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sasQuat-ch — Zucchini,Chilli and Mint Pizza
Published: 2011-01-30 11:16:16 +0000 UTC; Views: 5859; Favourites: 193; Downloads: 146
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Description
Second dish of the weekend. As usual, the recipe and step by step can be found here:[link]
Enjoy!
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Comments: 12
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I looked at a lot of these pictures and I have to say this looks extremely delicious.
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Looks delicious and sounds like a very interesting combination
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Hmmmmm. Well, it's no weirder than some of the specialty pizzas you can get at Larry's... About the only thing mint leaves are used for here, other than in Thai dishes in restaurants, are Mint Juleps [link] I've never tasted one so I can't say anything about them.
How was the pizza BTW?
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It's not that weird, is it?
That mint julep, however, sounds interesting. I'm not too big on mint but the end result was very pleasing. I doused it with some balsamic vinegar for extra kick.
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Well, you'd never in your life find mint leaves on a pizza here. Ummmm, OK, mebbe in California but they're all crazy anyway...
Popular culture holds that the Mint Julep is the iconic drink of Louisiana and it is thus portrayed in old films where nearly everyone can be seen to have one in hand (and a fan in the other, Louisiana is hotter than the brake-hubs of Hell and horribly humid in Summer [not to be confused with Sumer which is just as hot but without the humidity 
Officially the "State Beverage" of Louisiana is milk 
I suppose you'd have to "do it up right" to be sure to understand the attraction (or not) and I'd suggest using Knob Creek Bourbon (I tried to attach a link here but the dA text editor mis-handled it, look it up on Wikipedia) which has won high praise among Bourbon aficianados (not that I am one but, living as I do in the Deep South I know several).
I must say that I did not find the flavor of Bourbon agreeable in the least though I will stress that I found the flavors of 99.99999+ of the alcoholic drinks of numerous countries disagreeable no matter the praise heaped upon them by those whose palattes run to such things. Being of sound mind (for me, at least) I chose to avoid those made by having the women of the village masticate some local produce and spit it into a gourd for fermentation...
*Real*Basalmic vinegar?!?!?! Dang! I've never thought that paying US$150 and up for a bottle of goo was worth the price...
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That looks delicious! The photo's great, too (I like the lighting)!
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