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How To Make A Sandwich - page 24

14th Oct 2021, 9:00 AM

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CiciEnixa 14th Oct 2021, 9:00 AM
Zazz... you can't just remove things without understanding why they're there. In the meantime, a brief moment of bonding between Ruth and Yeqon?

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The Alolan PokeNerd
14th Oct 2021, 9:02 AM
The Alolan PokeNerd
Aww, Ruth is such a bean <3
21st Oct 2021, 9:36 PM
She really is, hahaha <3 she's like a big sis, or a mama to all these Watchers
14th Oct 2021, 10:52 AM
You can have a competition and still be civil to each other but with the way it started and the stakes being vied for, I'd be hard pressed to actually help the opposition in any way, unless she intends to make them into one big happy team, of course.

Just by coincidence, made quick pizzas for supper, used packaged garlic naan for the crusts and a store brand bottled sauce that's really herby and garlicky, with yellow pepper, turkey pepperoni, mushrooms, onions and parmesan with lots of basil and mixed italian cheeses for toppings ;) fire them in at 450 for 5 or 6 minutes and they come out perfect.

If there's a better pepperoni than the 'Butterball' brand turkey kind, I haven't run across it yet, not too spicy but just enough, I dislike the types that are so spiced up that all you can taste is heat, this is kind of sweet and you can smell the fennel a block away.
14th Oct 2021, 6:55 PM
wow, 450? my oven stops at 250...
14th Oct 2021, 9:21 PM
Even in Canada, we use the Imperial System for oven temperatures.
That is 450* Farenheit, which is 232* Celcius. Most ovens can hit 250*C (500*F).

On the other hand, I am privilaged enough to have a Big Green Egg, whick can get over 1200*F (600*C) while using hardwood as the fuel - hot enough for a pizza oven or a Tandoor grill (I have to try naan in it sometime soon).
15th Oct 2021, 1:55 AM
Ideally, it'd be in a 1300F coal or wood fired brick oven, I keep meaning to build one in the backyard but never get around to it, it only takes a few minutes to cook a pizza with 'raw' dough in one but heating it up for hours to make a couple of individual pizzas seems inefficient, a convection oven does an acceptable job ;)
15th Oct 2021, 1:58 AM
little hint....most electric ovens can hit 700+ F on the 'clean' cycle and you can stop it anytime you want to open the door once it heats and restart it to cook. Not exactly in the owner's manual but if you need that kind of heat indoors it works...I accept no responsibility for houses burning down or food igniting ;)
21st Oct 2021, 9:41 PM
Thankfully Ruth is a lot more forgiving of earlier... civility issues, though also mainly because she's understanding Yeqon's side in all of this a little better, too.

I hope if you get around to building that brick oven, it shall provide you with most delicious pizzas. Though yes I imagine the time it would take to heat up the thing, you'd already be in the next meal time hahaha (thank you always btw for the cooking tips of the week as always, OldArmourer!)
14th Oct 2021, 6:53 PM
Oh, well... Ruth really has some insight there...

...and it is nice to see these two getting along...
16th Oct 2021, 11:46 PM
21st Oct 2021, 9:49 PM
She's been on a roll with understanding the thoughts and feelings of these Watchers. And I think, to some degree, she understands Yeqon's point of view in all of this.
15th Oct 2021, 12:38 AM
A pizza without tomato...
(We should be lucky that she didn't remove the wheat...)

Nonono, we should be lucky that this isn't an architecture competition!
"Nobody sees it anyway, I thus didn't think it was important - so I removed the foundation."
15th Oct 2021, 2:02 AM
Some people are allergic to tomatoes so there is a 'pepper paste' sauce made from red bell peppers that's really pretty good, you could also use alfredo sauce, donair sauce (loves me a donair pizza) or just a brushing with olive oil, garlic and herbs as the original ones were, that's especially good if you're making a middle eastern themed pizza ;)
'Gluten free' crusts do exist, cauliflower ones are available at the chain places here and grocery stores, they all have one thing in common though...to me they taste awful, to someone else maybe they're the best thing ever but I'll never be convinced ;)
16th Oct 2021, 11:37 PM
I've had pizza without tomato, but they were specialty pizzas... and delicious, I might add

Chicken Bacon Ranch Pizza with onion,
Chicken Alfredo Pizza, (uses Alfredo sauce instead of Marinara... and no, no egg noodles)
Veggie pizza with a Basil-olive oil Pesto...(I like this much better than the veggie pizza with Marinara btw)
Teriyaki Lover's Pizza (3 kinds of meat with a teriyaki glaze for the sauce)

another pizza without Marinara that's really good is BBQ Lovers pizza, but it doesn't really count because there is tomato in BBQ sauce
(BBQ Chicken, BBQ pulled pork, and BBQ Brisket with chopped onions rising like Gibraltar from a sea of Cheddar, Jack, and Colby cheeses.)

Guldangit, now I want a pizza, and it's 9 in the morning!!!

21st Oct 2021, 9:56 PM

Reading "Nobody sees it anyway, I thus didn't think it was important - so I removed the foundation" some way, somehow, just physically pained me. The only reason I can imagine why I feel this strongly about this line is maybe I DID actually meet someone like this who said a similar thought, and I had decided to blot them out of my memory :,D
16th Oct 2021, 11:53 PM
Pizza Craving aside, @Mjkj is absolutely right. This strip isn't about what's the best pizza, it's about Yeqons disillusionment to a wonderful idea going sour, and at the risk of anthropomorphizing even more, Yeqons own self-esteem Nothing will shake a person's self image more than watching your dreams die before your eyes.

21st Oct 2021, 10:21 AM
The comic isn't about the 'best' pizza...but the comments are ;)

My favourite non-tomato sauce pizza has to be a donair pizza.
Kind of hard to explain if you don't live here but it's a pizza crust laced with donair sauce
sort of a really sweet, really garlicky white sauce, my favourite version is the one my son came up with, sweetened condensed milk, some icing sugar to thicken it up and LOTS of garlic, granulated works best(odd as it sounds, fresh garlic doesn't).
Then you use chopped donair meat (think the big elephant leg of gyros or doner kebab meat)
finely chopped tomatoes and onions and cheese on top, I like to add black olives and za'atar too for a more Middle Eastern/Mediterranean taste.

I personally dislike just about every BBQ pizza I've ever tried but that's just me, I'm not a fan of most BBQ sauces, with few exceptions, I prefer molasses based sauces. We make a homemade one with molasses and rum instead of bourbon and it works well but I still usually take my steaks 'dry'.
21st Oct 2021, 12:18 PM
To be honest, I wasn't that impressed with Donair sauce, but that just might be a regional thing, this is California, and some cooks out here have pretty wierd ideas on the "right" way to do things sometimes. but, since I mentioned the Alfredo sauce, I could see why the Donair would appeal to you.

I love BBQ, from a spicy KC, to Carolina Honeys, to Honey-Maple BBQ from new england, I will eat ALL!!!! There was a contest on the food channel that I loved watching... The Epic Battle between "BBQ and Deep Fried". The cooks were asked to make something Italian based. The BBQers made BBQ Pulled pork Spagetti (it looked awesome btw), the Deep fryers however, found a way to top that... They Battered and deep fryed a Lasagna...
The Lasagna won, but I REALLY wish I could have been a judge for that cook-off!!!
21st Oct 2021, 11:38 PM
There are as many different types of donair sauce as there are places serving donairs, the sauce is usually made in house and varies widely from palce to place, I like it very sweet and extremely garlicky, one place in town has that , the others are 'thinner' by comparison and one is whipped up so much to give more volume for less ingredients that it looks like shaving foam.
The meat on the other hand is often, but not always, bought in premade 'logs' from the same company. it's good but inhouse can sometimes be better, although there was one place where it looked more like slices of meatloaf than shaved strips of dense meat.
I have a recipe I make sometimes, it's pretty much ground beef and lamb with a lot of spices.
You knead it until it's the consistency of toothpaste, then take a break and go back and work it some more before baking it in a loaf pan and slicing it into thin strips...or just buy the prepackaged stuff, there's two main brands and each is radically different, the sauces are too.
21st Oct 2021, 9:59 PM
@Don Y'all have seen through my ruse of a title TWICE lol, twas never really about the sandwich or the pizza XDDD

But yeah, this is actually pretty on point... maybe even more than you even realize, Don :,D