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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

Page 476 of 986
  1. Feb 2, 2016 at 4:40 PM
    #9501
    horstuff

    #9501
    horstuff Re-member

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    horstuff, Feb 2, 2016
    #9501
  2. Feb 2, 2016 at 8:42 PM
    #9502
    horstuff

    #9502
    horstuff Re-member

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    Nice :thumbsup:
     
    horstuff, Feb 2, 2016
    #9502
  3. Feb 2, 2016 at 9:23 PM
    #9503
    horstuff

    #9503
    horstuff Re-member

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    Good nuff.
     
    horstuff, Feb 2, 2016
    #9503
  4. Feb 2, 2016 at 10:02 PM
    #9504
    grdgz97

    #9504
    grdgz97 Well-Known Member

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    grdgz97, Feb 2, 2016
    #9504
  5. Feb 3, 2016 at 8:55 AM
    #9505
    wilcam47

    #9505
    wilcam47 Keep on keeping on!

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    looks good...
    YOU LIVE!!!!!!!!!!!!!!!! ;) I'll take your word on this one;)
     
    wilcam47, Feb 3, 2016
    #9505
  6. Feb 3, 2016 at 10:06 AM
    #9506
    la0d0g

    #9506
    la0d0g Its 4 o’clock somewhere

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    Pasta and a stuffed sweet potato for dinner last night.

     
    la0d0g, Feb 3, 2016
    #9506
    Protosimian and Brian007Taco like this.
  7. Feb 3, 2016 at 5:30 PM
    #9507
    Polymerhead

    #9507
    Polymerhead Well-Known Member

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    Homemade pizza - sausage and avocado on mozzarella. I pulled the avocado off. The texture was too weird.

    B0F03C3E-0479-438A-8CC0-E1D245C0FBDF_zps_3ddc36f20d11c4eadd2817c5128eb7e784b62da5.jpg
     
    Polymerhead, Feb 3, 2016
    #9507
    T4RFTMFW[OP], Protosimian, Brian007Taco and 1 other person like this.
  8. Feb 7, 2016 at 9:26 AM
    #9508
    wilcam47

    #9508
    wilcam47 Keep on keeping on!

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    crust looks good...avocados not so much;)
     
    wilcam47, Feb 7, 2016
    #9508
    Polymerhead[QUOTED] likes this.
  9. Feb 8, 2016 at 3:45 PM
    #9509
    Hardscrabble

    #9509
    Hardscrabble Well-Known Member

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    A little of this and a little of that.
    I had some pizza dough left over from yesterday's homemade pies so I made muffin tin calzones.
    ImageUploadedByTapatalk1454975090.539442.jpg
     
    Hardscrabble, Feb 8, 2016
    #9509
    Protosimian and 916carl like this.
  10. Feb 8, 2016 at 7:12 PM
    #9510
    wilcam47

    #9510
    wilcam47 Keep on keeping on!

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    got a good dough recipe?
     
    wilcam47, Feb 8, 2016
    #9510
  11. Feb 8, 2016 at 7:25 PM
    #9511
    horstuff

    #9511
    horstuff Re-member

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    X2, I still haven't found a good, yeasty pizza dough recipe.
     
    horstuff, Feb 8, 2016
    #9511
  12. Feb 8, 2016 at 8:14 PM
    #9512
    Polymerhead

    #9512
    Polymerhead Well-Known Member

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    This is the best I've found, especially if you can cook it close to brick oven temps; 600 to 700 degrees. You have to cold ferment for at least 3 days, but if you do you'll be rewarded with amazing tangy, chewy brick oven pizza crust. But of course, everyone has their favorite and that's why there are so many different types of pizza.

    http://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html
     
    Polymerhead, Feb 8, 2016
    #9512
  13. Feb 8, 2016 at 8:35 PM
    #9513
    horstuff

    #9513
    horstuff Re-member

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    3 days... I think that's why most people don't have a good pizza dough recipe, not willing to wait. Gonna try it, chief!
     
    horstuff, Feb 8, 2016
    #9513
  14. Feb 9, 2016 at 7:29 AM
    #9514
    mjbtaco

    #9514
    mjbtaco low and slow

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    One for you @ryanjboutin from my camping trip this weekend. Lol

    20160205_114315.jpg
     
    mjbtaco, Feb 9, 2016
    #9514
    DrFunker, 14489 and Boerseun like this.
  15. Feb 9, 2016 at 9:34 AM
    #9515
    aficianado

    #9515
    aficianado Well-Known Member

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    back to bone stock.
    From my car camp trip a few weeks ago. My bro brought a wok. So I made beef fried rice.

    94677f5529517b86b677b406a5b77c20_4436dd5b21304cc58b1cfcd52619ea4bdc5a9192.jpg
     
    aficianado, Feb 9, 2016
    #9515
    la0d0g likes this.
  16. Feb 9, 2016 at 9:35 AM
    #9516
    Hardscrabble

    #9516
    Hardscrabble Well-Known Member

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    A little of this and a little of that.
    No, sorry. I'll probably be banned from this thread. I buy the pizza dough at Publix. It's really good and keeps it simple. Here's a picture of two calzones from SB Sunday.
    ImageUploadedByTapatalk1455039324.613305.jpg
     
    Hardscrabble, Feb 9, 2016
    #9516
  17. Feb 9, 2016 at 9:39 AM
    #9517
    CaptAmerica

    #9517
    CaptAmerica Asphalt Avenger! TTC#13

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    Stickers and not enough wax
    upload_2016-2-9_11-39-7.jpg



    JK, I like the mixes too. Why measure when you can just add water and wait an hour?
     
    CaptAmerica, Feb 9, 2016
    #9517
  18. Feb 9, 2016 at 12:30 PM
    #9518
    la0d0g

    #9518
    la0d0g Its 4 o’clock somewhere

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    More rewarding :notsure:
     
    la0d0g, Feb 9, 2016
    #9518
  19. Feb 9, 2016 at 12:34 PM
    #9519
    CaptAmerica

    #9519
    CaptAmerica Asphalt Avenger! TTC#13

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    Stickers and not enough wax
    Less effort, good taste and texture, "cool factor 4", and far less messy than trying to do powdered chemistry. I made an unholy mess last time, so I switched to customizing Papa Murphy's and getting crust mixes.
     
    CaptAmerica, Feb 9, 2016
    #9519
  20. Feb 9, 2016 at 12:40 PM
    #9520
    la0d0g

    #9520
    la0d0g Its 4 o’clock somewhere

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    To each their own

    :cheers:
     
    la0d0g, Feb 9, 2016
    #9520
Page 476 of 986

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