Margherita Natural Case pepperoni.

Going to try Boars Head or Vermont next time, but I think I just sliced it too thick. You could see them want to cup, they just couldn't.
- j.boyd919

Gotcha. Yeah if it’s too thick it’s too heavy to curl up.

Been making honey garlic chicken a lot lately


- Feds91Stammer

That looks good. breast or thighs? I can't stand chicken breast anymore.

That looks good. breast or thighs? I can't stand chicken breast anymore.
- j.boyd919

Ive been using boneless skinless thighs in place of breasts for a while now I dont know if there's any going back...so much more flavor and juices haha

Vigneault canned.

Ive been using boneless skinless thighs in place of breasts for a while now I dont know if there's any going back...so much more flavor and juices haha
- MattStrat

They are also so much more forgiving if you overcook them.

That looks good. breast or thighs? I can't stand chicken breast anymore.
- j.boyd919

Breasts because it’s what I already had. Picked up a pork butt for $0.99 lb the other day so probably gonna smoke that this weekend

Ive been using boneless skinless thighs in place of breasts for a while now I dont know if there's any going back...so much more flavor and juices haha
- MattStrat

Oh they’re way better. We use them all the time when we make pollo guisado and arroz con pollo.

Vigneault canned.
- burgh4life87

BBQ Bruce to Vancouver. That should be interesting.

BBQ Bruce to Vancouver. That should be interesting.
- Feds91Stammer

That entire situation is such a mess. I can't wait to see what plays out.

That entire situation is such a mess. I can't wait to see what plays out.
- burgh4life87

They will probably score more goals haha

That entire situation is such a mess. I can't wait to see what plays out.
- burgh4life87

I have a feeling this is where GMJR will resurface.

While I think some of their guys are overrated a bit, there is more talent there than the results have shown. Probably need a bit of a change in mix there and they could turn it around quickly.

That entire situation is such a mess. I can't wait to see what plays out.
- burgh4life87

Hopefully we get some more good sound bites .

I can't wait to see if Torts to get hired by Philly and really reignite the Pens/Flyers rivalry.

BBQ Bruce to Vancouver. That should be interesting.
- Feds91Stammer

There goes the best analyst by far on the NHL Network.

I was going to try Kenji Lopez’s recipe. He does all kinds of experiments on his recipes until he perfects them.

What one do you use? Do you use 00 flour or bread flour?
- j.boyd919

Just to go back to this. 00 flour should only be used for lighter style pizza crust. It has less protein and gluten, so creates a much lighter crust. Part of the tough getting tough or dense can depend on if you overwork it or not. Generally if you just mix the dough ingredients together and let it sit over night you won't have to kneed it at all and you'll get a nicer lighter crust.

There goes the best analyst by far on the NHL Network.
- Tojo.

I’ve been wanting Detroit to hire him for like 2 years now.

There goes the best analyst by far on the NHL Network.
- Tojo.

I think he's an underrated coach. He wasn't necessarily the right coach to get the Caps over the hump like Trotz was, but I think he took those caps teams as far as they were capable at the time.

I’ve been wanting Detroit to hire him for like 2 years now.
- Feds91Stammer

You mean you're not waiting on Torts to get a call?

Just to go back to this. 00 flour should only be used for lighter style pizza crust. It has less protein and gluten, so creates a much lighter crust. Part of the tough getting tough or dense can depend on if you overwork it or not. Generally if you just mix the dough ingredients together and let it sit over night you won't have to kneed it at all and you'll get a nicer lighter crust.
- Rinosaur

Oooooh okay cool, I'll try that next time. My chick made the dough so she might have overworked it, I dunno I was playing hockey while she did that haha.

so the Meat Mitch sauce I got was the Char Bar sauce, I've got a few other open sauces I gotta get through first but I figured I got it for 3 bucks, as it was last on stock/clearance I might as well set it in the cabinet.

You mean you're not waiting on Torts to get a call?
- Rinosaur

I actually don’t hate Blashill like most Detroit fans but to me BB is a top 10-15 coach in the league and those guys aren’t always available.

Just to go back to this. 00 flour should only be used for lighter style pizza crust. It has less protein and gluten, so creates a much lighter crust. Part of the tough getting tough or dense can depend on if you overwork it or not. Generally if you just mix the dough ingredients together and let it sit over night you won't have to kneed it at all and you'll get a nicer lighter crust.
- Rinosaur

You usually do a final proof of like 2 hours?

You usually do a final proof of like 2 hours?
- Feds91Stammer

After shaping

Oooooh okay cool, I'll try that next time. My chick made the dough so she might have overworked it, I dunno I was playing hockey while she did that haha.

so the Meat Mitch sauce I got was the Char Bar sauce, I've got a few other open sauces I gotta get through first but I figured I got it for 3 bucks, as it was last on stock/clearance I might as well set it in the cabinet.


- j.boyd919

The best dough/bread recipes are the ones that sit overnight. You generally don't have to kneed those, plus they get a much better flavor from having time to absorb the flavors from the yeast.

I haven't seen that Meat Mitch sauce. I have their Kansas City BBQ sauce. I'm definitely curious to how you like this one.

The best dough/bread recipes are the ones that sit overnight. You generally don't have to kneed those, plus they get a much better flavor from having time to absorb the flavors from the yeast.

I haven't seen that Meat Mitch sauce. I have their Kansas City BBQ sauce. I'm definitely curious to how you like this one.
- Rinosaur

I’ve been using this for grilling.

I’ve been using this for grilling.
- Feds91Stammer

That stuff is good too.

We made some ridiculously good honey mustard with this:



And my brother has bees in his backyard that he farms honey from so we used that, and it was incredible. Used it on Thanksgiving ham. I want to try it on wings.