On Thu, 03 Jul 2014 12:55:21 -0400, jmcquown >
wrote:

> On 7/3/2014 12:30 PM, Brooklyn1 wrote:
> > A perforated pizza peel is just another gimmick to pick the pinhead's
> > wallets, and add kitchen klutter. Use a perforated pizza pan (or
> > pizza screen) and you'll need no pizza peel and no pizza stone... a
> > pizza stone for a home oven is also a gimmick, you cannot turn a home
> > oven into a brick oven, can't be done, only the bricks for brains
> > believe they can.

He's an idiot.
>
> Some people really seem to love pizza and make it often. They're the
> ones who want these things. I don't think about pizza enough to care
> one way or the other.

I love pizza and have perfected my own to the point that my family and
I prefer it to the product of every pizza palace in town. It doesn't
keep me from eating pizza out, but it does make me wonder why I
continue to do it - so I'll call it shopping the competition.
>
> My middle brother used to try to give me foodie gifts. I'm really not
> into all that stuff/gadgets. Years ago he gave me a pizza stone. He
> probably he saw it on some cooking show. I had your basic, garden
> variety apartment electric stove/oven. It worked fine but it was
> nothing to write home about. I tried to use the pizza stone but even
> with a good sprinkling of cornmeal, the dough/crust stuck like crazy.
> It sure didn't do that when baked on a nicely seasoned heavy pizza pan.
> Of course you have to oil the pan.

People often make the mistake of forming their pizza on the cold stone
and then putting it into the oven. I don't know if that's what you
did or not. You always need to put the cold stone into a cold oven
(treat it like a clay pot in that respect) and then turn the oven up
as far as it will go - which is at least 450°. A pizza stone needs to
heat up in the oven for 45-60 min and tiles need at least 30.

I have double ovens. The bottom shelf in one is lined with the
unglazed tiles I've used for the last 20 years, the bottom shelf of
the other has a huge rectangular stone on it and they live in my ovens
24-7-365.
>
> I had one of those perforated pizza pans at one time. I really only
> found them to work well with frozen pizza. But frozen pizza is not what
> sf is talking about.
>
Thank you. I still have one of those, but I never make frozen pizza.
Not sure why it's still around, but I use it from time to time.

Making scratch pizza at home isn't the big fat deal that it used to
be. I still make my own pizza dough, but people who live in
metropolitan areas can buy decent pizza dough in bags for just a
couple of bucks at the local supermarket these days. Buy the dough,
buy the toppings and make fresh pizza after work.

This is the last pizza I made.
http://tinypic.com/usermedia.php?uo=...c#.U7WwA7GTGNs
Those chunks are eggplant. I used leftover ratatouille and it was
delicious.



--
All you need is love. But a little chocolate now and then doesn't hurt.

On Thu, 3 Jul 2014 10:37:00 -0700 (PDT),
wrote:

> On Wednesday, July 2, 2014 7:18:13 PM UTC-4, sf wrote:
> > Didn't know they existed until I saw this episode, but it makes
> >
> > perfect sense to me and now I want a perforated pizza peel!
> >
> > http://livewellnetwork.com/Good-Cook...herita/8368936
>
> In case you're interested, I have been baking my pizzas on
> these things for some time now. No peel necessary.
> http://www.webstaurantstore.com/3223...zza-disks.html

I've seen those, but I want my pizza to hit the stone directly. No
point in making it myself if I'm going to just "settle". I bake it
the way I want it or I might as well save myself the trouble of doing
it myself and order delivery.
>
> Gives me a reasonably crispy crust in the lower part of a hot home
> oven without having to heat up pizza stones / quarry tiles for an hour.
>
> Wetter, thinner dough, no 2nd rise, hot-hot oven for a "thin-crust"
> pizza. Drier, thicker dough, let it rise a little bit for a second
> time, not-as-hot oven for a "thick-crust" pizza. I like 'em both ways.


--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Thu, 03 Jul 2014 12:55:21 -0400, jmcquown >
> wrote:
>
>> On 7/3/2014 12:30 PM, Brooklyn1 wrote:
>> > A perforated pizza peel is just another gimmick to pick the pinhead's
>> > wallets, and add kitchen klutter. Use a perforated pizza pan (or
>> > pizza screen) and you'll need no pizza peel and no pizza stone... a
>> > pizza stone for a home oven is also a gimmick, you cannot turn a home
>> > oven into a brick oven, can't be done, only the bricks for brains
>> > believe they can.
>
> He's an idiot.
>>
>> Some people really seem to love pizza and make it often. They're the
>> ones who want these things. I don't think about pizza enough to care
>> one way or the other.
>
> I love pizza and have perfected my own to the point that my family and
> I prefer it to the product of every pizza palace in town. It doesn't
> keep me from eating pizza out, but it does make me wonder why I
> continue to do it - so I'll call it shopping the competition.
>>
>> My middle brother used to try to give me foodie gifts. I'm really not
>> into all that stuff/gadgets. Years ago he gave me a pizza stone. He
>> probably he saw it on some cooking show. I had your basic, garden
>> variety apartment electric stove/oven. It worked fine but it was
>> nothing to write home about. I tried to use the pizza stone but even
>> with a good sprinkling of cornmeal, the dough/crust stuck like crazy.
>> It sure didn't do that when baked on a nicely seasoned heavy pizza pan.
>> Of course you have to oil the pan.
>
> People often make the mistake of forming their pizza on the cold stone
> and then putting it into the oven. I don't know if that's what you
> did or not. You always need to put the cold stone into a cold oven
> (treat it like a clay pot in that respect) and then turn the oven up
> as far as it will go - which is at least 450°. A pizza stone needs to
> heat up in the oven for 45-60 min and tiles need at least 30.
>
> I have double ovens. The bottom shelf in one is lined with the
> unglazed tiles I've used for the last 20 years, the bottom shelf of
> the other has a huge rectangular stone on it and they live in my ovens
> 24-7-365.
>>
>> I had one of those perforated pizza pans at one time. I really only
>> found them to work well with frozen pizza. But frozen pizza is not what
>> sf is talking about.
>>
> Thank you. I still have one of those, but I never make frozen pizza.
> Not sure why it's still around, but I use it from time to time.
>
> Making scratch pizza at home isn't the big fat deal that it used to
> be. I still make my own pizza dough, but people who live in
> metropolitan areas can buy decent pizza dough in bags for just a
> couple of bucks at the local supermarket these days. Buy the dough,
> buy the toppings and make fresh pizza after work.
>
> This is the last pizza I made.
> http://tinypic.com/usermedia.php?uo=...c#.U7WwA7GTGNs
> Those chunks are eggplant. I used leftover ratatouille and it was
> delicious.

'You do not have access to view this page' ((


--
http://www.helpforheroes.org.uk/shop/

"Brooklyn1" > wrote in message
...
> On Wed, 02 Jul 2014 18:51:30 -0500, John Kuthe >
> wrote:
>
>>On Wed, 02 Jul 2014 18:39:56 -0500, DreadfulBitch
> wrote:
>>
>>>On 7/2/2014 6:18 PM, sf wrote:
>>>>
>>>> Didn't know they existed until I saw this episode, but it makes
>>>> perfect sense to me and now I want a perforated pizza peel!
>>>> http://livewellnetwork.com/Good-Cook...herita/8368936
>>>>
>>>
>>>I was unable to watch the video - "Unable to play the content. Try
>>>again." Trying again didn't work.
>>>
>>
>>Same here.
>>
>>John Kuthe...
>
> A perforated pizza peel is just another gimmick to pick the pinhead's
> wallets, and add kitchen klutter. Use a perforated pizza pan (or
> pizza screen) and you'll need no pizza peel and no pizza stone... a
> pizza stone for a home oven is also a gimmick, you cannot turn a home
> oven into a brick oven, can't be done, only the bricks for brains
> believe they can.

Agree. Since you're a guy, I don't expect that you've been to too many
Pampered Chef parties. And thankfully neither have I. Much of what they
sell is the same stuff you can get elsewhere but they sell it for a lot
more. Some women just eat this stuff up because they seem to love home
parties.

And their biggest seller? The pizza stone! And what do they use it for?
Not pizza! Nope. Frozen fish sticks. I couldn't believe it. These women
were going on and on about how great the fish sticks were when baked on this
thing. I don't think any of them actually ever made a pizza. They just
sent out for it.

I was the only one at the party who did not buy the pizza stone. And they
all looked at me in amazement when I said that I do not buy fish sticks.
Well, that's not entirely true. I think I may have bought 3-4 boxes of them
in the past oh...35 year or so. Not enough to worry about how well they
come out.

Another of their seemingly useless devices was the cucumber reamer. The
lady putting on the party said that you inserted it in a cucumber and it
reamed out the middle. You could then insert a carrot into it, cut it in
slices and serve them at a party. Everyone oohed and ahed except me. I
raised my hand and said, "But what holds the carrot in place? Cream
cheese?" They all sort of blinked at me and then she repeated, "No. You
insert the carrot into it!" Then she smiled. I'm sure that you all here
can just as easily imagine why this wouldn't work but nobody there got it.

Those are the sorts of people these devices are made for, IMO. People who
don't really cook.

"sf" > wrote in message
...
> On Thu, 03 Jul 2014 12:55:21 -0400, jmcquown >
> wrote:
>
>> On 7/3/2014 12:30 PM, Brooklyn1 wrote:
>> > A perforated pizza peel is just another gimmick to pick the pinhead's
>> > wallets, and add kitchen klutter. Use a perforated pizza pan (or
>> > pizza screen) and you'll need no pizza peel and no pizza stone... a
>> > pizza stone for a home oven is also a gimmick, you cannot turn a home
>> > oven into a brick oven, can't be done, only the bricks for brains
>> > believe they can.
>
> He's an idiot.
>>
>> Some people really seem to love pizza and make it often. They're the
>> ones who want these things. I don't think about pizza enough to care
>> one way or the other.
>
> I love pizza and have perfected my own to the point that my family and
> I prefer it to the product of every pizza palace in town. It doesn't
> keep me from eating pizza out, but it does make me wonder why I
> continue to do it - so I'll call it shopping the competition.
>>
>> My middle brother used to try to give me foodie gifts. I'm really not
>> into all that stuff/gadgets. Years ago he gave me a pizza stone. He
>> probably he saw it on some cooking show. I had your basic, garden
>> variety apartment electric stove/oven. It worked fine but it was
>> nothing to write home about. I tried to use the pizza stone but even
>> with a good sprinkling of cornmeal, the dough/crust stuck like crazy.
>> It sure didn't do that when baked on a nicely seasoned heavy pizza pan.
>> Of course you have to oil the pan.
>
> People often make the mistake of forming their pizza on the cold stone
> and then putting it into the oven. I don't know if that's what you
> did or not. You always need to put the cold stone into a cold oven
> (treat it like a clay pot in that respect) and then turn the oven up
> as far as it will go - which is at least 450°. A pizza stone needs to
> heat up in the oven for 45-60 min and tiles need at least 30.
>
> I have double ovens. The bottom shelf in one is lined with the
> unglazed tiles I've used for the last 20 years, the bottom shelf of
> the other has a huge rectangular stone on it and they live in my ovens
> 24-7-365.
>>
>> I had one of those perforated pizza pans at one time. I really only
>> found them to work well with frozen pizza. But frozen pizza is not what
>> sf is talking about.
>>
> Thank you. I still have one of those, but I never make frozen pizza.
> Not sure why it's still around, but I use it from time to time.
>
> Making scratch pizza at home isn't the big fat deal that it used to
> be. I still make my own pizza dough, but people who live in
> metropolitan areas can buy decent pizza dough in bags for just a
> couple of bucks at the local supermarket these days. Buy the dough,
> buy the toppings and make fresh pizza after work.
>
> This is the last pizza I made.
> http://tinypic.com/usermedia.php?uo=...c#.U7WwA7GTGNs
> Those chunks are eggplant. I used leftover ratatouille and it was
> delicious.

Making pizza was never a big fat deal for me. I've made my dough from
scratch and in some parts of the country like PA, pre-made dough has been
widely available for many, many years.

Angela and I don't really like pizza. Husband loves the stuff though but
isn't picky. He just as soon eat a frozen pizza or even Pizza Hut delivery
as he would something I make at home. My only problem with making it is
showing restraint with the toppings. I have finally gotten that right but
for years I put too much on.

Now if we want to get him pizza, we usually go to the one Albertsons that
sells it by the slice. Sometimes we do the same at Whole Foods or PCC.
Albertsons is much cheaper. They just had B1G1F.

My MIL made pizza every Friday. Hers was never the same way twice but
always good. She just used a regular pan. Canned sauce. I believe she
just used straight up Red Pack tomato sauce. No other seasonings. And
whatever cheese ends she could get. She also used purchased dough.

I'm not trying to argue with you. If you feel that you need a peel, then
you probably need one. I'm just saying that for most of us, it wouldn't be
necessary.

On Thu, 3 Jul 2014 22:46:21 +0100, "Ophelia"
> wrote:

> > This is the last pizza I made.
> > http://tinypic.com/usermedia.php?uo=...c#.U7WwA7GTGNs
> > Those chunks are eggplant. I used leftover ratatouille and it was
> > delicious.
>
> 'You do not have access to view this page' ((

Christ on a crutch! I copied what was in the address bar, sorry.
http://oi57.tinypic.com/34et447.jpg You've seen it before anyway.


--
All you need is love. But a little chocolate now and then doesn't hurt.

On 7/3/2014 3:45 PM, sf wrote:
> On Thu, 03 Jul 2014 12:55:21 -0400, jmcquown >
> wrote:
>
>>
>> Some people really seem to love pizza and make it often. They're the
>> ones who want these things. I don't think about pizza enough to care
>> one way or the other.
>
> I love pizza and have perfected my own to the point that my family and
> I prefer it to the product of every pizza palace in town. It doesn't
> keep me from eating pizza out, but it does make me wonder why I
> continue to do it - so I'll call it shopping the competition.
>>
That's why you do it. Me, I don't really care about pizza. I eat it
maybe twice a year.

>> My middle brother used to try to give me foodie gifts. I'm really not
>> into all that stuff/gadgets. Years ago he gave me a pizza stone. He
>> probably he saw it on some cooking show. I had your basic, garden
>> variety apartment electric stove/oven. It worked fine but it was
>> nothing to write home about. I tried to use the pizza stone but even
>> with a good sprinkling of cornmeal, the dough/crust stuck like crazy.
>> It sure didn't do that when baked on a nicely seasoned heavy pizza pan.
>> Of course you have to oil the pan.
>
> People often make the mistake of forming their pizza on the cold stone
> and then putting it into the oven. I don't know if that's what you
> did or not. You always need to put the cold stone into a cold oven
> (treat it like a clay pot in that respect) and then turn the oven up
> as far as it will go - which is at least 450°. A pizza stone needs to
> heat up in the oven for 45-60 min and tiles need at least 30.
>
I seem to remember heating the stone. It came with instructions. I
couldn't tell you what the temp of that old oven would actually get up
to. I do know I didn't like using the stone and I tried it more than
once before ditching it.

Sorry, no tiles in my oven (then or now). That's another thing people
who bake (dough items) tend to have which I don't seem to need. But
enjoy yours!

>> I had one of those perforated pizza pans at one time. I really only
>> found them to work well with frozen pizza. But frozen pizza is not what
>> sf is talking about.
>>
> Thank you. I still have one of those, but I never make frozen pizza.
> Not sure why it's still around, but I use it from time to time.
>
> Making scratch pizza at home isn't the big fat deal that it used to
> be.

It never was a big fat deal. I guess you either love pizza or you
don't. I experimented with pizza years back. Most of them turned out
really well. It just turns out I am not crazy about pizza.

> I still make my own pizza dough, but people who live in
> metropolitan areas can buy decent pizza dough in bags for just a
> couple of bucks at the local supermarket these days. Buy the dough,
> buy the toppings and make fresh pizza after work.

I can buy fresh pizza dough at the Publix bakery. Or from a pizza joint
called The Upper Crust about a mile further on. I also know how to make
pizza dough, both thin and thick crust. All I'm saying is you have to
really like pizza to bother.

Good luck getting the perforated metal peel you want.

Jill

On Friday, July 4, 2014 12:46:24 AM UTC+10, pltrgyst wrote:
>
> I wouldn't take a perforated peel as a gift. If the dough is soft enough
> and the holes large enough, the dough will sag into the holes and not
> slide off easily.

Word on the street is that this is exactly what happens if you have soft dough and/or a heavily loaded pizza. It's for lightly topped pizza on a relatively dry dough. Some people who use them for that say that the pizza comes off a perforated peel more easily.

> IMO, it's a bad idea, period.

You'd let practicality overrule fashion? But where would incompetent designers work?

On 7/3/2014 5:52 PM, Julie Bove wrote:
>
> "Brooklyn1" > wrote in message
> ...
>>
>> A perforated pizza peel is just another gimmick to pick the pinhead's
>> wallets, and add kitchen klutter. Use a perforated pizza pan (or
>> pizza screen) and you'll need no pizza peel and no pizza stone... a
>> pizza stone for a home oven is also a gimmick, you cannot turn a home
>> oven into a brick oven, can't be done, only the bricks for brains
>> believe they can.
>
> Agree. Since you're a guy, I don't expect that you've been to too many
> Pampered Chef parties.
(snip)

> And their biggest seller? The pizza stone! And what do they use it
> for? Not pizza! Nope. Frozen fish sticks. I couldn't believe it.
(snippage)

> Those are the sorts of people these devices are made for, IMO. People
> who don't really cook.

I'm sure you are not trying to say sf doesn't really cook. Yes, she does.

Jill

On Thu, 3 Jul 2014 17:47:55 -0700 (PDT), Timo >
wrote:

> On Friday, July 4, 2014 12:46:24 AM UTC+10, pltrgyst wrote:
> >
> > I wouldn't take a perforated peel as a gift. If the dough is soft enough
> > and the holes large enough, the dough will sag into the holes and not
> > slide off easily.
>
> Word on the street is that this is exactly what happens if you have soft dough and/or a heavily loaded pizza. It's for lightly topped pizza on a relatively dry dough. Some people who use them for that say that the pizza comes off a perforated peel more easily.
>
> > IMO, it's a bad idea, period.
>
> You'd let practicality overrule fashion? But where would incompetent designers work?

Hm. Big time pizza palaces that get $20+ per pie use it because it's
fashionable? Be sure to tell Tony he's a fashion slave.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"jmcquown" > wrote in message
...
> On 7/3/2014 5:52 PM, Julie Bove wrote:
>>
>> "Brooklyn1" > wrote in message
>> ...
>>>
>>> A perforated pizza peel is just another gimmick to pick the pinhead's
>>> wallets, and add kitchen klutter. Use a perforated pizza pan (or
>>> pizza screen) and you'll need no pizza peel and no pizza stone... a
>>> pizza stone for a home oven is also a gimmick, you cannot turn a home
>>> oven into a brick oven, can't be done, only the bricks for brains
>>> believe they can.
>>
>> Agree. Since you're a guy, I don't expect that you've been to too many
>> Pampered Chef parties.
> (snip)
>
>> And their biggest seller? The pizza stone! And what do they use it
>> for? Not pizza! Nope. Frozen fish sticks. I couldn't believe it.
> (snippage)
>
>> Those are the sorts of people these devices are made for, IMO. People
>> who don't really cook.
>
> I'm sure you are not trying to say sf doesn't really cook. Yes, she does.

No. I didn't say that at all. I was saying that is what the typical
customer of a pizza stone is. Someone who doesn't really cook but thinks
they need it for things when they don't.

SF has obviously taken pizza to a whole different level. So whatever works
for her. But for someone like you are me who do not really care for pizza
and do not make it often, we would not need any special things. Heck, I
don't even need a pizza pan. I can make little ones or rectangular ones.

On Friday, July 4, 2014 12:06:26 PM UTC+10, sf wrote:
> On Thu, 3 Jul 2014 17:47:55 -0700 (PDT), Timo wrote:
> > On Friday, July 4, 2014 12:46:24 AM UTC+10, pltrgyst wrote:
> > >
> > > I wouldn't take a perforated peel as a gift. If the dough is soft enough
> > > and the holes large enough, the dough will sag into the holes and not
> > > slide off easily.
> >
> > Word on the street is that this is exactly what happens if you have soft dough and/or a heavily loaded pizza. It's for lightly topped pizza on a relatively dry dough. Some people who use them for that say that the pizza comes off a perforated peel more easily.
> >
> > > IMO, it's a bad idea, period.
> >
> > You'd let practicality overrule fashion? But where would incompetent designers work?
>
> Hm. Big time pizza palaces that get $20+ per pie use it because it's
> fashionable? Be sure to tell Tony he's a fashion slave.

I'm not the one saying they're a bad idea. Like I said, there are some good reasons to use one: flour shedding, easier release of the right kind of pizza compared to solid metal, commercial kitchen friendly compared to wood, and lighter. (There are good reasons to use wooden peels and solid metal peels, too, so for some people, those are better, but plenty of people find perf metal to be best.)

But it's a fallacy to claim that just because it's used in a big time pizza palace, it's great. Some of the stuff used in commercial kitchens is used because it's good. Some of the stuff is used because it's cheap. Some is even used because it's fashionable. (Just look at knives in commercial kitchens, and you'll see all of those reasons in action.) Look at the actual advantages (and disadvantages) instead, rather than looking at who uses it. Follow the function, not the fashion.

On 7/3/2014 9:21 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 7/3/2014 5:52 PM, Julie Bove wrote:
>>>
>>> "Brooklyn1" > wrote in message
>>> ...
>>>>
>>>> A perforated pizza peel is just another gimmick to pick the pinhead's
>>>> wallets, and add kitchen klutter. Use a perforated pizza pan (or
>>>> pizza screen) and you'll need no pizza peel and no pizza stone... a
>>>> pizza stone for a home oven is also a gimmick, you cannot turn a home
>>>> oven into a brick oven, can't be done, only the bricks for brains
>>>> believe they can.
>>>
>>> Agree. Since you're a guy, I don't expect that you've been to too many
>>> Pampered Chef parties.
>> (snip)
>>
>>> And their biggest seller? The pizza stone! And what do they use it
>>> for? Not pizza! Nope. Frozen fish sticks. I couldn't believe it.
>> (snippage)
>>
>>> Those are the sorts of people these devices are made for, IMO. People
>>> who don't really cook.
>>
>> I'm sure you are not trying to say sf doesn't really cook. Yes, she
>> does.
>
> No. I didn't say that at all. I was saying that is what the typical
> customer of a pizza stone is. Someone who doesn't really cook but
> thinks they need it for things when they don't.
>
> SF has obviously taken pizza to a whole different level. So whatever
> works for her. But for someone like you are me who do not really care
> for pizza and do not make it often, we would not need any special
> things. Heck, I don't even need a pizza pan. I can make little ones or
> rectangular ones.


OH, oh!!! and "it" (bovine) is an expert about anything when it comes to
cookery - er, perhaps that's crockery! As in full of (BS!)!!! Best wear
those knee-high boots, the 'sh&t' is nigh knee high or more!

Sky

"Timo" > wrote in message
...
On Friday, July 4, 2014 12:06:26 PM UTC+10, sf wrote:
> On Thu, 3 Jul 2014 17:47:55 -0700 (PDT), Timo wrote:
> > On Friday, July 4, 2014 12:46:24 AM UTC+10, pltrgyst wrote:
> > >
> > > I wouldn't take a perforated peel as a gift. If the dough is soft
> > > enough
> > > and the holes large enough, the dough will sag into the holes and not
> > > slide off easily.
> >
> > Word on the street is that this is exactly what happens if you have soft
> > dough and/or a heavily loaded pizza. It's for lightly topped pizza on a
> > relatively dry dough. Some people who use them for that say that the
> > pizza comes off a perforated peel more easily.
> >
> > > IMO, it's a bad idea, period.
> >
> > You'd let practicality overrule fashion? But where would incompetent
> > designers work?
>
> Hm. Big time pizza palaces that get $20+ per pie use it because it's
> fashionable? Be sure to tell Tony he's a fashion slave.

I'm not the one saying they're a bad idea. Like I said, there are some good
reasons to use one: flour shedding, easier release of the right kind of
pizza compared to solid metal, commercial kitchen friendly compared to wood,
and lighter. (There are good reasons to use wooden peels and solid metal
peels, too, so for some people, those are better, but plenty of people find
perf metal to be best.)

But it's a fallacy to claim that just because it's used in a big time pizza
palace, it's great. Some of the stuff used in commercial kitchens is used
because it's good. Some of the stuff is used because it's cheap. Some is
even used because it's fashionable. (Just look at knives in commercial
kitchens, and you'll see all of those reasons in action.) Look at the actual
advantages (and disadvantages) instead, rather than looking at who uses it.
Follow the function, not the fashion.

----------

you can also find stuff in commercial kitchens that are stuck on a back
shelf, dusty, because after a while people said "what the heck . . ?"

On Thu, 3 Jul 2014 20:00:22 -0700 (PDT), Timo >
wrote:

> But it's a fallacy to claim that just because it's used in a big time pizza palace, it's great. Some of the stuff used in commercial kitchens is used because it's good. Some of the stuff is used because it's cheap. Some is even used because it's fashionable. (Just look at knives in commercial kitchens, and you'll see all of those reasons in action.) Look at the actual advantages (and disadvantages) instead, rather than looking at who uses it. Follow the function, not the fashion.

I want it, so I'll get it and I won't spend a bloody fortune doing it.
How's that for you?

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Friday, July 4, 2014 3:38:43 PM UTC+10, sf wrote:
> On Thu, 3 Jul 2014 20:00:22 -0700 (PDT), Timo wrote:
>
> > But it's a fallacy to claim that just because it's used in a big time pizza palace, it's great. Some of the stuff used in commercial kitchens is used because it's good. Some of the stuff is used because it's cheap. Some is even used because it's fashionable. (Just look at knives in commercial kitchens, and you'll see all of those reasons in action.) Look at the actual advantages (and disadvantages) instead, rather than looking at who uses it. Follow the function, not the fashion.
>
> I want it, so I'll get it and I won't spend a bloody fortune doing it.
> How's that for you?

What you use in your own kitchen is your own business. If you buy one because Tony uses one, rather than because it works better, that's your own business too.

Let us know if the one you get works better for you.

"sf" > wrote in message
...
> On Thu, 3 Jul 2014 22:46:21 +0100, "Ophelia"
> > wrote:
>
>> > This is the last pizza I made.
>> > http://tinypic.com/usermedia.php?uo=...c#.U7WwA7GTGNs
>> > Those chunks are eggplant. I used leftover ratatouille and it was
>> > delicious.
>>
>> 'You do not have access to view this page' ((
>
> Christ on a crutch! I copied what was in the address bar, sorry.
> http://oi57.tinypic.com/34et447.jpg You've seen it before anyway.

Ahh thanks yes Hubby only likes one kind of pizza - with ham and
pineapple. I don't care for it too much so when I make pizza for him I have
just a little or something else. The last time I made pizza I had no white
flour so made it with wholemeal and he loved it. I baked it for 10 minutes
first before I put on the topping because I thought it might take longer
with it being more dense. It came out great


--
http://www.helpforheroes.org.uk/shop/

On 7/3/14, 11:00 PM, Timo wrote:
> But it's a fallacy to claim that just because it's used in a big time
> pizza palace, it's great. Some of the stuff used in commercial
> kitchens is used because it's good. Some of the stuff is used because
> it's cheap. Some is even used because it's fashionable. (Just look at
> knives in commercial kitchens, and you'll see all of those reasons in
> action.)

And some is used because the place gets free or greatly discounted
equipment from distributors or manufacturers for marketing purposes.

-- Larry

On Thu, 3 Jul 2014 22:53:51 -0700 (PDT), Timo >
wrote:

> On Friday, July 4, 2014 3:38:43 PM UTC+10, sf wrote:
> > On Thu, 3 Jul 2014 20:00:22 -0700 (PDT), Timo wrote:
> >
> > > But it's a fallacy to claim that just because it's used in a big time pizza palace, it's great. Some of the stuff used in commercial kitchens is used because it's good. Some of the stuff is used because it's cheap. Some is even used because it's fashionable. (Just look at knives in commercial kitchens, and you'll see all of those reasons in action.) Look at the actual advantages (and disadvantages) instead, rather than looking at who uses it. Follow the function, not the fashion.
> >
> > I want it, so I'll get it and I won't spend a bloody fortune doing it.
> > How's that for you?
>
> What you use in your own kitchen is your own business. If you buy one because Tony uses one, rather than because it works better, that's your own business too.
>
Didn't I make it clear that I'd never heard of it before and thought
it was a great idea?

> Let us know if the one you get works better for you.

More like 'make' because I'm not spending $75 on a peel, but you
betcha.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Saturday, July 5, 2014 2:41:56 AM UTC+10, sf wrote:
> On Thu, 3 Jul 2014 22:53:51 -0700 (PDT), Timo wrote:
> > On Friday, July 4, 2014 3:38:43 PM UTC+10, sf wrote:
> > > On Thu, 3 Jul 2014 20:00:22 -0700 (PDT), Timo wrote:
> > >
> > > > But it's a fallacy to claim that just because it's used in a big time pizza palace, it's great. Some of the stuff used in commercial kitchens is used because it's good. Some of the stuff is used because it's cheap. Some is even used because it's fashionable. (Just look at knives in commercial kitchens, and you'll see all of those reasons in action.) Look at the actual advantages (and disadvantages) instead, rather than looking at who uses it. Follow the function, not the fashion.
> > >
> > > I want it, so I'll get it and I won't spend a bloody fortune doing it..
> > > How's that for you?
> >
> > What you use in your own kitchen is your own business. If you buy one because Tony uses one, rather than because it works better, that's your own business too.
> >
> Didn't I make it clear that I'd never heard of it before and thought
> it was a great idea?

And? I happy to believe you when you say you haven't heard of it before. I'm happy to believe you think it's a great idea. I'm not arguing with either of those.

I'm even happy to say that perforated peels have a whole bunch of advantages. And did, and listed the main advantages. Your only comment on those advantages was "That's not what the video said", which I didn't, and won't, argue with, not having watched the video.

And as I said, I have no problem with you not believing any of those advantages, and wanting one because Tony uses one. I also have no problem with you (or anybody else) wanted one for any of the concrete advantages.

What I will (and did) argue against is the "good because it's used in a high-priced commercial kitchen" idea. Nothing else. Arguing against that isn't saying that you wanting a perf peel is somehow wrong. Not at all, and my apologies if you thought so. You don't have to try to convince me you want a perf peel, or even that it's a good idea.

> > Let us know if the one you get works better for you.
>
> More like 'make' because I'm not spending $75 on a peel, but you
> betcha.

Don't drill, but punch, which will give you a smooth edge from the punching side (which will be the pizza side). OK, you might have to buy a punch first, which might be about $20, which shrinks the saving, but it will save you from a lot of work cleaning up the edges of drilled holes. (Commercial ones will be punched or laser-cut; they don't want hand-labour that they can avoid.)

On Fri, 4 Jul 2014 15:38:38 -0700 (PDT), Timo >
wrote:

> Don't drill, but punch, which will give you a smooth edge from the punching side (which will be the pizza side). OK, you might have to buy a punch first, which might be about $20, which shrinks the saving, but it will save you from a lot of work cleaning up the edges of drilled holes. (Commercial ones will be punched or laser-cut; they don't want hand-labour that they can avoid.)

Good idea. Maybe my son will do it for me because he's the gadget
guy.

--
All you need is love. But a little chocolate now and then doesn't hurt.