Comments on: Eggplant Pizza with Buffalo Mozzarella http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/?utm_source=rss&utm_medium=rss&utm_campaign=eggplant-pizza-with-buffalo-mozzarella Home cooked goodness Mon, 14 May 2012 05:20:10 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Matt http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/comment-page-1/#comment-6839 Matt Thu, 22 Feb 2007 08:15:49 +0000 http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/#comment-6839 Hi Mili, Good to hear you're getting some good coffee knowledge on board, there should be more like you and then perhaps cafe's would be forced to improve their game. In terms of pizza dough, in a pinch I have been known to put it into a stainless steel bowl and sit it on top of the stove for a minute or two, then covering it with a tea towel. Your problem with it rising could be with yeast freshness perhaps ? Hi Mili,

Good to hear you’re getting some good coffee knowledge on board, there should be more like you and then perhaps cafe’s would be forced to improve their game.

In terms of pizza dough, in a pinch I have been known to put it into a stainless steel bowl and sit it on top of the stove for a minute or two, then covering it with a tea towel. Your problem with it rising could be with yeast freshness perhaps ?

]]> By: mili http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/comment-page-1/#comment-6745 mili Sat, 17 Feb 2007 04:34:44 +0000 http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/#comment-6745 Enjoyable reading. Went to Shades. Good crowd. Pity the "barista" let all the coffee from the pour into the cup and not pull it up once the coffee pour went blonde (as learnt from Vanessa at Epic on a recent course). Have problems getting my pizza dough to rise consistently. Whereabouts did you leave you covered bowl for the dough to rise. Enjoyable reading. Went to Shades. Good crowd. Pity the “barista” let all
the coffee from the pour into the cup and not pull it up once the coffee
pour went blonde (as learnt from Vanessa at Epic on a recent course).

Have problems getting my pizza dough to rise consistently. Whereabouts
did you leave you covered bowl for the dough to rise.

]]> By: dtm http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/comment-page-1/#comment-90 dtm Fri, 24 Feb 2006 01:47:42 +0000 http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/#comment-90 Forgot book - bring sunday swap for Anasi boys? Forgot book – bring sunday swap for Anasi boys?

]]> By: dtm http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/comment-page-1/#comment-89 dtm Thu, 23 Feb 2006 02:55:26 +0000 http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/#comment-89 will be bringing dessert I believe something from the cheesecake shop....... NOT!!!!!!!!!! will be bringing dessert
I believe something from the cheesecake shop……. NOT!!!!!!!!!!

]]> By: Matt http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/comment-page-1/#comment-88 Matt Tue, 21 Feb 2006 08:35:29 +0000 http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/#comment-88 Cheers mate, How does dinner Thursday at our place sound ? Let me know. Cheers mate,

How does dinner Thursday at our place sound ?

Let me know.

]]> By: dtm http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/comment-page-1/#comment-87 dtm Tue, 21 Feb 2006 04:29:40 +0000 http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/#comment-87 Just thought I'd let you know I'm here everyday. one of my favourites dtm Just thought I’d let you know I’m here everyday.

one of my favourites

dtm

]]> By: anthony http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/comment-page-1/#comment-84 anthony Sun, 12 Feb 2006 06:47:35 +0000 http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/#comment-84 Home made pizza dough is the shit, just so significantly better than anything bought. Was just having a chat about the liveness of yeat and whether they're sea monkey alive or plant alive. Didn't come to any resolution. Thanks for the wine tip, I seem to have less and less of a clue at bottle shops these days. Home made pizza dough is the shit, just so significantly better than anything bought.

Was just having a chat about the liveness of yeat and whether they’re sea monkey alive or plant alive. Didn’t come to any resolution.

Thanks for the wine tip, I seem to have less and less of a clue at bottle shops these days.

]]> By: Matt http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/comment-page-1/#comment-83 Matt Fri, 10 Feb 2006 06:26:23 +0000 http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/#comment-83 Yeh strange isn't it... I thought there must have been some underground conspiracy to limit the supply of buffalo mozzarella on the street so the pushers can drive the price up... I'm having a similar issue with getting fresh artichoke at the moment, which is apparently out of season... but I know someone somewhere has got some dammit ! :) Yeh strange isn’t it… I thought there must have been some underground conspiracy to limit the supply of buffalo mozzarella on the street so the pushers can drive the price up…

I’m having a similar issue with getting fresh artichoke at the moment, which is apparently out of season… but I know someone somewhere has got some dammit ! :)

]]> By: Ange http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/comment-page-1/#comment-81 Ange Fri, 10 Feb 2006 05:42:14 +0000 http://abstractgourmet.com/2006/02/eggplant-pizza-with-buffalo-mozzarella/#comment-81 Sounds delicious. I'm going through a boccocini phase myself at the moment & for the same reason, buffalo mozzarella being much harder to come by even though I have eaten it out & love it! Sounds delicious. I’m going through a boccocini phase myself at the moment & for the same reason, buffalo mozzarella being much harder to come by even though I have eaten it out & love it!

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