posted
Freschettas is probably my #1 choice, however my cooking record of them is infamous. (Yes I can wreck a frozen pizza... all one has to do is leave the cardboard on the bottom)
I too have secret Totinos/Jeno's cravings I love them cooked on the rack with a crispy crust. Although they just had a recall, so I would wait a month or so before buying any. http://www.totinos.com/faq.htm
And, I like Red Baron French Bread pizza. It's best if cooked in a toaster oven, something about cooking it in a toaster oven makes it taste much better than if cooked in a regular oven.
*confession*... I haven't tried every frozen pizza in the store, but I did buy every variety of Salisbury Steak TV dinner in a store once to decide which I liked best....
Posts: 11265 | Registered: Mar 2002
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quote: I know. I don't mind doing the cooking. It just gets a little old when I do it for months at a time. I also usually work overtime, so I don't come home until late, which means we don't start dinner until really late, since I'm the one cooking it.
Well, now that you've said that, I'll tell you that the one thing that puts the fire in my pants is seeing my husband start cooking (or doing dishes) when I know I should have. I used to get irrationally guilty over it, even in the days just after having a baby. Not to compare myself to Jess, I just have an unhealthy guilt complex. Sometimes I think my Jes would rather have a mentally stable wife than one who cooks. Posts: 6367 | Registered: Aug 2003
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quote:Originally posted by Sterling: As far as I can tell, all frozen pizza in New Zealand sucks.
They don't know what pizza is in New Zealand. My friend Nikki was staying with friends in New Zealand and they got a "pizza." She was horrified, and showed them what an American Pizza is like. They were in sacred awe.
That pretty much sums up pizzas here, too. Only I haven't made real (to me, which is not necessarily American, since I've never had pizza in the US) pizza here, so, you know, they're still all in the dark.
The frozen pizza here sucks. So so so very badly. Dominoes was... okay. For a while, when it first opened. Now it bites so bad. And you know what they use for sausage on their pizza? Hot dogs. Cut up, but still.... They have no clue. *shakes head* Posts: 8355 | Registered: Apr 2003
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posted
I'm really glad that there are other people who actually *like* totino's and don't just eat it solely because it's cheap.
My hubby hates it, and doesn't understand how I can be so happy to have it sometimes. If he wants something frozen that I don't like, I just say That's okay! I'll have one of those cheap frozen pizzas! Yum!
Posts: 2880 | Registered: Jun 2004
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posted
I don't have this weird frozen pizza thing, but I do have moments when I really, really want canned tamales -- the kind wrapped in paper with the vivid orange-red sauce.
Posts: 3423 | Registered: Aug 2001
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I could name my favorite brands of frozen pizza, but only like three Hatrackers would even have heard of them. Posts: 32919 | Registered: Mar 2003
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quote:Originally posted by Primal Curve: I know. I don't mind doing the cooking. It just gets a little old when I do it for months at a time. I also usually work overtime, so I don't come home until late, which means we don't start dinner until really late, since I'm the one cooking it.
Crockpot. I do most of our cooking and I work full time. Sometimes I only have an hour before I have to be back at church for meetings or whatever, so the crockpot is really handy to have food ready when I get home.
Posts: 9866 | Registered: Apr 2002
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posted
I prefer to use a crackpot. The food (when it actually appears) usually isn't very good, but the recounting of all the conspiracies that led to whatever failed or succeeded in the making of the dish are often quite entertaining.
Posts: 3423 | Registered: Aug 2001
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quote:Originally posted by dkw: Crockpot. I do most of our cooking and I work full time. Sometimes I only have an hour before I have to be back at church for meetings or whatever, so the crockpot is really handy to have food ready when I get home.
That would be cool, but it would mean the food sitting for about 11 hours.
Posts: 4753 | Registered: May 2002
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I have a crockpot that has cooking settings up to 10 hrs, and it will automatically stay on warm for hours after that. (I think it's a Rival -- I'll check.)
I'm still learning how to use the crockpot. I have a longer history with freezing things I've prepared in advance. I don't do the commercial frozen-meal-prep-places, but I think some Hatrackers have had excellent results there.
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I'm sorry it has been so difficult for you. Sounds like you are working really nasty hours!
Posts: 14017 | Registered: May 2000
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posted
Yep. I have some recipes that I put in the night before so they are ready for lunch. That's about 16 hours. That sort of thing is what crockpots are designed for.
Posts: 9866 | Registered: Apr 2002
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CT, the one with the digital timer? That's a Rival CrockPot SmartPot with Digital Timer. I have one too and adore it.
Posts: 21182 | Registered: Sep 2004
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I have a 3.5-quart Rival crockpot that was about $25 on sale at a hardware store. It isn't fancy [re-edited: yes, it isn't fancy after all ], but the outside stays cool to the touch, and the inner cooking stoneware is removable and can be put in the dishwasher.
It can be set for one of 4 settings: 4 or 6 hours on "high," or 8 or 10 hours on "low." After that, it automatically switches itself to "warm" and keeps food at a safe temperature to avoid spoilage. The brochure recommends leaving it at "warm" for no more than 4 hrs, but I think don't it shuts itself off at that point. I've never tested that part.
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Edited to add: Yes, ketchupqueen, I think that's it. [Actually, no -- see below.]
Posts: 14017 | Registered: May 2000
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posted
Don't forget the recent recall on pepperoni Totino's, BlackBlade. There was an E.coli problem, and it may be worth checking out before you eat it. I think the recall was linked above.
--- PS: Dibs on the three-cheese.
Posts: 14017 | Registered: May 2000
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posted
Oh, that's the regular SmartPot. I have one of those, too (available regularly for $30 at Target, I just got one with a rebate that made it $25), but they also make ones with a digital timer (I got one for a wedding gift) that costs about $10 more and you can set to "Low," "High," or "Warm" and then set the time in 30 minute increments up to either 10 or 12 hours (I forget, since I rarely cook anything more than 9 hours) and then it switches to "Warm." It does not switch off after 4 hours on "Warm." But if you have had it cooking all day "Warm" is usually actually hot enough to keep it boiling/steaming (and therefore inhibiting germ growth.)
Posts: 21182 | Registered: Sep 2004
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(Oh, and my new SmartPot also came with a mini crockpot for dips and sauces inside as a free bonus. The smaller SmartPots-- I got the big one-- were available with a free insulated travel carrier for going to potlucks.
Target is going to have 1 Qt. CrockPots on for $15 on Fri. and Sat., and you can buy it now and then price match it then...)
Posts: 21182 | Registered: Sep 2004
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(Sorry for going on about CrockPots in the pizza thread so much. I just really love them. I taught a class for a Relief Society activity a few months back and everyone loved it. Especially the food afterward. I have lots of favorite recipes if anyone ever needs any.)
Posts: 21182 | Registered: Sep 2004
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quote:Originally posted by ClaudiaTherese: Don't forget the recent recall on pepperoni Totino's, BlackBlade. There was an E.coli problem, and it may be worth checking out before you eat it. I think the recall was linked above.
--- PS: Dibs on the three-cheese.
A SUSPECTED E Coli problem,
Also Totinos has "pepperoni" and "classic pepperoni" I wonder which one was at risk. Looks like I'll be going with combination tonight, but oh I forgot Mrs. BB is making dinner tonight so I don't need to lose sleep over any of this.
Thanks for the mention of the link above though, totally missed it.
Posts: 14316 | Registered: Jul 2005
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The recall includes both "pepperoni" and "classic pepperoni." At least 21 symptomatic people had tested positive for the E. coli O157:H7 bacteria after eating pepperoni from this supplier. They all recovered, though, from what I understand.
I think the term is generally "suspected" regarding *causality* for legal purposes, but the E. coli problem itself is confirmed.
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Enjoy Mrs. BB.
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Edited to add: recall details as follows
quote:The following products are subject to recall: [View Labels] 10.2-ounce packages of "Totino's The Original Crisp Crust Party Pizza Pepperoni." 10.2-ounce packages of "Totino's The Original Crisp Crust Party Pizza, Classic Pepperoni." 10.2-ounce packages of "Totino's The Original Crisp Crust Party Pizza, Pepperoni Trio." 10.7-ounce packages of "Totino's The Original Crisp Crust Party Pizza, Combination Sausage & Pepperoni Pizza." 10.5-ounce packages of "Totino's The Original Crisp Crust Party Pizza, Three Meat Sausage, Canadian Style Bacon & Pepperoni Pizza." 10.9-ounce packages of "Totino's The Original Crisp Crust Party Pizza, Supreme Sausage & Pepperoni Pizza with Green Peppers & Onions." 6.8-ounce packages of "JENO'S CRISP `N TASTY PIZZA, PEPPERONI." 7.0-ounce packages of "JENO'S CRISP `N TASTY PIZZA, COMBINATION SAUSAGE AND PEPPERONI PIZZA." 7.2-ounce packages of "JENO'S CRISP `N TASTY PIZZA, SUPREME SAUSAGE AND PEPPERONI WITH GREEN PEPPERS AND ONION PIZZA."
Each package also bears the establishment number "EST. 7750" inside the USDA mark of inspection as well as a "best if used by" date on or before "02 APR 08 WS." The company applies the "best if used by date" on the package based on a 155-day shelf life, however consumers are urged to look in their freezers for similar frozen pizza products and discard them if found.
The frozen meat pizza products subject to recall were produced on or before Oct. 30 and were distributed to retail establishments nationwide.
posted
Ack! You might want to double-check that "combination" one, too, since it looks like it may be listed in the recall as well.
Posts: 14017 | Registered: May 2000
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quote:Originally posted by dkw: Yep. I have some recipes that I put in the night before so they are ready for lunch. That's about 16 hours. That sort of thing is what crockpots are designed for.
Pfft. Pikers.
Many Orthodox Jews labor under the delusion that Crock Pots are exclusively used for cholent. Since cholent has to be put to cook before Shabbos starts (and preferably fully cooked by that point), that means an absolute minimum of 16-18 hours (depending on sunset time and lunch time), and more often 20-24 hours.
That's what the "keep warm" setting is for. The name is misleading, but it's plenty hot to cook at that temperature. Chicken going in for more than 6 hours, or red meat going in for more than 8, stays at "keep warm" the whole time in my house. And comes out great -- frequently after cooking for 12 hours or so. (Longer on Shabbos. )
Posts: 32919 | Registered: Mar 2003
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quote:Originally posted by dkw: Mine doesn't have "keep warm" just "high" and "low."
Sounds like my old one. It worked fine on "low," but when I needed a new one, I deliberately got one with a lower setting, and it does help. (Unlike some people, I dislike overcooked cholent, and cook Shabbos food on as low a temperature and for as short a time as I can manage.)
Posts: 32919 | Registered: Mar 2003
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Eeek! *takes the pizza's outside and sets them on fire* GAH! NOW THE SWEET AROMA OF PIZZA IS FILLING MY HOUSE!
Posts: 14316 | Registered: Jul 2005
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I've never even HEARD of Totino's but this thread really makes me want to try it. I'm also interested in giving Trader Joe's pizza a shot.
Lemme tell you something though; I went to Italy this summer and....wow. Five pizzerias on every corner and down every alley...and the competition was so high, the prices and quality were all top-notch. I sampled as much as I could and washed it down with Italian soda...I gained five pounds during my stay; it was just so....heavenly
edit: Oh my gosh. I just went to Totino's website and came to the realization that the pizza rolls I've been snacking on for years are made by them! I never even took note of the brand name or noticed that they also made normal pizzas! This is so weird Posts: 349 | Registered: Jul 2006
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I was at the store with my husband Wednesday night and tried to remember what the pizza in the first post was called. I knew it was something hearty and non-gay sounding, and as I tried to express these parameters to my husband, he said "Red Baron?" I had to laugh. I mean, the idea of the Red Baron is not in any way gay, but the chap pictured on the box does look awfully cheerful. And let me say that in most respects, a gay-sounding name is promising in a pizza. Uno, Giordano, Connie...
Posts: 11017 | Registered: Apr 2003
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quote:Originally posted by Sterling: As far as I can tell, all frozen pizza in New Zealand sucks.
They don't know what pizza is in New Zealand. My friend Nikki was staying with friends in New Zealand and they got a "pizza." She was horrified, and showed them what an American Pizza is like. They were in sacred awe.
That pretty much sums up pizzas here, too. Only I haven't made real (to me, which is not necessarily American, since I've never had pizza in the US) pizza here, so, you know, they're still all in the dark.
The frozen pizza here sucks. So so so very badly. Dominoes was... okay. For a while, when it first opened. Now it bites so bad. And you know what they use for sausage on their pizza? Hot dogs. Cut up, but still.... They have no clue. *shakes head*
I had pizza from a takeaways restaurant here that was kinda... Sorta... Okay. Basically ham and chicken with cheese and barbecue sauce. But frankly, most of the American chains (even the ones I've forsaken since college, like Domino's) would blow them out of the water.
And many of the menus at pizza places here make me go "Nooooooooooo....!!!!" Refried beans, guacamole and sour cream?! Uh, wrong?!
God as my witness, I will never take American convenience foods for granted again.
Posts: 3826 | Registered: May 2005
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I'm from the United States, but I'm temporarily living in Coopers Beach, New Zealand. Thus the culture, uh, pizza shock.
Posts: 3826 | Registered: May 2005
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We can get devilled squid on our pizza. And there's burizza, a chicken buriyani (chicken in fragrant spiced rice) on a pizza, that sounds so totally disgusting to me. There's also fish pizza - chunks of white fish. It's just... so bizarre.
I've had pepperoni pizza, and I don't know what the pepperoni was, but it wasn't pepperoni.
The worst is when they use local cheese. Imported cheese is fine - we don't have much variety, but it tastes good and how you'd expect it to. The local stuff is soggy, tastes like petrochemicals, and is so incredibly squishy.
Posts: 8355 | Registered: Apr 2003
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posted
DiGiorno used to make these "Deep Dish DiGiorno" pizzas. they took an hour in the oven to make, but i loved them. i havent seen them in any stores for a while now. Maybe they weren't as big a hit with the rest of the world...
posted
Thank you for this useful (and timely!) reference. It inspired me to try some new brands, during the holiday frozen pizza sales.
So far, the best "new" (to me) brand has been Freschetta. Other good showings were Bellatoria (nice thin crusts), and Hy-Vee's (a regional grocer) in-house-brand. My all-time-favorite microwave pizza remains Red Baron breakfast pizzas.
I have not been able to find any Trader Joe's - are they a regional brand?
Has anyone tried Digiorno's new stuffed crust variants? I've been tempted, but haven't succombed yet.
The absolute worst frozen pizza I've ever experienced was Tombstone's "Light" vegetarian. Close your eyes and imagine the subtle cardboard taste of Tombstone's, combined with broccoli. I most certainly had a problem-with-my-brain-being-missing when I bought that one. Posts: 16 | Registered: May 2005
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Trader Joe's is a regional grocer. There's a location finder on their homepage.
Interesting about Hy-Vee. There aren't any Hy-Vees where I live now, but they exist in my hometown. I'll have to ask my parents if they've tried their pizzas.
Posts: 16059 | Registered: Aug 2000
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Last night I took a chance on some rectangular pizza that looked like what they used to serve for lunch in Fairfax Public Schools. It was pretty close. I don't know why I have such fond memories of cafeteria food. I guess it's because we were a big family and mostly we had to pack lunch, so cafeteria food is kind of magical to me. I love Boca burgers too.
Posts: 11017 | Registered: Apr 2003
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quote:Originally posted by Noemon: Trader Joe's is a regional grocer. There's a location finder on their homepage.
Ah, mystery solved! I knew I'd heard of them (have lived in California).
Ditto on the cafeteria nostalgia. My mom started working when the last of us reached high school, and upped all our allowances, which suddenly made school lunches an (occasional) viable luxury.
Of course, the big treat was the occasional trek to the closest McD's (just barely close enough to walk to, but far outside the budget of my generation).
Back to Pizza (whenever I say or type that, I hear Mickey Smith's voice in my head): I have my first ever California Kitchen one in my freezer, and am planning to try it tonight, after the caucus, if it doesn't go too late.
posted
I recently ate at an elementary school cafeteria, and the rectangular pizza was just as vile as I remembered.
We always had the choice whether to eat school lunch or pack a lunch and I usually brought mine because the cafeteria food was disgusting.
Posts: 9866 | Registered: Apr 2002
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Yeah, I could never figure out why the other kids liked that pizza. Man was it revolting. I did develop a taste for the school's chickenwichs, though. And I have fond memories of both the tostada (with shredded lettuce) and their cinnamon rolls.
Posts: 16059 | Registered: Aug 2000
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