tag:blogger.com,1999:blog-17913552.post1562715698901227315..comments2024-03-28T19:07:41.242+01:00Comments on wcs: Onion pizzawcshttp://www.blogger.com/profile/00551283829616757577noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-17913552.post-44783162803477592732015-01-30T16:33:11.437+01:002015-01-30T16:33:11.437+01:00Barmy as a box of frogs - crazy as a loon? Pauline...Barmy as a box of frogs - crazy as a loon? PaulineTimhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-17913552.post-65300476212416526632015-01-29T09:11:11.820+01:002015-01-29T09:11:11.820+01:00tim, I'll have to look for those.
pauline, ba...tim, I'll have to look for those.<br /><br />pauline, barmy as a box of frogs? I have no idea what that means.<br /><br />nadege, I've made quiches that way. I'll look up tarte alsacienne and see what I find.<br /><br />stuart, I'll bet! When do you return?<br /><br />gosia, it was! :)wcshttps://www.blogger.com/profile/00551283829616757577noreply@blogger.comtag:blogger.com,1999:blog-17913552.post-83873241727408280382015-01-29T07:19:35.947+01:002015-01-29T07:19:35.947+01:00DeliciuosDeliciuosGosiahttps://www.blogger.com/profile/14604712540141917583noreply@blogger.comtag:blogger.com,1999:blog-17913552.post-22800975595567110442015-01-28T15:58:19.875+01:002015-01-28T15:58:19.875+01:00Looks fantastic. I'm really ready to return to...Looks fantastic. I'm really ready to return to our French cuisine (after almost two months in the States).Stuarthttps://www.blogger.com/profile/06513394224102833095noreply@blogger.comtag:blogger.com,1999:blog-17913552.post-8055547321074005262015-01-28T15:37:38.628+01:002015-01-28T15:37:38.628+01:00This looks really delicious, even though I am not ...This looks really delicious, even though I am not a fan of onions. Walt, have you ever made a "tart" with ham, mushrooms and 2 different kins of cheese? Trader Joe's sells one with an extremely thin crust. I think it is called a "tarte alsacienne". What is nice with thick or thin pizza dough, any kind of toppings can be added, even sweet fruit...Amandahttps://www.blogger.com/profile/06031276247743743680noreply@blogger.comtag:blogger.com,1999:blog-17913552.post-76676058397895321142015-01-28T12:44:59.266+01:002015-01-28T12:44:59.266+01:00It looks delicious! And the little Tapas anchovies...It looks delicious! And the little Tapas anchovies from the chiller cabinet are much nicer than the brined ones. Many years ago I used to lend a key to an elderly neighbour. She startled me by saying "Those little fish weren't half salty"! She'd given half a tin of anchovies to the cat. Barmy as a box of frogs. PaulineTimhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-17913552.post-84834269172497373872015-01-28T09:00:45.676+01:002015-01-28T09:00:45.676+01:00I am not a fan of pickled anchovies...
little brow...I am not a fan of pickled anchovies...<br />little brown sticks of salt with a taste of beach to me!<br />Pauline is a great fan, tho'.<br />However... here in France I have found a compromise...<br />the 'tapenade' ones in olive oil are hardly salty and taste like sardine...<br />so we now use those...<br />and everywhere sells them... <br />in different dressings as well as "au nature"!<br />So 'chovies on pizzas are no longer a problem!!<br /><br />I'll drop a hint to Pauline about this!!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.com