• 🇬🇧󠁿 🇸🇪 🇿🇦 🇮🇪 🇬🇭 🇩🇪 🇪🇺
    European & African
    Drug Discussion

    Welcome Guest!
    Posting Rules Bluelight Rules
  • EADD Moderators: Shambles

What are you munching on? v. gimmie toblerone n' beetroot

kate said:
^
You cannae beat it in a roll with brown sauce :D

Hey when you made your pizza, did you make the base from scratch - and if so how much flour did you use to yeast?
Click to expand...

Yes I don't think if I bought a base it would have been worth crowing about online!

I used this Jamie Oliver recipe for the base:

http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough

I made half of that, just halved all the quantities. I didn't bother with any semolina flour, just used 500g tipo 00.

I divided the dough into four, cooked one bit, put another in the fridge and put two in the freezer. It's kept me in pizza for a week!
 
^
That's a lot of pizza dough. I've been using 500g to 7g easy-yeast and it's hunners! Haven't frozen it before, do you freeze after proving it or before?

I'll google it, I'm just lazy ;)

May knock one oot the day fnar fnar :D
 
Last edited:
What's a fry up like out there Spade? Bet you don't get square sausage, black pudding or tattie scones

Toast here.
Click to expand...

There's a British restaurant near my hotel that does a passable fry up. No square sausage though you might be able to get black pudding if you pay extra. No tattie scones but I don't like them much anyway, prefer a hash brown which they have. In the end I had a beef and onion pie, mash and mushie peas. Did the trick.
 
kate said:
^
That's a lot of pizza dough.
Click to expand...
enough for four man-size pizzas here
Haven't frozen it before, do you freeze after proving it or before?
Click to expand...
proving it? What's that?

I mixed it, kneaded it, let it sit for a while then tore it into four, then immediately put some in the freezer and fridge.

It rises in the fridge by the way, so it's probably best in a loose bag of some kind.
 
Hash browns, crispy pancakes and assorted breaded chicken things. Basically just did a frozen food shop and it'll be gone in two days because I have no restraint.
 
I've used that pizza dough recipe too, it's a good one. If you don't have semolina I discovered that adding a really small amount of couscous at the early stages creates these fascinatingly nutty particles which add incredible texture.

edit: I came in here to say that I've just had a really greasy, stringy, shitty shawarma, which was in many ways the opposite of what it should have been.
 
jancrow said:
I've used that pizza dough recipe too, it's a good one. If you don't have semolina I discovered that adding a really small amount of couscous at the early stages creates these fascinatingly nutty particles which add incredible texture.
Click to expand...

I'm not even sure what the point of the semolina is, the base tastes pretty fucking great just as it is. Couscous sounds... strange! Might be worth a shot though; actually I have a bag of walnut pieces, I could add some of that if nuttiness is de rigeur.
 
AFAIK Semolina is mainly for colour.... if you get some couscous in at an early stage it absorbs liquids and swells a bit, and when you bake it it goes golden and becomes very crunchy. Just adds a little variety and texture to the base. Give it a go!
 
Yeah, I think if you were to make the recipe linked above you'd need a cup full, ie not much. First time I did it I just dipped a stretched-out base into it to see what would happen, so it only had a sparse coating. It was a bit too crunchy- I found that if I added it right at the beginning of the recipe it would soak a bit and soften enough that when it baked hard again it was just right.

I do my version with sourdough which involves leaving it to stand a while longer, not sure if it would work as well with dried yeast but worth a stab methinks.
 
I just ate a packet of peanuts. I've eaten nothing else since that beef and onion pie at 4pm, it's now 1am. Drank plenty of beer though. Will probably have to eat something soon.
 
mcdonalds-Big-Mac.png



yummy steroid meat big mac
 
Some great pizza dough tips here - I will try the cous cous. Jan tell us how you make sour dough please.

Homemade meat feast (man's request) pizza in the oven and yeh you were right knockando the extra bit of dough swells like mad in the fridge!

Got a big salad made too - through unsure of how my citrus and caper dressing will taste.

Planning to eat in the garden so I better get the midge coils lit hmm...
 
^
An object of desire that it %)

Build one watson! and then make pizza.
 
Sub of the day. Sliced chicken and ham on honey oat bread, all the salad except olives and a little bit of mayonnaise.
 
You must log in or register to reply here.
Top