Text 9350, 79 rader
Skriven 2008-06-22 04:54:00 av Michael Loo
     Kommentar till en text av BURTON FORD
Ärende: Pizza 491
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 ml-> A crisp, chewy crust?
 BF> I can only assume they mean a chewy crust that's crisp on
 BF> the outside... or bottom.   Anyway, they used a nice, evocative
 BF> phrase don't you think?

I'd prefer a nice, evocative phrase that actually meant
something.

 ml-> Have you noticed the addresses?
 BF> Yes.  That's one of the things that tickled my fancy...
 BF> That WS chose to feature two places that close, out of
 BF> the whole country, and in a 'small' town.

The thought I had was that maybe people whose brains are
addled by eating lots of cheese and starch end up going
to Yale or someplace. I actually never found New Haven
pizza substantially different from New York pizza.

 BF> Probably because I was born, raised and educated in Syracuse,
 BF> New York, my favorite pizza is 'Syracuse Pizza.'  The big
 BF> secret of Syracuse Pizza to me was the small puddles of oil
 BF> on the surface of the pie.   Never seen that around here.

I find it interesting that some of the same people who
used to downrate Regina's pizza for being too oily are
among the ones who have taken to the custom of dipping
their pre-dinner bread into olive oil at Italian restaurants.
It all appears to be based on what they read in the Times.

 BF> Except once at the "Hang Around Victor Day" we had an oily
 BF> pizza that I found delicious.   [Victor, NY is a lil' bitty
 BF> town a few miles from Newark,NY.]
 BF> I just love that "Hang Around Victor Day" slogan.

Is the place worth hanging around for a whole day? Were
there spiedies?

--mm
Braised goose with pears or apples
cat: poultry, main
servings: 4 to 6

1 goose, in serving pieces, excess fat removed
s&p
1/2 c diced bacon or pancetta, opt
2 lg onions, chopped
4 bay leaves
4 thyme sprigs
1/2 lb dried pears or apples
2 c medium-dry white wine
1 Tb white wine vinegar
2 lb fresh pears or apples, peeled, cored, sliced

Use a large deep skillet, at least 12" across.

Brown goose, skin side down, in its own fat 10-15 min.
Turn, sprinkle with salt and pepper, and brown 2-3 min
on the meat side. Remove goose to a warm place. Pour
off all but 1 Tb fat.

Add bacon to pan and cook until crisp, 10 min. Add
onions, bay leaves, thyme. Cook until onions are
wilted, 10 min. Correct seasoning. Add dried fruit
and cook 2 min more. Add wine and cook until wine
is reduced by half.

Return goose to skillet and turn heat to minimum.
Cover and cook 2 hr, turning once or twice, until
goose is tender. Add remaining ingredients. Correct
seasoning with pepper and cook, stirring occasionally,
until fruit is tender, 10-15 min. Correct seasoning.
Serve with crusty bread or over buttered noodles.

Mark Bittman, New York Times 12-19-2001

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