Quote:
Originally Posted by RobBlake
pics and recipe
anyone else enjoy putting a pizza under the broiler after oven time to give it that nice golden cheese? makes for a perfect crunch to a slice.
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Havent eaten yet, but everything is done
I've recently begun serious experimentation with beer batter, the key is to make it so thin looking that you think you ****ed it all up up
But you didnt, because you gave each piece a serious, pressing dredge through flour before going into the batter... that ultra light batter stuck well, everything is just as airy and crispy as I had hoped
But for now, it'll be drinks... no work tomorrow, so ...