Â* I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I sure hope
it doesn't caramelize and turn all brown on me ! That would just TOTALLY
ruin the pizza I'm planning to make for dinner .

Â* >>For anyone that cares , I plan to use the dough I froze last time I
made pizza . Will let y'all know how that turns out . <<

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

Terry Coombs wrote:
>
> Â I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I sure hope
> it doesn't caramelize and turn all brown on me ! That would just TOTALLY
> ruin the pizza I'm planning to make for dinner .

Nothing ruins a homemade pizza. Certainly never a sauce. IMO,
never a fail.

On 2/22/2018 11:40 AM, Gary wrote:
> Terry Coombs wrote:
>> Â I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I sure hope
>> it doesn't caramelize and turn all brown on me ! That would just TOTALLY
>> ruin the pizza I'm planning to make for dinner .
> Nothing ruins a homemade pizza. Certainly never a sauce. IMO,
> never a fail.

Â* I was criticized for simmering my tomato sauces (pizza and spaghetti)
by someone here - he knows who he is . This is just my way of saying
"**** you" to that person . FWIW , my wife thinks my pizza is the best
she's ever had , same with my spaghetti . That's good enough for me , no
one else's opinion matters . Last night's hamburger steaks with mushroom
gravy made her smile too ... served over medium egg noodles with green
peas for her and corn for me , she made us a nice green salad to go with .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

On Thu, 22 Feb 2018 13:00:44 -0600, Terry Coombs >
wrote:

>On 2/22/2018 11:40 AM, Gary wrote:
>> Terry Coombs wrote:
>>> Â I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I sure hope
>>> it doesn't caramelize and turn all brown on me ! That would just TOTALLY
>>> ruin the pizza I'm planning to make for dinner .
>> Nothing ruins a homemade pizza. Certainly never a sauce. IMO,
>> never a fail.
>
> * I was criticized for simmering my tomato sauces (pizza and spaghetti)
>by someone here - he knows who he is . This is just my way of saying
>"**** you" to that person .

That's a very interesting discussion technique.

"Terry Coombs" > wrote in message
news
> On 2/22/2018 11:40 AM, Gary wrote:
>> Terry Coombs wrote:
>>> Â I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I sure
>>> hope
>>> it doesn't caramelize and turn all brown on me ! That would just TOTALLY
>>> ruin the pizza I'm planning to make for dinner .
>> Nothing ruins a homemade pizza. Certainly never a sauce. IMO,
>> never a fail.
>
> Â I was criticized for simmering my tomato sauces (pizza and spaghetti) by
> someone here - he knows who he is . This is just my way of saying "****
> you" to that person . FWIW , my wife thinks my pizza is the best she's
> ever had , same with my spaghetti . That's good enough for me , no one
> else's opinion matters . Last night's hamburger steaks with mushroom gravy
> made her smile too ... served over medium egg noodles with green peas for
> her and corn for me , she made us a nice green salad to go with .

You've probably found that you will be criticized by some posters for
absolutely anything you post, but how you and your family like things,
ingredients used etc. is the ONLY thing that counts. I always simmer my
sauces, and I've had no complaints here either.

Cheri

On 2/22/2018 1:14 PM, Bruce wrote:
> On Thu, 22 Feb 2018 13:00:44 -0600, Terry Coombs >
> wrote:
>
>> On 2/22/2018 11:40 AM, Gary wrote:
>>> Terry Coombs wrote:
>>>> Â I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I sure hope
>>>> it doesn't caramelize and turn all brown on me ! That would just TOTALLY
>>>> ruin the pizza I'm planning to make for dinner .
>>> Nothing ruins a homemade pizza. Certainly never a sauce. IMO,
>>> never a fail.
>> Â* I was criticized for simmering my tomato sauces (pizza and spaghetti)
>> by someone here - he knows who he is . This is just my way of saying
>> "**** you" to that person .
> That's a very interesting discussion technique.

I'm a very interesting person ... <grin>

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

On Thu, 22 Feb 2018 11:43:07 -0800, "Cheri" >
wrote:

>"Terry Coombs" > wrote in message
>news
>> On 2/22/2018 11:40 AM, Gary wrote:
>>> Terry Coombs wrote:
>>>> Â I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I sure
>>>> hope
>>>> it doesn't caramelize and turn all brown on me ! That would just TOTALLY
>>>> ruin the pizza I'm planning to make for dinner .
>>> Nothing ruins a homemade pizza. Certainly never a sauce. IMO,
>>> never a fail.
>>
>> Â I was criticized for simmering my tomato sauces (pizza and spaghetti) by
>> someone here - he knows who he is . This is just my way of saying "****
>> you" to that person . FWIW , my wife thinks my pizza is the best she's
>> ever had , same with my spaghetti . That's good enough for me , no one
>> else's opinion matters . Last night's hamburger steaks with mushroom gravy
>> made her smile too ... served over medium egg noodles with green peas for
>> her and corn for me , she made us a nice green salad to go with .
>
>You've probably found that you will be criticized by some posters for
>absolutely anything you post, but how you and your family like things,
>ingredients used etc. is the ONLY thing that counts. I always simmer my
>sauces, and I've had no complaints here either.

https://tinyurl.com/ycukjdfa

On Thu, 22 Feb 2018 14:33:06 -0600, Terry Coombs >
wrote:

>On 2/22/2018 1:14 PM, Bruce wrote:
>> On Thu, 22 Feb 2018 13:00:44 -0600, Terry Coombs >
>> wrote:
>>
>>> On 2/22/2018 11:40 AM, Gary wrote:
>>>> Terry Coombs wrote:
>>>>> Â I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I sure hope
>>>>> it doesn't caramelize and turn all brown on me ! That would just TOTALLY
>>>>> ruin the pizza I'm planning to make for dinner .
>>>> Nothing ruins a homemade pizza. Certainly never a sauce. IMO,
>>>> never a fail.
>>> * I was criticized for simmering my tomato sauces (pizza and spaghetti)
>>> by someone here - he knows who he is . This is just my way of saying
>>> "**** you" to that person .
>> That's a very interesting discussion technique.
>
>I'm a very interesting person ... <grin>

lol

On Thursday, February 22, 2018 at 9:00:18 AM UTC-10, Terry Coombs wrote:
>
> Â* I was criticized for simmering my tomato sauces (pizza and spaghetti)
> by someone here - he knows who he is . This is just my way of saying
> "**** you" to that person . FWIW , my wife thinks my pizza is the best
> she's ever had , same with my spaghetti . That's good enough for me , no
> one else's opinion matters . Last night's hamburger steaks with mushroom
> gravy made her smile too ... served over medium egg noodles with green
> peas for her and corn for me , she made us a nice green salad to go with ..
>
> --
> Snag
> Ain't no dollar sign on
> peace of mind - Zac Brown

I like your way of thinking.

"Cheri" wrote in message news
"Terry Coombs" > wrote in message
news
> On 2/22/2018 11:40 AM, Gary wrote:
>> Terry Coombs wrote:
>>> Â I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I sure
>>> hope
>>> it doesn't caramelize and turn all brown on me ! That would just TOTALLY
>>> ruin the pizza I'm planning to make for dinner .
>> Nothing ruins a homemade pizza. Certainly never a sauce. IMO,
>> never a fail.
>
> Â I was criticized for simmering my tomato sauces (pizza and spaghetti) by
> someone here - he knows who he is . This is just my way of saying "****
> you" to that person . FWIW , my wife thinks my pizza is the best she's
> ever had , same with my spaghetti . That's good enough for me , no one
> else's opinion matters . Last night's hamburger steaks with mushroom gravy
> made her smile too ... served over medium egg noodles with green peas for
> her and corn for me , she made us a nice green salad to go with .

You've probably found that you will be criticized by some posters for
absolutely anything you post, but how you and your family like things,
ingredients used etc. is the ONLY thing that counts. I always simmer my
sauces, and I've had no complaints here either.

Cheri

==

I am a bit confused here. How else will it get cooked if you don't simmer
it??

On Thu, 22 Feb 2018 10:12:46 -0600, Terry Coombs >
wrote:

> * I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I sure hope
>it doesn't caramelize and turn all brown on me ! That would just TOTALLY
>ruin the pizza I'm planning to make for dinner .
>
> * >>For anyone that cares , I plan to use the dough I froze last time I
>made pizza . Will let y'all know how that turns out . <<

No reason to ever cook tomato sauce for pizza, it'll cook plenty
enough in the hot oven.

On Thursday, February 22, 2018 at 11:25:46 AM UTC-10, Ophelia wrote:
>
> I am a bit confused here. How else will it get cooked if you don't simmer
> it??

When I make a pizza, I'll generally open a can of tomato paste and slater it on the dough. Then I season it with salt and pepper and some Italian seasonings. Wonderful stuff!

https://www.amazon.com/McCormick-Ita.../dp/B004QWM8FI

On 2/22/2018 3:47 PM, wrote:
> On Thu, 22 Feb 2018 10:12:46 -0600, Terry Coombs >
> wrote:
>
>> Â* I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I sure hope
>> it doesn't caramelize and turn all brown on me ! That would just TOTALLY
>> ruin the pizza I'm planning to make for dinner .
>>
>> Â* >>For anyone that cares , I plan to use the dough I froze last time I
>> made pizza . Will let y'all know how that turns out . <<
> No reason to ever cook tomato sauce for pizza, it'll cook plenty
> enough in the hot oven.

Â* Hook , line , and sinker .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

"Terry Coombs" > wrote in message
news
> On 2/22/2018 11:40 AM, Gary wrote:
>> Terry Coombs wrote:
>>> Â I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I sure
>>> hope
>>> it doesn't caramelize and turn all brown on me ! That would just TOTALLY
>>> ruin the pizza I'm planning to make for dinner .
>> Nothing ruins a homemade pizza. Certainly never a sauce. IMO,
>> never a fail.
>
> I was criticized for simmering my tomato sauces (pizza and spaghetti) by
> someone here - he knows who he is . This is just my way of saying "****
> you" to that person . FWIW , my wife thinks my pizza is the best she's
> ever had , same with my spaghetti . That's good enough for me , no one
> else's opinion matters . Last night's hamburger steaks with mushroom gravy
> made her smile too ... served over medium egg noodles with green peas for
> her and corn for me , she made us a nice green salad to go with .

When I first moved out on my own, I simmered my tomato sauces forever. I
often used tomatoes that I had grown in my garden.

I no longer do that. Not that it's bad thing to do. I just don't like
Italian food that much for it to matter. Now I sometimes buy canned or
jarred sauces or even just use an plain tomato sauce or puree, perhaps
adding additional seasonings. I realized that for the most part, if I were
eating pizza or pasta it was either a quick meal or I was just using up
ingredients.

On 2/22/2018 6:51 PM, Julie Bove wrote:
>
> "Terry Coombs" > wrote in message
> news
>> On 2/22/2018 11:40 AM, Gary wrote:
>>> Terry Coombs wrote:
>>>> Â* ÂÂ* I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I
>>>> sure hope
>>>> it doesn't caramelize and turn all brown on me ! That would just
>>>> TOTALLY
>>>> ruin the pizza I'm planning to make for dinner .
>>> Nothing ruins a homemade pizza. Certainly never a sauce.Â* IMO,
>>> never a fail.
>>
>> Â*I was criticized for simmering my tomato sauces (pizza and
>> spaghetti) by someone here - he knows who he is . This is just my way
>> of saying "**** you" to that person . FWIW , my wife thinks my pizza
>> is the best she's ever had , same with my spaghetti . That's good
>> enough for me , no one else's opinion matters . Last night's
>> hamburger steaks with mushroom gravy made her smile too ... served
>> over medium egg noodles with green peas for her and corn for me , she
>> made us a nice green salad to go with .
>
> When I first moved out on my own, I simmered my tomato sauces forever.
> I often used tomatoes that I had grown in my garden.
>
> I no longer do that. Not that it's bad thing to do. I just don't like
> Italian food that much for it to matter. Now I sometimes buy canned or
> jarred sauces or even just use an plain tomato sauce or puree, perhaps
> adding additional seasonings. I realized that for the most part, if I
> were eating pizza or pasta it was either a quick meal or I was just
> using up ingredients.

Â* Nothing quick about either here , and we buy ingredients on purpose
for these dishes . I figure what I cook is just as important as the most
expensive cabinet I ever built - and it also deserves my best efforts .
And the results make it worth the effort . BTW , the tomatoes used today
were grown and frozen right here at The 12 Acre Wood .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

Terry Coombs wrote:

> On 2/22/2018 11:40 AM, Gary wrote:
> > Terry Coombs wrote:
> >> Â I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I
> sure hope
> > > it doesn't caramelize and turn all brown on me ! That would just
> > > TOTALLY ruin the pizza I'm planning to make for dinner .
> > Nothing ruins a homemade pizza. Certainly never a sauce. IMO,
> > never a fail.
>
> Â* I was criticized for simmering my tomato sauces (pizza and
> spaghetti) by someone here - he knows who he is . This is just my way
> of saying "**** you" to that person . FWIW , my wife thinks my pizza
> is the best she's ever had , same with my spaghetti . That's good
> enough for me , no one else's opinion matters . Last night's
> hamburger steaks with mushroom gravy made her smile too ... served
> over medium egg noodles with green peas for her and corn for me , she
> made us a nice green salad to go with .

Don't worry too much what many say here. Most of us are idiots ;-)


On tmato sauces, I tend to a long simmer. THat may have to do with my
ingredients. I then reduce the back portion for pizza.

dsi1 wrote:

> On Thursday, February 22, 2018 at 11:25:46 AM UTC-10, Ophelia wrote:
> >
> > I am a bit confused here. How else will it get cooked if you don't
> > simmer it??
>
> When I make a pizza, I'll generally open a can of tomato paste and
> slater it on the dough. Then I season it with salt and pepper and
> some Italian seasonings. Wonderful stuff!
>
>
https://www.amazon.com/McCormick-Ita.../dp/B004QWM8FI

I get a little fancier but thats because I like to play with tomato
sauces.

The McCormick brand does get good reviews! I get one off savory spice
shop that I like but it is much similar.

One I find useful here, is the brown gravy mix. Much cheaper than by
package and is a base for many of our curry dishes.

On 2/22/2018 7:49 PM, cshenk wrote:
> Terry Coombs wrote:
>
>> On 2/22/2018 11:40 AM, Gary wrote:
>>> Terry Coombs wrote:
>>>> Â I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I
>> sure hope
>>>> it doesn't caramelize and turn all brown on me ! That would just
>>>> TOTALLY ruin the pizza I'm planning to make for dinner .
>>> Nothing ruins a homemade pizza. Certainly never a sauce. IMO,
>>> never a fail.
>> Â* I was criticized for simmering my tomato sauces (pizza and
>> spaghetti) by someone here - he knows who he is . This is just my way
>> of saying "**** you" to that person . FWIW , my wife thinks my pizza
>> is the best she's ever had , same with my spaghetti . That's good
>> enough for me , no one else's opinion matters . Last night's
>> hamburger steaks with mushroom gravy made her smile too ... served
>> over medium egg noodles with green peas for her and corn for me , she
>> made us a nice green salad to go with .
> Don't worry too much what many say here. Most of us are idiots ;-)
>
>
> On tmato sauces, I tend to a long simmer. THat may have to do with my
> ingredients. I then reduce the back portion for pizza.

Â* These are both sauces with a lot of spices , it's important that the
flavors blend and interact . My spaghetti sauce doesn't taste all that
good at first , the flavor comes out after a minimum of 3-5 hours on the
back burner .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

On Thursday, February 22, 2018 at 4:04:35 PM UTC-10, cshenk wrote:
>
> I get a little fancier but thats because I like to play with tomato
> sauces.
>
> The McCormick brand does get good reviews! I get one off savory spice
> shop that I like but it is much similar.
>
> One I find useful here, is the brown gravy mix. Much cheaper than by
> package and is a base for many of our curry dishes.

I don't know a thing about Italian cooking but I can whip up a pretty good spaghetti sauce with that mix and some canned tomatoes. It's freakin' awesome sauce.

On Thu, 22 Feb 2018 18:28:12 -0800 (PST), dsi1 wrote:


> I don't know a thing about Italian cooking but
> I can whip up a pretty good spaghetti sauce with

I seem to recall a "Honey Booboo" episode where Momsy just mixed equal
amounts of ketchup and butter.

Honest, I do not have a habit of watching the show. I was switching
channels and I dropped the remote control. By the time I got the batteries
back in, it was too late.

On Thursday, February 22, 2018 at 5:40:48 PM UTC-10, Mike_Duffy wrote:
>
> I seem to recall a "Honey Booboo" episode where Momsy just mixed equal
> amounts of ketchup and butter.
>
> Honest, I do not have a habit of watching the show. I was switching
> channels and I dropped the remote control. By the time I got the batteries
> back in, it was too late.

It sounds like your exposure to any Honey Booboo emissions was not long enough to cause any permanent damage. To be sure, you probably shouldn't leave your house after dark and try to stay away from any products containing corn - especially grits. I shall pray for you.

On Thursday, February 22, 2018 at 9:40:48 PM UTC-6, Mike_Duffy wrote:
> On Thu, 22 Feb 2018 18:28:12 -0800 (PST), dsi1 wrote:
>
>
> > I don't know a thing about Italian cooking but
> > I can whip up a pretty good spaghetti sauce with
>
> I seem to recall a "Honey Booboo" episode where Momsy just mixed equal
> amounts of ketchup and butter.
>
> Honest, I do not have a habit of watching the show. I was switching
> channels and I dropped the remote control. By the time I got the batteries
> back in, it was too late.

That is DISGUSTING!!! :-(

John Kuthe...

John Kuthe wrote:
> On Thursday, February 22, 2018 at 9:40:48 PM UTC-6, Mike_Duffy wrote:
>> On Thu, 22 Feb 2018 18:28:12 -0800 (PST), dsi1 wrote:
>>
>>
>>> I don't know a thing about Italian cooking but
>>> I can whip up a pretty good spaghetti sauce with
>>
>> I seem to recall a "Honey Booboo" episode where Momsy just mixed equal
>> amounts of ketchup and butter.
>>
>> Honest, I do not have a habit of watching the show. I was switching
>> channels and I dropped the remote control. By the time I got the batteries
>> back in, it was too late.
>
> That is DISGUSTING!!! :-(
>
> John Kuthe...
>

What happened? Did someone fart?

On Thu, 22 Feb 2018 19:55:46 -0800 (PST), dsi1 wrote:

> It sounds like your exposure to any Honey Booboo emissions
> was not long enough to cause any permanent damage.


I just checked on Wikipedia, and I can see why you are concerned. I would
like to know more about the roadkill recipes though. Not the actual
recipes, just what species were involved.

"dsi1" wrote in message
...

On Thursday, February 22, 2018 at 11:25:46 AM UTC-10, Ophelia wrote:
>
> I am a bit confused here. How else will it get cooked if you don't simmer
> it??

When I make a pizza, I'll generally open a can of tomato paste and slater it
on the dough. Then I season it with salt and pepper and some Italian
seasonings. Wonderful stuff!

https://www.amazon.com/McCormick-Ita.../dp/B004QWM8FI

==

Yes, I use tomato paste too. D prefers it so why go to all the trouble of
making sauce)) I haven't seen that seasoning but I will have a look. He
only likes ham and pineapple to top it with plenty of mozzarella.

"Terry Coombs" wrote in message news
On 2/22/2018 6:51 PM, Julie Bove wrote:
>
> "Terry Coombs" > wrote in message
> news
>> On 2/22/2018 11:40 AM, Gary wrote:
>>> Terry Coombs wrote:
>>>> Â I have a nice TOMATO SAUCE on the stove SIMMERING . Gee , I sure
>>>> hope
>>>> it doesn't caramelize and turn all brown on me ! That would just
>>>> TOTALLY
>>>> ruin the pizza I'm planning to make for dinner .
>>> Nothing ruins a homemade pizza. Certainly never a sauce. IMO,
>>> never a fail.
>>
>> I was criticized for simmering my tomato sauces (pizza and spaghetti) by
>> someone here - he knows who he is . This is just my way of saying "****
>> you" to that person . FWIW , my wife thinks my pizza is the best she's
>> ever had , same with my spaghetti . That's good enough for me , no one
>> else's opinion matters . Last night's hamburger steaks with mushroom
>> gravy made her smile too ... served over medium egg noodles with green
>> peas for her and corn for me , she made us a nice green salad to go with
>> .
>
> When I first moved out on my own, I simmered my tomato sauces forever. I
> often used tomatoes that I had grown in my garden.
>
> I no longer do that. Not that it's bad thing to do. I just don't like
> Italian food that much for it to matter. Now I sometimes buy canned or
> jarred sauces or even just use an plain tomato sauce or puree, perhaps
> adding additional seasonings. I realized that for the most part, if I were
> eating pizza or pasta it was either a quick meal or I was just using up
> ingredients.

Nothing quick about either here , and we buy ingredients on purpose
for these dishes . I figure what I cook is just as important as the most
expensive cabinet I ever built - and it also deserves my best efforts .
And the results make it worth the effort . BTW , the tomatoes used today
were grown and frozen right here at The 12 Acre Wood .


Snag

==

Absolutely! I like to know what is in my food too!

"Wayne Boatwright" wrote in message
. 44...

On Thu 22 Feb 2018 02:25:07p, Ophelia told us...

>
>
> "Cheri" wrote in message news >
> "Terry Coombs" > wrote in message
> news
>> On 2/22/2018 11:40 AM, Gary wrote:
>>> Terry Coombs wrote:
>>>> Â I have a nice TOMATO SAUCE on the stove SIMMERING . Gee ,
>>>> I sure hope
>>>> it doesn't caramelize and turn all brown on me ! That would
>>>> just TOTALLY ruin the pizza I'm planning to make for dinner .
>>> Nothing ruins a homemade pizza. Certainly never a sauce. IMO,
>>> never a fail.
>>
>> Â I was criticized for simmering my tomato sauces (pizza and
>> spaghetti) by someone here - he knows who he is . This is just my
>> way of saying "**** you" to that person . FWIW , my wife thinks
>> my pizza is the best she's ever had , same with my spaghetti .
>> That's good enough for me , no one else's opinion matters . Last
>> night's hamburger steaks with mushroom gravy made her smile too
>> ... served over medium egg noodles with green peas for her and
>> corn for me , she made us a nice green salad to go with .
>
> You've probably found that you will be criticized by some posters
> for absolutely anything you post, but how you and your family like
> things, ingredients used etc. is the ONLY thing that counts. I
> always simmer my sauces, and I've had no complaints here either.
>
> Cheri
>
> ==
>
> I am a bit confused here. How else will it get cooked if you
> don't simmer it??
>
>
>

Obvioiusly by magic! :-)


Wayne Boatwright

==

;-)

"Mike_Duffy" wrote in message
...

On Thu, 22 Feb 2018 18:28:12 -0800 (PST), dsi1 wrote:


> I don't know a thing about Italian cooking but
> I can whip up a pretty good spaghetti sauce with

I seem to recall a "Honey Booboo" episode where Momsy just mixed equal
amounts of ketchup and butter.

Honest, I do not have a habit of watching the show. I was switching
channels and I dropped the remote control. By the time I got the batteries
back in, it was too late.

==

Don't worry ... we believe you .. don't we girls and boys? ;-)

Ophelia wrote:
>
> Yes, I use tomato paste too. D prefers it so why go to all the trouble of
> making sauce)) I haven't seen that seasoning but I will have a look.

Hopefully you do still season the tomato paste though? Just plain
spread on pizza dough sounds quite a fail to me. Iow, you are
missing out on so much better...

> He only likes ham and pineapple to top it with plenty of mozzarella.

I would probably like that. I do love ham baked with a combo of
crushed pineapple and brown sugar poured over top, then into the
oven. Once done, that mix really compliments the ham flavor.
Do you make that for him?

"Gary" wrote in message ...

Ophelia wrote:
>
> Yes, I use tomato paste too. D prefers it so why go to all the trouble of
> making sauce)) I haven't seen that seasoning but I will have a look.

Hopefully you do still season the tomato paste though? Just plain
spread on pizza dough sounds quite a fail to me. Iow, you are
missing out on so much better...

> He only likes ham and pineapple to top it with plenty of mozzarella.

I would probably like that. I do love ham baked with a combo of
crushed pineapple and brown sugar poured over top, then into the
oven. Once done, that mix really compliments the ham flavor.
Do you make that for him?

==

Not yet ... ) thanks

On Fri, 23 Feb 2018 18:38:36 -0000, Ophelia wrote:

> Not yet ... ) thanks

Dust with a very small amount of fenugreek. That goes good with non-fruit
sugar sources. (Agave, molasses / brown sugar, maple syrup.)

This suggestion for candied ham, NOT pizza. Lots of pineapple might skew
the Henning's 'smell prism' co-ordinates. (Compare Crocker-Henderson
system, stereochemical theory, Zwaardemaker smell system.)

On 2/23/2018 12:38 PM, Ophelia wrote:
>
>
> "Gary"Â* wrote in message ...
>
> Ophelia wrote:
>>
>> Yes, I use tomato paste too.Â* D prefers it so why go to all the
>> trouble of
>> making sauce))Â* I haven't seen that seasoning but I will have a look.
>
> Hopefully you do still season the tomato paste though? Just plain
> spread on pizza dough sounds quite a fail to me. Iow, you are
> missing out on so much better...
>
>> He only likes ham and pineapple to top it with plenty of mozzarella.
>
> I would probably like that. I do love ham baked with a combo of
> crushed pineapple and brown sugar poured over top, then into the
> oven. Once done, that mix really compliments the ham flavor.
> Do you make that for him?
>
> ==
>
> Not yet ... )Â* thanks

Â* Try a mixture of brown sugar , pineapple , and cherry brandy .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

On 2/23/2018 1:18 PM, Wayne Boatwright wrote:
> On Fri 23 Feb 2018 02:55:34a, Ophelia told us...
>
>>
>> "dsi1" wrote in message
>> ...
>>
>> On Thursday, February 22, 2018 at 11:25:46 AM UTC-10, Ophelia
>> wrote:
>>> I am a bit confused here. How else will it get cooked if you
>>> don't simmer it??
>> When I make a pizza, I'll generally open a can of tomato paste and
>> slater it on the dough. Then I season it with salt and pepper and
>> some Italian seasonings. Wonderful stuff!
>>
>> https://www.amazon.com/McCormick-Ita...asoning-20-5-O
>> unce/dp/B004QWM8FI
>>
>> ==
>>
>> Yes, I use tomato paste too. D prefers it so why go to all the
>> trouble of making sauce)) I haven't seen that seasoning but I
>> will have a look. He only likes ham and pineapple to top it with
>> plenty of mozzarella.
>>
>>
> I find plain tomato paste (in the US) much too thick to spead on a
> pizza crust by itself. I mix the paste with either tomato sauce or
> crushed tomatoes to get the consistency we prefer. I add a modest
> prinkling of Penzey's minced garlic along with a sprinkling of
> Penzey's Italian herb mix. I top that with a mix of mozzarella and
> provolone.
>
> David only likes cheese pizza. For mine I usually add coarsely
> crumbled Italian sausage or pepperon, and slivers of onion and green
> pepper. I've had ham and pineapple pizza and really enjoyed it, but
> Iwouldn't bother with it for just myself.
>
> I usually make my own dough, but in a pinch I will use a Boboli crust
> for a very quick assembly before baking.
>
Â* We like to load 'em up . Last night's offering was topped with onions
, mushrooms , sliced black olives , ham , Italian sausage , hamburger ,
pepperoni , and mozzarella cheese with a little bit of cheddar added .
Mama's side was very light on cheese because of allergies , so I put
hers on my side <evil grin> . One thing I learned when I worked for
Pizza Hut was not to center load the pie . A pile in the middle makes
for soggy crust and underdone toppings .

Â* BTW , that crust last night turned out fine . First time I've frozen
homemade dough and successfully thawed it out and used it . Next time
I'll allow more time for warmup and rising , I had to use the oven as a
proofer to get it going on time .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

"Mike_Duffy" wrote in message
...

On Fri, 23 Feb 2018 18:38:36 -0000, Ophelia wrote:

> Not yet ... ) thanks

Dust with a very small amount of fenugreek. That goes good with non-fruit
sugar sources. (Agave, molasses / brown sugar, maple syrup.)

This suggestion for candied ham, NOT pizza. Lots of pineapple might skew
the Henning's 'smell prism' co-ordinates. (Compare Crocker-Henderson
system, stereochemical theory, Zwaardemaker smell system.)

=

I prefer to keep my smell prism co-ordinates intact!

But thank you

"Terry Coombs" wrote in message news
On 2/23/2018 12:38 PM, Ophelia wrote:
>
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
>>
>> Yes, I use tomato paste too. D prefers it so why go to all the
>> trouble of
>> making sauce)) I haven't seen that seasoning but I will have a look.
>
> Hopefully you do still season the tomato paste though? Just plain
> spread on pizza dough sounds quite a fail to me. Iow, you are
> missing out on so much better...
>
>> He only likes ham and pineapple to top it with plenty of mozzarella.
>
> I would probably like that. I do love ham baked with a combo of
> crushed pineapple and brown sugar poured over top, then into the
> oven. Once done, that mix really compliments the ham flavor.
> Do you make that for him?
>
> ==
>
> Not yet ... ) thanks

Try a mixture of brown sugar , pineapple , and cherry brandy .

Snag

==

You sayin' I gotta get my guy drunk??? <g>

"Terry Coombs" wrote in message news
On 2/23/2018 1:18 PM, Wayne Boatwright wrote:
> On Fri 23 Feb 2018 02:55:34a, Ophelia told us...
>
>>
>> "dsi1" wrote in message
>> ...
>>
>> On Thursday, February 22, 2018 at 11:25:46 AM UTC-10, Ophelia
>> wrote:
>>> I am a bit confused here. How else will it get cooked if you
>>> don't simmer it??
>> When I make a pizza, I'll generally open a can of tomato paste and
>> slater it on the dough. Then I season it with salt and pepper and
>> some Italian seasonings. Wonderful stuff!
>>
>> https://www.amazon.com/McCormick-Ita...asoning-20-5-O
>> unce/dp/B004QWM8FI
>>
>> ==
>>
>> Yes, I use tomato paste too. D prefers it so why go to all the
>> trouble of making sauce)) I haven't seen that seasoning but I
>> will have a look. He only likes ham and pineapple to top it with
>> plenty of mozzarella.
>>
>>
> I find plain tomato paste (in the US) much too thick to spead on a
> pizza crust by itself. I mix the paste with either tomato sauce or
> crushed tomatoes to get the consistency we prefer. I add a modest
> prinkling of Penzey's minced garlic along with a sprinkling of
> Penzey's Italian herb mix. I top that with a mix of mozzarella and
> provolone.
>
> David only likes cheese pizza. For mine I usually add coarsely
> crumbled Italian sausage or pepperon, and slivers of onion and green
> pepper. I've had ham and pineapple pizza and really enjoyed it, but
> Iwouldn't bother with it for just myself.
>
> I usually make my own dough, but in a pinch I will use a Boboli crust
> for a very quick assembly before baking.
>
We like to load 'em up . Last night's offering was topped with onions
, mushrooms , sliced black olives , ham , Italian sausage , hamburger ,
pepperoni , and mozzarella cheese with a little bit of cheddar added .
Mama's side was very light on cheese because of allergies , so I put
hers on my side <evil grin> . One thing I learned when I worked for
Pizza Hut was not to center load the pie . A pile in the middle makes
for soggy crust and underdone toppings .

BTW , that crust last night turned out fine . First time I've frozen
homemade dough and successfully thawed it out and used it . Next time
I'll allow more time for warmup and rising , I had to use the oven as a
proofer to get it going on time .


Snag

==

It's all good))

"Wayne Boatwright" wrote in message
9.44...

On Fri 23 Feb 2018 02:55:34a, Ophelia told us...

>
>
> "dsi1" wrote in message
> ...
>
> On Thursday, February 22, 2018 at 11:25:46 AM UTC-10, Ophelia
> wrote:
>>
>> I am a bit confused here. How else will it get cooked if you
>> don't simmer it??
>
> When I make a pizza, I'll generally open a can of tomato paste and
> slater it on the dough. Then I season it with salt and pepper and
> some Italian seasonings. Wonderful stuff!
>
> https://www.amazon.com/McCormick-Ita...asoning-20-5-O
> unce/dp/B004QWM8FI
>
> ==
>
> Yes, I use tomato paste too. D prefers it so why go to all the
> trouble of making sauce)) I haven't seen that seasoning but I
> will have a look. He only likes ham and pineapple to top it with
> plenty of mozzarella.
>
>

I find plain tomato paste (in the US) much too thick to spead on a
pizza crust by itself. I mix the paste with either tomato sauce or
crushed tomatoes to get the consistency we prefer. I add a modest
prinkling of Penzey's minced garlic along with a sprinkling of
Penzey's Italian herb mix. I top that with a mix of mozzarella and
provolone.

David only likes cheese pizza. For mine I usually add coarsely
crumbled Italian sausage or pepperon, and slivers of onion and green
pepper. I've had ham and pineapple pizza and really enjoyed it, but
Iwouldn't bother with it for just myself.

I usually make my own dough, but in a pinch I will use a Boboli crust
for a very quick assembly before baking.


Wayne Boatwright

==

Whatever is good for you) I do always make my own crust, but I am weird
like that you know ;p

I get tomato paste in tubes and it isn't too thick, but I do always mix some
Italian seasoning in with it) With ham and pineapple and mozzarella he
is one very happy hubby)))

On 2/23/2018 2:10 PM, Ophelia wrote:
>
>
> "Terry Coombs"Â* wrote in message news > On 2/23/2018 12:38 PM, Ophelia wrote:
>>
>>
>> "Gary"Â* wrote in message ...
>>
>> Ophelia wrote:
>>>
>>> Yes, I use tomato paste too.Â* D prefers it so why go to all the
>>> trouble of
>>> making sauce))Â* I haven't seen that seasoning but I will have a look.
>>
>> Hopefully you do still season the tomato paste though? Just plain
>> spread on pizza dough sounds quite a fail to me. Iow, you are
>> missing out on so much better...
>>
>>> He only likes ham and pineapple to top it with plenty of mozzarella.
>>
>> I would probably like that. I do love ham baked with a combo of
>> crushed pineapple and brown sugar poured over top, then into the
>> oven. Once done, that mix really compliments the ham flavor.
>> Do you make that for him?
>>
>> ==
>>
>> Not yet ... )Â* thanks
>
> Â* Try a mixture of brown sugar , pineapple , and cherry brandy .
>
> Â*Snag
>
> ==
>
> You sayin' I gotta get my guy drunk???Â* <g>
>
>
You'd be the best judge of whether that's necessary or not ... <duckin'
an' runnin'>

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

On Friday, February 23, 2018 at 9:36:45 AM UTC-10, Terry Coombs wrote:
>
> Â* We like to load 'em up . Last night's offering was topped with onions
> , mushrooms , sliced black olives , ham , Italian sausage , hamburger ,
> pepperoni , and mozzarella cheese with a little bit of cheddar added .
> Mama's side was very light on cheese because of allergies , so I put
> hers on my side <evil grin> . One thing I learned when I worked for
> Pizza Hut was not to center load the pie . A pile in the middle makes
> for soggy crust and underdone toppings .
>
> Â* BTW , that crust last night turned out fine . First time I've frozen
> homemade dough and successfully thawed it out and used it . Next time
> I'll allow more time for warmup and rising , I had to use the oven as a
> proofer to get it going on time .
>
> --
> Snag
> Ain't no dollar sign on
> peace of mind - Zac Brown

I would imagine that your pizza is pretty good if you worked at Pizza Hut. I've made a bunch of pizza but not on a professional level. A few were made with kim chee sauce instead of a tomato based sauce. That's very hot and good. Here's photos of one made with pesto and one with lingonberry jam with blueberries and marshmallows.

https://www.amazon.com/photos/share/...c3jyS2nLLNlMsj

https://www.amazon.com/photos/share/...Ob7jFZEa2d4x4k

"Terry Coombs" wrote in message news
On 2/23/2018 2:10 PM, Ophelia wrote:
>
>
> "Terry Coombs" wrote in message news > On 2/23/2018 12:38 PM, Ophelia wrote:
>>
>>
>> "Gary" wrote in message ...
>>
>> Ophelia wrote:
>>>
>>> Yes, I use tomato paste too. D prefers it so why go to all the
>>> trouble of
>>> making sauce)) I haven't seen that seasoning but I will have a look.
>>
>> Hopefully you do still season the tomato paste though? Just plain
>> spread on pizza dough sounds quite a fail to me. Iow, you are
>> missing out on so much better...
>>
>>> He only likes ham and pineapple to top it with plenty of mozzarella.
>>
>> I would probably like that. I do love ham baked with a combo of
>> crushed pineapple and brown sugar poured over top, then into the
>> oven. Once done, that mix really compliments the ham flavor.
>> Do you make that for him?
>>
>> ==
>>
>> Not yet ... ) thanks
>
> Try a mixture of brown sugar , pineapple , and cherry brandy .
>
> Snag
>
> ==
>
> You sayin' I gotta get my guy drunk??? <g>
>
>
You'd be the best judge of whether that's necessary or not ... <duckin'
an' runnin'>

Snag
==

Don't push yer luck, pal ... Thwap! ;-)