Food

pizza. a dumping ground for low quality ingredients.

calzones on the other hand...

Ben's Calzone Celebration - YouTube

25 quid for a fucking pizza?! >>>>>>>>>>>>>>>>>>>>
Pasquale's pizzas totally rule and are typically less than half that.

Chicago style pizza, though, isn't really pizza. It's kind of a savory cake with some of the pizza ingredients on top but in reverse order. If you ate one to yourself you would probably die.

That is a risk I am more than willing to take

challenge accephnnnnnng

so the cheese is under the sauce???? what madness is this

It's a fucking quiche!!!

a meaty quiche.

meache.

Finally had Franco Manca on the weekend. GOOD! A little dry, and once you've had pizza in Southern Italy nothing back here can compete but worthy of the hype

Will probably stick with Il Baccio Express tbh

It's a fucking quiche!!!

Potato, potahto.

fucking quiche!!!

Well, we'll just tell your mother that err, we ate it all

Meatballs (for saarf).

I use lots of beef mince, meat from a sausage, fresh/crushed rosemary and garlic, o'oil, salt and cracked peppercorns. Roll on a floured board and chill in the fridge.

For sauce I like it simple and thin texture: passata, a chopped pickled pepper, a chilli, a splash of balsamic, lemon juice, salt.

^ this has evolved rather than taught. I don't think it's authentic to anywhere but it's nice.

Did you salt the aubergene?

Or is this a whole discussion?

You haven't had to salt aubergines since, like, the 90's?

And you need the skin on anyway for the roast/grilling

You haven't had to salt aubergines since, like, the 90's?

And you need the skin on anyway for the roast/grilling

Exactly.

Do you even eggplant?

Eggplant is disgusting.

How do you feel about aubergines?

puts Machine on ignore

Char skin of either eggplants or aubergines whichever one you have on hand. Scoop out the guts but make sure there is no skin. Smash it up and use it for whatever. usually it would be with salt and pepper though and some vinegar or lemon juice though wouldn't it? Am I, too, hopelessly stuck in the 90s? I feel like there is a joke I am missing.

Melanzana parmigiana is one of the most wonderful things to eat on Earth... Shame on the aubergine haters!!!

Meatballs (for saarf).

I use lots of beef mince, meat from a sausage, fresh/crushed rosemary and garlic, o'oil, salt and cracked peppercorns. Roll on a floured board and chill in the fridge.

For sauce I like it simple and thin texture: passata, a chopped pickled pepper, a chilli, a splash of balsamic, lemon juice, salt.

^ this has evolved rather than taught. I don't think it's authentic to anywhere but it's nice.

All the same more or less, but with add milk soaked bread to give it lightness. And pork mince, no sausage.

Machine, meatballs! Saw some veal mince on sale so decided to give it a try and make meatballs. Brought some beef mince as well and split it 60% veal vs 40% beef. Rather than use egg to bind it, saw a recipe that recommended a slice of bread soaked in about 6 tbsps of milk, turned into a mush and then mixed with the mince, sautéed onions, crushed garlic, chilli and generous seasoning of salt and pepper.

Roll the mince into balls, keeping palms a little damp with water to keep the mince from sticking to fingers. I've been making them the size of chocolate truffles, but you can make them bigger. Fry off in a hot pan, trying to keep them moving so they don't stick to the pan. Fry them for a couple of minutes, then reserve. Make a tomato sauce of your choosing, mines usually onions garlic chilli fried off, chopped tomatoes added, sprinkle of sugar but of salt and let the sauce bubble away. Drop in the meatballs to finish cooking in the sauce and let it thicken. Put some spaghetti/tagliatelle on and then combine with some Parmesan...

As Gordon Ramsay would say, meatballs done!

http://whatthefuckshouldimakefordinner.com/

I moved to Spain this morning. Need a proper workout schedule if you know what I mean.

All the same more or less, but with add milk soaked bread to give it lightness. And pork mince, no sausage.

I will try this.