Jeff Grossman/NYC wrote:How about shredded roast duck, hoisin sauce, and blanced sliced scallions?
Love that! But the duck is something I don't have time to do and don't have a take-out source for locally.
FLDG Dishwasher
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Tue Mar 21, 2006 3:45 pm
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Jeff Grossman/NYC wrote:How about shredded roast duck, hoisin sauce, and blanced sliced scallions?
Jenise wrote:I am a total Reuben slut!
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Mon Mar 20, 2006 5:43 pm
Sacramento, CA
FLDG Dishwasher
31820
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Joy Lindholm wrote:Jenise wrote:I am a total Reuben slut!
You need to visit Omaha, then!
FLDG Dishwasher
31820
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Mike Filigenzi wrote:I'll be interested in hearing how the pesto version works out. The best pesto pizza I've had is topped with nothing more than a garlicy pesto, mozz, and sliced fresh tomatoes. That one's done Chicago-style, though, so I don't know that it would work as well on a thin crust version.
Known for his fashionable hair
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Mon Mar 20, 2006 5:43 pm
Sacramento, CA
Jenise wrote:
Mike, I made test versions already and we both loved it. The earthy flavors of the asparagus and mushroom was a great marriage on the first version that needed a bright note, and on the second that came in with the tangy goat cheese. One just had to be careful about spreading the pesto pretty thin, as it can overpower.
FLDG Dishwasher
31820
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Mike Bowlin wrote:Lets do Turkish pizza using lamb merguez sausage and a spicy tomato chermoula sauce with a sprinkling of mixed cheese.
Jenise wrote:Mike Bowlin wrote:Lets do Turkish pizza using lamb merguez sausage and a spicy tomato chermoula sauce with a sprinkling of mixed cheese.
I would like that!
But, of course, we're in Billyham where there's no such thing as lamb merguez sausage.
FLDG Dishwasher
31820
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Jenise wrote:p.s. Will be visiting Omaha sometime not too far away. Have never stepped foot in Nebraska, so it's on target list.
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