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Author: John Kuthe
Date: Jun 1, 2010 12:30
... and carefully followed the recipe of fresh chopped tomatoes, mozzarella, and fresh basil leaves. . I have made lots of pizzas but never made one with a fresh herb. I topped the pizza with virgin olive oil and that covered hit and miss the fresh basil leaves. So what went wrong that the basil shrivilled up and became black? The...
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Author: Giusi
Date: Jun 1, 2010 11:22
... tomatoes, mozzarella, and fresh basil leaves. . I have made lots of pizzas but never made one with a fresh herb. I topped the pizza with virgin olive oil and that covered hit and miss the fresh basil leaves. So what went wrong that the... and cheese were perfect. ALWAYS put the basil on just as the pizza leaves the oven. The heat will pull out the flavor and perfume,...
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Author: Paul M. Cook
Date: Jun 1, 2010 09:55
... mozzarella, and fresh basil leaves. . I have made lots of pizzas but never made one with a fresh herb. I topped ... tomatoes and cheese were perfect. How low in the oven did you bake the pizza? Did you use a stone? Was the stone heated for 30 ... on that the toppings have no time to burn. Although I have had "classic" pizza in Los Angeles and the toppings were sometimes very ...
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Author: anonymous
Date: Jun 1, 2010 09:11
... videos and carefully followed the recipe of fresh chopped tomatoes, mozzarella, and fresh basil leaves. . I have made lots of pizzas but never made one with a fresh herb. I topped the pizza with virgin olive oil and that covered hit and miss the fresh basil leaves. So what went wrong that the basil shrivilled up and became black? The ...
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Author: Pete C.
Date: May 14, 2010 04:59
Cheryl wrote: Yeah, but again, how does one achieve a non-soggy pizza with scallops? By using the non-waterlogged, non-phosphated dry packed scallops, they are readily available at quality seafood suppliers. At generic supermarkets you are more likely to find waterlogged, phosphated scallops from China.
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Author: Paul M. Cook
Date: May 14, 2010 04:54
...h57.6530@newsfe22.iad... I heard an interesting review of a local restaurant today describing a pizza with scallops. If I were to make something like this, and it sounded really good, I'd probably top a thin crust...cooked. Any ideas out there? Sure, why not. I used to mnake shrimp pizza all the time (pre diabetes). I would use a pound of dough, cover with parmesan cheese sauce ...
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Author: Steve Pope
Date: May 14, 2010 04:28
... Yeah, but again, how does one achieve a non-soggy pizza with scallops? I'm not more curious than ever since ... he raved about it. Trivial approch is to grill the scallops then place them on the pizza right before it is served. Can a scallop co-cook in a pizza oven with the pizza and come out perfectly? It's possible but it would take some trial-and-error to get it right. Steve...
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Author: Cheryl
Date: May 14, 2010 03:03
...nature, are very liquid except for the shells. This one again! Too bad it's an anonymous troll restarting the debate. It would be more juicy if started by someone with some credibility. Yeah, but again, how does one achieve a non-soggy pizza with scallops? I'm not more curious than ever since the reviewer regularly reviews DC area restaurants and he raved about it.
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Author: Pete C.
Date: May 14, 2010 01:26
... with water? Interesting response. How do you know? For example, the ones I got from the seafood department not long ago were full of water. Plumped, phosphated scallops are white, non treated are cream / off-white. Since scallops are routinely included in baked seafood gratin type dishes with cheese, I don't think there is any issue with using cheese on a scallop pizza.
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Author: Cheryl
Date: May 14, 2010 01:25
...org... In article <fh%%Gn.7343$h57.6530@newsfe22.iad>, "Cheryl" <jlhshadow@hotmail.com> wrote: I heard an interesting review of a local restaurant today describing a pizza with scallops. If I were to make something like this, and it sounded really good, I'd probably top a thin crust with a garlic white sauce. My mom made something similar with a ricotta and ...
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