Second go at the Detroit Style Pizza and much better…Nice crust base and very cheesey side crusts with a fluffy interior. As they say, practice makes perfect…Bon Appetito!


I’ve not made a pizza in a while, I kind of forgot about it. I used my usual dough recipe but tweaked how I made it slightly with some good results.

6 days later

I know I didn’t make these but I’ve never seen these before. I love the milk chocolate ones and guess these are the adult version…

Trouble is, at one bite big a packet of 6 only last about 1 minute!

DavecUK I always love a new non stick pan for the first 6-12 months. Funny thing is after that time they are start the journey on the road to becoming a super stick pan!

I’ve changed virtually all my pans to Stainless Steel for that very reason and have not regreted it one bit.

    I have the Stella 3 ply stainless pans but much prefer the cast iron pots and fry pans.
    Other than vegetables and fruit I use the cast iron.

    I’ve got a couple of non-stick pans from Ikea that have lasted for years. Use it for non-stick tasks with a bit of fat, give it a wipe afterwards - still works great.

    I mainly use cast iron for any frying, stewing, baking etc and stainless steel for veg and other cooking. Recently I saw the film Dark Waters and I am glad to not use any non stick ware.

      Pompeyexile

      Does buttermilk make a better scone?

      I tend to avoid recipes with buttermilk as I don’t ever have it

          Home grown and cooked spicy parsnip soup and home baked sourdough. Hands up the wife made the soup.

          Teaboy

          If you have the right pans and just a bit of attention during cooking, I don’t need PFAS-ware. Maybe for a fried egg, but now only make them scrambled, I lack the technique to do it properly.

          Latest research revealed that in NL PFAS is about everywhere they measure, especially in home-grown eggs. There even is government advice to not eat too many of them. Quite alarming. Sure, it is not only the pans that use the stuff, but I sent them to the garbage.

              Brainbox I don’t need PFAS-ware. Maybe for a fried egg

              I have a cast iron frying pan. It’s perfectly fine to make scrambled eggs in it, as well as fried eggs, without sticking. The key is to coat the pan with hot, smoking rapeseed oil now and again. Let it cool down. Then what I do these days prior to cooking, is to heat a a couple of teaspoon of oil, make sure it spreads across, heat it up and wipe it with kitchen towel. That, essentially makes it and to-stick. If you want to sue the oil anyway, to fry and egg, just don’t bother wiping it.

              I tend to poach my eggs these days, anyway. Less oily. 😊

                What methods are people using for sourdough?

                I’ve no trouble keeping a starter going but when I’ve made sourdough before the multiple proves and folds put me off making one when a one prove/fold white loaf is so much quicker.

                Basically what I’m looking for is something less involved than the Tartine method.

                La Marzocco Linea Mini - Mazzer Philos

                Ikawa Roaster