Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
Yield: 15 squares

Ingredients
3 cups biscuit baking mix
3/4 cup cold water
15 ounces chunky marinara sauce
3 cups (12 oz) part skim shredded Mozzarella cheese
8 ounces deli ham Save
1 green bell pepper, coarsely chopped
1 can (8 oz.) pineapple tidbits, well drained or
fresh pineapple bits
1/4 cup (1 oz) parmesan cheese, shredded

Nutrition Facts
Yield: 15 squares

Approximate Nutrient Content per serving:

Calories: 197.1
Calories From Fat: 72
Total Fat: 8.2g
Saturated Fat: 3.8g
Cholesterol: 19.8mg
Sodium: 592.2mg
Total Carbohydrates: 19.9g
Dietary Fiber: 1.0g
Sugars: 3.1g
Protein: 10.9g
Nutritional data per 2- slice serving. Prepared using part skim
mozzarella cheese.

Please Note: Nutritional values listed may vary from final results
depending on actual measurements, products and brands used to prepare
the recipe.

Directions:
Preheat oven to 425 degrees F. Lightly grease jelly roll pan, 15 1/2 x
10 1/2 x 1- inch, or a cookie sheet.

Mix baking mix and water until soft dough forms; beat vigorously 20
strokes. Gently smooth dough into ball on floured board. Knead 20
times.

Pat dough in bottom and up sides of pan with floured hands. Or roll
into a rectangle, 13 x 10- inches and place on cookie sheet; pinch
edges of rectangle, forming 3/4- inch rim.

Spread marinara sauce over dough. Scatter mozzarella cheese over
sauce.

Scatter ham, green pepper and pineapple over cheese. Sprinkle with
parmesan cheese.

Bake until crust is golden brown; about 20 minutes. Slice and serve.

ALOHA!

On Monday, July 15, 2019 at 9:49:26 AM UTC-4, Sheldon wrote:
> Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
> Yield: 15 squares
>
> Ingredients
> 3 cups biscuit baking mix
> 3/4 cup cold water
> 15 ounces chunky marinara sauce
> 3 cups (12 oz) part skim shredded Mozzarella cheese
> 8 ounces deli ham Save
> 1 green bell pepper, coarsely chopped
> 1 can (8 oz.) pineapple tidbits, well drained or
> fresh pineapple bits
> 1/4 cup (1 oz) parmesan cheese, shredded

This recipe cries out for Kraft green-cylinder parmesan. Or a generic
knockoff.

Cindy Hamilton

Cindy Hamilton wrote:
>
> On Monday, July 15, 2019 at 9:49:26 AM UTC-4, Sheldon wrote:
> > Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
> > Yield: 15 squares
> >
> > Ingredients
> > 3 cups biscuit baking mix
> > 3/4 cup cold water
> > 15 ounces chunky marinara sauce
> > 3 cups (12 oz) part skim shredded Mozzarella cheese
> > 8 ounces deli ham Save
> > 1 green bell pepper, coarsely chopped
> > 1 can (8 oz.) pineapple tidbits, well drained or
> > fresh pineapple bits
> > 1/4 cup (1 oz) parmesan cheese, shredded
>
> This recipe cries out for Kraft green-cylinder parmesan. Or a generic
> knockoff.

Sheldon has never made that. No picture. I'm with you on the
Kraft (or generic) dried parmesan. I use it all the time. Much
more concentrated taste and I love it.

On Mon, 15 Jul 2019 11:16:13 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> On Monday, July 15, 2019 at 9:49:26 AM UTC-4, Sheldon wrote:
>> > Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
>> > Yield: 15 squares
>> >
>> > Ingredients
>> > 3 cups biscuit baking mix
>> > 3/4 cup cold water
>> > 15 ounces chunky marinara sauce
>> > 3 cups (12 oz) part skim shredded Mozzarella cheese
>> > 8 ounces deli ham Save
>> > 1 green bell pepper, coarsely chopped
>> > 1 can (8 oz.) pineapple tidbits, well drained or
>> > fresh pineapple bits
>> > 1/4 cup (1 oz) parmesan cheese, shredded
>>
>> This recipe cries out for Kraft green-cylinder parmesan. Or a generic
>> knockoff.
>
>Sheldon has never made that. No picture.

Never said I made it... It arrived with the store's weekly on-line
circular.... I copied and pasted, I wouldn't waste my time typing
that. I've never made pizza with pineapple, nor ham either. I do
like pineapple, canned and fresh, but I don't think I'd like it on
pizza. I like crushed pineapple for topping a chocolate sundae or in
a chocolate ice cream soda... called a Hoboken. I like pineapple
upsidedown cake. Some Chinese restaurants prepare meat dishes with
pineapple chunks, tried it long ago, didn't like it.
My favorite pineapple concoction is a smoothie, made with vanilla ice
cream, pineapple juice, Coco Lopez cream of coconut, and a generous
quantity of dark rum... garnish with a paper umbrella stuck into a
pineapple chunk and a marachino cherry.

On Monday, July 15, 2019 at 11:16:01 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Monday, July 15, 2019 at 9:49:26 AM UTC-4, Sheldon wrote:
> > > Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
> > > Yield: 15 squares
> > >
> > > Ingredients
> > > 3 cups biscuit baking mix
> > > 3/4 cup cold water
> > > 15 ounces chunky marinara sauce
> > > 3 cups (12 oz) part skim shredded Mozzarella cheese
> > > 8 ounces deli ham Save
> > > 1 green bell pepper, coarsely chopped
> > > 1 can (8 oz.) pineapple tidbits, well drained or
> > > fresh pineapple bits
> > > 1/4 cup (1 oz) parmesan cheese, shredded
> >
> > This recipe cries out for Kraft green-cylinder parmesan. Or a generic
> > knockoff.
>
> Sheldon has never made that. No picture. I'm with you on the
> Kraft (or generic) dried parmesan. I use it all the time. Much
> more concentrated taste and I love it.

To each their own. I find Kraft harsh, although I use a bit in onion
soup because it just doesn't taste right without it. For dishes like
pasta and Caesar salad, where the cheese is a large part of the flavor
profile, I strongly prefer Parmagiano Reggiano.

Cindy Hamilton

On Mon, 15 Jul 2019 07:10:35 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, July 15, 2019 at 9:49:26 AM UTC-4, Sheldon wrote:
>> Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
>> Yield: 15 squares
>>
>> Ingredients
>> 3 cups biscuit baking mix
>> 3/4 cup cold water
>> 15 ounces chunky marinara sauce
>> 3 cups (12 oz) part skim shredded Mozzarella cheese
>> 8 ounces deli ham Save
>> 1 green bell pepper, coarsely chopped
>> 1 can (8 oz.) pineapple tidbits, well drained or
>> fresh pineapple bits
>> 1/4 cup (1 oz) parmesan cheese, shredded
>
>This recipe cries out for Kraft green-cylinder parmesan. Or a generic
>knockoff.

Kraft? Cheeses have a brand now?

On Mon, 15 Jul 2019 15:42:08 +0100, Pamela >
wrote:

>On 14:49 15 Jul 2019, wrote:
>>
>> Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
>> Yield: 15 squares
>>
>> Ingredients
>> 3 cups biscuit baking mix
>> 3/4 cup cold water
>> 15 ounces chunky marinara sauce
>> 3 cups (12 oz) part skim shredded Mozzarella cheese
>> 8 ounces deli ham Save
>> 1 green bell pepper, coarsely chopped
>> 1 can (8 oz.) pineapple tidbits, well drained or
>> fresh pineapple bits
>> 1/4 cup (1 oz) parmesan cheese, shredded
>
>People can eat what they like but you won't catch me eating pizza with
>pineapple topping.
>
>Whatever were they thinking when they invented that?

Too much ukelele music.

wrote in message ...

On Mon, 15 Jul 2019 11:16:13 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> On Monday, July 15, 2019 at 9:49:26 AM UTC-4, Sheldon wrote:
>> > Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
>> > Yield: 15 squares
>> >
>> > Ingredients
>> > 3 cups biscuit baking mix
>> > 3/4 cup cold water
>> > 15 ounces chunky marinara sauce
>> > 3 cups (12 oz) part skim shredded Mozzarella cheese
>> > 8 ounces deli ham Save
>> > 1 green bell pepper, coarsely chopped
>> > 1 can (8 oz.) pineapple tidbits, well drained or
>> > fresh pineapple bits
>> > 1/4 cup (1 oz) parmesan cheese, shredded
>>
>> This recipe cries out for Kraft green-cylinder parmesan. Or a generic
>> knockoff.
>
>Sheldon has never made that. No picture.

Never said I made it... It arrived with the store's weekly on-line
circular.... I copied and pasted, I wouldn't waste my time typing
that. I've never made pizza with pineapple, nor ham either. I do
like pineapple, canned and fresh, but I don't think I'd like it on
pizza. I like crushed pineapple for topping a chocolate sundae or in
a chocolate ice cream soda... called a Hoboken. I like pineapple
upsidedown cake. Some Chinese restaurants prepare meat dishes with
pineapple chunks, tried it long ago, didn't like it.
My favorite pineapple concoction is a smoothie, made with vanilla ice
cream, pineapple juice, Coco Lopez cream of coconut, and a generous
quantity of dark rum... garnish with a paper umbrella stuck into a
pineapple chunk and a marachino cherry.

===

Pizza with ham and pineapple is the only one D. likes. So that is the
only one I make)

"Cindy Hamilton" wrote in message
...

On Monday, July 15, 2019 at 11:16:01 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Monday, July 15, 2019 at 9:49:26 AM UTC-4, Sheldon wrote:
> > > Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
> > > Yield: 15 squares
> > >
> > > Ingredients
> > > 3 cups biscuit baking mix
> > > 3/4 cup cold water
> > > 15 ounces chunky marinara sauce
> > > 3 cups (12 oz) part skim shredded Mozzarella cheese
> > > 8 ounces deli ham Save
> > > 1 green bell pepper, coarsely chopped
> > > 1 can (8 oz.) pineapple tidbits, well drained or
> > > fresh pineapple bits
> > > 1/4 cup (1 oz) parmesan cheese, shredded
> >
> > This recipe cries out for Kraft green-cylinder parmesan. Or a generic
> > knockoff.
>
> Sheldon has never made that. No picture. I'm with you on the
> Kraft (or generic) dried parmesan. I use it all the time. Much
> more concentrated taste and I love it.

To each their own. I find Kraft harsh, although I use a bit in onion
soup because it just doesn't taste right without it. For dishes like
pasta and Caesar salad, where the cheese is a large part of the flavor
profile, I strongly prefer Parmagiano Reggiano.

Cindy Hamilton

====

That is the only one I buy

Bruce wrote:
> Kraft? Cheeses have a brand now?

Yes, most cheese here has always had a brand name, and there are
hundreds if not thousands of brands. For cheddar, I like Cabot. Some
Kraft is OK, but it's overpriced. Some store brands can be good;
walmarts is just OK, at least as good as most Kraft. Hell, it could
be made by kraft. The best Kraft is "cracker barrel", but terribly
overpriced. It's a huge company, and they have to pay for the ads.

Redfood and bi-lo used to have really good store brand cheese, but
they've gone extinct a long time ago.

Of course, as you well know, the very finest cheese in the universe
is sold only at a small grocery in new york called "TOP MARKET".
It's the only store which is Popeye approved.

And in Bothel, yoose can't even buy cheese.

On Mon, 15 Jul 2019 21:29:25 +0100, "Ophelia"
> wrote:

>wrote in message ...
>
>On Mon, 15 Jul 2019 11:16:13 -0400, Gary > wrote:
>
>>Cindy Hamilton wrote:
>>>
>>> This recipe cries out for Kraft green-cylinder parmesan. Or a generic
>>> knockoff.
>>
>>Sheldon has never made that. No picture.
>
>Never said I made it... It arrived with the store's weekly on-line
>circular.... I copied and pasted, I wouldn't waste my time typing
>that. I've never made pizza with pineapple, nor ham either. I do
>like pineapple, canned and fresh, but I don't think I'd like it on
>pizza. I like crushed pineapple for topping a chocolate sundae or in
>a chocolate ice cream soda... called a Hoboken. I like pineapple
>upsidedown cake. Some Chinese restaurants prepare meat dishes with
>pineapple chunks, tried it long ago, didn't like it.
>My favorite pineapple concoction is a smoothie, made with vanilla ice
>cream, pineapple juice, Coco Lopez cream of coconut, and a generous
>quantity of dark rum... garnish with a paper umbrella stuck into a
>pineapple chunk and a marachino cherry.
>
>===
>
> Pizza with ham and pineapple is the only one D. likes. So that is the
>only one I make)

I don't understand the 'scandal' about pineapple on pizza. It might
not be my first choice, but what's there to hate?

On Mon, 15 Jul 2019 09:53:45 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, July 15, 2019 at 11:16:01 AM UTC-4, Gary wrote:
>> Cindy Hamilton wrote:
>> >
>> > On Monday, July 15, 2019 at 9:49:26 AM UTC-4, Sheldon wrote:
>> > > Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
>> > > Yield: 15 squares
>> > >
>> > > Ingredients
>> > > 3 cups biscuit baking mix
>> > > 3/4 cup cold water
>> > > 15 ounces chunky marinara sauce
>> > > 3 cups (12 oz) part skim shredded Mozzarella cheese
>> > > 8 ounces deli ham Save
>> > > 1 green bell pepper, coarsely chopped
>> > > 1 can (8 oz.) pineapple tidbits, well drained or
>> > > fresh pineapple bits
>> > > 1/4 cup (1 oz) parmesan cheese, shredded
>> >
>> > This recipe cries out for Kraft green-cylinder parmesan. Or a generic
>> > knockoff.
>>
>> Sheldon has never made that. No picture. I'm with you on the
>> Kraft (or generic) dried parmesan. I use it all the time. Much
>> more concentrated taste and I love it.
>
>To each their own. I find Kraft harsh, although I use a bit in onion
>soup because it just doesn't taste right without it. For dishes like
>pasta and Caesar salad, where the cheese is a large part of the flavor
>profile, I strongly prefer Parmagiano Reggiano.

You're comparing a generic supermarket thing to a real, regional type
of cheese. Chalk and cheese kinda thing.

On Monday, July 15, 2019 at 3:38:19 PM UTC-5, Hank Rogers wrote:
>
> Bruce wrote:
>
> > Kraft? Cheeses have a brand now?
>
> Yes, most cheese here has always had a brand name, and there are
> hundreds if not thousands of brands.
>
True.
>
> And in Bothel, yoose can't even buy cheese.
>
GUFFAW!! West of the Rockies there are no cheeses or fresh vegetables including
celery. It's a food desert in that third of the country. Those are not really
earthquakes they've been experiencing; it's millions of collective growling
stomachs.

On Monday, July 15, 2019 at 3:41:09 PM UTC-5, Ophelia wrote:
>
> Pizza with ham and pineapple is the only one D. likes. So that is the
> only one I make)
>
Another doormat.

wrote:
> On Monday, July 15, 2019 at 3:38:19 PM UTC-5, Hank Rogers wrote:
>>
>> Bruce wrote:
>>
>>> Kraft? Cheeses have a brand now?
>>
>> Yes, most cheese here has always had a brand name, and there are
>> hundreds if not thousands of brands.
>>
> True.
>>
>> And in Bothel, yoose can't even buy cheese.
>>
> GUFFAW!! West of the Rockies there are no cheeses or fresh vegetables including
> celery. It's a food desert in that third of the country. Those are not really
> earthquakes they've been experiencing; it's millions of collective growling
> stomachs.
>

Are yoose sure it ain't due to the beans? They do have lots of beans
in Bothel.

On Monday, July 15, 2019 at 5:13:22 PM UTC-5, Hank Rogers wrote:
>
> wrote:
>
> > West of the Rockies there are no cheeses or fresh vegetables including
> > celery. It's a food desert in that third of the country. Those are not really
> > earthquakes they've been experiencing; it's millions of collective growling
> > stomachs.
> >
>
> Are yoose sure it ain't due to the beans? They do have lots of beans
> in Bothel.
>
It's quite possible, especially in Bothell.

https://www.youtube.com/watch?v=4xvfPIBO4Ng

On Monday, July 15, 2019 at 5:02:55 PM UTC-4, Bruce wrote:
> On Mon, 15 Jul 2019 21:29:25 +0100, "Ophelia"
> > wrote:
>
> >wrote in message ...
> >
> >On Mon, 15 Jul 2019 11:16:13 -0400, Gary > wrote:
> >
> >>Cindy Hamilton wrote:
> >>>
> >>> This recipe cries out for Kraft green-cylinder parmesan. Or a generic
> >>> knockoff.
> >>
> >>Sheldon has never made that. No picture.
> >
> >Never said I made it... It arrived with the store's weekly on-line
> >circular.... I copied and pasted, I wouldn't waste my time typing
> >that. I've never made pizza with pineapple, nor ham either. I do
> >like pineapple, canned and fresh, but I don't think I'd like it on
> >pizza. I like crushed pineapple for topping a chocolate sundae or in
> >a chocolate ice cream soda... called a Hoboken. I like pineapple
> >upsidedown cake. Some Chinese restaurants prepare meat dishes with
> >pineapple chunks, tried it long ago, didn't like it.
> >My favorite pineapple concoction is a smoothie, made with vanilla ice
> >cream, pineapple juice, Coco Lopez cream of coconut, and a generous
> >quantity of dark rum... garnish with a paper umbrella stuck into a
> >pineapple chunk and a marachino cherry.
> >
> >===
> >
> > Pizza with ham and pineapple is the only one D. likes. So that is the
> >only one I make)
>
> I don't understand the 'scandal' about pineapple on pizza. It might
> not be my first choice, but what's there to hate?

I don't like fruit with meat.

I'd rather have ham and onion on a pizza.

Cindy Hamilton

On Monday, July 15, 2019 at 5:05:47 PM UTC-4, Bruce wrote:
> On Mon, 15 Jul 2019 09:53:45 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, July 15, 2019 at 11:16:01 AM UTC-4, Gary wrote:
> >> Cindy Hamilton wrote:
> >> >
> >> > On Monday, July 15, 2019 at 9:49:26 AM UTC-4, Sheldon wrote:
> >> > > Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
> >> > > Yield: 15 squares
> >> > >
> >> > > Ingredients
> >> > > 3 cups biscuit baking mix
> >> > > 3/4 cup cold water
> >> > > 15 ounces chunky marinara sauce
> >> > > 3 cups (12 oz) part skim shredded Mozzarella cheese
> >> > > 8 ounces deli ham Save
> >> > > 1 green bell pepper, coarsely chopped
> >> > > 1 can (8 oz.) pineapple tidbits, well drained or
> >> > > fresh pineapple bits
> >> > > 1/4 cup (1 oz) parmesan cheese, shredded
> >> >
> >> > This recipe cries out for Kraft green-cylinder parmesan. Or a generic
> >> > knockoff.
> >>
> >> Sheldon has never made that. No picture. I'm with you on the
> >> Kraft (or generic) dried parmesan. I use it all the time. Much
> >> more concentrated taste and I love it.
> >
> >To each their own. I find Kraft harsh, although I use a bit in onion
> >soup because it just doesn't taste right without it. For dishes like
> >pasta and Caesar salad, where the cheese is a large part of the flavor
> >profile, I strongly prefer Parmagiano Reggiano.
>
> You're comparing a generic supermarket thing to a real, regional type
> of cheese. Chalk and cheese kinda thing.

Contrasting, I think you'll find.

Contrasting the harsh Kraft with the mellow Parm-Reg.

Cindy Hamilton

On Tue, 16 Jul 2019 02:56:24 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, July 15, 2019 at 5:02:55 PM UTC-4, Bruce wrote:
>> On Mon, 15 Jul 2019 21:29:25 +0100, "Ophelia"
>> > wrote:
>>
>> >wrote in message ...
>> >
>> >On Mon, 15 Jul 2019 11:16:13 -0400, Gary > wrote:
>> >
>> >>Cindy Hamilton wrote:
>> >>>
>> >>> This recipe cries out for Kraft green-cylinder parmesan. Or a generic
>> >>> knockoff.
>> >>
>> >>Sheldon has never made that. No picture.
>> >
>> >Never said I made it... It arrived with the store's weekly on-line
>> >circular.... I copied and pasted, I wouldn't waste my time typing
>> >that. I've never made pizza with pineapple, nor ham either. I do
>> >like pineapple, canned and fresh, but I don't think I'd like it on
>> >pizza. I like crushed pineapple for topping a chocolate sundae or in
>> >a chocolate ice cream soda... called a Hoboken. I like pineapple
>> >upsidedown cake. Some Chinese restaurants prepare meat dishes with
>> >pineapple chunks, tried it long ago, didn't like it.
>> >My favorite pineapple concoction is a smoothie, made with vanilla ice
>> >cream, pineapple juice, Coco Lopez cream of coconut, and a generous
>> >quantity of dark rum... garnish with a paper umbrella stuck into a
>> >pineapple chunk and a marachino cherry.
>> >
>> >===
>> >
>> > Pizza with ham and pineapple is the only one D. likes. So that is the
>> >only one I make)
>>
>> I don't understand the 'scandal' about pineapple on pizza. It might
>> not be my first choice, but what's there to hate?
>
>I don't like fruit with meat.
>
>I'd rather have ham and onion on a pizza.

It's not my first choice either, but I don't have nightmares about it.

On Tue, 16 Jul 2019 02:57:13 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, July 15, 2019 at 5:05:47 PM UTC-4, Bruce wrote:
>> On Mon, 15 Jul 2019 09:53:45 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, July 15, 2019 at 11:16:01 AM UTC-4, Gary wrote:
>> >> Cindy Hamilton wrote:
>> >> >
>> >> > On Monday, July 15, 2019 at 9:49:26 AM UTC-4, Sheldon wrote:
>> >> > > Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
>> >> > > Yield: 15 squares
>> >> > >
>> >> > > Ingredients
>> >> > > 3 cups biscuit baking mix
>> >> > > 3/4 cup cold water
>> >> > > 15 ounces chunky marinara sauce
>> >> > > 3 cups (12 oz) part skim shredded Mozzarella cheese
>> >> > > 8 ounces deli ham Save
>> >> > > 1 green bell pepper, coarsely chopped
>> >> > > 1 can (8 oz.) pineapple tidbits, well drained or
>> >> > > fresh pineapple bits
>> >> > > 1/4 cup (1 oz) parmesan cheese, shredded
>> >> >
>> >> > This recipe cries out for Kraft green-cylinder parmesan. Or a generic
>> >> > knockoff.
>> >>
>> >> Sheldon has never made that. No picture. I'm with you on the
>> >> Kraft (or generic) dried parmesan. I use it all the time. Much
>> >> more concentrated taste and I love it.
>> >
>> >To each their own. I find Kraft harsh, although I use a bit in onion
>> >soup because it just doesn't taste right without it. For dishes like
>> >pasta and Caesar salad, where the cheese is a large part of the flavor
>> >profile, I strongly prefer Parmagiano Reggiano.
>>
>> You're comparing a generic supermarket thing to a real, regional type
>> of cheese. Chalk and cheese kinda thing.
>
>Contrasting, I think you'll find.
>
>Contrasting the harsh Kraft with the mellow Parm-Reg.

It's a crazy, American comparison.

Bruce wrote:
>
> Cindy Hamilton wrote:
>
> > Bruce wrote:
> >> You're comparing a generic supermarket thing to a real, regional type
> >> of cheese. Chalk and cheese kinda thing.
> >
> >Contrasting, I think you'll find.
> >Contrasting the harsh Kraft with the mellow Parm-Reg.
>
> It's a crazy, American comparison.

All she is doing is comparing dried, concentrated and stronger
(harsh) with fresh and weaker (mellow).

It's just dried and grated real parmesan, Bruce. No need to get
all uppity about it but you tend to do that often so.....

On Tue, 16 Jul 2019 06:53:37 -0400, Gary > wrote:

>Bruce wrote:
>>
>> Cindy Hamilton wrote:
>>
>> > Bruce wrote:
>> >> You're comparing a generic supermarket thing to a real, regional type
>> >> of cheese. Chalk and cheese kinda thing.
>> >
>> >Contrasting, I think you'll find.
>> >Contrasting the harsh Kraft with the mellow Parm-Reg.
>>
>> It's a crazy, American comparison.
>
>All she is doing is comparing dried, concentrated and stronger
>(harsh) with fresh and weaker (mellow).
>
>It's just dried and grated real parmesan, Bruce. No need to get
>all uppity about it but you tend to do that often so.....

Comparing Kraft gunk versus real cheese is like comparing McDonalds to
a restaurant. Only an American...

I use Walnut Creek sharp cheddar on pizza, I think the Amish make it.

Ophelia wrote:
> Pizza with ham and pineapple is the only one D. likes. So that is the
> only one I make)

I sure hope you don't put those on top of marinara sauce. That
sounds wrong.

O, I would love to know exactly how you make those. You make the
crust and you top with ham and pineapple. I'm interested in what
you put in between? Marinara sauce sounds like a fail. I would
think more like make a "white pizza" (AKA - no tomatoes) but I
can't envision what to add between crust and 2 toppings. That
would need more than some oil.

Ham and pineapple are a fantastic taste combination. Most times
when I roast a ham, I'll add a mix of crushed pineapple and brown
sugar (and a bit of ground clove). Mixed with ham juice nails it.
So very complimentary to the ham.

Plain ham served with raisin sauce (added to the plate) is also
very tasty.

" wrote:
>
> Hank Rogers wrote:
> > And in Bothel, yoose can't even buy cheese.
> >
> GUFFAW!!

I crack up every time you say that word. Talk about old school.
Yoose must be even older than me.

> West of the Rockies there are no cheeses or fresh vegetables including
> celery. It's a food desert in that third of the country. Those are not really
> earthquakes they've been experiencing; it's millions of collective growling
> stomachs.

Again, I think we should sell that entire area back to the
Mexicans that we stole it from. Sell NOW and get some money
before the next San Andreas fault quake destroys it all. That
would be a good first step in making America great again. ;-D

Bruce wrote:
>
> On Tue, 16 Jul 2019 06:53:37 -0400, Gary > wrote:
>
> >Bruce wrote:
> >>
> >> Cindy Hamilton wrote:
> >>
> >> > Bruce wrote:
> >> >> You're comparing a generic supermarket thing to a real, regional type
> >> >> of cheese. Chalk and cheese kinda thing.
> >> >
> >> >Contrasting, I think you'll find.
> >> >Contrasting the harsh Kraft with the mellow Parm-Reg.
> >>
> >> It's a crazy, American comparison.
> >
> >All she is doing is comparing dried, concentrated and stronger
> >(harsh) with fresh and weaker (mellow).
> >
> >It's just dried and grated real parmesan, Bruce. No need to get
> >all uppity about it but you tend to do that often so.....
>
> Comparing Kraft gunk versus real cheese is like comparing McDonalds to
> a restaurant. Only an American...

It's real dried cheese, idiot.

Note: I'm willing to bet you have never even tried the dried
kind. As usual, you talk from your troll ass.

"Bruce" wrote in message ...

On Mon, 15 Jul 2019 21:29:25 +0100, "Ophelia"
> wrote:

>wrote in message ...
>
>On Mon, 15 Jul 2019 11:16:13 -0400, Gary > wrote:
>
>>Cindy Hamilton wrote:
>>>
>>> This recipe cries out for Kraft green-cylinder parmesan. Or a generic
>>> knockoff.
>>
>>Sheldon has never made that. No picture.
>
>Never said I made it... It arrived with the store's weekly on-line
>circular.... I copied and pasted, I wouldn't waste my time typing
>that. I've never made pizza with pineapple, nor ham either. I do
>like pineapple, canned and fresh, but I don't think I'd like it on
>pizza. I like crushed pineapple for topping a chocolate sundae or in
>a chocolate ice cream soda... called a Hoboken. I like pineapple
>upsidedown cake. Some Chinese restaurants prepare meat dishes with
>pineapple chunks, tried it long ago, didn't like it.
>My favorite pineapple concoction is a smoothie, made with vanilla ice
>cream, pineapple juice, Coco Lopez cream of coconut, and a generous
>quantity of dark rum... garnish with a paper umbrella stuck into a
>pineapple chunk and a marachino cherry.
>
>===
>
> Pizza with ham and pineapple is the only one D. likes. So that is the
>only one I make)

I don't understand the 'scandal' about pineapple on pizza. It might
not be my first choice, but what's there to hate?

=====

No idea. I don't care much for spam (D. loves it) but a recent recipe I
made had fried spam in a stir fry with pineapple. It was good)

"Bruce" wrote in message ...

On Mon, 15 Jul 2019 09:53:45 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, July 15, 2019 at 11:16:01 AM UTC-4, Gary wrote:
>> Cindy Hamilton wrote:
>> >
>> > On Monday, July 15, 2019 at 9:49:26 AM UTC-4, Sheldon wrote:
>> > > Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
>> > > Yield: 15 squares
>> > >
>> > > Ingredients
>> > > 3 cups biscuit baking mix
>> > > 3/4 cup cold water
>> > > 15 ounces chunky marinara sauce
>> > > 3 cups (12 oz) part skim shredded Mozzarella cheese
>> > > 8 ounces deli ham Save
>> > > 1 green bell pepper, coarsely chopped
>> > > 1 can (8 oz.) pineapple tidbits, well drained or
>> > > fresh pineapple bits
>> > > 1/4 cup (1 oz) parmesan cheese, shredded
>> >
>> > This recipe cries out for Kraft green-cylinder parmesan. Or a generic
>> > knockoff.
>>
>> Sheldon has never made that. No picture. I'm with you on the
>> Kraft (or generic) dried parmesan. I use it all the time. Much
>> more concentrated taste and I love it.
>
>To each their own. I find Kraft harsh, although I use a bit in onion
>soup because it just doesn't taste right without it. For dishes like
>pasta and Caesar salad, where the cheese is a large part of the flavor
>profile, I strongly prefer Parmagiano Reggiano.

You're comparing a generic supermarket thing to a real, regional type
of cheese. Chalk and cheese kinda thing.

===

I was in the supermarket the other day and I asked for Parmesan. They
said they didn't have any. Another assistant came in and said, would this
one do?

It said Parmigiano-Reggiano on the label <g> They were quite shocked
when I explained what it was)))

"Gary" wrote in message ...

Ophelia wrote:
> Pizza with ham and pineapple is the only one D. likes. So that is the
> only one I make)

I sure hope you don't put those on top of marinara sauce. That
sounds wrong.

O, I would love to know exactly how you make those. You make the
crust and you top with ham and pineapple. I'm interested in what
you put in between? Marinara sauce sounds like a fail. I would
think more like make a "white pizza" (AKA - no tomatoes) but I
can't envision what to add between crust and 2 toppings. That
would need more than some oil.

Ham and pineapple are a fantastic taste combination. Most times
when I roast a ham, I'll add a mix of crushed pineapple and brown
sugar (and a bit of ground clove). Mixed with ham juice nails it.
So very complimentary to the ham.

Plain ham served with raisin sauce (added to the plate) is also
very tasty.

===

I spread some tomato paste thinly, spread with loads of grated cheese
and top with diced ham and pineapple and bake! )

"Cindy Hamilton" wrote in message
...

On Monday, July 15, 2019 at 5:02:55 PM UTC-4, Bruce wrote:
> On Mon, 15 Jul 2019 21:29:25 +0100, "Ophelia"
> > wrote:
>
> >wrote in message ...
> >
> >On Mon, 15 Jul 2019 11:16:13 -0400, Gary > wrote:
> >
> >>Cindy Hamilton wrote:
> >>>
> >>> This recipe cries out for Kraft green-cylinder parmesan. Or a generic
> >>> knockoff.
> >>
> >>Sheldon has never made that. No picture.
> >
> >Never said I made it... It arrived with the store's weekly on-line
> >circular.... I copied and pasted, I wouldn't waste my time typing
> >that. I've never made pizza with pineapple, nor ham either. I do
> >like pineapple, canned and fresh, but I don't think I'd like it on
> >pizza. I like crushed pineapple for topping a chocolate sundae or in
> >a chocolate ice cream soda... called a Hoboken. I like pineapple
> >upsidedown cake. Some Chinese restaurants prepare meat dishes with
> >pineapple chunks, tried it long ago, didn't like it.
> >My favorite pineapple concoction is a smoothie, made with vanilla ice
> >cream, pineapple juice, Coco Lopez cream of coconut, and a generous
> >quantity of dark rum... garnish with a paper umbrella stuck into a
> >pineapple chunk and a marachino cherry.
> >
> >===
> >
> > Pizza with ham and pineapple is the only one D. likes. So that is
> > the
> >only one I make)
>
> I don't understand the 'scandal' about pineapple on pizza. It might
> not be my first choice, but what's there to hate?

I don't like fruit with meat.

I'd rather have ham and onion on a pizza.

Cindy Hamilton

===

Don't worry, I won't make any for you

On Monday, July 15, 2019 at 9:49:26 AM UTC-4, Sheldon wrote:
> Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
> Yield: 15 squares
>
> Ingredients
> 3 cups biscuit baking mix
> 3/4 cup cold water
> 15 ounces chunky marinara sauce
> 3 cups (12 oz) part skim shredded Mozzarella cheese
> 8 ounces deli ham Save
> 1 green bell pepper, coarsely chopped
> 1 can (8 oz.) pineapple tidbits, well drained or
> fresh pineapple bits
> 1/4 cup (1 oz) parmesan cheese, shredded
>
> Nutrition Facts
> Yield: 15 squares
>
> Approximate Nutrient Content per serving:
>
> Calories: 197.1
> Calories From Fat: 72
> Total Fat: 8.2g
> Saturated Fat: 3.8g
> Cholesterol: 19.8mg
> Sodium: 592.2mg
> Total Carbohydrates: 19.9g
> Dietary Fiber: 1.0g
> Sugars: 3.1g
> Protein: 10.9g
> Nutritional data per 2- slice serving. Prepared using part skim
> mozzarella cheese.
>
> Please Note: Nutritional values listed may vary from final results
> depending on actual measurements, products and brands used to prepare
> the recipe.
>
> Directions:
> Preheat oven to 425 degrees F. Lightly grease jelly roll pan, 15 1/2 x
> 10 1/2 x 1- inch, or a cookie sheet.
>
> Mix baking mix and water until soft dough forms; beat vigorously 20
> strokes. Gently smooth dough into ball on floured board. Knead 20
> times.
>
> Pat dough in bottom and up sides of pan with floured hands. Or roll
> into a rectangle, 13 x 10- inches and place on cookie sheet; pinch
> edges of rectangle, forming 3/4- inch rim.
>
> Spread marinara sauce over dough. Scatter mozzarella cheese over
> sauce.
>
> Scatter ham, green pepper and pineapple over cheese. Sprinkle with
> parmesan cheese.
>
> Bake until crust is golden brown; about 20 minutes. Slice and serve.
>
> ALOHA!

Reminds me of 'The Ukulele Lady'...

https://www.youtube.com/watch?v=5qo8G7oCVgY

On Tue, 16 Jul 2019 02:56:24 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, July 15, 2019 at 5:02:55 PM UTC-4, Bruce wrote:
>> On Mon, 15 Jul 2019 21:29:25 +0100, "Ophelia"
>> > wrote:
>>
>> >wrote in message ...
>> >
>> >On Mon, 15 Jul 2019 11:16:13 -0400, Gary > wrote:
>> >
>> >>Cindy Hamilton wrote:
>> >>>
>> >>> This recipe cries out for Kraft green-cylinder parmesan. Or a generic
>> >>> knockoff.
>> >>
>> >>Sheldon has never made that. No picture.
>> >
>> >Never said I made it... It arrived with the store's weekly on-line
>> >circular.... I copied and pasted, I wouldn't waste my time typing
>> >that. I've never made pizza with pineapple, nor ham either. I do
>> >like pineapple, canned and fresh, but I don't think I'd like it on
>> >pizza. I like crushed pineapple for topping a chocolate sundae or in
>> >a chocolate ice cream soda... called a Hoboken. I like pineapple
>> >upsidedown cake. Some Chinese restaurants prepare meat dishes with
>> >pineapple chunks, tried it long ago, didn't like it.
>> >My favorite pineapple concoction is a smoothie, made with vanilla ice
>> >cream, pineapple juice, Coco Lopez cream of coconut, and a generous
>> >quantity of dark rum... garnish with a paper umbrella stuck into a
>> >pineapple chunk and a marachino cherry.
>> >
>> >===
>> >
>> > Pizza with ham and pineapple is the only one D. likes. So that is the
>> >only one I make)
>>
>> I don't understand the 'scandal' about pineapple on pizza. It might
>> not be my first choice, but what's there to hate?

No one said they hate it, it's about choice. Pineapple and/or ham on
pizza wouldn't be my choice but if someone served it to me I'd
probably eat it. Mostly what doesn't appeal to me is ham and/or
pineapple with tomato sauce. I eat ham and cheese sandwiches often,
with mustard and sometimes mayo too, but never with tomato sauce... I
even place sliced fresh tomato in ham and cheese sandwiches but not
tomato sauce.

I enjoy pineapple in myriad ways but the idea of pineapple cooked in
tomato sauce doesn't appeal to me. About the only cheese I like with
pineapple is pineapple cheesecake.

I happen to like anchovy on pizza yet I know that a lot of people
'hate" anchovy... they don't need to eat them, more anchovy for me. I
sometimes sneak some mashed anchovy into my pasta sauce and so far no
one has complained, not even the anchovy haters... in fact the anchovy
haters like it so much they ask for my recipe, I don't tell them about
the anchovy.

On Tue, 16 Jul 2019 11:39:21 -0400, wrote:

>>http://www.jewishfood-list.com/On Tue, 16 Jul 2019 08:44:20 -0400, Gary > wrote:
>
>>Bruce wrote:
>>>
>>> On Tue, 16 Jul 2019 06:53:37 -0400, Gary > wrote:
>>>
>>> >Bruce wrote:
>>> >>
>>> >> Cindy Hamilton wrote:
>>> >>
>>> >> > Bruce wrote:
>>> >> >> You're comparing a generic supermarket thing to a real, regional type
>>> >> >> of cheese. Chalk and cheese kinda thing.
>>> >> >
>>> >> >Contrasting, I think you'll find.
>>> >> >Contrasting the harsh Kraft with the mellow Parm-Reg.
>>> >>
>>> >> It's a crazy, American comparison.
>>> >
>>> >All she is doing is comparing dried, concentrated and stronger
>>> >(harsh) with fresh and weaker (mellow).
>>> >
>>> >It's just dried and grated real parmesan, Bruce. No need to get
>>> >all uppity about it but you tend to do that often so.....
>>>
>>> Comparing Kraft gunk versus real cheese is like comparing McDonalds to
>>> a restaurant. Only an American...
>>
>>It's real dried cheese, idiot.
>>
>>Note: I'm willing to bet you have never even tried the dried
>>kind. As usual, you talk from your troll ass.

Um, if it's grated it's dried.. really can't grate fresh parm.... most
people have never eaten fresh parm. And many restaurants and
especially pizzarias, put out grated parm but it's more often than not
Kraft, like out of those green shakers... they buy it in bulk so you
don't see the green Kraft shaker container. What do yoose think is
done with the old dried out parm that delis try to sell from a wheel
as fresh... once it dries (about a month after opening) they grate it
and put it out for sale by weight in plastic containers, and at a
lower price.
https://www.parmigianoreggiano.com/default.aspx

writes:
>
>Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
>Yield: 15 squares
>
>Ingredients
> 3 cups biscuit baking mix
> 3/4 cup cold water
> 15 ounces chunky marinara sauce
> 3 cups (12 oz) part skim shredded Mozzarella cheese
> 8 ounces deli ham Save
> 1 green bell pepper, coarsely chopped
> 1 can (8 oz.) pineapple tidbits, well drained or
>fresh pineapple bits
> 1/4 cup (1 oz) parmesan cheese, shredded
>
>Nutrition Facts
>Yield: 15 squares
>
>Approximate Nutrient Content per serving:
>
>Calories: 197.1
>Calories From Fat: 72
>Total Fat: 8.2g
>Saturated Fat: 3.8g
>Cholesterol: 19.8mg
>Sodium: 592.2mg
>Total Carbohydrates: 19.9g
>Dietary Fiber: 1.0g
>Sugars: 3.1g
>Protein: 10.9g
>Nutritional data per 2- slice serving. Prepared using part skim
>mozzarella cheese.
>
>Please Note: Nutritional values listed may vary from final results
>depending on actual measurements, products and brands used to prepare
>the recipe.
>
>Directions:
>Preheat oven to 425 degrees F. Lightly grease jelly roll pan, 15 1/2 x
>10 1/2 x 1- inch, or a cookie sheet.
>
>Mix baking mix and water until soft dough forms; beat vigorously 20
>strokes. Gently smooth dough into ball on floured board. Knead 20
>times.
>
>Pat dough in bottom and up sides of pan with floured hands. Or roll
>into a rectangle, 13 x 10- inches and place on cookie sheet; pinch
>edges of rectangle, forming 3/4- inch rim.
>
>Spread marinara sauce over dough. Scatter mozzarella cheese over
>sauce.
>
>Scatter ham, green pepper and pineapple over cheese. Sprinkle with
>parmesan cheese.
>
>Bake until crust is golden brown; about 20 minutes. Slice and serve.
>
>ALOHA!



obviously FAKE RECIPE - they don't list ukeleles in the ingredients
(although that could be a typo)

they also don't say how the ukelele(s) should be prepared - marinate?
shred? crush?

writes:
>Ophelia wrote:
>> Pizza with ham and pineapple is the only one D. likes. So that is the
>> only one I make)
>
>I sure hope you don't put those on top of marinara sauce. That
>sounds wrong.
>
>O, I would love to know exactly how you make those. You make the
>crust and you top with ham and pineapple. I'm interested in what
>you put in between? Marinara sauce sounds like a fail. I would
>think more like make a "white pizza" (AKA - no tomatoes) but I
>can't envision what to add between crust and 2 toppings. That
>would need more than some oil.
>
>Ham and pineapple are a fantastic taste combination. Most times
>when I roast a ham, I'll add a mix of crushed pineapple and brown
>sugar (and a bit of ground clove). Mixed with ham juice nails it.
>So very complimentary to the ham.
>
>Plain ham served with raisin sauce (added to the plate) is also
>very tasty.


you know what's really good? ham salad

On Tue, 16 Jul 2019 17:10:19 +0000 (UTC), tert in seattle
> wrote:

writes:
>>Ophelia wrote:
>>> Pizza with ham and pineapple is the only one D. likes. So that is the
>>> only one I make)
>>
>>I sure hope you don't put those on top of marinara sauce. That
>>sounds wrong.
>>
>>O, I would love to know exactly how you make those. You make the
>>crust and you top with ham and pineapple. I'm interested in what
>>you put in between? Marinara sauce sounds like a fail. I would
>>think more like make a "white pizza" (AKA - no tomatoes) but I
>>can't envision what to add between crust and 2 toppings. That
>>would need more than some oil.
>>
>>Ham and pineapple are a fantastic taste combination. Most times
>>when I roast a ham, I'll add a mix of crushed pineapple and brown
>>sugar (and a bit of ground clove). Mixed with ham juice nails it.
>>So very complimentary to the ham.
>>
>>Plain ham served with raisin sauce (added to the plate) is also
>>very tasty.
>
>
>you know what's really good? ham salad

Much better is roast fresh ham, unfortunately even half a ham is too
much for us.

On Tuesday, July 16, 2019 at 4:35:52 AM UTC-10, A Moose in Love wrote:
> On Monday, July 15, 2019 at 9:49:26 AM UTC-4, Sheldon wrote:
> > Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
> > Yield: 15 squares
> >
> > Ingredients
> > 3 cups biscuit baking mix
> > 3/4 cup cold water
> > 15 ounces chunky marinara sauce
> > 3 cups (12 oz) part skim shredded Mozzarella cheese
> > 8 ounces deli ham Save
> > 1 green bell pepper, coarsely chopped
> > 1 can (8 oz.) pineapple tidbits, well drained or
> > fresh pineapple bits
> > 1/4 cup (1 oz) parmesan cheese, shredded
> >
> > Nutrition Facts
> > Yield: 15 squares
> >
> > Approximate Nutrient Content per serving:
> >
> > Calories: 197.1
> > Calories From Fat: 72
> > Total Fat: 8.2g
> > Saturated Fat: 3.8g
> > Cholesterol: 19.8mg
> > Sodium: 592.2mg
> > Total Carbohydrates: 19.9g
> > Dietary Fiber: 1.0g
> > Sugars: 3.1g
> > Protein: 10.9g
> > Nutritional data per 2- slice serving. Prepared using part skim
> > mozzarella cheese.
> >
> > Please Note: Nutritional values listed may vary from final results
> > depending on actual measurements, products and brands used to prepare
> > the recipe.
> >
> > Directions:
> > Preheat oven to 425 degrees F. Lightly grease jelly roll pan, 15 1/2 x
> > 10 1/2 x 1- inch, or a cookie sheet.
> >
> > Mix baking mix and water until soft dough forms; beat vigorously 20
> > strokes. Gently smooth dough into ball on floured board. Knead 20
> > times.
> >
> > Pat dough in bottom and up sides of pan with floured hands. Or roll
> > into a rectangle, 13 x 10- inches and place on cookie sheet; pinch
> > edges of rectangle, forming 3/4- inch rim.
> >
> > Spread marinara sauce over dough. Scatter mozzarella cheese over
> > sauce.
> >
> > Scatter ham, green pepper and pineapple over cheese. Sprinkle with
> > parmesan cheese.
> >
> > Bake until crust is golden brown; about 20 minutes. Slice and serve.
> >
> > ALOHA!
>
> Reminds me of 'The Ukulele Lady'...
>
> https://www.youtube.com/watch?v=5qo8G7oCVgY

Just make sure to listen to that tune while eating Hula Hula pizza for a real hula hula experience. Don't use any of that real cheese - use only cheese that comes in a green can. Hula Hula pizza would never use real cheese. Some clown messed with the original recipe. If you must use actual cheese, use only Velveeta. Cheddar in extreme emergencies.

"Ukulele Lady" is a genre called "Hapa Haole Hawaiian Music" which was popular during the 1920's to the 60's. They have lyrics in English and followed the standard American popular music forms of the day. The music was popular in Hawaii, the mainland, and worldwide.

Contemporary Hawaiian music started emerging around the late 60's and reflected the social concerns of the Hawaiians. These days, Hawaiian music will follow its own style - no chorus, no bridge. Often, it's sung in Hawaiian.

https://www.youtube.com/watch?v=9SwhM7h73_U

On Tue, 16 Jul 2019 15:10:18 +0100, "Ophelia"
> wrote:

>"Bruce" wrote in message ...
>
>On Mon, 15 Jul 2019 21:29:25 +0100, "Ophelia"
> wrote:
>
>> Pizza with ham and pineapple is the only one D. likes. So that is the
>>only one I make)
>
>I don't understand the 'scandal' about pineapple on pizza. It might
>not be my first choice, but what's there to hate?
>
>=====
>
> No idea. I don't care much for spam (D. loves it) but a recent recipe I
>made had fried spam in a stir fry with pineapple. It was good)

My mother used to make something called chicken Ã* la radjiwill, with
rice, chicken, raisins and pineapple. I loved it.

On Tue, 16 Jul 2019 08:44:20 -0400, Gary > wrote:

>Bruce wrote:
>>
>> On Tue, 16 Jul 2019 06:53:37 -0400, Gary > wrote:
>>
>> >Bruce wrote:
>> >>
>> >> Cindy Hamilton wrote:
>> >>
>> >> > Bruce wrote:
>> >> >> You're comparing a generic supermarket thing to a real, regional type
>> >> >> of cheese. Chalk and cheese kinda thing.
>> >> >
>> >> >Contrasting, I think you'll find.
>> >> >Contrasting the harsh Kraft with the mellow Parm-Reg.
>> >>
>> >> It's a crazy, American comparison.
>> >
>> >All she is doing is comparing dried, concentrated and stronger
>> >(harsh) with fresh and weaker (mellow).
>> >
>> >It's just dried and grated real parmesan, Bruce. No need to get
>> >all uppity about it but you tend to do that often so.....
>>
>> Comparing Kraft gunk versus real cheese is like comparing McDonalds to
>> a restaurant. Only an American...
>
>It's real dried cheese, idiot.
>
>Note: I'm willing to bet you have never even tried the dried
>kind. As usual, you talk from your troll ass.

The whole idea of referring to cheese by a supermarket brand name or
by the name of a nasty multinational is weird to me, jackass.

On Tue, 16 Jul 2019 15:14:41 +0100, "Ophelia"
> wrote:

>"Bruce" wrote in message ...
>
>On Mon, 15 Jul 2019 09:53:45 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Monday, July 15, 2019 at 11:16:01 AM UTC-4, Gary wrote:
>>> Cindy Hamilton wrote:
>>> >
>>> > On Monday, July 15, 2019 at 9:49:26 AM UTC-4, Sheldon wrote:
>>> > > Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
>>> > > Yield: 15 squares
>>> > >
>>> > > Ingredients
>>> > > 3 cups biscuit baking mix
>>> > > 3/4 cup cold water
>>> > > 15 ounces chunky marinara sauce
>>> > > 3 cups (12 oz) part skim shredded Mozzarella cheese
>>> > > 8 ounces deli ham Save
>>> > > 1 green bell pepper, coarsely chopped
>>> > > 1 can (8 oz.) pineapple tidbits, well drained or
>>> > > fresh pineapple bits
>>> > > 1/4 cup (1 oz) parmesan cheese, shredded
>>> >
>>> > This recipe cries out for Kraft green-cylinder parmesan. Or a generic
>>> > knockoff.
>>>
>>> Sheldon has never made that. No picture. I'm with you on the
>>> Kraft (or generic) dried parmesan. I use it all the time. Much
>>> more concentrated taste and I love it.
>>
>>To each their own. I find Kraft harsh, although I use a bit in onion
>>soup because it just doesn't taste right without it. For dishes like
>>pasta and Caesar salad, where the cheese is a large part of the flavor
>>profile, I strongly prefer Parmagiano Reggiano.
>
>You're comparing a generic supermarket thing to a real, regional type
>of cheese. Chalk and cheese kinda thing.
>
>===
>
> I was in the supermarket the other day and I asked for Parmesan. They
>said they didn't have any. Another assistant came in and said, would this
>one do?
>
> It said Parmigiano-Reggiano on the label <g> They were quite shocked
>when I explained what it was)))

That's funny