Author Topic: respect  (Read 2473 times)

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Offline Pizzaholic

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respect
« on: April 15, 2004, 10:47:32 AM »
Had dough ready in the fridge for dinner the other nite and ran way late at work.   (As I have been for quite some time now.)

The wife thought that she would do the pies, after watching me so many times, how tough could it be????
She did alright but does not want to ever do that again, she has a new appreciation for me and my cooking HAHAHA!!
Anybody ever have something like that happen before?
Pizzaholic


Offline DKM

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Re:respect
« Reply #1 on: April 15, 2004, 11:57:19 AM »
Yep.

Lot of people aske me for my recipes, many only try once, some never bother.

DKM
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Offline LMU Pizza Man

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Re:respect
« Reply #2 on: April 15, 2004, 12:53:33 PM »
I'm teaching a Pizza 101 class to a bunch of my friends tonight. They should be pizza crazy in no time. No doubt they will respect the dough.

Offline Randy

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Re:respect
« Reply #3 on: April 15, 2004, 01:03:08 PM »
Most people I run into just don't want to cook anymore.

Offline DKM

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Re:respect
« Reply #4 on: April 15, 2004, 04:32:27 PM »
I hear that.

Lives too busy and the like.  Sad I think.

DKM
I'm on too many of these boards

Offline itsinthesauce

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Re:respect
« Reply #5 on: April 15, 2004, 07:12:04 PM »
Becoming a "Pizza Pusher" it is an addiction you know.

Offline Foccaciaman

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Re:respect
« Reply #6 on: April 15, 2004, 08:48:05 PM »
I find that many have doughphobia:

The incurable affliction causing one to believe that because of words like yeast, rise, proofing, that  making any bread substance is some form of alchemy and best left to others.
Ahhh, Pizza The Fifth Food Group

Offline Steve

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Re:respect
« Reply #7 on: April 16, 2004, 07:37:57 AM »
My wife would always cheat and use her trusty bread machine to mix and knead pizza dough. She always swears by her little timesaver, but she always ends up with under-kneaded dough that rips and tears when you try to stretch it out. I keep telling her over and over... you gotta use the KitchenAid mixer! She'll never learn!

And she wonders why my pizzas always turn out great! Go figure!  :-\
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Offline LMU Pizza Man

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Re:respect
« Reply #8 on: April 17, 2004, 05:05:07 AM »
Mixer! You don't use one of those silly things. Dough can only be kneaded by hand! :P Actually I've never tried a mixer because I don't have one. What the difference?

Offline DKM

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Re:respect
« Reply #9 on: April 17, 2004, 06:33:39 AM »
I'm teaching a Pizza 101 class to a bunch of my friends tonight. They should be pizza crazy in no time. No doubt they will respect the dough.

How did class go?

DKM
I'm on too many of these boards


Offline mama mia

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Re:respect
« Reply #10 on: April 17, 2004, 09:47:42 AM »
HA!!! I'm the only cook in this house...  :-X I would love for somebody to even want to "try"

Offline LMU Pizza Man

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Re:respect
« Reply #11 on: April 17, 2004, 12:03:54 PM »
Pizza 101 was a success in some ways. A few of the batches turned out hard, most were fine. People had a hard time finding the rythm of kneading. The real bad part was shaping the dough. I guess it takes a little more practice than one night. I think everyone was happy when I just took over and finished the pizzas myself.

Offline Pierre

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Re:respect
« Reply #12 on: April 18, 2004, 03:36:10 PM »
everyone I know thinks I am obsessed with my passion for this forum and pizza. None would even think of doing the work of making their own pizza after hearing that the dough should have an overnight rise. They hold it for too tedius.

They'd rather order out. But since I've been making my own, I've ordered out only 3 times in the last 2 years.

As for dough making and shaping, that is my work. My wife just looks and passes. We are making one tonight, a New York Style with onions and green paprika, provolone and mozzarella.

Pierre

Offline Randy

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Re:respect
« Reply #13 on: June 06, 2004, 12:02:28 PM »
Wonderful qualities in an instructor RP.

 Randy

Offline DKM

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Re:respect
« Reply #14 on: June 07, 2004, 04:52:41 PM »
I've use to train people at work.  I would show them the basics and tell them they had to find their style.  It did normally take a few months for them to be really good.

I just realized I've been making pizza for 18 years now (and I'm only 36) and I still learn new stuff all the time.

DKM
I'm on too many of these boards


 

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