Newman's Own thin crust white pizza. Very tasty. I sprinkled some
additional shredded "Italian cheese blend" on top. Popped it in the
oven right on the rack per package directions. When I removed it from
the oven I slid it onto a pizza pan, let it set a few minutes then used
a pizza wheel to cut it into quarters then again by half. Two slices
will fill me up. Plenty left for tomorrow and another day.

I really like the thin crispy crust and the spinach. I'm not a fan of
thick/pan pizzas.

Jill

On 2020-05-31 8:16 p.m., jmcquown wrote:
> Newman's Own thin crust white pizza.Â* Very tasty.Â* I sprinkled some
> additional shredded "Italian cheese blend" on top.Â* Popped it in the
> oven right on the rack per package directions.Â* When I removed it from
> the oven I slid it onto a pizza pan, let it set a few minutes then used
> a pizza wheel to cut it into quarters then again by half.Â* Two slices
> will fill me up.Â* Plenty left for tomorrow and another day.
>
> I really like the thin crispy crust and the spinach.Â* I'm not a fan of
> thick/pan pizzas.
>
>


I marinated some shrimp in a nice spicy mixture of lime juice and olive
oil with lots of garlic .... and ketchup ... grilled on the g BBQ.
Rice, salad and a nice fresh roll.

On 5/31/2020 7:16 PM, jmcquown wrote:
> Newman's Own thin crust white pizza.Â* Very tasty.Â* I sprinkled some
> additional shredded "Italian cheese blend" on top.Â* Popped it in the
> oven right on the rack per package directions.Â* When I removed it from
> the oven I slid it onto a pizza pan, let it set a few minutes then used
> a pizza wheel to cut it into quarters then again by half.Â* Two slices
> will fill me up.Â* Plenty left for tomorrow and another day.
>
> I really like the thin crispy crust and the spinach.Â* I'm not a fan of
> thick/pan pizzas.
>
> Jill

And Pizza Slut's pan pizza is the worst , greasy and way too much
dough . Tonight's dinner here was taco salads . A layer of round white
corn tortilla chips then a layer of shredded lettuce - the only time I
actually use a knife on lettuce , it's usually just torn up by hand .
This is topped with ground beef seasoned with salt , chili powder , a
dash of cumin , and onion and garlic powder , followed by a heavy
sprinkle of home grown green onions . Finish off with some shredded
cheddar and a healthy dollop of salsa and dig in . Diced tomatoes are a
nice addition when in season , but if all I can get is grocery store
TSO's I don't bother .
--
Snag
Yes , I'm old
and crotchety - and armed .
Get outta my woods !

On 2020-05-31 6:16 p.m., jmcquown wrote:
> Newman's Own thin crust white pizza.Â* Very tasty.Â* I sprinkled some
> additional shredded "Italian cheese blend" on top.Â* Popped it in the
> oven right on the rack per package directions.Â* When I removed it from
> the oven I slid it onto a pizza pan, let it set a few minutes then used
> a pizza wheel to cut it into quarters then again by half.Â* Two slices
> will fill me up.Â* Plenty left for tomorrow and another day.
>
> I really like the thin crispy crust and the spinach.Â* I'm not a fan of
> thick/pan pizzas.
>
> Jill
I made my D-I-L's favourite seafood lasagne as a belated B/day present
for her. I delivered it but I couldn't join them as we are still
physically distancing. However, I made a small version for myself with
the surplus ingredients, consumed with a glass of NZ sauvignon blanc.

graham wrote:
>
> I made my D-I-L's favourite seafood lasagne as a belated B/day present
> for her. I delivered it but I couldn't join them as we are still
> physically distancing. However, I made a small version for myself with
> the surplus ingredients, consumed with a glass of NZ sauvignon blanc.

I'm sure at least your version tasted good.
(yes, that was a harmless tease comment, folks)

On 2020-06-01 9:00 a.m., Gary wrote:
> graham wrote:
>>
>> I made my D-I-L's favourite seafood lasagne as a belated B/day present
>> for her. I delivered it but I couldn't join them as we are still
>> physically distancing. However, I made a small version for myself with
>> the surplus ingredients, consumed with a glass of NZ sauvignon blanc.
>
> I'm sure at least your version tasted good.
> (yes, that was a harmless tease comment, folks)
>
LOL! My D-I-L has always raved about this dish but, apparently, I set an
even higher standard yesterday using some larger shrimp than usual. I
also provided the wine and even that was a perfect match. My 17yr-old
granddaughter took one sip and didn't like it until she re-tried it with
the food and changed her mind.
It's really gratifying when people appreciate what you cook for them.

graham wrote:
>
> It's really gratifying when people appreciate what you cook for them.

I always told my daughter and anyone else that ate my cooking...
Don't tell me you loved it just to avoid hurting my feelings.
If you tell me you loved it, you'll probably get it again.
If you didn't like it, tell me...I won't be offended. Everyone
has different tastes. I realize that.

On 2020-06-01 10:41 a.m., Gary wrote:
> graham wrote:
>>
>> It's really gratifying when people appreciate what you cook for them.
>
> I always told my daughter and anyone else that ate my cooking...
> Don't tell me you loved it just to avoid hurting my feelings.
> If you tell me you loved it, you'll probably get it again.
> If you didn't like it, tell me...I won't be offended. Everyone
> has different tastes. I realize that.
>
I often make them cookies and when I try a new recipe, I ask for and get
honest feedback.

On 6/1/2020 5:41 PM, Gary wrote:
> graham wrote:
>>
>> It's really gratifying when people appreciate what you cook for them.
>
> I always told my daughter and anyone else that ate my cooking...
> Don't tell me you loved it just to avoid hurting my feelings.
> If you tell me you loved it, you'll probably get it again.
> If you didn't like it, tell me...I won't be offended. Everyone
> has different tastes. I realize that.
>
Yes.
If I think you really loved it, I _will_ serve it to you again. Don't
rave about it unless you really do like it!

On 2020-06-01 12:41 p.m., Gary wrote:
> graham wrote:
>>
>> It's really gratifying when people appreciate what you cook for them.
>
> I always told my daughter and anyone else that ate my cooking...
> Don't tell me you loved it just to avoid hurting my feelings.
> If you tell me you loved it, you'll probably get it again.
> If you didn't like it, tell me...I won't be offended. Everyone
> has different tastes. I realize that.
>


My father in law was not a fan of pie and especially disliked lemon
meringue. They were at a friend's for dinner one night and the woman
served him lemon meringue pie. He managed to eat it, and then
complimented the hostess on the best pie he had ever had.... because he
thought a good guest should say good things about the meal. Every time
they went there for supper she served lemon meringue pie, and he could
never say that he didn't really like it.

"Gary" wrote in message ...

graham wrote:
>
> It's really gratifying when people appreciate what you cook for them.

I always told my daughter and anyone else that ate my cooking...
Don't tell me you loved it just to avoid hurting my feelings.
If you tell me you loved it, you'll probably get it again.
If you didn't like it, tell me...I won't be offended. Everyone
has different tastes. I realize that.

===

I agree! That is what I say about everything I cook)

On Monday, June 1, 2020 at 6:43:07 AM UTC-10, Gary wrote:
> graham wrote:
> >
> > It's really gratifying when people appreciate what you cook for them.
>
> I always told my daughter and anyone else that ate my cooking...
> Don't tell me you loved it just to avoid hurting my feelings.
> If you tell me you loved it, you'll probably get it again.
> If you didn't like it, tell me...I won't be offended. Everyone
> has different tastes. I realize that.

My Korean mother-in-law needed people to tell her how great her cooking was.. When she gave me a bowl of spicy soup, I was horrified. There were tiny fishes and baby octopus in there. The octopus looked like they were dumped in boiling water alive because they were frozen in a scary defensive posture.. If you're dealing with an Asian cook, you better show & tell them you love their cooking. Otherwise, it is a great loss of face.

On Sunday, May 31, 2020 at 8:16:52 PM UTC-4, jmcquown wrote:
> Newman's Own thin crust white pizza. Very tasty. I sprinkled some
> additional shredded "Italian cheese blend" on top. Popped it in the
> oven right on the rack per package directions. When I removed it from
> the oven I slid it onto a pizza pan, let it set a few minutes then used
> a pizza wheel to cut it into quarters then again by half. Two slices
> will fill me up. Plenty left for tomorrow and another day.
>
> I really like the thin crispy crust and the spinach. I'm not a fan of
> thick/pan pizzas.
>
> Jill

It was a cool 60-something yesterday, so we opened the windows and
turned on the oven.

Roast turkey, dressing and gravy. Preceded by a salad dressed with
cider vinegar, a little Penzey's Forward seasoning, and EVOO.

Cindy Hamilton

jmcquown wrote:
>
> Newman's Own thin crust white pizza. Very tasty. I sprinkled some
> additional shredded "Italian cheese blend" on top.

What cheeses are used in that blend? I've always just used mozz.

> I really like the thin crispy crust and the spinach. I'm not a fan of
> thick/pan pizzas.

I like them all. I'm easy to please.

On 6/1/2020 10:57 AM, Gary wrote:
> jmcquown wrote:
>>
>> Newman's Own thin crust white pizza. Very tasty. I sprinkled some
>> additional shredded "Italian cheese blend" on top.
>
> What cheeses are used in that blend? I've always just used mozz.
>
Mozza, provolone, parmesan, asiago, fontina and romano. Finely shredded.

>> I really like the thin crispy crust and the spinach. I'm not a fan of
>> thick/pan pizzas.
>
> I like them all. I'm easy to please.
>
All a matter of personal preference.

Jill

On 2020-06-01 11:45 a.m., jmcquown wrote:
> On 6/1/2020 10:57 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> Newman's Own thin crust white pizza.Â* Very tasty.Â* I sprinkled some
>>> additional shredded "Italian cheese blend" on top.
>>
>> What cheeses are used in that blend? I've always just used mozz.
>>
> Mozza, provolone, parmesan, asiago, fontina and romano.Â* Finely shredded.
>
>>> I really like the thin crispy crust and the spinach.Â* I'm not a fan of
>>> thick/pan pizzas.
>>
>> I like them all. I'm easy to please.
>>
> All a matter of personal preference.
>


I still think the best pizza I ever had was eggplant and goat cheese.
It was a special at a local pizza/Italian take out that has since gone
under. I read recently that the owner, who is a friend of my nephew,
had opened up a new place about 15 miles from here. The new place is
more of a diner. I should drop by and check out his menu..... if/when
restaurants open up here again.

jmcquown wrote:
>
> Gary wrote:
> > What cheeses are used in that blend? I've always just used mozz.

> Mozza, provolone, parmesan, asiago, fontina and romano. Finely shredded.

All that comes in one bag labeled "Italian Cheese Blend?"
If so, I'll look for it.

I only use the mozzarella cheese but after cooking and time to
eat, I'll sprinkle on some dry parmesan/romano blend. The
dry stuff is stronger and more concentrated in flavor.

On Monday, June 1, 2020 at 12:43:33 PM UTC-4, Gary wrote:
> jmcquown wrote:
> >
> > Gary wrote:
> > > What cheeses are used in that blend? I've always just used mozz.
>
> > Mozza, provolone, parmesan, asiago, fontina and romano. Finely shredded.
>
> All that comes in one bag labeled "Italian Cheese Blend?"
> If so, I'll look for it.
>
> I only use the mozzarella cheese but after cooking and time to
> eat, I'll sprinkle on some dry parmesan/romano blend. The
> dry stuff is stronger and more concentrated in flavor.

But harsh. Stronger and more concentrated are not always desirable.

I will never forget a Caesar salad I had at the Minneapolis airport. It
had so much dry parmesan on it that it was like eating sand.

Cindy Hamilton

Cindy Hamilton wrote:
>
> Gary wrote:
> > I only use the mozzarella cheese but after cooking and time to
> > eat, I'll sprinkle on some dry parmesan/romano blend. The
> > dry stuff is stronger and more concentrated in flavor.
>
> But harsh. Stronger and more concentrated are not always desirable.

Just a matter of preference. I like it strong. Not enough to
overwhelm the dish but I do want a good flavor presence.

I used a small wedge of parmesan once (not parm-reg though)
I grated a bit on spaghetti with red sauce and it wasn't
enough, so I added some more. Not there yet. I ended up
using most of the wedge just for one plate.

Since then, I use the dried. Couple of nice shakes does it.

> I will never forget a Caesar salad I had at the Minneapolis airport. It
> had so much dry parmesan on it that it was like eating sand.

That's funny. I've had *real* sand in my food before...eating
at the beach on a windy day. That's very annoying.

Anyway, I've got my 'underpants-on-my-head' and will be
heading to the grocery store soon. Last time there was
May 15. (18 days?)

On 6/1/2020 12:41 PM, Gary wrote:
> jmcquown wrote:
>>
>> Gary wrote:
>>> What cheeses are used in that blend? I've always just used mozz.
>
>> Mozza, provolone, parmesan, asiago, fontina and romano. Finely shredded.
>
> All that comes in one bag labeled "Italian Cheese Blend?"
> If so, I'll look for it.
>
> I only use the mozzarella cheese but after cooking and time to
> eat, I'll sprinkle on some dry parmesan/romano blend. The
> dry stuff is stronger and more concentrated in flavor.
>
Yep, it's in one bag labelled "Italian Cheese Blend". I bought the
store brand but I'm sure Sargento and Kraft make similiar blends.

Jill

On Sun, 31 May 2020 20:16:48 -0400, jmcquown >
wrote:

>Newman's Own thin crust white pizza. Very tasty. I sprinkled some

I was not aware that the cardboard pizza could taste good.

>additional shredded "Italian cheese blend" on top. Popped it in the
>oven right on the rack per package directions. When I removed it from
>the oven I slid it onto a pizza pan, let it set a few minutes then used
>a pizza wheel to cut it into quarters then again by half. Two slices
>will fill me up. Plenty left for tomorrow and another day.
>
>I really like the thin crispy crust and the spinach. I'm not a fan of
>thick/pan pizzas.
>
>Jill

Find some 10-14 brown rice tortilla, pizza sauce of your choosing,
toppings of your choosing, cheese of your choosing and make your own
damn pizza that will not taste like cardboard.

Or because I know you are hard headed and will not eat a brown rice
tortilla because it is gluten free then just get a damn flour tortilla
and use that but it will not be as firm as the brown rice one.

--

____/~~~sine qua non~~~\____

On Monday, June 1, 2020 at 1:07:07 PM UTC-5, wrote:
> On Sun, 31 May 2020 20:16:48 -0400, jmcquown >
> wrote:
> >
> >I really like the thin crispy crust and the spinach. I'm not a fan of
> >thick/pan pizzas.
> >
> >Jill
>
> Find some 10-14 brown rice tortilla, pizza sauce of your choosing,
> toppings of your choosing, cheese of your choosing and make your own
> damn pizza that will not taste like cardboard.
>
> Or because I know you are hard headed and will not eat a brown rice
> tortilla because it is gluten free then just get a damn flour tortilla
> and use that but it will not be as firm as the brown rice one.
>
Why not let everyone choose what they like to eat? Maybe we like the
Newman's Own brand. Maybe it does not taste like cardboard. Maybe we
don't care if it's gluten-free or not. Maybe we don't care to use a
tortilla to make a pizza. I'm sure none of this ever crossed your mind.

wrote:
> On Monday, June 1, 2020 at 1:07:07 PM UTC-5, wrote:
>> On Sun, 31 May 2020 20:16:48 -0400, jmcquown >
>> wrote:
>>>
>>> I really like the thin crispy crust and the spinach. I'm not a fan of
>>> thick/pan pizzas.
>>>
>>> Jill
>>
>> Find some 10-14 brown rice tortilla, pizza sauce of your choosing,
>> toppings of your choosing, cheese of your choosing and make your own
>> damn pizza that will not taste like cardboard.
>>
>> Or because I know you are hard headed and will not eat a brown rice
>> tortilla because it is gluten free then just get a damn flour tortilla
>> and use that but it will not be as firm as the brown rice one.
>>
> Why not let everyone choose what they like to eat? Maybe we like the
> Newman's Own brand. Maybe it does not taste like cardboard. Maybe we
> don't care if it's gluten-free or not. Maybe we don't care to use a
> tortilla to make a pizza. I'm sure none of this ever crossed your mind.
>

I used to put a lot of stuff on tortillas to eat. Ground beef,
chiles, refried beans, cheese, lettuce, salsa. But we didn't call
them pizzas. We called them tostadas, I guess because we didn't
know any better. They were pretty good eats.

On 6/1/2020 7:18 PM, wrote:
> On Monday, June 1, 2020 at 1:07:07 PM UTC-5, wrote:
>> On Sun, 31 May 2020 20:16:48 -0400, jmcquown >
>> wrote:
>>>
>>> I really like the thin crispy crust and the spinach. I'm not a fan of
>>> thick/pan pizzas.
>>>
>>> Jill
>>
>> Find some 10-14 brown rice tortilla, pizza sauce of your choosing,
>> toppings of your choosing, cheese of your choosing and make your own
>> damn pizza that will not taste like cardboard.
>>
>> Or because I know you are hard headed and will not eat a brown rice
>> tortilla because it is gluten free then just get a damn flour tortilla
>> and use that but it will not be as firm as the brown rice one.
>>
> Why not let everyone choose what they like to eat? Maybe we like the
> Newman's Own brand. Maybe it does not taste like cardboard. Maybe we
> don't care if it's gluten-free or not. Maybe we don't care to use a
> tortilla to make a pizza. I'm sure none of this ever crossed your mind.
>
When did I ever say I won't eat brown rice? I don't give a shit about
gluten free. I eat corn and flour tortillas and have no intention of
buying brown rice tortillas. Nor do I care to make pizza out of tortillas.

Jill

Sqwertz wrote:
>
> Then you might not want the Sicilian pizza I cooked tonight. It was
> a PITA, but pretty awesome. From scratch, not from a box <hrmpf>.
>
> https://i.postimg.cc/59pQFvjH/Sicilian-Pizza-2.jpg

Nicely done. I've been planning to make a plain pepperoni
pizza for a long time now. Just haven't gotten around to
it. After seeing that, maybe today. Just need to make a
sauce first. I play with sauces each time.
What size pan is that?
I use a 16" round one most times and cook it at
425 for 20 minutes.

On Monday, June 1, 2020 Sqwertz wrote:
> >
> > Then you might not want the Sicilian pizza I cooked tonight. It was
> > a PITA, but pretty awesome. From scratch, not from a box <hrmpf>.
> >
> > https://i.postimg.cc/59pQFvjH/Sicilian-Pizza-2.jpg
>
Mmmmmmmmmmmmmmm. Yum!

On Mon, 1 Jun 2020 16:12:06 -0700 (PDT), "
> wrote:

>On Monday, June 1, 2020 Sqwertz wrote:
>> >
>> > Then you might not want the Sicilian pizza I cooked tonight. It was
>> > a PITA, but pretty awesome. From scratch, not from a box <hrmpf>.
>> >
>> > https://i.postimg.cc/59pQFvjH/Sicilian-Pizza-2.jpg
>>
>Mmmmmmmmmmmmmmm. Yum!

From an Italian perspective that's an overload of toppings, but that's
how we know the Sqwertz Curmudgeon.

Bruce wrote:
> On Mon, 1 Jun 2020 16:12:06 -0700 (PDT), "
> > wrote:
>
>> On Monday, June 1, 2020 Sqwertz wrote:
>>>>
>>>> Then you might not want the Sicilian pizza I cooked tonight. It was
>>>> a PITA, but pretty awesome. From scratch, not from a box <hrmpf>.
>>>>
>>>> https://i.postimg.cc/59pQFvjH/Sicilian-Pizza-2.jpg
>>>
>> Mmmmmmmmmmmmmmm. Yum!
>
> From an Italian perspective that's an overload of toppings, but that's
> how we know the Sqwertz Curmudgeon.
>

How's it smell Fruce?