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Old 01-22-2017, 02:38 PM   #11
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Originally Posted by di reston View Post
There are many ways of serving foccaccia: but they're always either a light snack, or main dish. Some are main with poolish, others with a light batter then put in the oven with herbs and local cheeses, and come out crunchy and very light. They can be eaten cold as a sandwich, or hot as a side dish. Plus many other ways of serving them.
So it can be a sandwich, a snack, a main dish or a side dish. You said before focaccia is almost always served as a pre-meal nibble, so it's a bit confusing.
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Old 01-22-2017, 06:01 PM   #12
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I really agree Bucky. I've learned so much here over the years. Tell me about Andy and peeled garlic?
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BT How does garlic remind you of Andy?
A long time ago, I happened to be planning a recipe that used a lot of garlic. Andy happened to mention that day that older garlic is easier to peel, so that's what I bought and it worked out well. It just stuck in my brain.
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Old 01-22-2017, 06:58 PM   #13
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Fair enough, BT. When I make chicken parm, I remember your tutorial.
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Old 01-22-2017, 07:52 PM   #14
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Lol, Andy. I couldn't come close to the amount of knowledge you've helped spread to other folks here.

So please don't think that I think of you as old garlic. More like someone I enjoy peeling into their mind.
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Old 01-25-2017, 10:27 PM   #15
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Pirate's MIL came from Naples. When serving pasta she usually makes a focaccia with just herbs and fresh Roma tomatoes sliced thin, Parm cheese along with pine nuts.
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Old 01-26-2017, 12:58 PM   #16
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So I made some yesterday with my sourdough culture. It was very very thick, short and spongy. I think I used too much oil, but my wife loves it. I think it should be a bit thinner ;)
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Old 01-26-2017, 02:30 PM   #17
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Here's a picture of my Kalamata olive & rosemary Focaccia Bread

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Old 01-26-2017, 06:39 PM   #18
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Focaccia isn't just Italian. I love jalapeo cheddar focaccia for sandwiches, or just for eating.
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