Subj : Today in History - 1987 To : All From : Dave Drum Date : Sun Jan 29 2023 05:00:00 29 January 1987 - SECRET BEHIND MONA LISA'S SMILE: It's a smile that has beguiled art lovers for nearly 600 years and made the Mona Lisa probably the most famous work of art in the world. But the lady in the painting was not being coy or enigmatic, according to the views of a doctor published on this day: she was suffering from Bell's Palsy. Those afflicted by the temporary condition find that a weakness on one side of the face causes the corner of the mouth to droop and that it is difficult or even impossible to close the eye on the affected side. Smiles are distorted. It happens because a nerve controlling specific facial muscles has become swollen or pinched. And that, Dr. Kedar Adour was reported in Physicians' Weekly as saying, is precisely what happened to the subject of Leonardo da Vinci's masterpiece. The condition would explain why her smile is a little higher on the left side of her face and why her left eye is narrower than her right, he said. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mona Lisa Pizza Categories: Breads, Cheese, Pork, Beef, Sauces Yield: 4 servings MMMMM-------------------------PIZZA DOUGH---------------------------- 14 g Active dry yeast 350 mL Warm water pn Salt 490 g A-P flour MMMMM---------------------------PIZZA-------------------------------- 510 g Pizza dough 395 g Pizza sauce 370 g Whole milk mozzarella cheese 85 g Sliced sausage 85 g Sliced pepperoni 115 g Sliced mushrooms 115 g Sliced red onions 140 g Sliced green pepper 85 g Sliced black olives Recipe Courtesy Pizzeria Luigi Sprinkle the yeast into a medium bowl containing 350ml warm water (105ºF/40ºC) and stir until the yeast dissolves. Leave the yeast to activate for 2-5 minutes. Add the salt and 280g of flour and stir until blended. Add another 210g of flour and blend until too stiff to stir with a spoon. Divide the dough in half to get two (510g) (30g per 2 1/2cm) pieces. If you like a thick crust, increase the amount of dough per cm or reduce the size of the pizza to 35-40cm diameter. Knead each piece of dough about seven times to remove air pockets and to get a round shape. Don't knead too hard or the dough will rip at the top. Seal the bottom of each dough ball by twisting the dough so that it is round on top and flat and sealed on the bottom. Place the dough in a clean bowl sprinkled with a little water and cover the bowl with clingfilm. Leave the dough to sit for between 30-60 minutes until it has almost doubled in size. After it has risen, put the dough in the refrigerator for 1 hour to gain elasticity. Meanwhile preheat the oven to 250C/Gas 10. Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles. Use a rolling pin to flatten the dough to the size you choose. Transfer the dough to an oiled pizza pan or baking sheet. Alternatively, if you have a baking stone, sprinkle a wooden pizza peel with flour, place the dough on top and transfer directly to the stone. Add the pizza sauce and choice of toppings as desired, keeping the toppings 2 1/2cm away from the edge of the base. Cook the pizza for approximately 15 minutes or until the crust is golden brown. PIZZA SAUCE: Combine all the ingredients (tomato sauce, oregano, salt, black and red pepper, granulated garlic, Parmesan and basil) in a saucepan and bring to the boil. Turn down the heat and simmer for 30 minutes. NOTE: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results. RECIPE FROM: https://foodnetwork.co.uk Uncle Dirty Dave's Archives MMMMM .... "When someone fails you, find understanding." -- Brigitte Nicole --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .