Text 23514, 92 rader
Skriven 2007-11-28 09:58:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Food Kop silliness
==============================
On 11-25-07 JIM WELLER Scribbled to DAVE DRUM about Re: Food Kop 

JW> JW> arrested on felony cheese making charges.
JW> JW> "Illegally produced cheese is a serious threat to

JW> DD> And profits, not to mention bureaucratic FoodKop jobs.

JW>I didn't know whether to laugh or cry when I read that article.
JW>Government people do that to me a lot lately.

JW>First they come for the raw milk cheese, then the blue cheese and
JW>the next thing you know we're all eating Kraft singles wrapped in
JW>plastic.

Before I allow that to happen I will become a cheese-legger. So, if they 
jail me for life ... what the hey! How long can that be?   Bv)=

Remembering, of course, that they can kill you. But, they are not 
supposed to eat you.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Garlic And Wild Mushroom Pizza
 Categories: Pizza, Cheese, Mushrooms
      Yield: 4 servings
 
      1    Recipe pizza dough *
      2 tb Olive oil
    1/2 c  Thinly sliced red onions
      1 lb Assorted mushrooms; cleaned,
           - thick sliced
     12    Roasted garlic cloves
      1 tb Fresh oregano; chopped
           Salt and pepper
      2 c  Grated fontina cheese
      2 c  Grated mozzarella cheese
 
  From "Wolfgang Puck Makes it Easy," by Wolfgang Puck (Rutledge Hill
  Press). You can buy pre-made dough, use your own recipe or follow
  Wolfgang Puck's long but simple one in the same book.
  
  Make the mushroom topping while the pizza dough is rising. Heat a
  large saute pan over medium-high heat and add the olive oil. When it
  is hot, add the red onions. Saute until they begin to soften, 2 to 3
  minutes, and add the mushrooms. Saute until the mushrooms are lightly
  browned, about 5 minutes, and add the garlic and oregano. Continue to
  cook, stirring, until the mushrooms are tender and fragrant, about 5
  more minutes. Season to taste with salt and pepper.
  
  Place a pizza stone on the middle rack of the oven and preheat the
  oven to 500°.
  
  Divide the dough into four equal pieces and press or roll them out
  into 8-inch circles. Lightly brush the inner circle of the dough with
  oil and sprinkle on the fontina and mozzarella cheeses. Sprinkle the
  sauteed mushrooms over the cheese.
  
  Using a lightly dusted baker's peel or a rimless flat baking tray,
  slide the pizza onto the baking stone and bake until the pizza crust
  is nicely browned, 10 to 12 minutes. Remember that the oven is very
  hot and be careful as you put the pizza in and again as you remove it
  from the oven. Transfer the pizza to a firm surface and cut it into
  slices with a pizza cutter or a very sharp knife. Serve immediate.
  
  Makes 4 pizzas
  
  Note: Make enough pizza dough for 4 8-inch pizzas; or purchase about
  20 ounces of pre made dough.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 18 October 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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