[quote=“caoimhaoin”]We should all be eating for our blood type, they are some great books out there on it, all you need to know is your type.
Only thing is there will be some disapointments.[/quote]
Jayz, first I heard of this.
Think you’re allowed tomato based pasta sauce for your pasta and chicken (boiled I presume).
[quote=“caoimhaoin”]I get the dough in the english market in Cork, you’d get similar in any Iago shop, or any market or Italian type place, they are all over Dublin anyway. Roll it very hin ( for no particular reason i make it rectangle). Put in fan over at about 160-170 for about 15 mins. Then have all your toppings cut up. I tend to go with Jalapeanos, Chorizo (really bad for you, but fuck it its only a few slices), peppers, onions, maybe chilli flakes if i’m feeling very hot (:rolleyes:) and grated mozeralla and put them on the pizza(thats fairly done now) for about 10-12 mins at 190-200. Keep an eye on it though, if you’ve a nice even base its grand, but if (like i did at the start) go thin in the middle then that can burn away and leaves holes.
Sometimes i go mad on the pork and throw some Clon black pudding on as well. Best thing is with the dough once your used to it, you can keep it in fridge for a few days or freeze it. If you only want a small pizza then off you go, if you want to show off to a bird then thats good too. Your in charge.
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there is a new chef on bbc2 mate- he is a bit of a gimp but did a great sauce for a pizza & made a deadly looking one from scratch - ill have to do one up to make sure i havent lost my touch
There is no Cafe Bar Deli in Limerick.
I was just about to tell you i got it from the states. A bar near us used to do all sorts of pizzas, including sheppards pie, which was nicer than you’d think, and an irish breakfast. I actually think Cafe Bar Deli could have got it from there, as the guys who own that lived in the same place as us over there. Its in Cork as well.
There’s a “Cafe Bar” so…
i love when you talk about your times living abroad
Any idea how to do the pizza dough part or do you always buy it as is?
[quote=“caoimhaoin”]Well any pork isn’t great for a human, and its a complete no-no to have before exercise. I’ve read about it several times as to why technically, but can’t quite remember. I think its just its so hard for the body to break down. Complex calories, or condensed calories, can’t remember which.
When they talk about chicken and pasta for before training and games etc, they talk about literally chicken and pasta, nothing else, it ain’t that easy to eat.
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The nutritionist we had for the soccer used to recommend tomato based sauces for your diet in the lead up to matches, either with pasta or on a homemade pizza.
Why make your own pizza when some other bloke can make, cook and deliver a superior one right to your door-step?
i love when you talk about your times living abroad[/quote]
its not that hard to make & the ones from pizza hut ,dominos etc are not that good
because he is delivering you a doughy, salty lump of mush, with toppings that have been in a fridge for weeks and charging you way over the odds for it.
Nutritionist knows the score
But i like mush and dough…
they also seem to be greasy as an AS Roma fan as well for some reason, can’t really see how a pizza could be greasy but the domino’s ones are…
[quote=“Pikeman”]Jayz, first I heard of this.
Think you’re allowed tomato based pasta sauce for your pasta and chicken (boiled I presume).[/quote]
I can’t wuite remember the blood types now exactly right, but this is one example. The most common blood type in Ireland, lets say O Neg, these people should never eat dairy products, of ANY sort. Goats milk and cheese is good, but not cows. It helps us with our high cholestoral levels, our high asthma levels etc etc.
My Doc is an alternative type, medically qualified and all that, but has also done accupuncture and studied in China. He’s over the years told me 2 things that stand out, 1. Asthma doesn’t really exist. I was told i had asthma by my first doctor, he then told me i didn’t have it, took me off inhalers, stopped me drinking whole milk and it was gone in a month, never troubled again.
2. Was that this thing about us throwing too much salt on our dinners etc, he says its all bollix, we generally don’t take in enough salt, and that the only heart your hurting when lashing salt on your dinner is the sensitives cook who thinks your ruining his/her food.
Ya tinned tomatoes or the like, nothing out of a Roma jar. He’s right of course.
[quote=“caoimhaoin”]I can’t wuite remember the blood types now exactly right, but this is one example. The most common blood type in Ireland, lets say O Neg, these people should never eat dairy products, of ANY sort. Goats milk and cheese is good, but not cows. It helps us with our high cholestoral levels, our high asthma levels etc etc.
My Doc is an alternative type, medically qualified and all that, but has also done accupuncture and studied in China. He’s over the years told me 2 things that stand out, 1. Asthma doesn’t really exist. I was told i had asthma by my first doctor, he then told me i didn’t have it, took me off inhalers, stopped me drinking whole milk and it was gone in a month, never troubled again.
2. Was that this thing about us throwing too much salt on our dinners etc, he says its all bollix, we generally don’t take in enough salt, and that the only heart your hurting when lashing salt on your dinner is the sensitives cook who thinks your ruining his/her food.[/quote]
Fook 
http://www.bbc.co.uk/food/recipes/database/tomatoandanchovypizz_91866.shtml
looked very tasty the other night although i would not be a fan of anchovis
I did it before, i just googles it and found some italian cookery school. Was that little bit too much hassle for myself, but if i was doing it to impress i’d pull that out again.