Text 21409, 116 rader
Skriven 2007-10-15 15:10:23 av Ruth Haffly (1:396/45.28)
  Kommentar till text 21343 av Joan Macdiarmid (1:18/200)
Ärende: synthetic cheese 1
==========================
Hi Joan,

 JM>  into kits, but few survived. Jeno's tried at

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

 JM>  It suffers from being the only product in that
 JM>  category made by Armour-Dial, so the brand doen't
 JM>  have much "shelf-presence" in the pizza/pasta
 JM>  aisles.

No, and the boboli things seem to have taken over the "do it yourself"
pizza idea.

 RH> good to get a bit of cheddar added.  Dad had some ulcer trouble and
 RH> tomato products aggrivated it, hence, the pizza only rarely.

 JM>  Ah, that could be a problem. My family had a
 JM>  short list of stuff Dad didn't like, which we
 JM>  had every time his company sent him out of
 JM>  town for at least one overnight! And yes, I have
 JM>  encountered others who had some allergic-like
 JM>  reaction to tomatoes.

I'm enjoying some of Steve's "don't likes" for a few days while he's in
Huntsville.  Tonight's supper will be the mock gumbo with the can of
tomatoes, okra and corn with some Hillshire Farms sausage and baby
shrimp added, served over rice. I've also got some Boston butt pieces
out for another supper.  He will be back Friday morning.

 JM> weigh much!" Chopped onions or green peppers
 JM> would have been very cheap. And a little sausage
 JM> goes a long way.

 RH> My dad was born in 1922; a lot of the foods we take for granted now

 JM>  My Dad was born in 1925, not much different.

Sounds like they were 2 of a kind.

 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

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

 JM>  It would be interesting to know if your area carried
 JM>  it, but I am not interested in a mailing of what I
 JM>  expect to be a relatively cheap convenience item.
 JM>  That defeats the whole purpose. And I could in fact
 JM>  accommodate a case lot of boxes if I deemed it
 JM>  worth my while. I do have some basement storage.

OK, I will look and see if it's in the local stores tho.  I hought Fresh
Market might carry leaf lard so I asked when we were there on Saturday.
No but the butcher guy gave me the name of a store he's pretty sure does
carry it.

 JM>  so moved, but nice to think it is an option.

 RH> Yes, nice to know they still have that option.  When we visited my
 RH> parents this past summer, one day mom pulled some frozen pepperoni
 RH> pizzas out one day for lunch.  No better than any of the boxed stuff

 JM>  Frustrating to see what our parents have adopted
 JM>  since we left the nest, isn't it? My Mom learned

It's more of a case of how my folks cooking/eating has degenerated even
more since I was last up there, 7 years ago.  When I left home, my
parents still had 3 more kids to feed.

 JM>  to make and love Lasagne after I left for college.

My mom learned how to make a good lasagne after I married Steve; he's
half Italian. His mom gave me her recipe and I taught my mom how to make
it properly.  She'd made a poor imitation of it before and needed
instruction on how to make a good one.


 RH> she used to get but better for just the 2 of them. BTW, before we got
 RH> into whole wheat pizza (and other baked stuff), we used to buy a box of
 RH> hot roll mix for the crust.  Made a decent pizza for 2 people for
 RH> supper. Give that a try.

 JM>  Gold Medal makes a dough mix I find acceptable;
 JM>  it used to be Robin Hood brand. So crust is available
 JM>  in the acceptable scale. To buy a sauce still
 JM>  requires me to buy 2 pizzas' worth though, so I
 JM>  need to know I will have occasion to make two within
 JM>  a week or so, or freeze the other half of the sauce.
 JM>  Like I said, I am coping.


A basic sauce is easy. Use an 8 oz can of tomato sauce; add garlic and
onion powders (unless you're using fresh garlic and onion on the pizza),
some (about a teaspoon or so each) oregano, parsley and basil, about
half a teaspoon (more or less) of black pepper.  Stir it all up, makes
enough for one pizza.  For 2 or 3 pizzas, cook one 6 oz can of tomato
paste, 2 cans water, an 8 oz can of tomato sauce and double or so the
above herbs and spices until as thick as you want it.  A cup or so
should cover a pizza crust, freeze the rest in one cup containers.

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


... It's as easy as 3.1415926535897932384626433832795028841!

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