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01-28-2020, 09:45 PM | #837 | |
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I also made some smaller round personal pizzas and froze them for future quick meals. Those work out pretty well. Just put them frozen on the pizza stone for 8-10 minutes. Much better than anything from the supermarket, albeit for an investment in effort.
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01-28-2020, 11:05 PM | #838 | |
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I’m sure yours taste great too! |
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01-29-2020, 07:18 AM | #839 |
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I had devilled chicken for dinner at a nearby Sri Lankan restaurant on Monday. Been there several times, and enjoy their unique culinary style.....
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01-29-2020, 09:19 AM | #840 | |
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I saw grilled pizza many years ago on a show called BBQ University and have the related grilling book, which I like a lot. It’s an interesting thing to try a few times and brings a unique flavor, but not my preferred way of making pizza now that the novelty has worn off. https://www.amazon.com/How-Grill-Com.../dp/0761120149
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01-30-2020, 02:48 PM | #841 |
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going to a place tonight that food network voted best burritos in the country. sound legit?
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01-30-2020, 03:00 PM | #842 |
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01-31-2020, 07:18 AM | #843 |
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Flight of tequila and carnitas burrito
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01-31-2020, 02:44 PM | #845 |
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it's flavorin
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02-02-2020, 08:56 AM | #848 |
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I am expecting there will be some nice contributions to this thread here on Super Bowl Sunday.
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02-02-2020, 10:02 AM | #849 |
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02-02-2020, 10:06 AM | #850 |
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I’m not doing anything fancy to warrants pics myself, just burgers and hot dogs later today. But I can report that the weather here (about an hour north of stadium) is exceptionally nice today after a lousy day yesterday.
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02-02-2020, 04:30 PM | #851 |
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Dry-aged rib eye from my favorite butcher Waldwick Prime Meats. http://www.waldwickprimemeats.com/
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02-03-2020, 10:27 AM | #853 |
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It has been a long time since I've made deep dish pizza, and I wanted to experiment with cooking with a 'fire wall' in the oven.
The pizzas turned out great, the first one was more for the kids (of course they didn't want to eat it because it looked different I guess), half italian sausage and pepperoni and half cheese. The second one was spicy Italian sausage and pepperoni. I'll definitely be using the fire wall technique again. |
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02-10-2020, 10:20 AM | #854 |
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I made baguettes in the oven this weekend, the dough making process is quite a bit different from the sourdough i made before, and the brick ‘firewall’ worked great, I was able to keep a nice even temp, and do a second round.
I also did another salt domed fish, a red snapper this time, and some ribeye steaks seared in a pan and finished in the gas grill |
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02-11-2020, 11:27 AM | #856 |
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Thanks, I plan on it.
I'm not sure what to make/do/learn next, my wife doesn't want any more bread any time soon "its so good, you have to stop making it" I would love to make shellfish again, I miss shrimp, crab, lobster, calamari, but an allergy has developed in the house. So thats out. |
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02-11-2020, 11:57 AM | #857 |
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Lunch not dinner, but... heated up a homemade frozen personal pizza I mentioned in a previous post.
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02-11-2020, 12:01 PM | #858 |
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where's the pepperoni?
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