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Re: tradition. now pizza


haggis

Margaret, I helped make Haggis one time for a party of 200 when I was an Executive
Sous Chef for a hotel.  Don't ask me the recipe as I was not the lead on this one.
Anyway do you enjoy it?  Still eat it?  I found it to be um...interesting!

DF

Margaret Lauterbach wrote:

> Okay, guys.  I've been enjoying this talk of great Italian food (my ethnic
> foods are haggis and boiled everything), but friends owned a very good
> Italian restaurant in Colorado, and they said the secret to the crust is
> when the flour was milled.  It has to be fresh, but not too fresh
> IIRC.  Margaret L
>
> >  The Pagliai's pizza I spoke of earlier is made like that and the crust
> > is hand tossed still, not rolled--and the dough made fresh every
> > day...I'm thinking Pagliai's is cooking tonight!!  Rock on! Melody, IA (Z 5/4)
> >
> >"The most beautiful thing we can experience is the mysterious."
>
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