Comments on: Cuba Libre and… Pizza! http://thespiritworld.net/2006/08/10/cuba_libra_and_pizza/ Quenching your thirst with sips, nips and tipples. Thu, 20 Nov 2008 20:34:30 +0000 http://wordpress.org/?v=2.0.4 by: Brenda Pederson http://thespiritworld.net/2006/08/10/cuba_libra_and_pizza/#comment-137 Thu, 10 Aug 2006 14:39:54 +0000 http://thespiritworld.net/2006/08/10/cuba_libra_and_pizza/#comment-137 Hi Mike!<br /> I'm pretty sure I've made these with vanilla Coke in the past and it's pretty good, too. Not the same exact taste but good in it's own way. And, actually, I have to confess that I always use Diet Coke... vanilla or otherwise. <br /> <br /> You are totally right about the pizza dough. As with everything there are trade offs. A lot of the food network chefs suggest buying the dough from a local pizza place. They say it's fairly cheap. I've never tried that but it's another alternative. <br /> ~ B Hi Mike!
I’m pretty sure I’ve made these with vanilla Coke in the past and it’s pretty good, too. Not the same exact taste but good in it’s own way. And, actually, I have to confess that I always use Diet Coke… vanilla or otherwise.

You are totally right about the pizza dough. As with everything there are trade offs. A lot of the food network chefs suggest buying the dough from a local pizza place. They say it’s fairly cheap. I’ve never tried that but it’s another alternative.
~ B

]]> by: Mike http://thespiritworld.net/2006/08/10/cuba_libra_and_pizza/#comment-136 Thu, 10 Aug 2006 12:14:45 +0000 http://thespiritworld.net/2006/08/10/cuba_libra_and_pizza/#comment-136 Mmm. A vanilla cuba libra sounds good right now. I wonder how well vanilla Coke works rather than using vanilla rum.<br /> <br /> I've also discovered that making pizza dough actually isn't all tough. The main problem is waiting for the dough to rise, but it's a heck of a lot cheaper than Boboli. Mmm. A vanilla cuba libra sounds good right now. I wonder how well vanilla Coke works rather than using vanilla rum.

I’ve also discovered that making pizza dough actually isn’t all tough. The main problem is waiting for the dough to rise, but it’s a heck of a lot cheaper than Boboli.

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