Search results

Thanks for all the help Bryan. Tomorrow's pizza may or may not be good, but it won't be because of a lack of information. I will be doing it by hand. Because you have talked about videos and you need to see it, I got on Youtube and I think I've got an idea of what I'm supposed to do...

I knew when I posted that that I was going to get bounced for it . I agree with you whole-heartedly. I took all the flours out of my cabinet the other day to find out what each weighed by "cup" and they were all over the place. That being said, for most baking recipes that call for a cup...

Bryan, Is this a dough that needs a "rim" put around the outside? And, if so, how do I do that? Thanks!

1 cup of flour = approx. 3 oz

Our local Wal-Mart has started carrying bags of dried peppers. I have picked up some Anchos, some New Mexican red peppers, and now they had some Japones. Of course, had to get some. Anybody know anything about them?

Reading the pizza forum scares me a little bit . I just thought that cooking was a challenge before I started looking into how to make pizza! Thanks for having a well described recipe. Are you willing to divulge what you use for sauce on your pies? And I have seen that you are a pepperoni...

Bryan, Just wanted to make sure I have all the steps left for this pizza down. Take the dough balls out, let them come to whatever temp I am most comfortable with, stretch and put on screen and bake. Am I missing anything?

Just made this recipe and it is in the fridge for an 11 day ferment (used 1/2 tsp yeast). This is my first pizza dough so we'll see how this goes.

One of my all time favorite songs, How deep the Father's love for us/How vast beyond all measure/That he should give His only Son/To make a wretch His treasure...

I wanted to bump this thread because a friend of mine is getting married and wants to do this for the rehearsal dinner. He wants 4 things in it: shrimp, potatoes, sausage, and corn. How much of each for 60 people? Trying to get an idea of cost. Thanks!

I wanted to bump this thread as I am about to attempt some back bacon (whole unenhanced pork loins 1.79 a pound right now) and I had heard a while back about some dangers in using too much cure (I believe it was pink salt). What are the dangers and is that particular substance included in the...

Thanks for the speedy reply guys. Bryan S. I did season them upside down, but I guess I had too much oil on it. I don't have a gas grill so I guess I will have to be creative on how to get the crud off.

I need some help. I have 3 pieces of cast iron: a 10 inch skillet, a 6 inch skillet, and a bacon press. I had some free time today and wanted to reseason all 3. (I had just today taken the bacon press back down to the metal with some steel wool because of some rust.) Put all three in cold...

Thanks Chris!

I'm bumping this thread as the recipe that Kevin posted before has apparently been removed. Would you mind posting it again Kevin?

It has been my experience that smoked wings need more pre cook flavor than do fried wings so a stronger rub or marinade would probably be better suited than this one.

Here is a basic wing recipe that my family really likes. This won't burn your eyebrows off but they taste like wings should taste IMHO. Buffalo Wings 32 disjointed wings with tips removed (16 whole wings) Enough peanut oil for your chosen method of frying 4 brown paper bags with 2 paper...

Dennis, Where online did you buy it? How much was it? How much was shipping?

I made a steak rub off the cuff tonight and it turned out pretty well. Not real elaborate, but we liked it. 1 tsp kosher salt (I used a 1/2 tbsp and it was too much) 1/2 tbsp fresh ground black pepper 1 tsp granulated garlic 1 tsp aleppo pepper 1/8 tsp ground cumin I put all this in a coffee...

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...380028754#9380028754 When in doubt, Kevin Kruger can tell you anything and everything about food safety. He's a great resource.