Text 17026, 62 rader
Skriven 2011-10-24 20:49:25 av Ruth Haffly (1:396/45.28)
  Kommentar till text 16866 av JIM WELLER (1:123/140)
Ärende: Pumpkin
===============
Hi Jim,

On (22 Oct 11) JIM WELLER wrote to DAVE SACERDOTE...

-> JW> I've pretty much nailed the crispy thin crust style.

-> The tougher style to get down
-> is the Sicilian. I'm still working on getting just the right consistency
-> to the dough so it comes out crispy on the outside but pillowy and
-> soft otherwise.

 JW> I have difficulty with thicker crusts and a deeper layer of toppings
 JW> too. the crust is either soggy or burned. I wonder if baking the pie
 JW> longer at lower temps might help? That's the next experiment on my
 JW> list.

Pre bake the crust for about 10 minutes. That should help. Also, if it's
getting too dark while the rest of the pizza is baking, do what is
suggested for pies--put foil over just the crust part to keep it from
getting too dark.


-> Grand Padano is an awesome cheese. I discovered it a couple of years
-> ago when Costco started importing it as a less-expensive alternative
-> to Parmesan. Since then, the price has gone up, of course.

 JW> That's been my story too.

And the government keeps telling us that there's no inflation.


-> JW> Oh, and my secret ingredient: a TINY bit of anchovy paste mashed
-> JW> into the olive oil really gives things a lift.

Sounds interesting but have to remember a little bit goes a very long
way with anchovies.


 JW> I'm not sure if you're being sarcastic or complimentary but I'll say
 JW> thanks anyway. I find that even people who think they don't like
 JW> anchovies, like the salt and unami hit when they are used in modest
 JW> amounts. I mash about 1/2 tsp of paste into 2 tb of olive oil to brush
 JW> the dough with before
 JW> laying down the sauce and toppings.

 JW> I also add anchovy paste to butter and oil when pan frying or sauting
 JW> fish. I learned that trick when I was a kid, way back in 1962, in
 JW> Florida, at a fish fry shack my uncle liked.

We don't fry much fish but that sounds good. Wonder how it would work
with frying other things.

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


... 90% of being smart is knowing what you're dumb at.

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