A Good (frozen) Pizza

[jmcquown]

Newman's Own White Pizza with Spinach. Thin crust. Most of you know
I'm not a huge fan of pizza. I've made lots of homemade pizzas in my
day but it's really not my favourite thing. As I get older, as much as
I love pepperoni it doesn't love me back anymore. I don't seem to use a
lot of tomato sauce, either.

I was at the grocery store yesterday, perusing the frozen foods. This
white pizza caught my eye. It was a BOGO and yes, I bought two of them.
I also bought some finely shredded "Italian blend" cheese. I always
add a little more cheese to frozen pizza. I also sprinkled it with a
dried Italian herb blend. Baked it directly on the oven rack as directed.

Quite tasty! The crust was perfectly crisped. I'm glad I bought two of
them. :)

Jill

[Gary]

jmcquown wrote:
>
> Newman's Own White Pizza with Spinach.

I have mozzarella cheese (fresh to grate) on my new grocery list.
I want to make a white pizza with broccoli which I love.
Basically, broccoli crowns, garlic, plenty of EVOO and cheese.

There are many good frozen pizza's available now. And I also
normally add a few ingredients just like you did to enhance them.

Anyway, frozen any kind of dinners are not to put down these
days, many can be very tasty and healthy.

Way too often, people criticize a commercial product without ever
even trying it these days.
Like *YOU* just did with the 'Throwback' canned pasta. ;-D

[jmcquown]

Oh puleeze. I used to eat the original Chef Boyardee stuff as a teen
and even in my early 20's. I see no reason to try a reboot of canned pasta.

As for making broccoli pizza, check youtube. Here's one:

https://www.youtube.com/watch?v=SIpfJ-3a3_A

The frozen spinach pizza I bought also started with a ricotta base just
like the one in that quick video.

I'm not going to go out of my way to make pizza crust from scratch for
something I seldom eat. There are alternatives; they sell bags of
freshly made pizza dough at the bakery in the grocery store. There are
also pre-made stored at room temp crusts. The brand Boboli comes to
mind, although I've never bought one.

At any rate, it shouldn't be too difficult to make your white pizza with
broccoli. :)

Jill

[Fruitiest of Fruitcakes]

On 15 Feb 2019, jmcquown wrote
(in article <fiB9E.5498$dM3....@fx04.iad>):

If it is a pizza, shouldn’t the cheese be mozzarella? From a buffalo?

[Cindy Hamilton]

Maybe. The vegetarian pizza at college was a very mild, orange,
Cheddar-style mass-market cheese with peas and carrots.

Cindy Hamilton

[Bruce]

If it's a pizza from the supermarket, you'd be happy if the cheese
came from a cow. You'd even be happy if it was cheese.

[itsjoan...@webtv.net]

I have no trouble with pepperoni or any other spicy food 'talking back' to me,
thankfully. But I can say that Newman's Own frozen pizza is the ONLY one I buy.
They've got a plain cheese that one of these days I'm going to try.

[Ed Pawlowski]

In the purists sense, yes. Sometimes I cheap and put other cheese on as
well.

[itsjoan...@webtv.net]

On Friday, February 15, 2019 at 11:45:15 AM UTC-6, Bruce wrote:
>
> If it's a pizza from the supermarket, you'd be happy if the cheese
> came from a cow. You'd even be happy if it was cheese.
>

I looked up this particular flavor pizza ingredient list and it does indeed have
low-moisture mozzarella cheese (pasteurized whole milk, cheese cultures, salt, enzymes).

[Ophelia]

"Bruce" wrote in message news:rjud6e5nmt65vmpf0...@4ax.com...

---

lol

[Ophelia]

"Fruitiest of Fruitcakes" wrote in message
news:0001HW.2217292400...@news.giganews.com...

---

I always make my own, but yes, that is what I use!

[jmcquown]

On 2/15/2019 12:43 PM, Cindy Hamilton wrote:
> On Friday, February 15, 2019 at 12:06:47 PM UTC-5, Fruitiest of Fruitcakes wrote:
>> On 15 Feb 2019, jmcquown wrote
>> (in article <fiB9E.5498$dM3....@fx04.iad>):
>>
>>> Newman's Own White Pizza with Spinach. Thin crust. Most of you know
>>> I'm not a huge fan of pizza. I've made lots of homemade pizzas in my
>>> day but it's really not my favourite thing. As I get older, as much as
>>> I love pepperoni it doesn't love me back anymore. I don't seem to use a
>>> lot of tomato sauce, either.
>>>
>>> I was at the grocery store yesterday, perusing the frozen foods. This
>>> white pizza caught my eye. It was a BOGO and yes, I bought two of them.
>>> I also bought some finely shredded "Italian blend" cheese. I always
>>> add a little more cheese to frozen pizza. I also sprinkled it with a
>>> dried Italian herb blend. Baked it directly on the oven rack as directed.
>>>
>>> Quite tasty! The crust was perfectly crisped. I'm glad I bought two of
>>> them. :)
>>>
>>> Jill
>>
>> If it is a pizza, shouldn’t the cheese be mozzarella? From a buffalo?
>

[sorry to piggyback, Cindy]

Why on earth you expect frozen pizza to have mozzarella made from
buffalo milk?

Jill

[jmcquown]

I enjoyed this one thoroughly, joan. I rarely think about pizza but
this caught my eye. It was quite tasty and thoroughly satisfying. :)

Jill

[itsjoan...@webtv.net]

On Friday, February 15, 2019 at 12:45:12 PM UTC-6, Jill McQuown wrote:
>
> > On Friday, February 15, 2019 at 12:06:47 PM UTC-5, Fruitiest of Fruitcakes wrote:
> >>
> >> If it is a pizza, shouldn’t the cheese be mozzarella? From a buffalo?
> >

> Why on earth you expect frozen pizza to have mozzarella made from
> buffalo milk?
>
> Jill
>

*Highly* doubtful s/he is eating mozzarella cheese made from buffalo milk
at a pizza joint.

[notbob]

On 2019-02-15, jmcquown <j_mc...@comcast.net> wrote:

> I'm glad I bought two of them. :)

Yes! Now you have an extra you can throw directly in the trash. ;)

Newmen's Own pizza's suck, regardless of the topping. Most do.

I like Freschetta, despite the fact no-one in this valley carries the
"Supreme" (despite one store carrying 4 version of their "pepperoni")
version and their empty crust rim takes up waaaay too much real-estate. At
least you can taste the red sauce, which I require.

We have a local brewery/pizza joint that usta make a "root beer"
pizza. The sauce was great. ;)

nb

[songbird]

we just get some elcheapo/whatever thin-crust is
on-sale and then add extra cheese and onions.

i really enjoyed making my own crusts from
using bread machine kneaded dough and depending
upon how thick i wanted it would depend upon if
i left it in to rise and how much i rolled it
out.

as i really liked variety it was great to
be able to take chunks of dough and freeze it
for later use. i could have rye, pumpernickle,
cornbread, etc. all ready to go after a quick
thaw (or just take it out and put it in the
fridge the day before).

pre-made frozen bread dough was also ok at
times, but i didn't do that very often.


songbird

[itsjoan...@webtv.net]

On Friday, February 15, 2019 at 12:46:50 PM UTC-6, Jill McQuown wrote:
>
> I enjoyed this one thoroughly, joan. I rarely think about pizza but
> this caught my eye. It was quite tasty and thoroughly satisfying. :)
>
> Jill
>

They are VERY tasty pizzas for sure. When I cook one of their pepperoni or
sausage combos they get a good sprinkling of oregano as soon as they
come out of the oven. To me, that really adds even more flavor.

[tert in seattle]

angelica...@yahoo.com writes:
>On Friday, February 15, 2019 at 12:06:47 PM UTC-5, Fruitiest of
>Fruitcakes wrote:
>> On 15 Feb 2019, jmcquown wrote
>> (in article <fiB9E.5498$dM3....@fx04.iad>):
>>
>> > Newman's Own White Pizza with Spinach. Thin crust. Most of you know
>> > I'm not a huge fan of pizza. I've made lots of homemade pizzas in my
>> > day but it's really not my favourite thing. As I get older, as much as
>> > I love pepperoni it doesn't love me back anymore. I don't seem to use a
>> > lot of tomato sauce, either.
>> >
>> > I was at the grocery store yesterday, perusing the frozen foods. This
>> > white pizza caught my eye. It was a BOGO and yes, I bought two of them.
>> > I also bought some finely shredded "Italian blend" cheese. I always
>> > add a little more cheese to frozen pizza. I also sprinkled it with a
>> > dried Italian herb blend. Baked it directly on the oven rack as directed.
>> >
>> > Quite tasty! The crust was perfectly crisped. I'm glad I bought two of
>> > them. :)
>> >
>> > Jill
>>

>> If it is a pizza, shouldna t the cheese be mozzarella? From a buffalo?

>
>Maybe. The vegetarian pizza at college was a very mild, orange,
>Cheddar-style mass-market cheese with peas and carrots.
>
>Cindy Hamilton

*shudder*

[itsjoan...@webtv.net]

On Friday, February 15, 2019 at 1:16:15 PM UTC-6, notbob wrote:
>
> On 2019-02-15, jmcquown <j_mc...@comcast.net> wrote:
>
> > I'm glad I bought two of them. :)
>
> Yes! Now you have an extra you can throw directly in the trash. ;)
>
> Newmen's Own pizza's suck, regardless of the topping. Most do.
>

No, they don't! Newman's Own is one of the f.e.w pizzas that their sausage
variety is not made out of chicken sausage. Barf!

[cshenk]

In Italy, it is one of the types of Mozzarella sold (not all are made
from water buffalo milk).

[cshenk]

jmcquown wrote:

> On 2/15/2019 11:24 AM, Gary wrote:
> > jmcquown wrote:
> > >
> > > Newman's Own White Pizza with Spinach.
> >
> > I have mozzarella cheese (fresh to grate) on my new grocery list.
> > I want to make a white pizza with broccoli which I love.
> > Basically, broccoli crowns, garlic, plenty of EVOO and cheese.
> >
> > There are many good frozen pizza's available now. And I also
> > normally add a few ingredients just like you did to enhance them.
> >
> > Anyway, frozen any kind of dinners are not to put down these
> > days, many can be very tasty and healthy.
> >
> > Way too often, people criticize a commercial product without ever
> > even trying it these days.

> > Like YOU just did with the 'Throwback' canned pasta. ;-D

> >
> Oh puleeze. I used to eat the original Chef Boyardee stuff as a teen
> and even in my early 20's. I see no reason to try a reboot of canned
> pasta.
>
> As for making broccoli pizza, check youtube. Here's one:
>
> https://www.youtube.com/watch?v=SIpfJ-3a3_A
>
> The frozen spinach pizza I bought also started with a ricotta base
> just like the one in that quick video.
>
> I'm not going to go out of my way to make pizza crust from scratch
> for something I seldom eat. There are alternatives; they sell bags
> of freshly made pizza dough at the bakery in the grocery store.
> There are also pre-made stored at room temp crusts. The brand Boboli
> comes to mind, although I've never bought one.

Actually Pizza dough from scratch is fun to do! Doesn't take long
either. I usually make 2 at a time and freeze the other lightly greased
in saran wrap.

The nice thing on making your own, is you can actually spice the dough
which is a nice touch.

[U.S. Janet B.]

I'm sure Jill knows what buffalo mozz is. The question implied was
'why would you expect a higher quality product in a cheap frozen
pizza?'
BTW, you can buy buffalo mozz in the U.S.

[Bruce]

The ingredient list is pretty good for a supermarket pizza.

[Bruce]

On Fri, 15 Feb 2019 14:17:50 -0500, songbird <song...@anthive.com>
wrote:

> we just get some elcheapo/whatever thin-crust is
>on-sale and then add extra cheese and onions.
>
> i really enjoyed making my own crusts from
>using bread machine kneaded dough and depending
>upon how thick i wanted it would depend upon if
>i left it in to rise and how much i rolled it
>out.
>
> as i really liked variety it was great to
>be able to take chunks of dough and freeze it
>for later use. i could have rye, pumpernickle,
>cornbread, etc. all ready to go after a quick
>thaw (or just take it out and put it in the
>fridge the day before).
>
> pre-made frozen bread dough was also ok at
>times, but i didn't do that very often.

I made my own sourdough pizza bases a few days ago. The flavour was
good, but they were still partly raw after 20 minutes in the oven. Not
good. Either I have to prebake the bottoms or give them more rise
time, so they bake faster (if that's true). Or make them thinner, but
they were already quite thin.

[Cindy Hamilton]

Traditional in Italy. Fresh mozzarella di bufala.

Granted, I've only had cow's milk fresh mozzarella, but I
consider it to be the tofu of the cheese world. Tasteless
on its own and woefully lacking in salt. It needs a lot of
help for me to consider it palatable.

I probably should try di bufala sometime.

Cindy Hamilton

[Sqwertz]

It sounds like Bruce has some competition in the "ignorant trolling"
department.

-sw

[Sqwertz]

It's traditional in SOME parts of Italy. But Italy in general uses
more fior di latte on pizza.

-sw

[Sqwertz]

On Fri, 15 Feb 2019 09:43:35 -0800 (PST), Cindy Hamilton wrote:

> Maybe. The vegetarian pizza at college was a very mild, orange,
> Cheddar-style mass-market cheese with peas and carrots.

Nebraska? No cabbage?

-sw

[Sqwertz]

On Fri, 15 Feb 2019 10:29:37 -0800 (PST), itsjoan...@webtv.net
wrote:

As do 95% of the supermarket pizzas. You really doubted Bruce was
lying?

-sw

[Sqwertz]

On Fri, 15 Feb 2019 11:31:17 -0800 (PST), itsjoan...@webtv.net

wrote:

"Mechanically separated chicken" isn't even real chickens.

-sw

[itsjoan...@webtv.net]

I thought he'd probably try to throw out some science project cheese as being
one of their ingredients.

[itsjoan...@webtv.net]

I don't want chicken, mechanically separated, road kill, or any type of fowl in
my sausage. Ewwwww.

[Bruce]

<https://en.wikipedia.org/wiki/Pizza_cheese#Processed_pizza_cheeses>

[dsi1]

On Friday, February 15, 2019 at 7:06:47 AM UTC-10, Fruitiest of Fruitcakes wrote:
> On 15 Feb 2019, jmcquown wrote
> (in article <fiB9E.5498$dM3....@fx04.iad>):
>
> > Newman's Own White Pizza with Spinach. Thin crust. Most of you know
> > I'm not a huge fan of pizza. I've made lots of homemade pizzas in my
> > day but it's really not my favourite thing. As I get older, as much as
> > I love pepperoni it doesn't love me back anymore. I don't seem to use a
> > lot of tomato sauce, either.
> >
> > I was at the grocery store yesterday, perusing the frozen foods. This
> > white pizza caught my eye. It was a BOGO and yes, I bought two of them.
> > I also bought some finely shredded "Italian blend" cheese. I always
> > add a little more cheese to frozen pizza. I also sprinkled it with a
> > dried Italian herb blend. Baked it directly on the oven rack as directed.
> >

> > Quite tasty! The crust was perfectly crisped. I'm glad I bought two of
> > them. :)
> >

> > Jill
>
> If it is a pizza, shouldn’t the cheese be mozzarella? From a buffalo?

This is America. We don't need no stinkin' buffalo cheese.

https://www.youtube.com/watch?v=8DBVF4EBr4w

[Ed Pawlowski]

It is better, but still very mild and not salty at all. Great with
Caprese salad. It has a place and we enjoy it, but, don't compare it
with an aged cheddar or Gouda.

[jmcquown]

Okay, except I've never been to Italy so I don't expect a frozen store
bought pizza to be topped with buffalo milk mozz.

> Granted, I've only had cow's milk fresh mozzarella, but I
> consider it to be the tofu of the cheese world. Tasteless
> on its own and woefully lacking in salt. It needs a lot of
> help for me to consider it palatable.
>

I've had cow's milk fresh mozz, can't remember the brand. It was tangy
and tasty, not particularly salty. I occasionally buy it in slices to
add to chicken parm or similar dishes.

The shredded cheese I added to the pizza was a combination of (cow's
milk) mozzarella, asiago, parmesan and a couple of other white cheeses.
What can I say? I wasn't going to use expensive cheeses to trick out a
store bought frozen pizza. :)

> I probably should try di bufala sometime.
>
> Cindy Hamilton
>

Jill

[jmcquown]

I think he was expecting some sort of plastic cheese food product.
There's absolutely no reason for anyone in the US to expect buffalo
mozzarella on a frozen store bought pizza.

Jill

[Sqwertz]

On Fri, 15 Feb 2019 12:30:21 -0800 (PST), Cindy Hamilton wrote:

> Granted, I've only had cow's milk fresh mozzarella, but I
> consider it to be the tofu of the cheese world.

I snipped too early and forgot to agree with you on that one. Whole
milk mozzarella is the best of the 3 common ones here (part skim,
fresh, and whole milk), but I still use mostly provolone on my
pizzas, along with a little asiago and peckerino romano. American
meunster is also good on pizza (German meunster is a whole different
thing).

-sw

[Sqwertz]

On Fri, 15 Feb 2019 15:11:39 -0800 (PST), itsjoan...@webtv.net
wrote:

> On Friday, February 15, 2019 at 4:49:08 PM UTC-6, Sqwertz wrote:
>>
>> On Fri, 15 Feb 2019 11:31:17 -0800 (PST), itsjoan...@webtv.net
>> wrote:
>>
>>> No, they don't! Newman's Own is one of the f.e.w pizzas that their sausage
>>> variety is not made out of chicken sausage. Barf!
>>
>> "Mechanically separated chicken" isn't even real chickens.
>>

> I don't want chicken, mechanically separated, road kill, or any type of fowl in
> my sausage. Ewwwww.

No poultry of in any form belongs on pizza, as sausage or not.

Actually, I take that back. Fresh eggs can be used on pizza. A few
quail eggs work better than any of the larger eggs.

-sw

[Cindy Hamilton]

Michigan. And of course the peas and carrots had been frozen. I'm
surprised that corn and lima beans were absent.

After all that time in the oven (thick crust), the peas were absolutely
wizened.

Cindy Hamilton

[Gary]

jmcquown wrote:

>
> Gary wrote:
> > I have mozzarella cheese (fresh to grate) on my new grocery list.
> > I want to make a white pizza with broccoli which I love.
> > Basically, broccoli crowns, garlic, plenty of EVOO and cheese.
>

> As for making broccoli pizza, check youtube. Here's one:
> https://www.youtube.com/watch?v=SIpfJ-3a3_A

> At any rate, it shouldn't be too difficult to make your white pizza with
> broccoli. :)

Lol. It's not difficult at all, even homemade crust. I've
been making them for years. I wasn't asking how to make one.
Just saying I was planning to make one once I buy some cheese.

;-D

[cshenk]

There's a Feta and spinach one we like that I think is his brand.

[jmcquown]

On 2/15/2019 2:45 PM, cshenk wrote:
> Actually Pizza dough from scratch is fun to do! Doesn't take long
> either. I usually make 2 at a time and freeze the other lightly greased
> in saran wrap.
>
> The nice thing on making your own, is you can actually spice the dough
> which is a nice touch.

I know you enjoy it! I've made plenty of pizzas from scratch in my
lifetime. I'd likely forget all about about a ball of pizza dough in
the freezer, that's how seldom I think about pizza. So, doctoring up a
frozen-store bought pizza with additional blended cheeses and a
sprinkling of Italian or garlic and herb seasoning a couple or three
times a year works for me. :) I liked the Newman's Own brand.

Jill

[cshenk]

songbird wrote:

> jmcquown wrote:
>
> > Newman's Own White Pizza with Spinach. Thin crust. Most of you
> > know I'm not a huge fan of pizza. I've made lots of homemade
> > pizzas in my day but it's really not my favourite thing. As I get
> > older, as much as I love pepperoni it doesn't love me back anymore.
> > I don't seem to use a lot of tomato sauce, either.
> >
> > I was at the grocery store yesterday, perusing the frozen foods.
> > This white pizza caught my eye. It was a BOGO and yes, I bought
> > two of them. I also bought some finely shredded "Italian blend"
> > cheese. I always add a little more cheese to frozen pizza. I also
> > sprinkled it with a dried Italian herb blend. Baked it directly on
> > the oven rack as directed.
> >

> > Quite tasty! The crust was perfectly crisped. I'm glad I bought
> > two of them. :)
>

> we just get some elcheapo/whatever thin-crust is
> on-sale and then add extra cheese and onions.

We keep those on hand for quick meals during the week. Add bell
peppers, mushrooms, olives plus more cheeses and onion.

>
> i really enjoyed making my own crusts from
> using bread machine kneaded dough and depending
> upon how thick i wanted it would depend upon if
> i left it in to rise and how much i rolled it
> out.

Machine die? Get another! Thrift stores always have them and at least
here they always test them to make sure they work before putting on the
shelves. It doesn't take a Zoji for pizza dough ;-)

> as i really liked variety it was great to
> be able to take chunks of dough and freeze it
> for later use. i could have rye, pumpernickle,
> cornbread, etc. all ready to go after a quick
> thaw (or just take it out and put it in the
> fridge the day before).
>
> pre-made frozen bread dough was also ok at
> times, but i didn't do that very often.

> songbird

I've experimented with some alternative dough pizzas and rye makes for
a good alternative. I'll do that with a different type sauce,
sometimes just an olive oil base.

[col...@gmail.com]

The only things I put on pizza besides pepperoni is either green olives or pickled jalapenos.

[jmcquown]

On 2/15/2019 1:50 PM, itsjoan...@webtv.net wrote:

> On Friday, February 15, 2019 at 12:45:12 PM UTC-6, Jill McQuown wrote:
>>
>>> On Friday, February 15, 2019 at 12:06:47 PM UTC-5, Fruitiest of Fruitcakes wrote:
>>>>
>>>> If it is a pizza, shouldn’t the cheese be mozzarella? From a buffalo?
>>>

>> Why on earth you expect frozen pizza to have mozzarella made from
>> buffalo milk?
>>

>> Jill
>>
> *Highly* doubtful s/he is eating mozzarella cheese made from buffalo milk
> at a pizza joint.
>
I wasn't at a pizza joint. It was Newman's Own frozen store bought
frozen pizza. White pizza (with spinach) made with ricotta and (no
doubt) cow's milk mozzarella and parmesan. I added more cheese on top -
a blend of shredded cheeses which included more cow's milk cheeses:
mozz, provolone, parm, asiago, fontina and romano. A sprinkling of
Italian herb blend on top and into the oven it went. Quite tasty!

Jill

[jmcquown]

On 2/15/2019 2:36 PM, cshenk wrote:
> jmcquown wrote:
>

>> On 2/15/2019 12:43 PM, Cindy Hamilton wrote:
>>> On Friday, February 15, 2019 at 12:06:47 PM UTC-5, Fruitiest of
>>> Fruitcakes wrote:

>>>> On 15 Feb 2019, jmcquown wrote
>>>> (in article <fiB9E.5498$dM3....@fx04.iad>):
>>>>

>>>>> Newman's Own White Pizza with Spinach. Thin crust. Most of you
>>>>> know I'm not a huge fan of pizza. I've made lots of homemade
>>>>> pizzas in my day but it's really not my favourite thing. As I
>>>>> get older, as much as I love pepperoni it doesn't love me back
>>>>> anymore. I don't seem to use a lot of tomato sauce, either.
>>>>>
>>>>> I was at the grocery store yesterday, perusing the frozen
>>>>> foods. This white pizza caught my eye. It was a BOGO and yes, I
>>>>> bought two of them. I also bought some finely shredded
>>>>> "Italian blend" cheese. I always add a little more cheese to
>>>>> frozen pizza. I also sprinkled it with a dried Italian herb
>>>>> blend. Baked it directly on the oven rack as directed.
>>>>>
>>>>> Quite tasty! The crust was perfectly crisped. I'm glad I bought
>>>>> two of them. :)
>>>>>

>>>>> Jill

>>>>
>>>> If it is a pizza, shouldn’t the cheese be mozzarella? From a
>>>> buffalo?
>>>

>> [sorry to piggyback, Cindy]

>>
>> Why on earth you expect frozen pizza to have mozzarella made from
>> buffalo milk?
>>
>> Jill
>

> In Italy, it is one of the types of Mozzarella sold (not all are made
> from water buffalo milk).
>

Except I'm not in Italy, I've never been to Italy and have no plans to
go to Italy. It was a frozen store bought pizza. Sosume! ;)

Jill

[John Kuthe]

On Saturday, February 16, 2019 at 8:24:33 AM UTC-6, Jill McQuown wrote:
...

>
> Except I'm not in Italy, I've never been to Italy and have no plans to
> go to Italy. It was a frozen store bought pizza. Sosume! ;)
>
> Jill

A Frozen Store Bought pizza is better than NO pizza! ;-)

John Kuthe...

[Fruitiest of Fruitcakes]

On 15 Feb 2019, Ophelia wrote
(in article <gcoerp...@mid.individual.net>):

>
> "Fruitiest of Fruitcakes" wrote in message
> news:0001HW.2217292400...@news.giganews.com...

>
> On 15 Feb 2019, jmcquown wrote
> (in article <fiB9E.5498$dM3....@fx04.iad>):
>
> > Newman's Own White Pizza with Spinach. Thin crust. Most of you know
> > I'm not a huge fan of pizza. I've made lots of homemade pizzas in my
> > day but it's really not my favourite thing. As I get older, as much as
> > I love pepperoni it doesn't love me back anymore. I don't seem to use a
> > lot of tomato sauce, either.
> >
> > I was at the grocery store yesterday, perusing the frozen foods. This
> > white pizza caught my eye. It was a BOGO and yes, I bought two of them.
> > I also bought some finely shredded "Italian blend" cheese. I always
> > add a little more cheese to frozen pizza. I also sprinkled it with a
> > dried Italian herb blend. Baked it directly on the oven rack as directed.
> >
> > Quite tasty! The crust was perfectly crisped. I'm glad I bought two of
> > them. :)
> >
> > Jill
>
> If it is a pizza, shouldn’t the cheese be mozzarella? From a buffalo?
>

> ---
>
> I always make my own, but yes, that is what I use!

I have no choice, because my stomach stages an excruciatingly painful protest
if I eat cheese (or anything dairy in more than minute quantity) from cows. I
know I am a bit obsessive about these things but believe me, dairy intestinal
intolerance is not something I would wish on my worst enemy.

For some reason, proper buffalo cheese is ok; and a small amount of very mild
cheddar can be ok as long as it is thoroughly cooked.

Waitrose do some decent fresh pizzas which rarely have any effect, but
cheaper outlets (Iceland in particular) seem to add a processed ‘cheese’
which appears to be all manner of milk solids, chemicals and other colouring
nonsense; which is dried and then grated to look like the real thing. I had
one of my worst nights after eating one of their pizzas.

The problem for me is that I really like pizzas.

[U.S. Janet B.]

On Sat, 16 Feb 2019 00:05:47 -0600, Sqwertz <sqwe...@gmail.invalid>
wrote:


snip

>
>Actually, I take that back. Fresh eggs can be used on pizza. A few
>quail eggs work better than any of the larger eggs.
>
>-sw

You just stepped over the line. Eggs on pizza - shudder. I bet you
are liking fried eggs on burgers too.
Not Me

[U.S. Janet B.]

On Sat, 16 Feb 2019 14:25:37 GMT, Pamela <pamela...@gmail.com>
wrote:
snip
>>
>> I made my own sourdough pizza bases a few days ago. The flavour was
>> good, but they were still partly raw after 20 minutes in the oven. Not
>> good. Either I have to prebake the bottoms or give them more rise
>> time, so they bake faster (if that's true). Or make them thinner, but
>> they were already quite thin.
>

try baking your pizza closer to the bottom of the oven, bottom rack if
necessary. Maybe less toppings?

[cshenk]

No problem and we do that too! I have been asked to make one fresh
tomorrow so Charlotte can have her 'splurge meal'. (if you didn't see
it, shes on a diet to lose a little then enter the Navy).

I already worked out a home version that is pretty much meat free at
155calories a slice. It's a thin crust with lots of veggie toppings.
This time she wants it with lots of gooie cheese (grin). I can
probably fit in some shrimp there too.

[cshenk]

Try Fontinella cheese? It's a firm white that shreds well to a crumbly
texture and as a side (me, Charlottes pizza tomorrow) is 110 calories
per oz. It's a little like Feta without the price tag. Would go well
with that.

[Ed Pawlowski]

Good point..Hard to believe but you can overdo the topping. Should not
take 20 minutes an a very hot oven.

[Ophelia]

"Fruitiest of Fruitcakes" wrote in message

news:0001HW.2218585700...@news.giganews.com...

==

Well at least you can get what you want if you want to buy it.

Have you tried making your own? it is really easy:)

[Sqwertz]

On Sat, 16 Feb 2019 08:45:47 -0700, U.S. Janet B. wrote:

> On Sat, 16 Feb 2019 00:05:47 -0600, Sqwertz <sqwe...@gmail.invalid>
> wrote:
>
> snip
>>
>>Actually, I take that back. Fresh eggs can be used on pizza. A few
>>quail eggs work better than any of the larger eggs.
>

> You just stepped over the line. Eggs on pizza - shudder. I bet you
> are liking fried eggs on burgers too.
> Not Me

Eggs on pizza is a Genu-wine Associazione Verace Pizza
Napoletana-endorsed topping. All the certified Napoletana places
offer eggs on pizza. Speaking of which, maybe I'll dine at Cane
Rosso tonight... Either the Hot Rob or the Honey Bastard (the quail
egg are on the specials menu or added to any other pizza on
request).

http://www.canerosso.com/austin

-sw

[Bruce]

On Sat, 16 Feb 2019 14:25:37 GMT, Pamela <pamela...@gmail.com>
wrote:

>On 20:03 15 Feb 2019, Bruce <br...@invalid.invalid> wrote:

>
>> On Fri, 15 Feb 2019 14:17:50 -0500, songbird <song...@anthive.com>
>> wrote:
>>
>>> we just get some elcheapo/whatever thin-crust is
>>>on-sale and then add extra cheese and onions.
>>>

>>> i really enjoyed making my own crusts from
>>>using bread machine kneaded dough and depending
>>>upon how thick i wanted it would depend upon if
>>>i left it in to rise and how much i rolled it
>>>out.
>>>

>>> as i really liked variety it was great to
>>>be able to take chunks of dough and freeze it
>>>for later use. i could have rye, pumpernickle,
>>>cornbread, etc. all ready to go after a quick
>>>thaw (or just take it out and put it in the
>>>fridge the day before).
>>>
>>> pre-made frozen bread dough was also ok at
>>>times, but i didn't do that very often.
>>

>> I made my own sourdough pizza bases a few days ago. The flavour was
>> good, but they were still partly raw after 20 minutes in the oven. Not
>> good. Either I have to prebake the bottoms or give them more rise
>> time, so they bake faster (if that's true). Or make them thinner, but
>> they were already quite thin.
>

>Twenty minutes is a long time for it to come out slightly raw. Hot enough
>oven? Enough yeast? Thin pizza is good provided it isn't taken to extremes
>as I've seen in restaurants trying too hard to be authentic.

I used this:
<https://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe>

Minus their flavouring and minus the yeast. The idea of sourdough
being that you don't use baker's yeast. Of course, "discarded"
sourdough starter doesn't give much rise.

[Bruce]

On Sat, 16 Feb 2019 08:50:22 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

I'll try the bottom rack next time. And I'll check the toppings.
Thanks.

[Bruce]

Maybe the dough was more dense than normal.

[itsjoan...@webtv.net]

I was doubtful Fruitiest of Fruitcakes eating mozzarella cheese made from

[cshenk]

There are many more kinds of 'pizza' than American with tomato base.
Fried eggs on burgers done right are reat and so are beets.

[songbird]

Bruce wrote:
...

> I made my own sourdough pizza bases a few days ago. The flavour was
> good, but they were still partly raw after 20 minutes in the oven. Not
> good. Either I have to prebake the bottoms or give them more rise
> time, so they bake faster (if that's true). Or make them thinner, but
> they were already quite thin.

hmm, i always baked mine fairly thick in the oven
for a longer period of time.

i have no experience with a pizza stone or a
heavier pan that is pre-heated before putting the
crust in there - i would explore that avenue...


songbird

[songbird]

Sqwertz wrote:
> On Fri, 15 Feb 2019 09:43:35 -0800 (PST), Cindy Hamilton wrote:
>
>> Maybe. The vegetarian pizza at college was a very mild, orange,
>> Cheddar-style mass-market cheese with peas and carrots.
>
> Nebraska? No cabbage?

saurkraut and double sweet italian sausage...


songbird

[songbird]

cshenk wrote:
> songbird wrote:
...

>> i really enjoyed making my own crusts from
>> using bread machine kneaded dough and depending
>> upon how thick i wanted it would depend upon if
>> i left it in to rise and how much i rolled it
>> out.
>
> Machine die? Get another! Thrift stores always have them and at least
> here they always test them to make sure they work before putting on the
> shelves. It doesn't take a Zoji for pizza dough ;-)

where i live now the other person has no
desire to be as experimental as i am with
foods/spices/combinations. so such a purchase
would be wasted. she makes bread by hand
once in a while and that is all she likes.
no rye, no pumpernickle, no raisins, etc. :(

>> as i really liked variety it was great to
>> be able to take chunks of dough and freeze it
>> for later use. i could have rye, pumpernickle,
>> cornbread, etc. all ready to go after a quick
>> thaw (or just take it out and put it in the
>> fridge the day before).
>>
>> pre-made frozen bread dough was also ok at
>> times, but i didn't do that very often.
>

> I've experimented with some alternative dough pizzas and rye makes for
> a good alternative. I'll do that with a different type sauce,
> sometimes just an olive oil base.

i would do a different crust and toppings
each time. when i could eat half a pan of
thick crust pizza each day (hiking and
swimming a lot). i would use bean pastes
and various greens as i was mostly vegetarian
during that time, go from white sauce to red
and various things in between. the guy who
lived upstairs would always get a kick out
of asking me what i was making because he
was your typical meat n taters kind of guy.


songbird

[Bruce]

On Sat, 16 Feb 2019 10:37:22 -0500, songbird <song...@anthive.com>
wrote:

>Bruce wrote:
>...
>> I made my own sourdough pizza bases a few days ago. The flavour was
>> good, but they were still partly raw after 20 minutes in the oven. Not
>> good. Either I have to prebake the bottoms or give them more rise
>> time, so they bake faster (if that's true). Or make them thinner, but
>> they were already quite thin.
>
> hmm, i always baked mine fairly thick in the oven
>for a longer period of time.

I thought 20 minutes was already long, but going longer is an option
if the toppings can handle that.

> i have no experience with a pizza stone or a
>heavier pan that is pre-heated before putting the
>crust in there - i would explore that avenue...

Thanks, I've got a few things to try.

[U.S. Janet B.]

Really????? I'll be darned!!!

[Bruce]

On Sun, 17 Feb 2019 00:04:11 GMT, Pamela <pamela...@gmail.com>
wrote:

>The sourdough starter could easily be the problem. It's too unpredictable
>for me, so I use regular yeast for consistent results.

I've made sourdough bread for years and it's always been very
reliable. The difference here is that the pizza bottom uses the bit of
starter you discard when you're feeding the starter without making
bread. That's another story indeed.

>Hope your pizza has a clear flavour theme and you're not chucking everything
>in the fridge on it. Something like margarita with anchovies, Pizza Napoli.
>Oh my, that's made me hungry thinking about it. :)

Always anchovies.

[Julie Bove]

"notbob" <not...@nothome.com> wrote in message
news:gcohfq...@mid.individual.net...

> On 2019-02-15, jmcquown <j_mc...@comcast.net> wrote:
>
>> I'm glad I bought two of them. :)
>

> Yes! Now you have an extra you can throw directly in the trash. ;)
>
> Newmen's Own pizza's suck, regardless of the topping. Most do.
>
> I like Freschetta, despite the fact no-one in this valley carries the
> "Supreme" (despite one store carrying 4 version of their "pepperoni")
> version and their empty crust rim takes up waaaay too much real-estate.
> At
> least you can taste the red sauce, which I require.
>
> We have a local brewery/pizza joint that usta make a "root beer"
> pizza. The sauce was great. ;)

Freschetta is good! That being said... I'm not a pizza lover. Walmart sells
one for about $1. I keep one or two in the freezer and if I need a quick
meal, I'll heat one up, adding whatever cheese at the time.

Or... I will sometimes buy fresh pizza dough that is marked down or a box or
two of Jiffy mix.

[Julie Bove]

"Bruce" <br...@invalid.invalid> wrote in message
news:4i6e6e9qmr407i8km...@4ax.com...

> On Fri, 15 Feb 2019 14:17:50 -0500, songbird <song...@anthive.com>
> wrote:
>
>> we just get some elcheapo/whatever thin-crust is
>>on-sale and then add extra cheese and onions.
>>

>> i really enjoyed making my own crusts from
>>using bread machine kneaded dough and depending
>>upon how thick i wanted it would depend upon if
>>i left it in to rise and how much i rolled it
>>out.
>>

>> as i really liked variety it was great to
>>be able to take chunks of dough and freeze it
>>for later use. i could have rye, pumpernickle,
>>cornbread, etc. all ready to go after a quick
>>thaw (or just take it out and put it in the
>>fridge the day before).
>>
>> pre-made frozen bread dough was also ok at
>>times, but i didn't do that very often.
>

> I made my own sourdough pizza bases a few days ago. The flavour was
> good, but they were still partly raw after 20 minutes in the oven. Not
> good. Either I have to prebake the bottoms or give them more rise
> time, so they bake faster (if that's true). Or make them thinner, but
> they were already quite thin.

I want to make a rye dough and top it with Swiss cheese, fresh tomatoes,
onions and perhaps some herbs.

[Julie Bove]

"U.S. Janet B." <J...@nospam.com> wrote in message
news:a3cg6edbs6b8p247i...@4ax.com...

Jiffy mix crust says to bake for a few minutes, then remove, add toppings
and bake more. That being said, I forgot to do the prebaking once and the
pizza was just fine. I did learn that my oven runs slightly cooler than I
should so I always add 5 degrees to the stated temp.

[Bruce]

I don't think I've ever had a rye dough pizza.

[Julie Bove]

"Ed Pawlowski" <e...@snet.xxx> wrote in message
news:UUX9E.6883$vJ2....@fx44.iad...

I used to overdo the toppings on pizza, sandwiches and salads. I'm a much
better judge now.

[dsi1]

I'll bake my pizza on the floor of the oven and then finish it off under the broiler. It's a fast way to bake a pizza.

If it's a frozen pizza, it gets cooked on a rack near the bottom.

https://www.amazon.com/photos/shared/PfBD6iOxRmqaqtk5DN5-oQ.u7mKUGCVFcXr4JzsiTd2pn

[Ophelia]

"songbird" wrote in message news:ianljf-...@anthive.com...

==

I always make thick pizza (D.s preference) and I cook them at the bottom of
the oven on a pizza stone.

Seems to work ok for me:)

[Ophelia]

"dsi1" wrote in message
news:d83e4195-16f7-4403...@googlegroups.com...

==

That pizza looks jolly good! What is the topping?

[Bruce]

Ok I'm going to try to put it low instead of halfway.

[dsi1]

It's a pizza with a pesto instead of a tomato sauce base. What's on there is chopped shitake mushrooms, salami, feta cheese, and lots of chopped garlic. Feta cheese sounds like a good idea on a pizza but it's not.

[Fruitiest of Fruitcakes]

On 16 Feb 2019, Pamela wrote
(in article <XnsA9F8B7B...@81.171.118.178>):

> On 14:40 16 Feb 2019, Fruitiest of Fruitcakes<ss...@bungay.com> wrote:
>
> > On 15 Feb 2019, Ophelia wrote (in article
> > <gcoerp...@mid.individual.net>):
> >
> > > "Fruitiest of Fruitcakes" wrote in message
> > > news:0001HW.2217292400...@news.giganews.com...
> > >
> > > On 15 Feb 2019, jmcquown wrote (in article
> > > <fiB9E.5498$dM3....@fx04.iad>):
> > >
> > > > Newman's Own White Pizza with Spinach. Thin crust. Most of you know
> > > > I'm not a huge fan of pizza. I've made lots of homemade pizzas in my
> > > > day but it's really not my favourite thing. As I get older, as much
> > > > as I love pepperoni it doesn't love me back anymore. I don't seem to
> > > > use a lot of tomato sauce, either.
> > > >
> > > > I was at the grocery store yesterday, perusing the frozen foods. This
> > > > white pizza caught my eye. It was a BOGO and yes, I bought two of
> > > > them. I also bought some finely shredded "Italian blend" cheese. I
> > > > always add a little more cheese to frozen pizza. I also sprinkled it
> > > > with a dried Italian herb blend. Baked it directly on the oven rack
> > > > as directed.
> > > >

> > > > Quite tasty! The crust was perfectly crisped. I'm glad I bought two
> > > > of them. :)
> > > >
> > > > Jill

> > >
> > > If it is a pizza, shouldn't the cheese be mozzarella? From a buffalo?
> > >

> > > ---
> > >
> > > I always make my own, but yes, that is what I use!
> >
> > I have no choice, because my stomach stages an excruciatingly painful
> > protest if I eat cheese (or anything dairy in more than minute quantity)
> > from cows. I know I am a bit obsessive about these things but believe
> > me, dairy intestinal intolerance is not something I would wish on my
> > worst enemy.
> >
> > For some reason, proper buffalo cheese is ok; and a small amount of very
> > mild cheddar can be ok as long as it is thoroughly cooked.
>

> Hello fruity. Could it be psychological because buffalo and cattle are
> closely related. In fact, doesn't "dairy" include products like bufallo
> cheese?

It might be psychological but I have no evidence for that.

If I eat food containing fresh cream or uncooked butter, I get the problem
even though I didn’t realise the ingredients were there.

Cooking the dairy product seems to cure most of my cramps, etc.Why this is I
don’t know.

>
>
> > Waitrose do some decent fresh pizzas which rarely have any effect, but
> > cheaper outlets (Iceland in particular) seem to add a processed cheese
> > which appears to be all manner of milk solids, chemicals and other
> > colouring nonsense; which is dried and then grated to look like the real
> > thing. I had one of my worst nights after eating one of their pizzas.
>

> If dairy is the cause of your response then why would you react to
> something that isn't dairy?

It was dairy, just cheap dairy disguised to look more expensive.

[Fruitiest of Fruitcakes]

On 16 Feb 2019, Ophelia wrote
(in article <gcr3n8...@mid.individual.net>):

Yes, I make my own but need the mozzarella to put on it, but my wife buys the
cheese and she likes really strong mature stuff so that I have to remember to
buy the buffalo cheese myself.

It is more convenient to get one already prepared.

[Fruitiest of Fruitcakes]

On 16 Feb 2019, Sqwertz wrote
(in article <14t1ipkw...@sqwertz.com>):

They call them Florentine pizzas in many restaurants.

[Cindy Hamilton]

It's fine if you use it as a topping, but not as the main cheese.

Cindy Hamilton

[songbird]

Bruce wrote:
...

> I don't think I've ever had a rye dough pizza.

i could easily do a ham and cheese with a mustard
layer as the sauce right about now.

pretty much any dish can be adapted with some
imagination (except soups :) ).


songbird

[cshenk]

Actually Feta is good with pizza but I find it's too strong to use that
much of.

[cshenk]

It's probably not phycological. There are several types of lactose
intolerance, just like it can come in degrees.

I have a friend who tolerates a modicum of very well aged cheese ok,
but little else. There's a chemical shift in it to the lactose if the
cheese is starting to sort of grow almost crystals on the outside?
(Thats how he described it and I've seen the occasional odd bit at the
back of my fridge that seemed like that, a wrapped up end bit of
cracker barrell).

[Gary]

dsi1 wrote:
>
> It's a pizza with a pesto instead of a tomato sauce base. What's on there is chopped shitake mushrooms, salami, feta cheese, and lots of chopped garlic. Feta cheese sounds like a good idea on a pizza but it's not.

Your pizza looks very tasty. I sometime put feta on a pizza but
not for cooking. I'll just crumble a bit over the slices on the
plate.

[Bruce]

On Sun, 17 Feb 2019 14:12:59 GMT, Pamela <pamela...@gmail.com>
wrote:

>Didn't realise you're familiar with sourdough starters. Good that you
>have the patience because I don't. :)

It's more about planning than about patience. Building up the active
starter starts a day in advance, but it's very little work.

>> The difference here is that the pizza bottom uses the bit of
>> starter you discard when you're feeding the starter without making
>> bread. That's another story indeed.
>

>Don't understand. Are you using discarded bread dough starter for pizza
>dough?

Yes. I always threw half away when I'd feed the starter without making
a new bread. Then I saw this:
https://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe

Except, I'm trying to do it without adding baker's yeast.

[Bruce]

On Sun, 17 Feb 2019 09:15:49 -0500, songbird <song...@anthive.com>
wrote:

I'm familiar with rye, but not in a pizza base.

[Ophelia]

"dsi1" wrote in message
news:c3efa917-53d2-4d4b...@googlegroups.com...

==

Ahh thanks:)

[Ophelia]

"Fruitiest of Fruitcakes" wrote in message

news:0001HW.22198A4F00...@news.giganews.com...

===

Yes I can see that, but you could buy you own if you wanted !

However, I expect If that you could choose your own it would be better

[Leonard Blaisdell]

In article <subg6e9rmf9rvcatg...@4ax.com>, U.S. Janet B.

<J...@nospam.com> wrote:

> You just stepped over the line. Eggs on pizza - shudder. I bet you
> are liking fried eggs on burgers too.
> Not Me

Back in the olden days, the Mapes Hotel in Reno served a open faced
burger with a over easy egg on top, smothered in chili. I liked them. I
used to make them. I can't figure out now why I stopped.

leo

[Sqwertz]

On Sat, 16 Feb 2019 10:38:21 -0500, songbird wrote:

> Sqwertz wrote:
>> On Fri, 15 Feb 2019 09:43:35 -0800 (PST), Cindy Hamilton wrote:
>>
>>> Maybe. The vegetarian pizza at college was a very mild, orange,
>>> Cheddar-style mass-market cheese with peas and carrots.
>>
>> Nebraska? No cabbage?
>
> saurkraut and double sweet italian sausage...

"Double sweet Italian sausage"? It looks like there are two pizza
places in the world that use this term, one on Lung Island, the
other in Orlando.

There is no such thing as "Double sweet Italian sausage" and
anybody using that term doesn't know what "sweet" means when
referencing savory Italian foods. "Sweet" means very mild, not very
spicy, and not piquant. So "Double sweet" would mean no spices at
all, making "double sweet Italian sausage" the equivalent of ground
pork, and an oxymoron.

-sw

[Sqwertz]

> They call them Florentine pizzas in many restaurants.

No they don't. Florentine means spinach.

Dinner last night was at home, but still Italian. Italian medium
sausage, peppers, and onions on Italian-ish rolls with tomato sauce,
pesto mayo and provolone.

-sw

[Sqwertz]

On Sat, 16 Feb 2019 08:45:47 -0700, U.S. Janet B. wrote:

> You just stepped over the line. Eggs on pizza - shudder. I bet you
> are liking fried eggs on burgers too.
> Not Me

And yes, on hamburgers too. Kimchi, fried egg, lettuce, and
sriracha mayo on a bulgogi-seasoned American wagyu beef burger and
toasted bun.

https://i.postimg.cc/NfnKrhXp/Bulgogi-Kimchi-Burger-2.jpg

-sw

[Bruce]

On Sun, 17 Feb 2019 16:16:00 -0600, Sqwertz <sqwe...@gmail.invalid>
wrote:

A child's dinner.

[Hank Rogers]

Steak and shake still offers a Royale burger. It has a fried egg on top
of the hamburger patty. I had one about a month ago. Not bad, but It was
more food than I needed.

[penm...@aol.com]

A couple over easys atop a griddled 1" thick fillet mignon with a big
side of home fries and baked beans with bottomless cuppa joe was
called a Battle Breakfast... got twenty minutes to wolf it down. Those
were the best beef steaks I've seen since.

Some wierdos opted for a bowl of ferina and a banana... there were
faggots aboard ship, my brother. Rogena will be here any minute.

[dsi1]

I believe that eggs over easy on top of a hamburger is going to be trending. It's a popular breakfast over here except that we put the burger over rice and then put gravy over it.

http://eurekasdnews.com/recipes/loco-moco-aka-best-breakfast-ever/

[songbird]

Sqwertz wrote:
> songbird wrote:
...

>> saurkraut and double sweet italian sausage...
>
> "Double sweet Italian sausage"? It looks like there are two pizza
> places in the world that use this term, one on Lung Island, the
> other in Orlando.
>
> There is no such thing as "Double sweet Italian sausage" and
> anybody using that term doesn't know what "sweet" means when
> referencing savory Italian foods. "Sweet" means very mild, not very
> spicy, and not piquant. So "Double sweet" would mean no spices at
> all, making "double sweet Italian sausage" the equivalent of ground
> pork, and an oxymoron.

double as in amount. like double mushrooms,
double onions, double cheese...

there are many kinds of sweet italian sausage and
some of them i've had are indeed sweet (from fennel
or anise or the liquors from such or ...).

i still wish i could find the recipe for the one
from up north that i've not been able to figure out. :(
the place is now out of business.


songbird

[Hank Rogers]

Yoose forgot the pineapple yoose always ate for desert Popeye.

[itsjoan...@webtv.net]

On Sunday, February 17, 2019 at 8:38:13 PM UTC-6, Hank Rogers wrote:
>
> Yoose forgot the pineapple yoose always ate for desert Popeye.
>

Desert - Dry, inhospitable place. Can be hot as hell or freezing cold.

Dessert - Last portion of a meal; usually sweet but not mandatory; can be
savory.