general questions thread

>>8144869
Yeah I would.
What other fillings are you going with?

>>8144869
*mushrooms

Calzone without cheese?

>Should I fry em before putting inside?
YES

thanks for answers

>>8144907
not a native english speaker, so I just checked in the dictionary

>>8144907
who said anything about no cheese?

>>8144892
nothing interesting, really. tomato sauce, garlic, green olives, mushrooms, mozzarella, spices, herbs from the garden. maybe ham.

my mother was a cook and she used to make great canzone with grapes, but I can't remember what else was there

>>8144969
Where are you from?

>>8144969
I just assumed the picture was yours.
Yeah, cheese should go inside. Maybe those fried mushroms, but definitely some chopped ham.

>>8144970
I can't see why it's relevant, anon. from race I'm polish, but I lived most of my life in china

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turned out pretty good, for a first try

yes. people commonly don't dry out mushrooms enough before putting them in shit

>>8145117
That cutlery. Yikes
Food goes one way

>>8145147
Yeah, I had only fish fork at the moment.

>>8144982
>polish chink talking about champignons
u wot m8

>>8144869
I make calzones often, using the dough from the grocery.

I stuff the calzone with ricotta, smoked provolone and one of the following cooked fillings:
browned slices of chicken sausage w/sun-dried tomatoes, basil or artichoke (publix)
grilled onions, garlic slices, and chilies
sauteed baby spinach and garlic

I like to rub the tops with very fresh olive oil and coarse salt before baking (kind of the pretzel idea). I transfer to oven on a piece of parchment I lay on my preheated pizza stone. No dipping sauce!

>>8145152
In both polish and chinese it has its own name, not just mushroom. Isn't it a bit inconvenient? There is ton of other mushrooms, and I don't think a lot of people call them fungi, do they?

>>8145117
Looks alright. Good to try.

>>8145176
I haven't been many places but I know at least in Italy that they call mushrooms "funghi" (foong-ee)

>>8144869
>champignons
jesus christ die

>>8144869

but thats an empanada, silly anon.

>>8145269
The only difference between a calzone and a pizza empanada is the dough

>>8145269
it's not. you make empanada with puff pastry or bread-like one.

>>8145117
why did you use the wrong type of knife?

>>8145384
look
>>8145150

actually I don't really get it neither, it's a set of fish forks and obviously not fish knives. most of the stuff is packed at the moment, so I use what I can

>>8144869
>champignons
>google this shit
>common white mushroom
k

>>8145682
You needed to use Goggle?
Dumb Shart!

Does anyone have any tips for roasts?

I've gotten into making them because I'm lazy, and I have a lot of free time. I was wondering what cuts of meat are best, what kind of things I can put in with my roast, and if you wonderful people have any secret spice medleys?

>>8145699
Sorry, I never heard of the term. Where I'm from people just call them mushrooms.

>>8144869
are they canned or fresh?

if canned dont bother

if they are fresh then you migth want to saute them for a bit to get the water out of them so you can cram even more mushrooms in the calzone

>>8145721
to be honest ask this guy anon
>>8132059

>>8145749
Thanks anon. I'm from /tg/ so I'm not too sure how this place works yet.

>>8144969
No sauce on the inside of calzones.

Attempting my first no bean chili this afternoon in the crock pot. Recipe calls for 2 28oz cans of tomato sauce, 1 6oz can of tomato paste, and 2 pounds of meat, along with the various spices. I'm okay with that much meat, but that sounds like a lot of tomato sauce and I think it'll be super runny. Am I wrong or does this sound normal?

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Tried to make fish and chips a while ago. Didn't really like the way they came out.

1. What beer should I use for the batter? I used Guinness last time but I feel like it was a little too dark.

2. The batter stuck to the fish just fine when cooking, but didn't stick very well after it was cooked. Any way to fix that?

>>8146050
1. I wouldn't bother, I prefer it with either plain water, or if you must, carbonated water. If you insist on using a beer, I would use a mild ale.

2. Have you coated the fish with flour before placing it into the batter? That works well.

>>8146138
Yeah. I coated it with flour before frying.

>>8146145
Some people use self-raising flour in the batter, some people prefer plain, for a crispier batter.

Maybe try another type of flour to see if it gives you the effect you're looking for. I reckon it might be plain flour you're looking for, for the crispy outer shell effect.

Other than that, it should usually be a bit loose. A fish from a chip shop is really a bit flaky, or a good one is anyhow. I've never really seen it get like a corndog type batter where it retains shape all the way down.

Some people also recommend adding a little splash of vinegar to the batter, I'm undecided myself, I don't think it does fuck all.

>>8146164
I'll give that a shot. Thanks.

>>8146050

Just go to a chippy you mong