this is for @soundbrigade : https://en.tripadvisor.com.hk/Locat...o_Province_of_Trento_Trentino_Alto_Adige.html (if in doubt, use translator)
And then what do you do with it?
Sounds like something you might drop off a bridge and see what happens when it hits the water.
That's not a dog, that's a boxer! And don't get it wrong; boxers are the greatest .... boxers that is.
'and fold it over'
Sounds like a waste of Bombay Mix and the effort to fold it.
No wait, I'm wrong, it's a cheese and veggie canoe!
It can hold all those things you wouldn't ordinarily put on a pizza and it even attracts the elusive Basil moth. Poor guy on the right took a nose dive he was so hungry.
Sounds like a waste of Bombay Mix and the effort to fold it.
No wait, I'm wrong, it's a cheese and veggie canoe!
It can hold all those things you wouldn't ordinarily put on a pizza and it even attracts the elusive Basil moth. Poor guy on the right took a nose dive he was so hungry.
Attachments
Last edited:
Junk.
Provel pizza cheese in a five-pound block. This product is commonly used in the preparation of St. Louis-style pizza.
One variant of pasteurized processed cheese dairy products is, according to a hospitality industry source, designed to melt well on pizza,[4] while remaining chewy; this has been described as "artificial cheesy substance that's much quicker and cheaper to produce than the real thing".[5] In many cases the dairy fat required for anything described as cheese is replaced by cheaper vegetable oil and additives; this is not illegal if not described as cheese.[6]
These products are sometimes referred to as "analogue pizza cheese".[7][8][9] They are used on some commercially produced pizzas.[5] They may be formulated for processing with basic cheese-making equipment, but without the additional equipment and processing that mozzarella cheese requires, such as the processes of mixing and molding.[10] They tend to have a soft texture and once melted, may have a slightly "stringy" quality when pulled or bitten into. They may lack in a fusion, or melt together when cooked.[7] It has been stated that pizza cheese appears to be the leading type of cheese analogue produced globally.[11] In 1987 it was asserted that—at that time—each year in the United States over 700 million frozen pizzas were sold, three quarters of which contain cheese substitutes.[12]
Analogue pizza cheese
Further information: Pizza cheese § Processed pizza cheeses
Provel pizza cheese in a five-pound block. This product is commonly used in the preparation of St. Louis-style pizza.
One variant of pasteurized processed cheese dairy products is, according to a hospitality industry source, designed to melt well on pizza,[4] while remaining chewy; this has been described as "artificial cheesy substance that's much quicker and cheaper to produce than the real thing".[5] In many cases the dairy fat required for anything described as cheese is replaced by cheaper vegetable oil and additives; this is not illegal if not described as cheese.[6]
These products are sometimes referred to as "analogue pizza cheese".[7][8][9] They are used on some commercially produced pizzas.[5] They may be formulated for processing with basic cheese-making equipment, but without the additional equipment and processing that mozzarella cheese requires, such as the processes of mixing and molding.[10] They tend to have a soft texture and once melted, may have a slightly "stringy" quality when pulled or bitten into. They may lack in a fusion, or melt together when cooked.[7] It has been stated that pizza cheese appears to be the leading type of cheese analogue produced globally.[11] In 1987 it was asserted that—at that time—each year in the United States over 700 million frozen pizzas were sold, three quarters of which contain cheese substitutes.[12]
I live near New York City, arguably a top contender for "Pizza Capital of The World".
Here, even the local rodent population enjoys pizza by the slice. "To Go", of course.
Here, even the local rodent population enjoys pizza by the slice. "To Go", of course.
Attachments
Last edited:
It seems that I'm the only one in the world who likes Bombay mix pizza, but that's fine by me.
Today, at work we've been shifting two lathes (Colchester students) and a clicker press ( about 500kg each), mainly using rollers; it gives you an appreciation of what those Egyptions did.
Today, at work we've been shifting two lathes (Colchester students) and a clicker press ( about 500kg each), mainly using rollers; it gives you an appreciation of what those Egyptions did.
Don't forget that this thread is crowded with grumpy old snobs trying (in vain) to lift each others mood (at the cost of others already better mood)
