Re: I miss you guys
Posted: 07 Feb 2013, 8:29pm
(Y'all, I promise you, if you grew up anywhere near the ACE basin or Santee-Cooper, this material would be golden)
Some material plays better in the home town.Wolter wrote:(Y'all, I promise you, if you grew up anywhere near the ACE basin or Santee-Cooper, this material would be golden)
Dr. Medulla wrote:Some material plays better in the home town.Wolter wrote:(Y'all, I promise you, if you grew up anywhere near the ACE basin or Santee-Cooper, this material would be golden)
Have you BEEN to Central Wisconsin?Dr. Medulla wrote:The original point stands: the farther north you are, the more civilized you are.*
* Tho not farther north than, like, the 51st parallel. I mean, come on.
No, but I'll take it over Chicosippi every day of the week.Wolter wrote:Have you BEEN to Central Wisconsin?Dr. Medulla wrote:The original point stands: the farther north you are, the more civilized you are.*
* Tho not farther north than, like, the 51st parallel. I mean, come on.
Well, duh.Dr. Medulla wrote:No, but I'll take it over Chicosippi every day of the week.Wolter wrote:Have you BEEN to Central Wisconsin?Dr. Medulla wrote:The original point stands: the farther north you are, the more civilized you are.*
* Tho not farther north than, like, the 51st parallel. I mean, come on.
I missed this earlier. Did you not see the photo I posted? How does that not look like anything BUT pizza. Look at the rolled dough crust for god's sake.Wolter wrote:You know how to make that look delicious to me? Don't call it a pizza. Call it a flatbread. Suddenly? Awesome.
It looks like delicious rolled dough used in a non-pizza setting.matedog wrote:I missed this earlier. Did you not see the photo I posted? How does that not look like anything BUT pizza. Look at the rolled dough crust for god's sake.Wolter wrote:You know how to make that look delicious to me? Don't call it a pizza. Call it a flatbread. Suddenly? Awesome.
Oddly enough, I think Heston calls pizza "rolled dough with ingredients."Wolter wrote:It looks like delicious rolled dough used in a non-pizza setting.matedog wrote:I missed this earlier. Did you not see the photo I posted? How does that not look like anything BUT pizza. Look at the rolled dough crust for god's sake.Wolter wrote:You know how to make that look delicious to me? Don't call it a pizza. Call it a flatbread. Suddenly? Awesome.
"Unsealed pancake"Dr. Medulla wrote:Oddly enough, I think Heston calls pizza "rolled dough with ingredients."Wolter wrote:It looks like delicious rolled dough used in a non-pizza setting.matedog wrote:I missed this earlier. Did you not see the photo I posted? How does that not look like anything BUT pizza. Look at the rolled dough crust for god's sake.Wolter wrote:You know how to make that look delicious to me? Don't call it a pizza. Call it a flatbread. Suddenly? Awesome.
Is this a vegetarian/vegan dish?matedog wrote:Mate's sprouts that I cooked on Sunday.
Vegetarian for sure. Butter, so not vegan.BR16ADE_R055E wrote:Is this a vegetarian/vegan dish?matedog wrote:Mate's sprouts that I cooked on Sunday.
Sounds very good. I'd hit that.matedog wrote:Vegetarian for sure. Butter, so not vegan.BR16ADE_R055E wrote:Is this a vegetarian/vegan dish?matedog wrote:Mate's sprouts that I cooked on Sunday.
Ingredients -
Pecans (crushed)
Maple syrup (I used agave instead since I had some laying around)
Butter
Salt
Pepper
Apple cider vinegar
Brussel sprouts, sliced