Jump to content
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

sfdrew28

Owners
  • Content Count

    359
  • Joined

  • Last visited

  • Days Won

    11

sfdrew28 last won the day on April 26

sfdrew28 had the most liked content!

Community Reputation

363 Excellent

About sfdrew28

  • Rank
    Senior Member

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Hope you get some good news in this scary time. Sent from my iPhone using Tapatalk
  2. Great company to work with too. I buy the Super premium and one of the 17# bags was a bit broken up. I mentioned I need to order two but could they help me out on one of them. They immediately sent me a 35# bag on them no questions asked. Class act! Sent from my iPhone using Tapatalk
  3. Good point Paul. The lower grate doesn’t clear the upper grate when trying to open fully whether there is an item on the lower grate or not. Actually, a small side opening grate opposite the half grate side would work better. Sent from my iPhone using Tapatalk
  4. I placed a pallet share with someone. I apologize as I had several people contact me regarding a share and couldn’t remember everyone. I hope I didn’t mess you up. Sent from my iPhone using Tapatalk
  5. A pallet is only 30 boxes? Sent from my iPhone using Tapatalk
  6. I plugged in the numbers on the link Dennis provided to order. Is there another way to have it shipped that’s not listed? Sent from my iPhone using Tapatalk
  7. How many boxes on a pallet? I’m in Pacifica and was thinking of a whole pallet but may be interested in a split. I see it’s $33 a box and for 20 boxes it was over $1k with shipping. If we all order more together does it get cheaper? Drew Sent from my iPhone using Tapatalk
  8. I recently did another attempt at deep dish. I mostly followed real deep dish and used about 15% more dough so it fit properly in the lloyds 12” pan. I used all corn oil this time. It came right out of the pan and the crust had a great flaky consistency. Sent from my iPhone using Tapatalk
  9. I just went straight to the 32”. I cook for 2-4 most of the time but I’ve cooked for thirty plus several times in the last year and it was well worth having the extra space. Sent from my iPhone using Tapatalk
  10. I used cooked sauce like you suggested. Big difference. Thanks for the tips. Sent from my iPhone using Tapatalk
  11. Okay...attempt number two with The pan with no holes. It went really smooth. I had to cover the pizza with foil at twenty minute mark as my grill went up towards 500. Other than that no issues. Came right out of pan and outside had a nice crunch to it. Sent from my iPhone using Tapatalk
  12. Nice cook! @shuley. The butchers will usually break the hip bone back or cut a tendon (not sure which but my butcher mentioned it to me)there so the legs can come forward. Sent from my iPhone using Tapatalk
  13. I haven’t had the issues. That book upped my game to the next level. I use the stone and not a steel so that may be difference. The steel will burn the bottoms at higher temps than 500. I love the ny pizza dough recipe. I also have used the 24 hour and the 48 to 72 hour. I use OO flour for the last two and get the stone to about 600-650 and it takes about six minutes. For the NY pizza dough I use bread flour and keep the stone in the 500-550 range. The pizzas take about 7-9 minutes. Sent from my iPhone using Tapatalk
  14. I love Buck! Sent from my iPhone using Tapatalk
  15. And here it is....[emoji23]the pizza crust stuck to the holes(which I now see in the reviews). The crust tasted well as did the pizza. Next time more dough and the no hole Lloyd pan. Also...I drained my chopped tomatoes yet there was still a ton of liquid. Hmmm Sent from my iPhone using Tapatalk
×
×
  • Create New...