///M5

The Wheat beers are generally to sweet for my palete. The last good pilsner I drank was the Lion Imperial. http://beeradvocate.com/beer/profile/389/50399 I was suprized it got such low reviews. Staropramen and Golden Pheasant don't fare all that well either and both are pretty darn spot on. Depending of course on how it was treated when it traveled. Makes me curious on the A's though if those are both B-.

Yep, that place is teh good. Very similar to what I make at home

An 18 foot sub is a big ass sandwich. You will need to severely constrain the driver in the box. "Wrapping" it is not enough.

Sure you can't use your amp? That will chew a ton of your potential budget. What is screwy with it?

My sausage stuffer does NOT like it when I put the meat through the blender first

A Czech lager/pils. Not convnetional, but I don't like wheat beer so conventional wasn't happening.

Making me jealous

Here was mine. Hausgemachte FTW. Weisswurst, brezl, & mustard. And yes, it paired well with beer. And yes, I realize I had it for dinner and not breakfast. Fuck you Bavaria, its good ANYTIME.

Then you substitute wheat flour for half the normal flour I like blue cheese on wheat crust. Yummy.

When you say shit ton, could that be pull it out of the fridge and cook 8 hours later? Maybe on a "cold" day? Yes, most pizza restaurants do exactly that. Err, most that are worth a shit.

I threw my dough recipe up somewhere, was it not there? Its there and I saw it, but it was short notice and she already had a game plan so I let her roll with it. Turned out great but next time we are going for the all from scratch approach. She loves making stuff from scratch. I remember you have said something about pizza sauce somewhere before too any pointers? Any random pointers on toppings as well is appreciated. I always like to hear the toppings or combinations I would never think of. I like simple pizzas, one topping maybe two. Mine are thin enough though that you can eat two of them The simple approach with sauce the better. First and foremost it should taste like tomatoes. My recommendation there is to buy San Marzano tomatoes from Italy. Definitely worth the $4. Some Kosher Salt, Fresh Basil (or Fresh Oregano if you prefer), Extra Virgin Olive Oil, garlic, and that is it. I make a paste with the garlic and the back of my knife (a press works for you as well) add a teaspoon of water and then add it to a pan with some olive oil. Medium heat until it is fragrant, DO NOT brown, and then add the can of tomatoes. Bring to a boil and then simmer for 15min. At the end of 15 add your chopped herbs and pull from the heat. Oh, the salt goes in with the garlic. Did I post this there? If not, I can cut paste and clean up.

Nothing wrong with a walmart harness...unless you are unlucky and got a defective one. Have you checked all the leads and connections as requested? I surely wouldn't buy another until I did. If you were here I have a couple that I won't be using, but hardly worth mailing.

I need some improved pc speakers. http://techtalk.parts-express.com/showthread.php?t=221412&highlight=nearfield lol

OUCH.

I can't change my signature without redoing the woman...says it is too big for sigs so the edit doesn't work. Figured since I own neither car in the sig it should change.

It isn't the fault of the harness, the only thing the "special" one gives you are the stupid through the radio sounds. No interest in that if you ask me and I sure the hell didn't pay for it in my 02.

You have a mixer now too don't you? One other quick FYI. I knead my pizza dough to hell and back. A good 15min on 4-5 on the KA.

Biggest hint I can give you is to make the dough the night before and allow a shit ton of time for it to warm up....part of the reason I bought ovens with 80F proof settings as I love me some real neopolitan pizza.

I threw my dough recipe up somewhere, was it not there?

I am not a sake nut, but for low quality ones they must be heated. The others they match to the food or task at hand from ice cold to ultra hot and everywhere in between.

2nd batch can go up on HT.net 3 cups of flour to 1lb of butter, lol.

And yep, the bottom left one unrolled pre-baking but I left it anyway. Chocolate sort of oozed out of the bottom of each of those as well, which explains why the French roll chocolate filled ones differently.

First shot making croissants last night. Didn't proof them enough so they didn't quite rise as much as I'd like. Could have baked a little more too, but I of course ignored all directions and used the convection and changed the settings. Next time I'll have them nailed though. Oh, the funny ones on the bottom I rolled some chocolate in. Not pain au chocolate as I cut them normal first, but same basic thing.

<--not a baker

Going to make some weisswurst and pretzels for dinner me thinks.