Comments on: Of Coca and ‘Shrooms http://www.saltshaker.net/20080203/of-coca-and-shrooms Casting a little flavor (and a few aspersions) on the world of food, drink, and life Fri, 29 Aug 2008 23:26:23 +0000 http://wordpress.org/?v=2.5.1 By: SaltShaker » Blog Archive » Out There http://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-134120 SaltShaker » Blog Archive » Out There Mon, 16 Jun 2008 14:36:39 +0000 http://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-134120 [...] shallots, and a touch of hot peppers and molasses - much like the topping I’d made for my mushroom coca. The crust became the interesting thing - every baking source I looked at assured me that rye [...] [...] shallots, and a touch of hot peppers and molasses - much like the topping I’d made for my mushroom coca. The crust became the interesting thing - every baking source I looked at assured me that rye [...]

]]> By: SaltShaker » Blog Archive » 3.14159 26535 89793 23846 26433 83279 50288 41971 69399 37510… http://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-102062 SaltShaker » Blog Archive » 3.14159 26535 89793 23846 26433 83279 50288 41971 69399 37510… Sun, 23 Mar 2008 14:09:33 +0000 http://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-102062 [...] up, you might recall my experimenting with an oyster mushroom coca a few weeks ago - and a nice twist on the idea of a “pizza pie”. The only differences [...] [...] up, you might recall my experimenting with an oyster mushroom coca a few weeks ago - and a nice twist on the idea of a “pizza pie”. The only differences [...]

]]> By: dan http://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-90227 dan Mon, 11 Feb 2008 15:23:20 +0000 http://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-90227 Reggianito is very popular here as a grating cheese - it's pretty much what there is instead of parmigiano reggiano... It's all an illusion, the coca simply looks bigger than it really is/was... which was probably about 8" x 10" - and while the first two quarters went down quickly, the other two were nibbled upon over several hours catching up on some movies... Reggianito is very popular here as a grating cheese - it’s pretty much what there is instead of parmigiano reggiano…

It’s all an illusion, the coca simply looks bigger than it really is/was… which was probably about 8″ x 10″ - and while the first two quarters went down quickly, the other two were nibbled upon over several hours catching up on some movies…

]]> By: Stovetop Traveler http://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-90149 Stovetop Traveler Mon, 11 Feb 2008 04:44:04 +0000 http://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-90149 I'm glad to see you post a recipe using reggianito. It is one of the few Argentine cheese we can get here in the States, but I wondered whether it was something that Argentines actually used or not. Now I know. That looks like a big coca for one, but it seems like a universal problem that people always eat more pizza at one sitting than they should. I’m glad to see you post a recipe using reggianito. It is one of the few Argentine cheese we can get here in the States, but I wondered whether it was something that Argentines actually used or not. Now I know. That looks like a big coca for one, but it seems like a universal problem that people always eat more pizza at one sitting than they should.

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