[Sca-cooks] White Pizza- OOP

Terry Decker t.d.decker at worldnet.att.net
Sun Jan 27 13:22:55 PST 2008

> I'm tryina think what I might use to balance the New York sharp. Maybe
> lightly caramelized onion instead of tomato... but we've already
> strayed from margharita di Napoli. Which was pretty much my point. If
> you use a benchmark it should be unilateral, no?

Carmelized onion sounds interesting.  I've found that cheddar works best 
with a strongly flavored meat, bacon, Italian sausage, something like that.

> Well, my issue was with Alfredo Sauce, since it presupposes a mise en
> place of premixed ingredients, which I assume do not consist of
> butter, pasta-boiling-water, parmigiano, salt and pepper, in order to
> have this Alfredo Sauce on hand and ready to put on your pizza. It
> would be akin to making a lovely, velvety, eggy batch of real
> fettucine, and after wondering what to do with it, saying, "Hey! I
> know! Let's open this jar of Alfredo Sauce and go to town!"
>>  Thinking of Ragu goop on a nice flat bread isn't pleasant.
> Oddly enough, I could argue that, in theory. It might be marginally
> preferable to a stick in the eye. Of course, I'd _much_ rather be
> eating warm flatbread with salt and olive oil than arguing about
> anything.
> Adamantius

The particular Ragu goop I was thinking of is Ragu Alfredo sauce, which a 
friend who shall remain nameless got a deal on a few years ago and dropped 
on me two hours before feast to produce pasta for 100+ for a King's College 
a few years ago.  The experience did not enamour me of Ragu.


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