I've always associated pizza dough as sort of analagous to rice/potatoes/couscous/tortillas/flatbread - it's kind of a base you can really put almost anything you want on top of and try it out. You get some failures, you get some surprising discoveries. I'd try it on pizza, though, but you'll need to reduce a lot to keep it thick enough, or add some Wondra or something.
- Jim Sam wrote: >Steep some saffron (10-15 stigmas) in 1/4 cup hot water 5 to 10 mins >then add to heavy cream >Sautee shrimp in oil, remove from pan, and shallots and cook. Add dry >vermouth, white wine and reduce. Add cream and reduce more. >When ready season and add strips of fresh basil and poor over shrimp. > >Serve with rice or over pizza? > >On Thu, 3 Feb 2005 14:58:01 -0500, Tony Weeg wrote: > > >>hmmmmmmm saffron shrimp something, sounds great! >> >>tw >> >> >> >> > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Find out how CFTicket can increase your company's customer support efficiency by 100% http://www.houseoffusion.com/banners/view.cfm?bannerid=49 Message: http://www.houseoffusion.com/lists.cfm/link=i:5:146161 Archives: http://www.houseoffusion.com/cf_lists/threads.cfm/5 Subscription: http://www.houseoffusion.com/lists.cfm/link=s:5 Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=11502.10531.5 Donations & Support: http://www.houseoffusion.com/tiny.cfm/54
