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four-cheeses
for pizza, with red sauce here's what I just tried and liked -- more mozz than the others parmigiano reggiano sharp white cheddar roquefort low-moisture mozzarella how many four cheese combinations are there anyway? |
four-cheeses
meh wrote:
> > On Sun, 29 Jan 2012 02:40:46 +0000 (UTC), tert in seattle > wrote: > > > > >for pizza, with red sauce > > > >here's what I just tried and liked -- more mozz than the others > > > >parmigiano reggiano > >sharp white cheddar > >roquefort > >low-moisture mozzarella > > > > > >how many four cheese combinations are there anyway? > > Italian 4-cheese is generally Parmesan, Romano, Asiago, and mozzarella. Yeah, I was wondering what Roquefort was doing in there. I think that would make a terrible pizza. Cheddar isn't going to clash nearly so badly as a blue cheese. |
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Mark Thorson wrote:
> meh wrote: >> >> On Sun, 29 Jan 2012 02:40:46 +0000 (UTC), tert in seattle > wrote: >> >> > >> >for pizza, with red sauce >> > >> >here's what I just tried and liked -- more mozz than the others >> > >> >parmigiano reggiano >> >sharp white cheddar >> >roquefort >> >low-moisture mozzarella >> > >> > >> >how many four cheese combinations are there anyway? >> >> Italian 4-cheese is generally Parmesan, Romano, Asiago, and mozzarella. > > Yeah, I was wondering what Roquefort was doing > in there. I think that would make a terrible > pizza. Cheddar isn't going to clash nearly so > badly as a blue cheese. don't knock it til you try it! |
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On Sun, 29 Jan 2012 02:40:46 +0000 (UTC), tert in seattle
> wrote: > >for pizza, with red sauce > >here's what I just tried and liked -- more mozz than the others > >parmigiano reggiano >sharp white cheddar >roquefort >low-moisture mozzarella > > >how many four cheese combinations are there anyway? You only listed three cheeses. Why not add some real mozzarella? I'd not use Roquefort, but that is personal preference. I like cheddar mixed in my pizza, along with Asiago at times. |
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tert in seattle wrote: >how many four cheese combinations are > there anyway? This week when I made turkey tacos, I bought a pkg. of Kraft Classic Melts four cheese, and it was American cheese with Wisconsin sharp cheddar, Vermont white cheddar and Monterey Jack cheese and that was a nice blend for the taco, which we much prefer over beef tacos. The only cheeses I don't care for are Roquefort and Bleu cheese, as are too strong for my taste buds, but hubby loves both on salad and burgers. I think I buy more Sharp Cheddar than anything, as seems I'm always needing it for something. Judy |
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Sqwertz > wrote:
>On Sat, 28 Jan 2012 18:57:04 -0800, meh wrote: >> Italian 4-cheese is generally Parmesan, Romano, Asiago, and mozzarella. >That's way too specific. It's usually made up of any 4 of 6 cheeses >including what you mention, plus fontina and provolone. > >Romano and parmesan are usually not together since "4 cheese blend" is >totally and Americanism. And americans don't use ewes milk for >romano. Meaning that romano and parmesan are practially the same >thing when made in America. So any blending of those 2 in a 4 cheese >blend you may find is just pure bullshit marketing. Originally the concept was a "four seasons" pizza (quatro stagione). I don't know where it got morphed into "four cheeses". Possibly not in Italy. Steve |
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Steve wrote:
> Originally the concept was a "four seasons" pizza (quatro stagione). > I don't know where it got morphed into "four cheeses". Possibly > not in Italy. I have seen "quattro formaggi" pizzas in Italy. The four cheeses were mozarella, fontina, gorgonzola, and Parmesan. Bob |
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On Sun, 29 Jan 2012 02:40:46 +0000 (UTC), tert in seattle
> wrote: > > for pizza, with red sauce > > here's what I just tried and liked -- more mozz than the others > > parmigiano reggiano > sharp white cheddar > roquefort > low-moisture mozzarella > > > how many four cheese combinations are there anyway? Name your cheese. I wouldn't ever put cheddar on my pizza and I'd need pears if I used roquefort. Besides parmigiano/romano and (just a very small amount of) mozzarella, I'd use jarlsberg and gouda or fontina... to be honest, I use pizza and lasagna as a way to clean out my cheese bin, so there's no set amount or type used (as long as it's a white hard or semi-hard cheese). -- Tell congress not to censor the web. Add your voice here. https://www.google.com/landing/takeaction/ |
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On Sat, 28 Jan 2012 22:40:27 -0500, Ed Pawlowski > wrote:
> You only listed three cheeses. Why not add some real mozzarella? Probably because "real" mozzarella doesn't have the same melting qualities as what he used. -- Tell congress not to censor the web. Add your voice here. https://www.google.com/landing/takeaction/ |
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sf wrote:
> I wouldn't ever put cheddar on my pizza Would you put cheddar on a flatbread? How about a flatbread with cheddar, bacon, and tomato slices? I think cheddar would be fine on a pizza if and only if the other toppings were selected to match. Cheddar, ground beef, and onions would make a fine pizza topping combination IMO. Ham, cheddar, and roasted figs might be another good combination. > I'd need pears if I used roquefort. As I mentioned earlier, I've had pizza with gorgonzola on it; it's only a small step to Roquefort. Come to think of it, you might like a pizza with Roquefort, arugula, and thinly-sliced rare roast beef on it. (You'd want to put the arugula and beef on the pizza right after it came out of the oven, rather than putting them on and then cooking.) Bob "Look Mom, no pears!" |
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tert in seattle wrote:
> how many four cheese combinations are there anyway? Wikipedia says that at least 2065 different cheeses are in existence (more than 700 in the UK alone). The combination of 2065 things taken four at a time is 2065! / (4! * 2061!) = 2065 * 2064 * 2063 * 2062 / 24 = 755,451,166,540 So if you had a different combination as often as clueless AOL newbie Sheldon "Pussy" Katz picks his butt, you'd finish out the list around 4400 AD. Bob |
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On Sun, 29 Jan 2012 00:55:36 -0800, Bob Terwilliger
> wrote: > sf wrote: > > > I wouldn't ever put cheddar on my pizza > > Would you put cheddar on a flatbread? How about a flatbread with > cheddar, bacon, and tomato slices? No. > I think cheddar would be fine on a > pizza if and only if the other toppings were selected to match. Cheddar, > ground beef, and onions would make a fine pizza topping combination IMO. Yuck. > Ham, cheddar, and roasted figs might be another good combination. > Minus cheddar... ham, figs and something else. > > > I'd need pears if I used roquefort. > > As I mentioned earlier, I've had pizza with gorgonzola on it; it's only > a small step to Roquefort. Come to think of it, you might like a pizza > with Roquefort, arugula, and thinly-sliced rare roast beef on it. (You'd > want to put the arugula and beef on the pizza right after it came out of > the oven, rather than putting them on and then cooking.) > I wouldn't put roast beef on that for sure, not convinced straight Roquefort would appeal either - it would probably be too rich/strong for my taste. -- Tell congress not to censor the web. Add your voice here. https://www.google.com/landing/takeaction/ |
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Bob Terwilliger wrote:
> tert in seattle wrote: > >> how many four cheese combinations are there anyway? > > Wikipedia says that at least 2065 different cheeses are in existence > (more than 700 in the UK alone). > > The combination of 2065 things taken four at a time is > > 2065! / (4! * 2061!) = 2065 * 2064 * 2063 * 2062 / 24 = 755,451,166,540 > > So if you had a different combination as often as clueless AOL newbie > Sheldon "Pussy" Katz picks his butt, you'd finish out the list around > 4400 AD. > > Bob I was guessing somewhere between a million and a zillion. Thanks for doing the math. I wonder how many cheeses there will be in 4400 AD. |
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tert in seattle > wrote:
>Mark Thorson wrote: >> meh wrote: >>> >>> On Sun, 29 Jan 2012 02:40:46 +0000 (UTC), tert in seattle > wrote: >>> >>> > >>> >for pizza, with red sauce >>> > >>> >here's what I just tried and liked -- more mozz than the others >>> > >>> >parmigiano reggiano >>> >sharp white cheddar >>> >roquefort >>> >low-moisture mozzarella >>> > >>> > >>> >how many four cheese combinations are there anyway? >>> >>> Italian 4-cheese is generally Parmesan, Romano, Asiago, and mozzarella. >> >> Yeah, I was wondering what Roquefort was doing >> in there. I think that would make a terrible >> pizza. Cheddar isn't going to clash nearly so >> badly as a blue cheese. > >don't knock it til you try it! +1 -- While I'd probably end up with asiago in a 4-cheese, my favorite stuffed focaccia is blue cheese, mozzarella & mushrooms. The Roquefort and cheddar sound weird together-- but I'll give it a try. Jim |
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Sqwertz > wrote:
>On Sun, 29 Jan 2012 02:40:46 +0000 (UTC), tert in seattle wrote: > >> for pizza, with red sauce >> >> here's what I just tried and liked -- more mozz than the others >> >> parmigiano reggiano >> sharp white cheddar >> roquefort >> low-moisture mozzarella > >Ugh. Pizza cheese should be whole milk mozzarella and smoked >provolone, with maybe a bit of grana padano or Reggiano in there. >You can also some use fontina and muenster (not to be confused with >"Munster") in a proportion of 33% or less in addition to the whole >milk mozzarella. > >Some people might argue that fresh buffalo or cow mozzarella are the >only way to go but I find them bland and missing the chewy factor. >But they are legit pizza cheeses. I'm with you on that. The first time I used fresh mozz on a pizza was a big splurge for a 'special' pizza--- and it sucked. > >But roquefort and cheddar are pure TIAD on pizza. I never tried cheddar-- but a blue cheese with mushrooms & mozz [no tomato sauce] is excellent. [spinach and roasted red peppers are optional] I just saw the op's 'with red sauce' -- so I'm probably with you on the 'hold the blue and cheddar' after all. >And the low >moisture part skim mozzarella is for wimps and people who like soy >cheese. You're the second person who assumed his low moisture was skim-- I use whole milk low moisture. Is that a regional thing? http://www.samsclub.com/sams/shop/pr...375&navAction= Jim |
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On Sun, 29 Jan 2012 01:20:59 -0800, Bob Terwilliger
> wrote: >tert in seattle wrote: > >> how many four cheese combinations are there anyway? > >Wikipedia says that at least 2065 different cheeses are in existence >(more than 700 in the UK alone). > >The combination of 2065 things taken four at a time is > >2065! / (4! * 2061!) = 2065 * 2064 * 2063 * 2062 / 24 = 755,451,166,540 Thanks Bob-- my head was starting to hurt trying to think of how to do the math. Jim |
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Mark Thorson wrote in rec.food.cooking:
> meh wrote: > > > > On Sun, 29 Jan 2012 02:40:46 +0000 (UTC), tert in seattle > > > wrote: > > > > > > > > for pizza, with red sauce > > > > > > here's what I just tried and liked -- more mozz than the others > > > > > > parmigiano reggiano > > > sharp white cheddar > > > roquefort > > > low-moisture mozzarella > > > > > > > > > how many four cheese combinations are there anyway? > > > > Italian 4-cheese is generally Parmesan, Romano, Asiago, and > > mozzarella. > > Yeah, I was wondering what Roquefort was doing > in there. I think that would make a terrible > pizza. Cheddar isn't going to clash nearly so > badly as a blue cheese. Actually I've had one like that but it wasn't just cheeses. They added chopped fresh spinach and wilted that into it. The blue versions work then if not over used. Brie does too then. A definately 'odd one' was the one in Shimoda Japan (Black ship festival, 2002). Good but 'different'. Extremely thin crispy crust, mozz, a pale yellow that was much like a mild colby (not much flavor but quite gooey), and a crumbled blue that seemed a cross with feta and and roquefort? Layered across the top were thin dime cut asian broccoli stems and a modicum of slivered 'yum cha' leaves (an asian mild mustard plant). It was served with a dipping bowl of soy and vinegar and a side serving of fingerling whole fried fish. I saw some eat the fish separate but more common was to make a sort of pizza 'samwich' of them then dip, eat, dip, eat. Dessert was a delightful little almost palm sized deepdish 'pizza' filled with a mix of mashed purple plum and purple yam sprinkled with sugar and powdered anise star and (I kid you not!) those little candy sprinkles you put on cupcakes. Japanese BTW like many asians have a high rate of lactose intolerance compared to westerners but it seems less prevalent there than other parts of far east asia. My sense of it was they tolerated it in general 'up to a point' per meal for most of them and some could live on all day with no problems. -- |
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On Sun, 29 Jan 2012 02:40:46 +0000 (UTC), tert in seattle
> wrote: > >for pizza, with red sauce > >here's what I just tried and liked -- more mozz than the others > >parmigiano reggiano >sharp white cheddar >roquefort >low-moisture mozzarella I'd pass on the cheddar. My favorite order out pizza uses pesto for the sauce and is topped with tomatoes, garlic, onions, feta and mozzarella. Lou |
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On Jan 28, 9:40*pm, tert in seattle > wrote:
> for pizza, with red sauce > > here's what I just tried and liked -- more mozz than the others > > parmigiano reggiano > sharp white cheddar > roquefort > low-moisture mozzarella > > how many four cheese combinations are there anyway? How many cheeses are there? Combinatorics tells us that the number of combinations one can make by choosing k objects from a pool of n (ignoring order and disallowing repetitions) is n! -------- k!(n-k)! where '!' indicates factorial. So with 10 cheeses to choose from, there are 210 four-cheese combinations. The number goes up fast. I like the tang of a little sharp provolone added to fresh mozzarella. That's only two cheeses, but good. (Provolone is basically aged mozzarella.) Provola is hard to find, but it too is a good pizza cheese. Jerry -- "I view the progress of science as being the slow erosion of the tendency to dichotomize." Barbara Smuts, U. Mich. |
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On Sat, 28 Jan 2012 22:40:27 -0500, Ed Pawlowski > wrote:
>On Sun, 29 Jan 2012 02:40:46 +0000 (UTC), tert in seattle > wrote: > >> >>for pizza, with red sauce >> >>here's what I just tried and liked -- more mozz than the others >> >>parmigiano reggiano >>sharp white cheddar >>roquefort >>low-moisture mozzarella >> >> >>how many four cheese combinations are there anyway? > > >You only listed three cheeses. Why not add some real mozzarella? > > I'd not use Roquefort, but that is personal preference. I like >cheddar mixed in my pizza, along with Asiago at times. I love blue cheese, but not on pizza, cooking just wastes it. I like to use whole milk mozz and provolone about 50/50... smoked provolone works well too... a sprinkling of parm goes without saying. I don't like cheddar, American, or Velveeta on pizza either. Actually cheddar is my least favorite common cheese, I much prefer Cheese Whiz to cheddar. My favorite table cheese is Jarlsburg, but it's not good on pizza. Jarlsburg is excellent for a cheese omelet. To me mac n' cheese is a waste of good pasta... melted cheddar flavored goop on pasta is TIAD. |
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On Sat, 28 Jan 2012 22:14:06 -0600, Sqwertz >
wrote: >On Sun, 29 Jan 2012 02:40:46 +0000 (UTC), tert in seattle wrote: > >> for pizza, with red sauce >> >> here's what I just tried and liked -- more mozz than the others >> >> parmigiano reggiano >> sharp white cheddar >> roquefort >> low-moisture mozzarella > >Ugh. Pizza cheese should be whole milk mozzarella and smoked >provolone, The dwarf has been paying attention. |
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On Sun, 29 Jan 2012 07:58:03 -0500, Jim Elbrecht >
wrote: >Sqwertz > wrote: > >>On Sun, 29 Jan 2012 02:40:46 +0000 (UTC), tert in seattle wrote: >> >>> for pizza, with red sauce >>> >>> here's what I just tried and liked -- more mozz than the others >>> >>> parmigiano reggiano >>> sharp white cheddar >>> roquefort >>> low-moisture mozzarella >> >>Ugh. Pizza cheese should be whole milk mozzarella and smoked >>provolone, with maybe a bit of grana padano or Reggiano in there. >>You can also some use fontina and muenster (not to be confused with >>"Munster") in a proportion of 33% or less in addition to the whole >>milk mozzarella. >> >>Some people might argue that fresh buffalo or cow mozzarella are the >>only way to go but I find them bland and missing the chewy factor. >>But they are legit pizza cheeses. > >I'm with you on that. The first time I used fresh mozz on a pizza was >a big splurge for a 'special' pizza--- and it sucked. Fresh mozz is NOT a cooking cheese... cooking just wastes it. |
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On Sunday, January 29, 2012 1:45:57 PM UTC-5, Sqwertz wrote:
> On Sun, 29 Jan 2012 02:40:46 +0000 (UTC), tert in seattle wrote: > > > how many four cheese combinations are there anyway? > > Assuming 7 Italian cheeses with no repetitions allowed, the cheeses > being: Provolone, Mozzarella, Asiago, Fontina, Parmesan, Romano, and > Gorgonzola (dulce) there would be 35 permutations (I believe the > correct word is "permutation", not "combination" - somebody will > correct me if I'm wrong). [list snipped] You are indeed wrong. Permutations are alternate arrangements. For example, 1234 1243 1324 1342 1423 1432 are the six permutations of 1, 2, 3, and 4 that begin with 1. There are six more permutations that begin with each of the other three digits, making 24 in all. The number of permutations of n distinct objects is n!. Jerry -- Never look back unless you are planning to go that way. Henry David Thoreau |
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On Sun, 29 Jan 2012 12:45:57 -0600, Sqwertz >
wrote: >On Sun, 29 Jan 2012 02:40:46 +0000 (UTC), tert in seattle wrote: > >> how many four cheese combinations are there anyway? > >Assuming 7 Italian cheeses with no repetitions allowed, the cheeses >being: Provolone, Mozzarella, Asiago, Fontina, Parmesan, Romano, and >Gorgonzola (dulce) there would be 35 permutations (I believe the >correct word is "permutation", not "combination" - somebody will >correct me if I'm wrong). The correct word is combination. Permutation is a rearrangement of existent elements, ie. the the change of order in which cheeses are applied. >Asiago, Fontina,Parmesan,Romano >Asiago, Fontina,Parmesan,Gorgonzola >Asiago, Fontina,Romano,Gorgonzola >Asiago,Parmesan,Romano,Gorgonzola >Fontina,Parmesan,Romano,Gorgonzola >Provolone,Asiago, Fontina,Parmesan >Provolone,Asiago, Fontina,Romano >Provolone,Asiago, Fontina,Gorgonzola >Provolone,Asiago,Parmesan,Romano >Provolone,Mozzarella,Asiago, Fontina >Provolone,Asiago,Parmesan,Gorgonzola >Provolone,Asiago,Romano,Gorgonzola >Provolone, Fontina,Parmesan,Romano >Provolone, Fontina,Parmesan,Gorgonzola >Provolone, Fontina,Romano,Gorgonzola >Provolone,Parmesan,Romano,Gorgonzola >Mozzarella,Asiago, Fontina,Parmesan >Provolone,Mozzarella,Asiago,Gorgonzola >Provolone,Mozzarella,Parmesan,Gorgonzola >Mozzarella,Asiago, Fontina,Romano >Mozzarella,Asiago, Fontina,Gorgonzola >Mozzarella,Asiago,Parmesan,Romano >Provolone,Mozzarella, Fontina,Parmesan >Provolone,Mozzarella, Fontina,Romano >Provolone,Mozzarella, Fontina,Gorgonzola >Provolone,Mozzarella,Parmesan,Romano >Mozzarella,Asiago,Parmesan,Gorgonzola >Mozzarella,Asiago,Romano,Gorgonzola >Provolone,Mozzarella,Asiago,Parmesan >Provolone,Mozzarella,Asiago,Romano >Provolone,Mozzarella,Romano,Gorgonzola >Mozzarella, Fontina,Parmesan,Romano >Mozzarella, Fontina,Parmesan,Gorgonzola >Mozzarella, Fontina,Romano,Gorgonzola >Mozzarella,Parmesan,Romano,Gorgonzola > >Did I miss any? > >-sw |
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tert in seattle > wrote:
> for pizza, with red sauce > > here's what I just tried and liked -- more mozz than the others > > parmigiano reggiano > sharp white cheddar > roquefort > low-moisture mozzarella > > how many four cheese combinations are there anyway? The classic combination is provolone, parmigiano, groviera, pecorino. Otherwise, the choice is fairly wide; often enough used other cheeses are mozzarella, stracchino, fontina, ricotta, gorgonzola, scamorza. Gianluca Procaccini, who won a championship pizza-cooking contest in the town of Salsomaggiore, in 2001, is said to have used camoscio d'oro, crema di formaggi, mozzarella, and gorgonzola dolce. Victor |
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On 1/29/2012 12:48 PM, Jerry Avins wrote:
> How many cheeses are there? Combinatorics tells us that the number of > combinations one can make by choosing k objects from a pool of n > (ignoring order and disallowing repetitions) is > > n! > -------- > k!(n-k)! > > where '!' indicates factorial. So with 10 cheeses to choose from, > there are 210 four-cheese combinations. The number goes up fast. You're making my math head hurt. |
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Victor Sack wrote:
> tert in seattle > wrote: > >> for pizza, with red sauce >> >> here's what I just tried and liked -- more mozz than the others >> >> parmigiano reggiano >> sharp white cheddar >> roquefort >> low-moisture mozzarella >> >> how many four cheese combinations are there anyway? > > The classic combination is provolone, parmigiano, groviera, pecorino. > Otherwise, the choice is fairly wide; often enough used other cheeses > are mozzarella, stracchino, fontina, ricotta, gorgonzola, scamorza. > > Gianluca Procaccini, who won a championship pizza-cooking contest in the > town of Salsomaggiore, in 2001, is said to have used camoscio d'oro, > crema di formaggi, mozzarella, and gorgonzola dolce. > > Victor At a restaurant in Cortina a few years ago I saw something that altered my entire Weltanschauung: it looked like a cheese pizza with french fries dumped on top of it. It didn't make any sense at all. I'm still baffled. I don't think anyone won any pizza cooking contests with that one. |
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tert in seattle > wrote:
>At a restaurant in Cortina a few years ago I saw something that altered >my entire Weltanschauung: it looked like a cheese pizza with french fries >dumped on top of it. It didn't make any sense at all. I'm still baffled. >I don't think anyone won any pizza cooking contests with that one. Apparently it is common in Australasia. Steve |
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"tert in seattle" > ha scritto nel messaggio > At a restaurant in Cortina a few years ago I saw something that altered > my entire Weltanschauung: it looked like a cheese pizza with french fries > dumped on top of it. Teenagers (primarily) in central Italy like fries on their pizza. Doesn't have to be any particular pizza but you have to give them mayonnaise for the fries, too. |
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On Jan 28, 10:23*pm, Sqwertz > wrote:
> > *And americans don't use ewes milk for > romano. *Meaning that romano and parmesan are practially the same > thing when made in America. Very true. > > -sw --Bryan |
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tert in seattle wrote:
> for pizza, with red sauce > > here's what I just tried and liked -- more mozz than the others > > parmigiano reggiano > sharp white cheddar > roquefort > low-moisture mozzarella > > > how many four cheese combinations are there anyway? Many, for sure. My favorite one is mozzarella, gorgonzola, taleggio and stracchino. Lots of pizzeria put emmenthal/emmenthaler in their cheese mix but it's nonsense IMHO: it becomes tough way before the other cheeses, so all the creamyness of melt cheese goes away. |
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tert in seattle wrote:
>> Yeah, I was wondering what Roquefort was doing >> in there. I think that would make a terrible >> pizza. Cheddar isn't going to clash nearly so >> badly as a blue cheese. > don't knock it til you try it! True, I love a blue cheese in the mix, and many pizzerias do use it: almost every "pizza ai quattro formaggi" I have seen here had gorgonzola. I never tried roquofort but why not? |
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Steve Pope wrote:
> Originally the concept was a "four seasons" pizza (quatro stagione). > I don't know where it got morphed into "four cheeses". Possibly > not in Italy. They are two well distinct pizzas, nothing in common except for that "4". |
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Sqwertz wrote:
> I guess you could add gorgonzola dulce to my list of 6 as I have seen > that as well. But never a gorgonzola picante or mountain gorgonzole > on pizza. The ripest blue cheeses are simply not meant for eating > warm or hot, IMO - nor mixed with tomato sauce. I partly agree: it is true that melt gorgonzola in tomato sauce sucks bigtime, but on a pizza some kind of magic happens and they go together wonderfully, both the regular margherita with added gorgonzola and the quattro formaggi. |
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ViLco > wrote:
>tert in seattle wrote: >>> Yeah, I was wondering what Roquefort was doing >>> in there. I think that would make a terrible >>> pizza. Cheddar isn't going to clash nearly so >>> badly as a blue cheese. >> don't knock it til you try it! > >True, I love a blue cheese in the mix, and many pizzerias do use it: almost >every "pizza ai quattro formaggi" I have seen here had gorgonzola. I never >tried roquofort but why not? Sounds like a northern aberration. :-) Steve |
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ViLco wrote:
> tert in seattle wrote: > >>> Yeah, I was wondering what Roquefort was doing >>> in there. I think that would make a terrible >>> pizza. Cheddar isn't going to clash nearly so >>> badly as a blue cheese. > >> don't knock it til you try it! > > True, I love a blue cheese in the mix, and many pizzerias do use it: almost > every "pizza ai quattro formaggi" I have seen here had gorgonzola. I never > tried roquofort but why not? It's funny how we are conditioned to certain combinations. My wife can't stand chocolate with mint -- to her mint is for savory dishes because she grew up with Persian cooking. For me it didn't take much convincing that things like kashk e badimjan would be far inferior without the mint. |
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Giusi wrote:
> > "tert in seattle" > ha scritto nel messaggio >> At a restaurant in Cortina a few years ago I saw something that altered >> my entire Weltanschauung: it looked like a cheese pizza with french fries >> dumped on top of it. > > Teenagers (primarily) in central Italy like fries on their pizza. Doesn't > have to be any particular pizza but you have to give them mayonnaise for the > fries, too. I didn't notice the mayo but they were definitely teenagers or possibly college age. |
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Steve Pope wrote:
>> True, I love a blue cheese in the mix, and many pizzerias do use it: >> almost every "pizza ai quattro formaggi" I have seen here had >> gorgonzola. I never tried roquofort but why not? > Sounds like a northern aberration. :-) Very probable, since the northern origins of gorgonzola. I guess who started using it on pizzas, whether northern or southern italian pizzaioli: my bet is up north too. |
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Jim Elbrecht wrote:
>> But roquefort and cheddar are pure TIAD on pizza. > I never tried cheddar-- but a blue cheese with mushrooms & mozz [no > tomato sauce] is excellent. [spinach and roasted red peppers are > optional] A couple of pizzerias near here make "pizza francescana", after the name of the religious Order born from Saint Francis of Assisi: it's a normal crust with just tomato sauce, gorgonzola and porcini mushrooms. Fantastic! |
four-cheeses
Giusi wrote:
>> At a restaurant in Cortina a few years ago I saw something that >> altered my entire Weltanschauung: it looked like a cheese pizza >> with french fries dumped on top of it. > Teenagers (primarily) in central Italy like fries on their pizza. Also up here. > Doesn't have to be any particular pizza but you have to give them > mayonnaise for the fries, too. LOL, thank goodness I missed that one :) |
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