Text 1388, 116 rader
Skriven 2008-01-27 01:58:16 av Janis Kracht (1:261/38)
   Kommentar till text 1359 av JIM WELLER (1:123/140)
Ärende: Newfy pizza
===================
Hi Jim!

>>> I actually know someone in Belgium who put cheddar cheese on his
>>> Italian Tomato sauce :)  Made me kind of ill to think about it

>> It's fairly common in Canada to find Cheddar cheese in so-called
>> Italian (and "Mexican") dishes. I like Cheddar a lot but that is just
>> wrong.

>> Newfy pizza

>> partly baked pizza crust made with veg oil not olive oil
>> tomato sauce, brown sugar added
>> thin sliced bologna
>> canned mushrooms
>> grated young orange Cheddar cheese

You know, the more I think about that, the more I think it could give me
nightmares :) :)

>> Do not even think of adding oregano. As made in Stephenville Nfld. circa >>
1972.

>> Ok, that's more than 'wrong', that's scarey <bg>

> Roslind reports having had a bologna pizza in Newfoundland with
> colby cheese

eek :)

> and also ketchup on it instead of tomato sauce as

double eek :) :)

> recently as the 80's!

> Wrong, scary AND gross!

Wow -  It SURE is :)

When I was in junior high school here in the US in NYS, they actually served
what they called "pizza" to us for lunch.. it consisted of a large slice of
bread, Tomato paste right out of the can, and Kraft American Cheese. Everytime
I looked at the 'day's lunch menu" and that was offered, I thought I'd puke
right there :) :)

Sometimes it's painful when your mom's a great cook and you see what some
people can do to food :)

Take care,
Janis



> MMMMM----- Recipe via Meal-Master (tm) v8.06

> Title: Insalata Caprese (Tomato And Mozzarella Salad)
> Categories: Salads, Italian, Cheese
> Yield: 4 Servings

> 2 lb Vine-ripened tomatoes (about
> 4    Large),sliced 1/4 inch thick
> 1 lb Fresh mozzarella, sliced 1/4
> Inch thick
> 1/4 c  Packed fresh basil or
> Arugula leaves,
> Washed well and spun dry
> 1/4 ts Dried oregano, crumbled, if
> Using arugula
> Instead of basil
> 3 tb Extra-virgin olive oil
> Fine sea salt to taste
> Freshly ground black pepper

> On a large platter arrange tomato and mozzarella slices and basil
> leaves, alternating and overlapping them. Sprinkle salad with
> oregano and arugula and drizzle with oil. Season salad with salt
> and pepper.

> Insalata caprese (literally, the salad from Capri) is the perfect
> summertime dish for cooks in a hurry; slicing is the hardest part.
> The salad was created in the 1950s at the Trattoria da Vincenzo
> for regulars out for a light lunch. They'd order a just-picked
> tomato and fresh fior di latte (cow's-milk mozzarella - no buffalo
> on Capri). The salad has evolved on the island to include a few
> leaves of rughetta (wild arugula) and a pinch of dried wild
> oregano, both local products; everywhere else in Italy it takes
> the form of tomato, mozzarella and basil.

> The dressing is always a drizzle of extra-virgin olive oil - only.
> Vinegar would destroy the delicate flavor of the cheese and is
> never used. Because this salad is so simple, top-rate ingredients
> are imperative: Hothouse tomatoes and rubbery processed mozzarella
> are unacceptable.

> Recipe by: Red, White & Greens by Faith Willinger

> Source: Epicurious

> From: Greg And Carol Swindell

> MMMMM





> Cheers

> YK Jim


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