I remember having this as a kid. Now, when I go to look for a recipe I find none. All the ones I found were for English appetizers, the small finger-food ones. This one is more like a calzone. 1 package of supposedly-hot sausage about 265g pizza dough such as: https://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714 pepper jack cheese cumin tumeric ksalt black pepper coconut oil or other quality oil corn meal or semolina Fry the sausage in the oil on the stove top, breaking it up into small pieces. Stir in the spices to your liking. I used about 1/4 tea for each. Let cool. Pre-heat oven at 450F with baking stone. Roll out the dough into a rectangle. Spread the cooked sausage all around the dough, leaving a small edge. Top with shredded cheese. Roll all of it into a log, folding the ends inward like in the picture. Corn meal (or semolina) the stone so the roll doesn't stick. Transfer the roll to the stone using a pizza peal. Egg wash the top of the roll. Cut slits in the top to allow steam to escape. Bake until golden brown as in the picture. Remove to wire rack to cool. You could probably use a baking pan instead if you don't have a stone.

>>1388 >This one is more like a calzone. The word you're looking for is "stromboli". That'll get you results for this type of dish, aside from the particular fillings. I normally use the same thinly-sliced salami I do for a pizza, but it's been good when I've tried it with sausage too.

>tfw replied in smaller bread thread What a blunder.

>>1549 Yeah, I didn't buy any of the coffee. Considering how even name brand grocery store coffee is like 5 bucks at the cheapest, I don't want to know what they put in that mix to make a package half the usual size only $1.25.

>>1547 The store has those things, but what's the price comparison vs a normal store? >walmart $2.38 for 5lb bag of flour >dollar tree $1.25 for 2lb bag of flour Walmart flour is 47 cents per pound while dollar tree's is 62 cents per pound. >walmart $1.18 for 5oz canned chicken >dollar tree $1.25 for 4.5oz canned chicken The things that are a good value is junk food, chips, soda, candy, cards, balloons, and seasonal decorations (that you're going to throw away anyways.)

>>1515 Cannot go wrong with oatmeal, right?

I did one last week using the reverse sear meme that came out great. 250 until the internal temp was at 115 degrees, then rest for 40 minutes and back in at 500 for 10 minutes.

>>1576 You cook them in the oven/toaster oven obviously, I forgot to mention. Microwaves are for pussies.

>What did you make? Homemade quiche >How did you make it? First I made a crust from scratch. After that was all done and prebaked, I made a mixture of several eggs, bell peppers, onions, and cheese inside of the crust. Then I baked it all for some time until it was solidified and browned a little at the top. I let it sit for a few minutes, then got to eating it. It tasted really good, what a great way to use eggs if you have a lot of them.

I made borgar

>>1627 depends, grating rips open the cell walls and releases all the flavor which is great if you want to blend all your flavors together but mincing leave the flavor trapped so you hit little flavor pockets

>>1636 Interesting take.

>>1627 >grates my fingertips into your dinner nothing personnel, kid

>>1226 Proper, as far as I can tell. I've yet to notice any grit.

>>987 >Molcajete I'd like to know of some recipes that utilize a Molcajete.

>>1060 You might have a heart attack if you went into a commercial kitchen.

>>1392 Damn jews. I knew you ran this board.

>>1392 Wine. Just replace half of all water with wine. Fish sauce. Dump it in everything, including sweets (a drop or two can go a long way). Specifically Hungarian dried paprika. They take that serious. Well, probably less serious than OP, but you don't have any work.

>>1395 madman

>>1624 Do you work at the safeway deli?

Looks fantastic. Fanciest pie I've made recently is just an apple pie.

>>1624 The shaved chocolate looks really good. What are the "eggs"?

>>1638 Hooray, beer! 90% of the time I just go for Miller Light, it is cheap and it's easy to drink 30 of them.

>>1642 you drink a 30 pack a night?

>>1595 >who knows what the board culture is over here? I don't, but it's about to involve a lot of cramming.

b-bros? my buddies in tea? is this you? are we once again reunited?

>>1628 hardly, i think there is maybe 3 people on total which you'd have to go back a long time to 4chans /ck/ moving that slow

>>1630 btw. I see. I expected the filling to add too much hydration, so I didn't even add all the water as planned. I guess I screwed up big time there.

>>1602 fuck all that other noise, this is the only dough recipe you'll ever need. This recipe will make 3 large sub rolls or 9 to12 buns Just knead it for a minute until everything is mixed then cover and rise for 1 hour, then in the fridge overnight (or up to 4 days). next day warm it up on the counter for 1-2 hours then you're good to divide up and shape for a final 1 hour rise before baking at 450f until not burnt from there you can make simple changes for different uses -switch the butter to olive oil for pizza crust +double the butter for softer buns -skip the butter for a harder crust baguette style rustic bread + 2 tbsp sugar, 1 egg and replace half the water with pineapple juice for Hawaiian dinner rolls when you're confident with that bump the hydration up to 70% then 75% which is real easy to do with bakers percentages and a bread calculator

>>1633 maybe back the salt down to 1% for breads where you want more rise and if you have the time backing down to 0.5 tsp of yeast will slow things down but result in a more flavorful bread

I make coffee by pouring hot water over the grains and then I drink the brown liquid

>>1607 do you ever rerinse your coffee grinds? i usually add 1 or 2 scoops of fresh to bolster it. Tastes like absolute shit but its a way to stretch the coffee out until payday

>>1617 check this out

Send it to >>>/site/

>>1622 oh shit

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