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quote:Originally posted by GRIZZLY17
Sorry but pizza goes way farther back than that. Its not from Italy.
The way I heard the story of the origins of pizza was back in the days when Rome ruled the world the Roman Legions would forage for provisions to feed the troops.
One day all they could find was flour, tomatoes, goat and sheep cheese and a few mushrooms. The Captain told them to make dough and spread it on their round shields, crush the tomatoes and put them on top of the dough then spread the cheese and mushrooms on top and cook it over the open fires.
The Centurion (the Roman equivalent of a Chief Warrant Officer) asked the Captain, "If we're going to that much trouble, why don't we just send out for pizza?"
quote:Originally posted by GRIZZLY17
quote:Originally posted by KEVD18
i love veal in any shape or form.
pasta with a dynamite meat sauce is right up there.
im a sucker for pizza, but although its roots are italian, pizza has evolved into mainly american fare. most people are so accustomed to chain pizzerias that true italian style pizza doesnt please them. i like it though.
Sorry but pizza goes way farther back than that. Its not from Italy.
depends on how you want to define the pizza of old.
the greeks did it with olive oil, herbs and cheese which is sort of pizza like, but not pizza.
other countries have had different variations on the basic idea. as far as round flat dough topped with tomato sauce, herbs, and cheese; thats italian in origin. refer to the neapolitan pie, essentially the first modern version of pizza.
...Not Italian, but Mom used to make what she called "wine pie". It was a flat, thin round of dough. She simmered down red wine to condense it, then spread it on the dough. Sprinkle with sugar and bake.
...Sounds strange, but it's sort of pizza looking. She's Swiss BTW.
quote:Originally posted by JamesRK
quote:Originally posted by GRIZZLY17
Sorry but pizza goes way farther back than that. Its not from Italy.
The way I heard the story of the origins of pizza was back in the days when Rome ruled the world the Roman Legions would forage for provisions to feed the troops.
One day all they could find was flour, tomatoes, goat and sheep cheese and a few mushrooms. The Captain told them to make dough and spread it on their round shields, crush the tomatoes and put them on top of the dough then spread the cheese and mushrooms on top and cook it over the open fires.
The Centurion (the Roman equivalent of a Chief Warrant Officer) asked the Captain, "If we're going to that much trouble, why don't we just send out for pizza?"
But a well made Calzone, meaning not a folded over pizza but a real Calzone, now that is pure heaven.
That means no sauce inside it. No pile of pizza toppings either. A Calzone is best when it is mainly ricotta cheese and dough. Some other cheeses are fine, just much less than the ricotta. A small amount of other ingredients is fine too, such as sausage or tomato pieces. Just avoid the urge to overwhelm the ricotta.
A good idea is to drain the ricotta first. I've seen cooks do this by dumping it into a strainer and setting it over a bowl in the refrigerator for an hour. Get the excess water out to begin with and the Calzone will not have a soggy crust.
quote:Originally posted by whiteclouder
Ossobuco, the original kind. That and a loaf of bread and I'm in heaven for half an hour.
Clouder..
I'm with Wallie on this one .
Now for simple comfort food , tortellini and brodo (broth).
From the region (Emilia-Romagna) in Italy where my wifes family is from. Great in winter . My wife uses 50% beef stock w/50% chicken stock,your choice of cheese,meat or veggie tortellini (or mix like I like to do) and with fresh grated Parmesan or Parmigiano-Reggiano cheese . Sometimes she'll add onion and celery with carrots.
quote:Originally posted by GRIZZLY17
quote:Originally posted by KEVD18
i love veal in any shape or form.
pasta with a dynamite meat sauce is right up there.
im a sucker for pizza, but although its roots are italian, pizza has evolved into mainly american fare. most people are so accustomed to chain pizzerias that true italian style pizza doesnt please them. i like it though.
Sorry but pizza goes way farther back than that. Its not from Italy.
I really don't care about the origin of pizza. I was just pretending to be KevD for a minute.[:D] How'd I do??[;)]
quote:Originally posted by GRIZZLY17
I really don't care about the origin of pizza. I was just pretending to be KevD for a minute.[:D] How'd I do??[;)]
You had me tricked. I had to double check the user name on the post. [:D]
Any of Y'all ever had "Italian Wedding Soup"? It's little meatballs,cooked right in the kale soup. MANoMAN is it ever good!!Especially with a torn off hunk of buttered crusty bread!![:p][:p]
Comments
Sorry but pizza goes way farther back than that. Its not from Italy.
The way I heard the story of the origins of pizza was back in the days when Rome ruled the world the Roman Legions would forage for provisions to feed the troops.
One day all they could find was flour, tomatoes, goat and sheep cheese and a few mushrooms. The Captain told them to make dough and spread it on their round shields, crush the tomatoes and put them on top of the dough then spread the cheese and mushrooms on top and cook it over the open fires.
The Centurion (the Roman equivalent of a Chief Warrant Officer) asked the Captain, "If we're going to that much trouble, why don't we just send out for pizza?"
quote:Originally posted by KEVD18
i love veal in any shape or form.
pasta with a dynamite meat sauce is right up there.
im a sucker for pizza, but although its roots are italian, pizza has evolved into mainly american fare. most people are so accustomed to chain pizzerias that true italian style pizza doesnt please them. i like it though.
Sorry but pizza goes way farther back than that. Its not from Italy.
depends on how you want to define the pizza of old.
the greeks did it with olive oil, herbs and cheese which is sort of pizza like, but not pizza.
other countries have had different variations on the basic idea. as far as round flat dough topped with tomato sauce, herbs, and cheese; thats italian in origin. refer to the neapolitan pie, essentially the first modern version of pizza.
...Sounds strange, but it's sort of pizza looking. She's Swiss BTW.
quote:Originally posted by GRIZZLY17
Sorry but pizza goes way farther back than that. Its not from Italy.
The way I heard the story of the origins of pizza was back in the days when Rome ruled the world the Roman Legions would forage for provisions to feed the troops.
One day all they could find was flour, tomatoes, goat and sheep cheese and a few mushrooms. The Captain told them to make dough and spread it on their round shields, crush the tomatoes and put them on top of the dough then spread the cheese and mushrooms on top and cook it over the open fires.
The Centurion (the Roman equivalent of a Chief Warrant Officer) asked the Captain, "If we're going to that much trouble, why don't we just send out for pizza?"
[:D]
For dessert a good cannoli is my favorite:
But a well made Calzone, meaning not a folded over pizza but a real Calzone, now that is pure heaven.
That means no sauce inside it. No pile of pizza toppings either. A Calzone is best when it is mainly ricotta cheese and dough. Some other cheeses are fine, just much less than the ricotta. A small amount of other ingredients is fine too, such as sausage or tomato pieces. Just avoid the urge to overwhelm the ricotta.
A good idea is to drain the ricotta first. I've seen cooks do this by dumping it into a strainer and setting it over a bowl in the refrigerator for an hour. Get the excess water out to begin with and the Calzone will not have a soggy crust.
Sauce on the side for dipping.
Veal Marsala and a few bottles of Morretti or Peroni beer!
Perfect.
Ossobuco, the original kind. That and a loaf of bread and I'm in heaven for half an hour.
Clouder..
I'm with Wallie on this one .
Now for simple comfort food , tortellini and brodo (broth).
From the region (Emilia-Romagna) in Italy where my wifes family is from. Great in winter . My wife uses 50% beef stock w/50% chicken stock,your choice of cheese,meat or veggie tortellini (or mix like I like to do) and with fresh grated Parmesan or Parmigiano-Reggiano cheese . Sometimes she'll add onion and celery with carrots.
Yum
quote:Originally posted by KEVD18
i love veal in any shape or form.
pasta with a dynamite meat sauce is right up there.
im a sucker for pizza, but although its roots are italian, pizza has evolved into mainly american fare. most people are so accustomed to chain pizzerias that true italian style pizza doesnt please them. i like it though.
Sorry but pizza goes way farther back than that. Its not from Italy.
I really don't care about the origin of pizza. I was just pretending to be KevD for a minute.[:D] How'd I do??[;)]
I really don't care about the origin of pizza. I was just pretending to be KevD for a minute.[:D] How'd I do??[;)]
You had me tricked. I had to double check the user name on the post. [:D]
Any "Italian" dish with LOTS of garlic!!!!!
Yes! and generally lots of OLIVE OIL!!!!!!!!!!!!!!