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Well it's Halloween again! And you know what that means. Aoooooooooooooo, Werewolves of London! Grateful Dead Live at Carolina Coliseum on 10/31/1985 :rock: https://archive.org/details/gd85-10-31.oade.connor.8793.sbeok.shnf/gd85-10-31d1t01.shn

Keg party

just like fermented

which smells like

while drinking a

The way it was said to me when I lived in Tennessee was: "And the bow-legged sl*t of a horse you rode in on". They had some really colorful sayings in Tennessee, I miss it there :)

Are those Klipsch speakers with the stained wood finish and brass looking logo on the front grill? I'd guess they were Heresy's but they look a little too narrow to be Heresy's in the photo.

@juggabrew - Do some research on blossom end rot, I think that may be your problem. I put a 1/4 - 1/2 cup of gypsum (the same kind you would use on your lawn to sweeten the soil - make more basic) in the hole when I plant my tomatoes which is supposed to help prevent blossom end rot.

Well, they always say flying is the safest form of travel...

Made another standard pie last Thursday. The wife really likes this combo and won't let me change the toppings. It is delicious, though. Gotta love that baking stone.

I made this yesterday. It was excellent. I have to confess I did buy the Sun Gold cherry tomatoes from the local farmers market, the rest are from my garden. I highly recommend. My lovely wife loved it. If you give it a try, just make sure that the goat cheese mixture is at room temp. so it...

@rawl28 - I didn't know you're in Ypsi-tuckey! I'm just down the road in Canton. Nice looking beers BTW.

@Schlenkerla - Nice job with the Yuengling. I like that lager a lot. I can't get it here in Michigan, though, 'cause Michigan is 'effing stupid... Just another in the long list of reasons I hate this state... I'm sure you enjoyed them, they do taste pretty good.

@Redpappy - When I make a pizza, I lay the dough out on a piece of parchment paper on my peel and stretch add all my ingredients. I slide the parchment paper with the pie on it on top of the stone. After roughly 4 minutes, I open the oven lift the front edge of the pie up slightly with my peel...

Totally agree, I love mine, it's permanent home is on the bottom rack of my oven. Works great for bread too. You might need to be careful that nothing spills over on it, it's not a real fan of liquids but other than that, I highly recommend one.

I haven't read every post on this thread so I don't know if this has been posted before or not. So if it has, my apologies. Having lived outside Chicago for about a year, I've always liked Giordano's stuffed pizzas. The site in the link below has some good info / recipes. I'm still working...

You're So Vain... or anything by Carly (huge mouth) Simon for that matter. Yeah, I got some clouds for your coffee alright...

Another standard pie from last night. Dough is 50% KA AP, 50% Caputo 00, ~75% hydration, raised overnight in the fridge. From the bottom up: dough, Mutti pizza sauce, home grown oregano and basil, hand sliced pepperoni, hand shredded Asiago, hand shredded mozzarella, sliced roasted red bell...

@TwistedGray - That second picture, I mean was that really necessary, this is supposed to be a family friendly thread...

From vacation at one of my favorite places.