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Author Topic: Pizza dough  (Read 6460 times)

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Offline Peripatetic Phil

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Re: Pizza dough
« Reply #60 on: October 28, 2018, 04:35 PM »
And perhaps not that far removed from the fact that dressed crab is often served with finely-chopped boiled egg (indeed, I actually prefer my dressed crab when it is "adulterated" in this way).

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Online livo

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Re: Pizza dough
« Reply #61 on: October 29, 2018, 02:47 AM »
I haven't tried egg with anchovy Phil but now you've piqued my interest.  I'll give it a try next time I have a spare boiled egg.
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Offline Peripatetic Phil

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Re: Pizza dough
« Reply #62 on: October 29, 2018, 07:53 AM »
Now I come to think of it, I probably use at least 1½ eggs per sandwich (I usually cook three eggs and make 1½ or 2 sandwiches).
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Online livo

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Re: Pizza dough
« Reply #63 on: October 29, 2018, 11:11 AM »
Might have to try a breakfast pizza with anchovies and eggs, some Chorizo sausage and some sort of cured pork.
Whiskey is the answer, but what was the question?

Offline Peripatetic Phil

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Re: Pizza dough
« Reply #64 on: October 29, 2018, 01:07 PM »
Oohhh, no meat for me on pizza; it is (virtually) the only food that I prefer meat-free (anchovies apart, of course, but then they're fish, not meat  ...).
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Online livo

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Re: Pizza dough
« Reply #65 on: October 29, 2018, 08:20 PM »
So you be ordering the Barbeque Meat Lovers from Dominos then?  I'm ok with the meat but I've already expressed my view on barbeque sauce.
Whiskey is the answer, but what was the question?


 


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