I've gotten good enough at making pizza that bought ones are considered inferior by my son. Ten years ago, he liked those awful Jack's frozen pizzas. Then it was Domino's, then the local pizza place. Now he expects home made. I'm sure that many regulars here are as skilled or more skilled than me at making pizza crust. A lot of it is just having discovered great sauce.
https://stanislaus.com/scratch-produ...d-pizza-sauce/

I came home from work feeling wiped out. My wife said she'd be happy with leftover lasagna, but my son requested that I make pizza. So I got off my ass, got the dough made and proofing, and drove down to the little Italian grocery to buy sausage and pepperoni, etc. etc.

I expect that Covid will get worse, and I'll buy several packages of pepperoni, which are vacuum packed, and keep a long time in the fridge, but buying fresh sausage won't happen. I'm the only one who is super into sausage anyway. I think that the reason that I'm so low energy in Covid. It's not that I have it, but the fear of it saps my reserves. A few nights ago, I had my first Covid nightmare, and I almost never wake from disturbing dreams.. I don't trip on waking up from bad dreams. There's no residual *creepedoutedness*. It's the day to day stress of being around people, too many of whom don't practice proper Covid hygiene. Right now, failing to fully cover your mouth, *and your nose*, is worse--from a public health perspective--than not washing your hands after you wipe your ass.

Most of you are either retired, or have jobs that don't put you in peril to much of an extent. If are at all a decent person, you will practice proper Covid hygiene.

--Bryan

Bryan Simmons wrote:
> I've gotten good enough at making pizza that bought ones are considered inferior by my son. Ten years ago, he liked those awful Jack's frozen pizzas. Then it was Domino's, then the local pizza place. Now he expects home made. I'm sure that many regulars here are as skilled or more skilled than me at making pizza crust. A lot of it is just having discovered great sauce.
> https://stanislaus.com/scratch-produ...d-pizza-sauce/
>
> I came home from work feeling wiped out. My wife said she'd be happy with leftover lasagna, but my son requested that I make pizza. So I got off my ass, got the dough made and proofing, and drove down to the little Italian grocery to buy sausage and pepperoni, etc. etc.
>
> I expect that Covid will get worse, and I'll buy several packages of pepperoni, which are vacuum packed, and keep a long time in the fridge, but buying fresh sausage won't happen. I'm the only one who is super into sausage anyway. I think that the reason that I'm so low energy in Covid. It's not that I have it, but the fear of it saps my reserves. A few nights ago, I had my first Covid nightmare, and I almost never wake from disturbing dreams. I don't trip on waking up from bad dreams. There's no residual *creepedoutedness*. It's the day to day stress of being around people, too many of whom don't practice proper Covid hygiene. Right now, failing to fully cover your mouth, *and your nose*, is worse--from a public health perspective--than not washing your hands after you wipe your ass.
>
> Most of you are either retired, or have jobs that don't put you in peril to much of an extent. If are at all a decent person, you will practice proper Covid hygiene.
>
> --Bryan
>

Yep, it'll get worse.

Went to the doctor today. There were three guys in the waiting room
wearing masks, but with their noses sticking out.

On Monday, November 2, 2020 at 6:42:41 PM UTC-6, Hank Rogers wrote:
> Bryan Simmons wrote:
> > I've gotten good enough at making pizza that bought ones are considered inferior by my son. Ten years ago, he liked those awful Jack's frozen pizzas. Then it was Domino's, then the local pizza place. Now he expects home made. I'm sure that many regulars here are as skilled or more skilled than me at making pizza crust. A lot of it is just having discovered great sauce.
> > https://stanislaus.com/scratch-produ...d-pizza-sauce/
> >
> > I came home from work feeling wiped out. My wife said she'd be happy with leftover lasagna, but my son requested that I make pizza. So I got off my ass, got the dough made and proofing, and drove down to the little Italian grocery to buy sausage and pepperoni, etc. etc.
> >
> > I expect that Covid will get worse, and I'll buy several packages of pepperoni, which are vacuum packed, and keep a long time in the fridge, but buying fresh sausage won't happen. I'm the only one who is super into sausage anyway. I think that the reason that I'm so low energy in Covid. It's not that I have it, but the fear of it saps my reserves. A few nights ago, I had my first Covid nightmare, and I almost never wake from disturbing dreams.. I don't trip on waking up from bad dreams. There's no residual *creepedoutedness*. It's the day to day stress of being around people, too many of whom don't practice proper Covid hygiene. Right now, failing to fully cover your mouth, *and your nose*, is worse--from a public health perspective--than not washing your hands after you wipe your ass.
> >
> > Most of you are either retired, or have jobs that don't put you in peril to much of an extent. If are at all a decent person, you will practice proper Covid hygiene.
> >
> > --Bryan
> >
> Yep, it'll get worse.
>
> Went to the doctor today. There were three guys in the waiting room
> wearing masks, but with their noses sticking out.

Wearing a mask with you nose sticking out is like wearing pants with
your dick sticking out. I'm a nudist, and feel that there should be areas,
like in National Seashores, where simple nudity should be allowed, but
wearing clothing with a dick sticking out is overtly sexual.

Obviously I'm not saying there's an analogy. Folks with their noses
uncovered are doing so out of a sloppy disregard for public health.
Employees at my job do that. Hopefully, after the election, we'll get
some enforcement. Approaching customers who aren't compliant
is problematic, but telling businesses that employees must comply
is easy. If a business were threatened with fines or closures, the
management would make proper face coverings a condition of
employment, just like showing up on time, not insulting customers
or not causing willful destruction of company property.

Cloth masks work, but they are a minimum. N95 equivalent
respirators are better. Increased replacement of indoor air should be
mandated if the existing HVAC system allows without modification.
Until there are vaccines, the strategy needs to be focused on limiting
the chances of persons breathing in an infective dose of the virus.

That sentence bears repeating. Until there are vaccines, the strategy
needs to be focused on limiting the chances of persons breathing in
an infective dose of the virus. Businesses should be required to
adjust their HVAC systems to maximum fresh air intake/exhaust, and
should be compensated for doing so. Sure, that's more carbon
intensive, but this is a deadly pandemic. It's an emergency, and it's
temporary.

--Bryan

On Monday, November 2, 2020 at 6:51:23 PM UTC-5, wrote:
> I've gotten good enough at making pizza that bought ones are considered inferior by my son. Ten years ago, he liked those awful Jack's frozen pizzas.. Then it was Domino's, then the local pizza place. Now he expects home made. I'm sure that many regulars here are as skilled or more skilled than me at making pizza crust. A lot of it is just having discovered great sauce.
> https://stanislaus.com/scratch-produ...d-pizza-sauce/

It's... tomato puree. I'm not feeling the magic.

Cindy Hamilton

On 2020-11-03 5:46 a.m., Cindy Hamilton wrote:
> On Monday, November 2, 2020 at 6:51:23 PM UTC-5, wrote:
>> I've gotten good enough at making pizza that bought ones are considered inferior by my son. Ten years ago, he liked those awful Jack's frozen pizzas. Then it was Domino's, then the local pizza place. Now he expects home made. I'm sure that many regulars here are as skilled or more skilled than me at making pizza crust. A lot of it is just having discovered great sauce.
>> https://stanislaus.com/scratch-produ...d-pizza-sauce/
>
> It's... tomato puree. I'm not feeling the magic.


I have been making pizzas about once a week lately. We have started to
use a store pizza sauce. It is cheap, easy and delicious.

On Tuesday, November 3, 2020 at 2:46:55 AM UTC-8, Cindy Hamilton wrote:
> On Monday, November 2, 2020 at 6:51:23 PM UTC-5, wrote:
> > I've gotten good enough at making pizza that bought ones are considered inferior by my son. Ten years ago, he liked those awful Jack's frozen pizzas. Then it was Domino's, then the local pizza place. Now he expects home made. I'm sure that many regulars here are as skilled or more skilled than me at making pizza crust. A lot of it is just having discovered great sauce.
> > https://stanislaus.com/scratch-produ...d-pizza-sauce/
>
> It's... tomato puree. I'm not feeling the magic.
>
> Cindy Hamilton

Stanislaus is a preferred brand in the restaurant industry. I used their products in my restaurant. Their quality and flavor is outstanding.

On Tuesday, November 3, 2020 at 10:45:03 AM UTC-5, Dave Smith wrote:
> On 2020-11-03 5:46 a.m., Cindy Hamilton wrote:
> > On Monday, November 2, 2020 at 6:51:23 PM UTC-5, wrote:
> >> I've gotten good enough at making pizza that bought ones are considered inferior by my son. Ten years ago, he liked those awful Jack's frozen pizzas. Then it was Domino's, then the local pizza place. Now he expects home made. I'm sure that many regulars here are as skilled or more skilled than me at making pizza crust. A lot of it is just having discovered great sauce..
> >> https://stanislaus.com/scratch-produ...d-pizza-sauce/
> >
> > It's... tomato puree. I'm not feeling the magic.
> I have been making pizzas about once a week lately. We have started to
> use a store pizza sauce. It is cheap, easy and delicious.

Last night we watched an old Diners, Drive-ins, and Dives that my husband had
DVRed. One of the places was a bar in Philadelphia that makes an Italian
salsa cruda and uses that on the pizza instead of sauce. That's pretty much
what I stumbled onto a while back. Now I know what to call it.

Cindy Hamilton

On Tuesday, November 3, 2020 at 12:02:42 PM UTC-6, ImStillMags wrote:
> On Tuesday, November 3, 2020 at 2:46:55 AM UTC-8, Cindy Hamilton wrote:
> > On Monday, November 2, 2020 at 6:51:23 PM UTC-5, wrote:
> > > I've gotten good enough at making pizza that bought ones are considered inferior by my son. Ten years ago, he liked those awful Jack's frozen pizzas. Then it was Domino's, then the local pizza place. Now he expects home made. I'm sure that many regulars here are as skilled or more skilled than me at making pizza crust. A lot of it is just having discovered great sauce.
> > > https://stanislaus.com/scratch-produ...d-pizza-sauce/
> >
> > It's... tomato puree. I'm not feeling the magic.
> >
> > Cindy Hamilton
> Stanislaus is a preferred brand in the restaurant industry. I used their products in my restaurant. Their quality and flavor is outstanding.

And having owned a restaurant, you have street cred. There are only two
high quality brands of canned tomato products, Stanislaus and Escalon.
Good restaurants use one of them. Canned tomatoes can never be fresh
tomatoes, just like "not from concentrate" OJ isn't like fresh squeezed, but
the "not from concentrate" OJ is discernibly better that from concentrate.

I don't like bloody marys, but I had plenty of perfectly ripe garden tomatoes
that I juiced for a friend to make a bloody mary, and even though the the
vodka that I had was not the pricey stuff (I almost always buy SKYY), he said
that it was the best bloody mary he'd ever had. I didn't taste it. I was drinking
beer, but I reserved the *tomato caviar* for the next day. I love that stuff.

--Bryan

Bryan Simmons wrote:
> On Tuesday, November 3, 2020 at 12:02:42 PM UTC-6, ImStillMags wrote:
>> On Tuesday, November 3, 2020 at 2:46:55 AM UTC-8, Cindy Hamilton wrote:
>>> On Monday, November 2, 2020 at 6:51:23 PM UTC-5, wrote:
>>>> I've gotten good enough at making pizza that bought ones are considered inferior by my son. Ten years ago, he liked those awful Jack's frozen pizzas. Then it was Domino's, then the local pizza place. Now he expects home made. I'm sure that many regulars here are as skilled or more skilled than me at making pizza crust. A lot of it is just having discovered great sauce.
>>>> https://stanislaus.com/scratch-produ...d-pizza-sauce/
>>>
>>> It's... tomato puree. I'm not feeling the magic.
>>>
>>> Cindy Hamilton
>> Stanislaus is a preferred brand in the restaurant industry. I used their products in my restaurant. Their quality and flavor is outstanding.
>
> And having owned a restaurant, you have street cred. There are only two
> high quality brands of canned tomato products, Stanislaus and Escalon.
> Good restaurants use one of them. Canned tomatoes can never be fresh
> tomatoes, just like "not from concentrate" OJ isn't like fresh squeezed, but
> the "not from concentrate" OJ is discernibly better that from concentrate.
>
> I don't like bloody marys, but I had plenty of perfectly ripe garden tomatoes
> that I juiced for a friend to make a bloody mary, and even though the the
> vodka that I had was not the pricey stuff (I almost always buy SKYY), he said
> that it was the best bloody mary he'd ever had. I didn't taste it. I was drinking
> beer, but I reserved the *tomato caviar* for the next day. I love that stuff.
>
> --Bryan
>

Yoose need to up yoose game and buy the finest vodka in the
universe ... crystal palace. And it's cheap too!

On Tuesday, November 3, 2020 at 12:06:51 PM UTC-6, Cindy Hamilton wrote:
> On Tuesday, November 3, 2020 at 10:45:03 AM UTC-5, Dave Smith wrote:
> > On 2020-11-03 5:46 a.m., Cindy Hamilton wrote:
> > > On Monday, November 2, 2020 at 6:51:23 PM UTC-5, wrote:
> > >> I've gotten good enough at making pizza that bought ones are considered inferior by my son. Ten years ago, he liked those awful Jack's frozen pizzas. Then it was Domino's, then the local pizza place. Now he expects home made. I'm sure that many regulars here are as skilled or more skilled than me at making pizza crust. A lot of it is just having discovered great sauce.
> > >> https://stanislaus.com/scratch-produ...d-pizza-sauce/
> > >
> > > It's... tomato puree. I'm not feeling the magic.
> > I have been making pizzas about once a week lately. We have started to
> > use a store pizza sauce. It is cheap, easy and delicious.
>
You could take it to the next level with better pizza sauce.
>
> Last night we watched an old Diners, Drive-ins, and Dives that my husband had
> DVRed. One of the places was a bar in Philadelphia that makes an Italian
> salsa cruda and uses that on the pizza instead of sauce. That's pretty much
> what I stumbled onto a while back. Now I know what to call it.

There are only a few months when you can get spectacular tomatoes, though the
pricey Camparis are pretty good. Feel the magic.
>
> Cindy Hamilton

--Bryan, who began drinking beer before 2 PM today, which I almost never do..
The idea is that I'll be asleep before the first election returns come in, and get
several hours of sleep before being woken by having to pee.

On Tuesday, November 3, 2020 at 3:56:08 PM UTC-6, Hank Rogers wrote:
> Bryan Simmons wrote:
> > On Tuesday, November 3, 2020 at 12:02:42 PM UTC-6, ImStillMags wrote:
> >> On Tuesday, November 3, 2020 at 2:46:55 AM UTC-8, Cindy Hamilton wrote:
> >>> On Monday, November 2, 2020 at 6:51:23 PM UTC-5, wrote:
> >>>> I've gotten good enough at making pizza that bought ones are considered inferior by my son. Ten years ago, he liked those awful Jack's frozen pizzas. Then it was Domino's, then the local pizza place. Now he expects home made. I'm sure that many regulars here are as skilled or more skilled than me at making pizza crust. A lot of it is just having discovered great sauce.
> >>>> https://stanislaus.com/scratch-produ...d-pizza-sauce/
> >>>
> >>> It's... tomato puree. I'm not feeling the magic.
> >>>
> >>> Cindy Hamilton
> >> Stanislaus is a preferred brand in the restaurant industry. I used their products in my restaurant. Their quality and flavor is outstanding.
> >
> > And having owned a restaurant, you have street cred. There are only two
> > high quality brands of canned tomato products, Stanislaus and Escalon.
> > Good restaurants use one of them. Canned tomatoes can never be fresh
> > tomatoes, just like "not from concentrate" OJ isn't like fresh squeezed, but
> > the "not from concentrate" OJ is discernibly better that from concentrate.
> >
> > I don't like bloody marys, but I had plenty of perfectly ripe garden tomatoes
> > that I juiced for a friend to make a bloody mary, and even though the the
> > vodka that I had was not the pricey stuff (I almost always buy SKYY), he said
> > that it was the best bloody mary he'd ever had. I didn't taste it. I was drinking
> > beer, but I reserved the *tomato caviar* for the next day. I love that stuff.
> >
> > --Bryan
> >
> Yoose need to up yoose game and buy the finest vodka in the
> universe ... crystal palace. And it's cheap too!

I've actually bought Crystal Palace, but it has an off taste. Expensive vodkas
are also not neutral, but the taste component is considered desirable by some,
but mid-priced vodkas are fine for Cape Cods.

--Bryan

On Mon, 2 Nov 2020 15:51:18 -0800 (PST), Bryan Simmons wrote:

> I've gotten good enough at making pizza that bought ones are
> considered inferior by my son. Ten years ago, he liked those
> awful Jack's frozen pizzas. Then it was Domino's, then the local
> pizza place. Now he expects home made. I'm sure that many
> regulars here are as skilled or more skilled than me at making
> pizza crust. A lot of it is just having discovered great sauce.
> https://stanislaus.com/scratch-produ...d-pizza-sauce/

You need to find some tipo 00 flour. It makes much more of a
difference than the sauce. Caputo or Cento Anna (I prefer the
later).

And Italain sausage freezes well. I just used frozen Italian
sausage (raw, frozen, then trhawed and cooked) and AP flour(*) for
my cast iron pan pizza last week.

https://i.postimg.cc/50Jnx0VH/Square...-and-Olive.jpg

(*) AP or bread flour for pan pizzas, Tipo 00 for traditional
rounds.

-sw