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Ill go a slice of each :Y:Hard Luck said:
Everyone of them looks scrum diddle dam good delicious
erfect: Someone get me a bib Im drooling :lol:
Today I COOKED.
- Thread starter Ramjet
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Everyone of them looks scrum diddle dam good delicious
erfect: Someone get me a bib Im drooling :lol:
i like em all in no particular order :drooling:
I think that the most important part of a pizza is the base. We have made the base dough and sauce and my god it makes anything you put on top taste fanastic.
They all look delicious.!!! :drooling: :drooling: :drooling:
They all look delicious.!!! :drooling: :drooling: :drooling:
Those bases do look good :inlove:
Ive never tried to make the dough , i just use wholemeal Lebanese bread
I like the thin and crispy type base.
Ive never tried to make the dough , i just use wholemeal Lebanese bread
I like the thin and crispy type base.
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Better than my peanut butter sandwich
Goody
Goody
It's always a great standby when you feel too lazy to cook.
RM Outback said:Where do you buy the Trinidad scorpions from HL I've got a mate who is a chilli freak and I've got a challenge for him. I obviously want the real McCoy so he doesn't substitute it with another :lol: this bloke is good at playing tricks :| so I said I'll buy and deliver
From memory I got that one and a Carolina Reaper from the B shop. I've overwintered that one but saved seed and have a few growing in pots this time around. All about medium size. I didn't bother too much with labelling the two as they are just as hot as each other.
If you are driving by I'm happy to part with one of them. They are slow growers and probably won't produce much this season. But they are easy to overwinter if you have a sunny sheltered spot for them.
I usually dry mine and grind them into powder using a coffee grinder. Just have to extra careful with them. I started grinding inside last year and within the second shot the whole household was spluttering and coughing so i had to wear some PPE outside. Even then my eyes copped it.
Sandta said:
Thanks Sandta. bases are a progressive experiment for me. These were very good but still chopping and changing till I get it right. For me anyway.
My late wife was the all things doughy expert, but I'm trying my best.
If you want good bases try the Aldi ones that they keep next to the bread. I've used those a couple of times and they are excellent.
Giant frittata tonight using up leftover ingredients from the pizzas. I love this stuff cold in a sandwich smothered in sauce.
Hard Luck said:RM Outback said:Where do you buy the Trinidad scorpions from HL I've got a mate who is a chilli freak and I've got a challenge for him. I obviously want the real McCoy so he doesn't substitute it with another :lol: this bloke is good at playing tricks :| so I said I'll buy and deliver
From memory I got that one and a Carolina Reaper from the B shop. I've overwintered that one but saved seed and have a few growing in pots this time around. All about medium size. I didn't bother too much with labelling the two as they are just as hot as each other.
If you are driving by I'm happy to part with one of them. They are slow growers and probably won't produce much this season. But they are easy to overwinter if you have a sunny sheltered spot for them.
I usually dry mine and grind them into powder using a coffee grinder. Just have to extra careful with them. I started grinding inside last year and within the second shot the whole household was spluttering and coughing so i had to wear some PPE outside. Even then my eyes copped it.
https://www.prospectingaustralia.com/forum/img/member-images/4748/1550475285_20180506_144040.jpg
Is that you Walter ?
:lol:
I have been enjoying (and getting hungry) looking through all the tasty food posts so I thought I would put up a few of my own recent ones. All done in the Dragon or the Weber kettle:
Pork loin roast:
Chuck roast, smoked for 5 hours:
Home butchered lamb (mutton) ribs:
Lasagne:
Pork loin roast:
Chuck roast, smoked for 5 hours:
Home butchered lamb (mutton) ribs:
Lasagne:
Hard Luck said:RM Outback said:Where do you buy the Trinidad scorpions from HL I've got a mate who is a chilli freak and I've got a challenge for him. I obviously want the real McCoy so he doesn't substitute it with another :lol: this bloke is good at playing tricks :| so I said I'll buy and deliver
From memory I got that one and a Carolina Reaper from the B shop. I've overwintered that one but saved seed and have a few growing in pots this time around. All about medium size. I didn't bother too much with labelling the two as they are just as hot as each other.
If you are driving by I'm happy to part with one of them. They are slow growers and probably won't produce much this season. But they are easy to overwinter if you have a sunny sheltered spot for them.
I usually dry mine and grind them into powder using a coffee grinder. Just have to extra careful with them. I started grinding inside last year and within the second shot the whole household was spluttering and coughing so i had to wear some PPE outside. Even then my eyes copped it.
haha they are nasty to handle. ]
Last year I actually succeeded in dehydrating & powdering some of the C/Reapers, T/Scorpion & regular T/Cardi Habanero chillies.
The rest I make pickled onions to lift your roof off :bomb: :skull:
Billy said:
Lovely looking cookups there Billy.
really love the mutton. Hoping to get a hold of some one day. :Y: :Y: :drooling: :drooling:
i luvs it too, very good straight out of the engelHard Luck said:
erfect: ower: 
Trying out the new spit on the cobb
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Does it cook OK upside down?
Goody
Goody
He can flip them.
Cmon, goody, the chickens spinning! layful:
layful:
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Magical ha Manpa
