I remember that pizza very well, as a kid in school thru the 70s n 80s.
How was it...did ya try it. I can see the kids devoured it. :rofl2:
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I remember that pizza very well, as a kid in school thru the 70s n 80s.
How was it...did ya try it. I can see the kids devoured it. :rofl2:
I found it surprisingly good! The dough was pre-baked for 10 minutes and then the cheese and toppings put on and then backed for another 10 minutes to finish. Even with the 20 minute total bake time the crust was pretty soft, but it was still easy to eat with the hands.Quote:
Originally Posted by outback
My daughter said that it was pretty close to what she remembered but that the school pizza's sauce was more bland, my son said that early on he got pizza that the crust wasn't fully cooked so he never had it again, but he wanted to take some leftovers home for his wife to try as she used to love the school pizza. I haven't heard back on how she liked it.
The thing that blew me away was that the crust was pourable! Pourable pizza crust who would have thought of that. :shrug:
U have a link to the recipe.?Quote:
Originally Posted by cudarunner
Sure do!Quote:
Originally Posted by outback
https://www.youtube.com/watch?v=40MvjFaTVzE&t=962s
I was at the store today, I don't think that smoking a beef brisket will be on the menu any time soon-----------Attachment 355935
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You could use some of that to make some delicious Montreal Smoked Beef/Meat. Sliced thin and piled high on a good rye bread with hot mustard and a Kosher pickle on the side makes a great sandwich.
Bob
Been meaning to try a Montreal Smoked meat brisket. Hardest stopper for me is the huge steamer tray needed to make it work. Maybe if the prices come down this summer I will get the time and tools to give it a go.
Like you said, sliced high on rye, can’t be beat.
Rained all day. Good day for a nice hardy shepherds' pie.
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