Text 12433, 81 rader
Skriven 2011-06-19 20:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: CELL PHONES ON THE MOVE
===============================
-=> Quoting Dave Drum to Glen Jamieson <=-

 DD> Cruising down the wide open road does not require the intense
 DD> concentration that carving through traffic or negotiating
 DD> twisty roads

I will grant you that but can we trust the general public to use
them sensibly? I am still in favour of a ban.

 DD> burkha wrapped women/ don't drive their cars, they aim them.

I don't see that combination here. The drivers dress western style
and the very few recent immigrants who walk (behind their husbands)
only wear head scarves and long skirts, not burkas.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Real Sicilian Pizza As In Sicily
Categories: Pizza, Italian, Info
  Servings: 4

           Sicilian Pizza

In the USA the main alternative to round Neapolitan-influenced pies
is without a doubt the Sicilian pizza. For most, the name conjures
images of a thick, doughy base smothered with a healthy layer of
sauce and a mozzarella blanket. On my recent trip to Sicily, I found
some interesting differences between what we call Sicilian pizza and
what they call pizza in Sicily.

The local pizzerias there serve Neapolitan pizza. Sicilians don't
wear their pizza tradition on their sleeves the way Neapolitans do.
In fact, they are adamant that real pizza is from Naples.

If we're going to talk about thick squares of bread, let's just
forget the word pizza altogether. The ancestor of New York's square
pizza goes by a completely different name and, therefore, is not
found in Sicilian pizzerias. You'll have better luck heading to a
bakery, or panificio. 

Just head to the counter and ask for sfincione, a square, pan-
proofed dough that fries on the base due to a nice amount of oil in
the pan. The word itself literally means sponge, which accurately
describes the light, airy feel of the base as well as the way the
dough absorbs just the right amount of oil on the bottom. 

The base is exactly like that of a really good New York Sicilian
pizza, but the big difference is what's on top or rather what isn't
on top. You will not find a trace of mozzarella covering the surface
your sfincione. Instead, it's topped with a thick sauce of diced
onion, anchovy and tomato and finished with a dusting of grated hard
cheese and bread crumbs. Mozzarella didn't catch on as part of the
sfincione formula.

This saucy snack become so cheesy in New York as Italian bakeries
there had access to inexpensive mozzarella thanks to New York
State's dairy cow industry in the early 20th century. With the close
interaction between Sicilian and Neapolitan immigrants in New York's
many Little Italies, the word pizza started being used as a blanket
term for anything bready with something baked on top of it. Check
out the Palermo slice at Famous Ben's if you want to taste the
direct ancestor of New York's Sicilian pizza.

Posted by Scott Wiener

  From: Serious Eats                    
 
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Cheers

YK Jim


... Hey you weed smokers: French fries are NOT a pizza topping!

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