I rarley ever eat fast food these days as I work on the theory if I want it enough I'll make it myself and it'll taste better.
Takeaway pizza is damn nice but haven't had that for a while. I make my own but the dough never tastes the same nice but not quite right..
I don't know if this counts as fast food, but Five Guys. Bacon cheeseburger with sauteed onions, mushrooms, A1, mayonnaise, lettuce, tomato and the obligatory hugeass bag of fries. Hooooly shit.
I rarley ever eat fast food these days as I work on the theory if I want it enough I'll make it myself and it'll taste better.
Takeaway pizza is damn nice but haven't had that for a while. I make my own but the dough never tastes the same nice but not quite right..
Making pizza at home is a little tricky, pizza ovens have a slate bottom that holds heat and transfers it directly to the bottom of the metal pizza pan, making for a nice firm fully cooked crust. There are pizza stones available, but they are usually quite thin and have little effect unless you put the pizza right on them while they are hot, good method if you have a pizza spatula and are familiar with using cornmeal to stop it from sticking.
One method I have used in conventional ovens is to take out the fuse for the top element. Then heat the oven to 375f/190c and toss in the pizza on a well oiled baking pan. Cook it until the crust rises a bit, then turn it up to 450c/220f. The element should kick on for a while and toast up the bottom of the pizza. Check it every two minutes or so, and once it is getting brown, turn the oven down so the element is off and wait a bit for the top to brown. Not the best, but passable.
C/O
"pizza is proof of gods love for his creation, just like meth"
I don't know if this counts as fast food, but Five Guys. Bacon cheeseburger with sauteed onions, mushrooms, A1, mayonnaise, lettuce, tomato and the obligatory hugeass bag of fries. Hooooly shit.
Making pizza at home is a little tricky, pizza ovens have a slate bottom that holds heat and transfers it directly to the bottom of the metal pizza pan, making for a nice firm fully cooked crust. There are pizza stones available, but they are usually quite thin and have little effect unless you put the pizza right on them while they are hot, good method if you have a pizza spatula and are familiar with using cornmeal to stop it from sticking.
One method I have used in conventional ovens is to take out the fuse for the top element. Then heat the oven to 375f/190c and toss in the pizza on a well oiled baking pan. Cook it until the crust rises a bit, then turn it up to 450c/220f. The element should kick on for a while and toast up the bottom of the pizza. Check it every two minutes or so, and once it is getting brown, turn the oven down so the element is off and wait a bit for the top to brown. Not the best, but passable.
C/O
"pizza is proof of gods love for his creation, just like meth"
Wow that's a fucking brilliant answer! Cheers!
Hmm I I will have to look into this even further.
Do donairs count as fast food? Cuz I have been living off these $1.99 falafel donairs from a shop down the street, dirt cheap and good. They try to sucker you in with a sprinkle of cheese for an extra $1, but thats just good business.
Comments
The Angry Tendercrisp was so good.
If I were rich enough, I'd ask if they could put some chilli on it. :cool:
The entire product line? That's a whole ass ton of chips man. I really don't eat chips anyway though, aside from tortilla chips with salsa.
They may have just been rebranded, but no other brand has their taste.
My country doesn't make anything anymore. Not even chips :facepalm: Fuck.
This. Although Filet-O-Fish would be more accurate :hai:
Could eat these forever. If our Maccy D's wasn't so far I'd go now...
They probably have.. but you can get two for a dollar these days
Takeaway pizza is damn nice but haven't had that for a while. I make my own but the dough never tastes the same nice but not quite right..
The mushroom and swiss from Steak n' Shake is much much better.
Making pizza at home is a little tricky, pizza ovens have a slate bottom that holds heat and transfers it directly to the bottom of the metal pizza pan, making for a nice firm fully cooked crust. There are pizza stones available, but they are usually quite thin and have little effect unless you put the pizza right on them while they are hot, good method if you have a pizza spatula and are familiar with using cornmeal to stop it from sticking.
One method I have used in conventional ovens is to take out the fuse for the top element. Then heat the oven to 375f/190c and toss in the pizza on a well oiled baking pan. Cook it until the crust rises a bit, then turn it up to 450c/220f. The element should kick on for a while and toast up the bottom of the pizza. Check it every two minutes or so, and once it is getting brown, turn the oven down so the element is off and wait a bit for the top to brown. Not the best, but passable.
C/O
"pizza is proof of gods love for his creation, just like meth"
Oh fuck yeah
Wow that's a fucking brilliant answer! Cheers!
Hmm I I will have to look into this even further.
I agree with this one too actually. Loved that meal. In fact, KFC rules and now I want one.