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Discussion in 'Hangar Talk' started by Sac Arrow, Jun 10, 2022.
It looks like someone accidentally bumped in to it.
Yup....that was my belly.
Totally different from the baked calzones, oozes ricotta cheese.
Can I request a dirty cut?
I thought the same thing when this thread began.
If tastes can actually be transferred via the cutter, give me a little extra flavor from the previous 100 pizzas cut please.
Like iron pans
Cast iron is great to cook in, and if married, to keep the husband in line
About the only pizza we eat out is Costco, just because we get some when we're shopping. A stone is the best thing on which to cook a pizza, though getting a stone and peel big enough for my pizzas has been problematic. My pizzas are pretty darned good though, especially because I make crust and sauce my self by hand.
I would prefer that sauces and doughs be made out of tomatoes and flours rather than hands.
Well that's what happens when the chef gets in too much of a hurry.
One hopes it was at least a clean cut.
I thought it was $3 off...
…and while you are at it, please explain “mincemeat”.
Due to export sanctions on Krybechoslav, the supply of domesticated Minces have fallen sharply, and apple based alternatives have become popular in recent years. You can still get their furs through Chinese sources, but they are protected under the endangered species act.
I haven't eaten a frozen pizza in more years than I can count. I recall them as being utterly dreadful.
The "Motor City Pizza Co." Detroit-style frozen pizza sold at Costco isn't bad.
They're slightly better if you thaw them out and cook them first.
They are actually okay if you add a whole bunch more cheese on top... That said, made-from-scratch pizza is 100% better!
Good point--extra toppings are a must. More cheese, onions, pepperoni, sausage....
Or if my wife gets near it, broccoli and zucchini.
Digorno's was a huge break in pizza technology when they first came out. A self rising frozen pizza? Not all that bad for what it is.
In my house for the last ~20 years, if it's Sunday, it's pizza for dinner. I still make the sauce and dough from scratch. I used to make the Italian sausage from scratch but haven't done that in a while -- hot Costco links are just too darned easy. I'd make enough so the kids had lunch the next day. W/ the last child going to college in the fall it will probably no longer be an every Sunday thing
Frozen toppings are the worst....hard on the teeth.
Good for tartar control.
Frozen pizza technology has advanced since the days when the best you could get was Totino's or Red Baron. I hated them too, but a few of the newer offerings are actually not bad.
You probably don't want to add more cheese to a Lotsa Mozza, which is our frozen pizza of choice when we do eat frozen pizza. We used to do Papa Murphy's (hand made, take & bake for those of you unfamiliar) but the local PM stores have gotten really lackadaisical over the past couple of years. Bare spots, uneven distribution of toppings, skimping on stuff. Price goes up, quality goes down, we stop buying them. If there's time we'll order takeout from one of several really good local places, but if nobody wants to deal with that it's a Lotsa Mozza.
I think I'd rather do that to the fiends that make them.
Just kidding of course....
The other day I had one of those cauliflower crust pizzas. Not my choice. I thought I would really hate it, but it really wasn't all that bad. It wasn't -good- but I'd eat it again.
I've contemplated them every time I pass them in Costco. Might be an acceptable, fast, healthier option when time is tight.
If it was death by starvation or cauliflower pizza, I might die……..again.
Why get a faux pizza when you can get a chicken bake for $3? You can use it to club a wild animal in the parking lot and then have a nice snack afterwards. What a bargain.
and his tactical chicken stick, qty 1.
Since it's on the menu people must be buying chicken bakes but you're are 1st person I know to have tried it Brave man! At first read I thought you were talking about their rotisserie chicken. I'm good for one of those/week. Tying this back to the topic at hand, I recently made a leftover chicken, potato and rosemary pizza.
Okay, you made me google it. I guess it is a thing. It's reminiscent of those frozen Pizza Pockets. The kind that burn your mouth after you nuke them, and then burn your stomach for the next three days.
Oh, and for the last time.
IT'S NOT A G*#$&#$#*MN PIE! Pies have mo*$%&*#$(**g BAKED APPLES AND PUMPKIN in them!!!!!!!!!!!!!!!
It's circular and cut into triangles. It's a pie.
What if it's not circular or cut into triangles? I keep making pizza on a rectangular cookie sheet, and it ends up cut into rectangles. Is it still pizza even if it can't be a pie?
Obviously, non-round pizzas cannot be called "pizza pies." I declare that they henceforth should be called, "pizza brownies." : -)
Now, about eating pizzas using a knife and fork.....
A cake is round, and cut in to triangles. Do we call a cake a pie? No, we don't. But a cake, a CAKE, is closer to being a pie than a pizza is. A cake is a round, triangular cut dessert confectionary. That also describes a pie. But a pie is not a cake. A cake is not a pie. Do we call alien spacecraft flying pies? No, we do not. We call them flying saucers. Is a saucer a pie? No, a saucer is not a pie.
What about if you divide a circle's circumference by its diameter? Is that a pie? No, that is not a pie either. That is a pi.
He's referring to this.