|
11 Sep 12 - 12:00 PM (#3402839) Subject: BS: Pizza Sauce: Real or Fake? From: saulgoldie I mean, isn't it really the same as pasghetti sauce? Both made out of tomatos. Both have "the usual suspects" of Italian spices. Both of 'em go on pasta of one sort or another. So what gives? Sheesh! All this talk of sauce makes me hongry! Must be lunch time! Think I'll have that leftover calzone. Saul |
|
11 Sep 12 - 12:45 PM (#3402862) Subject: RE: BS: Pizza Sauce: Real or Fake? From: McGrath of Harlow Sauce on pizzas? Can't see the point. I'd call it overegging the pudding. |
|
11 Sep 12 - 12:50 PM (#3402867) Subject: RE: BS: Pizza Sauce: Real or Fake? From: Little Hawk Pizza itself is mostly fake. It's not real food at all, it's just entertainment...unless you get it in Italy. Italian-made pizza IS real food. |
|
11 Sep 12 - 12:59 PM (#3402872) Subject: RE: BS: Pizza Sauce: Real or Fake? From: GUEST,CS The Pizzas we make aren't 'fake' - I prepare the bread base (flour, yeast, water, olive oil) role it thin. Part bake. Top it with thick homemade tomato sauce (slow reduced chopped tomatoes, onions, herbs, brown sugar) Top with sliced olives, mozzarella, little dollops of pesto and sliced pickled chilles! Bake fifteen mins. Yummy :) |
|
11 Sep 12 - 02:46 PM (#3402923) Subject: RE: BS: Pizza Sauce: Real or Fake? From: Little Hawk Okay, we'll rate your pizzas as real. |
|
11 Sep 12 - 03:06 PM (#3402934) Subject: RE: BS: Pizza Sauce: Real or Fake? From: Q (Frank Staplin) Our neighborhood food market bakery (Sobeys) makes a pizza with jerk pork. Excellent. Food value depends on content. A favorite of mine is the "Hawaiian," with fresh pineapple, medium cheddar, leftover baked chicken (or the more typical ham). We bought one of those ceramic pizza "stones" on which we bake pizza. Keeps the pastry better. There are many pizzas. A deep dish pizza can be heaven. Don't see a need for sauces. |
|
11 Sep 12 - 03:24 PM (#3402940) Subject: RE: BS: Pizza Sauce: Real or Fake? From: GUEST,Stim After being properly offended by SaulGoldie's statement, which trivializes an important contribution by honest and law abiding Italians, it occurred to me that he is right, and tomato sauce *is* tomato sauce. If you can throw it on pizza, you can throw it on pasta. You can mix a bit of water in, throw in some clams, scallops, calimari and chunks of fish and make a soup, You can fry some chunks of bread dough and dip them in it. You can also cut up some sausage, toss it in, simmer for a while, then severe it over rice corn meal mush. You can mix a bit of milk or cream in, put it in a bottle and feed it to the baby. If you fall off your bicycle, you can smear it on your knees and elbows before you wrap them in bandages. You can mix it with equal parts of second pressing olive oil and industrial grade white wine and use it for fuel (but only for a two cycle engine). This is why we make extra and freeze it. |
|
11 Sep 12 - 04:35 PM (#3402976) Subject: RE: BS: Pizza Sauce: Real or Fake? From: Ed T It's not frozen, it's "take out" :) |
|
11 Sep 12 - 04:40 PM (#3402978) Subject: RE: BS: Pizza Sauce: Real or Fake? From: Ed T Some locations have odd local toppings. I've had Donair and donair sauce in Maritime Canada, fried eggs in Quebec, weiners and balonga (baloney) in the USA, lobsters and scallops in Nova Scotia. Do thay have haggis toppings in Scotland and kippers in England? |
|
11 Sep 12 - 04:40 PM (#3402980) Subject: RE: BS: Pizza Sauce: Real or Fake? From: Henry Krinkle I thought pizza was just pie crust with spaghetti sauce slathered on it. Not even Italian. Invented in San Francisco. (:-( P)= |
|
11 Sep 12 - 04:46 PM (#3402985) Subject: RE: BS: Pizza Sauce: Real or Fake? From: McGrath of Harlow I once came across a place where Welsh Rabbit was described as "a sort of English pizza". |
|
11 Sep 12 - 06:04 PM (#3403033) Subject: RE: BS: Pizza Sauce: Real or Fake? From: Stilly River Sage I make my own pizza dough and the pie bakes really fast - I have a stone for the oven and I heat it to about 500-550. Pull it out to put the rolled-out dough, pierce with a fork to keep it from puffing like a pita, then put on oil and toppings. Put the whole thing back into the oven. More than 5-6 minutes and it would be burnt crisp, but this gives it a great consistency. (The commercial pizza places typically bake it in very hot ovens). SRS |
|
11 Sep 12 - 10:59 PM (#3403164) Subject: RE: BS: Pizza Sauce: Real or Fake? From: GUEST,Tony Tomato juice too. It's just tomato sauce and water. |
|
11 Sep 12 - 11:44 PM (#3403179) Subject: RE: BS: Pizza Sauce: Real or Fake? From: number 6 Romano's pizza here in Saint John makes the realest, bestest pizza in the world ... along with Little Tony's in Weston (that's in Toronto) and Paulus's Pizzeria in Albufeira (that's in the Algarve which is in Portugal). Just my opinions expressed in this thread. biLL |
|
12 Sep 12 - 01:31 AM (#3403199) Subject: RE: BS: Pizza Sauce: Real or Fake? From: GUEST,Stim And water is just tomato sauce without tomatoes. |
|
12 Sep 12 - 09:43 PM (#3403637) Subject: RE: BS: Pizza Sauce: Real or Fake? From: GUEST,Tony I don't think there's any water in tomato sauce. I think it's just cooked mashed-up tomatoes. But tomatoes seem to come with some kind of liquid, and I think if you remove it from the tomato sauce that's what tomato paste is. Evaporated tomato sauce. |