Pizza night tonight.

g.man wrote:

um...

Looks like no-one spent their extra 10k on a photoshop

That looks like mighty fine pizza.

n0face wrote:

That looks like mighty fine pizza.

Cheers, I think it was probably the best one I've made yet.

Local chippy was delivering to work so I had a fish supper with curry sauce and it was fucking incredible. Fresh as anything.

Bought two fucking huge bags of yank Crunchy Cheetos, the best artificial, terrible for you snack ever. I cannot stop, help me. My fingers are the colour of the sun.

Wifey made biryani Saturday night. Got the recipe from Mrs. Bhat next door. Made bhajis too.

A Biryani is a dryer dish so we dampened it down with 3 bottles of red.

Rough on Sunday morn.

regmcfly wrote:

I'm gonna try goobers pizzas this week assuming the flour gods bless my supermarkets.

For the tomato sauce:

1 brown onion, finely diced
2 cloves of garlic, finely diced (don't over do it, I always add extra garlic but you risk overpowering it with this)
2 tablespoons of Tomato puree
350g Pasata (or a tin of chopped tomatoes)
Fresh basil (finely chop the leaves, keep the stalks)
2 sprigs Fresh oregano
Teaspoon balsamic vinegar
Salt
Pepper
Teaspoon of sugar

Sweat down the onion for 8-10 minutes, with the basil stalks, until it is nice and soft and translucent, but not colouring (I add a slash of water every now and again to stop them catching).

Add the garlic and cook for 30 seconds, then add the tomato puree and cook for a minute. Poor in the tomatoes and fresh oregano (keep it whole so you can remove it later). Season to taste with salt and pepper. Add the balsamic vinegar. Use the sugar to balance the acidity of the tomatoes (different brands need more or less sugar to get a sweet tomato flavour, rather than an acidic one).

Reduce until you've got a nice thick spreadable sauce. Take off the heat, remove the basil and oregano stalks and stir through the fresh basil leaves. Leave to cool.

One of the memories that sticks with me from a summer spent working in a Pizza Hut kitchen was the way we made the pizza sauce.

1. Open a giant plastic bucket of passata. Think oil barrel size. About 100 litres, maybe?
2. Open a plastic bag full of pre-mixed dried herbs. Pour in.
3. Roll up your sleeve.
4. Plunge your entire arm in the passata, right up to the armpit, and stir the herbs through.
5. Feel disgusted with the state of the fast-food-industrial complex and particularly your own place in it.
6. Go and wash.

FranticPea wrote:

We use an almost identical pizza dough recipe, but 250 plain 250 strong.

My dough is a little bit wet, so probably ends up with an extra 100g of flour by the time I've finished needing, flouring the surface, needing...

Jim Lahey's yer man.

poprock wrote:

GooberTheHat wrote:

Wtf! That can't have been official company policy/training. I used to work at burger King and if there was one thing they did well/were really strict about was food hygiene, and trading around it.

Same parent company, as it happens.

And yeah, all the big chains are really very good on hygiene and safety. But wherever there’s a kitchen there will always be macho chefs who just don’t give a fuck. You follow all the training until your direct superior, who is actually there with you face to face, tells you to do it the old-fashioned way. “Yeah, that’s what the guidebook says, but we do it like this.”

I was the shift manager, and we had a good restaurant manager, so we made sure policy was adhered to.

Sourdough starters are amazing things. What should be a festering bacterial shitpit is in fact a lovely, safe, symbiotic environment of beauty. It makes me feel better just having one in the flat.

My kind of food. That would also be nice poached with olive oil sprinkled over.

Ooft. And to think I was pleased with myself for doing avocado toast and poached eggs.