Penguin4x4

sorry, Weber, I don't care to dance like a white guy around my grill.

in case it wasn't already posted, here's the pizza thread, Adrian

its funny because they used to sell cow tipping shirts in their campus bookstore

Does it say something about cow tipping on the back? No that would be this hat

I am curious how the present the "differences" between the Egg & the Primo One's made in USA, the other in Mexico? Or, one has a better website than the other?

I am curious how the present the "differences" between the Egg & the Primo One's made in USA, the other in Mexico?

Only thing I'll be doing tomorrow is yard work. Yard work is fun! :bull: :bull: :bull:

rum and coke sounds good right about now

http://www.youtube.com/watch?v=i_srC8ZcdJA http://www.youtube.com/watch?v=MbV9XeKUn3Y Oh, Florida...

One thing that wasn't mentioned: when you knead with the dough hook, put your mixer to 5 or 6. First batch I made I only used low speed, didn't do shit even after 20 minutes. Just said fuck it, made another batch. Flour is cheap, after all

A couple things. Grill or oven, it takes 45 minutes to heat up the stone. Your stone also better be at least an inch thick otherwise it is pretty useless anyways. (cheap slate landscaping tiles ftw, btw). 550F in an oven will almost do it right, but if your oven won't go there and it isn't a new computer controlled one just put the stone in, get the oven hot for 30min at 500, then turn the oven to self clean and wait 15 minutes and then cook your pizza. It'll be hot enough then An inch? Well, there's the issue right there. Stone is 1/2 inch, if that I guess an extra half an inch wouldn't hurt

If you already have it and its thick and heavy it should work just fine. If you don't already own one don't waste your money just go get a thick piece of slate like Sean suggested, far cheaper and does the job just fine.

next time it'll be on a stone on the grill; stone in the oven at 500F just doesn't cut it

even had some left over so we got a little cinnamon sugar and butter and rolled out some cinnamon breadsticks

sean this is some tasty ass dough...mmm mmm mmm

Hopefully not as in ceramic range. I hate mine. GE Profile FWIW. Nah, ceramic BBQ; basically a kiln with a bbq grate:

Depends on how you define red sauce. Mine would consist of Italian canned tomatoes, basil, garlic, olive oil and salt. Sometimes mixed on the crust, sometimes mixed ahead. I normally put some San Marzano tomatoes, a little diced mirepoix, olive oil and salt under a broiler, deglaze with a splash of vodka (or wine or gin), puree in a blender, adding herbs, salt and pepper as necessary.

fuck it, dropped the course too much sweat just to replace a grade

Balls, think I'm going to have to drop this mini-mester course; course entails 28 essays, 2 live "culture event" reports (no taped performances, must be live), one "hero movie" report, and a final exam in a two week time span. I've had worse but I'll be in Lubbock for a week helping out my sister so I don't see this working out too well.

Sean your pizza crust recipe is sticky shit...smells great though...now it can mellow out in the fridge overnight...