jmcquown wrote:
> Blinky the Shark wrote:
>> hahabogus wrote:
>>> Andy <q> wrote in :
>>>
>>>> You could add some extra toppings to it before, during or after
>>>> baking
>>> I
>>>> suppose.
>>>>
>>>> I paid $4/ea. iirc. 12" pizzas.
>>>>
>>>> Enjoy,
>>>>
>>>> Andy
>>>>
>>>>
>>>
>>> If you are going to add stuff to frozen...why not make one from
>>> scratch?
>>
>> There's quite a difference between perhaps spending one minute cutting
>> up and tossing some extra sausage and peppers on a frozen pizza and
>> making a pizza from scratch.
>
> I don't eat pizza often enough to want to deal with making the dough, making
> the sauce, chopping the toppings, etc. I've made pizzas from scratch, sure,
> but since I'm not a big pizza fan why bother? I usually get those "deli"
> pizzas from the grocery store (not frozen) and doctor them up. They often
> come 2 for $5 for a large pie; I freeze the 2nd one for later.

Sounds good to me.

I don't think I've ever made a scratch pizza, other than probably
helping my mom forty or fifty years ago.


--
Blinky RLU 297263
Killing all posts from Google Groups.
Except in Thunderbird, which can't filter that well.
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Blinky the Shark wrote:
> jmcquown wrote:
>> Blinky the Shark wrote:
>>> hahabogus wrote:
>>>> Andy <q> wrote in :
>>>>
>>>>> You could add some extra toppings to it before, during or after
>>>>> baking
>>>> I
>>>>> suppose.
>>>>>
>>>>> I paid $4/ea. iirc. 12" pizzas.
>>>>>
>>>>
>>>> If you are going to add stuff to frozen...why not make one from
>>>> scratch?
>>>
>>> There's quite a difference between perhaps spending one minute
>>> cutting up and tossing some extra sausage and peppers on a frozen
>>> pizza and making a pizza from scratch.
>>
>> I don't eat pizza often enough to want to deal with making the
>> dough, making the sauce, chopping the toppings, etc. I've made
>> pizzas from scratch, sure, but since I'm not a big pizza fan why
>> bother? I usually get those "deli" pizzas from the grocery store
>> (not frozen) and doctor them up. They often come 2 for $5 for a
>> large pie; I freeze the 2nd one for later.
>
> Sounds good to me.
>
> I don't think I've ever made a scratch pizza, other than probably
> helping my mom forty or fifty years ago.

I made this one several times; a deep dish pizza from the 1985 Culinary Arts
Institute Cookbook. It was very tasty, but waaaay not worth the hassel
(again, pizza isn't my best loved meal). This is my version, toppings
adapted from the original which just called for sausage and cheese.

Beer Drinker's Deep Pan Pizza

Crust:
1 c. warm beer (110-120F)
4 Tbs. olive or salad oil
1 Tbs. sugar
1-1/2 tsp. salt
1 pkg. active dry yeast
2-3/4 - 3-1/4 c. all purpose flour
2 Tbs. cornmeal

Topping:
12 oz. fresh mozzarella cheese, shredded or thinly sliced
1 can (6 oz) tomato paste
1/2 c. beer
2 tsp. (dried) oregano
1 tsp. fennel seed (optional but I recommend it, crushed)
1/2 tsp. sugar
1/4 lb. raw bulk Italian sausage, broken into chunks to scatter on the pizza
1/4 lb. sliced pepperoni
1/4 lb. chopped ham
1/2 c. freshly grated parmesan cheese

For crust:
Combine in a large bowl the warm beer, 2 Tbs. of oil, sugar, salt and yeast.
Add 1-1/2 c. flour and beat until smooth. Add 1-1/2 c. flour; beat until
smooth. Gradually stir in enough additional flour to make a fairly stiff
dough.

Turn the dough onto a lightly floured board. Knead until smooth and elastic
(about 5 minutes). Place dough in a lightly greased bowl, turning once to
grease the top. Cover and let rise in a warm place, about 85F (in the oven
with a bowl of warm water on the rack below will help), about 1 hour.

Punch the dough down. Using 2 Tbs. oil, coat a 14-inch round deep pan pizza
pan. Or use two 9-inch round cake pans. Sprinkle the pan with cornmeal.
Pat the dough into the pan(s), pinching up a firm dough around the edges of
the pan(s). Cover and let rise in a warm place until double in bulk, about
30 minutes.

Topping:
Mix tomato paste, beer, oregano, fennel seed (I crushed the fennel seeds
using a pestal & mortar) and sugar. Cover pizza dough evenly with
mozzarella cheese. Evenly spoon on the tomato sauce mixture. Sprinkle with
sausage (and whatever other meats/veggies you decided on, you can certainly
add diced peppers, sliced mushrooms, olives at this point). I added a few
more very thin slices of fresh mozz. then topped with freshly grated Parm.

Bake at 450F for 15-20 minutes or until crust is browned and sausage and
other toppings are cooked.

Serve with a very nice chilled beer.

Jill

Makes 1 large or 2 small pan pizzas. Serves 6

"Blinky the Shark" > wrote

> I don't think I've ever made a scratch pizza, other than probably
> helping my mom forty or fifty years ago.

Making dough just isn't my thing. The supermarket sells their
own pizza dough, frozen, in one pound pieces. Making pizza with
that is as close to scratch pizza as I go.

nancy

"Nancy Young" > wrote in message
...
>
> "Blinky the Shark" > wrote
>
>> I don't think I've ever made a scratch pizza, other than probably
>> helping my mom forty or fifty years ago.
>
> Making dough just isn't my thing. The supermarket sells their
> own pizza dough, frozen, in one pound pieces. Making pizza with
> that is as close to scratch pizza as I go.

I also usually use frozen dough when making my pizzas. Pretty easy, and the
results are yummy.

Mary

In article <b%Bsi.27275$Ya1.3138@trnddc06>,
"Paul M. Cook" > wrote:

> OK this is not about cooking. After a mere 30 years hiatus without frozen
> pizzas I was tempted to try some tonight, California Pizza Kitchens were on
> sale for 5 bucks for a thin crust whatever. I got a chicken and garlic and
> a Sicilian. Heated up the C&G then sat down with a bottle of Mondavi
> Chardonnay.
>
> OK, not entirely bad. Tasty, crust was flavorful and residual moisture was
> good, a good garlic flavor - not bad. Perhaps I have been too hard on these
> latter day frozen pizzas. When I was a kid we ate them out of sheer
> desperation. They were terrible. So dry as I recall that it took a quart
> of water to get one of those bitches down.
>
> So of all the millions of these things available, which is worth it? I am
> willing to experiment. I also got a couple of Di Giorno thin crust pizzas.
> 2 for 10 bucks. They seem to actually have real ingredients on them


I like my pizza, so I don't like white wine with it. A cheap red works
well.

I'm not sure what "Mondavi" means. The family had quite the legal
battle some years back. They owned the Charles Krug Winery. Some of
the family wanted to make higher quality wine, and some didn't. Robert
left and formed the Robert Mondavi Winery, which makes more expensive
wines. The rest of the family stayed with CK. But in retaliation, they
brought out a new label, CK Mondavi, which sold jug wines.

On 3 Aug 2007 19:36:09 GMT, Blinky the Shark >
wrote:

>Blinky the Shark wrote:
>> Paul M. Cook wrote:
>>> OK this is not about cooking. After a mere 30 years hiatus without frozen
>>> pizzas I was tempted to try some tonight, California Pizza Kitchens were on
>>> sale for 5 bucks for a thin crust whatever. I got a chicken and garlic and
>>> a Sicilian. Heated up the C&G then sat down with a bottle of Mondavi
>>> Chardonnay.
>>>
>>> OK, not entirely bad. Tasty, crust was flavorful and residual moisture was
>>> good, a good garlic flavor - not bad. Perhaps I have been too hard on these
>>> latter day frozen pizzas. When I was a kid we ate them out of sheer
>>> desperation. They were terrible. So dry as I recall that it took a quart
>>> of water to get one of those bitches down.
>>
>> I've never had a bad KPK frozen. The first one I had was a Thai, and
>
>CPK. No, I wasn't *trying* to say "Kalifornia".
>

careful , blinky. you may have to submit to an online breathalyzer.

your pal,
blake

In article >,
Sky > wrote:

> jmcquown wrote:

> > (sigh) Not everyone has a TJ's within a 200-300 mile radius.
>
> Yeah, I feel very, very, very deprived! I've never been to a TJs (major
> whine!). In fact, I never heard of TJs until I started reading RFC.


Some people like them, some don't. I was pretty excited when I found
out that one was moving in a few blocks from my house. However, I only
go there about once a month.

Dan Abel wrote:
>
> In article >,
> Sky > wrote:
>
> > jmcquown wrote:
>
> > > (sigh) Not everyone has a TJ's within a 200-300 mile radius.
> >
> > Yeah, I feel very, very, very deprived! I've never been to a TJs (major
> > whine!). In fact, I never heard of TJs until I started reading RFC.
>
> Some people like them, some don't. I was pretty excited when I found
> out that one was moving in a few blocks from my house. However, I only
> go there about once a month.

Too true, that's the case for nearly any store for anything I've
read so much about TJs and Penzeys here on RFC and in chat that I'd like
to visit and see for myself what everyone describes. I'll get there one
of these days

Sky

P.S. This is not an issue about ordering online - that's alway an
option - and I do it so well, too ;>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Nancy Young wrote:
> "Blinky the Shark" > wrote
>
>> I don't think I've ever made a scratch pizza, other than probably
>> helping my mom forty or fifty years ago.
>
> Making dough just isn't my thing. The supermarket sells their
> own pizza dough, frozen, in one pound pieces. Making pizza with
> that is as close to scratch pizza as I go.
>
> nancy

Ditto that with the frozen bread dough. Rich's, I think the name is. Just
let it rise, put it in bread pans... bake. Good stuff.

our favorite is the FIVE CHEESE, SQUARE, BRICKOVEN pizza.
we add pepperoni.






"Paul M. Cook" > wrote in message
news:b%Bsi.27275$Ya1.3138@trnddc06...
> OK this is not about cooking. After a mere 30 years hiatus without frozen
> pizzas I was tempted to try some tonight, California Pizza Kitchens were
> on sale for 5 bucks for a thin crust whatever. I got a chicken and garlic
> and a Sicilian. Heated up the C&G then sat down with a bottle of Mondavi
> Chardonnay.
>
> OK, not entirely bad. Tasty, crust was flavorful and residual moisture
> was good, a good garlic flavor - not bad. Perhaps I have been too hard on
> these latter day frozen pizzas. When I was a kid we ate them out of
> sheer desperation. They were terrible. So dry as I recall that it took a
> quart of water to get one of those bitches down.
>
> So of all the millions of these things available, which is worth it? I am
> willing to experiment. I also got a couple of Di Giorno thin crust
> pizzas. 2 for 10 bucks. They seem to actually have real ingredients on
> them
>
> Paul
>

Sky said...

> Too true, that's the case for nearly any store for anything I've
> read so much about TJs and Penzeys here on RFC and in chat that I'd like
> to visit and see for myself what everyone describes. I'll get there one
> of these days
>
> Sky


One thing to remember when you find a TJs. Simple, really. Just buy the NY
style cheesecake first.

'Nuf said!!!



Andy

Andy wrote:
>
> Sky said...
>
> > Too true, that's the case for nearly any store for anything I've
> > read so much about TJs and Penzeys here on RFC and in chat that I'd like
> > to visit and see for myself what everyone describes. I'll get there one
> > of these days
> >
> > Sky
>
> One thing to remember when you find a TJs. Simple, really. Just buy the NY
> style cheesecake first.
>
> 'Nuf said!!!
>
>
>
> Andy

Your suggestion is taken under advisement <VBG>. I do like a good
cheesecake ;>

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

P
>
> I agree that frozen pizza have improved greatly over the past few years.
> They still don't rival a good fresh made one, of course, but the better
> ones can be quite tasty and they are certainly convenient. I find that
> California Pizza Kitchen is one of the best brands. I also like Amy's a
> lot. For more traditional styles, DiGiorno is OK but tends to be a bit
> too salty. I like Red Baron's deep dish supreme pizza. Cooking on a
> preheated pizza stone makes for a crisper crust.
>

Mystic Pizza makes frozen pizza that we buy at BJs (3 to a box). Living
in NY my whole life, and pizza being one of my favorite foods, their
frozen pizza is the closest I've ever found to our great pizzeria place
pizza.

notbob wrote:
> On 2007-08-03, Sky > wrote:
>
>> Yeah, I feel very, very, very deprived! I've never been to a TJs (major
>> whine!). In fact, I never heard of TJs until I started reading RFC.
>
> Don't feel too deprived. They have some good things and some good
> prices on average things (milk prods), but they aren't all that. A
> lot of it is yuppie/healthnut hype hiding a few exceptional items. We
> finally got a store in our town and I can only think of about half a
> dozen things I buy there with any regularity. Their pre-made salads
> are iffy, while some of the frozen foods approach inedible. Breads
> are good, but produce is a max-pac rip. In short, it's a crap shoot
> and alternative shopping option rather than a replacement for a good
> supermarket.
>
> nb

Sorry - I have a TJs about a mile away and shop there religiously. I
don't like their fresh fruit or meats - but I buy most everything else
there. I swear by them. From their coffee (currently buying Fair Trade
Breakfast Blend) to their inexpensive cereals to their frozen fish and
vegetables and pizza and side dishes...

Sharon V said...

> Mystic Pizza makes frozen pizza that we buy at BJs (3 to a box). Living
> in NY my whole life, and pizza being one of my favorite foods, their
> frozen pizza is the closest I've ever found to our great pizzeria place
> pizza.


Well can I at least steal you away for a few days?!? If you're old enough, we
could run off to Chicago and try a few of their deep dish thingies?!?

I haven't had one myself!

Andy

"Andy" <q> wrote in message ...
> Paul M. Cook said...
>
>> OK this is not about cooking. After a mere 30 years hiatus without
>> frozen pizzas I was tempted to try some tonight, California Pizza
>> Kitchens were on sale for 5 bucks for a thin crust whatever. I got a
>> chicken and garlic and a Sicilian. Heated up the C&G then sat down with
>> a bottle of Mondavi Chardonnay.
>>
>> OK, not entirely bad. Tasty, crust was flavorful and residual moisture
>> was good, a good garlic flavor - not bad. Perhaps I have been too hard
>> on these latter day frozen pizzas. When I was a kid we ate them out of
>> sheer desperation. They were terrible. So dry as I recall that it took
>> a quart of water to get one of those bitches down.
>>
>> So of all the millions of these things available, which is worth it? I
>> am willing to experiment. I also got a couple of Di Giorno thin crust
>> pizzas. 2 for 10 bucks. They seem to actually have real ingredients on
>> them
>>
>> Paul
>
>
> Paul,
>
> As per merryb's recommendation, Trader Joe's Pizza Margherita is a VERY
> tasty frozen pizza. Made in Italy, according to the mention on the box.
> It's a thin crust pizza.
>
> You could add some extra toppings to it before, during or after baking I
> suppose.
>
> I paid $4/ea. iirc. 12" pizzas.
>
> Enjoy,
>
> Andy
>
>
We heartily agree. Trader Joe's Pizza Margherita is very good. However, you
should not add anything extra to a Pizza Margherita. It's all about fresh
tomato and basil and a tasty mozzarella on a thin crust all by itself.

Kent

"Dan Abel" > wrote in message
...
> In article >,
> Sky > wrote:
>
>> jmcquown wrote:
>
>> > (sigh) Not everyone has a TJ's within a 200-300 mile radius.
>>
>> Yeah, I feel very, very, very deprived! I've never been to a TJs (major
>> whine!). In fact, I never heard of TJs until I started reading RFC.
>
>
> Some people like them, some don't. I was pretty excited when I found
> out that one was moving in a few blocks from my house. However, I only
> go there about once a month.
>
>
We go there twice a week. The second trip is to get what you forgot the
first time.
Fortunately it's only four miles from home. Their Chateaux Chevalier
Champagne, fermented in the bottle for $4.99/bottle is the steal of the
century. It's become our house wine.

Kent

"Andy" <q> wrote in message ...
> Sky said...
>
>> Too true, that's the case for nearly any store for anything I've
>> read so much about TJs and Penzeys here on RFC and in chat that I'd like
>> to visit and see for myself what everyone describes. I'll get there one
>> of these days
>>
>> Sky
>
>
> One thing to remember when you find a TJs. Simple, really. Just buy the NY
> style cheesecake first.
>
> 'Nuf said!!!
>
>
>
> Andy
>
>
The stuff in the white cardboard box, It's great. Too high in cholesteroll
and sugar, but
on some days you just have to do it. BTW, they freeze OK. It's a huge
cheesecake for two.

Kent

Kent said...

>
> "Andy" <q> wrote in message ...
>> Sky said...
>>
>>> Too true, that's the case for nearly any store for anything I've
>>> read so much about TJs and Penzeys here on RFC and in chat that I'd
like
>>> to visit and see for myself what everyone describes. I'll get there
one
>>> of these days
>>>
>>> Sky
>>
>>
>> One thing to remember when you find a TJs. Simple, really. Just buy the
NY
>> style cheesecake first.
>>
>> 'Nuf said!!!
>>
>>
>>
>> Andy
>>
>>
> The stuff in the white cardboard box, It's great. Too high in
cholesteroll
> and sugar, but
> on some days you just have to do it. BTW, they freeze OK. It's a huge
> cheesecake for two.
>
> Kent


Kent,

NO, it's the brown cardboard box with the white circular label. God Awful
Awseomely good cheesecake. Comes in a family or personal (HA!) size.

Andy

Kent wrote on Sat, 4 Aug 2007 14:50:01 -0700:


K> "Dan Abel" > wrote in message
K>
...
??>> In article >,
??>> Sky > wrote:
??>>
??>>> jmcquown wrote:
??>>
??>>>> (sigh) Not everyone has a TJ's within a 200-300 mile
??>>>> radius.
??>>>
??>>> Yeah, I feel very, very, very deprived! I've never been
??>>> to a TJs (major whine!). In fact, I never heard of TJs
??>>> until I started reading RFC.
??>>
??>> Some people like them, some don't.

They have a lot of stores. Try

http://www.traderjoes.com/Attachments/all_locations.pdf

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On 2007-08-04, Sharon V > wrote:

> Sorry -

Don't be. You really like them. I like them for a few things, but
not others. Choice is a good thing.

nb

blake murphy wrote:
> On 3 Aug 2007 19:36:09 GMT, Blinky the Shark >
> wrote:
>
>>Blinky the Shark wrote:
>>> Paul M. Cook wrote:
>>>> OK this is not about cooking. After a mere 30 years hiatus without frozen
>>>> pizzas I was tempted to try some tonight, California Pizza Kitchens were on
>>>> sale for 5 bucks for a thin crust whatever. I got a chicken and garlic and
>>>> a Sicilian. Heated up the C&G then sat down with a bottle of Mondavi
>>>> Chardonnay.
>>>>
>>>> OK, not entirely bad. Tasty, crust was flavorful and residual moisture was
>>>> good, a good garlic flavor - not bad. Perhaps I have been too hard on these
>>>> latter day frozen pizzas. When I was a kid we ate them out of sheer
>>>> desperation. They were terrible. So dry as I recall that it took a quart
>>>> of water to get one of those bitches down.
>>>
>>> I've never had a bad KPK frozen. The first one I had was a Thai, and
>>
>>CPK. No, I wasn't *trying* to say "Kalifornia".
>
> careful , blinky. you may have to submit to an online breathalyzer.

No sweat. I'm just today's designated decoy.

--
Blinky RLU 297263
Killing all posts from Google Groups.
Except in Thunderbird, which can't filter that well.
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Kent wrote:

[re TJs]

> We go there twice a week. The second trip is to get what you forgot the
> first time.
> Fortunately it's only four miles from home. Their Chateaux Chevalier
> Champagne, fermented in the bottle for $4.99/bottle is the steal of the
> century. It's become our house wine.

I love their spiced apple cider. Mmmmmmmm.

--
Blinky RLU 297263
Killing all posts from Google Groups.
Except in Thunderbird, which can't filter that well.
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Sharon V wrote:

> Sorry - I have a TJs about a mile away and shop there religiously. I
> don't like their fresh fruit or meats - but I buy most everything else
> there. I swear by them. From their coffee (currently buying Fair Trade
> Breakfast Blend) to their inexpensive cereals to their frozen fish and
> vegetables and pizza and side dishes...

Now, if they'd just pump up their ice cream section......

--
Blinky RLU 297263
Killing all posts from Google Groups.
Except in Thunderbird, which can't filter that well.
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Kent wrote:

> We heartily agree. Trader Joe's Pizza Margherita is very good. However, you
> should not add anything extra to a Pizza Margherita. It's all about fresh
> tomato and basil and a tasty mozzarella on a thin crust all by itself.

What? No anchovies?

<grins, ducks, runs>


--
Blinky RLU 297263
Killing all posts from Google Groups.
Except in Thunderbird, which can't filter that well.
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Kent wrote:

>>
>> As per merryb's recommendation, Trader Joe's Pizza Margherita is a VERY
>> tasty frozen pizza. Made in Italy, according to the mention on the box.
>> It's a thin crust pizza.
>>
>> You could add some extra toppings to it before, during or after baking I
>> suppose.
>>
>> I paid $4/ea. iirc. 12" pizzas.
>>
>> Enjoy,
>>
>> Andy
>>
>>
> We heartily agree. Trader Joe's Pizza Margherita is very good. However, you
> should not add anything extra to a Pizza Margherita. It's all about fresh
> tomato and basil and a tasty mozzarella on a thin crust all by itself.
>
> Kent
>
>
>
Agree that a pizza Margherita is great because it is minimilist.

If it is a frozen pizza wouldn't it have frozen tomato and basil?

George said...

> Kent wrote:
>
>>>
>>> As per merryb's recommendation, Trader Joe's Pizza Margherita is a
>>> VERY tasty frozen pizza. Made in Italy, according to the mention on
>>> the box. It's a thin crust pizza.
>>>
>>> You could add some extra toppings to it before, during or after baking
>>> I suppose.
>>>
>>> I paid $4/ea. iirc. 12" pizzas.
>>>
>>> Enjoy,
>>>
>>> Andy
>>>
>>>
>> We heartily agree. Trader Joe's Pizza Margherita is very good. However,
>> you should not add anything extra to a Pizza Margherita. It's all about
>> fresh tomato and basil and a tasty mozzarella on a thin crust all by
>> itself.
>>
>> Kent
>>
>>
>>
> Agree that a pizza Margherita is great because it is minimilist.
>
> If it is a frozen pizza wouldn't it have frozen tomato and basil?


Aside from the round slices of cheese on top, it's really just a tomato and
basil sauce.

Andy

"Andy" <q> wrote in message ...
> Kent said...
>
>>
>> "Andy" <q> wrote in message ...
>>> Sky said...
>>>
>>>> Too true, that's the case for nearly any store for anything I've
>>>> read so much about TJs and Penzeys here on RFC and in chat that I'd
> like
>>>> to visit and see for myself what everyone describes. I'll get there
> one
>>>> of these days
>>>>
>>>> Sky
>>>
>>>
>>> One thing to remember when you find a TJs. Simple, really. Just buy the
> NY
>>> style cheesecake first.
>>>
>>> 'Nuf said!!!
>>>
>>>
>>>
>>> Andy
>>>
>>>
At our Trader Jose's we can have a large white box or a small brown box.
I've only
tried the white box, and we like that.

Kent


>> The stuff in the white cardboard box, It's great. Too high in
> cholesteroll
>> and sugar, but
>> on some days you just have to do it. BTW, they freeze OK. It's a huge
>> cheesecake for two.
>>
>> Kent
>
>
> Kent,
>
> NO, it's the brown cardboard box with the white circular label. God Awful
> Awseomely good cheesecake. Comes in a family or personal (HA!) size.
>
> Andy
>

"Blinky the Shark" > wrote in message
...
> Kent wrote:
>
> [re TJs]
>
>> We go there twice a week. The second trip is to get what you forgot the
>> first time.
>> Fortunately it's only four miles from home. Their Chateaux Chevalier
>> Champagne, fermented in the bottle for $4.99/bottle is the steal of the
>> century. It's become our house wine.
>
> I love their spiced apple cider. Mmmmmmmm.
>
> --
> Blinky RLU 297263
> Killing all posts from Google Groups.
> Except in Thunderbird, which can't filter that well.
> The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html
>
>
Thanks! We'll try it.

Kent

Kent wrote:
>
> "Blinky the Shark" > wrote in message
> ...
>> Kent wrote:
>>
>> [re TJs]
>>
>>> We go there twice a week. The second trip is to get what you forgot the
>>> first time.
>>> Fortunately it's only four miles from home. Their Chateaux Chevalier
>>> Champagne, fermented in the bottle for $4.99/bottle is the steal of the
>>> century. It's become our house wine.
>>
>> I love their spiced apple cider. Mmmmmmmm.
>>
>> --
>> Blinky RLU 297263
>> Killing all posts from Google Groups.
>> Except in Thunderbird, which can't filter that well.
>> The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html
>>
>>
> Thanks! We'll try it.

On the other hand, I took some to my buddy's place, and he said, "Hey,
I have some of that." As a doorstop. He'd tried it two or three years
ago and didn't like it, and I'd never noticed that the bottle of juice
holding his back (kitchen) door open was TJ's Spice Apple Cider.

Their V8-type juice is good, too. I think it's called "Garden Salad",
or something like that.

And their juices cost less than juices at my everyday supermarket.

--
Blinky RLU 297263
Killing all posts from Google Groups.
Except in Thunderbird, which can't filter that well.
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Mark wrote on Fri, 03 Aug 2007 12:35:33 -0700:

MT> "Paul M. Cook" wrote:
??>>
??>> OK this is not about cooking. After a mere 30 years
??>> hiatus without frozen pizzas I was tempted to try some
??>> tonight, California Pizza Kitchens were on sale for 5
??>> bucks for a thin crust whatever.

MT> As I recall, that brand has aluminum compounds in it
MT> used in the baking powder to make it self-rising.
MT> Although the link between aluminum and Alzheimer's
MT> is widely seen as discredited, why take the chance?

Did you ever use an anti-perspirant? Take a look at the
iingredients.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton wrote:
>
> Mark wrote on Fri, 03 Aug 2007 12:35:33 -0700:
> MT> As I recall, that brand has aluminum compounds in it
> MT> used in the baking powder to make it self-rising.
> MT> Although the link between aluminum and Alzheimer's
> MT> is widely seen as discredited, why take the chance?
>
> Did you ever use an anti-perspirant? Take a look at the
> iingredients.

But I never eat it. The aluminum compounds get into
the pores, but they don't go further than that.

A better argument is that some antiacid pills (Tum's)
are based on aluminum compounds, and you don't see
the users of those products going batty. Some people
take large doses of those products over a long period
of time.

In article <Z4pti.3040$dD3.1857@trnddc07>,
"James Silverton" > wrote:

> Mark wrote on Fri, 03 Aug 2007 12:35:33 -0700:
>
> MT> "Paul M. Cook" wrote:
> ??>>
> ??>> OK this is not about cooking. After a mere 30 years
> ??>> hiatus without frozen pizzas I was tempted to try some
> ??>> tonight, California Pizza Kitchens were on sale for 5
> ??>> bucks for a thin crust whatever.
>
> MT> As I recall, that brand has aluminum compounds in it
> MT> used in the baking powder to make it self-rising.
> MT> Although the link between aluminum and Alzheimer's
> MT> is widely seen as discredited, why take the chance?
>
> Did you ever use an anti-perspirant? Take a look at the
> iingredients.

Although aluminium is the most abundant metallic element in Earth's
crust (believed to be 7.5% to 8.1%)

http://en.wikipedia.org/wiki/Aluminium

Andy wrote:

>> Agree that a pizza Margherita is great because it is minimilist.
>>
>> If it is a frozen pizza wouldn't it have frozen tomato and basil?
>
>
> Aside from the round slices of cheese on top, it's really just a tomato and
> basil sauce.
>
> Andy

My comment was that since its a frozen pizza then the toppings really
aren't fresh.

I don't like pizzas where a sauce is used and a pizza Margherita is
typically made with slices of tomatoes and whole leaf basil(don't know
about the frozen one). Since 90% of what makes a pizza is the crust a
pizza Margherita can be really great because of the minimalist topping.

George said...

> Andy wrote:
>
>>> Agree that a pizza Margherita is great because it is minimilist.
>>>
>>> If it is a frozen pizza wouldn't it have frozen tomato and basil?
>>
>>
>> Aside from the round slices of cheese on top, it's really just a tomato
>> and basil sauce.
>>
>> Andy
>
> My comment was that since its a frozen pizza then the toppings really
> aren't fresh.
>
> I don't like pizzas where a sauce is used and a pizza Margherita is
> typically made with slices of tomatoes and whole leaf basil(don't know
> about the frozen one). Since 90% of what makes a pizza is the crust a
> pizza Margherita can be really great because of the minimalist topping.


I've never had a real Pizza Margherita (just TJ's sauced frozen version).
Very interesting about the European Union and Protected designation of
origin laws.

So I guess it's not official until I eat one in Italy.

Andy

"Blinky the Shark" > wrote in message
...
> Kent wrote:
>>
>> "Blinky the Shark" > wrote in message
>> ...
>>> Kent wrote:
>>>
>>> [re TJs]
>>>
>>>> We go there twice a week. The second trip is to get what you forgot the
>>>> first time.
>>>> Fortunately it's only four miles from home. Their Chateaux Chevalier
>>>> Champagne, fermented in the bottle for $4.99/bottle is the steal of the
>>>> century. It's become our house wine.
>>>
>>> I love their spiced apple cider. Mmmmmmmm.
>>>
>>> --
>>> Blinky RLU 297263
>>> Killing all posts from Google Groups.
>>> Except in Thunderbird, which can't filter that well.
>>> The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html
>>>
>>>
>> Thanks! We'll try it.
>
> On the other hand, I took some to my buddy's place, and he said, "Hey,
> I have some of that." As a doorstop. He'd tried it two or three years
> ago and didn't like it, and I'd never noticed that the bottle of juice
> holding his back (kitchen) door open was TJ's Spice Apple Cider.
>
> Their V8-type juice is good, too. I think it's called "Garden Salad",
> or something like that.
>
> And their juices cost less than juices at my everyday supermarket.
>
> --
> Blinky RLU 297263
>
>
My wife is addicted to the bottled Orangina drink at Trader Jose's
It's worth trying.

Kent

Kent wrote:
>
> "Blinky the Shark" > wrote in message
> ...
>> Kent wrote:
>>>
>>> "Blinky the Shark" > wrote in message
>>> ...
>>>> Kent wrote:
>>>>
>>>> [re TJs]
>>>>
>>>>> We go there twice a week. The second trip is to get what you forgot the
>>>>> first time.
>>>>> Fortunately it's only four miles from home. Their Chateaux Chevalier
>>>>> Champagne, fermented in the bottle for $4.99/bottle is the steal of the
>>>>> century. It's become our house wine.
>>>>
>>>> I love their spiced apple cider. Mmmmmmmm.
>>>>
>>>> --
>>>> Blinky RLU 297263
>>>> Killing all posts from Google Groups.
>>>> Except in Thunderbird, which can't filter that well.
>>>> The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html
>>>>
>>>>
>>> Thanks! We'll try it.
>>
>> On the other hand, I took some to my buddy's place, and he said, "Hey,
>> I have some of that." As a doorstop. He'd tried it two or three years
>> ago and didn't like it, and I'd never noticed that the bottle of juice
>> holding his back (kitchen) door open was TJ's Spice Apple Cider.
>>
>> Their V8-type juice is good, too. I think it's called "Garden Salad",
>> or something like that.
>>
>> And their juices cost less than juices at my everyday supermarket.
>>
>> --
>> Blinky RLU 297263
>>
>>
> My wife is addicted to the bottled Orangina drink at Trader Jose's
> It's worth trying.

I'll look for it next time. Thanks.


--
Blinky RLU 297263
Killing all posts from Google Groups.
Except in Thunderbird, which can't filter that well.
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Andy wrote:
> George said...
>
>> Andy wrote:
>>
>>>> Agree that a pizza Margherita is great because it is minimilist.
>>>>
>>>> If it is a frozen pizza wouldn't it have frozen tomato and basil?
>>>
>>> Aside from the round slices of cheese on top, it's really just a tomato
>>> and basil sauce.
>>>
>>> Andy
>> My comment was that since its a frozen pizza then the toppings really
>> aren't fresh.
>>
>> I don't like pizzas where a sauce is used and a pizza Margherita is
>> typically made with slices of tomatoes and whole leaf basil(don't know
>> about the frozen one). Since 90% of what makes a pizza is the crust a
>> pizza Margherita can be really great because of the minimalist topping.
>
>
> I've never had a real Pizza Margherita (just TJ's sauced frozen version).
> Very interesting about the European Union and Protected designation of
> origin laws.
>
> So I guess it's not official until I eat one in Italy.
>
> Andy
>
>

If its sauced it isn't even close.

Its worth looking for an official version. The best come out of a hot
wood oven where they get some nice charring. We have two shops in my
area that have Pizza Margherita as their main offering and they bake
them in a wood fired oven.

While visiting my son, the college student, I tried his frozen pizza and
it was surprisingly good. It was Red Baron, he told me to only buy the
"Rises as it Bakes" variety.

Becca

In article <b%Bsi.27275$Ya1.3138@trnddc06>, says...
> OK this is not about cooking. After a mere 30 years hiatus without frozen
> pizzas I was tempted to try some tonight, California Pizza Kitchens were on
> sale for 5 bucks for a thin crust whatever. I got a chicken and garlic and
> a Sicilian. Heated up the C&G then sat down with a bottle of Mondavi
> Chardonnay.
>
> OK, not entirely bad. Tasty, crust was flavorful and residual moisture was
> good, a good garlic flavor - not bad. Perhaps I have been too hard on these
> latter day frozen pizzas. When I was a kid we ate them out of sheer
> desperation. They were terrible. So dry as I recall that it took a quart
> of water to get one of those bitches down.
>
> So of all the millions of these things available, which is worth it? I am
> willing to experiment. I also got a couple of Di Giorno thin crust pizzas.
> 2 for 10 bucks. They seem to actually have real ingredients on them
>
> Paul
>
>
>

Frozen pizzas have gotten better over the years. I like the Di Giorno
pizzas. And dare I say, the Essencia brand (Shaw's) isn't bad.