Text 23353, 80 rader
Skriven 2007-11-24 19:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av LEE LOFASO
Ärende: Real Pizza 463
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 LL> Is that a good thing?  Or a bad thing?

Not wholly bad, but not particularly good. The symptoms
(of the sane part) revolve around making assumptions
about your audience and your audience's thought processes
that are based on insufficient evidence. I'd be willing
to bet that a double digitudinous number of readers here
(myself included) have eaten pizzas in Italy and that a
nonzero number (not including myself) could make a crust
that would make a Roman or Neapolitan cry with pleasure.

 ML>Where did you read this?
 LL> My grandfather was from Italy.  He taught me how to make pizza
 LL> when I was a kid.  And he made pizza the old-fashioned way

You'll be interested to know that of the several pizzas I've
tasted in Italy none had a particularly crisp crust. Nor was
any of them served hot, so the crispiness was kind of unlikely:
the pizza-eating regions tend to be of fairly high humidity,

 LL> But that does not mean Italian pizzas have "softish crusts" that
 LL> are "limper" than American pizzas.

Of course it doesn't mean that Italian pizzas are blah, blah.
I am just saying that they ARE blah, blah. Softish and limper
I think are fair adjectives.

 LL> However, the point
 LL> is that American flour is not the same as Italian flour.

I've seen Italian flour for sale in quite a number of places
in the major cities. But the cookbooks claim that a reasonable
facsimile can be made from a mixture (which I forget) of wheats
readily available here. I'm no expert here in the execution,
though.

 LL> For example, muffuletta buns are Italian bread

Young man, muffuletta buns have little to do with Italian
Italian bread!

---------- Recipe via Meal-Master (tm) v8.01

      Title: Trump's Chocolate Pumpernickel Pudding
 Categories: Desserts
      Yield: 8 servings

      8 sl Pumpernickel bread, crusts        1/4 ts Vanilla
           -removed                          1/4 c  Butter, melted
    1/4 c  Currants                            2 c  Whipping cream
      1 c  Milk                                3 oz Semisweet chocolate, finely
      1 oz Unsweetened chocolate, fine-             -chopped
           -ly chopped                         9    Egg yolks
    3/4 c  Sugar

  1. Lightly brush bread slices with melted butter. Place bread in greased 2
  1/2 quart 4 inch deep baking pan or souffle dish. Sprinkle bread with
  currants and set aside.

  2. Bring whipping cream and milk to a boil in a small saucepan. Whisk in
  chopped chocolate until melted. Whisk together sugar, egg yolks, and
  vanilla. Beat cream/chocolate mixture into egg mixture. Blend well.

  3. Pour over bread slices and currants. Let stand 30 minutes to allow bread
  to soak up liquid. Cover pan with buttered foil and place in a larger pan
  filled halfway with warm water.

  4. Bake at 350F for 45 minutes - 1 hour, or until knife inserted in pudding
  comes out clean. Cool slightly. Serve with whipped cream, if desired.

  Source: Michael Roberts, Chef/Co-Owner Trumps Restaurant, Los Angeles

  Typed in MM format by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120

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