Texas Fall/Winter thread!

[ronjhall]

Good news Lou.
Kyle, great pictures.
Jim, guess I will have to wait until spring for some of your chilli.

 

[pacerron]

It was a beautiful day outside. Almost 60 degrees but breezy.
The dawg likes to lay in the sun and watch for deer activity.
The horse is muddy but not much winter hair yet.
The ring is lonesome for activity. You can see where the roundup sprayed around the edge in the summer changes the ph and
makes the moss thrive.
Beautiful sky and lot's of air activity toward CMH.

All in all a great day for living and eating.

I hope everyone else had a great day too.
Ron

 

[jinman]

Ron, I think I see your reference marks on the side of the pizza pan so you don't have a big half and a little half.:laughing: I love thin-sliced fresh tomatoes and bell peppers on top of the cheese on my pizza. Sprinkle with a little thyme and basil for an extra flavor treat. We don't make pizza from scratch, but I doctor store-bought pizzas on a regular basis. I like the pizzas at Sam's club, but they are so big that the box is hard to put in the freezer. I just buy one at a time, normally. I prefer the taste of the Sam's thinner crispy crust to Dijiorno.

 

[pacerron]

Ron, I think I see your reference marks on the side of the pizza pan so you don't have a big half and a little half.:laughing: I love thin-sliced fresh tomatoes and bell peppers on top of the cheese on my pizza. Sprinkle with a little thyme and basil for an extra flavor treat. We don't make pizza from scratch, but I doctor store-bought pizzas on a regular basis. I like the pizzas at Sam's club, but they are so big that the box is hard to put in the freezer. I just buy one at a time, normally. I prefer the taste of the Sam's thinner crispy crust to Dijiorno.

My wife put those marks on there so I don't cheat her. Not that I ever would
Since the crusts are made and docked at the grocery bakery they vary in size so she sometimes puts the crust on the stone and measures
the free space on each side with a ruler to get it centered.

Then I take over and put the toppings on.

A true Team making and eating experience..

 

[Western]

Lou, that is greats news and I bet being home will do allot for her recovery:thumbsup:

 

[Bird]

My wife and I made 6 pizzas about 20 years ago while we were visiting her family in West Virginia (tomato sauce, cheese, hamburger, sausage, pepperoni, ham, onion, mushrooms, black olives, and green pepper); uncooked, but store bought crust. I guess they weren't too bad; I think there were 3 slices left over. But since I like so many different ingredients on a pizza, it's hard to prepare just enough for the two of us. Sam's Club has some good looking pizzas but we like to stay with 12" ones instead of the bigger ones because we can cook them in the toaster oven instead of using the bigger kitchen range.

 

[blueriver]

Anyone ever had a sauerkraut pizza? My favorite!!

 

[pacerron]

Anyone ever had a sauerkraut pizza? My favorite!!

We love kraut.
That sounds tempting.

So what do you put on first through last?

The order of the ingredients, particularly any meats, does effect the final taste.

That is why we put the sausage on top of everything but the cheese, which goes on later.
The sausage, even though we fry it fine and put it on a paper towel before adding to the pizza
imparts a great flavor down through the veggies.
If we put it on top of the sauce or the pepperoni and add the other ingredients on top it has
a significantly different flavor.

 

[Western]

Hey! who let the cool air in?? I think we have already hit our high for today (40*), no frost, but they said temps dropping throughout the day.

 

[jinman]

Jim, guess I will have to wait until spring for some of your chilli.

Hey Ron, we're friends and all, but how far do you think I should stretch a friendship? I mean. . . savin' chili until April? :laughing: