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07-15-2015, 08:45 AM | |
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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01-01-2016, 05:19 PM | #1051 |
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01-01-2016, 05:22 PM | #1052 |
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01-01-2016, 05:23 PM | #1053 |
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Pizza cheese. Say it isn't true.
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01-01-2016, 05:26 PM | #1054 |
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01-01-2016, 05:27 PM | #1055 |
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Only this gourmet pizza sauce for me. Publix sells it. They also carry dry mozzarella when mozzarella is the only thing that belongs on a regular pizza. I used another one but Sweet Bay went out of business and the new place wouldn't carry it for me. This one is even better....was recommended by a friend.
Bursting with flavor.
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01-01-2016, 05:27 PM | #1056 |
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Oh! I was getting worried.
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I found another NeoCon—SHOWTIME because NeoCons always get triggered if they are called a NeoCon since they are in denial. |
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01-01-2016, 05:35 PM | #1057 |
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****er! I thought I had an out if tonight's a cluster****...
If this fails, it's back to the $24.00 stoner pizza or Costco...
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01-01-2016, 05:37 PM | #1058 | |
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Quote:
This one is pretty legit. I've had it, too. I typically just make my own, though. It's pretty easy |
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01-01-2016, 05:39 PM | #1059 |
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01-01-2016, 05:40 PM | #1060 | |
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Quote:
Just started the proof in the microwave with a cup of boiled water. 75 minutes or so, and then I'll know. I did get the right cheese (thanks to you) and will start the sauce in a bit.
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01-01-2016, 05:42 PM | #1061 |
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OK. It isn't a whole wheat dough, is it? If this is at all helpful to you, this is the video I watched when I finally learned how to shape pizza dough. http://www.finecooking.com/videos/ho...ape-pizza.aspx |
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01-01-2016, 05:43 PM | #1062 |
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01-01-2016, 05:48 PM | #1063 | |
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Quote:
It's labeled as "traditional pizza dough" but it looks like wheat flour is the main ingredient.
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01-01-2016, 05:48 PM | #1064 |
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Yep. Got two ****ing pounds of it in the fridge.
I see a lasagna in my future.
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01-01-2016, 05:52 PM | #1065 | |
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What's For Dinner? Here's Mine Vol. 3.
Quote:
That could be part of the problem. Wheat flour doesn't form gluten as well, so it won't rise as readily and will be tougher. It can work, but I think you may be starting from a more difficult position than plain old all-purpose or bread flour. There's a possibility I'm talking whole wheat and not just wheat. They might call standard flour "wheat" flour. Not sure. |
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