Thread: Pizza with Cherry Tomatoes

Pandora wrote:
> A typical pugliese pizza.
> recipe and pics on
> http://pandorascooking.blogspot.com/
> HAPPY EASTER
> Pandora

And the same to you, thanks, that is a great
looking pie. But you use the term "yeast bread
angels," which is obviously yeast but is a description
that I have never seen. Has it any special
significance?

pavane

On 4/8/2012 10:52 AM, pavane wrote:
> Pandora wrote:
>> A typical pugliese pizza.
>> recipe and pics on
>> http://pandorascooking.blogspot.com/
>> HAPPY EASTER
>> Pandora
>
> And the same to you, thanks, that is a great
> looking pie. But you use the term "yeast bread
> angels," which is obviously yeast but is a description
> that I have never seen. Has it any special
> significance?
>
> pavane
>
>
Its an Italian company "Paneangeli", which would translate to "bread
angel" So the yeast they sell would be "yeast bread angel" if sent
through a translator.

http://www.paneangeli.it/

I found at least one version of the yeast:

http://www.amazon.com/Paneangeli-Lie.../dp/B004BV345C

On Sat, 7 Apr 2012 23:37:12 -0700 (PDT), Pandora <[email protected]>
wrote:

>A typical pugliese pizza.
>recipe and pics on
>http://pandorascooking.blogspot.com/
>HAPPY EASTER
>Pandora

The pan size in US measurements should be about 12.6 inches.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 2012-04-08, pavane <[email protected]> wrote:
> Pandora wrote:
>> A typical pugliese pizza.
>> recipe and pics on
>> http://pandorascooking.blogspot.com/
>> HAPPY EASTER

I like using cherry tomatoes, Pandora, or even grape tomatoes, either
having way more flavor than regular. I wonder, can you easily pick
off the skin of these tomatoes after baking. Otherwise I would peel
them before halving.


> And the same to you, thanks, that is a great
> looking pie. But you use the term "yeast bread
> angels," which is obviously yeast but is a description
> that I have never seen. Has it any special
> significance?

Good question, pavane.

nb


--
vi --the heart of evil!

On 2012-04-08, pavane <[email protected]> wrote:

> And the same to you, thanks, that is a great
> looking pie. But you use the term "yeast bread
> angels," which is obviously yeast but is a description
> that I have never seen. Has it any special
> significance?

Googling around, I found this:

http://en.angelyeast.com/products/Fo...akerYeast.html

Looks like a brand name used genericly, an "angel" being a type/brand
of yeast, "½ sachet (3.5 gr.) " being the amt/pkg.

nb

--
vi --the heart of evil!

Pandora wrote:
>
>A typical pugliese pizza.
>recipe and pics on
>http://pandorascooking.blogspot.com/
>HAPPY EASTER

Ahahahahaha. . . . my frozen pizza looks much better, that
presentation with tomato halves all lined up like little gay soldiers
looks so juvenile, like a five year old arranged it. You must have
attended the same garnishing school where the sqwetz learned to
arrange potato casseroles. Ahahahahahahahaha. . . .

Happy Easter to you too.

In article
<[email protected]>,
Pandora <[email protected]> wrote:

> A typical pugliese pizza.
> recipe and pics on
> http://pandorascooking.blogspot.com/
> HAPPY EASTER
> Pandora

Did your family ever roast capretto for Easter dinner?

D.M.

Brooklyn1 wrote:
> Pandora wrote:
>>
>> A typical pugliese pizza.
>> recipe and pics on
>> http://pandorascooking.blogspot.com/
>> HAPPY EASTER
>
> Ahahahahaha. . . . my frozen pizza looks much better, that
> presentation with tomato halves all lined up like little gay soldiers
> looks so juvenile, like a five year old arranged it. You must have
> attended the same garnishing school where the sqwetz learned to
> arrange potato casseroles. Ahahahahahahahaha. . . .
>
> Happy Easter to you too.

Poor little homophobic lad, worring about tomato halves, no
less. Shelwich, I hope you are not attacked by half-tomatoes
in your dreams tonight.

Otherwise, thanks for the answers on the yeast bread angels,
that adds a wonderful cultural touch to a very pleasing recipe
and photo. I had a great Easter, hope all of you did also.

pavane

On 8 Apr, 16:52, "pavane" <pav...@leisure.org> wrote:
> Pandora wrote:
> > A typical pugliese pizza.
> > recipe and pics on
> >http://pandorascooking.blogspot.com/
> > HAPPY EASTER
> > Pandora
>
> And the same to you, thanks, that is a great
> looking pie. *But you use the term "yeast bread
> angels," which is obviously yeast but is a description
> that I have never seen. *Has it any special
> significance?
>
> pavane

Thank you to you! No, it is only the name of the brand "Pane Angeli".
I think that someone had found it in Usa....
Cheers
Pandora

On 8 Apr, 17:01, George <geo...@nospam.invalid> wrote:
> On 4/8/2012 10:52 AM, pavane wrote:
>
>
>
>
>
>
>
> > Pandora wrote:
> >> A typical pugliese pizza.
> >> recipe and pics on
> >>http://pandorascooking.blogspot.com/
> >> HAPPY EASTER
> >> Pandora
>
> > And the same to you, thanks, that is a great
> > looking pie. *But you use the term "yeast bread
> > angels," which is obviously yeast but is a description
> > that I have never seen. *Has it any special
> > significance?
>
> > pavane
>
> Its an Italian company "Paneangeli", which would translate to "bread
> angel" So the yeast they sell would be "yeast bread angel" if sent
> through a translator.
>
> http://www.paneangeli.it/
>
> I found at least one version of the yeast:
>
> http://www.amazon.com/Paneangeli-Lie...packets/dp/B00...

Yeahhhh! Thank you for explanation.

On 8 Apr, 17:31, notbob <not...@nothome.com> wrote:
> On 2012-04-08, pavane <pav...@leisure.org> wrote:
>
> > Pandora wrote:
> >> A typical pugliese pizza.
> >> recipe and pics on
> >>http://pandorascooking.blogspot.com/
> >> HAPPY EASTER
>
> I like using cherry tomatoes, Pandora, or even grape tomatoes, either
> having way more flavor than regular. *I wonder, can you easily pick
> off the skin of these tomatoes after baking. *Otherwise I would peel
> them before halving.
>
> > And the same to you, thanks, that is a great
> > looking pie. *But you use the term "yeast bread
> > angels," which is obviously yeast but is a description
> > that I have never seen. *Has it any special
> > significance?
>
> Good question, pavane.
>
> nb
>
> --
> vi --the heart of evil!

The skin of this cherry tomatoes is so light that I don't need to cut
it. After baked, BTW, it's simple to peel..
Cheers
Pandora
Ps. For yeast, you can use the pizza yeast you use for pizza or bread.

On 9 Apr, 03:06, Don Martinich <dmartin...@att.net> wrote:
> In article
> <a8a2b15e-227c-4cf7-b065-f30a0eaf4...@j15g2000vbt.googlegroups.com>,
>
> *Pandora <pan...@hotmail.it> wrote:
> > A typical pugliese pizza.
> > recipe and pics on
> >http://pandorascooking.blogspot.com/
> > HAPPY EASTER
> > Pandora
>
> Did your family ever roast capretto for Easter dinner?
>
> D.M.

Yes! My southern parents did
cheers
Pandora

On 9 Apr, 04:19, "pavane" <pav...@leisure.org> wrote:
> Brooklyn1 ha scritto:
> > Pandora ha scritto:
>
> >> Una pizza tipica pugliese.
> >> Ricetta e foto su
> >>http://pandorascooking.blogspot.com/
> BUONA PASQUA >>
>
> > Ahahahahaha. . . . la mia pizza surgelata sembra molto meglio, che
> Presentazione> con pomodoro dimezza tutti in fila come piccoli soldati gay
> > Sembra così giovanile, come un bambino di cinque anni disposti esso. È necessario disporre di
> > Frequentato la stessa scuola dove la guarnizione sqwetz imparato a
> > Organizzare stufati di patate. Ahahahahahahahaha. . . .
>
> > Buona Pasqua anche a te.
>
> Povero ragazzino omofobo, worring circa metà pomodoro, no
> meno. Shelwich, spero che non sono attaccati da mezze pomodori
> nei tuoi sogni stanotte.
>
> Altrimenti, grazie per le risposte sugli angeli il pane dei lieviti,
> che aggiunge un tocco meraviglioso culturale per una ricetta molto piacevole
> e foto. Ho avuto un grande Pasqua, speriamo tutti che avete fatto anche.
>
> Pavane

thank you and good Angel day. Here we use to make pic-nic with salted
cakes and grilled meat and sausages. Bruschette, salads, etc....
cheers
Pandora

On 8 Apr, 19:59, Brooklyn1 <Gravesend1> wrote:
> Pandora wrote:
>
> >A typical pugliese pizza.
> >recipe and pics on
> >http://pandorascooking.blogspot.com/
> >HAPPY EASTER
>
> Ahahahahaha. . . . my frozen pizza looks much better, that
> presentation with tomato halves all lined up like little gay soldiers
> looks so juvenile, like a five year old arranged it. *You must have
> attended the same garnishing school where the sqwetz learned to
> arrange potato casseroles. *Ahahahahahahahaha. . . .
>
> Happy Easter to you too.

Happy frozen pizza day Brooklin!

On 4/8/2012 11:01 AM, George wrote:
> On 4/8/2012 10:52 AM, pavane wrote:
>> Pandora wrote:
>>> A typical pugliese pizza.
>>> recipe and pics on
>>> http://pandorascooking.blogspot.com/
>>> HAPPY EASTER
>>> Pandora
>>
>> And the same to you, thanks, that is a great
>> looking pie. But you use the term "yeast bread
>> angels," which is obviously yeast but is a description
>> that I have never seen. Has it any special
>> significance?
>>
>> pavane
>>
>>
> Its an Italian company "Paneangeli", which would translate to "bread
> angel" So the yeast they sell would be "yeast bread angel" if sent
> through a translator.
>
> http://www.paneangeli.it/
>
> I found at least one version of the yeast:
>
> http://www.amazon.com/Paneangeli-Lie.../dp/B004BV345C
>

I wondered too because I recently made some biscuits from this recipe
and I wondered about the word Angel in the name.

http://allrecipes.com/recipe/angel-yeast-biscuits/