Text 21343, 102 rader
Skriven 2007-10-14 22:07:00 av Joan Macdiarmid (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: synthetic cheese 1
==========================
 Hi, Ruth,

 JM> At least she used Appian Way, which to my

 JM>  Boyardee seems to be the default everywhere I
 JM>  have been. A few other makers have ventured
 JM>  into kits, but few survived. Jeno's tried at

 RH> I've not seen any in years--but then too, I've not looked for any.

 It suffers from being the only product in that
 category made by Armour-Dial, so the brand doen't
 have much "shelf-presence" in the pizza/pasta
 aisles.

 JM>  commercial kits. But the whole point of that
 JM>  box is to let you add your own fresh mozzarella
 JM>  instead of being given dried cheeses, a la Chef

 RH> The facts she was raising 5 kids, Dad not being much of anything but a
 RH> meat and potatoes eater, not much money for "fancy" groceries, etc all

 JM>  I would think even a "meat and potatoes" guy
 JM>  should get into bread and cheese! Especially if
 JM>  Mom put some meat on it. And heck, with 5 kids,

 RH> Mom only added meat th one time. The rest of the time we were doing
 RH> good to get a bit of cheddar added.  Dad had some ulcer trouble and
 RH> tomato products aggrivated it, hence, the pizza only rarely.

 Ah, that could be a problem. My family had a
 short list of stuff Dad didn't like, which we
 had every time his company sent him out of
 town for at least one overnight! And yes, I have
 encountered others who had some allergic-like
 reaction to tomatoes.

 JM> she could have justified the 2-pizza Boyardee
 JM> preps. Pizzas aren't so expensive even from a
 JM> kit if you make your own, and a few topping items
 JM> aren't very expensive! "Oh! The mushrooms are $4
 JM> a pound!!!" "Ma, we only need 2, and they don't
 JM> weigh much!" Chopped onions or green peppers
 JM> would have been very cheap. And a little sausage
 JM> goes a long way.

 RH> My dad was born in 1922; a lot of the foods we take for granted now

 My Dad was born in 1925, not much different.

 JM>  scratch methods, I have a few choices. I can buy
 JM>  a Chef Boy-Ar-Dee packet for TWO pizzas. I can buy

 RH> Want me to look for Appian Way & send a care package if I find it?

 JM>  Sweet of you to offer, but I am coping so far.
 JM>  I did send an email to Armour-Dial Corp. at
 JM>  one point to ask if they could name a local
 JM>  retailer carrying it, and got a sort of generic

 RH> I'll keep my eyes open and see if they are in the area; if so, the
 RH> price.  Factor in a bit more for mailing and see if it's still
 RH> reasonable.  From what you've written, finding room to store a case in
 RH> your apartment is a bit on the difficult side.  Three or 4 boxes on a
 RH> pantry shelf take up less room than a case.

 It would be interesting to know if your area carried
 it, but I am not interested in a mailing of what I
 expect to be a relatively cheap convenience item.
 That defeats the whole purpose. And I could in fact
 accommodate a case lot of boxes if I deemed it
 worth my while. I do have some basement storage.

 JM>  reply, but it suggested I could order it direct
 JM>  from the company by the case. I haven't been
 JM>  so moved, but nice to think it is an option.

 RH> Yes, nice to know they still have that option.  When we visited my
 RH> parents this past summer, one day mom pulled some frozen pepperoni
 RH> pizzas out one day for lunch.  No better than any of the boxed stuff

 Frustrating to see what our parents have adopted
 since we left the nest, isn't it? My Mom learned
 to make and love Lasagne after I left for college.

 RH> she used to get but better for just the 2 of them. BTW, before we got
 RH> into whole wheat pizza (and other baked stuff), we used to buy a box of
 RH> hot roll mix for the crust.  Made a decent pizza for 2 people for
 RH> supper. Give that a try.

 Gold Medal makes a dough mix I find acceptable;
 it used to be Robin Hood brand. So crust is available
 in the acceptable scale. To buy a sauce still
 requires me to buy 2 pizzas' worth though, so I
 need to know I will have occasion to make two within
 a week or so, or freeze the other half of the sauce.
 Like I said, I am coping.

 Joan
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