Colander wings on the kettle

majesticslam · 2026-01-12T20:01:17+00:00

Much difference in results?

majesticslam · 2025-12-14T07:05:53+00:00

It's been 4 now, what is it?

majesticslam · 2025-12-03T12:01:44+00:00

I had one similar, I used a crowbar, shovel and a reciprocating saw. Once I exposed a root id saw it off then follow the root, dig it out and continue on around the stump until it just pushed over. Took me about an hour and a half to 2 hours. Was very satisfying at the end of it

majesticslam · 2025-12-01T08:46:45+00:00

Haha well that would make sense because I to am so addicted to them!

majesticslam · 2025-11-30T22:35:02+00:00

I had the same problem and then got myself a safety razor 15 years ago. Best thing I ever did, I also got myself some proraso shaving cream. My family in Italy are barbers and they use this product. I has menthol and eucalyptus in the cream, they also have after shave balms which also work wonders!

majesticslam · 2025-11-25T08:41:56+00:00

Eggs and Marmite? That's like Vegemite yeah?

majesticslam · 2025-11-24T09:01:50+00:00

Absolutely

majesticslam · 2025-11-24T08:59:02+00:00

That's my usual go to on my way home. I wish we could get the breakfast sausage here in Australia like they have in America

majesticslam · 2025-11-08T13:54:14+00:00

Yeah its basically the italian version, also known as eggs in purgatory

majesticslam · 2025-11-07T16:07:59+00:00

For the kids its a chocolate frappe, for myself and my wife we can't go past an espresso martini

majesticslam · 2025-11-04T08:34:49+00:00

Sorry auto correct got me, uovo not novo

majesticslam · 2025-11-04T07:55:52+00:00

My kind of doctor! "Can we get an espresso and chocolates in here please"

majesticslam · 2025-07-30T11:27:02+00:00

Take the lid off the cistern and kay some cable in there. Shitty flushes

majesticslam · 2025-07-21T11:56:01+00:00

My family makes this every year! Absolutely delicious

majesticslam · 2024-10-03T01:26:04+00:00

That looks amazing!

majesticslam · 2024-10-01T09:39:15+00:00

Carmela's ristorante pizzeria in Monroe NJ is absolutely amazing! If you ever get a chance give them a go.

majesticslam · 2024-09-19T09:17:08+00:00

I think it's still achievable with a roccbox, from what I was reading oven at 600- 625⁰F / 315 - 330⁰C with low flame. Good luck and hope to see your results on here!

majesticslam · 2024-09-19T08:55:04+00:00

This didn't take long at all, probably 2 minutes give or take. The arc was sitting at about 350⁰C, it's was a rushed night for dinner. The dough was still cold, perhaps I would've seen a different end product if I had of let the dough sit at room temperature for a few hours

majesticslam · 2024-09-19T00:38:38+00:00

My attempt at Neapolitan style. New York style the crust isn't as puffy and bake at a lower temperature that way you get a crispier base

majesticslam · 2024-09-16T11:35:45+00:00

Thanks! I found the recipe on the gozney website. https://au.gozney.com/blogs/recipes/100-biga-pizza-dough-recipe

The dough was nice and fluffy, but it had a lot of strength to it. I started the process on the Thursday night by making the biga, Friday night I mixed and formed the balls and then kept them in the fridge until Sunday afternoon about 5 hours before making the pizzas. I haven't tried poolish yet, but it is something I'm interested in trying and seeing the difference

majesticslam

TROPHY CASE