Text 24299, 130 rader
Skriven 2007-12-18 10:11:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: Real Pizza
======================
On 11-20-07 HAP NEWSOM Scribbled to DALE SHIPP about Re: Real Pizza 419

HN>Hey Dale!

HN>->  HN> Somehow a pizza on a saltine does not sound 
HN>->  HN> very appetizing! Do you have any good 
HN>->  HN> "take and bake" pizza places near you?

HN>->   I've not seen that.  The grocery stores have pre-made pizza
HN>->   dough with sauce packets for make it at home.   Similar kits are
HN>->   also frequent fund raiser items (e.g. band uniforms, etc.).
HN>->   We've bought them from a few fund raisers.

HN>It's VERY popular here, they can make a 
HN>bigger pizza and charge less than the 
HN>Papa John's style where the overhead 
HN>from equipment and running the ovens 
HN>can be substantial. Papa Murphy's has 
HN>great quality ingredients, and they 
HN>assemble the pizza when you order it, 
HN>wrap it and hand it to you in less than 
HN>5 minutes (usually) and you're on your way...
HN>no muss no fuss, you fire up your own oven 
HN>and can make a crusty crisp crust or a 
HN>soft one depending on how you cook it! 
HN>Too bad it has not caught on in your area!

It must be going that way. There are three or four Papa Murphy's Take 
and Bake stores here in Spring-A-Leak. They seem to be doing a good 
business.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetables On Cool Noodles (Bun Chay)
 Categories: Oriental, Pasta, Vegetables
      Yield: 4 servings
 
MMMMM---------------------------SALAD--------------------------------
      2 c  Bean sprouts
      1 c  Julienned cucumbers
    1/3 c  Fresh mint leaves; halved
    1/3 c  Thai basil leaves; halved
      2 c  Shredded romaine lettuce
    1/2 lb Dried rice vermicelli;
           - boiled in ample water for
           - 4 - 5 minutes, rinsed and
           - drained

MMMMM--------------------------TOPPING-------------------------------
      1 c  Julienned carrots
      2 c  Broccoli florets; in slender
           - pieces
      2 tb Vegetable oil
      2    Shallots; sliced
      6    Dried black mushrooms;
           - soaked in hot water for 30
           - minutes, stemmed then
           - sliced thin
      2 c  Shredded napa cabbage
      2 tb Soy sauce; to taste
    1/2    Red bell pepper; seeded,
           - thin sliced

MMMMM--------------------------GARNISH-------------------------------
      2 tb Scallion Oil (separate
           - recipe)
      2 tb Chopped roasted peanuts
           - (opt)
      6    Cilantro sprigs
    2/3 c  Soy-Lime Sauce (separate
           - recipe)
 
  This Vietnamese dish plays up contrasting temperatures (warm meat atop
  cool noodles) and textures (crunchy bean sprouts and soft, leafy
  lettuces). It is usually served with beef, shrimp and vegetables, but
  you can substitute fish or chicken, if you like. To create interesting
  variations, try different herbs and sauces. From restaurateur and
  cookbook author Mai Pham.
  
  To prepare the salad, divide the bean sprouts, cucumbers, mint, basil
  and romaine among 4 large pasta bowls. Top each with a quarter of the
  noodles. Set aside.
  
  To prepare the topping: Bring the water to a rolling boil in a medium
  pot. Using a sieve with a handle, blanch the carrots and broccoli
  until the colors turn, about 10 seconds. Lift out and run the
  vegetables under cold tap water. Drain and set aside.
  
  When ready to serve, heat the vegetable oil in a large wok or skillet
  over high heat. When the pan is smoking hot, quickly add the shallots
  and stir aggressively for 20 seconds. Add the black mushrooms and
  stir-fry 1 minute. Add the carrots, broccoli and cabbage, and stir-fry
  for 2-3 minutes.
  
  Create a well in the middle of the pan by pushing the vegetables up
  against the edge. Add the soy sauce to the open area. It should sizzle
  and caramelize slightly, creating a distinctive aroma. Continue
  stirring for another minute, then add the bell pepper. Turn the
  vegetables a few times and remove from heat.
  
  To assemble the dish: Arrange the stir-fried vegetables over the
  noodles in each bowl. Garnish with Scallion Oil, roasted peanuts (if
  using) and cilantro sprigs. Invite each guest to drizzle 2 to 3
  tablespoons of Soy-Lime Sauce on top and toss gently.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 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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