On Wed, 28 Mar 2007 19:54:10 -0700, Jed
> wrote:

>On Thu, 29 Mar 2007 14:08:32 +1200, TheGolfersWife <> wrote:
>
>>I have just received a copy of Giada de Lorentis book Everyday Italian
>>which I won in an internet contest! It is lovely, but I as it is
>>American and I am in New Zealand I would like some help with
>>translating ingredients.
>>
>>Are red pepper flakes from what we call capsicums and you term bell
>>peppers?
>
>No. Red pepper flakes are from mildly hot chiles. US "bell peppers" is
>a catchall for green, red, yellow sweet peppers.

The container of red pepper flakes I have exhibits a red capsicum but
has no actual ingredients listed. I have used these before and they
have flavour all right, but no heat whatsoever.
>
>>I have both red pepper flakes and chilli pepper flakes in my pantry.
>
>I can only assume that the two are similar and could be used
>interchangeably. I also assume that de Laurentis is calling for the
>hot pepper flakes.

Well it seems not here in New Zealand if what I said above is anything
to go by. I like to gauge the amount of heat I use in all dishes,
and am not overly-keen on Italian dishes that have hot pepper in them
(whether it be cayenne or chilli peppers). I actually don't ever
remember eating spicy hot dishes in Italy - but then I am normally in
the north of the country. I think a lot of the recipes in the book
are what some American cooks term "American-Italian" cuisine. And
that's just fine so long as I know!

I have some powdered mild chilli - and I can experiment with that.

>>We do not have any sort of store-bought dough for making breadsticks
>>so far as I know. Another Kiwi may be able to help me here.
>
>If Kiwi stores carry frozen or refrigerated pizza dough, you could use
>that for breadsticks.

No I've never seen that. You either make your own pizza dough here
for bases or you buy them ready-made. I might make some dough myself
and freeze batches for bread sticks. I think that might work.

>>What type of cheese is fontini please? What would be a good
>>substitute (if any)?
>
>Most likely Fontina as another poster surmised. There is both Italian
>and Danish fontina. Young (not aged) Dutch Gouda would be a possible
>substitute.

I will try the young Gouda - or perhaps gruyere.

Thanks for your post.

The Golfer's Wife

"For as many men, there are as many opinions." - Seneca