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Last Active
  • Re: Purchased a Sony 55 inch 4k TV and have to move from ATTUverse to Direct TV.........

    Some impressive setups here ... I have to ask, what is on TV worth the cost?  We cancelled everything years ago, got Netflix and ok with that.  
  • Re: Mini Shrimps

    Very nice, I need that grid for my mini also.  I have one for my large and use it for all cooks.
  • Re: Burger FAIL

    Did you leave the Worcestershire in a while?  I did so once and it turned out mushy inside.   I now just mix onions, garlic powder and Worcestershire (a little watered down) while I heat the egg and that seems to be OK.

    Which restaurant burgers do you want to emulate?  I'm sure you don't mean fast food, if so you will have to leave out the meat  :) 

    The food on the plate does look good.
  • Re: Pizza disaster.

    Also, for more flavour in the dough, leave it in the fridge covered to 2 or 3 days.   I do first day the full ball, the other day or two separated into each ball.  Take the dough out the day of the cook a few hours before.  When 60F to 65F it's ready to rock and roll.

    For the science behind it, I recommend the book 'The Pizza Bible' by Tony Gemignani 

    I also use parchment paper, but the screen idea mentioned by 'skiddymarker' above sounds interesting. 
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