Re: [MBZ] ***SPAM*** RE: Fw: Re: pizza oven talk

[Scott Ritchey via Mercedes]

Back in the day (mid 70s) a famous Mexican restaurant in Alamogordo NM was 
Jimmy Yee's Chinese Dragon. Go figure.

> -Original Message-
> From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of
> Clay via Mercedes
> Sent: Wednesday, January 08, 2020 12:30 AM
> To: Mercedes Discussion List 
> Cc: Clay 
> Subject: Re: [MBZ] ***SPAM*** RE: Fw: Re: pizza oven talk
> 
> Down the road from the home of SWMBA is a chinese/pizza place.  I have not
> attempted to investigate, as the possibilities are troubling.  It does share a
> small building with a walk in clinic.
> 
> clay
> 
> > On Jan 7, 2020, at 1:10 PM, Floyd Thursby via Mercedes
>  wrote:
> >
> > The menu looks like your basic Eye-talyun ingredients.  Did I miss the 
> > cultural
> appropriation?  Or is it because a japanese guy doing eye-talyun?
> >
> > There is some Asian guy in Louisville maybe who is doing all kinds of
> interesting things with merkin food.  I guess it doesn't matter much about 
> your
> heritage it's what you like.
> >
> > --FT
> >
> > On 1/7/20 4:53 PM, Greg Fiorentino via Mercedes wrote:
> >> To all you pizza purists out there, let me share a tale of...either 
> >> wonderful
> EurAsian food fusion...or arrant cultural appropriation, depending on your PC
> stance:
> >>
> >> Daisuke Matsumoto
> >>
> >> and <http://www.lasorrentinavw.com/home.html>
> >>
> >> He was introduced to me by my DIL, who had worked with him at another
> restaurant here. He learned pizza in Naples, had a truck with a wood-fired
> oven. Made good pizza with interesting ingredients.
> >>
> >> Last year IIRC there was a series in the Oregonian newspaper doing a search
> for the best pizza in the metropolitan area. Portland has a reputation as the
> location of some world-class restaurants, while the suburb across the river 
> that
> I call home is derided as a backward bunch of rubes: "Vantucky". And yet, the
> pizza truck in a microbrew parking lot won the Oregonian's top marks.
> >>
> >> Unfortunately, pizza in not on my personal menu very often. And I must
> admit a certain chauvinistic aversion to Dice-K's, because of the Neapolitan 
> vs.
> Sicilian style. My lineage is Sicilian and Calabrese. But I welcome the 
> Japanese
> element!
> >>
> >> Greg
> >>
> >> Who grew up on Brooklyn pizza.
> >>
> >> -Original Message-
> >> From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of
> >> Meade Dillon via Mercedes
> >> Sent: Tuesday, January 07, 2020 11:44 AM
> >> To: Mercedes Discussion List
> >> Cc: Meade Dillon
> >> Subject: Re: [MBZ] Fw: Re: pizza oven talk
> >>
> >> I remember reading that as well.
> >>
> >> I'm totally spoiled, having eaten pizza in bella Napoli for years and
> >> years.  On the must-do list at every trip to Italy is pizza made in a
> >> real brick oven, the closer to Naples the better.
> >>
> >> Once when family was visiting, we all went to a local pizza
> >> ristorante to pick up about five pizzas.  The pizza oven was right up
> >> front next to the cashier, big wood fired brick oven, heated up like
> >> a blast furnace.  We had so much fun just watching the chef build
> >> each pizza, put them all into the oven, and then turn them a time or
> >> two and minutes after they went in, they came back out, perfectly
> >> done.  Family from the mid-west was suitably impressed, probably
> >> their favorite event of the day, talked about that pizza oven experience 
> >> for
> a long time afterward.
> >>
> >> -
> >> Max
> >> Charleston SC
> >>
> >>
> >> On Tue, Jan 7, 2020 at 1:26 PM Craig via Mercedes
> >> 
> >> wrote:
> >>
> >>> I mentioned recently about us talking about pizzas; well today I
> >>> found the original email. It's attached below.
> >>>
> >>>
> >>> Craig
> >>>
> >>>
> >>> Begin forwarded message:
> >>>
> >>> Date: Tue, 29 Dec 2009 01:58:43 -0500
> >>> From: Allan Streib 
> >>> To: Mercedes Discussion List 
> >>> Subject: Re: [MBZ] pizza oven talk
> >>>
> >>>
> >>> Conveyor ovens are awful.  They do produce a consistent quality pie
> >>> without the need for any real skill on the part of the operator,
> >>> which is why the chain pizzarias use them.  Unf

Re: [MBZ] ***SPAM*** RE: Fw: Re: pizza oven talk

[Curley McLain via Mercedes]

Ok, trying to be a replica of the Chicago Museum of Science and 
Industry, which is itself a replica of the Deutsches Museum.   U-515 sub 
has been at chicago for 60+ years.



Greg Fiorentino via Mercedes <mailto:mercedes@okiebenz.com>
January 8, 2020 at 1:31 PM
Oregon Museum of Science and Industry

-Original Message-
From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of 
Curley McLain via Mercedes

Sent: Wednesday, January 08, 2020 11:05 AM
To: Jim Cathey via Mercedes
Cc: Curley McLain
Subject: Re: [MBZ] ***SPAM*** RE: Fw: Re: pizza oven talk

what is OMSI?




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Re: [MBZ] ***SPAM*** RE: Fw: Re: pizza oven talk

[Greg Fiorentino via Mercedes]

Oregon Museum of Science and Industry

-Original Message-
From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of Curley 
McLain via Mercedes
Sent: Wednesday, January 08, 2020 11:05 AM
To: Jim Cathey via Mercedes
Cc: Curley McLain
Subject: Re: [MBZ] ***SPAM*** RE: Fw: Re: pizza oven talk

what is OMSI?

> Jim Cathey via Mercedes <mailto:mercedes@okiebenz.com>
> January 8, 2020 at 11:23 AM
>
> The sub at OMSI is not to be missed. Docents vary, I believe one of 
> them on our day had actually commanded
> one of those boats. Knew his stuff, cold.
>
> -- Jim
>

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Re: [MBZ] ***SPAM*** RE: Fw: Re: pizza oven talk

[Curley McLain via Mercedes]

what is OMSI?


Jim Cathey via Mercedes 
January 8, 2020 at 11:23 AM

The sub at OMSI is not to be missed. Docents vary, I believe one of 
them on our day had actually commanded

one of those boats. Knew his stuff, cold.

-- Jim



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Re: [MBZ] ***SPAM*** RE: Fw: Re: pizza oven talk

[Jim Cathey via Mercedes]

> I like the science museum with the submarine. I’ve told the story about the 
> guy who was in one of my training classes there who served on the sister 
> boat. He went on the tour with me one time and ended up leading the tour 
> because he knew more than the docent. It was cool.

The sub at OMSI is not to be missed.  Docents vary, I believe one of them on 
our day had actually commanded
one of those boats.  Knew his stuff, cold.

-- Jim


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Re: [MBZ] ***SPAM*** RE: Fw: Re: pizza oven talk

[Buggered Benzmail via Mercedes]

It’s not a veterinarian clinic is it?

--FT
Sent from iPhone

> On Jan 8, 2020, at 12:36 AM, Craig via Mercedes  wrote:
> 
> On Tue, 7 Jan 2020 20:30:22 -0900 Clay via Mercedes
>  wrote:
> 
>> Down the road from the home of SWMBA is a chinese/pizza place.  I have
>> not attempted to investigate, as the possibilities are troubling.  It
>> does share a small building with a walk in clinic.
> 
> Coincidentally co-located?
> 
> 
> Craig
> 
> ___
> http://www.okiebenz.com
> 
> To search list archives http://www.okiebenz.com/archive/
> 
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> 

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Re: [MBZ] ***SPAM*** RE: Fw: Re: pizza oven talk

[Craig via Mercedes]

On Tue, 7 Jan 2020 20:30:22 -0900 Clay via Mercedes
 wrote:

> Down the road from the home of SWMBA is a chinese/pizza place.  I have
> not attempted to investigate, as the possibilities are troubling.  It
> does share a small building with a walk in clinic.

Coincidentally co-located?


Craig

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Re: [MBZ] ***SPAM*** RE: Fw: Re: pizza oven talk

[Clay via Mercedes]

Down the road from the home of SWMBA is a chinese/pizza place.  I have not 
attempted to investigate, as the possibilities are troubling.  It does share a 
small building with a walk in clinic.

clay

> On Jan 7, 2020, at 1:10 PM, Floyd Thursby via Mercedes 
>  wrote:
> 
> The menu looks like your basic Eye-talyun ingredients.  Did I miss the 
> cultural appropriation?  Or is it because a japanese guy doing eye-talyun?
> 
> There is some Asian guy in Louisville maybe who is doing all kinds of 
> interesting things with merkin food.  I guess it doesn't matter much about 
> your heritage it's what you like.
> 
> --FT
> 
> On 1/7/20 4:53 PM, Greg Fiorentino via Mercedes wrote:
>> To all you pizza purists out there, let me share a tale of...either 
>> wonderful EurAsian food fusion...or arrant cultural appropriation, depending 
>> on your PC stance:
>> 
>> Daisuke Matsumoto
>> 
>> and 
>> 
>> He was introduced to me by my DIL, who had worked with him at another 
>> restaurant here. He learned pizza in Naples, had a truck with a wood-fired 
>> oven. Made good pizza with interesting ingredients.
>> 
>> Last year IIRC there was a series in the Oregonian newspaper doing a search 
>> for the best pizza in the metropolitan area. Portland has a reputation as 
>> the location of some world-class restaurants, while the suburb across the 
>> river that I call home is derided as a backward bunch of rubes: "Vantucky". 
>> And yet, the pizza truck in a microbrew parking lot won the Oregonian's top 
>> marks.
>> 
>> Unfortunately, pizza in not on my personal menu very often. And I must admit 
>> a certain chauvinistic aversion to Dice-K's, because of the Neapolitan vs. 
>> Sicilian style. My lineage is Sicilian and Calabrese. But I welcome the 
>> Japanese element!
>> 
>> Greg
>> 
>> Who grew up on Brooklyn pizza.
>> 
>> -Original Message-
>> From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of Meade 
>> Dillon via Mercedes
>> Sent: Tuesday, January 07, 2020 11:44 AM
>> To: Mercedes Discussion List
>> Cc: Meade Dillon
>> Subject: Re: [MBZ] Fw: Re: pizza oven talk
>> 
>> I remember reading that as well.
>> 
>> I'm totally spoiled, having eaten pizza in bella Napoli for years and
>> years.  On the must-do list at every trip to Italy is pizza made in a real
>> brick oven, the closer to Naples the better.
>> 
>> Once when family was visiting, we all went to a local pizza ristorante to
>> pick up about five pizzas.  The pizza oven was right up front next to the
>> cashier, big wood fired brick oven, heated up like a blast furnace.  We had
>> so much fun just watching the chef build each pizza, put them all into the
>> oven, and then turn them a time or two and minutes after they went in, they
>> came back out, perfectly done.  Family from the mid-west was suitably
>> impressed, probably their favorite event of the day, talked about that
>> pizza oven experience for a long time afterward.
>> 
>> -
>> Max
>> Charleston SC
>> 
>> 
>> On Tue, Jan 7, 2020 at 1:26 PM Craig via Mercedes 
>> wrote:
>> 
>>> I mentioned recently about us talking about pizzas; well today I found
>>> the original email. It's attached below.
>>> 
>>> 
>>> Craig
>>> 
>>> 
>>> Begin forwarded message:
>>> 
>>> Date: Tue, 29 Dec 2009 01:58:43 -0500
>>> From: Allan Streib 
>>> To: Mercedes Discussion List 
>>> Subject: Re: [MBZ] pizza oven talk
>>> 
>>> 
>>> Conveyor ovens are awful.  They do produce a consistent quality pie
>>> without the need for any real skill on the part of the operator, which
>>> is why the chain pizzarias use them.  Unfortunately for the consumer,
>>> however, the consistent quality they achieve is not excellent or even
>>> good, but medocre.
>>> 
>>> In college I worked at a Domino's franchise.  Not world class pizza
>>> maybe, but at the time really not bad.  Back then they used deck ovens,
>>> which were later replaced by conveyors.  The pizza took a noticable turn
>>> for the worse at that point.  Same dough, sauce, cheese and toppings;
>>> the only difference was the ovens.
>>> 
>>> The deck ovens could turn out a really nice crust, nicely browned and
>>> crispy on the surface but moist, airy and flavorful on the inside,
>>> cheese carmelized on the surface but melted and stringy underneath, the
>>> tastes of the toppings individually discernable.  The conveyor ovens,
>>> with the same ingredients going in, turned out a tough cardboard-like
>>> crust that had no crunch, with the cheese and all the toppings hardened
>>> into a tasteless, dehydrated layer on the surface.
>>> 
>>> All the chain pizzarias here, as well as most of the independents, use
>>> conveyor ovens now.  Some do better than others, but the best pizza we
>>> have is found at one or two independents that still use deck ovens.
>>> 
>>> Our deck ovens at Domino's were electric, and ran at about 580 degrees
>>> F.  A coal-fired brick oven could approach 1,000 degrees.  Intense
>>> radiant heat is 

Re: [MBZ] ***SPAM*** RE: Fw: Re: pizza oven talk

[Dan Penoff via Mercedes]

Portlandia was difficult to watch. Having done a fair amount of work there, I 
understood it, but it was still tough to get through.

I like the science museum with the submarine. I’ve told the story about the guy 
who was in one of my training classes there who served on the sister boat. He 
went on the tour with me one time and ended up leading the tour because he knew 
more than the docent. It was cool.

-D


> On Jan 7, 2020, at 5:16 PM, Jim Cathey via Mercedes  
> wrote:
> 
>> the suburb across the river that I call home is derided as a backward bunch 
>> of rubes: "Vantucky".
> 
> Vantuckians _love_ the Portlandia show.  Portlanders, I hear, not so much...
> 
> -- Jim
> 
> 
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> 
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> 
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> 


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Re: [MBZ] ***SPAM*** RE: Fw: Re: pizza oven talk

[Jim Cathey via Mercedes]

> the suburb across the river that I call home is derided as a backward bunch 
> of rubes: "Vantucky".

Vantuckians _love_ the Portlandia show.  Portlanders, I hear, not so much...

-- Jim


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Re: [MBZ] ***SPAM*** RE: Fw: Re: pizza oven talk

[Floyd Thursby via Mercedes]

The menu looks like your basic Eye-talyun ingredients.  Did I miss the 
cultural appropriation?  Or is it because a japanese guy doing eye-talyun?


There is some Asian guy in Louisville maybe who is doing all kinds of 
interesting things with merkin food.  I guess it doesn't matter much 
about your heritage it's what you like.


--FT

On 1/7/20 4:53 PM, Greg Fiorentino via Mercedes wrote:

To all you pizza purists out there, let me share a tale of...either wonderful 
EurAsian food fusion...or arrant cultural appropriation, depending on your PC 
stance:

Daisuke Matsumoto

and 

He was introduced to me by my DIL, who had worked with him at another 
restaurant here. He learned pizza in Naples, had a truck with a wood-fired 
oven. Made good pizza with interesting ingredients.

Last year IIRC there was a series in the Oregonian newspaper doing a search for the best 
pizza in the metropolitan area. Portland has a reputation as the location of some 
world-class restaurants, while the suburb across the river that I call home is derided as 
a backward bunch of rubes: "Vantucky". And yet, the pizza truck in a microbrew 
parking lot won the Oregonian's top marks.

Unfortunately, pizza in not on my personal menu very often. And I must admit a 
certain chauvinistic aversion to Dice-K's, because of the Neapolitan vs. 
Sicilian style. My lineage is Sicilian and Calabrese. But I welcome the 
Japanese element!

Greg

Who grew up on Brooklyn pizza.

-Original Message-
From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of Meade Dillon 
via Mercedes
Sent: Tuesday, January 07, 2020 11:44 AM
To: Mercedes Discussion List
Cc: Meade Dillon
Subject: Re: [MBZ] Fw: Re: pizza oven talk

I remember reading that as well.

I'm totally spoiled, having eaten pizza in bella Napoli for years and
years.  On the must-do list at every trip to Italy is pizza made in a real
brick oven, the closer to Naples the better.

Once when family was visiting, we all went to a local pizza ristorante to
pick up about five pizzas.  The pizza oven was right up front next to the
cashier, big wood fired brick oven, heated up like a blast furnace.  We had
so much fun just watching the chef build each pizza, put them all into the
oven, and then turn them a time or two and minutes after they went in, they
came back out, perfectly done.  Family from the mid-west was suitably
impressed, probably their favorite event of the day, talked about that
pizza oven experience for a long time afterward.

-
Max
Charleston SC


On Tue, Jan 7, 2020 at 1:26 PM Craig via Mercedes 
wrote:


I mentioned recently about us talking about pizzas; well today I found
the original email. It's attached below.


Craig


Begin forwarded message:

Date: Tue, 29 Dec 2009 01:58:43 -0500
From: Allan Streib 
To: Mercedes Discussion List 
Subject: Re: [MBZ] pizza oven talk


Conveyor ovens are awful.  They do produce a consistent quality pie
without the need for any real skill on the part of the operator, which
is why the chain pizzarias use them.  Unfortunately for the consumer,
however, the consistent quality they achieve is not excellent or even
good, but medocre.

In college I worked at a Domino's franchise.  Not world class pizza
maybe, but at the time really not bad.  Back then they used deck ovens,
which were later replaced by conveyors.  The pizza took a noticable turn
for the worse at that point.  Same dough, sauce, cheese and toppings;
the only difference was the ovens.

The deck ovens could turn out a really nice crust, nicely browned and
crispy on the surface but moist, airy and flavorful on the inside,
cheese carmelized on the surface but melted and stringy underneath, the
tastes of the toppings individually discernable.  The conveyor ovens,
with the same ingredients going in, turned out a tough cardboard-like
crust that had no crunch, with the cheese and all the toppings hardened
into a tasteless, dehydrated layer on the surface.

All the chain pizzarias here, as well as most of the independents, use
conveyor ovens now.  Some do better than others, but the best pizza we
have is found at one or two independents that still use deck ovens.

Our deck ovens at Domino's were electric, and ran at about 580 degrees
F.  A coal-fired brick oven could approach 1,000 degrees.  Intense
radiant heat is the key to a great pizza.  Baking at these temperatures
requires experience and attention.  The difference between an underbaked
and a burnt pizza can literally be a matter of seconds.

Aside from the oven, another critical element of a good pizza crust is
the flour.  You need to use a high protein flour, which you cannot buy
at the typical supermarket.  So-called "bread flour" is better than
all-purpose, but still not ideal.  The best I've tried is "Sir Lancelot"
high-gluten flour from the King Arthur flour company.  You can order it
on-line.  With this flour, you really have to work the dough to develop
the gluten, so it's