Path: ...!eternal-september.org!feeder2.eternal-september.org!news.eternal-september.org!.POSTED!not-for-mail From: "Carol" Newsgroups: rec.food.cooking Subject: Re: Dinner in the year of our lord 20241031. Date: Wed, 13 Nov 2024 01:02:37 -0000 (UTC) Organization: A noiseless patient Spider Lines: 79 Message-ID: References: <2471dc38-b872-9e11-242b-fde8224f0398@example.net> <1c55991b8638a242015f78172a6fd024@www.novabbs.org> <_bTXO.328442$WXO8.118356@fx13.iad> <294692a56994060e8ff1356d145633b1@www.novabbs.org> MIME-Version: 1.0 Content-Type: text/plain; charset=utf-8 Content-Transfer-Encoding: 7bit Injection-Date: Wed, 13 Nov 2024 02:02:37 +0100 (CET) Injection-Info: dont-email.me; posting-host="7817bd7efee5ecab4e77cade714b7611"; logging-data="1969617"; mail-complaints-to="abuse@eternal-september.org"; posting-account="U2FsdGVkX19M1m3PkU/LtfemNl7K73nh" User-Agent: XanaNews/1.21-f3fb89f (x86; Portable ISpell) Cancel-Lock: sha1:9cQu+u4FJba+63Vvg4FiBG6Sffw= Bytes: 5268 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.