In article >,
"PLucas1." > wrote:

> Omelet > wrote in newsmpomelet-120145.21093705032010
> @news-wc.giganews.com:
>
> > In article >,
> > piedmont > wrote:
> >
> >> http://picasaweb.google.com/Michael....FoodCreations#
> >>
> >> Two more pizza pics, pizza made on aluminum foil then slid onto thin
> >> pizza stone.
> >
> > Nice pizza pics. ;-d Well done!
> > You do know you can create separate albums and post recipes using the
> > caption option:
> >
> > http://picasaweb.google.com/OMPOmelet
>
>
>
> I saw Lepplas post about olives on pizzas being too salty....... tell him
> to put some olives in a bowl of water while you're preparing all the other
> ingredients and just wash/rinse them, then squeeze out any juice/water
> before placing them on the pizza. That way you get the olive taste, and
> not the brine. (I usually leave the kalamatas in the water for a good 5-
> 10mins)

That does work. As much as I like green salad olives, I also find those
to be too salty. As soon as I get them home, I dump the brine and fill
the jar with water and let them sit in the refrigerator overnight before
using them for anything. Sometimes they need a second soak. It makes a
HUGE difference!

If you rinse them enough, you can re-flavor them as good as some of the
really expensive salad bar olives. :-) Add back a mix of Balsamic
vinegar, olive oil and your choice of spices. I did this for Christmas
this past year when my brother in law requested gourmet olives and I did
not want to spend the money for them.

Worked a treat.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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