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Old 04-26-14, 11:02 AM   #1
Tom Stormcrowe
Out fishing with Annie on his lap, a cigar in one hand and a ginger ale in the other, watching the sunset.
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If you don't want to get hungry, don't look in here!



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Old 04-26-14, 01:45 PM   #2
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homemade pizza
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Old 04-26-14, 01:55 PM   #3
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I have that slicer tom does ya change thickness while in use all by its self?i love it but that 1 thing bothers me a bit
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Old 04-26-14, 04:02 PM   #4
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Some home made pastrami?

Looks pretty sinful...

And Nachoman needs a new username. Pizzaman!
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Old 04-26-14, 04:21 PM   #5
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Out fishing with Annie on his lap, a cigar in one hand and a ginger ale in the other, watching the sunset.
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I have that slicer tom does ya change thickness while in use all by its self?i love it but that 1 thing bothers me a bit
no, mne holds thickness perfectly.
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Old 04-26-14, 05:59 PM   #6
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ill tell ya 1 thing once u slice u own meat u will never go back to a deli.its so darn good
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Old 04-27-14, 02:34 PM   #7
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Too late, I looked! Looks like you are really getting back on track Tom. This is good to see. And,like most dudes,
you have the proverbial stack of dirty dishes, and pots and pans.
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Old 04-27-14, 03:01 PM   #8
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Hah!

While you were preoccupied with your bacon I made pierogies.



The filling is potato and cheese. I fry them in butter before eating.
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Old 04-28-14, 01:49 PM   #9
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Nice to see you up, about, and smiling, Tom! Protein is good for healing.
And I noticed the dishes/pots/pans were cluttered, but weren't piled in a sink (ie: they appeared clean)


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homemade pizza
Looks great, what did you make for everyone else? And the baker in me wants to know if you also made the dough from scratch.
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Old 04-28-14, 01:57 PM   #10
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Looks great, what did you make for everyone else? And the baker in me wants to know if you also made the dough from scratch.
Definitely dough from scratch. But still trying to perfect the recipe \ process. It's difficult to consistently make the perfect thin crust pizza!
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Old 04-30-14, 01:09 PM   #11
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Six pizzas for eight people. Is that wrong?
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Old 04-30-14, 01:14 PM   #12
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Six pizzas for eight people. Is that wrong?
Heck no!
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Old 05-01-14, 07:58 AM   #13
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Definitely dough from scratch. But still trying to perfect the recipe \ process. It's difficult to consistently make the perfect thin crust pizza!
Watched ATK last night...their thin crust "Grandma" pizza. Using bread flour instead of all-purpose flour, and letting the dough rest for an hour in between stretching it out is key.
Grandma Pizza Recipe - Cook's Country
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Old 05-01-14, 09:34 AM   #14
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Six pizzas for eight people. Is that wrong?
I like that you actually have six pizza pans in your house.
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Old 05-01-14, 09:57 AM   #15
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Six pizzas for eight people. Is that wrong?
Sounds wrong to me. What are the last 2 people going to eat?
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Old 05-01-14, 03:00 PM   #16
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Watched ATK last night...their thin crust "Grandma" pizza. Using bread flour instead of all-purpose flour, and letting the dough rest for an hour in between stretching it out is key.
Grandma Pizza Recipe - Cook's Country
Interesting. I was taught to use high glutinous flour. Maybe after I get through my fifty pound bag I'll try bread flour.


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I like that you actually have six pizza pans in your house.
Ha! Maxed out at six. In fact if you look closely, one of the pans is really too small.
I need more pans!


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Sounds wrong to me. What are the last 2 people going to eat?
We ordered two more from Dominos. Ha!
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Old 05-01-14, 03:56 PM   #17
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<-- hungry. I knew the job was dangerous when I took it.
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Old 05-02-14, 06:49 AM   #18
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Couple of dough tricks that work for me... I blend flours and experiment with ratio. 3:1 high gluten pizza flour to a whole wheat pastry flour is a favorite. I like real butter in my dough/crust instead of oil. I like to add spices to the dough, like an apple spice or pumpkin spice mix that I also use for pie, and/or something hot like powdered hab or ghost pepper, sometimes garlic. If I want a flat/thin crust, I'll use a BIG rolling pin, makes it easy/consistent. If dough is pulling back in after rolling, flip it and let it rest a minute. If I'm after a taller crust, I'll use 1/2 to 1 teaspoon of baking powder to give the dough a little structure and lift. Lastly, I've noticed if I add a bit of sugar to the sauce, pizza disappears quicker.
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Old 05-02-14, 09:02 AM   #19
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Do we get to see any pictures of the home made rye bread that goes with all this ?
We all know there is a loaf of crusty bread somewhere in that kitchen.
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