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December 15, 2017, 02:52 pm

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Author Topic: Earlier this evening  (Read 106338 times)
Wibblewobble
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« Reply #380 on: March 18, 2016, 04:24 pm »

I'll make up a pot of pizza sauce  - basically tomatoes with plenty of herbs & garlic and whatnot gently simmered for about an hour  - then freeze it up in about six individual portions to use as and when.
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evilspud
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« Reply #381 on: April 23, 2016, 11:53 am »

I made a dutch baby.



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CatAstrophe
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« Reply #382 on: April 23, 2016, 04:56 pm »

I made a dutch baby.

Wrong thread
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fermun   haha, if killing babies offends you, this may not be the show for you
RummyLu
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« Reply #383 on: May 30, 2016, 10:50 am »

I just defrosted a sausage roll.

It was underwhelming.
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evilspud
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« Reply #384 on: May 31, 2016, 05:25 pm »



Strawberry Rhubarb Pie.
« Last Edit: June 02, 2016, 06:00 pm by Joseph Nistal » Logged

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evilspud
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« Reply #385 on: May 31, 2016, 05:25 pm »



Strawberry Rhubarb Pie.
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« Reply #386 on: May 31, 2016, 08:03 pm »

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Metsfan
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« Reply #387 on: May 31, 2016, 09:53 pm »

I'd like another helping.
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Lukeington
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« Reply #388 on: May 31, 2016, 10:45 pm »

good lattice work, shitty img width adjusting work.
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evilspud
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« Reply #389 on: June 01, 2016, 07:34 am »

That's the first time I made a pie crust with lard and I don't think I'll be going back to shortening ever.  It's impossibly flaky. 

That is not the first time I've fucked up an image.  My offer is pie.
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Lukeington
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« Reply #390 on: June 29, 2016, 07:52 pm »



Yo I made some pretzels. this is post-butter brushing. Real pretzels have curves.
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Lukeington
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« Reply #391 on: September 24, 2016, 08:17 pm »

Yo I made a pie too, but lattice is for suckas

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BSam
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« Reply #392 on: October 17, 2016, 01:15 am »

hey guys i made a crab cake, i hope no one else makes a crab cake that would be embarassing

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Wibblewobble
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« Reply #393 on: October 17, 2016, 02:38 pm »

Dawww, that's great.

Should have had a smear of seagull shit splashed across it for authenticity.
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evilspud
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« Reply #394 on: October 31, 2016, 05:44 pm »



I made a Naan bread pizza.  The sauce turned out pretty well, so I'm sharing the recipe here:

1 1/3 cups chopped tomato
1/3 cup chopped onion
3 cloves garlic, minced
3-4 basil leaves
1 tsp thyme
1-2 pinches salt
1 tsp black pepper
1 tsp red pepper flakes, plus a few pinches of red pepper flakes to your taste
1 tbsp balsamic vinegar
1tbsp olive oil
(I didn't have any oregano on hand, but it would probably work well in this, so feel free to add a pinch if you have some!)

Add ingredients to a food processor and blend into a consistent pulp.  Pour it on a skillet it at medium high heat, stir for about 30 seconds, and then cut the heat down to low/medium and let it reduce for a few minutes, stirring regularly.  You aren't trying to cook the sauce, just reduce it, so once it gets a consistency that you like, you can turn the heat off and spread what is essentially enough tomato sauce for a piece of naan bread.
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jimbob
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« Reply #395 on: November 01, 2016, 01:15 pm »

That's not how you make pizza sauce. You're overcomplicating. You should tip two sachets of Pizza Spice and two bags of passata into a four gallon bucket and beat it like crazy with a plastic spatula. Next you put a lid on it and a sticker with the day's date and the date in three days' time. You put it in the walk-in chiller and bob's your uncle.
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Karlski
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« Reply #396 on: November 02, 2016, 05:03 am »

who the fuck makes pizza sauce three days in advance
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Mr Gale
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« Reply #397 on: November 02, 2016, 08:08 am »

I fry my mince in pizza sauce, then freeze it, months in advance. Ready to go.
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Johnny Roastbeef
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« Reply #398 on: November 02, 2016, 05:57 pm »

Nobody knows pizza sauce like the Brits
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HyperGlavin
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« Reply #399 on: November 11, 2016, 08:08 am »

Guys, I think jimbob just described the method for making Domino's pizza sauce. He's probably doing a thing? Hard to tell.
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Yes, come on, get a dog up you, you rapscallion.
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