Text 21263, 99 rader
Skriven 2007-10-11 15:11:26 av Ruth Haffly (1:396/45.28)
  Kommentar till text 21225 av Joan Macdiarmid (1:18/200)
Ärende: synthetic cheese 1
==========================
Hi Joan,

 JM> At least she used Appian Way, which to my
 RH> It was probably the only kind available in our small town.

 JM>  Boyardee seems to be the default everywhere I
 JM>  have been. A few other makers have ventured
 JM>  into kits, but few survived. Jeno's tried at

I've not seen any in years--but then too, I've not looked for any.


 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

 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

 JM>  I would think even a "meat and potatoes" guy
 JM>  should get into bread and cheese! Especially if
 JM>  Mom put some meat on it. And heck, with 5 kids,

Mom only added meat th one time. The rest of the time we were doing good
to get a bit of cheddar added.  Dad had some ulcer trouble and tomato
products aggrivated it, hence, the pizza only rarely.


 JM>  she could have justified the 2-pizza Boyardee
 JM>  preps. Pizzas aren't so expensive even from a
 JM>  kit if you make your own, and a few topping items
 JM>  aren't very expensive! "Oh! The mushrooms are $4
 JM>  a pound!!!" "Ma, we only need 2, and they don't
 JM>  weigh much!" Chopped onions or green peppers
 JM>  would have been very cheap. And a little sausage
 JM>  goes a long way.

My dad was born in 1922; a lot of the foods we take for granted now
(spaghheti for example) were "foreign" to him.  Pizza was way off his
radar until the mid 960s or so, then just the boxed mix ones.  Adding
anything to them took more creative thinking than I think either of my
parents had at the time.

 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.

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

Could be that's why they are assembled that way.  It also makes it less
likely the cheese will burn the roof of your mouth. (G).

 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?

 JM>  Sweet of you to offer, but I am coping so far.
 JM>  I did send an email to Armour-Dial Corp. at
 JM>  one point to ask if they could name a local
 JM>  retailer carrying it, and got a sort of generic

I'll keep my eyes open and see if they are in the area; if so, the
price.  Factor in a bit more for mailing and see if it's still
reasonable.  From what you've written, finding room to store a case in
your apartment is a bit on the difficult side.  Three or 4 boxes on a
pantry shelf take up less room than a case.

 JM>  reply, but it suggested I could order it direct
 JM>  from the company by the case. I haven't been
 JM>  so moved, but nice to think it is an option.

Yes, nice to know they still have that option.  When we visited my
parents this past summer, one day mom pulled some frozen pepperoni
pizzas out one day for lunch.  No better than any of the boxed stuff she
used to get but better for just the 2 of them. BTW, before we got into
whole wheat pizza (and other baked stuff), we used to buy a box of hot
roll mix for the crust.  Made a decent pizza for 2 people for supper.
Give that a try.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)