My favorite frozen pizza is Tomb Stone because it always gets crisp when
cooked the first time around. I notice that the more things I add to it
though the less likely it is to get as crisp. I like a thin crust pizza. I
have a good recipe for that in a book somewhere. But then you have to press
it into the pan, spread it evenly, or roll it out and hope you can get it
into the pan without any trouble. Mostly it isn't worth the time. Then you
have to cook it for about 7 minutes before adding the toppings if you want
it to get crispy all over the bottom.
My favorite deep dish pizza, even though the crust is thicker than I like,
is Pizza Hut crust. It is always crisp. I hate to think of how much oil it
must take to get that effect, but maybe they also add some cornmeal to help
out in the batter. I must search for it in a copycat site if I can find such
a thing.
Pamela Fairchild
<pamelafairch...@comcast.net>
-----Original Message-----
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Friday, August 7, 2020 7:52 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Homemade Pizza almost
Frozen pizza is an abomination. But I have decided in my old age that it
can be sort of fun, even though it's awful. In a way, my favorite frozen
pizza has to be the Costco brand. You get a whole bunch of them for real
cheap. They are perfectly horrible, probably the worst ones of them all.
But for some reason, I sort of like that brand anyway. Maybe it's because
they don't pretend that the crust is any good, so it doesn't gum up like
most of the others.
There are recipes these days for pizza crust made with plain, full-fat
yogurt and self-rising flour. It takes a lot of mixing, but doesn't take as
long as the kind with the yeast. It isn't as good either, but it is quite
acceptable.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Friday, August 7, 2020 6:22 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Homemade Pizza almost
I certainly haven't found any frozen pizza that I like. This looks like all
kinds of possibilities. Does the crust get crispy?
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 5:26 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: [CnD] Homemade Pizza almost
DOUBLE CRUST PITA PIZZA
2 pitas, any size you choose but both should be the same size, or if not,
use the larger pita on the bottom.
Olive oil
Cheese or cheeses of choice
Pizza sauce of choice or use any pasta sauce you like, or spaghetti sauce
Any toppings of choice
Choose a pan to cook the pizza in or on. These may range from a cookie sheet
with an edge to a pizza pan, pie tin, or whatever works with your pitas.
Those all come in different sizes.
Generously oil your pan, then let the larger pita rest on the oily surface
of the pan. Flip the pita making sure there is enough oil to coat the second
side, but not as generously as the first side. Flip it one more time so the
less oily side is on top.
Put cheese slices on the pita for the second layer. Make certain to cover
all the pita well to within 1/8 inch of the border.
Layer 3 is the second pita. Press it down firmly against the cheese so it
all sticks together when the cheese melts.
Layer 4 is the sauce. I put it on with an ice cream scoop and used 3 full
scoops to cover the crust.
Layer 5 was a sausage patty that was cooked in the microwave and then broken
up to a crumble. Best to use 2 breakfast patties here.
Layer 6 was onions cooked in the same way, I used half an onion and it was a
Vidalia.
Layer 7 was black olives, I used 10 that I cut up into 3 slices each.
Layer 8 was a thin layer of grated cheese, about the same amount in layer 2
where I used the slices.
Layer 9 was pepperoni, and I was generous with that. If you like it slightly
well done like I do, put it on top. If you like it less done then put it
under your last cheese layer.
Cook in a toaster oven at 400 degrees for 20 minutes. I put it in the cold
oven rather than preheating, and it worked fine.
I had to let this cool a bit before cutting. It turned out great. There will
be many more of these in my future!
Pamela Fairchild
<pamelafairch...@comcast.net>
-----Original Message-----
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Friday, August 7, 2020 3:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. <lindahoney...@gmail.com>
Subject: Re: [CnD] Matches and irrational fears
I love these stories. We can immagine ourselves sitting around a table of
food that we all cooked just telling our stories. How fun!
On 8/6/2020 10:58 PM, Carol Ashland via Cookinginthedark wrote:
When I was a child, we lived in a little trailer house. I had a little
potty chair in a shed om the porch, but I suppose my parents used an out
house. I don't know what my mother did with the laundry. There was a storm,
and the roof of the house caved in right above me because of the weight of
the snow. Then we moved into a real house. I loved that house. The back yard
was literally carved out of the forest. There were birds galore in and over
the back yard, and across the gravel road that went through the community. I
used to walk up the road to a neighbor's house. She had a washboard to cope
with her laundry. My mother got a ringer washer, and finally a regular
washer and dryer, which we had until we sold the house on Arthur Street.
They don't make appliances as durable now as they used to!
Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Aug 6, 2020 6:38 AM, Pamela
Fairchild
via Cookinginthedark <cookinginthedark@acbradio.org> wrote:
Oh, yes, I remember ringer washers and hanging my clothes on the
clothes line outside, and on a wooden rack in the house in winter. I
am so grateful to live in this country, and in this day and age with
modern conveniences. I can remember outhouses in my youth, and wood
heating stoves and coal stoves where only one room of the house was
heated. I remember coming to the living room to get dressed where it
was warmer, and when the electricity wasn't always reliable. Now we
are very spoiled in many ways. I for one don't have the physical
strength
of my older relatives. I don't have to work as hard.
We wouldn't have survived when I was young if we had not grown a
garden and put food up for the winter by canning it or drying it. I
remember when my grandmother got her first freezer. It lived outside
on the front porch, which was covered, but open to the wind.
Pamela Fairchild
<pamelafairch...@comcast.net>
-----Original Message-----
From: Cookinginthedark On Behalf Of meward1954--- via
Cookinginthedark
Sent: Wednesday, August 5, 2020 8:58 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Matches and irrational fears
OMG! My washboard was actually stone, a shallow stone basin with
places for the water to come out and a drain in the middle. There
was a bigger basin to the side where you could soak the clothes.
We had those gas things, too. I lived with another woman for a while
in a set of rooms, not connected, on the top floor of a building. It
was not really safe. I should have told her no. Anyway, one night,
somebody came up all those stairs and stole my gas tank. I tried to
make coffee in the morning and could not light the stove. No gas.
Literally no gas. I cried, cursed, and moaned multilingually.
I had electricity most of the time, though it sometimes went off.
Same with the water. Sometimes during the summer, there was not
enough water pressure to get the water up to our apartment, this was
another roommate. So we had to carry jugs and buckets up those
uneven stairs. I couldn't do it now. I am such a chicken now.
I was lucky living in the mountains. It was cold enough that I could
safely keep cooked food for a couple of days. But if it had meat, it
had to be boiled every twelve hours or else thrown away. I never
ever cooked chicken at home. I didn't trust it. That is what
restaurants were for. Yes, we had restaurants.
Those were definitely the days.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On
Behalf Of Linda S. via Cookinginthedark
Sent: Wednesday, August 5, 2020 7:30 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. <lindahoney...@gmail.com>
Subject: Re: [CnD] Matches and irrational fears
Wow, this brings back a memory. When I lived in Mexico, I learned to
wash my clothes with a wash board. The gas stove was also different
because you had to buy the gas in tanks and connect them to the
stove. I ex in-laws would do that thank God. There were people who
would go through the colonia and yell out what they had, for example,
gas, water, yams, the postman with the mail etc.
We went to the store every day to buy meat and veges as there wasn't
a refrigerator in the house. If there wasn't money to pay for
electricity, well it just plain got turned off, no compromising until
it
was paid.
Those were the days, but I wouldn't trade them for anything, or the
lessons I learned.
On 8/5/2020 4:23 PM, meward1954--- via Cookinginthedark wrote:
Regarding getting the match to the gas flame, my burner was a very
cheap little thing. It is possible that the reason I didn't have
much trouble with that part is that it was not what I was afraid of.
But I know these gas things come in lots of configurations.
Actually, it had a disturbing history. I bought it from another
Peace Corps Volunteer who had been killed in a bus accident. His
brother came to take care of his things and visit with us.
I had an electric range top before the gas one, but it had died.
That electric burner was actually quite a bit more dangerous than
the gas one was. As I found out when it died on me. Nearly caught
the table on
fire.
I was actually too scared to react. So I had to buy a gas one no
matter what.
When I moved back here to Texas, it was as though I had never been
through any of that.
There are still so many parts of the world where most people don't
have access to the conveniences we take for granted here.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On
Behalf Of Immigrant via Cookinginthedark
Sent: Wednesday, August 5, 2020 3:07 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant <immigrant...@verizon.net>
Subject: Re: [CnD] Matches and irrational fears
As far as matches - for me it was not a fear of matches themselves,
it was simple inability to work with them. I would start a gas
burner, strike a match away from the stove so I wouldn't cause a gas
explosion, and when I tried to bring the match to the burner to
light the flame, the match would burn in my fingers faster than I
was able to bring it to the burner, and I would instinctively drop
it onto the stove surface between burners. That was before I came to
America. I am
glad my stove now has electric ignition.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On
Behalf Of
meward1954--- via Cookinginthedark
Sent: Wednesday, August 5, 2020 10:12 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Matches and irrational fears
I used to have to light my burners with a match back when I lived in
Ecuador. I had to work with a friend to light them because I was so
afraid of them. She spent several hours with me getting me over my
fear. I'll never forget it.
I had to light the match and then light the stove with the lit
match, which all my sighted friends said was more scary than
lighting the match
itself.
I had to do this or go hungry. It was that simple.
But guess what? Now that I am back in Texas, I am just as much
afraid of lighting matches as I was before. I am also afraid of my
Instant Pot. Even though I used a regular pressure cooker in
Ecuador almost every day. In fact, I may have used the regular
pressure cooker two or three times on some days. But now, I am
terrified of even my very safe Instant Pot. I guess I am going to
have to make myself use it a few times to get over this. And I will
have to keep using it.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On
Behalf Of Ron Kolesar via Cookinginthedark
Sent: Tuesday, August 4, 2020 10:08 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar <kolesar16...@roadrunner.com>
Subject: Re: [CnD] Preferred cooking methods
I don't use the oven top as well.
With the island that came with the house.
The gas admitter burned out.
So, to use the oven these days you need to strike the stove with a
match.
So, that's out for me and the toaster oven and microwave is over used.
SMILES.
Ron
-----Original Message-----
From: Immigrant via Cookinginthedark
Sent: Monday, August 3, 2020 17:02
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Preferred cooking methods
I use the oven and the microwave for my cooking, trying to avoid
stovetop cooking as I don't trust myself boiling and especially
frying. And I cannot think of any foods that I would prefer boiled
anyway.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer <catwa...@verizon.net>
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
We use Success rice sometimes, and it's great! You just boil the bag
for about ten minutes, and then you're done. They've got different
ones,
too.
Karen
At 12:44 PM 8/3/2020, you wrote:
As I said, my rice is minute rice, so it is partially cooked. It
comes in 4-ounce cups, and it is meant for microwaving. I don't buy
regular rice because I don't feel the need for a bag of 5 or more
pounds of rice for just me, and all that stovetop cooking for just
one person when I can cook a couple of those cups for a minute and
a half and they are ready. To rinse or not to rinse is not a
question as this rice is prepackaged and I cook it in its cup.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On
Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Monday, August 3, 2020 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong <armstrongdebo...@fhda.edu>
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
Well I prepare rice completely differently but I mostly eat brown.
I have read that it is important to rinse rice, but packages in the
U.S. and cookbooks published in America advise against it.
Turns out after further reading, I found out why; rinsing
originally removed field debris. Now that rice is prepared in
factories, rinsing removes excess starch which can make it sticky.
The reason they advise against rinsing is given is that here in
America, rice is fortified with spray-on vitamins and minerals
which
rinsing removes.
If you eat plenty of vegies you don't need the spray-on nutrients,
so go ahead and rinse it to remove the starch.
I put my rice in my cooker with 1 cup of rice to 3 cups of water
for brown and 2 cups of water for white. I sprinkle in a little
salt; that's all. I then let it sit an hour or two. I've read this
makes the rice better absorb the liquid and this works especially
well for brown;
makes it less chewy.
I let the cooker do its thing; there's a sensor that knows when the
water is almost gone. Once it is back to just warming, I turn it
off and let it set ten minutes. Then I stir and cover again so it
won't dry out and put it in the fridge when it's cool enough.
I generally flavor it when I add other things -- for example I
might microwave it with garlic or curry and vegies. Or I might mix
it with cumin and add it to enchiladas. Or I might make a salad
with cold rice, mayo, vegies, spices, pickles -- yum.
I have tried flavoring it in the cooker, but especially with brown
rice, the hull is so thick that most of the flavoring is lost.
--Debee
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In the good old days of Morse code Shorthand, 73's AKA Best Regards
and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed
Emergency Communications Station And Volunteer Certified Licensed
Ham Radio Station With the Call Sign of KR3DOG
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