On Saturday, September 27, 2014 5:41:55 PM UTC-5, Bryan-TGWWW wrote:
> On Friday, September 26, 2014 2:56:00 PM UTC-5, Sqwertz wrote:
>
> > On Fri, 26 Sep 2014 13:31:18 -0600, Janet Bostwick wrote:
>
> >
>
> >
>
> >
>
> > > I really like these pizza for doctoring up at home. I am not a pizza
>
> >
>
> > > aficionado but I do draw the line at a lot of them. I always buy the
>
> >
>
> > > pepperoni pizza. It is absolutely covered with rounds of pepperoni
>
> >
>
> > > and then on top of that is an enormous amount of pepperoni sticks.
>
> >
>
> > > These are rising-crust pizza but do not rise so much that you feel you
>
> >
>
> > > are eating a loaf of bread. The pizza is saucy with plenty of cheese
>
> >
>
> > > for me. I then add onions, peppers, mushrooms black olives and fresh
>
> >
>
> > > tomatoes. They come 4 to a box and go on sale frequently so that you
>
> >
>
> > > can pick them up for $3+ a pizza. These are a go to, I'm too tired to
>
> >
>
> > > plan a meal, food. There is also an all cheese pizza.
>
> >
>
> >
>
> >
>
> > I was looking at the various forms of pizza at Costco earlier this
>
> >
>
> > week and just like in the grocery store, it only costs about $.75 more
>
> >
>
> > to get a frozen pizza with cheese and topping(s) than it costs to buy
>
> >
>
> > par-baked pizza crusts (some with sauce packets).
>
> >
>
> >
>
> >
>
> > I just buy cheap frozen pizzas (really cheap here in TX and always on
>
> >
>
> > sale) and doctor them up with quality ingredients from my fridge. Of
>
> >
>
> > course some frozen crusts are better than others so I'm trying to
>
> >
>
> > remember which frozen pizzas have the better crusts - but I always
>
> >
>
> > forget. I need to start documenting them... HEB rising crust pizzas
>
> >
>
> > are very good, I know that. I think Red Baron - or whichever one
>
> >
>
> > Schwan's owns are also good.
>
> >
>
> I'm baking a Fire Baked Red Baron Pepperoni right now for my wife and son.
>
> I just took out a RB thin crust supreme, which will be cooled off by the
>
> time their pizza is ready. I was the nice dad today, who took Johnny and
>
> his best friend to a skatepark almost 30 miles away, and I skated too, so
>
> I'm pretty beat. I just wanted to have a super-easy dinner, have a few
>
> beers and go to sleep.
>
> God, we went to Taco Bell for lunch, the first time I've been there in
>
> several years, and the only way to make their food enjoyable is to douse
>
> it with mega-amounts of their "Fire Sauce." Two small bean burritos
>
> required thirty-something packets.
>

I had a Red Baron for supper tonight, too! I haven't tried their thin-crust, next time I'm at the store I'll pick one up.

I used to really like Taco Bell when I was in my 20's. Then I wised up. Their food is so *icky*.

What was the place you used to post about? Del Taco? Do you still eat there?

On Sunday, September 28, 2014 7:25:13 PM UTC-5, sf wrote:
> On Sun, 28 Sep 2014 15:34:13 -0700 (PDT), Bryan-TGWWW
>
> > wrote:
>
>
>
> > And cured only with salt, not with nitrites. The main character in my book
>
> > loves all things anchovy, including pizza, which I have yet to try, but I
>
> > plan to sometime.
>
>
>
> Do you cook with them?
>
The only thing I use them for is making creamy anchovy-parmesan salad dressing.

--Bryan

"sf" > wrote in message
...
> On Sun, 28 Sep 2014 22:06:08 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 28 Sep 2014 15:34:13 -0700 (PDT), Bryan-TGWWW
>> > > wrote:
>> >
>> >> And cured only with salt, not with nitrites. The main character in my
>> >> book
>> >> loves all things anchovy, including pizza, which I have yet to try,
>> >> but I
>> >> plan to sometime.
>> >
>> > Do you cook with them? Apparently they melt and become the special
>> > something that makes Nona's version of whatever it is stand out.
>>
>> I had some stuffed peppers and I wouldn't have known they were in there
>> if I
>> hadn't been told. But I also didn't like them. They were small, sweet
>> peppers, baked with some kind of sickly rich, garlicky,walnut filling.
>> Apparently an old family recipe. Guys seem to like them. Women do not.
>
> Walnut in the filling? That's odd.

They were really nasty little things. But apparently traditionally served
only at Christmas along with the 7 fishes.

On Monday, September 29, 2014 3:18:29 AM UTC-5, wrote:
>
>
> What was the place you used to post about? Del Taco? Do you still eat there?

The company that owned the franchises was not well run, and 2 of the last 3
locations were just off an interstate highway that was closed for construction
for months, and that put them out of business.
http://www.deltaco.com/

--Bryan

On Sun, 28 Sep 2014 18:52:58 -0600, Janet Bostwick
> wrote:

>On Sun, 28 Sep 2014 17:02:35 -0600, graham > wrote:
>
>>On 28/09/2014 4:34 PM, Bryan-TGWWW wrote:
>
>snip
>>>
>>> And cured only with salt, not with nitrites. The main character in my book
>>> loves all things anchovy, including pizza, which I have yet to try, but I
>>> plan to sometime.
>>>
>>> --Bryan
>>>
>>You could also try "Gentlemen's Relish":
>>http://en.wikipedia.org/wiki/Gentleman%27s_Relish
>>
>>Graham
>that is nothing like what I expected Gentlemen's Relish to be.
>Thanks
>Janet US


If you'd like to try, here is a recipe.

http://www.seriouseats.com/recipes/2...sh-recipe.html

On 29/09/2014 4:33 AM, Boron Elgar wrote:
> On Sun, 28 Sep 2014 18:52:58 -0600, Janet Bostwick
> > wrote:
>
>> On Sun, 28 Sep 2014 17:02:35 -0600, graham > wrote:
>>
>>> On 28/09/2014 4:34 PM, Bryan-TGWWW wrote:
>>
>> snip
>>>>
>>>> And cured only with salt, not with nitrites. The main character in my book
>>>> loves all things anchovy, including pizza, which I have yet to try, but I
>>>> plan to sometime.
>>>>
>>>> --Bryan
>>>>
>>> You could also try "Gentlemen's Relish":
>>> http://en.wikipedia.org/wiki/Gentleman%27s_Relish
>>>
>>> Graham
>> that is nothing like what I expected Gentlemen's Relish to be.
>> Thanks
>> Janet US
>
>
> If you'd like to try, here is a recipe.
>
> http://www.seriouseats.com/recipes/2...sh-recipe.html
>
That doesn't look anything like the real thing!
Graham

On 29/09/2014 3:25 AM, Bryan-TGWWW wrote:
> On Sunday, September 28, 2014 7:25:13 PM UTC-5, sf wrote:
>> On Sun, 28 Sep 2014 15:34:13 -0700 (PDT), Bryan-TGWWW
>>
>> > wrote:
>>
>>
>>
>>> And cured only with salt, not with nitrites. The main character in my book
>>
>>> loves all things anchovy, including pizza, which I have yet to try, but I
>>
>>> plan to sometime.
>>
>>
>>
>> Do you cook with them?
>>
> The only thing I use them for is making creamy anchovy-parmesan salad dressing.
>
> --Bryan
>
I use them in tapenade.
Graham

On Mon, 29 Sep 2014 07:39:15 -0600, graham > wrote:

>On 29/09/2014 4:33 AM, Boron Elgar wrote:
>> On Sun, 28 Sep 2014 18:52:58 -0600, Janet Bostwick
>> > wrote:
>>
>>> On Sun, 28 Sep 2014 17:02:35 -0600, graham > wrote:
>>>
>>>> On 28/09/2014 4:34 PM, Bryan-TGWWW wrote:
>>>
>>> snip
>>>>>
>>>>> And cured only with salt, not with nitrites. The main character in my book
>>>>> loves all things anchovy, including pizza, which I have yet to try, but I
>>>>> plan to sometime.
>>>>>
>>>>> --Bryan
>>>>>
>>>> You could also try "Gentlemen's Relish":
>>>> http://en.wikipedia.org/wiki/Gentleman%27s_Relish
>>>>
>>>> Graham
>>> that is nothing like what I expected Gentlemen's Relish to be.
>>> Thanks
>>> Janet US
>>
>>
>> If you'd like to try, here is a recipe.
>>
>> http://www.seriouseats.com/recipes/2...sh-recipe.html
>>
>That doesn't look anything like the real thing!
>Graham


I have not seen the ingredients list on the package to match to the
recipe. I am curious to know, though.

Boron

On 9/28/2014 6:25 PM, Cheryl wrote:
> On 9/27/2014 1:08 PM, Gary wrote:
>
>> " wrote:
>>>
>>> Why not just eat a salad if you prefer meatless pizzas? Personally,
>>> if it's a veggie pizza I always just decline and eat something else;
>>> too bland for me. Not sure what a Greek pizza is.
>>
>> I often eat meatless pizzas. Very good. Try a broccoli white pizza
>> sometime - broccoli, garlic, bit of onion, mozz cheese. It's sure
>> better than a salad.
>>
>> G.
>>
> I just found some thin crispy crusts that come 3 to a package and are
> small, like 6" across. Can't wait to try one. I have plenty of sauce and
> cheese. I also bought a Red Baron thin crispy crust pizza just to have
> something for mom and me this week if we feel like pizza in a hurry.
> I've been doing a little cooking today just to have ready made meals
> when I feel like eating. I remember after the last surgery I didn't eat
> much for a couple of weeks. I have easy stuff and a bunch of produce. I
> meant to get Metamucil (pain killers, dontchaknow) but forgot.

Glad you are getting prepared for surgery, and I hope you are able to
eat more, this time, that must have been a long two weeks, without
having much of an appetite. Make sure you pick up that Metamucil or
Benefiber.

Mexican supermarkets have frozen dough rounds, Goya Discos, Cubanita, La
Argentina, etc. for making meat pies, like empanadas. I wondered if you
could make pizza out of those, most of them come 10 to the package.

Becca

On Mon, 29 Sep 2014 02:25:37 -0700 (PDT), Bryan-TGWWW
> wrote:

> On Sunday, September 28, 2014 7:25:13 PM UTC-5, sf wrote:
> > On Sun, 28 Sep 2014 15:34:13 -0700 (PDT), Bryan-TGWWW
> >
> > > wrote:
> >
> >
> >
> > > And cured only with salt, not with nitrites. The main character in my book
> >
> > > loves all things anchovy, including pizza, which I have yet to try, but I
> >
> > > plan to sometime.
> >
> >
> >
> > Do you cook with them?
> >
> The only thing I use them for is making creamy anchovy-parmesan salad dressing.
>

The reason why I asked is apparently they're the secret ingredient in
some Italian recipes. I saw this one last Saturday.
http://www.cookingchanneltv.com/reci...nd-garlic.html
I can buy salted anchovies individually at the Italian deli, so I'm
thinking I may give it a try.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 28 Sep 2014 22:01:29 -0500, Sqwertz wrote:

> Geo Watkins Anchovy Sauce.

> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

On Mon, 29 Sep 2014 06:33:15 -0400, Boron Elgar
> wrote:

> On Sun, 28 Sep 2014 18:52:58 -0600, Janet Bostwick
> > wrote:
>
> >On Sun, 28 Sep 2014 17:02:35 -0600, graham > wrote:
> >
> >>>
> >>You could also try "Gentlemen's Relish":
> >>http://en.wikipedia.org/wiki/Gentleman%27s_Relish
> >>
> >>Graham
> >that is nothing like what I expected Gentlemen's Relish to be.
> >Thanks
> >Janet US
>
>
> If you'd like to try, here is a recipe.
>
> http://www.seriouseats.com/recipes/2...sh-recipe.html

Thanks, that looks doable.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 29 Sep 2014 10:08:40 -0400, Boron Elgar
> wrote:

> On Mon, 29 Sep 2014 07:39:15 -0600, graham > wrote:
>
> >On 29/09/2014 4:33 AM, Boron Elgar wrote:
> >> On Sun, 28 Sep 2014 18:52:58 -0600, Janet Bostwick
> >> > wrote:
> >>
> >>> On Sun, 28 Sep 2014 17:02:35 -0600, graham > wrote:
> >>>
> >>>> On 28/09/2014 4:34 PM, Bryan-TGWWW wrote:
> >>>
> >>> snip
> >>>>>
> >>>>> And cured only with salt, not with nitrites. The main character in my book
> >>>>> loves all things anchovy, including pizza, which I have yet to try, but I
> >>>>> plan to sometime.
> >>>>>
> >>>>> --Bryan
> >>>>>
> >>>> You could also try "Gentlemen's Relish":
> >>>> http://en.wikipedia.org/wiki/Gentleman%27s_Relish
> >>>>
> >>>> Graham
> >>> that is nothing like what I expected Gentlemen's Relish to be.
> >>> Thanks
> >>> Janet US
> >>
> >>
> >> If you'd like to try, here is a recipe.
> >>
> >> http://www.seriouseats.com/recipes/2...sh-recipe.html
> >>
> >That doesn't look anything like the real thing!
> >Graham
>
>
> I have not seen the ingredients list on the package to match to the
> recipe. I am curious to know, though.
>

I looked at recipes yesterday had bread crumbs in them and didn't
appeal to me.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 29/09/2014 1:37 PM, sf wrote:
> On Mon, 29 Sep 2014 10:08:40 -0400, Boron Elgar
> > wrote:
>
>> On Mon, 29 Sep 2014 07:39:15 -0600, graham > wrote:
>>
>>> On 29/09/2014 4:33 AM, Boron Elgar wrote:
>>>> On Sun, 28 Sep 2014 18:52:58 -0600, Janet Bostwick
>>>> > wrote:
>>>>
>>>>> On Sun, 28 Sep 2014 17:02:35 -0600, graham > wrote:
>>>>>
>>>>>> On 28/09/2014 4:34 PM, Bryan-TGWWW wrote:
>>>>>
>>>>> snip
>>>>>>>
>>>>>>> And cured only with salt, not with nitrites. The main character in my book
>>>>>>> loves all things anchovy, including pizza, which I have yet to try, but I
>>>>>>> plan to sometime.
>>>>>>>
>>>>>>> --Bryan
>>>>>>>
>>>>>> You could also try "Gentlemen's Relish":
>>>>>> http://en.wikipedia.org/wiki/Gentleman%27s_Relish
>>>>>>
>>>>>> Graham
>>>>> that is nothing like what I expected Gentlemen's Relish to be.
>>>>> Thanks
>>>>> Janet US
>>>>
>>>>
>>>> If you'd like to try, here is a recipe.
>>>>
>>>> http://www.seriouseats.com/recipes/2...sh-recipe.html
>>>>
>>> That doesn't look anything like the real thing!
>>> Graham
>>
>>
>> I have not seen the ingredients list on the package to match to the
>> recipe. I am curious to know, though.
>>
>
> I looked at recipes yesterday had bread crumbs in them and didn't
> appeal to me.
>
>
>
As the link indicates, only *one person* knows the true recipe.
The real stuff is a sort of browny-grey colour.
Graham

On Monday, September 29, 2014 10:49:22 AM UTC-5, Becca EmaNymton wrote:
> On 9/28/2014 6:25 PM, Cheryl wrote:
>
> > On 9/27/2014 1:08 PM, Gary wrote:
>
> >
>
> >> " wrote:
>
> >>>
>
> >>> Why not just eat a salad if you prefer meatless pizzas? Personally,
>
> >>> if it's a veggie pizza I always just decline and eat something else;
>
> >>> too bland for me. Not sure what a Greek pizza is.
>
> >>
>
> >> I often eat meatless pizzas. Very good. Try a broccoli white pizza
>
> >> sometime - broccoli, garlic, bit of onion, mozz cheese. It's sure
>
> >> better than a salad.
>
> >>
>
> >> G.
>
> >>
>
> > I just found some thin crispy crusts that come 3 to a package and are
>
> > small, like 6" across. Can't wait to try one. I have plenty of sauce and
>
> > cheese. I also bought a Red Baron thin crispy crust pizza just to have
>
> > something for mom and me this week if we feel like pizza in a hurry.
>
> > I've been doing a little cooking today just to have ready made meals
>
> > when I feel like eating. I remember after the last surgery I didn't eat
>
> > much for a couple of weeks. I have easy stuff and a bunch of produce. I
>
> > meant to get Metamucil (pain killers, dontchaknow) but forgot.
>
>
>
> Glad you are getting prepared for surgery, and I hope you are able to
>
> eat more, this time, that must have been a long two weeks, without
>
> having much of an appetite. Make sure you pick up that Metamucil or
>
> Benefiber.
>
>
Better than fiber laxatives is cooked spinach, kale, and other greens.
Even oxycodone is no match for that.
>
> Becca

--Bryan

"Becca EmaNymton" > wrote in message
...
> On 9/28/2014 6:25 PM, Cheryl wrote:
>> On 9/27/2014 1:08 PM, Gary wrote:
>>
>>> " wrote:
>>>>
>>>> Why not just eat a salad if you prefer meatless pizzas? Personally,
>>>> if it's a veggie pizza I always just decline and eat something else;
>>>> too bland for me. Not sure what a Greek pizza is.
>>>
>>> I often eat meatless pizzas. Very good. Try a broccoli white pizza
>>> sometime - broccoli, garlic, bit of onion, mozz cheese. It's sure
>>> better than a salad.
>>>
>>> G.
>>>
>> I just found some thin crispy crusts that come 3 to a package and are
>> small, like 6" across. Can't wait to try one. I have plenty of sauce and
>> cheese. I also bought a Red Baron thin crispy crust pizza just to have
>> something for mom and me this week if we feel like pizza in a hurry.
>> I've been doing a little cooking today just to have ready made meals
>> when I feel like eating. I remember after the last surgery I didn't eat
>> much for a couple of weeks. I have easy stuff and a bunch of produce. I
>> meant to get Metamucil (pain killers, dontchaknow) but forgot.
>
> Glad you are getting prepared for surgery, and I hope you are able to eat
> more, this time, that must have been a long two weeks, without having much
> of an appetite. Make sure you pick up that Metamucil or Benefiber.
>
> Mexican supermarkets have frozen dough rounds, Goya Discos, Cubanita, La
> Argentina, etc. for making meat pies, like empanadas. I wondered if you
> could make pizza out of those, most of them come 10 to the package.

You can also use flour tortillas although I don't care for them made that
way.

On 9/27/2014 12:30 PM, James Silverton wrote:
> On 9/27/2014 1:08 PM, Gary wrote:

> Have you ever tried Pizza Margherita? It's the real pizza named for the
> then Queen of Italy on her visit to Naples in 1889 and displays the
> colors of the Italian flag: red, white and green using tomatoes,
> mozzarella and basil; no meat!

Pizza Margherita is amazing! I had the 'real thing' when visiting
Venice, Italy. OMG, it was good! I haven't had any in this country,
but would certainly be willing to eat it if on a menu. (-:

--
DreadfulBitch

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