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Author Topic: Re: Evolution of the NY Style Pizza (Split Topic)  (Read 156512 times)

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Offline norma427

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Re: Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #300 on: September 04, 2022, 01:29:14 AM »
I know old thread :) , however I was googleing on removing hide glue, and came ascross this:

https://maestronet.com/forum/index.php?/topic/338975-use-meat-tenderizer-to-dissolve-hide-glue/&do=findComment&comment=775819

addition to tenderizing meat, bromelain is used to "chill-proof"beer. When beer is cooled to about 32 degrees Fahrenheit (zero degrees Celsius), proteins form bonds with other elements in the beer. This doesn't affect the taste of the beer, but it makes it appear cloudy. Bromelain is added to beer to prevent this from happening. "

Could THIS be the infamous "WHITE POWDER"  that he Mastros added to the dough for the frozen pizzas?

-Just a random thought..... or maybe just nevermind?

Pizza-Face,

I sure don't know if the Mastro's used it, but Bomelain can be used to soften doughs and for relaxation of doughs.

https://www.scielo.br/j/bjce/a/rCjs7kG3VdCdSdzwxxjBWBj/?lang=en

Says in some articles pineapple juice can be used to relax pizza doughs.

Peter referred to using it by November at Reply 16.

https://www.pizzamaking.com/forum/index.php?topic=24608.msg249448#msg249448


Norma
« Last Edit: September 04, 2022, 01:33:21 AM by norma427 »

Offline Pizza5050

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #301 on: December 04, 2022, 11:17:37 PM »
What a wonderful read. Thank you Norma and Walter. Such thorough, time consuming research.  The stories, Madeleine, her parents, world’s fair…..  A sincere hearty applaud, with much appreciation !

Offline norma427

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #302 on: December 04, 2022, 11:34:27 PM »
What a wonderful read. Thank you Norma and Walter. Such thorough, time consuming research.  The stories, Madeleine, her parents, world’s fair…..  A sincere hearty applaud, with much appreciation !

Your welcome from me.  Was a fun journey and learned so much along the way.

Norma

Offline waltertore

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #303 on: December 06, 2022, 12:12:29 PM »
What a wonderful read. Thank you Norma and Walter. Such thorough, time consuming research.  The stories, Madeleine, her parents, world’s fair…..  A sincere hearty applaud, with much appreciation !

Thanks.  It was a great experience and I hope someday the Mastro story is told in a documentary.
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Offline norma427

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #304 on: March 27, 2023, 08:27:08 PM »


Peter Regas finding so far.  He has worked on this project for 14 years.

Peter is working on the Mastro story now.

Thanks Walter for joining!

Norma

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Offline waltertore

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #305 on: March 27, 2023, 08:46:09 PM »


Pe5er Regas finding so far.  He has worked on this project for 14 years.

Peter is working on the Mastro story now.

Thanks Walter for joining!

Norma

looking forward to watching this.  I was impressed with his quest to find truths vs. stories when we talked. 
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Offline norma427

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #306 on: March 27, 2023, 08:50:12 PM »
looking forward to watching this.  I was impressed with his quest to find truths vs. stories when we talked.

Walter,

Yes, Peter sure is great at finding out information that wasn't know about before.  I couldn't post the direct link to that video.

Norma

Offline RHawthorne

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Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #307 on: March 31, 2023, 10:18:28 PM »
looking forward to watching this.  I was impressed with his quest to find truths vs. stories when we talked.
That's a good one. Scott's got at least a couple of other long videos on YT that are worth watching.
If we're not questioning the reason for our existence, then what the hell are we doing here?!

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