"sf" > wrote in message
...
> On Sun, 26 Jun 2011 08:58:13 -0400, Brooklyn1 <Gravesend1> wrote:
>
>> On Sat, 25 Jun 2011 23:36:12 -0700, sf > wrote:
>>
>> >On Sat, 25 Jun 2011 23:25:22 -0700, "Julie Bove"
>> > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Sat, 25 Jun 2011 21:33:20 -0700 (PDT), Bryan
>> >> > > wrote:
>> >> >
>> >> >> My God that stuff was awful. It was fun to help my mother make
>> >> >> when I
>> >> >> was a kid, but it was never very fun to eat. The crust turned out
>> >> >> worse than any of the cardboardy frozen pizzas
>> >> >
>> >> > You were a spoiled brat then. When I was introduced to boxed pizza,
>> >> > there were no frozen pizzas and certainly no fresh pizza from a
>> >> > pizza
>> >> > parlors to be had where I lived.
>> >>
>> >> But that doesn't mean it was good!
>> >>
>> >You don't like anything anyway. I, on the other hand, didn't know
>> >what real pizza tasted like and since I didn't have anything to
>> >compare it to - I thought that boxed pizza was good. It was easy to
>> >make and that was a plus too. Once I had a choice - I didn't go back
>> >to boxed. but it wasn't because I hated boxed - it was because
>> >ordering pizza was easier.
>> >
>> >Since we're talking about it, I think I'll buy a box and try it again.
>> >I haven't seen it on the shelves in decades; but I haven't looked for
>> >it. <shrug>
>>
>> How could you miss it, the most freezer space at the market is devoted
>> to pizza, even more than spuds now.
>
> I didn't say *frozen* pizza, something I wouldn't eat if they paid me.
>


Don't get the Chef Boyardee box. The sauce is nasty. The best "box" isn't
a box it's just a crust mix. The Betty Crocker crust mix is the best and
the best sauce is Contadina or Mama Mary's. I think the Mama Mary's may be
regional because I get it at the Mexican market.

I lived for years and years where there wasn't any kind of take out pizza.
I've tried all of the box and frozen pizzas and I still like the box type.
I can use what I want for toppings.

Ms P

On 2011-06-27, Ms P > wrote:

> Don't get the Chef Boyardee box. The sauce is nasty.

Yep! That's the one. You can smell that stuff two blocks away.

nb

"notbob" > wrote in message
...
> On 2011-06-27, Ms P > wrote:
>
>> Don't get the Chef Boyardee box. The sauce is nasty.
>
> Yep! That's the one. You can smell that stuff two blocks away.
>
> nb

It's a bizarre orange color too.

Ms P

On 27 Jun 2011 04:32:22 GMT, notbob > wrote:

> On 2011-06-27, Ms P > wrote:
>
> > Don't get the Chef Boyardee box. The sauce is nasty.
>
> Yep! That's the one. You can smell that stuff two blocks away.
>
Now I have to try it again. To me, the sauce was just plain tomato
sauce. It had no seasonings and it was no worse than any other can of
plain tomato sauce.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jun 26, 9:30*pm, "Ms P" > wrote:
> "sf" > wrote in message
>
> ...
>
>
>
>
>
>
>
>
>
> > On Sun, 26 Jun 2011 08:58:13 -0400, Brooklyn1 <Gravesend1> wrote:
>
> >> On Sat, 25 Jun 2011 23:36:12 -0700, sf > wrote:
>
> >> >On Sat, 25 Jun 2011 23:25:22 -0700, "Julie Bove"
> >> > wrote:
>
> >> >> "sf" > wrote in message
> >> . ..
> >> >> > On Sat, 25 Jun 2011 21:33:20 -0700 (PDT), Bryan
> >> >> > > wrote:
>
> >> >> >> My God that stuff was awful. *It was fun to help my mother make
> >> >> >> when I
> >> >> >> was a kid, but it was never very fun to eat. *The crust turned out
> >> >> >> worse than any of the cardboardy frozen pizzas
>
> >> >> > You were a spoiled brat then. *When I was introduced to boxed pizza,
> >> >> > there were no frozen pizzas and certainly no fresh pizza from a
> >> >> > pizza
> >> >> > parlors to be had where I lived.
>
> >> >> But that doesn't mean it was good!
>
> >> >You don't like anything anyway. *I, on the other hand, didn't know
> >> >what real pizza tasted like and since I didn't have anything to
> >> >compare it to - I thought that boxed pizza was good. *It was easy to
> >> >make and that was a plus too. *Once I had a choice - I didn't go back
> >> >to boxed. but it wasn't because I hated boxed - it was because
> >> >ordering pizza was easier.
>
> >> >Since we're talking about it, I think I'll buy a box and try it again..
> >> >I haven't seen it on the shelves in decades; but I haven't looked for
> >> >it. <shrug>
>
> >> How could you miss it, the most freezer space at the market is devoted
> >> to pizza, even more than spuds now.
>
> > I didn't say *frozen* pizza, something I wouldn't eat if they paid me.
>
> Don't get the Chef Boyardee box. *The sauce is nasty. *The best "box" isn't
> a box it's just a crust mix. *The Betty Crocker crust mix is the best

That shit is loaded with hydrogenated fats:
http://www.amazon.com/Betty-Crocker-.../dp/B000EMOD5M
So is the Chef Boyardee. Trashy products for trashy cooks.
>
> Ms P

--Bryan

On Fri, 1 Jul 2011 19:31:38 -0700 (PDT), Bryan
> wrote:

>
> That shit is loaded with hydrogenated fats:
> http://www.amazon.com/Betty-Crocker-.../dp/B000EMOD5M
> So is the Chef Boyardee. Trashy products for trashy cooks.

Again, your opinion. It was the '60's and nobody cared about that.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 1, 10:21*pm, sf > wrote:
> On Fri, 1 Jul 2011 19:31:38 -0700 (PDT), Bryan
>
> > wrote:
>
> > That shit is loaded with hydrogenated fats:
> >http://www.amazon.com/Betty-Crocker-...ches/dp/B000EM...
> > So is the Chef Boyardee. *Trashy products for trashy cooks.
>
> Again, your opinion. *It was the '60's and nobody cared about that.
>
It's too bad that trans fats seldom kill until after breeding age.
Otherwise they could improve the gene pool.

--Bryan

On 7/1/2011 4:31 PM, Bryan wrote:

> That shit is loaded with hydrogenated fats:
> http://www.amazon.com/Betty-Crocker-.../dp/B000EMOD5M
> So is the Chef Boyardee. Trashy products for trashy cooks.
>
> --Bryan

I'd be more concerned with the imitation berry bits. Sounds like a heck
of a pizza crust. :-)

On Fri, 01 Jul 2011 17:32:39 -1000, dsi1 > wrote:

> On 7/1/2011 4:31 PM, Bryan wrote:
>
> > That shit is loaded with hydrogenated fats:
> > http://www.amazon.com/Betty-Crocker-.../dp/B000EMOD5M
> > So is the Chef Boyardee. Trashy products for trashy cooks.
> >
> > --Bryan
>
> I'd be more concerned with the imitation berry bits. Sounds like a heck
> of a pizza crust. :-)

I don't even know why he bothered to post that; other than to give
himself an excuse to get all excited about hydrogenated fats. He ate
pizza in a box for dinner, not me.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 7/1/2011 5:41 PM, sf wrote:
> On Fri, 01 Jul 2011 17:32:39 -1000, > wrote:
>
>> On 7/1/2011 4:31 PM, Bryan wrote:
>>
>>> That shit is loaded with hydrogenated fats:
>>> http://www.amazon.com/Betty-Crocker-.../dp/B000EMOD5M
>>> So is the Chef Boyardee. Trashy products for trashy cooks.
>>>
>>> --Bryan
>>
>> I'd be more concerned with the imitation berry bits. Sounds like a heck
>> of a pizza crust. :-)
>
> I don't even know why he bothered to post that; other than to give
> himself an excuse to get all excited about hydrogenated fats. He ate
> pizza in a box for dinner, not me.
>

Well, the ingredients listed wasn't for pizza dough anyway - I'm
guessing it's blueberry muffins. What the heck, maybe I'll make some
blueberry muffins. :-)

On Sat, 02 Jul 2011 07:25:32 -1000, dsi1 > wrote:

> Well, the ingredients listed wasn't for pizza dough anyway - I'm
> guessing it's blueberry muffins. What the heck, maybe I'll make some
> blueberry muffins. :-)

Are you still getting fresh blueberries at a reasonable price? I have
to gorge on them while I can still get them cheap.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 7/2/2011 9:11 AM, sf wrote:
> On Sat, 02 Jul 2011 07:25:32 -1000, > wrote:
>
>> Well, the ingredients listed wasn't for pizza dough anyway - I'm
>> guessing it's blueberry muffins. What the heck, maybe I'll make some
>> blueberry muffins. :-)
>
> Are you still getting fresh blueberries at a reasonable price? I have
> to gorge on them while I can still get them cheap.
>

I think the cheapest that I've seen it was $2.50 for 6 oz. I'm making
some blueberry coffee cake out of Costco dried berries which is a
sweetened product. I made the batter a little thinner because they might
absorb some liquid. Hopefully, it won't sink to the bottom of the cake. :-)

"dsi1" > wrote in message
.com...
> On 7/1/2011 4:31 PM, Bryan wrote:
>
>> That shit is loaded with hydrogenated fats:
>> http://www.amazon.com/Betty-Crocker-.../dp/B000EMOD5M
>> So is the Chef Boyardee. Trashy products for trashy cooks.
>>
>> --Bryan
>
> I'd be more concerned with the imitation berry bits. Sounds like a heck of
> a pizza crust. :-)

That might be kind of interesting. But the pizza crust doesn't have
imitation berry bits.

From the package,

enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin,
folic acid) enriched flour bleached (wheat flour, malted barley flour,
niacin, iron, thiamin mononitrate, riboflavin, folic acid) partially
hydrogenated soybean and/or cottonseed oil, dextrose, dry yeast, salt,
leavening (sodium aluminum phosphate, baking soda) BHA (preservative) egg,
soy flour, nonfat milk.

Ms P

On 7/2/2011 9:17 AM, Ms P wrote:
>
>
> "dsi1" > wrote in message
> .com...
>> On 7/1/2011 4:31 PM, Bryan wrote:
>>
>>> That shit is loaded with hydrogenated fats:
>>> http://www.amazon.com/Betty-Crocker-.../dp/B000EMOD5M
>>>
>>> So is the Chef Boyardee. Trashy products for trashy cooks.
>>>
>>> --Bryan
>>
>> I'd be more concerned with the imitation berry bits. Sounds like a
>> heck of a pizza crust. :-)
>
> That might be kind of interesting. But the pizza crust doesn't have
> imitation berry bits.
>
> From the package,
>
> enriched flour (wheat flour, niacin, iron, thiamin mononitrate,
> riboflavin, folic acid) enriched flour bleached (wheat flour, malted
> barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid)
> partially hydrogenated soybean and/or cottonseed oil, dextrose, dry
> yeast, salt, leavening (sodium aluminum phosphate, baking soda) BHA
> (preservative) egg, soy flour, nonfat milk.
>
> Ms P

I've never tried this mix but I'm sure that you're correct about there
being no imitation berry bits in the pizza dough. Thanks for correcting
me on this and taking the time to type all that out!

"Bryan" > wrote in message
...
> On Jun 26, 9:30 pm, "Ms P" > wrote:
>> "sf" > wrote in message
>>
>> ...
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > On Sun, 26 Jun 2011 08:58:13 -0400, Brooklyn1 <Gravesend1> wrote:
>>
>> >> On Sat, 25 Jun 2011 23:36:12 -0700, sf > wrote:
>>
>> >> >On Sat, 25 Jun 2011 23:25:22 -0700, "Julie Bove"
>> >> > wrote:
>>
>> >> >> "sf" > wrote in message
>> >> . ..
>> >> >> > On Sat, 25 Jun 2011 21:33:20 -0700 (PDT), Bryan
>> >> >> > > wrote:
>>
>> >> >> >> My God that stuff was awful. It was fun to help my mother make
>> >> >> >> when I
>> >> >> >> was a kid, but it was never very fun to eat. The crust turned
>> >> >> >> out
>> >> >> >> worse than any of the cardboardy frozen pizzas
>>
>> >> >> > You were a spoiled brat then. When I was introduced to boxed
>> >> >> > pizza,
>> >> >> > there were no frozen pizzas and certainly no fresh pizza from a
>> >> >> > pizza
>> >> >> > parlors to be had where I lived.
>>
>> >> >> But that doesn't mean it was good!
>>
>> >> >You don't like anything anyway. I, on the other hand, didn't know
>> >> >what real pizza tasted like and since I didn't have anything to
>> >> >compare it to - I thought that boxed pizza was good. It was easy to
>> >> >make and that was a plus too. Once I had a choice - I didn't go back
>> >> >to boxed. but it wasn't because I hated boxed - it was because
>> >> >ordering pizza was easier.
>>
>> >> >Since we're talking about it, I think I'll buy a box and try it
>> >> >again.
>> >> >I haven't seen it on the shelves in decades; but I haven't looked for
>> >> >it. <shrug>
>>
>> >> How could you miss it, the most freezer space at the market is devoted
>> >> to pizza, even more than spuds now.
>>
>> > I didn't say *frozen* pizza, something I wouldn't eat if they paid me.
>>
>> Don't get the Chef Boyardee box. The sauce is nasty. The best "box"
>> isn't
>> a box it's just a crust mix. The Betty Crocker crust mix is the best
>
> That shit is loaded with hydrogenated fats:
> http://www.amazon.com/Betty-Crocker-.../dp/B000EMOD5M
> So is the Chef Boyardee. Trashy products for trashy cooks.
>>
>> Ms P
>
> --Bryan

The hydrogenated oil is the yummy part.

Ms P

On Jul 1, 9:31*pm, Bryan > wrote:
> On Jun 26, 9:30*pm, "Ms P" > wrote:
>
>
>
> > "sf" > wrote in message
>
> .. .
>
> > > On Sun, 26 Jun 2011 08:58:13 -0400, Brooklyn1 <Gravesend1> wrote:
>
> > >> On Sat, 25 Jun 2011 23:36:12 -0700, sf > wrote:
>
> > >> >On Sat, 25 Jun 2011 23:25:22 -0700, "Julie Bove"
> > >> > wrote:
>
> > >> >> "sf" > wrote in message
> > >> . ..
> > >> >> > On Sat, 25 Jun 2011 21:33:20 -0700 (PDT), Bryan
> > >> >> > > wrote:
>
> > >> >> >> My God that stuff was awful. *It was fun to help my mother make
> > >> >> >> when I
> > >> >> >> was a kid, but it was never very fun to eat. *The crust turned out
> > >> >> >> worse than any of the cardboardy frozen pizzas
>
> > >> >> > You were a spoiled brat then. *When I was introduced to boxed pizza,
> > >> >> > there were no frozen pizzas and certainly no fresh pizza from a
> > >> >> > pizza
> > >> >> > parlors to be had where I lived.
>
> > >> >> But that doesn't mean it was good!
>
> > >> >You don't like anything anyway. *I, on the other hand, didn't know
> > >> >what real pizza tasted like and since I didn't have anything to
> > >> >compare it to - I thought that boxed pizza was good. *It was easy to
> > >> >make and that was a plus too. *Once I had a choice - I didn't go back
> > >> >to boxed. but it wasn't because I hated boxed - it was because
> > >> >ordering pizza was easier.
>
> > >> >Since we're talking about it, I think I'll buy a box and try it again.
> > >> >I haven't seen it on the shelves in decades; but I haven't looked for
> > >> >it. <shrug>
>
> > >> How could you miss it, the most freezer space at the market is devoted
> > >> to pizza, even more than spuds now.
>
> > > I didn't say *frozen* pizza, something I wouldn't eat if they paid me..
>
> > Don't get the Chef Boyardee box. *The sauce is nasty. *The best "box" isn't
> > a box it's just a crust mix. *The Betty Crocker crust mix is the best
>
> That shit is loaded with hydrogenated fats:http://www.amazon.com/Betty-Crocker-...ches/dp/B000EM...
> So is the Chef Boyardee. *Trashy products for trashy cooks.
>
>
>
> > Ms P
>
> --Bryan

It's a wonder anyone ever survived the past 50 years Bryan, with all
the poisons that are in our processed foods that you so constantly
whinge about. Hydrogenated and trans fats, etc. We should all either
be dead or have horrible mutations or something from the way you make
it sound.

;-)

John Kuthe...

On Jul 2, 2:48*pm, John Kuthe > wrote:
> On Jul 1, 9:31*pm, Bryan > wrote:
>
>
>
>
>
>
>
>
>
> > On Jun 26, 9:30*pm, "Ms P" > wrote:
>
> > > "sf" > wrote in message
>
> > .. .
>
> > > > On Sun, 26 Jun 2011 08:58:13 -0400, Brooklyn1 <Gravesend1> wrote:
>
> > > >> On Sat, 25 Jun 2011 23:36:12 -0700, sf > wrote:
>
> > > >> >On Sat, 25 Jun 2011 23:25:22 -0700, "Julie Bove"
> > > >> > wrote:
>
> > > >> >> "sf" > wrote in message
> > > >> . ..
> > > >> >> > On Sat, 25 Jun 2011 21:33:20 -0700 (PDT), Bryan
> > > >> >> > > wrote:
>
> > > >> >> >> My God that stuff was awful. *It was fun to help my mother make
> > > >> >> >> when I
> > > >> >> >> was a kid, but it was never very fun to eat. *The crust turned out
> > > >> >> >> worse than any of the cardboardy frozen pizzas
>
> > > >> >> > You were a spoiled brat then. *When I was introduced to boxed pizza,
> > > >> >> > there were no frozen pizzas and certainly no fresh pizza from a
> > > >> >> > pizza
> > > >> >> > parlors to be had where I lived.
>
> > > >> >> But that doesn't mean it was good!
>
> > > >> >You don't like anything anyway. *I, on the other hand, didn't know
> > > >> >what real pizza tasted like and since I didn't have anything to
> > > >> >compare it to - I thought that boxed pizza was good. *It was easy to
> > > >> >make and that was a plus too. *Once I had a choice - I didn't go back
> > > >> >to boxed. but it wasn't because I hated boxed - it was because
> > > >> >ordering pizza was easier.
>
> > > >> >Since we're talking about it, I think I'll buy a box and try it again.
> > > >> >I haven't seen it on the shelves in decades; but I haven't looked for
> > > >> >it. <shrug>
>
> > > >> How could you miss it, the most freezer space at the market is devoted
> > > >> to pizza, even more than spuds now.
>
> > > > I didn't say *frozen* pizza, something I wouldn't eat if they paid me.
>
> > > Don't get the Chef Boyardee box. *The sauce is nasty. *The best "box" isn't
> > > a box it's just a crust mix. *The Betty Crocker crust mix is the best
>
> > That shit is loaded with hydrogenated fats:http://www.amazon.com/Betty-Crocker-...ches/dp/B000EM...
> > So is the Chef Boyardee. *Trashy products for trashy cooks.
>
> > > Ms P
>
> > --Bryan
>
> It's a wonder anyone ever survived the past 50 years Bryan, with all
> the poisons that are in our processed foods that you so constantly
> whinge about. Hydrogenated and trans fats, etc. We should all either
> be dead or have horrible mutations or something from the way you make
> it sound.
>
You know as well as I do that trans fats seldom kill the under 50
folks. Besides, what other "poisons" do you see me habitually
complaining about? Atherosclerosis is generally a disease of the old,
but you know all that and are just messing with me for the heck of it.
>
> John Kuthe...

--Bryan