Pizza night tonight, but I've never made for so many. Twenty cups of flour ready to raise..
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Pizza night tonight, but I've never made for so many. Twenty cups of flour ready to raise..
Sent from my CPH1921 using Tapatalk
12/97 GEE YOU
4.5lt Gas blower. Lots of mods to come.....all in good time.
MB (26th December 2021)
Raised and cooked and not much leftovers
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12/97 GEE YOU
4.5lt Gas blower. Lots of mods to come.....all in good time.
Crikies! Is that a tin of pineapple on your "continental" bench JC??Originally Posted by jay see
Raised and cooked and not much leftovers
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So we have the job of doing a pork roast with crackling on Christmas Day. Never done one before. Ever.
Any tips to get the crackling right?
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Haha no pressure eh? Cut slits in the fat about 1cm apart. Lotsa salt and rub in with oil. Into a really hot oven to crackle up then drop temp to roast the meat. Exact temps from others more in the know than me or googs.
After it's done pull the crackle layer off and scrape off the soggy stuff underneath. Bit of a gut puncher if eaten. Serve crackle as a side.
Yeah mate, pineapple chunks and rings but not for me.Crikies! Is that a tin of pineapple on your "continental" bench JC??
Fire roaring again for Nutella pizza.
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12/97 GEE YOU
4.5lt Gas blower. Lots of mods to come.....all in good time.
Plasnart (23rd December 2021)
Bhlgh nutella anything.Yeah mate, pineapple chunks and rings but not for me.
Fire roaring again for Nutella pizza.
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Pineapple on pizza yay!!
Lol skip
How hot is really hot? 200? 230?
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Once ya cut suits in it pour hot water over it ..opens up the cracks betterer
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Watch this space, as there maybe a comment added soon
Plasnart (24th December 2021)
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