"BillyZoom" wrote in message
...

On Jun 24, 11:54 pm, "Julie Bove" > wrote:
> Note that I am not recommending this stuff. I have had it. You don't
> want
> it! But they still make it. I was at Winco foods today and saw the Chef
> Boyardee sauce on the shelf and some other brand I've never heard of, of
> boxed crust mix. I seem to remember that there was a brand called Apian
> Way
> (sp?) that used to make the boxed stuff. Not sure if they still do. But
> I
> looked it up and Chef Boyardee still makes it. Here's a link:
>
> http://www.chefboyardee.com/products.jsp

>And your point is? Worthless. Dumb. ****.

She needs a life - desperately. She should change her name to "Julie
Bovine"

On 26 Jun 2011 15:20:10 GMT, notbob > wrote:

> On 2011-06-26, Brooklyn1 <Gravesend1> wrote:
>
> > I never heard of those boxed pizza kits until this thread... I don't
> > remember ever seeing such a thing... now I know where you grew up, in
> > another galaxy.
>
> I remember them. Had my first when I was about 9 yrs old. Made by a
> beloved neighbor's mom. The most striking memory was the smell.
> Smelled like someone jes blew chunks all over the kitchen. No
> kidding! The smell of barf was so overwhelming, I almost did same.
>
Sorry you felt that way. I didn't, but of course I didn't have real
pizza to compare it to. Frozen pizza came out shortly after that and
between the two, I preferred pizza from a mix. I grew up and make my
own pizza from scratch (including the dough) now, but you're still
reheating frozen or eating it cold from the refrigerator.


--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 26 Jun 2011 08:58:13 -0400, Brooklyn1 <Gravesend1> wrote:

> On Sat, 25 Jun 2011 23:36:12 -0700, sf > wrote:
>
> >On Sat, 25 Jun 2011 23:25:22 -0700, "Julie Bove"
> > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Sat, 25 Jun 2011 21:33:20 -0700 (PDT), Bryan
> >> > > wrote:
> >> >
> >> >> My God that stuff was awful. It was fun to help my mother make when I
> >> >> was a kid, but it was never very fun to eat. The crust turned out
> >> >> worse than any of the cardboardy frozen pizzas
> >> >
> >> > You were a spoiled brat then. When I was introduced to boxed pizza,
> >> > there were no frozen pizzas and certainly no fresh pizza from a pizza
> >> > parlors to be had where I lived.
> >>
> >> But that doesn't mean it was good!
> >>
> >You don't like anything anyway. I, on the other hand, didn't know
> >what real pizza tasted like and since I didn't have anything to
> >compare it to - I thought that boxed pizza was good. It was easy to
> >make and that was a plus too. Once I had a choice - I didn't go back
> >to boxed. but it wasn't because I hated boxed - it was because
> >ordering pizza was easier.
> >
> >Since we're talking about it, I think I'll buy a box and try it again.
> >I haven't seen it on the shelves in decades; but I haven't looked for
> >it. <shrug>
>
> How could you miss it, the most freezer space at the market is devoted
> to pizza, even more than spuds now.

I didn't say *frozen* pizza, something I wouldn't eat if they paid me.

--

Today's mighty oak is just yesterday's nut that held its ground.

those cheapo tins are now.38 cents not on sale. as bread they pretty well
suck, but in broth they make edible filling dumplings, and if you look in a
chinese buffett you will see they have been deep ffried and rolled in sugar
and turned into dessert...

i used them for the pizza crust by opening th can, setting them on the pan
and smashing, later rolling when i got a pin, then letting rise and
spreading further, then paste and parm... like i said, not much taste but
stopped my belly from growling, Lee
"Julie Bove" > wrote in message
...
> Storrmmee wrote:
>> back in the day it was cheap, not much taste but it filled me up, and
>> as i saidin another post, i soon figured out i could buy tinned
>> biscuts, paste and cheese seperately for much cheaper and have same/
>> better of same,
>
> I never liked those canned biscuits but they were cheap! I can remember
> getting them for 10 cents a can. Not sure how much they are these days.
>
> I used to use frozen roll dough for quick mini pizzas. Or I would make a
> biscuit dough crust (but only for taco pizza) or quicker still, English
> muffins.
>

backwoods grocers would not carry those, maybe you lived in a small town or
moderately rural area, but that simply wasn't carried in the sort of grocer
that caters to woods/hill people, Lee
"sf" > wrote in message
...
> On Sat, 25 Jun 2011 23:26:50 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sat, 25 Jun 2011 23:16:48 -0700, "Bob Terwilliger"
>> > > wrote:
>> >
>> >> sf wrote:
>> >>
>> >> > You were a spoiled brat then. When I was introduced to boxed pizza,
>> >> > there were no frozen pizzas and certainly no fresh pizza from a
>> >> > pizza
>> >> > parlors to be had where I lived.
>> >>
>> >> Where did you live, that there wasn't even a Pizza Hut around?
>> >>
>> > You have to be kidding.
>>
>> How old are you? I'll be 52 soon, real soon and there were Shakeys in
>> Wichita where I lived until I was 8. Not sure if there were other pizza
>> places. That's where we ate. Moved to WA and there were a lot more pizza
>> places. Oddly not a large Italian population here.
>>
> You lived in a big city. I lived in the back woods.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

that won't help me, why is it a secret? Lee
"sf" > wrote in message
...
> On Sat, 25 Jun 2011 23:29:34 -0700, "Bob Terwilliger"
> > wrote:
>
>> Where did you live when you were introduced to boxed pizzas?
>
> I'll Facebook the information to you.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

have you tried murphys take and bake? better than most of what is out
there, made to order, you bring home and cook, they often have sales, Lee


"notbob" > wrote in message
...
> On 2011-06-26, Brooklyn1 <Gravesend1> wrote:
>> eat it piping hot. I think Di Giorno and Freschetta are the best.
>
> When it first came out, many yrs ago, Di Giorno was a revelation.
> Tasted great, better than most pizza chains, and at half the price.
> Since then, they've done like most other products and reduced the
> quality to no better than eating the box. Freschetta has taken a
> different reduction tack. They make each pizza with a dry, no
> content edge, the size of a 4WD tire! Any Freshy pizza still tastes
> great, but you only get 55-60% of the actual pie with anything but
> bare bread crust.
>
> I've given up on store bought. OTOH, local chains, or even indies,
> pretty much suck, the one exception being a local microbrewery/pizza
> place. Great Hawaiian/rootbeer sauce pizza, but $10 fer single
> serving pie. I'm gonna start making my own, again, despite the high
> price of cheese and meat toppings.
>
> The best pizza I ever tasted was from a couple of Iranian brothers.
> Simple. Thin crust, sauce, fresh crushed garlic, and feta cheese. I
> long to duplicate it.
>
> nb

On Sun, 26 Jun 2011 08:58:13 -0400, Brooklyn1 wrote:

> On Sat, 25 Jun 2011 23:36:12 -0700, sf > wrote:
>
>>On Sat, 25 Jun 2011 23:25:22 -0700, "Julie Bove"
> wrote:
>>
>>>
>>> "sf" > wrote in message
>>> ...
>>> > On Sat, 25 Jun 2011 21:33:20 -0700 (PDT), Bryan
>>> > > wrote:
>>> >
>>> >> My God that stuff was awful. It was fun to help my mother make when I
>>> >> was a kid, but it was never very fun to eat. The crust turned out
>>> >> worse than any of the cardboardy frozen pizzas
>>> >
>>> > You were a spoiled brat then. When I was introduced to boxed pizza,
>>> > there were no frozen pizzas and certainly no fresh pizza from a pizza
>>> > parlors to be had where I lived.
>>>
>>> But that doesn't mean it was good!
>>>
>>You don't like anything anyway. I, on the other hand, didn't know
>>what real pizza tasted like and since I didn't have anything to
>>compare it to - I thought that boxed pizza was good. It was easy to
>>make and that was a plus too. Once I had a choice - I didn't go back
>>to boxed. but it wasn't because I hated boxed - it was because
>>ordering pizza was easier.
>>
>>Since we're talking about it, I think I'll buy a box and try it again.
>>I haven't seen it on the shelves in decades; but I haven't looked for
>>it. <shrug>
>
> How could you miss it, the most freezer space at the market is devoted
> to pizza, even more than spuds now.

she's not talking about frozen pizza, you ****ing idiot.

blake

I was surrounded by forest. No pizza parlors in the county.


````````````````````````````````

On Sun, 26 Jun 2011 12:03:13 -0500, "Storrmmee"
> wrote:

> backwoods grocers would not carry those, maybe you lived in a small town or
> moderately rural area, but that simply wasn't carried in the sort of grocer
> that caters to woods/hill people, Lee
> "sf" > wrote in message
> ...
> > On Sat, 25 Jun 2011 23:26:50 -0700, "Julie Bove"
> > > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Sat, 25 Jun 2011 23:16:48 -0700, "Bob Terwilliger"
> >> > > wrote:
> >> >
> >> >> sf wrote:
> >> >>
> >> >> > You were a spoiled brat then. When I was introduced to boxed pizza,
> >> >> > there were no frozen pizzas and certainly no fresh pizza from a
> >> >> > pizza
> >> >> > parlors to be had where I lived.
> >> >>
> >> >> Where did you live, that there wasn't even a Pizza Hut around?
> >> >>
> >> > You have to be kidding.
> >>
> >> How old are you? I'll be 52 soon, real soon and there were Shakeys in
> >> Wichita where I lived until I was 8. Not sure if there were other pizza
> >> places. That's where we ate. Moved to WA and there were a lot more pizza
> >> places. Oddly not a large Italian population here.
> >>
> > You lived in a big city. I lived in the back woods.
> >
> > --
> >
> > Today's mighty oak is just yesterday's nut that held its ground.
>


--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 26 Jun 2011 12:03:56 -0500, "Storrmmee"
> wrote:

> that won't help me, why is it a secret? Lee
> "sf" > wrote in message
> ...
> > On Sat, 25 Jun 2011 23:29:34 -0700, "Bob Terwilliger"
> > > wrote:
> >
> >> Where did you live when you were introduced to boxed pizzas?
> >
> > I'll Facebook the information to you.
> >
Good god and you don't do Facebook, *why*???

--

Today's mighty oak is just yesterday's nut that held its ground.

you know fully well why i don't, trying to start an arguement on this group
when we have just been through all the reason on another group is just too
much even for you, Lee
"sf" > wrote in message
...
> On Sun, 26 Jun 2011 12:03:56 -0500, "Storrmmee"
> > wrote:
>
>> that won't help me, why is it a secret? Lee
>> "sf" > wrote in message
>> ...
>> > On Sat, 25 Jun 2011 23:29:34 -0700, "Bob Terwilliger"
>> > > wrote:
>> >
>> >> Where did you live when you were introduced to boxed pizzas?
>> >
>> > I'll Facebook the information to you.
>> >
> Good god and you don't do Facebook, *why*???
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 26 Jun 2011 13:09:43 -0500, "Storrmmee"
> wrote:

> you know fully well why i don't, trying to start an arguement on this group
> when we have just been through all the reason on another group is just too
> much even for you, Lee

That's my point. You're scared sh*tless of FB yet you want people to
blather ad infinitum about their personal lives on usenet. It makes
no sense, so don't bother trying to explain yourself.

```````````````````````````````
> "sf" > wrote in message
> ...
> > On Sun, 26 Jun 2011 12:03:56 -0500, "Storrmmee"
> > > wrote:
> >
> >> that won't help me, why is it a secret? Lee
> >> "sf" > wrote in message
> >> ...
> >> > On Sat, 25 Jun 2011 23:29:34 -0700, "Bob Terwilliger"
> >> > > wrote:
> >> >
> >> >> Where did you live when you were introduced to boxed pizzas?
> >> >
> >> > I'll Facebook the information to you.
> >> >
> > Good god and you don't do Facebook, *why*???
> >
> > --
> >
> > Today's mighty oak is just yesterday's nut that held its ground.
>


--

Today's mighty oak is just yesterday's nut that held its ground.

no need for me to explain anything, what you write is so sensless i am
beginning to wonder if you are starting to be a bit confused, or if you
can't retain what you have read.

i am not scared of anything on the net, i assess each thing i encounter, i
judge its usefulness verses its risks, i have determined that fb is not
useful enough to me to warrent the security risks, that is not being afraid
of anything, or as you so wimpley put it scared sh*tless, don't talk to me
about afraid shitless or otherwise, when you are being purposely obtuse or
have lost what faculties you once might have posses to read and comprehend.

Lee
"sf" > wrote in message
...
> On Sun, 26 Jun 2011 13:09:43 -0500, "Storrmmee"
> > wrote:
>
>> you know fully well why i don't, trying to start an arguement on this
>> group
>> when we have just been through all the reason on another group is just
>> too
>> much even for you, Lee
>
> That's my point. You're scared sh*tless of FB yet you want people to
> blather ad infinitum about their personal lives on usenet. It makes
> no sense, so don't bother trying to explain yourself.
>
> ```````````````````````````````
>> "sf" > wrote in message
>> ...
>> > On Sun, 26 Jun 2011 12:03:56 -0500, "Storrmmee"
>> > > wrote:
>> >
>> >> that won't help me, why is it a secret? Lee
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Sat, 25 Jun 2011 23:29:34 -0700, "Bob Terwilliger"
>> >> > > wrote:
>> >> >
>> >> >> Where did you live when you were introduced to boxed pizzas?
>> >> >
>> >> > I'll Facebook the information to you.
>> >> >
>> > Good god and you don't do Facebook, *why*???
>> >
>> > --
>> >
>> > Today's mighty oak is just yesterday's nut that held its ground.
>>
>
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 26 Jun 2011 14:18:23 -0500, "Storrmmee"
> wrote:

> no need for me to explain anything, what you write is so sensless i am
> beginning to wonder if you are starting to be a bit confused, or if you
> can't retain what you have read.
>
> i am not scared of anything on the net, i assess each thing i encounter, i
> judge its usefulness verses its risks, i have determined that fb is not
> useful enough to me to warrent the security risks, that is not being afraid
> of anything, or as you so wimpley put it scared sh*tless, don't talk to me
> about afraid shitless or otherwise, when you are being purposely obtuse or
> have lost what faculties you once might have posses to read and comprehend.

Yeah, right. Buy a clue.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 26 Jun 2011 14:18:23 -0500, "Storrmmee"

> i am not scared of anything on the net, i assess each thing
> i encounter, i judge its usefulness verses its risks, i have
> determined that fb is not useful enough to me to warrent the
> security risks,

I don't see the security risks as a big deal so long as one does
not enter too much identifying information in the first place,
keeps "Platform Apps" turned off, and routinely monitors for new
security-related features that also need to be turned off.

I have no doubt that a human individual could, with a small amount of
effort, disambiguate my Facebook page and exactly identify it with me
personally; but I don't think there's anything there that bots or
identity theives could take advantage of.

I could be wrong of course.

Steve

oohhh scathingly educated comeback, LOL, Lee

"sf" > wrote in message
...
> On Sun, 26 Jun 2011 14:18:23 -0500, "Storrmmee"
> > wrote:
>
>> no need for me to explain anything, what you write is so sensless i am
>> beginning to wonder if you are starting to be a bit confused, or if you
>> can't retain what you have read.
>>
>> i am not scared of anything on the net, i assess each thing i encounter,
>> i
>> judge its usefulness verses its risks, i have determined that fb is not
>> useful enough to me to warrent the security risks, that is not being
>> afraid
>> of anything, or as you so wimpley put it scared sh*tless, don't talk to
>> me
>> about afraid shitless or otherwise, when you are being purposely obtuse
>> or
>> have lost what faculties you once might have posses to read and
>> comprehend.
>
> Yeah, right. Buy a clue.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

don't get me wrong, if you want to use it, have assesd its risk and are
comfortable with it, i say go for it, but the risks i have read about, and
the effort i would need to use it it is not worth it to me. The real point
of my post was not to discuss fb, but remind sf, as she seems forgetful or
senile, is that i didn't use it... and she became disoriented and somehow
innterpreted my not using fb as some personal affront to her, when what i
was really doing was poking a bit of fun at her for thinking posting
something like that on fb was more secure, as anyone reading it could repost
it here, and why she thinks her hometown or town of upbringing needed more
security when she was the one who brought it up is quite amusing...

OB food; the dh is now on his way home, he has orered us smoked turkey legs
for dinner, i have no idea what the sies will be, Lee


"Steve Pope" > wrote in message
...
> On Sun, 26 Jun 2011 14:18:23 -0500, "Storrmmee"
>
>> i am not scared of anything on the net, i assess each thing
>> i encounter, i judge its usefulness verses its risks, i have
>> determined that fb is not useful enough to me to warrent the
>> security risks,
>
> I don't see the security risks as a big deal so long as one does
> not enter too much identifying information in the first place,
> keeps "Platform Apps" turned off, and routinely monitors for new
> security-related features that also need to be turned off.
>
> I have no doubt that a human individual could, with a small amount of
> effort, disambiguate my Facebook page and exactly identify it with me
> personally; but I don't think there's anything there that bots or
> identity theives could take advantage of.
>
> I could be wrong of course.
>
> Steve

"sf" > wrote in message
...
> On Sun, 26 Jun 2011 08:58:13 -0400, Brooklyn1 <Gravesend1> wrote:
>
>> On Sat, 25 Jun 2011 23:36:12 -0700, sf > wrote:
>>
>> >On Sat, 25 Jun 2011 23:25:22 -0700, "Julie Bove"
>> > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Sat, 25 Jun 2011 21:33:20 -0700 (PDT), Bryan
>> >> > > wrote:
>> >> >
>> >> >> My God that stuff was awful. It was fun to help my mother make
>> >> >> when I
>> >> >> was a kid, but it was never very fun to eat. The crust turned out
>> >> >> worse than any of the cardboardy frozen pizzas
>> >> >
>> >> > You were a spoiled brat then. When I was introduced to boxed pizza,
>> >> > there were no frozen pizzas and certainly no fresh pizza from a
>> >> > pizza
>> >> > parlors to be had where I lived.
>> >>
>> >> But that doesn't mean it was good!
>> >>
>> >You don't like anything anyway. I, on the other hand, didn't know
>> >what real pizza tasted like and since I didn't have anything to
>> >compare it to - I thought that boxed pizza was good. It was easy to
>> >make and that was a plus too. Once I had a choice - I didn't go back
>> >to boxed. but it wasn't because I hated boxed - it was because
>> >ordering pizza was easier.
>> >
>> >Since we're talking about it, I think I'll buy a box and try it again.
>> >I haven't seen it on the shelves in decades; but I haven't looked for
>> >it. <shrug>
>>
>> How could you miss it, the most freezer space at the market is devoted
>> to pizza, even more than spuds now.
>
> I didn't say *frozen* pizza, something I wouldn't eat if they paid me.

And yet you would eat boxed?

*shakes head*

"Brooklyn1" <Gravesend1> wrote in message
...
> On Sat, 25 Jun 2011 22:31:40 -0700, "Julie Bove"
> > wrote:
>
>>Storrmmee wrote:
>>> back in the day it was cheap, not much taste but it filled me up, and
>>> as i saidin another post, i soon figured out i could buy tinned
>>> biscuts, paste and cheese seperately for much cheaper and have same/
>>> better of same,
>>
>>I never liked those canned biscuits but they were cheap! I can remember
>>getting them for 10 cents a can. Not sure how much they are these days.
>>
>>I used to use frozen roll dough for quick mini pizzas. Or I would make a
>>biscuit dough crust (but only for taco pizza) or quicker still, English
>>muffins.
>
> You mean you never nuked a paper plate of Ritz crackers topped with
> ketchup and Velveeta?

Nope. When I was growing up we never had Ritz or Velveeta. My mom only
bought Triscuits and Wheat Thins, neither of which I liked. Actually I
didn't really like crackers. And I wouldn't eat ketchup. But I do remember
the ad on TV where the college girl made nachos with the Triscuits. I did
try that. It was horrible!

I did used to make pizza for my brother using a piece of toast, bologna or
olive loaf (whatever we had in the house), ketchup and American cheese.

"Brooklyn1" <Gravesend1> wrote in message
...
> On Sat, 25 Jun 2011 23:06:08 -0700, sf > wrote:
>
>>On Sat, 25 Jun 2011 21:04:26 -0700 (PDT), missussex
> wrote:
>>
>>> Boxed pizza mixes were
>>> terrible, but we didn't know any better in those days.
>>
>>I don't know about you, but for me - they were the only game in town
>>way back when.
>
> I never heard of those boxed pizza kits until this thread... I don't
> remember ever seeing such a thing... now I know where you grew up, in
> another galaxy.

I remember seeing them as a child and asking for them but we never bought
them.

"Storrmmee" > wrote in message
...
> don't get me wrong, if you want to use it, have assesd its risk and are
> comfortable with it, i say go for it, but the risks i have read about, and
> the effort i would need to use it it is not worth it to me. The real
> point of my post was not to discuss fb, but remind sf, as she seems
> forgetful or senile, is that i didn't use it... and she became disoriented
> and somehow innterpreted my not using fb as some personal affront to her,
> when what i was really doing was poking a bit of fun at her for thinking
> posting something like that on fb was more secure, as anyone reading it
> could repost it here, and why she thinks her hometown or town of
> upbringing needed more security when she was the one who brought it up is
> quite amusing...
>
> OB food; the dh is now on his way home, he has orered us smoked turkey
> legs for dinner, i have no idea what the sies will be, Lee

Facebook is not at all secure. Mine was hacked and I know plenty of others
who were hacked as well.

On 26 Jun 2011 15:20:10 GMT, notbob > wrote:

>On 2011-06-26, Brooklyn1 <Gravesend1> wrote:
>
>> I never heard of those boxed pizza kits until this thread... I don't
>> remember ever seeing such a thing... now I know where you grew up, in
>> another galaxy.
>
>I remember them. Had my first when I was about 9 yrs old. Made by a
>beloved neighbor's mom. The most striking memory was the smell.
>Smelled like someone jes blew chunks all over the kitchen. No
>kidding! The smell of barf was so overwhelming, I almost did same.

They weren't a big city thing... in Brooklyn there was a pizza joint
every 1,000', there were ten times as many pizzarias in the '50s than
today. Today they ALL use fake cheese... back then a collossal 18"
pie cost 75¢, or 10¢ a slice... there'd be so much stringy cheese with
each bite you had to contort your mouth like Sylvester Stallone to get
it to detach... one pie would feed a family of four. Gigantic
calzones cost 25¢, and they were deep fried, boy were they good...
baked calzone are a fraud.

"Brooklyn1" <Gravesend1> wrote in message
...
> On 26 Jun 2011 15:20:10 GMT, notbob > wrote:
>
>>On 2011-06-26, Brooklyn1 <Gravesend1> wrote:
>>
>>> I never heard of those boxed pizza kits until this thread... I don't
>>> remember ever seeing such a thing... now I know where you grew up, in
>>> another galaxy.
>>
>>I remember them. Had my first when I was about 9 yrs old. Made by a
>>beloved neighbor's mom. The most striking memory was the smell.
>>Smelled like someone jes blew chunks all over the kitchen. No
>>kidding! The smell of barf was so overwhelming, I almost did same.
>
> They weren't a big city thing... in Brooklyn there was a pizza joint
> every 1,000', there were ten times as many pizzarias in the '50s than
> today. Today they ALL use fake cheese... back then a collossal 18"
> pie cost 75¢, or 10¢ a slice... there'd be so much stringy cheese with
> each bite you had to contort your mouth like Sylvester Stallone to get
> it to detach... one pie would feed a family of four. Gigantic
> calzones cost 25¢, and they were deep fried, boy were they good...
> baked calzone are a fraud.

Of course they had them there. Heavily populated by Italians!

On 26 Jun 2011 15:15:35 GMT, notbob > wrote:

>On 2011-06-26, Brooklyn1 <Gravesend1> wrote:
>> eat it piping hot. I think Di Giorno and Freschetta are the best.
>
>When it first came out, many yrs ago, Di Giorno was a revelation.
>Tasted great, better than most pizza chains, and at half the price.
>Since then, they've done like most other products and reduced the
>quality to no better than eating the box. Freschetta has taken a
>different reduction tack. They make each pizza with a dry, no
>content edge, the size of a 4WD tire! Any Freshy pizza still tastes
>great, but you only get 55-60% of the actual pie with anything but
>bare bread crust.

Not my experience, I find the toppings go right to the edge and
there's a generous amount for a $5 pie. Actually I find the toppings
are falling off the edge so before baking I move them in from the edge
to save having to clean my oven unnecessarily.

My last Freschetta... just added about an ounce of grated smoked
provolone to try, it's great. As you can see there's not much exposed
crust... I don't want to hear about how it's burned, that's how I like
pizza, high brown... I don't like any under baked breads/cakes... I
bake it at a little higher temp than they indicate (415ºF) and for
about five minutes longer (28 minutes). A perforated pan is the ONLY
way to bake pizza... even the pizzarias use pizza screens, but the
perforated pan holds up better, cleans easier, and gives more support
for grilling pizza. I open the box so it sits flat and use it as a
trivet. So far only once I didn't remove the corrogated disk fom
under the pie, it was too small a diameter to see it, pizza was edible
but barely... you'll only do that once.
http://i55.tinypic.com/2mfhngy.jpg

>The best pizza I ever tasted was from a couple of Iranian brothers.
>Simple. Thin crust, sauce, fresh crushed garlic, and feta cheese. I
>long to duplicate it.

Greek style... a pizza behind! I detest fehta cheese, it reminds me
of spackle. I recently discoverd that the best pizza cheese is half
mozz and half smoked provolone.

On Sun, 26 Jun 2011 12:15:04 -0400, "Redjak"
> wrote:

>
>
>"BillyZoom" wrote in message
...
>
>On Jun 24, 11:54 pm, "Julie Bove" > wrote:
>> Note that I am not recommending this stuff. I have had it. You don't
>> want
>> it! But they still make it. I was at Winco foods today and saw the Chef
>> Boyardee sauce on the shelf and some other brand I've never heard of, of
>> boxed crust mix. I seem to remember that there was a brand called Apian
>> Way
>> (sp?) that used to make the boxed stuff. Not sure if they still do. But
>> I
>> looked it up and Chef Boyardee still makes it. Here's a link:
>>
>> http://www.chefboyardee.com/products.jsp
>
>>And your point is? Worthless. Dumb. ****.
>
>She needs a life - desperately. She should change her name to "Julie
>Bovine"

And we're all sure you're a 400 pound adonis.

Brooklyn1 wrote in rec.food.cooking:

> On Sat, 25 Jun 2011 22:31:40 -0700, "Julie Bove"
> > wrote:
>
> > Storrmmee wrote:
> >> back in the day it was cheap, not much taste but it filled me up,
> and >> as i saidin another post, i soon figured out i could buy tinned
> >> biscuts, paste and cheese seperately for much cheaper and have
> same/ >> better of same,
> >
> > I never liked those canned biscuits but they were cheap! I can
> > remember getting them for 10 cents a can. Not sure how much they
> > are these days.
> >
> > I used to use frozen roll dough for quick mini pizzas. Or I would
> > make a biscuit dough crust (but only for taco pizza) or quicker
> > still, English muffins.
>
> You mean you never nuked a paper plate of Ritz crackers topped with
> ketchup and Velveeta?

Umm, no. Thought never crossed my mind. I think I'll go wash my
eyeballs after reading that one ;-)


--

On 2011-06-26, Brooklyn1 <Gravesend1> wrote:

> Not my experience, I find the toppings go right to the edge and
> there's a generous amount for a $5 pie. Actually I find the toppings
> are falling off the edge so before baking I move them in from the edge
> to save having to clean my oven unnecessarily.

They must be making 'em different jes fer you. You gotta camera.
Prove it. Show a pic of a sealed pie with all the stuff "falling off
the edge".

nb

On 6/24/2011 5:54 PM, Julie Bove wrote:
> Note that I am not recommending this stuff. I have had it. You don't want
> it! But they still make it. I was at Winco foods today and saw the Chef
> Boyardee sauce on the shelf and some other brand I've never heard of, of
> boxed crust mix. I seem to remember that there was a brand called Apian Way
> (sp?) that used to make the boxed stuff. Not sure if they still do. But I
> looked it up and Chef Boyardee still makes it. Here's a link:
>
> http://www.chefboyardee.com/products.jsp
>
>

I used to make box pizza frequently when I was a kid. I thought it was
kind of fun. It was my first experience with making "bread" dough except
that it was a quick bread dough. The "cheese" was dried powdery stuff in
a can - mostly it was salty. It was as much a pizza as canned spaghetti
was pasta. :-)

I haven't made one of those in 40 or so years - who has? OTOH, to this
day I'll grease my baking pan with oil when I make a pizza. I like a
fried crust.

In article >, says...
>
> "sf" > wrote in message
> ...
> > On Sat, 25 Jun 2011 23:16:48 -0700, "Bob Terwilliger"
> > > wrote:
> >
> >> sf wrote:
> >>
> >> > You were a spoiled brat then. When I was introduced to boxed pizza,
> >> > there were no frozen pizzas and certainly no fresh pizza from a pizza
> >> > parlors to be had where I lived.
> >>
> >> Where did you live, that there wasn't even a Pizza Hut around?
> >>
> > You have to be kidding.
>
> How old are you? I'll be 52 soon, real soon and there were Shakeys in
> Wichita where I lived until I was 8. Not sure if there were other pizza
> places. That's where we ate. Moved to WA and there were a lot more pizza
> places. Oddly not a large Italian population here.

Where I lived up until I started college, there was one Pizza Hut
"around". It was 40 miles and a ferry ride away but it was "around".
Needless to say delivery was out of the question.

On 26 Jun 2011 23:05:25 GMT, notbob > wrote:

>On 2011-06-26, Brooklyn1 <Gravesend1> wrote:
>
>> Not my experience, I find the toppings go right to the edge and
>> there's a generous amount for a $5 pie. Actually I find the toppings
>> are falling off the edge so before baking I move them in from the edge
>> to save having to clean my oven unnecessarily.
>
>They must be making 'em different jes fer you. You gotta camera.
>Prove it. Show a pic of a sealed pie with all the stuff "falling off
>the edge".

You're the one with the problem, you post a pic while sealed showing
skimpy toppings.

"sf" > wrote in message
...
> On Sun, 26 Jun 2011 08:58:13 -0400, Brooklyn1 <Gravesend1> wrote:
>
>> On Sat, 25 Jun 2011 23:36:12 -0700, sf > wrote:
>>
>> >On Sat, 25 Jun 2011 23:25:22 -0700, "Julie Bove"
>> > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Sat, 25 Jun 2011 21:33:20 -0700 (PDT), Bryan
>> >> > > wrote:
>> >> >
>> >> >> My God that stuff was awful. It was fun to help my mother make
>> >> >> when I
>> >> >> was a kid, but it was never very fun to eat. The crust turned out
>> >> >> worse than any of the cardboardy frozen pizzas
>> >> >
>> >> > You were a spoiled brat then. When I was introduced to boxed pizza,
>> >> > there were no frozen pizzas and certainly no fresh pizza from a
>> >> > pizza
>> >> > parlors to be had where I lived.
>> >>
>> >> But that doesn't mean it was good!
>> >>
>> >You don't like anything anyway. I, on the other hand, didn't know
>> >what real pizza tasted like and since I didn't have anything to
>> >compare it to - I thought that boxed pizza was good. It was easy to
>> >make and that was a plus too. Once I had a choice - I didn't go back
>> >to boxed. but it wasn't because I hated boxed - it was because
>> >ordering pizza was easier.
>> >
>> >Since we're talking about it, I think I'll buy a box and try it again.
>> >I haven't seen it on the shelves in decades; but I haven't looked for
>> >it. <shrug>
>>
>> How could you miss it, the most freezer space at the market is devoted
>> to pizza, even more than spuds now.
>
> I didn't say *frozen* pizza, something I wouldn't eat if they paid me.
>


Don't get the Chef Boyardee box. The sauce is nasty. The best "box" isn't
a box it's just a crust mix. The Betty Crocker crust mix is the best and
the best sauce is Contadina or Mama Mary's. I think the Mama Mary's may be
regional because I get it at the Mexican market.

I lived for years and years where there wasn't any kind of take out pizza.
I've tried all of the box and frozen pizzas and I still like the box type.
I can use what I want for toppings.

Ms P

On 2011-06-27, Ms P > wrote:

> Don't get the Chef Boyardee box. The sauce is nasty.

Yep! That's the one. You can smell that stuff two blocks away.

nb

"notbob" > wrote in message
...
> On 2011-06-27, Ms P > wrote:
>
>> Don't get the Chef Boyardee box. The sauce is nasty.
>
> Yep! That's the one. You can smell that stuff two blocks away.
>
> nb

It's a bizarre orange color too.

Ms P

On Sun, 26 Jun 2011 21:07:03 -0400, "J. Clarke"
> wrote:

> Where I lived up until I started college, there was one Pizza Hut
> "around". It was 40 miles and a ferry ride away but it was "around".
> Needless to say delivery was out of the question.

I'm not going to get into a ****ing match with you over Pizza Hut.
There were no chains of any sort where I lived, they weren't
advertised and I didn't know such thing as a chain restaurant existed
until I moved to San Francisco and learned about McDonald's, whose
signs were turning to the 100,000's at the time. I knew about two
Dunkin' Donuts too, but I didn't know it was a huge chain until
decades later.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 27 Jun 2011 04:32:22 GMT, notbob > wrote:

> On 2011-06-27, Ms P > wrote:
>
> > Don't get the Chef Boyardee box. The sauce is nasty.
>
> Yep! That's the one. You can smell that stuff two blocks away.
>
Now I have to try it again. To me, the sauce was just plain tomato
sauce. It had no seasonings and it was no worse than any other can of
plain tomato sauce.

--

Today's mighty oak is just yesterday's nut that held its ground.

"Brooklyn1" <Gravesend1> wrote in message
...
>
> On 26 Jun 2011 23:05:25 GMT, notbob > wrote:
>
>>On 2011-06-26, Brooklyn1 <Gravesend1> wrote:
>>
>>> Not my experience, I find the toppings go right to the edge and
>>> there's a generous amount for a $5 pie. Actually I find the toppings
>>> are falling off the edge so before baking I move them in from the edge
>>> to save having to clean my oven unnecessarily.
>>
>>They must be making 'em different jes fer you. You gotta camera.
>>Prove it. Show a pic of a sealed pie with all the stuff "falling off
>>the edge".
>
> You're the one with the problem, you post a pic while sealed showing
> skimpy toppings.

I have not bought a lot of frozen pizzas but every one I have ever bought
has had skimpy toppings. I always add extra cheese. And every one I have
bought has had cheese falling off.

"dsi1" > wrote in message
...
> On 6/24/2011 5:54 PM, Julie Bove wrote:
>> Note that I am not recommending this stuff. I have had it. You don't
>> want
>> it! But they still make it. I was at Winco foods today and saw the Chef
>> Boyardee sauce on the shelf and some other brand I've never heard of, of
>> boxed crust mix. I seem to remember that there was a brand called Apian
>> Way
>> (sp?) that used to make the boxed stuff. Not sure if they still do. But
>> I
>> looked it up and Chef Boyardee still makes it. Here's a link:
>>
>> http://www.chefboyardee.com/products.jsp
>>
>>
>
> I used to make box pizza frequently when I was a kid. I thought it was
> kind of fun. It was my first experience with making "bread" dough except
> that it was a quick bread dough. The "cheese" was dried powdery stuff in a
> can - mostly it was salty. It was as much a pizza as canned spaghetti was
> pasta. :-)
>
> I haven't made one of those in 40 or so years - who has? OTOH, to this day
> I'll grease my baking pan with oil when I make a pizza. I like a fried
> crust.

I don't grease my pan but I do put olive oil on the crust.

In article >,
says...
>
> On Sun, 26 Jun 2011 21:07:03 -0400, "J. Clarke"
> > wrote:
>
> > Where I lived up until I started college, there was one Pizza Hut
> > "around". It was 40 miles and a ferry ride away but it was "around".
> > Needless to say delivery was out of the question.
>
> I'm not going to get into a ****ing match with you over Pizza Hut.

Not trying to. Just saying.

> There were no chains of any sort where I lived, they weren't
> advertised and I didn't know such thing as a chain restaurant existed
> until I moved to San Francisco and learned about McDonald's, whose
> signs were turning to the 100,000's at the time. I knew about two
> Dunkin' Donuts too, but I didn't know it was a huge chain until
> decades later.

The closest McDonalds was a few blocks from the Pizza Hut. There was a
Hojos about as far away.

If you wanted a snack after school you went to one of the two
pharmacies, both of which had real soda fountains. If you wanted food
you went to a real locally owned and operated restaurant, there wasn't
another choice unless you wanted to spend a couple of hours going to and
from Pizza Hut or McDonalds or Hojos and spend more on the ferry than on
the meal.

On Jun 25, 10:56*am, "Steve Freides" > wrote:
> Julie Bove wrote:
> > BillyZoom wrote:
> >> On Jun 24, 11:54 pm, "Julie Bove" > wrote:
> >>> Note that I am not recommending this stuff. I have had it. You don't
> >>> want it! But they still make it. I was at Winco foods today and saw
> >>> the Chef Boyardee sauce on the shelf and some other brand I've never
> >>> heard of, of boxed crust mix. I seem to remember that there was a
> >>> brand called Apian Way (sp?) that used to make the boxed stuff. Not
> >>> sure if they still do. But I looked it up and Chef Boyardee still
> >>> makes it. Here's a link:
>
> >>>http://www.chefboyardee.com/products.jsp
>
> >> And your point is? Worthless. Dumb. ****.
>
> > Well... *Someone said they hadn't heard of it. *It was a female but I
> > forget who it was.
>
> > Why do you have such hostility issues? *If you don't want to read
> > what I write, then just killfile me or don't read my posts!
>
> Better yet, you just killfile him - that's what I just did. *Responding
> to any troll means they've won because they don't care what you say,
> they just want your attention.
>
> As to pizza to put together at home, a fine alternative to the kind
> you're mentioning is going to the local pizza place and bringing home
> some or all of the ingredients. *We have regularly gone to pizza places,
> asked for dough and then put on our own sauce, cheese, and toppings.
> Getting dough, sauce, and cheese from the local pizza place, making your
> own toppings, and having kids put it together makes a great birthday
> party idea, especially on a rainy day. *It's really just as easy as
> picking up a box pizza at the grocery store.
>
> Another fine alternative is pita or soft tortilla pizza - use whatever
> flatbread sort of thing you keep around, put whatever sort of cheese
> and/or sauce and/or other toppings on it, and bake it on the oven's
> highest setting for a few minutes. *Pita, cheddar cheese, and jar
> tomatoe sauce makes a homemade pizza.
>
> -S-- Hide quoted text -
>
> - Show quoted text -

I picked up Papa Murphy's pizza that was prepared with crust and
sauce, but we all wanted to put our own toppings on it. I have an SUV
gas hog - put those 6 large pizzas-ready-to-make'nbake on the back
deck - couldn't get the odor out of car for 3 weeks. Never again. I
was pressed for time, or I would have just made the crust myself. Or,
I'll just pick up the crust and do my own sauce, it's better, anyway.

N.

On Jun 25, 11:44*am, "Storrmmee" > wrote:
> back in the day it was cheap, not much taste but it filled me up, and as i
> saidin another post, i soon figured out i could buy tinned biscuts, paste
> and cheese seperately for much cheaper and have same/ better of same,
>
> Lee"Julie Bove" > wrote in message
>
> ...
>
>
>
> > Note that I am not recommending this stuff. *I have had it. *You don't
> > want it! *But they still make it. *I was at Winco foods today and saw the
> > Chef Boyardee sauce on the shelf and some other brand I've never heard of,
> > of boxed crust mix. *I seem to remember that there was a brand called
> > Apian Way (sp?) that used to make the boxed stuff. *Not sure if they still
> > do. *But I looked it up and Chef Boyardee still makes it. *Here's a link:
>
> >http://www.chefboyardee.com/products.jsp- Hide quoted text -
>
> - Show quoted text -

I've made pizza in a hurry using a baking-powder-biscuit dough recipe
for the crust ;-) It's good for a change, but not really pizza. I
have another recipe called "Topsy-Turvy Pizza," which refers to the
fact that it's an upside-down pizza (not real pizza crust, either) -
it's very tasty and fast.

Topsy-Turvy Pizza

1 lb. ground beef 1 tsp. Worcestershire sauce
1/2 C. finely chopped onion 1/4 tsp. garlic powder
1 15-oz. can tomato sauce 1 C. shredded cheese,
2 T. flour Monterey Jack or Cheddar
1/2 tsp. Italian seasoning 1 C. shredded Mozzarella
Dash of salt 2 extra-large or jumbo eggs
1 C. milk 1 C. flour
1 T. olive oil Parmesan cheese, to taste
1/2 tsp. black pepper

Brown meat and onion; drain fat. Add tomato sauce, 2 T. flour,
seasonings and Worcestershire sauce. Simmer a few minutes, stirring
occasionally. Spread in a greased 9 x 13 inch pan. Spread the 2 cups
of cheese over the meat. Using mixer, beat eggs, milk, oil, and 1 C.
flour, and pour over the meat and cheese mixture in the pan. Sprinkle
with Parmesan cheese and bake at 400 deg. F. for 25-30 minutes, or
until puffed and golden brown. Cut and serve immediately, flipping
the squares so that the crust is on the bottom of the serving.

N.