Author Topic: Grande question  (Read 11773 times)

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Offline DNA Dan

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Re: Grande question
« Reply #25 on: November 29, 2006, 05:28:34 PM »
I tried the one (and only one) good pizza place in the South Bay. 

Whoa there pardner.... that's a pretty bold statement to be making on a pizzamaking forum! Care to enlighten me where it's located??

Say if I get convinced on the grande that I already bought, I would be willing to go 50/50 on a bulk purchase with you. I think you are close to me, (especially with a comment like that!)  :-D


Offline pizzaJoe

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Re: Grande question
« Reply #26 on: November 29, 2006, 05:43:34 PM »
Whoa there pardner.... that's a pretty bold statement to be making on a pizzamaking forum! Care to enlighten me where it's located??

Say if I get convinced on the grande that I already bought, I would be willing to go 50/50 on a bulk purchase with you. I think you are close to me, (especially with a comment like that!)  :-D

Ahhh, someone took the bait!   >:D
Note that my tastes run to NY or Neapolitian pizza.  Before I say it, I have no affiliation, I'm just a VERY happy customer.  In fact, I would probably move back to the east coast if I didn't know about this place.  Or start making my own pizza en masse.  Hey now...   ;D 

*Every* single NYer (no, I'm not one...) I've met in the Bay Area picks one of two places as the best pizza in the area.  The one I *LOVE* is
Vito's Famous Pizza
1155 Reed Ave
Sunnyvale, CA

Do NOT confuse this with the Vito's in Fremont nor the one on Skyport near the SJ airport.  They are not bad places but the Vito's in Sunnyvale is the original and has the best.

Second to Vito's (to me and the NYers I know) is Giovanni's on Lawrence, in Sunnyvale also.  Honorable mention to Amici's in Mt View but there's too much grease on their pie and sometimes I just don't want a fully charred crust.

That's it', PizzaJoe's review of the local joints!  Thanks, I'll be here all week and everyone drive safely!   ;D

P.S. Dan, I've emailed Grande for local wholesalers per Scott's suggestion.  Let's see what I can find (I'll share info...) and barring that, I will take you up on your offer to go in on a bulk purchase!   :D
PizzaJoe

Offline DNA Dan

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Re: Grande question
« Reply #27 on: November 29, 2006, 05:48:29 PM »
ROFL  :-X  Dammit, I always fall for those tricks!

That's like within 10 minutes to my house! You're totally my neighbor! I am definitely going to check it out. No worries about the high rating, if it sucks I'll just chalk it up to the crappy style. haha. I am a cracker type crust fan myself. I have some American style suggestions too which may be able to make a thin style for you. I can pm you if you like, I don't want to detract from the thread topic completely.

Offline Lydia

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Re: Grande question
« Reply #28 on: November 29, 2006, 09:06:39 PM »
Joe!

You've been holding out on all the good places !?!?

Have you guys tried Pizza ANtiqua in Santa Row for neo-neoplitan? There alittle pricey, but the last time I was in, they were making the cheese on the premises.

Why didn't anyone tell me WF had Grande  :o or is that only in Walnut Creek?
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline pizzaJoe

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Re: Grande question
« Reply #29 on: November 29, 2006, 10:49:21 PM »
Note to self, try Pizza Antiqua!

Back to the cheese   :D
The WF I frequent is in Cupertino on Steven's Creek.  Ya know, the one with the extra tiny parking lot and mad drivers.  (I never thought a parking lot would so sway my opinion of a supermarket but I've nearly been hit 4 times there, twice in my car and twice on foot).

I believe a new WF opened on El Camino in Mt View near San Antonio.  I haven't been over there yet so I can't comment on what they do or do not have.  I've heard that the store is BIG though.
PizzaJoe

Offline DNA Dan

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Re: Grande question
« Reply #30 on: December 01, 2006, 03:04:56 PM »
I tried that pizza. It's okay. I think I just don't care for the style much. The atmosphere is quite stuffy too. Can you say "yuppie"? I mean the place is practically next to Escada and across the street from Gucci. I personally think you're better off spending your duckets at Vintage Wine Merchants down by the movie theater. The owner there (Joe) is an awesome guy and had great recommendations on reasonably priced Italian wines. He goes there like 3-4 times a year to buy wine and knows a lot of history of villages there.

Offline DNA Dan

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Re: Grande question
« Reply #31 on: December 02, 2006, 02:22:19 AM »
I received my Grande today. All I can say is.... ditch the cheese you are using and try this stuff! This is straight dairy bubblegum! It is somewhat bland as others have noted, but I have the 50/50 blend with provolone. It's actually quite okay on flavor for my tastes. What's great is the texture. Great stretch.

Vern's cheese is kick ass. I ordered earlier in the week and it was here by Friday. 4 days total shipping once they processed my order. Give me a few weeks and I will be ready for the group buy on this stuff! Certainly penn mac or vern's might be open to a group buy with a discount. Damn that pizza conspiracy!

Offline pizzaJoe

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Re: Grande question
« Reply #32 on: December 02, 2006, 11:04:41 PM »
Double update:

First off, I heard from the Grande rep for NorCal (thanks Scott for the suggestion!   :D).  I will advise when I find a local wholesaler that does cash-n-carry.

Second, I visited the new WF on El Camino in Mt View.  Parking is better than Cupertino and also, I walked out of there with a 7lb loaf of whole milk mozz for $41.15.  That's a hair under $6/lb.  I actually prefer the loaf over pre-shred so I'm set.

Caputo pizza flour?  Check.

Escalon tomatoes?  Check.

Grande cheese?  Check.

TIME FOR PIZZA!   :chef:
« Last Edit: December 02, 2006, 11:40:57 PM by pizzaJoe »
PizzaJoe

Offline Lydia

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Re: Grande question
« Reply #33 on: December 03, 2006, 03:07:31 PM »
Dan

You've used the 50/50? how much if any difference in strechable characteristics when compared to shredding the Grande itself?

The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.


Offline DNA Dan

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Re: Grande question
« Reply #34 on: December 04, 2006, 12:06:24 PM »
PizzaJoe,

Did I read your post correctly that the WF on Elcamino in Mt. View carries Grande by the loaf? Did you get over to the GM yet?


Lydia,

Since the RT ratio is 3:1:1, I bought the 50/50 hoping to spike it with more mozz and a little cheddar. This was my first Grande purchase so I can't really say how it compares. One thing I noticed is that commercial pizza cheese still has stretch after reheating it the next day from the fridge. The latest batch of pizza I made with the Grande 50/50 had very little stretch after reheating. The whole commercial cheese thing has me baffled. Are commercial places using some form of rubber in their cheese? I swear.

If I locate a loaf, what has more stretch, the whole milk or the part skim?

Offline pizzaJoe

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Re: Grande question
« Reply #35 on: December 04, 2006, 12:24:48 PM »
PizzaJoe,

Did I read your post correctly that the WF on Elcamino in Mt. View carries Grande by the loaf? Did you get over to the GM yet?

If I locate a loaf, what has more stretch, the whole milk or the part skim?

Hi Dan,

Yup, I walked out of WF on El Camino with a 7# loaf of whole milk Grande on Saturday!  They didn't have it in the display case but had individually chunks.  I scooped up all that I could get  when one of their employees noticed and said "Man, you like cheese!".   :D  I mentioned that if they had a whole loaf, I'd buy it.  She popped into the back storage room, returned a few minutes later, the loaf was on the scale and in my greedy little hands shortly thereafter.  I haven't used it on a pizza yet but made calzones last night.  It's funny to cut into a calzone, watch the cheese oooze out and see how far you have to stretch it to get it to cut loose so you can eat it!   ;D

Haven't made it to GM yet!  I did try to get to the Cheesesteak shop but children-interruptus nixed that deal.   >:(

As for stretchability, I have two novice comments so take them FWIW.
First off, I always buy the block/loaf of cheese.  I do this because although the pre shredded stuff is more convenient, I think the shred-it-yourself path makes for more stretchable final product.   I determined this empirically but now think it has something to do with the anti-clumping stuff they put on the pre-shredded cheese.
Second, I'm sort of in an odd situation as my wife won't eat just about any cheese except mozz.  So, I end up making just about all my pizzas with only whole milk mozz (shredded from a loaf).  I found that when I do slip in a mix of cheese, the stretchability is reduced.

Joe
PizzaJoe

Offline DNA Dan

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Re: Grande question
« Reply #36 on: December 04, 2006, 12:33:09 PM »
Hi Dan,

Yup, I walked out of WF on El Camino with a 7# loaf of whole milk Grande on Saturday!  They didn't have it in the display case but had individually chunks.  I scooped up all that I could get  when one of their employees noticed and said "Man, you like cheese!".   :D  I mentioned that if they had a whole loaf, I'd buy it.  She popped into the back storage room, returned a few minutes later, the loaf was on the scale and in my greedy little hands shortly thereafter.  I haven't used it on a pizza yet but made calzones last night.  It's funny to cut into a calzone, watch the cheese oooze out and see how far you have to stretch it to get it to cut loose so you can eat it!   ;D


YOU BASTARD! Save some Grande for the rest of us locals!! You realize you're calling for all out GRANDE WARS don't you? That's it, I'm off to create my dough lightsaber so I can come get you, Darth Grande.  :P

Offline pizzaJoe

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Re: Grande question
« Reply #37 on: December 04, 2006, 01:23:35 PM »
YOU BASTARD! Save some Grande for the rest of us locals!! You realize you're calling for all out GRANDE WARS don't you? That's it, I'm off to create my dough lightsaber so I can come get you, Darth Grande.  :P
I've got a window cube at work and I'm ducking every time a car passes now!   ;D

Don't worry Dan, like I've mentioned, I've made contact with the local Grande rep and will share any/all info I get about a local wholesaler with cash-and-carry support for individuals.  I'm sure there's got to be one in an area as populated as the SF Bay area...   :pizza:
PizzaJoe

Offline DNA Dan

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Re: Grande question
« Reply #38 on: December 04, 2006, 01:43:00 PM »
The closest "cash n carry" to me is on San Carlos near Valley Fair Mall in San Jose. I am going to stop by and witness the WF aftermath in Mt. View on my lunch today. Quick princess Lydia, get in the speeder. . . .

Offline Lydia

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Re: Grande question
« Reply #39 on: December 04, 2006, 01:48:24 PM »
First I have to slay PizzaThe HUT!

 :-D
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline DNA Dan

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Re: Grande question
« Reply #40 on: December 04, 2006, 02:24:46 PM »
 :-D :-D :-D :-D Oh man that was great Lydia! This is getting out of control. I don't want the mods to kick us in the pants.

Pizzajoe,

I have been to that cash n carry and they don't have the Grande. Did the rep say that the people on the list you gave me need to special order it? Because if it isn't "on hand" I don't see how it's going to be that much cheaper than going to Vern's or PennMac and having it delivered on your doorstep. I mean you found it at WF locally and it was still $6 a lb, so I assume any kind of special order is going to cost more? I will wait to see what you find out. I hate talking on the phone, it's soooooo 90's.

Offline pizzaJoe

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Re: Grande question
« Reply #41 on: December 11, 2006, 06:36:33 PM »
Hi Dan,

My hat's off to Lydia, she's found
www.netosausage.com
They appear willing to deal Grande even cheaper than WF but we'd need a group buy to get the best price.  Not to steal her thunder, I'll let her fill in the details.

I'm stocked through the holidays now but would love to do a group buy in early Jan...   ;)  If you are interested, let's re-sync after the festivities.
PizzaJoe


Offline DNA Dan

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Re: Grande question
« Reply #42 on: December 12, 2006, 02:37:47 PM »
I already sent Lydia PMs regarding this. I am good for 5-10# if need be.

Are we going whole milk or part skim? I tried the whole milk from WF last weekend and the pies were quite greasy. Have you tried the part skim? If there's less stretch then forget it. I need to get my hand on some of that Cristoforo sauce she was raving about. I have been using Stanislaus FULL RED fully prepared pizza sauce and it makes for a great sauce.

Offline Lydia

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Re: Grande question
« Reply #43 on: December 12, 2006, 03:55:50 PM »
Hey guys

Sorry I'm laggin... the holiday stuff is keeping me busy.

I haven't tried Grande yet, so I don't have an immediate preference. Let me know if you guys agree on the part-skim so I can check on availability and pricing.

He said that he can get the 50/50 blend, but I don't have a price quote on that either.

Does Grande whole milk come in a low-moisture version?

The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline pizzaJoe

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Re: Grande question
« Reply #44 on: December 12, 2006, 04:05:40 PM »
This is the stuff I'm interested in!

http://www.pennmac.com/items/3241

7#s of whole milk low moisture mozz!   :chef:

The 50/50 is whole milk and part skim.  I don't seem to have a grease problem using the whole milk but I could be talked into the 50/50.   I'd also favor a loaf over preshredded.  :-\
PizzaJoe

Online Pete-zza

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Re: Grande question
« Reply #45 on: December 12, 2006, 04:41:52 PM »
You want to be careful with the Grande 50/50 blend. I believe the Grande 50/50 blend, whether diced or shredded, is 50% mozzarella and 50% Provolone. See, for example, http://www.grandecheese.com/pizza_cheese.htm. To get a 50/50 whole milk/part-skim blend, you most likely will have to get a block of each and dice or shred.

I remember that one of our members, Arthur, once ordered the 50/50 Grande blend from PennMac and was disappointed when he discovered (after receiving the cheese) that the blend included Provolone cheese, which was not what he wanted: http://www.pizzamaking.com/forum/index.php/topic,526.msg4850.html#msg4850 (Reply 9)

Peter

Offline pizzaJoe

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Re: Grande question
« Reply #46 on: December 12, 2006, 04:56:19 PM »
Doh!  Right as always Peter!   ;D

Okay, I have a wife with an adversion to provolone.   ???  (Yeah, I know, I know...)  And, she _can_ detect it.  (Ask me how I know...   :-D)  So I'd only be interested in the 7# whole milk mozz loaves if we do a group buy.

PizzaJoe

Offline Lydia

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Re: Grande question
« Reply #47 on: December 12, 2006, 06:03:07 PM »

The label on the mozz. at Penn. Mac. looks just like the fresh grated Grande Parmesan at the shop, so it should be the correct Grande.

When Ed wrote the prices down, he scratched over the weight to make a correction, so I could be reading it incorrectly. I'll contact him and get a confirmation on the Grande weight and verify "low-moisture" on the whole milk grande loaves.

I'll give it a day or so , so that we can work out any other questions or concerns before I make contact.

He also carries Escalon and Stansilaus products in #10. Anyone want me to check on a specific tomato product?
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline DNA Dan

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Re: Grande question
« Reply #48 on: December 12, 2006, 09:38:40 PM »
I bought the 50/50 and wasn't too impressed with the provolone component. It tended to puddle. Peter is correct, it's 50% whole milk mozz and 50% Provo-nello.

I too would rather have loaves and NOT shredded. I am fine with the whole milk as well Joe. I just wanted to know if the part skim was less greasy yet still had the same stretch.? I doubt that is the case.

Lydia,

If he can get the Stanislaus FULL RED Fully Prepared Pizza Sauce I'll take a case of that too. That is a great tomato base!

Also Lydia, if you want to play with the Provo-nello from grande in the RT clone cheese blend, I just found a place today that sells it locally. You can buy it in small wedges like the regular grande mozz. Since the RT clone only calls for 10% Provolone, a full bag or loaf is just too much of that stuff. At least this will give you a chance to try out the mildness of the taste.

Offline Lydia

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Re: Grande question
« Reply #49 on: December 12, 2006, 09:52:05 PM »
Stanislaus FULL RED Fully Prepared Pizza Sauce: CHECK

Quote
Also Lydia, if you want to play with the Provo-nello from grande in the RT clone cheese blend, I just found a place today that sells it locally.

Good to know. I might venture that way if I decide to pursue a St. Louis style pizza though. Would you mind posting the source in the resources thread for our area?

I really got burned out on finding the ideal Provelone. Not too harsh, good stretch, good blending qualities etc.
I'm still trying to follow the leads on the RT cheese. Did you notice I posted a topic on RT cheese?

http://www.pizzamaking.com/forum/index.php/topic,4296.msg35840.html#msg35840
« Last Edit: December 12, 2006, 09:54:06 PM by Lydia »
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.