Re: Smoking brisket.
I make no claims about the process and do not offer advice on brisket, but this is today’s brisket tip.
Read moreRe: Pizza in Germany
Thank you, Mike..those are kind words and ive long admired your work! Agree on Bob’s Red Mill though I like
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Re: Frustrated Pizzeria Owner – Looking for feedback
Well, this is sad for me to see because I’m about 85% sure I know where you are. A coworker
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Re: Pizza making app confusion
It’s good for guessing how much yeast to use. I typically use a regular calculator and a set yeast percentage,
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Re: Frustrated Pizzeria Owner – Looking for feedback
Have used Grande and Bacio, does that mean you no longer use it? What is the price of a large
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Re: Tillamook’s new low moisture mozzarella
Quote from: rascali on Yesterday at 11:35:01 PM Yaaa, no … the whole statement being way outside the general sentiment
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Re: Frustrated Pizzeria Owner – Looking for feedback
Quote from: PapaJawnz on Today at 03:09:51 PM We have some 1200+ 4.4 star review shops in my town which
Read moreRe: New Ooni Koda 24’’
Quote from: Pizza_Not_War on Today at 10:36:08 AM $1000, sounds like a lot of cash for what you get. I
Read moreRe: Spiral Mixer – Mecnosud 44kg 240v single phase review
Great question! We are at 7500 feet of elevation and the humidity is typically 20% so the dough develops skin
Read morePuff Pastry (Shortcrust) ?
Does anyone have experience making Puff Pastry? I want to learn how to make Shortcrust for my mom
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