http://s199.photobucket.com/albums/a...20stone%20and%
20pizza/


http://tinyurl.com/ygste5n


New pizza stone, new pizza cutter.


Pizza was given a 9/10 :-)


I'm starting to follow the KISS method with the pizza toppings.


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

In article >,
PeterL > wrote:

> http://s199.photobucket.com/albums/a...20stone%20and%
> 20pizza/
>
>
> http://tinyurl.com/ygste5n
>
>
> New pizza stone, new pizza cutter.
>
>
> Pizza was given a 9/10 :-)

I'd eat that! ;-d
>
>
> I'm starting to follow the KISS method with the pizza toppings.

Simple is best with cooking in general, altho' some of the more complex
recipes can be fun sometimes. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Sun, 08 Nov 2009 08:36:23 -0800, koko > wrote:

>On Sun, 08 Nov 2009 15:18:12 GMT, PeterL > wrote:
>
>>
>>http://s199.photobucket.com/albums/a...20stone%20and%
>>20pizza/
>>
>>
>>http://tinyurl.com/ygste5n
>>
>>
>>New pizza stone, new pizza cutter.
>>
>>
>>Pizza was given a 9/10 :-)
>>
>>
>>I'm starting to follow the KISS method with the pizza toppings.
>
>Looks delicious. Love the new toys you got.
>I almost bought a pizza stone and peel yesterday but bought a meat
>grinder instead.

The meat grinder was a better choice. (IMO) Good job!

Lou

PeterL wrote:
> http://s199.photobucket.com/albums/a...20stone%20and%
> 20pizza/
>
>
> http://tinyurl.com/ygste5n
>
>
> New pizza stone, new pizza cutter.
>
>
> Pizza was given a 9/10 :-)
>
>
> I'm starting to follow the KISS method with the pizza toppings.
>
>


Even if I'm a noob ;-)

Still looks tasty. Nice job.

Bob

On Nov 10, 7:16*am, Bob Muncie > wrote:
> PeterL wrote:
> >http://s199.photobucket.com/albums/a...zza%20stone%20...
> > 20pizza/
>
> >http://tinyurl.com/ygste5n
>
> > New pizza stone, new pizza cutter.
>
> > Pizza was given a 9/10 :-)
>
> > I'm starting to follow the KISS method with the pizza toppings.
>
> Even if I'm a noob ;-)
>
> Still looks tasty. Nice job.
>
> Bob

It does look good I agree

koko > wrote in news:8qsdf5dd2rhbvcja3unfda31l7skdcec50@
4ax.com:

> On Sun, 08 Nov 2009 15:18:12 GMT, PeterL > wrote:
>
>>
>>http://s199.photobucket.com/albums/a...Pizza%20stone%
20and%
>>20pizza/
>>
>>
>>http://tinyurl.com/ygste5n
>>
>>
>>New pizza stone, new pizza cutter.
>>
>>
>>Pizza was given a 9/10 :-)
>>
>>
>>I'm starting to follow the KISS method with the pizza toppings.
>
> Looks delicious. Love the new toys you got.


And they were just the tip of the iceberg :-)

For the SO's birthday, I took her to a place called Harbour Town...

http://www.harbourtownshopping.com.au/centre-directory/

A huge shopping Outlet, with many, *many* womens clothes/shoes/bags shops,
and told her to "knock yourself out".

I was going to just go and wait in the nearby pub, have lunch, place some
bets, have some drinks...... and wait, and wait, and wait.

Until I saw a couple of kitchenware stores on my way out :-)

Anyways, after several hours, she came back and was freaking out because
she spent about $70. I asked her if this was half time and was she going
back for another shot!!

Then I told her I'd spent $140 in the kitchenware shops, she almost did!!!

(Most of the stuff I bought was bewteen 35-60% off normal price.)

> I almost bought a pizza stone and peel yesterday but bought a meat
> grinder instead.
>

I've had a grinder for about 7 years now. But with meat prices as cheap as
they are, we have no need to make our own minced meat, as yet.

Maybe I should get off my bum and make some sausages.............




--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

"MG" > wrote in
:

>
> "PeterL" > wrote in message
> . ..
>>
>> http://s199.photobucket.com/albums/a...Pizza%20stone%
20and
>> % 20pizza/
>>
>>
>> http://tinyurl.com/ygste5n
>>
>>
>> New pizza stone, new pizza cutter.
>>
>>
>> Pizza was given a 9/10 :-)
>>
>>
>> I'm starting to follow the KISS method with the pizza toppings.
>>

>
>
> good lord, put some layers on there! lol


As I said, I'm starting to follow the KISS method...... you should have
seen them before I 'toned them down'!!!


>
> great looking pizza; I bought a pizza stone a few weeks back but haven't
> yet tried it out...might have to get a move on :-)
>
>


It works great........ can't wait to try it on my own hand made dough, and
maybe some bread.


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Omelet > wrote in newsmpomelet-9B15F7.12390708112009
@news-wc.giganews.com:

> In article >,
> PeterL > wrote:
>
>> http://s199.photobucket.com/albums/a...Pizza%20stone%
20and%
>> 20pizza/
>>
>>
>> http://tinyurl.com/ygste5n
>>
>>
>> New pizza stone, new pizza cutter.
>>
>>
>> Pizza was given a 9/10 :-)
>
> I'd eat that! ;-d


It disappeared rather quickly :-)


>>
>>
>> I'm starting to follow the KISS method with the pizza toppings.
>
> Simple is best with cooking in general, altho' some of the more complex
> recipes can be fun sometimes. :-)


At least now all the toppings stay *on* the pizza when we pick it up ;-)

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Somewhere on teh intarwebs Omelet wrote:
> In article >,
> koko > wrote:
>
>> Looks delicious. Love the new toys you got.
>> I almost bought a pizza stone and peel yesterday but bought a meat
>> grinder instead.
>>
>> koko
>
> Yay!!! :-)
>
> Looking forward to seeing your meat grinder efforts! I can use some
> new ideas. <g>
>
> I'm fixin' to drag mine out here in a bit and make another batch of
> chicken liverwurst but this time I'll use the finer grinder plate,
> grind it raw and add some chicken hearts for a firmer texture.
>
> I plan to steam the links when they are finished.

<drool!>
--
Shaun.

"Give a man a fire and he's warm for the day. But set fire to him and he's
warm for the rest of his life." Terry Pratchet, 'Jingo'.

On Nov 8, 9:18*am, PeterL > wrote:
> http://s199.photobucket.com/albums/a...zza%20stone%20...
> 20pizza/
>
> http://tinyurl.com/ygste5n
>
> New pizza stone, new pizza cutter.
>
> Pizza was given a 9/10 :-)
>
> I'm starting to follow the KISS method with the pizza toppings.
>
> --
> Peter Lucas * * * * * * * * * * * * * *
> Brisbane * * * * * * * * * * * * * * * *
> Australia * * *
>
> If we are not meant to eat animals,
> why are they made of meat?

Last night I ordered a pizza for delivery from my favorite place.
They're always great, but sloooooooooooow . It took an hour and when
it got here it was a little soggy. Fortunately I had put my well
broken-in pizza stone in a 450 degree oven. The blistering hot stone
came out of the oven. The pizza was slipped on the stone. By the
time I had the plate, fork, large glass of cold milk on the table and
the pizza cut, the crust was crisp on the bottom and the cheese was
melty. This pizza stone started out light tan about 16 years ago.
Now it's black black black and no stick. Life is good.
Lynn in Fargo
can eat pizza if the crust is crisp and thin and the mushrooms are not
too big

Lynn from Fargo wrote


> Last night I ordered a pizza for delivery from my favorite place.
> They're always great, but sloooooooooooow . It took an hour and when
> it got here it was a little soggy. Fortunately I had put my well
> broken-in pizza stone in a 450 degree oven. The blistering hot stone
> came out of the oven. The pizza was slipped on the stone. By the
> time I had the plate, fork, large glass of cold milk on the table and
> the pizza cut, the crust was crisp on the bottom and the cheese was
> melty. This pizza stone started out light tan about 16 years ago.
> Now it's black black black and no stick. Life is good.
> Lynn in Fargo
> can eat pizza if the crust is crisp and thin and the mushrooms are not
> too big
>


Lynn,

There are probably a handful of decent pizza parlors in and around town
but like you I'm always wary to turn on the oven so it might be able to
rescue of a limp pizza.

Over time, I've learned that the more toppings, the limper (is that a
word?) the pizza!

I'd probably be better served by splitting the toppings between two
smaller pizzas and just "deal with it!"

Best,

Andy

Andy wrote:
> Lynn from Fargo wrote
>
>
>> Last night I ordered a pizza for delivery from my favorite place.
>> They're always great, but sloooooooooooow . It took an hour and when
>> it got here it was a little soggy. Fortunately I had put my well
>> broken-in pizza stone in a 450 degree oven. The blistering hot stone
>> came out of the oven. The pizza was slipped on the stone. By the
>> time I had the plate, fork, large glass of cold milk on the table and
>> the pizza cut, the crust was crisp on the bottom and the cheese was
>> melty. This pizza stone started out light tan about 16 years ago.
>> Now it's black black black and no stick. Life is good.
>> Lynn in Fargo
>> can eat pizza if the crust is crisp and thin and the mushrooms are not
>> too big
>>
>
>
> Lynn,
>
> There are probably a handful of decent pizza parlors in and around town
> but like you I'm always wary to turn on the oven so it might be able to
> rescue of a limp pizza.
>
> Over time, I've learned that the more toppings, the limper (is that a
> word?) the pizza!
>
> I'd probably be better served by splitting the toppings between two
> smaller pizzas and just "deal with it!"
>
> Best,
>
> Andy

A local parlor also adds "chunks" of tomato paste in a random small
pattern on top to roast. If you haven't tried that, you should.

It's now one of my favorite adds to pizza.

Bob

>Andy wrote:
>> Lynn from Fargo wrote
>>
>>
>>> Last night I ordered a pizza for delivery from my favorite place.
>>> They're always great, but sloooooooooooow . It took an hour and when
>>> it got here it was a little soggy. Fortunately I had put my well
>>> broken-in pizza stone in a 450 degree oven. The blistering hot stone
>>> came out of the oven. The pizza was slipped on the stone. By the
>>> time I had the plate, fork, large glass of cold milk on the table and
>>> the pizza cut, the crust was crisp on the bottom and the cheese was
>>> melty. This pizza stone started out light tan about 16 years ago.
>>> Now it's black black black and no stick. Life is good.
>>> Lynn in Fargo
>>> can eat pizza if the crust is crisp and thin and the mushrooms are not
>>> too big
>>>
>>
>>
>> Lynn,
>>
>> There are probably a handful of decent pizza parlors in and around town
>> but like you I'm always wary to turn on the oven so it might be able to
>> rescue of a limp pizza.
>>
>> Over time, I've learned that the more toppings, the limper (is that a
>> word?) the pizza!
>>
>> I'd probably be better served by splitting the toppings between two
>> smaller pizzas and just "deal with it!"
>>
>> Best,
>>
>> Andy
>

Tonight's dinner was a lovely chef's salad:
http://i33.tinypic.com/15hobk2.jpg

Romaine lettuce
Bok Choy
Celery
Carrot
Red Bell Pepper
Cucumber
Garbanzo Beans
Tomatoes
Craisins
Sliced Fried Pork
Red Wine Vinegar-EVOO-Herbs/Spices

brooklyn1 > wrote in
:

>>Andy wrote:
>>> Lynn from Fargo wrote
>>>
>>>
>>>> Last night I ordered a pizza for delivery from my favorite place.
>>>> They're always great, but sloooooooooooow . It took an hour and
>>>> when it got here it was a little soggy. Fortunately I had put my
>>>> well broken-in pizza stone in a 450 degree oven. The blistering
>>>> hot stone came out of the oven. The pizza was slipped on the
>>>> stone. By the time I had the plate, fork, large glass of cold milk
>>>> on the table and the pizza cut, the crust was crisp on the bottom
>>>> and the cheese was melty. This pizza stone started out light tan
>>>> about 16 years ago. Now it's black black black and no stick. Life
>>>> is good. Lynn in Fargo
>>>> can eat pizza if the crust is crisp and thin and the mushrooms are
>>>> not too big
>>>>
>>>
>>>
>>> Lynn,
>>>
>>> There are probably a handful of decent pizza parlors in and around
>>> town but like you I'm always wary to turn on the oven so it might be
>>> able to rescue of a limp pizza.
>>>
>>> Over time, I've learned that the more toppings, the limper (is that
>>> a word?) the pizza!
>>>
>>> I'd probably be better served by splitting the toppings between two
>>> smaller pizzas and just "deal with it!"
>>>
>>> Best,
>>>
>>> Andy
>>
>
> Tonight's dinner was a lovely chef's salad:
> http://i33.tinypic.com/15hobk2.jpg
>
> Romaine lettuce
> Bok Choy
> Celery
> Carrot
> Red Bell Pepper
> Cucumber
> Garbanzo Beans
> Tomatoes
> Craisins
> Sliced Fried Pork
> Red Wine Vinegar-EVOO-Herbs/Spices
>

Nice work. What about the salad dressing?!?

Best,

Andy

On Fri, 13 Nov 2009 20:11:05 -0600, Andy > wrote:

>brooklyn1 > wrote in
:
>
>>>Andy wrote:
>>>> Lynn from Fargo wrote
>>>>
>>>>
>>>>> Last night I ordered a pizza for delivery from my favorite place.
>>>>> They're always great, but sloooooooooooow . It took an hour and
>>>>> when it got here it was a little soggy. Fortunately I had put my
>>>>> well broken-in pizza stone in a 450 degree oven. The blistering
>>>>> hot stone came out of the oven. The pizza was slipped on the
>>>>> stone. By the time I had the plate, fork, large glass of cold milk
>>>>> on the table and the pizza cut, the crust was crisp on the bottom
>>>>> and the cheese was melty. This pizza stone started out light tan
>>>>> about 16 years ago. Now it's black black black and no stick. Life
>>>>> is good. Lynn in Fargo
>>>>> can eat pizza if the crust is crisp and thin and the mushrooms are
>>>>> not too big
>>>>>
>>>>
>>>>
>>>> Lynn,
>>>>
>>>> There are probably a handful of decent pizza parlors in and around
>>>> town but like you I'm always wary to turn on the oven so it might be
>>>> able to rescue of a limp pizza.
>>>>
>>>> Over time, I've learned that the more toppings, the limper (is that
>>>> a word?) the pizza!
>>>>
>>>> I'd probably be better served by splitting the toppings between two
>>>> smaller pizzas and just "deal with it!"
>>>>
>>>> Best,
>>>>
>>>> Andy
>>>
>>
>> Tonight's dinner was a lovely chef's salad:
>> http://i33.tinypic.com/15hobk2.jpg
>>
>> Romaine lettuce
>> Bok Choy
>> Celery
>> Carrot
>> Red Bell Pepper
>> Cucumber
>> Garbanzo Beans
>> Tomatoes
>> Craisins
>> Sliced Fried Pork
>> Red Wine Vinegar-EVOO-Herbs/Spices <------
>>
>
>Nice work. What about the salad dressing?!?
>
>Best,
>
>Andy

Were you trying to say something?

Andy