h a l f b a k e r yWhy on earth would you want that many gazelles anyway?
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I like pizza, and I also like pie, maybe we could find a way
to
combine the two???
Basically, it's just an open topped pie, but it then gets
topped
with a pizza base and a selected toppng, pepperoni,
meatlovers, apricot chicken, or bacon...
It's totally pointless, but hey, it would be
interesting!
[link]
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brit! possibly scottish species. needs feeding... not a cook -1 but welcome any way |
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[christjan], have you ever been to Chicago? Because in
Chicago, what you just described is called 'pizza'... |
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Traditional Cornish Pasties have a savory
(meat) filling at one end, and a sweet (fruit)
filling at the other, thus doubling the number
of reasons to throw the stodgy lump of dough
away uneaten. |
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I've never been able to stomach pasties. I think
they're the reason the Welsh and Cornish (they claim
there's a difference but it's certainly not apparent to
the rest of the world) are such dour, ornery bastards. |
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Never been to Chicago Altherother, only been in
the states for a total of 5 hours and that was on
stop over from Europe to New Zealand, and here a
pie is usually a simple pastry shell with a filling, and
then a pastry top, not a pizza dough top. And our
pizza is flat.. But do you mean a filled/stuffed
crust?? |
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And it's not quite like a cornish pastie, I was
thinking more of a standard pie shell with a filling,
say mince or something, and then a pizza base on
the top.. but I see the similarities regarding the
two flavorus. |
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@UnaBubba and FlyingToaster; I don't think this
counts as a recipe as there are no quantaties or
specific cooking times/temperatures mentioned. |
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I just did a quick google search alterother, and i
found what you mean.
Sadly it's not available in New Zealand, which is a
shame as I wouldn't mind trying one |
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Really? Try reading the help file. |
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recipe - the central purpose of the invention is to
describes how to prepare a dish that could be
enjoyed by people eating it. In other words, recipes
fit for Internet recipe sites should be posted there,
not here. |
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// do you mean a filled/stuffed crust? // |
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No, I meant a Chicago deep-dish pizza. Unlike the
traditional Italian type or the Americanized 'New York
style', it is not flat. In the Second City, they line a 1"-1
1/2" deep pie pan with a thick layer of pizza dough, pour
in the sauce and stack on the cheese and toppings until
they're heaped up higher than the sides of the pan. It is a
pizza in pie form, virtually the same as what you describe
in your post. Baked at 400 degrees for many decades now. |
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'Chicago-style' pizzas are widely available around the US,
and poor imitations can even be found in the frozen foods
section of most grocery stores, but to have one done right
you have to go to Chicago. Next time you fly halfway
around the world, try to arrange a layover at O'Hare. Gorge
yourself and thank me later. |
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Sorry, [cj08], I missed your anno explaining that you'd
found it on Google, which makes all of the above a bit
superfluous. I'll leave it up here anyhow, since now you
know how to make one (sans baking time, which I'm sure
you can find somewhere else) and, more importantly,
where to find the genuine article. You won't even have to
leave the airport; one of the best deep-dishes I had during
my visit was at a place right on the domestic terminal
concourse. I think it was called Reggie's Pizzeria, or maybe
Regan's. |
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The way to tell a good one is that the toppings have all
sunk down into the cheese and a crispy, golden-brown
shell has formed across the top. The crust around the very
edges should be so browned that it's almost black, but not
charred, and the inside is completely molten. You have to
let it cool for at least 5 minutes after you remove your
slice from the pan. |
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It's interesting how many variations of pizza there
are around the world, none of which bear much more
than a passing resemblance to pizza in Italy. |
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I've thought the same thing. I ordered a pizza in Venice
and was perplexed by what came to the table--until I took
a bite. |
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I had a ten minute argument with a restaurateur in
Milan, over whether you could put more than 4
toppings on a pizza. he argued in Italian; I argued in
English. |
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In the end I gave him a list, written in Italian. He
gave me a pizza with six toppings, very sparingly
sprinkled on the bread. |
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BTW, you eat them rolled up, like a doner kebab. |
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Yes, I learned that by watching a genuine authentic Italian
family eat theirs. Naturally, none of them stopped talking
to do so, but I omitted that part of the technique when I
tried it myself. I figured that sort of manuever wasn't
appropriate for novices. |
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You have to be Italian. That way you can keep eating
while you talk with your hands. |
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(+1 for the annos) Now I'm hungry...again. |
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Welcome aboard, [christjan08]. |
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// You have to be Italian. // |
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I'm a little thankful that I'm not. |
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Prolly the Italians are too. |
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Italians are picky... noses, arses, ears... |
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I have all of those things! Despite the universe's repeated
attempts to remove some of them, I still have all of my
original parts. |
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// Prolly the Italians are too. // |
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Yeah, despite the fact that we never gave them much
trouble, I doubt there's a place for Vikings in Italian
society. We look too much like the Swiss. |
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Altherother, my bucket list now includes going to
Chicago to try one of these, sadly my oven doesnt
go above 250 Celcius, and I don't think my boss
would appreciate me turning a $1500 stage light
into a makeshift oven. But that pizza sounds
amazing, I really want to try one now. |
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Unabubba, I have several Italian friends (not by
choice) and they won't shut up. Even while
eating, it's horrible. And I agree with you in
regards to the hands doing the talking. :) |
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I meant 400 F, that's, what about 205 C? I'm US American;
we just naturally assume
everyone conforms to the same units of measurement we
use. |
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When, in fact, it's just you lot, Burma and Liberia.
Three countries, effectively ruled by military juntas. |
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A terminally obese defense budget isn't exactly a military
junta, but I see your point. |
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Ahh, ok, sweet. 205 is do-able. |
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I couldn't care less about the rest of the metric
system, but I really
wish the U.S. would switch over to Celsius already.
It'd make life /so/
much easier. I'm all the time going outside and
saying to myself, "Why,
it's rather warm out — I wonder how close it is to 40%
of the span
between the triple point of pure water and its
theoretical boiling point
at sea level." But the arithmetic is simply too hard,
and I'm left
wondering. |
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Or when I'm cooking and I set water on the stove to
boil, then take
precise thermometric measurements to calculate the
exact earliest
time I can add the pasta. The differential calculus I
can do in my head — it's that darned wacky 212
degrees Fahrenheit that sends me looking
for scrap paper every time. When I finally get the
answer and look up,
the water is invariably already boiling, and I just have
to throw the
rigatoni in and sulk. |
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And it's such an annoyance that I'm limited to using
integer values
between 0 and 100 to express ambient air
temperatures that I'm likely
to encounter for 99.9% of my life. It'd be so much
simpler if I got to
use negative numbers and decimal points to achieve
the same degree of
precision. Alas, how backwards we in this country
are. |
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I know how you feel ytk.. It's gotten to the point
where I have my laptop on the bench next to me so I
can google the conversions and so forth. |
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You poor, poor people. If that's the worst torture the US
has subjected you to... Well, we'll just have to try harder,
I guess. |
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It's not so much all that, [ytk]... it's having to convert
everything for you, and trim 240 lbs, later 204lbs off
every ton because you lot haven't learned to count
on your fingers and toes yet. |
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Refusing to adopt metric is a sort of passive-
aggressive system of tariff protection for you, isn't it? |
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It took me quite a while to work out that pizza is basically a cheese and tomato sandwich, but with one less piece of bread.. |
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Might I suggest you try looking for a better quality
pizza than you've been eating, [nmrm]? |
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What? Ahh, you mean two pieces of bread? |
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How far from a calzone is this idea?
//Baked at 400 degrees for many decades// I'd've thought 20 or 30 minutes would be quite sufficient. |
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//Baked at 400 degrees for many decades// I'd've thought 20 or 30 minutes would be quite sufficient |
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You can never be too careful with salmonella... |
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This is a recipe. Not a bad one, but there are HB-
related places for them. |
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