Message from @hyperiacob
Discord ID: 780844159078105139
Sounds good tho
Made this cake today
Nice.
gasp. the lie !
that's the name of the cake
Pro tip for making pizza from scratch - let the dough rest overnight
Yessir tiramisu slaps
Ngl, that looks really gross
Absolutely agree, it's also really tricky to knead the dough into a neat little ball.
When it comes to making bread. This was my proudest achievement. It was so delicious, that my Grandmother actually took one of my breads and gave it as a gift to my aunt ( her daughter) because she was so proud of it 😄
Me and a few others tried it. Think of the cereal fruit pebbles. Now after a few bowls, the leftover milk is strained. Then a touch of cotton candy flavoring they add to sugar when making cotton candy.
It's good, but you gotta drink it slow so not to be overpowered by flavor.
Interesting.
this pizza sauce recipe is a favorite
Me myself, I rather use a can of prego sauce
and then add the spices it suggests
Also, when all else fails and you want to make a good tasting pizza and don't have the time to make a dough:
Pizza Bagels my Man 😉
French bread i find it the best to use, butter, maskoska" Eastern European Salami Kielbasy Sliced 2.lb, pickles , boil an egg and shred some of it on, shred feta cheese too
Thats all how to make it
Hmm
The cake is a German Black Forest cherry cake
it also looks like the cake from portal
My first attempt at battered French fries. If you're familiar with Rallys or Checkers these taste like theirs 100%. So Damn good. I didn't have enough oil so the batter consistency on the fries wasn't that great but Damn. I'm making them tonight too. So crunchy and delicious!! I wanna put them directly on a chili cheeseburger
this is how they looked for the recipe. so not too far off really
They look really tastx
Gg vocal not bad
Way too much cheese
No such thing for me 😂
Then it's not really pizza
Even hungrier now than I was before
Aghhhhh
Why overnight? I've never needed to. Its always soft after an hour or two. Like REALLY REALLY soft, like super stretchy too
Damn now thats a real good lookin pizza. Perfect amount of sauce and cheese clearly and crispy pepperoni's
Yuck
It probably greatly depends on what recipe you're using. I think enriched dough takes longer, also by giving it more time, you will usually have more gluten development.
I only do it that long to ferment it
Can't wait to receive this through the mail