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Fantasy » alt.fan.pratchett » [I] Aaaargh@#$!!!
[I] Aaaargh@#$!!! [message #258733] Fr, 21 April 2006 10:05
Flesh-eating Dragon  
In another thread I mentioned that my convection microwave is in need
of repair (it has since been delivered to a repair shop, from whom I
expect to hear sometime soon about whether it can be repaired or not).

I am really not coping without it.

I am unfamiliar with the ins and outs of using of a traditional oven,
and I've made two attempts in the last two days to cook a frozen
pizza using one, both of which were dismal failures. On my second
attempt, the whole thing FLIPPED upside down as I was trying to rotate
it (in the hope that this would help it to cook evenly) and went
everywhere.

Like this.

http://web.netyp.com/member/dragon/temp/flip.jpg

Now I have an extra cleaning job to do, *and* no food. I do not need
this. It is not funny.

Adrian.
Re: [I] Aaaargh@#$!!! [message #258741 ] Fr, 21 April 2006 10:14
Stacie Hanes  
8'FED wrote:

> http://web.netyp.com/member/dragon/temp/flip.jpg
>
> Now I have an extra cleaning job to do, *and* no food. I do not need
> this. It is not funny.

OUCH.

Sympathy, my brother. Not long ago I burned a pizza so that it was sort of
barely edible....

--
Stacie, 4th swordswoman of the afpocalypse.
AFPMinister of Flexible Weapons, Bondage-happy predator,
Speaker-To-Students, AFPMistress to peachy ashie passion &
AFPDeliciousSnack to 8'FED "If you can't be a good example, you'll
just have to be a horrible warning." C. Aird, _His Burial Too_
Re: [I] Aaaargh@#$!!! [message #258748 ] Fr, 21 April 2006 10:21
Puck  
8'FED wrote:
> I am unfamiliar with the ins and outs of using of a traditional oven,
> and I've made two attempts in the last two days to cook a frozen
> pizza using one, both of which were dismal failures. On my second
> attempt, the whole thing FLIPPED upside down as I was trying to rotate
> it (in the hope that this would help it to cook evenly) and went
> everywhere.

I mourn the death of your microwave, pizza, and good mood. May the god of
makeshift meals look kindly upon your plight and provide you with a coupon
for takeout. Ramen.

--
Puck (onstage): I am that merry wanderer of the night!
Peaseblossom (in audience): "I am that merry wanderer of the night",
indeed! "I am that
giggling-dangerous-totally-bloody-psychotic-menace-to-life and limb,
more like." -Neil Gaiman
Re: [I] Aaaargh@#$!!! [message #258768 ] Fr, 21 April 2006 13:41
sphira9343  
8'FED wrote:

> I am unfamiliar with the ins and outs of using of a traditional oven,
> and I've made two attempts in the last two days to cook a frozen
> pizza using one, both of which were dismal failures. On my second
> attempt, the whole thing FLIPPED upside down as I was trying to rotate
> it (in the hope that this would help it to cook evenly) and went
> everywhere.

It's not really necessary to rotate things in a traditional oven - the
heat will generally surround the pizza (or whatever) from all
directions and cook it evenly.

CCA
Re: [I] Aaaargh@#$!!! [message #258771 ] Fr, 21 April 2006 14:07
Kar98  
On 2006-04-21 03:35:33 -0500, "8'FED" <dragon [at] netyp.com.au> said:

> Now I have an extra cleaning job to do, *and* no food.

Pizza delivery. and self-cleaning cycle. Frozen pizza from the grocery
store is freaking disgusting anyway.
Re: [I] Aaaargh@#$!!! [message #258773 ] Fr, 21 April 2006 14:07
Paul Harman  
"8'FED" <dragon [at] netyp.com.au> wrote in message
news:e2a3o1$1kko$1 [at] mud.stack.nl...
> Now I have an extra cleaning job to do, *and* no food. I do not need
> this. It is not funny.


You have my sympathy.

Last night, after cleaning the plastic measuring utensils for my breadmaker,
I threw them back inside the empty machine, like I always do. [You can see
where this is going, can't you]. About 5 minutes later, as I was cooking
dinner, I became aware of this bizarre burning smell.. At first I thought my
microwave rice steamer had boiled dry. It wasn't until I noticed rolls of
black smoke coming from the breadmaker that I realised what a stupid thing
I'd done.

So now not only can I not measure flour into my breadpan any more, the
element is covered in molten plastic.

So I've got the rest of this loaf to enjoy, but then.. no bread, no
sandwiches, no lunch.

Paul
Re: [I] Aaaargh@#$!!! [message #258777 ] Fr, 21 April 2006 14:14
Joerg Neidig  
<snip>

> http://web.netyp.com/member/dragon/temp/flip.jpg

Aaaargh [at] #$!!!

C->N->K

And now the people at work are looking at me and whispering behind my back.

Jogibaer
Re: [I] Aaaargh@#$!!! [message #258778 ] Fr, 21 April 2006 14:16
bbottorff  
> > I am unfamiliar with the ins and outs of using of a traditional oven,
> > and I've made two attempts in the last two days to cook a frozen
> > pizza using one, both of which were dismal failures. On my second
> > attempt, the whole thing FLIPPED upside down as I was trying to rotate
> > it (in the hope that this would help it to cook evenly) and went
> > everywhere.
>
> It's not really necessary to rotate things in a traditional oven - the
> heat will generally surround the pizza (or whatever) from all
> directions and cook it evenly.

So long as you place whatever you're cooking roughly in the center of
the oven.

Actually, with cardboard pizza, that's probably not necessary, since
it's usually not all that thick. But other things will do better with a
bit of space for airflow.
Re: [I] Aaaargh@#$!!! [message #258781 ] Fr, 21 April 2006 14:31
PeterH  
It all started on Fri, 21 Apr 2006 13:07:08 +0100, when Paul Harman wrote:

>
> So I've got the rest of this loaf to enjoy, but then.. no bread, no
> sandwiches, no lunch.

Dude.

Sucks the way bakeries run out of bread the second your breadmaker dies,
huh?


...PeterH
Re: [I] Aaaargh@#$!!! [message #258782 ] Fr, 21 April 2006 14:33
mcv  
Stacie Hanes <house_damodred [at] yahoo.com> wrote:
> 8'FED wrote:
>
>> http://web.netyp.com/member/dragon/temp/flip.jpg
>>
>> Now I have an extra cleaning job to do, *and* no food. I do not need
>> this. It is not funny.
>
> OUCH.
>
> Sympathy, my brother. Not long ago I burned a pizza so that it was sort of
> barely edible....

I've often made pizza in my oven. It's easy: 10-15 minutes on 4 or 5.
Basically the same as just about everything else I ever put in that
oven. But a couple of weeks ago, when I was out of healthier food
and decided to cook my last pizza, somehow the oven was on 9.

(9 what? I have no idea. It goes from 0 to 9, where 0 doesn't do
anything and 9 ruins your food. 4-5 is the useful part of the scale.)


mcv.
Re: [I] Aaaargh@#$!!! [message #258783 ] Fr, 21 April 2006 14:27
Arthur Hagen  
8'FED <dragon [at] netyp.com.au> wrote:
>
> I am unfamiliar with the ins and outs of using of a traditional oven,
> and I've made two attempts in the last two days to cook a frozen
> pizza using one, both of which were dismal failures. On my second
> attempt, the whole thing FLIPPED upside down as I was trying to rotate
> it (in the hope that this would help it to cook evenly) and went
> everywhere.
>
> Like this.
>
> http://web.netyp.com/member/dragon/temp/flip.jpg
>
> Now I have an extra cleaning job to do, *and* no food. I do not need
> this. It is not funny.

To me, it is. Let's just say that if you ever joined the military, I'm
certain they'd make you a cook.

Some hints:

1: Thaw the pizza first. You can use the oven on very low heat to do this,
but that will cause the exposed parts of the pizza to be dry.
2: Pre-heat the oven. 175-225 C would be appropriate, depending on
thickness (the thicker the pizza, the lower the heat, and the longer time to
cook).
3: Usually, you'd place a pre-cooked pizza at the bottom shelf.
4: Don't use the hot air or grill functions of the oven, unless you want a
dry or burnt pizza.
5: Do not open door until done.
6: Toss the results away, and order one -- frozen pizzas taste like the
cardboard packaging they came in.

Regards,
--
*Art
Re: [I] Aaaargh@#$!!! [message #258786 ] Fr, 21 April 2006 14:50
Paul Harman  
"Peter Davies" <peterhjr [at] yahoo.co.uk> wrote in message
news:pan.2006.04.21.12.31.50.20252 [at] yahoo.co.uk...
> Sucks the way bakeries run out of bread the second your breadmaker dies,
> huh?


I have no money, and it's a week until pay day. I do however have loads of
ingredients. Maybe I'll just have to make bread the proper way, by hand.

Paul
Re: [I] Aaaargh@#$!!! [message #258787 ] Fr, 21 April 2006 15:11
news0604  
8'FED wrote:

> I am unfamiliar with the ins and outs of using of a traditional oven,

In: But baking tray in a middle position, pre-heat as per instructions
on the packaging, open door, insert pizza. Wait.

Out: Open door, retrieve pizza, enjoy.

> attempt, the whole thing FLIPPED upside down as I was trying to rotate
> it (in the hope that this would help it to cook evenly) and went
> everywhere.

What on earth did you do that for? Unless you have a really cheap oven
-- one of those 40-Euro-standalone things from the discount store with a
single, small heating element and next to no insulation -- the
temperature distribution inside the oven should be quite homogeneous.
Just insert the pizza and wait.

> Like this.
>
> http://web.netyp.com/member/dragon/temp/flip.jpg

Two suggestions: use a baking tray instead of the grill (or you might
have your pizza droop at the edges), and use greaseproof paper.

Michael
Re: [I] Aaaargh@#$!!! [message #258789 ] Fr, 21 April 2006 15:18
news0604  
Arthur Hagen wrote:
> 6: Toss the results away, and order one -- frozen pizzas taste like the
> cardboard packaging they came in.

There are some good ones, like Dr. Oetker's Ristorante line.

Michael
Re: [I] Aaaargh@#$!!! [message #258807 ] Fr, 21 April 2006 17:40
Lesley Weston  
in article 4as2s4Ftn3tvU1 [at] individual.net, Paul Harman at
chatterbox [at] doctorwhowebguide.net wrote on 21/04/2006 5:50 AM:

> "Peter Davies" <peterhjr [at] yahoo.co.uk> wrote in message
> news:pan.2006.04.21.12.31.50.20252 [at] yahoo.co.uk...
>> Sucks the way bakeries run out of bread the second your breadmaker dies,
>> huh?
>
>
> I have no money, and it's a week until pay day. I do however have loads of
> ingredients. Maybe I'll just have to make bread the proper way, by hand.

Do you have a mixer? If so, you can use it to knead the dough and only have
to do the timing (including the time in a bread tin for the last rise before
baking) by hand, taking your times from whatever the late breadmaker did. Or
you can make soda bread which is much quicker and quite nice. Or, of course,
you can make bread the old way, but it takes a loooong time.

--
Lesley Weston.

Brightly_coloured_blob is real, but I don't often check even the few bits
that get through Yahoo's filters. To reach me, use leswes att shaw dott ca,
changing spelling and spacing as required.
Re: [I] Aaaargh@#$!!! [message #258816 ] Fr, 21 April 2006 18:54
Brian Howlett  
On 21 Apr, Michael J. Schülke wrote:

[snip pizza disaster]

> use a baking tray instead of the grill

Most pizzas do not benefit from heating / cooking on a baking tray;
from my experience you generally get better results putting it
straight on to the oven shelf. This does mean you have to be very
careful handling it when hot. I generally pull the oven shelf part way
out, manoeuvre the chopping board so that one edge is underneath,
holding it with my left hand, and use a fish slice in my right hand to
slide the pizza on to the chopping board for slicing.

Needless to say, I'm also using an oven glove while carrying out the
above manoeuvres. The potential for disaster, or comic consequences,
is astronomical...

I don't know about other parts of the world, but here in .uk
supermarkets sell a vast array of pizzas, not all of them frozen. I
generally get a basic cheese and tomato, and add my own toppings.
--
Brian Howlett - Email to From: address deleted unseen
-----------------------------------------------------
"What's the matter Colonel Sanders? Chicken?"
Re: [I] Aaaargh@#$!!! [message #258819 ] Fr, 21 April 2006 19:38
Diane L  
Brian Howlett wrote:
> On 21 Apr, Michael J. Schülke wrote:
>
> [snip pizza disaster]
>
>> use a baking tray instead of the grill
>
> Most pizzas do not benefit from heating / cooking on a baking tray;
> from my experience you generally get better results putting it
> straight on to the oven shelf.

We got one of these (well, not technically one of these, but something
very similar, and the one we got has been discontinued).

http://www.lawsonshop.co.uk/mall/productpage.cfm/Lawson/1099 98/61777

The holes mean the pizza gets nice and crispy underneath and it's
much better than using a baking tray. It's also very good for cooking
oven chips, pies and anything else that needs to cook on both
sides and doesn't leak.

Diane L.
Re: [I] Aaaargh@#$!!! [message #258820 ] Fr, 21 April 2006 19:41
news0604  
Brian Howlett wrote:=20
> On 21 Apr, Michael J. Sch=FClke wrote:

> > use a baking tray instead of the grill
>=20
> Most pizzas do not benefit from heating / cooking on a baking tray;=20
> from my experience you generally get better results putting it=20
> straight on to the oven shelf.=20

I must confess that I (being a poor furriner and all [1]) don't even=20
know what the oven shelf is... What I meant is that IMO it's better to=20
use a flat surface rather than a widely spaced grill, as 8'FED did,=20
because as the pizza thaws, its overhanging edges might droop, and the=20
toppings drop down onto the oven floor...=20

Michael =20

[1] sorry, FiX
Re: [I] Aaaargh@#$!!! [message #258845 ] Fr, 21 April 2006 22:21
Julia Jones  
In article <e2a3o1$1kko$1 [at] mud.stack.nl>, 8'FED <dragon [at] netyp.com.au>
writes
>I am unfamiliar with the ins and outs of using of a traditional oven,
>and I've made two attempts in the last two days to cook a frozen
>pizza using one, both of which were dismal failures. On my second
>attempt, the whole thing FLIPPED upside down as I was trying to rotate
>it (in the hope that this would help it to cook evenly) and went
>everywhere.
>
>Like this.
>
>http://web.netyp.com/member/dragon/temp/flip.jpg

[whimper]

As others have said, you do not need to rotate it. :-(

Tinned soup, spaghetti and baked beans are generally good emergency
standby items, and reasonably easy to deal with if you are not used to a
conventional oven. Saucepan over a medium heat and stand there stirring
it while it heats through. If you like or can tolerate any of the above
get in a couple of tins so you at least have an emergency backup if any
more incidents like this happen.
--
Julia Jones
Spindrift -- EPPIE 2006 finalist, 5 stars from JERR
Richard finds the truth in legend, when he finds a silkie bereft of
his skin and in need of a home... http://www.loose-id.net/detail.aspx?ID=138
Re: [I] Aaaargh@#$!!! [message #258846 ] Fr, 21 April 2006 22:43
carol  
Brian Howlett <news-spamtrap [at] brianhowlett.me.uk> wrote:

> On 21 Apr, Michael J. Schülke wrote:
>
> [snip pizza disaster]
>
> > use a baking tray instead of the grill
>
> Most pizzas do not benefit from heating / cooking on a baking tray;
> from my experience you generally get better results putting it
> straight on to the oven shelf.

I use a round metal thing that was a sort of drip tray in my previous
micowave combi oven [1] - It has loads of little round holes in and I've
never found tanything better for cooking pizza on, both the bought sort
and the ones I make myself (when I can be hedgehogged). It's a bugger to
clean, mind.

[1] Which died after 13 years faithful service and a right swine it was
trying to find a replacement - we'd have bough another exactly like it
in a heartbeat, but the manufacturer had stopped making them. Drat.
--
Carol
Some are born weird, some achieve weirdness, and others
feed giraffes to the ceiling.
- Richard Robinson on uk.rec.sheds.
Re: [I] Aaaargh@#$!!! [message #258853 ] Fr, 21 April 2006 22:56
Arthur Hagen  
Michael J. Schülke <news0604 [at] mjschuelke.de> wrote:
> Arthur Hagen wrote:
>> 6: Toss the results away, and order one -- frozen pizzas taste like
>> the cardboard packaging they came in.
>
> There are some good ones, like Dr. Oetker's Ristorante line.

They have tasty cardboard?

--
*Art
Re: [I] Aaaargh@#$!!! [message #258874 ] Sa, 22 April 2006 01:17
Free Lunch  
On Fri, 21 Apr 2006 17:35:33 +0930, in alt.fan.pratchett
"8'FED" <dragon [at] netyp.com.au> wrote in <e2a3o1$1kko$1 [at] mud.stack.nl>:
>In another thread I mentioned that my convection microwave is in need
>of repair (it has since been delivered to a repair shop, from whom I
>expect to hear sometime soon about whether it can be repaired or not).
>
>I am really not coping without it.
>
>I am unfamiliar with the ins and outs of using of a traditional oven,
>and I've made two attempts in the last two days to cook a frozen
>pizza using one, both of which were dismal failures. On my second
>attempt, the whole thing FLIPPED upside down as I was trying to rotate
>it (in the hope that this would help it to cook evenly) and went
>everywhere.
>
>Like this.
>
>http://web.netyp.com/member/dragon/temp/flip.jpg
>
>Now I have an extra cleaning job to do, *and* no food. I do not need
>this. It is not funny.

My sympathies. By the way, there should be guides that you slide the
wire oven rack (shelf) into, that allow you to pull it halfway out
without it falling over onto the door and stop you from pulling it out
further. The upturned part may belong in the back, though shapes vary.

Most pizzas need the oven to be preheated, others do not. Good luck.
Re: [I] Aaaargh@#$!!! [message #258889 ] Sa, 22 April 2006 04:29
naomi  
8'FED wrote:
> In another thread I mentioned that my convection microwave is in need
> of repair (it has since been delivered to a repair shop, from whom I
> expect to hear sometime soon about whether it can be repaired or not).
>
> I am really not coping without it.
>
> I am unfamiliar with the ins and outs of using of a traditional oven,
> and I've made two attempts in the last two days to cook a frozen
> pizza using one, both of which were dismal failures. On my second
> attempt, the whole thing FLIPPED upside down as I was trying to rotate
> it (in the hope that this would help it to cook evenly) and went
> everywhere.
>
> Like this.
>
> http://web.netyp.com/member/dragon/temp/flip.jpg
>
> Now I have an extra cleaning job to do, *and* no food. I do not need
> this. It is not funny.
>
> Adrian.
>
>

I've done that before today, not fun, I also tend to overcook them ad
the base gets really hard. I think that next time you visit your folks
you should help your mum in the kitchen. The only way I learnt to cook
anything was by watching other people and experimenting. I can cook now,
but if I try to do it from a recipe, rather than something I've watched
I generally stuff it up.

n
Re: [I] Aaaargh@#$!!! [message #258952 ] Sa, 22 April 2006 18:00
Mary Messall  
Michael J. Schülke wrote:
> Arthur Hagen wrote:
>>6: Toss the results away, and order one -- frozen pizzas taste like the
>>cardboard packaging they came in.
> There are some good ones, like Dr. Oetker's Ristorante line.

Best frozen pizza on the market: Freschetta.

If this is not available in the country you come from... Move to
a better country. <g>

I'll take a Freschetta over any delivery any day, even though I
live in the City of Great Pizza Places - Chicago. I am married to
the ultimate pizza conisseuer. It's practically all he eats. I
introduced him to Freschetta, though, and for that, he married me.

-Mary
Re: [I] Aaaargh@#$!!! [message #258959 ] Sa, 22 April 2006 19:11
Shmoe  
"MetaMary" <mks_mary [at] sbcglobal.net> wrote in message
news:7qs2g.13601$4L1.12608 [at] newssvr11.news.prodigy.com...
> Michael J. Schülke wrote:
> > Arthur Hagen wrote:
> >>6: Toss the results away, and order one -- frozen pizzas taste like the
> >>cardboard packaging they came in.
> > There are some good ones, like Dr. Oetker's Ristorante line.
>
> Best frozen pizza on the market: Freschetta.
>
> If this is not available in the country you come from... Move to
> a better country. <g>
>
> I'll take a Freschetta over any delivery any day, even though I
> live in the City of Great Pizza Places - Chicago. I am married to
> the ultimate pizza conisseuer. It's practically all he eats. I
> introduced him to Freschetta, though, and for that, he married me.
>
> -Mary


Mary, you are honestly telling me that Freschetta is better than Ginos East?
Re: [I] Aaaargh@#$!!! [message #258969 ] Sa, 22 April 2006 20:59
Mary Messall  
Shmoe wrote:
> "MetaMary" <mks_mary [at] sbcglobal.net> wrote in message
>>I'll take a Freschetta over any delivery any day, even though I
>>live in the City of Great Pizza Places - Chicago. I am married to
>>the ultimate pizza conisseuer. It's practically all he eats. I
>>introduced him to Freschetta, though, and for that, he married me.
> Mary, you are honestly telling me that Freschetta is better than Ginos East?

There's a Gino's just down the block from us, so when we order
delivery, it's most often been from them. But the pizzas arrive
lukewarm, the toppings (fresh garlic and onions) are put on too
thickly (garlic and onions are good things, but you can have too
much of those particular good things) and fall off everywhere,
and the crust, while infinitely better than Pizza Hut or (blech)
Dominoes, is only so-so compared to other Chicago places.

Ken tells me Ginos was voted "most overrated" in a local TV news
survey.

So we officially decided to order from Lou Malnotti's or
Giordanos from now on. But Ken claims the very best pizza (which
I have yet to try 'cause we're out of their delivery radius) is
Tortorice's. He puts Freshcetta about level with them in terms of
tasty deliciousness.

-Mary

--
The blog I said I'd never write --
http://viewfromthecorner.blogspot.com
Re: [I] Aaaargh@#$!!! [message #258971 ] Sa, 22 April 2006 22:17
Sofia  
On Fri, 21 Apr 2006 16:56:06 -0400, Arthur Hagen wrote:

>> There are some good ones, like Dr. Oetker's Ristorante line.
>
> They have tasty cardboard?

I personally love the Sainsbury's chilled "Spinach and Ricotta", but
occasionally I forget to stick the timer on, and the entire thing burns to
cinders!

But if all else fails, I suppose one can also play with the polystyrene
for some time, as well as the pizza box just to pass the time away!

All the best


Sofie

--
Please visit my deviantART page: http://sofen.deviantart.com/
Re: [I] Aaaargh@#$!!! [message #258972 ] Sa, 22 April 2006 22:29
Diane L  
Sofia wrote:

<pizza>
> But if all else fails, I suppose one can also play with the
> polystyrene for some time, as well as the pizza box just to pass the
> time away!

The first time my Gran bought a pizza, she took the cellophane off and
put the pizza in the oven with the polystyrene disc still under it. It was
very crispy!

Diane L.
Re: [I] Aaaargh@#$!!! [message #258980 ] Sa, 22 April 2006 22:49
Notifier Deamon  
Post removed (X-No-Archive: yes)
Re: [I] Aaaargh@#$!!! [message #258983 ] Sa, 22 April 2006 23:25
redtiger  
"CCA" <sphira9343 [at] aol.com> wrote in message
news:1145619679.177641.57890 [at] e56g2000cwe.googlegroups.com...
> 8'FED wrote:
>
>> I am unfamiliar with the ins and outs of using of a traditional oven,
>> and I've made two attempts in the last two days to cook a frozen
>> pizza using one, both of which were dismal failures. On my second
>> attempt, the whole thing FLIPPED upside down as I was trying to rotate
>> it (in the hope that this would help it to cook evenly) and went
>> everywhere.
>
> It's not really necessary to rotate things in a traditional oven - the
> heat will generally surround the pizza (or whatever) from all
> directions and cook it evenly.
>

Depends on the style of oven. I used to have to turn mine because the
element was at the back of the oven and tended to over cook (burn) one side
if left there for the whole cooking time. As Free Lunch pointed out, you may
want to look at turning your shelf around and making sure that whatever
means to prevent the shelf dropping when only half way out is in place for
next time.

Anthony

--
See a pin and pick it up, and all day long
you'll be looking for the hand grenade.
ISIHAC
Re: [I] Aaaargh@#$!!! [message #258986 ] Sa, 22 April 2006 23:33
Arthur Hagen  
Bruce Richardson <itsbruce [at] uklinux.net> wrote:
>
> I have to agree with Arthur on this one. A freshly made pizza wins
> every time. By a very long way.
>
> They aren't always that convenient, though. Back in my wastrel days
> of youth, I once had the munchies so bad that I decided to make a
> pizza from scratch at about 2am. (I know this was not a rational
> decision. Munchies. Do I really have to explain?). So I made the
> dough and set it aside to rise and cooked up some topping and rolled
> out the pizza and put the pizza in the oven and sat and stared at the
> oven for 30 minutes, frantic with hunger. Then I burned myself
> getting the bugger out of the oven. Still have the scar.

But how did it taste?

Regards,
--
*Art
Re: [I] Aaaargh@#$!!! [message #258996 ] Sa, 22 April 2006 23:44
Hendrik Schober  
Bruce Richardson <itsbruce [at] uklinux.net> wrote:
> [...] Back in my wastrel days of
> youth, I once had the munchies so bad that I decided to make a pizza
> from scratch at about 2am. (I know this was not a rational decision.
> Munchies. Do I really have to explain?). So I made the dough and set
> it aside to rise and cooked up some topping and rolled out the pizza and
> put the pizza in the oven and sat and stared at the oven for 30 minutes,
> frantic with hunger. Then I burned myself getting the bugger out of the
> oven. Still have the scar.

Just reading this makes my mouth water. <drip>

Schobi

--
SpamTrap [at] gmx.de is never read
I'm Schobi at suespammers dot org

"The sarcasm is mightier than the sword."
Eric Jarvis
Re: [I] Aaaargh@#$!!! [message #259034 ] So, 23 April 2006 03:00
Kar98  
On 2006-04-21 11:54:26 -0500, Brian Howlett
<news-spamtrap [at] brianhowlett.me.uk> said:

> I don't know about other parts of the world, but here in .uk
> supermarkets sell a vast array of pizzas, not all of them frozen. I
> generally get a basic cheese and tomato, and add my own toppings.

Frozen or not, _real_ pizza has to be delivered by some pot-smoking
highschool kid in a POS car.
Re: [I] Aaaargh@#$!!! [message #259055 ] So, 23 April 2006 11:04
Random Data  
On Fri, 21 Apr 2006 17:35:33 +0930, 8'FED wrote:

> I am unfamiliar with the ins and outs of using of a traditional oven,
> and I've made two attempts in the last two days to cook a frozen
> pizza using one, both of which were dismal failures. On my second
> attempt, the whole thing FLIPPED upside down as I was trying to rotate
> it (in the hope that this would help it to cook evenly) and went
> everywhere.

At the risk of offending you, the frozen pizza is the first problem.
Though admittedly "fresh" in the Woolies/Coles sense seems to be
"deserving a smack in reply" than "pleasantly recently prepared". Their
deli pizzas aren't too bad if you throw some extra mushrooms and cheese
on. Snow peas are quite nice as well.

Anyway, I'd recommend a pizza stone. It's a ceramic disc around the size
of a pizza (no elephants to stand it on, unless Clarecraft have really
started branching out). You stick it in the oven at around 250 C for 15
minutes or so until it gets nice and hot. Then you drop the oven temp to
around 200 and put your pizza on the stone. The base gets cooked quickly
and nicely, while the top melts and cooks a bit slower. You end up with
well cooked but not burnt toppings and a nice crispy base. Should take
about 10 minutes from putting the pizza in.

You can also make your own pizzas from scratch. Lebanese bread is an OK
and reasonably cheap base, or if you're feeling handy look around the web
for pizza base recipes. They're not that hard, but a bit time consuming.
The quick and easy sauce is standard tomato paste, though you can retask
some pasta sauces quite nicely - a touch of chilli is lovely if you're
into that kind of thing, so arabbiata sauces can work well. Chuck on
whatever toppings you like - mushrooms, capsicum, salami, etc. Then top
with some mozzarella (you can get it pregrated from the stupormarket and
keep it in the freezer).

--
Dave Hughes | dave [at] hired-goons.net
"Violins are the first refuge of the incontinent." The Cave
Re: Aaaargh@#$!!! [message #259061 ] So, 23 April 2006 12:04
Mindi  
8'FED wrote:
> In another thread I mentioned that my convection microwave is in need
> of repair (it has since been delivered to a repair shop, from whom I
> expect to hear sometime soon about whether it can be repaired or not).
>
> I am really not coping without it.
>
> I am unfamiliar with the ins and outs of using of a traditional oven,
> and I've made two attempts in the last two days to cook a frozen
> pizza using one, both of which were dismal failures. On my second
> attempt, the whole thing FLIPPED upside down as I was trying to rotate
> it (in the hope that this would help it to cook evenly) and went
> everywhere.
>
> Like this.
>
> http://web.netyp.com/member/dragon/temp/flip.jpg
>
> Now I have an extra cleaning job to do, *and* no food. I do not need
> this. It is not funny.
>
> Adrian.

It may be possible that your over tray was in back to front, they are
not supposed to tip like that. Hope your microwave comes back soon!

Mindi
Re: [I] Aaaargh@#$!!! [message #259062 ] So, 23 April 2006 12:32
Flesh-eating Dragon  
CCA wrote:
> 8'FED wrote:
>
>> I am unfamiliar with the ins and outs of using of a traditional oven,
>> and I've made two attempts in the last two days to cook a frozen
>> pizza using one, both of which were dismal failures. On my second
>> attempt, the whole thing FLIPPED upside down as I was trying to rotate
>> it (in the hope that this would help it to cook evenly) and went
>> everywhere.
>
> It's not really necessary to rotate things in a traditional oven - the
> heat will generally surround the pizza (or whatever) from all
> directions and cook it evenly.

That's fine to say for someone who has developed a relationship of
trust with their oven. :-)

I mentioned it was my second attempt. During my first attempt (the day
before) I noticed that the part of the pizza nearest the oven door
(i.e. the only bit you can actually see when the door is closed)
seemed to be slower to cook, and rotating seemed to help. But what
really stuffed up my first attempt was that the ratio of how cooked
the pizza is versus how melted the cheese is turned out to be
different to what I'm used to. I'm used to the cheese having a
particular appearance when the pizza is done, but it never got there
and yet the pizza overcooked.

Adrian.
Re: [I] Aaaargh@#$!!! [message #259063 ] So, 23 April 2006 12:32
Flesh-eating Dragon  
René wrote:

> Pizza delivery. and self-cleaning cycle. Frozen pizza from the grocery store
> is freaking disgusting anyway.

Some are better than others. The best pizza you can get from the
grocery store is a LOT better than the worst pizza you can get from a
delivery.

Of course, the best pizza you can get from a delivery is better than
either, but it's also more expensive.

Adrian.
Re: [I] Aaaargh@#$!!! [message #259064 ] So, 23 April 2006 12:32
Flesh-eating Dragon  
Random Data wrote:

> You can also make your own pizzas from scratch.

Have done so plenty of times in a family situation, but never on my
own. We had self-made pizzas just last week, when I was at my parents'
place for Easter. I made a simple ham-and-olive combination that came
out really nicely.

On this occasion I was just trying to cook something simple.

Adrian.
Re: Aaaargh@#$!!! [message #259072 ] So, 23 April 2006 14:24
Fi  
I love home made pizzas, they are definitely the best. Has anyone tried
Weight Watchers pizzas? They are foul in my opinion and not worth the
effort of chewing.
Re: [I] Aaaargh@#$!!! [message #259077 ] So, 23 April 2006 15:28
Arthur Hagen  
Random Data <spambait [at] hired-goons.net> wrote:
>
> You can also make your own pizzas from scratch. Lebanese bread is an
> OK and reasonably cheap base, or if you're feeling handy look around
> the web for pizza base recipes. They're not that hard, but a bit time
> consuming. The quick and easy sauce is standard tomato paste, though
> you can retask some pasta sauces quite nicely - a touch of chilli is
> lovely if you're into that kind of thing, so arabbiata sauces can
> work well. Chuck on whatever toppings you like - mushrooms, capsicum,
> salami, etc. Then top with some mozzarella (you can get it pregrated
> from the stupormarket and keep it in the freezer).

You don't /have/ to have a tomato based sauce -- it's just most common.
White pizzas, or pizzas with other sauces are also eaten, and some of them
are surprisingly good. Likewise, you don't /have/ to use Mozarella. Other
cheeses can work equally well, and if you love winding up truly elastic
cheese with your tongue, I'd suggest using a swiss type cheese.

One of my favourites is a pizza made with traditional HP sauce, marinated
steak tips, peppers, Gruyere and bearnaise sauce. Another is no sauce,
olive oil, sundried tomatoes and Fontina cheese. Simple but tasty.
In either case, lots and lots of mountain mint and garlic to taste.

Regards,
--
*Art
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