Need to use beef dripping, apparently.

Only when he wipes it off your chin.

Heh

Why is it so hard to get a decent pizza here...

We've been trying quite a few different places since we moved (technically we could still go to the one we used to just as easily, but they changed their dough and it's not as good).

One was really good, one of the better pizzas I've had but apparently the guy behind the register was an asshole, they told B to wait outside and then didn't call him back in when the pizzas were ready. So we can't go back there now according to B (I still think it's stupid to wait for 40 minutes before going back yourself to check, but whatever.).
Found a new place that was ok last time, nothing special, apparently a cute girl at the register. I tried to make the pizza as close to the one I build at the really good place, but it didn't come close. Tried again this time, noticed they had a thin crust option (missed that last time) and a less sauce option, so I thought this could be it, making it from average to good. But why does the pizza have a thicker crust than last week and the sauce still piles up on my fingers. They also throw so many toppings on there that it's just overkill.

I'm so sad now. Specially as I need to go through it again tomorrow when I'll have the leftovers for lunch.

(Thin crust, red sauce, (Italian) salami, mushrooms, pepperoncini, onion and mozzarella topping)

Apart from having to wait for the dough to prove, it's also really quick.

Dante confirmed as being from an alternate universe.

What's the North End of Preston like?

Kow wrote:

Make your own pizza. Once you get the dough-making part down then it's an easy thing to do, and you'll rarely get a pizza out that is better than your own homemade ones. I have a bread machine and that makes the dough, but a food processor will do it too if you don't fancy the kneading.

GooberTheHat wrote:

Apart from having to wait for the dough to prove, it's also really quick.

I know this is what I should do, but it would be nice to have a day off of cooking. Although I know I can prep the dough in advance and keep it in the fridge, same for sauce and toppings. Alex French Guy has some good videos about pizza.

I've seen people do it with a pizza stone in a Weber Kettle, and I kinda want to try that. Build a wood fire in the kettle, have the pizza stone on the grill and that should work.

Would need a new chopping board though, current counters aren't good for kneading dough (tiles) and my current one isn't big and heavy enough, it will move around too much when kneading.
What boards do people recommend?

Was it you that was asking the same question a while ago @Liv? Did you end up buying something?

My current one is a $1 bamboo board that we found at a thrift store, still plastic wrapped. Has served me well but it's coming apart a bit and I'd like it to be bigger / heavier.

Yeah I see the checkerboard a lot in YouTube videos, they have a nice thickness to them usually.

If there's one reason I'd like to own a house at some point (or at least know I'm gonna be somewhere for 10 years), is so that I could spend a bit on nice kitchen appliances. I'm almost at the point where I can cook without getting stressed out by it, and am starting to enjoy it more each day. Deciding what to cook every day is the thing that gets to me the most.

Yeah that looks about right to me.
Just treat it every now and again by rubbing some cheap olive oil into it like as if you were staining wood.

DAMMIT I FORGOT TO BUY ME SOME FISH FINGERS TODAY!

I started off learning 4 or 5 dishes per season. Spring and Autumn are very different, at least in the UK, so I based it around what was abundant in the markets in any given season. When you get used to eating ingredients at certain times of year it's a lot easier.

There probably are, I'm usually not a big fan of New York style if it's gonna be more than a slice. They tend to be pretty greasy here, can't remember if I had them in NY actually. I did have cheesecake which is obviously way more important.

SpaceGazelle wrote:

I started off learning 4 or 5 dishes per season. Spring and Autumn are very different, at least in the UK, so I based it around what was abundant in the markets in any given season. When you get used to eating ingredients at certain times of year it's a lot easier.

if this website is right https://cuesa.org/eat-seasonally/charts/vegetables than most things I regularly use are in season all year. Although there's no zucchini on there I realize now. Need to find a better chart.