l not -l wrote:
> On 5-Jan-2016, el mismo de siempre > wrote:
>
>> l not -l wrote:
>>> On 5-Jan-2016, el mismo de siempre > wrote:
>>>
>>>> l not -l wrote:
>>>>> On 5-Jan-2016, el mismo de siempre > wrote:
>>>>>
>>>>>> wrote:
>>>>>>> I never see shred provolone, I do sometimes use colby jack or
>>>>>>> cheddar
>>>>>>> jack.
>>>>>>>
>>>>>>
>>>>>> I don't see it either, just a slice or three works great.
>>>>>>
>>>>>> Colby jack rocks.
>>>>> I'll have provel on mine, please.
>>>>>
>>>> Smoked?
>>>
>>> Never had or seen smoked provel; but, I'd be willing to give it a try.
>>>
>> Oooh, it's darned tasty stuff.
>>
>>
>> http://www.schurmanscheese.com/smoked-provolone.html
>>
>> http://www.landolakes.com/product/42...ovolone-cheese
> I referenced PROVEL, not provolone; I have had smoked provolone.
>


Oh dear oh dear, and here I thought you'd gone shorthand on us...

http://www.cheese.com/provel/

Provel is an American cheese, produced through a combination of many
different cheeses, mainly cheddar, swiss and provolone. This pasteurised
processed cheese has a low melting point and therefore appears gooey and
buttery at room temperature. It is a mainstay in many dishes such as St.
Louis-style pizza and cheese soup.


That corrected, it's not in my markets, ergo not a cheese I'm familiar with.

Tnx.

Brooklyn1 wrote:
> On Wed, 06 Jan 2016 06:27:21 -0500, Gary > wrote:
>
>> Bruce wrote:
>>>
>>> sf wrote:
>>>> Good lord man. At least our cheddar is mild compared to theirs. UK
>>>> cheddar would be an abomination on pizza.
>>
>> LOL! I agree with sf on this one.
>>
>>>
>>> If UK cheddar is stronger, then that's what I'd want on a pizza. I don't
>>> need filler on a pizza.
>>
>> So you would just cook a pizza crust with sharp cheddar on top,
>> nothing else?
>>
>> I love a very strong sharp cheddar but I wouldn't want any (mild or
>> strong) on a pizza. Guess it depends on what you top your pizza with.
>>
>> I could see myself using it if I topped the pizza with onions and
>> ground beef. In that case though, I would just make some cheese
>> burgers on buns, not make a pizza.
>
> I bet if you added bacon to a cheddar pizza you could cover it with
> ferret poop and people here would love it.

Not without broccoli or cauliflower...

> Most times when I shop at Walmart I pick up my favorites, a pound each
> of provolone and Genoa ond a bag of Portuguese rolls. A few days
> later I'll have a pizza, provolone and genoa goes very well on my
> rising crust supreme frozen pizza. I like most every cheese, even the
> stinky kinds, but cheddar is my least favorite... I consider cheddar
> the lamb of cheeses

Iow, the best of all, thanks for confessing to it.

On Wed, 06 Jan 2016 07:59:52 -0500, Ed Pawlowski > wrote:

>On Wed, 06 Jan 2016 13:55:08 +0200, Opinicus
> wrote:
>
>
>
>>
>>That was my original reaction too, but I *like* sharp cheddar and so I
>>supposed that was what it was. Rewatching the segment I realize that
>>the cheese being used is only the palest yellow. I suspect it's not
>>the sharp kind in other words.
>
>Why do you think it is not sharp? Color? Natural cheese is very pale
>in color no matter how sharp. In some areas of the country they add
>beta carotene because people think it is supposed to be orange
>colored.

I think they use anetto to give cheese that yellow/orange color. same
as they do margerine... at one time cheese was colored to discern it
from each cheese makers', each had a secret formula for their final
product that could be IDed with color chips same as paint chips. Most
foods we eat are artificially colored, if not they'd all be shades of
gray.

On 7/1/2016 03:25 Janet B wrote:

> On Wed, 6 Jan 2016 15:05:33 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Janet B" > wrote in message
. ..
>>> On Wed, 6 Jan 2016 14:05:30 -0000, "Ophelia" >
>>> wrote:
>>>
>>>
>>> snip
>>>>
>>>>Err you do know that our cheddar cheese comes in mild, medium, strong and
>>>>extra strong ...
>>>
>>> so does U.S.
>>
>>Well that doesn't surprise me! Pssst you need to tell sf <g>
>
> you're pulling tails again just to cause a ruckus ;(
> Janet US

I wonder if Janet's sense of humour also comes in "mild", "medium" and
"strong", or if it's always "absent".

--
Bruce

"dsi1" > wrote in message
...
On Tuesday, January 5, 2016 at 9:34:34 AM UTC-10, Opinicus wrote:
> The latest episode of "Food Unwrapped"
> (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> http://www.channel4.com/programmes/f.../episode-guide)
> implies that cheddar cheese is reguarly used as an ingredient of
> pizzas in the UK.
>
> Really? Cheddar?
>
> --
> Bob
> The joint that time is out of
> www.kanyak.com

I don't mind. My first pizzas came out of box with dough mix and cans of
sauce and some kind of weird canned cheese powder. I thought it was pretty
darn good. I frequently use cheddar because that's what I usually have in my
refrigerator. One of these days, I'm gonna make a pizza with crumbled
hamburger and American cheese.

---

My Italian MIL made pizza from cheese ends. Something we seem to no longer
be able to get here. I do remember buying them many years ago. They are
just what is left over at deli counter and they are sold at a reduced rate.
The pizza was never the same way twice but always good.

"Gary" > wrote in message ...
> Ed Pawlowski wrote:
>>
>> On Wed, 06 Jan 2016 13:55:08 +0200, Opinicus
>> > wrote:
>>
>> >
>> >That was my original reaction too, but I *like* sharp cheddar and so I
>> >supposed that was what it was. Rewatching the segment I realize that
>> >the cheese being used is only the palest yellow. I suspect it's not
>> >the sharp kind in other words.
>>
>> Why do you think it is not sharp? Color? Natural cheese is very pale
>> in color no matter how sharp. In some areas of the country they add
>> beta carotene because people think it is supposed to be orange
>> colored.
>
> Very true. I avoid most yellow cheese as it's only colored that way.
> All my cheddar is basically a white cheese. That does not affect the
> flavor.
>
> Kind of like pistachio nuts. Remember when they used to dye them red?

The color of cheese depends on where you live. I read that in the South it
tends to be a darker color. Here it is usually yellow and on the East
coast, usually white. My husband had issues with the cheese when he first
moved here because we had no white unless you could find a fancy cheese shop
or some such thing. Now you can get white cheddar but it is more likely not
to be.

"Janet B" > wrote in message
...
> On Wed, 6 Jan 2016 14:05:30 -0000, "Ophelia" >
> wrote:
>
>
> snip
>>
>>Err you do know that our cheddar cheese comes in mild, medium, strong and
>>extra strong ...
>
> so does U.S.
> Janet US

The sharpest I ever tried was labeled NY cheddar. It was too sharp for me.

"Bruce" > wrote in message
...
> On 7/1/2016 03:25 Janet B wrote:
>
>> On Wed, 6 Jan 2016 15:05:33 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"Janet B" > wrote in message
...
>>>> On Wed, 6 Jan 2016 14:05:30 -0000, "Ophelia" >
>>>> wrote:
>>>>
>>>>
>>>> snip
>>>>>
>>>>>Err you do know that our cheddar cheese comes in mild, medium, strong
>>>>>and
>>>>>extra strong ...
>>>>
>>>> so does U.S.
>>>
>>>Well that doesn't surprise me! Pssst you need to tell sf <g>
>>
>> you're pulling tails again just to cause a ruckus ;(
>> Janet US
>
> I wonder if Janet's sense of humour also comes in "mild", "medium" and
> "strong", or if it's always "absent".

Bwahahaha!

On Wed, 6 Jan 2016 14:05:30 -0000, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Tue, 5 Jan 2016 23:31:27 -0500, Ed Pawlowski > wrote:
> >
> >> On 1/5/2016 2:34 PM, Opinicus wrote:
> >> > The latest episode of "Food Unwrapped"
> >> > (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> >> > http://www.channel4.com/programmes/f.../episode-guide)
> >> > implies that cheddar cheese is reguarly used as an ingredient of
> >> > pizzas in the UK.
> >> >
> >> > Really? Cheddar?
> >> >
> >>
> >>
> >> Why not? Cheddar is a UK product with some of the best. I often use
> >> 25% to 50% on my pizza.
> >>
> >> UK is home of Coastal cheddar and Cotswold cheeses, two of my favorites.
> >
> > Good lord man. At least our cheddar is mild compared to theirs. UK
> > cheddar would be an abomination on pizza. I can only think of one
> > combination it wouldn't be downright revolting - apples and cheddar,
> > but I don't want an apple pizza. Apple galette is as far as I'll go.
>
> Err you do know that our cheddar cheese comes in mild, medium, strong and
> extra strong ...

I know and I don't care. Cheddar on pizza is an abomination.

--

sf

On Wed, 6 Jan 2016 15:05:33 -0000, "Ophelia" >
wrote:

>
>
> "Janet B" > wrote in message
> ...
> > On Wed, 6 Jan 2016 14:05:30 -0000, "Ophelia" >
> > wrote:
> >
> >
> > snip
> >>
> >>Err you do know that our cheddar cheese comes in mild, medium, strong and
> >>extra strong ...
> >
> > so does U.S.
>
> Well that doesn't surprise me! Pssst you need to tell sf <g>

When Ed talks about English cheddar, you can bet he's talking about
aged English cheddar because we have everything else here. Put that
aside and repeat: cheddar on pizza is an abomination.

--

sf

On Wed, 6 Jan 2016 14:53:53 -0000, Janet > wrote:

> In article >,
> says...
> >
> > On Tue, 5 Jan 2016 23:31:27 -0500, Ed Pawlowski > wrote:
> >
> > > On 1/5/2016 2:34 PM, Opinicus wrote:
> > > > The latest episode of "Food Unwrapped"
> > > > (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> > > > http://www.channel4.com/programmes/f.../episode-guide)
> > > > implies that cheddar cheese is reguarly used as an ingredient of
> > > > pizzas in the UK.
> > > >
> > > > Really? Cheddar?
> > > >
> > >
> > >
> > > Why not? Cheddar is a UK product with some of the best. I often use
> > > 25% to 50% on my pizza.
> > >
> > > UK is home of Coastal cheddar and Cotswold cheeses, two of my favorites.
> >
> > Good lord man. At least our cheddar is mild compared to theirs. UK
> > cheddar would be an abomination on pizza.
>
> UK cheddars come in an infinite range and choice of strong and mild,
> in between, aged or not.
>
> Tesco supermarket online, offers 64 cheddars, take a look.
>
> http://www.tesco.com/groceries/produ...efault.aspx?N=
> 4294793388
>
Repeat after me: cheddar is an abomination on pizza.

--

sf

On Tuesday, January 5, 2016 at 2:34:34 PM UTC-5, Opinicus wrote:
> The latest episode of "Food Unwrapped"
> (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> http://www.channel4.com/programmes/f.../episode-guide)
> implies that cheddar cheese is reguarly used as an ingredient of
> pizzas in the UK.
>
> Really? Cheddar?
>
> --
> Bob
> The joint that time is out of
> www.kanyak.com









Lowfat mozarella on pizza is an abomination.

On 7/1/2016 10:25 sf wrote:

> On Wed, 6 Jan 2016 14:53:53 -0000, Janet > wrote:
>
>> In article >,
>> says...
>> >
>> > On Tue, 5 Jan 2016 23:31:27 -0500, Ed Pawlowski > wrote:
>> >
>> > > On 1/5/2016 2:34 PM, Opinicus wrote:
>> > > > The latest episode of "Food Unwrapped"
>> > > > (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
>> > > > http://www.channel4.com/programmes/f.../episode-guide)
>> > > > implies that cheddar cheese is reguarly used as an ingredient of
>> > > > pizzas in the UK.
>> > > >
>> > > > Really? Cheddar?
>> > > >
>> > >
>> > >
>> > > Why not? Cheddar is a UK product with some of the best. I often use
>> > > 25% to 50% on my pizza.
>> > >
>> > > UK is home of Coastal cheddar and Cotswold cheeses, two of my favorites.
>> >
>> > Good lord man. At least our cheddar is mild compared to theirs. UK
>> > cheddar would be an abomination on pizza.
>>
>> UK cheddars come in an infinite range and choice of strong and mild,
>> in between, aged or not.
>>
>> Tesco supermarket online, offers 64 cheddars, take a look.
>>
>> http://www.tesco.com/groceries/produ...efault.aspx?N=
>> 4294793388
>>
> Repeat after me: cheddar is an abomination on pizza.

So it no longer matters whether that's UK or US cheddar?

--
Bruce

sf wrote:
> On Wed, 6 Jan 2016 14:05:30 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Tue, 5 Jan 2016 23:31:27 -0500, Ed Pawlowski > wrote:
>>>
>>>> On 1/5/2016 2:34 PM, Opinicus wrote:
>>>>> The latest episode of "Food Unwrapped"
>>>>> (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
>>>>> http://www.channel4.com/programmes/f.../episode-guide)
>>>>> implies that cheddar cheese is reguarly used as an ingredient of
>>>>> pizzas in the UK.
>>>>>
>>>>> Really? Cheddar?
>>>>>
>>>>
>>>>
>>>> Why not? Cheddar is a UK product with some of the best. I often use
>>>> 25% to 50% on my pizza.
>>>>
>>>> UK is home of Coastal cheddar and Cotswold cheeses, two of my favorites.
>>>
>>> Good lord man. At least our cheddar is mild compared to theirs. UK
>>> cheddar would be an abomination on pizza. I can only think of one
>>> combination it wouldn't be downright revolting - apples and cheddar,
>>> but I don't want an apple pizza. Apple galette is as far as I'll go.
>>
>> Err you do know that our cheddar cheese comes in mild, medium, strong and
>> extra strong ...
>
> I know and I don't care. Cheddar on pizza is an abomination.
>
Not if it's this one:

http://www.foodnetwork.com/restauran...estaurant.html

Specialty Dishes: Bacon Cheeseburger Pizza, Chicken and Farfalle with
Vodka Sauce

Guy stops here to try a fun comfort food mash-up: bacon cheeseburger
pizza. This creative pie uses ketchup and mustard in place of sauce. Guy
is skeptical of the switch until he bites into a slice loaded with
seasoned ground beef, melted cheddar, bacon and pickles, which he
declares “nicely done.”

Read more at:
http://www.foodnetwork.com/restauran...ml?oc=linkback

wrote:
> On Tuesday, January 5, 2016 at 2:34:34 PM UTC-5, Opinicus wrote:
>> The latest episode of "Food Unwrapped"
>> (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
>> http://www.channel4.com/programmes/f.../episode-guide)
>> implies that cheddar cheese is reguarly used as an ingredient of
>> pizzas in the UK.
>>
>> Really? Cheddar?
>>
>> --
>> Bob
>> The joint that time is out of
>> www.kanyak.com
>
>
>
>
>
>
>
>
>
> Lowfat mozarella on pizza is an abomination.
>
zero melt capacity - agree.

On Wed, 6 Jan 2016 16:34:22 -0700, el mismo de siempre >
wrote:

> sf wrote:
> > On Wed, 6 Jan 2016 14:05:30 -0000, "Ophelia" >
> > wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >>> On Tue, 5 Jan 2016 23:31:27 -0500, Ed Pawlowski > wrote:
> >>>
> >>>> On 1/5/2016 2:34 PM, Opinicus wrote:
> >>>>> The latest episode of "Food Unwrapped"
> >>>>> (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> >>>>> http://www.channel4.com/programmes/f.../episode-guide)
> >>>>> implies that cheddar cheese is reguarly used as an ingredient of
> >>>>> pizzas in the UK.
> >>>>>
> >>>>> Really? Cheddar?
> >>>>>
> >>>>
> >>>>
> >>>> Why not? Cheddar is a UK product with some of the best. I often use
> >>>> 25% to 50% on my pizza.
> >>>>
> >>>> UK is home of Coastal cheddar and Cotswold cheeses, two of my favorites.
> >>>
> >>> Good lord man. At least our cheddar is mild compared to theirs. UK
> >>> cheddar would be an abomination on pizza. I can only think of one
> >>> combination it wouldn't be downright revolting - apples and cheddar,
> >>> but I don't want an apple pizza. Apple galette is as far as I'll go.
> >>
> >> Err you do know that our cheddar cheese comes in mild, medium, strong and
> >> extra strong ...
> >
> > I know and I don't care. Cheddar on pizza is an abomination.
> >
> Not if it's this one:
>
> http://www.foodnetwork.com/restauran...estaurant.html
>
> Specialty Dishes: Bacon Cheeseburger Pizza, Chicken and Farfalle with
> Vodka Sauce
>
> Guy stops here to try a fun comfort food mash-up: bacon cheeseburger
> pizza. This creative pie uses ketchup and mustard in place of sauce. Guy
> is skeptical of the switch until he bites into a slice loaded with
> seasoned ground beef, melted cheddar, bacon and pickles, which he
> declares “nicely done.”
>
> Read more at:
> http://www.foodnetwork.com/restauran...ml?oc=linkback

GAG

--

sf

On Wed, 6 Jan 2016 23:29:50 -0000 (UTC), Bruce >
wrote:

> On 7/1/2016 10:25 sf wrote:
>
> > On Wed, 6 Jan 2016 14:53:53 -0000, Janet > wrote:
> >
> >> In article >,
> >> says...
> >> >
> >> > On Tue, 5 Jan 2016 23:31:27 -0500, Ed Pawlowski > wrote:
> >> >
> >> > > On 1/5/2016 2:34 PM, Opinicus wrote:
> >> > > > The latest episode of "Food Unwrapped"
> >> > > > (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> >> > > > http://www.channel4.com/programmes/f.../episode-guide)
> >> > > > implies that cheddar cheese is reguarly used as an ingredient of
> >> > > > pizzas in the UK.
> >> > > >
> >> > > > Really? Cheddar?
> >> > > >
> >> > >
> >> > >
> >> > > Why not? Cheddar is a UK product with some of the best. I often use
> >> > > 25% to 50% on my pizza.
> >> > >
> >> > > UK is home of Coastal cheddar and Cotswold cheeses, two of my favorites.
> >> >
> >> > Good lord man. At least our cheddar is mild compared to theirs. UK
> >> > cheddar would be an abomination on pizza.
> >>
> >> UK cheddars come in an infinite range and choice of strong and mild,
> >> in between, aged or not.
> >>
> >> Tesco supermarket online, offers 64 cheddars, take a look.
> >>
> >> http://www.tesco.com/groceries/produ...efault.aspx?N=
> >> 4294793388
> >>
> > Repeat after me: cheddar is an abomination on pizza.
>
> So it no longer matters whether that's UK or US cheddar?

I wasn't even beginning to advocate American cheddar on a pizza.

--

sf

sf wrote:
> On Wed, 6 Jan 2016 16:34:22 -0700, el mismo de siempre >
> wrote:
>
>> sf wrote:
>>> On Wed, 6 Jan 2016 14:05:30 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Tue, 5 Jan 2016 23:31:27 -0500, Ed Pawlowski > wrote:
>>>>>
>>>>>> On 1/5/2016 2:34 PM, Opinicus wrote:
>>>>>>> The latest episode of "Food Unwrapped"
>>>>>>> (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
>>>>>>> http://www.channel4.com/programmes/f.../episode-guide)
>>>>>>> implies that cheddar cheese is reguarly used as an ingredient of
>>>>>>> pizzas in the UK.
>>>>>>>
>>>>>>> Really? Cheddar?
>>>>>>>
>>>>>>
>>>>>>
>>>>>> Why not? Cheddar is a UK product with some of the best. I often use
>>>>>> 25% to 50% on my pizza.
>>>>>>
>>>>>> UK is home of Coastal cheddar and Cotswold cheeses, two of my favorites.
>>>>>
>>>>> Good lord man. At least our cheddar is mild compared to theirs. UK
>>>>> cheddar would be an abomination on pizza. I can only think of one
>>>>> combination it wouldn't be downright revolting - apples and cheddar,
>>>>> but I don't want an apple pizza. Apple galette is as far as I'll go.
>>>>
>>>> Err you do know that our cheddar cheese comes in mild, medium, strong and
>>>> extra strong ...
>>>
>>> I know and I don't care. Cheddar on pizza is an abomination.
>>>
>> Not if it's this one:
>>
>> http://www.foodnetwork.com/restauran...estaurant.html
>>
>> Specialty Dishes: Bacon Cheeseburger Pizza, Chicken and Farfalle with
>> Vodka Sauce
>>
>> Guy stops here to try a fun comfort food mash-up: bacon cheeseburger
>> pizza. This creative pie uses ketchup and mustard in place of sauce. Guy
>> is skeptical of the switch until he bites into a slice loaded with
>> seasoned ground beef, melted cheddar, bacon and pickles, which he
>> declares “nicely done.”
>>
>> Read more at:
>> http://www.foodnetwork.com/restauran...ml?oc=linkback
>
> GAG
>

I know, but if you like a typical cheeseburger....

Myself I prefer:

http://www.recipepizza.com/toppings/...teak_pizza.htm

1 Medium onion, sliced
1 Medium green pepper, sliced
8 oz. mushrooms, sliced
8 oz. roast beef, shaved
3 tbls. Worchestershire sauce
1/4 teas. Black pepper
1 Batch Sicilian Thick Crust Dough
3 tbls. olive oil
1 teas. crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated

On 7/1/2016 10:51 sf wrote:

> On Wed, 6 Jan 2016 23:28:35 -0000 (UTC), Bruce >
> wrote:
>
>> On 7/1/2016 10:22 sf wrote:
>>
>> > You thought it was funny? I thought it was presumptive and arrogant.
>>
>> Get over yourself. Just treat us to more of your philosophies about
>> cheddar on pizza.
>
> I think you have memorized, now put it to work.

Ok. Who knows what Australian cheddar tastes like, but I'm going to put
it on a pizza.

--
Bruce

On 7/1/2016 10:55 sf wrote:

> On Wed, 6 Jan 2016 23:29:50 -0000 (UTC), Bruce >
> wrote:
>
>> On 7/1/2016 10:25 sf wrote:
>>
>> > On Wed, 6 Jan 2016 14:53:53 -0000, Janet > wrote:
>> >
>> >> In article >,
>> >> says...
>> >> >
>> >> > Good lord man. At least our cheddar is mild compared to theirs. UK
>> >> > cheddar would be an abomination on pizza.
>> >>
>> >> UK cheddars come in an infinite range and choice of strong and mild,
>> >> in between, aged or not.
>> >>
>> >> Tesco supermarket online, offers 64 cheddars, take a look.
>> >>
>> >> http://www.tesco.com/groceries/produ...efault.aspx?N=
>> >> 4294793388
>> >>
>> > Repeat after me: cheddar is an abomination on pizza.
>>
>> So it no longer matters whether that's UK or US cheddar?
>
> I wasn't even beginning to advocate American cheddar on a pizza.

"Good lord man. At least our cheddar is mild compared to theirs. UK
cheddar would be an abomination on pizza." (sf)

You could have fooled me.

--
Bruce

On Wed, 6 Jan 2016 16:57:18 -0700, el mismo de siempre >
wrote:

> Myself I prefer:
>
> http://www.recipepizza.com/toppings/...teak_pizza.htm
>
> 1 Medium onion, sliced
> 1 Medium green pepper, sliced
> 8 oz. mushrooms, sliced
> 8 oz. roast beef, shaved
> 3 tbls. Worchestershire sauce
> 1/4 teas. Black pepper
> 1 Batch Sicilian Thick Crust Dough
> 3 tbls. olive oil
> 1 teas. crushed garlic
> 4 cups provolone cheese
> 1/4 cups Parmesan cheese, grated

Sounds better, but I'm like Bruce: "less is more" when it comes to
pizza and meatless pizza is my style these days. I don't like a lot
of sauce or cheese either. The vegetables and seasonings can stay.
Give me less and I'm not against a pile of baby arugula on my slice of
pizza.

--

sf

On Wed, 06 Jan 2016 16:11:09 -0800, sf > wrote:

>On Wed, 6 Jan 2016 16:57:18 -0700, el mismo de siempre >
>wrote:
>
>> Myself I prefer:
>>
>> http://www.recipepizza.com/toppings/...teak_pizza.htm
>>
>> 1 Medium onion, sliced
>> 1 Medium green pepper, sliced
>> 8 oz. mushrooms, sliced
>> 8 oz. roast beef, shaved
>> 3 tbls. Worchestershire sauce
>> 1/4 teas. Black pepper
>> 1 Batch Sicilian Thick Crust Dough
>> 3 tbls. olive oil
>> 1 teas. crushed garlic
>> 4 cups provolone cheese
>> 1/4 cups Parmesan cheese, grated
>
>Sounds better, but I'm like Bruce: "less is more" when it comes to
>pizza and meatless pizza is my style these days. I don't like a lot
>of sauce or cheese either. The vegetables and seasonings can stay.
>Give me less and I'm not against a pile of baby arugula on my slice of
>pizza.

A very nice Turkish pizza I once had, had mince meat, finely shredded
lettuce and lemon juice on it. The last two were no doubt added after
the oven.

--
Bruce

sf wrote:
> On Wed, 6 Jan 2016 16:57:18 -0700, el mismo de siempre >
> wrote:
>
>> Myself I prefer:
>>
>> http://www.recipepizza.com/toppings/...teak_pizza.htm
>>
>> 1 Medium onion, sliced
>> 1 Medium green pepper, sliced
>> 8 oz. mushrooms, sliced
>> 8 oz. roast beef, shaved
>> 3 tbls. Worchestershire sauce
>> 1/4 teas. Black pepper
>> 1 Batch Sicilian Thick Crust Dough
>> 3 tbls. olive oil
>> 1 teas. crushed garlic
>> 4 cups provolone cheese
>> 1/4 cups Parmesan cheese, grated
>
> Sounds better, but I'm like Bruce: "less is more" when it comes to
> pizza and meatless pizza is my style these days. I don't like a lot
> of sauce or cheese either. The vegetables and seasonings can stay.
> Give me less and I'm not against a pile of baby arugula on my slice of
> pizza.
>

I like minimalist too, but not to the exclusion of a fat, loaded pie.

One of the chains used to do a Philly cheese pie, might have been PJs.

Bruce wrote:
> On Wed, 06 Jan 2016 16:11:09 -0800, sf > wrote:
>
>> On Wed, 6 Jan 2016 16:57:18 -0700, el mismo de siempre >
>> wrote:
>>
>>> Myself I prefer:
>>>
>>> http://www.recipepizza.com/toppings/...teak_pizza.htm
>>>
>>> 1 Medium onion, sliced
>>> 1 Medium green pepper, sliced
>>> 8 oz. mushrooms, sliced
>>> 8 oz. roast beef, shaved
>>> 3 tbls. Worchestershire sauce
>>> 1/4 teas. Black pepper
>>> 1 Batch Sicilian Thick Crust Dough
>>> 3 tbls. olive oil
>>> 1 teas. crushed garlic
>>> 4 cups provolone cheese
>>> 1/4 cups Parmesan cheese, grated
>>
>> Sounds better, but I'm like Bruce: "less is more" when it comes to
>> pizza and meatless pizza is my style these days. I don't like a lot
>> of sauce or cheese either. The vegetables and seasonings can stay.
>> Give me less and I'm not against a pile of baby arugula on my slice of
>> pizza.
>
> A very nice Turkish pizza I once had, had mince meat, finely shredded
> lettuce and lemon juice on it. The last two were no doubt added after
> the oven.
>
Sounds intriguing.

Sqwertz wrote:
> Yes, you can
> thank England for that fake cheese coloring.
>
> -sw

We know, I posted it first, you suckophantic woman-stalker.

Now **** off and D_I_E!

Sqwertz wrote:
> Your post has been approved by Julie.
>
> [High Five]
>
> -sw


**** off, you gross woman-stalker!!

Groupkillas wrote:
> Sqwertz wrote:
>> Your post has been approved by Julie.
>>
>> [High Five]
>>
>> -sw
>
>
> **** off, you gross woman-stalker!!
>
>
-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


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

-sw
---------------------------------------------------------------------------------------

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.

----------------------------------------------------------------------------------------

el mismo de siempre wrote:
> Sqwertz wrote:
>> Yes, you can
>> thank England for that fake cheese coloring.
>>
>> -sw
>
> We know, I posted it first, you suckophantic woman-stalker.
>
> Now **** off and D_I_E!
-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


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

-sw
---------------------------------------------------------------------------------------

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.

----------------------------------------------------------------------------------------

"dsi1" > wrote in message
...
> On Wednesday, January 6, 2016 at 8:03:22 AM UTC-10, Julie Bove wrote:
>> "dsi1" <> wrote in message
>> ...
>> On Tuesday, January 5, 2016 at 9:34:34 AM UTC-10, Opinicus wrote:
>> > The latest episode of "Food Unwrapped"
>> > (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
>> > http://www.channel4.com/programmes/f.../episode-guide)
>> > implies that cheddar cheese is reguarly used as an ingredient of
>> > pizzas in the UK.
>> >
>> > Really? Cheddar?
>> >
>> > --
>> > Bob
>> > The joint that time is out of
>> > www.kanyak.com
>>
>> I don't mind. My first pizzas came out of box with dough mix and cans of
>> sauce and some kind of weird canned cheese powder. I thought it was
>> pretty
>> darn good. I frequently use cheddar because that's what I usually have in
>> my
>> refrigerator. One of these days, I'm gonna make a pizza with crumbled
>> hamburger and American cheese.
>>
>> ---
>>
>> My Italian MIL made pizza from cheese ends. Something we seem to no
>> longer
>> be able to get here. I do remember buying them many years ago. They are
>> just what is left over at deli counter and they are sold at a reduced
>> rate.
>> The pizza was never the same way twice but always good.
>
> I've never seen cheese ends - it sounds like something I'd jump on.

Meat ends too. She would grind or chop them and mix with mayo and pickles
for sandwiches. I used to use the cheese ends, chopped up in a vegetable
and pasta casserole. It was cool because each bite would be a little
different.

On Wed, 06 Jan 2016 16:11:09 -0800, sf > wrote:


snip

I'm not against a pile of baby arugula on my slice of
>pizza.

Whoa!!! Now you've crossed the line!
Janet US

On Thu, 07 Jan 2016 11:15:30 +1100, Bruce > wrote:

>A very nice Turkish pizza I once had, had mince meat, finely shredded
>lettuce and lemon juice on it. The last two were no doubt added after
>the oven.
That was probably "lahmacun".
https://en.wikipedia.org/wiki/Lahmacun

--
Bob
The joint that time is out of
www.kanyak.com

On Wednesday, January 6, 2016 at 6:15:37 PM UTC-6, Bruce wrote:
> On Wed, 06 Jan 2016 16:11:09 -0800, sf > wrote:
>
> >On Wed, 6 Jan 2016 16:57:18 -0700, el mismo de siempre >
> >wrote:
> >
> >> Myself I prefer:
> >>
> >> http://www.recipepizza.com/toppings/...teak_pizza.htm
> >>
> >> 1 Medium onion, sliced
> >> 1 Medium green pepper, sliced
> >> 8 oz. mushrooms, sliced
> >> 8 oz. roast beef, shaved
> >> 3 tbls. Worchestershire sauce
> >> 1/4 teas. Black pepper
> >> 1 Batch Sicilian Thick Crust Dough
> >> 3 tbls. olive oil
> >> 1 teas. crushed garlic
> >> 4 cups provolone cheese
> >> 1/4 cups Parmesan cheese, grated
> >
> >Sounds better, but I'm like Bruce: "less is more" when it comes to
> >pizza and meatless pizza is my style these days. I don't like a lot
> >of sauce or cheese either. The vegetables and seasonings can stay.
> >Give me less and I'm not against a pile of baby arugula on my slice of
> >pizza.
>
> A very nice Turkish pizza I once had, had mince meat, finely shredded
> lettuce and lemon juice on it. The last two were no doubt added after
> the oven.
>
> --
> Bruce

It had salad on it! I love pizza with salad on it! ;-)

John Kuthe...

On 7/1/2016 16:38 Opinicus wrote:

> On Thu, 07 Jan 2016 11:15:30 +1100, Bruce > wrote:
>
>>A very nice Turkish pizza I once had, had mince meat, finely shredded
>>lettuce and lemon juice on it. The last two were no doubt added after
>>the oven.
> That was probably "lahmacun".
> https://en.wikipedia.org/wiki/Lahmacun

Yes, that's exactly what they called it.

--
Bruce

On Thu, 07 Jan 2016 11:15:30 +1100, Bruce > wrote:

> A very nice Turkish pizza I once had, had mince meat, finely shredded
> lettuce and lemon juice on it. The last two were no doubt added after
> the oven.

I've had that and like it. Very interesting style, kind of a cross
between a pizza and a wrap. They are made en mass and filled as they
are ordered.

--

sf

On Wed, 06 Jan 2016 22:35:46 -0700, Janet B >
wrote:

> On Wed, 06 Jan 2016 16:11:09 -0800, sf > wrote:
>
>
> snip
>
> I'm not against a pile of baby arugula on my slice of
> >pizza.
>
> Whoa!!! Now you've crossed the line!
> Janet US

<maniacal laughter> bwahahahaha!

--

sf

On Thu, 7 Jan 2016 00:02:23 -0000 (UTC), Bruce >
wrote:

> On 7/1/2016 10:55 sf wrote:
>
> > On Wed, 6 Jan 2016 23:29:50 -0000 (UTC), Bruce >
> > wrote:
> >
> >> On 7/1/2016 10:25 sf wrote:
> >>
> >> > On Wed, 6 Jan 2016 14:53:53 -0000, Janet > wrote:
> >> >
> >> >> In article >,
> >> >> says...
> >> >> >
> >> >> > Good lord man. At least our cheddar is mild compared to theirs. UK
> >> >> > cheddar would be an abomination on pizza.
> >> >>
> >> >> UK cheddars come in an infinite range and choice of strong and mild,
> >> >> in between, aged or not.
> >> >>
> >> >> Tesco supermarket online, offers 64 cheddars, take a look.
> >> >>
> >> >> http://www.tesco.com/groceries/produ...efault.aspx?N=
> >> >> 4294793388
> >> >>
> >> > Repeat after me: cheddar is an abomination on pizza.
> >>
> >> So it no longer matters whether that's UK or US cheddar?
> >
> > I wasn't even beginning to advocate American cheddar on a pizza.
>
> "Good lord man. At least our cheddar is mild compared to theirs. UK
> cheddar would be an abomination on pizza." (sf)
>
> You could have fooled me.

I certainly did.

--

sf

On Wed, 6 Jan 2016 20:37:35 -0800, "Julie Bove"
> wrote:

>
> "dsi1" > wrote in message
> ...
> > On Wednesday, January 6, 2016 at 8:03:22 AM UTC-10, Julie Bove wrote:
> >> "dsi1" <> wrote in message
> >> ...
> >> On Tuesday, January 5, 2016 at 9:34:34 AM UTC-10, Opinicus wrote:
> >> > The latest episode of "Food Unwrapped"
> >> > (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> >> > http://www.channel4.com/programmes/f.../episode-guide)
> >> > implies that cheddar cheese is reguarly used as an ingredient of
> >> > pizzas in the UK.
> >> >
> >> > Really? Cheddar?
> >> >
> >> > --
> >> > Bob
> >> > The joint that time is out of
> >> > www.kanyak.com
> >>
> >> I don't mind. My first pizzas came out of box with dough mix and cans of
> >> sauce and some kind of weird canned cheese powder. I thought it was
> >> pretty
> >> darn good. I frequently use cheddar because that's what I usually have in
> >> my
> >> refrigerator. One of these days, I'm gonna make a pizza with crumbled
> >> hamburger and American cheese.
> >>
> >> ---
> >>
> >> My Italian MIL made pizza from cheese ends. Something we seem to no
> >> longer
> >> be able to get here. I do remember buying them many years ago. They are
> >> just what is left over at deli counter and they are sold at a reduced
> >> rate.
> >> The pizza was never the same way twice but always good.
> >
> > I've never seen cheese ends - it sounds like something I'd jump on.
>
> Meat ends too. She would grind or chop them and mix with mayo and pickles
> for sandwiches. I used to use the cheese ends, chopped up in a vegetable
> and pasta casserole. It was cool because each bite would be a little
> different.

I thought the cheese ends went into soup.

--

sf

On 7/1/2016 17:28 sf wrote:

> On Thu, 7 Jan 2016 00:02:23 -0000 (UTC), Bruce >
> wrote:
>
>> On 7/1/2016 10:55 sf wrote:
>>
>> > On Wed, 6 Jan 2016 23:29:50 -0000 (UTC), Bruce >
>> > wrote:
>> >
>> >> On 7/1/2016 10:25 sf wrote:
>> >>
>> >> > On Wed, 6 Jan 2016 14:53:53 -0000, Janet > wrote:
>> >> >
>> >> >> In article >,
>> >> >> says...
>> >> >> >
>> >> >> > Good lord man. At least our cheddar is mild compared to theirs. UK
>> >> >> > cheddar would be an abomination on pizza.
>> >> >>
>> >> >> UK cheddars come in an infinite range and choice of strong and mild,
>> >> >> in between, aged or not.
>> >> >>
>> >> >> Tesco supermarket online, offers 64 cheddars, take a look.
>> >> >>
>> >> >> http://www.tesco.com/groceries/produ...efault.aspx?N=
>> >> >> 4294793388
>> >> >>
>> >> > Repeat after me: cheddar is an abomination on pizza.
>> >>
>> >> So it no longer matters whether that's UK or US cheddar?
>> >
>> > I wasn't even beginning to advocate American cheddar on a pizza.
>>
>> "Good lord man. At least our cheddar is mild compared to theirs. UK
>> cheddar would be an abomination on pizza." (sf)
>>
>> You could have fooled me.
>
> I certainly did.



--
Bruce

"sf" > wrote in message
news
> On Wed, 6 Jan 2016 14:05:30 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 5 Jan 2016 23:31:27 -0500, Ed Pawlowski > wrote:
>> >
>> >> On 1/5/2016 2:34 PM, Opinicus wrote:
>> >> > The latest episode of "Food Unwrapped"
>> >> > (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
>> >> > http://www.channel4.com/programmes/f.../episode-guide)
>> >> > implies that cheddar cheese is reguarly used as an ingredient of
>> >> > pizzas in the UK.
>> >> >
>> >> > Really? Cheddar?
>> >> >
>> >>
>> >>
>> >> Why not? Cheddar is a UK product with some of the best. I often use
>> >> 25% to 50% on my pizza.
>> >>
>> >> UK is home of Coastal cheddar and Cotswold cheeses, two of my
>> >> favorites.
>> >
>> > Good lord man. At least our cheddar is mild compared to theirs. UK
>> > cheddar would be an abomination on pizza. I can only think of one
>> > combination it wouldn't be downright revolting - apples and cheddar,
>> > but I don't want an apple pizza. Apple galette is as far as I'll go.
>>
>> Err you do know that our cheddar cheese comes in mild, medium, strong and
>> extra strong ...
>
> I know and I don't care. Cheddar on pizza is an abomination.

Guess what? I don't care either. People eat what they want and it isn't your
business!


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

"Bruce" > wrote in message
...
> On 7/1/2016 10:51 sf wrote:
>
>> On Wed, 6 Jan 2016 23:28:35 -0000 (UTC), Bruce >
>> wrote:
>>
>>> On 7/1/2016 10:22 sf wrote:
>>>
>>> > You thought it was funny? I thought it was presumptive and arrogant.
>>>
>>> Get over yourself. Just treat us to more of your philosophies about
>>> cheddar on pizza.
>>
>> I think you have memorized, now put it to work.
>
> Ok. Who knows what Australian cheddar tastes like, but I'm going to put
> it on a pizza.

Isn't it good that YOU have the choice <g>

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