The **Now Eating** Thread
- Thread starter J1234
- Start date
Caporegime
Soooo I found out today you can get one of these near where i live for £3.
It makes all other sausage baguette in the world look lame.
It makes all other sausage baguette in the world look lame.
Caporegime
Wow Ray! That's a lot of sausages! in one baguette!
At least 8, an entire packet.
Soldato
Just made myself and my brother some home made pizza. I'm getting better and better at making the base, but I think my oven isn't hot enough to quite get it as nice as Dominoes etc.
I can't even eat frozen pizza anymore after making my own. Although I am going to start making a big batch of sauce and dough and freezing them in portions in freezer bags, so that I can just quickly knock a pizza up as it does take a while to make it from scratch.
I can't even eat frozen pizza anymore after making my own. Although I am going to start making a big batch of sauce and dough and freezing them in portions in freezer bags, so that I can just quickly knock a pizza up as it does take a while to make it from scratch.
Soldato
That ragu and those sausages are wiiiiiiiiicked
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What recipe you use for your base dough? I tried making a base last week for the first time, came out tasty but the dough was so sticky n impossible to roll had to hand pull into shape.
Caporegime
I could kill for that baguette right now. Absolutely awesome.
Soldato
Great looking tart.
Soldato
Bacon over sausages, always!
Caporegime
Their bacon portions are equally as impressive.
Caporegime
I’m intrigued as to why he tagged you. Are you sausageholic or something?Good God
Because I appreciate meat in bread and pastry. Dunlop Star.
Caporegime
Why are you mentioning tyres lol
Soldato
https://www.jamieoliver.com/recipes/bread-recipes/basic-pizza/
I used this recipe, but halved the amounts and added 2 tablespoons of olive oil as every other recipe I found calls for olive oil. I tried a few other recipes, but this was the first recipe I tried that used semolina and it made a big difference. The semolina is also great for stopping the base sticking to the peel and baking tray.
From what i have read the dough is supposed to be quite sticky. This dough was a little too sticky, so I just kept adding flour until it was kneadable, but still a little on the sticky side.
Soldato
Nice. Just finished off my own bacon and mushroom salt and pepper stick
. No time for photos, wasn't much left of it after I had started eating.