Posts by giovanni tiso
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Up Front: Another Brick in the Wall, in reply to Chris Waugh,
Better?
Yes. Sadly I don't think it will happen until we start rewarding those qualities.
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Up Front: Another Brick in the Wall, in reply to Chris Waugh,
Can we get rid of this government yet?
To replace it with what though? That campaign started in 1999. Labour blocked it all the way.
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Hard News: Kitchen Hacks, in reply to Russell Brown,
Yeast lasts an awfully long time. So long as it starts fizzing in the water potion it means it's still working fine.
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Hard News: Kitchen Hacks, in reply to Ben Chapman,
Though in NZ, marinara usually contains seafood. Am I right? Isn't a tomato sauce called 'neopolitan' in NZ pizzerias?
Not sure, but I wouldn't be surprised. It's often the case overseas precisely because people expect seafood on it. Napoletana traditionally has capers and anchovies.
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Hard News: Kitchen Hacks, in reply to Joanna,
I always wondered why it was called marinara but there was no fish in it. Thanks!
Many a suit for false advertising was filed in vain.
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Hard News: Kitchen Hacks, in reply to Ben Chapman,
My solution to this problem has given rise to a third dilemma: how to distinguish between cubes of frozen chicken stock and frozen white wine.
This seems to me more like an opportunity for culinary experimentation than a problem.
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Hard News: Kitchen Hacks, in reply to Russell Brown,
It would be nice to know which brands to avoid on ethical grounds.
It's harder to know in New Zealand. I think No Right Turn wrote a couple of posts about this but I'm buggered if I can find them.
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Hard News: Kitchen Hacks, in reply to Russell Brown,
Can I just say that I am very, very happy for the Italian tomato industry to keep on dumping its tomato products on the New Zealand market for as long as it likes? Good passata, $2 a bottle! Chopped tomatoes, $1 a can!
I'm afraid the credit goes to slave labour there.
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Hard News: Kitchen Hacks, in reply to Ross McA.,
The sauce is from J Oliver, I think, and its garlic and a can of chopped tomatoes in a pan with olive oil.
That is the basic pizza marinara, which is probably where pizza comes from - so named because it was the standard breakfast of fishermen returning ashore. There is no need to pre-cook the garlic and tomato. J Oliver is just trying to complicate your life. Spread the tomato, sprinkle some salt, a drizzle of olive oil, garnish with a couple of cloves of garlic sliced thinly.
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Hard News: Kitchen Hacks, in reply to John Armstrong,
Pizza is supposed to be flat, isn't it?
Thin, yes, but still nicely leavened. That's the only way it's going to cook properly.