Posts by giovanni tiso
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I just felt that the grandiose title of Pizza deserved something with a little bit more effort involved
There is nothing whatsoever that is grandiose about pizza.
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Personally, I'll be ready to "move on" when someone bothers asking -- let alone answering -- some serious questions about how we're going to make sure this doesn't happen again.
Er... by having laws? That are in place, and have been applied?
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Meanwhile, just to lighten the mood a bit. Here's a chune for Bill and Darren Hughes, who opined that it's time to "move on' from Philip Field:
Er... the man has been expelled by the party, not re-elected, found guilty. When were you planning to move on, out of interest?
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Mince meat up in the hand-powered metal mincer
I used to love doing that. Although helping my grandfather bottle the Lambrusco was by far my favourite thing.
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Now we're failing before the WC
I know a guy you can see about that.
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Giovanni, maybe I need to apologise for not actually encouraging those young men to make the pizza dough and cook up fresh tomatoes for the sauce.
Oh dear no. Why do I always manage to come across as such a killjoy? I guess where I'm coming from is that so long as you're not selling anybody a genuine experience that isn't, it's all good. I also happen to be a great believer in tinned tomatoes as opposed to fresh, for pizza, but that's very much by the by.
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At the cost of sounding like even more of a broken record than usual, I've got nothing against reinvention and reinterpretation - after all that's exactly how Italy got the cuisine it did. I don't think you could call the Pizza Hut fare or the food in a minute cannelloni reinvention, though, nor the Kapiti parmesan and brie and camembert. That's just making an inferior product by design, and banking on the name recognition of the real thing. Misappropriation, in other words.
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Giovanni, sorry about the lack of culinary sophistication, but it is about autistic independence. It is all spread out on the bench and they assemble their own from bases (organic from the Kapiti coast are the best commercially available), and whatever pizza (or pasta) sauce we have, crushed pineapple, and ham, frankfurters, salami, cherry tomatoes, grated cheese, black pepper and oregano. Cooking and slicing and eating is all part of the process.
Sounds terrific. Lucia loves to help me with pizza and bread also - esp. the messy part with the sludgey yeast mixture and mixing the dough.
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"Pizza hawaiana" (with pineapples) - supposedly introduced by American soldiers stationed in Naples - is pretty standard fare back home.
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But it was tomato sauce on toast, nothing more or less.
And again I refer you on tomato on bread. Made well, it's sublime. You have every right not to like it, but it's not any less delicious for being so simple. In fact, most Italian dishes are very easy to prepare. Two of my favouritest: pizza marinara (garlic, tomato, basel) and spaghetti ajo-ojo (oil, garlic and red pepper). If I was ever told I would be allowed to eat only two dishes for the rest of my life, I'd probably pick those.
(In this scenario, I'm not doing a lot of kissing obviously. A desert island type situation.)