One of the things that we like to do when we travel is to taste the local vendors foods when in Europe or any large U.S. cities. I can remember the hot dog vendors in downtown Salem, Oregon named Queenies Weenies and Franks Alot. I don't know if they're still there but on a cold day and that steam is blowing down the sidewalk and you get a whiff of those hot dogs it's hard to say no. Sausages and hot dogs seem to be the easiest item to cook and sell on the street as everybody likes a good extra thick sausage steamed or broiled put on a huge french bun with all the goodies. I am no different. When in Berlin or Amsterdam, Munich, Brussels or Copenhagen the temptation is the same but to wash it down with a native beer from that country or better yet, that city is blog worthy. I can remember a time in Edinburgh, Scotland we had walked to the castle at the top of the hill and upon leaving we were getting hungry and thirsty. We asked a local Bobby where a good pub was located nearby. In an accent so heavy that I don't believe Sean Connery would have understood, we headed down the hill in the direction he had pointed. What we thought we heard was Dick and Broodie's turned out to be Deacon Brodie's. It has become famous over the centuries for the ghosts that are suppose to inhabit it including Deacon Brodie's ghost. Not knowing which ale to order I asked the barkeeper for a smooth dark ale. She poured me a pint that I could only describe as liquid velvet pouring down my throat. This stuff was amazing. Our friends who weren't going to drink until after dinner saw my reaction and bolted for the bar to get a pint. I thought to myself that I must remember this brand as I want to drink this with every meal throughout Europe. Boy, was I naive! It turned out to be a microbrew attainable only at Deacon Brodies in Edinburgh, Scotland. This was major on the WOW factor scale. That's how I want my pizzas to taste. Similar to a micro brewery my pizzas can only travel so far.
|Actual mileage may vary|
Gail's Award Winning Dough Recipe
The following recipe used is from Pizza Therapy