update~ jodie74 (jodie) Mentor, OH ---been and gone yorktownpatty (patty)- Yorktown, VA ---been and gone roper2008 (Linda)- Virginia Beach, VA ---been and gone Flowergirl34 (Vina)- Weedsport, NY ---been and gone hibiscusfan (Suzanne) Ft. Jennings, Ohio---been and gone poisondartfrog (Alana) Barbourville, KY----been and gone nottougly (Faye) Cleveland, TN---been and gone debbya (Deb) Bridgeview, IL--- been and gone Dan the mailman (Dan) Traverse City, MI---been and gone micyrey ( Michelle) Taylor, MO--- Been sent ilovefarac (Melinda) Green Forest, AR-- Been sent patti 1957 (patti) Eagle point, OR Been jshipway (Jennifer) Oakland, MD Jennifer

I thought someone on this forum said that American manufacturers design the friges to hold pizza boxes? I agree with Rayna--take a box with you and try. I'm sure the local pizzeria would be happy to give you a nice new clean one considering the amount of business you give them. Of course, they'd have to go in where the door bin isn't. That said, I've been measuring Sub Zeroes a lot. The shelves are 13-14" deep including the lip edge and the door bins are about 4-5" deep (I can't remember the exact measurement). And, of course, they are adjustable height and come off. Plus there has to be an air gap. So it might just fit. If you're interested in the fully integrated models with drawers it might fit better in one of the drawers. The Bosch/Thermador ones have 10" shelves but much deeper door compartments. I don't think they're deep enough however, though they just might be. I realize that the teach 'em to package the pizza answers are frustrating because that wasn't the question you were asking, but the fridge will still be around when the teenagers (hopefully) have gone to college and beyond, so I think we're trying to give you short term solutions so that you can concentrate on other features for long term. In that spirit, only wanting to be helpful, and having done my best to actually answer your question to the best of my recollection, there is a mid ground. On the assumption that the multiple pizzas have different toppings and need to be consolidated anyway, you could get a big food storage box and have the guys pick up the pizza, including the liner if there is one, and dump it in layers in the box. If they're not that picky about the storage to begin with, and that ravenous, I don't think they'll be bothered with a few toppings adhering to the bottoms of the pieces on top. This wouldn't be any harder than consolidating the left over pieces into one or two pizza boxes, and if the storage box lives in the fridge, and you and your DW don't mind standard teenage ideas of couth, it wouldn't even have to be washed every time. Or figure that you'll do other things for the planet and use disposable catering boxes.

I like lean meat so round is a favorite. Makes good bbq sandwich meat. Boil it in tomato juice until it falls apart. After boiling the excess tomato juice makes excellent soup. The meat I work down with a potato masher then add bbq sauce. Just about as easy as it gets. I like mixing catsup, open pit, a-1, a dash of cayenne pepper, and a shot of jim beam for my bbq sauce. I had some people on the forum here that figured I'd get a rubber ball if I boiled a round roast. I got one and took pictures! Sorry about the huge size of the pics... my photo editor was not on my computer at the time... hmmm still ain't. As you can see it falls apart with a fork. This was a bottom round so I had a bit of tough fat to pick out... dog treat. I don't buy it as a steak but as 5lb roasts. To me it makes a decent roast... in a pan with veggies and a spoon of crushed garlic on top. Bake under tinfoil until the veggies are done. Alternate is to put the meat in a baking pan with tight tinfoil and bake overnight @180... which leaves it fully cooked but still pink in color!. Wrap a chunk in loose tinfoil with seasonings and grill it on a Weber with indirect heat. Lots of hickory chips on the coals! If you are brave a small handful of cracked pepper on the coals then get the lid back down quick... don't let that smoke get in your eye. A couple slices as roast, a couple sandwiches, and the rest drops in the chili pot. One of my cook on Sunday and eat 'till Thursday plans. I love a fresh slice buttered with a dab of a-1. Careful getting off the grill as the tinfoil often has a cup of hot juice. I have good arm strenth so I stab it with a big bbq fork and get into a baking pan for transport back to the kitchen. About the same dilema as beer can chicken. I was supposed to buy a short loin this week but now you have me thinking round. : ) lyra

I didn't know what a pork round was, so looked it up and found these instructions. It sounds like it should be cooked like any pork roast. This is the recipe I found, but you can just season it with salt and pepper if you wish and serve with apple sauce.: Makes 8 servings Ingredients: 1.2 kilograms pork roast, inside round Seasoning ingredients: 1 1/2 tsp. ground black pepper 1 1/2 tsp. dry mustard 1 large clove garlic, crushed 1 teaspoon rosemary 1 teaspoon thyme 1/2 tsp. ground paprika 1 tsp. olive oil Vegetables: 2 medium carrots sliced 2 small turnips, diced Directions: 1. Preheat oven to 325°F. 2. in a small bowl, combine the seasonings ingredients and then rub the mixture evenly into surface of pork round roast. 3. Place pork round roast, fat side up, on rack in shallow roasting pan. 4. Add ¼ cup water- cover roast. 5. After 90 minutes remove cover 6. Cook in the oven for about 2 1/2 hours or until the internal temperature reaches 140°F for medium-rare or 155°F for medium. 7. Remove pork round roast from oven and tent loosely with aluminum foil. 8. Let stand 15 minutes prior to carving into slices.