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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Wed, 13 Nov 2024 01:02:37 -0000 (UTC)
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jmcquown wrote:

> 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

Hehe, it was me who mentioned the pizza as one item.  

It's a bit related but not a normal thing unless trying to bake 2
different pizzas at once in a home oven.  Mine's bigger than most but
not commercial.  I have only 1 pizza pan.  I doesnt work too well to
medium crust one side, use 2 different sauces, then radically different
toppings (grin).  These 2 cast iron pans fit perfectly side by side so
I use them.

BT

I need to do Naan again.  It's a fun soft puffed bread (done stovetop)
that you've seen and may have tried. The sort you grab bites from a
central pot with then eat a bite with the bread.  I like to add green
onion and/or chives to the soft dough.  There's not enough oil involved
to call it a 'fry bread'.  I've even seen references to Naan pizza
(fusion of 2 cultures) in recipes.

Anyway, I'm over David's rants against cast iron.  It's silly now.