Re: Dinner in the year of our lord 20241031.

jmcquown wrote:

On 11/11/2024 3:25 PM, Carol wrote:

dsi1 wrote:
 

Point is they are BETTER.  How about pizza still piping hot
at the table?  Excellent device for it.  Don't forget the
trivet!  (or flip your other cast iron pan over and use as
trivet).

 
There is a reason that cast iron is not a pizza restaurant
standard dear.

 
Sure, it's expensive so low end cheap places don't do it.
 

Actually no.  It's because pizza joints don't cook pizza using cast
iron skillets.  Why does David keep trying to flip-flop this
conversation? Cast iron has nothing to do with pizza.
 

The Southern people have some wacky ideas about pizza. The pizza
is taken out of a blazing hot oven and laid out on aluminum pans
and served immediately. There is no cooking after it comes out of
the oven. The pan is not hot. The pizza is hot and it's spewing
all sorts of heat into the room. You only have a few minutes to
enjoy the pie.  I suppose some places could serve it on a heated
cast iron pan but that's just the South for you. I used to be
into pizza - in fact, "pizza" is my middle name. The idea of
cooking a pizza at the table is not something that I practice or
condone.

 
Can you translate that?
 

Maybe someone who speaks "dsi1" will be able to.
 

What I was talking cooking in the cast iron then serving it still in
pan on a trivet, so it statys hot. You are talking low-end PizzaHut
stuff on aluminium.  You are talking cold pizza on aluminium?
 

How did pizza get into this discussion about cast iron cookware?

I've had pizza baked in the oven and served commercially to stay
warm in cast iron in Oskaloosa IA and upstate NY.
 

Woo hoo!
 

I have had steaks served on a heated cast iron platter. It's not
really about cooking with retained heat. It's all about show biz
and putting on a show for the room. Mostly, it's just a gimmick.

 
Twist and try to change subject.  You have mastered that skill.
 
Mi Casitas (Mexican) also uses cast iron plates for several of their
dishes, Beef Fajitas among them.  Also a heated cast iron plate with
flat breads on it.

 
Fajitas are definitely served on a sizzling still hot cast iron pan.
Oh, but that's not Hawaiian cooking in a pit so surely everyone
should disregard the need to retain heat.
 
Jill

Hehe, it was me who mentioned the pizza as one item. 

It's a bit related but not a normal thing unless trying to bake 2
different pizzas at once in a home oven.  Mine's bigger than most but
not commercial.  I have only 1 pizza pan.  I doesnt work too well to
medium crust one side, use 2 different sauces, then radically different
toppings (grin).  These 2 cast iron pans fit perfectly side by side so
I use them.

BT

I need to do Naan again.  It's a fun soft puffed bread (done stovetop)
that you've seen and may have tried. The sort you grab bites from a
central pot with then eat a bite with the bread.  I like to add green
onion and/or chives to the soft dough.  There's not enough oil involved
to call it a 'fry bread'.  I've even seen references to Naan pizza
(fusion of 2 cultures) in recipes.

Anyway, I'm over David's rants against cast iron.  It's silly now.