Text 19836, 77 rader
Skriven 2012-01-12 16:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: sic transit foodia 58
=============================
 ML> I've had super-fresh boiled or poached eggs, the taste has been
 ML> a revelation.
 JW> I've had that pleasure routinely as a kid (we both raised our own
 JW> chickens some years and bought locally from an "egg lady" at other
 JW> times) and occasionally 9rarely) more recently such as the
 JW> mountain ranch breakfast at my old high school buddy's ranch in the
 JW> Cariboo country on the way to Whistler and at Ray's place in Peace
 JW> River.

When I was a young young child I sort of liked eggs,
and as I grew older I lost that taste, eventually
wondering what in heaven's name I ever saw in them.
I'm getting back to tolerating them, with the help
of the Amish eggs that Annie's brother gets from the
farmer's market. Also, my preference started off
for the yolk, then I couldn't stand the yolk, and now
of course I'm liking the yolk again. Something about
fishmeal, no doubt.

==

 JW> I didn't actually choose to pay $75. The bill was a bit of a shock.
 JW> It was better in the past. Way better than Domino's which has not
 JW> improved much despite their ad campaign to the contrary. It was the
 JW> second best after George the Greek, until he retired and then
 JW> briefly #1.

I hope the previous proprietor cashed out completely, not
being on the hook by offering owner financing or anything
silly like that (I believe in a very primitive eye for an
eye, tooth for a tooth, virtue is rewarded type of justice
for entrepreneurs and their enterprises).

 But there was a change of ownership last year and the
 JW> new guy is cutting corners and raising prices. And the new
 JW> Vietnamese owners of Bruno's are making a good pie, as I mentioned
 JW> before. Business at PH has fallen off noticeably. I have little
 JW> sympathy for them, as in none at all.

And another death spiral starts. Luckily, the loss will
not be as hard felt as that of Chef Pierre's. After all,
pizza in YK? Less promising than, say, pizza in the Great
American Outback.

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

      Title: Whole Wheat Pizza Crust
 Categories: Breads, Ethnic, Genie
   Servings:  2

      1 pk Dry yeast                         3/4 c  Whole wheat flour
      1 c  Warm water                          2 ts Salt
           -(105 to 115 F)                     4 ts Cornmeal (optional)
  2 1/2 c  All-purpose flour

        Stir yeast into warm water and set aside for 5 to 10 minutes. Combine
  the flours and salt in a mixer bowl; add yeast mixture. Mix until dough
  begins to pull away from side of bowl. (Add a little more flour if dough
  sticks to side.)  Divide dough in half.  On a floured surface with floured
  rolling pin, roll each half into a 15-inch circle (dough should overlap pan
  by 1 inch all around). If dough resists rolling, let it rest a few minutes
  and try again. Dough can be refrigerated or frozen before rolling. Thaw
  thoroughly before attempting to roll out.
        Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle
  with cornmeal (optional). Arrange each crust in a prepared pan and top as
  desired.

        [ MODERN MATURITY: Feb/March 1990 }

  Posted By: Fred Peters

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