Because, Ese, I like To Fry My Stuff In Lard

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There may come a point in your home where you should become cold. It will be gradual, but ultimately healthy for you. At this point, pizza dough will not respond to your usual antics. Which brings you to Plan B. I know! Roti! But without the baking powder and instead resuscitating some powdered yeast that froze to death. That’s it and fry it in lard because Mexicans are on the right track with the lard thing. A multi-fusion-culinary explosion of yum. Then dip it! Yes, dip it in your mexican’t salsa with cheap tomatoes that you quickly breathed a new life as Italian cuisine.

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Oh yum, lardy, yeasty bread dipped in tomato sauce starring tomato purée, seasonings and cheap tomatoes. Mmmmm. I should write this up. So good. But no, I’m late to the game. I hit the case where Pizza Hut markets too much dough matched with too much sauce. These “bread sticks” are lovely, but nothing new. All I can offer is a quick out when good yeast goes bad.

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