As we are all well aware, many of Steve's culinary efforts possess all the savoir faire of a leaf blower! in fact, one might dub him "The John Kuthe of food styling" So here's another example. How would you caption this masterpiece:

https://s26.postimg.org/6f63mpahl/we...pizzadream.jpg

The winner will be awarded a free evening's date with Steve - YOU pay, natch...!!!

[BONUS point: the object pictured is fully cooked...]

Enjoy, kids ;-D


--
Best
Greg

On 10/29/2017 9:30 AM, Ding - Dong Daddy wrote:
> As we are all well aware, many of Steve's culinary efforts possess all the savoir faire of a leaf blower! in fact, one might dub him "The John Kuthe of food styling" So here's another example. How would you caption this masterpiece:
>
> https://s26.postimg.org/6f63mpahl/we...pizzadream.jpg
>
> The winner will be awarded a free evening's date with Steve - YOU pay, natch...!!!
>
> [BONUS point: the object pictured is fully cooked...]
>
> Enjoy, kids ;-D
>
>

Since when does pizza come with labia majora?

"Ding - Dong Daddy" wrote in message
...

As we are all well aware, many of Steve's culinary efforts possess all the
savoir faire of a leaf blower! in fact, one might dub him "The John Kuthe
of food styling" So here's another example. How would you caption this
masterpiece:

https://s26.postimg.org/6f63mpahl/we...pizzadream.jpg

The winner will be awarded a free evening's date with Steve - YOU pay,
natch...!!!

[BONUS point: the object pictured is fully cooked...]

Enjoy, kids ;-D


Best
Greg

=

Oh dear ...

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

Ophelia wrote:

> "Ding - Dong Daddy" wrote in message
> ...
>
> As we are all well aware, many of Steve's culinary efforts possess all the
> savoir faire of a leaf blower! in fact, one might dub him "The John Kuthe
> of food styling" So here's another example. How would you caption this
> masterpiece:
>
> https://s26.postimg.org/6f63mpahl/we...pizzadream.jpg
>
> The winner will be awarded a free evening's date with Steve - YOU pay,
> natch...!!!
>
> [BONUS point: the object pictured is fully cooked...]
>
> Enjoy, kids ;-D
>
>
> Best
> Greg
>
> =
>
> Oh dear ...


I heartily concur, Ms. O....


--
Best
Greg

On Sun, 29 Oct 2017 08:30:36 -0700 (PDT), Ding - Dong Daddy
> wrote:

>As we are all well aware, many of Steve's culinary efforts possess all the savoir faire of a leaf blower! in fact, one might dub him "The John Kuthe of food styling" So here's another example. How would you caption this masterpiece:
>
>https://s26.postimg.org/6f63mpahl/we...pizzadream.jpg
>
>The winner will be awarded a free evening's date with Steve - YOU pay, natch...!!!
>
>[BONUS point: the object pictured is fully cooked...]
>
>Enjoy, kids ;-D

I'd caption it "Bloody Sunday" who stole the Tampon string?

On Sun, 29 Oct 2017 08:30:36 -0700 (PDT), Ding - Dong Daddy
> wrote:

>As we are all well aware, many of Steve's culinary efforts possess all the savoir faire of a leaf blower! in fact, one might dub him "The John Kuthe of food styling" So here's another example. How would you caption this masterpiece:
>
>https://s26.postimg.org/6f63mpahl/we...pizzadream.jpg
>
>The winner will be awarded a free evening's date with Steve - YOU pay, natch...!!!
>
>[BONUS point: the object pictured is fully cooked...]
>
>Enjoy, kids ;-D

Steve is one of the people here who makes an attempt to post about
food. How about you -- any pictures of what you have cooked?
Janet US

U.S. Janet B. wrote:

> On Sun, 29 Oct 2017 08:30:36 -0700 (PDT), Ding - Dong Daddy
> > wrote:
>
> >As we are all well aware, many of Steve's culinary efforts possess all the savoir faire of a leaf blower! in fact, one might dub him "The John Kuthe of food styling" So here's another example. How would you caption this masterpiece:
> >
> >https://s26.postimg.org/6f63mpahl/we...pizzadream.jpg
> >
> >The winner will be awarded a free evening's date with Steve - YOU pay, natch...!!!
> >
> >[BONUS point: the object pictured is fully cooked...]
> >
> >Enjoy, kids ;-D
>
> Steve is one of the people here who makes an attempt to post about
> food. How about you -- any pictures of what you have cooked?


1. Nothing I cook really merits posting a pic, you'd yawn at any of my attempts. There are many good food photographers about, so I'll leave it to them...

2. I am just trollerizing Steve - as he does to myself others..."fair play and all that..."

;-)


--
Best
Greg

On Sun, 29 Oct 2017 10:29:36 -0700 (PDT), Ding - Dong Daddy
> wrote:

>U.S. Janet B. wrote:
>
>> On Sun, 29 Oct 2017 08:30:36 -0700 (PDT), Ding - Dong Daddy
>> > wrote:
>>
>> >As we are all well aware, many of Steve's culinary efforts possess all the savoir faire of a leaf blower! in fact, one might dub him "The John Kuthe of food styling" So here's another example. How would you caption this masterpiece:
>> >
>> >https://s26.postimg.org/6f63mpahl/we...pizzadream.jpg
>> >
>> >The winner will be awarded a free evening's date with Steve - YOU pay, natch...!!!
>> >
>> >[BONUS point: the object pictured is fully cooked...]
>> >
>> >Enjoy, kids ;-D
>>
>> Steve is one of the people here who makes an attempt to post about
>> food. How about you -- any pictures of what you have cooked?
>
>
>1. Nothing I cook really merits posting a pic, you'd yawn at any of my attempts. There are many good food photographers about, so I'll leave it to them...
>
>2. I am just trollerizing Steve - as he does to myself others..."fair play and all that..."
>
>;-)

O.k.

l not -l pretended :
> On 29-Oct-2017, Ding - Dong Daddy
> > wrote:
>
>> As we are all well aware, many of Steve's culinary efforts
>> possess all the savoir faire of a leaf blower! in fact, one
>> might dub him "The John Kuthe of food styling" So here's
>> another example. How would you caption this masterpiece:
>>
>> https://s26.postimg.org/6f63mpahl/we...pizzadream.jpg
>>
>> The winner will be awarded a free evening's date with Steve -
>> YOU pay, natch...!!!
>>
>> [BONUS point: the object pictured is fully cooked...]
>>
>> Enjoy, kids ;-D
> Caption: Steve's interesting fare is purtier than anything we've
> seen from a I'm a ding dong daddy from Dumbass; er, uh, I mean
> Dumas.
>
> Come to think of it, have we seen any food pics from DDD? If
> not, is it really a good idea to criticize food pics from
> another.
> I don't post pics; then again, I don't criticize the pics of
> others.
> .
>

Anyone that is a fugly as Greg Morrow should
not criticize apperances.

https://postimg.org/image/38bkidr5qz/ LOL

On Sun, 29 Oct 2017 16:34:53 GMT, l not -l wrote:

> On 29-Oct-2017, Ding - Dong Daddy
> > wrote:
>
>> As we are all well aware, many of Steve's culinary efforts
>> possess all the savoir faire of a leaf blower! in fact, one
>> might dub him "The John Kuthe of food styling" So here's
>> another example. How would you caption this masterpiece:
>>
>> https://s26.postimg.org/6f63mpahl/we...pizzadream.jpg
>>
>> The winner will be awarded a free evening's date with Steve -
>> YOU pay, natch...!!!
>>
>> [BONUS point: the object pictured is fully cooked...]
>>
>> Enjoy, kids ;-D
> Caption: Steve's interesting fare is purtier than anything we've
> seen from a I'm a ding dong daddy from Dumbass; er, uh, I mean
> Dumas.
>
> Come to think of it, have we seen any food pics from DDD? If
> not, is it really a good idea to criticize food pics from
> another.
> I don't post pics; then again, I don't criticize the pics of
> others.
> .

Poor Greg, still trying to hump me and failing miserably. What the
dumb**** realize is that I already posted a picture of that bread here
with description. Then he thinks he's sly and lifts my photo off of
Facebook, purposely lies about it being fully cooked (it's raw bread)
and reposts it on other site (which is illegal) and then posts it here
as if it's new news.

Duh.

Having Google not carry my posts is a wise decision. Greg just gets
all my sloppy seconds and makes a fool of himself. Go Greg! Here
I'll even let Google Groups have this post to make sure you see it.

XOXO

-sw

On 10/29/2017 1:27 PM, Sqwertz wrote:
> Having Google not carry my posts is a wise decision.

>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> 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.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On 10/29/2017 12:34 PM, l not -l wrote:
>
> On 29-Oct-2017, Ding - Dong Daddy
> > wrote:
>
>> As we are all well aware, many of Steve's culinary efforts
>> possess all the savoir faire of a leaf blower! in fact, one
>> might dub him "The John Kuthe of food styling" So here's
>> another example. How would you caption this masterpiece:
>>
>> https://s26.postimg.org/6f63mpahl/we...pizzadream.jpg
>>
>> The winner will be awarded a free evening's date with Steve -
>> YOU pay, natch...!!!
>>
>> [BONUS point: the object pictured is fully cooked...]
>>
>> Enjoy, kids ;-D
> Caption: Steve's interesting fare is purtier than anything we've
> seen from a I'm a ding dong daddy from Dumbass; er, uh, I mean
> Dumas.
>
> Come to think of it, have we seen any food pics from DDD? If
> not, is it really a good idea to criticize food pics from
> another.
> I don't post pics; then again, I don't criticize the pics of
> others.
> .
>
It's too silly. And no, Greg does not post pictures. Just pops up to
troll from time to time.

Jill

"Sqwertz" > wrote in message
...
> On Sun, 29 Oct 2017 16:34:53 GMT, l not -l wrote:
>
>> On 29-Oct-2017, Ding - Dong Daddy
>> > wrote:
>>
>>> As we are all well aware, many of Steve's culinary efforts
>>> possess all the savoir faire of a leaf blower! in fact, one
>>> might dub him "The John Kuthe of food styling" So here's
>>> another example. How would you caption this masterpiece:
>>>
>>> https://s26.postimg.org/6f63mpahl/we...pizzadream.jpg
>>>
>>> The winner will be awarded a free evening's date with Steve -
>>> YOU pay, natch...!!!
>>>
>>> [BONUS point: the object pictured is fully cooked...]
>>>
>>> Enjoy, kids ;-D
>> Caption: Steve's interesting fare is purtier than anything we've
>> seen from a I'm a ding dong daddy from Dumbass; er, uh, I mean
>> Dumas.
>>
>> Come to think of it, have we seen any food pics from DDD? If
>> not, is it really a good idea to criticize food pics from
>> another.
>> I don't post pics; then again, I don't criticize the pics of
>> others.
>> .
>
> Poor Greg, still trying to hump me and failing miserably. What the
> dumb**** realize is that I already posted a picture of that bread here
> with description. Then he thinks he's sly and lifts my photo off of
> Facebook, purposely lies about it being fully cooked (it's raw bread)
> and reposts it on other site (which is illegal) and then posts it here
> as if it's new news.

Illegal? Call the FBI.

> Duh.
>
> Having Google not carry my posts is a wise decision. Greg just gets
> all my sloppy seconds and makes a fool of himself. Go Greg! Here
> I'll even let Google Groups have this post to make sure you see it.

To be fair your pizza does kind of resemble a prolapsed rectum.



---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On 10/29/2017 4:36 PM, Paul M. Cook wrote:
> "Sqwertz" > wrote in message
> ...
>> On Sun, 29 Oct 2017 16:34:53 GMT, l not -l wrote:
>>
>>> On 29-Oct-2017, Ding - Dong Daddy
>>> > wrote:
>>>
>>>> As we are all well aware, many of Steve's culinary efforts
>>>> possess all the savoir faire of a leaf blower! in fact, one
>>>> might dub him "The John Kuthe of food styling" So here's
>>>> another example. How would you caption this masterpiece:
>>>>
>>>> https://s26.postimg.org/6f63mpahl/we...pizzadream.jpg
>>>>
>>>> The winner will be awarded a free evening's date with Steve -
>>>> YOU pay, natch...!!!
>>>>
>>>> [BONUS point: the object pictured is fully cooked...]
>>>>
>>>> Enjoy, kids ;-D
>>> Caption: Steve's interesting fare is purtier than anything we've
>>> seen from a I'm a ding dong daddy from Dumbass; er, uh, I mean
>>> Dumas.
>>>
>>> Come to think of it, have we seen any food pics from DDD? If
>>> not, is it really a good idea to criticize food pics from
>>> another.
>>> I don't post pics; then again, I don't criticize the pics of
>>> others.
>>> .
>>
>> Poor Greg, still trying to hump me and failing miserably. What the
>> dumb**** realize is that I already posted a picture of that bread here
>> with description. Then he thinks he's sly and lifts my photo off of
>> Facebook, purposely lies about it being fully cooked (it's raw bread)
>> and reposts it on other site (which is illegal) and then posts it here
>> as if it's new news.
>
> Illegal? Call the FBI.

Heh, rhymes with pie...

>> Duh.
>>
>> Having Google not carry my posts is a wise decision. Greg just gets
>> all my sloppy seconds and makes a fool of himself. Go Greg! Here
>> I'll even let Google Groups have this post to make sure you see it.
>
> To be fair your pizza does kind of resemble a prolapsed rectum.

Or an elephant's vagina...

Paul M. Cook wrote:

> "Sqwertz" > wrote in message
> ...
> > On Sun, 29 Oct 2017 16:34:53 GMT, l not -l wrote:
> >
> >> On 29-Oct-2017, Ding - Dong Daddy
> >> > wrote:
> >>
> >>> As we are all well aware, many of Steve's culinary efforts
> >>> possess all the savoir faire of a leaf blower! in fact, one
> >>> might dub him "The John Kuthe of food styling" So here's
> >>> another example. How would you caption this masterpiece:
> >>>
> >>> https://s26.postimg.org/6f63mpahl/we...pizzadream.jpg
> >>>
> >>> The winner will be awarded a free evening's date with Steve -
> >>> YOU pay, natch...!!!
> >>>
> >>> [BONUS point: the object pictured is fully cooked...]
> >>>
> >>> Enjoy, kids ;-D
> >> Caption: Steve's interesting fare is purtier than anything we've
> >> seen from a I'm a ding dong daddy from Dumbass; er, uh, I mean
> >> Dumas.
> >>
> >> Come to think of it, have we seen any food pics from DDD? If
> >> not, is it really a good idea to criticize food pics from
> >> another.
> >> I don't post pics; then again, I don't criticize the pics of
> >> others.
> >> .
> >
> > Poor Greg, still trying to hump me and failing miserably. What the
> > dumb**** realize is that I already posted a picture of that bread here
> > with description. Then he thinks he's sly and lifts my photo off of
> > Facebook, purposely lies about it being fully cooked (it's raw bread)
> > and reposts it on other site (which is illegal) and then posts it here
> > as if it's new news.
>
> Illegal? Call the FBI.
>
> > Duh.
> >
> > Having Google not carry my posts is a wise decision. Greg just gets
> > all my sloppy seconds and makes a fool of himself. Go Greg! Here
> > I'll even let Google Groups have this post to make sure you see it.
>
> To be fair your pizza does kind of resemble a prolapsed rectum.


Lol...

*And* to be fair, Steve does post plenty of decent food pix, I wonder why he posts his "food flops", makes him a ripe target for badinage...


--
Best
Greg

On 10/29/2017 4:49 PM, Ding - Dong Daddy wrote:
>> To be fair your pizza does kind of resemble a prolapsed rectum.
>
> Lol...
>
> *And* to be fair, Steve does post plenty of decent food pix, I wonder why he posts his "food flops", makes him a ripe target for badinage...


He does that because he is a complete attention whore - he MUST be paid
attention to or his neediness module overheats.

On 10/30/2017 11:21 AM, Gary wrote:
> "Paul M. Cook" wrote:
>>
>> To be fair your pizza does kind of resemble a prolapsed rectum.
>
> I saw the pic. Don't know exactly what he did there but it looks
> like he prepared the pizza then compressed down to a smaller
> pizza. Looks like ridges of dough in the middle. Interesting
> concept if that's what he did and I'll bet it would be a nice and
> unique pizza with crust ridges sticking up in the middle of it.
>

Man in the boat pie...so to speak...

On Mon, 30 Oct 2017 12:21:21 -0500, Gary > wrote:

>"Paul M. Cook" wrote:
>>
>> To be fair your pizza does kind of resemble a prolapsed rectum.
>
>I saw the pic. Don't know exactly what he did there but it looks
>like he prepared the pizza then compressed down to a smaller
>pizza. Looks like ridges of dough in the middle. Interesting
>concept if that's what he did and I'll bet it would be a nice and
>unique pizza with crust ridges sticking up in the middle of it.

It isn't a pizza. It is a filled bread. It is a rolled loaf of
bread like you would make cinnamon bread or something like that.
Fillings have been spread on the dough before it was rolled up. He
then made a cut down the length of the rolled loaf; the dough spread
totally open. What he should have done was make a couple of
horizontal cuts that did not connect or a couple of diagonal cuts.
Those cuts would have opened the loaf in an attractive fashion without
flopping totally apart like that.
Janet US

"Paul M. Cook" wrote:
>
> To be fair your pizza does kind of resemble a prolapsed rectum.

I saw the pic. Don't know exactly what he did there but it looks
like he prepared the pizza then compressed down to a smaller
pizza. Looks like ridges of dough in the middle. Interesting
concept if that's what he did and I'll bet it would be a nice and
unique pizza with crust ridges sticking up in the middle of it.

Gary wrote:

> "Paul M. Cook" wrote:
> >
> > To be fair your pizza does kind of resemble a prolapsed rectum.
>
> I saw the pic. Don't know exactly what he did there but it looks
> like he prepared the pizza then compressed down to a smaller
> pizza. Looks like ridges of dough in the middle. Interesting
> concept if that's what he did and I'll bet it would be a nice and
> unique pizza with crust ridges sticking up in the middle of it.


"Stegosaurus Pizza". lol...!!!

http://dinosaurpictures.org/Stegosaurus-pictures


--
Best
Greg

On 10/30/2017 5:34 PM, Sqwertz wrote:
> It's obviously misrepresented just so
> Gregory could try and get some sympathy for his stalking.
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> 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.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On 10/30/2017 5:42 PM, Sqwertz wrote:
> The idea came from her
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> 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.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On Mon, 30 Oct 2017 18:42:07 -0500, Sqwertz >
wrote:

>On Mon, 30 Oct 2017 11:02:47 -0600, U.S. Janet B. wrote:
>
>> It isn't a pizza. It is a filled bread. It is a rolled loaf of
>> bread like you would make cinnamon bread or something like that.
>> Fillings have been spread on the dough before it was rolled up. He
>> then made a cut down the length of the rolled loaf; the dough spread
>> totally open. What he should have done was make a couple of
>> horizontal cuts that did not connect or a couple of diagonal cuts.
>> Those cuts would have opened the loaf in an attractive fashion without
>> flopping totally apart like that.
>
>Than you. The idea came from he
>
>https://www.kingarthurflour.com/reci...-bianco-recipe
>
>But it warned not to overfill or else it wouldn't shape correctly. So
>I figured I would overfill (for taste) and just not try and S shape
>it. I probably cut a little too deep. It was fine when first cut,
>but on the second rise it got too flat and spread out. And it still
>didn't have enough filling. I'm pretty much done with cheese breads.
>Cheese belongs on top of or between bread - such as sandwiches and
>pizza. Cheese mixed in with bread before baking just gets lost in the
>dough and never tastes as good. And I forgot I don't like the texture
>of bread with egg(s) in it.
>
>-sw

That's a good looking loaf. Maybe making the S shape would have held
it together better. Also, I've wondered but haven't tried if tossing
the cheese in flour and then putting the cheese into the dough would
make a pocket of cheese. the cutting -- BTDT with the too deep
and the too long. Made a mess of a apricot marmalade coffee cake.
the cheese. I've decided you need to cube it or dice it in order to
retain cheesy spots. Shredded does tend to melt right in because of
the fat. I recently had good success with small dice of pepper jack
in buttermilk biscuits (fat 1/4 inch size).
Janet US

On 10/30/2017 11:54 PM, Sqwertz wrote:
> I would have rather have just made grilled cheese
> sandwiches with all that cheese.
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> 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.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

Sqwertz wrote in rec.food.cooking:

> On Mon, 30 Oct 2017 11:02:47 -0600, U.S. Janet B. wrote:
>
> > It isn't a pizza. It is a filled bread. It is a rolled loaf of
> > bread like you would make cinnamon bread or something like that.
> > Fillings have been spread on the dough before it was rolled up. He
> > then made a cut down the length of the rolled loaf; the dough spread
> > totally open. What he should have done was make a couple of
> > horizontal cuts that did not connect or a couple of diagonal cuts.
> > Those cuts would have opened the loaf in an attractive fashion
> > without flopping totally apart like that.
>
> Than you. The idea came from he
>
> https://www.kingarthurflour.com/reci...-bianco-recipe
>
> But it warned not to overfill or else it wouldn't shape correctly. So
> I figured I would overfill (for taste) and just not try and S shape
> it. I probably cut a little too deep. It was fine when first cut,
> but on the second rise it got too flat and spread out. And it still
> didn't have enough filling. I'm pretty much done with cheese breads.
> Cheese belongs on top of or between bread - such as sandwiches and
> pizza. Cheese mixed in with bread before baking just gets lost in the
> dough and never tastes as good. And I forgot I don't like the texture
> of bread with egg(s) in it.
>
> -sw

On the cheese baked in bread, to an extent it depends on the type of
cheese. Feta for example works nicely in larger chunks. If you like
feta, try that? I add after first knead.

--

U.S. Janet B. wrote in rec.food.cooking:

> On Mon, 30 Oct 2017 18:42:07 -0500, Sqwertz >
> wrote:
>
> > On Mon, 30 Oct 2017 11:02:47 -0600, U.S. Janet B. wrote:
> >
> >> It isn't a pizza. It is a filled bread. It is a rolled loaf of
> >> bread like you would make cinnamon bread or something like that.
> >> Fillings have been spread on the dough before it was rolled up. He
> >> then made a cut down the length of the rolled loaf; the dough
> spread >> totally open. What he should have done was make a couple of
> >> horizontal cuts that did not connect or a couple of diagonal cuts.
> >> Those cuts would have opened the loaf in an attractive fashion
> without >> flopping totally apart like that.
> >
> > Than you. The idea came from he
> >
> > https://www.kingarthurflour.com/reci...-bianco-recipe
> >
> > But it warned not to overfill or else it wouldn't shape correctly.
> > So I figured I would overfill (for taste) and just not try and S
> > shape it. I probably cut a little too deep. It was fine when
> > first cut, but on the second rise it got too flat and spread out.
> > And it still didn't have enough filling. I'm pretty much done with
> > cheese breads. Cheese belongs on top of or between bread - such as
> > sandwiches and pizza. Cheese mixed in with bread before baking
> > just gets lost in the dough and never tastes as good. And I forgot
> > I don't like the texture of bread with egg(s) in it.
> >
> > -sw
>
> That's a good looking loaf. Maybe making the S shape would have held
> it together better. Also, I've wondered but haven't tried if tossing
> the cheese in flour and then putting the cheese into the dough would
> make a pocket of cheese. the cutting -- BTDT with the too deep
> and the too long. Made a mess of a apricot marmalade coffee cake.
> the cheese. I've decided you need to cube it or dice it in order to
> retain cheesy spots. Shredded does tend to melt right in because of
> the fat. I recently had good success with small dice of pepper jack
> in buttermilk biscuits (fat 1/4 inch size).
> Janet US

Yes, and harder cheeses can work in larger cubes. I'd use dough mode
(or hand mode) for them. Baking in the machine can be a little
problematic as a chunk can be at the wall of the pan and either hard to
clean or damage the pan.

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Sqwertz wrote in rec.food.cooking:

> On Mon, 30 Oct 2017 22:52:35 -0600, U.S. Janet B. wrote:
>
> > On Mon, 30 Oct 2017 18:42:07 -0500, Sqwertz
> > > wrote:
> >
> > > Thank you. The idea came from he
> > >
> > > https://www.kingarthurflour.com/reci...-bianco-recipe
> > >
> > > But it warned not to overfill or else it wouldn't shape
> > > correctly. So I figured I would overfill (for taste) and just
> > > not try and S shape it. I probably cut a little too deep. It
> > > was fine when first cut, but on the second rise it got too flat
> > > and spread out. And it still didn't have enough filling. I'm
> > > pretty much done with cheese breads. Cheese belongs on top of or
> > > between bread - such as sandwiches and pizza. Cheese mixed in
> > > with bread before baking just gets lost in the dough and never
> > > tastes as good. And I forgot I don't like the texture of bread
> > > with egg(s) in it.
> >
> > That's a good looking loaf. Maybe making the S shape would have
> > held it together better. Also, I've wondered but haven't tried if
> > tossing the cheese in flour and then putting the cheese into the
> > dough would make a pocket of cheese. the cutting -- BTDT with
> > the too deep and the too long. Made a mess of a apricot marmalade
> > coffee cake. the cheese. I've decided you need to cube it or
> > dice it in order to retain cheesy spots. Shredded does tend to
> > melt right in because of the fat. I recently had good success with
> > small dice of pepper jack in buttermilk biscuits (fat 1/4 inch
> > size).
>
> I used both shredded and diced cheese in this bread.
>
> https://www.flickr.com/photos/sqwert...n/photostream/
>
> I wasn't messing around that time and used a 1" dice :-) The shredded
> cheese still got lost, but the dice certainly stood out (a little too
> much). Unfortunately I used egg in that dough - and forgot I didn't
> like egg breads. I would have rather have just made grilled cheese
> sandwiches with all that cheese.
>
> -sw

LOL! I'm with ya. I don't mind egg breads but I don't do that very
often either.

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