I made 'another' pizza tonight from the dough left over from last night. I
slathered the dough with olive oil and put some very thinly sliced red
onions on for about 6 minutes (550º). Then I took it out and there was too
much water on the top of the pizza for my taste. I topped the onions with
goat cheese (and rosemary), then back into the oven until finished.

It turned out OK, but I would've rather had the onions a little dryer. I
don't want to carmelize the onions, I want the raw/almost raw red onion
taste. But can anyone suggest a way to dry up these onions? Bake before
hand, fry a little in a skillet?? Anything else?
Thanks,
Dee Dee

Dee Randall wrote:
> I made 'another' pizza tonight from the dough left over from last night. I
> slathered the dough with olive oil and put some very thinly sliced red
> onions on for about 6 minutes (550º). Then I took it out and there was too
> much water on the top of the pizza for my taste. I topped the onions with
> goat cheese (and rosemary), then back into the oven until finished.
>
> It turned out OK, but I would've rather had the onions a little dryer. I
> don't want to carmelize the onions, I want the raw/almost raw red onion
> taste. But can anyone suggest a way to dry up these onions? Bake before
> hand, fry a little in a skillet?? Anything else?
> Thanks,
> Dee Dee
>
>
>

saute *for just a minute or so* and drain, I'd say

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

On Fri, 30 Dec 2005 23:20:13 -0500, "Dee Randall"
> wrote:

>I made 'another' pizza tonight from the dough left over from last night. I
>slathered the dough with olive oil and put some very thinly sliced red
>onions on for about 6 minutes (550º). Then I took it out and there was too
>much water on the top of the pizza for my taste. I topped the onions with
>goat cheese (and rosemary), then back into the oven until finished.
>
>It turned out OK, but I would've rather had the onions a little dryer. I
>don't want to carmelize the onions, I want the raw/almost raw red onion
>taste. But can anyone suggest a way to dry up these onions? Bake before
>hand, fry a little in a skillet?? Anything else?

I would try salting them and sitting them in a colander for a while,
to see if some of the water would leave them.

serene

Dee, what, exactly are you trying to do?
It sounds like you're putting red onions on the crust and topping it with
goat cheese, and taking that to the table? Are the onions underneath the
goat cheese?

"Dee Randall" > wrote in message
...
>I made 'another' pizza tonight from the dough left over from last night. I
>slathered the dough with olive oil and put some very thinly sliced red
>onions on for about 6 minutes (550º). Then I took it out and there was too
>much water on the top of the pizza for my taste. I topped the onions with
>goat cheese (and rosemary), then back into the oven until finished.
>
> It turned out OK, but I would've rather had the onions a little dryer. I
> don't want to carmelize the onions, I want the raw/almost raw red onion
> taste. But can anyone suggest a way to dry up these onions? Bake before
> hand, fry a little in a skillet?? Anything else?
> Thanks,
> Dee Dee
>
>
>

serene wrote:
> On Fri, 30 Dec 2005 23:20:13 -0500, "Dee Randall"
> > wrote:
>
>
>>I made 'another' pizza tonight from the dough left over from last night. I
>>slathered the dough with olive oil and put some very thinly sliced red
>>onions on for about 6 minutes (550º). Then I took it out and there was too
>>much water on the top of the pizza for my taste. I topped the onions with
>>goat cheese (and rosemary), then back into the oven until finished.
>>
>>It turned out OK, but I would've rather had the onions a little dryer. I
>>don't want to carmelize the onions, I want the raw/almost raw red onion
>>taste. But can anyone suggest a way to dry up these onions? Bake before
>>hand, fry a little in a skillet?? Anything else?
>
>
> I would try salting them and sitting them in a colander for a while,
> to see if some of the water would leave them.
>
> serene

Bingo! You'd be surprised at how much, too. Then just give 'em a quick
rinse and you're good to go.

Bubba

--
You wanna measure or you wanna cook?

On Sat 31 Dec 2005 01:20:08a, Thus Spake Zarathustra, or was it Bubba?

> serene wrote:
>> On Fri, 30 Dec 2005 23:20:13 -0500, "Dee Randall"
>> > wrote:
>>
>>
>>>I made 'another' pizza tonight from the dough left over from last
>>>night. I slathered the dough with olive oil and put some very thinly
>>>sliced red onions on for about 6 minutes (550º). Then I took it out
>>>and there was too much water on the top of the pizza for my taste. I
>>>topped the onions with goat cheese (and rosemary), then back into the
>>>oven until finished.
>>>
>>>It turned out OK, but I would've rather had the onions a little dryer.
>>>I don't want to carmelize the onions, I want the raw/almost raw red
>>>onion taste. But can anyone suggest a way to dry up these onions? Bake
>>>before hand, fry a little in a skillet?? Anything else?
>>
>>
>> I would try salting them and sitting them in a colander for a while, to
>> see if some of the water would leave them.
>>
>> serene
>
> Bingo! You'd be surprised at how much, too. Then just give 'em a quick
> rinse and you're good to go.
>
> Bubba
>

Yep, onions are mostly water.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

Wayne wrote:

> Yep, onions are mostly water.

So are people. Coincidence? I think NOT!

Bob

Bob Terwilliger wrote:
> Wayne wrote:
>
>
>>Yep, onions are mostly water.
>
>
> So are people. Coincidence? I think NOT!
>
> Bob
>
>

Saved to my quote file

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

Dee Randall wrote:
> I made 'another' pizza tonight from the dough left over from last night. I
> slathered the dough with olive oil and put some very thinly sliced red
> onions on for about 6 minutes (550º). Then I took it out and there wastoo
> much water on the top of the pizza for my taste. I topped the onions with
> goat cheese (and rosemary), then back into the oven until finished.
>
> It turned out OK, but I would've rather had the onions a little dryer. I
> don't want to carmelize the onions, I want the raw/almost raw red onion
> taste. But can anyone suggest a way to dry up these onions? Bake before
> hand, fry a little in a skillet?? Anything else?

Slathering the dough with olive oil was your first mistake. Your
second mistake was baking the dough without the cheese, you baked an
onion roll, and then you made a grilled cheese sandwich, NOT pizza!

I doubt the excess water is from the onions per se, but then you don't
say how much onion and how you're slicing or placing them. Onions
should be sliced thin and separated into rings, then like other raw
veggies placed on top (that's why they're called "toppings"),
especially on top of the cheese, so any water that exudes can quickly
evaporate. If onion, or peppers, or mushrooms especially are buried
under sauce and especially under cheese then any water that exudes will
simply puddle up. As much as possible place the onions so they are
exposed to the hot air of the oven, place the onions last... naturally
if you're going to add like a pound of onion you'll likely end up with
lots of liquid regardless. Btw, thanks for helping to illustrate how
easily pizza can drastically cool down a pizza stone, raw pizza is
essentially a giant cold wet compress, and with puddles yet. Somehow I
get the feeling that you add so much topping to your pizza that you
really should be baking it in a deep dish pizza pan. Again, with
typical residential ovens pizza stones do nada, nothing, zip... well
they do separate the imbeciles from their dollars... I've even seen
some huge pizza stone contraptions that fill nearly the entire oven...
but not one mention about how to create the BTUs necessary to operate
it. Morons! LOL

I don't know why I'm laughing, I used to use a pizza stone too, but
then some 7-8 years ago I discovered the perforated pizza pan, works
like a thousand percent better in my typical wimpy home oven than any
kind of stone, but where it really shines is when I make pizza on my
outdoor grill, and no dough oozing between the grates. The heavy
weight set from Chicago Metalic is the best, especially when the baked
pizza is set in its perforated pan directly over the deep dish pizza
pan for serving, then because of that air space that's created the
bottom crust stays crisp... when pizza is served in the typical solid
pan moisture immediately condenses between the crust and the metal and
if the crust was crisp now it's not, it's worse than the rubbery-droopy
crusted pizza as it comes from those delivery cartons... I mean like
placing a just baked pizza into a closed box is no different than
placing a fresh from the oven loaf of bread directly into a plastic
bag. duh

I got yer stones, schwingin'!

Sheldon

>
> "Dee Randall" > wrote in message
> ...
>>I made 'another' pizza tonight from the dough left over from last night.
>>I slathered the dough with olive oil and put some very thinly sliced red
>>onions on for about 6 minutes (550º). Then I took it out and there was
>>too much water on the top of the pizza for my taste. I topped the onions
>>with goat cheese (and rosemary), then back into the oven until finished.
>>
>> It turned out OK, but I would've rather had the onions a little dryer. I
>> don't want to carmelize the onions, I want the raw/almost raw red onion
>> taste. But can anyone suggest a way to dry up these onions? Bake before
>> hand, fry a little in a skillet?? Anything else?
>> Thanks,
>> Dee Dee
>>

"Kent" > wrote in message
...
> Dee, what, exactly are you trying to do?
> It sounds like you're putting red onions on the crust and topping it with
> goat cheese, and taking that to the table? Are the onions underneath the
> goat cheese?

Kent, read my OP again; but, yes, I do put the goat cheese on, then put it
back in the oven to finish up cooking.
Generally when I have cheese that will melt easily, or one that I don't want
it to break down too much, I bake in 2 stages, thusly:

Layer 1: dough; olive oil (if I put it on); tomato sauce (if I put it on);
either/or/and veggies & meats; then bake for, say 2/3 of the estimated time.
Layer 2: cheese and any delicate herb, such as basil. Bake until finished.

EAT!
Dee Dee

"Wayne Boatwright" > wrote in message
...
> On Sat 31 Dec 2005 01:20:08a, Thus Spake Zarathustra, or was it Bubba?
>
>> serene wrote:
>>> On Fri, 30 Dec 2005 23:20:13 -0500, "Dee Randall"
>>> > wrote:
>>>
>>>
>>>>I made 'another' pizza tonight from the dough left over from last
>>>>night. I slathered the dough with olive oil and put some very thinly
>>>>sliced red onions on for about 6 minutes (550º). Then I took it out
>>>>and there was too much water on the top of the pizza for my taste. I
>>>>topped the onions with goat cheese (and rosemary), then back into the
>>>>oven until finished.
>>>>
>>>>It turned out OK, but I would've rather had the onions a little dryer.
>>>>I don't want to carmelize the onions, I want the raw/almost raw red
>>>>onion taste. But can anyone suggest a way to dry up these onions? Bake
>>>>before hand, fry a little in a skillet?? Anything else?
>>>
>>>
>>> I would try salting them and sitting them in a colander for a while, to
>>> see if some of the water would leave them.
>>>
>>> serene
>>
>> Bingo! You'd be surprised at how much, too. Then just give 'em a quick
>> rinse and you're good to go.
>>
>> Bubba
>>
>
> Yep, onions are mostly water.
>
> --
> Wayne Boatwright *¿*

Perhaps I'll add a little salt, sit, and rinse.
Thanks for all the suggestions. This is the best.

My left-over onions I cut up, let them soak in red wine vinegar. I'll have
them as a side condiment today with some olive tapanade that I got at
Costco. It is really good. I've bought good and bad olive tapanade over
the years, but this is especially good, and a good value - in their deli
dept here in Winchester, VA.
I'll have some dried-tomatoes, as well with minestrone, and the 'good' salad
greens. Probably just a little lemon on my greens.
And, need I say more, wine & a movie.

f-i-l is planning New Year's Eve at the casino with some family, but it is
supposed to snow in NYC. Hopefully not too much or they won't get to go.
Glad we're snug here at home. We've never gone out for New Year's except
before we were married. I think we must've done that thinking the other
might like it. But, what else do unmarried couples do on NYE, if not 'go
out.'

I dare not watch Dick Clark, although it should lift one's spirits. I hope
he makes it through the night. (Song!)

Happy 2006.
Dee Dee

"sarah bennett" > wrote in message
. net...
> Bob Terwilliger wrote:
>> Wayne wrote:
>>
>>
>>>Yep, onions are mostly water.
>>
>>
>> So are people. Coincidence? I think NOT!
>>
>> Bob
I'm still 'working thru' the coincidence of the '28 day moon cycle' and
'women's 28-day monthly cycle.'

I love the French word pronunciation of "coincidence" and never say or think
it except in French. It started out as an amusement on my part, but my
brain neurons have taken over the word in French, and always with a faint
little 'Isabelle Huppert' smile in my mind.
Dee Dee

On Sat, 31 Dec 2005 12:33:07 -0500, Dee Randall wrote:

> I bake in 2 stages, thusly:
>
> Layer 1: dough; olive oil (if I put it on); tomato sauce (if I put it on);
> either/or/and veggies & meats; then bake for, say 2/3 of the estimated time.
> Layer 2: cheese and any delicate herb, such as basil. Bake until finished.

I'm a one step pizza baker, but I'm inclined to think your oven temp
isn't what it should be. I've never had a watery onion problem.
--

Practice safe eating. Always use condiments.

"sf" > wrote in message
...
> On Sat, 31 Dec 2005 12:33:07 -0500, Dee Randall wrote:
>
>> I bake in 2 stages, thusly:
>>
>> Layer 1: dough; olive oil (if I put it on); tomato sauce (if I put it
>> on);
>> either/or/and veggies & meats; then bake for, say 2/3 of the estimated
>> time.
>> Layer 2: cheese and any delicate herb, such as basil. Bake until
>> finished.
>
> I'm a one step pizza baker, but I'm inclined to think your oven temp
> isn't what it should be. I've never had a watery onion problem.

Perhaps 550º IS too hot for onions. I always bake pizza at 550º - hoping
for 600º.
And, perhaps it was the amount of onions I used, and perhaps it was the kind
of 'red' onion I used.
Next time, I'll salt them, and use less of them.
Thanks for your interest, sf.
Dee

Dee Randall wrote:

> It turned out OK, but I would've rather had the onions a little dryer. I
> don't want to carmelize the onions, I want the raw/almost raw red onion
> taste. But can anyone suggest a way to dry up these onions? Bake before
> hand, fry a little in a skillet?? Anything else?
> Thanks,
> Dee Dee
>
>
>

I nuke them a little and then wring in a tea towel. Baking until dry
would take out too much of the flavour. Also, slice them
veeeeeerrrrrryyyy thinly.

Dee Randall wrote:
> "sf" > wrote in message
> ...
> > On Sat, 31 Dec 2005 12:33:07 -0500, Dee Randall wrote:
> >
> >> I bake in 2 stages, thusly:
> >>
> >> Layer 1: dough; olive oil (if I put it on); tomato sauce (if I put it
> >> on);
> >> either/or/and veggies & meats; then bake for, say 2/3 of the estimated
> >> time.
> >> Layer 2: cheese and any delicate herb, such as basil. Bake until
> >> finished.
> >
> > I'm a one step pizza baker, but I'm inclined to think your oven temp
> > isn't what it should be. I've never had a watery onion problem.
>
> Perhaps 550º IS too hot for onions. I always bake pizza at 550º - hoping
> for 600º.
> And, perhaps it was the amount of onions I used, and perhaps it was the kind
> of 'red' onion I used.
> Next time, I'll salt them, and use less of them.
> Thanks for your interest, sf.

Coincidentally enough, my sister gave me a pizza stone for Christmas,
and I made pizza with red onions for dinner tonight. Mine turned out
ok cooked at 550 degrees. They were a bit misshapen as I admit I'm
quite the amateur when it comes to forming my dough. I may have very
easily used less onion than you did though. Incidentally, the crust
turned out nicely crispy on the outside despite what Sheldon would have
you believe about how that does or does not work.

http://bellsouthpwp.net/e/w/ewdotson/pizza1.JPG

--
Ernest

On Sat 31 Dec 2005 10:44:21a, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sat 31 Dec 2005 01:20:08a, Thus Spake Zarathustra, or was it Bubba?
>>
>>> serene wrote:
>>>> On Fri, 30 Dec 2005 23:20:13 -0500, "Dee Randall"
>>>> > wrote:
>>>>
>>>>
>>>>>I made 'another' pizza tonight from the dough left over from last
>>>>>night. I slathered the dough with olive oil and put some very thinly
>>>>>sliced red onions on for about 6 minutes (550º). Then I took it out
>>>>>and there was too much water on the top of the pizza for my taste. I
>>>>>topped the onions with goat cheese (and rosemary), then back into the
>>>>>oven until finished.
>>>>>
>>>>>It turned out OK, but I would've rather had the onions a little
>>>>>dryer. I don't want to carmelize the onions, I want the raw/almost
>>>>>raw red onion taste. But can anyone suggest a way to dry up these
>>>>>onions? Bake before hand, fry a little in a skillet?? Anything else?
>>>>
>>>>
>>>> I would try salting them and sitting them in a colander for a while,
>>>> to see if some of the water would leave them.
>>>>
>>>> serene
>>>
>>> Bingo! You'd be surprised at how much, too. Then just give 'em a
>>> quick rinse and you're good to go.
>>>
>>> Bubba
>>>
>>
>> Yep, onions are mostly water.
>>
>> --
>> Wayne Boatwright *¿*
>
> Perhaps I'll add a little salt, sit, and rinse.
> Thanks for all the suggestions. This is the best.
>
> My left-over onions I cut up, let them soak in red wine vinegar. I'll
> have them as a side condiment today with some olive tapanade that I got
> at Costco. It is really good. I've bought good and bad olive tapanade
> over the years, but this is especially good, and a good value - in their
> deli dept here in Winchester, VA.

I love olive tapenade. I haven't found a consistently good source yet here
in AZ.

> I'll have some dried-tomatoes, as well with minestrone, and the 'good'
> salad greens. Probably just a little lemon on my greens.
> And, need I say more, wine & a movie.

Sounds good to me! I made a very homey, comfy meal for tonight. Stuff
cabbage, mashed potatoes, and salad.

> f-i-l is planning New Year's Eve at the casino with some family, but it
> is supposed to snow in NYC. Hopefully not too much or they won't get to
> go. Glad we're snug here at home. We've never gone out for New Year's
> except before we were married. I think we must've done that thinking
> the other might like it. But, what else do unmarried couples do on NYE,
> if not 'go out.'

We have never gone out for New Years Eve. Some years we have hosted a
small party for a buffet, but most years we spend it just together. We'll
be watching movings, too.

> I dare not watch Dick Clark, although it should lift one's spirits. I
> hope he makes it through the night. (Song!)

I simply can't watch. :-(

>
> Happy 2006.
> Dee Dee

And to you and your husband, Dee!

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

ewdotson wrote:
>>
> Coincidentally enough, my sister gave me a pizza stone for Christmas,
> and I made pizza with red onions for dinner tonight. Mine turned out
> ok cooked at 550 degrees. They were a bit misshapen as I admit I'm
> quite the amateur when it comes to forming my dough. I may have very
> easily used less onion than you did though. Incidentally, the crust
> turned out nicely crispy on the outside despite what Sheldon would have
> you believe about how that does or does not work.
>
> http://bellsouthpwp.net/e/w/ewdotson/pizza1.JPG

That's got to be the sorriest ass excuse for pizza I ever saw, looks
like a friggin' alien... I were you I'd sue your sister for giving you
a stone she used for the lid to her used tampon composter.

Sheldon wrote:
> ewdotson wrote:
> >>
> > Coincidentally enough, my sister gave me a pizza stone for Christmas,
> > and I made pizza with red onions for dinner tonight. Mine turned out
> > ok cooked at 550 degrees. They were a bit misshapen as I admit I'm
> > quite the amateur when it comes to forming my dough. I may have very
> > easily used less onion than you did though. Incidentally, the crust
> > turned out nicely crispy on the outside despite what Sheldon would have
> > you believe about how that does or does not work.
> >
> > http://bellsouthpwp.net/e/w/ewdotson/pizza1.JPG
>
> That's got to be the sorriest ass excuse for pizza I ever saw, looks
> like a friggin' alien... I were you I'd sue your sister for giving you
> a stone she used for the lid to her used tampon composter.

Your grace and maturity are as inspiring as always.

--
Ernest

"ewdotson" > wrote in message
oups.com...

Dee Randall wrote:
> "sf" > wrote in message
> ...
> > On Sat, 31 Dec 2005 12:33:07 -0500, Dee Randall wrote:
> >
> >> I bake in 2 stages, thusly:
> >>
> >> Layer 1: dough; olive oil (if I put it on); tomato sauce (if I put it
> >> on);
> >> either/or/and veggies & meats; then bake for, say 2/3 of the estimated
> >> time.
> >> Layer 2: cheese and any delicate herb, such as basil. Bake until
> >> finished.
> >
> > I'm a one step pizza baker, but I'm inclined to think your oven temp
> > isn't what it should be. I've never had a watery onion problem.
>
> Perhaps 550º IS too hot for onions. I always bake pizza at 550º - hoping
> for 600º.
> And, perhaps it was the amount of onions I used, and perhaps it was the
> kind
> of 'red' onion I used.
> Next time, I'll salt them, and use less of them.
> Thanks for your interest, sf.

Coincidentally enough, my sister gave me a pizza stone for Christmas,
and I made pizza with red onions for dinner tonight. Mine turned out
ok cooked at 550 degrees. They were a bit misshapen as I admit I'm
quite the amateur when it comes to forming my dough. I may have very
easily used less onion than you did though. Incidentally, the crust
turned out nicely crispy on the outside despite what Sheldon would have
you believe about how that does or does not work.

http://bellsouthpwp.net/e/w/ewdotson/pizza1.JPG

--
Ernest

Ernest! Congratulations on making a pizza and using a high oven! Usually
it will take a person a lot of convincing to go that high.
I have to tell you, my onions were sliced thin-thin-thin and used almost all
of the top of the pizza, of course, with spaces in between, but I'd say
about 5 times the amount of onions you used, spatially.

I think the suggestion to 'nuke' the onions and squeeze is probably a good
suggestion, too.

I have to admit that my pizza dough is shaped by DH. I wish I had a picture
of the pizza we made last night, but I didn't do it because it was not so
attractive -- but it was tasty. For some reason, after shaping, he put it
on the peel/paddle and didn't put enough corn meal/semolina on the bottom
and it stuck going into the oven -- not every pizza is a success!

The night before I had used 1/2 of the dough, and so the next day the dough
was 1 day old and it would not stretch, DH could hardly get it rolled out.
He used a heavy marble rolling pen and it just didn't want to move.

Pizza gets easier the more you make it, and it is a great topic of
conversation while you are making and eating it. Sensational!
Dee Dee

Dee Randall wrote:
> >
> > "Dee Randall" wrote
> >>I made 'another' pizza tonight from the dough left over from last night.
> >>I slathered the dough with olive oil and put some very thinly sliced red
> >>onions on for about 6 minutes (550º). Then I took it out and there was
> >>too much water on the top of the pizza for my taste. I topped the onions
> >>with goat cheese (and rosemary), then back into the oven until finished.
> >>
> >> It turned out OK, but I would've rather had the onions a little dryer.I
> >> don't want to carmelize the onions, I want the raw/almost raw red onion
> >> taste. But can anyone suggest a way to dry up these onions? Bake before
> >> hand, fry a little in a skillet??
>
> "Kent" wrote:
> > Dee, what, exactly are you trying to do?
> > It sounds like you're putting red onions on the crust and topping it with
> > goat cheese, and taking that to the table? Are the onions underneath the
> > goat cheese?
>
> Kent, read my OP again; but, yes, I do put the goat cheese on, then put it
> back in the oven to finish up cooking.
> Generally when I have cheese that will melt easily, or one that I don't want
> it to break down too much, I bake in 2 stages, thusly:
>
> Layer 1: dough; olive oil (if I put it on); tomato sauce (if I put it on);
> either/or/and veggies & meats; then bake for, say 2/3 of the estimated time.
> Layer 2: cheese and any delicate herb, such as basil. Bake until finished.

I'm sure Kent read your post and reread it, obviously in disbelief...
what you're making is not pizza... that's baked abortion.

On Sat 31 Dec 2005 07:43:24p, Thus Spake Zarathustra, or was it ewdotson?

>
> Dee Randall wrote:
>> "sf" > wrote in message
>> ...
>> > On Sat, 31 Dec 2005 12:33:07 -0500, Dee Randall wrote:
>> >
>> >> I bake in 2 stages, thusly:
>> >>
>> >> Layer 1: dough; olive oil (if I put it on); tomato sauce (if I put
>> >> it on); either/or/and veggies & meats; then bake for, say 2/3 of
>> >> the estimated time. Layer 2: cheese and any delicate herb, such as
>> >> basil. Bake until finished.
>> >
>> > I'm a one step pizza baker, but I'm inclined to think your oven temp
>> > isn't what it should be. I've never had a watery onion problem.
>>
>> Perhaps 550º IS too hot for onions. I always bake pizza at 550º - ho
>> ping for 600º.
>> And, perhaps it was the amount of onions I used, and perhaps it was the
>> k ind of 'red' onion I used.
>> Next time, I'll salt them, and use less of them.
>> Thanks for your interest, sf.
>
> Coincidentally enough, my sister gave me a pizza stone for Christmas,
> and I made pizza with red onions for dinner tonight. Mine turned out
> ok cooked at 550 degrees. They were a bit misshapen as I admit I'm
> quite the amateur when it comes to forming my dough. I may have very
> easily used less onion than you did though. Incidentally, the crust
> turned out nicely crispy on the outside despite what Sheldon would have
> you believe about how that does or does not work.
>
> http://bellsouthpwp.net/e/w/ewdotson/pizza1.JPG
>

I could eat that!

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

In article >,
"Dee Randall" > wrote:

> I made 'another' pizza tonight from the dough left over from last night. I
> slathered the dough with olive oil and put some very thinly sliced red
> onions on for about 6 minutes (550º). Then I took it out and there was too
> much water on the top of the pizza for my taste. I topped the onions with
> goat cheese (and rosemary), then back into the oven until finished.


I've never had a problem with onions making my pizza watery. Mushrooms,
yes. Sometimes we have sauteed the mushrooms, but now we just cut them
thin and don't put many on. You might try sauteeing the onions, but I
really don't know.

--
Dan Abel

Petaluma, California, USA

On 31 Dec 2005 18:43:24 -0800, ewdotson wrote:

> They were a bit misshapen as I admit I'm
> quite the amateur when it comes to forming my dough. I may have very
> easily used less onion than you did though. Incidentally, the crust
> turned out nicely crispy on the outside


Looks like ya done good, ewdotson! Hope you enjoyed the pizza.


--

Practice safe eating. Always use condiments.

Dee, you don't ever "top the onions". The onions always go on top of
everything else. I don't slice onions. You should chop onions before putting
them on on the top of the pizza. At this point I spray canola on the surface
of the pizza, so the onions, garlic, etc. don't burn. That's, however, only
my bias and not dictum.
I'm not certain what you're really up to, however you never have to cook a
pizza in two stages.
Kent
"Dee Randall" > wrote in message
...
>I made 'another' pizza tonight from the dough left over from last night. I
>slathered the dough with olive oil and put some very thinly sliced red
>onions on for about 6 minutes (550º). Then I took it out and there was too
>much water on the top of the pizza for my taste. I topped the onions with
>goat cheese (and rosemary), then back into the oven until finished.
>
> It turned out OK, but I would've rather had the onions a little dryer. I
> don't want to carmelize the onions, I want the raw/almost raw red onion
> taste. But can anyone suggest a way to dry up these onions? Bake before
> hand, fry a little in a skillet?? Anything else?
> Thanks,
> Dee Dee
>
>
>

> "Dee Randall" > wrote in message
> ...
>>I made 'another' pizza tonight from the dough left over from last night.
>>I slathered the dough with olive oil and put some very thinly sliced red
>>onions on for about 6 minutes (550º). Then I took it out and there was
>>too much water on the top of the pizza for my taste. I topped the onions
>>with goat cheese (and rosemary), then back into the oven until finished.
>>
>> It turned out OK, but I would've rather had the onions a little dryer. I
>> don't want to carmelize the onions, I want the raw/almost raw red onion
>> taste. But can anyone suggest a way to dry up these onions? Bake before
>> hand, fry a little in a skillet?? Anything else?
>> Thanks,
>> Dee Dee

"Kent" > wrote in message
...
> Dee, you don't ever "top the onions". The onions always go on top of
> everything else. I don't slice onions. You should chop onions before
> putting them on on the top of the pizza. At this point I spray canola on
> the surface of the pizza, so the onions, garlic, etc. don't burn. That's,
> however, only my bias and not dictum.
> I'm not certain what you're really up to, however you never have to cook a
> pizza in two stages.
> Kent

No, No, No! I never chop onions for pizza.
No, No, No! I never use anything but olive oil and Extra Virgin, the best,
at that.
No, No, No! I never "have" to cook a pizza in two stages, but I am cautious
of cremating my cheese at high temperatures.
Yes, Yes, Yes -- you are probably right, in that I shouldn't have topped the
onions --in this case, because I probably had "too many" onions.
Thanks for you interest.
Happy cooking,
Dee Dee

Dee Randall wrote:
> > "Dee Randall" > wrote in message
> > ...
> >>I made 'another' pizza tonight from the dough left over from last night.
> >>I slathered the dough with olive oil and put some very thinly sliced red
> >>onions on for about 6 minutes (550º). Then I took it out and there was
> >>too much water on the top of the pizza for my taste. I topped the onions
> >>with goat cheese (and rosemary), then back into the oven until finished.
> >>
> >> It turned out OK, but I would've rather had the onions a little dryer.I
> >> don't want to carmelize the onions, I want the raw/almost raw red onion
> >> taste. But can anyone suggest a way to dry up these onions? Bake before
> >> hand, fry a little in a skillet?? Anything else?
> >> Thanks,
> >> Dee Dee
>
> "Kent" > wrote in message
> ...
> > Dee, you don't ever "top the onions". The onions always go on top of
> > everything else. I don't slice onions. You should chop onions before
> > putting them on on the top of the pizza. At this point I spray canola on
> > the surface of the pizza, so the onions, garlic, etc. don't burn. That's,
> > however, only my bias and not dictum.
> > I'm not certain what you're really up to, however you never have to cook a
> > pizza in two stages.
> > Kent
>
> No, No, No! I never chop onions for pizza.
> No, No, No! I never use anything but olive oil and Extra Virgin, the best,
> at that.
> No, No, No! I never "have" to cook a pizza in two stages, but I am cautious
> of cremating my cheese at high temperatures.
> Yes, Yes, Yes -- you are probably right, in that I shouldn't have topped the
> onions --in this case, because I probably had "too many" onions.
> Thanks for you interest.
> Happy cooking,
> Dee Dee

What a disingenuous ****.


Kent, you wasted your time.

Kent wrote:

> I don't slice onions. You should chop onions before putting them on on the
> top of the pizza.

Sliced onions are fine. Water content in onions is variable, but this
thread has already established a method of removing excess water by salting
and draining, then rinsing. You've demonstrated your ignorance of pizza in
the past, so at least you're remaining true to form.


> At this point I spray canola on the surface of the pizza, so the onions,
> garlic, etc. don't burn. That's, however, only my bias and not dictum.

Kind of a STUPID bias if you want to slow down the process, since the spray
will make the top of the pizza cook *faster*. Didn't you know that putting
oil on something promotes heat transfer? Kunt, have you been taking cooking
lessons from Pussy Katz?

Bob

Dee Randall wrote:
>
> It turned out OK, but I would've rather had the onions a little dryer. I
> don't want to carmelize the onions, I want the raw/almost raw red onion
> taste. But can anyone suggest a way to dry up these onions? Bake before
> hand, fry a little in a skillet?? Anything else?

I haven't tried it, but I wonder if you could place
the sliced onions between paper towels and roll them
with a rolling pin. That would crush them, but maybe
that wouldn't matter. It should squeeze the juice
out of them. And it would be faster than baking
or frying, and it would not dirty up a pan.

Mark Thorson wrote:
> Dee Randall wrote:
> >
> > It turned out OK, but I would've rather had the onions a little dryer. I
> > don't want to carmelize the onions, I want the raw/almost raw red onion
> > taste. But can anyone suggest a way to dry up these onions? Bake before
> > hand, fry a little in a skillet?? Anything else?
>
> I haven't tried it, but I wonder if you could place
> the sliced onions between paper towels and roll them
> with a rolling pin. That would crush them, but maybe
> that wouldn't matter. It should squeeze the juice
> out of them.

Why not latch on to the tip of the onion and suck the juice out, like
bermuda breast feeding... at least it could be enjoyable... what you
described is painful, onion ring mammograms, no wonder onions make ya
cry.

Ernest "Does" Pizza wrote:

> Sheldon wrote:
> > ewdotson wrote:
> > >>
> > > Coincidentally enough, my sister gave me a pizza stone for Christmas,
> > > and I made pizza with red onions for dinner tonight. Mine turned out
> > > ok cooked at 550 degrees. They were a bit misshapen as I admit I'm
> > > quite the amateur when it comes to forming my dough. I may have very
> > > easily used less onion than you did though. Incidentally, the crust
> > > turned out nicely crispy on the outside despite what Sheldon would have
> > > you believe about how that does or does not work.
> > >
> > > http://bellsouthpwp.net/e/w/ewdotson/pizza1.JPG
> >
> > That's got to be the sorriest ass excuse for pizza I ever saw, looks
> > like a friggin' alien... I were you I'd sue your sister for giving you
> > a stone she used for the lid to her used tampon composter.
>
> Your grace and maturity are as inspiring as always.


Well you do have to admit that is one FUGLI pizza...looks like
somethin' I saw on the sidewalk this New Year's Day morning that
somebody upchucked last night..lol.

--
Best
Greg

In article . com>,
"Gregory Morrow" > wrote:

> Ernest "Does" Pizza wrote:
>
> > Sheldon wrote:
> > > ewdotson wrote:
> > > >>
> > > > Coincidentally enough, my sister gave me a pizza stone for Christmas,
> > > > and I made pizza with red onions for dinner tonight. Mine turned out
> > > > ok cooked at 550 degrees. They were a bit misshapen as I admit I'm
> > > > quite the amateur when it comes to forming my dough. I may have very
> > > > easily used less onion than you did though. Incidentally, the crust
> > > > turned out nicely crispy on the outside despite what Sheldon would have
> > > > you believe about how that does or does not work.
> > > >
> > > > http://bellsouthpwp.net/e/w/ewdotson/pizza1.JPG
> > >
> > > That's got to be the sorriest ass excuse for pizza I ever saw, looks
> > > like a friggin' alien... I were you I'd sue your sister for giving you
> > > a stone she used for the lid to her used tampon composter.
> >
> > Your grace and maturity are as inspiring as always.
>
>
> Well you do have to admit that is one FUGLI pizza...looks like
> somethin' I saw on the sidewalk this New Year's Day morning that
> somebody upchucked last night..lol.

<lol> C'mon dude, it's not THAT bad but it could have used more cheese
IMHO. ;-)

Some food is probably better off not photographed.

I offer the following example and even tho' this really is one of my
favorite snack foods while watching movies, I even find this picture a
bit revolting.

But I ate them anyway. <G>

http://tinypic.com/jj9vrs.jpg

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> In article . com>,
> "Gregory Morrow" > wrote:
>
> > Ernest "Does" Pizza wrote:
> >
> > > Sheldon wrote:
> > > > ewdotson wrote:
> > > > >>
> > > > > Coincidentally enough, my sister gave me a pizza stone for
Christmas,
> > > > > and I made pizza with red onions for dinner tonight. Mine turned
out
> > > > > ok cooked at 550 degrees. They were a bit misshapen as I admit
I'm
> > > > > quite the amateur when it comes to forming my dough. I may have
very
> > > > > easily used less onion than you did though. Incidentally, the
crust
> > > > > turned out nicely crispy on the outside despite what Sheldon would
have
> > > > > you believe about how that does or does not work.
> > > > >
> > > > > http://bellsouthpwp.net/e/w/ewdotson/pizza1.JPG
> > > >
> > > > That's got to be the sorriest ass excuse for pizza I ever saw, looks
> > > > like a friggin' alien... I were you I'd sue your sister for giving
you
> > > > a stone she used for the lid to her used tampon composter.
> > >
> > > Your grace and maturity are as inspiring as always.
> >
> >
> > Well you do have to admit that is one FUGLI pizza...looks like
> > somethin' I saw on the sidewalk this New Year's Day morning that
> > somebody upchucked last night..lol.
>
> <lol> C'mon dude, it's not THAT bad but it could have used more cheese
> IMHO. ;-)


I will always remember Sheldon's "tampon composter" remark ;--p


> Some food is probably better off not photographed.
>
> I offer the following example and even tho' this really is one of my
> favorite snack foods while watching movies, I even find this picture a
> bit revolting.
>
> But I ate them anyway. <G>
>
> http://tinypic.com/jj9vrs.jpg


GAWD! That pic should be on www.rotten.com

Lol...


> Cheers!


'Appy Noo Year, luv!

--
Best
Greg

Gregory Morrow wrote:
> Ernest "Does" Pizza wrote:
>
> > Sheldon wrote:
> > > ewdotson wrote:
> > > >>
> > > > Coincidentally enough, my sister gave me a pizza stone for Christmas,
> > > > and I made pizza with red onions for dinner tonight. Mine turned out
> > > > ok cooked at 550 degrees. They were a bit misshapen as I admit I'm
> > > > quite the amateur when it comes to forming my dough. I may have very
> > > > easily used less onion than you did though. Incidentally, the crust
> > > > turned out nicely crispy on the outside despite what Sheldon would have
> > > > you believe about how that does or does not work.
> > > >
> > > > http://bellsouthpwp.net/e/w/ewdotson/pizza1.JPG
> > >
> > > That's got to be the sorriest ass excuse for pizza I ever saw, looks
> > > like a friggin' alien... I were you I'd sue your sister for giving you
> > > a stone she used for the lid to her used tampon composter.
> >
> > Your grace and maturity are as inspiring as always.
>
>
> Well you do have to admit that is one FUGLI pizza...looks like
> somethin' I saw on the sidewalk this New Year's Day morning that
> somebody upchucked last night..lol.
>


I have to do no such thing. Of course, I may be made to concede that
"photogenic" was not one of the pizza's qualities. I swear it
looked quite tastey sitting on my kitchen counter. Still, that doesn't
excuse quite the level of vileness to which Sheldon stooped. You
wouldn't think that I'd be able to say something like that with a
straight face after nearly a decade on usenet, but what can I say? I
have a gentle soul.

--
Ernest