Text 24690, 82 rader
Skriven 2012-05-10 03:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: various 631
===================
 RH> About your post regarding cheddar on pizza--my mom used to stretch the
 RH> provided cheese in the Appean Way boxed pizza mixes with cheddar.

Using whatever's available to improve the box stuff is fair.
I had it once - my mother picked one up, and everyone was
appalled. Trying to reduce a dish to powder is difficult,
and trying to reconstitute powder into a recognizable food
is generally futile. Cheddar on top of such could only
improve things.

  All
 RH> the company used to provide was a small packet of Parm & possibly
 RH> dried Mozzarella so my mom would put an equally small amount of cheddar
 RH> on the pizza. I never knew a good pizza until I left home for college;

College is good for something, then :D
 
 ML> Fitzgerald's, a quick search indicates. People are
 ML> under the impression that the two places are under
 ML> different ownership, which might explain something.
 RH> But this couple that told us about Fitzgerald's knows that it's the
 RH> same ownership. They just said that the Raleigh restaurant took the
 RH> good cooks from the Rolesville one.

The reviews contain an anecdote that a gift certificate
purchased at Rolesville before was not accepted at Rolesville
after, with the admonition to go to Raleigh.

 ML> No more than chicken makes you chicken!
 RH> Or eating soup makes you into a souper hero? (G)  It's late; I've had
 RH> a busy day and my mind is getting flaky.
 
That's okay, I'm getting a bit crusty myself.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Cauliflower Soup (Minestra Di Cavalfiore)
 Categories: Italian, Soups, Vegetables
   Servings: 6

      1 lg Head cauliflower
      2 tb White or cider vinegar
    1/4 c  Olive oil
      4    To 6 cloves garlic
    1/4 ts To 1/2 tsp hot pepper flakes
      3 c  Hot meat broth
           Salt
    1/3 c  Chopped fresh parsley
      6 oz Freshly grated pecorino
           -cheese

  "There's probably no sense in making this soup if you don't like
  cauliflower.  As with so much Italian food, this recipe uses a few basic
  ingredients to showcase the star vegetable.  A purist would even shudder at
  the cheese!  Make this soup as garlicky and spicy as you like but be sure
  to serve lots of crusty Italian bread or bruschetta (toasted Italian bread
  brushed with olive oil).  When I want a soup with a bit more texture, I
  remove 1 cup of the cooked cauliflower, puree it, and return it to the
  remaining soup"

  Break the cauliflower florets into small (1/2 inch) pieces.  Trim the stem
  end and cut into 1/2-inch pieces.  Wash the cauliflower in 2 quarts of cold
  water blended with 2 tablespoons of vinegar.  Drain and drop into a large
  pot of boiling salted water.  Boil for 4 minutes; drain and dry well.

  Heat the olive oil in a soup pot; add the garlic and hot pepper, and cook
  gently until the garlic is golden.  Add the cauliflower and cook for 5
  minutes, stirring to prevent it from browning.  Add the hot broth, salt and
  parsley and cook until the cauliflower is tender.  Ladle into soup bowls
  and sprinkle with a generous amount of cheese.

  Serves 6.

  [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

  Posted by Fred Peters.

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)