Text 6173, 130 rader
Skriven 2013-10-28 05:23:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Not really
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Chicago, do they? I mean, no one ever tasted rosemary and suddenly
 DD> imagined themselves on Lower Wacker Drive, right?

 ML> Nobody ever tasted rosemary and suddenly imagined they were
 ML> drinking expensive hooch, either.

I never associated vodka (even the most tarted up and promoted vodka) with
anything special. It's all marketroid hype and mystique AFAIAC.
 
 DD> I have had Li'l Sneezer's a time or three. When my best friend's son
 DD> ran one I'd order from his store (if he was there) and actually get a
 DD> very decent pie.

 ML> Doesn't count. If you need to know someone to get a good
 ML> meal, that's not a good (and certainly not a recommendable)
 ML> restaurant.

Well, if the crust had been as bad as what you apparently have been given in
past I would not have said "a very decent pie".
 
 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.
 
 DD> It's what they sell down the supermarket.

 ML> You were fussing at me for getting supermarket apples. I shall
 ML> now fuss at you for using supermarket cheese as a reference point,
 ML> even if you refrain from buying it yourself.

No, I was fussing at you for complaining about stupormarkup apples as if you
expected orchard quality from an anonymous supplier in some un-named
orchard/state/country. And in the recipe I gave the stale grated
Parm/Reg/Asiago works almost as well as the fresh, snob-appeal stuff.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Pepper-Lard Pizza Dough
 Categories: Pizza, Breads
      Yield: 2 Crusts
 
      1 c  Warm tap water; 115øF/46øC
      1 pk Active dry yeast
  3 1/2 c  Flour
    1/2 ts Salt
    1/2 ts Coarse ground black pepper
      2 tb (heaping) natural lard
 
  "This recipe descends from one of the oldest known kinds
  of pizza crust. The Romans, who were very fond of black
  pepper, used a similar but richer dough, which included
  eggs and honey. Naturally rendered pork lard is essential
  to this crust. If you can't get any, use the same amount
  of olive oil in the recipe."
  
  Pour the water into a medium mixing bowl and sprinkle in
  the yeast. Stir gently with a fork until the yeast has
  dissolved and the liquid turns light beige in color.
  
  Add 1 cup of the flour, the salt, pepper and lard. Mix
  thoroughly with a wooden spoon. Add a second cup of flour
  to the bowl and mix well. After the second cup of flour
  has been mixed in, the dough should start coming away from
  the sides of the bowl and should begin to form a soft,
  sticky mass.
  
  Measure out the third cup of flour. Sprinkle some over the
  work surface and flour your hands generously. Remove all
  of the dough from the bowl and begin to work the mass by
  kneading the additional flour in a bit at a time.
   
  To knead the dough, use the heel of your hands to push the
  dough across the floured work surface in one sweep. Clench
  the dough in your fist and twist and fold it over. Use the
  dough scraper to help gather the wet dough that sticks to
  the work surface into a ball while kneading. Repeat this
  action over and over again, adding only as much flour as
  it takes to keep the dough from sticking to your hands.
  Work quickly and don't be delicate. Slap and push the
  dough around to develop its gluten and to facilitate its
  rolling out. (Kneading pizza dough is a great way to
  relieve pent-up aggression!)
  
  When the dough no longer feels sticky, push the heel of
  your hand down into it and hold it there for 10 seconds.
  This will test its readiness; if your hand comes up clean,
  the dough is done. If it sticks, a bit more kneading will
  be necessary. Once the dough is no longer sticky, do not
  overwork it by adding more flour. Continue kneading only
  until the dough is smooth and elastic (it should spring
  back when pressed) and no lines of raw white flour show.
  The whole process should take 5 to 10 minutes.
   
  Lightly oil a 2 quart bowl with olive oil. Roll the ball
  of dough around in the bowl to coat it with a thin film of
  oil. Tightly seal the bowl with plastic wrap to trap in
  the moisture and heat from the yeast's carbon dioxide
  gases. This will help the dough rise faster.
    
  Place the bowl in a warm, draft-free place. Let the dough
  rise for 30 to 45 minutes.
  
  Once the dough has doubled in bulk, punch it down by
  pushing your fist into it. All of the gases will quickly
  escape, and the dough will collapse. Remove the dough from
  the bowl and knead it again for about 1 minute.
   
  The dough is now ready to be patted and rolled into pizza,
  or to undergo additional rising.
  
  To raise dough a second time, add a bit more oil to the
  bowl and repeat the procedure indicated for the first
  rising. Then the dough is ready to be shaped.
   
  Source: The Pizza Book by Evelyne Slomon 

  Posted by Linda Davis
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Content makes poor men rich; discontentment makes rich men poor-B. Franklin
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