busy day, so far

[Socke]

Not a busy day for me. Playing with Asterisk, a computer based telephony system, watching coneheads at the moment, and checking RFF every five minutes.
And Joe, may I recomend olive oil? Vergine or better extra vergine, it's realy good for you!

And to the potential trouble makers, hey, this is RFF, we counter trolling with humour!
On the other hand, this grapenut guy is the first member in my ignore list.

 

[Scarpia]

I love those American recipes you see online: 'To make a delicious home made apple pie take one pie case and one can of pie filling and microwave for three minutes.'

Wonderful.

There must be a quicker way. 😀
Whole wheat pita, crushed Roma tomatoes (canned), minced garlic, mozzarella cheese, (use skim milk mozzarella, not as good but heart healthier), organo, dash of peperancino, then sprinkle a little extra virgin olive oil over it. Place in a skillet preferably non-stick, cover the skillet and heat over medium low flame until cheese melts. Sprinkle a little grated parmigiano over it. Works in pizza emergencies.
Kurt M.

 

[back alley]

There must be a quicker way. 😀
Whole wheat pita, crushed Roma tomatoes (canned), minced garlic, mozzarella cheese, (use skim milk mozzarella, not as good but heart healthier), organo, dash of peperancino, then sprinkle a little extra virgin olive oil over it. Place in a skillet preferably non-stick, cover the skillet and heat over medium low flame until cheese melts. Sprinkle a little grated parmigiano over it. Works in pizza emergencies.
Kurt M.

kurt,
that's pretty close to mine but i use a slightly larger than typical toaster oven on broil and it comes out perfect.

for a table for one it's hard to beat the convenience and ease of a good toaster oven.

and as for trolls, i am very pleased with the general lack of them here and the general lack of response to them also.
joe

 

[Scarpia]

Joe,
Yup, I've done that too. I prefer the skillet, howver as I like the bottom very well done, a little burnt but not too much. With a larger than average toaster oven you can make two such pizzas at the same time. 😀 😀
Kurt M.

 

[back alley]

Joe,
Yup, I've done that too. I prefer the skillet, howver as I like the bottom very well done, a little burnt but not too much. With a larger than average toaster oven you can make two such pizzas at the same time. 😀 😀
Kurt M.

i use both stainless steel and cast iron pans and now i'm thinking about using one of the cast irons to try your method as i like the bottom a bit toasty as well.
i'm looking forward to lunch 🙂

sadly, my toaster oven only fits one pita at a time.

joe

 

[Scarpia]

You've got to watch cast iron pans carefully as they retain heat and its very easy to burn something like pita. Other than that its a very good choice as it will certainly do a great job in making the bottom toasty. Happy eating.
Kurt M.

 

[Frank Granovski]

some are concerned that frank g is attracting an undesirable element to rff.

:bang:Not intentionally!

 

[rover]

Let me come to Frank G's defense.

Frank is keeping it light and has been a fun participant in the forum. You may need some new material Frank to stay fresh, but you have been fun to have around.

 

[bobofish]

Joe,
As for 'alternative' pizzas, you can't beat Lahmacun (or slightly different, Lebanese Pizza).
I got addicted to these when I lived in Austria a few years back, and they are very versatile. You can eat them like a pizza, or fill them up with tomatoes, cucumbers and yogurt mixed with chopped mint for something like a gyro. Also of course, you can go much less heart healthy, but if you stick to the simple varieties, you can't go wrong.

A quick google search yielded this fairly simple recipe:
http://www.mymerhaba.com/en/main/content.asp_Q_id_E_1834

And as for the food stuff, there is just about no healthier way to cook then en papiette. (it goes by different names):

Basically you use whatever wrapping medium you prefer, paper or aluminum, etc. But for longer cooking times, obviously use aluminum to keep the wrapping from disintigrating.

Then you place whatever food you'd like to cook in the center...a good bet is lamb with potatoes, onions, etc. but this is a classic style for preparing very juicy fish.

Sprinkle whatever spices you'd like, and season to taste and/or heart requirements....the put sprinkle some fresh or dried herbs onto the food. Sprinkle a touch of olive oil over the food, some people use butter, but I'm guessing you can't anymore.

Wrap somewhat like you'd wrap a gift... from the bottom, so that the juices stay in the bag. It will need to expand somewhat, so make the top of the bag somewhat loose.

For a fish dish, with for example halved baby red potatoes, you only need to cook between 12-20 minutes, depending on thickness. For heartier meat and rougher cut vegetables, cook anywhere between 20 and 40 minutes.

It is deceptively simple...the flavors are exquisite, and the juices combine with the olive oil make their own sauce.

This is a very "bachelor" style of cooking, but you can sure wow the hell out of the ladies when a big puffy bag filled with juicy goodness makes its way out to the table.

If I've been unclear, it's because I've got one hell of a headache, you can ask me questions tomorrow.