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  1. #61751
    The "Godfather" of COAR Great-Kazoo's Avatar
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    Quote Originally Posted by Irving View Post
    I know, but I already posted something just for you. That was for everyone else.
    That's why we're in the trouble we have. You're not all inclusive.

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  2. #61752
    The "Godfather" of COAR Great-Kazoo's Avatar
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    Quote Originally Posted by Otterbatcat View Post
    I dig how Irving is looking out for all of us..

    Got all my stuff for the Baked pasta with sausage and spinach hoo ha.

    rigatoni pasta
    pecorino romano
    ricotta
    shredded mozzerella
    spicy italian sausage
    garlic
    spinach

    Should be pretty yummy.
    some of the better OTC italian sausage we've had out here is Boulder sausage. Another one is Susie Q's? out of larkspur. Wallyworld carries it. They make a good brat too.

    Bone appetight
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  3. #61753
    OtterbatHellcat
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    I've heard some good things about the Boulder Sausage products, but I was in a damn hurry and ended up with Johnsonville for the sausage this time.

    The neato thing about recipes is ya can mess with them after the first try, and doctor it up the next time around.

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    Ebola! You're it!

  5. #61755
    OtterbatHellcat
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    LOL Bogie..hope stuff is going good for ya.


    Gotta run, see you guys.

  6. #61756
    Mr Yamaha brutal's Avatar
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    Quote Originally Posted by Otterbatcat View Post
    I've heard some good things about the Boulder Sausage products, but I was in a damn hurry and ended up with Johnsonville for the sausage this time.

    The neato thing about recipes is ya can mess with them after the first try, and doctor it up the next time around.
    Was NOT impressed by Boulder Sausage brats.

    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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  7. #61757
    QUITTER Irving's Avatar
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    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.

    Last edited by Irving; 10-25-2014 at 14:33.
    "There are no finger prints under water."

  8. #61758
    The "Godfather" of COAR Great-Kazoo's Avatar
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    Quote Originally Posted by brutal View Post
    Was NOT impressed by Boulder Sausage brats.

    And hear me now, I grew up in GB, WI and lived in Sheboygan, WI and Milwaukee for a period. We know brats.
    Johnsonville Never tried the Boulder brats, just the chorizo and Eye tallan
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    QUITTER Irving's Avatar
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    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.



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  10. #61760
    Gives a sh!t; pretends he doesn't HoneyBadger's Avatar
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    Looks pretty good Irving.
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