Dude!! Wolverine. With real adamantium claws!!KlownKannon wrote:Did you say that house is 1:12? My my, you have some choices to make.
https://www.gijoeelite.com/Other-Scales ... llectibles
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Dude!! Wolverine. With real adamantium claws!!KlownKannon wrote:Did you say that house is 1:12? My my, you have some choices to make.
https://www.gijoeelite.com/Other-Scales ... llectibles
You might have to knock a few walls down to make it realistic.Bucolic wrote: Tue Dec 29, 2020 4:28 pmDude!! Wolverine. With real adamantium claws!!KlownKannon wrote:Did you say that house is 1:12? My my, you have some choices to make.
https://www.gijoeelite.com/Other-Scales ... llectibles
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YankeeTarheel wrote: Tue Dec 29, 2020 4:21 pmsmoking a corn-cob pipe....CDFingers wrote: Tue Dec 29, 2020 3:48 pm I should be sitting on that porch in my muklulks and parka sipping a hot apple cider, reclining in a rocking chair with a .45 under my lap robe.
CDFingers
I love those things. I always felt I could live in a tiny house if I parked it next to a 5000 square foot barn.highdesert wrote:Wow, master mini home builder. Then you can move up to building a tiny house on wheels.
https://www.tumbleweedhouses.com
Thanks, K9!
That makes me hungry just looking at it YT, yummy. Knew an Italian family that only used San Marzano plum tomatoes in their homemade pizza sauce. I've seen Cento brand in stores locally here.YankeeTarheel wrote: Sun Jan 03, 2021 11:10 pmThanks, K9!
When you live in the NY/NJ metro area you have a VERY high bar to clear, 'cuz EVERYONE's a critic when it comes to .... PIZZA!
I've been working on the perfect crust since the late spring and keep getting closer. I use Wegman's Pizza Sauce, but I augment it with Victoria Marinara sauce, which really pumps up the flavor. (OK, I cheat!)
Then I coat it with lots of basil, oregano, some thyme, and some garlic flakes. Then parmesan cheese, mozzarella, then the toppings. But the ratio of sauce to mozzarella is critical. Too many frozen pizzas are 'WAY short on sauce.
The crust, the sauce, the balance of cheese and how you bake it really seems to be the key to pass the high bar of local pizza.
Every time I make it I learn something new. The Semolina Flour adds a really warmer flavor to the crust. I learned early on NEVER use a rolling pin.
If I can't cheat on using sauce and have to make my own (I make an excellent red sauce but my wife makes an AWESOME one), I have San Marzanos plum tomatoes just in case. Because if you're making your own pizza sauce San Marzanos are necessary. But so far the Wegman's sauce punched up with Victoria Marinara gives you virtually ideal sauce.highdesert wrote: Mon Jan 04, 2021 12:10 amThat makes me hungry just looking at it YT, yummy. Knew an Italian family that only used San Marzano plum tomatoes in their homemade pizza sauce. I've seen Cento brand in stores locally here.YankeeTarheel wrote: Sun Jan 03, 2021 11:10 pmThanks, K9!
When you live in the NY/NJ metro area you have a VERY high bar to clear, 'cuz EVERYONE's a critic when it comes to .... PIZZA!
I've been working on the perfect crust since the late spring and keep getting closer. I use Wegman's Pizza Sauce, but I augment it with Victoria Marinara sauce, which really pumps up the flavor. (OK, I cheat!)
Then I coat it with lots of basil, oregano, some thyme, and some garlic flakes. Then parmesan cheese, mozzarella, then the toppings. But the ratio of sauce to mozzarella is critical. Too many frozen pizzas are 'WAY short on sauce.
The crust, the sauce, the balance of cheese and how you bake it really seems to be the key to pass the high bar of local pizza.
Every time I make it I learn something new. The Semolina Flour adds a really warmer flavor to the crust. I learned early on NEVER use a rolling pin.
I have never met a pizza I did not finish my share, though I expect there are a few I wouldn't order a second time. I'm easy with pizza. I think it starts at "good" and goes from there unless it's too burned.
Even in New Jersey, there's a way to get lousy pizza (besides getting it from Domino's, Pizza Hut, or Chucky Cheese). My MIL (now in the Atlanta area), always insists her pizza be "lightly done!" so it's half-raw!CDFingers wrote: Mon Jan 04, 2021 9:29 pmI have never met a pizza I did not finish my share, though I expect there are a few I wouldn't order a second time. I'm easy with pizza. I think it starts at "good" and goes from there unless it's too burned.
CDFingers
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