http://picasaweb.google.com/Michael....FoodCreations#

Two more pizza pics, pizza made on aluminum foil then slid onto thin
pizza stone.
--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

On Mar 5, 4:15*pm, piedmont > wrote:
> http://picasaweb.google.com/Michael....FoodCreations#
>
> Two more pizza pics, pizza made on aluminum foil then slid onto thin
> pizza stone.
> --
> regards, mike
> piedmont, The Practical BBQ'rhttp://sites.google.com/site/thepracticalbbqr/
> (mawil55)

Glad you didn't drop it into the bottom of the oven.

piedmont wrote:
> http://picasaweb.google.com/Michael....FoodCreations#
>
> Two more pizza pics, pizza made on aluminum foil then slid onto thin
> pizza stone.


Look great! I see you like olives on your pizza... so does my wife.
While I like eating olives or having them in a salad, etc... I don't
like them on pizza. To me, they are too salty/bitter and overpower the
taste of the other ingredients.

Nice job!

George L

piedmont > wrote in :

> http://picasaweb.google.com/Michael....FoodCreations#
>
> Two more pizza pics, pizza made on aluminum foil then slid onto thin
> pizza stone.



What's on the first one? Just cheese?


Both look good, but I'd forgo the onions and the stuffed olives. I prefer
washed (pitted) Kalamata olives....... they give a much better flavour than
those green stuffed ones.

http://i49.tinypic.com/210hmxg.jpg

Do you have a cheese mix for your pizza, or just one type?

My pizza mix is a packet of grated 'tasty', a packet of grated mozarella, and
a 1/2 packet of grated parmesan. All mixed together and divided into portions
for later use. I freeze the unused portions.

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

In article >,
piedmont > wrote:

> http://picasaweb.google.com/Michael....FoodCreations#
>
> Two more pizza pics, pizza made on aluminum foil then slid onto thin
> pizza stone.

Nice pizza pics. ;-d Well done!
You do know you can create separate albums and post recipes using the
caption option:

http://picasaweb.google.com/OMPOmelet
--
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 in newsmpomelet-120145.21093705032010
@news-wc.giganews.com:

> In article >,
> piedmont > wrote:
>
>> http://picasaweb.google.com/Michael....FoodCreations#
>>
>> Two more pizza pics, pizza made on aluminum foil then slid onto thin
>> pizza stone.
>
> Nice pizza pics. ;-d Well done!
> You do know you can create separate albums and post recipes using the
> caption option:
>
> http://picasaweb.google.com/OMPOmelet



I saw Lepplas post about olives on pizzas being too salty....... tell him
to put some olives in a bowl of water while you're preparing all the other
ingredients and just wash/rinse them, then squeeze out any juice/water
before placing them on the pizza. That way you get the olive taste, and
not the brine. (I usually leave the kalamatas in the water for a good 5-
10mins)


You'll have to tell him because he has me kf'd.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

piedmont > wrote in news:hms6rc$j7r
:

> > http://picasaweb.google.com/Michael....FoodCreations#
> >
> > Two more pizza pics, pizza made on aluminum foil then slid onto thin
> > pizza stone.



What's on the first one? Just butter?


Both look so-so, I'd forgo the onions and the stuffed olives. I
prefer
unwashed (unpitted) Kalamazoo olives....... they give a much better
flavour than
those green stuffed ones.

http://tinyurl.com/ykug67d

Do you have a cheese mix for your pizza, or just one type?

My pizza mix is a packet of pre-sliced cheddar, a packet of grated
white sauce, and
a 1/2 packet of grated tofu. All mixed together and divided into
portions
for later use. I freeze the unused portions.

--
Peter Lucas
Brisbane
Australia
http://tinyurl.com/rainbowpryde

Join the Google Groups revolution.........
http://groups.google.com/support/?hl=en

Omelet > wrote in
newsmpomelet-120145.21093705032010
@news-wc.giganews.com:

> > In article >,
> > piedmont > wrote:
> >
>> >> http://picasaweb.google.com/Michael....FoodCreations#
>> >>
>> >> Two more pizza pics, pizza made on aluminum foil then slid onto thin
>> >> pizza stone.
> >
> > Nice pizza pics. ;-d Well done!
> > You do know you can create separate albums and post recipes using the
> > caption option:
> >
> > http://picasaweb.google.com/OMPOmelet



I saw Lepplas post about olives on pizzas being too salty....... tell
him
to put some Kalamazoos in a bowl of vinegar while you're preparing all
the other
ingredients and just wash/rinse them, then squeeze out any juice/
water
before placing them on the pizza. That way you get the olive taste,
and
not the brine. (I usually leave the kalamazoos in the water for a good
5-
10mins)


You'll have to tell him because he makes me nervous.

--
Peter Lucas
Brisbane
Australia
http://tinyurl.com/rainbowpryde

Join the Google Groups revolution.........
http://groups.google.com/support/?hl=en

On Fri, 05 Mar 2010 19:15:40 -0500, piedmont > wrote:

> http://picasaweb.google.com/Michael....FoodCreations#
>
> Two more pizza pics, pizza made on aluminum foil then slid onto thin
> pizza stone.

I got new tiles last week. Good thing I got more than I needed
because they are thicker (not appreciably), and bigger than what I had
before. I see three album possibilities here...time to sort them out
before it becomes too complicated.

It's really easy with Picasa. Email me if you want to learn more, but
others here can advise you because they use it too. Om is one.
Everyone who uses Picasa will be willing to help you focus your albums
and help you know point to *one* album or picture.

Good Luck


--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 05 Mar 2010 19:16:53 -0600, George Leppla
> wrote:

> piedmont wrote:
> > http://picasaweb.google.com/Michael....FoodCreations#
> >
> > Two more pizza pics, pizza made on aluminum foil then slid onto thin
> > pizza stone.
>
>
> Look great! I see you like olives on your pizza... so does my wife.
> While I like eating olives or having them in a salad, etc... I don't
> like them on pizza. To me, they are too salty/bitter and overpower the
> taste of the other ingredients.
>
> Nice job!
>
I used to use olives straight out of a can, nothing gourmet... just
black olive deliciousness.

Speaking of olives... here's another recipe I didn't follow (no
tomato, more kinds of vegetables) that turned out to be *delicious*.


Roasted Chicken Thighs Provençal
<http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=15 99607&adsqs=raid:1813697>
Ingredients

* 3 pounds small red potatoes, quartered
* 4 plum tomatoes, seeded and cut into 6 wedges
* 3 carrots, peeled and cut into 1-inch chunks
* Cooking spray
* 1 tablespoon olive oil
* 1 1/2 tablespoons chopped fresh rosemary, divided
* 2 teaspoons chopped fresh thyme, divided
* 1 teaspoon salt, divided
* 1/2 teaspoon freshly ground black pepper, divided
* 6 (6-ounce) skinless chicken thighs
* 24 niçoise olives
* Rosemary sprigs (optional)

Preparation

Preheat oven to 425°.

Place potatoes, tomatoes, and carrots on a jelly-roll pan coated with
cooking spray. Drizzle vegetable mixture with olive oil; sprinkle
with 1 tablespoon chopped rosemary, 1 teaspoon thyme, 3/4 teaspoon
salt, and 1/4 teaspoon pepper. Toss gently, and spread into a single
layer on pan.

Bake at 425° for 30 minutes. Remove vegetable mixture from pan, and
keep warm.

Sprinkle chicken with remaining 1 1/2 teaspoons chopped rosemary,
remaining 1 teaspoon thyme, remaining 1/4 teaspoon salt and remaining
1/4 teaspoon pepper.

Add chicken and olives to pan.

Bake at 425° for 35 minutes or until chicken is done.

Garnish with rosemary sprigs, if desired.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> Speaking of olives... here's another recipe I didn't follow (no
> tomato, more kinds of vegetables) that turned out to be *delicious*.
>
>
> Roasted Chicken Thighs Provençal
> <http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=15 99607&adsqs=raid:1813697>
> Ingredients
>
> * 3 pounds small red potatoes, quartered
> * 4 plum tomatoes, seeded and cut into 6 wedges
> * 3 carrots, peeled and cut into 1-inch chunks
> * Cooking spray
> * 1 tablespoon olive oil
> * 1 1/2 tablespoons chopped fresh rosemary, divided
> * 2 teaspoons chopped fresh thyme, divided
> * 1 teaspoon salt, divided
> * 1/2 teaspoon freshly ground black pepper, divided
> * 6 (6-ounce) skinless chicken thighs
> * 24 niçoise olives
> * Rosemary sprigs (optional)
<snip>

What other vegetables did you use? I think this might be a good place to use
an overabundance of zucchini.

This recipe along with other recent discussions on this list[1] reminds me
of Hubert Keller's recipe for roasted chicken using a vertical roaster.[2]

"Showing off" comes into it from a comment he made on the TV show which
didn't make it into the recipe published on the web site. The chicken (still
proudly upright on the vertical roaster) is garnished by sticking rosemary
sprigs into its neck opening. Then just as you're bringing the chicken to
the table, you're supposed to SET THE ROSEMARY ON FIRE as you parade the
chicken into the dining room.

Now THAT'S showing off! (Even more so than those sizzling fajita platters or
the Chinese "sizzling rice" dishes.)

Bob
[1] one about vertical roasters and one where you accused me of showing off
[2] http://www.hubertkeller.com/recipes/207_2.html.

In article >,
"PLucas1." > wrote:

> Omelet > wrote in newsmpomelet-120145.21093705032010
> @news-wc.giganews.com:
>
> > In article >,
> > piedmont > wrote:
> >
> >> http://picasaweb.google.com/Michael....FoodCreations#
> >>
> >> Two more pizza pics, pizza made on aluminum foil then slid onto thin
> >> pizza stone.
> >
> > Nice pizza pics. ;-d Well done!
> > You do know you can create separate albums and post recipes using the
> > caption option:
> >
> > http://picasaweb.google.com/OMPOmelet
>
>
>
> I saw Lepplas post about olives on pizzas being too salty....... tell him
> to put some olives in a bowl of water while you're preparing all the other
> ingredients and just wash/rinse them, then squeeze out any juice/water
> before placing them on the pizza. That way you get the olive taste, and
> not the brine. (I usually leave the kalamatas in the water for a good 5-
> 10mins)

That does work. As much as I like green salad olives, I also find those
to be too salty. As soon as I get them home, I dump the brine and fill
the jar with water and let them sit in the refrigerator overnight before
using them for anything. Sometimes they need a second soak. It makes a
HUGE difference!

If you rinse them enough, you can re-flavor them as good as some of the
really expensive salad bar olives. :-) Add back a mix of Balsamic
vinegar, olive oil and your choice of spices. I did this for Christmas
this past year when my brother in law requested gourmet olives and I did
not want to spend the money for them.

Worked a treat.
--
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 >,
sf > wrote:

> On Fri, 05 Mar 2010 19:16:53 -0600, George Leppla
> > wrote:
>
> > piedmont wrote:
> > > http://picasaweb.google.com/Michael....FoodCreations#
> > >
> > > Two more pizza pics, pizza made on aluminum foil then slid onto thin
> > > pizza stone.
> >
> >
> > Look great! I see you like olives on your pizza... so does my wife.
> > While I like eating olives or having them in a salad, etc... I don't
> > like them on pizza. To me, they are too salty/bitter and overpower the
> > taste of the other ingredients.
> >
> > Nice job!
> >
> I used to use olives straight out of a can, nothing gourmet... just
> black olive deliciousness.
>
> Speaking of olives... here's another recipe I didn't follow (no
> tomato, more kinds of vegetables) that turned out to be *delicious*.
>
>
> Roasted Chicken Thighs Provençal
> <http://find.myrecipes.com/recipes/re...ayRecipe&recip
> e_id=1599607&adsqs=raid:1813697>
> Ingredients

Sounds similar to my chicken pot roast. :-) Sounds delicious too. I've
not added olives to a lot of recipes but I'm gradually adding them to my
armantaria. <g> They are utterly fabulous in anything tomato for sure.

The only thing I'd add to the above would be a couple of quartered small
onions.
--
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 >,
"Bob Terwilliger" > wrote:

> > Roasted Chicken Thighs Provençal
> > <http://find.myrecipes.com/recipes/re...playRecipe&rec
> > ipe_id=1599607&adsqs=raid:1813697>
> > Ingredients
> >
> > * 3 pounds small red potatoes, quartered
> > * 4 plum tomatoes, seeded and cut into 6 wedges
> > * 3 carrots, peeled and cut into 1-inch chunks
> > * Cooking spray
> > * 1 tablespoon olive oil
> > * 1 1/2 tablespoons chopped fresh rosemary, divided
> > * 2 teaspoons chopped fresh thyme, divided
> > * 1 teaspoon salt, divided
> > * 1/2 teaspoon freshly ground black pepper, divided
> > * 6 (6-ounce) skinless chicken thighs
> > * 24 niçoise olives
> > * Rosemary sprigs (optional)
> <snip>
>
> What other vegetables did you use? I think this might be a good place to use
> an overabundance of zucchini.

Good thought! And maybe a few capers just to be fancy. <g>
--
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 >,
Omelet > wrote:

> Sounds similar to my chicken pot roast. :-) Sounds delicious too. I've
> not added olives to a lot of recipes but I'm gradually adding them to my
> armantaria.

Damn. I misspelled that. Armementaria...
--
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:

"piedmont" > ha scritto nel messaggio
...
> http://picasaweb.google.com/Michael....FoodCreations#
>
> Two more pizza pics, pizza made on aluminum foil then slid onto thin pizza
> stone.

They look delectaable to me. Complimenti!

On Sat, 6 Mar 2010 03:01:55 -0800, "Bob Terwilliger"
> wrote:

> What other vegetables did you use? I think this might be a good place to use
> an overabundance of zucchini.

Jeeze, I made it only this last week and already I don't remember - it
wasn't important. I just took what we didn't have enough of to make a
vegetable serving all by themselves and threw them in. Zucchini would
be fine, AFAIC.
>
> This recipe along with other recent discussions on this list[1] reminds me
> of Hubert Keller's recipe for roasted chicken using a vertical roaster.[2]
>
> "Showing off" comes into it from a comment he made on the TV show which
> didn't make it into the recipe published on the web site. The chicken (still
> proudly upright on the vertical roaster) is garnished by sticking rosemary
> sprigs into its neck opening. Then just as you're bringing the chicken to
> the table, you're supposed to SET THE ROSEMARY ON FIRE as you parade the
> chicken into the dining room.

Good God! How are you suppose to get a sprig of fresh rosemary to
burn, with lighter fluid?
>
> Now THAT'S showing off! (Even more so than those sizzling fajita platters or
> the Chinese "sizzling rice" dishes.)

When I was a kid, I used to order shish kabob because I liked fire.
They dimmed the lights and paraded it across the room, which was quite
a show. As an adult, I hate to think of how they lit it and got it to
stay lit while they waltzed across the room to the table with sabers
on fire.



--
I love cooking with wine.
Sometimes I even put it in the food.

Omelet > wrote in
news
> In article >,
> "PLucas1." > wrote:
>
>> Omelet > wrote in
>> newsmpomelet-120145.21093705032010 @news-wc.giganews.com:
>>
>> > In article >,
>> > piedmont > wrote:
>> >
>> >> http://picasaweb.google.com/Michael....FoodCreations#
>> >>
>> >> Two more pizza pics, pizza made on aluminum foil then slid onto thin
>> >> pizza stone.
>> >
>> > Nice pizza pics. ;-d Well done!
>> > You do know you can create separate albums and post recipes using the
>> > caption option:
>> >
>> > http://picasaweb.google.com/OMPOmelet
>>
>>
>>
>> I saw Lepplas post about olives on pizzas being too salty....... tell
>> him to put some olives in a bowl of water while you're preparing all
>> the other ingredients and just wash/rinse them, then squeeze out any
>> juice/water before placing them on the pizza. That way you get the
>> olive taste, and not the brine. (I usually leave the kalamatas in the
>> water for a good 5- 10mins)
>
> That does work. As much as I like green salad olives, I also find those
> to be too salty. As soon as I get them home, I dump the brine and fill
> the jar with water and let them sit in the refrigerator overnight before
> using them for anything. Sometimes they need a second soak. It makes a
> HUGE difference!


Sure does......... even more so if you squeeze the suckers hard before you
use them, to get the last little bit of brine/water out.


>
> If you rinse them enough, you can re-flavor them as good as some of the
> really expensive salad bar olives. :-) Add back a mix of Balsamic
> vinegar, olive oil and your choice of spices. I did this for Christmas
> this past year when my brother in law requested gourmet olives and I did
> not want to spend the money for them.
>
> Worked a treat.


Hmmmmmmmmmmmmmmmmmmmmmmmmmmmm, might have to buy some el'cheapo green
olives and give this a whirl. Thanks!!



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

In article >,
PLucas > wrote:

> > If you rinse them enough, you can re-flavor them as good as some of the
> > really expensive salad bar olives. :-) Add back a mix of Balsamic
> > vinegar, olive oil and your choice of spices. I did this for Christmas
> > this past year when my brother in law requested gourmet olives and I did
> > not want to spend the money for them.
> >
> > Worked a treat.
>
>
> Hmmmmmmmmmmmmmmmmmmmmmmmmmmmm, might have to buy some el'cheapo green
> olives and give this a whirl. Thanks!!
>
>
>
> --
> Peter Lucas

Let us know your results if it works for you, and go easy on that
vinegar! ;-)
--
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:

Om wrote:

> As much as I like green salad olives, I also find those to be too salty.
> As soon as I get them home, I dump the brine and fill the jar with water
> and let them sit in the refrigerator overnight before using them for
> anything. Sometimes they need a second soak. It makes a HUGE difference!

It's funny, I recently bought a jar of green olives just to get the brine.
I'll be cooking artichokes in it sometime this week (probably Tuesday).

Bob

Bob Terwilliger wrote:
> It's funny, I recently bought a jar of green olives just to get the
> brine. I'll be cooking artichokes in it sometime this week (probably
> Tuesday).
>
> Bob

That sounds interesting. I have been known to use that brine in
macaroni salad.

--
Jean B.

Omelet > wrote in newsmpomelet-4C9624.04381507032010
@news-wc.giganews.com:

> In article >,
> PLucas > wrote:
>
>> > If you rinse them enough, you can re-flavor them as good as some of
the
>> > really expensive salad bar olives. :-) Add back a mix of Balsamic
>> > vinegar, olive oil and your choice of spices. I did this for
Christmas
>> > this past year when my brother in law requested gourmet olives and I
did
>> > not want to spend the money for them.
>> >
>> > Worked a treat.
>>
>>
>> Hmmmmmmmmmmmmmmmmmmmmmmmmmmmm, might have to buy some el'cheapo green
>> olives and give this a whirl. Thanks!!
>>
>>
>>
>> --
>> Peter Lucas
>
> Let us know your results if it works for you, and go easy on that
> vinegar! ;-)


I have some Balsamic glaze that I've just used recently on a salad, and
it's *magnifico*!!


I'd only use a little of the glaze, mostly EVOO, some chilli,
garlic........ mmmmmmmmmmmm, what else??!!

Sounds great just like that!!

*Another* experiment coming up!! ;-)



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > As much as I like green salad olives, I also find those to be too salty.
> > As soon as I get them home, I dump the brine and fill the jar with water
> > and let them sit in the refrigerator overnight before using them for
> > anything. Sometimes they need a second soak. It makes a HUGE difference!
>
> It's funny, I recently bought a jar of green olives just to get the brine.
> I'll be cooking artichokes in it sometime this week (probably Tuesday).
>
> Bob

Why would you brine artichokes???
--
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" schrieb :
<snip>
> Sounds similar to my chicken pot roast. :-) Sounds delicious too. I've
> not added olives to a lot of recipes but I'm gradually adding them to my
> armantaria. <g> They are utterly fabulous in anything tomato for sure.
>
The word you're looking for is armarium.
It means a room where weapons and armour are kept, but also a pantry.

Cheers,

Michael Kuettner

On 3/5/2010 10:01 PM, PLucas1 wrote:
> > wrote in :
>
>> http://picasaweb.google.com/Michael....FoodCreations#
>>
>> Two more pizza pics, pizza made on aluminum foil then slid onto thin
>> pizza stone.
>
>
>
> What's on the first one? Just cheese?
>
>
> Both look good, but I'd forgo the onions and the stuffed olives. I prefer
> washed (pitted) Kalamata olives....... they give a much better flavour than
> those green stuffed ones.
>
> http://i49.tinypic.com/210hmxg.jpg
>
> Do you have a cheese mix for your pizza, or just one type?
>
> My pizza mix is a packet of grated 'tasty', a packet of grated mozarella, and
> a 1/2 packet of grated parmesan. All mixed together and divided into portions
> for later use. I freeze the unused portions.
>
The cheese is mozzarella plus Parmesan. Usually I'll do black olive but
had a surplus of green so on they went. I cheated and there is turkey
pepperoni under the cheese. I try to be good and occasionally but turkey
pepperoni, then by the time I finish the pack I'm ready to get normal
pepperoni.

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

On 3/5/2010 10:40 PM, PLucas1 wrote:
> > wrote in news:hms6rc$j7r
> :
>
>>> http://picasaweb.google.com/Michael....FoodCreations#
>>>
>>> Two more pizza pics, pizza made on aluminum foil then slid onto thin
>>> pizza stone.
>
>
>
> What's on the first one? Just butter?

Unsalted.

>
>
> Both look so-so, I'd forgo the onions and the stuffed olives. I

I was totally embarrassed to post but hoped someone like you would help
me out of my stupidity.

> prefer
> unwashed (unpitted) Kalamazoo olives....... they give a much better
> flavour than
> those green stuffed ones.

I have family not far from Kalamazoo, maybe they will ship me some?

>
> http://tinyurl.com/ykug67d
>
> Do you have a cheese mix for your pizza, or just one type?
>
> My pizza mix is a packet of pre-sliced cheddar, a packet of grated
> white sauce, and
> a 1/2 packet of grated tofu. All mixed together and divided into
> portions
> for later use. I freeze the unused portions.

ummmmmm! Your a genius, when is your cook book getting published? and
will you autograph my copies as I will be purchasing at least 100 copies
to give to family and friends for presents!!!!

>
> --
> Peter Lucas
> Brisbane
> Australia
> http://tinyurl.com/rainbowpryde
>
> Join the Google Groups revolution.........
> http://groups.google.com/support/?hl=en


--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

On 3/6/2010 5:31 AM, sf wrote:
> On Fri, 05 Mar 2010 19:15:40 -0500, > wrote:
>
>> http://picasaweb.google.com/Michael....FoodCreations#
>>
>> Two more pizza pics, pizza made on aluminum foil then slid onto thin
>> pizza stone.
>
> I got new tiles last week. Good thing I got more than I needed
> because they are thicker (not appreciably), and bigger than what I had
> before. I see three album possibilities here...time to sort them out
> before it becomes too complicated.
>
> It's really easy with Picasa. Email me if you want to learn more, but
> others here can advise you because they use it too. Om is one.
> Everyone who uses Picasa will be willing to help you focus your albums
> and help you know point to *one* album or picture.
>
> Good Luck
>
>
the link is into an Album called 'Food Creations' where I stick
individual pics of what I've cooked.

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

On Sun, 07 Mar 2010 12:34:14 -0500, piedmont > wrote:

> > On Fri, 05 Mar 2010 19:15:40 -0500, > wrote:
> >
> >> http://picasaweb.google.com/Michael....FoodCreations#
> >>
> >> Two more pizza pics, pizza made on aluminum foil then slid onto thin
> >> pizza stone.
> >
<snip>
> >
> the link is into an Album called 'Food Creations' where I stick
> individual pics of what I've cooked.

Did you know that you can copy the image locations and post links to
only the pizza pictures you originally referred to?

--
I love cooking with wine.
Sometimes I even put it in the food.

Om wrote:

>> It's funny, I recently bought a jar of green olives just to get the
>> brine. I'll be cooking artichokes in it sometime this week (probably
>> Tuesday).
>
> Why would you brine artichokes???

Not brining, cooking. I'm going to put the artichokes in a plastic bag with
some of the brine and poach them. It's just a way to flavor the artichokes
with the salty green-olive flavor of the brine.

Bob

In article >,
"Michael Kuettner" > wrote:

> "Omelet" schrieb :
> <snip>
> > Sounds similar to my chicken pot roast. :-) Sounds delicious too. I've
> > not added olives to a lot of recipes but I'm gradually adding them to my
> > armantaria. <g> They are utterly fabulous in anything tomato for sure.
> >
> The word you're looking for is armarium.
> It means a room where weapons and armour are kept, but also a pantry.
>
> Cheers,
>
> Michael Kuettner

Armamentarium also works, and so does Arsenal. <g>

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:

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> >> It's funny, I recently bought a jar of green olives just to get the
> >> brine. I'll be cooking artichokes in it sometime this week (probably
> >> Tuesday).
> >
> > Why would you brine artichokes???
>
> Not brining, cooking. I'm going to put the artichokes in a plastic bag with
> some of the brine and poach them. It's just a way to flavor the artichokes
> with the salty green-olive flavor of the brine.
>
> Bob

Ookay. :-) Just not my cup of tea. I cook them plain and dip in lime
mayo. But, to each their own!
--
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:

piedmont > wrote in :

> On 3/5/2010 10:01 PM, PLucas1 wrote:
>> > wrote in
>> :
>>
>>> http://picasaweb.google.com/Michael....FoodCreations#
>>>
>>> Two more pizza pics, pizza made on aluminum foil then slid onto thin
>>> pizza stone.
>>
>>
>>
>> What's on the first one? Just cheese?
>>
>>
>> Both look good, but I'd forgo the onions and the stuffed olives. I
>> prefer washed (pitted) Kalamata olives....... they give a much better
>> flavour than those green stuffed ones.
>>
>> http://i49.tinypic.com/210hmxg.jpg
>>
>> Do you have a cheese mix for your pizza, or just one type?
>>
>> My pizza mix is a packet of grated 'tasty', a packet of grated
>> mozarella, and a 1/2 packet of grated parmesan. All mixed together and
>> divided into portions for later use. I freeze the unused portions.
>>
> The cheese is mozzarella plus Parmesan. Usually I'll do black olive but
> had a surplus of green so on they went. I cheated and there is turkey
> pepperoni under the cheese. I try to be good and occasionally but turkey
> pepperoni, then by the time I finish the pack I'm ready to get normal
> pepperoni.
>



"Turkey pepperoni"......... nope, can't get my head around that one.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

piedmont > wrote in :

> On 3/5/2010 10:40 PM, PLucas1 wrote:


Mike, you've replied to a pathetic, immature, impotent, little stalker troll
who goes by the name of 'Jebus'........ it's been running after me all over
the Internet like a whiney, yappy, little Chihuahua.



Killfile the 'address' below and that'll get rid of the pathetic creep.





--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Sun, 07 Mar 2010 12:20:43 -0500, piedmont wrote:
>>
> The cheese is mozzarella plus Parmesan. Usually I'll do black olive but
> had a surplus of green so on they went. I cheated and there is turkey
> pepperoni under the cheese. I try to be good and occasionally but turkey
> pepperoni, then by the time I finish the pack I'm ready to get normal
> pepperoni.

i don't think any of the turkey products masquerading as pork or beef
(turkey bacon, turkey pastrami, ground turkey) are worth fooling with.

go ahead and eat cow or pig! what, you want to live forever?

your pal,
blake

On 3/7/2010 1:59 PM, sf wrote:
snip
> Did you know that you can copy the image locations and post links to
> only the pizza pictures you originally referred to?
>
Yep. so far not much in there so I figured folks would see the two
pizza's, I deleted the other pizza pics.

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

On Mon, 08 Mar 2010 20:44:18 -0500, piedmont > wrote:

> On 3/7/2010 1:59 PM, sf wrote:
> snip
> > Did you know that you can copy the image locations and post links to
> > only the pizza pictures you originally referred to?
> >
> Yep. so far not much in there so I figured folks would see the two
> pizza's, I deleted the other pizza pics.

Heh, well you have TWO pizza pictures... so that's an album right
there. LOL

--
I love cooking with wine.
Sometimes I even put it in the food.

Great!!! Very tempting pizza, waiting for more pics to be uploaded..