Text 14359, 89 rader
Skriven 2011-08-05 21:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: pizza 696
=================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> pizza... I never tasted one til I was 17

 ML> I had my first at a place called Pizzateria
 ML> I can still taste this one fifty some years later

And I can still taste my first one after 44 years. The place was on
Princess near the Queen's University campus and a student favourite.
The pies were saucy with lots of oregano, not too cheesy and the
all dressed ones had anchovies by default unless you specifically
asked for no anchovy. They were smoky, greasy and damned good too. I
judge all subsequent pizzas to their standard.

 JW> George turned down one guy I found cause he looked
 JW> too Turkish. (He was actually Lebanese.)

 ML> [another snork] The Turks claim of course that they have
 ML> always treated the Greeks fairly

The Greeks don't agree for some reason.

 ML> Armenians are another issue
 ML> altogether: if there was no holocaust, what became of all
 ML> those people?

The smart and/or lucky ones got the hell out in time and went to
places like Lebanon which turned out to be no great treat either, so
many of their children came to Canada. They took whatever jobs they
could until they learned English and many of their kids worked in
pizza joints and bought out the retiring Italian owners after a
while. Ottawa has numerous Lebanese owned restaurants today but the
kitchen help are newer immigrants and not the next generation as
they are all lawyers and software engineers.

 ML> Interesting that the Greeks are happy with taking credit
 ML> for certain great Muslim inventions -
 ML> Title: Imam Bayaldi (Eggplant Stuffed with Aromatics)

Ironic indeed.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baklava
 Categories: Turkish AND Greek, Desserts, Nuts, Pastry
      Yield: 12 Servings
 
      1 lb Filo dough
      4 oz Unsalted butter; melted
     12 oz Walnuts and/or pistachios;
           -coarsely ground
      1 tb Ground cinnamon
     10 oz Granulated sugar
           Juice of 1 lemon
 
  Preheat the oven to 350F. To prevent the filo drying out, cover it
  first with a sheet of greaseproof paper then with a tea-towel
  wrung out in cold water. Brush a 13x10 inch baking dish with a
  little of the butter. Brush half the sheets of filo pastry with
  butter and lay in the baking dish, one on top of the other. Spread
  over the filling ingredients, then cover with the remaining pastry
  sheets, again buttering each one before laying it down.
  
  Using a sharp knife, tuck the edges down neatly round the sides.
  Brush with the remaining butter. Using a sharp knife, cut into
  diamonds. Bake in the over for 25 minutes, then reduce the heat to
  300F and bake for a further 30 minutes.
  
  While the Baklava is cooking, put the sugar for the syrup into a
  pan with 10 fluid ounces water and the lemon juice. Stir over a
  medium heat until the sugar has dissolved. Bring to the boil and
  simmer for 5 minutes. Cool. As soon as the Baklava comes out of the
  oven, pour over the syrup, then leave to cool completely.
  
  Recipe by: Sophie Grigson's Travels a la Carte
  
MMMMM


Cheers

YK Jim


... After the Greek financial meltdown came the frog plague.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)