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I made some Russian pierogi recently and had some dough leftover. Made a quick thin crust pepperoni pizza. It came out well, the dough was made with Caputo flour.

I made some Russian pierogi recently and had some dough leftover. Made a quick thin crust pepperoni pizza. It came out well, the dough was made with Caputo flour.
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We did, we did not have it on hand for this but we have switched to buying the 2A milk as long as it is in stock, another great suggestion.

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Sweet. I have found a local who is going to start making A2 cheese, but it won't be ready for almost a year. If I find a recipe and it turns out good, I will share it here for sure.

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That would be awesome. Maybe we will take a shot at it too. Why not?

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Every time I eat real food like this, I feel good like it is back in the 70s or 80s. I'm convinced if we can get everyone eating food like how it was before all of the shit was added, we can all feel good for no reason at all, like we used to do all the time.