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That's wrong, isn't it? I mean assuming it's not one where you've made it at home and burned the fuck out if it?
Because, you know, eating meat and fish is a sacrifice I can take for that sort of outcome.
It reeks of only-child-I-do-whatever-I-want bullshit. You eat the not-as-good bits to make the good bits taste even better. You fucking cunts.
and see appendix thread about leaving tea in the cup.
Only child here and I never:
- wanted sandwiches without crusts
- licked the chocolate off a chocolate digestive
- left the crusts on pizzas
- moaned about skin in my mashed potato (okay I might have done but only when I was really little)
lets pray to god it doesn't
But at home surely it's part of the mash experience?
Though when I buy a ricer finally they skins will be caught by the mechanism automatically so the point will be moot.
that gets rid of the skin.
Gregg, Torode, Roux and the woman whose name (Melanie?) escapes me would not be impressed.
I like it fairly dry and fluffy, maybe a bit of milk to pulp it a little, then I mix in wholegrain mustard to give it a bit of a kick.
I can appreciate why you'd do mash that way on Masterchef but why add loads of fat to mashed potatoes? You don't soak your boiled potatoes in milk, butter and cream.
no-one calls crisps with some mayonnaise or whatever a potato salad do they? but boiled (as opposed to thinly sliced, fried and salted) potatoes... wow.
More than that you don't need to add loads/any fat, milk is optional, mustard necessary, the texture issue is down only to the skins; surely they don't mash properly? giving you a texture like mashed potato should be, but with big bits of skin?
When did you last have mash with skin in?
The skin doesn't affect the texture of the potato. I'm just pointing out it's not like eating a banana without peeling it. You can have the skin in if you wish.
Only for normal potato though, you gotta peel those sweet ones.
I've only just got to the point where I tend not to peel butternut squashes (thanks Jamie Oliver).
In my head, rather than the smooth, mashed texture I'm looking for you're getting that with some slightly squashed potato skins bits mixed in. Maybe that's not the case, but if it's not, why does EVERYONE who's ever made mash that I've eaten peel them? I don't believe it'd do you any harm, or be unpleasant, just that it'd be less nice.
Basically I'm going to have to try this aren't I? I'll not be happy if it's not good.
In my experience the mashing has always ripped the skin up so it's in pieces. Any skin that stays in one piece sticks to the masher and can be dropped into the food recycling along with other waste.
ricer or no ricer
This explains a lot.
You know what I mean though. Those fuckarse kids who get let off with everything they saw because they look pleadingly into mummy and daddy's eyes 'But I don't like the crust mummy :('
Fuck off. Forcefeed them. I stand for little nonsense where leaving food for no reason is concerned.
What's this about skin in mashed potato? Do people make mashed potato without peeling the potatos? Or did you just moan about a tiny bit of skin that got in by mistake?
Anyway to back up your only child point, I have a sibling, but really won't eat lumpy mash.
So does my mum. What's the problem? It's perfectly good for you. You eat the skin of a baked potato, yeah?
It's a lot quicker to make if you don't peel them too.
It really isn't much effort or time consuming to peel a couple of spuds though.
You just didn't know it at the time.
It's not like any germs are going to be hanging around after 20 mins in boiling water.
I like the skin in mashed potato now, anyway.
Surely you just have them as part of the bite of normal toast?
I have to eat the "flesh" of the pizza and then put the crust back where it was, so by the end I have a ring of pizza crust in the box.
but if you were offered a crazy crust-less pizza that was topping all the way to the edge, you wouldn't turn it down
I'm saying you eat what you ordered.
I do tend to eat the crusts on a pizza but sometimes you have to be strategic about it and not eat the crusts in order to eat more of the topping.
people who don't eat the crust annoy me. if we're sharing the pizza i'll eat it for them if they leave it.
just the runny stuff. I agree with pizzas though.
Isnt the crust of a pizza originally for the dirty hands of Italian farm labourers, to be thrown to the dogs after the 'fleshy' part of the pizza was consumed????
on a decent pizza the crust is lovely.
subcomment: i'd like to think i'm a decent enough cook, but if i'm cooking a frozen or shop-bought pizza i never seem to get it quite right. either a bit burnt on the outside, or a bit cold in the middle.
I feel sorry for anyone without a pizza stone (who wants to eat a pizza at home)
so they keep getting crustier and setting off my stinking smoke alarm (thanks for putting it above the oven you house building fucks).
But just with warm water not washing up liquid.
Mine's 15" - barely fits in the oven.
How long do they take to warm up, out of interest?
I now need to buy a pizza slice thing so I can get the pizza off easier. The stone gets f-in hot and you can't touch it with any kind of cloth.
about an hour on full is perfect but a bit less if you are peckish.
as the stone is porous. I just scrape the fuck out of it and then when it goes into the oven to get blisteringly hot it burns off all the crap (and in turn sets off my smoke alarm) and the circle is complete.
usually if i'm having pizza it's because i'm cooking for myself that night or want to save time. but by the time i've faffed about with pre-heating the oven and checking every so often, i might as well have just made some stir-fried meat+veg+noodles combination
Just stick it in there and don't make the mistake of putting it on a baking tray.
does your oven reach the desired temperature as soon as you turn the dial?
Like you say, the times are too long anyway. The oven doesn't take more than a few seconds to heat if it's a gas oven or a fan-assisted electric. If it's an shoddy oven (i.e. a standard electric) then you'll need to warm it probably.
you sure about that?
And yes, gas ovens tend to be too hot if anything compared to electric ovens in my experience.
Close your oven and open it after 10 seconds and see how warm the air is in there.
4. FORGET PRE-HEATING Ignore cookbooks! It is usually unnecessary to pre-heat your oven before cooking, except when baking bread or pastries. Just turn on the oven at the same time you put the dish in. During cooking, rather than opening the oven door to check on your food, just look at it through the oven window. Why? Opening the oven door results in a significant loss of energy."
Reheating a pizza doesn't require pre-heating.
otherwise you'd be getting some pretty bad food poisoning from your chicken.
Also, making pizzas is technically 'baking bread' (though I'll concede it's a bit different for reheating some frozen job)
Or using the breadmaker for the pizza dough, in which case it's proved and such so it's not really baking from scratch. Certainly it's never been less than successful in those ways.
Or else we buy those nice round Turkish pittas and make small pizzas out of them, which works surprisingly well when you want a nice light lunch snack.
it's acceptable during a 'pizza hut' buffet. CRUST MOUNTAIN.
and you're feeling just a little full. You might then be excused for eating just the part with the topping and leaving the crust.
Don't want to overdo it, after all.
Having said that when I cook pizzas in the oven I always overcook them and the crusts are just solid so I tend to leave them.
but either on a pizza tray with the holes in or on the grid shelf.
Makes them cook a lot better I find.
this approach doesn't really work if you're making pizza from scratch, like what I do.
With the holes on the bottom and the design to do the same thing.
I said 'grid shelf' because most ovens seem to have a baking tray type shelf too. My point was that you want air to circulate around the base too.
that little pot of garlic-flavour lipo fat in the corner of the box. Made of so much wrong, but tastes so, so good. Pure dipping awesome.
eating dried crusts just on their own is rubbish.
unless of course you eat them sideways like some sort of retarded italian pacman
You eat up to the point where there's crust and a cm or so of topping then you flip it sideways and chomp round the corner.
Or, if being civilised in a restaurant you cut from the outside in anyway and cut chunks that include the sauce bit.
Unless maybe you have some sort of weird mutant mouth that can't fit anything in.*
* For this reason I let girls off as their mouths tend to be smaller.
last time I was in Pizza Express. He was on a date.
I reckon that he still got laid.
The best sauce in the entire world, and one that I am happy to shill for. It will change your life.
...unless I'm really, really hungry. I don't have an ideological issue with it... I just prefer the other 85% of the pizza to that. And most pizzas are too big for me to finish. Therefore, crust = needless calories.
Plus, pizza like most Italian food gets boring after a while. Loads and loads and loads of the SAME thing? I can't always do that...
In Italian cuisine every mouthful is pretty much exactly the same in a hell of a lot of dishes. This isn't usually a problem except when I'm not in the mood for it. And, then, I am certainly not in the mood to eat my crusts like a big boy.
on a lot of pizzas every mouthful is not the same let alone other Italian food. I'm filing your comment in the the Theo Gastronomy cabinet.
A huge plate of chips with no sauces is boring or a plate of unseasoned soup the size of birdbath.
The Theo Gastronomy Cabinet
Gregg, Torode, Roux and the woman whose name escapes me
Appearing at the Valid Counter Argument, 7pm start. One pizza stone on the door. Free entry for crusties.
It's like the return of an old friend.
But a dish which comprises one entity, on top of which the ingredients are pretty evenly distributed usually results in a homogenous bite after bite after bite experience. For me anyway.
My perfect pizza would only have cheese, tomato and anchovies on it anyway so I can see how those who have allusions of pallet sophistication can be alienated by my comments. I will leave this thread.
you need to drop the pineapple-on-pizza bomb.
WHO LIKES PINEAPPLE ON PIZZA?
(I do. Very much. Bye.)
I'd rather shit myself.
I like Pineapple on my pizza.
in the circumstance whereby you find yourself at a pizza hut buffet, the more crust you leave, the more topping you pack.
this is an american link, mind - not sure if british Pizza Huts still do these pizzas.
it had strong competition from the egg thread, but this is a clear winner.
by the by I think the woman chef is called Monica.
i dunno, most times i eat it but sometimes i don't feel like it. i like my pizza well done so sometimes the crusts are too hard/burnt and i won't eat them. other times i just don't eat them because my housemate loves leftovers and i'm a nice person like that.
But it's just oh theo, which makes sense as well really.