Strange Pizza Stuff...

[taxlady]

Only if it's a different type of broccoli which we call "broccoli di rape" or "friarelli" which are mainly grown in Southern Italy, they are often eaten with sausages, or with pasta and also for a special kind of pizza.
Google translation : Turnip tops?

I'm pretty sure it's what we call rapini. I find that the most accurate way to translate words like that is to use Wikipedia. Look it up in one language and then use their drop down menu for articles about the same topic in other languages.

BTW, I had rapini as part of my supper tonight.

 

[caseydog]

I'm pretty sure it's what we call rapini. I find that the most accurate way to translate words like that is to use Wikipedia. Look it up in one language and then use their drop down menu for articles about the same topic in other languages.

BTW, I had rapini as part of my supper tonight.

I believe rapini and "broccoli di rape" is what we call broccoli rabe in the US. Not 100-percent sure, but at least 80-percent.

CD

 

[dragnlaw]

I'm 99.9999% also sure that is what we just call Rapini.
Then there is Broccolini which is not quite as bitter as Rapini.

I have a sausage here from MarcAngelo flavoured with Parmigiano Reggiano and Rapini. That's the sausage I used in the stuffed mushrooms. Delicious.
I know MarcAngelo sounds Italian and perhaps the originator is but the company is based in Ontario.

 

[FrankZ]

How timely...

Tonight's episode of SNL.

CD

Desk pop!

Only if it's a different type of broccoli which we call "broccoli di rape" or "friarelli" which are mainly grown in Southern Italy, they are often eaten with sausages, or with pasta and also for a special kind of pizza.
Google translation : Turnip tops?

Newp... no broccoli di anything.

 

[Meryl]

The British in you just showed up with your spelling of "chili."

But yes, heat just for the sake of heat is not good eating. I try to use chilis that actually taste good, and use them carefully to make sure the heat doesn't overpower flavor.

The reason I make my own chili powder is because the stuff they sell in stores has almost no flavor. I make mine with dried chilis that have lots of flavor. It is also hotter than store bought chili powder, but I can add it during cooking a little at a time, kind of like how I add salt to food.

CD

Chilli, or chili? Oh, I'd never really noticed that.

Yes, it's a good way to avoid surprises, using powder and adding gradually.
I do that too, to be safe, not sorry.

 

[Linda0818]

Actually doesn't sound too bad.

Blech! Couldn't do it. It's like people who put broccoli in everything. I can't eat broccoli the way I used to be able to, simply because of digging into lasagna that a friend of the family made and running into chunks of broccoli in it, which ruined the flavor of the lasagna for me. Broccoli does not belong in lasagna.

Every now and then I buy Lean Cuisine and Healthy Choice meals to keep around for quick grabs on my way out the door if I have nothing else to take for lunch. But it's difficult to find several at a time that I'll eat because almost every dang one contains broccoli

 

[dragnlaw]

Chilli, or chili? Oh, I'd never really noticed that.

Neither had I.
I end up following whoever else has used it.
If talking to British/Canadian I seem to use Chilli. American, guiess I use chili.

Here on DC I seem to use chili most, but I always have to pause and look at it trying to remember the correct way. So I'm not going to worry about it any more.

Again... I have twitchy fingers and often print unexpected letters in a word. proof read, prrof kread all the time.

 

[caseydog]

Neither had I.
I end up following whoever else has used it.
If talking to British/Canadian I seem to use Chilli. American, guiess I use chili.

Here on DC I seem to use chili most, but I always have to pause and look at it trying to remember the correct way. So I'm not going to worry about it any more.

Again... I have twitchy fingers and often print unexpected letters in a word. proof read, prrof kread all the time.

The one problem with "chilli" is that a double-L in Spanish is pronounced like the letter Y. Using a double-L in chili changes the pronunciation to "Chee-yay."

In Mexico, they spell chili "chile." The pronunciation of chile and chili is deferent in Spanish, but they are pretty close.

BTW, I took four semesters of Spanish in college, but that was over forty years ago. If you learn a second language, and never use it, you lose it. I remember maybe twenty percent of what I learned. I do still know how to pronounce words in Spanish. Pronunciation rules in Spanish are a lot less complicated than in English.

CD

 

[dragnlaw]

ummm, I'm not Mexican nor Spanish. So... I don't see a problem.

 

[Meryl]

Much easier for us, we call it "peperoncino".

 

[caseydog]

Much easier for us, we call it "peperoncino".

Is peperoncino the name for all chili peppers there, or just one type. Here, peperoncini is one particular type of hot yellow pepper.



CD

 

[Meryl]

Is peperoncino the name for all chili peppers there, or just one type. Here, peperoncini is one particular type of hot yellow pepper.



CD

Yes, peperoncino is the name for all chili/chilli peppers, whatever colour they are.
The word actually means "little pepper".
Peppers are called "peperoni" in Italian, that's why I was confused when I first heard of your "pepperoni pizza". I was expecting to see peppers on the pizza but it turned out to be the name you use for a type of hot salami, "salame piccante".. So I suppose, it's the equivalent of our "pizza alla diavola.

 

[dragnlaw]

never use it, you lose it.

Yes, I spoke German while there and promptly lost it within a short time of being back. I can see the same happening now with French.

 

[Marlingardener]

My husband reminded me of a pizza shop in upstate New York that served really good pizza, but often would try new toppings that were, shall we say, weird. They had, for a short time, peanut pizza!

 

[Linda0818]

My husband reminded me of a pizza shop in upstate New York that served really good pizza, but often would try new toppings that were, shall we say, weird. They had, for a short time, peanut pizza!

Hmmmm, no, that doesn't do it for me either.

Even though I'm not vegetarian, I order (or make) veggie pizza 99% of the time, as a personal preference. But I don't think I'd be 'hip' to adding peanuts as a protein source

 

[Cooking4Fun]

Any weird pizzas toppings aside? Different shapes, sizes, maybe layers?