• Weird Pizza

    From JIM WELLER@1:135/392 to DAVE DRUM on Thu Aug 11 22:53:00 2022
    Quoting Dave Drum to Jim Weller <=-

    Taco pizza is/was very popular in Iowa .... go figger.

    I've had tasty Tex-Mex influenced pizzas before. A few years ago we
    had a mid-range contemporary Canadian food with all sorts of
    unorthodox pizzas as lunch specials. As well as chili con carne
    pizza I recall chicken Alfredo and Thai pizza.

    Title: Happy Joe's Taco Pizza (An Iowa Classic)
    1 Dough ball
    1/2 c Refried beans
    1/4 c Taco sauce
    1/4 c Pizza sauce
    1 lb Ground beef
    1 oz Env taco seasoning
    Mozzarella cheese; shredded
    Colby jack cheese; shredded

    This is fine so far.

    Chopped tomatoes

    I'd add these into the sauce before I baked the pie

    Shredded lettuce
    Cheesy nacho chips

    But skip these two items. Raw lettuce does not belong on a hot
    pizza as a garnish and crushed cheesy chips are redundant when you
    have a generous supply of two real cheeses.

    I found the website: Happy Joe is a real guy and his restaurants
    actually do serve that thing!

    I'm finished with pizza for now and on a short run of sardine
    recipes ...


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

    Title: Mustard Baltic Sprat
    Categories: Scandinavia, Fish, Condiments, Herbs, Sauces
    Yield: 8 Servings

    1 kg Fillets of baltic sprat
    2 tb Salt
    1 l Water
    1 dl Vinegar
    SAUCE:
    2 Raw egg yolks
    2 tb Strong mustard
    3 Pieces of garlic
    2 tb Sugar
    1 Lemon's juice
    1/4 ts Herbal salt
    1/2 dl Water
    2 dl Oil
    Loads of dill

    This recipe is from a Finnish city called Tampere (in Swedish
    Tammerfors). Baltic Sprat are small fishes. Ask your storekeeper
    for something similar.

    Remove the skin from the fish. Blend in the water the salt and the
    vinegar. Let the fish rest in the water-thing for 24 hours. Dry, so
    they don't drip. Blend the egg-thing with the mustard, crossed
    garlic, sugar, lemon juice, pepper salt and water. Blend in the oil,
    carefully. Pour the sauce over the filets and let rest in a cool place
    for at least 24 h. When serving, use a lot of dill. (This dish is
    best with new, cooked potatoes!)

    Kaj Alftan, Tampere, Finland.

    From: Thomas Alftan

    MMMMM




    Cheers

    Jim


    ... This alters my perception of what is true and right in Pizza World.

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  • From Dave Drum@1:3634/12 to JIM WELLER on Sat Aug 13 04:36:00 2022
    JIM WELLER wrote to DAVE DRUM <=-

    Taco pizza is/was very popular in Iowa .... go figger.

    I've had tasty Tex-Mex influenced pizzas before. A few years ago we
    had a mid-range contemporary Canadian food with all sorts of
    unorthodox pizzas as lunch specials. As well as chili con carne
    pizza I recall chicken Alfredo and Thai pizza.

    Title: Happy Joe's Taco Pizza (An Iowa Classic)
    1 Dough ball
    1/2 c Refried beans
    1/4 c Taco sauce
    1/4 c Pizza sauce
    1 lb Ground beef
    1 oz Env taco seasoning
    Mozzarella cheese; shredded
    Colby jack cheese; shredded

    This is fine so far.

    Chopped tomatoes

    I'd add these into the sauce before I baked the pie

    They are most likely there because tacos generally have diced fresh
    'maters as a topping to the meat/cheese substrate.

    Shredded lettuce
    Cheesy nacho chips

    But skip these two items. Raw lettuce does not belong on a hot
    pizza as a garnish and crushed cheesy chips are redundant when you
    have a generous supply of two real cheeses.

    Ditto the lettuce. I'm sure the chips are to give a taco shell crunch.
    I'd certainly try one.

    I found the website: Happy Joe is a real guy and his restaurants
    actually do serve that thing!

    I'm finished with pizza for now and on a short run of sardine
    recipes ...

    Here's one you may not have .......

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

    Title: Sardine Salad
    Categories: Seafood, Citrus, Vegetables, Herbs
    Yield: 4 servings

    2 tb Fine chopped red onion or
    - shallot
    1 ts Grated lemon zes
    +=PLUS=+
    3 tb Lemon juice; more as needed
    Salt
    8 oz (2 tins) sardines packed in
    - olive oil
    1 tb Dijon mustard
    1 lg Celery rib; fine chopped
    Black pepper
    2 tb Capers or cornichons or
    - chopped pepperoncini (opt)
    1/4 c Dill or parsley leaves and
    - tender stems; chop'd (opt)

    In a medium bowl, stir together the red onion, lemon
    zest, lemon juice and a pinch of salt. Let sit about 5
    minutes to mellow the onion’s sting.

    Add the sardines and their oil, along with the mustard.
    Use a fork to mash the sardines and vigorously stir
    until the mixture is creamy. Add the celery, a few
    grinds of pepper, and capers or herbs, or a combination,
    if using. Stir to combine. Taste and adjust seasonings
    with salt, pepper and lemon juice. (Sardine salad will
    keep, refrigerated, for 3 days.)

    By: Ali Slagle

    Yield: 4 servings (about 2 cups)

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    MMMMM



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