Re: tradition. now pizza

Isn' it sheep's liver and such mixed with oatmeal and boiled in a sheep's
stomach? Yum.


> From: David Franzman <dfranzma@pacbell.net>
> Organization: Pacific Bell Internet Services
> Reply-To: gardenchat@hort.net
> Date: Sat, 14 Dec 2002 10:00:46 -0800
> To: gardenchat@hort.net
> Subject: Re: [CHAT] 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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