Better ingredients, better pizza? We used to eat pizza all the time. Up in Austin, there's a place called Conan's - they have what they call "deep dish" pizza - Chicago style, with whole wheat crust if you prefer and with the cheese built right into the crust. Also in Austin there is the Brick Oven where you can watch the pizza being cooked inside a big, domed brick oven fireplace and they use flat shovels on a stick to move the pie in and out.
[image: Inline image 1] And then you've got your frozen pizza - DiGiorno's, Tombstone, Red Baron, and Tony's. And, then there's Pizza Hut, Pizza Inn, Domino's, Little Caesar's, and Papa John's. So, what exactly are the "better ingredients" in Papa John's pizza? They won't tell you, but it all comes in the back door on a SYSCO truck, just like all the other pizza joints in town. In Boulder, CO some guys invented a new gas-fired oven where the pizza revolves around inside the oven, instead of slow cooking over a wood-burning fire; the crust is thin, so it cooks faster too. You walk up to the counter, select your toppings, and you get your pizza while you wait at the counter in about 2-3 minutes, not fifteen minutes later like at most places. The joint is called Chipotle Pizza, by the guys that own Chipotle Mexican Restaurants. At Chipotle, they use less cheese and gourmet ingredients like olive oil and basil and stuff. They even have a whole ham with a slicer that cuts the ham off right before your eyes. It's the reverse pizza effect: Italians come to America with a recipe for tomato sauce; the Americans put it on dough bread and spread the sauce all around on it; then the Italians go back to Italy and tell all their friends about "pizza" they got in America. Go figure. 'Mamma mia! Chipotle plans expansion into pizza' http://www.cnbc.com/id/101283103 On Fri, Dec 13, 2013 at 11:16 AM, Bhairitu <noozg...@sbcglobal.net> wrote: > > > I've mentioned the pros of the Cuisinart sandwich maker the Con would be > that it wanted too small a piece of bread even suggesting you might want to > cut off the crusts to make it fit. It also does two sandwiches at once > which I didn't need but that is actually no problem. Given these are > simple inexpensive devices I might try some of the other ones too. > > Large manufacturers usually have different teams designing products. Some > of the teams are good at and some not so. It's always interesting to know > the story "under the hood." > > > On 12/12/2013 05:48 PM, awoelfleba...@yahoo.com wrote: > > > ---In FairfieldLife@yahoogroups.com, > <j_alexander_stanley@...><j_alexander_stanley@...>wrote: > > My most recent experience with Cuisinart is my new coffee maker. It got a > great review on Consumer Reports, and the Amazon reviews remarked on how > well it brews coffee. But, also mentioned many times on Amazon is the > crappy latch mechanism on the lid. I figured the problem was a mixture of > poor design and ham-fisted users, and being a more graceful and careful > person, I assumed the latch mechanism would hold up under my gentle touch. > WRONG! That latch was busted within two weeks. Fortunately, the fix is > simple: I use a red brick to keep the lid closed during brewing (the hinge > is spring loaded, and with the latch broken, the lid won't stay down.) > > When this machine inevitably dies some day, will I consider getting > another Cuisinart? You betcha! 'Cuz despite the stupid latch, the machine > makes really good coffee! > > I love homemade waffles. I bought a Cuisinart waffle maker, you know the > good old fashioned round shape, and I could have chucked it out after a > one-time use. The handle was so badly designed that you were bound to burn > yourself lifting it up no matter how careful you were. The mechanism for > letting you know when the waffle was ready and when the iron was hot enough > was never clear so it would ding and actually mean the iron was up to > temperature apparently because if I lifted the lid when the bell went off > it turned out the waffles were still raw. In addition, you could never pry > the damn thing out from between its jaws without using a fork and a knife > to try and perform the equivalent of brain surgery in extricating the stuck > thing. by the time you actually got it all out it was in sixty pieces with > the remaining 50% still stuck to the iron. I hated that waffle maker with a > passion and would never buy another one by that company. > > > >
