On Tuesday, June 23, 2020 at 2:55:17 PM UTC-5, Cindy Hamilton wrote:
>
> 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
>
(Sarcasm on)

Surely that can't be true!! Crusty Kruller worked at Dominos and Papa
John's so he's the expert here, isn't he? Well, he thinks he is.

(Sarcasm off)

Watch this step by step guide to get the perfect pizza at home

https://shrinkme.io/Pozza

On Tuesday, June 23, 2020 at 3:57:37 PM UTC-5, wrote:
>
> Watch this step by step guide to get the perfect pizza at home
>
> https://shrinkme.io/Pozza
>
Nope, not gonna do it. "Please disable Adblock to proceed to the
destination page."

What is diff from active to instant? I have and ordered instant flieshmannsn sp..

On Tue, 23 Jun 2020 12:52:01 -0700 (PDT), dsi1
> wrote:

>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.

I drove a 1987 toyota supra....

--

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

On Tuesday, June 23, 2020 at 3:47:07 PM UTC-10, wrote:
> On Tue, 23 Jun 2020 12:52:01 -0700 (PDT), dsi1
> > wrote:
>
> >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.
>
> I drove a 1987 toyota supra....
>
> --
>
> ____/~~~sine qua non~~~\____

The Supra is a most honorable car. My guess is that you wish you had that ride. Perhaps it is time to get a 2021.

https://www.youtube.com/watch?v=6ByPWhpelwk

On Sun, 21 Jun 2020 11:06:34 -0400, Sheldon Martin wrote:

> On Sun, 21 Jun 2020 01:56:59 -0500, Sqwertz >
> wrote:
>
>>On Sat, 20 Jun 2020 13:31:24 -0700 (PDT), Thomas wrote:
>>
>>> Bought a perf pan. Thanks.
>>> I think my yeast is dead.. big bag, 1lb of saf.
>>
>>You can easily tell if your yeast is dead if your dough doesn't rise
>>in 2 hours. It's a dead yeast giveaway. Didn't you stop there?
>>
>>-sw
>
> It's easy to test yeast in under 15 minutes without wasting flour,
> simply sprinkle a little yeast in a cup of warm water that contains a
> pinch of sugar... stir and if it doesn't foam up within a few minutes
> that yeast is dead.

Yeah, there's that too. But I've never had to wonder if my yeast is
dead (Unless I find myself not needing any more Monostat 7)

On 2020 Jun 23, , Bruce wrote
(in >):

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

So do I. My heart has been broken several times when the software
developers didnt keep up with MacOS changes, even though they had plenty
of opportunity to fix their programs. My current newsreader is used because
I cant use my old one and its children that I used for twenty-five
years. Im just now getting used to the new one.
There will be another seismic shift in Apple Mac software soon. I wonder if
my current newsreader will survive.

Leo

On Wed, 24 Jun 2020 05:05:32 -0500, Sqwertz >
wrote:

>On Mon, 22 Jun 2020 20:41:11 -0500,
wrote:
>
>
>> Dude I have worked at 2 pizza joints dominos where I was a made
>> manager on my first day, then papa johns.
>
>I'm glad I tuned into RFC tonight. You can't get this kind of
>entertainment anywhere else!
>
>This guy has apparently never had ANY job if he's saying shit like
>this.

Get a life, Sqwertz.

"dsi1" wrote in message
...

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.

===

Cor!!! When you get here you can teach me))

"Bruce" wrote in message ...

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.

===

Same here.

"Gary" wrote in message ...

" 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.

====

Oh please tell me that itsjerknotjoann is not the expert????

Very strange because he is always pulling people down for doing things he
doesn't agree with!!

"dsi1" wrote in message
...

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

====

LOLOL

"dsi1" wrote in message
...

On Tuesday, June 23, 2020 at 3:47:07 PM UTC-10,
wrote:
> On Tue, 23 Jun 2020 12:52:01 -0700 (PDT), dsi1
> > wrote:
>
> >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.
>
> I drove a 1987 toyota supra....
>
> --
>
> ____/~~~sine qua non~~~\____

The Supra is a most honorable car. My guess is that you wish you had that
ride. Perhaps it is time to get a 2021.

https://www.youtube.com/watch?v=6ByPWhpelwk

====

Nice) Most of my life I had sports cars until later years when I went
for SUVs. My last one was a Mazda MX5. I think you call them Miata?

Bruce wrote:
>
> Gary wrote:
> >I prefer to read all by "date/time" not "tree"

> 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.

I do the same in a different way. I read all new messages
before I respond to any. The ones I read and want to respond
to, I'll mark them as "unread."

Once I read all, I go back and respond to some.
Some already responded to, I'll skip.

Sqwertz wrote:
>
> Gary wrote:
> > No, I bought one years ago, tried it a few times then haven't
> > used it since. I saw no difference from my solid pan.
(referring here to perforated pans)
>
> Are you making pizzas from scratch dough?

Just like you, I'll often buy a frozen pizza and enhance it.
Some day, I'll try the Newmans brand but haven't yet.
Wild Mike's make's a good large one.
Even those Tostino's retanglar ones are ok on occasion.
(quick and easy to do)
Tombstone are also good with a bit of additions.

Mainly though, I'm talking about homemade ones using
scratch dough. Probably 70% of mine are homemade.

I have no problem with my crusts. Made with AP flour.
I should try a oo flour crust someday.

Anyway, my crusts always turn out fine. It's the sauce
that I'm still trying to perfect. Don't even know what
I'm after but someday, I'll get it and know it's right.

This next one, my plan is to add just a tiny bit of sugar
to the sauce. Not enough to turn it sweet, just enough
to alter the taste a bit.

I'm always open to sauce suggestions.

On Tue, 23 Jun 2020 20:16:06 -0700 (PDT), dsi1
> wrote:

>On Tuesday, June 23, 2020 at 3:47:07 PM UTC-10, wrote:
>> On Tue, 23 Jun 2020 12:52:01 -0700 (PDT), dsi1
>> > wrote:
>>
>> >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.
>>
>> I drove a 1987 toyota supra....
>>
>> --
>>
>> ____/~~~sine qua non~~~\____
>
>The Supra is a most honorable car. My guess is that you wish you had that ride. Perhaps it is time to get a 2021.
>
>https://www.youtube.com/watch?v=6ByPWhpelwk

No I really had a 1987 toyota supra! Suffice it to say I was the most
popular guy at work.

--

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

On Wednesday, June 24, 2020 at 5:34:27 AM UTC-10, wrote:
> On Tue, 23 Jun 2020 20:16:06 -0700 (PDT), dsi1
> > wrote:
>
> >On Tuesday, June 23, 2020 at 3:47:07 PM UTC-10, wrote:
> >> On Tue, 23 Jun 2020 12:52:01 -0700 (PDT), dsi1
> >> > wrote:
> >>
> >> >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.
> >>
> >> I drove a 1987 toyota supra....
> >>
> >> --
> >>
> >> ____/~~~sine qua non~~~\____
> >
> >The Supra is a most honorable car. My guess is that you wish you had that ride. Perhaps it is time to get a 2021.
> >
> >https://www.youtube.com/watch?v=6ByPWhpelwk
>
> No I really had a 1987 toyota supra! Suffice it to say I was the most
> popular guy at work.
>
> --
>
> ____/~~~sine qua non~~~\____

I don't doubt that you owned the Supra. What I meant to say was that you probably wish that you still had it. I wish I had the cars that I used to have during the 80's.

On Wednesday, June 24, 2020 at 1:36:56 PM UTC-4, dsi1 wrote:
> On Wednesday, June 24, 2020 at 5:34:27 AM UTC-10, wrote:
> > On Tue, 23 Jun 2020 20:16:06 -0700 (PDT), dsi1
> > > wrote:
> >
> > >On Tuesday, June 23, 2020 at 3:47:07 PM UTC-10, wrote:
> > >> On Tue, 23 Jun 2020 12:52:01 -0700 (PDT), dsi1
> > >> > wrote:
> > >>
> > >> >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.
> > >>
> > >> I drove a 1987 toyota supra....
> > >>
> > >> --
> > >>
> > >> ____/~~~sine qua non~~~\____
> > >
> > >The Supra is a most honorable car. My guess is that you wish you had that ride. Perhaps it is time to get a 2021.
> > >
> > >https://www.youtube.com/watch?v=6ByPWhpelwk
> >
> > No I really had a 1987 toyota supra! Suffice it to say I was the most
> > popular guy at work.
> >
> > --
> >
> > ____/~~~sine qua non~~~\____
>
> I don't doubt that you owned the Supra. What I meant to say was that you probably wish that you still had it. I wish I had the cars that I used to have during the 80's.

I had three cars during the 80s.
1974 Impala
1984 Chevette
1984 Honda Civic

The only one I miss is the Civic, and only when I'm parallel parking.

Cindy Hamilton

On Wed, 24 Jun 2020 10:36:52 -0700 (PDT), dsi1
> wrote:

>On Wednesday, June 24, 2020 at 5:34:27 AM UTC-10, wrote:
>> On Tue, 23 Jun 2020 20:16:06 -0700 (PDT), dsi1
>> > wrote:
>>
>> >The Supra is a most honorable car. My guess is that you wish you had that ride. Perhaps it is time to get a 2021.
>> >
>> >https://www.youtube.com/watch?v=6ByPWhpelwk
>>
>> No I really had a 1987 toyota supra! Suffice it to say I was the most
>> popular guy at work.
>>
>> --
>>
>> ____/~~~sine qua non~~~\____
>
>I don't doubt that you owned the Supra. What I meant to say was that you probably wish that you still had it. I wish I had the cars that I used to have during the 80's.

Yeah, my Vauxhall Viva and Austin Allegro!

My first car was a used Torino. The exact model
car and green color in the movie.
I nearly waxed the paint off.

On 6/23/2020 12:13 PM, Daniel wrote:
> 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.
>
In the last few years there has been a lot of cauliflower stuff being
touted as better for you if you are a low-carber. I'm still not
convinced it would make a great pizza dough. Seems to me gluten is kind
of important when it comes to making a good dough. Allegedly, gluten is
his real enemy. That and anything to do with religion, which is what he
was ranting about when he made his first posts here.

Jill

On Wed, 24 Jun 2020 18:40:42 -0400, jmcquown >
wrote:

>On 6/23/2020 12:13 PM, Daniel wrote:
>> jmcquown > writes:
>>
>>> 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.
>>
>In the last few years there has been a lot of cauliflower stuff being
>touted as better for you if you are a low-carber. I'm still not
>convinced it would make a great pizza dough. Seems to me gluten is kind
>of important when it comes to making a good dough. Allegedly, gluten is
>his real enemy. That and anything to do with religion, which is what he
>was ranting about when he made his first posts here.

You don't miss much. Did his name and anti gluten rants give it away?

On Wednesday, June 24, 2020 at 12:58:24 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, June 23, 2020 at 3:47:07 PM UTC-10,
> wrote:
> > On Tue, 23 Jun 2020 12:52:01 -0700 (PDT), dsi1
> > > wrote:
> >
> > >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.
> >
> > I drove a 1987 toyota supra....
> >
> > --
> >
> > ____/~~~sine qua non~~~\____
>
> The Supra is a most honorable car. My guess is that you wish you had that
> ride. Perhaps it is time to get a 2021.
>
> https://www.youtube.com/watch?v=6ByPWhpelwk
>
> ====
>
> Nice) Most of my life I had sports cars until later years when I went
> for SUVs. My last one was a Mazda MX5. I think you call them Miata?

Indeed - I'd like to get a 90's Miata but my wife is deathly afraid of that idea. I remember my dad getting a convertible when I was around 6. It was just wonderful riding around in the night air. It was the kind of elation that a dog probably feels. That only happened one time. My mom probably put her foot down on that one. That car was gone, gone, gone, after that one ride. My dad was probably trying to sell on the idea. My dad was a great salesman but that was a no sale. My parents are lucky I didn't jump out of that car.

"dsi1" wrote in message
...

O>
> The Supra is a most honorable car. My guess is that you wish you had that
> ride. Perhaps it is time to get a 2021.
>
> https://www.youtube.com/watch?v=6ByPWhpelwk
>
> ====
>
> Nice) Most of my life I had sports cars until later years when I
> went
> for SUVs. My last one was a Mazda MX5. I think you call them Miata?

Indeed - I'd like to get a 90's Miata but my wife is deathly afraid of that
idea. I remember my dad getting a convertible when I was around 6. It was
just wonderful riding around in the night air. It was the kind of elation
that a dog probably feels. That only happened one time. My mom probably put
her foot down on that one. That car was gone, gone, gone, after that one
ride. My dad was probably trying to sell on the idea. My dad was a great
salesman but that was a no sale. My parents are lucky I didn't jump out of
that car.

===

Oh dear! What a shame. I have always loved mine

Btw I have started to respond on here a bit differently. When I respond
mid conversation I put a line in instead of a space. Do you think it
works??

Ophelia wrote:
....
> Btw I have started to respond on here a bit differently. When I respond
> mid conversation I put a line in instead of a space. Do you think it
> works??

reasonable quoting using the tradional appropriate number
of ">"'s is best for usenet. top posting is really icky.
inline replies i put a blank line because it is easier to
see.

is there no option for quoting in your newsreader?


songbird

jmcquown wrote:
>
> In the last few years there has been a lot of cauliflower stuff being
> touted as better for you if you are a low-carber. I'm still not
> convinced it would make a great pizza dough.

Perhaps we should all try one before we judge the idea.

On 15:24 23 Jun 2020, Taxed and Spent said:

> 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/

The gentlemen make a serious point with humour!

There must be a reason ham and pineapple pizza is popular but surely it
can't be for its taste. Ham and pineapple as a dish is a strange enough
combination although sometimes eaten -- but how did it get ontop a pizza?

On 16:47 23 Jun 2020, dsi1 said:

> 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.

Although Hawaii is justifiably famous for pineapples, the combination of
ham and pineapple is not originally a Hawaiian dish. It reminds me of pork
with apple sauce and similar combos.

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

On Thursday, June 25, 2020 at 9:26:18 AM UTC-4, Pamela wrote:
> On 15:24 23 Jun 2020, Taxed and Spent said:
>
> > 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/
>
> The gentlemen make a serious point with humour!
>
> There must be a reason ham and pineapple pizza is popular but surely it
> can't be for its taste. Ham and pineapple as a dish is a strange enough
> combination although sometimes eaten -- but how did it get ontop a pizza?

Here you go:

<https://time.com/4814056/hawaiian-pizza-pineapple-sam-panopoulos-death/>

Cindy Hamilton

On 2020-06-25 7:39 a.m., Gary wrote:
> jmcquown wrote:
>>
>> In the last few years there has been a lot of cauliflower stuff being
>> touted as better for you if you are a low-carber. I'm still not
>> convinced it would make a great pizza dough.
>
> Perhaps we should all try one before we judge the idea.
>

Let's just not call it pizza. I think we should all be rebelling at the
idea of changing recipes to the point where the fairly resemble the
original item. A good example is the Martina, a classic cocktail of gin
and dry Vermouth. You can vary the amount of gin and the garnish. It is
debatable whether it can be made with Vodka. Nowadays, people are making
all sorts of strange lady cocktails and calling them martinis because
they are serving them in martini glasses. It is time to stand up and
say no.

On Thursday, June 25, 2020 at 1:41:47 AM UTC-10, Gary wrote:
> jmcquown wrote:
> >
> > In the last few years there has been a lot of cauliflower stuff being
> > touted as better for you if you are a low-carber. I'm still not
> > convinced it would make a great pizza dough.
>
> Perhaps we should all try one before we judge the idea.

My son used to make that when he was into low carbs. It was okay. It's just a baked food dish. There's no reason to compare it to anything except baked cauliflower mash with stuff on top. He also used to make spaghetti squash with tomato sauce. Again, it is what it is. A vegetable dish with sauce. These dishes are just fine - if you're into vegetables.

On Thursday, June 25, 2020 at 3:32:20 AM UTC-10, Pamela wrote:
> On 16:47 23 Jun 2020, dsi1 said:
>
> > 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.
>
> Although Hawaii is justifiably famous for pineapples, the combination of
> ham and pineapple is not originally a Hawaiian dish. It reminds me of pork
> with apple sauce and similar combos.
>
> > https://www.youtube.com/watch?v=w2sfosrbcxw

Most, if not all, foods that are called "Hawaiian" and contain pineapple are not Hawaiian.

On Wednesday, June 24, 2020 at 10:44:17 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> O>
> > The Supra is a most honorable car. My guess is that you wish you had that
> > ride. Perhaps it is time to get a 2021.
> >
> > https://www.youtube.com/watch?v=6ByPWhpelwk
> >
> > ====
> >
> > Nice) Most of my life I had sports cars until later years when I
> > went
> > for SUVs. My last one was a Mazda MX5. I think you call them Miata?
>
> Indeed - I'd like to get a 90's Miata but my wife is deathly afraid of that
> idea. I remember my dad getting a convertible when I was around 6. It was
> just wonderful riding around in the night air. It was the kind of elation
> that a dog probably feels. That only happened one time. My mom probably put
> her foot down on that one. That car was gone, gone, gone, after that one
> ride. My dad was probably trying to sell on the idea. My dad was a great
> salesman but that was a no sale. My parents are lucky I didn't jump out of
> that car.
>
> ===
>
> Oh dear! What a shame. I have always loved mine
>
> Btw I have started to respond on here a bit differently. When I respond
> mid conversation I put a line in instead of a space. Do you think it
> works??

Don't you worry about a thing. I don't get confused - ever.

I saw a Jensen Interceptor on the street the other day. It was totally beautiful. I've always wanted one of those.

https://www.amazon.com/photos/shared...MdkV0AazRQJd0I

On Thursday, June 25, 2020 at 3:32:20 AM UTC-10, Pamela wrote:
> On 16:47 23 Jun 2020, dsi1 said:
>
> > 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.
>
> Although Hawaii is justifiably famous for pineapples, the combination of
> ham and pineapple is not originally a Hawaiian dish. It reminds me of pork
> with apple sauce and similar combos.
>
> > https://www.youtube.com/watch?v=w2sfosrbcxw

Some original Hawaiian dishes: loco moco, Spam musubi, poke. The hallmarks of Hawaiian dishes is simplicity, no herbs, and humbleness.

On 2020-06-25 7:32 a.m., Pamela wrote:
> On 16:47 23 Jun 2020, dsi1 said:
>
>> 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.
>
> Although Hawaii is justifiably famous for pineapples, the combination of
> ham and pineapple is not originally a Hawaiian dish. It reminds me of pork
> with apple sauce and similar combos.
>
>> https://www.youtube.com/watch?v=w2sfosrbcxw
>
Back in the 60s, ham steak with a pineapple ring was the mainstay of
Berni Inn's menus in the UK.

In article >, says...

> Back in the 60s, ham steak with a pineapple ring was the mainstay of
> Berni Inn's menus in the UK.


;-) I still make that occasionally

Janet UK

On 2020-06-25 11:02 a.m., Janet wrote:
> In article >, says...
>
>> Back in the 60s, ham steak with a pineapple ring was the mainstay of
>> Berni Inn's menus in the UK.
>
>
> ;-) I still make that occasionally
>
> Janet UK
>
>
Followed by Schwarzwälder Kirschtorte?

On Thursday, June 25, 2020 at 12:05:08 PM UTC-4, dsi1 wrote:
> On Thursday, June 25, 2020 at 1:41:47 AM UTC-10, Gary wrote:
> > jmcquown wrote:
> > >
> > > In the last few years there has been a lot of cauliflower stuff being
> > > touted as better for you if you are a low-carber. I'm still not
> > > convinced it would make a great pizza dough.
> >
> > Perhaps we should all try one before we judge the idea.
>
> My son used to make that when he was into low carbs. It was okay. It's just a baked food dish. There's no reason to compare it to anything except baked cauliflower mash with stuff on top. He also used to make spaghetti squash with tomato sauce. Again, it is what it is. A vegetable dish with sauce. These dishes are just fine - if you're into vegetables.

Sometimes for a quick lunch I'll have nuked frozen cauliflower with
spaghetti sauce and provolone. It's good.

And if you're not into vegetables - you should be.

Cindy Hamilton

On Thursday, June 25, 2020 at 12:41:11 PM UTC-4, dsi1 wrote:
> On Thursday, June 25, 2020 at 3:32:20 AM UTC-10, Pamela wrote:
> > On 16:47 23 Jun 2020, dsi1 said:
> >
> > > 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.
> >
> > Although Hawaii is justifiably famous for pineapples, the combination of
> > ham and pineapple is not originally a Hawaiian dish. It reminds me of pork
> > with apple sauce and similar combos.
> >
> > > https://www.youtube.com/watch?v=w2sfosrbcxw
>
> Some original Hawaiian dishes: loco moco, Spam musubi, poke. The hallmarks of Hawaiian dishes is simplicity, no herbs, and humbleness.

Poke isn't humble on the mainland. Sushi-grade fish is expensive.

Cindy Hamilton