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From: jmcquown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Mon, 11 Nov 2024 17:02:50 -0500
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On 11/11/2024 3:25 PM, 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.
> 
Actually no.  It's because pizza joints don't cook pizza using cast iron 
skillets.  Why does David keep trying to flip-flop this conversation? 
Cast iron has nothing to do with pizza.

>> 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?
>
Maybe someone who speaks "dsi1" will be able to.

> 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?
> 
How did pizza get into this discussion about cast iron cookware?
> I've had pizza baked in the oven and served commercially to stay warm
> in cast iron in Oskaloosa IA and upstate NY.
> 
Woo hoo!

>> 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.

Fajitas are definitely served on a sizzling still hot cast iron pan. 
Oh, but that's not Hawaiian cooking in a pit so surely everyone should 
disregard the need to retain heat.

Jill