Pizza

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FredS
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Post by FredS »

FredS wrote: 17 Jan 2023, 11:36 A little known fact is that many (most?) small pizza joints don't start entirely from scratch. My company does work for Pizza Blends and they, in turn, make products for pizza shops. Dry flour blends, frozen dough, crusts, and dough balls, as well as seasoning and sauce blends. You can send grandma Maria's pizza recipe to them and they'll prepare all the ingredients and ship them to your restaurant per your order. Cheaper and more consistent than the stoners working the weekend shifts in the kitchen.
We also just sold a bunch of equipment to prepare dry ingredients for a yuge frozen pizza plant in Salina KS. Owned by Schwan's, the plants produces Tony's and Red Baron pizzas as well, and maybe some private label brands. The plant will be 950,000 sq feet and employ around 1400 people when the expansion is complete. It's said to be the largest pizza plant in the world. My kids are grown and gone so the days of cheap pizza are in my rear view mirror, but there is certainly a market for shitty frozen pizzas.
If we ever get to heaven boys, it ain't because we ain't done nothin' wrong. - Kris Kristofferson
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Del
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Post by Del »

Biff wrote: 17 Jan 2023, 12:30
Del wrote: 17 Jan 2023, 12:14 The bar had Leinenkugel's Toasted Bock on tap. Now it's my new favorite beer.
Does it taste like fried chicken?
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What part of "HOC EST ENIM CORPUS MEUM" do you not understand?
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Biff
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Post by Biff »

Del wrote: 17 Jan 2023, 12:40
Biff wrote: 17 Jan 2023, 12:30
Del wrote: 17 Jan 2023, 12:14 The bar had Leinenkugel's Toasted Bock on tap. Now it's my new favorite beer.
Does it taste like fried chicken?
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Well. That's close to home, I'm gonna have to find some.
Here I stand. I can do no other. :flags-wavegreatbritain: :flags-canada:
Hovannes
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Post by Hovannes »

I remember reading about some guy who cornered the market on cheese for pizzas.
Apparently something like 95% of all the commercial pizza makers buy his cheese.
Good grief!
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JudgeRusty
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Post by JudgeRusty »

It has to be really bad for me not to be able to choke it down.

Favorites that are no longer available were from Roma's in Jacksonville and Carmine's between Auburn & Opelika.

Benny Marconi's in Roanke, VA is a favorite which is basically NY style made only in 28" size so a slice is a good meal.

Richie B's was excellent on 231 in Dothan coming home from vacation last year.

By the way, when you were in school, did your cafeteria often pair pizza with a side dish of whole kernel corn? The pizza slice was usually square at CCHS with the side of corn and generally served on Fridays.
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Post by JimVH »

JudgeRusty wrote: 23 Jan 2023, 12:17 By the way, when you were in school, did your cafeteria often pair pizza with a side dish of whole kernel corn? The pizza slice was usually square at CCHS with the side of corn and generally served on Fridays.
Yep. Corn and canned fruit cocktail.
"Get off my cloud, man." DL
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Post by Del »

JimVH wrote: 23 Jan 2023, 13:12
JudgeRusty wrote: 23 Jan 2023, 12:17 By the way, when you were in school, did your cafeteria often pair pizza with a side dish of whole kernel corn? The pizza slice was usually square at CCHS with the side of corn and generally served on Fridays.
Yep. Corn and canned fruit cocktail.
Glad to see that your memories have not dimmed with age!



Of course, this means you guys will never get to be President.
What part of "HOC EST ENIM CORPUS MEUM" do you not understand?
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Post by cobster »

Being a NY'er I'm good with most NY pizza. A local pizza shop makes a buffalo chicken pie that is to die for! Big chunks of chicken and soaked in blue cheese with a mild buffalo sause thats not too spicy.

Now when I travel out side of NY I like to look for a pizza shop with a brick oven and not a conveyor oven like what the new pizza hut use.
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