PIZZA NO PLACE FOR A PINEAPPLE, SAYS ROMAN AMBASSADOR ;-)

[Dave Fawthrop]

From The Wrap http://www.guardian.co.uk/wrap
PIZZA NO PLACE FOR A PINEAPPLE, SAYS ROMAN AMBASSADOR

Some of the Italian love of food appears to have been lost in
translation, according to Italy's ambassador to Britain. In an
all-out attack on the pale imitation of Italian cuisine that appears
in many British restaurants, Luigi Amaduzzi urges diners to raise
their expectations.

Particular scorn is reserved for mongrel dishes such as the
pineapple-laden Hawaiian pizza.

"We have an enormous number of so-called Italian restaurants and it is
a huge problem," the Independent quotes Mr Amaduzzi as saying.

"I am very well aware that many restaurants call themselves Italian
and are not Italian because their chefs are not Italian and their
produce or recipes are not Italian."

Rome's man in London continues: "If a chef puts pineapple on a pizza,
the result is far from the traditional Italian taste of mozzarella,
tomato, basil leaves and maybe a small piece of anchovy... Food is an
art. It should be about creativity but within limits."
<<<

LOL

Dave F

[Reid]

Following up to Dave Fawthrop

Post by Dave Fawthrop
Particular scorn is reserved for mongrel dishes such as the
pineapple-laden Hawaiian pizza.

ummm, sounds good, but not as good as chicken tikka pizza :-)

[JPG]

Post by Reid
Following up to Dave Fawthrop

Post by Dave Fawthrop
Particular scorn is reserved for mongrel dishes such as the
pineapple-laden Hawaiian pizza.

ummm, sounds good, but not as good as chicken tikka pizza :-)

Or a baked-bean pizza.

JPG

[Erika]

Post by JPG

Post by Reid
Following up to Dave Fawthrop

Post by Dave Fawthrop
Particular scorn is reserved for mongrel dishes such as the
pineapple-laden Hawaiian pizza.

ummm, sounds good, but not as good as chicken tikka pizza :-)

Or a baked-bean pizza.
JPG

I guess he would like these pizzas popular in sweden:

kebabmeat salad and kebab sauce

chicken, banana and currypowder

beef fillet, asparagus and bearnais sauce

/Erika

The first ten years of your life you try to be just like your parents.
Then for then years you try to be as little as your parents as possible.
Then you gradually change in to them.

http://w1.589.telia.com/~u58905375/ <- My Home

[Mark Blewett]

Post by JPG

Post by Reid
Following up to Dave Fawthrop

Post by Dave Fawthrop
Particular scorn is reserved for mongrel dishes such as the
pineapple-laden Hawaiian pizza.

ummm, sounds good, but not as good as chicken tikka pizza :-)

Or a baked-bean pizza.

Or a Mexican chilli pizza with tortillas and pickled chillies
sprinkled over the top :o)

[Dave Fawthrop]

On Mon, 23 Feb 2004 22:29:23 +0000, Mark Blewett
<***@blewett.nildram.co.uk> wrote:

| On Mon, 23 Feb 2004 15:54:43 +0000, JPG <***@PRIVACY.NET> wrote:
|
| >On Mon, 23 Feb 2004 13:28:22 +0000, Reid <***@fell-walker.co.uk> wrote:
| >
| >>Following up to Dave Fawthrop
| >>
| >>>Particular scorn is reserved for mongrel dishes such as the
| >>>pineapple-laden Hawaiian pizza.
| >>
| >>ummm, sounds good, but not as good as chicken tikka pizza :-)
| >
| >Or a baked-bean pizza.
|
| Or a Mexican chilli pizza with tortillas and pickled chillies
| sprinkled over the top :o)

Better still raw Jalapeno chillies.

Come to think of it Chillies are South American in origin, so can not be
traditional Italian food. OMG Pizza without chillies. The End of the
World is nigh.

Dave F

[Phil C.]

On Tue, 24 Feb 2004 08:30:20 +0000, Dave Fawthrop

Post by Dave Fawthrop
Come to think of it Chillies are South American in origin, so can not be
traditional Italian food. OMG Pizza without chillies. The End of the
World is nigh.

Tomatoes are also from South America.

[Reid]

Following up to Dave Fawthrop

Post by Dave Fawthrop
Come to think of it Chillies are South American in origin, so can not be
traditional Italian food. OMG Pizza without chillies. The End of the
World is nigh.

I don't think you will find many chilies in Italian
food,certainly not on pizza. Judith will confirm, I think.

Really hot peppers seem rare in Italian and Spanish cooking, I
can never quite understand why. Perhaps those countries with
their love of their food found them too unsubtle to adapt?

Trad topping are I think:-
tomato, anchovy, olives, capers, basil, sausage, ricotta,
scamorza, pecorino, rocket, mozzarella, clams, garlic but not all
at once!
I'm not sure the pizza was established before tomatoes arrived in
16C and mozzarella in 18C.
They certainly existed in Napoli circa 1800 and in New York from
1900 when pizzas are recorded existing. Anybody know an alleged
"first" date? Probably impossible to judge, I understand there is
a pizzeria in Naples that has been going since 1830.

[Phil C.]

Post by Reid
Following up to Dave Fawthrop

Post by Dave Fawthrop
Come to think of it Chillies are South American in origin, so can not be
traditional Italian food. OMG Pizza without chillies. The End of the
World is nigh.

I don't think you will find many chilies in Italian
food,certainly not on pizza. Judith will confirm, I think.
Really hot peppers seem rare in Italian and Spanish cooking, I
can never quite understand why. Perhaps those countries with
their love of their food found them too unsubtle to adapt?
Trad topping are I think:-
tomato, anchovy, olives, capers, basil, sausage, ricotta,
scamorza, pecorino, rocket, mozzarella, clams, garlic but not all
at once!
I'm not sure the pizza was established before tomatoes arrived in
16C and mozzarella in 18C.
They certainly existed in Napoli circa 1800 and in New York from
1900 when pizzas are recorded existing. Anybody know an alleged
"first" date? Probably impossible to judge, I understand there is
a pizzeria in Naples that has been going since 1830.

I think definitions would be difficult. Flat breads have been around
for thousands of years and the idea of putting some sort of flavoured
topping on them wouldn't be difficult. I recall that the ancient
Romans had something similar with lots of ground up bay leaves used
for flavouring.

[Reid]

Following up to Phil C.

Post by Phil C.
I recall that the ancient
Romans had something similar with lots of ground up bay leaves used
for flavouring.

with a name like picea or similar, not so far from pizza.

[Mary Fisher]

Post by Phil C.
I recall that the ancient
Romans had something similar with lots of ground up bay leaves used
for flavouring.

You really don't look as old as that.

Mary

Post by Phil C.
--
Phil C.

[Erika]

On Tue, 24 Feb 2004 14:12:08 +0000, Phil C. <***@nowhere.com>
wrote:

<snip>

Post by Phil C.
I recall that the ancient
Romans had something similar with lots of ground up bay leaves used
for flavouring.

I didn't know you were THAT old ,)


/Erika

The first ten years of your life you try to be just like your parents.
Then for then years you try to be as little as your parents as possible.
Then you gradually change in to them.

http://w1.589.telia.com/~u58905375/ <- My Home

[Phil C.]

Post by Waldo Centini
<snip>

Post by Phil C.
I recall that the ancient
Romans had something similar with lots of ground up bay leaves used
for flavouring.

I didn't know you were THAT old ,)

I grew up in Leigh-on-Sea where _everybody_ was that old. Their
parents lived in Thorpe Bay.

You're as old as you feel. Bugger.

[Ophelia]

Post by Reid
Following up to Dave Fawthrop

Post by Dave Fawthrop
Come to think of it Chillies are South American in origin, so can not be
traditional Italian food. OMG Pizza without chillies. The End of the
World is nigh.

I don't think you will find many chilies in Italian
food,certainly not on pizza. Judith will confirm, I think.
Really hot peppers seem rare in Italian and Spanish cooking, I
can never quite understand why. Perhaps those countries with
their love of their food found them too unsubtle to adapt?
Trad topping are I think:-
tomato, anchovy, olives, capers, basil, sausage, ricotta,
scamorza, pecorino, rocket, mozzarella, clams, garlic but not all
at once!
I'm not sure the pizza was established before tomatoes arrived in
16C and mozzarella in 18C.
They certainly existed in Napoli circa 1800 and in New York from
1900 when pizzas are recorded existing. Anybody know an alleged
"first" date? Probably impossible to judge, I understand there is
a pizzeria in Naples that has been going since 1830.

Have you tried pissaladiere?

O

[June Hughes]

Post by Ophelia
Have you tried pissaladiere?

I missed the first few posts but have to say that I rather like
pineapple on pizza. (Philistine? Possibly but there's no accounting
for taste:)

[Reid]

Following up to June Hughes

Post by June Hughes
pineapple on pizza. (Philistine?

Pinaphine! The ambassador will not be impressed.

[Ophelia]

Post by June Hughes

Post by Ophelia
Have you tried pissaladiere?

I missed the first few posts but have to say that I rather like
pineapple on pizza. (Philistine? Possibly but there's no accounting
for taste:)

My David loves ham and pineapple.

[Reid]

Following up to Ophelia

Post by Reid
I understand there is

Post by Reid
a pizzeria in Naples that has been going since 1830.

Have you tried pissaladiere?

Where is it?

[Ophelia]

Post by Reid
Following up to Ophelia

Post by Reid
I understand there is

Post by Reid
a pizzeria in Naples that has been going since 1830.

Have you tried pissaladiere?

Where is it?

P~~~~~~~~~~~~~~~~~~~~

[Judith Umbria]

Post by Ophelia
Have you tried pissaladiere?
O

Love it, but it is French.

[Ophelia]

Post by Judith Umbria

Post by Ophelia
Have you tried pissaladiere?
O

Love it, but it is French.

I know:))

[graham]

Post by Ophelia

Post by Reid
Following up to Dave Fawthrop

Post by Dave Fawthrop
Come to think of it Chillies are South American in origin, so can not be
traditional Italian food. OMG Pizza without chillies. The End of the
World is nigh.

I don't think you will find many chilies in Italian
food,certainly not on pizza. Judith will confirm, I think.
Really hot peppers seem rare in Italian and Spanish cooking, I
can never quite understand why. Perhaps those countries with
their love of their food found them too unsubtle to adapt?
Trad topping are I think:-
tomato, anchovy, olives, capers, basil, sausage, ricotta,
scamorza, pecorino, rocket, mozzarella, clams, garlic but not all
at once!
I'm not sure the pizza was established before tomatoes arrived in
16C and mozzarella in 18C.
They certainly existed in Napoli circa 1800 and in New York from
1900 when pizzas are recorded existing. Anybody know an alleged
"first" date? Probably impossible to judge, I understand there is
a pizzeria in Naples that has been going since 1830.

Have you tried pissaladiere?
O

Made it 2 weeks ago at the Mistley Cooking School.
Delicious!
Graham

[Ophelia]

Post by graham

Post by Ophelia

Post by Reid
Following up to Dave Fawthrop

Post by Dave Fawthrop
Come to think of it Chillies are South American in origin, so can not

be

Post by Ophelia

Post by Reid

Post by Dave Fawthrop
traditional Italian food. OMG Pizza without chillies. The End of

the

Post by Ophelia

Post by Reid

Post by Dave Fawthrop
World is nigh.

I don't think you will find many chilies in Italian
food,certainly not on pizza. Judith will confirm, I think.
Really hot peppers seem rare in Italian and Spanish cooking, I
can never quite understand why. Perhaps those countries with
their love of their food found them too unsubtle to adapt?
Trad topping are I think:-
tomato, anchovy, olives, capers, basil, sausage, ricotta,
scamorza, pecorino, rocket, mozzarella, clams, garlic but not all
at once!
I'm not sure the pizza was established before tomatoes arrived in
16C and mozzarella in 18C.
They certainly existed in Napoli circa 1800 and in New York from
1900 when pizzas are recorded existing. Anybody know an alleged
"first" date? Probably impossible to judge, I understand there is
a pizzeria in Naples that has been going since 1830.

Have you tried pissaladiere?
O

Made it 2 weeks ago at the Mistley Cooking School.
Delicious!

Indeed and I think you are duty bound to share your recipe:))

O

[graham]

Post by Ophelia

Post by graham

Post by Ophelia
Have you tried pissaladiere?

O

Made it 2 weeks ago at the Mistley Cooking School.
Delicious!

Indeed and I think you are duty bound to share your recipe:))
O

With pleasure!
Make a simple, white bread dough from 450g bread flour, 300ml warm water, 2
tsp dry yeast, 2.5 tsp salt, 2 tbsp EV olive oil, knead and leave to double
in an oiled bowl.

Filling.
4 large onions peeled, halved and very thinly *sliced* (not chopped!)
75ml olive oil
2tsp thyme leaves, roughly chopped
s & p to taste
12 anchovy fillets in oil (drained) or salted (washed and patted dry)
24 pitted olives

Sweat the onions in the oil until very soft and slightly caramelised. Add
the thyme, s&p and allow to cool.
Oven: 180C/350F
Roll out the dough to about 18-20cm(7-8") diameter and put on oiled baking
sheet. Spread the onions evenly over the surface leaving a 2cm border and
prove 10-15 minutes. Bake for about 15 min or until the crust has begun to
puff. Remove and decorate the top with olives and anchovies. Continue to
bake for another 5 min or until the crust is golden. Serve immediately or
allow to cool to room temperature. Sprinkle with some parsley and a drizzle
of olive oil.
As an option you could cook a couple of minced garlic cloves with the
onions. With the round version, arrange the anchovies radially but if you
make a rectangular one, arrange them in a lattice pattern. We cooked the
onions until they were golden but some recipes don't let them get to that
stage.

It makes a change from the mass market pizzas that bear little resemblance
to the real thing. I suppose that you could "tart" up the above recipe a
bit with some capers and keep to the Provençal spirit.

We also made French onion soup, chicken liver paté, duck-leg confit with
onion marmalade, grated potato galettes, pear tarte tatin and chocolate
soufflés with caramel sauce.

Graham

[Ophelia]

Thank you very much:)) I shall make that when I have time:))

Ophelia

Post by graham
With pleasure!
Make a simple, white bread dough from 450g bread flour, 300ml warm water, 2
tsp dry yeast, 2.5 tsp salt, 2 tbsp EV olive oil, knead and leave to double
in an oiled bowl.
Filling.
4 large onions peeled, halved and very thinly *sliced* (not chopped!)
75ml olive oil
2tsp thyme leaves, roughly chopped
s & p to taste
12 anchovy fillets in oil (drained) or salted (washed and patted dry)
24 pitted olives
Sweat the onions in the oil until very soft and slightly caramelised. Add
the thyme, s&p and allow to cool.
Oven: 180C/350F
Roll out the dough to about 18-20cm(7-8") diameter and put on oiled baking
sheet. Spread the onions evenly over the surface leaving a 2cm border and
prove 10-15 minutes. Bake for about 15 min or until the crust has begun to
puff. Remove and decorate the top with olives and anchovies. Continue to
bake for another 5 min or until the crust is golden. Serve immediately or
allow to cool to room temperature. Sprinkle with some parsley and a drizzle
of olive oil.
As an option you could cook a couple of minced garlic cloves with the
onions. With the round version, arrange the anchovies radially but if you
make a rectangular one, arrange them in a lattice pattern. We cooked the
onions until they were golden but some recipes don't let them get to that
stage.
It makes a change from the mass market pizzas that bear little resemblance
to the real thing. I suppose that you could "tart" up the above recipe a
bit with some capers and keep to the Provençal spirit.
We also made French onion soup, chicken liver paté, duck-leg confit with
onion marmalade, grated potato galettes, pear tarte tatin and chocolate
soufflés with caramel sauce.
Graham

[June Hughes]

In message <RxM_b.612650$***@pd7tw3no>, graham <***@shaw.ca>
writes

Post by graham
Made it 2 weeks ago at the Mistley Cooking School.
Delicious!
Graham

Mistley Cooking School?? Tell all Graham.

[graham]

Post by June Hughes
writes

Post by graham
Made it 2 weeks ago at the Mistley Cooking School.
Delicious!
Graham

Mistley Cooking School?? Tell all Graham.
--
June Hughes

Mistley is near Manningtree on the Essex/Suffolk border. The school is run
by Sherri Singleton, a charming, transplanted Californian, who ran a very
successful restaurant in Manningtree (glowingly reviewed by the Times, no
less) for a number of years.
http://www.mistleykitchen.com/index.asp

Sis bought me a day's course on Bistro Cooking for my b/day and I think it
cost about £60 but I'm not sure. I do know that it's a helluva lot less
expensive than another East Anglian cooking school I attended a couple of
years ago. Several of the others had been there several times. It lasted
from 10am to about 4pm and we had a slap-up meal that we had cooked of
course. It is very much hands on from slicing the onions to hand whisking
the egg whites for the soufflés. We made:
Pissaladière
Chicken liver paté
French onion soup
Duck-leg confit with onion marmalade (delish)
Potato galettes
Pear Tarte-Tatin (with cardamom) (delish and a good alternative to the apple
version)
Make ahead chocolate soufflés with creamy caramel sauce

I wish i could get duck legs like the ones she provided.
I will definitely go again. I want to do a fish cooking course. I've never
been happy with my attempts at fish dishes and, coming from Suffolk, I love
eating fresh fish. In fact, during my visit earlier this month, I had some
sprats for the first time in over 30 years.

Graham

[Dave Fawthrop]

On Tue, 24 Feb 2004 22:30:24 +0000, June Hughes
<***@theacct.demon.co.uk> wrote:

| In message <RxM_b.612650$***@pd7tw3no>, graham <***@shaw.ca>
| writes
| >
| >>
| >Made it 2 weeks ago at the Mistley Cooking School.
| >Delicious!
| >Graham
| >
| >
| Mistley Cooking School?? Tell all Graham.

Your local Educational institution has evening cooking classes, aimed at
training those in the Catering Trade. Not as flashy, but cheaper, and
IMO better.

Dave F

[June Hughes]

Post by Dave Fawthrop
On Tue, 24 Feb 2004 22:30:24 +0000, June Hughes
| writes
| >
| >>
| >Made it 2 weeks ago at the Mistley Cooking School.
| >Delicious!
| >Graham
| >
| >
| Mistley Cooking School?? Tell all Graham.
Your local Educational institution has evening cooking classes, aimed at
training those in the Catering Trade. Not as flashy, but cheaper, and
IMO better.
Dave F

Thank didn't answer my question, so why did you bother to reply?

[Dave Fawthrop]

On Wed, 25 Feb 2004 08:39:46 +0000, June Hughes
<***@theacct.demon.co.uk> wrote:

| In message <***@4ax.com>, Dave Fawthrop
| <***@hyphenologist.co.uk> writes
| >On Tue, 24 Feb 2004 22:30:24 +0000, June Hughes
| ><***@theacct.demon.co.uk> wrote:
| >
| >| In message <RxM_b.612650$***@pd7tw3no>, graham <***@shaw.ca>
| >| writes
| >| >
| >| >>
| >| >Made it 2 weeks ago at the Mistley Cooking School.
| >| >Delicious!
| >| >Graham
| >| >
| >| >
| >| Mistley Cooking School?? Tell all Graham.
| >
| >Your local Educational institution has evening cooking classes, aimed at
| >training those in the Catering Trade. Not as flashy, but cheaper, and
| >IMO better.

| Thank didn't answer my question, so why did you bother to reply?

As another Tyke I object to wasting money, on flashy things.

Also advertising for something which is generally good, Pro Bono Publico.

When posting on usenet one is talking to all those subscribed
to that newsgroup, not any individual.

[June Hughes]

Post by Dave Fawthrop
As another Tyke I object to wasting money, on flashy things.

How do you know it was flashy?

Post by Dave Fawthrop
Also advertising for something which is generally good, Pro Bono Publico.

Then why on earth didn't you start another thread instead of wasting
everyone's time?

Post by Dave Fawthrop
When posting on usenet one is talking to all those subscribed
to that newsgroup, not any individual.

Oh for goodness sake! You weren't answering the question. You remind
me of a woman I used to know in another group.

[Dave Fawthrop]

On Wed, 25 Feb 2004 10:10:41 +0000, June Hughes
<***@theacct.demon.co.uk> wrote:

| In message <***@4ax.com>, Dave Fawthrop
| <***@hyphenologist.co.uk> writes
| >
| >As another Tyke I object to wasting money, on flashy things.
| >
| How do you know it was flashy?

I had seen grahams reply, which AFAIK your server missed.

| >Also advertising for something which is generally good, Pro Bono Publico.
| >
| Then why on earth didn't you start another thread instead of wasting
| everyone's time?

The thread subject is would you believe:
PIZZA NO PLACE FOR A PINEAPPLE, SAYS ROMAN AMBASSADOR ;-)

It has already drifted *far* away from that, a little more drift is
inconsequential.

| >When posting on usenet one is talking to all those subscribed
| >to that newsgroup, not any individual.

| Oh for goodness sake! You weren't answering the question. You remind
| me of a woman I used to know in another group.

I'll take that as a compliment ;-)

[graham]

Post by Dave Fawthrop
On Tue, 24 Feb 2004 22:30:24 +0000, June Hughes
| writes
| >
| >>
| >Made it 2 weeks ago at the Mistley Cooking School.
| >Delicious!
| >Graham
| >
| >
| Mistley Cooking School?? Tell all Graham.
Your local Educational institution has evening cooking classes, aimed at
training those in the Catering Trade. Not as flashy, but cheaper, >
Dave F

True. However, I was on holiday and it's fun to do something like this,
especially on a cold, damp, miserable February day.
Graham

[June Hughes]

In message <pc3%b.598693$***@pd7tw1no>, graham <***@shaw.ca>
writes

Post by graham
True. However, I was on holiday and it's fun to do something like this,
especially on a cold, damp, miserable February day.
Graham

I have read your email giving details of your course Graham and have
replied accordingly. I have now looked at the site and shall pursue it
further. Thanks for that.

[graham]

Post by June Hughes
writes

Post by graham
True. However, I was on holiday and it's fun to do something like this,
especially on a cold, damp, miserable February day.
Graham

I have read your email giving details of your course Graham and have
replied accordingly. I have now looked at the site and shall pursue it
further. Thanks for that.
--
June Hughes

You are most welcome. If you do go, please give your impressions to this
NG.
Graham

[June Hughes]

In message <9n6%b.599760$***@pd7tw1no>, graham <***@shaw.ca>
writes

Post by graham

Post by June Hughes
writes

Post by graham
True. However, I was on holiday and it's fun to do something like this,
especially on a cold, damp, miserable February day.
Graham

I have read your email giving details of your course Graham and have
replied accordingly. I have now looked at the site and shall pursue it
further. Thanks for that.
--
June Hughes

You are most welcome. If you do go, please give your impressions to this
NG.

It may be a while before I do but watch this space, Graham.

[June Hughes]

In message <RxM_b.612650$***@pd7tw3no>, graham <***@shaw.ca>
writes

Post by graham
Made it 2 weeks ago at the Mistley Cooking School.
Delicious!
Graham

Someone spammed my reply to this, so I am posting it again.

Can you tell us some more about Mistley Cooking School, please Graham?

Note for Fawthrop - please do not post a daft reply to this post again.

[Dave Fawthrop]

On Wed, 25 Feb 2004 08:42:50 +0000, June Hughes
<***@theacct.demon.co.uk> wrote:

| In message <RxM_b.612650$***@pd7tw3no>, graham <***@shaw.ca>
| writes
| >
| >>
| >Made it 2 weeks ago at the Mistley Cooking School.
| >Delicious!
| >Graham
| >
| >
| Someone spammed my reply to this, so I am posting it again.
|
| Can you tell us some more about Mistley Cooking School, please Graham?

graham's reply arrived on my server, news.individual.net ages ago, which is
why I described it as "flashy"

Dave F

[June Hughes]

Post by Dave Fawthrop
On Wed, 25 Feb 2004 08:42:50 +0000, June Hughes
| writes
| >
| >>
| >Made it 2 weeks ago at the Mistley Cooking School.
| >Delicious!
| >Graham
| >
| >
| Someone spammed my reply to this, so I am posting it again.
|
| Can you tell us some more about Mistley Cooking School, please Graham?
graham's reply arrived on my server, news.individual.net ages ago, which is
why I described it as "flashy"

I give up. If you hadn't noticed, I have been offline for a while.
Secondly, in case you hadn't noticed, Graham is in sunny California, not
here.

[Dave Fawthrop]

On Wed, 25 Feb 2004 10:12:29 +0000, June Hughes
<***@theacct.demon.co.uk> wrote:

| In message <***@4ax.com>, Dave Fawthrop
| <***@hyphenologist.co.uk> writes
| >On Wed, 25 Feb 2004 08:42:50 +0000, June Hughes
| ><***@theacct.demon.co.uk> wrote:
| >
| >| In message <RxM_b.612650$***@pd7tw3no>, graham <***@shaw.ca>
| >| writes
| >| >
| >| >>
| >| >Made it 2 weeks ago at the Mistley Cooking School.
| >| >Delicious!
| >| >Graham
| >| >
| >| >
| >| Someone spammed my reply to this, so I am posting it again.
| >|
| >| Can you tell us some more about Mistley Cooking School, please Graham?
| >
| >graham's reply arrived on my server, news.individual.net ages ago, which is
| >why I described it as "flashy"
| >
| I give up. If you hadn't noticed, I have been offline for a while.
| Secondly, in case you hadn't noticed, Graham is in sunny California, not
| here.

The whole sequence happened after you came back on line.

Just another example of cr*p usenet propogation :-(

[Waldo Centini]

Dave Fawthrop surprised us with

Post by Dave Fawthrop
propogation

Followed by an example of cr*p spelling.

[Dave Fawthrop]

On 25 Feb 2004 12:29:00 GMT, Waldo Centini
<***@zonnet.nl> wrote:

| Dave Fawthrop surprised us with
|
| > propogation
|
| Followed by an example of cr*p spelling.

I must use the spillchucker
I must use the spillchucker
I must use the spillchucker
I must use the spillchucker

[Carlo]

Post by Reid
I don't think you will find many chilies in Italian
food,certainly not on pizza. Judith will confirm, I think.

Italy is 1300 km long so the climate varies radically from the Alps to
the mediterranean islands
really hot chilies are common in really hot southern Italian regions:
Calabria, Apulia, Sicily.

Post by Reid
Trad topping are I think:-
tomato, anchovy, olives, capers, basil, sausage, ricotta,
scamorza, pecorino, rocket, mozzarella, clams, garlic but not all
at once! I'm not sure the pizza was established before tomatoes arrived in
16C and mozzarella in 18C. They certainly existed in Napoli circa 1800
and in New York from
1900 when pizzas are recorded existing. Anybody know an alleged
"first" date? Probably impossible to judge, I understand there is
a pizzeria in Naples that has been going since 1830.

a doughy base with topping has been a staple of mediterranean diet for
as long as records exist and was probably introduced in southern italy
during the pre roman greek domination: does the word pitta ring any
bells?
fast forward a few centuries and you find yourself in Naples, where
pizza with various toppings is the most common and loved food, and a
great equaliser as well: street food and the food of kings at the same
time.
the food of queens actually, as queen Margherita was particularly fond
of a pizza with tomato and mozzarella topping. so fond that it was then
named after her. and that was 1889.
Neapolitans perfected the art of the doughy base with toppings so that
is their version and not anything else which has justly become one of
the world's most popular foods.

The ambassador is wrong: you cannot limit what people do with their
food - and if they like tinned pineapples on their doughy base let them
have it.
The ambassador is right: just don't call that thing "pizza" because
food - even a simple pizza - is culture and seeing your culture
trmpled over with arrogance or ignorance is not nice.

It's as disgusting as a doughy base with tinned pineapple.

[Reid]

Following up to Carlo

Post by Carlo
The ambassador is right: just don't call that thing "pizza" because
food - even a simple pizza - is culture and seeing your culture
trmpled over with arrogance or ignorance is not nice.
It's as disgusting as a doughy base with tinned pineapple.

Yes, the derivations need another name, maybe "pizza pie" to
indicate US origin?

[Waldo Centini]

Dave Fawthrop surprised us with

Post by Dave Fawthrop
Some of the Italian love of food appears to have been lost in
translation, according to Italy's ambassador to Britain.

<snip>

Post by Dave Fawthrop
It should be about creativity but within limits."

I think Mr. Ambassador has a point. (And snobbishly he said: same goes for
supermarket pizzas)

[sw]

Post by Waldo Centini
Dave Fawthrop surprised us with

Post by Dave Fawthrop
Some of the Italian love of food appears to have been lost in
translation, according to Italy's ambassador to Britain.

<snip>

Post by Dave Fawthrop
It should be about creativity but within limits."

I think Mr. Ambassador has a point. (And snobbishly he said: same goes for
supermarket pizzas)

Doomed, you're doomed :-)

I'm torn, as 'hawaiian' was one of my favourite pizzas when I was young,
but then I *was* young and knew no better.

regards
sarah

[Mary Fisher]

Post by sw

Post by Waldo Centini
Dave Fawthrop surprised us with

Post by Dave Fawthrop
Some of the Italian love of food appears to have been lost in
translation, according to Italy's ambassador to Britain.

<snip>

Post by Dave Fawthrop
It should be about creativity but within limits."

I think Mr. Ambassador has a point. (And snobbishly he said: same goes for
supermarket pizzas)

Doomed, you're doomed :-)
I'm torn, as 'hawaiian' was one of my favourite pizzas when I was young,
but then I *was* young and knew no better.

Show off.

They didn't have them when I was young ...

Mary

Post by sw
regards
sarah
--
Think of it as evolution in action.

[Pennywise the clown]

Post by Mary Fisher

Post by sw

Post by Waldo Centini
Dave Fawthrop surprised us with

Post by Dave Fawthrop
Some of the Italian love of food appears to have been lost in
translation, according to Italy's ambassador to Britain.

<snip>

Post by Dave Fawthrop
It should be about creativity but within limits."

I think Mr. Ambassador has a point. (And snobbishly he said: same goes

for

Post by sw

Post by Waldo Centini
supermarket pizzas)

Doomed, you're doomed :-)
I'm torn, as 'hawaiian' was one of my favourite pizzas when I was young,
but then I *was* young and knew no better.

Show off.
They didn't have them when I was young ...
Mary

Ian and I were talking about that. When did pizzas come into our
English/British diet? I'm sure we never had them as children. I believe when
Freezers first became freely available maybe? I'd only recently left home
and was very jealous of my mum's brand new freezer and secretly stole her
'Minute steaks' and other 'Never heard of goodies' from her newly acquired
freezer....frozen melon and suchlike
( I think she knew all along as mothers do...)
And newly opened freezer shops has such yummies as ' Garlic Stuffed Mussels'
and big boxes of T-Bone steaks..... very cheaply....
It was all new to us, and the 'new' mini pizzas were very interesting...

I spent hours freezing trays of carrots etc; a novelty long since gone....

It was fun at the time!

Pen

[Mary Fisher]

Post by Pennywise the clown

Post by sw
I'm torn, as 'hawaiian' was one of my favourite pizzas when I was young,

Post by sw
but then I *was* young and knew no better.

Show off.
They didn't have them when I was young ...
Mary

Ian and I were talking about that. When did pizzas come into our
English/British diet?

The first time had one - well, a slice of cold pizza - was at a party in
the early 1970s. I wasn't over impressed. I was even less impressed when
some friends bought a takeaway one for an evening meal.

But I read about them in Elizabeth David's bread book and made one like she
described and it was great - absolutely unlike what I'd had before.

These days I make it about once every three weeks or so, always based on
what's in the fridge and pantry and whether I've thought ahead enough to
de-frost the protein part of a meal. In truth, it's almost always the latter
condition ...

Mary