Brewing With Total Confidence
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Discussion in 'General Chit-Chat' started by Ozarks Mountain Brew, Sep 20, 2016.
mini pan pizza day
i see you’re using the fine china today!
I've been doing that allot lately for finger food, less washing dishes too lol
Back in the mid-'70s I happened across a pizza parlor in Medford Oregon called Casey Jones. They had a pizza called, "Santa Fe". It was made with a mild salsa, smothered in Monterrey Jack cheese and topped with plenty of Pickled Jalapenos. Can't remember if they served it with more Jalapenos on the side or had them at the salad bar, but I do remember it being great. I know, it ain't Italian, but it was fusion before fusion was popular and it was good.
Man, that looks great!
holly cow this is good, this is a add as I go and cant be repeated, home made sauce just perfect
I never really realized this till now but every time I add fresh tomatoes as a topping the pizza is better, lesson learned
Love me some fresh tomatoes on a white pizza! Since starting home brewing and making food inspired by the members here... I’m getting fat!
Join the club
There ya go! Now I'm hungry.
Hear ya 357...
I hate this thread... but then, revenge is always an option.
Mercy! Fine lookin pie @Ozarks Mountain Brew
Y'all are reminding me I need to do a Granddaddy's Favorite. Maybe after the Derby Party.
now that's a beauty, double pepperoni with bacon and onions
Doesn’t look Mexican to me!!
My take on homemade pizza... I make a Bechamel (white) Sauce I keep a sour dough culture in the fridge mine is a 3 day cold proof technique.
Also just baking a French Country Loaf (Tartine Style)
I made mine tonight with pepperoni black olives and red onion. I love homemade pizza in the Webber, and homebrew.
You guys are killing me with all these cool works of art. We just ate bbq chicken an now I’m hungry already...
You can get anything you want, at Alice’s Restaurant...
Except for Alice, if I remember correctly