Re Ketjap pizza [Was: Re[2]: MDDM Ch. 23 Summary, Notes]

[Mark Wright AIA]

Howdy

Well, I made the ketjap pizza.

I used David Morris's ketjap recipe, which you recall is brown sugar,
soy sauce, mollases, cilantro, black pepper. I substituted a small
amount of ginger for the galangal, which is a medicinal root with a
mild flavor somehow related to ginger. I got some good stilton and
anchovies. I used a small unflavored-and-oh-so-convenient premade pizza
shell, as i normally do.

The ketjap was thin and watery, like worchestershire sauce. It tened to
migrate down through the little pricks in the bread and form a
blackened crust of burnt molasses on the underside. The stilton melted
and disintegrated into a puddle of oil and curds. As I like anchovies I
really piled 'em on, even though only one or two is usually enough to
"contaminate" an entire pie, according to my wife. The mould of the
stilton and the high reek of the fish combine in a nice way. The soy
and sugar ketjap was an all-but-irrelevant annoyance.  The "first
British pizza is edible, but certainly isn't pizza as we know it. My
ten year old son, who is game to try almost any strange food, at a
small canape-sized sliver, said "that's peculiar", and stopped there. I
ate the whole pie myself. It was easy on the old innards, but I did
have vivid dreams involving eight hitch-hiking elephants and a
percussion band. Could this be the famous the Welsh Rarebit effect?
Echoes of the Octuple Glouchester? You tell me...

DM's ketjap recipe is almost certainly not what P has in mind here. It
does not have a viscous consistency, and its flavor is not especially
exotic.  Jbor's sweet chili and tomato paste mix would have worked
better, I think.

I think the result would more than qualify as Vile. FWIW.

Your man on the front lines of culinary conflict,
Mark



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