Are we on the next page yet?
EDIT: YEEESSSSSSSS.
Are we on the next page yet?
EDIT: YEEESSSSSSSS.
No I sat on in it and waited til my ass begged for action...........beans and ass go hand in hand......make them wait and it's an experienceOriginally Posted by WillieMcFML
That's it bitches refried beans a hint of heat in the microwave. Most would stop there but no, I go the extra mile and add
Pace Piquante sauce. Unfortunately all you can get these days is the thick and chunky........back i the day Pace came with a non chunky variety which suited me just fine.
Whatever, opening the can took a minute, microwave was 2 minutes but I have a Japanese Nuclear machine that kills. Otherwise cook 3 minutes.
Add a sprig of parsley if you're gay.
so how'd you eat it les?
chips? tortilla?
put that in a flour tortilla and add some cheese and you've got yourself an easy, super-moist burrito
RIP Page 13
those who do not learn from history are destined to repeat it
brown your meat - never forget
that's racist I'm sorry
for tbags
if you are coming to stl, don't leave without ordering imo's pizza and toasted ravs (not pictured)
DON'T EVER DOUBT ME
Today is a really weird day for me... There is a blizzard outside and my heat stopped working. I called the gas company early this morning (before I went to bed) and they told me to make sure I am home between 8am and midnight for someone to come out... LOL... what?
Anyway, my house is freezing so I decided that doing some cooking while I wait would warm it up a bit with the oven being on.
---Little known fact, I used to own 3 pizza restaurants in the early 2000's---
I make my own dough at home, I had everything I needed here to make pizza except Mozzarella cheese, but thats okay, I don't mind plain sauce pizza and no shot I am going out in the snow just for that...
I made my dough early and let it rise, then I hand stretched it, I put it in the oven for just a minute to get it solid, so that I can cook the pizza directly on the oven rack
(I had a pizza stone but it broke in half, so I just go direct on the oven rack for now)
After it is hardened a little I top it with a simple sauce I make (Concentrated crush tomatoes, little bit of sugar, salt, pepper, basil and garlic), Some sliced Pepperoni and Parmigian Romano Cheese.... Brush the crust with some extra virgin olive oil.
Then Back in the Oven at 450 until its done
Once it is cooked all the way through, slice and eat....
The dough costs me about 20 cents per pizza, the sauce costs about 40 cents per pizza, pepperoni is like $2.00 a pound so roughly 60 cents per pizza, cheese and oil, probably about 50 cents per pizza....
So for around $1.80 this is what I am eating while waiting for the guy to come fix my heat
***Sorry about sideways pics, iphone.....
you've been holding out on us, jasep
what's the recipe for the dough?
Pepperoni and hyperbole pizza ftw!
ad a teaspoon of yeast to 1.5 cups ofwarm water and let it dissolve... Add it to dough mixer, add 4 1/2 cups flour, 1 teaspoon salt, 1 teaspoon sugar....
turn on dough mixer and gradually move it up to high, a good trick to know when it is done is that it wraps completely around the dough hook...
Cut into equal sections (us a food scale to get uniform dough balls) roll them by hand into a ball, wrap them and put in the fridge for several hours.
Blizzard, Nor'Easter, Heavy Snowfall, whatever you want to call it... its cold as fuck and its snowing rapidly...Pepperoni and hyperbole pizza ftw!
Oh and Willie, I haven't been holding out on you, I was waiting for this thread to lose some steam, was gonna post last week, but no shot I wanted my food on the same page as that white trash surprise that 408 posted, so today seemed like a good day to get in the mix.
i assume you know to check your pilot light?
edit:
understandable
mike's hepatitis surprise killed 4 people and 1 thread
Yeah I checked the pilot light, its on, The guy next door tried bleeding the lines and that didn't fix it, I have no idea whats going on, someone suggested my thermostat shit the bed, but its a digital one that is fairly new and I have no idea how to check that anyway, it has power etc... between the oven, a space heater and an electric blanket its all good, just want to get it fixed so i can go back to roaming around my apartment barefoot and shirtless like a champion
it's our right as americansYeah I checked the pilot light, its on, The guy next door tried bleeding the lines and that didn't fix it, I have no idea whats going on, someone suggested my thermostat shit the bed, but its a digital one that is fairly new and I have no idea how to check that anyway, it has power etc... between the oven, a space heater and an electric blanket its all good, just want to get it fixed so i can go back to roaming around my apartment barefoot and shirtless like a champion
That looks amazing.Today is a really weird day for me... There is a blizzard outside and my heat stopped working. I called the gas company early this morning (before I went to bed) and they told me to make sure I am home between 8am and midnight for someone to come out... LOL... what?
Anyway, my house is freezing so I decided that doing some cooking while I wait would warm it up a bit with the oven being on.
---Little known fact, I used to own 3 pizza restaurants in the early 2000's---
I make my own dough at home, I had everything I needed here to make pizza except Mozzarella cheese, but thats okay, I don't mind plain sauce pizza and no shot I am going out in the snow just for that...
I made my dough early and let it rise, then I hand stretched it, I put it in the oven for just a minute to get it solid, so that I can cook the pizza directly on the oven rack
(I had a pizza stone but it broke in half, so I just go direct on the oven rack for now)
After it is hardened a little I top it with a simple sauce I make (Concentrated crush tomatoes, little bit of sugar, salt, pepper, basil and garlic), Some sliced Pepperoni and Parmigian Romano Cheese.... Brush the crust with some extra virgin olive oil.
Then Back in the Oven at 450 until its done
Once it is cooked all the way through, slice and eat....
The dough costs me about 20 cents per pizza, the sauce costs about 40 cents per pizza, pepperoni is like $2.00 a pound so roughly 60 cents per pizza, cheese and oil, probably about 50 cents per pizza....
So for around $1.80 this is what I am eating while waiting for the guy to come fix my heat
***Sorry about sideways pics, iphone.....
I have had Issues with credit cards in Europe
Very nice contribution. I'd like to try that. I'd have to make the dough by hand though.
Same thing for me. I'm way too fucking lazy to knead dough by hand. I may have to hit Homegoods up this weekend and find a good mixer.
Dough mixers are essential kitchen product... Check thrift stores and salvation army if you dont want to drop the money on a new one... If your making dough make sure it comes with a dough hook attachments, the paddles are for cookies and bullshit...
DO NOT TRY DOING IT BY HAND.... it is almost impossible to get it all done correctly before the dough begins to harden and you will have a very hard time getting it smooth, unless you are doing a micro amount
In addition to Pizza I make my own grinder rolls, calzones and stuffed breads.
I am gonna be cranking out some stuffed breads for thanksgiving, I will post pics and if Willie would like me to send him some that won't be a problem.
I felt like getting in touch with my inner fat boy and made doughnut holes tonight.
can you give more info on your pizza stores you owned jasep?
like what kind of pizza (new york style, thick crust, etc), what other menu items, what were you 'known for", did you sell or shut them down? do you have any old pictures of the store, the menu, or your food?
obv, i understand if some of it is too personal
i managed a local pizza place was i was 19 btw, had the best wings i've ever had in my life
the pizza was very mediocre though
Sure....
My brother graduated from Culinary school in 02, had been working at an italian restaurant and needed some seed money to start his own restaurant, I happened to have the money so I gave it to him and we bought a pizza place in Rhode Island with one other gentlemen who invested equally...
It was wood grilled pizza, italian dishes, great pastas....
Business started to dip in 06-07 and we started implementing cost saving measures and unfortunately quality took a hit and business was slowing down considerably...
We sold 2 of them in 08 after the economy made it very hard to operate at a win every month and we still had value in selling...
One we shut down because it just never performed and there wasn't much value in selling it.
Here is a pic of the original one....
I only really worked there for about 3 months just to learn the process when it first opened and then when business started to drop off I came in to see if it was fixable...
I also owned a quarter of an Irish Bar and restaurant in downtown Providence, but we bought that one for a song and a dance with the intention of getting it up and running and profitable and then selling it for a ridic profit, which we did after about 14 months.
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