Discussion:
Breakfast for six days
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Ed P
2024-12-03 17:45:35 UTC
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This morning I made another dozen breakfast sliders. My friend made
then when I stayed with her a couple of years ago and now I make them a
few times a year.

The pan I use is 7 x 11 so it fits perfect on one side, just a bit over
on the length.

Start with a package of the Hawaiian buns. I butter the pan, then cut
the tops off the buns. Set the top aside, put the bottoms in the pan.

Build with:
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed

Beat six eggs and pour over the layers and let the surplus rin into the
end of the pan

Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place

Melt a bit of butter and brush the but tops. Sprinkle with either
sesame seeds, course salt, or similar.

350 degree oven, about 15 minutes for the egg to set.

I had two this morning but then I wrap groups of two together and freeze
some for the next couple of weeks. Just nuke them 30 seconds.
ItsJoanNotJoAnn
2024-12-03 21:52:44 UTC
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Post by Ed P
This morning I made another dozen breakfast sliders. My friend made
then when I stayed with her a couple of years ago and now I make them a
few times a year.
*SNIP*
Post by Ed P
I had two this morning but then I wrap groups of two together and freeze
some for the next couple of weeks. Just nuke them 30 seconds.
They sound pretty darn good, and I admire your willpower
to limit yourself to just two.
Carol
2024-12-03 23:56:34 UTC
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Post by Ed P
This morning I made another dozen breakfast sliders. My friend made
then when I stayed with her a couple of years ago and now I make them
a few times a year.
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns. I butter the pan, then
cut the tops off the buns. Set the top aside, put the bottoms in the
pan.
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops. Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks. Just nuke them 30 seconds.
Sounds good Ed!

I make a sort of breakfast biscuit for Don and me at times. I'll bake
an 8pack 'pop-n-fresh sort' (store brand). I mix up 8 eggs then bake
them with butter split to 2 frypans (easier to handle 4 in a pan).
Once firm on one side, flip then finish off. Cut in 4 pieces. Then
top with ham (or another deli meat or bacon). spread with Spicy
russian dressing (tomato based, not mayo) and munch away. put the
remaining ones 2 to a baggie and eat next day (30 decond nuke).
Sometimes I add cheese.
f***@sdf.org
2024-12-05 20:28:22 UTC
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Post by Carol
Post by Ed P
This morning I made another dozen breakfast sliders. My friend made
then when I stayed with her a couple of years ago and now I make them
a few times a year.
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns. I butter the pan, then
cut the tops off the buns. Set the top aside, put the bottoms in the
pan.
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops. Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks. Just nuke them 30 seconds.
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times. I'll bake
an 8pack 'pop-n-fresh sort' (store brand). I mix up 8 eggs then bake
them with butter split to 2 frypans (easier to handle 4 in a pan).
Once firm on one side, flip then finish off. Cut in 4 pieces. Then
top with ham (or another deli meat or bacon). spread with Spicy
russian dressing (tomato based, not mayo) and munch away. put the
remaining ones 2 to a baggie and eat next day (30 decond nuke).
Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.

grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
--
SDF Public Access UNIX System - https://sdf.org
Carol
2024-12-05 20:52:05 UTC
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Post by Carol
Post by Ed P
This morning I made another dozen breakfast sliders. My friend
made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
Post by Carol
Post by Ed P
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns. I butter the pan, then
cut the tops off the buns. Set the top aside, put the bottoms in
the >> pan.
Post by Carol
Post by Ed P
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops. Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks. Just nuke them 30
seconds.
Post by Carol
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times. I'll
bake an 8pack 'pop-n-fresh sort' (store brand). I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan). Once firm on one side, flip then finish off. Cut in 4
pieces. Then top with ham (or another deli meat or bacon). spread
with Spicy russian dressing (tomato based, not mayo) and munch
away. put the remaining ones 2 to a baggie and eat next day (30
decond nuke). Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
D
2024-12-06 09:19:08 UTC
Reply
Permalink
Post by Carol
Post by Carol
Post by Ed P
This morning I made another dozen breakfast sliders. My friend
made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
Post by Carol
Post by Ed P
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns. I butter the pan, then
cut the tops off the buns. Set the top aside, put the bottoms in
the >> pan.
Post by Carol
Post by Ed P
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops. Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks. Just nuke them 30
seconds.
Post by Carol
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times. I'll
bake an 8pack 'pop-n-fresh sort' (store brand). I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan). Once firm on one side, flip then finish off. Cut in 4
pieces. Then top with ham (or another deli meat or bacon). spread
with Spicy russian dressing (tomato based, not mayo) and munch
away. put the remaining ones 2 to a baggie and eat next day (30
decond nuke). Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
f***@sdf.org
2024-12-06 13:58:23 UTC
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Permalink
Post by D
Post by Carol
Post by Carol
Post by Ed P
This morning I made another dozen breakfast sliders. My friend
made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
Post by Carol
Post by Ed P
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns. I butter the pan, then
cut the tops off the buns. Set the top aside, put the bottoms in
the >> pan.
Post by Carol
Post by Ed P
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops. Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks. Just nuke them 30
seconds.
Post by Carol
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times. I'll
bake an 8pack 'pop-n-fresh sort' (store brand). I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan). Once firm on one side, flip then finish off. Cut in 4
pieces. Then top with ham (or another deli meat or bacon). spread
with Spicy russian dressing (tomato based, not mayo) and munch
away. put the remaining ones 2 to a baggie and eat next day (30
decond nuke). Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
white pulled pork pizza;

sauce, recipe is enough for 4-5 12-13 inch pizzas,

2 cups mayonnaise
1/4 cup cider vinegar
1/2 tbs black pepper
1/2 tbs white sugar
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tbs granulated garlic


we always have smoked pulled pork in the freeze. i thaw and
brown it in a skillet to reduce moisture content to avoid having
soggy pizza. top a 12-13 inch pizza crust with the pulled pork,
cover it with sauce and bake at 400F until desired doneness.
i've done it in an iron skillet and on a pizza stone. i prefer
using the stone.

i like a crispy thin-ish dark gold crust, my wife like a thicker
chewy lighter crust. is the beauty of homemade pizza, making
exactly what you like. :)
--
SDF Public Access UNIX System - https://sdf.org
D
2024-12-06 17:05:23 UTC
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Post by f***@sdf.org
Post by D
Post by Carol
Post by Carol
Post by Ed P
This morning I made another dozen breakfast sliders. My friend
made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
Post by Carol
Post by Ed P
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns. I butter the pan, then
cut the tops off the buns. Set the top aside, put the bottoms in
the >> pan.
Post by Carol
Post by Ed P
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops. Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks. Just nuke them 30
seconds.
Post by Carol
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times. I'll
bake an 8pack 'pop-n-fresh sort' (store brand). I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan). Once firm on one side, flip then finish off. Cut in 4
pieces. Then top with ham (or another deli meat or bacon). spread
with Spicy russian dressing (tomato based, not mayo) and munch
away. put the remaining ones 2 to a baggie and eat next day (30
decond nuke). Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
white pulled pork pizza;
sauce, recipe is enough for 4-5 12-13 inch pizzas,
2 cups mayonnaise
1/4 cup cider vinegar
1/2 tbs black pepper
1/2 tbs white sugar
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tbs granulated garlic
we always have smoked pulled pork in the freeze. i thaw and
brown it in a skillet to reduce moisture content to avoid having
soggy pizza. top a 12-13 inch pizza crust with the pulled pork,
cover it with sauce and bake at 400F until desired doneness.
i've done it in an iron skillet and on a pizza stone. i prefer
using the stone.
i like a crispy thin-ish dark gold crust, my wife like a thicker
chewy lighter crust. is the beauty of homemade pizza, making
exactly what you like. :)
Interesting, never had anything like the above. Thank you very much for
sharing! =)
clams casino
2024-12-06 17:15:15 UTC
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Post by f***@sdf.org
Post by D
Post by Carol
Post by Carol
Post by Ed P
This morning I made another dozen breakfast sliders. My friend
made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
Post by Carol
Post by Ed P
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns. I butter the pan, then
cut the tops off the buns. Set the top aside, put the bottoms in
the >> pan.
Post by Carol
Post by Ed P
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops. Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks. Just nuke them 30
seconds.
Post by Carol
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times. I'll
bake an 8pack 'pop-n-fresh sort' (store brand). I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan). Once firm on one side, flip then finish off. Cut in 4
pieces. Then top with ham (or another deli meat or bacon). spread
with Spicy russian dressing (tomato based, not mayo) and munch
away. put the remaining ones 2 to a baggie and eat next day (30
decond nuke). Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
white pulled pork pizza;
sauce, recipe is enough for 4-5 12-13 inch pizzas,
2 cups mayonnaise
1/4 cup cider vinegar
1/2 tbs black pepper
1/2 tbs white sugar
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tbs granulated garlic
we always have smoked pulled pork in the freeze. i thaw and
brown it in a skillet to reduce moisture content to avoid having
soggy pizza. top a 12-13 inch pizza crust with the pulled pork,
cover it with sauce and bake at 400F until desired doneness.
i've done it in an iron skillet and on a pizza stone. i prefer
using the stone.
i like a crispy thin-ish dark gold crust, my wife like a thicker
chewy lighter crust. is the beauty of homemade pizza, making
exactly what you like. :)
That's a classic Alabama BBQ souse version, is what that is!



Alabama White Sauce - http://amzn.to/2chkjGN
2 cups mayo
1/2 cup apple cider vinegar
1 tbs black pepper
1 tbs sugar
2 tsp garlic
1 tsp Salt
2 tbs horseradish
Juice from one lemon (3 tbs)
1/2 tbs worcestershire sauce

Good with chicken or pulled pork!
Carol
2024-12-06 21:03:45 UTC
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***@sdf.org wrote:

(Trimmed)
Post by f***@sdf.org
white pulled pork pizza;
sauce, recipe is enough for 4-5 12-13 inch pizzas,
2 cups mayonnaise
1/4 cup cider vinegar
1/2 tbs black pepper
1/2 tbs white sugar
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tbs granulated garlic
we always have smoked pulled pork in the freeze. i thaw and
brown it in a skillet to reduce moisture content to avoid having
soggy pizza. top a 12-13 inch pizza crust with the pulled pork,
cover it with sauce and bake at 400F until desired doneness.
i've done it in an iron skillet and on a pizza stone. i prefer
using the stone.
i like a crispy thin-ish dark gold crust, my wife like a thicker
chewy lighter crust. is the beauty of homemade pizza, making
exactly what you like. :)
I just posted a recipe for a likely dough for this one, though the mayo
seems a little high? I get it that it makes for several pizzas but
suspect I'd want 1 cup Mayo and 2 TB vinegar (1/4 c is 4 TB.). For
*my* tastebuds, I'd omit the sugar as the cider vinegar adds a
sweetness of it's own. A drizzle of spicy grainy mustard may work well
with the dressing as an optional addition?
clams casino
2024-12-06 21:20:49 UTC
Reply
Permalink
Post by Carol
(Trimmed)
Post by f***@sdf.org
white pulled pork pizza;
sauce, recipe is enough for 4-5 12-13 inch pizzas,
2 cups mayonnaise
1/4 cup cider vinegar
1/2 tbs black pepper
1/2 tbs white sugar
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tbs granulated garlic
we always have smoked pulled pork in the freeze. i thaw and
brown it in a skillet to reduce moisture content to avoid having
soggy pizza. top a 12-13 inch pizza crust with the pulled pork,
cover it with sauce and bake at 400F until desired doneness.
i've done it in an iron skillet and on a pizza stone. i prefer
using the stone.
i like a crispy thin-ish dark gold crust, my wife like a thicker
chewy lighter crust. is the beauty of homemade pizza, making
exactly what you like. :)
I just posted a recipe for a likely dough for this one, though the mayo
seems a little high? I get it that it makes for several pizzas but
suspect I'd want 1 cup Mayo and 2 TB vinegar (1/4 c is 4 TB.). For
*my* tastebuds, I'd omit the sugar as the cider vinegar adds a
sweetness of it's own. A drizzle of spicy grainy mustard may work well
with the dressing as an optional addition?
Alternately a drizzle of dark balsamic also enhances...
dsi1
2024-12-06 17:30:21 UTC
Reply
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Post by D
Post by Carol
Post by Carol
Post by Ed P
This morning I made another dozen breakfast sliders. My friend
made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
Post by Carol
Post by Ed P
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns. I butter the pan, then
cut the tops off the buns. Set the top aside, put the bottoms in
the >> pan.
Post by Carol
Post by Ed P
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops. Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks. Just nuke them 30
seconds.
Post by Carol
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times. I'll
bake an 8pack 'pop-n-fresh sort' (store brand). I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan). Once firm on one side, flip then finish off. Cut in 4
pieces. Then top with ham (or another deli meat or bacon). spread
with Spicy russian dressing (tomato based, not mayo) and munch
away. put the remaining ones 2 to a baggie and eat next day (30
decond nuke). Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
I like most any kind of pizza. Here's a Chicago style. It's a deep dish
pizza with the toppings inverted i.e., the sauce is on the top. You
can't get that on this rock - you're just going to have to make it
yourself. I've only made it one time. I think that'll do it.

https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
clams casino
2024-12-06 17:45:57 UTC
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Post by dsi1
Post by D
Post by Carol
This morning I made another dozen breakfast sliders.  My friend
made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
Post by Carol
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns.  I butter the pan, then
cut the tops off the buns.  Set the top aside, put the bottoms in
the >> pan.
Post by Carol
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops.  Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks.  Just nuke them 30
seconds.
Post by Carol
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times.  I'll
bake an 8pack 'pop-n-fresh sort' (store brand).  I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan).  Once firm on one side, flip then finish off.  Cut in 4
pieces.  Then top with ham (or another deli meat or bacon).  spread
with Spicy russian dressing (tomato based, not mayo) and munch
away.  put the remaining ones 2 to a baggie and eat next day (30
decond nuke).  Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
Reminds me, I haven't made a pizza in a while.  Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
I like most any kind of pizza. Here's a Chicago style. It's a deep dish
pizza with the toppings inverted i.e., the sauce is on the top. You
can't get that on this rock - you're just going to have to make it
yourself. I've only made it one time. I think that'll do it.
https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
That is some _cold weather_ eating right there.

Could take you the rest of the week to digest that one...

🧀 🍕
Dave Smith
2024-12-06 18:00:13 UTC
Reply
Permalink
Post by dsi1
I like most any kind of pizza. Here's a Chicago style. It's a deep dish
pizza with the toppings inverted i.e., the sauce is on the top. You
can't get that on this rock - you're just going to have to make it
yourself. I've only made it one time. I think that'll do it.
https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
Some people seem to like deep dish pizza. My wife and son had some when
they were in Chicago and neither of them liked it.
dsi1
2024-12-06 18:32:59 UTC
Reply
Permalink
Post by Dave Smith
Post by dsi1
I like most any kind of pizza. Here's a Chicago style. It's a deep dish
pizza with the toppings inverted i.e., the sauce is on the top. You
can't get that on this rock - you're just going to have to make it
yourself. I've only made it one time. I think that'll do it.
https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
Some people seem to like deep dish pizza. My wife and son had some when
they were in Chicago and neither of them liked it.
If I ever get to Chicago, trying a Chicago style pizza is one of the
things that I definitely want to avoid.


clams casino
2024-12-06 19:52:48 UTC
Reply
Permalink
Post by dsi1
Post by Dave Smith
Post by dsi1
I like most any kind of pizza. Here's a Chicago style. It's a deep dish
pizza with the toppings inverted i.e., the sauce is on the top. You
can't get that on this rock - you're just going to have to make it
yourself. I've only made it one time. I think that'll do it.
https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
Some people seem to like deep dish pizza. My wife and son had some when
they were in Chicago and neither of them liked it.
If I ever get to Chicago, trying a Chicago style pizza is one of the
things that I definitely want to avoid.
http://youtu.be/PXOCEcIWiec
Since when did prison food include pizza with zucchini slices on top?!?

Wow.

You do find the unique angles.
D
2024-12-06 20:47:52 UTC
Reply
Permalink
Post by dsi1
Post by D
Post by Carol
Post by Carol
Post by Ed P
This morning I made another dozen breakfast sliders. My friend
made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
Post by Carol
Post by Ed P
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns. I butter the pan, then
cut the tops off the buns. Set the top aside, put the bottoms in
the >> pan.
Post by Carol
Post by Ed P
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops. Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks. Just nuke them 30
seconds.
Post by Carol
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times. I'll
bake an 8pack 'pop-n-fresh sort' (store brand). I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan). Once firm on one side, flip then finish off. Cut in 4
pieces. Then top with ham (or another deli meat or bacon). spread
with Spicy russian dressing (tomato based, not mayo) and munch
away. put the remaining ones 2 to a baggie and eat next day (30
decond nuke). Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
I like most any kind of pizza. Here's a Chicago style. It's a deep dish
pizza with the toppings inverted i.e., the sauce is on the top. You
can't get that on this rock - you're just going to have to make it
yourself. I've only made it one time. I think that'll do it.
https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
I tried it once in Chicago, but was never a fan. It was many decades ago,
so I would definitely be up for trying it again to see if my impressions
have changed.

Did you try the turkish version of pizza?
dsi1
2024-12-06 21:23:11 UTC
Reply
Permalink
Post by D
Post by dsi1
Post by D
Post by Carol
Post by Carol
Post by Ed P
This morning I made another dozen breakfast sliders. My friend
made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
Post by Carol
Post by Ed P
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns. I butter the pan, then
cut the tops off the buns. Set the top aside, put the bottoms in
the >> pan.
Post by Carol
Post by Ed P
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops. Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks. Just nuke them 30
seconds.
Post by Carol
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times. I'll
bake an 8pack 'pop-n-fresh sort' (store brand). I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan). Once firm on one side, flip then finish off. Cut in 4
pieces. Then top with ham (or another deli meat or bacon). spread
with Spicy russian dressing (tomato based, not mayo) and munch
away. put the remaining ones 2 to a baggie and eat next day (30
decond nuke). Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
I like most any kind of pizza. Here's a Chicago style. It's a deep dish
pizza with the toppings inverted i.e., the sauce is on the top. You
can't get that on this rock - you're just going to have to make it
yourself. I've only made it one time. I think that'll do it.
https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
I tried it once in Chicago, but was never a fan. It was many decades ago,
so I would definitely be up for trying it again to see if my impressions
have changed.
Did you try the turkish version of pizza?
No but if it's a thin crust with toppings, I'd probably like it -
especially if it has some cumin in it.

https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/
clams casino
2024-12-06 22:52:32 UTC
Reply
Permalink
Post by dsi1
Post by D
Post by dsi1
Post by D
Post by Carol
This morning I made another dozen breakfast sliders.  My friend
made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
Post by Carol
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns.  I butter the pan, then
cut the tops off the buns.  Set the top aside, put the bottoms in
the >> pan.
Post by Carol
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops.  Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks.  Just nuke them 30
seconds.
Post by Carol
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times.  I'll
bake an 8pack 'pop-n-fresh sort' (store brand).  I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan).  Once firm on one side, flip then finish off.  Cut in 4
pieces.  Then top with ham (or another deli meat or bacon).  spread
with Spicy russian dressing (tomato based, not mayo) and munch
away.  put the remaining ones 2 to a baggie and eat next day (30
decond nuke).  Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
Reminds me, I haven't made a pizza in a while.  Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
I like most any kind of pizza. Here's a Chicago style. It's a deep dish
pizza with the toppings inverted i.e., the sauce is on the top. You
can't get that on this rock - you're just going to have to make it
yourself. I've only made it one time. I think that'll do it.
https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
I tried it once in Chicago, but was never a fan. It was many decades ago,
so I would definitely be up for trying it again to see if my impressions
have changed.
Did you try the turkish version of pizza?
No but if it's a thin crust with toppings, I'd probably like it -
especially if it has some cumin in it.
https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/
Never seen that pie before, very creative!

This is in kind of the same vein, but with an American Dole "Filipino"
sauce,



...which is now out of stock at Amazon, so...time to substitute our old
favorite Jufran:

https://www.hmart.com/jufran

Oh my, so why is it not available at Amazon either?

https://abc7news.com/post/popular-filipino-banana-ketchup-sauce-banned-fda-causing-bay-area-shortages/15536186/

SAN FRANCISCO (KGO) -- "A popular Filipino condiment has been missing
from store shelves because of an import ban by the FDA.

Banana sauce, also known as banana ketchup has been a beloved staple in
Filipino cuisine since the 1940s. It's often used as a sauce, marinade
or even in spaghetti.

However, last month the FDA issued an alert for certain food additives.
A number of popular banana ketchup brands, such as JUFRAN and UFC,
contain "potassium iodate." Some shipments from the Philippines, where
they're manufactured, have been halted.

ABC7 News called a number of Asian grocery stores across the Bay Area
that were sold out. At Pacific Supermarket in South San Francisco, we
found some bottles still on the shelves. But there was a four-per-person
limit."

Vectoring over to a cleaner replacement:

https://www.amazon.com/dp/B0B1W2ZT7L/ref=sspa_dk_hqp_detail_aax_0?psc=1&sp_csd=d2lkZ2V0TmFtZT1zcF9ocXBfc2hhcmVk

Fila Manila Banana Ketchup – Filipino Sauce & Condiment – 12 oz jar,
Mild, Vegan, No MSG, No Sugar Added, Gluten Free, Dairy Free, Made in
the USA, Banana Ketchup

And anytime there is Longanisa on top, I'm in.

As a sheet pan pizza it treads lightly on deep dish, more a Detroit
style pie with a Filipino flare.

😃
dsi1
2024-12-07 00:46:43 UTC
Reply
Permalink
Post by clams casino
Post by dsi1
Post by D
Post by dsi1
Post by D
Post by Carol
This morning I made another dozen breakfast sliders.  My friend
made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
Post by Carol
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns.  I butter the pan, then
cut the tops off the buns.  Set the top aside, put the bottoms in
the >> pan.
Post by Carol
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops.  Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks.  Just nuke them 30
seconds.
Post by Carol
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times.  I'll
bake an 8pack 'pop-n-fresh sort' (store brand).  I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan).  Once firm on one side, flip then finish off.  Cut in 4
pieces.  Then top with ham (or another deli meat or bacon).  spread
with Spicy russian dressing (tomato based, not mayo) and munch
away.  put the remaining ones 2 to a baggie and eat next day (30
decond nuke).  Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
Reminds me, I haven't made a pizza in a while.  Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
I like most any kind of pizza. Here's a Chicago style. It's a deep dish
pizza with the toppings inverted i.e., the sauce is on the top. You
can't get that on this rock - you're just going to have to make it
yourself. I've only made it one time. I think that'll do it.
https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
I tried it once in Chicago, but was never a fan. It was many decades ago,
so I would definitely be up for trying it again to see if my impressions
have changed.
Did you try the turkish version of pizza?
No but if it's a thin crust with toppings, I'd probably like it -
especially if it has some cumin in it.
https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/
Never seen that pie before, very creative!
This is in kind of the same vein, but with an American Dole "Filipino"
sauce,
http://youtu.be/OjT2PgA37dc
....which is now out of stock at Amazon, so...time to substitute our old
https://www.hmart.com/jufran
Oh my, so why is it not available at Amazon either?
https://abc7news.com/post/popular-filipino-banana-ketchup-sauce-banned-fda-causing-bay-area-shortages/15536186/
SAN FRANCISCO (KGO) -- "A popular Filipino condiment has been missing
from store shelves because of an import ban by the FDA.
Banana sauce, also known as banana ketchup has been a beloved staple in
Filipino cuisine since the 1940s. It's often used as a sauce, marinade
or even in spaghetti.
However, last month the FDA issued an alert for certain food additives.
A number of popular banana ketchup brands, such as JUFRAN and UFC,
contain "potassium iodate." Some shipments from the Philippines, where
they're manufactured, have been halted.
ABC7 News called a number of Asian grocery stores across the Bay Area
that were sold out. At Pacific Supermarket in South San Francisco, we
found some bottles still on the shelves. But there was a four-per-person
limit."
https://www.amazon.com/dp/B0B1W2ZT7L/ref=sspa_dk_hqp_detail_aax_0?psc=1&sp_csd=d2lkZ2V0TmFtZT1zcF9ocXBfc2hhcmVk
Fila Manila Banana Ketchup – Filipino Sauce & Condiment – 12 oz jar,
Mild, Vegan, No MSG, No Sugar Added, Gluten Free, Dairy Free, Made in
the USA, Banana Ketchup
And anytime there is Longanisa on top, I'm in.
As a sheet pan pizza it treads lightly on deep dish, more a Detroit
style pie with a Filipino flare.
😃
I could make a Filipino pizza. Filipino spaghetti sauce, pineapple,
longanisa, cheese, and anchovies. One of these days, I'll make one.

Here's a pesto, cheese, and goat cheese, pizza. Maybe there's some dried
tomatoes on it too.

https://photos.app.goo.gl/DmAj7YskFG3LYqHq6
clams casino
2024-12-07 17:05:22 UTC
Reply
Permalink
Post by dsi1
Post by clams casino
Post by dsi1
Post by D
Post by dsi1
Post by D
Post by Carol
This morning I made another dozen breakfast sliders.  My friend
made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
Post by Carol
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns.  I butter the pan, then
cut the tops off the buns.  Set the top aside, put the bottoms in
the >> pan.
Post by Carol
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops.  Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks.  Just nuke them 30
seconds.
Post by Carol
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times.  I'll
bake an 8pack 'pop-n-fresh sort' (store brand).  I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan).  Once firm on one side, flip then finish off.  Cut in 4
pieces.  Then top with ham (or another deli meat or bacon).
spread
with Spicy russian dressing (tomato based, not mayo) and munch
away.  put the remaining ones 2 to a baggie and eat next day (30
decond nuke).  Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
Reminds me, I haven't made a pizza in a while.  Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
I like most any kind of pizza. Here's a Chicago style. It's a deep dish
pizza with the toppings inverted i.e., the sauce is on the top. You
can't get that on this rock - you're just going to have to make it
yourself. I've only made it one time. I think that'll do it.
https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
I tried it once in Chicago, but was never a fan. It was many decades ago,
so I would definitely be up for trying it again to see if my impressions
have changed.
Did you try the turkish version of pizza?
No but if it's a thin crust with toppings, I'd probably like it -
especially if it has some cumin in it.
https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/
Never seen that pie before, very creative!
This is in kind of the same vein, but with an American Dole "Filipino"
sauce,
http://youtu.be/OjT2PgA37dc
....which is now out of stock at Amazon, so...time to substitute our old
https://www.hmart.com/jufran
Oh my, so why is it not available at Amazon either?
https://abc7news.com/post/popular-filipino-banana-ketchup-sauce-banned-fda-causing-bay-area-shortages/15536186/
SAN FRANCISCO (KGO) -- "A popular Filipino condiment has been missing
from store shelves because of an import ban by the FDA.
Banana sauce, also known as banana ketchup has been a beloved staple in
Filipino cuisine since the 1940s. It's often used as a sauce, marinade
or even in spaghetti.
However, last month the FDA issued an alert for certain food additives.
A number of popular banana ketchup brands, such as JUFRAN and UFC,
contain "potassium iodate." Some shipments from the Philippines, where
they're manufactured, have been halted.
ABC7 News called a number of Asian grocery stores across the Bay Area
that were sold out. At Pacific Supermarket in South San Francisco, we
found some bottles still on the shelves. But there was a four-per-person
limit."
https://www.amazon.com/dp/B0B1W2ZT7L/ref=sspa_dk_hqp_detail_aax_0?psc=1&sp_csd=d2lkZ2V0TmFtZT1zcF9ocXBfc2hhcmVk
Fila Manila Banana Ketchup – Filipino Sauce & Condiment – 12 oz jar,
Mild, Vegan, No MSG, No Sugar Added, Gluten Free, Dairy Free, Made in
the USA, Banana Ketchup
And anytime there is Longanisa on top, I'm in.
As a sheet pan pizza it treads lightly on deep dish, more a Detroit
style pie with a Filipino flare.
😃
I could make a Filipino pizza. Filipino spaghetti sauce, pineapple,
longanisa, cheese, and anchovies. One of these days, I'll make one.
The pineapple all locally sourced, yep.

🍍*⁠.⁠✧
Post by dsi1
Here's a pesto, cheese, and goat cheese, pizza. Maybe there's some dried
tomatoes on it too.
https://photos.app.goo.gl/DmAj7YskFG3LYqHq6
Handsome pie!

I salute the use of parchment paper too - over a baking stone or steel?
dsi1
2024-12-07 18:53:21 UTC
Reply
Permalink
Post by clams casino
Post by dsi1
Post by clams casino
Post by dsi1
Post by D
Post by dsi1
Post by D
Post by Carol
This morning I made another dozen breakfast sliders.  My friend
made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
Post by Carol
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns.  I butter the pan, then
cut the tops off the buns.  Set the top aside, put the bottoms in
the >> pan.
Post by Carol
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops.  Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks.  Just nuke them 30
seconds.
Post by Carol
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times.  I'll
bake an 8pack 'pop-n-fresh sort' (store brand).  I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan).  Once firm on one side, flip then finish off.  Cut in 4
pieces.  Then top with ham (or another deli meat or bacon).
spread
with Spicy russian dressing (tomato based, not mayo) and munch
away.  put the remaining ones 2 to a baggie and eat next day (30
decond nuke).  Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
Reminds me, I haven't made a pizza in a while.  Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
I like most any kind of pizza. Here's a Chicago style. It's a deep dish
pizza with the toppings inverted i.e., the sauce is on the top. You
can't get that on this rock - you're just going to have to make it
yourself. I've only made it one time. I think that'll do it.
https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
I tried it once in Chicago, but was never a fan. It was many decades ago,
so I would definitely be up for trying it again to see if my impressions
have changed.
Did you try the turkish version of pizza?
No but if it's a thin crust with toppings, I'd probably like it -
especially if it has some cumin in it.
https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/
Never seen that pie before, very creative!
This is in kind of the same vein, but with an American Dole "Filipino"
sauce,
http://youtu.be/OjT2PgA37dc
....which is now out of stock at Amazon, so...time to substitute our old
https://www.hmart.com/jufran
Oh my, so why is it not available at Amazon either?
https://abc7news.com/post/popular-filipino-banana-ketchup-sauce-banned-fda-causing-bay-area-shortages/15536186/
SAN FRANCISCO (KGO) -- "A popular Filipino condiment has been missing
from store shelves because of an import ban by the FDA.
Banana sauce, also known as banana ketchup has been a beloved staple in
Filipino cuisine since the 1940s. It's often used as a sauce, marinade
or even in spaghetti.
However, last month the FDA issued an alert for certain food additives.
A number of popular banana ketchup brands, such as JUFRAN and UFC,
contain "potassium iodate." Some shipments from the Philippines, where
they're manufactured, have been halted.
ABC7 News called a number of Asian grocery stores across the Bay Area
that were sold out. At Pacific Supermarket in South San Francisco, we
found some bottles still on the shelves. But there was a four-per-person
limit."
https://www.amazon.com/dp/B0B1W2ZT7L/ref=sspa_dk_hqp_detail_aax_0?psc=1&sp_csd=d2lkZ2V0TmFtZT1zcF9ocXBfc2hhcmVk
Fila Manila Banana Ketchup – Filipino Sauce & Condiment – 12 oz jar,
Mild, Vegan, No MSG, No Sugar Added, Gluten Free, Dairy Free, Made in
the USA, Banana Ketchup
And anytime there is Longanisa on top, I'm in.
As a sheet pan pizza it treads lightly on deep dish, more a Detroit
style pie with a Filipino flare.
😃
I could make a Filipino pizza. Filipino spaghetti sauce, pineapple,
longanisa, cheese, and anchovies. One of these days, I'll make one.
The pineapple all locally sourced, yep.
🍍*⁠.⁠✧
Post by dsi1
Here's a pesto, cheese, and goat cheese, pizza. Maybe there's some dried
tomatoes on it too.
https://photos.app.goo.gl/DmAj7YskFG3LYqHq6
Handsome pie!
I salute the use of parchment paper too - over a baking stone or steel?
It was a steel pan. The pie was cooked in a Ninja Air Fryer. It performs
well for pizza because the elements are so close together. It's been
replaced with a bigger one though.

This morning, I'm eating a stone cookie. It's a basic cookie that came
out during the depression. It's amazing that such a hard cookie has
survived modern times where indulgent soft cookies are the norm.

https://www.amazon.com/dp/B0C67XTCT4/

https://www.youtube.com/watch?app=desktop&v=MLZr0mnqXrQ
clams casino
2024-12-07 19:34:19 UTC
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Permalink
Post by dsi1
Post by clams casino
Post by dsi1
Post by clams casino
Post by dsi1
Post by D
Post by dsi1
Post by D
Post by Carol
This morning I made another dozen breakfast sliders.  My friend
made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
Post by Carol
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns.  I butter the pan, then
cut the tops off the buns.  Set the top aside, put the bottoms in
the >> pan.
Post by Carol
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops.  Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks.  Just nuke them 30
seconds.
Post by Carol
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times.
I'll
bake an 8pack 'pop-n-fresh sort' (store brand).  I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan).  Once firm on one side, flip then finish off.  Cut in 4
pieces.  Then top with ham (or another deli meat or bacon).
spread
with Spicy russian dressing (tomato based, not mayo) and munch
away.  put the remaining ones 2 to a baggie and eat next day (30
decond nuke).  Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
Reminds me, I haven't made a pizza in a while.  Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
I like most any kind of pizza. Here's a Chicago style. It's a deep dish
pizza with the toppings inverted i.e., the sauce is on the top. You
can't get that on this rock - you're just going to have to make it
yourself. I've only made it one time. I think that'll do it.
https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
I tried it once in Chicago, but was never a fan. It was many decades ago,
so I would definitely be up for trying it again to see if my impressions
have changed.
Did you try the turkish version of pizza?
No but if it's a thin crust with toppings, I'd probably like it -
especially if it has some cumin in it.
https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/
Never seen that pie before, very creative!
This is in kind of the same vein, but with an American Dole "Filipino"
sauce,
http://youtu.be/OjT2PgA37dc
....which is now out of stock at Amazon, so...time to substitute our old
https://www.hmart.com/jufran
Oh my, so why is it not available at Amazon either?
https://abc7news.com/post/popular-filipino-banana-ketchup-sauce-banned-fda-causing-bay-area-shortages/15536186/
SAN FRANCISCO (KGO) -- "A popular Filipino condiment has been missing
from store shelves because of an import ban by the FDA.
Banana sauce, also known as banana ketchup has been a beloved staple in
Filipino cuisine since the 1940s. It's often used as a sauce, marinade
or even in spaghetti.
However, last month the FDA issued an alert for certain food additives.
A number of popular banana ketchup brands, such as JUFRAN and UFC,
contain "potassium iodate." Some shipments from the Philippines, where
they're manufactured, have been halted.
ABC7 News called a number of Asian grocery stores across the Bay Area
that were sold out. At Pacific Supermarket in South San Francisco, we
found some bottles still on the shelves. But there was a
four-per-person
limit."
https://www.amazon.com/dp/B0B1W2ZT7L/ref=sspa_dk_hqp_detail_aax_0?psc=1&sp_csd=d2lkZ2V0TmFtZT1zcF9ocXBfc2hhcmVk
Fila Manila Banana Ketchup – Filipino Sauce & Condiment – 12 oz jar,
Mild, Vegan, No MSG, No Sugar Added, Gluten Free, Dairy Free, Made in
the USA, Banana Ketchup
And anytime there is Longanisa on top, I'm in.
As a sheet pan pizza it treads lightly on deep dish, more a Detroit
style pie with a Filipino flare.
😃
I could make a Filipino pizza. Filipino spaghetti sauce, pineapple,
longanisa, cheese, and anchovies. One of these days, I'll make one.
The pineapple all locally sourced, yep.
🍍*⁠.⁠✧
Post by dsi1
Here's a pesto, cheese, and goat cheese, pizza. Maybe there's some dried
tomatoes on it too.
https://photos.app.goo.gl/DmAj7YskFG3LYqHq6
Handsome pie!
I salute the use of parchment paper too - over a baking stone or steel?
It was a steel pan. The pie was cooked in a Ninja Air Fryer. It performs
well for pizza because the elements are so close together. It's been
replaced with a bigger one though.
That did yeoman work right there, I'd comp. it to anything out of an
Oomi, in fact a bit better due to no obviously charred/burnt ends.
Post by dsi1
This morning, I'm eating a stone cookie. It's a basic cookie that came
out during the depression. It's amazing that such a hard cookie has
survived modern times where indulgent soft cookies are the norm.
https://www.amazon.com/dp/B0C67XTCT4/
What it may lack in toasting it more than makes up for in space
efficiency and that sizable air fryer basket.

I also like that you can see your progress, unlike the slider drawer Ninjas.
Post by dsi1
https://www.youtube.com/watch?app=desktop&v=MLZr0mnqXrQ
Thx for that - you literally teach new Hawaii culture lessons every day!

She was very candid to demonstrate her failure next to the bakery
product. And I like the crunch with vanilla.

These would be ideal for backpacking/fishing trips (like hard tack) -
but for dunking I have a bit of an upgrade:



Sahra Nguyen, founder of Nguyen Coffee Supply, demonstrates how to use
the phin method to brew three types of Vietnamese coffee: hot, iced and
coconut coffee!
D
2024-12-07 11:04:56 UTC
Reply
Permalink
Post by dsi1
Post by D
Post by dsi1
Post by D
Post by Carol
Post by Carol
Post by Ed P
This morning I made another dozen breakfast sliders. My friend
made >> then when I stayed with her a couple of years ago and now I
make them >> a few times a year.
Post by Carol
Post by Ed P
The pan I use is 7 x 11 so it fits perfect on one side, just a bit
over on the length.
Start with a package of the Hawaiian buns. I butter the pan, then
cut the tops off the buns. Set the top aside, put the bottoms in
the >> pan.
Post by Carol
Post by Ed P
a layer of bacon
layer of sliced ham luncheon meat
spinach, raw or sauteed
Beat six eggs and pour over the layers and let the surplus rin into
the end of the pan
Shred about 3/4 cup of cheddar cheese and spread on the top
Place the bun tops in place
Melt a bit of butter and brush the but tops. Sprinkle with either
sesame seeds, course salt, or similar.
350 degree oven, about 15 minutes for the egg to set.
I had two this morning but then I wrap groups of two together and
freeze some for the next couple of weeks. Just nuke them 30
seconds.
Post by Carol
Sounds good Ed!
I make a sort of breakfast biscuit for Don and me at times. I'll
bake an 8pack 'pop-n-fresh sort' (store brand). I mix up 8 eggs
then bake them with butter split to 2 frypans (easier to handle 4
in a pan). Once firm on one side, flip then finish off. Cut in 4
pieces. Then top with ham (or another deli meat or bacon). spread
with Spicy russian dressing (tomato based, not mayo) and munch
away. put the remaining ones 2 to a baggie and eat next day (30
decond nuke). Sometimes I add cheese.
i used a tube of pillsbury crescent rolls leftover from
thanksgiving to make breakfast pizza.
grease 14" iron skillet
unroll and spread dough evenly on bottom
put in 5 eggs scrambled
add ham and chopped cooked bacon
cover with 3/4 cup ish of shredded cheese
bake at 375F until eggs set and crust is golden, about a half hour
remove from oven and remove from pan
let rest for 5-10 minutes
slice like a pie and enjoy
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
I like most any kind of pizza. Here's a Chicago style. It's a deep dish
pizza with the toppings inverted i.e., the sauce is on the top. You
can't get that on this rock - you're just going to have to make it
yourself. I've only made it one time. I think that'll do it.
https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
I tried it once in Chicago, but was never a fan. It was many decades ago,
so I would definitely be up for trying it again to see if my impressions
have changed.
Did you try the turkish version of pizza?
No but if it's a thin crust with toppings, I'd probably like it -
especially if it has some cumin in it.
https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/
Yes! This is what I had in mind, but did not know the name. Interesting
article! I will do more research about this today! =)

Cumin rocks! I use it to spice my rye/spelt bread. I also add some seeds
and chopped walnuts as well. I realize now, that I haven't bought bread
from the store for probably 5 months now, since I've found a great every
day bread recipe that I really like.

So my bread is now healthier, cheaper and actually lasts long enough in
the refrigerator for me not to have to throw anything away. This makes me
happy! =)
Carol
2024-12-06 19:50:44 UTC
Reply
Permalink
Post by D
Post by Carol
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
Medium edging to deep dish. Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
clams casino
2024-12-06 20:09:52 UTC
Reply
Permalink
Post by Carol
Post by D
Post by Carol
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
Medium edging to deep dish. Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
Might look like?



AROMATIC!

👃🏻
clams casino
2024-12-06 20:19:26 UTC
Reply
Permalink
Post by clams casino
Post by D
Reminds me, I haven't made a pizza in a while.  Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
Medium edging to deep dish.  Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
Might look like?
http://youtu.be/ZS0K_4jjBco
AROMATIC!
👃🏻
My bad, you meant white:




D
2024-12-06 20:53:20 UTC
Reply
Permalink
Post by clams casino
Post by clams casino
Post by D
Reminds me, I haven't made a pizza in a while.  Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
Medium edging to deep dish.  Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
Might look like?
http://youtu.be/ZS0K_4jjBco
AROMATIC!
👃🏻
http://youtu.be/e0U9c2nqSus
http://youtu.be/gZ0B9U2gaGo
This is more like it! I had white pizza with anchovies on it, and it was
excellent!
clams casino
2024-12-06 21:19:28 UTC
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Post by D
Post by clams casino
Post by clams casino
Post by D
Reminds me, I haven't made a pizza in a while.  Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
Medium edging to deep dish.  Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
Might look like?
http://youtu.be/ZS0K_4jjBco
AROMATIC!
👃🏻
http://youtu.be/e0U9c2nqSus
http://youtu.be/gZ0B9U2gaGo
This is more like it! I had white pizza with anchovies on it, and it was
excellent!
Yeah I dig that combination of concentrated umami and a lighter carrier
dough.
D
2024-12-07 11:01:47 UTC
Reply
Permalink
Post by clams casino
Post by D
Post by clams casino
Post by clams casino
Post by D
Reminds me, I haven't made a pizza in a while.  Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
Medium edging to deep dish.  Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
Might look like?
http://youtu.be/ZS0K_4jjBco
AROMATIC!
👃🏻
http://youtu.be/e0U9c2nqSus
http://youtu.be/gZ0B9U2gaGo
This is more like it! I had white pizza with anchovies on it, and it was
excellent!
Yeah I dig that combination of concentrated umami and a lighter carrier
dough.
Exactly! Small, intense, taste explosions, on a milder carrier. Perfect
combination! But when you do it that way, you really do need excellent
dough. This minimalism requires excellent ingredients and dough. Anything
less, and it becomes bad.
D
2024-12-06 20:51:44 UTC
Reply
Permalink
Post by clams casino
Post by Carol
Post by D
Post by Carol
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
Medium edging to deep dish. Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
Might look like?
http://youtu.be/ZS0K_4jjBco
AROMATIC!
👃🏻
Jesus Christ, what a combination!
clams casino
2024-12-06 21:18:23 UTC
Reply
Permalink
Post by D
Post by clams casino
Post by D
Reminds me, I haven't made a pizza in a while.  Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
Medium edging to deep dish.  Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
Might look like?
http://youtu.be/ZS0K_4jjBco
AROMATIC!
👃🏻
Jesus Christ, what a combination!
Sorry about that chief~!

Could clear out a banquet hall with that baby!
D
2024-12-07 11:00:22 UTC
Reply
Permalink
Post by clams casino
Post by D
Post by clams casino
Post by D
Reminds me, I haven't made a pizza in a while.  Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
Medium edging to deep dish.  Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
Might look like?
http://youtu.be/ZS0K_4jjBco
AROMATIC!
👃🏻
Jesus Christ, what a combination!
Sorry about that chief~!
Could clear out a banquet hall with that baby!
;)
D
2024-12-06 20:51:04 UTC
Reply
Permalink
Post by Carol
Post by D
Post by Carol
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
Medium edging to deep dish. Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
This time I'm sorry to have to disappoint you. =( No recipe for white
pizza from me. In fact, I very seldom eat or make pizza for some reason.
Carol
2024-12-06 22:18:10 UTC
Reply
Permalink
Post by D
Post by Carol
Post by D
Post by Carol
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
Medium edging to deep dish. Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
This time I'm sorry to have to disappoint you. =( No recipe for white
pizza from me. In fact, I very seldom eat or make pizza for some reason.
Well, another posted one! I split in in 1/2 in my mind and made 2
possible suggestions that might suit some better.

It seems there are several types of white pizzas.

one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'. I mean the cream and milk version commonly started
with a roux. Example: Classico and Ragu brands (there are many
brands). It's basically creamy white cheese vs tomato based.

There's a lot of them. Some appeal to me and some don't.
Bruce
2024-12-06 22:30:13 UTC
Reply
Permalink
On Fri, 6 Dec 2024 22:18:10 -0000 (UTC), "Carol"
Post by Carol
Post by D
Post by Carol
Medium edging to deep dish. Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
This time I'm sorry to have to disappoint you. =( No recipe for white
pizza from me. In fact, I very seldom eat or make pizza for some reason.
Well, another posted one! I split in in 1/2 in my mind and made 2
possible suggestions that might suit some better.
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'.
Ed doesn't scream.
--
Bruce
<Loading Image...>
clams casino
2024-12-06 23:01:39 UTC
Reply
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Post by Bruce
On Fri, 6 Dec 2024 22:18:10 -0000 (UTC), "Carol"
Post by Carol
Post by D
Post by Carol
Medium edging to deep dish. Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
This time I'm sorry to have to disappoint you. =( No recipe for white
pizza from me. In fact, I very seldom eat or make pizza for some reason.
Well, another posted one! I split in in 1/2 in my mind and made 2
possible suggestions that might suit some better.
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'.
Ed doesn't scream.
Found him getting ready for this year's forthcoming Eagles Super Bowl win:



Yeah, we got our k00ks alright, boy howdy...
Hank Rogers
2024-12-07 00:05:50 UTC
Reply
Permalink
Post by Bruce
On Fri, 6 Dec 2024 22:18:10 -0000 (UTC), "Carol"
Post by Carol
Post by D
Post by Carol
Medium edging to deep dish. Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
This time I'm sorry to have to disappoint you. =( No recipe for white
pizza from me. In fact, I very seldom eat or make pizza for some reason.
Well, another posted one! I split in in 1/2 in my mind and made 2
possible suggestions that might suit some better.
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'.
Ed doesn't scream.
He doesn't sniff asses either, Master.
Ed P
2024-12-07 02:52:30 UTC
Reply
Permalink
Post by Carol
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'. I mean the cream and milk version commonly started
with a roux. Example: Classico and Ragu brands (there are many
brands). It's basically creamy white cheese vs tomato based.
There's a lot of them. Some appeal to me and some don't.
Chef Alfredo made a particular combination of ingredients. When you
change it, your new version is something else.

I had a martini tonight. I put an olive in some root beer soda so I
call it a martini.

Friend of mine has a canoe. Yep, he is in the navy, just like you.
right. Its a boat so that makes him in the navy.
Hank Rogers
2024-12-07 03:46:08 UTC
Reply
Permalink
Post by Carol
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'.  I mean the cream and milk version commonly started
with a roux.  Example: Classico and Ragu brands (there are many
brands).  It's basically creamy white cheese vs tomato based.
There's a lot of them.  Some appeal to me and some don't.
Chef Alfredo made a particular combination of ingredients.  When you
change it, your new version is something else.
I had a martini tonight.  I put an olive in some root beer soda so I
call it a martini.
Friend of mine has a canoe.  Yep, he is in the navy, just like you.
right.  Its a boat so that makes him in the navy.
Nah, to be in the Navy, he must have rowed his canoe to Sasebo and back.

(Or humped a nun in the vatican.)
Bruce
2024-12-07 05:18:35 UTC
Reply
Permalink
Post by Ed P
Post by Carol
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'. I mean the cream and milk version commonly started
with a roux. Example: Classico and Ragu brands (there are many
brands). It's basically creamy white cheese vs tomato based.
There's a lot of them. Some appeal to me and some don't.
Chef Alfredo made a particular combination of ingredients. When you
change it, your new version is something else.
I had a martini tonight. I put an olive in some root beer soda so I
call it a martini.
Friend of mine has a canoe. Yep, he is in the navy, just like you.
right. Its a boat so that makes him in the navy.
I had a shepherd's pie. Instead of a sheep I put an armadillo in it.
--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
dsi1
2024-12-07 16:13:11 UTC
Reply
Permalink
Post by Bruce
Post by Ed P
Post by Carol
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'. I mean the cream and milk version commonly started
with a roux. Example: Classico and Ragu brands (there are many
brands). It's basically creamy white cheese vs tomato based.
There's a lot of them. Some appeal to me and some don't.
Chef Alfredo made a particular combination of ingredients. When you
change it, your new version is something else.
I had a martini tonight. I put an olive in some root beer soda so I
call it a martini.
Friend of mine has a canoe. Yep, he is in the navy, just like you.
right. Its a boat so that makes him in the navy.
I had a shepherd's pie. Instead of a sheep I put an armadillo in it.
Make sure you cook that armadillo up properly. They can harbor diseases.
Not just regular disease but old-time ones from the bible .i.e., rabies
and leprosy. Personally, I'd rather take my chances with cellulose and
high fructose corn syrup.
clams casino
2024-12-07 17:48:46 UTC
Reply
Permalink
Post by dsi1
Post by Bruce
Post by Carol
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'.  I mean the cream and milk version commonly started
with a roux.  Example: Classico and Ragu brands (there are many
brands).  It's basically creamy white cheese vs tomato based.
There's a lot of them.  Some appeal to me and some don't.
Chef Alfredo made a particular combination of ingredients.  When you
change it, your new version is something else.
I had a martini tonight.  I put an olive in some root beer soda so I
call it a martini.
Friend of mine has a canoe.  Yep, he is in the navy, just like you.
right.  Its a boat so that makes him in the navy.
I had a shepherd's pie. Instead of a sheep I put an armadillo in it.
Make sure you cook that armadillo up properly. They can harbor diseases.
Not just regular disease but old-time ones from the bible .i.e., rabies
and leprosy. Personally, I'd rather take my chances with cellulose and
high fructose corn syrup.
Now coming to cheap beef near us!

https://www.reuters.com/business/healthcare-pharmaceuticals/us-suspends-mexican-cattle-imports-after-new-world-screwworm-case-2024-11-25/

https://www.wired.com/story/a-parasite-that-eats-cattle-alive-is-creeping-north-toward-the-us/
Leonard Blaisdell
2024-12-08 23:45:48 UTC
Reply
Permalink
Post by dsi1
Make sure you cook that armadillo up properly. They can harbor diseases.
Not just regular disease but old-time ones from the bible .i.e., rabies
and leprosy. Personally, I'd rather take my chances with cellulose and
high fructose corn syrup.
Molokai needs residents!
dsi1
2024-12-09 00:53:04 UTC
Reply
Permalink
Post by Leonard Blaisdell
Post by dsi1
Make sure you cook that armadillo up properly. They can harbor diseases.
Not just regular disease but old-time ones from the bible .i.e., rabies
and leprosy. Personally, I'd rather take my chances with cellulose and
high fructose corn syrup.
Molokai needs residents!
It doesn't need any more residents. It's a pretty good place to go if
you just want to be left alone. Of course, one crazy rich guy from the
mainland or Asia could ruin all my plans. I shudder to even think about
it.
clams casino
2024-12-09 17:09:42 UTC
Reply
Permalink
Post by dsi1
Post by Leonard Blaisdell
Post by dsi1
Make sure you cook that armadillo up properly. They can harbor diseases.
Not just regular disease but old-time ones from the bible .i.e., rabies
and leprosy. Personally, I'd rather take my chances with cellulose and
high fructose corn syrup.
Molokai needs residents!
It doesn't need any more residents. It's a pretty good place to go if
you just want to be left alone. Of course, one crazy rich guy from the
mainland or Asia could ruin all my plans. I shudder to even think about
it.
No Moonies wanted?

🌙

Carol
2024-12-07 17:01:39 UTC
Reply
Permalink
Post by Ed P
Post by Carol
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'. I mean the cream and milk version commonly started
with a roux. Example: Classico and Ragu brands (there are many
brands). It's basically creamy white cheese vs tomato based.
There's a lot of them. Some appeal to me and some don't.
Chef Alfredo made a particular combination of ingredients. When you
change it, your new version is something else.
<https://www.walmart.com/ip/Classico-Signature-Recipes-Roasted-Garlic-Alfredo-Pasta-Sauce-15-oz/10307636>

Someone forgot to tell American markets that the name in our stores is
wrong.

I go with the mainstream USA. It's also one of the few I can't scratch
make for less (though the scratch version is better).
Bruce
2024-12-07 17:53:45 UTC
Reply
Permalink
On Sat, 7 Dec 2024 17:01:39 -0000 (UTC), "Carol"
Post by Carol
Post by Ed P
Post by Carol
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'. I mean the cream and milk version commonly started
with a roux. Example: Classico and Ragu brands (there are many
brands). It's basically creamy white cheese vs tomato based.
There's a lot of them. Some appeal to me and some don't.
Chef Alfredo made a particular combination of ingredients. When you
change it, your new version is something else.
<https://www.walmart.com/ip/Classico-Signature-Recipes-Roasted-Garlic-Alfredo-Pasta-Sauce-15-oz/10307636>
Someone forgot to tell American markets that the name in our stores is
wrong.
I go with the mainstream USA. It's also one of the few I can't scratch
make for less (though the scratch version is better).
cshenkie's never wrong. NEVER.
--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
Cindy Hamilton
2024-12-07 18:54:12 UTC
Reply
Permalink
Post by Carol
Post by Ed P
Post by Carol
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'. I mean the cream and milk version commonly started
with a roux. Example: Classico and Ragu brands (there are many
brands). It's basically creamy white cheese vs tomato based.
There's a lot of them. Some appeal to me and some don't.
Chef Alfredo made a particular combination of ingredients. When you
change it, your new version is something else.
<https://www.walmart.com/ip/Classico-Signature-Recipes-Roasted-Garlic-Alfredo-Pasta-Sauce-15-oz/10307636>
Someone forgot to tell American markets that the name in our stores is
wrong.
I go with the mainstream USA. It's also one of the few I can't scratch
make for less (though the scratch version is better).
You're indulging in the _Argumentum ad populum_ logical fallacy, also known
as the Bandwagon Fallacy. Just because a lot of people think something
is true, doesn't make it true.

Followed by what I like to call the "Mother's Contradiction":
If everyone was jumping off the Empire State Building, would you
do it too?
--
Cindy Hamilton
clams casino
2024-12-07 19:35:14 UTC
Reply
Permalink
Post by Cindy Hamilton
If everyone was jumping off the Empire State Building, would you
do it too?
Hyperbole defines you.
D
2024-12-07 21:04:38 UTC
Reply
Permalink
Post by clams casino
Post by Cindy Hamilton
If everyone was jumping off the Empire State Building, would you
do it too?
Hyperbole defines you.
This is the truth!
D
2024-12-07 21:03:49 UTC
Reply
Permalink
Post by Cindy Hamilton
Post by Carol
Post by Ed P
Post by Carol
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'. I mean the cream and milk version commonly started
with a roux. Example: Classico and Ragu brands (there are many
brands). It's basically creamy white cheese vs tomato based.
There's a lot of them. Some appeal to me and some don't.
Chef Alfredo made a particular combination of ingredients. When you
change it, your new version is something else.
<https://www.walmart.com/ip/Classico-Signature-Recipes-Roasted-Garlic-Alfredo-Pasta-Sauce-15-oz/10307636>
Someone forgot to tell American markets that the name in our stores is
wrong.
I go with the mainstream USA. It's also one of the few I can't scratch
make for less (though the scratch version is better).
You're indulging in the _Argumentum ad populum_ logical fallacy, also known
as the Bandwagon Fallacy. Just because a lot of people think something
is true, doesn't make it true.
If everyone was jumping off the Empire State Building, would you
do it too?
Strictly speaking this is incorrect, since we are talking about subjective
taste preferences. If Carols states she likes something, and that it
happens to be mainstream, it could very well be that she actually likes
it, and that there is no connection between that fact, and, that it also
happens to be mainstream.

So your attempt at logically refuting an argument about taste, just failed
miserably.
Ed P
2024-12-08 00:13:27 UTC
Reply
Permalink
Post by Cindy Hamilton
Post by Carol
Post by Ed P
Post by Carol
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'. I mean the cream and milk version commonly started
with a roux. Example: Classico and Ragu brands (there are many
brands). It's basically creamy white cheese vs tomato based.
There's a lot of them. Some appeal to me and some don't.
Chef Alfredo made a particular combination of ingredients. When you
change it, your new version is something else.
<https://www.walmart.com/ip/Classico-Signature-Recipes-Roasted-Garlic-Alfredo-Pasta-Sauce-15-oz/10307636>
Someone forgot to tell American markets that the name in our stores is
wrong.
I go with the mainstream USA. It's also one of the few I can't scratch
make for less (though the scratch version is better).
You're indulging in the _Argumentum ad populum_ logical fallacy, also known
as the Bandwagon Fallacy. Just because a lot of people think something
is true, doesn't make it true.
If everyone was jumping off the Empire State Building, would you
do it too?
In 1979, a woman jumped from the 86th floor of the Empire State Building
and lived. How is that possible? She landed on a ledge of the 85th floor.
Hank Rogers
2024-12-08 00:58:09 UTC
Reply
Permalink
Post by Ed P
Post by Cindy Hamilton
Post by Carol
Post by Carol
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'.  I mean the cream and milk version commonly started
with a roux.  Example: Classico and Ragu brands (there are many
brands).  It's basically creamy white cheese vs tomato based.
There's a lot of them.  Some appeal to me and some don't.
Chef Alfredo made a particular combination of ingredients.  When you
change it, your new version is something else.
<https://www.walmart.com/ip/Classico-Signature-Recipes-Roasted-Garlic-Alfredo-Pasta-Sauce-15-oz/10307636>
Someone forgot to tell American markets that the name in our stores is
wrong.
I go with the mainstream USA.  It's also one of the few I can't scratch
make for less (though the scratch version is better).
You're indulging in the _Argumentum ad populum_ logical fallacy, also known
as the Bandwagon Fallacy.  Just because a lot of people think something
is true, doesn't make it true.
If everyone was jumping off the Empire State Building, would you
do it too?
In 1979, a woman jumped from the 86th floor of the Empire State Building
and lived.  How is that possible?  She landed on a ledge of the 85th floor.
Damn, what did chef Alfredo think about that?
Bruce
2024-12-08 01:26:46 UTC
Reply
Permalink
Post by Ed P
Post by Cindy Hamilton
Post by Carol
Post by Ed P
Post by Carol
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'. I mean the cream and milk version commonly started
with a roux. Example: Classico and Ragu brands (there are many
brands). It's basically creamy white cheese vs tomato based.
There's a lot of them. Some appeal to me and some don't.
Chef Alfredo made a particular combination of ingredients. When you
change it, your new version is something else.
<https://www.walmart.com/ip/Classico-Signature-Recipes-Roasted-Garlic-Alfredo-Pasta-Sauce-15-oz/10307636>
Someone forgot to tell American markets that the name in our stores is
wrong.
I go with the mainstream USA. It's also one of the few I can't scratch
make for less (though the scratch version is better).
You're indulging in the _Argumentum ad populum_ logical fallacy, also known
as the Bandwagon Fallacy. Just because a lot of people think something
is true, doesn't make it true.
If everyone was jumping off the Empire State Building, would you
do it too?
In 1979, a woman jumped from the 86th floor of the Empire State Building
and lived. How is that possible? She landed on a ledge of the 85th floor.
<American>
God decided it wasn't her time yet.
</American>
--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
clams casino
2024-12-07 17:18:58 UTC
Reply
Permalink
Friend of mine has a canoe.  Yep, he is in the navy, just like you.
right.  Its a boat so that makes him in the navy.
I thought they arrested the poor guy...

https://www.foxnews.com/us/viral-tampa-sensation-lieutenant-dan-who-rode-out-hurricane-milton-boat-describes-how-he-survived

"Despite pleas from local residents, law enforcement officials and the
mayor of Tampa, Jane Castor, to leave and seek shelter, Malinowski chose
to stay put with his boat tied to Bayshore Boulevard near Tampa General
Hospital. He also rode out Hurricane Helene in the same boat.

"It’s a boat," he said. "You keep the water out of the boat, you’ll be
fine."

Castor spoke during a press conference Wednesday night and said the man
the Tampa community refers to as "Lieutenant Dan" had been taken to a
shelter. But live TikTok feeds and news interviews indicated he was
still in his boat refusing to leave the vessel.

"Did the wind come through heavy? Yeah. Was it crazy for a little while?
Yes, it was. Did it bother me? No, ‘cause I knew what I was doing,"
Malinowski said.

"I know I’d be fine," he said. "God had his finger on me."

He caught the attention of TikToker Adin Ross, who offered to purchase
"Lieutenant Dan" a $50,000-$100,000 boat and initiated a full-time live
stream TikTok deal where Malinowski could document his "voyages" and
produce income for the lone sailor via social media.

However, Ross rescinded the offer when he found Malinowski’s lengthy
criminal record, which includes arrests for hitting a police officer and
allegedly trying to set a woman on fire, according to the New York Post."

(definitely NOT the Gump film's Lt. Dan...)

"During meditation, Malinowski told Fox News Digital, he envisioned a
ring around him that he believed might have protected him from striking
the channel’s wall. When he became distracted from meditation, he said
he thrashed against the dock again, causing more damage.

Ahead of Hurricane Helene, Malinowski said he tied his anchor lines to
the Bayshore Boulevard dock. He says he experienced a "peaceful night"
and slept around 4½ hours before waking up in his boat away from the
dock and near Harbour Island, which shares the channel with Bayshore."

https://www.nbcnews.com/news/us-news/lieutenant-dan-gained-fame-riding-hurricanes-boat-arrested-florida-rcna176188

"Joseph Malinowski, who gained internet fame because of his risky
decisions to ride out Hurricane Helene and Milton on his 20-foot
sailboat, was arrested Friday on multiple charges including failing to
appear in court, Tampa police said.

Malinowski, 54, known as "Lieutenant Dan," was arrested on two
outstanding warrants for failure to appear in court and a misdemeanor
charge of _trespassing in a city park_ after warning, police said in a
statement.

Officers warned Malinowski on Thursday that he was creating a health
hazard because he did not have an “accessible marine sanitation device
aboard his unregistered vessel and did not have record of _proper
disposal of waste_,” police said."

(Wotta punkass bad cop bitch act that was!)

Now doing van life:

https://www.tiktok.com/@speed.l88/video/7445086914018888982

https://www.tiktok.com/@speed.l88/video/7443924715095297302

The blue moving pad is a ncie utility quilt/bdding.

https://www.tiktok.com/@malinoski.lieutenant.dan/video/7445499972449029418
D
2024-12-07 11:06:30 UTC
Reply
Permalink
Post by Carol
Post by D
Post by Carol
Post by D
Post by Carol
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen
(grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
Medium edging to deep dish. Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
This time I'm sorry to have to disappoint you. =( No recipe for white
pizza from me. In fact, I very seldom eat or make pizza for some reason.
Well, another posted one! I split in in 1/2 in my mind and made 2
possible suggestions that might suit some better.
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'. I mean the cream and milk version commonly started
with a roux. Example: Classico and Ragu brands (there are many
brands). It's basically creamy white cheese vs tomato based.
There's a lot of them. Some appeal to me and some don't.
Hmm, interesting. I think, as per the earlier post, that it needs to be
mild and not overpowering. This could be a good combination perhaps.
Carol
2024-12-07 18:17:22 UTC
Reply
Permalink
Post by D
Post by Carol
Post by D
Post by Carol
Post by D
Post by Carol
Reminds me, I haven't made a pizza in a while. Yes, I got
some crescent rolls planning some sort of mayhem in the
kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and
crispy or something in between? Did you ever try "white
pizza"?
Medium edging to deep dish. Not interested in white pizzas,
Sorry. Others might be so post your recipe for it?
This time I'm sorry to have to disappoint you. =( No recipe for
white pizza from me. In fact, I very seldom eat or make pizza for
some reason.
Well, another posted one! I split in in 1/2 in my mind and made 2
possible suggestions that might suit some better.
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'. I mean the cream and milk version commonly started
with a roux. Example: Classico and Ragu brands (there are many
brands). It's basically creamy white cheese vs tomato based.
There's a lot of them. Some appeal to me and some don't.
(the ones that don't appeal use Philly cream cheese)
Post by D
Hmm, interesting. I think, as per the earlier post, that it needs to
be mild and not overpowering. This could be a good combination
perhaps.
Yes, and when I do the sausage Alfredo on pasta dish, I like Andouile
instead of my usual Kielbasa, for the same reason. Kielbasa tends to
overpower the sauce so the sauce doesn't shine through. Andouile
balances better in that recipe.

When I looked about, a lot of 'white pizzas' (not all, just lots of
them) use our jarred Alfredo sauces. They tend to be 'science
experiment' looking on ingredients (one of the worst comes up from
Italy). It's the cost of heavy cream, at least where I am) that makes
it expensive to make from scratch. However as David says, 'I'm not
afraid of food' (meaning reasonable additives). I just try to not use
things with a lot of additives.


(there's an ingredients tab on each link to see what I'm talking about
on additives, for each linked item).

<https://www.amazon.com/Sacla-Italia-Alfredo-Pasta-Sauce/dp/B07GT9VWQM/ref=sr_1_18?adgrpid=1330409634702096&dib=eyJ2IjoiMSJ9.F2ieMERX4CfrnFVB-fXbT0sZr3cYVYyIqRpAddPpXQqaQiqXad1FsGXangtsYBEfLGynJNeoRaKzqzWapy6BU6lzWhpC8Q07cAK9K3CxzqRTbXkMkvVcqclZvmfBl-bwjM5yUBejt6w7N2jUMBQoGpiRm049zkKrkH9N1N5K6dD52HWpUtUvIb2xw3UyktrPgm9FpY1yzzAVHd3W5xLLbllLR53ybiFeZOqjnXf2tLYpCXG_yoaMSr3vbryXDAdCEm4dgJbvhjMGUdnm8fhj6tpZQZd2wUrD-VcpkcNV66s.UnQuXK2htk6IqKfCVfRTGmnteC8tgj4GtjOkiQbRtG8&dib_tag=se&hvadid=83150881466555&hvbmt=be&hvdev=c&hvlocphy=85327&hvnetw=o&hvqmt=e&hvtargid=kwd-83150949300084%3Aloc-190&hydadcr=4848_13210751&keywords=classico+alfredo+sauce&msclkid=5f46b360f552171de57bd4348bf10206&qid=1733591037&sr=8-18>

That would hit my avoid list.

Here's better, Bertoli
<https://www.amazon.com/Bertolli-Alfredo-Sauce-Parmesan-Cheese/dp/B000Q3F0QK/ref=sr_1_1_f3_0g_fs_sspa?crid=3US711JBMA4V7&dib=eyJ2IjoiMSJ9.iEtPbuurvZXZgM29Qu792aNaYOZFbLAFJ2NgJ_F_WWM6ojWw9kPUERZ1Or_E15qbiQVGmA8EPb3ukYS-8-ix_TBGMnl3Y8dG-slTwq8Tnt6Z88FmoMmKIEVOrLhCM2_e1IpWQ4lIL3O4B64yBqom0LQ5rLOmZFgM8soE87kbFq58JDT0c0xn1dkAh0sH7V2iD5uE3FKhP2D_AmybYeiX9lIJbW4OO2IJ-U_n1Cfg_TBuhnzHBP2qXG-PpXJmUiHh4uXqooD7kOONpVyWAYNpqhs4qSLBBU5LVWDWfyZIOTY.dmo6d8DsC-n5QYThb4ObrmwBK16PiCFDMMrSrhSaK1I&dib_tag=se&keywords=alfredo+sauce&qid=1733592542&s=grocery&sprefix=alfredo%2Cgrocery%2C99&sr=1-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1>

Classico
<https://www.amazon.com/Classico-Creamy-Alfredo-Pasta-Sauce/dp/B000Q5SP42/ref=sr_1_7_f3_0g_fs?crid=3US711JBMA4V7&dib=eyJ2IjoiMSJ9.iEtPbuurvZXZgM29Qu792aNaYOZFbLAFJ2NgJ_F_WWM6ojWw9kPUERZ1Or_E15qbiQVGmA8EPb3ukYS-8-ix_TBGMnl3Y8dG-slTwq8Tnt6Z88FmoMmKIEVOrLhCM2_e1IpWQ4lIL3O4B64yBqom0LQ5rLOmZFgM8soE87kbFq58JDT0c0xn1dkAh0sH7V2iD5uE3FKhP2D_AmybYeiX9lIJbW4OO2IJ-U_n1Cfg_TBuhnzHBP2qXG-PpXJmUiHh4uXqooD7kOONpVyWAYNpqhs4qSLBBU5LVWDWfyZIOTY.dmo6d8DsC-n5QYThb4ObrmwBK16PiCFDMMrSrhSaK1I&dib_tag=se&keywords=alfredo+sauce&qid=1733592542&s=grocery&sprefix=alfredo%2Cgrocery%2C99&sr=1-7>


Anyways, those sauces are easy to thicken more if you want a thicker
sauce on a pizza (add more cheese or cornstarch/flour).

A suitable topping choice for an Alfredo based white pizza might be
thin sliced Andouile and cloud ear, cremeni or oyster mushrooms. I'd
add black olives and a few grinds of black pepper too. A sprinkle of
chopped chives wouldn't hurt.
D
2024-12-07 20:58:40 UTC
Reply
Permalink
Post by Carol
Post by D
Post by Carol
Post by D
Post by Carol
Post by D
Post by Carol
Reminds me, I haven't made a pizza in a while. Yes, I got
some crescent rolls planning some sort of mayhem in the
kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and
crispy or something in between? Did you ever try "white
pizza"?
Medium edging to deep dish. Not interested in white pizzas,
Sorry. Others might be so post your recipe for it?
This time I'm sorry to have to disappoint you. =( No recipe for
white pizza from me. In fact, I very seldom eat or make pizza for
some reason.
Well, another posted one! I split in in 1/2 in my mind and made 2
possible suggestions that might suit some better.
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'. I mean the cream and milk version commonly started
with a roux. Example: Classico and Ragu brands (there are many
brands). It's basically creamy white cheese vs tomato based.
There's a lot of them. Some appeal to me and some don't.
(the ones that don't appeal use Philly cream cheese)
Post by D
Hmm, interesting. I think, as per the earlier post, that it needs to
be mild and not overpowering. This could be a good combination
perhaps.
Yes, and when I do the sausage Alfredo on pasta dish, I like Andouile
instead of my usual Kielbasa, for the same reason. Kielbasa tends to
overpower the sauce so the sauce doesn't shine through. Andouile
balances better in that recipe.
When I looked about, a lot of 'white pizzas' (not all, just lots of
them) use our jarred Alfredo sauces. They tend to be 'science
experiment' looking on ingredients (one of the worst comes up from
Italy). It's the cost of heavy cream, at least where I am) that makes
it expensive to make from scratch. However as David says, 'I'm not
afraid of food' (meaning reasonable additives). I just try to not use
things with a lot of additives.
(there's an ingredients tab on each link to see what I'm talking about
on additives, for each linked item).
<https://www.amazon.com/Sacla-Italia-Alfredo-Pasta-Sauce/dp/B07GT9VWQM/ref=sr_1_18?adgrpid=1330409634702096&dib=eyJ2IjoiMSJ9.F2ieMERX4CfrnFVB-fXbT0sZr3cYVYyIqRpAddPpXQqaQiqXad1FsGXangtsYBEfLGynJNeoRaKzqzWapy6BU6lzWhpC8Q07cAK9K3CxzqRTbXkMkvVcqclZvmfBl-bwjM5yUBejt6w7N2jUMBQoGpiRm049zkKrkH9N1N5K6dD52HWpUtUvIb2xw3UyktrPgm9FpY1yzzAVHd3W5xLLbllLR53ybiFeZOqjnXf2tLYpCXG_yoaMSr3vbryXDAdCEm4dgJbvhjMGUdnm8fhj6tpZQZd2wUrD-VcpkcNV66s.UnQuXK2htk6IqKfCVfRTGmnteC8tgj4GtjOkiQbRtG8&dib_tag=se&hvadid=83150881466555&hvbmt=be&hvdev=c&hvlocphy=85327&hvnetw=o&hvqmt=e&hvtargid=kwd-83150949300084%3Aloc-190&hydadcr=4848_13210751&keywords=classico+alfredo+sauce&msclkid=5f46b360f552171de57bd4348bf10206&qid=1733591037&sr=8-18>
That would hit my avoid list.
Here's better, Bertoli
<https://www.amazon.com/Bertolli-Alfredo-Sauce-Parmesan-Cheese/dp/B000Q3F0QK/ref=sr_1_1_f3_0g_fs_sspa?crid=3US711JBMA4V7&dib=eyJ2IjoiMSJ9.iEtPbuurvZXZgM29Qu792aNaYOZFbLAFJ2NgJ_F_WWM6ojWw9kPUERZ1Or_E15qbiQVGmA8EPb3ukYS-8-ix_TBGMnl3Y8dG-slTwq8Tnt6Z88FmoMmKIEVOrLhCM2_e1IpWQ4lIL3O4B64yBqom0LQ5rLOmZFgM8soE87kbFq58JDT0c0xn1dkAh0sH7V2iD5uE3FKhP2D_AmybYeiX9lIJbW4OO2IJ-U_n1Cfg_TBuhnzHBP2qXG-PpXJmUiHh4uXqooD7kOONpVyWAYNpqhs4qSLBBU5LVWDWfyZIOTY.dmo6d8DsC-n5QYThb4ObrmwBK16PiCFDMMrSrhSaK1I&dib_tag=se&keywords=alfredo+sauce&qid=1733592542&s=grocery&sprefix=alfredo%2Cgrocery%2C99&sr=1-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1>
Classico
<https://www.amazon.com/Classico-Creamy-Alfredo-Pasta-Sauce/dp/B000Q5SP42/ref=sr_1_7_f3_0g_fs?crid=3US711JBMA4V7&dib=eyJ2IjoiMSJ9.iEtPbuurvZXZgM29Qu792aNaYOZFbLAFJ2NgJ_F_WWM6ojWw9kPUERZ1Or_E15qbiQVGmA8EPb3ukYS-8-ix_TBGMnl3Y8dG-slTwq8Tnt6Z88FmoMmKIEVOrLhCM2_e1IpWQ4lIL3O4B64yBqom0LQ5rLOmZFgM8soE87kbFq58JDT0c0xn1dkAh0sH7V2iD5uE3FKhP2D_AmybYeiX9lIJbW4OO2IJ-U_n1Cfg_TBuhnzHBP2qXG-PpXJmUiHh4uXqooD7kOONpVyWAYNpqhs4qSLBBU5LVWDWfyZIOTY.dmo6d8DsC-n5QYThb4ObrmwBK16PiCFDMMrSrhSaK1I&dib_tag=se&keywords=alfredo+sauce&qid=1733592542&s=grocery&sprefix=alfredo%2Cgrocery%2C99&sr=1-7>
Anyways, those sauces are easy to thicken more if you want a thicker
sauce on a pizza (add more cheese or cornstarch/flour).
A suitable topping choice for an Alfredo based white pizza might be
thin sliced Andouile and cloud ear, cremeni or oyster mushrooms. I'd
add black olives and a few grinds of black pepper too. A sprinkle of
chopped chives wouldn't hurt.
Thank you very much Carol, very informative! I will use this as a start,
and then cross reference with what is in my local super market. =)
Carol
2024-12-07 01:18:24 UTC
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Post by Carol
Post by D
Post by Carol
Reminds me, I haven't made a pizza in a while. Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
Medium edging to deep dish. Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
I like white pizza. Thin crust, spinach, mozzarella & a little
Parmesan cheese.
Jill
Oh it's fine, just not the sort of thing I really think of with pizza.
Grin, have mine! I was surprised at how many types came up when I
looked at them.
clams casino
2024-12-07 17:02:11 UTC
Reply
Permalink
Post by D
Reminds me, I haven't made a pizza in a while.  Yes, I got some
crescent rolls planning some sort of mayhem in the kitchen (grin).
So what type of pizza do you do? Deep dish, or thin and crispy or
something in between? Did you ever try "white pizza"?
Medium edging to deep dish.  Not interested in white pizzas, Sorry.
Others might be so post your recipe for it?
I like white pizza. Thin crust, spinach, mozzarella & a little Parmesan
cheese.
Jill
A royal edict has been issued, send spinach to the Kingdom of Dataw!

🥬 🥫 💪 ⚓️

Popeye would be so pleased.
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