On Mon, 22 Jun 2020 jmcquown wrote:
>On 6/22/2020 Gary wrote:
>> jmcquown wrote:
>>> I'm with you on the not too much tomato-y sauce on pizza.
>>
>> I like both. With seasoned tomato sauce and also white pizzas.
>>
>> My next one planned is a common pepperoni pizza. I've got
>> all the ingredients but still haven't made one. Hopefully
>> soon. I've never made one of those.
>>
>I love pepperoni but it doesn't love me. Same thing with tomato sauce
>in recent years. I love spaghetti with a good tomato sauce but it gives
>me indigestion. I'd rather not have to take antacids in order to enjoy
>my dinner.
>
>> Just need to make the sauce first. Trying a bit different
>> sauce this time.
>>
>Hope it turns out well!
>
>Jill

You're at the age when a lot of people develop acid reflux. Ask your
doctor for a Rx for Omeprazole, one tiny capsul per day and eat away.
Omeprazole is the generic for the pricey OTC versions. Acid reflux is
from spicy, acetic foods, and chocolate, is also the result of having
alcohol at bedtime.

On Mon, 22 Jun 2020 07:37:51 -0400, Gary > wrote:

" wrote:
>>
>> On Sunday, June 21, 2020 at 6:07:36 PM UTC-5, Thomas wrote:
>> >
>> > If you can put self made pizza on an oven rack, just getting there is delirious.
>> >
>> Who are you replying to??? It looks like you're just making random comments
>> to whomever might here reading when you don't quote the person you are answering.
>
>Easy enough to see if you have a decent newsreader that shows
>the history of the thread. Thomas was replying to you.
>
>Even my ancient newsreader shows that. I have the option to
>view brief, normal, or all headers. I keep mine set to "normal"
>usually.

When I've read a post or bulk marked posts as read, I don't see their
headers anymore. I can still display them if I have to, but it's a bit
of a hassle. Besides, everybody else quotes what they're replying to.

>Here's a screen shot of what I see. Look at the last line
>of my headers "References" followed by numbers that are all
>active links. If someone doesn't quote anything, just click
>on the later numbers to see the history of posts in the
>thread. No confusion ever.
>
>https://www.hostpic.org/images/2006221650100104.jpg

I'm not going to switch to Netscape Somethingorother just to
understand Thomas' posts

On Mon, 22 Jun 2020 05:01:04 -0700 (PDT), dsi1
> wrote:

>On Monday, June 22, 2020 at 1:40:14 AM UTC-10, Gary wrote:
>> " wrote:
>> >
>> > On Sunday, June 21, 2020 at 6:07:36 PM UTC-5, Thomas wrote:
>> > >
>> > > If you can put self made pizza on an oven rack, just getting there is delirious.
>> > >
>> > Who are you replying to??? It looks like you're just making random comments
>> > to whomever might here reading when you don't quote the person you are answering.
>>
>> Easy enough to see if you have a decent newsreader that shows
>> the history of the thread. Thomas was replying to you.
>>
>> Even my ancient newsreader shows that. I have the option to
>> view brief, normal, or all headers. I keep mine set to "normal"
>> usually.
>>
>> Here's a screen shot of what I see. Look at the last line
>> of my headers "References" followed by numbers that are all
>> active links. If someone doesn't quote anything, just click
>> on the later numbers to see the history of posts in the
>> thread. No confusion ever.
>>
>> https://www.hostpic.org/images/2006221650100104.jpg
>
>No need to go through all that trouble clicking on links. Just set your display to a "tree" view. You can even do it in Google Groups. Of course, this requires one to know how to operate their readers. Lots of folks don't. That's kind of lame.

Isn't it very humble not to know?

On Monday, June 22, 2020 at 9:02:10 AM UTC-10, Bruce wrote:
> On Mon, 22 Jun 2020 05:01:04 -0700 (PDT), dsi1
> > wrote:
>
> >On Monday, June 22, 2020 at 1:40:14 AM UTC-10, Gary wrote:
> >> " wrote:
> >> >
> >> > On Sunday, June 21, 2020 at 6:07:36 PM UTC-5, Thomas wrote:
> >> > >
> >> > > If you can put self made pizza on an oven rack, just getting there is delirious.
> >> > >
> >> > Who are you replying to??? It looks like you're just making random comments
> >> > to whomever might here reading when you don't quote the person you are answering.
> >>
> >> Easy enough to see if you have a decent newsreader that shows
> >> the history of the thread. Thomas was replying to you.
> >>
> >> Even my ancient newsreader shows that. I have the option to
> >> view brief, normal, or all headers. I keep mine set to "normal"
> >> usually.
> >>
> >> Here's a screen shot of what I see. Look at the last line
> >> of my headers "References" followed by numbers that are all
> >> active links. If someone doesn't quote anything, just click
> >> on the later numbers to see the history of posts in the
> >> thread. No confusion ever.
> >>
> >> https://www.hostpic.org/images/2006221650100104.jpg
> >
> >No need to go through all that trouble clicking on links. Just set your display to a "tree" view. You can even do it in Google Groups. Of course, this requires one to know how to operate their readers. Lots of folks don't. That's kind of lame.
>
> Isn't it very humble not to know?

Yoose people should be ashamed for not knowing how to use this simple, primitive, Windows software and expecting other people to fix your problems! It's just laziness, I tell you!

On 6/22/2020 2:43 PM, Sheldon Martin wrote:
> On Mon, 22 Jun 2020 jmcquown wrote:
>> On 6/22/2020 Gary wrote:
>>> jmcquown wrote:
>>>> I'm with you on the not too much tomato-y sauce on pizza.
>>>
>>> I like both. With seasoned tomato sauce and also white pizzas.
>>>
>>> My next one planned is a common pepperoni pizza. I've got
>>> all the ingredients but still haven't made one. Hopefully
>>> soon. I've never made one of those.
>>>
>> I love pepperoni but it doesn't love me. Same thing with tomato sauce
>> in recent years. I love spaghetti with a good tomato sauce but it gives
>> me indigestion. I'd rather not have to take antacids in order to enjoy
>> my dinner.
>>
>>> Just need to make the sauce first. Trying a bit different
>>> sauce this time.
>>>
>> Hope it turns out well!
>>
>> Jill
>
> You're at the age when a lot of people develop acid reflux. Ask your
> doctor for a Rx for Omeprazole, one tiny capsul per day and eat away.
> Omeprazole is the generic for the pricey OTC versions. Acid reflux is
> from spicy, acetic foods, and chocolate, is also the result of having
> alcohol at bedtime.
>
Um, no, I'm not going to ask the doctor for a prescription. I simply
avoid eating foods that give me indigestion. That's easy enough to do
without getting a prescription or taking OTC medication. It's not as if
my life depends on having pepperoni on a pizza or pasta with tomato sauce.

Jill

Sqwertz > writes:

> On Sat, 20 Jun 2020 01:53:24 -0700, Daniel wrote:
>
>> Ed Pawlowski > writes:
>>
>>> On 6/19/2020 5:05 PM, Thomas wrote:
>>>> Using 00 flour, making thin pies.
>>>> Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust
>>>> to nicley brown before burning top.
>>>> I tried up top in oven and down low.
>>>> I tried low then opening oven door to let top heat out.
>>>> The pies are really good but could be better.
>>>> What do I need to do to get the crust better?
>>>>
>>>
>>> How long do you heat up the stone? I always gave it 20 to 30
>>> minutes. Bottom rack. Could your sauce be making your crust too wet
>>> before it bakes?
>>
>> Speaking of sauces. Does anyone have a tried and true red pizza sauce
>> recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.
>
> Simple is best here. Just use a good brand of canned crushed
> tomatoes - not tomato sauce - I use RedGold. Spread, sprinkle with
> dried Italian seasoning and a layer of pecorino romano.
>
> -sw

Noted, I'll give that a shot. I buy my cans of crushed tomatoes from
costco. Do you put the crushed tomatoes into a food processor or
something?

--
Daniel

Visit me at: gopher://gcpp.world

Sheldon Martin > writes:

>> Ed Pawlowski writes:
>>
>> Speaking of sauces. Does anyone have a tried and true red pizza sauce
>> recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.
>
> I put a large can of whole peeled tomatoes through my Foley food mill
> to remove the seeds, then add a big pinch of Italian herbs, and that's
> it... pizza sauce is not cooked... it gets cooked when baking the
> pizza, otherwise in a hot pizza oven it will caramelize (turn brown)
> and taste nasty. Many people think pasta sauce needs hours of
> cooking, not true... pasta sauce is simmered very low, very briefly,
> with long cooking it too will caramelize, turn brown and taste nothing
> of tomatoes. I sometimes use crushed tomatoes for pasta sauce but if
> I have time I prefer using whole canned tomatoes with seeds removed
> with a food mill.

Very educational post. I never cook the sauce for hours, but for maybe
five minutes. From now on I'll just mix everything cold. Great tips!
Thanks.

> I grow lots of romas but don't use them for sauce, too labor intensive
> to remove the skins, the seeds, and then need to remove all that
> excess water, reducing tomatoes to get rid of the water ends up c
> aramelizing. Commercially the water is removed in a huge vacuum
> tower, the same method used to make frozen orange juice concentrate.

I had no idea. Good to know.

> We use our home grown romas for salads, I like them diced and mixed
> with diced Kirbys, some curley leaf parsley, and some olive
> oil/vinegar dressing. Kirbys are my favorite cuke, doesnt need
> peeling and when picked small the seeds are non-existant. I also put
> up a few gallons for pickling (fermenting).

If a neighbor gives me tomatoes, it goes to salad. What's a cuke?

--
Daniel

Visit me at: gopher://gcpp.world

Cindy Hamilton > writes:

> On Sunday, June 21, 2020 at 8:34:52 AM UTC-4, Sheldon wrote:
>> > Ed Pawlowski writes:
>> >
>> > Speaking of sauces. Does anyone have a tried and true red pizza
>> > sauce recipe? I just wing it with canned tomato sauce, herbs, salt,
>> > pepper, sugar.
>>
>> I put a large can of whole peeled tomatoes through my Foley food mill
>> to remove the seeds, then add a big pinch of Italian herbs, and that's
>> it... pizza sauce is not cooked... it gets cooked when baking the
>> pizza, otherwise in a hot pizza oven it will caramelize (turn brown)
>> and taste nasty. Many people think pasta sauce needs hours of
>> cooking, not true... pasta sauce is simmered very low, very briefly,
>> with long cooking it too will caramelize, turn brown and taste
>> nothing of tomatoes.
>
> Your personal taste duly noted.
>
> Millions of people like the caramelized taste. I often brown
> tomato paste to add depth of flavor to soups and sauces.

I never knew that. I haven't used tomato paste in a long time. This
thread is very educational.

--
Daniel
Visit me at: gopher://gcpp.world

Cindy Hamilton > writes:

> On Sunday, June 21, 2020 at 3:47:46 PM UTC-4, Sheldon wrote:
>> On Sun, 21 Jun 2020 12:01:50 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, June 21, 2020 at 2:43:57 PM UTC-4, Pamela wrote:
>> >> On 13:58 21 Jun 2020, Cindy Hamilton said:
>> >>
>> >> > On Sunday, June 21, 2020 at 8:34:52 AM UTC-4, Sheldon wrote:
>> >> >> > Ed Pawlowski writes:
>> >> >> >
>> >> >> > Speaking of sauces. Does anyone have a tried and true red pizza sauce
>> >> >> > recipe? I just wing it with canned tomato sauce, herbs, salt, pepper,
>> >> >> > sugar.
>> >> >>
>> >> >> I put a large can of whole peeled tomatoes through my Foley food mill
>> >> >> to remove the seeds, then add a big pinch of Italian herbs, and that's
>> >> >> it... pizza sauce is not cooked... it gets cooked when baking the
>> >> >> pizza, otherwise in a hot pizza oven it will caramelize (turn brown)
>> >> >> and taste nasty. Many people think pasta sauce needs hours of
>> >> >> cooking, not true... pasta sauce is simmered very low, very briefly,
>> >> >> with long cooking it too will caramelize, turn brown and taste nothing
>> >> >> of tomatoes.
>> >> >
>> >> > Your personal taste duly noted.
>> >> >
>> >> > Millions of people like the caramelized taste. I often brown
>> >> > tomato paste to add depth of flavor to soups and sauces.
>> >> >
>> >> > Cindy Hamilton
>> >>
>> >> I've never had a pizza or pasta tomato sauce that tastes worse for long
>> >> simmering. Some people prefer a fresh tomato taste in their sauce but to me
>> >> it just tastes raw.
>> >
>> >I like tomato sauce both ways. It doesn't have to be one or the
>> >other for me.
>> >
>> >Cindy Hamilton
>>
>> Caramelized tomato sauce is TIAD.
>
> In your opinion. Luckily, you are not the Supreme Arbiter of
> taste for everyone in the world.
>
> Cindy Hamilton

I looked up TIAD. Can you enlighted me?
--
Daniel

Visit me at: gopher://gcpp.world

jmcquown wrote:
>On 6/22/2020 2:43 PM, Sheldon Martin wrote:
>> On Mon, 22 Jun 2020 jmcquown wrote:
>>> On 6/22/2020 Gary wrote:
>>>> jmcquown wrote:
>>>>> I'm with you on the not too much tomato-y sauce on pizza.
>>>>
>>>> I like both. With seasoned tomato sauce and also white pizzas.
>>>>
>>>> My next one planned is a common pepperoni pizza. I've got
>>>> all the ingredients but still haven't made one. Hopefully
>>>> soon. I've never made one of those.
>>>>
>>> I love pepperoni but it doesn't love me. Same thing with tomato sauce
>>> in recent years. I love spaghetti with a good tomato sauce but it gives
>>> me indigestion. I'd rather not have to take antacids in order to enjoy
>>> my dinner.
>>>
>>>> Just need to make the sauce first. Trying a bit different
>>>> sauce this time.
>>>>
>>> Hope it turns out well!
>>>
>>> Jill
>>
>> You're at the age when a lot of people develop acid reflux. Ask your
>> doctor for a Rx for Omeprazole, one tiny capsul per day and eat away.
>> Omeprazole is the generic for the pricey OTC versions. Acid reflux is
>> from spicy, acetic foods, and chocolate, is also the result of having
>> alcohol at bedtime.
>>
>Um, no, I'm not going to ask the doctor for a prescription. I simply
>avoid eating foods that give me indigestion. That's easy enough to do
>without getting a prescription or taking OTC medication.

Just to be nosey ... with a bowl of wheaties & yogurt a couple of times a week, indigestion should be a rare thing, if ever. Some people are satisfied with just that for the whole day. Dinner mints help with abdominal pain, too.

jmcquown wrote:
> On 6/22/2020 2:43 PM, Sheldon Martin wrote:
>> On Mon, 22 Jun 2020 jmcquown wrote:
>>> On 6/22/2020 Gary wrote:
>>>> jmcquown wrote:
>>>>> I'm with you on the not too much tomato-y sauce on pizza.
>>>>
>>>> I like both. With seasoned tomato sauce and also white pizzas.
>>>>
>>>> My next one planned is a common pepperoni pizza. I've got
>>>> all the ingredients but still haven't made one. Hopefully
>>>> soon.* I've never made one of those.
>>>>
>>> I love pepperoni but it doesn't love me.* Same thing with tomato
>>> sauce
>>> in recent years.* I love spaghetti with a good tomato sauce but
>>> it gives
>>> me indigestion.* I'd rather not have to take antacids in order
>>> to enjoy
>>> my dinner.
>>>
>>>> Just need to make the sauce first. Trying a bit different
>>>> sauce this time.
>>>>
>>> Hope it turns out well!
>>>
>>> Jill
>>
>> You're at the age when a lot of people develop acid reflux.* Ask
>> your
>> doctor for a Rx for Omeprazole, one tiny capsul per day and eat
>> away.
>> Omeprazole is the generic for the pricey OTC versions.* Acid
>> reflux is
>> from spicy, acetic foods, and chocolate, is also the result of
>> having
>> alcohol at bedtime.
>>
> Um, no, I'm not going to ask the doctor for a prescription.* I
> simply avoid eating foods that give me indigestion.* That's easy
> enough to do without getting a prescription or taking OTC
> medication.* It's not as if my life depends on having pepperoni on
> a pizza or pasta with tomato sauce.
>
> Jill

You might want to listen to Dr. Popeye (even a blind squirrel
occasionally finds a nut). If you do have reflux and it's left
untreated, some cases may advance to esophageal cancers.

Good luck.

On Monday, June 22, 2020 at 6:40:14 AM UTC-5, Gary wrote:
>
> " wrote:
> >
> Here's a screen shot of what I see. Look at the last line
> of my headers "References" followed by numbers that are all
> active links. If someone doesn't quote anything, just click
> on the later numbers to see the history of posts in the
> thread. No confusion ever.
>
> https://www.hostpic.org/images/2006221650100104.jpg
>
Why should I have to click on anything to show who he's replying to if
he can't be bothered to quote? This same discussion came up a couple
of weeks ago.

On Monday, June 22, 2020 at 3:12:58 PM UTC-5, jmcquown wrote:
>
> On 6/22/2020 2:43 PM, Sheldon Martin wrote:
>
> > You're at the age when a lot of people develop acid reflux. Ask your
> > doctor for a Rx for Omeprazole, one tiny capsul per day and eat away.
> > Omeprazole is the generic for the pricey OTC versions. Acid reflux is
> > from spicy, acetic foods, and chocolate, is also the result of having
> > alcohol at bedtime.
> >
> Um, no, I'm not going to ask the doctor for a prescription. I simply
> avoid eating foods that give me indigestion. That's easy enough to do
> without getting a prescription or taking OTC medication. It's not as if
> my life depends on having pepperoni on a pizza or pasta with tomato sauce.
>
> Jill
>
If you decide you need something for acid reflux there is no need to ask
the doctor for a prescription. You can go to any drugstore or Walmart or
Target and buy the generic version right off the shelf without visiting
the doctor. But you've already quelled that annoyance by avoiding those
foods. Problem solved!

On 2020-06-22 3:21 p.m., wrote:

>>
> If you decide you need something for acid reflux there is no need to ask
> the doctor for a prescription. You can go to any drugstore or Walmart or
> Target and buy the generic version right off the shelf without visiting
> the doctor. But you've already quelled that annoyance by avoiding those
> foods. Problem solved!
>
Since acid reflux and the inevitable scarring can eventually lead to
cancer, it's better to get medical supervision rather than self
diagnosing and treatment.

On Monday, June 22, 2020 at 4:31:41 PM UTC-5, graham wrote:
>
> Since acid reflux and the inevitable scarring can eventually lead to
> cancer, it's better to get medical supervision rather than self
> diagnosing and treatment.
>
One of the medications I was taking, probably the Vytorin, produced the
dreaded acid reflux, but no so much reflux as a terrible bellyache.
I did speak to my doctor and he recommended I take Prilosec as that was
a side effect of the medication. The stuff is pricey and when the generic
came on the market I was tickled until I say the generic was only about
$5 cheaper than the name brand stuff. eBay to the rescue! I now order
from India and it's _VERY_ reasonably priced.

On Sat, 20 Jun 2020 23:52:25 -0700, Leo >
wrote:

>On 2020 Jun 20, , wrote
>(in >):
>
>> well I can tell you first of all that in a closed oven that is WAY WAY
>> WAY to hot. When making pizza your oven should NEVER be over 400
>> degrees. Do not worry about what the recipe book says or what you saw
>> on tv. Pizza should NEVER be cooked over 400 F in a closed oven.
>
>I disagree.
>
>leo
>

Dude I have worked at 2 pizza joints dominos where I was a made
manager on my first day, then papa johns. I know pizza. I know that
ANY frozen pizza is cardboard crap.
A fresh pizza that is not frozen takes no more than 7 minutes to cook
in a 400 degree (closed) oven

--

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

On Sun, 21 Jun 2020 15:12:12 -0400, jmcquown >
wrote:

>On 6/21/2020 2:52 AM, Leo wrote:
>> On 2020 Jun 20, , wrote
>> (in >):
>>
>>> well I can tell you first of all that in a closed oven that is WAY WAY
>>> WAY to hot. When making pizza your oven should NEVER be over 400
>>> degrees. Do not worry about what the recipe book says or what you saw
>>> on tv. Pizza should NEVER be cooked over 400 F in a closed oven.
>>
>> I disagree.
>>
>> leo
>>
>>
>Heh. You're replying to a guy who thinks cauliflower makes for a good
>pizza crust.
>
>Jill

Yup and it makes damn good biscuits. With those biscuits I made an
apple pie with my preserved apples. I made sausage biscuits with them,
I made chicken biscuits. I have made several pizzas. It is very very
good. Surprisingly the apple pie preserves that I have made goes
really really well with the cauliflower biscuits.

--

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

On Monday, June 22, 2020 at 8:41:15 PM UTC-5, wrote:
>
> Dude I have worked at 2 pizza joints dominos where I was a made
> manager on my first day, then papa johns. I know pizza. I know that
> ANY frozen pizza is cardboard crap.
> A fresh pizza that is not frozen takes no more than 7 minutes to cook
> in a 400 degree (closed) oven
>
BWAHAHAHAHAHAAAAAA!! Gee, made a manager on your first day, I'm still
laughing. But maybe you can pull some strings and help John get a
part-time job at either of these places and he's down to working only
8 hours per week.

On 6/22/2020 5:31 PM, graham wrote:
> On 2020-06-22 3:21 p.m., wrote:
>
>>>
>> If you decide you need something for acid reflux there is no need to ask
>> the doctor for a prescription.Â* You can go to any drugstore or Walmart or
>> Target and buy the generic version right off the shelf without visiting
>> the doctor.Â* But you've already quelled that annoyance by avoiding those
>> foods.Â* Problem solved!
>>
> Since acid reflux and the inevitable scarring can eventually lead to
> cancer, it's better to get medical supervision rather than self
> diagnosing and treatment.
>
I don't actually have acid reflux. Just indigestion and mild gastric
discomfort if I eat certain foods, pepperoni and tomato sauces included.
It's easy enough to avoid eating stuff that bothers me.

Jill

On 2020-06-22 10:27 p.m., jmcquown wrote:
> On 6/22/2020 5:31 PM, graham wrote:
>> On 2020-06-22 3:21 p.m., wrote:
>>
>>>>
>>> If you decide you need something for acid reflux there is no need to ask
>>> the doctor for a prescription.Â* You can go to any drugstore or
>>> Walmart or
>>> Target and buy the generic version right off the shelf without visiting
>>> the doctor.Â* But you've already quelled that annoyance by avoiding those
>>> foods.Â* Problem solved!
>>>
>> Since acid reflux and the inevitable scarring can eventually lead to
>> cancer, it's better to get medical supervision rather than self
>> diagnosing and treatment.
>>
> I don't actually have acid reflux.Â* Just indigestion and mild gastric
> discomfort if I eat certain foods, pepperoni and tomato sauces included.
> Â*It's easy enough to avoid eating stuff that bothers me.
>

Gall bladder Tomatoes and citrus use to really do a number on me before
I had mine removed.

On Monday, June 22, 2020 at 4:33:01 PM UTC-4, Daniel wrote:
> Cindy Hamilton > writes:
>
> > On Sunday, June 21, 2020 at 3:47:46 PM UTC-4, Sheldon wrote:
> >> On Sun, 21 Jun 2020 12:01:50 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Sunday, June 21, 2020 at 2:43:57 PM UTC-4, Pamela wrote:
> >> >> On 13:58 21 Jun 2020, Cindy Hamilton said:
> >> >>
> >> >> > On Sunday, June 21, 2020 at 8:34:52 AM UTC-4, Sheldon wrote:
> >> >> >> > Ed Pawlowski writes:
> >> >> >> >
> >> >> >> > Speaking of sauces. Does anyone have a tried and true red pizza sauce
> >> >> >> > recipe? I just wing it with canned tomato sauce, herbs, salt, pepper,
> >> >> >> > sugar.
> >> >> >>
> >> >> >> I put a large can of whole peeled tomatoes through my Foley food mill
> >> >> >> to remove the seeds, then add a big pinch of Italian herbs, and that's
> >> >> >> it... pizza sauce is not cooked... it gets cooked when baking the
> >> >> >> pizza, otherwise in a hot pizza oven it will caramelize (turn brown)
> >> >> >> and taste nasty. Many people think pasta sauce needs hours of
> >> >> >> cooking, not true... pasta sauce is simmered very low, very briefly,
> >> >> >> with long cooking it too will caramelize, turn brown and taste nothing
> >> >> >> of tomatoes.
> >> >> >
> >> >> > Your personal taste duly noted.
> >> >> >
> >> >> > Millions of people like the caramelized taste. I often brown
> >> >> > tomato paste to add depth of flavor to soups and sauces.
> >> >> >
> >> >> > Cindy Hamilton
> >> >>
> >> >> I've never had a pizza or pasta tomato sauce that tastes worse for long
> >> >> simmering. Some people prefer a fresh tomato taste in their sauce but to me
> >> >> it just tastes raw.
> >> >
> >> >I like tomato sauce both ways. It doesn't have to be one or the
> >> >other for me.
> >> >
> >> >Cindy Hamilton
> >>
> >> Caramelized tomato sauce is TIAD.
> >
> > In your opinion. Luckily, you are not the Supreme Arbiter of
> > taste for everyone in the world.
> >
> > Cindy Hamilton
>
> I looked up TIAD. Can you enlighted me?

It's a term Sheldon coined. "Taste In Ass Disease". He uses it
to refer to any food preparation that he wouldn't like.

Cindy Hamilton

On Tue, 23 Jun 2020 03:03:46 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, June 22, 2020 at 4:33:01 PM UTC-4, Daniel wrote:
>> Cindy Hamilton > writes:
>>
>> > On Sunday, June 21, 2020 at 3:47:46 PM UTC-4, Sheldon wrote:
>> >> On Sun, 21 Jun 2020 12:01:50 -0700 (PDT), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >I like tomato sauce both ways. It doesn't have to be one or the
>> >> >other for me.
>> >> >
>> >> >Cindy Hamilton
>> >>
>> >> Caramelized tomato sauce is TIAD.
>> >
>> > In your opinion. Luckily, you are not the Supreme Arbiter of
>> > taste for everyone in the world.
>> >
>> > Cindy Hamilton
>>
>> I looked up TIAD. Can you enlighted me?
>
>It's a term Sheldon coined. "Taste In Ass Disease". He uses it
>to refer to any food preparation that he wouldn't like.

Yes, Sheldon's very male ass oriented.

dsi1 wrote:
>
> Gary wrote:
> > Here's a screen shot of what I see. Look at the last line
> > of my headers "References" followed by numbers that are all
> > active links. If someone doesn't quote anything, just click
> > on the later numbers to see the history of posts in the
> > thread. No confusion ever.
> >
> > https://www.hostpic.org/images/2006221650100104.jpg
>
> No need to go through all that trouble clicking on links. Just set your display to a "tree" view. You can even do it in Google Groups. Of course, this requires one to know how to operate their readers. Lots of folks don't. That's kind of lame.

If I show "tree" view, I'd still have to click on a link to see
the last message (and so do you). I click on a number shown
on the same message.
I prefer to read all by "date/time" not "tree" as you can
plainly see by my screenshot above.

Bruce wrote:
>
> Gary wrote:
>
> " wrote:
> >>
> >> On Sunday, June 21, 2020 at 6:07:36 PM UTC-5, Thomas wrote:
> >> >
> >> > If you can put self made pizza on an oven rack, just getting there is delirious.
> >> >
> >> Who are you replying to??? It looks like you're just making random comments
> >> to whomever might here reading when you don't quote the person you are answering.
> >
> >Easy enough to see if you have a decent newsreader that shows
> >the history of the thread. Thomas was replying to you.
> >
> >Even my ancient newsreader shows that. I have the option to
> >view brief, normal, or all headers. I keep mine set to "normal"
> >usually.
>
> When I've read a post or bulk marked posts as read, I don't see their
> headers anymore. I can still display them if I have to, but it's a bit
> of a hassle.

I download posts (and emails) in bulk all at one time.
The ng posts will first download all headers. Then I
"select all" to download all bodies.

> I'm not going to switch to Netscape Somethingorother just to
> understand Thomas' posts

Nor should you. This old Netscape version is very old.
Not even sure it would still work on newer computers.
I should try it sometime though as on my newer computer
I use Thunderbird and I don't especially like that.

" wrote:
>
> Gary wrote:
> > Here's a screen shot of what I see. Look at the last line
> > of my headers "References" followed by numbers that are all
> > active links. If someone doesn't quote anything, just click
> > on the later numbers to see the history of posts in the
> > thread. No confusion ever.
> >
> > https://www.hostpic.org/images/2006221650100104.jpg
> >
> Why should I have to click on anything to show who he's replying to if
> he can't be bothered to quote? This same discussion came up a couple
> of weeks ago.

Just saying but... one click on a reference link to see
who he was replying to (you), would be much quicker than
your post to him complaining about no quotes.

wrote:
> A fresh pizza that is not frozen takes no more than 7 minutes to cook
> in a 400 degree (closed) oven

LOL! So much for your creditability.

On 6/22/2020 4:49 AM, Pamela wrote:
> On 21:07 20 Jun 2020, dsi1 said:
>
>> On Saturday, June 20, 2020 at 4:58:50 AM UTC-10, Ophelia wrote:
>>> "dsi1" wrote in message
>>> ...
>>>
>>> On Friday, June 19, 2020 at 12:17:20 PM UTC-10, Silvar Beitel wrote:
>>>> On Friday, June 19, 2020 at 5:05:58 PM UTC-4, Thomas wrote:
>>>>> Using 00 flour, making thin pies.
>>>>> Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust
>>>>> to nicley brown before burning top.
>>>>> I tried up top in oven and down low.
>>>>> I tried low then opening oven door to let top heat out.
>>>>> The pies are really good but could be better.
>>>>> What do I need to do to get the crust better?
>>>>
>>>> This will be sacrilege to some, but consider baking your pizzas in
>>>> pans. Sheet pans, cake pans, whatever, thin aluminum. And coating
>>>> the pans generously with oil (and a little coarse corn meal for
>>>> effect) so that the bottoms of the pies "fry" in the oil at normal
>>>> "high" home oven temperatures. Lower rack, of course. Result is a
>>>> crunchy bottom, not a real char, but still pretty stiff and tasty,
>>>> and it happens before the top gets burnt.
>>>>
>>>> (I incidentally have a batch of pizza dough (75% hydration) resting
>>>> in the fridge for home made pizza tomorrow or the next night.)
>>>>
>>>> (And here's something that might elicit your envy or sympathy: I
>>>> live in a very old (for the USA) New England farmhouse. It's a
>>>> "center chimney colonial" style house. Said center chimney has five
>>>> fireplaces and one ... beehive oven. Which would be perfect for
>>>> pizza (or any wood-fired bread) except for the fact that the last
>>>> owner who "renovated" the place covered over the oven with a wood
>>>> (wood! you know, like the stuff that burns!) facing. In years of
>>>> looking at it, I haven't figured our how to return it to usability
>>>> without destroying an entire wall in the kitchen.)
>>>>
>>>> --
>>>> Silvar Beitel
>>>
>>> I have made fried crust pizza. It's always an option. I'll make it
>>> about 50% of the time. I like to make it for the kids - they seem to
>>> like it better. As it goes, it's easier to eat because it's easy to
>>> bite into. OTOH, here's a picture of a regular crust pizza.
>>>
>>> https://www.amazon.com/photos/shared...QQOkvMnOHSmmVw.
>>> 550tmAA8kQE5L5Gx_r5xtt
>>>
>>> ==
>>>
>>> oooh that look lovely. I tend to spread tom paste on the top, put the
>>> filling on and cover with cheese. What do you do differently? Is that
>>> the fried pizza?
>>
>> This is a pie with a fried crust. I use a pan with a raised edges for
>> those. This one has pineapple on it. Pineapple is the greatest
>> advancement in pizza making in the last 40 years.
>>
>> https://www.amazon.com/photos/shared...StGEl1Fd1DrrBQ.
>> wHB4HPlv4m5rvOETlbZp7p
>
> Much as I love pineapple, and I really do, I believe it never belongs on a
> pizza.


The Italian take on this:

https://www.facebook.com/HardcoreIta...9766567305260/


And another take:

https://www.facebook.com/HardcoreIta...5477740242117/

On Tuesday, June 23, 2020 at 4:24:54 AM UTC-10, Taxed and Spent wrote:
> On 6/22/2020 4:49 AM, Pamela wrote:
> > On 21:07 20 Jun 2020, dsi1 said:
> >
> >> On Saturday, June 20, 2020 at 4:58:50 AM UTC-10, Ophelia wrote:
> >>> "dsi1" wrote in message
> >>> ...
> >>>
> >>> On Friday, June 19, 2020 at 12:17:20 PM UTC-10, Silvar Beitel wrote:
> >>>> On Friday, June 19, 2020 at 5:05:58 PM UTC-4, Thomas wrote:
> >>>>> Using 00 flour, making thin pies.
> >>>>> Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust
> >>>>> to nicley brown before burning top.
> >>>>> I tried up top in oven and down low.
> >>>>> I tried low then opening oven door to let top heat out.
> >>>>> The pies are really good but could be better.
> >>>>> What do I need to do to get the crust better?
> >>>>
> >>>> This will be sacrilege to some, but consider baking your pizzas in
> >>>> pans. Sheet pans, cake pans, whatever, thin aluminum. And coating
> >>>> the pans generously with oil (and a little coarse corn meal for
> >>>> effect) so that the bottoms of the pies "fry" in the oil at normal
> >>>> "high" home oven temperatures. Lower rack, of course. Result is a
> >>>> crunchy bottom, not a real char, but still pretty stiff and tasty,
> >>>> and it happens before the top gets burnt.
> >>>>
> >>>> (I incidentally have a batch of pizza dough (75% hydration) resting
> >>>> in the fridge for home made pizza tomorrow or the next night.)
> >>>>
> >>>> (And here's something that might elicit your envy or sympathy: I
> >>>> live in a very old (for the USA) New England farmhouse. It's a
> >>>> "center chimney colonial" style house. Said center chimney has five
> >>>> fireplaces and one ... beehive oven. Which would be perfect for
> >>>> pizza (or any wood-fired bread) except for the fact that the last
> >>>> owner who "renovated" the place covered over the oven with a wood
> >>>> (wood! you know, like the stuff that burns!) facing. In years of
> >>>> looking at it, I haven't figured our how to return it to usability
> >>>> without destroying an entire wall in the kitchen.)
> >>>>
> >>>> --
> >>>> Silvar Beitel
> >>>
> >>> I have made fried crust pizza. It's always an option. I'll make it
> >>> about 50% of the time. I like to make it for the kids - they seem to
> >>> like it better. As it goes, it's easier to eat because it's easy to
> >>> bite into. OTOH, here's a picture of a regular crust pizza.
> >>>
> >>> https://www.amazon.com/photos/shared...QQOkvMnOHSmmVw.
> >>> 550tmAA8kQE5L5Gx_r5xtt
> >>>
> >>> ==
> >>>
> >>> oooh that look lovely. I tend to spread tom paste on the top, put the
> >>> filling on and cover with cheese. What do you do differently? Is that
> >>> the fried pizza?
> >>
> >> This is a pie with a fried crust. I use a pan with a raised edges for
> >> those. This one has pineapple on it. Pineapple is the greatest
> >> advancement in pizza making in the last 40 years.
> >>
> >> https://www.amazon.com/photos/shared...StGEl1Fd1DrrBQ.
> >> wHB4HPlv4m5rvOETlbZp7p
> >
> > Much as I love pineapple, and I really do, I believe it never belongs on a
> > pizza.
>
>
> The Italian take on this:
>
> https://www.facebook.com/HardcoreIta...9766567305260/
>
>
> And another take:
>
> https://www.facebook.com/HardcoreIta...5477740242117/

Those are pretty funny, if not highly predictable. OTOH, Italy is a country of people with a great need for a shtick. Jews got shtick, Hawaiians got shtick. Now Italians have a shtick of their very own. This is a good thing.

https://www.youtube.com/watch?v=w2sfosrbcxw

writes:

> On Sat, 20 Jun 2020 23:52:25 -0700, Leo >
> wrote:
>
>>On 2020 Jun 20, , wrote
>>(in >):
>>
>>> well I can tell you first of all that in a closed oven that is WAY WAY
>>> WAY to hot. When making pizza your oven should NEVER be over 400
>>> degrees. Do not worry about what the recipe book says or what you saw
>>> on tv. Pizza should NEVER be cooked over 400 F in a closed oven.
>>
>>I disagree.
>>
>>leo
>>
>
> Dude I have worked at 2 pizza joints dominos where I was a made
> manager on my first day, then papa johns. I know pizza. I know that
> ANY frozen pizza is cardboard crap.
> A fresh pizza that is not frozen takes no more than 7 minutes to cook
> in a 400 degree (closed) oven

My favorite frozen pizza comes from costco. A four pack of pepperoni
pizzas for ~$4. They are actually really good. I usually add olives and
some extra cheese though, to add depth. But I've had it plenty times
without anything added.

We have a local pizza joint here called 'blaze.' They'll have a pizza
cooked in about ninety seconds.

--
Daniel

Visit me at: gopher://gcpp.world

jmcquown > writes:

> On 6/21/2020 2:52 AM, Leo wrote:
>> On 2020 Jun 20, , wrote
>> (in >):
>>
>>> well I can tell you first of all that in a closed oven that is WAY WAY
>>> WAY to hot. When making pizza your oven should NEVER be over 400
>>> degrees. Do not worry about what the recipe book says or what you saw
>>> on tv. Pizza should NEVER be cooked over 400 F in a closed oven.
>>
>> I disagree.
>>
>> leo
>>
>>
> Heh. You're replying to a guy who thinks cauliflower makes for a good
> pizza crust.
>
> Jill

Some of the local pizza joints in my city are offering cauliflower crust
now. Supposedly it's lower in carbs. I see a frozen variety of shells
being sold at costco and saw the carb quantity and didn't see much of a
reduction.

I have yet to try making it fresh.

--
Daniel

Visit me at: gopher://gcpp.world

jmcquown wrote:
>
> On 6/22/2020 8:55 AM, Gary wrote:
> > jmcquown wrote:
> >> I'm with you on the not too much tomato-y sauce on pizza.
> >
> > I like both. With seasoned tomato sauce and also white pizzas.
> >
> > My next one planned is a common pepperoni pizza. I've got
> > all the ingredients but still haven't made one. Hopefully
> > soon. I've never made one of those.
> >
> I love pepperoni but it doesn't love me. Same thing with tomato sauce
> in recent years. I love spaghetti with a good tomato sauce but it gives
> me indigestion. I'd rather not have to take antacids in order to enjoy
> my dinner.

If you just have mild indigestion occasionally due to a certain
food, just use a tsp of baking soda in a glass of water later on.
For some reason, eating eggs does that to me about 2-3
hours later. The tsp in water fixed it within 2 minutes.

>
> > Just need to make the sauce first. Trying a bit different
> > sauce this time.
> >
> Hope it turns out well!

Thank you for the well wish. I will be good but still maybe
not what I'm looking for.

My pizza's lately taste just like Pappa John's pizzas.
That's not bragging, that's a not so good taste.
I would never order one from them again.

On Tuesday, June 23, 2020 at 2:25:18 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > Gary wrote:
> > > Here's a screen shot of what I see. Look at the last line
> > > of my headers "References" followed by numbers that are all
> > > active links. If someone doesn't quote anything, just click
> > > on the later numbers to see the history of posts in the
> > > thread. No confusion ever.
> > >
> > > https://www.hostpic.org/images/2006221650100104.jpg
> >
> > No need to go through all that trouble clicking on links. Just set your display to a "tree" view. You can even do it in Google Groups. Of course, this requires one to know how to operate their readers. Lots of folks don't.. That's kind of lame.
>
> If I show "tree" view, I'd still have to click on a link to see
> the last message (and so do you). I click on a number shown
> on the same message.
> I prefer to read all by "date/time" not "tree" as you can
> plainly see by my screenshot above.

Most folks prefer to read Usenet posts in chronological order - and yes, I am speaking for everybody in the country. When I was using Thunderbird, I didn't have to click anything to read the messages because you could read the messages in the preview window by scrolling down the message list.

I don't have to click anything in Google Groups either because all the unread posts are already open. It's a sweet setup.

On Tue, 23 Jun 2020 08:23:01 -0400, Gary > wrote:

>dsi1 wrote:
>>
>> Gary wrote:
>> > Here's a screen shot of what I see. Look at the last line
>> > of my headers "References" followed by numbers that are all
>> > active links. If someone doesn't quote anything, just click
>> > on the later numbers to see the history of posts in the
>> > thread. No confusion ever.
>> >
>> > https://www.hostpic.org/images/2006221650100104.jpg
>>
>> No need to go through all that trouble clicking on links. Just set your display to a "tree" view. You can even do it in Google Groups. Of course, this requires one to know how to operate their readers. Lots of folks don't. That's kind of lame.
>
>If I show "tree" view, I'd still have to click on a link to see
>the last message (and so do you). I click on a number shown
>on the same message.
>I prefer to read all by "date/time" not "tree" as you can
>plainly see by my screenshot above.

I find it handy to see if a post has already had comments, in which
case I read those first so I don't say things others have already
said. Ideally.

On Tue, 23 Jun 2020 08:26:23 -0400, Gary > wrote:

>Bruce wrote:
>>
>> When I've read a post or bulk marked posts as read, I don't see their
>> headers anymore. I can still display them if I have to, but it's a bit
>> of a hassle.
>
>I download posts (and emails) in bulk all at one time.
>The ng posts will first download all headers. Then I
>"select all" to download all bodies.
>
>> I'm not going to switch to Netscape Somethingorother just to
>> understand Thomas' posts
>
>Nor should you. This old Netscape version is very old.
>Not even sure it would still work on newer computers.
>I should try it sometime though as on my newer computer
>I use Thunderbird and I don't especially like that.

I always end up liking software that I'm used to. And at that point I
hate change.

On Mon, 22 Jun 2020 19:22:51 -0700 (PDT), "
> wrote:

>On Monday, June 22, 2020 at 8:41:15 PM UTC-5, wrote:
>>
>> Dude I have worked at 2 pizza joints dominos where I was a made
>> manager on my first day, then papa johns. I know pizza. I know that
>> ANY frozen pizza is cardboard crap.
>> A fresh pizza that is not frozen takes no more than 7 minutes to cook
>> in a 400 degree (closed) oven
>>
>BWAHAHAHAHAHAAAAAA!! Gee, made a manager on your first day, I'm still
>laughing. But maybe you can pull some strings and help John get a
>part-time job at either of these places and he's down to working only
>8 hours per week.

This was when I was 18 years old, when I was 16 and 17 I was at
Mcdonalds where I was made manager after about three months.... Not
store manager mind you just an assistant manager. Then I turned 18 and
could work at dominos so I went there and they made me assistant
manager about 4 hours into the shift. So yeah go ahead and laugh,
thing is you have no idea what you are even laughing for.

--

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

On Tue, 23 Jun 2020 09:12:07 -0700, Daniel > wrote:

writes:
>
>> On Sat, 20 Jun 2020 23:52:25 -0700, Leo >
>> wrote:
>>
>>>On 2020 Jun 20, , wrote
>>>(in >):
>>>
>>>> well I can tell you first of all that in a closed oven that is WAY WAY
>>>> WAY to hot. When making pizza your oven should NEVER be over 400
>>>> degrees. Do not worry about what the recipe book says or what you saw
>>>> on tv. Pizza should NEVER be cooked over 400 F in a closed oven.
>>>
>>>I disagree.
>>>
>>>leo
>>>
>>
>> Dude I have worked at 2 pizza joints dominos where I was a made
>> manager on my first day, then papa johns. I know pizza. I know that
>> ANY frozen pizza is cardboard crap.
>> A fresh pizza that is not frozen takes no more than 7 minutes to cook
>> in a 400 degree (closed) oven
>
>My favorite frozen pizza comes from costco. A four pack of pepperoni
>pizzas for ~$4. They are actually really good. I usually add olives and
>some extra cheese though, to add depth. But I've had it plenty times
>without anything added.
>
>We have a local pizza joint here called 'blaze.' They'll have a pizza
>cooked in about ninety seconds.

The 90 second pizza would be a precooked crust with cheese and
toppings that is put in a cooker that heats and nukes at the same
time.

--

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

On Tuesday, June 23, 2020 at 9:23:27 AM UTC-10, wrote:
> On Mon, 22 Jun 2020 19:22:51 -0700 (PDT), "
> > wrote:
>
> >On Monday, June 22, 2020 at 8:41:15 PM UTC-5, wrote:
> >>
> >> Dude I have worked at 2 pizza joints dominos where I was a made
> >> manager on my first day, then papa johns. I know pizza. I know that
> >> ANY frozen pizza is cardboard crap.
> >> A fresh pizza that is not frozen takes no more than 7 minutes to cook
> >> in a 400 degree (closed) oven
> >>
> >BWAHAHAHAHAHAAAAAA!! Gee, made a manager on your first day, I'm still
> >laughing. But maybe you can pull some strings and help John get a
> >part-time job at either of these places and he's down to working only
> >8 hours per week.
>
> This was when I was 18 years old, when I was 16 and 17 I was at
> Mcdonalds where I was made manager after about three months.... Not
> store manager mind you just an assistant manager. Then I turned 18 and
> could work at dominos so I went there and they made me assistant
> manager about 4 hours into the shift. So yeah go ahead and laugh,
> thing is you have no idea what you are even laughing for.
>
> --
>
> ____/~~~sine qua non~~~\____

My high school friend was a manager at McDonald's. I thought that was pretty geeky of him. OTOH, that guy had a black Firebird and he looked pretty awesome in it so that was a pretty good lesson on how things worked.

On Tuesday, June 23, 2020 at 3:26:06 PM UTC-4, wrote:
> On Tue, 23 Jun 2020 09:12:07 -0700, Daniel > wrote:
>
> writes:
> >
> >> On Sat, 20 Jun 2020 23:52:25 -0700, Leo >
> >> wrote:
> >>
> >>>On 2020 Jun 20, , wrote
> >>>(in >):
> >>>
> >>>> well I can tell you first of all that in a closed oven that is WAY WAY
> >>>> WAY to hot. When making pizza your oven should NEVER be over 400
> >>>> degrees. Do not worry about what the recipe book says or what you saw
> >>>> on tv. Pizza should NEVER be cooked over 400 F in a closed oven.
> >>>
> >>>I disagree.
> >>>
> >>>leo
> >>>
> >>
> >> Dude I have worked at 2 pizza joints dominos where I was a made
> >> manager on my first day, then papa johns. I know pizza. I know that
> >> ANY frozen pizza is cardboard crap.
> >> A fresh pizza that is not frozen takes no more than 7 minutes to cook
> >> in a 400 degree (closed) oven
> >
> >My favorite frozen pizza comes from costco. A four pack of pepperoni
> >pizzas for ~$4. They are actually really good. I usually add olives and
> >some extra cheese though, to add depth. But I've had it plenty times
> >without anything added.
> >
> >We have a local pizza joint here called 'blaze.' They'll have a pizza
> >cooked in about ninety seconds.
>
> The 90 second pizza would be a precooked crust with cheese and
> toppings that is put in a cooker that heats and nukes at the same
> time.

Nope. Blaze is a chain that cooks pizza in a gas-fired dome oven.
You proceed through a line starting with the crust and specifying
cheese and toppings, then you can watch it in the oven.

<https://www.blazepizza.com/>

Cindy Hamilton

On Tuesday, June 23, 2020 at 2:23:27 PM UTC-5, Crusty Kruller is beating
his chest again and we're supposed to be in awe when he states:
>
> I turned 18 and
> could work at dominos so I went there and they made me assistant
> manager about 4 hours into the shift. So yeah go ahead and laugh,
> thing is you have no idea what you are even laughing for.
>
I'm laughing at you, you overblown buffoon and another self-serving post.

wrote:
> On Mon, 22 Jun 2020 19:22:51 -0700 (PDT), "
> > wrote:
>
>> On Monday, June 22, 2020 at 8:41:15 PM UTC-5, wrote:
>>>
>>> Dude I have worked at 2 pizza joints dominos where I was a made
>>> manager on my first day, then papa johns. I know pizza. I know that
>>> ANY frozen pizza is cardboard crap.
>>> A fresh pizza that is not frozen takes no more than 7 minutes to cook
>>> in a 400 degree (closed) oven
>>>
>> BWAHAHAHAHAHAAAAAA!! Gee, made a manager on your first day, I'm still
>> laughing. But maybe you can pull some strings and help John get a
>> part-time job at either of these places and he's down to working only
>> 8 hours per week.
>
> This was when I was 18 years old, when I was 16 and 17 I was at
> Mcdonalds where I was made manager after about three months.... Not
> store manager mind you just an assistant manager. Then I turned 18 and
> could work at dominos so I went there and they made me assistant
> manager about 4 hours into the shift. So yeah go ahead and laugh,
> thing is you have no idea what you are even laughing for.
>

Was there some kind of ceremony? Maybe they tapped you on the
shoulder with a long breadstick?