Text 8072, 68 rader
Skriven 2013-12-20 16:16:31 av Ruth Haffly (1:396/45.28)
   Kommentar till text 8031 av Dave Drum (72089.cooking)
Ärende: liver, cheese, 598
==========================
Hi Dave,

RH> But most everybody thinks they're Italian--and they are on the menu
RH> of every Italian restaurant I've ever been to. Years ago, while in
RH> high school, my younger brother and sister each got to taake part in
RH> a 3 week study trip to Italy. (I was in college at the time.) They
RH> both came back reporting that the pizza (and other "Italian" foods)
RH> were nowhere near like what' served in so many places. Who took a
RH> left turn on it, when, and how did the non authentic Italian food
RH> get to be accepted as standard Italian food?

 DD> When the immigrants came to this country and cooked the stuff they
 DD> were used to back in the old country using locally sourced ingredients
 DD> that
 DD> were as close as they could get to what they were used to. And, of
 DD> course, as they got more money they began to tart things up - so
 DD> American cooks of Italian heritage changed things around considerably.


And they must have passed it on to their Italian cousins. We never got
to Italy when we were stationed in Germany but did eat at several
Italian restaurants in both Berlin and Frankfurt. All of them served the
same basic menu as you would find in any other Italian restaurant in any
other part of the world, except probably Italy.


 DD> I remember when my baby brother accompanied my folks on a trip to
 DD> Italy. He was some upset that he couldn't get pizza in any of the
 DD> restaurants
 DD> they went to - and was told flatly that pizza was poor people's food.
 DD> And then when he did get some pizza - it was pretty much Pizza
 DD> Margherita - crust, tomato (not sauce), basil and mozzarella. Not at
 DD> all what he was used to from Bernie & Betty's or Gabatoni's.

That wouldn't be bad but when you're expecting the American style pizza,
you're in for a shake up on the taste buds.

 DD>       Title: Pizza Margherita
 DD>  Categories: Breads, Herbs, Cheese, Vegetables
 DD>       Yield: 2 pizzas

 DD> MMMMM---------------------------DOUGH-------------------------------
 DD>       1 c  Warm/hot water
 DD>       1    Pkt yeast
 DD>     1/2 ts Sugar
 DD>       1 tb Olive oil
 DD>       2 c  White flour
 DD>     1/2 c  Whole wheat flour
 DD>     1/2 ts Salt

The dough is similar to my quick and easy one but I use all whole wheat
flour in mine. I'll also use a tbsp of sugar (or honey. Mine will make
one good sized thick crust (We've done it on a 16x20 cookie sheet or 16"
round pan.) or a couple (or more) thin crusts. Lately we've been doing
the thin crust ones to save carbs. I used to be able to eat several
slices of the thick crust version; now I start with a salad and only eat
2, at most, of the thin crust version.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)