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dcbc

Burnt Ends
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Everything posted by dcbc

  1. I use the Cento "San Marzano" whole peeled tomatoes (drained), and run them through the blender on low with oregano, basil, salt, pepper, red pepper, and olive oil. But everything past salt and oregano might be overkill. Still, it's a good sauce. I used the Cento "Crushed" tomatoes all the time for pasta red sauce. With the pizza, since it's no cook, I don't know if the crushed tomatoes still have all the extra juice mixed in, but I'm assuming they do. The less moisture, the better, is my working theory.
  2. His body is making a sad face, as it should.
  3. I just remembered something very important.
  4. HEB isn't an option in the eastern block of the state. I'll grab Claussen next time and see if I can tell a difference
  5. Well, the lady was like, "You want pickles." And I was like, "Yup." So she gives me the pickles, and I ated them. On a serious note, on a level of Can find them anywhere, are Best Maid Pickles no bueno? That's generally my go-to, if I'm being honest.
  6. Terry Black's (Dallas) slammed today.
  7. For the dough, I've had the best results with bread flour (versus AP and 00). My mixer seems like it's in need of service, so I've be kneading by hand lately (about 10 minutes) after letting it sit for 20 minutes (I forget what that rest stage is called). After a short rise, I divide it up into separate containers or ziplocks and let it rest/ferment in the fridge for a few days. On the day I cook, I let it sit out on the counter for a few hours before I shape it. Don't be shy with the flour when shaping/stretching it. It'll shake off. Rub a lot of flour into the peel and put the pizza together on the peel. You've got to be quick at this point because if you wait, it will stick. I have a screen, but the bottom didn't get the cheetah pattern as well using it. And parchment paper tends to catch fire in the Ooni. So I had to learn to be quick. I've got a bamboo peel, which seems to work well.
  8. Dressed to kill . . . .
  9. Absolute genius of a guitar player. Of course, I would be remiss if I didn't also note his portrayal of the Snowman.
  10. I tried it once and the disappointment was immediate. It didn't make the 2022 list.
  11. Knowledge of their wanting information about how to delete footage from security cameras is another nice, little nugget.
  12. Yeah, that was a tongue-in-cheek suggestion.
  13. If someone put that in front of me right now, I'd smash it, and I think a lot of the people who say they wouldn't are not being entirely honest.
  14. This is something to consider. It helps. https://my.clevelandclinic.org/health/treatments/24779-monalisa-touch
  15. With induction, unfortunately for me, I can't do aluminum without an adapter. I've got one of my mom's cast-aluminum omelette pans, and it's such a great piece, which hangs on my wall unused. I used to go to that one when I was in law school. My favorite story about the Westheimer location was the dinner after my eleventh birthday party. We were at JCI, and my parents hired a Michael Jackson impersonator to show up at the party . . . about a year or so after MJ ceased to be cool (to 5th graders). I have memory-burn about that dude trying to get me to dance with him in front of all of my friends. In hindsight, sticking to my guns and sticking to my seat probably was a watershed moment in my life for the better.
  16. The line about Yellowstone from the trailer was not in the film, and that's always rubbed me the wrong way.
  17. 1. Bad News Bears 2. Caddyshack 3. Bull Durham 4. Rocky 5. Karate Kid *Honorable mention to Varsity Blues for the chuckles and for the opportunity to watch Peter the Great throw the ball around. I give it a 10! Two tiens!
  18. Looks delicious. Is that an old Magnalite stock pot?
  19. Not that far to Sunbird either (although I think I read they were closed for a couple of weeks). Or even Pat Gee's for the sake of an interesting experience (I'm told). In other news, Jordan Jackson no longer is at Franklin, moved back to east Texas, and is doing BBQ restaurant consulting of some sort. While I don't know if there's a huge market for that, hopefully some people looking to open a BBQ joint around here will employ him, learn a thing or two, and start cranking out some good food.
  20. Bubba Hotep reference? I work with a guy who loves that movie.
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