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 home made pizza 
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cute as a crackbaby
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Kristens vegan pizza built from scratch. It's phenomenal but I don't have the recipe

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07 May 2010, 08:10
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projectile menstruator
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what hypocrisy....that yeast was alive until you KILLED it, murderer.

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07 May 2010, 13:57
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bigger softer russier!
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Joined: 20 May 2004, 15:58
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mini , half pep pep , half cheese w/ parmesan.


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had some bubbleage .
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didnt prebake the crust for 5
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thiking 8 oz of cheese may be light , trying 12 next time .
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sliding the pie off the board has become an issue .

have to remember , make the form on the table . then pile on flour / cornmeal to the board . limit the time it sits on the board .

just have to make a new batch of sauce with less basil .

getting really close to perfection here .

going to have erik and his fam over next week . they are kinda picky , top shelf , name brand "food brats" . cant wait to see what they find wrong with it .

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07 May 2010, 17:10
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that's sha na not my baby!!!
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SHARPPIE wrote:
I think that's impossible for me. we ate pizza for a month straight a little while ago, and I still wanted it the next night.


when i was about 17 i lived in a squat in oakland with a bunch of punks... my girlfriend at the time worked at tower records, which was a ticketmaster outlet. there was some concert that you got a free pizza coupon for pizza hut when you bought a ticket. she stole a fucking huge stack of those coupons. we ate rank pie every meal for about a month and a half.

i have memories of guys who could swill down a bottle of gut rot whiskey with no problems, puking after a few bites of pizza. it was real hard to get back on the pie after that. there was a pizza place in hayward that helped bring me back to the fold. that shit was bomb.

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07 May 2010, 23:05
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a lustrous shine
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by the way, you wanna hang out with us again next week? we can take pics this time.

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07 May 2010, 23:21
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that's sha na not my baby!!!
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can i molest sharppie?

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07 May 2010, 23:45
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General Tso s Chicken wrote:
going to have erik and his fam over next week . they are kinda picky , top shelf , name brand "food brats" . cant wait to see what they find wrong with it .


I wouldn't be able to tolerate that kind of criticism. I personally don't buy in any "name brands" at all and the majority of what we eat as a family is fresh cooked from scratch. The exception being pasta as I'm still to get a pasta machine.

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08 May 2010, 00:40
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bigger softer russier!
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Eviltoastman wrote:
General Tso s Chicken wrote:
going to have erik and his fam over next week . they are kinda picky , top shelf , name brand "food brats" . cant wait to see what they find wrong with it .


I wouldn't be able to tolerate that kind of criticism. I personally don't buy in any "name brands" at all and the majority of what we eat as a family is fresh cooked from scratch. The exception being pasta as I'm still to get a pasta machine.


he is my older brother .

the shit i have put up with from this guy , , ,

i cant help but put up with it , but more than a few times i have gotten close to doing something that would end up with me doing life in prison .

the only thing stopping me , is the fact that i have risen above , and learned what not to be , just from watching this tool make a complete dick in the mouth out of himself at every turn . but he has his own little slice of heaven , a wife that cant fucking stand him , kids that loath his shadow .

i could tell storys for hours , the attempt at poisening our father , shattering my lil bro's leg when the poor kid was 4 and scaredick was 18 , but that shit is the tip of the iceberg .

did i mention his crack habit ?

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08 May 2010, 02:45
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Do Kraft® make crack?

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09 May 2010, 10:52
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I've been messing around with this dough lately...throwing in spices, honey, garlic salt instead of regular salt...stuff like that. it's pretty damn good.


3/4 Cup Buttermilk, warm
1 Tbs Dry Yeast
2 Tsp Sugar
1 Tbs Olive Oil
1 Tsp Salt
1/4 Tsp Baking Soda
2 Cups Bread Flour


baking soda is optional...just adds that extra puff. I usually have to add a few splashes of water to get it all incorporated and feeling right.

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08 Feb 2011, 16:13
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Eviltoastman wrote:
I'm still to get a pasta machine.


When you do...you'll never go out again - except to stock up on stuff to eat with fresh pasta

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09 Feb 2011, 03:55
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bigger softer russier!
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i should try that crust , could you elaborate on what is different about it ?

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03 Mar 2011, 06:43
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it's much more fluffy, puffy. my old crust was kinda flat and crispy like a cracker. this is more chewy and a little thicker...a lot closer to stuff you get in pizzerias. the crust still gets a little crisp on the edge, but the rest is nice and pillowy.

we also stopped flipping the pizza....we pre-bake the crust for about 3 minutes at 500°, throw the toppings on, and bake for 10 minutes.

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03 Mar 2011, 15:18
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