On 2013-11-18 05:20:35 +0000, Janet Bostwick said:

> On Sun, 17 Nov 2013 20:10:35 -0800, sf > wrote:
>
>> On Sun, 17 Nov 2013 12:35:21 -0700, Janet Bostwick
>> > wrote:
>>
>>> On Sun, 17 Nov 2013 10:15:01 -0800, sf > wrote:
>>>
>>>> On Sun, 17 Nov 2013 10:41:53 -0700, Janet Bostwick
>>>> > wrote:
>>>>
>>>>>> The only thing that could cause one to find an unsatisfactory pizza
>>>>>> dough at the market is that the company that made it cheated and used
>>>>>> the wrong flour... but most folks use the incorrect flour at home
>>>>>> too... AP flour makes lousy pizza dough.
>>>>> C'mon Sheldon. Don't be disingenuous, you know darn well that
>>>>> starters are treated entirely different than a dough meant for baking.
>>>>> A ball of dough is not a starter.
>>>>
>>>> He's being a blithering idiot again. I've made pizza dough with every
>>>> kind of flour from bread flour to 00 (that is specific to pizza, not
>>>> pastry) and I prefer all-purpose - so he can take his uninformed
>>>> opinion and shove it where the sun don't shine.
>>>
>>> depending upon which source you favor, you are recommended to use one
>>> or another flour. I like the high protein flours.
>>
>> My best source is my own opinion and I have decided all purpose flour
>> is best for pizza dough. You're welcome.
>
> ???? So? Did I say you should do different?

Did she say that you said she should do different?

On Sun, 17 Nov 2013 21:35:47 -0800, gtr > wrote:

> On 2013-11-18 05:20:35 +0000, Janet Bostwick said:
>
> > On Sun, 17 Nov 2013 20:10:35 -0800, sf > wrote:
> >
> >> On Sun, 17 Nov 2013 12:35:21 -0700, Janet Bostwick
> >> > wrote:
> >>
> >>> On Sun, 17 Nov 2013 10:15:01 -0800, sf > wrote:
> >>>
> >>>> On Sun, 17 Nov 2013 10:41:53 -0700, Janet Bostwick
> >>>> > wrote:
> >>>>
> >>>>>> The only thing that could cause one to find an unsatisfactory pizza
> >>>>>> dough at the market is that the company that made it cheated and used
> >>>>>> the wrong flour... but most folks use the incorrect flour at home
> >>>>>> too... AP flour makes lousy pizza dough.
> >>>>> C'mon Sheldon. Don't be disingenuous, you know darn well that
> >>>>> starters are treated entirely different than a dough meant for baking.
> >>>>> A ball of dough is not a starter.
> >>>>
> >>>> He's being a blithering idiot again. I've made pizza dough with every
> >>>> kind of flour from bread flour to 00 (that is specific to pizza, not
> >>>> pastry) and I prefer all-purpose - so he can take his uninformed
> >>>> opinion and shove it where the sun don't shine.
> >>>
> >>> depending upon which source you favor, you are recommended to use one
> >>> or another flour. I like the high protein flours.
> >>
> >> My best source is my own opinion and I have decided all purpose flour
> >> is best for pizza dough. You're welcome.
> >
> > ???? So? Did I say you should do different?
>
> Did she say that you said she should do different?

Thank you.

--
Food is an important part of a balanced diet.

On Sun, 17 Nov 2013 22:15:24 -0700, Janet Bostwick
> wrote:

> On Sun, 17 Nov 2013 20:18:55 -0800, sf > wrote:
>
> >On Sun, 17 Nov 2013 12:50:41 -0700, Janet Bostwick
> > wrote:
> >
> >> On Sun, 17 Nov 2013 10:16:37 -0800, sf > wrote:
> >>
> >> >On Sun, 17 Nov 2013 10:49:13 -0700, Janet Bostwick
> >> > wrote:
> >> >
> >> >> On Sun, 17 Nov 2013 03:57:54 -0800, sf > wrote:
> >> >>
> >> >> >
> >> >> >I think it's called "dough conditioner". King Arthur sells it.
> >> >>
> >> >> Really? Dough conditioner? You are lumping anything and everything
> >> >> into 'dough conditioner.' What KA sells is far from the industrial
> >> >> product.
> >> >
> >> >How would you know?
> >>
> >> We used to have a industrial baking chemist on alt.bread.recipes. He
> >> was very informative. I'm not saying that bad ingredients are in the
> >> dough. Just that the dough has been manipulated in a way that
> >> results in an unpleasant product for me. The goal is to create a
> >> product that behaves decently under a variety of conditions and must
> >> also meet the supermarket (or other) need for a product that produces
> >> the same result time after time. Dough balls are just another
> >> convenience item. You wouldn't question the intervention of a food
> >> chemist in a box of cake mix or a box of Hamburger Helper, why is it a
> >> stretch here?
> >> Janet US
> >
> >Do you believe me when I say I'm the CEO of a Fortune 500 company?
> >That's how much I believe your industrial baking chemist's claim.
>
> I will give you his name off line if you wish.

Not interested, but thanks.


--
Food is an important part of a balanced diet.

"Janet Bostwick" > wrote in message
...
> On Sun, 17 Nov 2013 21:28:55 -0700, "graham" > wrote:
>
>>
>>"sf" > wrote in message
. ..
>>> On Sun, 17 Nov 2013 12:50:41 -0700, Janet Bostwick
>>> > wrote:
>>>
>>>> On Sun, 17 Nov 2013 10:16:37 -0800, sf > wrote:
>>>>
>>>> >On Sun, 17 Nov 2013 10:49:13 -0700, Janet Bostwick
>>>> > wrote:
>>>> >
>>>> >> On Sun, 17 Nov 2013 03:57:54 -0800, sf > wrote:
>>>> >>
>>>> >> >
>>>> >> >I think it's called "dough conditioner". King Arthur sells it.
>>>> >>
>>>> >> Really? Dough conditioner? You are lumping anything and everything
>>>> >> into 'dough conditioner.' What KA sells is far from the industrial
>>>> >> product.
>>>> >
>>>> >How would you know?
>>>>
>>>> We used to have a industrial baking chemist on alt.bread.recipes. He
>>>> was very informative. I'm not saying that bad ingredients are in the
>>>> dough. Just that the dough has been manipulated in a way that
>>>> results in an unpleasant product for me. The goal is to create a
>>>> product that behaves decently under a variety of conditions and must
>>>> also meet the supermarket (or other) need for a product that produces
>>>> the same result time after time. Dough balls are just another
>>>> convenience item. You wouldn't question the intervention of a food
>>>> chemist in a box of cake mix or a box of Hamburger Helper, why is it a
>>>> stretch here?
>>>> Janet US
>>>
>>> Do you believe me when I say I'm the CEO of a Fortune 500 company?
>>> That's how much I believe your industrial baking chemist's claim.
>>>
>>HMMMM! Feeling a bit bilious are you? Try Tums!
>>Graham
>>
> Do you remember him, Graham?
> Janet US
>
Roy Basan. A very knowledgable guy but I can't remember whether he was then
in an industrial or academic position. I think possibly the latter.
Graham

"sf" > wrote in message
...
> On Sun, 17 Nov 2013 22:15:24 -0700, Janet Bostwick
> > wrote:
>
>> On Sun, 17 Nov 2013 20:18:55 -0800, sf > wrote:
>>
>> >On Sun, 17 Nov 2013 12:50:41 -0700, Janet Bostwick
>> > wrote:
>> >
>> >> On Sun, 17 Nov 2013 10:16:37 -0800, sf > wrote:
>> >>
>> >> >On Sun, 17 Nov 2013 10:49:13 -0700, Janet Bostwick
>> >> > wrote:
>> >> >
>> >> >> On Sun, 17 Nov 2013 03:57:54 -0800, sf > wrote:
>> >> >>
>> >> >> >
>> >> >> >I think it's called "dough conditioner". King Arthur sells it.
>> >> >>
>> >> >> Really? Dough conditioner? You are lumping anything and
>> >> >> everything
>> >> >> into 'dough conditioner.' What KA sells is far from the industrial
>> >> >> product.
>> >> >
>> >> >How would you know?
>> >>
>> >> We used to have a industrial baking chemist on alt.bread.recipes. He
>> >> was very informative. I'm not saying that bad ingredients are in the
>> >> dough. Just that the dough has been manipulated in a way that
>> >> results in an unpleasant product for me. The goal is to create a
>> >> product that behaves decently under a variety of conditions and must
>> >> also meet the supermarket (or other) need for a product that produces
>> >> the same result time after time. Dough balls are just another
>> >> convenience item. You wouldn't question the intervention of a food
>> >> chemist in a box of cake mix or a box of Hamburger Helper, why is it a
>> >> stretch here?
>> >> Janet US
>> >
>> >Do you believe me when I say I'm the CEO of a Fortune 500 company?
>> >That's how much I believe your industrial baking chemist's claim.
>>
>> I will give you his name off line if you wish.
>
> Not interested,

Then your snarky comment was uncalled for!
Graham

On Mon, 18 Nov 2013 07:51:51 -0700, "graham" > wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 17 Nov 2013 22:15:24 -0700, Janet Bostwick
> > > wrote:
> >
> >> On Sun, 17 Nov 2013 20:18:55 -0800, sf > wrote:
> >>
> >> >On Sun, 17 Nov 2013 12:50:41 -0700, Janet Bostwick
> >> > wrote:
> >> >
> >> >> On Sun, 17 Nov 2013 10:16:37 -0800, sf > wrote:
> >> >>
> >> >> >On Sun, 17 Nov 2013 10:49:13 -0700, Janet Bostwick
> >> >> > wrote:
> >> >> >
> >> >> >> On Sun, 17 Nov 2013 03:57:54 -0800, sf > wrote:
> >> >> >>
> >> >> >> >
> >> >> >> >I think it's called "dough conditioner". King Arthur sells it.
> >> >> >>
> >> >> >> Really? Dough conditioner? You are lumping anything and
> >> >> >> everything
> >> >> >> into 'dough conditioner.' What KA sells is far from the industrial
> >> >> >> product.
> >> >> >
> >> >> >How would you know?
> >> >>
> >> >> We used to have a industrial baking chemist on alt.bread.recipes. He
> >> >> was very informative. I'm not saying that bad ingredients are in the
> >> >> dough. Just that the dough has been manipulated in a way that
> >> >> results in an unpleasant product for me. The goal is to create a
> >> >> product that behaves decently under a variety of conditions and must
> >> >> also meet the supermarket (or other) need for a product that produces
> >> >> the same result time after time. Dough balls are just another
> >> >> convenience item. You wouldn't question the intervention of a food
> >> >> chemist in a box of cake mix or a box of Hamburger Helper, why is it a
> >> >> stretch here?
> >> >> Janet US
> >> >
> >> >Do you believe me when I say I'm the CEO of a Fortune 500 company?
> >> >That's how much I believe your industrial baking chemist's claim.
> >>
> >> I will give you his name off line if you wish.
> >
> > Not interested,
>
> Then your snarky comment was uncalled for!
> Graham
>
Get over yourself.

--
Food is an important part of a balanced diet.

On Sun, 17 Nov 2013 21:28:55 -0700, "graham" > wrote:

>
>"sf" > wrote in message
.. .
>> On Sun, 17 Nov 2013 12:50:41 -0700, Janet Bostwick
>> > wrote:
>>
>>> On Sun, 17 Nov 2013 10:16:37 -0800, sf > wrote:
>>>
>>> >On Sun, 17 Nov 2013 10:49:13 -0700, Janet Bostwick
>>> > wrote:
>>> >
>>> >> On Sun, 17 Nov 2013 03:57:54 -0800, sf > wrote:
>>> >>
>>> >> >
>>> >> >I think it's called "dough conditioner". King Arthur sells it.
>>> >>
>>> >> Really? Dough conditioner? You are lumping anything and everything
>>> >> into 'dough conditioner.' What KA sells is far from the industrial
>>> >> product.
>>> >
>>> >How would you know?
>>>
>>> We used to have a industrial baking chemist on alt.bread.recipes. He
>>> was very informative. I'm not saying that bad ingredients are in the
>>> dough. Just that the dough has been manipulated in a way that
>>> results in an unpleasant product for me. The goal is to create a
>>> product that behaves decently under a variety of conditions and must
>>> also meet the supermarket (or other) need for a product that produces
>>> the same result time after time. Dough balls are just another
>>> convenience item. You wouldn't question the intervention of a food
>>> chemist in a box of cake mix or a box of Hamburger Helper, why is it a
>>> stretch here?
>>> Janet US
>>
>> Do you believe me when I say I'm the CEO of a Fortune 500 company?
>> That's how much I believe your industrial baking chemist's claim.
>>
>HMMMM! Feeling a bit bilious are you? Try Tums!
>Graham

For sf, Preparation H!

On Mon, 18 Nov 2013 07:18:10 -0700, "graham" > wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>> On Sun, 17 Nov 2013 21:28:55 -0700, "graham" > wrote:
>>
>>>
>>>"sf" > wrote in message
...
>>>> On Sun, 17 Nov 2013 12:50:41 -0700, Janet Bostwick
>>>> > wrote:
>>>>
>>>>> On Sun, 17 Nov 2013 10:16:37 -0800, sf > wrote:
>>>>>
>>>>> >On Sun, 17 Nov 2013 10:49:13 -0700, Janet Bostwick
>>>>> > wrote:
>>>>> >
>>>>> >> On Sun, 17 Nov 2013 03:57:54 -0800, sf > wrote:
>>>>> >>
>>>>> >> >
>>>>> >> >I think it's called "dough conditioner". King Arthur sells it.
>>>>> >>
>>>>> >> Really? Dough conditioner? You are lumping anything and everything
>>>>> >> into 'dough conditioner.' What KA sells is far from the industrial
>>>>> >> product.
>>>>> >
>>>>> >How would you know?
>>>>>
>>>>> We used to have a industrial baking chemist on alt.bread.recipes. He
>>>>> was very informative. I'm not saying that bad ingredients are in the
>>>>> dough. Just that the dough has been manipulated in a way that
>>>>> results in an unpleasant product for me. The goal is to create a
>>>>> product that behaves decently under a variety of conditions and must
>>>>> also meet the supermarket (or other) need for a product that produces
>>>>> the same result time after time. Dough balls are just another
>>>>> convenience item. You wouldn't question the intervention of a food
>>>>> chemist in a box of cake mix or a box of Hamburger Helper, why is it a
>>>>> stretch here?
>>>>> Janet US
>>>>
>>>> Do you believe me when I say I'm the CEO of a Fortune 500 company?
>>>> That's how much I believe your industrial baking chemist's claim.
>>>>
>>>HMMMM! Feeling a bit bilious are you? Try Tums!
>>>Graham
>>>
>> Do you remember him, Graham?
>> Janet US
>>
>Roy Basan. A very knowledgable guy but I can't remember whether he was then
>in an industrial or academic position. I think possibly the latter.
>Graham
>
You may be right. I thought that he was in industry at that time, but
thinking back, I can't recall that specifically. He had held industry
positions.
Janet US

On Monday, November 11, 2013 7:55:21 PM UTC-5, Julie Bove wrote:
> "jmcquown" > wrote in message
>
> > Soy sausage, most likely.
>
>
>
> Ugh. My dad had chicken and apple sausage yesterday. He liked it.

I love the potato sausage that we make. 2/3 fresh ground pork, 1/3 cooked riced potatoes, and of course Hungarian Paprika, fresh garlic, hot Hungarian Paprika, salt etc. I think it must be the texture that really gets me. We make a pork stock, and then blend that with the fresh garlic and add it to the mix. Also fat rendered from pig skin is added.

On Monday, November 11, 2013 3:30:31 PM UTC-6, The Other Guy wrote:
> On Mon, 11 Nov 2013 13:09:44 -0800 (PST), "
>
> > wrote:
>
>
>
> >I'd like to try the frozen pizzas again if I could find one that didn't have CHICKEN SAUSAGE as one of the ingredients.
>
>
>
> Red Baron is one I like, IF I am going to eat a frozen pizza.
>
> But I STILL add stuff, extra pepperoni and sausage, maybe salami,
>
> and, of course, extra cheese.
>
>
>
> And ONLY whole milk mozzarella, none of the part skim crap!
>
>
>
> Di Giorno also isn't bad, and they have a good variety of
>
> crusts and toppings.
>
Red Baron is decent, but I really like the Palermos Primo Thin Sausage
pizzas, and the Essential Everyday knockoff. Adding extra whole milk chhese is good, but it usually ends up being Monterrey Jack, because that comes pre-shredded.
--Bryan sex+

Nancy2 wrote in rec.food.cooking:

> I've never seen any kind of pizza crust that thought it was more or
> less authentic that included butter and eggs in the dough! That's
> just wrong.
>
> N.

It's a simple bread dough that makes a deep dish sort. if you've never
experimented in the kitchen, that may not make sense.



--

gtr wrote:
>
> Among many astonishing things a bowl of chowder (manhattan or new
> England) comes with the entree.

I like all 3 kinds of clams chower. One time I tried an
experiment....I made a batch of the creamy New England chower and also
a batch of the Manhattan chowder. Then I just mixed the two together
and it was a hit. Pink clam chowder ehehh but it was really good.

I still prefer the North Carolina clear chowder though.

> I went there for friend clams so I got them, and though they were tasty
> they had a little too much breading--all very crisp and not doughy mind
> you. But it was just a bit too much for my tastes.

That's the problem with clam strips at many restaurants. You feel like
you're eating clam flavored breading. Not enought clam. The small
ones breaded and cooked whole eliminate that.

G.

In article >, says...
>
> "sf" > wrote in message
> ...
> > On Thu, 14 Nov 2013 08:18:33 -0800 (PST), Nanzi >
> > wrote:
> >
> >> I remember making the Chef Boyardee Pizzas. you had to make the dough,
> >> then let it rise, and then press it out and add toppings, which included
> >> their sauce, and lousy cheese!!. It was pretty good if I remember
> >> correctly.
> >> Nan in DE.
> >
> > I don't remember a step to let it rise, but agree with the rest. Back
> > in those days the only parmesan cheese available came in a green can,
> > so we didn't know any better and had no other choice if we did.
>
> I remember the day I first found Parmesano Reggiano. It was at Joe Pace and
> Sons in Boston. I was so excited about it, I mentioned it in my Christmas
> letter. And wouldn't you know,within months of that, I could find it
> everywhere! I am the only one in the house that likes it though. The
> others prefer the powdered kind and it can even be an off brand. They don't
> care.

Growing up Federal Hill in Providence still had a lot of shops for
various food stuffs. The cheese shop had Parmagiano Reggiano and other
cheeses that were fantastic.

Now the only true cheese shop in the city is called Farmstead and it's
over on the eastern side of the city.

On Tue, 19 Nov 2013 12:13:36 -0500, Gary > wrote:

> gtr wrote:
> >
> > Among many astonishing things a bowl of chowder (manhattan or new
> > England) comes with the entree.
>
> I like all 3 kinds of clams chower. One time I tried an
> experiment....I made a batch of the creamy New England chower and also
> a batch of the Manhattan chowder. Then I just mixed the two together
> and it was a hit. Pink clam chowder ehehh but it was really good.
>
> I still prefer the North Carolina clear chowder though.
>
> > I went there for friend clams so I got them, and though they were tasty
> > they had a little too much breading--all very crisp and not doughy mind
> > you. But it was just a bit too much for my tastes.
>
> That's the problem with clam strips at many restaurants. You feel like
> you're eating clam flavored breading. Not enought clam. The small
> ones breaded and cooked whole eliminate that.
>
Too bad hubby can't eat shellfish anymore (gout), because you just put
me in a clam chowder mood!
http://www.huffingtonpost.com/2013/0...n_3751251.html


--
Food is an important part of a balanced diet.

On Wednesday, November 13, 2013 5:34:59 PM UTC-5, James Silverton wrote:
> I had my first pizza in 1959 in San Francisco and I spent a while
>
> watching the cook spinning the dough in the air before adding the
>
> toppings. It was good too as I recall and since then I've always liked
>
> San Francisco even if I never succeeded in living there.

Well move to Seattle. Many gays who can't make it in SF move up to Seattle. Next stop: Vancouver BC. Can't make it there? Move to Church Street in Toronto.

>
>
>
> --
>
> Jim Silverton (Potomac, MD)
>
>
>
> Extraneous "not." in Reply To.