I love pizza. Though I eat it very rarely.
The only pizza I tolerate is a thin crust one with pepperoni
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I believe itâs more a reflection of just market demographics. Not that I have any solid data, but my hunch is that places with higher income inequality will see more of a proliferation of your idea of whatâs available in âthe Westâ (indeed, especially more so the touristy areas), whereas places with more humble backgrounds will tend to feature more of what you think Asia has.
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You probably already know this but If your fresh dough is sticking to the surface,just put your pizza base on a thin layer of cornmeal/durum wheat or semolina flour just before cooking,because its coarse It will stop the pizza base sticking to the surface,it will also stop it burning quickly and will add extra taste and crunch to the finish.
Donât know if Iâve posted this before, sorry if this is a double. Go to the shops today, buy two leeks. Slice them lengthways then chop. BUTTER into a frying pan and sautee for about 10 mins with lots of salt and pepper. Possibly one of the greatest tastes in the world. I use this as a base for loads of different dishes and as a veg side for a roast dinner. So easy and gorgeous.
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Excellent tip, cheers, it inspired me. Cooking with wife this evening, couple of glasses of wine, all the time in the world and making a nice meal.
Started with the leek suggestion, above. Had a little taste, delicious. The smell filling the house is amazing. Then we decided to use it to build a bigger dinner. Added mushrooms, then a three cheese blend with garlic to make a delicious leek and mushroom risotto.
We have organic lamb steaks, and cooked them in a heavy cast iron pan. First butter, garlic, rosemary all melting and marinating the lamb. Then sear the lamb and cook it to medium.
Also did some carrots in the oven, glazed them with balsamic vinegar.
Bloody delicious. Cheers!
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What is it you tease 
Roti chicken done over a drip pan full of potatoes, green beans and carrots. Set it up, shut the lid, let it spin for an hour or so. Gorgeous and dead easy.
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Before seeing that pic and just seeing your post⌠I thought you were referring to a Indian chicken curry dish
I know rotisserie is a thing and I would have liked a much darker roast on the skin
Rotisserie is generally on a rotating spit next to an open flame. Cooking it like this in a grill is more of an oven in indirect heat (hence less darkening of the skin) and the stand is just a fairly useful way of getting an even cook.
Itâs finally got into autumn here with a very very mild chil in the air in the evenings and early mornings so weâve started making soups. My go to is a pumpkin curry soup, but my partner has been doing a lot hearty vegetable ones approximating minestrone.
Itâs so simple, so hearty, and so tasty.
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I do think there was a motor next to that to rotate the bird. Talking about the pic atleast.
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Yeah, was a true roti next to the burner. Makes the cooking nice and even. Bird juices fall into the pan which seep into the veg whilst it cooks.
On a cooking related matter, I grilled some salmon outside the other day, and one of the burners on the grill broke. It had rusted through! Someone told me because it was Weber you can get spare parts. I urged them to keep their mouth shut and say nothing to my wife.
This is an opportunity to get a smoker. Research has begun, and a whole new world is about to open up!
Yeah, even a fast smoke will produce brilliant salmon. I would urge you to look at a Big Green Egg/Kamado Joe/Broil King Keg (I have one of each at different properties). You can produce very high temperatures for things like steak, low for long smokes, and just great flavour for the short smokes. The salmon recipe (Dijon Salmon Strips) I tried in March 2020 came out so well I am not permitted to try another - despite the recipe on the facing page of my smoker cookbook also looking fantastic.
If your wife likes salmon, she will not question the smoker purchase after just one perfect filet.
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Am growing leeks in the garden still. This yearâs tomato haul is decent. Ends up in big pans of lasagna
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Howâd you manage to perfectly replicate your meal from Jul 23? 
Smokers are okay for some things but take a long time and a lot of pellets/wood
Just replace the Weber internals and get a smoke box for it if you really enjoy the flavorâŚ
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tonight could very well be lasagna, considering how many tomatoes I have to go though still his year.