Didn't know they existed until I saw this episode, but it makes
perfect sense to me and now I want a perforated pizza peel!
http://livewellnetwork.com/Good-Cook...herita/8368936

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 7/2/2014 6:18 PM, sf wrote:
>
> Didn't know they existed until I saw this episode, but it makes
> perfect sense to me and now I want a perforated pizza peel!
> http://livewellnetwork.com/Good-Cook...herita/8368936
>

I was unable to watch the video - "Unable to play the content. Try
again." Trying again didn't work.

I will say that the best Pizza Margherita I've ever eaten was in a small
town outside Venice, Italy. Made all the varieties we have here in the
US pale by comparison.

--
DreadfulBitch

I'm a nobody, nobody is perfect, therefore I'm perfect.

On Wed, 02 Jul 2014 18:39:56 -0500, DreadfulBitch
> wrote:

>On 7/2/2014 6:18 PM, sf wrote:
>>
>> Didn't know they existed until I saw this episode, but it makes
>> perfect sense to me and now I want a perforated pizza peel!
>> http://livewellnetwork.com/Good-Cook...herita/8368936
>>
>
>I was unable to watch the video - "Unable to play the content. Try
>again." Trying again didn't work.
>

Same here.

John Kuthe...


>I will say that the best Pizza Margherita I've ever eaten was in a small
>town outside Venice, Italy. Made all the varieties we have here in the
>US pale by comparison.

"John Kuthe" > wrote in message
...
> On Wed, 02 Jul 2014 18:39:56 -0500, DreadfulBitch
> > wrote:
>
>>On 7/2/2014 6:18 PM, sf wrote:
>>>
>>> Didn't know they existed until I saw this episode, but it makes
>>> perfect sense to me and now I want a perforated pizza peel!
>>> http://livewellnetwork.com/Good-Cook...herita/8368936
>>>
>>
>>I was unable to watch the video - "Unable to play the content. Try
>>again." Trying again didn't work.
>>
>
> Same here.
>


yeah but the dozens of advertising addresses seemed to pop by and load just
fine.

On Wed, 2 Jul 2014 17:00:11 -0700, "Pico Rico" >
wrote:

> yeah but the dozens of advertising addresses seemed to pop by and load just
> fine.

I have ad blockers, so I saw none of that sh*t.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Wed, 2 Jul 2014 17:00:11 -0700, "Pico Rico" >
> wrote:
>
>> yeah but the dozens of advertising addresses seemed to pop by and load
>> just
>> fine.
>
> I have ad blockers, so I saw none of that sh*t.
>

I am not sure I saw it either, but the lower left bar showed all these add
sites in rapid succession. What is all that junk?

On Wed, 2 Jul 2014 17:00:11 -0700, "Pico Rico" >
wrote:

>
>"John Kuthe" > wrote in message
.. .
>> On Wed, 02 Jul 2014 18:39:56 -0500, DreadfulBitch
>> > wrote:
>>
>>>On 7/2/2014 6:18 PM, sf wrote:
>>>>
>>>> Didn't know they existed until I saw this episode, but it makes
>>>> perfect sense to me and now I want a perforated pizza peel!
>>>> http://livewellnetwork.com/Good-Cook...herita/8368936
>>>>
>>>
>>>I was unable to watch the video - "Unable to play the content. Try
>>>again." Trying again didn't work.
>>>
>>
>> Same here.
>>
>
>
>yeah but the dozens of advertising addresses seemed to pop by and load just
>fine.
>

Not for me. I use Adblock Plus!!

John Kuthe...

On Wed, 02 Jul 2014 18:51:30 -0500, John Kuthe >
wrote:

>On Wed, 02 Jul 2014 18:39:56 -0500, DreadfulBitch
> wrote:
>
>>On 7/2/2014 6:18 PM, sf wrote:
>>>
>>> Didn't know they existed until I saw this episode, but it makes
>>> perfect sense to me and now I want a perforated pizza peel!
>>> http://livewellnetwork.com/Good-Cook...herita/8368936
>>>
>>
>>I was unable to watch the video - "Unable to play the content. Try
>>again." Trying again didn't work.
>>
>
>Same here.
>
>John Kuthe...

A perforated pizza peel is just another gimmick to pick the pinhead's
wallets, and add kitchen klutter. Use a perforated pizza pan (or
pizza screen) and you'll need no pizza peel and no pizza stone... a
pizza stone for a home oven is also a gimmick, you cannot turn a home
oven into a brick oven, can't be done, only the bricks for brains
believe they can.

On 7/3/2014 12:30 PM, Brooklyn1 wrote:
> A perforated pizza peel is just another gimmick to pick the pinhead's
> wallets, and add kitchen klutter. Use a perforated pizza pan (or
> pizza screen) and you'll need no pizza peel and no pizza stone... a
> pizza stone for a home oven is also a gimmick, you cannot turn a home
> oven into a brick oven, can't be done, only the bricks for brains
> believe they can.

Some people really seem to love pizza and make it often. They're the
ones who want these things. I don't think about pizza enough to care
one way or the other.

My middle brother used to try to give me foodie gifts. I'm really not
into all that stuff/gadgets. Years ago he gave me a pizza stone. He
probably he saw it on some cooking show. I had your basic, garden
variety apartment electric stove/oven. It worked fine but it was
nothing to write home about. I tried to use the pizza stone but even
with a good sprinkling of cornmeal, the dough/crust stuck like crazy.
It sure didn't do that when baked on a nicely seasoned heavy pizza pan.
Of course you have to oil the pan.

I had one of those perforated pizza pans at one time. I really only
found them to work well with frozen pizza. But frozen pizza is not what
sf is talking about.

Jill

On Thu, 03 Jul 2014 12:55:21 -0400, jmcquown >
wrote:

> On 7/3/2014 12:30 PM, Brooklyn1 wrote:
> > A perforated pizza peel is just another gimmick to pick the pinhead's
> > wallets, and add kitchen klutter. Use a perforated pizza pan (or
> > pizza screen) and you'll need no pizza peel and no pizza stone... a
> > pizza stone for a home oven is also a gimmick, you cannot turn a home
> > oven into a brick oven, can't be done, only the bricks for brains
> > believe they can.

He's an idiot.
>
> Some people really seem to love pizza and make it often. They're the
> ones who want these things. I don't think about pizza enough to care
> one way or the other.

I love pizza and have perfected my own to the point that my family and
I prefer it to the product of every pizza palace in town. It doesn't
keep me from eating pizza out, but it does make me wonder why I
continue to do it - so I'll call it shopping the competition.
>
> My middle brother used to try to give me foodie gifts. I'm really not
> into all that stuff/gadgets. Years ago he gave me a pizza stone. He
> probably he saw it on some cooking show. I had your basic, garden
> variety apartment electric stove/oven. It worked fine but it was
> nothing to write home about. I tried to use the pizza stone but even
> with a good sprinkling of cornmeal, the dough/crust stuck like crazy.
> It sure didn't do that when baked on a nicely seasoned heavy pizza pan.
> Of course you have to oil the pan.

People often make the mistake of forming their pizza on the cold stone
and then putting it into the oven. I don't know if that's what you
did or not. You always need to put the cold stone into a cold oven
(treat it like a clay pot in that respect) and then turn the oven up
as far as it will go - which is at least 450°. A pizza stone needs to
heat up in the oven for 45-60 min and tiles need at least 30.

I have double ovens. The bottom shelf in one is lined with the
unglazed tiles I've used for the last 20 years, the bottom shelf of
the other has a huge rectangular stone on it and they live in my ovens
24-7-365.
>
> I had one of those perforated pizza pans at one time. I really only
> found them to work well with frozen pizza. But frozen pizza is not what
> sf is talking about.
>
Thank you. I still have one of those, but I never make frozen pizza.
Not sure why it's still around, but I use it from time to time.

Making scratch pizza at home isn't the big fat deal that it used to
be. I still make my own pizza dough, but people who live in
metropolitan areas can buy decent pizza dough in bags for just a
couple of bucks at the local supermarket these days. Buy the dough,
buy the toppings and make fresh pizza after work.

This is the last pizza I made.
http://tinypic.com/usermedia.php?uo=...c#.U7WwA7GTGNs
Those chunks are eggplant. I used leftover ratatouille and it was
delicious.



--
All you need is love. But a little chocolate now and then doesn't hurt.

"Brooklyn1" > wrote in message
...
> On Wed, 02 Jul 2014 18:51:30 -0500, John Kuthe >
> wrote:
>
>>On Wed, 02 Jul 2014 18:39:56 -0500, DreadfulBitch
> wrote:
>>
>>>On 7/2/2014 6:18 PM, sf wrote:
>>>>
>>>> Didn't know they existed until I saw this episode, but it makes
>>>> perfect sense to me and now I want a perforated pizza peel!
>>>> http://livewellnetwork.com/Good-Cook...herita/8368936
>>>>
>>>
>>>I was unable to watch the video - "Unable to play the content. Try
>>>again." Trying again didn't work.
>>>
>>
>>Same here.
>>
>>John Kuthe...
>
> A perforated pizza peel is just another gimmick to pick the pinhead's
> wallets, and add kitchen klutter. Use a perforated pizza pan (or
> pizza screen) and you'll need no pizza peel and no pizza stone... a
> pizza stone for a home oven is also a gimmick, you cannot turn a home
> oven into a brick oven, can't be done, only the bricks for brains
> believe they can.

Agree. Since you're a guy, I don't expect that you've been to too many
Pampered Chef parties. And thankfully neither have I. Much of what they
sell is the same stuff you can get elsewhere but they sell it for a lot
more. Some women just eat this stuff up because they seem to love home
parties.

And their biggest seller? The pizza stone! And what do they use it for?
Not pizza! Nope. Frozen fish sticks. I couldn't believe it. These women
were going on and on about how great the fish sticks were when baked on this
thing. I don't think any of them actually ever made a pizza. They just
sent out for it.

I was the only one at the party who did not buy the pizza stone. And they
all looked at me in amazement when I said that I do not buy fish sticks.
Well, that's not entirely true. I think I may have bought 3-4 boxes of them
in the past oh...35 year or so. Not enough to worry about how well they
come out.

Another of their seemingly useless devices was the cucumber reamer. The
lady putting on the party said that you inserted it in a cucumber and it
reamed out the middle. You could then insert a carrot into it, cut it in
slices and serve them at a party. Everyone oohed and ahed except me. I
raised my hand and said, "But what holds the carrot in place? Cream
cheese?" They all sort of blinked at me and then she repeated, "No. You
insert the carrot into it!" Then she smiled. I'm sure that you all here
can just as easily imagine why this wouldn't work but nobody there got it.

Those are the sorts of people these devices are made for, IMO. People who
don't really cook.

On 7/3/2014 5:52 PM, Julie Bove wrote:
>
> "Brooklyn1" > wrote in message
> ...
>>
>> A perforated pizza peel is just another gimmick to pick the pinhead's
>> wallets, and add kitchen klutter. Use a perforated pizza pan (or
>> pizza screen) and you'll need no pizza peel and no pizza stone... a
>> pizza stone for a home oven is also a gimmick, you cannot turn a home
>> oven into a brick oven, can't be done, only the bricks for brains
>> believe they can.
>
> Agree. Since you're a guy, I don't expect that you've been to too many
> Pampered Chef parties.
(snip)

> And their biggest seller? The pizza stone! And what do they use it
> for? Not pizza! Nope. Frozen fish sticks. I couldn't believe it.
(snippage)

> Those are the sorts of people these devices are made for, IMO. People
> who don't really cook.

I'm sure you are not trying to say sf doesn't really cook. Yes, she does.

Jill

On Wednesday, July 2, 2014 4:39:56 PM UTC-7, DreadfulBitch wrote:
> On 7/2/2014 6:18 PM, sf wrote:
>
> >
>
> > Didn't know they existed until I saw this episode, but it makes
> > perfect sense to me and now I want a perforated pizza peel!
>
> > http://livewellnetwork.com/Good-Cook...herita/8368936
>
>
> I was unable to watch the video - "Unable to play the content. Try
> again." Trying again didn't work.
>

Same here, so what in the world does a perforated pizza peel do for
the chef?


>
> I will say that the best Pizza Margherita I've ever eaten was in a small
> town outside Venice, Italy. Made all the varieties we have here in the
> US pale by comparison.
>

the Pizza Margherita was created by Ralph Esposito of Naples for the
King and Queen of the relatively newly united Italy, Umberto and
Margherita of Savoy (the king's cousin). Pizza is a product of the
poverty-stricken south, not the affluent north, so that Venice excelled
is surprising.

Esposito is a common Italian surname implying that the holder (or his
forebear) is a foundling. "Esposito" means "the exposed one," one left
on the church steps for the priests and or nuns to raise.

On 7/2/2014 8:24 PM, wrote:

> the Pizza Margherita was created by Ralph Esposito of Naples for the
> King and Queen of the relatively newly united Italy, Umberto and
> Margherita of Savoy (the king's cousin). Pizza is a product of the
> poverty-stricken south, not the affluent north, so that Venice excelled
> is surprising.
>
> Esposito is a common Italian surname implying that the holder (or his
> forebear) is a foundling. "Esposito" means "the exposed one," one left
> on the church steps for the priests and or nuns to raise.

If true, neat find. No, I'm not doubting you, I just think the history
of the name is fascinating.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
eb.com...
> On 7/2/2014 8:24 PM, wrote:
>
>> the Pizza Margherita was created by Ralph Esposito of Naples for the
>> King and Queen of the relatively newly united Italy, Umberto and
>> Margherita of Savoy (the king's cousin). Pizza is a product of the
>> poverty-stricken south, not the affluent north, so that Venice excelled
>> is surprising.
>>
>> Esposito is a common Italian surname implying that the holder (or his
>> forebear) is a foundling. "Esposito" means "the exposed one," one left
>> on the church steps for the priests and or nuns to raise.
>
> If true, neat find. No, I'm not doubting you, I just think the history of
> the name is fascinating.

Me too.

On Thursday, July 3, 2014 10:24:04 AM UTC+10, wrote:
>
> Same here, so what in the world does a perforated pizza peel do for
> the chef?

Advertising would have it that the holes reduce friction, which isn't true. Holes will reduce the "suction cup effect", which is the probable source of that claim. The other practical effects are that excess flour will fall through the holes, and the peel is lighter.

Metal peels might also be driven by food safety inspectors being down on wood in commercial kitchens.

"Timo" > wrote in message
...
On Thursday, July 3, 2014 10:24:04 AM UTC+10, wrote:
>
> Same here, so what in the world does a perforated pizza peel do for
> the chef?

Advertising would have it that the holes reduce friction, which isn't true.
Holes will reduce the "suction cup effect", which is the probable source of
that claim. The other practical effects are that excess flour will fall
through the holes, and the peel is lighter.

Metal peels might also be driven by food safety inspectors being down on
wood in commercial kitchens.

-----------

food safety inspectors would surely prefer a solid metal peel to a
perforated peel.

On Wed, 2 Jul 2014 18:02:50 -0700, "Pico Rico" >
wrote:

> food safety inspectors would surely prefer a solid metal peel to a
> perforated peel.
>

Why?

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Thursday, July 3, 2014 11:02:50 AM UTC+10, Pico Rico wrote:
>
> food safety inspectors would surely prefer a solid metal peel to a
> perforated peel.

Yes, surely. But if perforated metal meets the rules, perforated metal will be acceptable. Don't know of any place where perforated metal is a no-no, but it's possible, since "smooth, impervious, free of cracks and crevices, nonporous, nonabsorbent, nonreactive, corrosion resistant, nontoxic, and cleanable" or similar is common for food contact surfaces, and somebody could decide that holes make it fail a few of those.

Some places, wooden handles on pizza peels aren't acceptable, let alone wooden pizza peels.

On Wed, 2 Jul 2014 17:52:21 -0700 (PDT), Timo >
wrote:

> On Thursday, July 3, 2014 10:24:04 AM UTC+10, wrote:
> >
> > Same here, so what in the world does a perforated pizza peel do for
> > the chef?
>
> Advertising would have it that the holes reduce friction, which isn't true. Holes will reduce the "suction cup effect", which is the probable source of that claim. The other practical effects are that excess flour will fall through the holes, and the peel is lighter.
>
> Metal peels might also be driven by food safety inspectors being down on wood in commercial kitchens.

That's not what the video said.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 02 Jul 2014 18:39:56 -0500, DreadfulBitch
> wrote:

> On 7/2/2014 6:18 PM, sf wrote:
> >
> > Didn't know they existed until I saw this episode, but it makes
> > perfect sense to me and now I want a perforated pizza peel!
> > http://livewellnetwork.com/Good-Cook...herita/8368936
> >
>
> I was unable to watch the video - "Unable to play the content. Try
> again." Trying again didn't work.
>
Sorry it didn't work for you. Not sure what the problem was, do you
have a java blocker installed and need to allow the site?

> I will say that the best Pizza Margherita I've ever eaten was in a small
> town outside Venice, Italy. Made all the varieties we have here in the
> US pale by comparison.

I hated what I saw in Naples so much that I didn't want to order one
when we were there. Ordered a different pizza in Venice and wasn't
impressed. The pizza I liked best over there was in Sicily. The
crust was a bit too thick for me, but the it was passable over all.
Crust is my big thing and I've decided I prefer (my own) California
style thin crust.



--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
>
> Didn't know they existed until I saw this episode, but it makes
> perfect sense to me and now I want a perforated pizza peel!
> http://livewellnetwork.com/Good-Cook...herita/8368936
>

what is the sense? you don't cook on a peel.

On 7/2/2014 7:08 PM, Pico Rico wrote:
> "sf" > wrote in message
> ...
>>
>> Didn't know they existed until I saw this episode, but it makes
>> perfect sense to me and now I want a perforated pizza peel!
>> http://livewellnetwork.com/Good-Cook...herita/8368936
>>
>
> what is the sense? you don't cook on a peel.
>
>
I looked it up on another site. The claim is that the perforations keep
excess flour from being carried to the oven where it could burn and
produce a bitter taste.

A google search also brought up a site with instructions on how to make
your own perforated peel.

--
DreadfulBitch

I'm a nobody, nobody is perfect, therefore I'm perfect.

On Wed, 02 Jul 2014 21:15:33 -0500, DreadfulBitch
> wrote:

> On 7/2/2014 7:08 PM, Pico Rico wrote:
> > "sf" > wrote in message
> > ...
> >>
> >> Didn't know they existed until I saw this episode, but it makes
> >> perfect sense to me and now I want a perforated pizza peel!
> >> http://livewellnetwork.com/Good-Cook...herita/8368936
> >>
> >
> > what is the sense? you don't cook on a peel.
> >
> >
> I looked it up on another site. The claim is that the perforations keep
> excess flour from being carried to the oven where it could burn and
> produce a bitter taste.
>
> A google search also brought up a site with instructions on how to make
> your own perforated peel.

Yes! Glad you took the time to look.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 7/2/14, 10:15 PM, DreadfulBitch wrote:

> I looked it up on another site. The claim is that the perforations keep
> excess flour from being carried to the oven where it could burn and
> produce a bitter taste.

You shouldn't have excess flour on your dough anyway. Any such should
fall off when you transfer the dough to the peel, and either the peel
should be dusted heavily with corn meal, or you should be using
parchment paper.

> A google search also brought up a site with instructions on how to make
> your own perforated peel.

I wouldn't take a perforated peel as a gift. If the dough is soft enough
and the holes large enough, the dough will sag into the holes and not
slide off easily. Plus, aluminum peels never remain perfectly flat. The
edges of the holes will deform and snag the dough, again preventing it
from sliding.

IMO, it's a bad idea, period.

-- Larry

On Friday, July 4, 2014 12:46:24 AM UTC+10, pltrgyst wrote:
>
> I wouldn't take a perforated peel as a gift. If the dough is soft enough
> and the holes large enough, the dough will sag into the holes and not
> slide off easily.

Word on the street is that this is exactly what happens if you have soft dough and/or a heavily loaded pizza. It's for lightly topped pizza on a relatively dry dough. Some people who use them for that say that the pizza comes off a perforated peel more easily.

> IMO, it's a bad idea, period.

You'd let practicality overrule fashion? But where would incompetent designers work?

On Thu, 3 Jul 2014 17:47:55 -0700 (PDT), Timo >
wrote:

> On Friday, July 4, 2014 12:46:24 AM UTC+10, pltrgyst wrote:
> >
> > I wouldn't take a perforated peel as a gift. If the dough is soft enough
> > and the holes large enough, the dough will sag into the holes and not
> > slide off easily.
>
> Word on the street is that this is exactly what happens if you have soft dough and/or a heavily loaded pizza. It's for lightly topped pizza on a relatively dry dough. Some people who use them for that say that the pizza comes off a perforated peel more easily.
>
> > IMO, it's a bad idea, period.
>
> You'd let practicality overrule fashion? But where would incompetent designers work?

Hm. Big time pizza palaces that get $20+ per pie use it because it's
fashionable? Be sure to tell Tony he's a fashion slave.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
>
> Didn't know they existed until I saw this episode, but it makes
> perfect sense to me and now I want a perforated pizza peel!
> http://livewellnetwork.com/Good-Cook...herita/8368936

I have seen them. I have no peel. But what is the purpose of the
perforations? Since you don't bake it on the peel...

"sf" > wrote...
>
> http://livewellnetwork.com/Good-Cook...herita/8368936

That looks more like a shallow bowl of tomato soup than a pizza. Way,
way too much sauce, IMO.

-- Larry

"pltrgyst" > wrote in message
...
> "sf" > wrote...
>>
>> http://livewellnetwork.com/Good-Cook...herita/8368936
>
> That looks more like a shallow bowl of tomato soup than a pizza. Way, way
> too much sauce, IMO.
>

that pizza looks lousy for a number of reasons.

On 7/2/2014 8:55 PM, Pico Rico wrote:
> "pltrgyst" > wrote in message
> ...
>> "sf" > wrote...
>>>
>>> http://livewellnetwork.com/Good-Cook...herita/8368936

> that pizza looks lousy for a number of reasons.
>
>
Disagree!! I wouldn't want it if I was in the mood for mouths full of
stringy cheese, but if I wanted a wonderfully seasoned tomato sauce with
just the perfect amount of cheese it would look like the one pictured.

--
DreadfulBitch

I'm a nobody, nobody is perfect, therefore I'm perfect.

On Wed, 2 Jul 2014 18:55:59 -0700, "Pico Rico" >
wrote:

>
> "pltrgyst" > wrote in message
> ...
> > "sf" > wrote...
> >>
> >> http://livewellnetwork.com/Good-Cook...herita/8368936
> >
> > That looks more like a shallow bowl of tomato soup than a pizza. Way, way
> > too much sauce, IMO.
> >
>
> that pizza looks lousy for a number of reasons.
>

It is a good representation of a pizza margharita, which is something
I don't like. I've tried, but it's just too blah for me.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 02 Jul 2014 21:37:32 -0400, pltrgyst > wrote:

> "sf" > wrote...
> >
> > http://livewellnetwork.com/Good-Cook...herita/8368936
>
> That looks more like a shallow bowl of tomato soup than a pizza. Way,
> way too much sauce, IMO.
>

You've never seen a pizza margherita up close and in person? The man
featured in the video runs a well known pizzeria that makes just about
every known style of pizza. http://tonyspizzanapoletana.com/



--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 2 Jul 2014 17:13:11 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> >
> > Didn't know they existed until I saw this episode, but it makes
> > perfect sense to me and now I want a perforated pizza peel!
> > http://livewellnetwork.com/Good-Cook...herita/8368936
>
> I have seen them. I have no peel. But what is the purpose of the
> perforations? Since you don't bake it on the peel...

You weren't able to view it either? It's explained in the video.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Wed, 2 Jul 2014 17:13:11 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> >
>> > Didn't know they existed until I saw this episode, but it makes
>> > perfect sense to me and now I want a perforated pizza peel!
>> > http://livewellnetwork.com/Good-Cook...herita/8368936
>>
>> I have seen them. I have no peel. But what is the purpose of the
>> perforations? Since you don't bake it on the peel...
>
> You weren't able to view it either? It's explained in the video.

It wouldn't play for me either.

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

On Thu, 3 Jul 2014 11:08:09 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Wed, 2 Jul 2014 17:13:11 -0700, "Julie Bove"
> > > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> >
> >> > Didn't know they existed until I saw this episode, but it makes
> >> > perfect sense to me and now I want a perforated pizza peel!
> >> > http://livewellnetwork.com/Good-Cook...herita/8368936
> >>
> >> I have seen them. I have no peel. But what is the purpose of the
> >> perforations? Since you don't bake it on the peel...
> >
> > You weren't able to view it either? It's explained in the video.
>
> It wouldn't play for me either.

I tried bother browsers and it played on both last night. Today, I
got the same error message everyone else got. Wish I knew what the
problem was, but I don't. I found a similar video on Youtube this
morning that I'll post in a new thread: same guy, same demonstration,
different video. He's hot and tired in this one and doesn't get into
the details he went into on the other one - but you can see a
perforated peel and he mentions why they use it. This one is a
standard perforated peel, but the one in the video you can't play
looks like someone drilled big holes in it and that's what I want.


--
All you need is love. But a little chocolate now and then doesn't hurt.

On 7/2/2014 7:18 PM, sf wrote:
>
> Didn't know they existed until I saw this episode, but it makes
> perfect sense to me and now I want a perforated pizza peel!
> http://livewellnetwork.com/Good-Cook...herita/8368936
>

What is the advantage? The peel is just a conveying tool. Slide off
into the oven, slide the peel under to take it out, then slide it off
again. I don't see how perforations would change anything of the wood
works.

On Wed, 02 Jul 2014 21:15:16 -0400, Ed Pawlowski > wrote:

> On 7/2/2014 7:18 PM, sf wrote:
> >
> > Didn't know they existed until I saw this episode, but it makes
> > perfect sense to me and now I want a perforated pizza peel!
> > http://livewellnetwork.com/Good-Cook...herita/8368936
> >
>
> What is the advantage? The peel is just a conveying tool. Slide off
> into the oven, slide the peel under to take it out, then slide it off
> again. I don't see how perforations would change anything of the wood
> works.

Did you watch the video and listen to what he said? I have a wooden
peel and I have a cookie sheet that I've used as a metal peel. Based
on my experience with them, I want one with holes in it too. I found
a metal peel on the Target site that's under $20. I will buy it or
something similar and then persuade a certain person close to me to
drill big holes in it.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Wed, 02 Jul 2014 21:15:16 -0400, Ed Pawlowski > wrote:
>
>> On 7/2/2014 7:18 PM, sf wrote:
>> >
>> > Didn't know they existed until I saw this episode, but it makes
>> > perfect sense to me and now I want a perforated pizza peel!
>> > http://livewellnetwork.com/Good-Cook...herita/8368936
>> >
>>
>> What is the advantage? The peel is just a conveying tool. Slide off
>> into the oven, slide the peel under to take it out, then slide it off
>> again. I don't see how perforations would change anything of the wood
>> works.
>
> Did you watch the video and listen to what he said? I have a wooden
> peel and I have a cookie sheet that I've used as a metal peel. Based
> on my experience with them, I want one with holes in it too. I found
> a metal peel on the Target site that's under $20. I will buy it or
> something similar and then persuade a certain person close to me to
> drill big holes in it.

did you read that the video doesn't work for many of us? so, of course we
didn't watch or listen.

Based on my experience with a wooden peel, I think there are a lot of people
lacking experience.

On Wed, 02 Jul 2014 19:51:54 -0700, sf > wrote:

>On Wed, 02 Jul 2014 21:15:16 -0400, Ed Pawlowski > wrote:
>
>> On 7/2/2014 7:18 PM, sf wrote:
>> >
>> > Didn't know they existed until I saw this episode, but it makes
>> > perfect sense to me and now I want a perforated pizza peel!
>> > http://livewellnetwork.com/Good-Cook...herita/8368936
>> >
>>
>> What is the advantage? The peel is just a conveying tool. Slide off
>> into the oven, slide the peel under to take it out, then slide it off
>> again. I don't see how perforations would change anything of the wood
>> works.
>
>Did you watch the video and listen to what he said? I have a wooden
>peel and I have a cookie sheet that I've used as a metal peel. Based
>on my experience with them, I want one with holes in it too. I found
>a metal peel on the Target site that's under $20. I will buy it or
>something similar and then persuade a certain person close to me to
>drill big holes in it.


Like other's experience, the video did not play so I have no idea. Why
not tell us?