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/ck/ - Food & Cooking

The tastiest and most filling board on 8chan!

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File: 9041771aa4f599a⋯.jpg (218.13 KB, 781x1024, 781:1024, 1407569284782.jpg)

 No.10771 [Open thread]

You are presented a fresh human body. What meals do you prepare with it?

10 posts and 1 image reply omitted. Click reply to view. ____________________________
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 No.10787

>>10786

Shitlord bigot! I'll have you know I'm a proud demi-dimensional proto-queer bivalve and my pronouns are Che/Cher!

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 No.10788

File: 2ef0c45892f3f76⋯.jpg (49.33 KB, 1000x1085, 200:217, tumblr_ln29k1qJRc1qzwghoo1….jpg)

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 No.10842

>>10771

Throw it all away, I don't want hillary clinton prion disease

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 No.11121

>>10788

pffptpfft what?

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 No.17070

I prepare meat , I cut her feet and try and cook it since i got feetfetish

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File: dfe74237922f472⋯.webp (129.69 KB, 1200x1085, 240:217, ojljqsiobte31.webp)

 No.17068 [Open thread]

Where I live it all costs a fortune in the stores, imagine paying over 30$ for 26oz liquor or a 12 pack of beer, I'm looking for a company that doesn't give a fuck and will just mail it to me cheap and in bulk (bonus if they accept crypto) I'll deal with the legal aspects myself

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 No.17069

I come back to my (former) board for the first time in months and the first thing I see is this very questionable thread. Jesus fucking christ.

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File: 0d9e222e7c2eeab⋯.png (644.62 KB, 572x430, 286:215, cookie.png)

 No.17067 [Open thread]

>be me

>coworker fired and I have to do his stuff till we find a replacement.

>need to make large batch cookies daily.

>have the best autistic guy in our kitchen.

>best autistic guy loves scooping drop cookies.

>give him the dough and he grabs the yellow scoop like it's Excalibur.

>washing hands and see him line up the first perfect drop.

>he's smiling like it was Christmas morning.

>20 min later walk in and see 3.5 sheet pans

>perfect grid, machine-like precision placement

>say thank you great job

>he walks out like he just won the super bowl.

Do you have any recipes I can make for him?

Need 80, 2oz portions by 3pm. Best autistic guy gets to work at 1.

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File: 00efb37dedbef08⋯.jpg (116.59 KB, 1200x1200, 1:1, Deep_Dish_Pizza_sq.jpg)

 No.17061 [Open thread]

We have officially created a new board over at https://8chan.moe/ck/

Come join there if you're sick of pictures getting deleted for no reason at all

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 No.17066

I do NOT run the /ck/ board on 8chan.moe, just so that's clear.

That's all.

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File: 923c9612e1cd545⋯.gif (811.71 KB, 250x250, 1:1, wewetenhetgewoonniet.gif)

 No.16954 [Open thread]

Since 8chan/8kun is going through some controversy regarding censorship I figured i'd clear up some things: warning, rant ahead

I won't be going anywhere as the BO unless Ron/Jim decides to remove me for whatever reason.

If the unfortunate day happens that 8chan/8kun goes down forever however, I guess that's the end, i'm calling it quits if this site goes down. Imageboards have become hives of drama and other inane bullshit of which I do not want to be associated with anymore.

There's no reason to panic just yet and I won't be going anywhere for now, but keep this in mind, this site is on very thin ice with all the controversy it's had the past years, especially last year with all those shootings.

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 No.16955

Would be nice to have a bunker if this ever goes down

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 No.17026

I am still here, a year later. I don't think this site will be around for long though. Maybe it's for the better, considering how much of a shitshow 8chan has been in the past two years.

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 No.17058

File: e51585602264997⋯.jpg (8.47 KB, 281x200, 281:200, jezusverdomdechristus.jpg)

Why they don't pull the plug on this site already is beyond me, especially now the images etc CDN dropped 8chan like a brick.

What's the point of a site providing free speech… if you keep getting deplatformed?

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 No.17060

No more ThinkPad (and Toughbook) threads, or /tech/ in general… I feel hollow. Like a part of my life has been taken away. I guess this is the end then.

This site was an amazing experience and I could write a entire essay about it, but i'm going to keep my final message short. Thank you for all the knowledge and the hilarious, sad, sometimes even bizarre moments 8chan.

Kutgebruiker9000!Asko.7gwTk, former /ck/, /wdsc/ and /mtb/ BO out.

Please, if this board gets claimed: do not wipe out the old threads.

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File: a60f9849566ccab⋯.jpg (64.14 KB, 645x484, 645:484, maggot cheese.jpg)

File: 7d674052261f292⋯.jpeg (9.83 KB, 247x204, 247:204, gorgonzola.jpeg)

 No.13390 [Open thread]

Daily reminder that yurocucks consider rotten blocks of milk actual food

27 posts and 3 image replies omitted. Click reply to view. ____________________________
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 No.15527

>>15485

yeah but still do not want to consume too much soy

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 No.15811

>>13390

I think I would actually try the maggot cheese since they're only feeding on delicious looking cheese. Extra protrein

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 No.15812

>>15484

Sharp cheddar is the best. I bet you only eat brie you pansy

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 No.15821

>>15812

This. The very minimum is 2 years. Older is better.

Had 10 year old sharp chedder and that was great.

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 No.17043

>>13390

Daily reminder that if you can't eat cheese, YOURE A NIGGER

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File: 4284fae230d9a0d⋯.jpg (271.56 KB, 1360x937, 1360:937, 20210814_090846.JPG)

File: 411a06458168a89⋯.png (27.78 KB, 662x926, 331:463, e.png)

 No.17037 [Open thread]

Text copy from the image:

== The Official 8Kun EARL GREY TEACUPCAKES Recipe ==

(Based on https://www.taste.com.au/recipes/earl-grey-tea-cakes/ \

a359f0b9-a35d-41b8-9434-35f80fa6edf2)

2 Earl Grey tea bags

1/4 cup boiling water

1/3 cup milk

100g of sunflower oil (or melted butter)

2 eggs

160g white sugar

190g self-raising flour, sifted

1 teaspoon of baking powder, sifted with the flour

(From the original recipe, but I didn't have any icing sugar)

Marmalade icing

230g pure icing sugar

1.5 tablespoons breakfast marmalade

approx 1.5 tablespoons fresh orange juice

Preheat oven to 180C (my oven was a bit hot–try 170C next time?).

Oil-spray a 6-fer muffin pan.

Empty the tea leaves from the tea bags into a cup and add the boiling

water. Set aside for 3 minutes. Stir in the milk and then transfer to a

large bowl. Combine and wisk the wet ingredients, eggs, and sugar

together well, making sure any sugar isn't missed.

Add about 25% of the flour and wisk in until smooth. Repeat until all

the flour is done. Then beat until the mixture is pale and creamy and

looks slightly airated and bubbly from the baking powder starting to

activate.

Spoon thePost too long. Click here to view the full text.

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 No.17041

File: 62a0a1f4adeccf2⋯.jpg (162.96 KB, 958x718, 479:359, 20210823_125626.JPG)

File: 0b5bb1e8c40052e⋯.jpg (235.81 KB, 1053x789, 351:263, 20210823_125418.JPG)

Made moar, which a different type of tea. Was actually better I think.

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File: 7450291d7ae9b0c⋯.png (294.72 KB, 500x568, 125:142, americavsuk.png)

 No.17038 [Open thread]

Americans, why is this legal in your country?

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 No.17039

File: acb7236e4fe6851⋯.png (29.37 KB, 385x368, 385:368, dilmom_chipolte.png)

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File: d6ee5cc1abf1840⋯.jpg (87.68 KB, 800x600, 4:3, 000_20210809_171407_r_png.JPG)

 No.17030 [Open thread]

Getting a vertical together… On how to cook small-grain/sushi rice properly in a JetBoil, considering the practical situation when camping.

I haven't quite made it an ideal camping method yet (long cooking time by Jetboil standards=uses a lot of gas, baking paper & etc), however the at-home results are in.

This pic: what's needed. That's a gō/180g worth of dry white small-grain rice. There's also the frying pan holder that comes with the Jetboils.

1 post and 1 image reply omitted. Click reply to view. ____________________________
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 No.17032

File: 1532a2e82216e9a⋯.jpg (51.4 KB, 800x600, 4:3, 010_20210809_171501_r_png.JPG)

File: c417460f3948f36⋯.jpg (61.45 KB, 800x600, 4:3, 011_20210809_171546_r_png.JPG)

WHY DO THE JAPANESE SAY FLITHY GAIJIN??? Because they don't wash their rice.

A very very necessary part of cooking small-grain rice is to wash, and soak it for 10 minutes. Pour the rice in, add cold water, stir for a minute, drain after 5 minutes, and have a second go, draining (as well as possible) after 10 minutes.

Obviously a camper would save the drained rice-water. I find it's still drinkable and goes into the water bottles for the next day's traveling. Could also be used for other cooking, or even cleaning up.

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 No.17033

File: bac074c8b3d7464⋯.jpg (54.08 KB, 800x600, 4:3, 021_20210811_192551_r_png.JPG)

File: ec49854a91796d2⋯.jpg (57.43 KB, 800x600, 4:3, 022_20210811_085041_r_png.JPG)

File: d279a56061f6f3c⋯.jpg (68.04 KB, 800x600, 4:3, 023_20210811_192714_r_png.JPG)

Do that.

Of course, you add one gō of water.

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 No.17034

File: b871d689adc66b0⋯.jpg (53.1 KB, 800x600, 4:3, 030_20210811_192800_r_png.JPG)

Get the Jetboil on the lowest heat setting it can manage…

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 No.17035

File: ba66c8996b461e7⋯.jpg (84.5 KB, 800x600, 4:3, 031_20210811_192824_r_png.JPG)

File: d40a3c8bb6b5738⋯.jpg (66.06 KB, 800x600, 4:3, 032_20210809_173107_r_png.JPG)

The rice is obviously being steamed here, and you don't want the water to boil away too soon. Don't remove the lid at any point!

It needs to boil for about 10 minutes. If you hear crackling noises, that's the run-out-of-water…which should happen at 10 minutes anyway.

Leave it to steam/stand for another 10 minutes.

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 No.17036

File: beb8d8e5eedf731⋯.jpg (56.16 KB, 800x600, 4:3, 040_20210811_194840_r_png.JPG)

File: a66689a7cdddab9⋯.jpg (68.66 KB, 800x600, 4:3, 041_20210811_194956_r_png.JPG)

File: 6d38630657df2e8⋯.jpg (68.58 KB, 800x600, 4:3, 042_20210809_084728_r_png.JPG)

Something I forgot the first photo ITT has a coffee filter that I tried using it didn't work too well, producing overcooked rice from water beneath the frypan part making contact with the water.

Anyway.. look at that delicious perfectly cooked sushi rice.

Last photo: serving suggestion, with curry sauce.

Eat with chopsticks, which you can do with small-grain rice that's cooked properly.

Give my regards to your Waifu.

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File: 5a21934b7dbcd4c⋯.jpg (82.9 KB, 1000x563, 1000:563, intro_1595512546.jpg)

 No.16974 [Open thread]

What do you get? I ask for the usual and they already know:

>White bread

>Provolone Cheese

>Spicy Italian meats

>Olives, green peppers, onions, tomatoes, jalapenos, peppurchinis, spinach

>T O A S T E D

>Lastly, gimme a dash of vinegar

Bear in mind Quiznofags need not apply.

5 posts and 1 image reply omitted. Click reply to view. ____________________________
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 No.17028

File: bbe873b08433eb6⋯.jpg (28.74 KB, 648x648, 1:1, wateendagzeg.jpg)

>>17027

>mfw someone posted on my board after three months

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 No.17029

File: bd8f2cf5ea608f4⋯.jpg (101.04 KB, 758x589, 758:589, 51100891_2289531944666154_….jpg)

>>17028

You must be starving.

Have a Bacon&Egg roll on me.

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 No.17054

File: bbe873b08433eb6⋯.jpg (28.74 KB, 648x648, 1:1, wateendagzeg.jpg)

>>17028

What a day indeed, BO.

Disregard this post, just trying to see if reposting pic related ITT fixes the pic I posted before

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 No.17055

>>17054

Interesting, looks like it does.

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 No.17056

>>17054

>mfw it broke for some reason

jim & ron pls

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File: fceeae43d457491⋯.jpg (321.37 KB, 700x467, 700:467, Homemade-Pizza-Dough-1.jpg)

 No.15579 [Open thread]

I want to make some bread, but yeast is expensive over hear, so I'd like some advice with starter dough. I heard that if you keep it in the fridge you only need to feed it once to make sure the bacteria is healthy, but I'd appreciate some first hand experience advice and pitfalls.

I've made bread 2 or 3 times but never tried to make a starter dough

18 posts and 2 image replies omitted. Click reply to view. ____________________________
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 No.16942

File: 754a85009f41fb1⋯.png (1.58 MB, 891x1270, 891:1270, bag1.png)

File: 01bfe70862e1cd5⋯.png (919.86 KB, 995x554, 995:554, bag2.png)

>>16938

I attempted to make baguettes. I used sourdough instead of baker's yeast.

They came out much denser than I would have liked, but that's my own fault. I didn't let them proof for long enough and I didn't let the oven heat fully.

Other than that? They're alright, I used rye and wholewheat instead of strong flour, they smell great.

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 No.16943

>>16942

That flag isn't representative of where I actually live, by the way. I use a VPN, which is why I usually hide my flag.

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 No.16944

YouTube embed. Click thumbnail to play.

>>16942

This one is very instructional too. They use sourdough starter but also add some yeast too.

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 No.16945

>>16944

I'm far more interested in whatever the hell that channel is. Look through his videos, they seemingly have nothing to do with each other. I have to wonder if he actually made any of these.

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 No.17024

>>16942

Sexy bread there. A tad over-baked, but nice effort!

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File: afb6147eed74ac5⋯.png (157.87 KB, 220x275, 4:5, ClipboardImage.png)

 No.16760 [Open thread]

I've got ~30 mls of rum and ~370mls of cream. I need something to use the two of them before the end of the week.

18 posts and 1 image reply omitted. Click reply to view. ____________________________
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 No.16921

>>16920

Is caramelizing it like onions?

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 No.16923

Invidious embed. Click thumbnail to play.

>>16921

Pretty much. Just shred it, put on a pan with generous amount of oil, add salt, and be patient. Here is the best how to video I was able to find. In case timestamps do not work in embeds, the bullshit ends at 0:44 mark and then it's just the recipe.

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 No.16924

>>16919

>I was thinking of kraut, but

>1: How do I hold it down?

Use a smaller jar or cup, a rock, or even the core of the cabbage. Put a big piece of cabbage leaf on the top under the weight to keep the kraut from going up the sides.

>2: It takes months to finish.

A jar sized batch might be ready in 2 weeks.

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 No.16983

File: aee1fe07dc700b6⋯.jpg (11.58 KB, 259x194, 259:194, 3219.jpg)

File: ad79d4974eb4393⋯.jpg (9.33 KB, 259x194, 259:194, 3223.jpg)

File: b5bc6849cb5c14b⋯.jpg (187.97 KB, 896x600, 112:75, 3239.jpg)

File: 8d0f1e1061cdfcb⋯.jpg (13.17 KB, 300x300, 1:1, 3241.jpg)

File: 20b052811ae1bb9⋯.jpg (418.73 KB, 1600x1200, 4:3, 3250.jpg)

>>16915

I realize I'm quite late to the party but honestly the best cabbage I have is either turned into coleslaw (sugarless is best, go light on the dressing) or if you only have half a head, just steam quarters, eat with lots of butter, salt and pepper.

Cabbage has got to be one of the most under rated vegetables there are.

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 No.17023

>>16983

Cabbages are good people. Napa cabbage is especially good.

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File: ae0b7bc43de6423⋯.jpg (694.79 KB, 1280x720, 16:9, obscura1534110846911.jpg)

 No.14718 [Open thread][Last 50 Posts]

Old thread: http://archive.is/iODGQ

Mexican corn bread

'Swedish' meatballs

Purple hull peas / okra/ beef bacon

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 No.16962

ate some grilled chicken today

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 No.16967

Anyone still here? Made a chicken soup from scratch. Was pretty good. No pics tho :(

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 No.16969

>>16967

Hello, hello.

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 No.17020

File: 7b6c5edf8d25243⋯.jpg (115.09 KB, 861x704, 861:704, weebfud.JPG)

Tonight I eat as the King of Weebs!

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 No.17021

>>17020

NOW, I AM KING OF TEAM WEEBS

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File: 059fda9282241ba⋯.jpg (1.12 MB, 5520x3892, 1380:973, Mussels.jpg)

 No.17017 [Open thread]

Looking for tasty and easy mussels recipes? Wine, garlic, curry ? How long ?

What would be Jean Claude's advice ?

https://odysee.com/@cookingwithbenoit:3/no-comment-mussels-and-white-wine-moules:3

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File: 1433875135157.jpg (60.42 KB, 338x450, 169:225, bread.jpg)

 No.4735 [Open thread]

Any bread bakers here?

Trying to get started with bread baking but pretty much everything turns out the same bland shit

25 posts omitted. Click reply to view. ____________________________
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 No.17010

I kinda suck but, I bag the bread when its just about cooled and the next day, it is softer from its own humidity.>>10427

Also. I'm new and may post retardedly.

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 No.17011

>>17010

>>10427

Oops. Hows this?

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 No.17014

File: 9218b29b4b1c007⋯.jpg (84.69 KB, 1200x630, 40:21, df.jpg)

>>4735

OK OP listen up. /pnd/ user here, just straying over here because bored.

Here below is perfectionist bread. I've tried for years with a bread machine. Eventually found actual advice from proper bread maker, experimented myself and goddam! Finally something amazing.

This will make your bread loaf or pizza dough -super tasty- and max fluffy.

Use a bread machine if you like. I've got a cheapy Panasonic SD 2501.

Ingredients:

First Section (1 of 2)

480 grams white flour.

1 and 1/2 teaspoons of dry yeast. (Stored in freezer)

1 Tablespoon of salt.

2 Tablespoons of sugar.

380 mls of water.

Step 1) Put all this in the bread machine and run it on the 'dough' setting. Menu #22 on the Panasonic.

Step 2) It runs for 45 mins. Once it finishes, leave it sit for EXACTLY 45 minutes.

Step 3) At that finish time, now re-run the #22 dough machine for approx 5 minutes ONLY and press 'stop'. -OR- Fold the dough over, -gently- on a cutting board. Do this a few times for 2-3 minutes.

Step 4) Let it sit for EXACTLY 45 minutes again.

Repeat Step 3 & 4.

Then once more repeat Step 3 & 4

Now place that dough into a pre-flour dusted plastic bucket that's at least three times the size. Put it in the fridge overnight. Make sure the lid is loose or use a cling wrap cover.

Section 2, the next morning.

Take that big puffy dough ball and place it into the dough machine once more.

Add extra:

2 teaspoons of yeast.

1 Tablespoon of sugar.

Run on #22 or the dough mixing again.

You may add a sprinkle of water to make the yeast spread into the dough, if you do, also add aPost too long. Click here to view the full text.

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 No.17015

Also, as per above, dont' get creative, don't add anything, don't steer from the recipe. Do that only when you get the first one right.

Best to start with pizza as the taste is unbelievably good.

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 No.17016

Lastly, make sure the salt used with yeast has no iodine. It kills yeast.

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