Text 21103, 54 rader
Skriven 2007-10-06 23:09:06 av Joan Macdiarmid (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: synthetic cheese 1
==========================
 Hi, Ruth,

 RH> That brings back some childhood memories.  I don't know if you've read
 RH> any of my comments about my mom's (lack of) cooking abilities or not
 RH> but suffice it to say, she isn't the best, nor is my dad a "creative"
 RH> eater. Mom woud sometimes buy the boxed cheese pizza mixes, Appian Way
 RH> is the name brand that sticks out, and do them for a Sunday night
 RH> supper.  The only thing she would do extra is to put some cheddar
 RH> cheese on it.  One exception was for a sibling's birthday meal; she had
 RH> me brown some ground beef and that went on as well.  I didn't taste a
 RH> really good pizza until I went to college.

 Oy! At least she used Appian Way, which to my
 mind has the best seasoned sauce of any of the
 commercial kits. But the whole point of that
 box is to let you add your own fresh mozzarella
 instead of being given dried cheeses, a la Chef
 Boy-Ar-Dee. Sorry your mother missed that "serving
 suggestion". My family loved the Appian Way pizzas,
 the one bought for only dough mix and sauce,
 adding our own Mozzarella, pepperoni, occasional
 veggies and extra oregano. I note we assembled them
 as "dough, sauce, toppings, cheese, herbs". This
 incorporated the toppings like meats, veggies, etc.
 into the baked pizza, but isn't as pretty as when
 the cheese is added before the toppings, as most
 commercial pizzerias do. Any ideas if the toppings
 on a pizza are better under or over the cheese layer?
 If you can even get Appian Way where you are, count
 yourself lucky. I started shopping a local store
 out of my routine territory solely because they
 seemed to be the lone remaining purveyors of
 Appian Way, and then they dropped it, too! I keep
 going there for other reasons, but I am frustrated
 in buying a commercial product I like.

 Now if I want to make a pizza without going to
 scratch methods, I have a few choices. I can buy
 a Chef Boy-Ar-Dee packet for TWO pizzas. I can buy
 packets of Gold Medal mixes for single pizza crusts
 but all the sauces canned or bottled are for 2
 pizzas, more than I want at a time. One pizza
 makes at least 3 meals for me. If I had to make 2 at
 a time, could I use them up before they got moldy
 or at least I got sick of them? I really miss my
 Appian Way 1-pizza boxes! The cheese and sausage I
 can keep in the freezer just fine.

 Joan MacDiarmid


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