[Sca-cooks] Re: Sicilian pizza

[Sue Clemenger]

How were the octopi prepared? Sliced? Fried? Baked with the pizza? What kind
of texture did they lend to the dish?
I've only ever had octopus as a sort of deep-fried dish at a wonderful
little sushi place in Sacramento.....
--Maire

----- Original Message -----
From: "Michael Gunter" <countgunthar at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, December 13, 2005 11:04 AM
Subject: RE: [Sca-cooks] Re: Sicilian pizza


> >Hot dogs on the pizza? Well, I see why my uncle's pizza-making skills are
> >simply horrific. ;-)
> >
> >Gianotta
>
> Well, imagine the impact it made on a bunch of dumb American GI's new
> to the country when they went into a restaurant and just pointed at
> the menu that said "pizza". There were ashes and eggs and pools of
> oil. Little blotches of melted cheese. They were shocked.
> After a while the places the GI's frequented started to offer "Pizza
> American"
> which was extra cheese, ham, mushrooms and no oil.
> My buddies almost fainted one time when I ordered the Pizza de Mare and
> it had little baby octopi on it.