1950's foods

[Julie Bove]

I just started reading this book. Interesting read!

http://www.amazon.com/gp/product/0670871540/ref=oh_details_o06_s00_i00?ie=UTF8&psc=1

Since I was born in 1959, I don't remember a lot of this stuff because it
was slightly before my time. But here are some things that I find
interesting.

The first frozen foods did not sell at all. Why? In those days, the
majority of people with freezers were farmers. They had no need for such
things because they froze the stuff that they grew. Or butchered. The
average family's refrigerator in those days had only the tiny freezer in it
that barely held an ice cube tray.

Women didn't want mixes. Manufacturers kept insisting that we didn't want
to cook. Were fed up with it, etc. But surveys showed otherwise. The
first mixes such as for cakes needed only water added. They finally figured
out that if the woman had to add eggs or other ingredients, it made her feel
like she was actually doing something. So the mixes where you needed to add
eggs sold a lot better. I always wondered why you would need to add eggs or
even milk or other things to stuff like that. Because to me, if you don't
want to cook or don't have the time to do it, you'd want something that was
pretty instant.

They also talk a lot about foods that they tried to foist off on us but
people would not buy. Like tuna pot pie. Very interesting read! But I am
not too far into the book yet.

[KenK]

"Julie Bove" <juli...@frontier.com> wrote in
news:l5qdk2$cmr$1...@dont-email.me:

IIRC the early frozen pizzas were pretty terrible too. Not sure if
they're better now as I stopped buying them.



--
"Where there's smoke there's toast!" Anon

[dalep]

We have friends who come to dinner at times. They want to bring a dessert. They buy a pre-made crumb crust and fill it with a mousse or other mixture that comes in a box and you only add water. GROSS!! The ingredients are all chemicals. They also do a chocolate "flavored" brownie mix that is awful.

I cook from scratch for 98% of our cooking. I enjoy cooking and knowing what went into my dinner. Yes, I do have a box of mac and cheese in the pantry!

DaleP

[James Silverton]

I remember my grandfather enthusing about frozen blueberries he bought
in 1950 when he lived in a small town in Northumberland, England. He
didn't have a fridge but he liked blueberries so he ate the package
quickly. He used to collect his own on the moors so the frozen ones must
not have been bad.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

[Ed Pawlowski]

On 11/11/2013 11:47 AM, KenK wrote:

> IIRC the early frozen pizzas were pretty terrible too. Not sure if
> they're better now as I stopped buying them.
>

Better than they were in the 50's.
I've not had one in probably 15+ years, but a couple of months ago I
bought one. Don't recall the brand. As usual, I did add some
additional grated cheese and some herbs. Not great, but barely OK in a
pinch. It was quick and easy at the time so it filled a need.

[Brooklyn1]

On Mon, 11 Nov 2013 10:54:03 -0800, The Other Guy
<Knews...@gmail.com> wrote:

>On 11 Nov 2013 16:47:37 GMT, KenK <inv...@invalid.com> wrote:
>
>>IIRC the early frozen pizzas were pretty terrible too. Not sure if
>>they're better now as I stopped buying them.
>

>Frozen pizzas are actually pretty good now, but still NOT
>as good as a fresh made (good) one.

I like how you added that disclaimer "good one". The premium frozen
pizzas today are actually better than most pizza parlor pies,
especially better than the chain pizza parlors. And frozen pizza is
very easy to doctor, can easily add extra toppings... lately I've been
adding frozen broccoli flowerettes, excellent... Freschetta:
http://i43.tinypic.com/2ld7u6p.jpg

[cshenk]

dalep wrote in rec.food.cooking:

Same here Dale but I do use a few prepared things. Fast fix when I
don't have time or the daughter is making dinner. Charlotte is a
beginning cook and not at all bad, in fact well ahead of her average
age group of 19 but she's still learning how to make a pizza from
scratch with flour, butter, eggs, water, salt, sugar and yeast then
tomato sauce, spices and so on.

She did make one about 2 weeks ago though my making dough to a recipe I
gave her for the bread machine then had me twirl it. We oiled it and
made a freestyle pizza of a nonstandard sort she could handle with
rotel, sliced cheeses, some of our home made sausage and olives.

Haute cuisine? No. But it was pretty tastey. I call it not bad for
her age even if rotel would not be my first choice. I didn't let on
though and let her be proud of her pizza which was suprizingly good.
Thats how you encourage a new cook.



--

[Paul M. Cook]

"Julie Bove" <juli...@frontier.com> wrote in message
news:l5qdk2$cmr$1...@dont-email.me...

My 2nd grade school cafetria must have had a direct link to the tuna pot pie
maker because we were served them often. I really liked them. They
actually used a decent grade of tuna and didn't taste like cat food at all.
I'd pester my table mates if they were done with their pies. For some
reason they always let me finish them. LOL.


>



---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

[dsi1]

On 11/11/2013 8:54 AM, The Other Guy wrote:
> On 11 Nov 2013 16:47:37 GMT, KenK <inv...@invalid.com> wrote:
>

>> IIRC the early frozen pizzas were pretty terrible too. Not sure if
>> they're better now as I stopped buying them.
>

> Frozen pizzas are actually pretty good now, but still NOT
> as good as a fresh made (good) one.

I really liked the frozen pizza that came pre-sliced. For some reason,
that improved the texture of the crust. They stopped making them because
I was the only one that understood this. :-)

OTOH, I'd rather have one that's made in my house or down the street.

>
> Frozen meals are also much better than they used to be.
>
>
>
>
>
>
> To reply by email, lose the Ks...

[itsjoan...@webtv.net]

On Monday, November 11, 2013 2:57:28 PM UTC-6, dsi1 wrote:
>
> On 11/11/2013 8:54 AM, The Other Guy wrote:
>
> > On 11 Nov 2013 16:47:37 GMT, KenK <inv...@invalid.com> wrote:
>
> >
>
> >> IIRC the early frozen pizzas were pretty terrible too. Not sure if
>
> >> they're better now as I stopped buying them.
>
> >
>
> > Frozen pizzas are actually pretty good now, but still NOT
>
> > as good as a fresh made (good) one.
>
>
>
> I really liked the frozen pizza that came pre-sliced. For some reason,
>
> that improved the texture of the crust. They stopped making them because
>
> I was the only one that understood this. :-)
>
>
>
> OTOH, I'd rather have one that's made in my house or down the street.
>

I'd like to try the frozen pizzas again if I could find one that didn't have CHICKEN SAUSAGE as one of the ingredients.

[dsi1]

On 11/11/2013 11:09 AM, itsjoan...@webtv.net wrote:
>
> I'd like to try the frozen pizzas again if I could find one that didn't have CHICKEN SAUSAGE as one of the ingredients.
>

My guess is that we're doomed to a chicken sausage pizza future. My
guess is that sooner or later they'll come up with something worse.

[Julie Bove]

"KenK" <inv...@invalid.com> wrote in message
news:XnsA27563A377...@130.133.4.11...

> IIRC the early frozen pizzas were pretty terrible too. Not sure if
> they're better now as I stopped buying them.

Some are fine now but the early ones were bad.

[itsjoan...@webtv.net]

On Monday, November 11, 2013 3:30:31 PM UTC-6, The Other Guy wrote:
>
> On Mon, 11 Nov 2013 13:09:44 -0800 (PST), "itsjoan...@webtv.net"

>
> <itsjoan...@webtv.net> wrote:
>
>
>
> >I'd like to try the frozen pizzas again if I could find one that didn't have CHICKEN SAUSAGE as one of the ingredients.
>
>
>

> Red Baron is one I like, IF I am going to eat a frozen pizza.
>
> But I STILL add stuff, extra pepperoni and sausage, maybe salami,
>
> and, of course, extra cheese.
>
>
>
> And ONLY whole milk mozzarella, none of the part skim crap!
>
>
>
> Di Giorno also isn't bad, and they have a good variety of
>
> crusts and toppings.
>
>
I've talked to several people in the past and have read here where people start adding many, many different additions. If I'm going to do that I will just make the trip to the pizza joint and get it like I want it to begin with. The cost would pretty much be the same as one I've doctored up at home.

[jmcquown]

Soy sausage, most likely. :)

Jill

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:bedb1t...@mid.individual.net...

Ugh. My dad had chicken and apple sausage yesterday. He liked it.

[pltrgyst]

On 11/11/13 1:54 PM, The Other Guy wrote:

> Frozen pizzas are actually pretty good now....

What is the name of your planet?

-- Larry

[bigwheel]

'Julie Bove[_2_ Wrote:
> ;1880006']I just started reading this book. Interesting read!
>
> 'Something from the Oven: Reinventing Dinner in 1950s America: Laura
> Shapiro: 9780670871544: Amazon.com: Books' (http://tinyurl.com/nxrcurd)

The most horrible food I had in the 50's was a Chef Boy R Dee pizza in a
box. They give a little can of sauce and a bag of dry dough which you
added water and some parmesiam cheese to sprinkle over the top. First
pizza I had ever tasted. Turned me against pizza for years..till we went
to a Pizza Joint and got a real one a few years later. Now that one was
good.




--
bigwheel

[jmcquown]

IMHO it's true. I don't eat pizza very often so making my own from
scratch doesn't hold much interest. (I've made pizza from scratch, but
not in years.) Red Baron is good. Digiorno is okay if you want a big
fat crust. With any frozen pizza, it behooves one to (at least!) add
more cheese. I can get several meals from one frozen pizza. For times
when I don't feel like cooking, and the very rare occasions I have a
pizza craving, frozen pizza works for me.

Jill

[Julie Bove]

"bigwheel" <bigwheel.cc...@foodbanter.com> wrote in message
news:bigwheel.cc...@foodbanter.com...

> The most horrible food I had in the 50's was a Chef Boy R Dee pizza in a
> box. They give a little can of sauce and a bag of dry dough which you
> added water and some parmesiam cheese to sprinkle over the top. First
> pizza I had ever tasted. Turned me against pizza for years..till we went
> to a Pizza Joint and got a real one a few years later. Now that one was
> good.

I can't say that was the most horrible but it is pretty bad. My friend
invited me over for pizza and he served that! I think the Apian or Appian
(however you spell it) is equally bad.

When my bro was in college, he and his now wife made their own cheap pizza.
Not sure what they used for crust but they used imitation cheese and cut up
hot dogs.

I grew up on Shakey's. Can't say that I ate it beyond the first time. That
was just not good pizza. Worse than Pizza Hut. But it was fun to watch
them toss the dough, assemble the pizza and they had free movies.

[Julie Bove]

"pltrgyst" <nn...@xhost.org> wrote in message
news:l5s5dj$vva$1...@dont-email.me...

> On 11/11/13 1:54 PM, The Other Guy wrote:
>
>> Frozen pizzas are actually pretty good now....
>
> What is the name of your planet?

Some aren't bad. Some are still bad. Here you can get Garlic Jim's pizza
frozen and it is just as god as what you get delivered by them.

[Leonard Blaisdell]

In article <bigwheel.cc...@foodbanter.com>, bigwheel

<bigwheel.cc...@foodbanter.com> wrote:

> The most horrible food I had in the 50's was a Chef Boy R Dee pizza in a
> box. They give a little can of sauce and a bag of dry dough which you
> added water and some parmesiam cheese to sprinkle over the top. First
> pizza I had ever tasted. Turned me against pizza for years..till we went
> to a Pizza Joint and got a real one a few years later. Now that one was
> good.

You describe exactly my first pizza. I liked them, because I'd never
tasted anything like them before. They may be the first thing I learned
to cook.
Of course, I'd never eaten a real pizza and wouldn't until I hit the
"big city" in '64.

leo

--
If my posting is haywire, forgive me. This is my first post with a new
newsreader. I'll look at the results carefully.

[notbob]

On 2013-11-12, bigwheel <bigwheel.cc...@foodbanter.com> wrote:

> The most horrible food I had in the 50's was a Chef Boy R Dee pizza in a
> box.

Oh! ...they were the worst. I recall the first time I experienced
'em. Our friend's mom invited my brother and I to join her kids for
dinner, Boy R Dee pizza. I could smell it clear out in the yard.
Smelled jes like vomit! I politely declined. 8P

nb

[sf]

On Mon, 11 Nov 2013 22:45:12 -0800, Leonard Blaisdell
<leobla...@sbcglobal.net> wrote:

> In article <bigwheel.cc...@foodbanter.com>, bigwheel
> <bigwheel.cc...@foodbanter.com> wrote:
>
> > The most horrible food I had in the 50's was a Chef Boy R Dee pizza in a
> > box. They give a little can of sauce and a bag of dry dough which you
> > added water and some parmesiam cheese to sprinkle over the top. First
> > pizza I had ever tasted. Turned me against pizza for years..till we went
> > to a Pizza Joint and got a real one a few years later. Now that one was
> > good.
>
> You describe exactly my first pizza. I liked them, because I'd never
> tasted anything like them before. They may be the first thing I learned
> to cook.
> Of course, I'd never eaten a real pizza and wouldn't until I hit the
> "big city" in '64.
>

Ditto, right down to never having tasted real pizza until I moved to
the City a couple of years after you did. I didn't think Chef
Boyardee pizza was bad. The fact I liked it had more to do with no
frame of reference than anything else. Mom also bought those packages
of Chef Boyardee spaghetti where the noodles, tomato sauce and
parmesan cheese were all together in the box. I didn't particularly
like it, but I liked the concept of spaghetti with tomato sauce and it
was my only option, so that's what I ate. I tried ordering spaghetti
a few times in restaurants, but what I got was even blander than my
mother's cooking - so that cured me of that. Based on past
experience - I still shy away from ordering noodles with a red sauce
even though restaurants are less afraid to season now.


--
Food is an important part of a balanced diet.

[Ophelia]

"Leonard Blaisdell" <leobla...@sbcglobal.net> wrote in message
news:111120132245122733%leobla...@sbcglobal.net...

> If my posting is haywire, forgive me. This is my first post with a new
> newsreader. I'll look at the results carefully.

Looks pretty good to me:)
--
http://www.helpforheroes.org.uk/shop/

[Cindy Hamilton]

In article <l5ri5q$qcq$1...@dont-email.me>,

Soylent Sausage

Cindy Hamilton
--

[bhigh]

"cshenk" wrote in message
news:q5-dnVqSTbb7oBzP...@giganews.com...

-------------------------------------------------------------------------------
Eggs and butter in pizza dough? Mamma mia!

[gtr]

On 2013-11-12 03:09:50 +0000, jmcquown said:

> On 11/11/2013 9:56 PM, pltrgyst wrote:
>> On 11/11/13 1:54 PM, The Other Guy wrote:
>>
>>> Frozen pizzas are actually pretty good now....
>>
>> What is the name of your planet?
>>
>> -- Larry
>>
> IMHO it's true. I don't eat pizza very often so making my own from
> scratch doesn't hold much interest.

There's a lot of food that I don't have that often--and so that is
*why* it holds more interest to cook than the foods I eat regularly.

> (I've made pizza from scratch, but not in years.) Red Baron is good.
> Digiorno is okay if you want a big fat crust. With any frozen pizza,
> it behooves one to (at least!) add more cheese. I can get several
> meals from one frozen pizza. For times when I don't feel like cooking,
> and the very rare occasions I have a pizza craving, frozen pizza works
> for me.

I admit it's been many years since I wasted money on a frozen pizza.
But new technologies come along all the time, so I imagine they might
have a GMO'd a good frozen pizza, or maybe even tasty edible cardboard!

We get on a pizza kick every once in a while and make a pizza every
couple of wings; during warm weather only because the stove heats
things up.

Every pizza we've ever made tasted is better than 95% of the commercial
pizzas from a restaurant or delivery. But much of that I assume is just
part of home-cooking.

[sf]

On Tue, 12 Nov 2013 09:25:52 -0800, gtr <x...@yyy.zzz> wrote:
>
> I admit it's been many years since I wasted money on a frozen pizza.
> But new technologies come along all the time, so I imagine they might
> have a GMO'd a good frozen pizza, or maybe even tasty edible cardboard!

Cardboard is a great description! We were extremely disappointed on
our last trip to our favorite pizzeria because the crust was cr*p. I
suspect they've fallen prey to the cracker style crust fad which I can
only assume is created by leaving out most or all of the oil that
makes pizza crust so yummy. If it's still the case when we return,
that will be it for us. We'll tell the owner that we go there for his
crust and expect it to be real pizza crust, not "edible cardboard".
It's too much trouble to travel across town, find a parking spot and
stand in line if we arrive too late, just to be disappointed - when I
can make great pizza at home. http://oi39.tinypic.com/29peoli.jpg

>
> We get on a pizza kick every once in a while and make a pizza every
> couple of wings; during warm weather only because the stove heats
> things up.
>
> Every pizza we've ever made tasted is better than 95% of the commercial
> pizzas from a restaurant or delivery. But much of that I assume is just
> part of home-cooking.

I have a fairly large kitchen, but don't have enough counter space for
one of these, so I make due with a stone in the oven.
http://www.katom.com/067-1023230.html

[gtr]

On 2013-11-12 18:10:37 +0000, sf said:

> On Tue, 12 Nov 2013 09:25:52 -0800, gtr <x...@yyy.zzz> wrote:
>>
>> I admit it's been many years since I wasted money on a frozen pizza.
>> But new technologies come along all the time, so I imagine they might
>> have a GMO'd a good frozen pizza, or maybe even tasty edible cardboard!
>
> Cardboard is a great description! We were extremely disappointed on
> our last trip to our favorite pizzeria because the crust was cr*p. I
> suspect they've fallen prey to the cracker style crust fad which I can
> only assume is created by leaving out most or all of the oil that
> makes pizza crust so yummy.

It's a tricky business. The wife calls Pizza Hut's crust an "oil
sponge". Similarly some of them seem to be putting it on Ak-mak. We
have a local pizzeria, Ortica, that has really hit the sweet spot
between too mush and too crisp. http://www.pizzeriaortica.com. We've
also got a Pizzeria Mozza, a Mario Battali restaurant downstream, but
everytime we go there we don't get pizza!

> If it's still the case when we return,
> that will be it for us. We'll tell the owner that we go there for his
> crust and expect it to be real pizza crust, not "edible cardboard".
> It's too much trouble to travel across town, find a parking spot and
> stand in line if we arrive too late, just to be disappointed - when I
> can make great pizza at home. http://oi39.tinypic.com/29peoli.jpg

Looks like a good crust, but I like lots of surprises or curiousities
strewn about.

>> We get on a pizza kick every once in a while and make a pizza every

>> couple of [weeks]; during warm weather only because the stove heats

>> things up.
>>
>> Every pizza we've ever made tasted is better than 95% of the commercial
>> pizzas from a restaurant or delivery. But much of that I assume is just
>> part of home-cooking.
>
> I have a fairly large kitchen, but don't have enough counter space for
> one of these, so I make due with a stone in the oven.
> http://www.katom.com/067-1023230.html

Same here. Just like the slow-cooker topic: I don't make enough pizza
to warrant this thing, nor enough slow-cooked items to warrant a
top-of-the-line gizmotronic slow-cooker.

We have pondered bread-makers for years, because we DO eat enough bread
to warrant it. But we already have so many other hobbies.

[zxcvbob]

bigwheel wrote:
> The most horrible food I had in the 50's was a Chef Boy R Dee pizza in a
> box. They give a little can of sauce and a bag of dry dough which you
> added water and some parmesiam cheese to sprinkle over the top. First
> pizza I had ever tasted. Turned me against pizza for years..till we went
> to a Pizza Joint and got a real one a few years later. Now that one was
> good.
>

Are you sure it was Chef B. pizza mix and not Appian Way? 'Cause that's
exactly what it sounds like :-P

Bob

[Drew Lawson]

In article <bigwheel.cc...@foodbanter.com>

bigwheel <bigwheel.cc...@foodbanter.com> writes:

>The most horrible food I had in the 50's was a Chef Boy R Dee pizza in a
>box. They give a little can of sauce and a bag of dry dough which you
>added water and some parmesiam cheese to sprinkle over the top. First
>pizza I had ever tasted.

For years growing up, we had a Sunday tradition of making pizza for
dinner, and that box is exactly where it started. I think it
included pepperoni by then ('70s), but the memory is old.

It didn't take too long to start adding to it -- first some more
parmesan, then upgrading the pepperoni. Somewhere along the way
mozerella came in.

It's a bit like the Stone Soup story.

Eventually my parents found a roll mix that was just as easy for
the crust, and probably gave better results. I forget whether it
was inability to find that mix or tight money that led to making
my own crust in my college years. More time (for a risen dough),
but worth the time.

--
Drew Lawson | We were taking a vote when
| the ground came up and hit us.
| -- Cylon warrior

[Brooklyn1]

On Mon, 11 Nov 2013 19:12:28 -0800, The Other Guy
<Knews...@gmail.com> wrote:

>On Mon, 11 Nov 2013 22:09:50 -0500, jmcquown <j_mc...@comcast.net>
>wrote:

>
>>IMHO it's true. I don't eat pizza very often so making my own from
>>scratch doesn't hold much interest. (I've made pizza from scratch, but
>>not in years.) Red Baron is good. Digiorno is okay if you want a big
>>fat crust. With any frozen pizza, it behooves one to (at least!) add
>>more cheese. I can get several meals from one frozen pizza. For times
>>when I don't feel like cooking, and the very rare occasions I have a
>>pizza craving, frozen pizza works for me.
>

>Exactly! If I HAVE the time and money, delivery is fine.
>
>But if I want pizza at midnight, or at 8am, then frozen
>IS my only choice.

I can't get delivery where I live, closest place is about 8 miles one
way... it'd be cold by the time I hauled it home. I see nothing
lacking in today's premium frozen pizza... they're definitely superior
to any of the chain pizzas and much better than most mom n'pop
pizzarias. There's an Eyetalian resto some 13 miles from me that has
fairly decent dago grub but their pizza is inferior and a large pie
with a couple extra toppings costs like $20, Freschetta is better and
costs $6. Freschetta makes many versions but I prefer this one:
http://www.walmart.com/ip/Freschetta-Naturally-Rising-Crust-Classic-Supreme-Pizza-30.88-oz/10292974

[Julie Bove]

"zxcvbob" <zxc...@charter.net> wrote in message
news:befbhq...@mid.individual.net...

They're pretty much the same.

[jmcquown]

On 11/12/2013 2:29 PM, Brooklyn1 wrote:
> On Mon, 11 Nov 2013 19:12:28 -0800, The Other Guy
> <Knews...@gmail.com> wrote:
>
>> On Mon, 11 Nov 2013 22:09:50 -0500, jmcquown <j_mc...@comcast.net>
>> wrote:
>>
>>> IMHO it's true. I don't eat pizza very often so making my own from
>>> scratch doesn't hold much interest. (I've made pizza from scratch, but
>>> not in years.) Red Baron is good. Digiorno is okay if you want a big
>>> fat crust. With any frozen pizza, it behooves one to (at least!) add
>>> more cheese. I can get several meals from one frozen pizza. For times
>>> when I don't feel like cooking, and the very rare occasions I have a
>>> pizza craving, frozen pizza works for me.
>>
>> Exactly! If I HAVE the time and money, delivery is fine.
>>
>> But if I want pizza at midnight, or at 8am, then frozen
>> IS my only choice.
>
> I can't get delivery where I live, closest place is about 8 miles one
> way... it'd be cold by the time I hauled it home.

No one will deliver out here in the sticks, either. It's more like 20
miles. I'm not such a pizza fanatic that I'd bother driving that far
for Pizza Hut or Dominoes take-out. If I wanted pizza that often I'd be
making my own.

There's an actual pizzaria but that's another 5+ or so miles further in
Port Royal. And there I only order the calzone. :) Delicious!

> I see nothing lacking in today's premium frozen pizza...

It's possible some people are basing their opinions on having tasted
cheap crappy frozen pizza from their college days. :)

> Freschetta makes many versions but I prefer this one:
> http://www.walmart.com/ip/Freschetta-Naturally-Rising-Crust-Classic-Supreme-Pizza-30.88-oz/10292974
>

Looks like I can buy Freshetta at Publix. If I remember to put frozen
pizza on my shopping list I'll look for it. Pizza isn't something I
care to eat very often.

Jill

[jmcquown]

On 11/12/2013 1:45 AM, Leonard Blaisdell wrote:
> In article <bigwheel.cc...@foodbanter.com>, bigwheel
> <bigwheel.cc...@foodbanter.com> wrote:
>
>> The most horrible food I had in the 50's was a Chef Boy R Dee pizza in a
>> box. They give a little can of sauce and a bag of dry dough which you
>> added water and some parmesiam cheese to sprinkle over the top. First
>> pizza I had ever tasted. Turned me against pizza for years..till we went
>> to a Pizza Joint and got a real one a few years later. Now that one was
>> good.
>
> You describe exactly my first pizza. I liked them, because I'd never
> tasted anything like them before. They may be the first thing I learned
> to cook.
> Of course, I'd never eaten a real pizza and wouldn't until I hit the
> "big city" in '64.
>
> leo
>

You can still buy them. I have a Chef Boyardee Pizza Kit in the pantry.
I bought it a couple of years ago. It was the first pizza I ever
tasted, too. My mother started buying the kits some time in the 1960's.
We'd never had pizza before, so what did we know?

Jill

[dsi1]

I'm thinking 3D printed steaks made from cauliflower pulp.

[spamtr...@gmail.com]

On Tuesday, November 12, 2013 4:49:35 PM UTC-8, jmcquown wrote:
> On 11/12/2013 1:45 AM, Leonard Blaisdell wrote:
>
> > In article <bigwheel.cc...@foodbanter.com>, bigwheel
>
> > <bigwheel.cc...@foodbanter.com> wrote:
>
> >> The most horrible food I had in the 50's was a Chef Boy R Dee pizza in a
> >> box. They give a little can of sauce and a bag of dry dough which you
> >> added water and some parmesiam cheese to sprinkle over the top. First
> >> pizza I had ever tasted. Turned me against pizza for years..till we went
> >> to a Pizza Joint and got a real one a few years later. Now that one was
> >> good.
>

> > You describe exactly my first pizza. I liked them, because I'd never
> > tasted anything like them before. They may be the first thing I learned
> > to cook.
>
> > Of course, I'd never eaten a real pizza and wouldn't until I hit the
> > "big city" in '64.
>

> You can still buy them. I have a Chef Boyardee Pizza Kit in the pantry.
> I bought it a couple of years ago. It was the first pizza I ever
> tasted, too. My mother started buying the kits some time in the 1960's.
> We'd never had pizza before, so what did we know?

We tried them once when I was a kid. Once.

There was a great delivery place in our neighborhood, back in the 60s. Along
with pizza, they made broasted chicken and shrimp.

My mother learned of an Italian deli that sold pizza kits -- a preformed
crust, herby tomato sauce, bulk sausage, and a lump of part skim cheese.

These were fun to make and bake at home.

One sitdown restaurant served pizza when my parents were dating -- the
first to do so in town. Pizza had always been a bakery sideline up till
that time.

[sf]

On Tue, 12 Nov 2013 20:44:35 -0800 (PST), spamtr...@gmail.com
wrote:

You sound like a relative youngster who was raised in the city.

[Moe DeLoughan]

On 11/11/2013 8:00 PM, bigwheel wrote:
>
> The most horrible food I had in the 50's was a Chef Boy R Dee pizza in a
> box. They give a little can of sauce and a bag of dry dough which you
> added water and some parmesiam cheese to sprinkle over the top. First
> pizza I had ever tasted. Turned me against pizza for years..till we went
> to a Pizza Joint and got a real one a few years later. Now that one was
> good.
>

We had those in the 60s as a treat for us kids to make with our
friends. Seemed like when all the neighborhood kids got together to
play, they ended up in our yard. Probably because my mom was the only
mom who'd provide food. We had to make it ourselves, but after running
around we'd come in to make popcorn or cookies, or - the real treat -
pizza. Of course, we always added hamburger and extra cheese and herbs
to it.

For a family suppertime treat, my mom would occasionally make personal
pizzas using the biscuits in a can. She'd put rows of flattened
biscuit dough onto a cookie sheet, brush them with sauce, sprinkle
with cheese, herbs, and hamburger. Again, in the 60s in suburbia where
there were _no_ fast food options, so this was huge. Heck, we never
tasted Chinese food until the early 1970s, when a Chinese restaurant
opened up in the adjacent town. My big sister worked a couple doors
down from it, so she brought food home from it one time. I was
*amazed* by it. Chow mein and egg rolls seemed so exotic.

My mom reminisces about the first time she tasted Fritos chips. It was
the late 40s-early 50s and they were brand new. *Snack foods* were a
brand new concept back then. My dad bought a bag and they shared it,
marvelling at the strangeness of it all.

[Ophelia]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:beg0l0...@mid.individual.net...

The first pizza I ever saw (or even heard of) was at a place in Valetta.
An Italian friend took me:) It was wonderful.
--
http://www.helpforheroes.org.uk/shop/

[dsi1]

On 11/11/2013 8:45 PM, Leonard Blaisdell wrote:
>
> You describe exactly my first pizza. I liked them, because I'd never
> tasted anything like them before. They may be the first thing I learned
> to cook.
> Of course, I'd never eaten a real pizza and wouldn't until I hit the
> "big city" in '64.
>
> leo
>

I think a lot of kids made their bones with these pizza kits. They're
not like a real pizza but you learn to make dough, flatten it out, add
toppings, and bake it in a real oven. It's an invaluable experience -
like training wheels for baking.

[sf]

I agree. That packaged pizza and hamburgers were probably the first
two things I ever made without anyone watching me do it.

[James Silverton]

I had my first pizza in 1959 in San Francisco and I spent a while
watching the cook spinning the dough in the air before adding the
toppings. It was good too as I recall and since then I've always liked
San Francisco even if I never succeeded in living there.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

[Pico Rico]

"James Silverton" <not.jim....@verizon.net> wrote in message
news:l60uqb$nd8$1...@dont-email.me...

It takes more than a liking for pizza to succeed in living in S.F. Most are
not up to it, including me.

[dsi1]

On 11/13/2013 12:04 PM, sf wrote:
>
> I agree. That packaged pizza and hamburgers were probably the first
> two things I ever made without anyone watching me do it.
>
>

The little feelings of accomplishment makes for a memorable childhood.

[Dave Smith]

On 2013-11-13 5:34 PM, James Silverton wrote:

> I had my first pizza in 1959 in San Francisco and I spent a while
> watching the cook spinning the dough in the air before adding the
> toppings. It was good too as I recall and since then I've always liked
> San Francisco even if I never succeeded in living there.
>

I lived in a totally WASP area when I was a kid. The only pizza we ever
had was that crap from a box. Later on I worked in a snack bar where
pizzas were made from frozen discs of dough and covered in a crappy
sauce with some pepperoni and rubber cheese thrown on top. That may
explain why I never acquired a taste for pizza.

[Julie Bove]

"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:RITgu.271952$1H3.2...@fx25.iad...

We had Shakey's which was just not good. Then other stuff that was
Americanized like Pizza Hut. The pizza that my parents think is good pizza
is not what I think is good.

[Nancy2]

I've never seen any kind of pizza crust that thought it was more or less authentic that included butter
and eggs in the dough! That's just wrong.

N.

[gtr]

Ah, that tricky concept, "authenticity"...

[T]

In article <l5scor$1tf$1...@dont-email.me>, juli...@frontier.com says...
>
> "bigwheel" <bigwheel.cc...@foodbanter.com> wrote in message
> news:bigwheel.cc...@foodbanter.com...

> > The most horrible food I had in the 50's was a Chef Boy R Dee pizza in a
> > box. They give a little can of sauce and a bag of dry dough which you
> > added water and some parmesiam cheese to sprinkle over the top. First
> > pizza I had ever tasted. Turned me against pizza for years..till we went
> > to a Pizza Joint and got a real one a few years later. Now that one was
> > good.
>

> I can't say that was the most horrible but it is pretty bad. My friend
> invited me over for pizza and he served that! I think the Apian or Appian
> (however you spell it) is equally bad.
>
> When my bro was in college, he and his now wife made their own cheap pizza.
> Not sure what they used for crust but they used imitation cheese and cut up
> hot dogs.
>
> I grew up on Shakey's. Can't say that I ate it beyond the first time. That
> was just not good pizza. Worse than Pizza Hut. But it was fun to watch
> them toss the dough, assemble the pizza and they had free movies.

I consider myself fortunate in that Caserta's Pizza has been around
forever and it's only a few blocks from here.

And then of course there's Pizza Pieer and their Brimp pizza. Yes,
Broccoli, Shrimp and alfredo cheese sauce. Freakin awesome - and i'm
also partial to their Meatichoke pizza - yeah - meat as in beef,
sausage, etc. and artichokes.

There are a few dozen pizza places in Providence so there's pretty much
something for everyone.

[T]

In article <0ca489l6ssndo382r...@4ax.com>, s...@geemail.com
says...

>
> On Mon, 11 Nov 2013 22:45:12 -0800, Leonard Blaisdell
> <leobla...@sbcglobal.net> wrote:
>
> > In article <bigwheel.cc...@foodbanter.com>, bigwheel
> > <bigwheel.cc...@foodbanter.com> wrote:
> >

> > > The most horrible food I had in the 50's was a Chef Boy R Dee pizza in a
> > > box. They give a little can of sauce and a bag of dry dough which you
> > > added water and some parmesiam cheese to sprinkle over the top. First
> > > pizza I had ever tasted. Turned me against pizza for years..till we went
> > > to a Pizza Joint and got a real one a few years later. Now that one was
> > > good.
> >

> > You describe exactly my first pizza. I liked them, because I'd never
> > tasted anything like them before. They may be the first thing I learned
> > to cook.
> > Of course, I'd never eaten a real pizza and wouldn't until I hit the
> > "big city" in '64.
> >

> Ditto, right down to never having tasted real pizza until I moved to
> the City a couple of years after you did. I didn't think Chef
> Boyardee pizza was bad. The fact I liked it had more to do with no
> frame of reference than anything else. Mom also bought those packages
> of Chef Boyardee spaghetti where the noodles, tomato sauce and
> parmesan cheese were all together in the box. I didn't particularly
> like it, but I liked the concept of spaghetti with tomato sauce and it
> was my only option, so that's what I ate. I tried ordering spaghetti
> a few times in restaurants, but what I got was even blander than my
> mother's cooking - so that cured me of that. Based on past
> experience - I still shy away from ordering noodles with a red sauce
> even though restaurants are less afraid to season now.

I've even been known to make my own pizza dough sometimes - and then
some sauce, pepperoni, and any number of additions. That's pretty good
stuff too.

[sf]

On Thu, 14 Nov 2013 01:03:43 -0500, T <kd1s....@cox.nospam.net>
wrote:

You sound very, very young and not at all familiar with what I've
posted about making.

[Julie Bove]

"Nancy2" <ellor...@gmail.com> wrote in message
news:81f7819b-3f4e-4bd5...@googlegroups.com...

> I've never seen any kind of pizza crust that thought it was more or less
> authentic that included butter
> and eggs in the dough! That's just wrong.

I thought so too. Olive oil perhaps. Eggs, perhaps only if gluten free but
I can make good dough without.

[Ophelia]

"T" <kd1s....@cox.nospam.net> wrote in message
news:MPG.2cee31cad...@news.eternal-september.org...

> I've even been known to make my own pizza dough sometimes - and then
> some sauce, pepperoni, and any number of additions. That's pretty good
> stuff too.

I make all ours from scratch. I wouldn't know what a frozen ones tastes
like. Not that there are not plenty around. supermarkets have whole rows
of freezers full of different types.
--
http://www.helpforheroes.org.uk/shop/

[Nanzi]

I remember making the Chef Boyardee Pizzas. you had to make the dough, then let it rise, and then press it out and add toppings, which included their sauce, and lousy cheese!!. It was pretty good if I remember correctly.
Nan in DE.

[gtr]

Give them a shot! Then you'll be able to carp with the others.

[gtr]

I don't think a scientist would analyze that as cheese.

[Kalmia]

On Thursday, November 14, 2013 1:02:42 AM UTC-5, T wrote:
>
>
> I consider myself fortunate in that Caserta's Pizza has been around
>
> forever and it's only a few blocks from here.

If you are where I THINK you are, do you still need your bullet proof vest when you go there? : ))

Off the pizza subject, but remember Hartley's pork pies?

[sf]

On Thu, 14 Nov 2013 08:18:33 -0800 (PST), Nanzi <nan...@yahoo.com>
wrote:

> I remember making the Chef Boyardee Pizzas. you had to make the dough, then let it rise, and then press it out and add toppings, which included their sauce, and lousy cheese!!. It was pretty good if I remember correctly.
> Nan in DE.

I don't remember a step to let it rise, but agree with the rest. Back
in those days the only parmesan cheese available came in a green can,
so we didn't know any better and had no other choice if we did.

[Ophelia]

"gtr" <x...@yyy.zzz> wrote in message news:2013111408411232634-xxx@yyyzzz...

I love to cook and I enjoy making them.

--
http://www.helpforheroes.org.uk/shop/

[Kalmia]

On Thursday, November 14, 2013 5:00:31 AM UTC-5, Ophelia wrote:
>
>
>
> I make all ours from scratch. I wouldn't know what a frozen ones tastes
>
> like.

Me too. No wonder I can shop so fast - I skip an entire aisle of the stuff. Coronary-in-a-box, I call 'em, and I see so many ppl loading up on them. Makes me think they almost live on this stuff.

Lately, I buy a 1/2 lb. flat chunk of pepperoni at the deli counter, slice it into smaller chunks, freeze individually,** and then thaw a small bit and almost crumble it on the pizza. Cuts way down on the fat. And if you put the pepp. in the mike on a paper towel, run it on high for about 10 seconds, a lot more fat will be blotted up.

** I slip the chunks into a long, clean plastic bag the morning paper comes in, then knot between each chunk like a string of garlic. Then I can just cut thru the knot when I want a chunk.

[Brooklyn1]

Nancy2 wrote:
>
>I've never seen any kind of pizza crust that thought it was more or less authentic that included butter
>and eggs in the dough! That's just wrong.

Nor butter OR eggs... perhaps someone is slipping in a prune Danish.

[gtr]

On 2013-11-14 17:12:43 +0000, Kalmia said:

> Me too. No wonder I can shop so fast - I skip an entire aisle of the
> stuff. Coronary-in-a-box, I call 'em, and I see so many ppl loading up
> on them. Makes me think they almost live on this stuff.
>
> Lately, I buy a 1/2 lb. flat chunk of pepperoni at the deli counter,

Oh yeah, that's the heart-healthy alternative! ;-)

> ...slice it into smaller chunks, freeze individually,** and then thaw a

[Kalmia]

On Thursday, November 14, 2013 12:43:06 PM UTC-5, gtr wrote:
> On 2013-11-14 17:12:43 +0000, Kalmia said:
>
>
>
> > Me too. No wonder I can shop so fast - I skip an entire aisle of the
>
> > stuff. Coronary-in-a-box, I call 'em, and I see so many ppl loading up
>
> > on them. Makes me think they almost live on this stuff.
>
> >
>
> > Lately, I buy a 1/2 lb. flat chunk of pepperoni at the deli counter,
>
>
>
> Oh yeah, that's the heart-healthy alternative! ;-)

Well, gee, didja read the rest? I doubt if there's a half an ounce of pepp on the whole damn pie when I get done with it.

[Ophelia]

"Kalmia" <tween...@mypacks.net> wrote in message
news:7c490f89-2594-463d...@googlegroups.com...

> On Thursday, November 14, 2013 5:00:31 AM UTC-5, Ophelia wrote:
>>
>>
>>
>> I make all ours from scratch. I wouldn't know what a frozen ones tastes
>>
>> like.
>
> Me too. No wonder I can shop so fast - I skip an entire aisle of the
> stuff. Coronary-in-a-box, I call 'em, and I see so many ppl loading up on
> them. Makes me think they almost live on this stuff.

I see that too! There are several aisles I skip! I just mostly go
the fresh stuff and baking supplies


--
http://www.helpforheroes.org.uk/shop/

[Brooklyn1]

Assuming you're talking frozen pizzas they're more healthful
fat/calorie wise than what most would make from scratch, and certainly
more healthful than from most any pizzaria. The premium frozen pies I
buy have a very low fat/cholesterol content for a pizza and a low salt
content too. I know from eating peoples home made from scratch they
typically load up on cheese, meats, and oil. I rarely add extra
cheese/meats to frozen pizza, typically I add vegetables, and I add
extra seasonings like oregano, garlic powder, black pepper, red
pepper, and such. I loathe deep dish style pizza, I don't think those
qualify as pizza, those are heart attack city caseroles. Frozen pizza
is a more healthful food than what most folks typically eat... and
since they're made robotically and cooked at home there's no need to
worry about what/who is in it.

[Gary]

Nanzi wrote:
>
> I remember making the Chef Boyardee Pizzas. you had to make the dough, then let it rise, and then press it out and add toppings, which included their sauce, and lousy cheese!!. It was pretty good if I remember correctly.
> Nan in DE.

That's the only pizza I ever had growing up. We NEVER bought a
commercial pizza and mom never made her own. We never ate out at a
restaurant either, unless visiting relatives that wanted to eat
out...usually a Howard Johnson lousy restaurant. My dad made good
money and we lived in the biggest house in the neighborhood,
but....only home cooking and only what "dad" wanted to eat...all
cooked well done (burn it). I guess he had some phobia about food
poisoning. ;)

G.

[Gary]

Kalmia wrote:
>
> On Thursday, November 14, 2013 5:00:31 AM UTC-5, Ophelia wrote:
> > I make all ours from scratch. I wouldn't know what a frozen ones tastes
> > like.
>
> Me too. No wonder I can shop so fast - I skip an entire aisle of the stuff. Coronary-in-a-box, I call 'em,

Oh nonsense! There are good frozen pizzas now available and probably
taste better than the ones you make. Try one sometime.

"Coronary-in-a-box" lol! What a lame disclaimer.

G.

[sf]

On Thu, 14 Nov 2013 17:20:18 -0000, "Ophelia"
<Oph...@Elsinore.invalid> wrote:

>
>

I don't know how most of America missed it, but I remember back when
local daytime television shows were always preaching shopping the
periphery of the grocery store and shopping in the center as little as
possible. As a result, the frozen and canned/boxed aisles were
practically unknown territory for me. I knew where to find the flour
and spices, but people here would often mention products I didn't even
know existed. Now that I'm retired and can shop leisurely, I'm trying
to acquaint myself with more products on the aisles I shopped but
didn't peruse. One of these days, I may even buy a box of those
dehydrated egg whites and make a meringue or see if it works for angel
food cake. Still not much interest in the frozen aisle other than out
of season vegetables and the occasional box of puff pastry or phyllo.
:)

[sf]

On Thu, 14 Nov 2013 15:24:38 -0500, Gary <g.ma...@att.net> wrote:

> usually a Howard Johnson lousy restaurant.

Oh, man... I LOVED those fish Friday fried clams! They had good ice
cream too.

[Ophelia]

"sf" <s...@geemail.com> wrote in message
news:fuca899hh431gld75...@4ax.com...

> On Thu, 14 Nov 2013 17:20:18 -0000, "Ophelia"
> <Oph...@Elsinore.invalid> wrote:
>
>>
>>
>> "Kalmia" <tween...@mypacks.net> wrote in message
>> news:7c490f89-2594-463d...@googlegroups.com...
>> > On Thursday, November 14, 2013 5:00:31 AM UTC-5, Ophelia wrote:
>> >>
>> >>
>> >>
>> >> I make all ours from scratch. I wouldn't know what a frozen ones
>> >> tastes
>> >>
>> >> like.
>> >
>> > Me too. No wonder I can shop so fast - I skip an entire aisle of the
>> > stuff. Coronary-in-a-box, I call 'em, and I see so many ppl loading up
>> > on
>> > them. Makes me think they almost live on this stuff.
>>
>> I see that too! There are several aisles I skip! I just mostly go
>> the fresh stuff and baking supplies
>
> I don't know how most of America missed it, but I remember back when
> local daytime television shows were always preaching shopping the
> periphery of the grocery store and shopping in the center as little as
> possible.

Hey I remember that too:)))

As a result, the frozen and canned/boxed aisles were
> practically unknown territory for me. I knew where to find the flour
> and spices, but people here would often mention products I didn't even
> know existed. Now that I'm retired and can shop leisurely, I'm trying
> to acquaint myself with more products on the aisles I shopped but
> didn't peruse. One of these days, I may even buy a box of those
> dehydrated egg whites and make a meringue or see if it works for angel
> food cake. Still not much interest in the frozen aisle other than out
> of season vegetables and the occasional box of puff pastry or phyllo.
> :)

heh maybe one day ... I enjoy making stuff from scratch still atm. Who
knows when that might change, then I might be following you around those
centre aisles:))

Do you actually find anything much of interest in there?

--
http://www.helpforheroes.org.uk/shop/

[Cindy Hamilton]

In article <l63dgf$fp9$1...@dont-email.me>,

Ophelia <Oph...@Elsinore.invalid> wrote:
>
>heh maybe one day ... I enjoy making stuff from scratch still atm. Who
>knows when that might change, then I might be following you around those
>centre aisles:))
>
> Do you actually find anything much of interest in there?

I don't know about sf, but I find many things of interest. That is,
it would be interesting to know who buys that garbage. I generally
traverse all of the aisles, because I almost always need some vinegar,
or coffee, or somesuch.

Plus, I'm not as worried about what I eat; frozen sweet potato french
fries occasionally make their way into my cart. They're intended to
be baked in the oven. There are some "chemicals" in them, but I
just can't get worked up over "yeast extract" and citric acid.

Cindy Hamilton
--

[Dave Smith]

On 2013-11-14 4:15 PM, Cindy Hamilton wrote:

>> Do you actually find anything much of interest in there?
>
> I don't know about sf, but I find many things of interest. That is,
> it would be interesting to know who buys that garbage. I generally
> traverse all of the aisles, because I almost always need some vinegar,
> or coffee, or somesuch.

Most grocery stores are laid out differently. Some seem to change their
lay out regularly. If I were really, really naive I might think that it
is intended to make things easier for their customers. It is more
likely that they are trying some new type of marketing strategy.....
like moving things around so you have to go up and down aisles, and that
will lead to impulse purchases.

I buy very few processed foods, but I find a lot of other things in
those inner aisles, like baking supplies, cereals, coffee, dried fruits
etc.

> Plus, I'm not as worried about what I eat; frozen sweet potato french
> fries occasionally make their way into my cart. They're intended to
> be baked in the oven. There are some "chemicals" in them, but I
> just can't get worked up over "yeast extract" and citric acid.

I bought some of those frozen sweet potato fries last week. I have to
say they are pretty good. We had some last night. However..... it isn't
much more work to peel and slice a sweet potato to oven fry it.
As I was pouring half the bag onto a baking sheet last night I was
thinking that the whole bag only amounted to about one whole small sweet
potato, which would have cost me about 1/5th what they charge for the
bag of frozen product.

[sf]

On Thu, 14 Nov 2013 20:56:30 -0000, "Ophelia"
<Oph...@Elsinore.invalid> wrote:

> heh maybe one day ... I enjoy making stuff from scratch still atm. Who
> knows when that might change, then I might be following you around those
> centre aisles:))
>
> Do you actually find anything much of interest in there?

Truthfully? No.

[Ophelia]

"sf" <s...@geemail.com> wrote in message

news:rfha89tl7b6ea6r4p...@4ax.com...

> On Thu, 14 Nov 2013 20:56:30 -0000, "Ophelia"
> <Oph...@Elsinore.invalid> wrote:
>
>> heh maybe one day ... I enjoy making stuff from scratch still atm. Who
>> knows when that might change, then I might be following you around those
>> centre aisles:))
>>
>> Do you actually find anything much of interest in there?
>
> Truthfully? No.

Thanks:) I won't waste my time then:)

--
http://www.helpforheroes.org.uk/shop/

[James Silverton]

On 11/14/2013 3:44 PM, sf wrote:
> On Thu, 14 Nov 2013 15:24:38 -0500, Gary <g.ma...@att.net> wrote:
>
>> usually a Howard Johnson lousy restaurant.
>
> Oh, man... I LOVED those fish Friday fried clams! They had good ice
> cream too.
>

Yes, my kids *loved* the HJ fried clams and they put a seal on a good
hike in the Blue Ridge Mountains since there was an HJ restaurant just
outside the park. I can't remember eating anything memorable myself but
the kids did not agree.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

[sf]

I just buy what I've always bought, mixes and frozen dinners aren't of
much interest. I buy the components and do it myself. Those
dehydrated egg whites are of interest though, mainly because I don't
want to freeze or throw away a dozen yolks just to get 12 whites.

[Brooklyn1]

Odds are Kalmia never made a pizza... I've never seen anything she
cooked posted here, have you?

[Ophelia]

"sf" <s...@geemail.com> wrote in message

news:19ka89hiqh8i51ui1...@4ax.com...

> On Thu, 14 Nov 2013 22:17:05 -0000, "Ophelia"
> <Oph...@Elsinore.invalid> wrote:
>
>>
>>
>> "sf" <s...@geemail.com> wrote in message
>> news:rfha89tl7b6ea6r4p...@4ax.com...
>> > On Thu, 14 Nov 2013 20:56:30 -0000, "Ophelia"
>> > <Oph...@Elsinore.invalid> wrote:
>> >
>> >> heh maybe one day ... I enjoy making stuff from scratch still atm.
>> >> Who
>> >> knows when that might change, then I might be following you around
>> >> those
>> >> centre aisles:))
>> >>
>> >> Do you actually find anything much of interest in there?
>> >
>> > Truthfully? No.
>>
>> Thanks:) I won't waste my time then:)
>
> I just buy what I've always bought, mixes and frozen dinners aren't of
> much interest. I buy the components and do it myself.

Yep, same here! We cook for our own tastes eh:)

Those
> dehydrated egg whites are of interest though, mainly because I don't
> want to freeze or throw away a dozen yolks just to get 12 whites.

Good if found something that will be of use:)) Report back how you get on
with them?

--
http://www.helpforheroes.org.uk/shop/

[T]

In article <l62705$8dr$2...@dont-email.me>, Oph...@Elsinore.invalid
says...

>
> "T" <kd1s....@cox.nospam.net> wrote in message
> news:MPG.2cee31cad...@news.eternal-september.org...
>
> > I've even been known to make my own pizza dough sometimes - and then
> > some sauce, pepperoni, and any number of additions. That's pretty good
> > stuff too.
>

> I make all ours from scratch. I wouldn't know what a frozen ones tastes

> like. Not that there are not plenty around. supermarkets have whole rows
> of freezers full of different types.

Well, I have frozen dough that I've made myself. I usually do it in
lumps and not circular blanks. So you still have to roll it out.

[T]

In article <lvp88952qgeca4plk...@4ax.com>, s...@geemail.com
says...
>
> On Thu, 14 Nov 2013 01:03:43 -0500, T <kd1s....@cox.nospam.net>
> wrote:
>
> > In article <0ca489l6ssndo382r...@4ax.com>, s...@geemail.com
> > says...
> > >
> > > On Mon, 11 Nov 2013 22:45:12 -0800, Leonard Blaisdell
> > > <leobla...@sbcglobal.net> wrote:
> > >
> > > > In article <bigwheel.cc...@foodbanter.com>, bigwheel
> > > > <bigwheel.cc...@foodbanter.com> wrote:
> > > >
> > > > > The most horrible food I had in the 50's was a Chef Boy R Dee pizza in a
> > > > > box. They give a little can of sauce and a bag of dry dough which you
> > > > > added water and some parmesiam cheese to sprinkle over the top. First
> > > > > pizza I had ever tasted. Turned me against pizza for years..till we went
> > > > > to a Pizza Joint and got a real one a few years later. Now that one was
> > > > > good.
> > > >
> > > > You describe exactly my first pizza. I liked them, because I'd never
> > > > tasted anything like them before. They may be the first thing I learned
> > > > to cook.
> > > > Of course, I'd never eaten a real pizza and wouldn't until I hit the
> > > > "big city" in '64.
> > > >
> > > Ditto, right down to never having tasted real pizza until I moved to
> > > the City a couple of years after you did. I didn't think Chef
> > > Boyardee pizza was bad. The fact I liked it had more to do with no
> > > frame of reference than anything else. Mom also bought those packages
> > > of Chef Boyardee spaghetti where the noodles, tomato sauce and
> > > parmesan cheese were all together in the box. I didn't particularly
> > > like it, but I liked the concept of spaghetti with tomato sauce and it
> > > was my only option, so that's what I ate. I tried ordering spaghetti
> > > a few times in restaurants, but what I got was even blander than my
> > > mother's cooking - so that cured me of that. Based on past
> > > experience - I still shy away from ordering noodles with a red sauce
> > > even though restaurants are less afraid to season now.

> >
> > I've even been known to make my own pizza dough sometimes - and then
> > some sauce, pepperoni, and any number of additions. That's pretty good
> > stuff too.
> >

> You sound very, very young and not at all familiar with what I've
> posted about making.

Um - probably as old as you to be honest. I've been on the net since
before it was permanently wired into places and required a modem to dial
it up.

[gtr]

On 2013-11-14 18:02:15 +0000, Kalmia said:

> On Thursday, November 14, 2013 12:43:06 PM UTC-5, gtr wrote:
>> On 2013-11-14 17:12:43 +0000, Kalmia said:
>>
>>
>>
>>> Me too. No wonder I can shop so fast - I skip an entire aisle of the
>>> stuff. Coronary-in-a-box, I call 'em, and I see so many ppl loading up
>>> on them. Makes me think they almost live on this stuff.
>>>
>>> Lately, I buy a 1/2 lb. flat chunk of pepperoni at the deli counter,
>>
>> Oh yeah, that's the heart-healthy alternative! ;-)
>
> Well, gee, didja read the rest?

Yes, but had no opportunity to inject in humor in that context.

> I doubt if there's a half an ounce of pepp on the whole damn pie when
> I get done with it.

See? No funny there. I can't buy a 1/2 oz of pepperoni without
getting "the look". No funny there either--and no pepperoni either.

[gtr]

On 2013-11-14 17:20:18 +0000, Ophelia said:

>> Me too. No wonder I can shop so fast - I skip an entire aisle of the
>> stuff. Coronary-in-a-box, I call 'em, and I see so many ppl loading up on
>> them. Makes me think they almost live on this stuff.
>
> I see that too! There are several aisles I skip! I just mostly go
> the fresh stuff and baking supplies

Reminds one of the Seinfeld line, "Why would anybody buy canned fruit;
there's fresh fruit. It's only two aisles over!"

Skipping aisles is great. I hardly ever walk down the frozen section anymore.

[gtr]

On 2013-11-14 21:54:53 +0000, sf said:

> On Thu, 14 Nov 2013 20:56:30 -0000, "Ophelia"
> <Oph...@Elsinore.invalid> wrote:
>
>> heh maybe one day ... I enjoy making stuff from scratch still atm. Who
>> knows when that might change, then I might be following you around those
>> centre aisles:))
>>
>> Do you actually find anything much of interest in there?
>
> Truthfully? No.

Must make y'all long for the days where supermarkets weren't so super,
but they had a good butcher, fresh produce, dairy, and so on. If you
wanted anything special, like wine or pastry, you'd stop in at those
shops on your walk home.

Anybody know a nice small town in France where I can relive this classic story?

[gtr]

On 2013-11-14 22:38:31 +0000, James Silverton said:

> Yes, my kids *loved* the HJ fried clams and they put a seal on a good
> hike in the Blue Ridge Mountains since there was an HJ restaurant just
> outside the park. I can't remember eating anything memorable myself but
> the kids did not agree.

My wife remembers fried clam night with misty eyes but great clarity.

[dsi1]

On 11/14/2013 12:00 AM, Ophelia wrote:
>
>
> "T" <kd1s....@cox.nospam.net> wrote in message
> news:MPG.2cee31cad...@news.eternal-september.org...
>

>> I've even been known to make my own pizza dough sometimes - and then
>> some sauce, pepperoni, and any number of additions. That's pretty good
>> stuff too.
>

> I make all ours from scratch. I wouldn't know what a frozen ones tastes
> like. Not that there are not plenty around. supermarkets have whole
> rows of freezers full of different types.

I cheat and use Safeway pizza dough. It's beautiful stuff. I didn't have
any tomato paste or dried tomatoes so I used Park's Kimchee base on the
crust. A tablespoon of the stuff was diluted with water and brushed on.
It's some fiery sauce it had to be watered down. Man was that tasty!

[Brooklyn1]

On Thu, 14 Nov 2013 15:45:01 -1000, dsi1
<ds...@eternal-september.invalid> wrote:

>On 11/14/2013 12:00 AM, Ophelia wrote:
>>
>>
>> "T" <kd1s....@cox.nospam.net> wrote in message
>> news:MPG.2cee31cad...@news.eternal-september.org...
>>
>>> I've even been known to make my own pizza dough sometimes - and then
>>> some sauce, pepperoni, and any number of additions. That's pretty good
>>> stuff too.
>>
>> I make all ours from scratch. I wouldn't know what a frozen ones tastes
>> like. Not that there are not plenty around. supermarkets have whole
>> rows of freezers full of different types.
>
>I cheat and use Safeway pizza dough.

Then you may as well use frozen pizza and save yourself the work.

[gtr]

Yeah, sometimes we cheat with pizza dough made a one of two local
Italian Deli's.

[sf]

On Thu, 14 Nov 2013 18:33:52 -0500, T <kd1s....@cox.nospam.net>

In that case, you have no excuse.

[sf]

Easy Peasy. Visit the �le de la Cit� in Paris. ;)

[sf]

On Thu, 14 Nov 2013 15:45:01 -1000, dsi1
<ds...@eternal-september.invalid> wrote:

> I cheat and use Safeway pizza dough. It's beautiful stuff.

It IS!

I thought is was like plastic the first time I tried it and didn't
attempt it again for a few years (Trader Joe's dough was just as bad
at the time) but I have tried both of them in the last year and was
WOW'd by the difference.

If I wasn't retired, didn't care about the price (which isn't very
much) and wanted something that was a mirror of scratch pizza, I'd use
refrigerated pizza dough from the grocery store. As it is, what I do
now is pick of a bag of the commercial dough to have in reserve if the
quantity I made isn't enough.

[sf]

You obviously did "something right"! Let her think of those times
fondly or you *will* pay the price. I'm sure you already knew that.
:)

[Julie Bove]

"Nanzi" <nan...@yahoo.com> wrote in message
news:fcc321a2-510b-4b36...@googlegroups.com...
>I remember making the Chef Boyardee Pizzas. you had to make the dough, then
>let it rise, and then press it out and add toppings, which included their
>sauce, and lousy cheese!!. It was pretty good if I remember correctly.
> Nan in DE.

Perhaps if you were snowed in and had run out of other food...

[Julie Bove]

"gtr" <x...@yyy.zzz> wrote in message news:2013111408415772524-xxx@yyyzzz...

> On 2013-11-14 16:18:33 +0000, Nanzi said:
>
>> I remember making the Chef Boyardee Pizzas. you had to make the dough,
>> then let it rise, and then press it out and add toppings, which included
>> their sauce, and lousy cheese!!. It was pretty good if I remember
>> correctly.
>> Nan in DE.
>

> I don't think a scientist would analyze that as cheese.

Me either. Our quick pizzas were English Muffins with toppings. I still
don't mind those but nobody else in the house likes them. Got no English
muffins? Use flattened biscuits, either canned or from a mix or from
scratch. Either one would be better than that stuff. Actually in Home Ec.
we used the Pillsbury Hot Roll mix for pizza crust. The toppings were
cheddar cheese and canned tuna. It was actually pretty good.

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:7g0a89lj89cd8o6gr...@4ax.com...

> On Thu, 14 Nov 2013 08:18:33 -0800 (PST), Nanzi <nan...@yahoo.com>
> wrote:
>
>> I remember making the Chef Boyardee Pizzas. you had to make the dough,
>> then let it rise, and then press it out and add toppings, which included
>> their sauce, and lousy cheese!!. It was pretty good if I remember
>> correctly.
>> Nan in DE.
>

> I don't remember a step to let it rise, but agree with the rest. Back
> in those days the only parmesan cheese available came in a green can,
> so we didn't know any better and had no other choice if we did.

I remember the day I first found Parmesano Reggiano. It was at Joe Pace and
Sons in Boston. I was so excited about it, I mentioned it in my Christmas
letter. And wouldn't you know,within months of that, I could find it
everywhere! I am the only one in the house that likes it though. The
others prefer the powdered kind and it can even be an off brand. They don't
care. :(

[Julie Bove]

"Kalmia" <tween...@mypacks.net> wrote in message
news:7c490f89-2594-463d...@googlegroups.com...

On Thursday, November 14, 2013 5:00:31 AM UTC-5, Ophelia wrote:
>
>
>

> I make all ours from scratch. I wouldn't know what a frozen ones tastes
>
> like.

Me too. No wonder I can shop so fast - I skip an entire aisle of the stuff.
Coronary-in-a-box, I call 'em, and I see so many ppl loading up on them.
Makes me think they almost live on this stuff.

Lately, I buy a 1/2 lb. flat chunk of pepperoni at the deli counter, slice
it into smaller chunks, freeze individually,** and then thaw a small bit and
almost crumble it on the pizza. Cuts way down on the fat. And if you put
the pepp. in the mike on a paper towel, run it on high for about 10 seconds,
a lot more fat will be blotted up.

** I slip the chunks into a long, clean plastic bag the morning paper comes
in, then knot between each chunk like a string of garlic. Then I can just
cut thru the knot when I want a chunk.

I am nosy and always peek into other people's carts to see what they are
buying. When I go to Winco, it would appear that the healthiest eaters by
far are the Latinos. Lots of fresh fruits and vegetables. Dried beans.
Sometimes meat. And generally the only prepared thing I see them buy are
corn tortillas. Makes me want to follow them home and invite myself to
dinner! :)

[Julie Bove]

"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:xobhu.195987$9P6....@fx22.iad...

> On 2013-11-14 4:15 PM, Cindy Hamilton wrote:
>
>>> Do you actually find anything much of interest in there?
>>
>> I don't know about sf, but I find many things of interest. That is,
>> it would be interesting to know who buys that garbage. I generally
>> traverse all of the aisles, because I almost always need some vinegar,
>> or coffee, or somesuch.
>
> Most grocery stores are laid out differently. Some seem to change their
> lay out regularly. If I were really, really naive I might think that it is
> intended to make things easier for their customers. It is more likely
> that they are trying some new type of marketing strategy..... like moving
> things around so you have to go up and down aisles, and that will lead to
> impulse purchases.

That's what bugs me. Even stores among a chain are laid out differently and
they don't necessarily carry the same items. For instance, one Albertsons
has an International food aisle which has things from Germany, Poland, Great
Britain, Canada, etc. Most of these foods are not carried at the other
stores. They also seem to have a larger gluten free selection than some
others. Then there is a salad dressing that my bro eats that is only
carried at perhaps two of their locations.

Worse still is when I need just one or two items but stop at a store I am
unfamiliar with because I don't normally shop there. I find myself having
to go up and down every aisle looking for whatever it is. And sometimes
these foods have no obvious spot. Like eggs! Used to be that the eggs were
with the dairy. Well not so any more. Now most stores have their egg encap
or egg section. One store keeps them with refrigerated juices and prepared
sandwiches. Or Jell-O. Once in a while I have needed that when someone was
sick. I buy the prepared stuff because there is an immediate need. Seems
that is in a differnt place in every store.

>
> I buy very few processed foods, but I find a lot of other things in those
> inner aisles, like baking supplies, cereals, coffee, dried fruits etc.

And some things that are not food items. Many stores that I shop at have
nice gift items or kitchen things that could be of interest.

>> Plus, I'm not as worried about what I eat; frozen sweet potato french
>> fries occasionally make their way into my cart. They're intended to
>> be baked in the oven. There are some "chemicals" in them, but I
>> just can't get worked up over "yeast extract" and citric acid.
>
> I bought some of those frozen sweet potato fries last week. I have to say
> they are pretty good. We had some last night. However..... it isn't much
> more work to peel and slice a sweet potato to oven fry it.
> As I was pouring half the bag onto a baking sheet last night I was
> thinking that the whole bag only amounted to about one whole small sweet
> potato, which would have cost me about 1/5th what they charge for the bag
> of frozen product.

I don't care for them myself but I don't like sweet potatoes. The others in
the house do like them.