Text 2661, 70 rader
Skriven 2008-02-17 20:28:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Re: Pizza and Sauce
===========================
-=> JANIS KRACHT wrote to DAVE DRUM <=-

 >> Ahhhhh, pizza needs a goodly amount of oil to be good pizza. I ain't "real"
 >> pizza unless that old orange oil drips off the edge and runs down your arm.
 >> Like it did when I was a kid.    Bv)=

 >> Yes indeed - But it has to be olive oil, not "meat oil" :) :) well, I
 >> know my sister loves meat sauce on her pizza, but it ruins it for me
 >> <grin>.

 > How do you tell the difference between olive oil and the fat from the
talian
 >sausage topping.

 JK> Oh come on, you can't tell the difference in the flavor?   I make
 JK> "sausage bread" with the oil from Sausage (grin)... But sausage on a
 JK> pizza is supposed to enhance the flavors of the total.. a bolognaise
 JK> made with beef, pork and sausage is too heavy in oil because of the
 JK> number of meats :)

I can tell what Italian sausage grease tastes like. What I meant was how do you
separate the flavours on the pizza when the fat cooks out the sausage and
mingles with the olive oil. That's all. And of course that is part of the oil
that runs down to your elbone and drips off onto the floor.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Briami Mystras (Multi-Vegetable & Herb Casserole
 Categories: Greek, Vegetarian, Vegetables, Casseroles
      Yield: 8 servings
 
  1 1/2 lb Potatoes; peeled and sliced
  1 1/2 lb Zucchini; scraped and sliced
    3/4 lb Okra; trimmed
           Vinegar
      1    (1 lb) eggplant; sliced*
      1 lb Fresh/canned tomatoes;sliced
      1 bn Fresh parsley; chopped
      1 bn Fresh dill; chopped
           Salt & fresh ground pepper
    1/2 c  Olive oil
      5    Scallions; chopped
      3 cl Garlic; minced
           Toast or bread crumbs
 
  *Soak okra in vinegar to remove slime, then rinse well.  Eggplant
  may be salted and rinsed before slicing if desired.
  In a large bowl, place all the vegetables, reserving half the
  tomatoes. Season with the parsley, dill, salt, and pepper, and mix
  thoroughly. Layer the vegetables in a large casserole, alternating
  vegetables as much as possible.

  Meanwhile, heat the oil in a small pan and saute the scallions and garlic, 
  stirring. Chop the remaining tomatoes and add them to the scallions,
stirring. 
  Simmer for 10 minutes, then spoon over the vegetables. Dust the top with the
  crumbs and bake in a 350 degree oven for 1 hour.  Serve warm or cold.

  From: "The Food of Greece" by Vilma Liacouras Chantiles,
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... "A wok is what you throw at a wabbit."
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