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I have 1kg of best neck of lamb to cook tonight.
How?
veni bibi saltavi
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Slowly.
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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It's okay, it's dead. It is cut by vertebrae, so it may well prove funions!
veni bibi saltavi
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I am with griff here, slowly, but I always like anchovies studded in lamb when roasting. What's also good is say devoting a joint and stuffing it with mint sauce, well, a few tables spoons of it. Got to be home made mint sauce though, well vinegary, it really cuts into the fat and connective tissue and seems to dissolve it.
Don't know how to apply that to neck though, but perhaps a lab ashore hot pot recipe will be best?
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So, how was it after cooked?
___@sHubHa
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Dont know if this pizza exists, I have never seen it, but the ingredients are a classic combination so I gave it a try and the results were, quite simply, mind blowingly good.
Ingredients:
1 Soft fresh goats cheese, the stuff that in a bit of liquid. http://www.bonniebluefarm.com/images/Sales/06-12-21-Goat-Cheese-PC0800.jpg[^]
2 Honey
3 Walnuts
4 Mint
The goats cheese is very moist, and provides both the base and cheese, so put it on in blobs, sprinkle on cracked walnuts, drizzle with honey, and sprinkle on some, chopped mint. Finish with a drizzle of olive oil. And after cooking, some more mint.
It is incredibly good. Seriously, the best pizza I ever ate. 
(Pistachios would also be good, and you could add a few thin slices of pear too. These are all classic combinations).
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Goat's cheese and honey is a classic combination anyway, so there's no reason why it shouldn;t work as a pizza.
The main thing is to avoid pineapple on any pizza - there will always be someone who insists it is needed... 
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Yes, very much a classic combination. Round the mes there are many variants of mint and cheese in pastry parcels fried, and of course nuts and cheese sales too, but try this pizza recipe, it really comes together well, stunningly well in fact.
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"Yummy pizza" is a pleonasm
Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good.
Pizza is life.
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Sander Rossel wrote: Pizza is life.
There are so many things that you have yet to discover...
If you have an important point to make, don't try to be subtle or clever. Use a pile driver. Hit the point once. Then come back and hit it again. Then hit it a third time - a tremendous whack.
--Winston Churchill
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Or, perhaps you need to find a better supply of pizza.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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I do need to find better pizzas, but there are still things that would give me more satisfaction than the most ambrosial of pizzas.
I'm certain that you can come up with a few... 
If you have an important point to make, don't try to be subtle or clever. Use a pile driver. Hit the point once. Then come back and hit it again. Then hit it a third time - a tremendous whack.
--Winston Churchill
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Or perhaps I've discovered it all, but found nothing better than pizza
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Sander Rossel wrote: When it's bad, it's still pretty good.
Unless it involves Fred in the neighboring cell taking a fancy to you.
OK, technically you're right, it will still be good. For Fred.
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Perhaps you're in this all wrong.
Treat Fred to pizza, make him feel special. Thing will get better
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True, it's fundamentally tasty. Must be the speed of cooking, I have a wood oven in the yard, it's amazing, really. Takes a bit of getting to know, but it's also good for tandoori food as well, and slow roasting joints.
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There's no gripe from you like this or whatever else someone calls pizza.
But classic? I think not!.
I've has pizza in Italy (in case anyone asks) - which is just plain flattened bread. Everything else is a topping. Everything.
Fortunately, I live in the place that is truly the source of the best pizza on earth: NYC and vicinity.* I wish it were otherwise - that this heavenly repast was universally available, but not so. Every mouthful a Bacchanalia of sauce and cheese in its own right.
I've had tasty surrogates (in Chicago, for example) - but they only share in common the same basic ingredients. Taste - bite for bite - NY vs Chicago - heaven and earth.*
The comment, above, about pineapple - is correct. A vile crime.
On the other hand - a topping of breaded eggplant - one step shy of an orgasm.
* Things that are sold by sources such as Dominoes and Pizza Slut couldn't even be passed off as waste.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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I don't understand your first bit, but by 'classic' I meant the goats cheese nuts and honey combo, as Griff says, it's a classic.
As for pizza though, yes, there are no rules,. Tomatoes were introduced from the Americas in the 16 th century, so before that they were all cheese-oil based, or cream.
Tarts flambé is a kind of pizza, from Alcase, sour cream, onions, bacon bits, bloody good it is too.
Focaccia, the Italian bread with say, olives, rod,wry, olive oil and coarse salt, is a kind of pizza too, as is pissaladiere, possibly the original pizza, made with stewed down onions, anchovies and black olives. It's also delicious.
However, the best pizzas are in Italy, There is nothing anywhere near as good.
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Munchies_Matt wrote: However, the best pizzas are in Italy, There is nothing anywhere near as good.
Now you're just being silly.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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Well, one would think that they cold be as good elsewhere, but they just arent. What is it, the ingredients? The specise of oak used for the wood fire, the beef tomato? The plum tomato, the Italian mozzalrella? Who knows, but I have heard many say that US ingredients dont have the same (or as god as a) flavour as in Europe. (I know this to be true of artichokes for example).
But anyway, I was in Aosta skiing many years ago. By god the food was good, and the pizzas were amazing. Never had one as good anywhere in the world. (The bruschetta was also superb, the steak and courgettes amazing, and on and on and on, just everything was incredible. Perhaps that is Italy, doing its thing, producing food that just better.)
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Munchies_Matt wrote: Who knows, but I have heard many say that US ingredients dont have the same (or as god as a) flavour as in Europe.
Oddly, not to 'pick a fight', but my comment is plain and simple: European Arrogance.
In addition - I don't know how what you ate was cooked, but a proper NYC Pizza is cooked in a very hot (600F/315C roughly, varies by Pizzeria) oven with a stone bottom. It's actually note even baked in any normal sense, but is rather cooked through the bottom, through the dough. The top still cook, the crust browns, etc., at that temperature - but there is magic. You don't need fancy or expensive ingredients - the Monday night Special where I live (which now I'll have to get) is $12, tax include, or about 10 Euro, I believe. Most intriguingly, the best ones absolutely do not come from the expensive restaurants. The price goes up a couple or three Euro during most days of the week - but another shop will have a Tuesday special, etc., so there's always a way.
I've never eaten here yet it's 100% familiar.[^]
| Ravings en masse^ |
|---|
| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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W∴ Balboos wrote: Pizza is cooked in a very hot (600F/315C roughly, varies by Pizzeria) oven with a stone bottom
Yes, and the best burn wood for the slightly smokey flavour they impart. I have one in my yard, and a very nice pizza it makes too.
Looking at your link though and right away you have the problem with US pizzas, too much cheese! A pizza is not cheese on toast, it should look like this: Ristorante Pizzeria Imperia (Oneglia) - Picture of Ristorante Pizzeria Imperia, Imperia - TripAdvisor[^]
bits of cheese here and there, but plenty of space for other ingredients to get some heat, and for the base to get cooked. The base often shows through in places all over the pizza the topping is so light.
What you get is crispier, lighter, with more distinct flavours instead of the 'tomato and cheese soup' US pizzas have. Plus US cheese....
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I looked at you link - that kind of pizza would leave them all on the unemployment line in NYC. I'd be ashamed to take that out of my home oven.
As for toppings - the pizza I showed you has a huge amount of rooms for toppings (hint: you simply put them on top of the 18" (>0.5m) diameter circle.
Munchies_Matt wrote: 'tomato and cheese soup' US pizzas have. Plus US cheese....
Obviously, then, you've never eaten one. But the most important point you made - that typical Euro-arrogance about cheese or any type of food: as though you've some monopoly on quality or taste. Well, news flash for you: anyone who was any good at cooking emigrated to here long ago.
And THIS [^]is what a pizzaria should look like - food to be eat and enjoyed - without a tux and tie.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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W∴ Balboos wrote: I'd be ashamed to take that out of my home oven
And thats the big diference. In italy they are delicate, light, plenty of space for toppings to cook and not in the cheese soup that a US pizza is.  Deep pan is, by nature, a US invention.
As for ingredients and quality, I can only go by my own experience, and what I have heard from others, that US stuff isnt as good as European produce.
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