I can tolerate Tombstone in most cases...however Red Barron is what I always go with if I can. I get the supreme or four meat and then dress it up with fresh toppings and it's pretty damn decent. We don't really have anything local that's frozen. Local (and I mean within 15 miles) Casey's makes a decent fresh pizza. My rant for the day is the local pizza hut stores...FFS they all suck and are dirty and filled with nasty little twat beta males that act like it's too much trouble to take an order, let alone work and take care with what the hell they're doing. Last time I ate at one in Ft Scott KS a couple months ago and I swear the toppings tasted soured and moldy. I couldn't get past the second bite and that second bite was more out of morbid curiosity than anything else. I wondered why the place was pretty much empty at like 12:30. Lesson learned.
This explains a lot, I thought your ass was blowing a red bubble....now I realize it was a clowns nose coming out. This makes more sense tbph.
I have yet to meet a frozen pizza I like, but sounds like Hegies is decent. I'd give it a try, if I have the chance. I worked at an Italian restaurant that also made pizza through college summers and school breaks. Literally Thus / Fri we would make about a ton of dough for the next days orders. After I got married, I taught my wife how to make a good pie, 30 years later she makes damn good pizza every Friday night. Keys to pizza success : Dough- >There is some minerally well water that adds seasoning... Got to have good water. >Making the dough 2 days (refrigerated) in advance does something magical to the dough >Must use bread flour >Use good ingredients and ample toppings Pizza religious topics / personal choice > cooked on a stone/brick, screen or pan - each gives different textures and degree of "greasiness" to the crust. > sauce / cheese ratio > topping choices And don't even get me started on Calzones...
Seriously!! People with lots of experience, concise cooking tips then NO recipe to go with it aauuggghhh..lol
Morons that cut in front of you and then piddle ass along. Also damn cement truck drivers that dont pull over to let the line of 30 cars pass their 15mph asses.
Cohen was not only indicted but also convicted and sentenced; however his reporting to prison was delayed so Democrats could put him up in front of the now-Democrat controlled House of Reps and bash Trump. In doing so it appears he has now perjured himself on several more counts. His personal attorney is Lanny Davis, who has been a Clinton hitman for decades. Lanny Davis is an absolute snake, and burned his client Cohen purely for the benefit of the Democrat party and by extension the Clintons. During his most recent testimony Cohen made several claims which are at least credibly refuted if not already proven false (more perjury; which is what he was convicted of in the first place.) Republicans have already referred him to the Justice Department for his new false statements and he is likely to get more charges. But again, it was all for Dems to have the opportunity to slam Trump. As for the Colorado guy, that's just society's sick obsession with sensationalizing shock murders. John Wayne Gacey, Ted Bundy, Dahmer. As sick as those guys were it's a whole other kind of sickness to kill your entire family. Remember Scott Peterson? Honestly, it's also because he's a "handsome guy" and sicko-disturbed bored housewives are turning him into a pseudo-celebrity, writing him letters in jail, etc. There was a young woman in Michigan recently who stole her boyfriend's deer rifle, wrote a fake doctors' note, pulled her 3 kids out of school, took them into the woods and killed them all and then herself. Turns out she had had mental health issues for years. Other than one little link from Foxnews.com, I didn't see any national coverage of that story. Guess it wasn't sexy enough.
Our last house came with a wood fired brick oven, our new house will have one as well. It's been a living hell not having one. Best money ever spent. Pizzas in 4 minutes flat, the kids love it and if you have never had a prime rib cooked in a wood fired brick oven, brothers you ain't lived! Lol! And dont even get me started on cast iron Dutch oven cooked beans with pork and green chilis.
You and I would get along great. I hate all those morons as well. Sent from my SM-G950U using Tapatalk
I find this very offensive and just a wring representation of most truckers. When did it become deadly? And if you dnt want to be harassed then stay off the cb and mind your own biz. My father has trucked for goin on 40 years, brithers are both truckers, uncles are truckers, dad inlaw was a trucker, brother inlaw has two trucks and yes its true there is some freaky wierd ***** people but nothin deadly, you know unless your like my uncle and hit a train with the gas truck. But he lived and still drives.. Sent from my iPhone using Bowhunting.com Forums
Oh, a little update from yesterday. Woke up on the wrong side of the bed, some twat totally pissed me off before my first cup of coffee and to top off a supplier's delivery truck gave out halfway to a jobsite that I had guys sitting at waiting for material with no time of delivery in sight. I rarely drink but had two manhattans and a couple beers at lunch, day was over. Went home and back to bed but not before sending the aforementioned twat this.
3C flour, 1.5T yeast, 1C tepid water. Knead till your arms are tired or in a mixer with a dough hook about 5 minutes. Add 1-1.5t salt (depending on your taste) and 1T good olive oil. Knead till your arms are really tired or about 5 minutes more. If the dough isn't smooth like a baby's butt you may need to knead in another T or two of water more. I store my dough in a gallon ziploc with about .5T more olive oil smeared in the bag first to keep the dough from sticking. 2days. When ready take the dough out of fridge and give it about 30 minutes to warm up a bit. I spread my dough on a pampered chef stone (~12" x 16") with a pinch of stone ground grits or course cornmeal sprinkled on the stone first. Proof your dough (warm oven to about 150) with a few spritzes of water (or toss about 2T water in the bottom of the stove. Note: Not on the element, if you have an electric stove) at least 30 minutes, 40 is better. Sauce recipe is top secret. But a good marinara will work. Again qty of sauce is a religious debate. I LIKE Sauce. I'm using a good cup full. Mozzerella don't buy the cheap part skim. Buffalo Mozzerella is the best, whole milk is next best. Also don't buy the pie shredded unless your in a hurry. Grate or ahead it in the food processor. I LIKE Cheese. A good cup and a half. Toppings. Whatever floats your boat. In our house pepperoni and mushroom is a safe compromise. It's hard to find good Pepperoni in the south, but Boars Head is pretty good. Mushrooms we usually use fresh baby bellas...anything is better than canned or the white mushrooms common in any grocery. Heat the oven as hot as it'll go. Ours will only hit 480. (500 is better, but in the restaurant 750 was even better still.) Note: for some reason this cooks better in a conventional oven than a convection. I like a bit of crusty crust, so I'll put the pizza in the oven while still warming (~350), if you want a more tender crust wait to it comes to temp before putting the pie in the oven. Time will vary with your temp, but about 22 minutes at 480. A prior pie that had some peppers and olives.
