Word: mozzarellas
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Mather - They're having a Super Bowl party in the Big TV Room tonight. Food will include nachos, mozzarella sticks, and wings...
...pizza crust, especially with the telltale little scorch marks that come from passing through a real oven, and the Wonder-bread-like dough of its assembly-line rivals. As someone who grew up in Atlantic City, N.J., no pizza mecca, I still love the traditional "low-moisture" (i.e., greasy) mozzarella we all remember, the kind that forms an appetizingly orange compound as it merges with the sauce. I couldn't care less what toppings the city fathers of Naples think are canonical. But after eating good pizza - acidic sauce, unwaxy cheese, unwaffly dough - I just can't go back...
...truth is that it's just too easy to make good pizza to not even try. You don't need a special wood or coal oven; you don't need buffalo mozzarella; you don't even need fresh produce. You need flour and salt and good canned tomatoes, and Grande mozzarella from Wisconsin. Put those four things together, and you have the makings of a pizza that will please anyone. Domino's still doesn't get that - their new pie is a Franken-pizza of different cheeses, garlic-, salt- and butter-drenched crust and pepper-spiked sauce. But the fact...
...Sundays. This isn’t, I hope, some sort of cod philosophical practice; I’m not trying to clear my mind (you can never really do that); I’m eating a chicken cutlet sandwich. Barbeque sauce, bacon, and melted mozzarella is how I take them, a little honey mustard if I’m feeling...
...creamy, addictive nutella. The pizza "pies" are shaped like small surfboards, with crusts mixed from imported Neapolitan flour and sinful strutto, a rendered pork fat. Once sauced and baked, they're sold by the inch - 99 cents to $1.50 per inch, three-inch minimum. Early hits include the mozzarella-only Biancaneve...