Sunday, May 30, 2010


Finally tried this and was pretty happy with the results.
Cody's dough recipe:
1 1/2 cups very warm water
2 tsp yeast
2 tsp sugar
1 tsp salt
2 3/4 cup bread flour
1/2 cup semolina flour

dump all the dry crap in, dump the water in run through dough setting

Use the bread maker for the dough, the hardest part was spreading it out so a somewhat uniform shape:

Did put a LOT of flour on the paddle to keep it from sticking. Used Classico spaghetti sauce (with mushrooms) and then of course lots of meat! Black olives, mmmm. I melted a little butter and brushed it on the crust edges, then sprinkled with garlic salt.

I used a pizza stone and had the oven on 450. Put some corn meal down to keep it from sticking and watched it carefully after about 12-14 minutes:

  The end result:

Thursday, May 13, 2010

Burger, you tasty little thang

From the bottom up:
  • Toasted Bun
  • Mayo
  • Sliced turkey ham
  • Ketchup
  • Burger over open coals with hickory wood
  • Cheddar Cheese
  • Burger repeat
  • Pickles
  • Ketchup
  • Bacon
  • Chili pepper
  • S&P
  • Bun

Bacon Ends & Pieces. A good thing

What are they? Well! I assume they are ends and pieces of good old bacon. For some reason, they seem to be expensive. Why? I don't know. They also tend to be very tasty. Why? STOP ASKING QUESTIONS! I think it's just cause it's the outside pieces that get the direct smoke or flavoring from whatever it is to create sweet luscious tasty bacon! What you seem to get are pieces that are almost bacon, and then hunks of fat and meat that are very ham like. Tonight they are burger toppers and snacks.