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2SCdoodlegg
About
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- 2SCdoodlegg
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Comments
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I bought a mini today, too, to go with our large. We got it in Shallotte, NC. We had to order it, and it will be in by next weekend. We are looking forward to using the forum for tips and advice on using the mini!
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I have one of these. It is awesome!
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Lovely!
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Congratulations! Nice accomplishment!
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Trader Joes, Fresh Market, Costco, and where we live in South Carolina we have several IGAs (Independent Grocer's Alliance). The IGAs have great meat. I also buy from Randy's Meat Center, in Ocean Isle, NC since we live close to the NC and SC bord…
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We too got a few good cooks in and the gasket went out on the 3rd one... a pizza. We replaced it with a gasket we ordered from a web site and have been good for the past 8 months.
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Question: Is Mickey a standard poodle? Also, love seeing all the pet photos. Here are my two.
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That is lovely!
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Beautiful table!
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Love the photos! I just adore when folks post step-by-step photos!
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We love the Hominy Grill. It has been featured on several cooking channel shows and it has the best shrimp and grits I have ever eaten. I also like Poogan's Porch and High Cotton as mentioned above.
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Very nice!
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WOW! That is a beautiful set up!
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Love your title! Great use of Onomatopoeia!
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We are debating adding a mini to our LBGE. Know you just got it, but would love to know how you use it and if you recommend it.
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Beautiful! Just beautiful!
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Enjoyed the photos. Thanks for sharing!
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So glad you had a happier ending!
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I just bought a deep dish stone as well, and I did my first cook in it last weekend. Here is the link for the photos. http://eggheadforum.com/discussion/comment/1229473/#Comment_1229473 I used the Uno Chicago Pizza recipe for the dough. http://w…
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Uno Chicago Pizza on the BGE! Used Necessary Indulgences' recipe for the toppings and Uno Chicago's recipe for the crust! Hmmmm.. so very tasty!
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Very nice photo and good luck with your endeavors!
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Budgeezer said: First attempt @ baking something other than pizza. I was hoping that the top would have brown a little more. Heat cast iron with shortening to 425 then add batter and bake for 25 minutes. I want to try this out. …
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Howdy_Doody said: Mine's pretty much the same, except I use buttermilk instead of milk (makes it lighter), and 2 eggs instead of 1. Also, I add an 11 oz. can of whole kernel corn and a cup of Monterrey Jack cheese. That is a beautiful c…
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What temps have you been using for your pizza?
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I work 50-65 hours per week. The older I get the more I adore and need weekends!
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Beautiful table!
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Nolaegghead, Thanks for catching that I had left off the flour! I did a "cut" on the draft and forgot the "paste" to put the flour amount back!
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I make dough using this recipe for NY Style Pizza: Prep yeast (yeast + 12 oz water hot out of the tap with a pinch of sugar- set for 20 minutes) combine with 21 oz flour ( I use King Arthur or Caputo 00) 1 Tbs. non-iodized finely crushed sea salt …
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Lovely!
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It made a cute passenger!