# Adventures in Cooking **URL:** \ **Category:** Unrelated Discussion\ **Created:** [June 24, 2020, 1:55am UTC](https://forums.yoyoexpert.com/t/adventures-in-cooking/323059 "2020-06-24T01:55:30Z")\ **Posts on this page:** 1\ **Showing post:** 86
**Author:** ![beherenow](https://sea1.discourse-cdn.com/flex015/user_avatar/forums.yoyoexpert.com/beherenow/32/125309_2.png) [@beherenow](https://forums.yoyoexpert.com/u/beherenow)\ **Post date:** [January 17, 2021, 7:19pm UTC](https://forums.yoyoexpert.com/t/adventures-in-cooking/323059/86 "2021-01-17T19:19:16Z")
This standard dough makes a nice sheet of breadsticks. It’s the crust type not the fluffy airy single stick ones. > [@Easy and 'Artisan' pizza dough recipe](https://forums.yoyoexpert.com/t/easy-and-artisan-pizza-dough-recipe/317710): > > This is the master recipe from the book ‘[Artisan Pizza and Flatbread in 5 Minutes a Day](https://www.amazon.com/Artisan-Pizza-Flatbread-Five-Minutes-ebook/dp/B0050IGWRC/ref=sr_1_1?crid=3L0Z8BOXUJ1MS&dchild=1&keywords=artisan+pizza+and+flatbread+in+five+minutes+a+day&qid=1585945860&sprefix=artisan+pizza%2Caps%2C169&sr=8-1)’ Follow the same recipe linked above. I weigh ingredients and that is: 800g water, warm (can sub 70g for olive oil) 10g yeast 17-25g kosher salt 1080g unbleached AP flour These are okay but more crust like imho too. I just end up using the dough recipe above since you can make it in big batches and keep for a couple of weeks or longer. > **[Artisan Breadsticks](https://www.kingarthurbaking.com/recipes/artisan-breadsticks-recipe)** > > Breadsticks with an artisanal touch. > [@TheThrowingGnome](#): > > Disturbing! Saw the Great Pacific Garbage patch is now twice the size of Texas or 3 times the size of France. Mostly plastic! It bashing around constantly is what’s created all the micro-plastic it said. Shrimp is full of micro-plastic as are all the bottom dwelling fish/creatures. A bad picture of a double patty smash burger! The ‘[fry sauce](https://www.npr.org/sections/thesalt/2015/11/13/455755908/a-kitchen-science-savant-shares-his-secrets-in-the-food-lab)’ is good but a bit redundant if you like pickles and ketchup already. ![](https://us1.discourse-cdn.com/flex015/uploads/yoyoexpert1/original/4X/a/4/b/a4bb544ed09e5261d5cb81100849ca80c330affc.jpeg) Also smoked some jerk marinated chicken legs. This brand is authentic and spicy! > **[Amazon.com : Walkerswood Traditional Jamaican Jerk Seasoning, Hot and Spicy, 128...](https://www.amazon.com/Walkerswood-Jamaican-Seasoning-9-25-Pound-Jumbo/dp/B005CMA7OA)** > > Amazon.com : Walkerswood Traditional Jamaican Jerk Seasoning, Hot and Spicy, 128 Fl Oz : Hot Sauces : Everything Else ![](https://us1.discourse-cdn.com/flex015/uploads/yoyoexpert1/original/4X/5/d/4/5d41b5d067282cf7dcb73b8819eeb99079fa5e56.jpeg) --- _[View the full topic](https://forums.yoyoexpert.com/t/adventures-in-cooking/323059)._