I really like these pizza for doctoring up at home. I am not a pizza
aficionado but I do draw the line at a lot of them. I always buy the
pepperoni pizza. It is absolutely covered with rounds of pepperoni
and then on top of that is an enormous amount of pepperoni sticks.
These are rising-crust pizza but do not rise so much that you feel you
are eating a loaf of bread. The pizza is saucy with plenty of cheese
for me. I then add onions, peppers, mushrooms black olives and fresh
tomatoes. They come 4 to a box and go on sale frequently so that you
can pick them up for $3+ a pizza. These are a go to, I'm too tired to
plan a meal, food. There is also an all cheese pizza.
Janet US

On Saturday, September 27, 2014 10:20:20 AM UTC-5, graham wrote:
> On 26/09/2014 1:31 PM, Janet Bostwick wrote:
>
> >
>
> > I really like these pizza for doctoring up at home. It is absolutely
> > covered with rounds of pepperoni and then on top of that is an enormous
> > amount of pepperoni sticks.
>
> > Janet US
>
>
> I detest pepperoni on pizzas! That also goes for ham and other preserved
> meats. They add too much salt and not enough flavour.
> At meetings where pizzas have been ordered in, I prefer the simple Greek
> or vegetarian types.
>
> Graham
>
>
Why not just eat a salad if you prefer meatless pizzas? Personally, if it's a veggie pizza I always just decline and eat something else; too bland for me. Not sure what a Greek pizza is.

On Fri, 26 Sep 2014 14:56:00 -0500, Sqwertz wrote:

> I think Red Baron - or whichever one
> Schwan's owns are also good.
>
> -sw


> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

" wrote:
>
> Why not just eat a salad if you prefer meatless pizzas? Personally, if it's a veggie pizza I always just decline and eat something else; too bland for me. Not sure what a Greek pizza is.

I often eat meatless pizzas. Very good. Try a broccoli white pizza
sometime - broccoli, garlic, bit of onion, mozz cheese. It's sure
better than a salad.

G.

On 9/27/2014 1:08 PM, Gary wrote:
> " wrote:
>>
>> Why not just eat a salad if you prefer meatless pizzas? Personally, if it's a veggie pizza I always just decline and eat something else; too bland for me. Not sure what a Greek pizza is.
>
> I often eat meatless pizzas. Very good. Try a broccoli white pizza
> sometime - broccoli, garlic, bit of onion, mozz cheese. It's sure
> better than a salad.
>
Have you ever tried Pizza Margherita? It's the real pizza named for the
then Queen of Italy on her visit to Naples in 1889 and displays the
colors of the Italian flag: red, white and green using tomatoes,
mozzarella and basil; no meat!

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

> wrote in message ...
> Not sure what a Greek pizza is.

I think it means those nasty sour green calamata olives, and feta cheese where gouda or even gorgonzola would taste much better.

On Sat, 27 Sep 2014 10:39:28 -0700, "Scooch" >
wrote:

> wrote in message ...
>> Not sure what a Greek pizza is.
>
>I think it means those nasty sour green calamata olives, and feta cheese where gouda or even gorgonzola would taste much better.
>
http://en.wikipedia.org/wiki/Greek_pizza
Janet US

On Sat, 27 Sep 2014 09:20:20 -0600, graham > wrote:

>On 26/09/2014 1:31 PM, Janet Bostwick wrote:
>>
>> I really like these pizza for doctoring up at home. I am not a pizza
>> aficionado but I do draw the line at a lot of them. I always buy the
>> pepperoni pizza. It is absolutely covered with rounds of pepperoni
>> and then on top of that is an enormous amount of pepperoni sticks.
>> These are rising-crust pizza but do not rise so much that you feel you
>> are eating a loaf of bread. The pizza is saucy with plenty of cheese
>> for me. I then add onions, peppers, mushrooms black olives and fresh
>> tomatoes. They come 4 to a box and go on sale frequently so that you
>> can pick them up for $3+ a pizza. These are a go to, I'm too tired to
>> plan a meal, food. There is also an all cheese pizza.
>> Janet US
>>
>I detest pepperoni on pizzas! That also goes for ham and other preserved
>meats. They add too much salt and not enough flavour.
>At meetings where pizzas have been ordered in, I prefer the simple Greek
>or vegetarian types.

Like Greek fehta has no salt. Even plain frozen pizza is salty, the
tiny bit of paper thin pepperoni adds very little more salt, mostly
adds fat. I like good pepperoni, I'll buy a stick and eat it all in
one fell swoop... only my mouth is salty. hehe

On Sat, 27 Sep 2014 09:42:04 -0700 (PDT), "
> wrote:

>On Saturday, September 27, 2014 10:20:20 AM UTC-5, graham wrote:
>> On 26/09/2014 1:31 PM, Janet Bostwick wrote:
>>
>> >
>>
>> > I really like these pizza for doctoring up at home. It is absolutely
>> > covered with rounds of pepperoni and then on top of that is an enormous
>> > amount of pepperoni sticks.
>>
>> > Janet US
>>
>>
>> I detest pepperoni on pizzas! That also goes for ham and other preserved
>> meats. They add too much salt and not enough flavour.
>> At meetings where pizzas have been ordered in, I prefer the simple Greek
>> or vegetarian types.
>>
>> Graham
>>
>>
>Why not just eat a salad if you prefer meatless pizzas? Personally, if it's a veggie pizza I always just decline and eat something else; too bland for me. Not sure what a Greek pizza is.

I'll 'splain Greek style in private... Personally...

On Saturday, September 27, 2014 1:36:41 PM UTC-5, Brooklyn1 wrote:
> On Sat, 27 Sep 2014 09:42:04 -0700 (PDT), "
>
> Not sure what a Greek pizza is.
>
>
>
> I'll 'splain Greek style in private... Personally...
>
>
Bad boy, baaaaad boy!

On 26/09/2014 1:31 PM, Janet Bostwick wrote:
>
> I really like these pizza for doctoring up at home. I am not a pizza
> aficionado but I do draw the line at a lot of them. I always buy the
> pepperoni pizza. It is absolutely covered with rounds of pepperoni
> and then on top of that is an enormous amount of pepperoni sticks.
> These are rising-crust pizza but do not rise so much that you feel you
> are eating a loaf of bread. The pizza is saucy with plenty of cheese
> for me. I then add onions, peppers, mushrooms black olives and fresh
> tomatoes. They come 4 to a box and go on sale frequently so that you
> can pick them up for $3+ a pizza. These are a go to, I'm too tired to
> plan a meal, food. There is also an all cheese pizza.
> Janet US
>
Here are some alternatives including a pizza bianche and a Nutella pizza.
http://www.telegraph.co.uk/foodanddr...a-recipes.html
Graham

On 9/27/2014 12:08 PM, Gary wrote:
> " wrote:
>>
>> Why not just eat a salad if you prefer meatless pizzas? Personally, if it's a veggie pizza I always just decline and eat something else; too bland for me. Not sure what a Greek pizza is.
>
> I often eat meatless pizzas. Very good. Try a broccoli white pizza
> sometime - broccoli, garlic, bit of onion, mozz cheese. It's sure
> better than a salad.
>
> G.


George likes a simple cheese pizza, but I like a pizza with everything
on it. I put so many toppings on it, that the center does not get done,
so I have cut way back. My favorite is pepperoni and cheese.

Becca

On Sat, 27 Sep 2014 09:20:20 -0600, graham > wrote:

>On 26/09/2014 1:31 PM, Janet Bostwick wrote:
>>
>> I really like these pizza for doctoring up at home. I am not a pizza
>> aficionado but I do draw the line at a lot of them. I always buy the
>> pepperoni pizza. It is absolutely covered with rounds of pepperoni
>> and then on top of that is an enormous amount of pepperoni sticks.
>> These are rising-crust pizza but do not rise so much that you feel you
>> are eating a loaf of bread. The pizza is saucy with plenty of cheese
>> for me. I then add onions, peppers, mushrooms black olives and fresh
>> tomatoes. They come 4 to a box and go on sale frequently so that you
>> can pick them up for $3+ a pizza. These are a go to, I'm too tired to
>> plan a meal, food. There is also an all cheese pizza.
>> Janet US
>>
>I detest pepperoni on pizzas! That also goes for ham and other preserved
>meats. They add too much salt and not enough flavour.
>At meetings where pizzas have been ordered in, I prefer the simple Greek
>or vegetarian types.
>Graham


I guess anchovies are right out, then, eh?

Boron

On 27/09/2014 3:08 PM, Boron Elgar wrote:
> On Sat, 27 Sep 2014 09:20:20 -0600, graham > wrote:
>
>> On 26/09/2014 1:31 PM, Janet Bostwick wrote:
>>>
>>> I really like these pizza for doctoring up at home. I am not a pizza
>>> aficionado but I do draw the line at a lot of them. I always buy the
>>> pepperoni pizza. It is absolutely covered with rounds of pepperoni
>>> and then on top of that is an enormous amount of pepperoni sticks.
>>> These are rising-crust pizza but do not rise so much that you feel you
>>> are eating a loaf of bread. The pizza is saucy with plenty of cheese
>>> for me. I then add onions, peppers, mushrooms black olives and fresh
>>> tomatoes. They come 4 to a box and go on sale frequently so that you
>>> can pick them up for $3+ a pizza. These are a go to, I'm too tired to
>>> plan a meal, food. There is also an all cheese pizza.
>>> Janet US
>>>
>> I detest pepperoni on pizzas! That also goes for ham and other preserved
>> meats. They add too much salt and not enough flavour.
>> At meetings where pizzas have been ordered in, I prefer the simple Greek
>> or vegetarian types.
>> Graham
>
>
> I guess anchovies are right out, then, eh?
>
> Boron
>
Not at all! Shrimp, scallops, fresh Italian sausage are oK. I just
detest preserved meats on a pizza.
Graham

On Friday, September 26, 2014 2:56:00 PM UTC-5, Sqwertz wrote:
> On Fri, 26 Sep 2014 13:31:18 -0600, Janet Bostwick wrote:
>
>
>
> > I really like these pizza for doctoring up at home. I am not a pizza
>
> > aficionado but I do draw the line at a lot of them. I always buy the
>
> > pepperoni pizza. It is absolutely covered with rounds of pepperoni
>
> > and then on top of that is an enormous amount of pepperoni sticks.
>
> > These are rising-crust pizza but do not rise so much that you feel you
>
> > are eating a loaf of bread. The pizza is saucy with plenty of cheese
>
> > for me. I then add onions, peppers, mushrooms black olives and fresh
>
> > tomatoes. They come 4 to a box and go on sale frequently so that you
>
> > can pick them up for $3+ a pizza. These are a go to, I'm too tired to
>
> > plan a meal, food. There is also an all cheese pizza.
>
>
>
> I was looking at the various forms of pizza at Costco earlier this
>
> week and just like in the grocery store, it only costs about $.75 more
>
> to get a frozen pizza with cheese and topping(s) than it costs to buy
>
> par-baked pizza crusts (some with sauce packets).
>
>
>
> I just buy cheap frozen pizzas (really cheap here in TX and always on
>
> sale) and doctor them up with quality ingredients from my fridge. Of
>
> course some frozen crusts are better than others so I'm trying to
>
> remember which frozen pizzas have the better crusts - but I always
>
> forget. I need to start documenting them... HEB rising crust pizzas
>
> are very good, I know that. I think Red Baron - or whichever one
>
> Schwan's owns are also good.
>
I'm baking a Fire Baked Red Baron Pepperoni right now for my wife and son.
I just took out a RB thin crust supreme, which will be cooled off by the
time their pizza is ready. I was the nice dad today, who took Johnny and
his best friend to a skatepark almost 30 miles away, and I skated too, so
I'm pretty beat. I just wanted to have a super-easy dinner, have a few
beers and go to sleep.
God, we went to Taco Bell for lunch, the first time I've been there in
several years, and the only way to make their food enjoyable is to douse
it with mega-amounts of their "Fire Sauce." Two small bean burritos
required thirty-something packets.
>
> -sw

--Bryan

On Saturday, September 27, 2014 3:46:34 PM UTC-5, Becca EmaNymton wrote:
> On 9/27/2014 12:08 PM, Gary wrote:
>
> > " wrote:
>
> >>
>
> >> Why not just eat a salad if you prefer meatless pizzas? Personally, if it's a veggie pizza I always just decline and eat something else; too bland for me. Not sure what a Greek pizza is.
>
> >
>
> > I often eat meatless pizzas. Very good. Try a broccoli white pizza
>
> > sometime - broccoli, garlic, bit of onion, mozz cheese. It's sure
>
> > better than a salad.
>
> >
>
> > G.
>
>
>
>
>
> George likes a simple cheese pizza, but I like a pizza with everything
>
> on it. I put so many toppings on it, that the center does not get done,
>
> so I have cut way back. My favorite is pepperoni and cheese.
>
Becca, concentrate the added toppings around the periphery, instead of
distributing them equally to the center. Especially, high moisture items
should never be added at the center. Better eating through physics.

And hey, you should email me so I can send you a reply.
>
> Becca

--Bryan

On Saturday, September 27, 2014 12:39:28 PM UTC-5, Scooch wrote:
> > wrote in message ...
>
> > Not sure what a Greek pizza is.
>
>
>
> I think it means those nasty sour green calamata olives, and feta cheese where gouda or even gorgonzola would taste much better.

I've never had one, but it could mean totally not-nasty ripe Greek olives,
and feta is good with black olives. I imagine "Greek pizza" being a pita,
with stuff like feta, olives (ripe ones), possibly gyros sausage or thinly sliced seasoned lamb, chopped onion and tomato, with warm tzaziki squirted
on in a spiral immediately after removing from a top broiler. If I ordered
such a thing, I'd specify no tzaziki sauce, because I detest raw cucumber.

Gouda is spectacular, but doesn't even belong in this conversation.

--Bryan

On Sat, 27 Sep 2014 15:57:22 -0600, graham > wrote:

>On 27/09/2014 3:08 PM, Boron Elgar wrote:
>> On Sat, 27 Sep 2014 09:20:20 -0600, graham > wrote:
>>
>>> On 26/09/2014 1:31 PM, Janet Bostwick wrote:
>>>>
>>>> I really like these pizza for doctoring up at home. I am not a pizza
>>>> aficionado but I do draw the line at a lot of them. I always buy the
>>>> pepperoni pizza. It is absolutely covered with rounds of pepperoni
>>>> and then on top of that is an enormous amount of pepperoni sticks.
>>>> These are rising-crust pizza but do not rise so much that you feel you
>>>> are eating a loaf of bread. The pizza is saucy with plenty of cheese
>>>> for me. I then add onions, peppers, mushrooms black olives and fresh
>>>> tomatoes. They come 4 to a box and go on sale frequently so that you
>>>> can pick them up for $3+ a pizza. These are a go to, I'm too tired to
>>>> plan a meal, food. There is also an all cheese pizza.
>>>> Janet US
>>>>
>>> I detest pepperoni on pizzas! That also goes for ham and other preserved
>>> meats. They add too much salt and not enough flavour.
>>> At meetings where pizzas have been ordered in, I prefer the simple Greek
>>> or vegetarian types.
>>> Graham
>>
>>
>> I guess anchovies are right out, then, eh?
>>
>> Boron
>>
>Not at all! Shrimp, scallops, fresh Italian sausage are oK. I just
>detest preserved meats on a pizza.
>Graham

Anchovy is preserved fish.

On Sat, 27 Sep 2014 17:08:11 -0400, Boron Elgar
> wrote:

>On Sat, 27 Sep 2014 09:20:20 -0600, graham > wrote:
>
>>On 26/09/2014 1:31 PM, Janet Bostwick wrote:
>>>
>>> I really like these pizza for doctoring up at home. I am not a pizza
>>> aficionado but I do draw the line at a lot of them. I always buy the
>>> pepperoni pizza. It is absolutely covered with rounds of pepperoni
>>> and then on top of that is an enormous amount of pepperoni sticks.
>>> These are rising-crust pizza but do not rise so much that you feel you
>>> are eating a loaf of bread. The pizza is saucy with plenty of cheese
>>> for me. I then add onions, peppers, mushrooms black olives and fresh
>>> tomatoes. They come 4 to a box and go on sale frequently so that you
>>> can pick them up for $3+ a pizza. These are a go to, I'm too tired to
>>> plan a meal, food. There is also an all cheese pizza.
>>> Janet US
>>>
>>I detest pepperoni on pizzas! That also goes for ham and other preserved
>>meats. They add too much salt and not enough flavour.
>>At meetings where pizzas have been ordered in, I prefer the simple Greek
>>or vegetarian types.
>>Graham
>
>
>I guess anchovies are right out, then, eh?
>
>Boron

I love anchovy... pizza parlors barely give enough for a tease.

> wrote in message
...
> On Saturday, September 27, 2014 10:20:20 AM UTC-5, graham wrote:
>> On 26/09/2014 1:31 PM, Janet Bostwick wrote:
>>
>> >
>>
>> > I really like these pizza for doctoring up at home. It is absolutely
>> > covered with rounds of pepperoni and then on top of that is an enormous
>> > amount of pepperoni sticks.
>>
>> > Janet US
>>
>>
>> I detest pepperoni on pizzas! That also goes for ham and other preserved
>> meats. They add too much salt and not enough flavour.
>> At meetings where pizzas have been ordered in, I prefer the simple Greek
>> or vegetarian types.
>>
>> Graham
>>
>>
> Why not just eat a salad if you prefer meatless pizzas? Personally, if
> it's a veggie pizza I always just decline and eat something else; too
> bland for me. Not sure what a Greek pizza is.

That's just plain silly! A salad and a pizza taste nothing alike. Many
people like just cheese pizza. And pizza with onions or basil on it is
anything but bland.

"Gary" > wrote in message ...
> " wrote:
>>
>> Why not just eat a salad if you prefer meatless pizzas? Personally, if
>> it's a veggie pizza I always just decline and eat something else; too
>> bland for me. Not sure what a Greek pizza is.
>
> I often eat meatless pizzas. Very good. Try a broccoli white pizza
> sometime - broccoli, garlic, bit of onion, mozz cheese. It's sure
> better than a salad.

Only once did I get broccoli on a pizza. I didn't even know it was a pizza
topping! This was on Cape Cod. I ordered a vegetarian. Here, those
usually have mushrooms, onions, black olives, peppers, tomatoes and once in
a while, pineapple. So I wasn't expecting the broccoli at all.

And what I got was a soggy mess! I think they must have used frozen or
steamed broccoli on it or something. The broccoli had to be the culprit
because it was just pure mush. Gave off so much liquid that it seeped
through into the crust, preventing it from browning. The whole thing was so
soggy, I don't even know how they managed to get it into the box. And you
couldn't really even pick up a slice. It all just sort of fell apart.

I did call and complain and they mailed me a $25 gift certificate but I
never used it. I was afraid of what I might get.

As for the salads, when we did used to go to pizza places, I often got the
salad and nothing else. If there was soup, I might have gotten that. I
don't really care for most pizza but I do love salad. Of course if I eat
pizza now, I have to make my own with the Daiya cheese or buy the one frozen
kind that has it. I will be making one soon as husband has been hankering
for pizza but I am not sure how well the par baked crusts I bought will go
over. They're square and very thin. I got them for cheap at Target.

"James Silverton" > wrote in message
...
> On 9/27/2014 1:08 PM, Gary wrote:
>> " wrote:
>>>
>>> Why not just eat a salad if you prefer meatless pizzas? Personally, if
>>> it's a veggie pizza I always just decline and eat something else; too
>>> bland for me. Not sure what a Greek pizza is.
>>
>> I often eat meatless pizzas. Very good. Try a broccoli white pizza
>> sometime - broccoli, garlic, bit of onion, mozz cheese. It's sure
>> better than a salad.
>>
> Have you ever tried Pizza Margherita? It's the real pizza named for the
> then Queen of Italy on her visit to Naples in 1889 and displays the
> colors of the Italian flag: red, white and green using tomatoes,
> mozzarella and basil; no meat!

I used to love that! Either that or plain cheese, perhaps with pinenut. I
always thought I would like the vegetarian because I like all of the
toppings except for the mushrooms. I don't really dislike them, but I don't
think they add anything. But I always found that I preferred it more plain.

"Becca EmaNymton" > wrote in message
...
> On 9/27/2014 12:08 PM, Gary wrote:
>> " wrote:
>>>
>>> Why not just eat a salad if you prefer meatless pizzas? Personally, if
>>> it's a veggie pizza I always just decline and eat something else; too
>>> bland for me. Not sure what a Greek pizza is.
>>
>> I often eat meatless pizzas. Very good. Try a broccoli white pizza
>> sometime - broccoli, garlic, bit of onion, mozz cheese. It's sure
>> better than a salad.
>>
>> G.
>
>
> George likes a simple cheese pizza, but I like a pizza with everything on
> it. I put so many toppings on it, that the center does not get done, so I
> have cut way back. My favorite is pepperoni and cheese.

I used to make that mistake. Also put on way too much cheese. Now I know
that less is more.

"Scooch" > wrote in message
...
> > wrote in message
> ...
>> Not sure what a Greek pizza is.
>
> I think it means those nasty sour green calamata olives, and feta cheese
> where gouda or even gorgonzola would taste much better.

What kind of kalamata are green? I have only ever seen the pink/brown ones.

On 9/27/2014 6:09 PM, Bryan-TGWWW wrote:

>> George likes a simple cheese pizza, but I like a pizza with everything
>>
>> on it. I put so many toppings on it, that the center does not get done,
>>
>> so I have cut way back. My favorite is pepperoni and cheese.
>>
> Becca, concentrate the added toppings around the periphery, instead of
> distributing them equally to the center. Especially, high moisture items
> should never be added at the center. Better eating through physics.
>
> And hey, you should email me so I can send you a reply.
>>
>> Becca
>
> --Bryan

Thanks for that advice, Bryan, I will send you my email address.

Becca

On Sun, 28 Sep 2014 00:54:08 -0700, "Julie Bove"
> wrote:

>
>"Gary" > wrote in message ...
>> " wrote:
>>>
>>> Why not just eat a salad if you prefer meatless pizzas? Personally, if
>>> it's a veggie pizza I always just decline and eat something else; too
>>> bland for me. Not sure what a Greek pizza is.
>>
>> I often eat meatless pizzas. Very good. Try a broccoli white pizza
>> sometime - broccoli, garlic, bit of onion, mozz cheese. It's sure
>> better than a salad.
>
>Only once did I get broccoli on a pizza. I didn't even know it was a pizza
>topping! This was on Cape Cod. I ordered a vegetarian. Here, those
>usually have mushrooms, onions, black olives, peppers, tomatoes and once in
>a while, pineapple. So I wasn't expecting the broccoli at all.
>
>And what I got was a soggy mess! I think they must have used frozen or
>steamed broccoli on it or something. The broccoli had to be the culprit
>because it was just pure mush. Gave off so much liquid that it seeped
>through into the crust, preventing it from browning. The whole thing was so
>soggy, I don't even know how they managed to get it into the box. And you
>couldn't really even pick up a slice. It all just sort of fell apart.

I put frozen broccoli flowerettes on pizza all the time, no liquid
exudes, none whatsoever... and I cover the entire pie until there's no
bare place to put more.... and I put them on frozen, not cooked, not
thawed... only thing I do while the oven is heating is slice the
frozen flowerettes into smaller flowerettes, so I can fit more.

Becca EmaNymton wrote:
> On 9/27/2014 6:09 PM, Bryan-TGWWW wrote:
>
>>> George likes a simple cheese pizza, but I like a pizza with everything
>>>
>>> on it. I put so many toppings on it, that the center does not get done,
>>>
>>> so I have cut way back. My favorite is pepperoni and cheese.
>>>
>> Becca, concentrate the added toppings around the periphery, instead of
>> distributing them equally to the center. Especially, high moisture items
>> should never be added at the center. Better eating through physics.
>>
>> And hey, you should email me so I can send you a reply.
>>>
>>> Becca
>>
>> --Bryan
>
> Thanks for that advice, Bryan, I will send you my email address.
>
> Becca


another trick is put the cut veggies in the oven while it preheats to
drive off some of the moisture ... I do this with green peppers and
mushrooms mostly and spread them out on a small baking sheet

On 9/28/2014 11:54 AM, tert in seattle wrote:
> Becca EmaNymton wrote:
>> On 9/27/2014 6:09 PM, Bryan-TGWWW wrote:
>>
>>>> George likes a simple cheese pizza, but I like a pizza with everything
>>>>
>>>> on it. I put so many toppings on it, that the center does not get done,
>>>>
>>>> so I have cut way back. My favorite is pepperoni and cheese.
>>>>
>>> Becca, concentrate the added toppings around the periphery, instead of
>>> distributing them equally to the center. Especially, high moisture items
>>> should never be added at the center. Better eating through physics.
>>>
>>> And hey, you should email me so I can send you a reply.
>>>>
>>>> Becca
>>>
>>> --Bryan
>>
>> Thanks for that advice, Bryan, I will send you my email address.
>>
>> Becca
>
>
> another trick is put the cut veggies in the oven while it preheats to
> drive off some of the moisture ... I do this with green peppers and
> mushrooms mostly and spread them out on a small baking sheet

Thanks Tert, I appreciate that advice.

Becca

On Sun, 28 Sep 2014 12:46:55 -0500, Becca EmaNymton
> wrote:

>On 9/28/2014 11:54 AM, tert in seattle wrote:
>> Becca EmaNymton wrote:
>>> On 9/27/2014 6:09 PM, Bryan-TGWWW wrote:
>>>
>>>>> George likes a simple cheese pizza, but I like a pizza with everything
>>>>>
>>>>> on it. I put so many toppings on it, that the center does not get done,
>>>>>
>>>>> so I have cut way back. My favorite is pepperoni and cheese.
>>>>>
>>>> Becca, concentrate the added toppings around the periphery, instead of
>>>> distributing them equally to the center. Especially, high moisture items
>>>> should never be added at the center. Better eating through physics.
>>>>
>>>> And hey, you should email me so I can send you a reply.
>>>>>
>>>>> Becca
>>>>
>>>> --Bryan
>>>
>>> Thanks for that advice, Bryan, I will send you my email address.
>>>
>>> Becca
>>
>>
>> another trick is put the cut veggies in the oven while it preheats to
>> drive off some of the moisture ... I do this with green peppers and
>> mushrooms mostly and spread them out on a small baking sheet
>
>Thanks Tert, I appreciate that advice.
>
>Becca

Seems like a lot of extra unnecessary work... I top pizza with all
kinds of raw veggies, same as any pizzaria, and have never had a
moisture problem... I top with onions, peppers, eggplant, mushrooms,
even zukes, and I'm generous. Maybe your oven is not hot enough so
the veggies are stewing... I can see that happening when using a pizza
stone... because once the cold raw pie is set on the hot stone water
vapor is created underneath the pie, permeates the stone and the
temperature of the stone drops drastically and never recovers past the
point water boils... pizza stones produce stewed pizza. Get rid of
that fercocktah stone and use a perforated pan. Pizza stones are
pandered to those who didn't do well with high school science.

On 9/28/2014 1:32 PM, Brooklyn1 wrote:
> On Sun, 28 Sep 2014 12:46:55 -0500, Becca EmaNymton
> > wrote:
>
>> On 9/28/2014 11:54 AM, tert in seattle wrote:
>>> Becca EmaNymton wrote:
>>>> On 9/27/2014 6:09 PM, Bryan-TGWWW wrote:
>>>>
>>>>>> George likes a simple cheese pizza, but I like a pizza with everything
>>>>>>
>>>>>> on it. I put so many toppings on it, that the center does not get done,
>>>>>>
>>>>>> so I have cut way back. My favorite is pepperoni and cheese.
>>>>>>
>>>>> Becca, concentrate the added toppings around the periphery, instead of
>>>>> distributing them equally to the center. Especially, high moisture items
>>>>> should never be added at the center. Better eating through physics.
>>>>>
>>>>> And hey, you should email me so I can send you a reply.
>>>>>>
>>>>>> Becca
>>>>>
>>>>> --Bryan
>>>>
>>>> Thanks for that advice, Bryan, I will send you my email address.
>>>>
>>>> Becca
>>>
>>>
>>> another trick is put the cut veggies in the oven while it preheats to
>>> drive off some of the moisture ... I do this with green peppers and
>>> mushrooms mostly and spread them out on a small baking sheet
>>
>> Thanks Tert, I appreciate that advice.
>>
>> Becca
>
> Seems like a lot of extra unnecessary work... I top pizza with all
> kinds of raw veggies, same as any pizzaria, and have never had a
> moisture problem... I top with onions, peppers, eggplant, mushrooms,
> even zukes, and I'm generous. Maybe your oven is not hot enough so
> the veggies are stewing... I can see that happening when using a pizza
> stone... because once the cold raw pie is set on the hot stone water
> vapor is created underneath the pie, permeates the stone and the
> temperature of the stone drops drastically and never recovers past the
> point water boils... pizza stones produce stewed pizza. Get rid of
> that fercocktah stone and use a perforated pan. Pizza stones are
> pandered to those who didn't do well with high school science.

My pizza pan is perforated, it looks like this:

http://shop.manpans.com/perforated-pizza-pan/

Becca

On Sun, 28 Sep 2014 14:31:07 -0500, Becca EmaNymton
> wrote:

> On 9/28/2014 1:32 PM, Brooklyn1 wrote:
> > On Sun, 28 Sep 2014 12:46:55 -0500, Becca EmaNymton
> > > wrote:
> >
> >> On 9/28/2014 11:54 AM, tert in seattle wrote:
> >>> Becca EmaNymton wrote:
> >>>> On 9/27/2014 6:09 PM, Bryan-TGWWW wrote:
> >>>>
> >>>>>> George likes a simple cheese pizza, but I like a pizza with everything
> >>>>>>
> >>>>>> on it. I put so many toppings on it, that the center does not get done,
> >>>>>>
> >>>>>> so I have cut way back. My favorite is pepperoni and cheese.
> >>>>>>
> >>>>> Becca, concentrate the added toppings around the periphery, instead of
> >>>>> distributing them equally to the center. Especially, high moisture items
> >>>>> should never be added at the center. Better eating through physics.
> >>>>>
> >>>>> And hey, you should email me so I can send you a reply.
> >>>>>>
> >>>>>> Becca
> >>>>>
> >>>>> --Bryan
> >>>>
> >>>> Thanks for that advice, Bryan, I will send you my email address.
> >>>>
> >>>> Becca
> >>>
> >>>
> >>> another trick is put the cut veggies in the oven while it preheats to
> >>> drive off some of the moisture ... I do this with green peppers and
> >>> mushrooms mostly and spread them out on a small baking sheet
> >>
> >> Thanks Tert, I appreciate that advice.
> >>
> >> Becca
> >
> > Seems like a lot of extra unnecessary work... I top pizza with all
> > kinds of raw veggies, same as any pizzaria, and have never had a
> > moisture problem... I top with onions, peppers, eggplant, mushrooms,
> > even zukes, and I'm generous. Maybe your oven is not hot enough so
> > the veggies are stewing... I can see that happening when using a pizza
> > stone... because once the cold raw pie is set on the hot stone water
> > vapor is created underneath the pie, permeates the stone and the
> > temperature of the stone drops drastically and never recovers past the
> > point water boils... pizza stones produce stewed pizza. Get rid of
> > that fercocktah stone and use a perforated pan. Pizza stones are
> > pandered to those who didn't do well with high school science.
>
> My pizza pan is perforated, it looks like this:
>
> http://shop.manpans.com/perforated-pizza-pan/
>

As usual, he's an idiot. Dollars to donuts he's never made a real
scratch (not previously frozen) pizza in his life.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Becca EmaNymton" > wrote in message
...
> On 9/28/2014 1:32 PM, Brooklyn1 wrote:
>> On Sun, 28 Sep 2014 12:46:55 -0500, Becca EmaNymton
>> > wrote:
>>
>>> On 9/28/2014 11:54 AM, tert in seattle wrote:
>>>> Becca EmaNymton wrote:
>>>>> On 9/27/2014 6:09 PM, Bryan-TGWWW wrote:
>>>>>
>>>>>>> George likes a simple cheese pizza, but I like a pizza with
>>>>>>> everything
>>>>>>>
>>>>>>> on it. I put so many toppings on it, that the center does not get
>>>>>>> done,
>>>>>>>
>>>>>>> so I have cut way back. My favorite is pepperoni and cheese.
>>>>>>>
>>>>>> Becca, concentrate the added toppings around the periphery, instead
>>>>>> of
>>>>>> distributing them equally to the center. Especially, high moisture
>>>>>> items
>>>>>> should never be added at the center. Better eating through physics.
>>>>>>
>>>>>> And hey, you should email me so I can send you a reply.
>>>>>>>
>>>>>>> Becca
>>>>>>
>>>>>> --Bryan
>>>>>
>>>>> Thanks for that advice, Bryan, I will send you my email address.
>>>>>
>>>>> Becca
>>>>
>>>>
>>>> another trick is put the cut veggies in the oven while it preheats to
>>>> drive off some of the moisture ... I do this with green peppers and
>>>> mushrooms mostly and spread them out on a small baking sheet
>>>
>>> Thanks Tert, I appreciate that advice.
>>>
>>> Becca
>>
>> Seems like a lot of extra unnecessary work... I top pizza with all
>> kinds of raw veggies, same as any pizzaria, and have never had a
>> moisture problem... I top with onions, peppers, eggplant, mushrooms,
>> even zukes, and I'm generous. Maybe your oven is not hot enough so
>> the veggies are stewing... I can see that happening when using a pizza
>> stone... because once the cold raw pie is set on the hot stone water
>> vapor is created underneath the pie, permeates the stone and the
>> temperature of the stone drops drastically and never recovers past the
>> point water boils... pizza stones produce stewed pizza. Get rid of
>> that fercocktah stone and use a perforated pan. Pizza stones are
>> pandered to those who didn't do well with high school science.
>
> My pizza pan is perforated, it looks like this:
>
> http://shop.manpans.com/perforated-pizza-pan/

Very similar to mine

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

On Sun, 28 Sep 2014 14:31:07 -0500, Becca EmaNymton
> wrote:

>On 9/28/2014 1:32 PM, Brooklyn1 wrote:
>> On Sun, 28 Sep 2014 12:46:55 -0500, Becca EmaNymton
>> > wrote:
>>
>>> On 9/28/2014 11:54 AM, tert in seattle wrote:
>>>> Becca EmaNymton wrote:
>>>>> On 9/27/2014 6:09 PM, Bryan-TGWWW wrote:
>>>>>
>>>>>>> George likes a simple cheese pizza, but I like a pizza with everything
>>>>>>>
>>>>>>> on it. I put so many toppings on it, that the center does not get done,
>>>>>>>
>>>>>>> so I have cut way back. My favorite is pepperoni and cheese.
>>>>>>>
>>>>>> Becca, concentrate the added toppings around the periphery, instead of
>>>>>> distributing them equally to the center. Especially, high moisture items
>>>>>> should never be added at the center. Better eating through physics.
>>>>>>
>>>>>> And hey, you should email me so I can send you a reply.
>>>>>>>
>>>>>>> Becca
>>>>>>
>>>>>> --Bryan
>>>>>
>>>>> Thanks for that advice, Bryan, I will send you my email address.
>>>>>
>>>>> Becca
>>>>
>>>>
>>>> another trick is put the cut veggies in the oven while it preheats to
>>>> drive off some of the moisture ... I do this with green peppers and
>>>> mushrooms mostly and spread them out on a small baking sheet
>>>
>>> Thanks Tert, I appreciate that advice.
>>>
>>> Becca
>>
>> Seems like a lot of extra unnecessary work... I top pizza with all
>> kinds of raw veggies, same as any pizzaria, and have never had a
>> moisture problem... I top with onions, peppers, eggplant, mushrooms,
>> even zukes, and I'm generous. Maybe your oven is not hot enough so
>> the veggies are stewing... I can see that happening when using a pizza
>> stone... because once the cold raw pie is set on the hot stone water
>> vapor is created underneath the pie, permeates the stone and the
>> temperature of the stone drops drastically and never recovers past the
>> point water boils... pizza stones produce stewed pizza. Get rid of
>> that fercocktah stone and use a perforated pan. Pizza stones are
>> pandered to those who didn't do well with high school science.
>
>My pizza pan is perforated, it looks like this:
>
>http://shop.manpans.com/perforated-pizza-pan/

That's a very nice pan, deep and lots of large holes, should make good
pizza.

On Saturday, September 27, 2014 7:26:26 PM UTC-5, Brooklyn1 wrote:
> On Sat, 27 Sep 2014 15:57:22 -0600, graham > wrote:
>
>
>
> >On 27/09/2014 3:08 PM, Boron Elgar wrote:
>
> >> On Sat, 27 Sep 2014 09:20:20 -0600, graham > wrote:
>
> >>
>
> >>> On 26/09/2014 1:31 PM, Janet Bostwick wrote:
>
> >>>>
>
> >>>> I really like these pizza for doctoring up at home. I am not a pizza
>
> >>>> aficionado but I do draw the line at a lot of them. I always buy the
>
> >>>> pepperoni pizza. It is absolutely covered with rounds of pepperoni
>
> >>>> and then on top of that is an enormous amount of pepperoni sticks.
>
> >>>> These are rising-crust pizza but do not rise so much that you feel you
>
> >>>> are eating a loaf of bread. The pizza is saucy with plenty of cheese
>
> >>>> for me. I then add onions, peppers, mushrooms black olives and fresh
>
> >>>> tomatoes. They come 4 to a box and go on sale frequently so that you
>
> >>>> can pick them up for $3+ a pizza. These are a go to, I'm too tired to
>
> >>>> plan a meal, food. There is also an all cheese pizza.
>
> >>>> Janet US
>
> >>>>
>
> >>> I detest pepperoni on pizzas! That also goes for ham and other preserved
>
> >>> meats. They add too much salt and not enough flavour.
>
> >>> At meetings where pizzas have been ordered in, I prefer the simple Greek
>
> >>> or vegetarian types.
>
> >>> Graham
>
> >>
>
> >>
>
> >> I guess anchovies are right out, then, eh?
>
> >>
>
> >> Boron
>
> >>
>
> >Not at all! Shrimp, scallops, fresh Italian sausage are oK. I just
>
> >detest preserved meats on a pizza.
>
> >Graham
>
>
>
> Anchovy is preserved fish.

And cured only with salt, not with nitrites. The main character in my book
loves all things anchovy, including pizza, which I have yet to try, but I
plan to sometime.

--Bryan

On 9/27/2014 1:08 PM, Gary wrote:

> " wrote:
>>
>> Why not just eat a salad if you prefer meatless pizzas? Personally, if it's a veggie pizza I always just decline and eat something else; too bland for me. Not sure what a Greek pizza is.
>
> I often eat meatless pizzas. Very good. Try a broccoli white pizza
> sometime - broccoli, garlic, bit of onion, mozz cheese. It's sure
> better than a salad.
>
> G.
>
I just found some thin crispy crusts that come 3 to a package and are
small, like 6" across. Can't wait to try one. I have plenty of sauce and
cheese. I also bought a Red Baron thin crispy crust pizza just to have
something for mom and me this week if we feel like pizza in a hurry.
I've been doing a little cooking today just to have ready made meals
when I feel like eating. I remember after the last surgery I didn't eat
much for a couple of weeks. I have easy stuff and a bunch of produce. I
meant to get Metamucil (pain killers, dontchaknow) but forgot.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Sun, 28 Sep 2014 15:34:13 -0700 (PDT), Bryan-TGWWW
> wrote:

> And cured only with salt, not with nitrites. The main character in my book
> loves all things anchovy, including pizza, which I have yet to try, but I
> plan to sometime.

Do you cook with them? Apparently they melt and become the special
something that makes Nona's version of whatever it is stand out.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 28 Sep 2014 17:25:13 -0700, sf > wrote:

>On Sun, 28 Sep 2014 15:34:13 -0700 (PDT), Bryan-TGWWW
> wrote:
>
>> And cured only with salt, not with nitrites. The main character in my book
>> loves all things anchovy, including pizza, which I have yet to try, but I
>> plan to sometime.
>
>Do you cook with them? Apparently they melt and become the special
>something that makes Nona's version of whatever it is stand out.

Yes, cook with them. Puttanesca sauce comes immediately to mind.
Janet US

"sf" > wrote in message
...
> On Sun, 28 Sep 2014 15:34:13 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
>> And cured only with salt, not with nitrites. The main character in my
>> book
>> loves all things anchovy, including pizza, which I have yet to try, but I
>> plan to sometime.
>
> Do you cook with them? Apparently they melt and become the special
> something that makes Nona's version of whatever it is stand out.

I had some stuffed peppers and I wouldn't have known they were in there if I
hadn't been told. But I also didn't like them. They were small, sweet
peppers, baked with some kind of sickly rich, garlicky,walnut filling.
Apparently an old family recipe. Guys seem to like them. Women do not.

On Sun, 28 Sep 2014 22:40:21 -0600, Janet Bostwick
> wrote:

> On Sun, 28 Sep 2014 17:25:13 -0700, sf > wrote:
>
> >On Sun, 28 Sep 2014 15:34:13 -0700 (PDT), Bryan-TGWWW
> > wrote:
> >
> >> And cured only with salt, not with nitrites. The main character in my book
> >> loves all things anchovy, including pizza, which I have yet to try, but I
> >> plan to sometime.
> >
> >Do you cook with them? Apparently they melt and become the special
> >something that makes Nona's version of whatever it is stand out.
>
> Yes, cook with them. Puttanesca sauce comes immediately to mind.
> Janet US

If I've ever made that, it was once... a long time ago.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 28 Sep 2014 22:06:08 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 28 Sep 2014 15:34:13 -0700 (PDT), Bryan-TGWWW
> > > wrote:
> >
> >> And cured only with salt, not with nitrites. The main character in my
> >> book
> >> loves all things anchovy, including pizza, which I have yet to try, but I
> >> plan to sometime.
> >
> > Do you cook with them? Apparently they melt and become the special
> > something that makes Nona's version of whatever it is stand out.
>
> I had some stuffed peppers and I wouldn't have known they were in there if I
> hadn't been told. But I also didn't like them. They were small, sweet
> peppers, baked with some kind of sickly rich, garlicky,walnut filling.
> Apparently an old family recipe. Guys seem to like them. Women do not.

Walnut in the filling? That's odd.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.