Text 5210, 142 rader
Skriven 2013-09-29 09:53:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Fats Food
=================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I have yet to meet a chain pizza place that I really liked. Too many

 RH> Same here, we do a much better one. Anthony's (on military bases)
 RH> wasn't bad but it wasn't home made and no whole wheat crust.

 DD> In all of the North American continent and Italy how many pizzerias do
 DD> you suppose would have a whole wheat crust on offer?   Bv)=

 RH> Some do, but not a large number. Most of the chain ones (that I know
 RH> of) don't, more likely a Mom & Pop type place might.

The very next time I see a whole wheat crust on offer in any pizza place will
be the first time for me.

 DD> chain Italian place I will go to on my own is Fazoli's - I wish there
 DD> was one here. It's a quick serve place with NO PIZZA but freshly made
 DD> pasta, etc. dishes. Only one location in North Carolina (Fayetteville)

 RH> Home of Fort Bragg.

 DD> and two in Nevada (Henderson and Lost Wages).  www.fazolis.com

 RH> We ate at one, once in MA--ok, but not great. Our SIL David used to
 RH> work for one in GA, doubt he's visited either of the 2 in NV.

 DD> Better than Olive Garden - I know, I know, that doesn't take a lot. I
 DD> didn't expect gourmet quality Italian grub - not given the format
 DD> (quick-serve) and especially not at those prices. And they don't ask
 DD> "You want fries with that?" Bv)=

 RH> Thankfully not, tho eggplant fries would be appropriate.

Eeeeewwwwww .... El musho extremo. Druther have sweet potato fries if not doing
the regular style. And I don't do potatoes nearly as much as I used to did.
 
 DD>       Title: Whole Wheat Pizza Dough
 DD>  Categories: Breads
 DD>       Yield: 6 servings

 DD>       1 c  Whole wheat flour
 DD>       1 c  All-purpose flour

 RH> Half wheat pizza dough!

Most whole wheat bread recipes are about in that proportion. And, keep in mind
that it's *ALL* wheat. White flour is made from wheat unless labelled
specifically as potato, rice, etc. flour.
 
 DD>       4 c  Whole wheat flour
 DD>       2 tb Vital wheat gluten
 DD>   1 1/2 tb Yeast
 DD>       1 ts Garlic powder; (opt)

 RH> Better.

Neither one is my recipe. But I promise that the garlic would not be optional
if I were making it for pizza.
 
 RH> Ours--QUICK PIZZA DOUGH

 RH> 2 cups whole wheat flour
 RH> 1 tbsp each oil, sugar (or honey), yeast
 RH> pinch salt
 RH> 3/4-1 cup warm water

 RH> Combine dry ingredients, stir in enough water to make dough. Turn out
 RH> on floured surface, knead briefly. Put back into bowl to let rise while
 RH> preparing toppings. Spread dough onto 16" pizza pan or 15"x18" jelly
 RH> roll pan. Add sauce, toppings, cheese. Bake at 425 for about 15-20
 RH> minutes (until crust is browned). Optional--prebake crust about 8
 RH> minutes before adding toppings or let rise in pan about 10 minutes,
 RH> then bake, add toppings & bake until done. Makes either a really thick
 RH> crust or a thinner one, depending on pan used. I don't remember where
 RH> we got the recipe but we've been using it for 30+ years.

Gotta be better than Godfather's pizza crust - they don't use any leavening at
all. So their crust is more like a cracker or matzoh - and is no trick for them
to get crispy.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Godfather's Spaghetti Sauce
 Categories: Vegetables, Pork, Wine
      Yield: 9 servings

      2 tb Olive oil
      3 garlic cloves, chopped
     56 oz (2 cans) tomatoes; whole,
           - crushed or chopped *
     12 oz (2 cans) tomato paste
      1 ts (ea) dried basil and oregano
      3    Italian sausages; grilled,
           - sliced
           +=OR=+
      1 lb Bulk Italian sausage; brown
           - and crumbled 
      1 lb meatball; cooked, use your
           - favourite recipe
           Red wine; just a splash
    1/4 c  White sugar; to taste

  Heat the oil over medium heat in a large pot.

  Add garlic and cook for a few minutes. Do not let the
  garlic burn.

  Add tomatoes and tomato paste. Cook for about 5 minutes,
  stirring continuously so that a relatively smooth
  consistence is reached.

  Add sausages and meatballs and stir until the meat is
  coated.

  Add a splash of red wine, then the sugar according to
  taste.

  Reduce heat to medium-low and let simmer for a minimum of
  20 minutes, stirring occasionally to prevent scorching.

  Serve by ladling over cooked pasta.

  * If you're using canned whole tomatoes, draining them and
  then crushing them by hand will result in a chunky sauce.
  Canned crushed tomatoes will create a slightly thinner
  sauce, while canned chopped tomatoes will result in a
  thicker sauce.

  Servings: 8-10 

  Recipe by: Henry "Red" Apfle

  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... America is a young country with an old mentality. - George Santayana
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