Path: ...!eternal-september.org!feeder2.eternal-september.org!i2pn.org!i2pn2.org!.POSTED!not-for-mail
From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Mon, 11 Nov 2024 21:48:25 +0000
Organization: Rocksolid Light
Message-ID: <f74fc7480476ddce58fd00e5fe9b8441@www.novabbs.org>
References: <2471dc38-b872-9e11-242b-fde8224f0398@example.net> <bac00170ea53c4dc975660602179f872@www.novabbs.org> <vgb47s$12pns$1@dont-email.me> <vge55a$1mj8r$2@dont-email.me> <vgeegg$1pdff$1@dont-email.me> <1c55991b8638a242015f78172a6fd024@www.novabbs.org> <vggkdd$294lv$1@dont-email.me> <a7bbced1caf7f7b617f4312fb8905839@www.novabbs.org> <jlWWO.372354$kxD8.266421@fx11.iad> <vgjkn0$2r6fl$7@dont-email.me> <d8eb6fb3ab63ef9a9eda981725cce498@www.novabbs.org> <vglrga$3bfkn$1@dont-email.me> <e44bad825de53aebf4b366dea1ab82dd@www.novabbs.org> <vgo853$3t8vj$1@dont-email.me> <c637a195f833f2234fd84a8d4aceb522@www.novabbs.org> <_bTXO.328442$WXO8.118356@fx13.iad> <294692a56994060e8ff1356d145633b1@www.novabbs.org> <vgr4rn$i1k8$1@dont-email.me> <vgr76u$i682$14@dont-email.me> <af8655a0d57f3a17b01bc8b4c3dae962@www.novabbs.org> <vgtp7i$15j8b$1@dont-email.me>
MIME-Version: 1.0
Content-Type: text/plain; charset=utf-8; format=flowed
Content-Transfer-Encoding: 8bit
Injection-Info: i2pn2.org;
	logging-data="2024836"; mail-complaints-to="usenet@i2pn2.org";
	posting-account="fvfMHpfyYaD/vlBz5lqYkjt6mNUTPbft/wBbWy6Ff1w";
User-Agent: Rocksolid Light
X-Rslight-Site: $2y$10$rKT3D8K7Sji4z1uUK4RSw.Bgljpg8jN0hPH0r12vDoyH7QgQHbsFe
X-Rslight-Posting-User: 3a41f635759bc15db100ab3d5cacd588ab964edd
X-Spam-Checker-Version: SpamAssassin 4.0.0
Bytes: 3836
Lines: 48

On Mon, 11 Nov 2024 20:25:22 +0000, Carol wrote:

> dsi1 wrote:
>
>>> > Point is they are BETTER.  How about pizza still piping hot at the
>>> > table?  Excellent device for it.  Don't forget the trivet!  (or
>>> > flip your other cast iron pan over and use as trivet).
>>>
>>> There is a reason that cast iron is not a pizza restaurant standard
>>> dear.
>
> Sure, it's expensive so low end cheap places don't do it.
>
>> The Southern people have some wacky ideas about pizza. The pizza is
>> taken out of a blazing hot oven and laid out on aluminum pans and
>> served immediately. There is no cooking after it comes out of the
>> oven. The pan is not hot. The pizza is hot and it's spewing all sorts
>> of heat into the room. You only have a few minutes to enjoy the pie.
>> I suppose some places could serve it on a heated cast iron pan but
>> that's just the South for you. I used to be into pizza - in fact,
>> "pizza" is my middle name. The idea of cooking a pizza at the table
>> is not something that I practice or condone.
>
> Can you translate that?
>
> What I was talking cooking in the cast iron then serving it still in
> pan on a trivet, so it statys hot. You are talking low-end PizzaHut
> stuff on aluminium.  You are talking cold pizza on aluminium?
>
> Then you convolute it somehow to 'cooking it at the table?  WOW, that's
> more twisted than usual for you.
>
> I've had pizza baked in the oven and served commercially to stay warm
> in cast iron in Oskaloosa IA and upstate NY.
>
>
>> I have had steaks served on a heated cast iron platter. It's not
>> really about cooking with retained heat. It's all about show biz and
>> putting on a show for the room. Mostly, it's just a gimmick.
>
> Twist and try to change subject.  You have mastered that skill.
>
> Mi Casitas (Mexican) also uses cast iron plates for several of their
> dishes, Beef Fajitas among them.  Also a heated cast iron plate with
> flat breads on it.

I have had foods served on cast iron plates too. What's your point?

https://www.youtube.com/shorts/xuNlhZD_Qqc