Text 23420, 102 rader
Skriven 2007-11-25 15:58:00 av Lee Lofaso (24471.cooking)
  Kommentar till text 23335 av CAROL SHENKENBERGER (1:261/1466.0)
Ärende: Re: Real Pizza 419
==========================
Hello Carol,

>LL>A good pizza should have a nice crispy crust, which American
>LL>pizzas most certainly do not.

>JW>Some do, some don't.

>CS>I wonder if Lee is used to a particular area of Italy and it's
>CS>versions of pizza?  That would explain the post well.

>LL>I prefer southern Italy, including Sicily.  But even within a region
>LL>there is a wide diversity of foods and how such foods are prepared.

CS>Ah well that helps narrow it.  I've never been to Italy but several here
CS>have.  Your experience might be like me trying to describe Japan sushi to
CS>one who knows only American types.

My great grandparents were from Sicily.  My grandparents visited
Sicily.  But as for myself, I haven't been there yet.  However, I
know lots and lots of Italian Americans here in the local area,
many of them family and relatives.  :)

>CS>Lee, which area?  Italy is a big place and it's not the same from
>CS>city to city on this.  They also don't normally make 'American style'
>CS>pizzas there.  In fact, some can be so different, it's hard to tell
>CS>they are 'pizza designated stuff

>LL>My great-grandparents came to America from Palermo, Sicily.  They
>LL>taught their children (my great-grandparents had 13 kids) how to make
>LL>pizza.  My grandfather showed me how to make pizza - Palermo style.
>LL>It's kinda simple.  Use a mixture of warm water and milk to dissolve
>LL>the yeast, and then mix in the flour to make the dough.  Bake the
>LL>pizza (with whatever toppings and cheeses you want) in an oven at
>LL>a high setting, making sure not to burn it.

CS>Grin, never forget they may have fusionized that.  Pizza for example
CS>predate tomatoes and was a fast food in roman times (they didnt have
CS>tomatoes).

Cajuns have done much the same thing with French cuisine.  But even so,
some variations of Cajun cuisine are very very close to what one would
expect in France.  For example, recipes by John Folse are closer to
French cuisine than recipes by Emeril Lagasse, whose recipes reflect
more of a Caribbean flavor.

>LL>As for 'American style' pizzas, that perhaps is a misnomer.  Is
>LL>Italian cuisine made in America any less Italian than Italian cuisine
>LL>in Italy?  Is French cuisine made in America any less French than
>LL>French cuisine in France?  Is Chinese cuisine any less Chinese than
>LL>Chinese cuisine in China?

CS>We call such cookery that mixes styles, 'fusion'.  It means to fuse
CS>some elements of various styles into something new that blends the
CS>two.  Chop Suet is not chinese for example.  It;s a fusion made by
CS>chinese with American veggies and a sort of chinese camp style
CS>cooking.

What items are available in the local area can lead to new recipes.
Cajuns had to use foods that were grown in the local area, as did
Sicilians or any other group of immigrants who moved to America.

CS>When I said 'American style pizza' I meant with tomato sauce, white cheese
CS>(mozz), and various meats like pepperoni etc.

Many of the other participants in this echo have noted variations in
pizza recipes given a certain region.  For example, Cajuns would never
put pineapple on pizza, but would gladly make a crawfish pizza.

>LL>Back to pizzas.  The deep dish pizza was invented in Chicago.
>LL>But how does one go about making a deep dish pizza at home, when
>LL>one does not have a deep dish pan to make the pizza?  Well, I
>LL>have found the solution.  Use a cast-iron skillet.

CS>I have a pan that can do this but a cast-iron skillet work except
CS>the sides mine are normal high and you need just less here.

The sides are essential when making a deep dish pizza.

>LL>The other truly unique American pizza is the grilled pizza.  I
>LL>have no idea of who invented it, or where it was invented.  Only
>LL>that it was invented in America, presumably by an American.  Instead
>LL>of using a cast-iron skillet, one uses a barbecue pit.  The pizza
>LL>rarely comes out as a round shape, and not always flat.  But it
>LL>is tasty.  :)

CS>Grin, one one ever said USA invented pizza, just versions of it with
CS>tomatoes or tomato sauce are a given here.

It's a worldwide phenomenon, even if pizza goes by another name.
Greeks use pita bread, as do many other peoples.  By putting stuff
on pita bread, does that make it a pizza?  What about rice cakes
used in Asia?  Does that qualify as a pizza?  And then there are
leftover grits, kept in the refrigerator in the shape of a pizza.
Just the thing to wake up to in the morning.  Breakfast pizza,
Southern style.

--Lee


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