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Old 01-12-2018, 03:53 AM #3991
moose eater
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Naturally dried, no-sulfur Turkish apricots, in all of their oxidized brownish, but tasty glory.
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Old 01-12-2018, 05:51 AM #3992
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I actually prefer the classic yellow on my corned beef sandwich, the horsey that came with it was pretty mean, almost wasabi like with its punch...I'm putting a dent on the other half now...
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Old 01-12-2018, 01:06 PM #3993
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PIZZA ! thats what i'm eating .
homemade base with extra yeast , love that taste and smell , with all the usuals . roast capsicum , tomato , onion ,..lol ..the very last of the xmas ham , olives , pineapple and homemade chorizo . plus the cheese , cheddar and some parmeson ..
then with the extra dough i made some olive and parmesan bread with sesame seed ..
and beer ! the end .

Last edited by rod58; 01-12-2018 at 01:13 PM.. Reason: haha , bloody stoner forgot the pic !
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Old 01-12-2018, 09:33 PM #3994
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make a good frisbe rod?
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Old 01-12-2018, 10:27 PM #3995
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Making beef fried rice and eggrolls!!!!
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Old 01-12-2018, 11:13 PM #3996
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Half an avocado, potato chips, and a baby kosher dill pickle or two... with the scraps of the last Andouille.

We add extra gluten & notably increased olive oil to our whole wheat New York style pizza dough, along with a bit of extra yeast, rod. Gives it the classic combination of chewy but crispy on the bottom.

Pizza looks good.
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Old 01-13-2018, 02:04 AM #3997
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yeah pretty much what i do moose ..once i knead the dough i put a fair splash of olive oil in the bowl , place the dough on that and then a lot more over the top . like you say , it makes for great chewy texture ..
a piece of the olive bread from last night with the last of the baked beans and a egg ..
and a plum !
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Old 01-13-2018, 02:14 AM #3998
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Originally Posted by rod58 View Post
yeah pretty much what i do moose ..once i knead the dough i put a fair splash of olive oil in the bowl , place the dough on that and then a lot more over the top . like you say , it makes for great chewy texture ..
a piece of the olive bread from last night with the last of the baked beans and a egg ..
and a plum !
Hey Rod, add a teaspoon of Malted barley flour to your dough. It gives a very special texture to pizza crust and a wonderful pro chewiness to bread
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Old 01-13-2018, 02:15 AM #3999
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pork roast was off the hook last night. Tender, smoky and dripping moist. I rolled it in kalamata olive oil, then into herbs and spices before throwing it into the smoker.





I think I ate about half of it last night. Big slab slices on fresh artisan French bread
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Old 01-13-2018, 02:24 AM #4000
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Banana pudding for dessert!!
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