We've been having frozen pizza, usually the pizzas on sale, when we don't
feel like cooking. I thought it might be interesting to poll what frozen and
preprepared pizzas you like. What is good, and what isn't, and why?

So far: Tony's Pizza: the cheese, and cheese-pepperoni pizzas have a
flat flavorless crust. They're marginal baked with and without the Tony's
instructions. The crust doesn't get brown, and the cheese burns on the
center rack at 400F. Pretty tasteless. The pepperoni is flat and tasteless.
It was on sale at the Safeway for $1.99.

Kent
--
,constantly struggling with my level of ignorance

On Feb 27, 10:27*am, "Kent" > wrote:
> We've been having frozen pizza, usually the pizzas on sale, when we don't
> feel like cooking. I thought it might be interesting to poll what frozen and
> preprepared pizzas you like. What is good, and what isn't, and why?
>
> So far: * * Tony's Pizza: the cheese, and cheese-pepperoni pizzas have a
> flat flavorless crust. They're marginal baked with and without the Tony's
> instructions. The crust doesn't get brown, and the cheese burns on the
> center rack at 400F. Pretty tasteless. The pepperoni is flat and tasteless.
> It was on sale at the Safeway for $1.99.
>
> Kent
> --
> ,constantly struggling with my level of ignorance

sorry....but $1.99 should be a red flag.....you get what you pay for
doncha think!!!???

On Feb 27, 1:27*pm, "Kent" > wrote:
> We've been having frozen pizza, usually the pizzas on sale, when we don't
> feel like cooking. I thought it might be interesting to poll what frozen and
> preprepared pizzas you like. What is good, and what isn't, and why?
>
> So far: * * Tony's Pizza: the cheese, and cheese-pepperoni pizzas have a
> flat flavorless crust. They're marginal baked with and without the Tony's
> instructions. The crust doesn't get brown, and the cheese burns on the
> center rack at 400F. Pretty tasteless. The pepperoni is flat and tasteless.
> It was on sale at the Safeway for $1.99.
>
> Kent
> --
> ,constantly struggling with my level of ignorance

I never buy the stuff. If I can't make my own, then I do without and
eat something else.

On Feb 27, 10:52*am, Kalmia > wrote:
> On Feb 27, 1:27*pm, "Kent" > wrote:
>
> > We've been having frozen pizza, usually the pizzas on sale, when we don't
> > feel like cooking. I thought it might be interesting to poll what frozen and
> > preprepared pizzas you like. What is good, and what isn't, and why?
>
> > So far: * * Tony's Pizza: the cheese, and cheese-pepperoni pizzas have a
> > flat flavorless crust. They're marginal baked with and without the Tony's
> > instructions. The crust doesn't get brown, and the cheese burns on the
> > center rack at 400F. Pretty tasteless. The pepperoni is flat and tasteless.
> > It was on sale at the Safeway for $1.99.
>
> > Kent
> > --
> > ,constantly struggling with my level of ignorance
>
> I never buy the stuff. *If I can't make my own, then I do without and
> eat *something else.

Ditto

Kent wrote:
>
> We've been having frozen pizza, usually the pizzas on sale, when we don't
> feel like cooking. I thought it might be interesting to poll what frozen and
> preprepared pizzas you like. What is good, and what isn't, and why?

They're not strictly speaking pizzas, but
Bagel Bites are pretty good. I don't prepare
them in the microwave, however. I put them
in my big cast iron pot with the lid on
over low heat. They don't burn, and the
half mini-bagel crust comes out with a very
nice texture, much better than any frozen
pizza. I only get the type which has cheese
and pizza sauce, no meat. I've studied the
ingredients list, and found no unacceptable
ingredients.

Kent wrote:
> We've been having frozen pizza, usually the pizzas on sale, when we don't
> feel like cooking. I thought it might be interesting to poll what frozen and
> preprepared pizzas you like. What is good, and what isn't, and why?
>
> So far: Tony's Pizza: the cheese, and cheese-pepperoni pizzas have a
> flat flavorless crust. They're marginal baked with and without the Tony's
> instructions. The crust doesn't get brown, and the cheese burns on the
> center rack at 400F. Pretty tasteless. The pepperoni is flat and tasteless.
> It was on sale at the Safeway for $1.99.
>
> Kent

I really like Amy's veggie pizza (the one with no cheese, in case
there is more than one), but, depending on what one is looking
for, it may not fit the bill.

--
Jean B.

On 2/27/2010 1:27 PM, Kent wrote:
> We've been having frozen pizza, usually the pizzas on sale, when we don't
> feel like cooking. I thought it might be interesting to poll what frozen and
> preprepared pizzas you like. What is good, and what isn't, and why?
>
> So far: Tony's Pizza: the cheese, and cheese-pepperoni pizzas have a
> flat flavorless crust. They're marginal baked with and without the Tony's
> instructions. The crust doesn't get brown, and the cheese burns on the
> center rack at 400F. Pretty tasteless. The pepperoni is flat and tasteless.
> It was on sale at the Safeway for $1.99.
>
> Kent

I would just as soon do without. If you wanted minimal effort you could
start with a shell and add a little olive oil, crushed tomatoes and some
slices of cheese. That would be 100x better than frozen.

I usually keep some slow fermented no knead dough in the fridge. Just
put it on the counter for a while to rise, stretch it out add olive oil,
crushed tomatoes and cheese and you've got a great pizza.

"Kent" > wrote in message
...
> We've been having frozen pizza, usually the pizzas on sale, when we don't
> feel like cooking. I thought it might be interesting to poll what frozen
> and preprepared pizzas you like. What is good, and what isn't, and why?
>

Have not had a frozen pizza in the house since the kids went on their own
about 20 years ago. Have they improved to the point of being edible with
few additives?

Ed Pawlowski > wrote:

>"Kent" > wrote in message

>> We've been having frozen pizza, usually the pizzas on sale, when we don't
>> feel like cooking. I thought it might be interesting to poll what frozen
>> and preprepared pizzas you like. What is good, and what isn't, and why?

>Have not had a frozen pizza in the house since the kids went on their own
>about 20 years ago. Have they improved to the point of being edible with
>few additives?

I'll again make a plug for Trader Joe's imported-from-Italy organic
pizzas. I am looking at one now and the only ingredients are
flour, water, salt, oil, tomato, oregano, and cheeses. No additives.

Not very locavore though.

Steve

Andy wrote:
>
> Trader Joe's thin crust Pizza Margherita is my favorite frozen pizza. The
> cheese is minimally stringy and the dough cooks up OK crispy in next to no
> time. Flavor is decent but it can't go wrong with some added garlic powder,
> oregano and crushed red pepper flakes. Imho,

Their tomato and pesto flatbread is rather like
a pizza, and it's very good. The only reason I don't
eat them is to avoid becoming fat again.

They also have a thing made from ham and Gruyere cheese,
which is also good, but I only bought it once because
the ham is cured with nitrate or nitrite.

"Kent" > wrote in message
...
> We've been having frozen pizza, usually the pizzas on sale, when we don't
> feel like cooking. I thought it might be interesting to poll what frozen
> and preprepared pizzas you like. What is good, and what isn't, and why?
>
> So far: Tony's Pizza: the cheese, and cheese-pepperoni pizzas have a
> flat flavorless crust. They're marginal baked with and without the Tony's
> instructions. The crust doesn't get brown, and the cheese burns on the
> center rack at 400F. Pretty tasteless. The pepperoni is flat and
> tasteless. It was on sale at the Safeway for $1.99.
>
> Kent
> --
> ,constantly struggling with my level of ignorance

Wal-Mart pizzas ain't bad for the price.

Steve

In article >,
"Kent" > wrote:
> preprepared pizzas you like. What is good, and what isn't, and why?
> Kent

The one that slid off the cardboard and onto the floor of the oven was a
Bellatorio from Sam's Club. An impulse purchase after sampling it
there; 3/$11.50. Cheaper than takeout at ~$4 each. I will buy it
again, although I used about 4 paper towels atop the pepperoni one to
sop up the grease. I had the sausage pizza -- the sausage was spicy
(unless it was the sauce), there was ample sauce and plenty of cheese
for my taste.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Breaded Pork Tenderloin, 2-18-2010

On Feb 27, 1:27�pm, "Kent" > wrote:
> We've been having frozen pizza, usually the pizzas on sale, when we don't
> feel like cooking. I thought it might be interesting to poll what frozen and
> preprepared pizzas you like. What is good, and what isn't, and why?
>
> So far: � � Tony's Pizza: the cheese, and cheese-pepperoni pizzas have a
> flat flavorless crust. They're marginal baked with and without the Tony's
> instructions. The crust doesn't get brown, and the cheese burns on the
> center rack at 400F. Pretty tasteless. The pepperoni is flat and tasteless.
> It was on sale at the Safeway for $1.99.
>
> Kent
> --
> ,constantly struggling with my level of ignorance

The best super cheap i.e. less than a dollar pizza is Totinos. The
best tasting pizza for your money is Tombstone. I like the classic
sausage and the sausage and pepperoni combo. Tony's and Red Baron
aren't nearly as good. I've had Digiorno pizzas a few times and while
they are good I don't think they're good enough to warrant the higher
price for them.

"Kent" wrote

> We've been having frozen pizza, usually the pizzas on sale, when we don't
> feel like cooking. I thought it might be interesting to poll what frozen
> and preprepared pizzas you like. What is good, and what isn't, and why?

Not a common thing here but i normally have a digiorno hanging about the
freezer. Freschetta as well.

Andy wrote:
>
> Mark Thorson > wrote:
>
> > Their tomato and pesto flatbread is rather like
> > a pizza, and it's very good. The only reason I don't
> > eat them is to avoid becoming fat again.
>
> Now I'm definitely going to have to try one of those.
>
> The power of suggestion! Curses!!!

Why haven't you tried it yet? It's been staring you
in the face, calling "Andy, Andy, . . .".

Of their flatbread series of products, it's by far the best.
The truffle and mushroom flatbread is by far the worst
-- don't buy that one.

The ham and Gruyere thing isn't one of the flatbread series.
As I recall, the base is more like a crepe. It's good too.

They also have a chicken and pesto frozen pizza, which I've
bought a few times, but I only eat the topping and throw
away the crust, so my opinions on that product do not apply
to anyone who eats it in the normal way.

"ImStillMags" > wrote in message
...
On Feb 27, 10:27 am, "Kent" > wrote:
> We've been having frozen pizza, usually the pizzas on sale, when we don't
> feel like cooking. I thought it might be interesting to poll what frozen
> and
> preprepared pizzas you like. What is good, and what isn't, and why?
>
> So far: Tony's Pizza: the cheese, and cheese-pepperoni pizzas have a
> flat flavorless crust. They're marginal baked with and without the Tony's
> instructions. The crust doesn't get brown, and the cheese burns on the
> center rack at 400F. Pretty tasteless. The pepperoni is flat and
> tasteless.
> It was on sale at the Safeway for $1.99.
>
> Kent
> --
> ,constantly struggling with my level of ignorance

sorry....but $1.99 should be a red flag.....you get what you pay for
doncha think!!!???
>
>
That was a sale "coupon" price. I think the regular price is $4.99. I doubt
that that had much to do with the marginal quality. Many, I'm afraid,
regardless of price are in this marginal category.

Kent

"Andy" > wrote in message ...
> Mark Thorson > wrote:
>
>> Their tomato and pesto flatbread is rather like
>> a pizza, and it's very good. The only reason I don't
>> eat them is to avoid becoming fat again.
>
>
> Mark,
>
> Now I'm definitely going to have to try one of those.
>
> The power of suggestion! Curses!!!
>
> Best,
>
> Andy
>
>
I agree.I think the TJ frozen pizzas, particularly those imported from
Italy, are good. The price is a bit high per pound. They're good, though.

Kent

"Steve B" > wrote in message
...
>
> "Kent" > wrote in message
> ...
>> We've been having frozen pizza, usually the pizzas on sale, when we don't
>> feel like cooking. I thought it might be interesting to poll what frozen
>> and preprepared pizzas you like. What is good, and what isn't, and why?
>>
>> So far: Tony's Pizza: the cheese, and cheese-pepperoni pizzas have a
>> flat flavorless crust. They're marginal baked with and without the Tony's
>> instructions. The crust doesn't get brown, and the cheese burns on the
>> center rack at 400F. Pretty tasteless. The pepperoni is flat and
>> tasteless. It was on sale at the Safeway for $1.99.
>>
>> Kent
>> --
>> ,constantly struggling with my level of ignorance
>
> Wal-Mart pizzas ain't bad for the price.
>
> Steve
>
Does Wal-Mart have its own brand of pizza?

Kent

Mark Thorson wrote:
> They're not strictly speaking pizzas, but
> Bagel Bites are pretty good. I don't prepare
> them in the microwave, however. I put them
> in my big cast iron pot with the lid on
> over low heat. They don't burn, and the
> half mini-bagel crust comes out with a very
> nice texture, much better than any frozen
> pizza. I only get the type which has cheese
> and pizza sauce, no meat. I've studied the
> ingredients list, and found no unacceptable
> ingredients.
>

My youngest kidlet enjoys bagel bites, they are actually pretty good. I
avoid them because of the calories, but he is desperately trying to gain
weight. He also eats frozen pizza that "rises as it bakes", those words
are on the box but I forget the brand. To the top of the frozen pizza,
he adds pepperoni, mozzarella and spices that are called Pizza
Seasoning. He might as well make his own.


Becca

Kent wrote:
> We've been having frozen pizza, usually the pizzas on sale, when we don't
> feel like cooking. I thought it might be interesting to poll what frozen and
> preprepared pizzas you like. What is good, and what isn't, and why?
>
> So far: Tony's Pizza: the cheese, and cheese-pepperoni pizzas have a
> flat flavorless crust. They're marginal baked with and without the Tony's
> instructions. The crust doesn't get brown, and the cheese burns on the
> center rack at 400F. Pretty tasteless. The pepperoni is flat and tasteless.
> It was on sale at the Safeway for $1.99.
>
> Kent
I expect the coins you used to pay have more nutritional value and taste

Michael "Dog3" wrote:
> We don't eat a lot of frozen pizza. Some, but not a lot. I'm partial to
> the DiJorno(sp) fire baked pizzas. Usually it's the deluxe (regardless
> of the brand) we buy. Steven loves the UNO's frozen pizza. It's the
> deep pan pizza and his favorite is the pepperoni.
>
> This really doesn't classify as frozen but sometimes I'll pick up the
> take and bake type of pizzas from various stores. Sam's Club has one
> (can't remember the brand name) which I'll buy sometimes. Shop 'N Save
> also has one the I'll buy now and then.
>
> The DiJorno is the one we buy most though.
>
> Michael
>
>

I haven't eaten an Uno's pizza since I looked at the nutritional
information. Egad!

--
Jean B.

On Sat, 27 Feb 2010 11:25:56 -0800, Mark Thorson wrote:

> Andy wrote:
>>
>> Trader Joe's thin crust Pizza Margherita is my favorite frozen pizza. The
>> cheese is minimally stringy and the dough cooks up OK crispy in next to no
>> time. Flavor is decent but it can't go wrong with some added garlic powder,
>> oregano and crushed red pepper flakes. Imho,
>
> Their tomato and pesto flatbread is rather like
> a pizza, and it's very good. The only reason I don't
> eat them is to avoid becoming fat again.
>
> They also have a thing made from ham and Gruyere cheese,
> which is also good, but I only bought it once because
> the ham is cured with nitrate or nitrite.

no doubt about it, mark - when you die, you'll be the healthiest corpse in
the funeral home. you might be pumped full of preservatives, though.

your pal,
blake

On Sat, 27 Feb 2010 10:27:39 -0800, "Kent" > wrote:

>We've been having frozen pizza, usually the pizzas on sale, when we don't
>feel like cooking. I thought it might be interesting to poll what frozen and
>preprepared pizzas you like. What is good, and what isn't, and why?
>
>So far: Tony's Pizza: the cheese, and cheese-pepperoni pizzas have a
>flat flavorless crust. They're marginal baked with and without the Tony's
>instructions. The crust doesn't get brown, and the cheese burns on the
>center rack at 400F. Pretty tasteless. The pepperoni is flat and tasteless.
>It was on sale at the Safeway for $1.99.

To answer your question: Tombstone. But even that's a stretch.

There are other options when you don't feel like cooking. Last night
Louise stepped out and I was kinda lazy and spent the evening watching
more TV than I normally do in a month. I turned on the oven and took
a pita and spread Pastorelli Pizza sauce on it. Then added 4 slices
sandwich pepperoni and 4 slices provolone cheese. I was too lazy to
even chop any veggies but that wouldn't have added much time. I
tossed the pizza on the top rack with a baking sheet under it on the
lower rack. In less than 15 minutes I was eating a nice crispy crust
pizza. Even frozen pizzas take more time than that. This is far
better than any frozen I've had and cost me about 30-40 cents. And
about as much work as making a sandwich. When pitas are on sale I get
a bunch and freeze them.

I also make deep dish pizza in cast iron pans. I make 3 at a time-
eat one and freeze the other two. The two I freeze I under bake and
they come out great. Far better than frozen.

Lou

blake murphy wrote:
>
> On Sat, 27 Feb 2010 11:25:56 -0800, Mark Thorson wrote:
> >
> > They also have a thing made from ham and Gruyere cheese,
> > which is also good, but I only bought it once because
> > the ham is cured with nitrate or nitrite.
>
> no doubt about it, mark - when you die, you'll be the healthiest corpse in
> the funeral home. you might be pumped full of preservatives, though.

As long as no nitrates or nitrites are used,
I'm okay with that.

I checked out the frozen section of Trader Joe's
a few minutes ago, and they call the ham-and-Gruyere
thing a "French-style flatbread", whatever that means.
I suppose it means a thinner bread layer. I may
consider risking death and buying another one
just to refresh my memory of it.

An extraordinary event occurred recently. TJ's
has apparently recalled their "Quinoa Duo" new
product for not being good enough. I've never
seen any store recall a product for anything other
than a safety reason. But the sign they put up
implied it was entirely due to the product not
being very good. And yet, you can still buy
the aptly-named "Aracini Bites".

On Sun, 28 Feb 2010 11:03:16 -0600, Lou Decruss wrote:

> When pitas are on sale I get
> a bunch and freeze them.

lou, when you thaw them, can you use them more or less like fresh? or do
you usually toast them in some way?

your pal,
blake

In article >,
blake murphy > wrote:

> On Sun, 28 Feb 2010 11:03:16 -0600, Lou Decruss wrote:
>
> > When pitas are on sale I get
> > a bunch and freeze them.
>
> lou, when you thaw them, can you use them more or less like fresh? or do
> you usually toast them in some way?
>
> your pal,
> blake

I'm not Lou, but I have no problem thawing Pitas. I just leave them out
at room temp. It's just bread!
--
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 Mon, 1 Mar 2010 12:00:04 -0500, blake murphy
> wrote:

>On Sun, 28 Feb 2010 11:03:16 -0600, Lou Decruss wrote:
>
>> When pitas are on sale I get
>> a bunch and freeze them.
>
>lou, when you thaw them, can you use them more or less like fresh? or do
>you usually toast them in some way?

The only time I've ever toasted them was for pizza. But like any
bread they do suffer a bit from freezing but unless you want to shop
daily there's not much choice. If you get good ones the difference is
minimal. Some of the crap on grocery store shelves isn't very fresh
to begin with. There's a bakery on the north side that gets their
stuff to a grocery store near me. The stuff is to die for. I've
never been to the actual bakery but sooner or later I'll get there.

The package actually recommends freezing them. It says to thaw at
room temperature for 25 minutes.

Check the reviews out.

http://www.yelp.com/biz/sanabel-bakery-chicago

Lou

On Mon, 01 Mar 2010 16:22:54 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Sun, 28 Feb 2010 11:03:16 -0600, Lou Decruss wrote:
>>
>>> When pitas are on sale I get
>>> a bunch and freeze them.
>>
>> lou, when you thaw them, can you use them more or less like fresh? or do
>> you usually toast them in some way?
>>
>> your pal,
>> blake
>
> I'm not Lou, but I have no problem thawing Pitas. I just leave them out
> at room temp. It's just bread!

well, when i freeze bread (mostly commercial rye or semi-hard rolls) i
usually end up toasting the rye or heating the rolls to get a crisp
exterior. the rye in particular seems a little gummy when defrosted, if
that makes sense.

your pal,
blake

On Mon, 01 Mar 2010 20:40:56 -0600, Lou Decruss wrote:

> On Mon, 1 Mar 2010 12:00:04 -0500, blake murphy
> > wrote:
>
>>On Sun, 28 Feb 2010 11:03:16 -0600, Lou Decruss wrote:
>>
>>> When pitas are on sale I get
>>> a bunch and freeze them.
>>
>>lou, when you thaw them, can you use them more or less like fresh? or do
>>you usually toast them in some way?
>
> The only time I've ever toasted them was for pizza. But like any
> bread they do suffer a bit from freezing but unless you want to shop
> daily there's not much choice. If you get good ones the difference is
> minimal.

o.k. maybe i'll try it out.

your pal,
blake

blake murphy wrote:
> On Mon, 01 Mar 2010 20:40:56 -0600, Lou Decruss wrote:
>
>> On Mon, 1 Mar 2010 12:00:04 -0500, blake murphy
>> > wrote:
>>
>>> On Sun, 28 Feb 2010 11:03:16 -0600, Lou Decruss wrote:
>>>
>>>> When pitas are on sale I get
>>>> a bunch and freeze them.
>>> lou, when you thaw them, can you use them more or less like fresh? or do
>>> you usually toast them in some way?
>> The only time I've ever toasted them was for pizza. But like any
>> bread they do suffer a bit from freezing but unless you want to shop
>> daily there's not much choice. If you get good ones the difference is
>> minimal.
>
> o.k. maybe i'll try it out.
>
> your pal,
> blake

I make pita chips from frozen pita. Works well. I don't really do
much else with pita. The type I buy is really thin (compared to say
Sahara brand) and when I defrost them they are not any where like
fresh. They get brittle.

-Tracy

In article >,
blake murphy > wrote:

> On Mon, 01 Mar 2010 16:22:54 -0600, Omelet wrote:
>
> > In article >,
> > blake murphy > wrote:
> >
> >> On Sun, 28 Feb 2010 11:03:16 -0600, Lou Decruss wrote:
> >>
> >>> When pitas are on sale I get
> >>> a bunch and freeze them.
> >>
> >> lou, when you thaw them, can you use them more or less like fresh? or do
> >> you usually toast them in some way?
> >>
> >> your pal,
> >> blake
> >
> > I'm not Lou, but I have no problem thawing Pitas. I just leave them out
> > at room temp. It's just bread!
>
> well, when i freeze bread (mostly commercial rye or semi-hard rolls) i
> usually end up toasting the rye or heating the rolls to get a crisp
> exterior. the rye in particular seems a little gummy when defrosted, if
> that makes sense.
>
> your pal,
> blake

Yes, it does...
--
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:

In article >,
blake murphy > wrote:

> On Mon, 01 Mar 2010 20:40:56 -0600, Lou Decruss wrote:
>
> > On Mon, 1 Mar 2010 12:00:04 -0500, blake murphy
> > > wrote:
> >
> >>On Sun, 28 Feb 2010 11:03:16 -0600, Lou Decruss wrote:
> >>
> >>> When pitas are on sale I get
> >>> a bunch and freeze them.
> >>
> >>lou, when you thaw them, can you use them more or less like fresh? or do
> >>you usually toast them in some way?
> >
> > The only time I've ever toasted them was for pizza. But like any
> > bread they do suffer a bit from freezing but unless you want to shop
> > daily there's not much choice. If you get good ones the difference is
> > minimal.
>
> o.k. maybe i'll try it out.
>
> your pal,
> blake

Pitas make great little pizza crusts. ;-d
--
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 Tue, 02 Mar 2010 17:18:45 -0500, Tracy wrote:

> blake murphy wrote:
>> On Mon, 01 Mar 2010 20:40:56 -0600, Lou Decruss wrote:
>>
>>> On Mon, 1 Mar 2010 12:00:04 -0500, blake murphy
>>> > wrote:
>>>
>>>> On Sun, 28 Feb 2010 11:03:16 -0600, Lou Decruss wrote:
>>>>
>>>>> When pitas are on sale I get
>>>>> a bunch and freeze them.
>>>> lou, when you thaw them, can you use them more or less like fresh? or do
>>>> you usually toast them in some way?
>>> The only time I've ever toasted them was for pizza. But like any
>>> bread they do suffer a bit from freezing but unless you want to shop
>>> daily there's not much choice. If you get good ones the difference is
>>> minimal.
>>
>> o.k. maybe i'll try it out.
>>
>> your pal,
>> blake
>
> I make pita chips from frozen pita. Works well. I don't really do
> much else with pita. The type I buy is really thin (compared to say
> Sahara brand) and when I defrost them they are not any where like
> fresh. They get brittle.
>
> -Tracy

that's kinda what i was thinking.

your pal,
blake

On Wed, 3 Mar 2010 12:40:43 -0500, blake murphy
> wrote:

>On Tue, 02 Mar 2010 17:18:45 -0500, Tracy wrote:
>
>> blake murphy wrote:
>>> On Mon, 01 Mar 2010 20:40:56 -0600, Lou Decruss wrote:
>>>
>>>> On Mon, 1 Mar 2010 12:00:04 -0500, blake murphy
>>>> > wrote:
>>>>
>>>>> On Sun, 28 Feb 2010 11:03:16 -0600, Lou Decruss wrote:
>>>>>
>>>>>> When pitas are on sale I get
>>>>>> a bunch and freeze them.
>>>>> lou, when you thaw them, can you use them more or less like fresh? or do
>>>>> you usually toast them in some way?
>>>> The only time I've ever toasted them was for pizza. But like any
>>>> bread they do suffer a bit from freezing but unless you want to shop
>>>> daily there's not much choice. If you get good ones the difference is
>>>> minimal.
>>>
>>> o.k. maybe i'll try it out.
>>>
>>> your pal,
>>> blake
>>
>> I make pita chips from frozen pita. Works well. I don't really do
>> much else with pita. The type I buy is really thin (compared to say
>> Sahara brand) and when I defrost them they are not any where like
>> fresh. They get brittle.
>>
>> -Tracy
>
>that's kinda what i was thinking.

We're not talking about caviar or lobster here Blake. The last time I
got them the little gyro sized ones were 10 for a buck and the 12 inch
pizza sized were 6 for a buck.

Lou

On Wed, 03 Mar 2010 13:51:41 -0600, Lou Decruss wrote:

> On Wed, 3 Mar 2010 12:40:43 -0500, blake murphy
> > wrote:
>
>>On Tue, 02 Mar 2010 17:18:45 -0500, Tracy wrote:
>>
>>> blake murphy wrote:
>>>> On Mon, 01 Mar 2010 20:40:56 -0600, Lou Decruss wrote:
>>>>
>>>>> On Mon, 1 Mar 2010 12:00:04 -0500, blake murphy
>>>>> > wrote:
>>>>>
>>>>>> On Sun, 28 Feb 2010 11:03:16 -0600, Lou Decruss wrote:
>>>>>>
>>>>>>> When pitas are on sale I get
>>>>>>> a bunch and freeze them.
>>>>>> lou, when you thaw them, can you use them more or less like fresh? or do
>>>>>> you usually toast them in some way?
>>>>> The only time I've ever toasted them was for pizza. But like any
>>>>> bread they do suffer a bit from freezing but unless you want to shop
>>>>> daily there's not much choice. If you get good ones the difference is
>>>>> minimal.
>>>>
>>>> o.k. maybe i'll try it out.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> I make pita chips from frozen pita. Works well. I don't really do
>>> much else with pita. The type I buy is really thin (compared to say
>>> Sahara brand) and when I defrost them they are not any where like
>>> fresh. They get brittle.
>>>
>>> -Tracy
>>
>>that's kinda what i was thinking.
>
> We're not talking about caviar or lobster here Blake. The last time I
> got them the little gyro sized ones were 10 for a buck and the 12 inch
> pizza sized were 6 for a buck.
>
> Lou

sure, but i want to know whether it's worth my trouble to freeze them. or
do you just close the bag and chuck 'em in?

for bread, i usually put the bag in another bag (trying to get out as much
air as possible) before freezing.

your pal,
blake

On Thu, 4 Mar 2010 14:28:19 -0500, blake murphy
> wrote:

>On Wed, 03 Mar 2010 13:51:41 -0600, Lou Decruss wrote:
>
>> On Wed, 3 Mar 2010 12:40:43 -0500, blake murphy
>> > wrote:
>>
>>>On Tue, 02 Mar 2010 17:18:45 -0500, Tracy wrote:
>>>
>>>> blake murphy wrote:
>>>>> On Mon, 01 Mar 2010 20:40:56 -0600, Lou Decruss wrote:
>>>>>
>>>>>> On Mon, 1 Mar 2010 12:00:04 -0500, blake murphy
>>>>>> > wrote:
>>>>>>
>>>>>>> On Sun, 28 Feb 2010 11:03:16 -0600, Lou Decruss wrote:
>>>>>>>
>>>>>>>> When pitas are on sale I get
>>>>>>>> a bunch and freeze them.
>>>>>>> lou, when you thaw them, can you use them more or less like fresh? or do
>>>>>>> you usually toast them in some way?
>>>>>> The only time I've ever toasted them was for pizza. But like any
>>>>>> bread they do suffer a bit from freezing but unless you want to shop
>>>>>> daily there's not much choice. If you get good ones the difference is
>>>>>> minimal.
>>>>>
>>>>> o.k. maybe i'll try it out.
>>>>>
>>>>> your pal,
>>>>> blake
>>>>
>>>> I make pita chips from frozen pita. Works well. I don't really do
>>>> much else with pita. The type I buy is really thin (compared to say
>>>> Sahara brand) and when I defrost them they are not any where like
>>>> fresh. They get brittle.
>>>>
>>>> -Tracy
>>>
>>>that's kinda what i was thinking.
>>
>> We're not talking about caviar or lobster here Blake. The last time I
>> got them the little gyro sized ones were 10 for a buck and the 12 inch
>> pizza sized were 6 for a buck.
>>
>> Lou
>
>sure, but i want to know whether it's worth my trouble to freeze them. or
>do you just close the bag and chuck 'em in?
>
>for bread, i usually put the bag in another bag (trying to get out as much
>air as possible) before freezing.
>
>your pal,
>blake

Gallon ziplocks at the dollar store. It's worth the "trouble."

IMO of course.

Lou

In article >,
Lou Decruss > wrote:

> >sure, but i want to know whether it's worth my trouble to freeze them. or
> >do you just close the bag and chuck 'em in?
> >
> >for bread, i usually put the bag in another bag (trying to get out as much
> >air as possible) before freezing.
> >
> >your pal,
> >blake
>
> Gallon ziplocks at the dollar store. It's worth the "trouble."
>
> IMO of course.
>
> Lou

I've never shopped at the dollar store. There are ziplock baggies
there???
--
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:

Omelet wrote:
> I've never shopped at the dollar store. There are ziplock baggies
> there???
>

Om, I never shopped at a dollar store until they opened one next door to
my office. Some items are bargains, some are not. There is the General
Dollar and Family Dollar, where the prices vary. Then there is the
Dollar Tree, the 99¢ Store, 99¢ Only, etc., and everything in those
stores are $1 or 99¢. My absolute favorite dollar store, is the King
Dollar in the Houston area. They are expanding so I hope to find them
here in Louisiana.


You can find cleaning products for $1, such as oven cleaner, stain
stick, foaming bathroom cleaner. They also have plates, platters,
decorative items, wrapping paper, sunglasses, "cheaters" and all kinds
of stuff. It's a fun place to visit. At the front desk at work, we had
a crystal bowl full of chocolate candy and I bought all the chocolate at
the dollar store. It was 99¢ a bag for Ghirardelli, Hershey's, Dove, etc.


Becca

On Sat, 06 Mar 2010 15:37:09 -0600, Lou Decruss wrote:

> On Thu, 4 Mar 2010 14:28:19 -0500, blake murphy
> > wrote:
>
>>On Wed, 03 Mar 2010 13:51:41 -0600, Lou Decruss wrote:
>>
>>> On Wed, 3 Mar 2010 12:40:43 -0500, blake murphy
>>> > wrote:
>>>
>>>>On Tue, 02 Mar 2010 17:18:45 -0500, Tracy wrote:
>>>>
>>>>> blake murphy wrote:
>>>>>> On Mon, 01 Mar 2010 20:40:56 -0600, Lou Decruss wrote:
>>>>>>
>>>>>>> On Mon, 1 Mar 2010 12:00:04 -0500, blake murphy
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> On Sun, 28 Feb 2010 11:03:16 -0600, Lou Decruss wrote:
>>>>>>>>
>>>>>>>>> When pitas are on sale I get
>>>>>>>>> a bunch and freeze them.
>>>>>>>> lou, when you thaw them, can you use them more or less like fresh? or do
>>>>>>>> you usually toast them in some way?
>>>>>>> The only time I've ever toasted them was for pizza. But like any
>>>>>>> bread they do suffer a bit from freezing but unless you want to shop
>>>>>>> daily there's not much choice. If you get good ones the difference is
>>>>>>> minimal.
>>>>>>
>>>>>> o.k. maybe i'll try it out.
>>>>>>
>>>>>> your pal,
>>>>>> blake
>>>>>
>>>>> I make pita chips from frozen pita. Works well. I don't really do
>>>>> much else with pita. The type I buy is really thin (compared to say
>>>>> Sahara brand) and when I defrost them they are not any where like
>>>>> fresh. They get brittle.
>>>>>
>>>>> -Tracy
>>>>
>>>>that's kinda what i was thinking.
>>>
>>> We're not talking about caviar or lobster here Blake. The last time I
>>> got them the little gyro sized ones were 10 for a buck and the 12 inch
>>> pizza sized were 6 for a buck.
>>>
>>> Lou
>>
>>sure, but i want to know whether it's worth my trouble to freeze them. or
>>do you just close the bag and chuck 'em in?
>>
>>for bread, i usually put the bag in another bag (trying to get out as much
>>air as possible) before freezing.
>>
>>your pal,
>>blake
>
> Gallon ziplocks at the dollar store. It's worth the "trouble."
>
> IMO of course.
>
> Lou

okey-dokey.

your pal,
blake

In article >, Becca >
wrote:

> Omelet wrote:
> > I've never shopped at the dollar store. There are ziplock baggies
> > there???
> >
>
> Om, I never shopped at a dollar store until they opened one next door to
> my office. Some items are bargains, some are not. There is the General
> Dollar and Family Dollar, where the prices vary. Then there is the
> Dollar Tree, the 99¢ Store, 99¢ Only, etc., and everything in those
> stores are $1 or 99¢. My absolute favorite dollar store, is the King
> Dollar in the Houston area. They are expanding so I hope to find them
> here in Louisiana.
>
>
> You can find cleaning products for $1, such as oven cleaner, stain
> stick, foaming bathroom cleaner. They also have plates, platters,
> decorative items, wrapping paper, sunglasses, "cheaters" and all kinds
> of stuff. It's a fun place to visit. At the front desk at work, we had
> a crystal bowl full of chocolate candy and I bought all the chocolate at
> the dollar store. It was 99¢ a bag for Ghirardelli, Hershey's, Dove, etc.
>
>
> Becca

I guess it's time to check out the local ones. Thanks!
--
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: