The **Now Eating** Thread

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How bout brush the crust with nduja paste (slightly melted) then a layer of cheese then roll the crust in.... with the following cheese format.
Also I can't understand this guy that makes piza for a living says Chicken ain't no good for a Pizza, well I'm sorry but that is clearly not true!
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Where did you get the mozarella from? Does it already come like that, or did you cut it yourself?
 
Cheeky little homemade potato dauphinoise tonight. 1st attempt and very happy with it. Tastes amazing, potatoes cooked nicely but also holding a gentle bite in texture.

Garlic infused 50/50 cream and whole milk, layered with potatoes and gruyere/mature cheddar. This was the leftovers single serving I made. I have another one made which is enough for 2 people which i'll eat tomorrow/ Wednesday.

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