Text 10999, 102 rader
Skriven 2007-01-27 12:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: TRAVELS 953
===================
 ML> 2. Actually, there was egg on this thing as well. And there
 ML> was a zigzag design of ketchup (one would have hoped Sriracha
 ML> sauce) on top.
 CS> Umm, I pass <g>.
 
Good choice. I made the wrong choice.

 ML> There are Pizza Huts sprinkled all around east Asia - maybe you
 ML> just never lucked into one, but I've heard that they are quite good.
 CS> Odd, i havent seen one.  Notthat i can recall.  Well, maybe Guam had
 CS> one?

Go to pizzahut.jp or pizzahut.com.sg ... Taiwan and Korea also
have sites. You can get wonders like salmon pizza in Japan or
curry chicken pizza in Singapore.

 ML> Denny's? I don't think I'm talking to you any more!
 CS> Snicker, you'd be suprised at what you miss, when you are gone this
 CS> many years. 

I admit the website offers a cleaned-up image, but it'll take
quite a strong recommendation from you and others to get me to
give the chain the time of day. I'm not against all disgusting
chains - Bickford's has on occasion treated me well, for example.

 CS> Hehehe I cant imagine a USA airport having any edible fodder.

Legal Seafoods in Boston Terminal C is okay. Vino Volo in
Seattle, Sacramento, and Dulles (more for the wine than for
the food). Memphis has okay (not great) Q stalls. Houston,
Pappadeaux. San Fran had the Crab Pot, aka Crack Pot, aka
Crack House, where the food was okay; it's now something called
Yankee Pier, which is said to be decent; the international
terminal has a decent food court including a Hong-Kong-style
BBQ duck place. Washington National has a Legal's and a sushi
parlor that has gotten decent reviews. Those are the airports
I'm familiar with. If you said affordable edible fodder I might
agree with you, especially since I lost my lovely Roy Rogers
with fried chicken in Baltimore.

Airports that I've been to and find to be a culinary wasteland:
Fayetteville-Bentonville, Chicago (but the restaurant in the Hilton
on the airport grounds is okay), Los Angeles (but there's Encounter,
a mediocre restaurant outside security, and if you like "oriental
chicken salad," Wolfgang Sucks is there), Denver, Providence, Philly
(hear decent things about the Asian bistro place, though, though it
doesn't smell very good), and, big surprise, Honolulu.

Smoked salmon pizza with caviar
cat: starter
yield: 4 8" pizzas

h - For the dough
1 pk active dry yeast
1 ts honey
1 c water at 105F
3 c flour
1 ts Kosher salt
1 Tb olive oil
h - For the dill cream
1 1/2 c creme fraiche
3 Tb shallots, minced fine
2 Tb dill, minced fine
1 1/2 Tb lemon juice
1/4 ts Kosher salt
1/4 ts white pepper
h - assembly
4 Tb olive oil
1 c red onion, sliced thin
4 oz dill cream
10 oz smoked salmon, thin sliced
4 ts chives, minced fine
4 ts caviar

For the dough: dissolve yeast and honey in 1/4 c water.
Using a mixer with a dough hook, mix flour and salt, then
add oil, remaining water, and yeast mixture on low speed.
Mix 5 min or until dough forms a ball. Turn out onto a
clean work surface and knead by hand for 3 min. Cover
dough with a damp towel and let rise in a warm spot for
30 min. Divide dough into 4 parts. Work each piece into a
ball, tucking the edges under as you go, to form a smooth
sphere. Cover with a damp towel and let rest 20 min.

For the dill cream: Combine ingredients; refrigerated,
covered, until needed.

Assembly: Place a pizza stone on the middle rack of the
oven. Heat oven to 500F. Meanwhile, stretch or roll dough
balls to 8" circles, with the edge just thicker than the
center. Brush circles with oil and arrange onions over
surface. Slide dough onto pizza stone and bake 6-8 min
or until golden brown. Remove from oven, spread dill
cream over, and arrange sheets of fish on top. Sprinkle
with chives. Cut pizzas into desired-size pieces and
divide caviar among them. Serve immediately.

David Robins, Spago Las Vegas

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