On 2021-02-05 1:03 p.m., jmcquown wrote:
> On 2/3/2021 8:40 AM, Gary wrote:

>>>
>>> Yep, don't even open that goddamn can. Throw the shit away
>>
>> I agree. I tried canned corned beef and used it to make hash once
>> maybe 40 years ago.* The "Yuck Factor" was very high. I'll never buy
>> that canned stuff again. That even ruined my urge to make a corned
>> beef at home too - I've never had it.
>>
>
> A taste of nasty canned corned beef 40 years ago "ruined my urge to make
> a corned beef at home"?* "I've never had it."* Wow.* Canned crap is not
> a good reason to never try the real thing.
>


I am surprised that someone who actually likes McDOnalds burgers could
be so turned off by canned corn beef. I at a lot of it when I was a kid
and liked it. I never found it objectionable. I later discovered real
corned beef sandwiches and could not go back to it.

Roy Rogers > writes:

> On Tue, 02 Feb 2021 00:43:36 -0800, Daniel > wrote:
>
>>
>>I was lazily considering a recipe for white pizza sauce. Whenever I
>>order out, it's safe to say roughly ninety percent of the time I order
>>white sauce.
>>
>>At home, my typical routine is to make a pasta sauce and use that as the
>>base. But, it wasn't until today that I noticed my favorite teaching
>>chef uploaded a how-to on white pizza sauce.
>>
>>I was quite surprised to learn that it takes cottage cheese and a heavy
>>cream reduction (though the cream isn't required).
>>
>>Do you all make white sauce and is cottage cheese the main ingredient?
>>
>>Ref: https://www.youtube.com/watch?v=so7zQvh_HIk
>
> Full of dead animals and chemicals. Delicious!

Is there an inside joke I'm not privy to?

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

dsi1 > writes:

> On Monday, February 1, 2021 at 10:43:41 PM UTC-10, Daniel wrote:
>> I was lazily considering a recipe for white pizza sauce. Whenever I
>> order out, it's safe to say roughly ninety percent of the time I order
>> white sauce.
>>
>> At home, my typical routine is to make a pasta sauce and use that as the
>> base. But, it wasn't until today that I noticed my favorite teaching
>> chef uploaded a how-to on white pizza sauce.
>>
>> I was quite surprised to learn that it takes cottage cheese and a heavy
>> cream reduction (though the cream isn't required).
>>
>> Do you all make white sauce and is cottage cheese the main ingredient?
>>
>> Ref: https://www.youtube.com/watch?v=so7zQvh_HIk
>>
>> --
>> Daniel
>> Visit me at: gopher://gcpp.world
> White sauce is pretty easy to make - just add cheese to it. You can
> also make a white pizza by using just olive oil and chopped garlic on
> the crust. You can make a green pizza by using a pesto base. That's my
> current favorite. You can use anything as a base. I've used Korean kim
> chee sauce. That makes a fiery pizza. There's no "correct" way to cook
> up anything.

Well, the white pizzas you're talking about is different from what I
experience here. Now, I don't know if it's just a local thing or not,
but the white sauces that we get in pizza is creamy white and loaded
with garlic. It's fantastic, at least I think it is.

I've been making pizzas for years with pesto instead of red sauce. I've
also tried ranch and almost threw up.

I just wanted to mimic what I get at my local pizza haunts and that why
I came on here. I didn't think that white garlic sauce on these pizzas
may be a phenomenon in my local area.

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

On Friday, February 5, 2021 at 1:59:44 PM UTC-10, Daniel wrote:
> dsi1 > writes:
> > On Monday, February 1, 2021 at 10:43:41 PM UTC-10, Daniel wrote:
> >> I was lazily considering a recipe for white pizza sauce. Whenever I
> >> order out, it's safe to say roughly ninety percent of the time I order
> >> white sauce.
> >>
> >> At home, my typical routine is to make a pasta sauce and use that as the
> >> base. But, it wasn't until today that I noticed my favorite teaching
> >> chef uploaded a how-to on white pizza sauce.
> >>
> >> I was quite surprised to learn that it takes cottage cheese and a heavy
> >> cream reduction (though the cream isn't required).
> >>
> >> Do you all make white sauce and is cottage cheese the main ingredient?
> >>
> >> Ref: https://www.youtube.com/watch?v=so7zQvh_HIk
> >>
> >> --
> >> Daniel
> >> Visit me at: gopher://gcpp.world
> > White sauce is pretty easy to make - just add cheese to it. You can
> > also make a white pizza by using just olive oil and chopped garlic on
> > the crust. You can make a green pizza by using a pesto base. That's my
> > current favorite. You can use anything as a base. I've used Korean kim
> > chee sauce. That makes a fiery pizza. There's no "correct" way to cook
> > up anything.
>
> Well, the white pizzas you're talking about is different from what I
> experience here. Now, I don't know if it's just a local thing or not,
> but the white sauces that we get in pizza is creamy white and loaded
> with garlic. It's fantastic, at least I think it is.
>
> I've been making pizzas for years with pesto instead of red sauce. I've
> also tried ranch and almost threw up.
>
> I just wanted to mimic what I get at my local pizza haunts and that why
> I came on here. I didn't think that white garlic sauce on these pizzas
> may be a phenomenon in my local area.
> --
> Daniel
> Visit me at: gopher://gcpp.world

My guess is that it isn't anything that's too exotic. I could probably tell you how to make it within 10 seconds of taking a bite. A pizza with a olive oil and garlic base is one of my favorite pizza.

https://www.tasteandtellblog.com/gar...-cheese-pizza/

"Daniel" wrote in message ...

dsi1 > writes:

> On Monday, February 1, 2021 at 10:43:41 PM UTC-10, Daniel wrote:
>> I was lazily considering a recipe for white pizza sauce. Whenever I
>> order out, it's safe to say roughly ninety percent of the time I order
>> white sauce.
>>
>> At home, my typical routine is to make a pasta sauce and use that as the
>> base. But, it wasn't until today that I noticed my favorite teaching
>> chef uploaded a how-to on white pizza sauce.
>>
>> I was quite surprised to learn that it takes cottage cheese and a heavy
>> cream reduction (though the cream isn't required).
>>
>> Do you all make white sauce and is cottage cheese the main ingredient?
>>
>> Ref: https://www.youtube.com/watch?v=so7zQvh_HIk
>>
>> --
>> Daniel
>> Visit me at: gopher://gcpp.world
> White sauce is pretty easy to make - just add cheese to it. You can
> also make a white pizza by using just olive oil and chopped garlic on
> the crust. You can make a green pizza by using a pesto base. That's my
> current favorite. You can use anything as a base. I've used Korean kim
> chee sauce. That makes a fiery pizza. There's no "correct" way to cook
> up anything.

Well, the white pizzas you're talking about is different from what I
experience here. Now, I don't know if it's just a local thing or not,
but the white sauces that we get in pizza is creamy white and loaded
with garlic. It's fantastic, at least I think it is.

I've been making pizzas for years with pesto instead of red sauce. I've
also tried ranch and almost threw up.

I just wanted to mimic what I get at my local pizza haunts and that why
I came on here. I didn't think that white garlic sauce on these pizzas
may be a phenomenon in my local area.

Daniel

===

Hey! You like what you like I only make pizza with tomato, ham,
pineapple and loads of mozzarella!

I can't say it is my favourite but it is the only pizza my husband likes,
so that is all I make))

jmcquown > writes:

> On 2/5/2021 4:51 AM, Daniel wrote:
>> Ed Pawlowski > writes:
>>
>>> On 2/2/2021 10:06 AM, songbird wrote:
>>>> Ed Pawlowski wrote:
>>>> ...
>>>>> OMG, that is a horrid thought. Cottage cheese does not belong on pizza.
>>>>> You need a better chef to watch.
>>>> i'm glad i'm not confined by anything others may think
>>>> in regards to what can and cannot be pizza (either in or
>>>> on).
>>>> since i do like cold pizza i could easily see me putting
>>>> cottage cheese and then sprinkling some basil, oregano or
>>>> dill on it.
>>>> last night i happened to have a chunk of a pumpkin roll
>>>> and had some cottage cheese in the bottom of the bowl to
>>>> go along with it.
>>>>
>>>> songbird
>>>>
>>> Put whatever you want but please don't preach to the masses it is what
>>> is is normal for white pizza.
>>>
>>> I like Spam but I don't try to say it makes the best Italian meatballs.
>>>
>> I know, right? They didn't even try it. And they denegrate the chef
>> I've
>> learned so much from.
>>
> If you already knew it was great with white sauce and cottage cheese,
> why bother to ask us "Do you all make white sauce and is cottage
> cheese the main ingredient?" You got your answer. Most folks said
> no, that's not how they make white pizza and they don't use a sauce.
> I am not familiar with this online 'chef' who taught you so much.

I also didn't know that the white garlic sauce on the pizza I eat is
regional. But, I wanted to get input from everyone to get their
experience. And, while most people said no, they also suggested WILDLY
different things. Most of the input was rather unhelpful or negative.

> The same 'chef' probably also espouses that fermented diet thing you
> mentioned when you first introduced yourself here. Sorry, not
> interested in drinking kombucha.

If you want to go down the maw of assumption, go for it. You can think
you're correct while you're at it. And like above, it's unhelpful.

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

Ed Pawlowski > writes:

> On 2/5/2021 5:51 AM, Daniel wrote:
>> "cshenk" > writes:
>
>>>>
>>>> I agree. I tried canned corned beef and used it to make hash once
>>>> maybe 40 years ago. The "Yuck Factor" was very high. I'll never buy
>>>> that canned stuff again. That even ruined my urge to make a corned
>>>> beef at home too - I've never had it.
>>>
>>> We make it sometimes. It's a comfort food my husband grew up with.
>>> Main problem is the can has close to 8 servings.
>>>
>>> What he does it treat it a bit like sausage, making a patty to pan fry
>>> to crisp with eggs alongside. Biscuit and all, is good.
>> I admit to loving the canned stuff. I love spam, especially when cut
>> into small cubes, sauteed, served with scrambled eggs. I don't eat it
>> often though, the older I get the less I can handle the saltiness. But I
>> still enjoy those canned meats when the mood calls for it.
>>
>
> I buy the lower sodium Spam. Still plenty salty but not overbearing
> like the regular. 25% less

I wasn't aware of a lower sodium variety. Typically, at the market, I
don't look for SPAM. The only place I've picked it up in over two
decades is costco.

Next time, when I feel the urge, I'll look out for the low sodium
variety at the grocery store.

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

Cindy Hamilton wrote:
> Jill wrote:
>> A taste of nasty canned corned beef 40 years ago "ruined my urge to make
>> a corned beef at home"? "I've never had it." Wow. Canned crap is not
>> a good reason to never try the real thing.
>>
>> Jill

I've had better corned beef from a deli. Much better than canned but I
wouldn't waste a large cut of beef to make it myself. One good sandwich
every few years is enough for me.

>
> Consider the source. He won't eat pot roast because his mother's
> and wife's pot roasts were lousy.

Two strikes, many years apart. I won't be wasting good beef on that
simple nonsense either.

One the other hand, I've made a very good beef stew. Pretty much the
same thing.

On 2/5/2021 1:27 PM, jmcquown wrote:
> Yep, I did consider the source. He loves to point out how picky I am. I
> love corned beef brisket. Cooked with quartered cabbage and potatoes
> but that's not essential. The spice packet (pickling spices, mostly
> peppercorns) and a couple of bay leaves are essential.
>
> There is no comparison to canned corned beef.

I agree with you, Jill. We just have different tastes. I'm not thrilled
even with good corned beef.

As far as hash, or with cabbage and potatoes, I prefer ham instead of
corned beef. Just my preference.

Dave Smith wrote:
> I am surprised that someone who actually likes McDOnalds burgers could
> be so turned off by canned corn beef. I at a lot of it when I was a kid
> and liked it. I never found it objectionable

Right back at you, Davers:
I'm surprised that someone who actually likes canned corn beef could be
so turned off by a McDonald's burger. I ate a lot of it when I was a
kid and liked it. I never found those objectionable either.

Ophelia wrote:
> Hey! You like what you like I only make pizza with tomato, ham,
> pineapple and loads of mozzarella!
>
> I can't say it is my favourite but it is the only pizza my husband
> likes, so that is all I make))

So why not make 2 pizzas? One that husband likes and one for you that
you like better?

On 2/6/2021 2:59 PM, Daniel wrote:
> Ed Pawlowski > writes:

>>
>> I buy the lower sodium Spam. Still plenty salty but not overbearing
>> like the regular. 25% less
>
> I wasn't aware of a lower sodium variety. Typically, at the market, I
> don't look for SPAM. The only place I've picked it up in over two
> decades is costco.
>
> Next time, when I feel the urge, I'll look out for the low sodium
> variety at the grocery store.
>

I get it at BJs but it is 8 cans. If you just want to try it, the
grocery store would be better for a single. Costco carries it though

https://www.costco.com/CatalogSearch...l&keyword=spam

Daniel wrote:

> Roy Rogers > writes:
>
> > On Tue, 02 Feb 2021 00:43:36 -0800, Daniel > wrote:
> >
> > >
> > > I was lazily considering a recipe for white pizza sauce. Whenever
> > > I order out, it's safe to say roughly ninety percent of the time
> > > I order white sauce.
> > >
> > > At home, my typical routine is to make a pasta sauce and use that
> > > as the base. But, it wasn't until today that I noticed my
> > > favorite teaching chef uploaded a how-to on white pizza sauce.
> > >
> > > I was quite surprised to learn that it takes cottage cheese and a
> > > heavy cream reduction (though the cream isn't required).
> > >
> > > Do you all make white sauce and is cottage cheese the main
> > > ingredient?
> > >
> > > Ref: https://www.youtube.com/watch?v=so7zQvh_HIk
> >
> > Full of dead animals and chemicals. Delicious!
>
> Is there an inside joke I'm not privy to?

Thats just Roy. Hit my killfile ages ago. He has nothing to add to the
group and never has.

Daniel wrote:

> dsi1 > writes:
>
> > On Monday, February 1, 2021 at 10:43:41 PM UTC-10, Daniel wrote:
> >> I was lazily considering a recipe for white pizza sauce. Whenever
> I >> order out, it's safe to say roughly ninety percent of the time I
> order >> white sauce.
> >>
> >> At home, my typical routine is to make a pasta sauce and use that
> as the >> base. But, it wasn't until today that I noticed my favorite
> teaching >> chef uploaded a how-to on white pizza sauce.
> >>
> >> I was quite surprised to learn that it takes cottage cheese and a
> heavy >> cream reduction (though the cream isn't required).
> >>
> >> Do you all make white sauce and is cottage cheese the main
> ingredient? >>
> >> Ref: https://www.youtube.com/watch?v=so7zQvh_HIk
> >>
> >> --
> >> Daniel
> >> Visit me at: gopher://gcpp.world
> > White sauce is pretty easy to make - just add cheese to it. You can
> > also make a white pizza by using just olive oil and chopped garlic
> > on the crust. You can make a green pizza by using a pesto base.
> > That's my current favorite. You can use anything as a base. I've
> > used Korean kim chee sauce. That makes a fiery pizza. There's no
> > "correct" way to cook up anything.
>
> Well, the white pizzas you're talking about is different from what I
> experience here. Now, I don't know if it's just a local thing or not,
> but the white sauces that we get in pizza is creamy white and loaded
> with garlic. It's fantastic, at least I think it is.
>
> I've been making pizzas for years with pesto instead of red sauce.
> I've also tried ranch and almost threw up.
>
> I just wanted to mimic what I get at my local pizza haunts and that
> why I came on here. I didn't think that white garlic sauce on these
> pizzas may be a phenomenon in my local area.

I like them. White pizzas are part of what I make from time to time.
Garlic white sauce is not unknown but it's largely seen in the smaller
places not the big chains. Fresh made, they are fantastic!

All of the ones I know of have a delightfully heavy hand with the
garlic. They tend more to vegetarian or some seafood topping.

https://www.allrecipes.com/recipe/25...e-pizza-sauce/

I disagree witht the cheese type they use. I'd use Gouda or brie
depending on toppings planned.

On Sat, 06 Feb 2021 15:31:10 -0600, "cshenk" > wrote:

>Daniel wrote:
>
>> Roy Rogers > writes:
>>
>> > On Tue, 02 Feb 2021 00:43:36 -0800, Daniel > wrote:
>> >
>> > >
>> > > I was lazily considering a recipe for white pizza sauce. Whenever
>> > > I order out, it's safe to say roughly ninety percent of the time
>> > > I order white sauce.
>> > >
>> > > At home, my typical routine is to make a pasta sauce and use that
>> > > as the base. But, it wasn't until today that I noticed my
>> > > favorite teaching chef uploaded a how-to on white pizza sauce.
>> > >
>> > > I was quite surprised to learn that it takes cottage cheese and a
>> > > heavy cream reduction (though the cream isn't required).
>> > >
>> > > Do you all make white sauce and is cottage cheese the main
>> > > ingredient?
>> > >
>> > > Ref: https://www.youtube.com/watch?v=so7zQvh_HIk
>> >
>> > Full of dead animals and chemicals. Delicious!
>>
>> Is there an inside joke I'm not privy to?
>
>Thats just Roy. Hit my killfile ages ago. He has nothing to add to the
>group and never has.

Ditz power!

On 2021-02-06 3:00 p.m., Gary wrote:
> Cindy Hamilton wrote:
>> Jill wrote:
>>> A taste of nasty canned corned beef 40 years ago "ruined my urge to make
>>> a corned beef at home"? "I've never had it." Wow. Canned crap is not
>>> a good reason to never try the real thing.
>>>
>>> Jill
>
> I've had better corned beef from a deli. Much better than canned but I
> wouldn't waste a large cut of beef to make it myself. One good sandwich
> every few years is enough for me.

Corned beef from a deli is better than from a can, but most delis sell
processed meats. A freshly cooked one is much better.

>> Consider the source.Â* He won't eat pot roast because his mother's
>> and wife's pot roasts were lousy.
>
> Two strikes, many years apart. I won't be wasting good beef on that
> simple nonsense either.
>
> One the other hand, I've made a very good beef stew. Pretty much the
> same thing.

I have had more bad pot roast than good. I would rather have stew any day.

On 2/6/2021 3:02 PM, Gary wrote:
> Ophelia wrote:
>> *Hey! You like what you like* I only make pizza with tomato, ham,
>> pineapple and loads of mozzarella!
>>
>> *I can't say it is my favourite but* it is the only pizza my husband
>> likes, so that is all I make))
>
> So why not make 2 pizzas? One that husband likes and one for you that
> you like better?
>
>
She never cooks anything "himself" doesn't like.

Jill