The local ACMEs don't carry it. I'll call
> around.
>
> Thanks,
>
> Andy

Call the company and ask if it's sold in your area:
888-884-2627

Deli meats are their business. I don't know if their pepperoni is sold in
hang-up bags like others. Check the deli department, and ASK if you don't
see it.

Lou Decruss wrote:

>
>
>
> LOL. Isn't it funny how the two places that have the most Italian
> immigrants have such a different version of pizza?
>
> Lou

Italian pizza varies by region but the common thing about it is that it
tends to be minimalist. The pizza that is commonly found in greater NYC
non-industrial pizza shops is a pretty faithful version of Italian
pizza. I read that the Chicago style pizza was the idea of someone there
to do an "American style" pizza to have something unique to market.

This is much the same as Benihana. It has almost nothing to do with
Japanese style food and was the invention of someone who came to the US.

"George" > wrote in message
...
> Lou Decruss wrote:
>
>>
>>
>>
>> LOL. Isn't it funny how the two places that have the most Italian
>> immigrants have such a different version of pizza? Lou
>
> Italian pizza varies by region but the common thing about it is that it
> tends to be minimalist. The pizza that is commonly found in greater NYC
> non-industrial pizza shops is a pretty faithful version of Italian pizza.
> I read that the Chicago style pizza was the idea of someone there to do an
> "American style" pizza to have something unique to market.

Chicago pizza seems to have been invented by someone who thinks it's correct
for mom to help 14 yr old Anthony put on 118 lbs in 6 months.

JoeSpareBedroom said...

> "Andy" <q> wrote in message
> ...
>> Lou Decruss said...
>>
>>> On Wed, 20 Sep 2006 04:39:13 -0500, Andy <q> wrote:
>>>
>>>
>>>>Good tip. The package of hormel pepperoni I've used is tissue paper
>> thin
>>>>as it is.
>>>
>>> If you can get your hands on "Boars Head" pepperoni you'll never be
>>> happy with Hormel. You don't need to precook it as there's very
>>> little fat.
>>>
>>> Lou
>>
>>
>> Lou,
>>
>> I've heard of the brand. The local ACMEs don't carry it. I'll call
>> around.
>>
>> Thanks,
>>
>> Andy
>
> Call the company and ask if it's sold in your area:
> 888-884-2627
>
> Deli meats are their business. I don't know if their pepperoni is sold
> in hang-up bags like others. Check the deli department, and ASK if you
> don't see it.


Thanks Joe!

I rang them up and Dora gave me the phone number of the Philadelphia
distributor, saying they would have a list of stores they sell to in the
area. They were closed for business (it is past 5pm). I'll ring them
tomorrow.

I did visit their website but the digital*delicatessen was too hokey,
imho.

Andy

Christine Dabney said...

> On Wed, 20 Sep 2006 13:42:45 -0500, notbob > wrote:
>
>>On 2006-09-20, Lou Decruss > wrote:
>>
>>> the grill. Now you've done it and put me on a new mission. LOL
>>
>>I'm going to give it a shot, too. I use a perforated pizza pan in my
>>oven, and it works pretty well. No reason I couldn't do it in a hot
>>covered charcoal grill.
>>
>>nb
>
> Let me know how it turns out. I have a perforated pizza pan as well,
> and a charcoal grill. This sounds promising.
>
> Christine


I have an indoor electric bbq grill (no hood). I looked at www.fantes.com
for a perforated pizza pan and they have them.

How do these aluminum pans hold up to such intense heat? Do they warp
quickly?

As well, they sell pizza "screens" which appear to pass more heat through
to the pizza.

I'd get a 14" pizza peel so I'd go for the 13" perforated pan.

I'll have to create a makeshift hood to capture some of the heat to cook
the top of the pizza.

Your thoughts?

Thanks,

Andy

JoeSpareBedroom > wrote:
>What's passed off as streudel these days is a friggin' joke. There should be
>a law which designates the ONLY version that can be labeled as such, and
>violators should be tossed into a tank of hungry sharks.

Sounds like the EU.

--Blair

Andy wrote:
>
> I have an indoor electric bbq grill (no hood).

Must be the Redundant Oxymoron brand.

> How do these aluminum pans hold up to such intense heat?

By the same science that water can be made to boil in a paper cup over
an open flame... you obviously didn't earn your GED.

"Lou Decruss" > wrote in message
...
> On Tue, 19 Sep 2006 21:29:51 GMT, "kilikini"
> > wrote:
>
>
> >BJ's Pizzaria. It's a chain of Chicago-style pizzas. That's most likely
> >the problem, that it's a chain.
> >
> >kili
> >
>
>
> I've lived in Chicago for almost 50 years and never heard of BJ's.
>
> Lou <--- wondering what BJ stands for?

Don't know, but here's their site: http://www.bjsbrewhouse.com/

I didn't realize it was a brewhouse (didn't used to be), but it's supposedly
Chicago Style pizza as well.

kili

"Blair P. Houghton" > wrote in message
...
> JoeSpareBedroom > wrote:
>>What's passed off as streudel these days is a friggin' joke. There should
>>be
>>a law which designates the ONLY version that can be labeled as such, and
>>violators should be tossed into a tank of hungry sharks.
>
> Sounds like the EU.
>
> --Blair

You've obviously never seen the "streudel" that's nothing more than a gummy
1/2" thick dough wrapper, covered with gigantic chunks of sugar.

"Lou Decruss" > wrote in message
...
> On Wed, 20 Sep 2006 03:08:17 GMT, "kilikini"
> > wrote:
>
> >
> >"-L." > wrote in message
> ups.com...
> >>
> >> Andy wrote:
> >> >
> >> > I'm going to try another homemade pizza, only pre-cook some crumbled
hot
> >> > italian sausauge and pepperoni to crisp up first rather than have it
> >cook
> >> > and grease up the pizza in the oven.
> >>
> >> I always pre-cook my sausage and nuke and blot the pepperoni. You have
> >> to make sure the pepperoni gets covered with cheese then, though, as
> >> otherwise it will become dried up and nasty.
> >>
> >> > Maybe pre-saute some finely minced
> >> > onion, black olives and finely minced green bell peppers too.
> >>
> >> All of those items get sauteed and put into the sauce - save the
> >> olives. I blot them and put them in the top layer.
> >>
> >> >
> >> > Might make a crispier pizza at lower temps in a home oven??
> >>
> >> I bake my pizzas at 375 for 22 minutes (jellyroll pan - medium-thick
> >> crust) . They come out perfect - browned crust, baked dough, bubbly
> >> cheese and starting to brown a bit on top.
> >>
> >> -L.
> >
> >
> >325 for 22 minutes???? Aha, so it *doesn't* have to be done on a
> >grill!!!!!!!!!!! Thank you!
> >
> >kili
> >
>
> Ummm... No but you've said you like a thin crust. -L said
> medium-thick. You said 325 and -L said 375. Big difference. If you
> want a good thin crust you're going to need every bit of heat your
> oven will give you.
>
> Lou

I goofed. :~)

kili

JoeSpareBedroom > wrote:
>"Blair P. Houghton" > wrote in message
m...
>> JoeSpareBedroom > wrote:
>>>What's passed off as streudel these days is a friggin' joke. There should
>>>be
>>>a law which designates the ONLY version that can be labeled as such, and
>>>violators should be tossed into a tank of hungry sharks.
>>
>> Sounds like the EU.
>
>You've obviously never seen the "streudel" that's nothing more than a gummy
>1/2" thick dough wrapper, covered with gigantic chunks of sugar.

I've seen the EU's rules for culinary appelations. And
the Codex Alimentarius.

I'd bet one of those defines streudel such that you can't
even make it right in America.

--Blair

Blair P. Houghton wrote:

>>>>What's passed off as streudel these days is a friggin' joke. There should
>>>>be
>>>>a law which designates the ONLY version that can be labeled as such, and
>>>>violators should be tossed into a tank of hungry sharks.
>>>
>>>Sounds like the EU.
>>
>>You've obviously never seen the "streudel" that's nothing more than a gummy
>>1/2" thick dough wrapper, covered with gigantic chunks of sugar.
>
>
> I've seen the EU's rules for culinary appelations. And
> the Codex Alimentarius.
>
> I'd bet one of those defines streudel such that you can't
> even make it right in America.
>
> --Blair

There is nothing preventing a US bakery from making real, quality
streudel. The little German bakery in my town does it all of the time.
What happened is that little by little industrial food producers have
dumbed down expectations so much that as long as something has large
amounts of sugar or salt or both it tastes just fine to a lot of people.
So industrial food manufacturers can pass off almost anything such as
the mediocre gummy sugar coated dough previously described.

"Blair P. Houghton" > wrote in message
m...
> JoeSpareBedroom > wrote:
>>"Blair P. Houghton" > wrote in message
om...
>>> JoeSpareBedroom > wrote:
>>>>What's passed off as streudel these days is a friggin' joke. There
>>>>should
>>>>be
>>>>a law which designates the ONLY version that can be labeled as such, and
>>>>violators should be tossed into a tank of hungry sharks.
>>>
>>> Sounds like the EU.
>>
>>You've obviously never seen the "streudel" that's nothing more than a
>>gummy
>>1/2" thick dough wrapper, covered with gigantic chunks of sugar.
>
> I've seen the EU's rules for culinary appelations. And
> the Codex Alimentarius.
>
> I'd bet one of those defines streudel such that you can't
> even make it right in America.
>
> --Blair

Snow White Bakery, Roslyn Heights, NY. And, a Hungarian restaurant on the
Eastern shore of Seneca Lake, upstate NY. I haven't found the right stuff
anywhere else in 53 years.

On Wed, 20 Sep 2006 15:53:54 -0500, Andy <q> wrote:

>> Mario might break your knee caps. LOL
>>
>> Lou
>
>
>Lou,
>
>I'll yell it at him as I'm driving away with one of his pizzas!
>
>Andy

Drive fast. He's got a pistola.

Lou

On Thu, 21 Sep 2006 02:25:09 GMT, "kilikini"
> wrote:

>> Ummm... No but you've said you like a thin crust. -L said
>> medium-thick. You said 325 and -L said 375. Big difference. If you
>> want a good thin crust you're going to need every bit of heat your
>> oven will give you.
>>
>> Lou
>
>I goofed. :~)
>
>kili

No biggie. Hard to post much without goofing once in awhile.

Lou