This Week’s Show is Here. Politics, Pet-Foods, Pizza.
Links:
- The Gastrocast Blog
- Gastrocast Forum
- The Kitchen Garden Network
- Flickr Photos
- Melamine In Pet-Food
- Salmonella Pet Treats
- Bernard Matthews Report for the Birds
- Burger King’s Humane Gesture
Technorati Tags: podchef, gastrocast, cooking, food, culinary podcast, pet foods, melamine, wheat gluten, salmonella, bernard matthews, hsus, burger king, humane animal treatment, pizza, baking
{ 3 comments… read them below or add one }
TNC and PETA in bed?
say what ?????
http://findarticles.com/p/articles/mi_m1594/is_n5_v5/ai_15794304
This needs further explanation. Saving wild habitat and biodiversity is the TNCs agenda. TNC has more friends in fact in responsible workers of the land, hunters and other outdoor sportspeople that it does in PETA. If you have other information please elaborate.
Check out the first ten minutes of this show for a rap on some misguided folks. ALF is afraid of the PATRIOT act too I guess.
http://www.restaurantguysradio.com/sle/rg/content/shows/index.asp?show_id=312
Hodgepodge–
As luck would have it I can’t lay my hand on the articles or links which lead me to make my statement. However, let me try to tie the two together in another way.
Granted, TNC and Peta seem to be on opposite ends of the same scale–protecting animals and wildlife. However, behind the scenes they meet in a mutual agenda–the return of America to the wild. A land without domestic animals and Humanity reduced to Sustainable Habitation Centers. The American Heritage Rivers Act is part of this procedure–reverting up to half of America into wilderness accessed by 30 mile wide corridors . Big money and is already pushing this as the way forward.
While this doesn’t sound like Peta’s game, it plays into their motives very well–the destruction of all domestic animals and livestock in order to free them. The tie between Peta and HSUS is strong and deep. They are not in the game of saving animals. So if it’s euthanasia by HSUS or Peta, or Hunting to eliminate non-native species (similar plans relate to weeds) neither organization is living up to its public image.
Additionally PETA backs the National Animal ID system. I am not sure of a specific statement by TNC on the issue, but as a Government Partner, given their agenda I am sure they are at least in agreement–after all, if you know where the domestic animals are, you can make sure they’re not in those wild corridors. . . .
Now I realize that none of this solidifies my claim, nor does anything other than cast about for spurious circumstantials ties–if at all. I’ll try to be better about saving links to back up my devil-may-care statements in the future. Needless to say, I am no great fan of either–one threatens to destroy my right to have pets, livestock and produce my own food and the other strives to deny me a place to raise that food, keep my pets and my livestock; and both are huge corporate entities whose public face hides their activities all the while bilking the public of their money with felonious claims aimed at the heart and not the mind.
More, later, if I can ever find that damned link. . . .
Pizza!, Pizza!!, Pizza!!!
I’m crazy about good pizza. I have made pizza most every Friday night for about 10 years now, and after much tweaking here is my favorite recipe for pizza dough:
Pizza Dough
Amount Measure Ingredient
——————————–
4 teaspoons yeast
2 1/4 cups water
8 teaspoons sugar
6 cups bread flour
3 teaspoons salt
2 fluid ounces olive oil
1. Add yeast and sugar to warm water, and proof for 5 minutes.
2. Place flour and salt in stand mixer, with dough hook.
3. Turn on mixer (Setting 2 or 3) and add yeast mixture and oil.
4. Mix for about 3 minutes.
5. Turn out dough on floured board and kneed for a few minutes until dough is smooth.
6. Place dough in large oiled bowl, cover and let raise.
7. When dough has doubled, gently stir down. (Repeat 2 or 3 times, if you have all day, 4 or 5 times is even better.)
Yield: “4 – 14 inch Pizzas”
Except for the sugar, it is pretty similar to your recipe. (The sugar gets the yeast all fired-up, and ready to go.)
This dough is pretty elastic, so it takes awhile to stretch it out. Divide into four balls then flatten it out on very lightly oiled parchment paper, let it rest for a few minutes, then stretch it out some more. Repeat until it is about 14″ in diameter. (The dough will be pretty thin.) After topping the dough, with a peel I place it and the parchment paper onto a pizza stone in a 500 degree oven. After 2 or 3 minutes I am able to slip the parchment paper out. (If left in place the paper will trap steam from the dough and the crust will not be as crisp.) Total cooking time will be 8 or 9 minutes. After baking, I let it rest for a minute or two before slicing. If the God‚Äôs are smiling, you should get a crust that is thin and crispy, yet light and chewy.
I agree with you, when it comes to pizza toppings, less is more. Besides “Pizza Margherita” (With fresh tomatoes and basil from the garden.), one of my favorite combinations is; goat cheese, rosemary, caramelized onions, and a drizzle of good olive oil.
BTW, I live at 4300’ so maybe the sugar in the yeast, and the multiple rise times are a factor in the success that I have had with this recipe.
Thanks for letting me rant about pizza.
Todd