6 Comments

  1. Q
    June 25, 2009 @ 3:54 am

    well honestly, i don't measure much. i just put some of each. the best i can say is i put enough flour to thicken the mixture to a consistency that's similar to a thick cake batter, and very cautious with the yeast.

  2. Sexysadie
    June 19, 2009 @ 12:03 am

    Nice recipe. But how much flour, baking powder and yeast tho?

  3. Kory
    June 8, 2009 @ 2:54 pm

    Lord yu idle. Meh cousin say you out for my crown though.

  4. Q
    June 7, 2009 @ 11:25 pm

    dawi, ah think that is it. let it cool and then give it a lil george forman. treat it like a garlic bread at the side of a pasta or salad. strange enough, ah was thinking of using some olives in it as well… inspired by the olive lover nah… hahaha.

    ah feelin dat.

  5. CURI
    June 7, 2009 @ 11:13 pm

    this was really yummy q! but dawi u not a lil worried to leave an egg-based out for an hr – even in the fridge? that was my main concern when i saw him bubbling this…samonela?

  6. the kicker
    June 7, 2009 @ 11:05 pm

    Hmm… very interesting. Adventurous to say the least. For guaranteed smoothness, trying sifting in the dry ingredients. Another trick, wet a cloth and put it on top the dough mixture for about an hour or so or until ready to pop in the oven.

    I think this would make a nice addition to a pasta dish. Drizzled with olive oil and grilled… doing that with a Bruschetta bread in mind.

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Quincy Ross

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