PIZZA - the poll!

[dmlaw]

That has just made me yearn for some Allo Allo reruns. Might fuck everything off and go and see if its on the firestick.

Looks like it is on the Channel 4 streaming service.

 

[Suedehead]

CORN NOW ADDED

 

[Pipo]

There's a place near where I live that serves chicken wings and MEATBALLS (separately, of course) as toppings

 

[ExcitableWoof]

Potatoes?

 

[Kate]

Add cat legs too please @Suedehead

 

[Dark Carnival]

CORN NOW ADDED

WHY?

 

[Lucille]

CORN NOW ADDED

I don’t remember eating corn.

 

[Tisch]

Delete COURGETTE please

 

[PercyPig]

Potatoes?

Too bland for a pizza imo

 

[ExcitableWoof]

Too bland for a pizza imo

where would you even get one? I've never seen this offered? You may as well say Lemon Curd as an option.

 

[lolly]

Franco Manca often have one on the menu. Usually with Stilton.

 

[PercyPig]

Co-Op used to do a potato pizza and it’s sometimes offered in Glasgows “famous” Paesano Pizza

 

[big ron]

Potato pizza is fucking amazing. Like an italian chip butty

 

[ExcitableWoof]

Lies - Lies! I'm being gaslampeded.

 

[lolly]

Yes, potato pizza—known as pizza con patate—is an authentic and traditional Italian recipe. It is especially popular in Rome and central Italy as a classic pizza al taglio (pizza by the slice), where it is typically made with paper-thin slices of potato, fresh rosemary, sea salt, and extra virgin olive oil on a white, cheese-free or lightly cheesed crust

 

[ExcitableWoof]

I made corn beef hash earlier, that's got potato in it. Twas Fucking Nice And No Mistake Mrs.

 

[lolly]

As soon as autumn hits hard, I'll be all over corned beef hash. I've got a couple of tins in the cupboard patiently waiting.

 

[Debbie Jellinsky]

Potato pizza is fucking amazing.

 

[Debbie Jellinsky]

I'm rather fond of burrata on pizza these days.

 

[Agneeta]

Potato on pizza sounds like CARB MADNESS. But then pizza normally comes with BREAD and PASTA anyway.

 

[lolly]

I'll happily eat a chip sandwich. Or a crisp sandwich, so I can't complain.

Could never get on board with lasagne with chips, though.

 

[Suedehead]

FUCK YEAH UPF

View attachment 39812

This remains such an orgasm inducing picture
PIZZA AND DIRTY KEBAB IN ME NOW

 

[Suedehead]

I'll happily eat a chip sandwich. Or a crisp sandwich, so I can't complain.

Could never get on board with lasagne with chips, though.

Lasagne chips garlic bread and salad is the great British serving tradition
It can work on occasion and by on occasion I mean once every three years when Mr Suede goes all out

 

[Lucille]

A sub £10 lasagne and chips from a greasy spoon has saved me on many occasions.

 

[Suedehead]

We need a lasagne - THE POLL thread now.

Also

LASAGNE FORUM NOW

 

[Eddie]

No one makes a better lasagna than me.

 

[Eddie]

Meaning I very rarely enjoy it anywhere else.

 

[Sheena]

But that's always the case with your "home" pastas. Bolognaise is literally my death row meal, but I never eat it out because it's never as good as my own or, more preferably, Mr Sheena's.

 

[Sheena]

My heart attack inducing BLUE CHEESE lasagne is where it's AT, loves

 

[Eddie]

Also it has to have some stodge. I hate a runny ragu or bechamel seeping out the sides.

 

[ExcitableWoof]

Also it has to have some stodge. I hate a runny ragu or bechamel seeping out the sides.

On it's way to congealed

 

[Indie]

My heart attack inducing BLUE CHEESE lasagne is where it's AT, loves

There aren't enough things with blue cheese in it.

 

[Agneeta]

Nearly all mince based meals never perform as well when eaten out, even in the best restaurants. Homemade is the only way to go *dies of ragu overdose*

 

[Lucille]

I’ve been meaning to try this for a WHILE but have heard RAVE REVIEWS from people who’ve made it.

https://thehappyfoodie.co.uk/recipes/ixta-belfrages-prawn-and-requeijao-lasagne-with-dende-chilli-oil/

 

[Suedehead]

Eddie when the topic switched to lasagne

 

[Suedehead]

Yeah
Slow

 

[Eddie]

So my lasagne of choice is with a venison and pork Bolognese (with pancetta and pureed chicken livers). I add one star anise (as well as bay leaves) into the ragu while it is simmering over 6 hours which I remove at the end of cooking time.

My bechamel has to be traditional but I also add slices of mozzarella on top of each layer and some basil leaves too.

Finish with a final layer of bechamel and lots of grated parmesan.

Bake with foil on first and then remove for the last half hour of cooking. Let it rest for 45 minutes before serving.

 

[Eddie]

I’ve been meaning to try this for a WHILE but have heard RAVE REVIEWS from people who’ve made it.

https://thehappyfoodie.co.uk/recipes/ixta-belfrages-prawn-and-requeijao-lasagne-with-dende-chilli-oil/

omg

 

[Sheena]

You don’t need to purée chicken livers - they should melt of their own accord in the sauce. But yes, chicken livers in a ragu are DIVINE.

 

[big ron]

Why have I never added chicken liver to a ragu??