Reply to: pizza

[TheMonkey]

Mushrooms only on a dominos pizza - that does it for me. I'm not a veggie btw, I just like good old fashioned cheap arse mushrooms on pizzas and nothing else.

[mcquiggd]

For our permie readers, a lower cost alternative is tomato ketchup on toast washed down with a swig of value lemonade.

HTH

Except for those of us who manage to maintain their lifestyle having wangled a nice permie job for a fair old whack in finance... Brunello di Montalcino is a reassuringly expensive alternative to a Chianti Classico. I recommend the Soldera Estate, around 10-15 years old. (No sniggering please).

I have to say I prefer a good Italian to an average bit of French.

[hyperD]

Alas, I can't stand pizzas and italian food in general. I despite any red, tomato-rich herb sauce*, hate pasta with a passion, and find the effort of chewing lumpy old dough a bit tiresome.

Why do people go so nuts over pasta ? It's wet, inspid, tasteless, bland rubber.

*red sauces, made with a little tomato and flavoured with spices is another matter...Cajun especially...

BGG, it sounds like you've not eaten homemade fresh pasta and tomato sauce.

I'd agree with everything you've said if you've only had insipid restaurant or supermarket frozen stuff packed with artificial colours and flavours (including Dolmio so called sauces).

[Board Game Geek]

Alas, I can't stand pizzas and italian food in general. I despite any red, tomato-rich herb sauce*, hate pasta with a passion, and find the effort of chewing lumpy old dough a bit tiresome.

Why do people go so nuts over pasta ? It's wet, inspid, tasteless, bland rubber.

*red sauces, made with a little tomato and flavoured with spices is another matter...Cajun especially...

[hyperD]

Sounds delicious, hyperD. With pizza it is definitely the case that less is more. I trust you will be passing around samples at lunchtime? I will be first in the queue.

I'm an even simpler soul and don't even go with the passata. Sliced fresh pomodoro tomatoes, buffalo mozarella, freshly torn basil, drizzle of outstanding extra virgin olive oil and a sprinkling of sea salt and that's your lot for me (although sometimes I do like anchovy and black olives I have to be honest).

Indeed sir, I took your advice and made plain Margarita pizzas and they were great. No need for toppings as you suggested.

Spookily just sent a post about pizzas about a minute ago - you must have eaten just like me - finishing off some bolognese sauce I made the weekend.

[hyperD]

Well the actual cooking only takes 20 mins, the base needs to rise with the yeast for 3 hours! So you can make the dough and go do something else. Or drive to pizza hut and bin the dough.

No no no no no no no no !

The pizza base, if made with raw ingredients: yeast, salt, sugar, flour, olive oil and water, should only take an hour to make (30 mins rise, 30 mins knock back).. enough time to down a few Birra Moretti...

Make your own passata (farm shop tomatoes, no skin (cross in skin, add boiling water and peel), olive oil, boiled to buggary in 30 mins

Bit of lightly fried garlic in olive oil, touch of mozzarella
and parmigiano reggiano and then... dove è il bagno, per favore, mi dispiace, non parlo italiano?

Home made pizza, costs like 20p, do it during you lunch break and you'll never, ever have a totally salt infested, GMO fat ridden, hormone enhanced Domino pizza again.

[Lucifer Box]

Mr LB - after our last brief encounter on alimento italiano, I agree that the best pizzas are home made Italian pizza base (using strong organic Italian 00 flour), homemade passata made by boiling and condensing farm organic rich red tomatoes, olive oil and salt down to a rich red condensate, and then some mozzarella, pepper (and a dash of ricotta if you're feeling extravagant).

Sounds delicious, hyperD. With pizza it is definitely the case that less is more. I trust you will be passing around samples at lunchtime? I will be first in the queue.

I'm an even simpler soul and don't even go with the passata. Sliced fresh pomodoro tomatoes, buffalo mozarella, freshly torn basil, drizzle of outstanding extra virgin olive oil and a sprinkling of sea salt and that's your lot for me (although sometimes I do like anchovy and black olives I have to be honest).

Now Franco, I remember you once said you liked the stuff Pizza Hut do. You were pulling our legs, weren't you? Don't shatter my illusions!

[Diestl]

Well the actual cooking only takes 20 mins, the base needs to rise with the yeast for 3 hours! So you can make the dough and go do something else. Or drive to pizza hut and bin the dough.

[AtW]

making the base from scratch, takes 4-5 hours but worth it.

So basically you start cooking again after you just finish your meal?

[Diestl]

I purchased the book "The Silver Spoon" advertised as the Italian cookbook for 50 years. It has some nice pizza recipes, making the base from scratch, takes 4-5 hours but worth it.

[hyperD]

That was meant to be implied in my post.

Look, there's no point pointing out the obvious to me, smartarse. I just can't read OK? I'm happy to point out other daleks for failing to understand the context of my posts, but other people telling me??!?!?! The dirty, dirty bastards...


(sorry..!)

[AtW]

Its a classic - pay particular attention to the kind of talks about food that wanna be draft dodgers were having in the hospital, its exactly the same as in this thread...

[PRC1964]

I haven't read that for years. You may have solved my what to take to read on the beach dilemma.

[AtW]

This thread reminds me Yaroslav's Gashek "Brave soldier Shveik adventures" which any literate person should have read many times over... guess its the wrong board!

[PRC1964]

...and also it tastes like shit compared to a home cooked pizza.

That was meant to be implied in my post.