Text 10989, 80 rader
Skriven 2014-03-17 08:04:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Canadian Pizza
======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> The only pizza joint I ever visited in your country (more-or-less) was
 DD> a Greek owned place in St. Pie, PQ ...

 DD> it was *very* heavy on the oregano, had slices of tomato rather than
 DD> tomato sauce and feta scattered over the top.

 JW> The herb might have been the closely related rigani and not oregano.

Might have been - I did not eat/taste any of the pizza. But, I sure could smell
it. WOW!
 
 JW> Canada saw a big wave of Greek immigration right after WWII. Most of
 JW> them settled in urban areas ... mostly in and around Toronto and
 JW> Montreal. A lot of them were entrepreneurial and opened up
 JW> restaurants, ice cream parlours and fruit stands. And they arrived
 JW> just when an earlier wave of Italian immigrant restaurateurs were
 JW> retiring, so a lot of them also got into the pizza business. So
 JW> naturally feta cheese, fresh tomatoes and black olives worked its
 JW> way into the menu's toppings choices.

When my folks took my kid brother with them to Italy his chief complaint on
returning was that it was hard to find pizza and what he did find wasn't "like
we have here". Of course he was told that pizza is strictly for peasants and
other poor people - not for the gentry. (He was eight years old at the time.)
 
 JW> In Ottawa where I grew up many Italian pizza joints went Lebanese,
 JW> not Greek, and the regional pizza style there evolved differently.

It's called fusion. Here in the Great American Outback we have warring factions
on pizza - with a few die-hard restaurateurs (Palermo's, Gallina's, Sam's
Italian) serving a Sicilian-style pie. Others (Gabatoni's, Bernie & Betty's,
Saputo's, etc.) serving a more mainstream (Connecticut-style (mostly)) pie. And
a couple Irish joints trying to get in on the act with corned-beef, etc on
their pies.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's Pizza Sauce
 Categories: Sauces, Vegetables, Herbs, Chilies
      Yield: 1 Pint plus
 
    3/4 c  Chopped onion
    1/2 c  Chopped bell pepper
      2 cl Garlic; minced
      1 tb Olive oil
 14 1/2 oz Can diced tomatoes
      8 oz Can tomato sauce *
      1    Turkish bay leaf
      1 tb Snipped fresh basil
           +=OR=+
      1 ts Dried basil; crushed
      1 tb Snipped fresh oregano
           +=OR=+
      1 ts Dried oregano; crushed
      1 ts Fennel seed; crushed
    1/2 ts Sugar (opt)
    1/2 ts Red (cayenne) pepper
    1/2 ts Chilli spice mix
 
  * For a really zippy sauce use El Pato tomato sauce,
  available in the Latino aisle of many markets.
  
  Cook onion garlic and bell pepper in oil. Stir in
  remaining ingredients. Bring to boiling. Reduce heat;
  simmer, uncovered, for 35 to 40 minutes or to desired
  consistency, stirring occasionally. Discard bay leaf.
  
  Makes 2 1/2 cups
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... A man taking basil from a woman will love her always. - Sir Thomas Moore
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