On 9/15/2017 12:32 AM, Wayne Boatwright wrote:
> I've been baking yeast breads since I was a teenagers, but we never
> baked pizza at home. I started making scratch pizza when I was in
> college and shared an old brownstone with three other guys. They
> weren't foodies, but they loved the pizza I made over any that they
> could order in.
>
> I'm more interested in people's preferences and techniques with
> various ingredients.
>
> Dough: I always make my own, usually in the food processor. One
> batch of dough yields one 15" pizza with a thickness close to what
> some describe as "hand-tossed".
>
> Sauce or not: I usually make my own well-seasoned sauce, much as I
> make pasta sauce. I freeze quantities suficient for one pizza. On
> occasion I will lightly roast halved grape tomatoes in lieu of the
> sance.
>
> Cheeses: I usually use a mixture of mozzarella and provolone, and
> add a dusting of freshly grated parmesan at the end. Sometimes, as a
> topping, I add a few blobs of ricotta.
>
> Meats or not: I almost always add some sort of meat, often browned
> Italian sausage, or sometimes pepperoni or salami. I don't often
> leave meat out altogether.
>
> Veggies: Oh, so many posibilities. If I use mushrooms I lightly
> salt the slices, drizzle with a small amount of olive oil and roast
> in a skillet in the oven until they've given up most of their excess
> moisture, then set aside to cool. I sometimes add small slivers of
> garlic to the mushrooms at the same time. Since pizza bakes so
> quickly, if I use something like broccoli I will also roast it
> slightly so that it isn't overly crisp. That works for kale, too. I
> prefer raw slivers of onion and green pepper as toppings over the
> cheese. If they're pre-cooked, I find them too soft for my personal
> taste. The same for leafy vegetables like spinach and basil, even
> sliced radiccio. Almost any leavy vegetable seems to work well when
> added raw.
>
> I bake my pizza at 550° F. for ~15 minutes.
>
> Well, that's pretty much it, but I would really like to know what
> others do, and pick up some tips and suggestions.
>
> Thanks for reading...
>
This is an old pizza recipe I posted in 1999. I first made this some
time in the 1980's. It's a fairly thick crust Italian sausage pizza:

Beer Lover's Pizza

Crust:

1 c. beer, warmed to 110 degrees
4 Tbs. olive oil
1 Tbs. sugar
1-1/2 tsp. Salt
1 pkg. dry yeast
2-3/4 or a little more flour
2 Tbs. cornmeal

Combine yeast and beer in large mixing bowl along with 2 Tbs. oil,
sugar, salt & yeast. Add 1-1/2 c. flour and beat until smooth. Stir in
enough additional flour to make a stiff dough.

Turn onto floured board. Knead about 5 minutes. Place in greased bowl
and turn until coated. Cover with a towel and let rise until doubled
(about 1 hour). Punch down.

Brush deep dish pizza pan with oil and sprinkle with cornmeal. Pat
dough into pan, pinching around the rim. Cover with a towel and let
rise 30 minutes. Proceed with sauce and toppings.

Sauce & Toppings:

6 oz. tomato paste
1/2 c. beer
2 tsp. dried oregano
1 tsp. fennel seed
1/2 tsp. sugar
3/4 lb. bulk Italian sausage, broken down finely
12 oz. shredded mozarella cheese
1/2 c. grated Parmesan

Combine tomato paste, beer, oregano, fennel and sugar. Cover dough
evenly with Mozarella cheese. Spoon sauce mixture over the top.
Sprinkle with Italian sausage, then top with Parmesan.

Bake at 450 degrees for 15-20 minutes until crust is browned and the
meat is cooked.

It's been a long time since I made this. It was delicious.

HOWEVER... I think if I wanted a pizza these days it would be a simple
cheese pizza with a fairly thin crust. Not a bunch of ingredients or
complicated sauce. <shrug>

Jill
Jill

On 9/15/2017 1:02 AM, Wayne Boatwright wrote:
> On Thu 14 Sep 2017 09:49:50p, jmcquown told us...
>
>> On 9/15/2017 12:32 AM, Wayne Boatwright wrote:
>>> I've been baking yeast breads since I was a teenagers, but we
>>> never baked pizza at home. I started making scratch pizza when I
>>> was in college and shared an old brownstone with three other
>>> guys. They weren't foodies, but they loved the pizza I made over
>>> any that they could order in.
>>>
>>> I'm more interested in people's preferences and techniques with
>>> various ingredients.
>>>
>>> Dough: I always make my own, usually in the food processor. One
>>> batch of dough yields one 15" pizza with a thickness close to
>>> what some describe as "hand-tossed".
>>>
>>> Sauce or not: I usually make my own well-seasoned sauce, much as
>>> I make pasta sauce. I freeze quantities suficient for one pizza.
>>> On occasion I will lightly roast halved grape tomatoes in lieu
>>> of the sance.
>>>
>>> Cheeses: I usually use a mixture of mozzarella and provolone,
>>> and add a dusting of freshly grated parmesan at the end.
>>> Sometimes, as a topping, I add a few blobs of ricotta.
>>>
>>> Meats or not: I almost always add some sort of meat, often
>>> browned Italian sausage, or sometimes pepperoni or salami. I
>>> don't often leave meat out altogether.
>>>
>>> Veggies: Oh, so many posibilities. If I use mushrooms I lightly
>>> salt the slices, drizzle with a small amount of olive oil and
>>> roast in a skillet in the oven until they've given up most of
>>> their excess moisture, then set aside to cool. I sometimes add
>>> small slivers of garlic to the mushrooms at the same time. Since
>>> pizza bakes so quickly, if I use something like broccoli I will
>>> also roast it slightly so that it isn't overly crisp. That works
>>> for kale, too. I prefer raw slivers of onion and green pepper as
>>> toppings over the cheese. If they're pre-cooked, I find them too
>>> soft for my personal taste. The same for leafy vegetables like
>>> spinach and basil, even sliced radiccio. Almost any leavy
>>> vegetable seems to work well when added raw.
>>>
>>> I bake my pizza at 550° F. for ~15 minutes.
>>>
>>> Well, that's pretty much it, but I would really like to know what
>>> others do, and pick up some tips and suggestions.
>>>
>>> Thanks for reading...
>>>
>> This is an old pizza recipe I posted in 1999. I first made this
>> some time in the 1980's. It's a fairly thick crust Italian
>> sausage pizza:
>>
>> Beer Lover's Pizza
>>
>> Crust:
>>
>> 1 c. beer, warmed to 110 degrees
>> 4 Tbs. olive oil
>> 1 Tbs. sugar
>> 1-1/2 tsp. Salt
>> 1 pkg. dry yeast
>> 2-3/4 or a little more flour
>> 2 Tbs. cornmeal
>>
>> Combine yeast and beer in large mixing bowl along with 2 Tbs. oil,
>> sugar, salt & yeast. Add 1-1/2 c. flour and beat until smooth.
>> Stir in enough additional flour to make a stiff dough.
>>
>> Turn onto floured board. Knead about 5 minutes. Place in greased
>> bowl and turn until coated. Cover with a towel and let rise until
>> doubled (about 1 hour). Punch down.
>>
>> Brush deep dish pizza pan with oil and sprinkle with cornmeal.
>> Pat dough into pan, pinching around the rim. Cover with a towel
>> and let rise 30 minutes. Proceed with sauce and toppings.
>>
>> Sauce & Toppings:
>>
>> 6 oz. tomato paste
>> 1/2 c. beer
>> 2 tsp. dried oregano
>> 1 tsp. fennel seed
>> 1/2 tsp. sugar
>> 3/4 lb. bulk Italian sausage, broken down finely
>> 12 oz. shredded mozarella cheese
>> 1/2 c. grated Parmesan
>>
>> Combine tomato paste, beer, oregano, fennel and sugar. Cover
>> dough evenly with Mozarella cheese. Spoon sauce mixture over the
>> top. Sprinkle with Italian sausage, then top with Parmesan.
>>
>> Bake at 450 degrees for 15-20 minutes until crust is browned and
>> the meat is cooked.
>>
>> It's been a long time since I made this. It was delicious.
>>
>> HOWEVER... I think if I wanted a pizza these days it would be a
>> simple cheese pizza with a fairly thin crust. Not a bunch of
>> ingredients or complicated sauce. <shrug>
>>
>> Jill
>>
>
> This sounds delicious, Jill. I absolutely have to try the beer based
> crust and sauce!
>
It was delicious! Every time I made it.

> I would likely add some sort of veggie topping along with the sausage
> (just my preference).
>
Saute the onion in just a little oil, add diced bell pepper, sliced
mushrooms. They'd have to be well sweated first to remove all moisture.
As long as you aren't talking pizza topped with broccoli, sure, add
veggies...

> As to to really thin crust pizzas and only cheese topping, I would
> probably enjoy it, but don't think it would be a favorite for me.
> However, that would be perfect for David's taste!
>
I'm simply not a huge fan of pizza. I'd rather make and eat a cheese
quesadilla. But that's just me.

Jill

"Wayne Boatwright" wrote in message
9.45...


As to to really thin crust pizzas and only cheese topping, I would
probably enjoy it, but don't think it would be a favorite for me.
However, that would be perfect for David's taste!


Wayne Boatwright

===

I make my own from scratch too, but D is only interested in thick crust, ham
and pineapple with mozzarella !! I spread it with tom paste as a base
though.

I have made other kinds but when he asks for pizza, it is always that one,
so I don't bother with anything else now

I rarely eat pizza anyway so it doesn't bother me


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

"Wayne Boatwright" wrote in message
.44...

On Fri 15 Sep 2017 01:54:16a, Ophelia told us...

> "Wayne Boatwright" wrote in message
> 9.45...
>
>
> As to to really thin crust pizzas and only cheese topping, I would
> probably enjoy it, but don't think it would be a favorite for me.
> However, that would be perfect for David's taste!
>
>
> Wayne Boatwright
>
> ===
>
> I make my own from scratch too, but D is only interested in thick
> crust, ham and pineapple with mozzarella !! I spread it with tom
> paste as a base though.
>
> I have made other kinds but when he asks for pizza, it is always
> that one, so I don't bother with anything else now
>
> I rarely eat pizza anyway so it doesn't bother me
>
>

I used to make ham and pineapple pizza years ago, and I had all but
forgottena about making it. I do like the taste, and have
occasionally ordered it at a pizzeria. It's not a combination I
would like to have frequently, however. As long as D is happy with
it, that's what counts. My David only likes pizza with a smear of
tomato sauce and a ton of mozzarella. I make one 15" pizza, half
with David's preference and half with mine. It was making a pizza
for supper tonight that prompted me to start this thread, as I was
really curious about what other posters preferred. Thanks, O!


Wayne Boatwright

==

To each his own ))



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

"jmcquown" > wrote in message
news
> On 9/15/2017 1:02 AM, Wayne Boatwright wrote:
>> On Thu 14 Sep 2017 09:49:50p, jmcquown told us...
>>
>>> On 9/15/2017 12:32 AM, Wayne Boatwright wrote:
>>>> I've been baking yeast breads since I was a teenagers, but we
>>>> never baked pizza at home. I started making scratch pizza when I
>>>> was in college and shared an old brownstone with three other
>>>> guys. They weren't foodies, but they loved the pizza I made over
>>>> any that they could order in.
>>>>
>>>> I'm more interested in people's preferences and techniques with
>>>> various ingredients.
>>>>
>>>> Dough: I always make my own, usually in the food processor. One
>>>> batch of dough yields one 15" pizza with a thickness close to
>>>> what some describe as "hand-tossed".
>>>>
>>>> Sauce or not: I usually make my own well-seasoned sauce, much as
>>>> I make pasta sauce. I freeze quantities suficient for one pizza.
>>>> On occasion I will lightly roast halved grape tomatoes in lieu
>>>> of the sance.
>>>>
>>>> Cheeses: I usually use a mixture of mozzarella and provolone,
>>>> and add a dusting of freshly grated parmesan at the end.
>>>> Sometimes, as a topping, I add a few blobs of ricotta.
>>>>
>>>> Meats or not: I almost always add some sort of meat, often
>>>> browned Italian sausage, or sometimes pepperoni or salami. I
>>>> don't often leave meat out altogether.
>>>>
>>>> Veggies: Oh, so many posibilities. If I use mushrooms I lightly
>>>> salt the slices, drizzle with a small amount of olive oil and
>>>> roast in a skillet in the oven until they've given up most of
>>>> their excess moisture, then set aside to cool. I sometimes add
>>>> small slivers of garlic to the mushrooms at the same time. Since
>>>> pizza bakes so quickly, if I use something like broccoli I will
>>>> also roast it slightly so that it isn't overly crisp. That works
>>>> for kale, too. I prefer raw slivers of onion and green pepper as
>>>> toppings over the cheese. If they're pre-cooked, I find them too
>>>> soft for my personal taste. The same for leafy vegetables like
>>>> spinach and basil, even sliced radiccio. Almost any leavy
>>>> vegetable seems to work well when added raw.
>>>>
>>>> I bake my pizza at 550° F. for ~15 minutes.
>>>>
>>>> Well, that's pretty much it, but I would really like to know what
>>>> others do, and pick up some tips and suggestions.
>>>>
>>>> Thanks for reading...
>>>>
>>> This is an old pizza recipe I posted in 1999. I first made this
>>> some time in the 1980's. It's a fairly thick crust Italian
>>> sausage pizza:
>>>
>>> Beer Lover's Pizza
>>>
>>> Crust:
>>>
>>> 1 c. beer, warmed to 110 degrees
>>> 4 Tbs. olive oil
>>> 1 Tbs. sugar
>>> 1-1/2 tsp. Salt
>>> 1 pkg. dry yeast
>>> 2-3/4 or a little more flour
>>> 2 Tbs. cornmeal
>>>
>>> Combine yeast and beer in large mixing bowl along with 2 Tbs. oil,
>>> sugar, salt & yeast. Add 1-1/2 c. flour and beat until smooth.
>>> Stir in enough additional flour to make a stiff dough.
>>>
>>> Turn onto floured board. Knead about 5 minutes. Place in greased
>>> bowl and turn until coated. Cover with a towel and let rise until
>>> doubled (about 1 hour). Punch down.
>>>
>>> Brush deep dish pizza pan with oil and sprinkle with cornmeal.
>>> Pat dough into pan, pinching around the rim. Cover with a towel
>>> and let rise 30 minutes. Proceed with sauce and toppings.
>>>
>>> Sauce & Toppings:
>>>
>>> 6 oz. tomato paste
>>> 1/2 c. beer
>>> 2 tsp. dried oregano
>>> 1 tsp. fennel seed
>>> 1/2 tsp. sugar
>>> 3/4 lb. bulk Italian sausage, broken down finely
>>> 12 oz. shredded mozarella cheese
>>> 1/2 c. grated Parmesan
>>>
>>> Combine tomato paste, beer, oregano, fennel and sugar. Cover
>>> dough evenly with Mozarella cheese. Spoon sauce mixture over the
>>> top. Sprinkle with Italian sausage, then top with Parmesan.
>>>
>>> Bake at 450 degrees for 15-20 minutes until crust is browned and
>>> the meat is cooked.
>>>
>>> It's been a long time since I made this. It was delicious.
>>>
>>> HOWEVER... I think if I wanted a pizza these days it would be a
>>> simple cheese pizza with a fairly thin crust. Not a bunch of
>>> ingredients or complicated sauce. <shrug>
>>>
>>> Jill
>>>
>>
>> This sounds delicious, Jill. I absolutely have to try the beer based
>> crust and sauce!
>>
> It was delicious! Every time I made it.
>
>> I would likely add some sort of veggie topping along with the sausage
>> (just my preference).
>>
> Saute the onion in just a little oil, add diced bell pepper, sliced
> mushrooms. They'd have to be well sweated first to remove all moisture.
> As long as you aren't talking pizza topped with broccoli, sure, add
> veggies...
>
>> As to to really thin crust pizzas and only cheese topping, I would
>> probably enjoy it, but don't think it would be a favorite for me.
>> However, that would be perfect for David's taste!
>>
> I'm simply not a huge fan of pizza. I'd rather make and eat a cheese
> quesadilla. But that's just me.

Oddly enough, for as much as I like Mexican food, quesadillas are not a
favorite. I did try the way that Aaron Sanchez makes his. He uses a
crumbling cheese in the skillet instead of butter. Makes the outside very
crisp and the end result isn't greasy. So often when you get them in a
restaurant, they are greasy. His are pretty good but I'd still prefer a bean
taco.

On 9/15/2017 1:35 AM, Wayne Boatwright wrote:
> On Thu 14 Sep 2017 10:26:06p, jmcquown told us...
>
>> I'm simply not a huge fan of pizza. I'd rather make and eat a
>> cheese quesadilla. But that's just me.
>>
>> Jill
>
> Understood. Just as I am not a huge fan of quesadillas. :-)
>
> BTW, I took a pan of date-nut bars to some friends over the weekend
> (from your mother's recipe). They're always a hit!
>
>
>
How nice! I really should make some of those. It's been years...

Jill

On Thursday, September 14, 2017 at 10:54:45 PM UTC-10, Ophelia wrote:
> "Wayne Boatwright" wrote in message
> 9.45...
>
>
> As to to really thin crust pizzas and only cheese topping, I would
> probably enjoy it, but don't think it would be a favorite for me.
> However, that would be perfect for David's taste!
>
>
> Wayne Boatwright
>
> ===
>
> I make my own from scratch too, but D is only interested in thick crust, ham
> and pineapple with mozzarella !! I spread it with tom paste as a base
> though.
>
> I have made other kinds but when he asks for pizza, it is always that one,
> so I don't bother with anything else now
>
> I rarely eat pizza anyway so it doesn't bother me
>
>
> --
> http://www.helpforheroes.org.uk

I like to squeegee tomato paste on pizza dough with my fingers. A ham and pineapple pizza sounds like a great idea! I'm highly suggestible, especially when it comes to food. I'll have to make some dough - in a bag. Now.

On 9/15/2017 5:05 PM, dsi1 wrote:
> On Thursday, September 14, 2017 at 10:54:45 PM UTC-10, Ophelia wrote:
>> "Wayne Boatwright" wrote in message
>> 9.45...
>>
>>
>> As to to really thin crust pizzas and only cheese topping, I would
>> probably enjoy it, but don't think it would be a favorite for me.
>> However, that would be perfect for David's taste!
>>
>>
>> Wayne Boatwright


>
> I like to squeegee tomato paste on pizza dough with my fingers. A ham and pineapple pizza sounds like a great idea! I'm highly suggestible, especially when it comes to food. I'll have to make some dough - in a bag. Now.
>

I would never make or buy a ham and pineapple pizza. I do, however,
have a slice about once a year and enjoy it.

I like pepperoni or sausage and onion on mine, either made or bought.
Made is always better with blend of cheeses.

On Friday, September 15, 2017 at 1:59:07 PM UTC-10, Ed Pawlowski wrote:
>
> I would never make or buy a ham and pineapple pizza. I do, however,
> have a slice about once a year and enjoy it.
>
> I like pepperoni or sausage and onion on mine, either made or bought.
> Made is always better with blend of cheeses.

One slice a year? Amazing! I like pepperoni but it makes for one greasy slice. I use whatever cheese I got on hand. I don't have anything against American cheese but that won't fly on a pizza.

Ed Pawlowski wrote:
>
>I would never make or buy a ham and pineapple pizza. I do, however,
>have a slice about once a year and enjoy it.
>
>I like pepperoni or sausage and onion on mine, either made or bought.
>Made is always better with blend of cheeses.

I like anchovy, green peppers, and 'shrooms.... um, double anchovy...
can even omit the green peppers and 'shrooms.

"dsi1" wrote in message
...

On Thursday, September 14, 2017 at 10:54:45 PM UTC-10, Ophelia wrote:
> "Wayne Boatwright" wrote in message
> 9.45...
>
>
> As to to really thin crust pizzas and only cheese topping, I would
> probably enjoy it, but don't think it would be a favorite for me.
> However, that would be perfect for David's taste!
>
>
> Wayne Boatwright
>
> ===
>
> I make my own from scratch too, but D is only interested in thick crust,
> ham
> and pineapple with mozzarella !! I spread it with tom paste as a base
> though.
>
> I have made other kinds but when he asks for pizza, it is always that one,
> so I don't bother with anything else now
>
> I rarely eat pizza anyway so it doesn't bother me
>
>
> --
> http://www.helpforheroes.org.uk

I like to squeegee tomato paste on pizza dough with my fingers. A ham and
pineapple pizza sounds like a great idea! I'm highly suggestible, especially
when it comes to food. I'll have to make some dough - in a bag. Now.

==

Enjoy))



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

On 9/15/2017 8:54 PM, Wayne Boatwright wrote:
> On Fri 15 Sep 2017 07:35:30a, jmcquown told us...
>
>> On 9/15/2017 1:35 AM, Wayne Boatwright wrote:
>>> On Thu 14 Sep 2017 10:26:06p, jmcquown told us...
>>>
>>>> I'm simply not a huge fan of pizza. I'd rather make and eat a
>>>> cheese quesadilla. But that's just me.
>>>>
>>>> Jill
>>>
>>> Understood. Just as I am not a huge fan of quesadillas. :-)
>>>
>>> BTW, I took a pan of date-nut bars to some friends over the weekend
>>> (from your mother's recipe). They're always a hit!
>>>
>>>
>>>
>> How nice! I really should make some of those. It's been years...
>>
>> Jill
>
> I bake these every couple of months. I'm always reminded of you and of
> your mother. You really should make some...it will probably evoke some
> memories.
>
I think I'll put dates and nuts on my shopping list.

Jill

jmcquown wrote:
>
> I think I'll put dates and nuts on my shopping list.

I just finished eating a package of dates with nuts (uhhh - 2
separate packages). Very tasty and I enjoyed them but tired
quickly so no more dates for a few years, most likely.

On Saturday, September 16, 2017 at 2:16:36 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, September 14, 2017 at 10:54:45 PM UTC-10, Ophelia wrote:
> > "Wayne Boatwright" wrote in message
> > 9.45...
> >
> >
> > As to to really thin crust pizzas and only cheese topping, I would
> > probably enjoy it, but don't think it would be a favorite for me.
> > However, that would be perfect for David's taste!
> >
> >
> > Wayne Boatwright
> >
> > ===
> >
> > I make my own from scratch too, but D is only interested in thick crust,
> > ham
> > and pineapple with mozzarella !! I spread it with tom paste as a base
> > though.
> >
> > I have made other kinds but when he asks for pizza, it is always that one,
> > so I don't bother with anything else now
> >
> > I rarely eat pizza anyway so it doesn't bother me
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I like to squeegee tomato paste on pizza dough with my fingers. A ham and
> pineapple pizza sounds like a great idea! I'm highly suggestible, especially
> when it comes to food. I'll have to make some dough - in a bag. Now.
>
> ==
>
> Enjoy))
>
>
>
> --
> http://www.helpforheroes.org.uk

Okey dokey. The pizza was laid on the floor of a hot oven for around 9 minutes and then under the broiler element for around 4 minutes.

https://www.amazon.com/photos/share/...oHTo9A5mpEi4EV

"dsi1" wrote in message
...

On Saturday, September 16, 2017 at 2:16:36 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, September 14, 2017 at 10:54:45 PM UTC-10, Ophelia wrote:
> > "Wayne Boatwright" wrote in message
> > 9.45...
> >
> >
> > As to to really thin crust pizzas and only cheese topping, I would
> > probably enjoy it, but don't think it would be a favorite for me.
> > However, that would be perfect for David's taste!
> >
> >
> > Wayne Boatwright
> >
> > ===
> >
> > I make my own from scratch too, but D is only interested in thick crust,
> > ham
> > and pineapple with mozzarella !! I spread it with tom paste as a base
> > though.
> >
> > I have made other kinds but when he asks for pizza, it is always that
> > one,
> > so I don't bother with anything else now
> >
> > I rarely eat pizza anyway so it doesn't bother me
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I like to squeegee tomato paste on pizza dough with my fingers. A ham and
> pineapple pizza sounds like a great idea! I'm highly suggestible,
> especially
> when it comes to food. I'll have to make some dough - in a bag. Now.
>
> ==
>
> Enjoy))
>
>
>
> --
> http://www.helpforheroes.org.uk

Okey dokey. The pizza was laid on the floor of a hot oven for around 9
minutes and then under the broiler element for around 4 minutes.

https://www.amazon.com/photos/share/...oHTo9A5mpEi4EV

==

Yummmm)) What did you put on it?



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

On 9/16/2017 1:19 PM, Wayne Boatwright wrote:
> On Sat 16 Sep 2017 08:11:32a, jmcquown told us...
>
>> On 9/15/2017 8:54 PM, Wayne Boatwright wrote:
>>> On Fri 15 Sep 2017 07:35:30a, jmcquown told us...
>>>
>>>> On 9/15/2017 1:35 AM, Wayne Boatwright wrote:
>>>>> On Thu 14 Sep 2017 10:26:06p, jmcquown told us...
>>>>>
>>>>>> I'm simply not a huge fan of pizza. I'd rather make and eat a
>>>>>> cheese quesadilla. But that's just me.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> Understood. Just as I am not a huge fan of quesadillas. :-)
>>>>>
>>>>> BTW, I took a pan of date-nut bars to some friends over the
>>>>> weekend (from your mother's recipe). They're always a hit!
>>>>>
>>>>>
>>>>>
>>>> How nice! I really should make some of those. It's been
>>>> years...
>>>>
>>>> Jill
>>>
>>> I bake these every couple of months. I'm always reminded of you
>>> and of your mother. You really should make some...it will
>>> probably evoke some memories.
>>>
>> I think I'll put dates and nuts on my shopping list.
>>
>> Jill
>>
>
> Good decision! When I was looking for a Date Nut Bar recipe, you
> posted this for me on October 8, 1999, and told me it was your
> mother's recipe. I was still living in Cleveland and you were still
> in Memphis. Life changes, but some things don't.
>
Thing is, my mother grew up in Ohio and I knew you were living there.
When you asked for a recipe for date-nut bars I thought ah ha! I think
I have what he's looking for. I gather I hit the nail on the head! Or
rather, my mother did. She might have gotten the recipe from her mother
or even her MIL, but she didn't specify on the recipe card. I'm so glad
you've been enjoying them ever since.

Jill

jmcquown wrote:

> On 9/15/2017 8:54 PM, Wayne Boatwright wrote:
>> On Fri 15 Sep 2017 07:35:30a, jmcquown told us...
>>
>>> On 9/15/2017 1:35 AM, Wayne Boatwright wrote:
>>>> On Thu 14 Sep 2017 10:26:06p, jmcquown told us...
>>>>
>>>>> I'm simply not a huge fan of pizza. I'd rather make and eat a
>>>>> cheese quesadilla. But that's just me.
>>>>>
>>>>> Jill
>>>>
>>>> Understood. Just as I am not a huge fan of quesadillas. :-)
>>>>
>>>> BTW, I took a pan of date-nut bars to some friends over the weekend
>>>> (from your mother's recipe). They're always a hit!
>>>>
>>>>
>>>>
>>> How nice! I really should make some of those. It's been years...
>>>
>>> Jill
>>
>> I bake these every couple of months. I'm always reminded of you and of
>> your mother. You really should make some...it will probably evoke some
>> memories.
>>
> I think I'll put dates and nuts on my shopping list.

I love dates. I can't believe how sweet they can be!

Angie

On Saturday, September 16, 2017 at 7:38:42 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, September 16, 2017 at 2:16:36 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, September 14, 2017 at 10:54:45 PM UTC-10, Ophelia wrote:
> > > "Wayne Boatwright" wrote in message
> > > 9.45...
> > >
> > >
> > > As to to really thin crust pizzas and only cheese topping, I would
> > > probably enjoy it, but don't think it would be a favorite for me.
> > > However, that would be perfect for David's taste!
> > >
> > >
> > > Wayne Boatwright
> > >
> > > ===
> > >
> > > I make my own from scratch too, but D is only interested in thick crust,
> > > ham
> > > and pineapple with mozzarella !! I spread it with tom paste as a base
> > > though.
> > >
> > > I have made other kinds but when he asks for pizza, it is always that
> > > one,
> > > so I don't bother with anything else now
> > >
> > > I rarely eat pizza anyway so it doesn't bother me
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I like to squeegee tomato paste on pizza dough with my fingers. A ham and
> > pineapple pizza sounds like a great idea! I'm highly suggestible,
> > especially
> > when it comes to food. I'll have to make some dough - in a bag. Now.
> >
> > ==
> >
> > Enjoy))
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Okey dokey. The pizza was laid on the floor of a hot oven for around 9
> minutes and then under the broiler element for around 4 minutes.
>
> https://www.amazon.com/photos/share/...oHTo9A5mpEi4EV
>
> ==
>
> Yummmm)) What did you put on it?
>
>
>
> --
> http://www.helpforheroes.org.uk

That would be ham, pineapple, and olives. Thanks for the suggestion. Hopefully the kids haven't spotted the leftovers.

On 9/16/2017 3:55 PM, Angela wrote:

>
> I love dates. I can't believe how sweet they can be!
>
> Angie
>

I learned that in high school. Found out some can be expensive though

"dsi1" wrote in message
...

On Saturday, September 16, 2017 at 7:38:42 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, September 16, 2017 at 2:16:36 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, September 14, 2017 at 10:54:45 PM UTC-10, Ophelia wrote:
> > > "Wayne Boatwright" wrote in message
> > > 9.45...
> > >
> > >
> > > As to to really thin crust pizzas and only cheese topping, I would
> > > probably enjoy it, but don't think it would be a favorite for me.
> > > However, that would be perfect for David's taste!
> > >
> > >
> > > Wayne Boatwright
> > >
> > > ===
> > >
> > > I make my own from scratch too, but D is only interested in thick
> > > crust,
> > > ham
> > > and pineapple with mozzarella !! I spread it with tom paste as a base
> > > though.
> > >
> > > I have made other kinds but when he asks for pizza, it is always that
> > > one,
> > > so I don't bother with anything else now
> > >
> > > I rarely eat pizza anyway so it doesn't bother me
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I like to squeegee tomato paste on pizza dough with my fingers. A ham
> > and
> > pineapple pizza sounds like a great idea! I'm highly suggestible,
> > especially
> > when it comes to food. I'll have to make some dough - in a bag. Now.
> >
> > ==
> >
> > Enjoy))
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Okey dokey. The pizza was laid on the floor of a hot oven for around 9
> minutes and then under the broiler element for around 4 minutes.
>
> https://www.amazon.com/photos/share/...oHTo9A5mpEi4EV
>
> ==
>
> Yummmm)) What did you put on it?
>
>
>
> --
> http://www.helpforheroes.org.uk

That would be ham, pineapple, and olives. Thanks for the suggestion.
Hopefully the kids haven't spotted the leftovers.

==

You are very welcome )))))



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

Ed Pawlowski wrote:

> On 9/16/2017 3:55 PM, Angela wrote:
>
>>
>> I love dates. I can't believe how sweet they can be!
>>
>> Angie
>>
>
> I learned that in high school. Found out some can be expensive though

I mainly get them when we go on interstate car trips. They're a great
pick me up.

Angie

Wayne Boatwright wrote:

> On Sat 16 Sep 2017 01:39:51p, Ed Pawlowski told us...
>
>> On 9/16/2017 3:55 PM, Angela wrote:
>>
>>>
>>> I love dates. I can't believe how sweet they can be!
>>>
>>> Angie
>>>
>>
>> I learned that in high school. Found out some can be expensive
>> though
>>
>
> A lot of dates are grown in AZ. Most of those are not too expensive.
> The iported dates can be quite expensive.

Lucky you if you live in AZ then!

Angie

On Saturday, September 16, 2017 at 1:50:37 PM UTC-10, Angela wrote:
> Ed Pawlowski wrote:
>
> > On 9/16/2017 3:55 PM, Angela wrote:
> >
> >>
> >> I love dates. I can't believe how sweet they can be!
> >>
> >> Angie
> >>
> >
> > I learned that in high school. Found out some can be expensive though
>
> I mainly get them when we go on interstate car trips. They're a great
> pick me up.
>
> Angie

I'm hoping you're talking about fruit.

dsi1 wrote:

> On Saturday, September 16, 2017 at 1:50:37 PM UTC-10, Angela wrote:
>> Ed Pawlowski wrote:
>>
>> > On 9/16/2017 3:55 PM, Angela wrote:
>> >
>> >>
>> >> I love dates. I can't believe how sweet they can be!
>> >>
>> >> Angie
>> >>
>> >
>> > I learned that in high school. Found out some can be expensive though
>>
>> I mainly get them when we go on interstate car trips. They're a great
>> pick me up.
>>
>> Angie
>
> I'm hoping you're talking about fruit.

Oh, I believe I was a bit slow... LOL... Yes, date fruit!

Angie

On Sunday, September 17, 2017 at 4:11:41 PM UTC-10, Angela wrote:
>
> Oh, I believe I was a bit slow... LOL... Yes, date fruit!
>
> Angie

That's good news, those interstate car trip dates can really wear you down!

"dsi1" wrote in message
...

On Sunday, September 17, 2017 at 4:11:41 PM UTC-10, Angela wrote:
>
> Oh, I believe I was a bit slow... LOL... Yes, date fruit!
>
> Angie

That's good news, those interstate car trip dates can really wear you down!

==

lol

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