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Post by lagatta on Jul 5, 2010 19:14:14 GMT
uncooked arugula, especially the miniature kind (roquette sauvage I've seen it called) is also lovely on pizza. The larger-leafed kind is too, but not quite as pretty as it should be roughly chopped.
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Post by Deleted on Jul 5, 2010 19:45:40 GMT
I think I am still at least 3 or 4 months from my next semi-annual pizza. But I'm not running out of things to eat, don't worry.
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Post by cristina on Jul 6, 2010 0:11:09 GMT
imec, as always your pizza photos leave me drooling. I considered making some pizza dough today and while reading one of my bread cookbooks learned that one can, if necessary, bake a pizza on top of the stove in a cast iron skillet.
Since I haven't had a pizza stone for a long time, I thought I might try experimenting with this idea. I find I get pretty good results on the grill, usually, but it is just too hot to be grilling out doors right now.
So pizza dough is in progress as I type, and I will try the cast iron skillet method tomorrow.
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Post by bixaorellana on Jul 6, 2010 0:18:55 GMT
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Post by fumobici on Jul 6, 2010 0:46:50 GMT
The first time I tried to make a scratch pizza margherita I made the mistake of putting the fresh basil leaves in before it went in the oven and basically ruined it. If it's available I highly recommend using mozzerella di bufala in place of cow's milk mozz. In Italy they will generally charge you around 50 euro cents extra for bufala- spend it. Oh and don't forget to specify col aglio too if you like garlic which is usually no extra charge, those two little specifications can really make all the difference.
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Post by cristina on Jul 7, 2010 4:26:15 GMT
Thanks Bixa, for the link to the stove-top pizza thread. I made pizza dough yesterday, so tonight I made pizza in a cast iron skillet on top of the stove. I think this method has potential. However I have still not mastered getting my dough rounds thin enough. So my crust could have been a little bit crispier. The toppings were good though. I brushed with olive oil, then grated asiago cheese, followed by fresh mozzarella, shaved proscuitti, sliced red and yellow tomatoes and a few snips of basil from the last leaves of my dying plant. Reading about banana recipes made me think that I'd like to try a pizza with shredded pork loin and lightly grilled bananas with the remaining dough.  |
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Post by Don Cuevas on Jul 7, 2010 16:34:39 GMT
"Reading about banana recipes made me think that I'd like to try a pizza with shredded pork loin and lightly grilled bananas with the remaining dough."
How about shredded or chopped carne al pastor, with grilled pineapple and onion?
Fried tostones of plátano macho alongside.
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Post by cristina on Jul 7, 2010 23:46:25 GMT
"Reading about banana recipes made me think that I'd like to try a pizza with shredded pork loin and lightly grilled bananas with the remaining dough." How about shredded or chopped carne al pastor, with grilled pineapple and onion? Fried tostones of plátano macho alongside. That sounds good, DC, and I could do a loose variation on the carne al pastor right now as I have leftover pork tenderloin (in a terriyaki based marinade). But what are plátanos macho? Manly bananas?  |
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Post by bixaorellana on Jul 8, 2010 1:04:50 GMT
That's how I always think of them, Cristina! They're plantains.
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Post by cristina on Jul 8, 2010 3:30:21 GMT
That's how I always think of them, Cristina! They're plantains. Manly bananas sound normal? (OK, well,never mind....) What is a manly banana? I only get to buy one gender of banana, I think. But I can buy plantains, which are different. DC, do you mean plantains? You all are making me rethink sex. And not in a good way.  |
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Post by bixaorellana on Jul 8, 2010 3:45:13 GMT
Cristina ~~ it's not a joke. Plantains really are called platanos machos in Mexico -- it's just their name. I was laughing because yes, that name always strikes me as "man bananas", although "manly bananas" is even better. |
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Post by bixaorellana on Jul 8, 2010 3:46:32 GMT
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Post by Deleted on Jul 17, 2010 19:15:50 GMT
The evening paper was saying the 20% of the pizzas eaten in France now are ordered online (generally from the Pizza Hut or Domino's sites), compared to something like 27% in the UK.
Even though I knew it was possible to order pizzas online, I am amazed that so many of them are already being ordered that way.
What about North America?
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Post by Deleted on Aug 9, 2010 18:03:04 GMT
The evening paper was saying the 20% of the pizzas eaten in France now are ordered online (generally from the Pizza Hut or Domino's sites), compared to something like 27% in the UK. Even though I knew it was possible to order pizzas online, I am amazed that so many of them are already being ordered that way. What about North America? I am not surprised to hear this at all,not I,but when in NYC I was amazed at the number of people who ordered out food from their Blackberrys..of course pizza included. I have the same Pizza parlour's phone number imbedded in my brain from 30 years ago.I can't imagine ordering online. Anyway,has anyone on here made Dessert Pizzas? Asian Pears are in season here,and I thought well,using pears as some have figs on pizza,with say blue cheese,walnuts,raisins would be an interesting pizza if you like pizza. |
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Post by hwinpp on Aug 10, 2010 3:12:38 GMT
That does sound ok, Cas. Maybe make a slightly more dessertish dough to go with it.
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Post by Deleted on Aug 10, 2010 5:07:29 GMT
Wouldn't a dessert pizza be known as a tart?
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Post by bixaorellana on Aug 10, 2010 5:22:11 GMT
Mmmmm....... no.
A tart would be more of a pastry shell holding moist ingredients, whereas a pizza is a disk of dough with the ingredients setting on top.
The whole concept of the asian pears with roquefort and nuts sounds delightful, and a perfect re-make of the old cheese and nuts at the end of the meal convention.
What would be a more dessert-ish dough, HW -- something like a shortbread?
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Post by Deleted on Aug 10, 2010 5:42:05 GMT
If you're going to put roquefort, you might as well add anchovies. Of course you can also substitute pineapple for pears and think that you have invented a new dish. Hey, what about "Hawaiian pizza" as a name?  |
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Post by Deleted on Aug 11, 2010 2:04:46 GMT
That does sound ok, Cas. Maybe make a slightly more dessertish dough to go with it. No,I don't think so HW, I think I would go with just a thin thin crust,not sweet at all. Maybe leave off the raisins on second thought and just use the Asian pears,the Roquefort,Blue, or Gorgonzola,and the walnuts. I may try this weekend for a potluck I am going to. I'll keep you posted on! |
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Post by Deleted on Aug 11, 2010 5:00:19 GMT
They have wifi in the emergency room? |
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Post by Deleted on Aug 11, 2010 10:26:57 GMT
They have wifi in the emergency room? Were I to add anchovies   , as you suggested,Kerouac,the query quoted above, would be more pertinent. |
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Post by Deleted on Aug 11, 2010 12:22:28 GMT
Well, I'm safe because I'm still at least 3 months away from my next semi annual pizza.
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Post by Deleted on Sept 12, 2010 18:01:48 GMT
I would kill for a tape recording of a conversation I was involved in yesterday,although,I was more of a keen listener than participant.
Four native NYCers,sitting on the beach in an animated discussion/friendly (at times...) argument about the best pizza in NYC and surrounding burroughs.
For starters,the NY accents alone was very cool,all natives who have retained their original neighborhood dialects.
The consensus among them was, in the end,that toppings on pizza were out, overkill,and in general sacriligious. The occassional anchovy,maybe pepperoni,but hands down,good crust,cheese,and sauce,a drizzle of olive oil, were the real deal.
If anyone's interested ,I have a list of their favorite pizza parlors in the NYC area.
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Post by bixaorellana on Sept 12, 2010 22:48:36 GMT
YES, PLEASE !
Can you put it in the USA board, please? It would be so cool to have such a from-the-source list. It will be interesting to see what kinds of comments & additions it attracts, too.
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Post by Deleted on Sept 14, 2010 17:44:52 GMT
Well, I wasn't really thinking along the lines of creating a new thread about a tiny list of recommended pizza parlours in NYC, when we already have a Pizza thread.  |
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Post by bixaorellana on Sept 14, 2010 18:34:56 GMT
Well, the idea was that it might develop into a bigger list with later additions from other people, as will probably happen with Cristina's SF thread. But whatever.
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Post by Deleted on Sept 14, 2010 19:41:38 GMT
And then what if we had pizza addresses not in the United States? Open a pizza board for every continent? |
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Post by bixaorellana on Sept 14, 2010 20:11:45 GMT
I apologize for making a suggestion. I'm obviously too stupid to live.
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Post by Deleted on Sept 14, 2010 20:36:28 GMT
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Post by Deleted on Sept 14, 2010 21:21:58 GMT
Well, the idea was that it might develop into a bigger list with later additions from other people, as will probably happen with Cristina's SF thread. But whatever. The SF thread is about that fair city's cuisine in general,not specific to one dish. Also,with all due respect to Imec,who started this thread,it wouldn't be very polite to just move the topic of pizza over to another board & country,would it? I just don't see the point... |
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, as you suggested,Kerouac,the query quoted above, would be more pertinent. 
