I'll have a toast with VO at the golf outing and then that's it. No mass!
If I burp, it comes up as if I just took a swig :facepalm:
MadJack's Sportsbar
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I'll have a toast with VO at the golf outing and then that's it. No mass!
If I burp, it comes up as if I just took a swig :facepalm:
:0074
I saw BBC made a couple home made pizza last week as well.
Hard to do? Cost savings? Fun for the whole family?
May have to try it.
:toast:
Woodson, I make them all the time. Not difficult, quick, easy, cheaper than purchased from a chain, I think. Can usually get two crusts (thick or thin) for less than $4, a small container of pizza sauce that lasts for a few pizzas, mozza cheese or pizza cheese, then whatever you want on it. Bake for 8-10 minutes, slice and eat. Kind of enjoyable to make the whole thing, but that coming from a guy who used to make Domino's pizzas a hundred years ago... :0074
Fun to make.......Was at my favorite pizza joint eariler in the week (they have the best crust) and noticed boxes of Bisquick in the back........So I tried that today, mixed 1/2 Bisquick & half reg flour/yeast combo, was good, but still not theirs.....Will try 1/3 Bisquick next time.
Pepperoni, green pepper, onion, mushroom :0074
Forgot to mention, one of the keys to having the crust turn out well is to brush PLENTY of olive oil over the top of it before doing anything, especially the exposed crust parts. Guessing you could use vegetable oil or other kinds of oils, but the olive oil is great and recommended for cooking these. That will keep the crust from getting so dry and crusty. My first few efforts I put too much cheese on, which just didn't seem to be as good as fairly limited amounts of sauce and cheese. Having just a basic oven I have less control, and I think a ton of cheese just doesn't have it cook as well or evenly.
Also I think it is recommended to preheat the over higher than the cooking setting - for some reason. Like 450 down to 425, or 425 down to 400, something like that.
Also I think it is recommended to preheat the over higher than the cooking setting - for some reason. Like 450 down to 425, or 425 down to 400, something like that.
Fuck me. That first one went down wayyyyy too smoothly.
Jameson's #2.
Wish Cie would hit the bottle with me.
Jameson's #2.
Wish Cie would hit the bottle with me.
I don't have the cojones, yo. Shot it last night, though:0074
St Arnold lawnmower kolsch:toast:
jesuscreepingshit, all this Jameson talk and I hadda give in! :0074
not taken this stuff down since hanged with friends in Irish pubs in Austin watching boooring soccer games :0002
not taken this stuff down since hanged with friends in Irish pubs in Austin watching boooring soccer games :0002
jesuscreepingshit, all this Jameson talk and I hadda give in! :0074
not taken this stuff down since hanged with friends in Irish pubs in Austin watching boooring soccer games :0002
:toast:
That's the spirit! Nice sized poor T! I am drinking out of the same sized glass, but I have to put it on the rocks. 4 shots per drink.
Jameson's is the bomb.
Jameson's is the first hard liquor I've been able to drink straight without wanting to hurl. It's on a different level, yo.
One more whiskey on the rocks before bed.
