Hawks64
Footballguy
Ahhh makes more sense then.probably best to think of Willie in a similar light. shtick master.
Ahhh makes more sense then.probably best to think of Willie in a similar light. shtick master.
this explains everything.are you familiar with the works of Andy Kaufman?
NeslonPretty sure it's performance art from the man behind the Willie Nelson username. Guy has 15+ years of such attached to his resume.
I have a pretty awesome deep dish receipe if you want me to post.So back to food chat. Due to my discovery of Serious Eats and the Spice House I have now found out how enjoyable making all different styles of pizza is. I have been able to make a good Neapolitan and Sicilian (thicker crust) crust. Make the sauce from scratch with very good results. Next up this weekend is a Chicago style deep dish/pan. No pizza oven since we don't have K4 money or room but a pizza stone and a 550+ degree oven offer a good enough alternative.
Negative. I had to buy her out of it when we split.Is the ex entitled to any of the equity off the sale?
Please post the recipe. The plan is to use the sliced mozzarella, plus using shredded on the edge to get all crisp and burnt like Pequod's. Recipe I am using is going to be similar to this:I have a pretty awesome deep dish receipe if you want me to post.
IMO, the sauce and using sliced cheese is essential.
I'd pay you $3 and eat the bleach and sand to not have to consume the French's.Or you could take a bottle of French's and add some bleach and sand and burn two dollar bills
I posted above......cornmeal and butter are key for the crust IMO. you can tweak, but it comes out pretty awesome. obviously, dough, cheese, sauce then toppings.Please post the recipe. The plan is to use the sliced mozzarella, plus using shredded on the edge to get all crisp and burnt like Pequod's. Recipe I am using is going to be similar to this:
2 1/4 bread flour (I want to toy with using some 00 type but not for the first run)
3/4 warm water
4 Tbsp Olive Oil
1/2 tsp dry yeast
1/4 tsp sugar
1/4 tsp salt
Will then use dry sliced mozzarella and my homemade sauce.
Yeah that looks like it's very similar to Lou's, and while I like the crust I prefer Peqoud's (thanks Rude!) crust. Since it's pretty easy to do I will be tweaking and trying different things all fall and winter. I may make one like yours and the one I posted....see what we like better.I posted above......cornmeal and butter are key for the crust IMO. you can tweak, but it comes out pretty awesome. obviously, dough, cheese, sauce then toppings.
but you are the Chicago guy.....
What fun is that? We wouldn't get to see you come out and tell us to get off your lawn if we stopped.Would you goons just eat your food and keep it to yourselves?
People on the Internet are intensely interested in each other's food. It's not just here.Would you goons just eat your food and keep it to yourselves?
Worked in a pizza place decades ago. Chicago Style, more or less. We did a whole wheat crust. Basically we used about 1/8th whole wheat flour to white. It was very nice, paired up particularly well with mushrooms. When we would make one for ourselves we would toss in a tablespoon of rye flour as well. We would let it rise three times, punching it down and chilling a bit between each rise to give it just a hint of sourness to the dough. It was great. We also built it dough, sliced moz, sauce, toppings, shredded cheese (80% mox/20% prov). The bottom layer of cheese, and it was an uninterrupted layer, kept the dough heavy and chewy. Some folks thought the dough was not completely cooked when they bit in and saw the look, but they soon came to love the cheese melted into the dough.Yeah that looks like it's very similar to Lou's, and while I like the crust I prefer Peqoud's (thanks Rude!) crust. Since it's pretty easy to do I will be tweaking and trying different things all fall and winter. I may make one like yours and the one I posted....see what we like better.
ETA And thanks for posting!
already done that. apparently it's not something that a regular joe like me could tackle without ####### up the fridge entirely.Why not just Google your make and model and the problem and fix it?
Ice Dams: We're Everywhere (TM)every... 6'ish weeks or so my freezer leaks enough water in to the bottom shelf to create varying ice thickness. from 1/8" to 1/2" give or take. pounding it out with a mallet takes about 1 minute.
this makes my wife insane with rage.
not the mallet. the ice.
water dripping in the freezer indicates a mechanical problem. instead of calling a service tech, we're buying a new fridge.
goodbye $1800
Pretty much.In my experience, performance art is neither
egggggggggggggggggsssssssssssssseeeeeellllllllllllllllllllllllllennnnnnnnnnnnnnnnnnnntNegative. I had to buy her out of it when we split.
Hmm given that challenge I usually go with the #### it up completely optionalready done that. apparently it's not something that a regular joe like me could tackle without ####### up the fridge entirely.
Unplug for twenty minutes, then plug back in.already done that. apparently it's not something that a regular joe like me could tackle without ####### up the fridge entirely.
this explains everything.
ok- I'm a convert.
eta: plus... pretty in awe of the dedication. now I'm curious about the other characters being played... but because I like the schtick, I don't think I really want to know which aliases they are.
Not while I know some of you troglodytes are eating freaking cantaloupe dunked in fekking mayonnaise I won't!Would you goons just eat your food and keep it to yourselves?
Love the Spice House.So back to food chat. Due to my discovery of Serious Eats and the Spice House I have now found out how enjoyable making all different styles of pizza is. I have been able to make a good Neapolitan and Sicilian (thicker crust) crust. Make the sauce from scratch with very good results. Next up this weekend is a Chicago style deep dish/pan. No pizza oven since we don't have K4 money or room but a pizza stone and a 550+ degree oven offer a good enough alternative.
Excerpt from How To Cook A Jabberwock?How do you guys like your brazinketsongs? Do you toyellahmadder them? Coat them with incrusers?
My favorite way to prepare brazinketsongs is to marinade them in mix of willic and aponal (with just a hint of strele if I'm feeling crazy).
Of course you could pillindenonize them like with egyptaphoters or complands. But I think that makes them too acomely.
But GTFO if you even think of serving them with muddiscutly. This isn't some 3rd world country.
Muldiscutly is perfectly fine, as long as you toyellahmadder them.How do you guys like your brazinketsongs? Do you toyellahmadder them? Coat them with incrusers?
My favorite way to prepare brazinketsongs is to marinade them in mix of willic and aponal (with just a hint of strele if I'm feeling crazy).
Of course you could pillindenonize them like with egyptaphoters or complands. But I think that makes them too acomely.
But GTFO if you even think of serving them with muddiscutly. This isn't some 3rd world country.
They are a bit nuts though, we brought in a Weber rub that we can't buy anymore and they all were smelling and tasting it and gave us a rough idea of how to make it ourselves.Love the Spice House.
Home made mayo is the best. I especially like to make it with avocado oil. Pro tip- add a little bit of sugar dissolved in water at the end to change it from dingy yellow to white.proninja said:Mayo: homemade mayo is delicious. Store bought stuff is tolerable. But making it fresh with a little mustard, lemon juice, and garlic is great.
going to be a long drive for youproninja said:Have never heard of the spice house. Will check it out.
Cook 'em however you want. When you're done, throw them in the garbage. That shizz is disgusting. I bet raccoons wouldn't even eat it.How do you guys like your brazinketsongs? Do you toyellahmadder them? Coat them with incrusers?
My favorite way to prepare brazinketsongs is to marinade them in mix of willic and aponal (with just a hint of strele if I'm feeling crazy).
Of course you could pillindenonize them like with egyptaphoters or complands. But I think that makes them too acomely.
But GTFO if you even think of serving them with muddiscutly. This isn't some 3rd world country.
You can buy online as well.
Penzey's is pretty similar and they are all over.You can buy online as well.
caught half this story on the radio yesterday. had to turn it off and walk away. i can't imagine walking in to my kids lunch room and seeing them sitting at a table by themselves.Speaking of bad food and magic football...It seems I keep getting dust in my eyes when I read about that FSU WR sitting with that autistic kid at lunch. I hope that FSU WR ends up more E.G. Green than Craphonso Thorpe.
The new place is just out Avondale road from your old office. One right after the turn to Bear Creek CC.proninja said:I can't get this to go away, disregard please. Neat board.
Mayo: homemade mayo is delicious. Store bought stuff is tolerable. But making it fresh with a little mustard, lemon juice, and garlic is great.
Redmond: good luck with the move. Where's the new place? Username change in the works?
Sidenote: getting divorced in a depressed real estate market and keeping the house for the win
Using his own shtick against him. How very Bruce Lee of you.Cook 'em however you want. When you're done, throw them in the garbage. That shizz is disgusting. I bet raccoons wouldn't even eat it.
It is a cut of meat from the pig's abdominal area. HTHIs pork belly just a fancy name for thick bacon?
Was just going to post that. I've bought from them online (best when they have a free shipping special going on). I know we could just get spices out here, but I love the Spice House.You can buy online as well.
The picture of Rudolph sitting down with the kid got me pretty good 'in the feels' as they say. Autistic boy has flaming red hair to boot. Rudolph offered the kid his cell phone number too, so I take back all the bad things I ever said about FSU and @Capella.caught half this story on the radio yesterday. had to turn it off and walk away. i can't imagine walking in to my kids lunch room and seeing them sitting at a table by themselves.
####### kids are the worst
Top notch of the guy to treat a kid with no soul with such kindness.The picture of Rudolph sitting down with the kid got me pretty good 'in the feels' as they say. Autistic boy has flaming red hair to boot. Rudolph offered the kid his cell phone number too, so I take back all the bad things I ever said about FSU and @Capella.