Re: tradition. now pizza

---

• To: g*@hort.net
• Subject: Re: [CHAT] tradition. now pizza
• From: David Franzman d*@pacbell.net
• Date: Sat, 14 Dec 2002 10:00:46 -0800
• References: 5.1.0.14.2.20021214090450.04854780@pop.earthlink.net

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."
>
> ---------------------------------------------------------------------
> To sign-off this list, send email to majordomo@hort.net with the
> message text UNSUBSCRIBE GARDENCHAT

---------------------------------------------------------------------
To sign-off this list, send email to majordomo@hort.net with the
message text UNSUBSCRIBE GARDENCHAT

• Follow-Ups:
  • Re: tradition. now haggis
    • From: "D* R*"
  • Re: tradition. now pizza
    • From: M* O*
  • Re: tradition. now pizza
    • From: M* L*

• References:
  • Re: tradition. now pizza
    • From: M* L*

• Prev by Date: Re: Scottie
• Next by Date: RE: hello?
• Previous by thread: Re: tradition. now pizza
• Next by thread: Re: tradition. now pizza