:nod: An excess of ingredients (and too low a heat) is what leads to watery sogginess imo
Steve is your oven hot enough for a decent pizza ?
I thought 400 degrees was the correct temperature
I disagree that the crusts are the best bit but agree that the people who don't eat them are mysterious
Same with toast
As long as they're nice and crispy, with burnt bits. And dipped in chilli oil, naturally.
I'm starving now. I dound a packet of flatbreads! I'm going to cover the flatbreads in bolognese sauce, add grated cheddar, parmesan and chilli, and bake it in the oven. I shall call it the Cray Valley pizza.
SWv2 "Pizza stone to give you a crispy bottom, if you will."
I like this idea
I would ask if you roll your own dough but can imagine the response
Sir C " I dound a packet of flatbreads! "
Did you Melvyn ?
I was told it is. 'African food' is going to be the next big thing apparently.
I was told this last weekend by a woman who refers to herself / her job as "a Foodie".
Now, she couldn't tell me whether this was Moroccan tagine stuff, falafal, sadza or chakalaka, merely "African influenced cuisine"
Foodie? Fúck off, imo
I never know whether to wash the Basmati or not
Consistency is a problem
Not at all :-|
http://3.bp.blogspot.com/_nu4j6mQlgC...1600/mouse.jpg
So I was persuaded by the sight of the falafel bowl being made for the chap in front of me to go for that, with guacamole, of course. And you still get the pita, just on the side.
In hindsight, I think I prefer it all jammed into a pita and eaten like a sandwich, seems to bring everything together better and avoids one having to shovel the stuff together that you want to eat together.
Live and learn, I suppose. :shrug:
Literally, 'mixed meat', but it just means barbecue. There's nothing quite as wonderful as a barbecue in the bush, listening to the hyena whooping and praying that chef washed his hands after going for a shít this afternoon. #racistimperialistpatriarchalpig #menotchef