I love Pizza and could eat it everyday, although I don’t – darn. The Dough is really what makes the pizza. This is not to say that fresh quality ingredients are not important, but the dough sets the pizza experience. I have tried a number of different recipes for pizza dough. The best, without doubt,…
The use of rice flour in the US is unfamiliar. It is becoming, and has become, more common in those groups who adhere to a gluten free diet however. When I originally started using rice flour for some of the wrapped recipes you will see in this website and in the book series, I didn’t…
There are a number of different variations in cookbooks and on the Internet for this recipe. The following is a fairly “classic” version. I have added the Panko as it gives a very good crunch. What to serve with the Scotch Egg is something of a controversy. One author suggested, “A truly great scotch egg…