On 9/14/2015 5:08 PM, gtr wrote:
> On 2015-09-14 22:26:56 +0000, Sqwertz said:
>
>>> You crush the garlic and scatter it hither and thither, or put it in
>>> the tomato sauce?
>>
>> I grated 2 large cloves using a standard-holed cheese grater and mixed
>> it in with the drained giardinera before I "splashed" it all on.
>
> Interesting. You just held it with your fingers? Gutsy! I play guitar
> with my nails, and rarely take this kind of gamble.
>
>> Distributing fresh garlic over pizza has always been problematic but
>> this worked well. I didn't bite into any large deposits of garlic.
>>
>>>> https://www.formellagourmet.com/prod...roductID =132
>>>>
>>>
>>> I find they have this at Amazon for $4.25--same as the web site. In
>>> fact Formella seems to do their own fulfillment--at $9.25 a bottle!
>>> Ouch! $4.25 for 16 oz. seems fair, but $13.50? I'm hoping I can find
>>> it at one of the local Italian specialty shops first.
>>
>> I only priced the 3-pack, which was $11.46 but thne shipping was
>> almost $14 (comes out to ~$8/bottle).
>>
>>> In snooping on their website I see that that a "minimum purchase
>>> quantity of 3 applies". I'm not sure if that means three Formella
>>> products or 3 jars of the one product...
>>
>> That is the description only for the 3-pack.
>
> Neither of my local Italian deli's carry it...
>
> While on the topic of Italian components we were using Beano's "Pizza
> Sauce, Classic White, with Oregano" for a while and it's a tasty
> addition, particularly for the simpler pizzas. I got it on a whim, I
> have no idea where, and then haven't seen it since. So. We no longer
> use it:
>
> http://tinyurl.com/qgb7qbg
>
>
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