The past two days I have awoken to SNOW even thought it has been well above freezing. I wake up this morning and it's 27 and raining, WTF?

WTF, all I want is some and you just want it gone. Why is the world fucking backwards.

Finally got my hookah supa-clean. Nothing worked except for baking soda...

Ice, salt and lemon slices works good, place them all together in the hookah and shake. They sell a product called "420" I believe, thats champ at cleaning smoking utinsil's too. I personally just soke my pipes in alcohol for a few days but the other methods work quicker. Also a baby bottle brush works great on the bong.

The melting point of nearly everything you are trying to clean out is below 212. Which should lead you to realize that boiling water will clean it really easily And its WAY below 212 btw.

I need to make a trim piece for my kick pods. Might do it with wood, but wondering if anyone has seen large rubber grommet / seals.

Side view of what I'm thinking:

It would drop right over the top cutout, and cover the "rim"

Diameter would be around 120mm, but I'd buy several different sizes to be safe. Going to check mcmaster-carr.

For some random reason I am thinking pizza on the egg this weekend using Sean's dough recipe of course.

Why strange? It's great on the egg. Either direct on the grates (requires a bit more heat control) or on a big ole stone. I use a piece of slate from the landscaping section at home depot AND the deflector thingee from BGE.

I have control on my egg... Tell me more about cooking pizza on the grates.

That looks like a rush

I can't wait for my return, so I can spend all of it

I love that ppl act MC Hammer rich when they get a tax return check. Thank god buyers remorse doesn't work with tattoo's bc you aren't returning them the next week when you realize you have bills to pay.

The funny thing to me is that if people of less then average incomes are getting large returns, it shows they are not claiming enough and feel that the gov't knows how to better use that excess money then they do.

du du du du

For some random reason I am thinking pizza on the egg this weekend using Sean's dough recipe of course.

Why strange? It's great on the egg. Either direct on the grates (requires a bit more heat control) or on a big ole stone. I use a piece of slate from the landscaping section at home depot AND the deflector thingee from BGE.

I have control on my egg... Tell me more about cooking pizza on the grates.

You need to par bake the crust. Just stretch it out, get your egg hot, but NOT roaring (500-600 is probably fine...not exactly sure as I don't use a temp gauge and got mine so hot the analog shattered the glass) and lay the dough right on the grates. Make sure the grates are clean as the moisture in the dough will otherwise release the grill grate scum on to your crust. Par back that side until it seems nice and set and then remove the dough, put the uncooked side down on your peel (or cutting board or whatever) dress the pizza and put it back on the grill until the top and bottom are done.

ie, grill the dough on one side, put toppings on the grill side, grill the other side.

You "can" still use your plate setter and do it in direct, but then it needs more heat. I normally do it this way on the gas grill when I am too lazy to preheat my stone or want a different flavor profile.

I can't wait for my return, so I can spend all of it

I love that ppl act MC Hammer rich when they get a tax return check. Thank god buyers remorse doesn't work with tattoo's bc you aren't returning them the next week when you realize you have bills to pay.

The funny thing to me is that if people of less then average incomes are getting large returns, it shows they are not claiming enough and feel that the gov't knows how to better use that excess money then they do.

Or that they are stupid. I ALWAYS want to pay in. Hopefully not much though.

ie, I want to avoid quarterly payments as those suck

For some random reason I am thinking pizza on the egg this weekend using Sean's dough recipe of course.

Mmm, that does sound tasty. What is Sean's dough recipe, my search skills fail me today.

For some random reason I am thinking pizza on the egg this weekend using Sean's dough recipe of course.

Mmm, that does sound tasty. What is Sean's dough recipe, my search skills fail me today.

Here it is

2 tsp of instant yeast (you can use active dry, but you will need to bloom it in 105-110F in that case separate .5cup of the water and get it the right temp)

1.5 cups of water

400grams of flour - I use at least half bread flour for a chewier crust

~2 tsp of Kosher salt

~4 tbsp of olive oil

Mix all ingredients in the mixing bowl of your mixer. Stir together with a silicon spatula. Then grease the dough hook for the mixer, lower it in, and knead for around 15minutes. At that point you should be able to make a great bakers window in your dough. (yes you can knead by hand, but pizza dough needs a lot of kneading so I am not about to do it).

Plop dough out of bowl onto a floured counter and let rest for 15min.

Separate into 4 equal portions. I pull the skin on the dough ball and keep pushing it underneath until it is really smooth. Then the part with the folds (where I was pushing it) I place on a slightly wet countertop and push/roll with my hands to make a very smooth ball all the way around.

Place the balls of dough on a floured counter and let rise for at least an hour. I cover mine with a dampened tea towel. The dough tastes better if you let it rise in the fridge over night, but it takes hours to get back to room temperature so beware if you do that.

When you are ready to form pizzas you can grab and stretch the outer edge of the dough until you thin the ball and get a frisbee shape. At that point I use my knuckles to stretch/twirl the dough to get it into shape.

I flip the dough onto a pizza peel that has been sprinkled heavily with semolina.

How do eggs compare to grill/oven? How much on average do they go for?

I don't cook, but sounds like it may be a good gift for my mother.

For some random reason I am thinking pizza on the egg this weekend using Sean's dough recipe of course.

Why strange? It's great on the egg. Either direct on the grates (requires a bit more heat control) or on a big ole stone. I use a piece of slate from the landscaping section at home depot AND the deflector thingee from BGE.

At that given time it was strange. I was reviewing the new pay increase chart which is sad to say the least.

I love my pizza on the stone at 800 in the egg!

For some random reason I am thinking pizza on the egg this weekend using Sean's dough recipe of course.

Why strange? It's great on the egg. Either direct on the grates (requires a bit more heat control) or on a big ole stone. I use a piece of slate from the landscaping section at home depot AND the deflector thingee from BGE.

I have control on my egg... Tell me more about cooking pizza on the grates.

I am awaiting pictures of this control system.

I can't wait for my return, so I can spend all of it

I love that ppl act MC Hammer rich when they get a tax return check. Thank god buyers remorse doesn't work with tattoo's bc you aren't returning them the next week when you realize you have bills to pay.

The funny thing to me is that if people of less then average incomes are getting large returns, it shows they are not claiming enough and feel that the gov't knows how to better use that excess money then they do.

Or that they are stupid. I ALWAYS want to pay in. Hopefully not much though.

I agree Sean. I hate letting the gov have a free loan to misspend the interest money they have collected on it. I hate paying any amount of taxes anymore.

I can't wait for my return, so I can spend all of it

I love that ppl act MC Hammer rich when they get a tax return check. Thank god buyers remorse doesn't work with tattoo's bc you aren't returning them the next week when you realize you have bills to pay.

The funny thing to me is that if people of less then average incomes are getting large returns, it shows they are not claiming enough and feel that the gov't knows how to better use that excess money then they do.

Or that they are stupid. I ALWAYS want to pay in. Hopefully not much though.

I agree Sean. I hate letting the gov have a free loan to misspend the interest money they have collected on it. I hate paying any amount of taxes anymore.

I'm getting a small return. Then again being deployed until June prolly didn't help there.

J

Starting paroxetine for OCD, hopefully it will help

For some random reason I am thinking pizza on the egg this weekend using Sean's dough recipe of course.

Why strange? It's great on the egg. Either direct on the grates (requires a bit more heat control) or on a big ole stone. I use a piece of slate from the landscaping section at home depot AND the deflector thingee from BGE.

I have control on my egg... Tell me more about cooking pizza on the grates.

I am awaiting pictures of this control system.

You want a picture of a 12" x 12" piece of 1" thick slate?

For some random reason I am thinking pizza on the egg this weekend using Sean's dough recipe of course.

Mmm, that does sound tasty. What is Sean's dough recipe, my search skills fail me today.

For some random reason I am thinking pizza on the egg this weekend using Sean's dough recipe of course.

Mmm, that does sound tasty. What is Sean's dough recipe, my search skills fail me today.

Here it is

2 tsp of instant yeast (you can use active dry, but you will need to bloom it in 105-110F in that case separate .5cup of the water and get it the right temp)

1.5 cups of water

400grams of flour - I use at least half bread flour for a chewier crust

~2 tsp of Kosher salt

~4 tbsp of olive oil

Mix all ingredients in the mixing bowl of your mixer. Stir together with a silicon spatula. Then grease the dough hook for the mixer, lower it in, and knead for around 15minutes. At that point you should be able to make a great bakers window in your dough. (yes you can knead by hand, but pizza dough needs a lot of kneading so I am not about to do it).

Plop dough out of bowl onto a floured counter and let rest for 15min.

Separate into 4 equal portions. I pull the skin on the dough ball and keep pushing it underneath until it is really smooth. Then the part with the folds (where I was pushing it) I place on a slightly wet countertop and push/roll with my hands to make a very smooth ball all the way around.

Place the balls of dough on a floured counter and let rise for at least an hour. I cover mine with a dampened tea towel. The dough tastes better if you let it rise in the fridge over night, but it takes hours to get back to room temperature so beware if you do that.

When you are ready to form pizzas you can grab and stretch the outer edge of the dough until you thin the ball and get a frisbee shape. At that point I use my knuckles to stretch/twirl the dough to get it into shape.

I flip the dough onto a pizza peel that has been sprinkled heavily with semolina.

THANK YOU !

For some random reason I am thinking pizza on the egg this weekend using Sean's dough recipe of course.

Why strange? It's great on the egg. Either direct on the grates (requires a bit more heat control) or on a big ole stone. I use a piece of slate from the landscaping section at home depot AND the deflector thingee from BGE.

I have control on my egg... Tell me more about cooking pizza on the grates.

I am awaiting pictures of this control system.

You want a picture of a 12" x 12" piece of 1" thick slate?

No, I want to see how his BBQ Guru looks installed on the egg. I am thinking and curious.

For some random reason I am thinking pizza on the egg this weekend using Sean's dough recipe of course.

Why strange? It's great on the egg. Either direct on the grates (requires a bit more heat control) or on a big ole stone. I use a piece of slate from the landscaping section at home depot AND the deflector thingee from BGE.

I have control on my egg... Tell me more about cooking pizza on the grates.

I am awaiting pictures of this control system.

You want a picture of a 12" x 12" piece of 1" thick slate?

wait, are we still talking about stone here???

Oh yea, I need to get those pictures for you don't I. Once I got the damper closed down some it holds just about dead nuts on desired temp, cooked some chicken with it last night.