Left to right, top to bottom (sorry for the length, but spoiler boxes won’t allow close enough formatting).
M-M-M- JUST A LITTLE OLD LAST YEAR’S CLUB- A “1924 MODEL – AND IT’S NOW “1925” – – FOOEY ON SUCH A OLD STYLE “CLUB” – – ME TO THE CLUBBERY – TO GET A NEW ” 1925 MODEL ” CLUB , AS BEFITS A UP TO DATE “COP” LIKE ME. ME, A MOUSE USED TO ONLY ” LAST MINUTE ” STUFF —- •• WITH A ” 1924 ” MODEL ” BRICK ” – — T’W0NT DO. A ” 1925 MODEL BRICK ” FOR ME BEFORE I DO ANOTHER DAY’S BRICK TOSSING — HM – M – M • COME HERE – WHAT IF YOU ARE A ” 1924 ” MODEL. YOU’RE STILL A ” BRICK ” POW ! ! ! ZIP AND YOU CAN AT LEAST GIVE ME A ” 1925 MODEL ” THRILL. COME BACK TO ” POPPA ” YOU OLD DARLING — SOPP ZIP A 1930 MODEL ” JOY ” – I CALLS IT —- ALL’S PRETTY GOOD AFTER ALL. THERE IS A HEPPY LEND – FURFUR A – WAAY —-
From yesterday.
As I said, that site has weird programming.
I did a screen snip of the cheese being advertised at the end with some bumpf from the site itself at the bottom.
There isn’t much more to the gif than what you see; but two rounds of cheese bounce off the Bird King’s bill to the floor, a close up of the cows, and a cut away of the Bird King cawing for more Caprice cheese (according to the advertisement anyway).
From: Wonderful ways to prepare ITALIAN FOOD
By: JO ANN SHIRLEY
with special thanks to
JANE DE TELIGA
Published by: PLAYMORE INC NEW YORK USA
Under arrangement with I. Waldman & son inc.
ISBN 0 86908 063 6
“Basic Pizza Dough”
2 1/4 cups flour
1/2 teaspoon salt
1 Tablespoon dried yeast
3/4 cup warm water
Olive oil
1.Sift flour into a warm bowl with the salt
2.Put yeast into a small bowl and add the warm water. Allow to stand for five minutes, then mix until smooth.
3.Pour the yeast mixture into the flour with one tablespoon of olive oil. Mix with your hand to a stiff dough. Knead on a floured board for ten minutes.
4.Rub oil on the dough ball, place in an oiled bowl and put in a warm place until it has doubled in size.
5.Roll out to a thickness of 1/4 inch. Brush with a little olive oil before spreading with topping.
Notes from me:
Dried yeast is granular yeast.
“Cheese Pizza (Pizza al Formaggio)”
1 cup (115 g) grated parmesan cheese
1 cup (125 g) sharp cheese, grated
2 eggs, well beaten
salt and pepper
Pizza Dough (see above)
1.Roll out pizza dough and place on an oiled baking sheet.
2.Mix together with Parmesan cheese, cheese and eggs. Season with salt and pepper.
3.Spread cheese mixture over the pizza dough.
4.Bake in a 450°F (230°C) oven for about 25 minutes or until golden brown.
Serves 4 – 6.
Notes from me: Definitely pre-heat the oven.
Bake on second rack (top rack is first) and keep an eye on it from the 20 minute mark; you may need longer if your crust is thicker.
For the dough:
About 1 gram of fresh yeast per pound of all-purpose flour, about half that amount (weight-wise) water, a generous pinch of salt, 1-2 Tbs olive oil.
Mix, give it time. Overnight or longer. In a cool place. Or just 2 cycles on “dough” in your bread maker…
The dough gets softer with time.
Oh – and never ever ever roll it out. It will lose all its fluffiness.
Just so people know…. 1 gram of yeast is almost nothing… a pinch the size of a raisin.
You’re probably making the dough early in the day or even the night before, for a slow rise till dinnertime.
It tastes better that way, but few here do it.
….
Someone making pizza with the idea of putting it in the oven in 20 minutes, without letting it rise first, or after an hour with one rising, and then patting it out, will need a lot more yeast….
In the US, yeast usually comes in a small packets… each 7 grams or 2¼ teaspoons.
It takes a whole packet of instant or regular dry yeast, or half a 2oz cube of fresh, if you can even find it, to raise a pound of flour (or 2½ – 3 cups) in that time.
…
I agree…pat and stretch… No rolling pin!
….
Alexi… I’ve never even seen a cheese pizza with basically a plain cheese omelette on top instead of a herbed, garlicky tomato sauce, and then Italian cheese.
When you’re making Italian food, you need to consult an Italian cookbook…
Not a mid century middle Canadian or American cookbook.
That recipe is like something from June Cleaver (Leave it to Beaver,) not a pizzeria.
That’s what I wrote: Overnight or longer – or two cycles on “dough” in a bread maker (which only takes 3 hours in all). Enough time to prepare the sauce and do other chores.
Much better this way – and less yeast is easier to digest.
Oh – and thank you for indirectly mentioning it: That pizza-dough recipe (the long-term-part) is from a cookbook written by an Italian chef who had a restaurant here in Munich. That’s the large batch variety which I downsized; he also provides the widely known household variety with more yeast – but not as much as in Alexi’s recipe.
” Procida’s Kochbuch. Die hohe Schule der italienischen Kochkunst” covers mostly everything regarding Italian cuisine. But it’s written in German.
After reading your comment I had a vague recollection of the attachment; there’s really no reason yeast can’t be added to the recipe using Tigressy’s formula and using it as a pizza crust..
As a conversion for cooking purposes (it’s, cooking, nothing is exact / fiddle with it as wanted): 4 cups of flour is 1 pound or 454 grams.
Two medium-sized yellow onions, a few cloves of garlic, 1 habanero, all finely chopped; 1 small zucchini, cubed; olive oil, salt to taste – mix and nuke it covered for a few minutes until translucent.
Add one small can (12-14 oz) of high-quality chopped tomatoes and a little bit of good apple juice to get everything out of the can, nuke uncovered until the sauce is thick.
Add black pepper, dried oregano and basil. Mix well and let cool for a few minutes.
I’ll put that on the raised dough, then tuna (skip-jack; caught with fishing rods; no added oil), mozzarella and mild peppers for garnish.
Enough for 3 pizzas; I’ll make 2 today.
Preheated pizza oven and reusable baking “paper”, 300°C, 8-12 minutes.
This time of year I get Naan bread (from Costco). Slice tomatoes from the back yard, top with cheese and pepperoni. Under top brown in the toaster oven for 2 cycles and I have dinner.
.
“I’ll finish dry mopping after I’ve had my nap.”
Awwwwwwwwwwwwww!
,.
Left to right, top to bottom (sorry for the length, but spoiler boxes won’t allow close enough formatting).
M-M-M- JUST A LITTLE OLD LAST YEAR’S CLUB-
A “1924 MODEL – AND IT’S NOW
“1925” – –
FOOEY ON SUCH A OLD STYLE “CLUB” –
– ME TO THE CLUBBERY – TO GET A NEW
” 1925 MODEL ” CLUB , AS BEFITS A
UP TO DATE “COP”
LIKE ME.
ME, A MOUSE USED TO ONLY
” LAST MINUTE ” STUFF —- ••
WITH A ” 1924 ” MODEL ” BRICK ” –
— T’W0NT DO.
A ” 1925 MODEL BRICK ” FOR ME
BEFORE I DO ANOTHER DAY’S
BRICK TOSSING —
HM – M – M •
COME HERE – WHAT IF
YOU ARE A ” 1924 ” MODEL.
YOU’RE STILL A
” BRICK ”
POW ! ! !
ZIP
AND YOU CAN AT LEAST
GIVE ME A ” 1925 MODEL ”
THRILL.
COME BACK TO
” POPPA ” YOU OLD
DARLING —
SOPP
ZIP
A 1930 MODEL ” JOY ” –
I CALLS IT —-
ALL’S PRETTY GOOD
AFTER ALL.
THERE IS A HEPPY LEND –
FURFUR A – WAAY —-
.
A mix of two of today’s artwork.
http://grayzonecomics.com/yahoo_site_admin/assets/images/Snoopy.36163622_large.jpg
I like that. 🙂
Where is he now??
,
Speaking of little green dogs…
Looks like the swamp creature.
YUCK!!
,
Boo! Bad Baron…
Snoopy better scoot!!
From yesterday.
As I said, that site has weird programming.
I did a screen snip of the cheese being advertised at the end with some bumpf from the site itself at the bottom.
There isn’t much more to the gif than what you see; but two rounds of cheese bounce off the Bird King’s bill to the floor, a close up of the cows, and a cut away of the Bird King cawing for more Caprice cheese (according to the advertisement anyway).
NOW Perro develops good control with that whip? Fernando is less than pleased.
¡Hola Cleomigos y Cleomigas!
Perro™ RIDES AGAIN!
OK… sigh…. you’re right…. we don’t see him riding…. but he had to ride to get there, didn’t he?
In any case… figuratively… he rides.
He rides to save the poor and disenfranchised… whose franchises are being dissed at this very moment, as we watch!
Get ’em, Perro™!
….
Obviously, he has been practicing with the bullwhip.
(Back at the hacienda, Fernando wishes that practice had come a leettle sooner in the tale.)
“Destituto” indeed… even if it doesn’t actually mean anything in Spanish… we get the idea.
And the idea is that 9 pesos was a large chunk of change in…. um… in whatever year this is set…. and very necessary, to a poor family.
…
Sadly, had Señor Destituto saved his pesos…not even considering the devaluations in between…
Today’s peso is worth less than a US nickel.
Life is still hard for the Destitutos of this world…
But it might be even harder, had we never had campeones (champions) like Perro™!
About ten years earlier:
Perro makes the peasants’ Labor Day!
cheese pizza
What a coincidink – I plan pizza for tonight.
From:
Wonderful ways to prepare ITALIAN FOOD
By: JO ANN SHIRLEY
with special thanks to
JANE DE TELIGA
Published by: PLAYMORE INC NEW YORK USA
Under arrangement with I. Waldman & son inc.
ISBN 0 86908 063 6
“Basic Pizza Dough”
2 1/4 cups flour
1/2 teaspoon salt
1 Tablespoon dried yeast
3/4 cup warm water
Olive oil
1.Sift flour into a warm bowl with the salt
2.Put yeast into a small bowl and add the warm water. Allow to stand for five minutes, then mix until smooth.
3.Pour the yeast mixture into the flour with one tablespoon of olive oil. Mix with your hand to a stiff dough. Knead on a floured board for ten minutes.
4.Rub oil on the dough ball, place in an oiled bowl and put in a warm place until it has doubled in size.
5.Roll out to a thickness of 1/4 inch. Brush with a little olive oil before spreading with topping.
Notes from me:
Dried yeast is granular yeast.
“Cheese Pizza (Pizza al Formaggio)”
1 cup (115 g) grated parmesan cheese
1 cup (125 g) sharp cheese, grated
2 eggs, well beaten
salt and pepper
Pizza Dough (see above)
1.Roll out pizza dough and place on an oiled baking sheet.
2.Mix together with Parmesan cheese, cheese and eggs. Season with salt and pepper.
3.Spread cheese mixture over the pizza dough.
4.Bake in a 450°F (230°C) oven for about 25 minutes or until golden brown.
Serves 4 – 6.
Notes from me:
Definitely pre-heat the oven.
Bake on second rack (top rack is first) and keep an eye on it from the 20 minute mark; you may need longer if your crust is thicker.
For the dough:
About 1 gram of fresh yeast per pound of all-purpose flour, about half that amount (weight-wise) water, a generous pinch of salt, 1-2 Tbs olive oil.
Mix, give it time. Overnight or longer. In a cool place. Or just 2 cycles on “dough” in your bread maker…
The dough gets softer with time.
Oh – and never ever ever roll it out. It will lose all its fluffiness.
Comment snipped and saved.
Just so people know…. 1 gram of yeast is almost nothing… a pinch the size of a raisin.
You’re probably making the dough early in the day or even the night before, for a slow rise till dinnertime.
It tastes better that way, but few here do it.
….
Someone making pizza with the idea of putting it in the oven in 20 minutes, without letting it rise first, or after an hour with one rising, and then patting it out, will need a lot more yeast….
In the US, yeast usually comes in a small packets… each 7 grams or 2¼ teaspoons.
It takes a whole packet of instant or regular dry yeast, or half a 2oz cube of fresh, if you can even find it, to raise a pound of flour (or 2½ – 3 cups) in that time.
…
I agree…pat and stretch… No rolling pin!
….
Alexi… I’ve never even seen a cheese pizza with basically a plain cheese omelette on top instead of a herbed, garlicky tomato sauce, and then Italian cheese.
When you’re making Italian food, you need to consult an Italian cookbook…
Not a mid century middle Canadian or American cookbook.
That recipe is like something from June Cleaver (Leave it to Beaver,) not a pizzeria.
Don’t call it pizza!
That’s what I wrote: Overnight or longer – or two cycles on “dough” in a bread maker (which only takes 3 hours in all). Enough time to prepare the sauce and do other chores.
Much better this way – and less yeast is easier to digest.
Oh – and thank you for indirectly mentioning it: That pizza-dough recipe (the long-term-part) is from a cookbook written by an Italian chef who had a restaurant here in Munich. That’s the large batch variety which I downsized; he also provides the widely known household variety with more yeast – but not as much as in Alexi’s recipe.
” Procida’s Kochbuch. Die hohe Schule der italienischen Kochkunst” covers mostly everything regarding Italian cuisine. But it’s written in German.
OREGANO! OREGANO! Oregano! or don’t even bother!
After reading your comment I had a vague recollection of the attachment; there’s really no reason yeast can’t be added to the recipe using Tigressy’s formula and using it as a pizza crust..
As a conversion for cooking purposes (it’s, cooking, nothing is exact / fiddle with it as wanted): 4 cups of flour is 1 pound or 454 grams.
For the sauce today:
Two medium-sized yellow onions, a few cloves of garlic, 1 habanero, all finely chopped; 1 small zucchini, cubed; olive oil, salt to taste – mix and nuke it covered for a few minutes until translucent.
Add one small can (12-14 oz) of high-quality chopped tomatoes and a little bit of good apple juice to get everything out of the can, nuke uncovered until the sauce is thick.
Add black pepper, dried oregano and basil. Mix well and let cool for a few minutes.
I’ll put that on the raised dough, then tuna (skip-jack; caught with fishing rods; no added oil), mozzarella and mild peppers for garnish.
Enough for 3 pizzas; I’ll make 2 today.
Preheated pizza oven and reusable baking “paper”, 300°C, 8-12 minutes.
another thumbs up since I can’t vote twice!
sorry….. i like mine with a thin crust and lots of meats…
For me, thin crust and lots of herbs.
Have you tried Lebanese flatbread with zaatar?
I’m not crazy about a lot of Middle Eastern food, but that’s one thing I love.
Not just the zaatar… there are other good flavors.
Trader Joe’s used to sell it, but they don’t any more…
Now Costco gets it occasionally, with demonstrators…. they call it a “road show”.
I little pricey but I have to buy it.
This time of year I get Naan bread (from Costco). Slice tomatoes from the back yard, top with cheese and pepperoni. Under top brown in the toaster oven for 2 cycles and I have dinner.
Even Labor Day is no rest for the wicked. Pero Perro permits no persecution performed period.
hooray!! perro to the rescue!
Ah… but are chicken tenders legal?
Good morning Perro phans!
Hope everyone is laboring over a late cheese pizza.
Y’all have a safe holiday. (((((HuGz!)))))
I’m posting this because I find it weird that they even covered it.
It’s very well done though.
YAY!! Perro to the rescue! Someone else needs a ‘P’ on their pants.
I just hate it when I get p on my pants
😆🤣😁 Several comments came to mind…..but I will just say you should take your dog for a walk more often and stay away from Perro!
Aretha, with the song that introduced “Sock it to me” to popular culture.
Owl.