Text 6123, 135 rader
Skriven 2013-10-26 08:48:34 av Dave Drum (1:261/38)
   Kommentar till text 6098 av Michael Loo (1:123/140)
Ärende: not really
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> And more garlic. I've noticed that "real" Italian dishes are
 DD> acquainted with garlic but do not use nearly as much of it as the
 DD> Americanised versions. The French and Spanish use a *lot* more garlic

 ML> In Italy I've seen (tasted, heard) the gamut of garlic,
 ML> from the soupcon that you suggest to hit you over the head
 ML> with a hammer, which I generally prefer.

I should have put the "most" qualifier in that statement. There are zero
absolutes in this world. Except that Absolut Vodka absolutely missed the boat
with their new Absolut Chicago flavour. Clearly, rosemary, thyme and olives
donÆt have anything at all to do with Chicago, do they? I mean, no one ever
tasted rosemary and suddenly imagined themselves on Lower Wacker Drive, right?

I hereby offer the marketing folks at Absolut my suggestions for what a real
Chicago-themed vodka should taste and smell like:

The Chicago River
The late-inning breath of a Cubs fan at Wrigley Field on a 100ø afternoon Alley
dumpsters
Dead alewives (see Chicago River)
CTA bus fumes
Fulton market fish juices
Elevated ozone levels on the Kennedy Expressway Dog doody in a city park

 ML> they were able to. Pizza? The profligate Americans
 ML> use more fuel and make crustier crusts and apply twice
 ML> the cheese, twice the sauce, and twice the toppings.

 DD> IOW, Little Caesar's regular pizza is nearly "authentic" since their
 DD> normal practice is to spread the ingredients for one regular
 DD> American-style pizza across two pies. Satisfying no one but the
 DD> bookkeeper's bottom line.

 ML> No, because Little Caesar (the one time I actually tried)
 ML> makes his pizza crust that can't be eaten by man nor beast.

I have had Li'l Sneezer's a time or three. When my best friend's son ran one
I'd order from his store (if he was there) and actually get a very decent pie.
The king of chain pizza bad crust is Godfather's. What I miss most about Little
Caesar's is their sandwich menu - which was great and which is now as dead as
the dodo.

 ML> Flavors remain much the same.

 DD> Except for the typical American heavy hand with the garlic -- and
 DD> overuse of stale grated Parmesan.

 ML> Stale grated Parmesan there's no excuse for, but I will
 ML> remind you that what you get out there in the deprived
 ML> depraved middle of nowhere doesn't reflect what you can
 ML> get out on the coasts.

It's what they sell down the supermarket. Most American "cooks" can't/won't be
troubled to get a hunk of Parm (like I keep on hand in the freezer) and a
Mouli. But, I also have a very nice Italian importer close to hand where I
score Parm, prosciutto and pancetta as needed. The review on
http://tinyurl.com/DAGO-GRUB reads:

"An Amazing Find - Angela is from Palermo Italy and is an awesome lady! She
offers all kinds of authentic Italian items. Things she has: fresh Olives
(Kalamata,Greek,etc) fresh mozzarella, sorpressata, salami, prosciutto,
pancetta, pepperoni, fresh ricotta, Gouda, mozzarella, Gorgonzola, Asiago,
Parm, imported products from Italy including pastas, sauces, candies, cookies,
etc. She also offers pizza dough, ravioli and gnocchi that she makes weekly
that is heavenly. Her hours are 9-4 week days, 9-1 Saturday! THIS PLACE IS
AWESOME if you are a foodie!!!"

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

      Title: Caesar Sandwich
 Categories: Breads, Pork, Cheese, Dressings
      Yield: 4 sandwiches

    3/4 lb Cooked Peppered Pork Roast;
           - thin sliced *
      3 c  Chopped romaine lettuce
      1 lg Ripe tomato; sliced, opt
    1/2 c  Creamy Caesar salad dressing
    1/4 c  Grated Parmesan cheese
      1    (10") round loaf focaccia

  * Recipe follows

  Toss lettuce with dressing and cheese, set aside. Slice
  focaccia horizontally; cut into 4 wedges. Layer pork and
  then lettuce on focaccia bottoms. Place focaccia tops over
  lettuce.

  Makes 4 servings.

  From: http://www.cooksrecipes.com

  Uncle Dirty Dave's Archives

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

      Title: Peppered Pork Roast
 Categories: Five, Pork, Herbs
      Yield: 8 servings

      4 lb Pork loin roast
           +=OR=+
      2    (2 lb ea) pork roasts
      6 tb Lawry's Garlic-Pepper blend
           - seasoning

  Rub all surfaces of roast(s) with seasoned pepper. Place
  pork in shallow roasting pan and roast in 350øF/175øC oven
  for 45 minutes to 1 hour and 15 minutes.

  Remove from oven and allow roast to rest for 10 minutes.
  Slice and serve.

  Makes 8 servings.

  Cooking Tips: Wrap and refrigerate leftovers for up to
  three days.

  Use leftovers with Caesar Sandwich, Caribbean Pork and
  Mango Salad, or Mediterranean Pasta Salad.

  From: http://www.cooksrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... If you are what you eat then I'm a pork chop. -- Dirty Dave

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)