[Sca-cooks] Meatball subs-OOP

[grizly]

-----Original Message-----
> > > SNIP < < Incidentally, meatballs as a pizza topping appear to be
sliced after
cooking and before arranging on the pizza. I have only encountered this
particular practice in the greater NYC/NJ area, though--us Midwesterners
don't put meatballs on pizza. < < SNIP < < < < < < <

Meatballs (Albondiga in Spanish, pulpitone in Italian, "pumpes" in two 15th
century cokery bokes, kefte in southern Mediterranean basin, or Number 18 as
we call them at out pizza shop) are increasingly popular on pizzas in rural
West Georgia.  Definitely sliced as cutting in half does not give adequate
coverage.  I am considering a meatloaf pizza this fall (if we have a place
to cook it) that would have maybe some sort of beef gravy included with thin
slices of meatloaf that I'll make myself.  AND I can sell meatloaf dinners
that week or month as a dinner special.

Meatballs done well are a gift from the divine entity. They are
multi-purpose, accept incredible variety of flavors and sauces, and
acceptable for any number of service options.

niccolo difrancesco
(we have cutomers who drive 25 miles just for meatballs . . . that's
committment)