Subj : Weird Pizza
To   : DAVE DRUM
From : JIM WELLER
Date : Thu Aug 11 2022 22:53:00

-=> Quoting Dave Drum to Jim Weller <=-

 DD> Taco pizza is/was very popular in Iowa .... go figger.
 
I've had tasty Tex-Mex influenced pizzas before. A few years ago we
had a mid-range contemporary Canadian food with all sorts of
unorthodox pizzas as lunch specials. As well as chili con carne
pizza I recall chicken Alfredo and Thai pizza.

 DD> Title: Happy Joe's Taco Pizza (An Iowa Classic)
 DD> 1    Dough ball
 DD> 1/2 c  Refried beans
 DD> 1/4 c  Taco sauce
 DD> 1/4 c  Pizza sauce
 DD> 1 lb Ground beef
 DD> 1 oz Env taco seasoning
 DD> Mozzarella cheese; shredded
 DD> Colby jack cheese; shredded

This is fine so far.

 DD> Chopped tomatoes

I'd add these into the sauce before I baked the pie

 DD> Shredded lettuce
 DD> Cheesy nacho chips

But skip these two items. Raw lettuce does not belong on a hot
pizza as a garnish and crushed cheesy chips are redundant when you
have a generous supply of two real cheeses.

I found the website: Happy Joe is a real guy and his restaurants
actually do serve that thing!

I'm finished with pizza for now and on a short run of sardine
recipes ...


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mustard Baltic Sprat
 Categories: Scandinavia, Fish, Condiments, Herbs, Sauces
      Yield: 8 Servings
 
      1 kg Fillets of baltic sprat
      2 tb Salt
      1 l  Water
      1 dl Vinegar
           SAUCE:
      2    Raw egg yolks
      2 tb Strong mustard
      3    Pieces of garlic
      2 tb Sugar
      1    Lemon's juice
    1/4 ts Herbal salt
    1/2 dl Water
      2 dl Oil
           Loads of dill
 
  This recipe is from a Finnish city called Tampere (in Swedish
  Tammerfors). Baltic Sprat are small fishes. Ask your storekeeper
  for something similar.
  
  Remove the skin from the fish. Blend in the water the salt and the
  vinegar. Let the fish rest in the water-thing for 24 hours. Dry, so
  they don't drip. Blend the egg-thing with the mustard, crossed
  garlic, sugar, lemon juice, pepper salt and water. Blend in the oil,
  carefully. Pour the sauce over the filets and let rest in a cool place
  for at least 24 h. When serving, use a lot of dill. (This dish is
  best with new, cooked potatoes!)

  Kaj Alftan, Tampere, Finland.

  From: Thomas Alftan

MMMMM
 



Cheers

Jim


.... This alters my perception of what is true and right in Pizza World.

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