Text 21225, 83 rader
Skriven 2007-10-10 22:48:54 av Joan Macdiarmid (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: synthetic cheese 1
==========================
 Hi, Ruth,

 JM> At least she used Appian Way, which to my
 JM> mind has the best seasoned sauce of any of the

 RH> It was probably the only kind available in our small town.

 Boyardee seems to be the default everywhere I
 have been. A few other makers have ventured
 into kits, but few survived. Jeno's tried at
 one point with a real "budget" approach, where
 you got the standard dough mix plus a dry
 sauce mix you had to reconstitute with so many
 Tbs of water and 1 Tbs oil! I *think* we got
 that while shopping in a product testing area
 (Western Michigan) because I never saw it come
 into the general market, but it wasn't a bad
 product for the price, as we knew to add the
 other cheeses and toppings and herbs ourselves.

 JM>  commercial kits. But the whole point of that
 JM>  box is to let you add your own fresh mozzarella
 JM>  instead of being given dried cheeses, a la Chef
 JM>  Boy-Ar-Dee. Sorry your mother missed that "serving
 JM>  suggestion". My family loved the Appian Way pizzas,

 RH> The facts she was raising 5 kids, Dad not being much of anything but a
 RH> meat and potatoes eater, not much money for "fancy" groceries, etc all

 I would think even a "meat and potatoes" guy
 should get into bread and cheese! Especially if
 Mom put some meat on it. And heck, with 5 kids,
 she could have justified the 2-pizza Boyardee
 preps. Pizzas aren't so expensive even from a
 kit if you make your own, and a few topping items
 aren't very expensive! "Oh! The mushrooms are $4
 a pound!!!" "Ma, we only need 2, and they don't
 weigh much!" Chopped onions or green peppers
 would have been very cheap. And a little sausage
 goes a long way.

 JM>  the one bought for only dough mix and sauce,
 JM>  adding our own Mozzarella, pepperoni, occasional
 JM>  veggies and extra oregano. I note we assembled them
 JM>  as "dough, sauce, toppings, cheese, herbs". This
 JM>  incorporated the toppings like meats, veggies, etc.
 JM>  into the baked pizza, but isn't as pretty as when
 JM>  the cheese is added before the toppings, as most
 JM>  commercial pizzerias do. Any ideas if the toppings
 JM>  on a pizza are better under or over the cheese layer?

 RH> We do it with the toppings under the cheese; it lets the cheese brown
 RH> up a bit for extra flavor.

 Good, you agree with me on this! I suppose the
 restaurants do it the other way to assure patrons
 they got what they ordered.

 JM>  If you can even get Appian Way where you are, count
 JM>  yourself lucky. I started shopping a local store

 RH> We've not looked for it as we make our own.

 JM>  going there for other reasons, but I am frustrated
 JM>  in buying a commercial product I like.
 JM>  Now if I want to make a pizza without going to
 JM>  scratch methods, I have a few choices. I can buy
 JM>  a Chef Boy-Ar-Dee packet for TWO pizzas. I can buy

 RH> Want me to look for Appian Way & send a care package if I find it?

 Sweet of you to offer, but I am coping so far.
 I did send an email to Armour-Dial Corp. at
 one point to ask if they could name a local
 retailer carrying it, and got a sort of generic
 reply, but it suggested I could order it direct
 from the company by the case. I haven't been
 so moved, but nice to think it is an option.

 Joan
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