Costco pizza, the worst ever!
Theron
yesterday, the "ready to bake" one in the back by the meat. It was the worst
pizza in memory, with tasteless acidic tomato sauce, hardly any cheese,
crappy crust, and loaded with thin marginal pepperoni on top. It's much
worse than the Safeway prepared ready to bake pizzas. We threw the remains
out.
Just a headsup, Cheers to all,
Theron
sf
wrote:
I don't think anyone buys a CostCo pizza expecting it to rival their
favorite pizzeria pizza.
Well, maybe you did... hopefully you're a fast learner.
--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.
Mae West
Karen
> I don't think anyone buys a CostCo pizza expecting it to rival their
> favorite pizzeria pizza.
>
> Well, maybe you did... hopefully you're a fast learner.
Kids like those pizzas.
Costco take home and bake pizza doesn't fit in my oven.
Karen
Peter Lawrence
> On Nov 22, 11:09 am, sf <s...@gmail.com> wrote:
>>
>> I don't think anyone buys a CostCo pizza expecting it to rival their
>> favorite pizzeria pizza.
>>
>> Well, maybe you did... hopefully you're a fast learner.
>
> Kids like those pizzas.
Most kids will like any pizza as long as the toppings are kept simple
with a minimal amount of veggies (if any).
- Peter
Frank Rizzo
I thought you were going to say we threw the remains to the cat in the
alley and he wouldn't eat it.
Frank Rizzo
I don't know if you're talking about the same pizza. The kids parties
I've seen have the pizza already cooked when they arrive. Might be
different
Dan Abel
<5bbea99a-f926-49f9...@v5g2000prm.googlegroups.com>,
Frank Rizzo <champ...@yahoo.com> wrote:
I don't think you're talking about the same pizza. "Take and bake" or
"ready to bake" pizzas don't come already cooked.
You can get both at Costco. The OP specified "in back by the meat",
which is take and bake. You can also get whole pizzas at the snack bar.
You can call and order in advance for pickup. I assume people are going
to some kind of party when they come in and pick up several pizzas at
the snack bar.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Golden California Girls
Yes. Large amounts of salt.
Frank Rizzo
wrote:
>
> > Costco take home and bake pizza doesn't fit in my oven.
>
> > Karen
>
> Yes. Large amounts of salt.
Thank you for the incoherent response.
Karen
> I don't know if you're talking about the same pizza. The kids parties
> I've seen have the pizza already cooked when they arrive. Might be
> different
Parties?
SMS
Wow, I was having that conversation last night, and my sister-in-law
said the same thing. She's got the original 1960's GE built-in oven in
her house, and those pizzas don't fit.
We got two of the Costco take and bake pizzas last week and they were
excellent. They weren't the pepperoni model, they were the pesto/spinach
model. They were better than most pizzeria pizzas. The current coupon
says it's only for pepperoni, and now I know not to use that coupon!
SMS
> You can get both at Costco. The OP specified "in back by the meat",
> which is take and bake. You can also get whole pizzas at the snack bar.
> You can call and order in advance for pickup. I assume people are going
> to some kind of party when they come in and pick up several pizzas at
> the snack bar.
I find the Costco snack bar pizzas have too soft of a crust, to the
point of being soggy. A few minutes at home in the oven or toaster oven
makes a world of difference.
I've only found a few pizzerias with better pizza than Costco, and those
charge about $25 for a large, which is smaller than Costco's pizza. When
feeding a bunch of kids at a birthday party, I'm not spending $150 on pizza.
Pete Fraser
news:aDeWk.8406$be....@nlpi061.nbdc.sbc.com...
> We got two of the Costco take and bake pizzas last week and they were
> excellent.
I've seen these, but I've never tried them.
Are they basically half-baked versions of the pizzas they sell
in the snack bar, or are they different?
spamtr...@gmail.com
***> Kids like those pizzas. ***
HTH.
HAND.
Dan Abel
"Pete Fraser" <pfr...@covad.net> wrote:
I don't know if they make them in the front or the back. They are
completely uncooked. If you go in the back by the meat, as the OP
posted, you can see them. They have a window in the top of the box, so
you can get an idea of what they are like.
Dan Abel
SMS <scharf...@geemail.com> wrote:
> Karen wrote:
> > Kids like those pizzas.
> We got two of the Costco take and bake pizzas last week and they were
> excellent. They weren't the pepperoni model, they were the pesto/spinach
> model. They were better than most pizzeria pizzas. The current coupon
> says it's only for pepperoni, and now I know not to use that coupon!
If you have a house full of birthday party kids or football fans, this
might be ideal. They aren't there for the pizza. There's no way you
can compete with the price, just the cheese and pepperoni will cost more
than that.
Ernie Klein
Peter Lawrence <humm...@aol.com> wrote:
A couple days ago I was at the RWC Costco shortly after 10AM. There was
a guy with a large push cart that had what looked like those pizza
thermal containers that pizza delivery people use except these were made
into units about 25 pizzas high with an individual door for each pizza.
There were 4 of these units mounted on the cart so it could probably
hold about a hundred pizzas. The guy at the Costco snack bar pizza shop
was handing out pizzas to this guy who was loading them into the cart as
fast as he could.
Pizza lunch day at some local school maybe??
--
-Ernie-
Golden California Girls
At a couple of Costco's I have seen the cold ones being made in the back. Don't
know if the people making them have worked in the front or not. I assume Costco
only has one supplier so I wouldn't expect that kind of variation.
JC Dill
> At a couple of Costco's I have seen the cold ones being made in the back. Don't
> know if the people making them have worked in the front or not. I assume Costco
> only has one supplier so I wouldn't expect that kind of variation.
It's entirely likely that the uncooked pizzas are different from the
cooked ones. The uncooked ones are made to be cooked in a home oven.
The cooked ones are cooked in the CostCo oven. There are significant
differences in how you make the dough, and how you cook the pizza (on
the oven floor, or on a paper tray) in these two cooking methods.
If you want an uncooked pizza, I suggest you get one from Papa Murphy's
take-n-bake instead of CostCo.
jc
Golden California Girls
> Golden California Girls wrote:
>
>> At a couple of Costco's I have seen the cold ones being made in the
>> back. Don't
>> know if the people making them have worked in the front or not. I
>> assume Costco
>> only has one supplier so I wouldn't expect that kind of variation.
>
> It's entirely likely that the uncooked pizzas are different from the
> cooked ones. The uncooked ones are made to be cooked in a home oven.
> The cooked ones are cooked in the CostCo oven. There are significant
> differences in how you make the dough, and how you cook the pizza (on
> the oven floor, or on a paper tray) in these two cooking methods.
I bet Costco assumes you have a pizza stone for your home oven.
http://en.wikipedia.org/wiki/Pizza_stone
Dan Abel
Golden California Girls <gldnc...@aol.com.mil> wrote:
> Dan Abel wrote:
> > I don't know if they make them in the front or the back. They are
> > completely uncooked. If you go in the back by the meat, as the OP
> > posted, you can see them. They have a window in the top of the box, so
> > you can get an idea of what they are like.
>
> At a couple of Costco's I have seen the cold ones being made in the back.
> Don't
> know if the people making them have worked in the front or not. I assume
> Costco
> only has one supplier so I wouldn't expect that kind of variation.
I've seen the pizzas being made in the front. The selection in the
front in pretty limited, so they may well make them separately in the
front and the back.
Dan Abel
Sqwertz <swe...@cluemail.compost> wrote:
> The ones from the snack bar are just fine, but I don't consider them
> very traditional (either Italy or the US). They just don't taset
> like pizza to me, but they're edible if you don't think you're
> eating pizza.
At two bucks for enough to fill me up, vs ten bucks for about the same
amount at Round Table, I'll stop at the snack bar when I'm shopping at
Costco anyway, vs stopping somewhere else.
Ciccio
wrote:
> I bet Costco assumes you have a pizza stone for your home oven.http://en.wikipedia.org/wiki/Pizza_stone
Heh. This linking wiki references is getting out of hand...Are there
people in a food newsgroup who don't know what a pizza stone is?
Ciccio
Ciccio
> In article <231108.121328bf79....@sqwertz.com>,
> At two bucks for enough to fill me up, vs ten bucks for about the same
> amount at Round Table, I'll stop at the snack bar when I'm shopping at
> Costco anyway, vs stopping somewhere else.
For hot dogs..yes. For pizza...no.
Ciccio
Golden California Girls
I could expect a fair number because this isn't a food cooking group but a food
eating group. And even if it was a cooking group you are ignorant of items or
techniques until someone tells you about them. Not everyone here has a PhD in
chef school. Although I'm sure there are many who pile higher and deeper at the
buffet.
Steve Pope
>Ciccio wrote:
>> Heh. This linking wiki references is getting out of hand...Are there
>> people in a food newsgroup who don't know what a pizza stone is?
>I could expect a fair number because this isn't a food cooking group but a food
>eating group. And even if it was a cooking group you are ignorant of items or
>techniques until someone tells you about them. Not everyone here has a PhD in
>chef school.
Right. And not everyone who cooks uses every kitchen gadget
ever invented. I have a small kitchen and there is not
room for every obscure item. A pizza stone falls into this
category.
Steve
(null)
>http://en.wikipedia.org/wiki/Pizza_stone
I have yet to see a commercially available consumer-grade pizza stone
even remotely approaching the diameter of a Costco take-n-bake pizza.
Todd Michel McComb
Steve Pope <spo...@speedymail.org> wrote:
>And not everyone who cooks uses every kitchen gadget ever invented.
>I have a small kitchen and there is not room for every obscure
>item. A pizza stone falls into this category.
I've never bothered with a pizza stone either, although I certainly
believe it to be easy and worthwhile to make better pizza at home
than found at Costco.
But to not know what one is? That said, I don't see any harm to
including a Wikipedia link to it, even if I am unlikely to click
on that (or any web link). What could the harm be?
Steve Pope
>Steve Pope <spo...@speedymail.org> wrote:
>>And not everyone who cooks uses every kitchen gadget ever invented.
>>I have a small kitchen and there is not room for every obscure
>>item. A pizza stone falls into this category.
>I've never bothered with a pizza stone either, although I certainly
>believe it to be easy and worthwhile to make better pizza at home
>than found at Costco.
>
>But to not know what one is?
I think it's obvious from the name "pizza stone" what it
probably is. Because I don't want one, I have not
researched the nuances of using one. I am guessing
it's supposed to replicate the charcteristics of a pizza
sitting on the floor of a traditional brick pizza
oven. Maybe there is more to it than that. Maybe
I'll look in wikipedia to find out.
Steve
The Ranger
news:492a67dd$0$2733$742e...@news.sonic.net...
> In article <ggckjj$m60$1...@aioe.org>,
> Golden California Girls <gldnc...@aol.com.mil> wrote:
>> I bet Costco assumes you have a pizza stone for
>> your home oven.
>>
> pizza stone even remotely approaching the diameter of a
> Costco take-n-bake pizza.
The weight alone would prevent it from being a "consumer"
product.
"Help! I've fallen and can't get out from under my pizza
stone!"
"We're sending a crane."
The Ranger
evergene
>I think it's obvious from the name "pizza stone" what it
>probably is. Because I don't want one, I have not
>researched the nuances of using one. I am guessing
>it's supposed to replicate the charcteristics of a pizza
>sitting on the floor of a traditional brick pizza
>oven.
Unglazed terra cotta tiles work pretty well for pizza and other
flatbreads. I put them on a rack in the oven, tight against each
other, to form a stone surface. Each square tile is six inches on a
side. I can't remember what they cost, but I do remember thinking how
much cheaper they were than a soapstone pizza stone.
For pizza and flatbread, you heat the tiles for at least half an hour
at a high temp prior to baking. They hold a lot of heat, so when the
dough hits the tiles a nice crust forms.
JC Dill
> Todd Michel McComb <mcc...@medieval.org> wrote:
>
>> Steve Pope <spo...@speedymail.org> wrote:
>
>>> And not everyone who cooks uses every kitchen gadget ever invented.
>>> I have a small kitchen and there is not room for every obscure
>>> item. A pizza stone falls into this category.
>
>> I've never bothered with a pizza stone either, although I certainly
>> believe it to be easy and worthwhile to make better pizza at home
>> than found at Costco.
>>
>> But to not know what one is?
>
> I think it's obvious from the name "pizza stone" what it
> probably is. Because I don't want one, I have not
> researched the nuances of using one. I am guessing
> it's supposed to replicate the charcteristics of a pizza
> sitting on the floor of a traditional brick pizza
> oven.
More or less.
But when you make a take-n-bake pizza you can't rely on the buyer owning
or using a pizza stone. If you do that, you will end up with unhappy
customers who buy your pizza, get it home, discover they don't have a
pizza stone, and then try to bake the pizza some other way. So you MUST
design your pizza to be cooked with ordinary household materials such as
a cookie sheet or aluminum foil, or better yet you provide a cook-on
tray, and instruct the buyer to simply leave the pizza on the tray and
cook it straight on the oven rack (no pizza stone).
Pizza stones are great for home-made pizza where the dough is formulated
to be cooked on the stone.
jc
Frank Rizzo
yes parties. They are social gatherings typically for celebration of
something or another. Surely you have been to a party.
Frank Rizzo
wrote:
> Ciccio wrote:
> > On Nov 23, 2:13 pm, Golden California Girls <gldncag...@aol.com.mil>
> > wrote:
>
> >> I bet Costco assumes you have a pizza stone for your home oven.http://en.wikipedia.org/wiki/Pizza_stone
>
> > Heh. This linking wiki references is getting out of hand...Are there
> > people in a food newsgroup who don't know what a pizza stone is?
>
> I could expect a fair number because this isn't a food cooking group but a food
> eating group.
That's a good point.....
SMS
They are available locally.
"http://www.eggsbythebay.com/BGE_Price_List.html"
Look for BSXL. It's 21" in diameter. I think it might just fit in my oven.
I've never met anyone that didn't have a pizza stone in their kitchen,
but most of them are 16". I rarely use mine for pizza, but it's
essential for things like scones.
SMS
Dan Abel
Golden California Girls <gldnc...@aol.com.mil> wrote:
> Ciccio wrote:
> > On Nov 23, 2:13 pm, Golden California Girls <gldncag...@aol.com.mil>
> > wrote:
> >
> >> I bet Costco assumes you have a pizza stone for your home
> >> oven.http://en.wikipedia.org/wiki/Pizza_stone
> >
> > Heh. This linking wiki references is getting out of hand...Are there
> > people in a food newsgroup who don't know what a pizza stone is?
I like it when people put URLs in their posts. I can skip it if I want,
or I can learn some more.
> I could expect a fair number because this isn't a food cooking group but a
> food
> eating group.
I'm curious as to who told you that? I can't find a FAQ for this group,
although most newsgroup FAQs are so out of date that they don't matter.
Ciccio
wrote:
> I could expect a fair number because this isn't a food cooking group but a food
> eating group. And even if it was a cooking group you are ignorant of items or
> techniques until someone tells you about them. Not everyone here has a PhD in
> chef school. Although I'm sure there are many who pile higher and deeper at the
> buffet.
Oh OK...
So, I used my skillet http://en.wikipedia.org/wiki/Frying_pan
to cook an omelette http://en.wikipedia.org/wiki/Omlette
for breakfast http://en.wikipedia.org/wiki/Breakfast
this morning. http://en.wikipedia.org/wiki/Morning
Ciccio
Ciccio
Ciccio
> But to not know what one is? That said, I don't see any harm to
> including a Wikipedia link to it, even if I am unlikely to click
> on that (or any web link). What could the harm be?
Who said it was harmful? As is obvious, by my prefacing my post with
a "Heh," I found it funny. That is, funny to think that people in
this newsgroup wouldn't know what is a pizza stone.
Based upon my reading posts hereabouts for many years, such knowledge
would seem common enough, that it doesn't rate a Wiki link. The
other point of my post was just some joshing about the escalation, to
the point of overkill, of the use of links, especially Wiki links, in
Usenet posts.
If, however, I overestimated the culinary knowledge of this group,
then I stand corrected. I note, however, that nobody has, thus far,
responded by asserting an ignorance of what is a pizza stone.
As for me, I've used one for the longest time, and prior to that it
was clay tiles. It's no more exotic to me than, say, a baking dish.
Ciccio
Karen
> yes parties. They are social gatherings typically for celebration of
> something or another. Surely you have been to a party.
We were talking about kids liking Costco pizza, not kids at parties
liking pizza.
Karen
> That's a good point.....
I bet around half of the regular posters here do not cook at home very
often. It seems like some people here go out nearly every night, or
even every meal.
I don't go out very often for dinner; maybe once a week. And just
today I vowed to only go out once a week for lunch to save money.
However, I'm feeling a little lonely sitting her at my desk with this
leftover lasagna whilst my coworkers have gone off to godknowswhere...
Karen
SMS
> Pizza stones are great for home-made pizza where the dough is formulated
> to be cooked on the stone.
This is true. The take and bake pizzas from Costco don't really need a
pizza stone for that dough.
Costco does sell an 18" round aluminum pizza disc for $6.32
("http://tinyurl.com/5bfczu"), which might be better than just putting
the pizza directly on the oven rack. I wouldn't put those pizza's on a
flat cookie sheet though.
Frank Rizzo
HAHAHAHAHA....thanks Ciccio. Needed a good laugh today..
Steve Pope
>I've never met anyone that didn't have a pizza stone in their kitchen,
That's wacky.
Maybe they work pretty good, but when I learned you need
to pre-heat them for 45 minutes I lost interest. Who
wants to waste that much energy?
Steve
spamtr...@gmail.com
Meh.
1. I only bake when it's cold enough where I'm heating the house
anyway.
2. I never stick food in the oven until the oven is cycling around the
desired temperature -- that takes a while even if it's less than 45
minutes.
Frank Rizzo
Try and connect the dots. I was saying that I've seen Costco Pizza
served at many a children's party, and that pizza was not take and
bake. It was already hot and ready to serve. This was not a
commentary on pizza in general or kids affinity to it. I don't know
how you could possibly extrapolate that in the midst of that discourse
I was commenting on kids love of pizza.
Capiche?
JC Dill
Maybe I'm not being clear here. I suggest you cook them by following
the instructions. I haven't bought one of these pizzas myself (I don't
have a large family to feed and I don't throw the type of party where I
would serve pizza). However it is easy to assume that given their size
it's very unlikely the instructions say to use a cookie sheet or pizza
stone. (Tt's just as unlikely the average buyer has a cookie sheet
large enough, or has a pizza stone large enough.) The instructions
almost certainly say to cook the pizza in one (or more) of the following
ways:
1) cook the pizza on the tray it is made on (if this tray is oven safe
and designed for cooking the pizza, ala Murphy's pizza tray)
2) cook the pizza on aluminum foil
3) cook the pizza right on the rack in your oven
If you follow the instructions (including preheating, and cooking at the
right temp) you should get the best results and deviating from the
instructions rarely produces a better pizza. If you have problems
cooking the pizza when following the instructions you may want to invest
in a small oven thermometer because it's likely your oven's internal
thermometer is not properly calibrated.
FYI, I managed a Murphy's take-n-bake when the chain was new, and our
location (Rancho Shopping Center, Los Altos, on Foothill Expressway)
broke company-wide records for the number of pizzas sold in a day, a
week, a year. So I do know a bit about take-n-bake pizzas.
jc
Todd Michel McComb
Anyone who gets their pizza cooked at a restaurant?
Or people tired of wasting 10X that much by having it delivered.
Steve Pope
>Steve Pope <spo...@speedymail.org> wrote:
>>Who wants to waste that much energy?
>Anyone who gets their pizza cooked at a restaurant?
I'm guessing that restaurants spend less energy per
unit serving than anyone cooking at home with a pizza
stone.
>Or people tired of wasting 10X that much by having it delivered.
There, you have a point...
Steve
Todd Michel McComb
Steve Pope <spo...@speedymail.org> wrote:
>I'm guessing that restaurants spend less energy per unit serving
>than anyone cooking at home with a pizza stone.
And I'm guessting that just my pro-rated percentage of the lighting
and heat/AC bill at most of them is more than the total electricity
I use at my place over the same interval of time, whether I'm cooking
a pizza or not.
axlq
Karen <kso...@yahoo.com> wrote:
>
>Costco take home and bake pizza doesn't fit in my oven.
I believe it. Last June we finally remodeled our kitchen and got
rid of the 35-year-old "apartment size" range/oven. Its outside
width dimension was 27". The standard size for a free-standing
range is 30". One of these standard-width ovens could fit a costco
pizza. Take 3 inches off the width, and you find limitations.
You probably have one of those narrow ovens. I remember having to
fold the tabs down on baking sheets I would buy to get them to fit.
I love our new range. Ceramic cooktop, convection oven. Much
better than what we had, although the ceramic cooktop doesn't seem
boil a pot of water quite as fast as the old electric coil cooktop
did.
-A
Steve Pope
>Steve Pope <spo...@speedymail.org> wrote:
>>I'm guessing that restaurants spend less energy per unit serving
>>than anyone cooking at home with a pizza stone.
>And I'm guessting that just my pro-rated percentage of the lighting
>and heat/AC bill at most of them is more than the total electricity
>I use at my place over the same interval of time, whether I'm cooking
>a pizza or not.
Sure, but this is straying a bit from oven cooking efficiency
and into the concept that (some) restaurants are selling
their customers a spacious, climate-controlled experience as
well as a food experience.
I would contend that a commercial oven is more efficient
than a home oven simply from being larger (less surface area
per volume) and from being used more continuously.
Pizzerias and bakeries selling tons of product from a
small storefront are probably the most energy-efficient
approach of all. And that is what you tend to see a lot
of in highly populous, less wealthy cities.
Steve
Todd Michel McComb
Steve Pope <spo...@speedymail.org> wrote:
>Sure, but this is straying a bit from oven cooking efficiency
>and into the concept that (some) restaurants are selling
>their customers a spacious, climate-controlled experience as
>well as a food experience.
Well, I wanted to put the comment about needing 45 minutes of oven
time to use a pizza stone into perspective....
Golden California Girls
> I've never met anyone that didn't have a pizza stone in their kitchen,
Must have a small number of people you have met unless ... oh there it is ...
you have a forked tongue!
SMS
No, I'm serious. Those 16" round stones are widely sold and widely used.
Anyone with a well-equipped kitchen has one.
Ciccio
wrote:
I don't know anybody who makes pizza from scratch who doesn't have
one. My take on it, is that if I'm going to put forth that type of
effort, it's no use skimping on the actual baking process.
Granted, I realize that we're talking premade pizza in this thread. I
don't know if a pizza stone makes a diff with them, as I've never
baked a premade pizza. I've had premade pizzas others have baked,
though I'm unsure if they used pizza stones.
Ciccio
Karen
> Try and connect the dots. I was saying that I've seen Costco Pizza
> served at many a children's party, and that pizza was not take and
> bake. It was already hot and ready to serve. This was not a
> commentary on pizza in general or kids affinity to it. I don't know
> how you could possibly extrapolate that in the midst of that discourse
> I was commenting on kids love of pizza.
>
> Capiche?
Whether it's take-and-bake or pizzeria style, kids like the Costco
pizzas, whether the pizza is served at a party or not. I don't know
why you brought up parties, but you did.
Karen
Frank Rizzo
Here is your original post to which I commented:
Karen
View profile
More options Nov 22, 12:35 pm
Newsgroups: ba.food
From: Karen <ksoa...@yahoo.com>
Date: Sat, 22 Nov 2008 12:35:49 -0800 (PST)
Local: Sat, Nov 22 2008 12:35 pm
Subject: Re: Costco pizza, the worst ever!
Reply | Reply to author | Forward | Print | Individual message | Show
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On Nov 22, 11:09 am, sf <s...@gmail.com> wrote:
> I don't think anyone buys a CostCo pizza expecting it to rival their
> favorite pizzeria pizza.
> Well, maybe you did... hopefully you're a fast learner.
Kids like those pizzas.
Costco take home and bake pizza doesn't fit in my oven.
Karen
End of your original post.
I brought up parties because you brought kids and Costco Pizza into
the discussion. From there I said I've seen kids having Costco pizza
at parties, but it was not take and bake. It's not that big of a
leap.
Mensa called. You're not invited.
Rizzo
Don Martinich
<f59f3bf3-f0c5-4ab6...@y1g2000pra.googlegroups.com>,
Ciccio <franc...@comcast.net> wrote:
Actually, I do quite well without a pizza stone. I use a 16 inch
perforated pizza pan and place it on the oven floor for a few minutes
when I first place in the oven. I have a 21 inch gas range with the oven
burner below. I can't quite emulate a wood-fired oven as my temp is
probably less than 600 degrees. This means I have to add the cheese
later in the baking phase. I am very pleased with the result. And I'm
comparing it with pizzas from Chez Pannise, Vicolo, and Pizza Antica.
I'm not convinced that the perforations do that much as I'm guessing
that the heat of the oven floor is high enough to do the job of giving a
crisp bottom. My crust is made with a soft dough and is thin except at
the edges where I like a nice puff.
D.M.
"Yupsters of the world, arise! You have nothing to lose but you debts!"
addre...@invalid.invalid
> In article
> <f59f3bf3-f0c5-4ab6...@y1g2000pra.googlegroups.com>,
> Ciccio <franc...@comcast.net> wrote:
> > I don't know anybody who makes pizza from scratch who doesn't have
> > one. My take on it, is that if I'm going to put forth that type of
> > effort, it's no use skimping on the actual baking process.
> >
> > Granted, I realize that we're talking premade pizza in this thread.
> I
> > don't know if a pizza stone makes a diff with them, as I've never
> > baked a premade pizza. I've had premade pizzas others have baked,
> > though I'm unsure if they used pizza stones.
> >
> > Ciccio
>
> Actually, I do quite well without a pizza stone. I use a 16 inch
> perforated pizza pan and place it on the oven floor for a few minutes
> when I first place in the oven. I have a 21 inch gas range with the
> oven
> burner below. I can't quite emulate a wood-fired oven as my temp is
> probably less than 600 degrees.
There's a widget from Eastman Outdoors for baking pizza on an outdoor
grill. It looks like a solid metal disk with a perforated disk above it.
Has anyone here tried it?
Steve
Ciccio
> There's a widget from Eastman Outdoors for baking pizza on an outdoor
> grill. It looks like a solid metal disk with a perforated disk above it.
> Has anyone here tried it?
Nope. I, have, however, sparked up the grille until the temp is 700+
degrees with a super hot "pizza stone" on the grill. And it makes for
a superb pizza.
Ciccio
Todd Michel McComb
Ciccio <franc...@comcast.net> wrote:
>I, have, however, sparked up the grille until the temp is 700+
>degrees with a super hot "pizza stone" on the grill. And it makes
>for a superb pizza.
Hmm, I'm interested in this. What'd you use to manipulate the pizza
onto and off of such a hot grill?
Ciccio
> In article <c0650064-fb0d-4055-91da-24ca27fc0...@r37g2000prr.googlegroups.com>,
>
> Ciccio <frances...@comcast.net> wrote:
> >I, have, however, sparked up the grille until the temp is 700+
> >degrees with a super hot "pizza stone" on the grill. And it makes
> >for a superb pizza.
>
> Hmm, I'm interested in this. What'd you use to manipulate the pizza
> onto and off of such a hot grill?
It' not manipulated on the grill, but the pizza stone. I use the same
thing as I do when the stone is in the oven...a wooden pizza paddle.
Ciccio
Todd Michel McComb
Ciccio <franc...@comcast.net> wrote:
>It' not manipulated on the grill, but the pizza stone. I use the same
>thing as I do when the stone is in the oven...a wooden pizza paddle.
So you put it onto the stone when it's already on the grill? Do
you use a stone about the same size as the pizza? It seems to me
it would be more challenging than sliding it into a pizza oven, but
I'm interested in trying it.
Ciccio
> In article <f02d916d-cda9-4b08-a286-4717f1c72...@a26g2000prf.googlegroups.com>,
>
> Ciccio <frances...@comcast.net> wrote:
> >It' not manipulated on the grill, but the pizza stone. I use the same
> >thing as I do when the stone is in the oven...a wooden pizza paddle.
>
> So you put it onto the stone when it's already on the grill? Do
> you use a stone about the same size as the pizza? It seems to me
> it would be more challenging than sliding it into a pizza oven, but
> I'm interested in trying it.
Put the stone on the grill's grate. Then heat it up. It's no more
challenging than putting the pizza on or taking it off than when it's
in a conventional oven. The stone is bigger than the pizza.
Ciccio
Golden California Girls
Now you are down from everyone you have met to just people with well-equipped
kitchens. Next I suppose you will tell us in true circular fashion that a
kitchen can't be well-equipped unless it has one.
Karen
> I brought up parties because you brought kids and Costco Pizza into
> the discussion. From there I said I've seen kids having Costco pizza
> at parties, but it was not take and bake. It's not that big of a
> leap.
>
> Mensa called. You're not invited.
You brought up "parties" because I brought up "kids and pizza" into
the discussion and I'm leaping?
Not a parent, are you? I didn't think mensa types resorted to name
calling when they ran out of civilized debate.
karen
sf
<franc...@comcast.net> wrote:
>On Nov 23, 2:28 pm, Dan Abel <da...@sonic.net> wrote:
>> In article <231108.121328bf79....@sqwertz.com>,
>
>> At two bucks for enough to fill me up, vs ten bucks for about the same
>> amount at Round Table, I'll stop at the snack bar when I'm shopping at
>> Costco anyway, vs stopping somewhere else.
>
>For hot dogs..yes. For pizza...no.
>
Have prices gone up? The last time I noticed, a hotdog with a drink
was $1.50. I'm not one who combines shopping with eating, so I
wouldn't bet money $1.50 was the current price.
--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.
Mae West
sf
wrote:
>No, I'm serious. Those 16" round stones are widely sold and widely used.
>Anyone with a well-equipped kitchen has one.
I know a lot of people and no one I know has a pizza stone.
Personally, I use tiles.
Steve Pope
>No, I'm serious. Those 16" round stones are widely sold and widely used.
>Anyone with a well-equipped kitchen has one.
I'm serious that if I had every kitchen gadget of equal utility
as this one, I would run out of room in my modest,
150-square-foot kitchen.
One of the reasons we're in a housing crunch is that new
home construction is about 30% larger square footage
than the historical average. I bet a lot of people with
pizza stones in their kitchens (or room for such things)
are also unable to pay the mortgage.
Steve
Steve Pope
>On Nov 24, 3:27 pm, Golden California Girls <gldncag...@aol.com.mil>
>> SMS wrote:
>> > I've never met anyone that didn't have a pizza stone in their kitchen,
>> Must have a small number of people you have met unless ... oh there it is ...
>> you have a forked tongue!
>I don't know anybody who makes pizza from scratch who doesn't have
>one.
Well let me offer myself as an example. However, I
may not count since when I make pizza from scratch, I
use a 10" circular pan (possibly intended to be a cake pan,
but ideal for deep-dish pizza). I haven't made normal,
non-pan-style pizza from scratch for quite awhile.
>My take on it, is that if I'm going to put forth that type of
>effort, it's no use skimping on the actual baking process.
You've about got me convinced I need one of the things.
Steve
SMS
> SMS wrote:
>> Golden California Girls wrote:
>>> SMS wrote:
>>>> I've never met anyone that didn't have a pizza stone in their kitchen,
>>> Must have a small number of people you have met unless ... oh there it
>>> is ...
>>> you have a forked tongue!
>> No, I'm serious. Those 16" round stones are widely sold and widely used.
>> Anyone with a well-equipped kitchen has one.
>
> Now you are down from everyone you have met to just people with well-equipped
> kitchens.
Well I should have used "know" not "met." I don't know anyone without a
baking stone, either round, square, or rectangular, in their kitchen.
It's as basic as a rice cooker, bread machine, or pasta maker.
Ciccio
> I'm serious that if I had every kitchen gadget of equal utility
> as this one, I would run out of room in my modest,
> 150-square-foot kitchen.
That's an awfully big leap to that conclusion. One flaw in your
reasoning, is that "utility" is a relative value. What may be a
virtual necessity to one person, may be a novelty to another. With
that in mind, my kitchen is likewise modest sized and it still has
room to spare, even with a pizza stone.
> One of the reasons we're in a housing crunch is that new
> home construction is about 30% larger square footage
> than the historical average.
"Historical" meaning when? The average has about doubled since 1960.
Unfortunately, they have far smaller kitchens. Yet, there's no
problem having a pizza stone...go figure.
> I bet a lot of people with pizza stones in their kitchens (or room for such things)
> are also unable to pay the mortgage.
Oh boy! It's the Post Hoc game. OK, I'll play...I bet a lot of people
who have beds, have refrigerators, have potato peelers, or use their
bathrooms in the mornings, are unable to pay their mortgages.
Ciccio
Steve Pope
>Well I should have used "know" not "met." I don't know anyone without a
>baking stone, either round, square, or rectangular, in their kitchen.
>It's as basic as a rice cooker, bread machine, or pasta maker.
This is getting further and further from reality as I know it.
I have none of the above. You can cook rice in a pan. You
can bake bread in an oven after kneading the dough in a
food processor. (I've never had bread from a bread machine
I actually liked that much, but perhaps that's just me.)
Pasta maker? Well, it's possible to just use a rolling pin.
How large is your kitchen, out of curiosity?
I suppose I have my own fivolosities, like a popcorn popper,
mortar and pestel, burr grinder, and ice cube trays.
Steve
Steve Pope
>On Nov 24, 11:56 pm, spop...@speedymail.org (Steve Pope) wrote:
>> I'm serious that if I had every kitchen gadget of equal utility
>> as this one, I would run out of room in my modest,
>> 150-square-foot kitchen.
>That's an awfully big leap to that conclusion. One flaw in your
>reasoning, is that "utility" is a relative value. What may be a
>virtual necessity to one person, may be a novelty to another.
I meant "utility to the average person who cooks at home", since
this discussion seems to be about what is expected from the norm.
> With that in mind, my kitchen is likewise modest sized and it still
> has room to spare, even with a pizza stone.
Sure, because you like using a pizza stone. What I disagree
with is conclusions that everyone should have one, or (even
more radical) that everyone *does* have one.
>> One of the reasons we're in a housing crunch is that new
>> home construction is about 30% larger square footage
>> than the historical average.
>"Historical" meaning when? The average has about doubled since 1960.
>Unfortunately, they have far smaller kitchens. Yet,
I've noticed that new residential construction tends to have
small kitchens, relative to total house size. I have no
idea what's up with that. Maybe kitchens are incrementally more
expensive to construct than other types of rooms.
In any case, I've read that unit square footage in new
construction is up about 30% in the past decade, in the U.S.
(Personally, I think it is a symptom of a surplus of new
construction; builders figured if they built yet bigger houses
that would give them an edge on the competition.)
>> I bet a lot of people with pizza stones in their kitchens (or room
>for such things)
>> are also unable to pay the mortgage.
>Oh boy! It's the Post Hoc game. OK, I'll play...I bet a lot of people
>who have beds, have refrigerators, have potato peelers, or use their
>bathrooms in the mornings, are unable to pay their mortgages.
Steve
JC Dill
> Well I should have used "know" not "met." I don't know anyone without a
> baking stone, either round, square, or rectangular, in their kitchen.
> It's as basic as a rice cooker, bread machine, or pasta maker.
You have a very strange definition of "basic". Basic kitchen tools
include pots and pans, tableware, dishware, mixing spoons and spatulas,
etc. Single-purpose cooking devices such as you listed above are not
"basic". I have many friends who don't own any of the above items.
IMHO there's not a whole lot of overlap between people who make pizza
from scratch at home, and people who buy pre-made pizza. If you have
the equipment, skills, experience, and enjoy making pizza at home, you
usually don't find any pre-made pizza up to your home-made quality and
rarely (if ever) buy pre-made pizzas. So the market for pre-made pizzas
is targeted to those who don't have pizza stones.
jc
Steve Pope
>IMHO there's not a whole lot of overlap between people who make pizza
>from scratch at home, and people who buy pre-made pizza. If you have
>the equipment, skills, experience, and enjoy making pizza at home, you
>usually don't find any pre-made pizza up to your home-made quality and
>rarely (if ever) buy pre-made pizzas. So the market for pre-made pizzas
>is targeted to those who don't have pizza stones.
I'm not sure I completely agree. I buy some pre-made pizzas,
particularly the Trader Joe's ones that are imported from
Italy, because it would be some trouble to get the exact
ingredients they are made from (hard 00 flour, San Marzano
tomatos, etc.), and I don't have a high temperature wood
burning oven, so while they are not in the same class as a genuine
freshly-made pizza of the same style, they are also somewhat difficult
to duplicate at home.
Recently when I make pizza at home, it is a thicker, spelt-crust
pan pizza. Not the same as a Neapolitan pizza for sure, but
also not something I can buy frozen or from any local restaurant.
Steve
JC Dill
I didn't say there was "no overlap" - obviously there is some overlap.
As you noted, the overlap can often manifest with buying pre-made pizzas
that aren't all that easy to make at home. But the Costco pizza that
started this thread doesn't fall into that category - it's a very basic
pizza that is easily made at home by those with the equipment, skills,
experience, who enjoy making pizza at home. I would *expect* anyone
with the ability to make their own pizza at home to be disappointed with
99% of pre-made pizzas, and definitely disappointed with mass market
pre-made pizzas such as sold at Costco.
I don't have a TJ's pizza here at home to look at the instructions.
Does anyone know if they recommend or suggest cooking one on a pizza
stone? (I don't have a pizza stone in this kitchen, when I buy a pizza
from TJs I cook it on a cookie sheet.)
jc
Micha...@gmail.com
What is this "food processor" of which you speak? We pop corn in a
retired aluminum pressure cooker (set the gasketless lid askew on top,
shake over the gas burner). A rice cooker is as essential as a toaster
-- toast can always be made with a long-handled fork over a flame, but
it, like making rice in a saucepan, is a PITA.
Golden California Girls
> On Sun, 23 Nov 2008 21:47:43 -0800 (PST), Ciccio
> <franc...@comcast.net> wrote:
>
>> On Nov 23, 2:28 pm, Dan Abel <da...@sonic.net> wrote:
>>> In article <231108.121328bf79....@sqwertz.com>,
>>> At two bucks for enough to fill me up, vs ten bucks for about the same
>>> amount at Round Table, I'll stop at the snack bar when I'm shopping at
>>> Costco anyway, vs stopping somewhere else.
>> For hot dogs..yes. For pizza...no.
>>
> Have prices gone up? The last time I noticed, a hotdog with a drink
> was $1.50. I'm not one who combines shopping with eating, so I
> wouldn't bet money $1.50 was the current price.
That was the price on the sign yesterday.
I think the two bucks was about the cost of a slice is pizza.
Dan Abel
sf <s...@gmail.com> wrote:
> On Sun, 23 Nov 2008 21:47:43 -0800 (PST), Ciccio
> <franc...@comcast.net> wrote:
>
> >On Nov 23, 2:28 pm, Dan Abel <da...@sonic.net> wrote:
> >> At two bucks for enough to fill me up, vs ten bucks for about the same
> >> amount at Round Table, I'll stop at the snack bar when I'm shopping at
> >> Costco anyway, vs stopping somewhere else.
> >
> >For hot dogs..yes. For pizza...no.
> >
> Have prices gone up? The last time I noticed, a hotdog with a drink
> was $1.50. I'm not one who combines shopping with eating, so I
> wouldn't bet money $1.50 was the current price.
The subject was pizza. Actually, I usually get the hot dog, which is
still 1.50. Sometimes I get the pizza, though, for variety. I think
the price has gone up, but 2.00 (no drink) is close enough.
If we are smart, which we aren't, we'll eat before we shop. That cuts
down on the amount we spend on impulse food items.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
SMS
> SMS wrote:
>
>> Well I should have used "know" not "met." I don't know anyone without
>> a baking stone, either round, square, or rectangular, in their
>> kitchen. It's as basic as a rice cooker, bread machine, or pasta maker.
>
> You have a very strange definition of "basic".
I was trying to be sarcastic.
But seriously, anyone that ever bakes things like scones or pizza is
very likely to have some sort of baking stone. The 16" ones are very
inexpensive, I think I paid $10 for one. I guess the larger ones are so
expensive because they're not mass market items.
> include pots and pans, tableware, dishware, mixing spoons and spatulas,
> etc. Single-purpose cooking devices such as you listed above are not
> "basic". I have many friends who don't own any of the above items.
If you eat a lot of rice, and we do, due to the ethnicity of many family
members, a rice cooker is almost a necessity. It's comical to see the
places I've seen Asian families bring their rice cookers. While camping
at HP's Little Basin campground someone had run an extension cord out
the bathroom, across a stream, and on to their campsite where they were
cooking rice. At Mount Rose ski area, I was walking in behind someone
carrying a full size rice cooker, clearly intending to cook lunch for
her kids using the outlets outside on the patio.
Of course I have a battery powered coffee grinder to use while camping,
but I mean who doesn't?
spamtr...@gmail.com
>
> Of course I have a battery powered coffee grinder to use while camping,
> but I mean who doesn't?
If we're talking about camping essentials, realize you can't make
margaritas in a battery powered coffee grinder. (Chip ice off the
block in your cooler).
http://www.cabelas.com/spod-1/0005934.shtml
Tailgator Gas-Powered Blender
Make the drink of your choice wherever you are with this portable gas-
powered blender. The powerful 24cc two-stroke 2-1/4 hp engine
generates enough torque to perfectly blend a pitcher of drinks
(without lumps) in just 15 seconds. A simple pull of the cord is all
it takes to fire up the motor. The rpm's are infinitely adjustable,
allowing you to enjoy just the right blend. The 48-oz. lightweight
plastic pitcher detaches for easy pouring and clean-up. All controls
(primer, choke and kill switch) are front-mounted for easy access. For
easy transport and storage, purchase the optional 500-denier Cordura®
nylon case. The case has two adjustable shoulder straps and interior
storage for two bottles.
SMS
> On Nov 25, 9:39 am, SMS <scharf.ste...@geemail.com> wrote:
>
>> Of course I have a battery powered coffee grinder to use while camping,
>> but I mean who doesn't?
>
> If we're talking about camping essentials, realize you can't make
> margaritas in a battery powered coffee grinder. (Chip ice off the
> block in your cooler).
I use this one:
SMS
> Of course I have a battery powered coffee grinder to use while camping,
> but I mean who doesn't?
This is the set-up I use for coffee grinding:
"http://nordicgroup.us/bikecoff/bcimages/batterygrinder.JPG". That
grinder also comes with a blender attachment.
It's a small 12V gel cel battery to which I've attached a cigarette
lighter socket, and a 12 volt blade grinder.
It would be too inefficient to use an inverter and a burr grinder, and I
was not able to locate a 12 volt burr grinder.
(null)
SMS <scharf...@geemail.com> wrote:
>If you eat a lot of rice, and we do, due to the ethnicity of many family
>members, a rice cooker is almost a necessity. It's comical to see the
>places I've seen Asian families bring their rice cookers.
What does a rice cooker offer? 1-button simplicity? That one button
takes the place of "1. boil, 2. simmmer, 3. remove heat". Or if using
an oven, "1. bake, 2. extricate". Doesn't seem like much savings to me.
The only advantage I see to a rice cooker is if stovetop or oven space is
at a premium. As a result, the rice cookers that I've had for many years
have sat idle for quite some time.
While on the topic of gadgets that sit idle, I can add to the list:
Bread machine - Donated after discovering the no-knead method. Time invested
doing actual work is about the same, the only difference being a longer
wait with the trade-off coming from better taste due to the long ferment.
Also, autolysed gluten seems to have a better crumb structure than automated
kneading.
Crock pot - Broke a long time ago, haven't replaced it because I got an
oven with a slow-cook mode.
Food processor - Broke and haven't replaced it. Been too busy to get
another, but I've noticed that it's forced my knife skills to improve to
the point of questioning whether I should.
Dan Abel
spo...@speedymail.org (Steve Pope) wrote:
> Ciccio <franc...@comcast.net> wrote:
>
> >On Nov 24, 11:56 pm, spop...@speedymail.org (Steve Pope) wrote:
>
> >> I'm serious that if I had every kitchen gadget of equal utility
> >> as this one, I would run out of room in my modest,
> >> 150-square-foot kitchen.
I asked my wife about our kitchen. She said it was very small. It's
10X15, so it's the same size as yours.
> I meant "utility to the average person who cooks at home", since
> this discussion seems to be about what is expected from the norm.
It was claimed on this group earlier this week that participants in this
group mostly don't cook at home. That's certainly not true for us.
> > With that in mind, my kitchen is likewise modest sized and it still
> > has room to spare, even with a pizza stone.
>
> Sure, because you like using a pizza stone. What I disagree
> with is conclusions that everyone should have one, or (even
> more radical) that everyone *does* have one.
>
> >> One of the reasons we're in a housing crunch is that new
> >> home construction is about 30% larger square footage
> >> than the historical average.
Speaking from a suburban perspective (Petaluma), I'm not seeing a
housing crunch, and haven't for a while. If you want a small house like
mine (1000sf), there are several for sale within a couple of blocks.
Some have been vacant a couple of years. They are selling for about
half what they used to. Houses like mine were the target of
speculators. As I walk around my neighborhood, I am seeing more
multigenerational residences. The kids can't afford a place, so they
and their kids move in with the grandparents until the job market
stabilizes.
And those larger houses aren't taking up more space. For most, the lot
size is the same, so there is just less grass.
> >"Historical" meaning when? The average has about doubled since 1960.
> >Unfortunately, they have far smaller kitchens. Yet,
>
> I've noticed that new residential construction tends to have
> small kitchens, relative to total house size. I have no
> idea what's up with that. Maybe kitchens are incrementally more
> expensive to construct than other types of rooms.
We have a starter home. It was built in the early fifties, about the
same time I was built (I was born in 1949). They left out the frills,
like a dining room and family room. A big chunk of the kitchen is
devoted to eating area.
Many of the newer and larger homes I've seen have an open floor plan.
It's very clear where the kitchen is. It's the room with no carpet.
However, the boundaries above the floor aren't so clear. Many of these
smaller kitchens have a minimal eating area (a couple of stools and a
counter).
It's interesting to see how kitchens have evolved over the years. When
I was a kid, our church didn't have money to buy a church building, so
they bought an old mansion. It was pretty fascinating to a kid. Some
parts were extremely fancy (although run down). Others were not. The
kitchen was pretty depressing. It was in the far back corner, as far
away as it could get from everything and still be on the first floor.
It didn't need to look nice, because only the servants went in there.
The church sold it several years ago. Here's a web site:
http://www.theglovermansion.com/
Speaking of dysfunctional kitchens, we went to visit Vallejo's place in
Sonoma, which is a State park, along with his place in Petaluma, which
we've been to many times. The kitchen was in a separate building. It
gets hot in Sonoma, so no sense in heating up the house. Again, only
the servants went in the kitchen, which wasn't far from the main house.
> In any case, I've read that unit square footage in new
> construction is up about 30% in the past decade, in the U.S.
> (Personally, I think it is a symptom of a surplus of new
> construction; builders figured if they built yet bigger houses
> that would give them an edge on the competition.)
>
> >> I bet a lot of people with pizza stones in their kitchens (or room
> >for such things)
> >> are also unable to pay the mortgage.
We can't pay our mortgage. That's because we don't have one. My wife
doesn't like them.
spamtr...@gmail.com
I confess: My pizza stone resides in the garage, next to the ice cream
maker. The rice cooker sits on the counter, next to the coffee maker
and the toaster -- we make coffee every day; toast and rice several
times a week. The appliance I resisted most of all was the microwave
-- food can be reheated in a double boiler, defrosted in the
refrigerator, or cooked conventionally on top of the stove or in the
oven. Our mortgage has always been current.
SMS
> In article <iLWWk.1011$jZ1...@flpi144.ffdc.sbc.com>,
> SMS <scharf...@geemail.com> wrote:
>> If you eat a lot of rice, and we do, due to the ethnicity of many family
>> members, a rice cooker is almost a necessity. It's comical to see the
>> places I've seen Asian families bring their rice cookers.
>
> What does a rice cooker offer?
1. Delayed cooking
2. Can move it to the table or serving area
3. Can make porridge automatically
4. Automatic cooking of rice without any stirring
5. Can steam other food on top of the rice
6. Rice comes out consistently perfect every time in the pressure types
7. Rice cooks faster
8. One less pot on the stove
9. Keeps the rice warm with the keep-warm feature (also helpful with #2)
10. Good portable appliance to take with you for hotel room cooking (see
"http://tinyurl.com/5fqm4j").
SMS
I confess. My $10 pizza stone has a positive effect on my mortgage. It
encourages me and my children to make home-made baked goods rather than
buying them at a bakery at ridiculous prices.
Todd Michel McComb
<spamtr...@gmail.com> wrote:
>My pizza stone resides in the garage, next to the ice cream maker.
>The rice cooker sits on the counter, next to the coffee maker and
>the toaster -- we make coffee every day; toast and rice several
>times a week. The appliance I resisted most of all was the microwave
I haven't bothered to get a pizza stone, but not for lack of space.
I have a 26" x 74" panty with 5 shelves in it that holds an enormous
quantity of stuff. Hopefully that extra 13 square feet of space
won't price this place out of too many people's budgets.
Coffeemaker and rice pot are indeed on the counter, although I don't
make coffee that much anymore. Toaster/convection oven is on a
little cart in a space next to the counter, and under it are shelves
of fruits and vegetables, and a breadmaker. Convection oven gets
much more use than the microwave, which is over the stove. Someone
once gave us a pasta maker, but it seemed pretty useless. We gave
it back. The ice cream maker is in the pantry, as is the food
processor. As far as I know, the only thing the food processor is
used for is making bread crumbs, but it's something we've had since
we got married.
The kitchen, which I also just measured (as I did the pantry), is
98" x 138" -- under 100 square feet. The pantry is around the
corner off the hall.
Todd Michel McComb
SMS <scharf...@geemail.com> wrote:
>6. Rice comes out consistently perfect every time in the pressure types
Our rice pot is very old and doesn't work that great, or have so
many features. It'd be tempting to get a new one, but we're highly
averse to getting rid of anything that actually still works.
That said, rice on the stove requires a lot of attention or it burns
on the bottom, in my experience. What a pain that is -- I experienced
it just yesterday, making an arroz con pollo on the stove, the
recipe for which wasn't suitable for a rice pot.
Oh, the crockpot is another item we use regularly. It lives in the
pantry otherwise, with our 2 pressure cookers.
Ciccio
> I meant "utility to the average person who cooks at home", since
> this discussion seems to be about what is expected from the norm.
OK. But that's not a very useful concept in the BA.
> Sure, because you like using a pizza stone.
Well yeah...why else would I have one?
> What I disagree with is conclusions that everyone should have one, or (even
> more radical) that everyone *does* have one.
I don't agree with those statements. Many people I know, however,
have one.
> I've noticed that new residential construction tends to have
> small kitchens, relative to total house size. I have no
> idea what's up with that. Maybe kitchens are incrementally more
> expensive to construct than other types of rooms.
It also seems that the kitchen has devolved from a central family
gathering room, not just for having meals together, which also has
devolved, but also to visit before and after meals.
Ciccio
Dan Abel
> JC Dill wrote:
> > SMS wrote:
> >
> >> Well I should have used "know" not "met." I don't know anyone without
> >> a baking stone, either round, square, or rectangular, in their
> >> kitchen. It's as basic as a rice cooker, bread machine, or pasta maker.
> >
> > You have a very strange definition of "basic".
>
> I was trying to be sarcastic.
Am I the only one who noticed that? Perhaps you should consider adding
a smiley to such posts, for the humor impaired. I am usually the humor
impaired one, and appreciate those, so I don't look ridiculous so often.
rone
Man, your ass must be HUGE.
rone
--
MIS EN BOUTEILLE AU DOMAINE <ro...@ennui.org>
Peter Lawrence
>
> Speaking of dysfunctional kitchens, we went to visit Vallejo's place in
> Sonoma, which is a State park, along with his place in Petaluma, which
> we've been to many times. The kitchen was in a separate building. It
> gets hot in Sonoma, so no sense in heating up the house. Again, only
> the servants went in the kitchen, which wasn't far from the main house.
Another reason to have a separate building for a kitchen back then would
have been for fire safety. Many house fires, back then especially, were
started in the kitchen and then spread to consume the whole house. By
separating the kitchen from the rest of his home, Vallejo greatly
reduced the risk of his home going up in smoke.
- Peter
(null)
Mine don't. Oh well.
>2. Can move it to the table or serving area
With a trivet, a pot on the stove or a baking dish in an oven can do that too.
>3. Can make porridge automatically
Difference in automation about the same as with rice.
>4. Automatic cooking of rice without any stirring
Even without a rice cooker, I don't stir either.
>5. Can steam other food on top of the rice
So can a pot on the stove.
>6. Rice comes out consistently perfect every time in the pressure types
Stove, oven, ditto.
>7. Rice cooks faster
Not in my experience. A feature unique to pressure types, perhaps?
>8. One less pot on the stove
Granted (I had already mentioned that, BTW).
>9. Keeps the rice warm with the keep-warm feature (also helpful with #2)
My oven & stove also have keep-warm feature.
>10. Good portable appliance to take with you for hotel room cooking (see
>"http://tinyurl.com/5fqm4j").
Also granted.
After using all 3 methods, I just don't notice enough advantage to the cooker
to recognize any meaningful additional utility, except in cases 8 and 10
which occur only occasionally.
Perhaps the pressure types are different. I'll have to check them out for
myself. But the ones I own simply apply heat and then later lower it via
a simple mechanical spring-based sensor. It's not that much effort for me
to apply heat and later lower it myself.
JC Dill
When I went on a plantation tour outside New Orleans we were told this
was also a design feature for plantations in the 1800s, for the same
fire risk reason.
jc
addre...@invalid.invalid
> In article <42ZWk.9626$ZP4....@nlpi067.nbdc.sbc.com>,
> SMS <scharf...@geemail.com> wrote:
> >4. Automatic cooking of rice without any stirring
>
> Even without a rice cooker, I don't stir either.
Yeah, what's the concern about stirring? Throw the rice in the boiling
water, give it a quick stir, lower the temperature, cover, and leave it
until the steam funnels form (a pot with a glass lid really helps).
Perfect every time.
> >8. One less pot on the stove
But one more gadget on the countertop. If one uses it every day, it may
make sense, as it clearly does for millions of Asians. But hardly a
necessity to preparing good rice.
Steve
Steve