Text 23254, 102 rader
Skriven 2009-04-12 21:28:23 av Ruth Haffly (1:396/45.28)
  Kommentar till text 23059 av MICHAEL LOO (1:123/140)
Ärende: unhealthy 447
=====================
Hi Michael,

 RH> These probably, unfolded, would be about 12" in diameter--a good sized
 RH> pizza for one.

 ML> Considering that you take half of a normal meal home,
 ML> I'm tickled that you consider a 12" pizza "for one."

 Actually, in this case, "good sized" meant it would have been a
 struggle for me to eat by myself. Eating half of the calzone after the
 salad really filled me to more than comfortable.


 ML> Of course, I don't eat much pizza (though I do enjoy it).

I've cut back quite a bit on how much I eat as compared to the amount I
used to eat.  If it's the only thing I'm eating,I will probably have 2
slices.  If I have a salad, even a small one, first, I'll only eat one
slice. I like a good pizza but they're hard to get at chain places.  The
independant places usually have the best pizzas. (G)

 ML> Yesterday I met my friend Tom at the airport and took him
 ML> to Santarpio's, which is one of these Iconic places: along
 ML> with the original Regina's on Thacher St., it's said to have
 ML> the best pizza in Boston. He ordered a pepperoni pie ($11.50,
 ML> one size only, a 13 to 14" one). I ordered a sausage and
 ML> lamb tip combo: half a pound of Italian (pork) sausage and
 ML> half a pound of lamb, medium rare, plus two vinegar peppers
 ML> and two slices of Italian bread, $9. The waiter tried to
 ML> sell me on a single of sausage and a single of lamb tips
 ML> ($4 + 5 = 9), which gives you the same sausage and the
 ML> same lamb but double bread and double vinegar peppers. But
 ML> Tom doesn't eat peppers, and I asked the waiter if we looked
 ML> as if we needed the extra bread.

It sounds like an interesting place.  But why do they give you two slice
of bread with the pizza?  You already get quite a carb load with pizza
crust.


 ML> The lamb was terrific; the sausage was good if a bit salty.
 ML> I gave away some of my food in return for some pizza (I did
 ML> have my pills). This is an irregular, thin-crust pie with
 ML> just enough cheese and a little too much (rather sweet and
 ML> made with tomato chunks) sauce: it is much appreciated in
 ML> these parts. A couple slices, but then Tom pointed to the
 ML> last piece, and said, it's yours. I said, well, I've had at
 ML> least my share, and he said, oh, you had less than me. Okay,
 ML> who am I to waste food?

So it went to (your) waist instead?


 ML> Wine is available (cheap stuff, Taylor California Cellars),
 ML> though I wasn't turned on by the selection, and you wouldn't
 ML> be turned on just because. 7 oz for $3.50, 10 oz for $4,
 ML> 16 oz for $7, 33 oz for $11. Real swill.

Ripple. (G)

Actually, I'd go for either a diet Coke or sweet tea as my drink of
choice.


 ML> and probably had as many calories. As far as additions goes, I'm
 ML> guessing that ham or sausage figured in one of them?
 RH> I had pepperoni, blackolives, roasted red peppers and mushrooms.
 RH> Steve duplicated me on the latter 2 but off the top of my head, I don't
 RH> remember the other 2 he chose.

 ML> That pepperoni will do it for you every time.

It was a cut above the cheap stuff most places use.


 ML> What do you think about a recipe that calls for as much starter
 ML> as flour? I guess if you're really impatient or something:

 ML> ---------- Recipe via Meal-Master (tm) v7.05

 ML>       Title: Sourdough Pizza Shells
 ML>  Categories: Breads
 ML>    Servings:  4

 ML>       1 c  Sourdough starter                   1 tb Shortening, melted
 ML>       1 ts Salt                                1 c  Flour

I made a varient on a sourdough crust years ago.  IIRC, I used a cup of
starter, a cup plus (as needed) of flour, pinch of salt, tbsp of oil,
about a tsp of sugar and yeast & enough warm water to make a workable
dough.  I'll have to get a starter going and try making the crust again.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)