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tommc23

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Just now, bens197 said:

I too, ate a lot of spaghetti in college 🙂

Truth is, excluding the parmesan, it's about $.50 a serving...

One of my all-time best roommates ate pasta 5-6 nights a week. Spaghetti one night, angel hair the next, rotini, etc, all the same brand and just flour-based. He’s not the brightest guy… He thought that the different pastas were giving him different flavors… So, I cooked a pot with about 5 different kinds, then separated them on a plate. I had him put-on a blindfold and asked him to describe the different flavors… He realized they were all the same! 
Little did I know that when I became a food rep to restaurants, I had done my own “tasting” already back in college!!!

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16 minutes ago, PMookie said:

When I read what you cooked, I feel like I was watching “Chopped” and the chef was telling the tasters what they made!!

I know, how can I post that we grilled Hot Dogs last night 😱

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Rick

 

 

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2 hours ago, PMookie said:

One of my all-time best roommates ate pasta 5-6 nights a week. Spaghetti one night, angel hair the next, rotini, etc, all the same brand and just flour-based. He’s not the brightest guy… He thought that the different pastas were giving him different flavors… So, I cooked a pot with about 5 different kinds, then separated them on a plate. I had him put-on a blindfold and asked him to describe the different flavors… He realized they were all the same! 
Little did I know that when I became a food rep to restaurants, I had done my own “tasting” already back in college!!!

Stakes that high must have been rewarded with at least a 12 pack of Red Dog or Rolling Rock 🙂

 

 

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Man I realize most of my posts have been in here because I haven’t had time to golf. Made dough from scratch to make myself a nice Buffalo chicken pizza. Half sriracha and half Frank’s hot sauce

20E91EE9-A02A-4784-87E7-153525DA81AC.jpeg

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1 minute ago, tommc23 said:

Man I realize most of my posts have been in here because I haven’t had time to golf. Made dough from scratch to make myself a nice Buffalo chicken pizza. Half sriracha and half Frank’s hot sauce

20E91EE9-A02A-4784-87E7-153525DA81AC.jpeg

Did you add any blue cheese? Have seen some with a layer of blue cheese underneath....pretty fantastic.

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5 minutes ago, tommc23 said:

Man I realize most of my posts have been in here because I haven’t had time to golf. Made dough from scratch to make myself a nice Buffalo chicken pizza. Half sriracha and half Frank’s hot sauce

20E91EE9-A02A-4784-87E7-153525DA81AC.jpeg

Looks pretty excellent Tom. 

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37 minutes ago, Lacassem said:

Did you add any blue cheese? Have seen some with a layer of blue cheese underneath....pretty fantastic.

No I just did chicken that I tossed in hot sauce and then put cheese on top of that then some more hot sauce on top of that. When it came out I added a little hot sauce and some blue cheese

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36 minutes ago, bens197 said:

Looks pretty excellent Tom. 

Ben the crust on my homemade dough was perfect. It made for a delicious pie that’s for sure!

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2 hours ago, tommc23 said:

Man I realize most of my posts have been in here because I haven’t had time to golf. Made dough from scratch to make myself a nice Buffalo chicken pizza. Half sriracha and half Frank’s hot sauce

20E91EE9-A02A-4784-87E7-153525DA81AC.jpeg

Well at least the chicken didn't taste like... chicken!!  😍

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7 minutes ago, Kenny B said:

Well at least the chicken didn't taste like... chicken!!  😍

Hahaha I really like hot sauce 😂😂😂

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For those looking to make your own pizza dough it’s freaking simple. 15grams salt, 525 grams flour, 10 grams fast acting yeast, and I used about 300 grams of 100* water. Let it sit all day and then put it in the pan and topped it! Quick and easy but delicious and simple. If you cold ferment it in the fridge over 3 days it actually tastes better than doing a quick same day dough.

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Grilled couple of steaks for lunch .

50D8944C-D5E3-4BCE-9805-E2DFE1C2FAC2.jpeg

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On 10/11/2021 at 4:36 PM, tommc23 said:

For those looking to make your own pizza dough it’s freaking simple. 15grams salt, 525 grams flour, 10 grams fast acting yeast, and I used about 300 grams of 100* water. Let it sit all day and then put it in the pan and topped it! Quick and easy but delicious and simple. If you cold ferment it in the fridge over 3 days it actually tastes better than doing a quick same day dough.

Demon.jpg.3d15ff92ea0b0128e9ea35f594022d70.jpg

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Dinner last night was shrimp & scallops in a bacon, caramelized leek and pea puree.

IMG_6034.JPG.2f3b64a122ed11d2d3f161e338c62129.JPG

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2 hours ago, Headhammer said:

Dinner last night was shrimp & scallops in a bacon, caramelized leek and pea puree.

IMG_6034.JPG.2f3b64a122ed11d2d3f161e338c62129.JPG

Peas are so underrated.

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Sunday afternoon Hot Dogs!

7FA05AB7-8060-4326-9416-0B534407EB2B.jpeg

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Rick

 

 

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Driver; Titleist TSi2, Kuro Kage 50 gr R2

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5 Hybrid; Cally Steelhead, Hazardous Vista Pro R2

Irons; Ping G710 6-GW, Recoil 460 R2

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9 hours ago, tommc23 said:

Cooking cheesesteaks for the guys while working the engine today.

Enjoy the break 😊

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Rick

 

 

Left Hand, 

Driver; Titleist TSi2, Kuro Kage 50 gr R2

5 Wood; Cally Steelhead 

5 Hybrid; Cally Steelhead, Hazardous Vista Pro R2

Irons; Ping G710 6-GW, Recoil 460 R2

Putter; Waaay too many to list

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15 minutes ago, Rickp said:

That is my kind of Party!!

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Rick

 

 

Left Hand, 

Driver; Titleist TSi2, Kuro Kage 50 gr R2

5 Wood; Cally Steelhead 

5 Hybrid; Cally Steelhead, Hazardous Vista Pro R2

Irons; Ping G710 6-GW, Recoil 460 R2

Putter; Waaay too many to list

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