Comments on: Pizza hacks http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/ Dada, bring my beer in the living room Sun, 27 Jul 2008 00:48:43 +0000 http://wordpress.org/?v=2.6 By: Fiona http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-777 Fiona Fri, 02 Jun 2006 16:57:07 +0000 http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-777 <p>We got our "pizza stone" from Home Depot. It's a 12" sq Mexican Quarry stone and cost 95 cents. Hoorah for the Lord God Alton Brown!! (as he is known in our house)</p> We got our “pizza stone” from Home Depot. It’s a 12” sq Mexican Quarry stone and cost 95 cents. Hoorah for the Lord God Alton Brown!! (as he is known in our house)

]]> By: Sue/GC http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-753 Sue/GC Wed, 31 May 2006 00:51:14 +0000 http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-753 <p>I hope you haven't been scrubbing your oven, that's just a ridiculous way to spend an afternoon. Or are you just letting the crusty bits accummulate? </p> <p>My oven would be a pit without the self cleaning cycle. I just refuse to use those chemicals, or spend my Saturday scrubbing out baked on cheese. </p> <p>Mamster, try the self cleaning. You'll love it.</p> I hope you haven’t been scrubbing your oven, that’s just a ridiculous way to spend an afternoon. Or are you just letting the crusty bits accummulate?

My oven would be a pit without the self cleaning cycle. I just refuse to use those chemicals, or spend my Saturday scrubbing out baked on cheese.

Mamster, try the self cleaning. You’ll love it.

]]> By: mamster http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-746 mamster Tue, 30 May 2006 19:24:47 +0000 http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-746 <p>Get the stone. I was also too lazy to seek out quarry tiles, so I paid $35 for a stone, and it's totally worth it. It'll last forever as long as you don't try to move it.</p> Get the stone. I was also too lazy to seek out quarry tiles, so I paid $35 for a stone, and it’s totally worth it. It’ll last forever as long as you don’t try to move it.

]]> By: Matthew http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-745 Matthew Tue, 30 May 2006 18:51:01 +0000 http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-745 <p>Per Alton Brown, I mix my mozzarella with provolone and monterey jack, with excellent results. Usually I'll grate a bit of Parmigiano-Reggiano on after the pizza comes out of the oven, while I'm letting it cool; that works well.</p> <p>I don't have a pizza stone, though; my pizzas turn out okay, though I'm sure they could be better. I don't want to spend huge amounts of money on a pizza stone, though I haven't had any luck finding Alton Brown's recommended substituion, a quarry tile. Any suggestions? Or should I just suck up the pizza stone so I can suck down much better pizza?</p> Per Alton Brown, I mix my mozzarella with provolone and monterey jack, with excellent results. Usually I’ll grate a bit of Parmigiano-Reggiano on after the pizza comes out of the oven, while I’m letting it cool; that works well.

I don’t have a pizza stone, though; my pizzas turn out okay, though I’m sure they could be better. I don’t want to spend huge amounts of money on a pizza stone, though I haven’t had any luck finding Alton Brown’s recommended substituion, a quarry tile. Any suggestions? Or should I just suck up the pizza stone so I can suck down much better pizza?

]]> By: Heather http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-741 Heather Tue, 30 May 2006 16:13:31 +0000 http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-741 <p>it's fairly awesome...it locks you out, because it heats up to the temperature of the sun, and it won't let you in again until it's safe. i like to imagine that if only i COULD get in there, i would find a wormhole that would take me someplace cool, like jodie foster in "contact." and no chemically ockyness!</p> it’s fairly awesome…it locks you out, because it heats up to the temperature of the sun, and it won’t let you in again until it’s safe. i like to imagine that if only i COULD get in there, i would find a wormhole that would take me someplace cool, like jodie foster in “contact.” and no chemically ockyness!

]]> By: mamster http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-738 mamster Mon, 29 May 2006 23:32:10 +0000 http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-738 <p>You know, we have a self-cleaning oven and I've never used the self-cleaning feature. I should try do that sometime, huh?</p> You know, we have a self-cleaning oven and I’ve never used the self-cleaning feature. I should try do that sometime, huh?

]]> By: Heather http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-737 Heather Mon, 29 May 2006 23:27:25 +0000 http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-737 <p>my mom has recently been excited by the realization that, leaving their pizza stone in the oven all the time, her self-cleaning oven is also a self-AND-pizza-stone-cleaning-oven.</p> my mom has recently been excited by the realization that, leaving their pizza stone in the oven all the time, her self-cleaning oven is also a self-AND-pizza-stone-cleaning-oven.

]]> By: mamster http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-736 mamster Mon, 29 May 2006 21:24:12 +0000 http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-736 <p>Maybe the supermarkets are just lazy...or maybe they've been infiltrated by raw food zealots! Sound the alarm!</p> Maybe the supermarkets are just lazy…or maybe they’ve been infiltrated by raw food zealots! Sound the alarm!

]]> By: stacy http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-735 stacy Mon, 29 May 2006 18:01:35 +0000 http://www.rootsandgrubs.com/2006/05/28/pizza-hacks/#comment-735 <p><i>Most vegetable ingredients (mushrooms, peppers, onions) benefit from precooking.</i> </p> <p>This is my new pet peeve ... most crudite-type veggies do too. I've lately gotten very cranky about supermarket veggie-dip trays with raw broccoli, green beans, cauliflower, etc. Parboil the things for a few minutes and the whole tray gets <i>so much better</i>.</p> Most vegetable ingredients (mushrooms, peppers, onions) benefit from precooking.

This is my new pet peeve … most crudite-type veggies do too. I’ve lately gotten very cranky about supermarket veggie-dip trays with raw broccoli, green beans, cauliflower, etc. Parboil the things for a few minutes and the whole tray gets so much better.

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