Was NOT impressed by Boulder Sausage brats.Quote:
Originally Posted by Otterbatcat
And hear me now, I grew up in GB, WI and lived in Sheboygan, WI and Milwaukee for a period. We know brats.
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Was NOT impressed by Boulder Sausage brats.Quote:
Originally Posted by Otterbatcat
And hear me now, I grew up in GB, WI and lived in Sheboygan, WI and Milwaukee for a period. We know brats.
Trying a tweaked bread recipe today. When I worked at Beau Jo's as a kid, the dough recipe had black pepper and honey in it. I put that into my no knead dough and it made it super stretchy, almost runny. The rise was a lot higher. My last batch of bread was the best by far (450 degrees instead of 400), so we'll see how this one turns out. I'll snap a pick of the risen dough before and after going into the oven.
Before. Looks good so far, we'll see how it holds up.
https://lh6.googleusercontent.com/-n...025_142439.jpg
Johnsonville [ROFL2] Never tried the Boulder brats, just the chorizo and Eye tallanQuote:
Originally Posted by brutal
Crust came out a lot darker this time. 1 tsb of pepper is too much. I'd half that at least. Top came out cool at least.
https://lh4.googleusercontent.com/-F...025_151637.jpg
https://lh5.googleusercontent.com/-_...025_151751.jpg
https://lh5.googleusercontent.com/-P...025_153715.jpg
Looks pretty good Irving.
Thanks. Tastes alright too.
Otterbat, did I already suggest this guitar lesson to you? Nothing to it!
What's up dudes? Good football today.
Mauds on mainQuote:
Originally Posted by Great-Kazoo
Another eatery to visit. Interesting there seems to be a bunch of "retired" New York folk living in Newcastle and surrounding area.Quote:
Originally Posted by stoner01
Which Newcastle?