Good for her!
If I wasn't a hunter, I'd be a vegetarian. Exactly the same reasons your daughter stated (and more).
It isn't just lofty idealism. It is a very real and achievable option.
Maybe that settles it, Cal. Chalupa is Mexican pizza.
(Though some might argue for quesadilla.)
(Though some might argue for quesadilla.)
Meh. It's not my thing, but before my kid went veg I raised her on good food, and she will happily eat an Amy's frozen vegetarian burrito or pizza, but can't stomach most bad "chain" burritos or pizzas nor most frozen "vegan" stuff. I have no interest in eating any of the Amy's stuff, but when she tells me something is OK I trust her taste buds. (She also goes to friends' houses and shames their parents for their pathetic spice selection, and she's a pretty good scratch cook herself.)
So is "pizza" (some form of baked or broiled sauce/cheese/food on a crust) one of those universal foods that is expressed slightly differently in multiple cultures? Kind of like pilaf/pilau/pelau/paella/risotto, that is rice cooked with stock, spices and "stuff" which seems to emerge any place people have heard of rice? Each one is valid, authentic, and delicious if made with respect for ingredients and local traditions and love.
I agree, especially the 'love' part. Food made with love is good for your soul, the rest is just sustenance. You can call what I make anything you like. I'ma gonna call it pizza.
Chalupa? WTF is that, it looks like a hard shell taco to me. 🙂
If you're going to do it, do it right.
http://www.pizzanapoletana.org/public/pdf/disciplinare 2008 UK.pdf
If you're going to do something different, that may or may not be fine, but don't call it pizza. At least to their credit the Sicilians call their sfinciuni.
Never use BBQ sauce on babybacks...a dry rub and cooked low and slow is perfection!
TBH, I've never heard of a Chalupa but Google tells me this:
https://www.google.ca/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=chalupa meaning
I'm not making Chalupas according to them. The only difference between my Tortilla pizza and a 'normal' one is I am using unleavened bread.
Well, I killed the yeast today.. It's fine, still delicious when the dough is made fresh and cooked at highest heat possible..
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According to the article linked by Sy, the only thing I am doing wrong is too cold of an oven. Mine is only good to 500F.
My current oven isn't much better. We can still get good results, they're just not AS good as when we had a hotter one. Are you using a good pizza stone or steel slab? Giving it a good two hours of preheat?
Hmmm I found 12" soapstone on sale for less than $10 each so I ordered two.
Sparq 12-in. Pizza Stone | Cooking.com
Sparq 12-in. Pizza Stone | Cooking.com