That bread is way too bougie for white peopleThis quote is hidden because you are ignoring this member. Show Quote
That bread is way too bougie for white peopleThis quote is hidden because you are ignoring this member. Show Quote
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
This quote is hidden because you are ignoring this member. Show QuoteWell shit. I should’ve consulted a Caucasian for input. Lesson learnt!This quote is hidden because you are ignoring this member. Show Quote
Originally posted by SEANBANERJEE
I have gone above and beyond what I should rightfully have to do to protect my good name
You need you some cheap extra bready texas toast. Preferably bought in a 6 pack of loaves.This quote is hidden because you are ignoring this member. Show Quote
At least you picked the right white person cheese, i suppose spray cheese would also have worked.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
I’ve been back on the sourdough train
Some goodies the past couple of weeks.
Learned kedgeree from James May’s “Oh Cook” show!
I'm such a Breville fanboy, so tempted to buy this..
On sale at The Bay for $879.
https://www.breville.com/ca/en/produ...ns/bpz820.html
Cotechino with lentil, grew up eating this with polenta or white rice, so good and perfect for winter
Ingredients for my version
Cotechino from an italian market
Canned organic lentil soup from Costco - https://www.costco.ca/sprague-organi...100557424.html
takes 20-30min
I really want one of these, just so hard to justify the cost.This quote is hidden because you are ignoring this member. Show Quote
Another PSA for dough fermentation:
If you'd consulted my kids you totally fucked it up.This quote is hidden because you are ignoring this member. Show Quote
Color doesn't look right for kraft singles... And no cheezwhiz - that's the key buddy
2.0...This quote is hidden because you are ignoring this member. Show Quote
Scratch buns (just used the pizza dough we already made)
Lobster claws
Scallops
Jdm mayo
Miso
Butter
Bird’s eye
Chopped brussel sprout (had no lettuce)
Scallions
Truffle oil and salt
Seems like a lot of effort for a glorified seafood salad sandwich.
But I commend you for doing it, I spent my day shovelling and playing video games so can’t really sit on any ivory tower of time usage.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
Make your life better. Buy it.This quote is hidden because you are ignoring this member. Show Quote
Ultracrepidarian
Just scared of being a fatass from all the pizza we're going to eatThis quote is hidden because you are ignoring this member. Show Quote
On side note, spicy curry korean noodles with some add-ins to make it so much more hearty and yummy.
Enoki mushrooms, spinach, ham, garlic slices, green onions. Cut noodles up a bit and eat it with a spoon. So good and perfect for chilly days.
You can be a fatass without daily pizza. Subscribe to my newsletter for more tips.
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Why? A good preheated heat sink (stone, cast iron thing, roasting pan, whatever) is all ya need... along with fermented dough. Everyone thinks you need this fancy oven cause restaurants have such fancy pizza cooking devices!!! But no, it’s your dough. You can also freeze it after it’s aged too. Comes out just fine, then you don’t need a day+ notice for pizza night for superior home cooked pizza resultsThis quote is hidden because you are ignoring this member. Show Quote
My only problem with homemade pizza is there are so many cheap and fantastic delivery/takeout/dining options for it.
Are you really saving much making it?
Will agree that true fermented pizza dough is the shit though
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
Saving? Hell yeah! Pizza is soooo cheap to make, plus my dough wench does the hard part
But that’s not the point. For that Neapolitan style pizza, it doesn’t travel well... so home cooked wins, we still order a grease pan style from time to time, but yeah. Pizza was that one home cooked dish I wanted to master during the earlier covid shit, did it. Now it’s not even a big deal to do pizza night. Bulk batch dough, freeze, done.
Your tempting me. Your posts have actually inspired me to be a far lazier cook in 2021, at least it’s a productive use of my time.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
That Breville gets to 750° And has a top heating element. Most ovens only get to 550 and unless you broil after it doesn’t get the same effect.
Don’t get me wrong, I agree that 85% of a good pizza is the ingredients including dough, but cooking method does factor in slightly.
On that note, has anyone noticed a difference if you bake pizzas with convection vs regular bake? I just got a new convection oven so hoping to try it out soon