Text 24739, 59 rader
Skriven 2015-03-09 16:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: oddities 335
====================
 > Even the best bakeries/confectioners in Boston are less than
 > likely to use olive oil for frying.
 JK> Sure, it's like pizza places... One of the flavors generally lacking
 JK> to me at least is real olive oil.. I drizzle it on top of the pizza
 JK> just before it goes in the oven.

I wonder if you took a little aerosol bottle of olive oil
with you whether it would help to spray a tad onto the
pizza you got at a pizza parlor. It would make sense if
it did.

   I also use olive oil when I brown
 JK> meatballs.  There just is no substitution that makes them taste as
 JK> good. 

I like higher heat when browning such things so prefer
lard or bacon fat.

 JK> Sure, like the types of tomatoes they were able to grow in their
 JK> gardens 'way back'.  They made do with what was available.

I was flabbergasted by how much sugar my Italian immigrant
friends used to put in their ragu. Seems tomatoes in Italy
are much sweeter.

 JK> My daughter sometimes makes something similar (or maybe it's the same
 JK> recipe, I don't know offhand) since she's allergic to tomatoes.  She's
 JK> never made it when we ate over there though - I doubt I'd try it
 JK> either. 

I've also made carrot sauces that can be okay if you add
some meat flavor (stock, even cubes, help).

---------- Recipe via Meal-Master (tm) v8.01

      Title: Italian Style Anise-Fennel
 Categories: Spices/etc., Italian
      Yield: 6 servings

           anise/fennel bulb
           garlic
           butter
           olive oil
           salt and pepper to taste

  Trim anise, cut into thin lengthwise slices and set aside.  Brown garlic in
  olive oil and butter.  Remove garlic and add anise.  Cover and simmer 5-10
  minutes or until slightly tender.  Add remaining ingredients and simmer
  another 10-12 minutes, stirring occasionally.  Anise should still be a bit
  crunchy. 

  Origin: The Odd Vegetable CookBook, by Sybil Henderson Shared by: Sharon
  Stevens

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