In article >,
"kilikini" > wrote:

> In any case, sigh, this is our monstrosity, cooling off, so I can cut it.
> All I had were mushrooms for a topping, so that's what I used -
> yes.....gack.....canned. I should have just done plain cheese. Well, we'll
> see in a bit what it tastes like.

Looks fine to me. I'm fine with canned mushrooms too. Enjoy.

leo

Leonard Blaisdell > wrote:

> Looks fine to me. I'm fine with canned mushrooms too. Enjoy.

I prefer the juicy, canned mushrooms on pizza. I hated when I moved
to CA and they only used fresh mushrooms on pizza - didn't like the
texture.

-sw

On Sun 20 Apr 2008 09:15:01p, kilikini told us...

> Sqwertz wrote:
>> Leonard Blaisdell > wrote:
>>
>>> Looks fine to me. I'm fine with canned mushrooms too. Enjoy.
>>
>> I prefer the juicy, canned mushrooms on pizza. I hated when I moved
>> to CA and they only used fresh mushrooms on pizza - didn't like the
>> texture.
>>
>> -sw
>
> Well, I thank you to the bottom of my heart, Sir. I thought I'd get
> flamed from the depths of Hell.
>
> kili
>
>
>

Nothing at all wrong with canned mushrooms. When I use them, though, I
always press them dry with paper towels, then sauté in butter before using.
I don't like them particularly "wet". Canned mushrooms work well in many
things...soups, stews, etc. Depends a lot on what they're combined with.

--
Wayne Boatwright
-------------------------------------------
Sunday, 04(IV)/20(XX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
5wks 2hrs 40mins
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(X) You are here
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In article 4>,
Wayne Boatwright > wrote:

> Nothing at all wrong with canned mushrooms. When I use them, though, I
> always press them dry with paper towels, then sauté in butter before using.
> I don't like them particularly "wet". Canned mushrooms work well in many
> things...soups, stews, etc. Depends a lot on what they're combined with.

Here's a trick. Open the can and use your thumbs and the lid to press
down on the ingredients until you squeeze out all the water that the
pressing allows. You ought to be able to press the mushrooms to half the
volume, at least. That helps with wet on a pizza as does the hot oven.
I don't bother doing this with canned mushrooms in anything else I cook.

leo

On Mon, 21 Apr 2008 00:15:01 -0400, "kilikini"
> wrote:

>Sqwertz wrote:
>> Leonard Blaisdell > wrote:
>>
>>> Looks fine to me. I'm fine with canned mushrooms too. Enjoy.
>>
>> I prefer the juicy, canned mushrooms on pizza. I hated when I moved
>> to CA and they only used fresh mushrooms on pizza - didn't like the
>> texture.
>>
>> -sw
>
>Well, I thank you to the bottom of my heart, Sir. I thought I'd get flamed
>from the depths of Hell.
>
Personally, I never liked mushrooms until I moved to California and
ate fresh. Not flaming you, just the opposite opinion of sw. Canned,
to me, were slimy not "juicy". The product simply has to have
improved over time, but I'm not willing to give it a try when fresh is
so easy to find here.

--
See return address to reply by email
remove the smile first

kilikini wrote:
> Sqwertz wrote:
> > Leonard Blaisdell > wrote:
> >
> >> Looks fine to me. I'm fine with canned mushrooms too. Enjoy.
> >
> > I prefer the juicy, canned mushrooms on pizza. I hated when I moved
> > to CA and they only used fresh mushrooms on pizza - didn't like the
> > texture.
> >
> > -sw
>
> Well, I thank you to the bottom of my heart, Sir. I thought I'd get flamed
> from the depths of Hell.
>
> kili

I, too, prefer, canned mushrooms on pizza.

For dough, I usually use the recipe from The New Basics Cookbook,
roughly recounted below. It has a little whole wheat flour but not
enough to make the pizza too heavy.

Combine and then mix well:
1 cup warm water
1 pkg. active dry yeast
1 1/2 cups unbleached all-purpose flour

Add and work ingredients together on lightly floured surface until the
dough holds its shape:
1 cup whole-wheat flour (added gradually)
2 Tablespoons olive oil
1/2 teaspoon salt

Knead 5 minutes, until smooth and elastic, adding more AP flour if
necessary, Put dough in a greased bowl, cover, and let rise until
doubled, 1 hour. Roll dough into balls on lightly floured surface,
cover, and let rest 15-20 minutes. Dough is ready for shaping,
topping, and baking.

This makes 2 pizzas, about 12" each (or more smaller ones).

pat

kilikini wrote

>>> Looks fine to me. I'm fine with canned mushrooms too. Enjoy.

>> I prefer the juicy, canned mushrooms on pizza. I hated when I
moved
>> to CA and they only used fresh mushrooms on pizza - didn't like the
>> texture.

> Well, I thank you to the bottom of my heart, Sir. I thought I'd get
> flamed from the depths of Hell.

Cheer uo, you just discovered what the majority of italian pizzerias
put on theyr mushrooms version: canned mushrooms
Some offer porcini, too, and those aren't usually canned, but generic
mushrooms are almost always canned, pickled in oil or blandly salted
water.
--
Vilco
Think pink, drink rose'

"Vilco" wrote:
> kilikini wrote
>
> >>> Looks fine to me. I'm fine with canned mushrooms too. Enjoy.
> >> I prefer the juicy, canned mushrooms on pizza. �I hated when I
> moved
> >> to CA and they only used fresh mushrooms on pizza - didn't like the
> >> texture.
> > Well, I thank you to the bottom of my heart, Sir. �I thought I'd get
> > flamed from the depths of Hell.
>
> Cheer uo, you just discovered what the majority of italian pizzerias
> put on theyr mushrooms version: canned mushrooms
> Some offer porcini, too, and those aren't usually canned, but generic
> mushrooms are almost always canned, pickled in oil or blandly salted
> water.


"pickled in oil"... since when is oil a pickling agent... you must
mean pickled in vinegar and/or brine. Storing mushrooms in oil is
extremely dangerous.

Most cuisines (by far) use canned and/or dehydrated mushrooms... and
in fact there is nothing better about using fresh mushrooms, that's
just an elitist fad of the know nothing pinheads.... even grilled, a
rehydrated porcini is far more flavorful and has better/meatier
texture than fresh. In every case, in every dish, rehydrated
'shrooms (and some canned fungi) beats fresh by a mile. Go to a well
stocked oriental market and there'll be hundreds of mushroom
varieties, all dehydrated.

"Sheldon" > ha scritto nel messaggio
...
"Vilco" wrote:
> kilikini wrote
>
> >>> Looks fine to me. I'm fine with canned mushrooms too. Enjoy.
> >> I prefer the juicy, canned mushrooms on pizza. ?I hated when I
> moved
> >> to CA and they only used fresh mushrooms on pizza - didn't like the
> >> texture.
> Cheer uo, you just discovered what the majority of italian pizzerias
> put on theyr mushrooms version: canned mushrooms
> Some offer porcini, too, and those aren't usually canned, but generic
> mushrooms are almost always canned, pickled in oil or blandly salted
> water.


"pickled in oil"... since when is oil a pickling agent... you must
mean pickled in vinegar and/or brine. Storing mushrooms in oil is
extremely dangerous.


There is a wide range of Italian products that are vinegared/brined and then
conserved sott'olio, or under oil. Marinated artichoke hearts in the USA
are exactly that kind of product.
The rest of what you wrout can't be repeated.

In article >,
Sqwertz > wrote:

> Leonard Blaisdell > wrote:
>
> > Looks fine to me. I'm fine with canned mushrooms too. Enjoy.
>
> I prefer the juicy, canned mushrooms on pizza. I hated when I moved
> to CA and they only used fresh mushrooms on pizza - didn't like the
> texture.

Same here. I love mushroom pizza, but not with fresh mushrooms; they're
too woody that way.

sf > wrote:

>Personally, I never liked mushrooms until I moved to California and
>ate fresh. Not flaming you, just the opposite opinion of sw.

When I was about 18 and in college, and very food-inexperienced,
my roommates and I decided one evening that dinner would be steak
and mushrooms. I was selected to go to Safeway to shop for this,
so I picked out some steaks and, not knowning any better, a couple
of cans of mushrooms.

Boy was I ever chastised for that! Such was my embarassment
that I'm pretty certain I haven't bought canned mushrooms since.

Steve

Giusi > wrote:

>"pickled in oil"... since when is oil a pickling agent... you must
>mean pickled in vinegar and/or brine. Storing mushrooms in oil is
>extremely dangerous.

Years ago I read that canned mushrooms have the highest
rate of botulism of anything canned. Don't know if this
is still true.

Steve

"Steve Pope" > ha scritto nel messaggio
...
> Giusi > wrote:
>
>>"pickled in oil"... since when is oil a pickling agent... you must
>>mean pickled in vinegar and/or brine. Storing mushrooms in oil is
>>extremely dangerous.
>
> Years ago I read that canned mushrooms have the highest
> rate of botulism of anything canned. Don't know if this
> is still true.
>
> Steve

I did not say the above. I think Shledon did.

Giusi > replies to my post,

>I did not say the above. I think Shledon did.

Oops. Looks like there was an indentation problem somewhere
up the line, but I should have been reading more carefully.
Apologies.

Steve