Whatcha Eating?

[Mike2507]

 

[Tunedfrog]

That looks good Mike.

 

[kbear]

Now to choose which Jason Statham movie I wanna watch. Isn't it crazy how popcorn gets all over the house? What the...? Who the...? Why I oughta!

 

[Xraycer]

Now to choose which Jason Statham movie I wanna watch. Isn't it crazy how popcorn gets all over the house? What the...? Who the...? Why I oughta!
View attachment 194043

So, what JS movie did you end up watching?

My all time favorite movie with JS has to be "Snatch". So many great characters in that movie!

 

[Littlemotor]

So, what JS movie did you end up watching?

My all time favorite movie with JS has to be "Snatch". So many great characters in that movie!

I’ve seen that flick at LEAST 300times, and speak pretty fair Pikey! Bricktop is the man!

Last thing I snapped a shot of was breakfast for dinner..

 

[Xraycer]

I’ve seen that flick at LEAST 300times, and speak pretty fair Pikey! Bricktop is the man!

View attachment 194092

Last thing I snapped a shot of was breakfast for dinner..

View attachment 194093

I love breakfast for dinner!

Yes! I needed to use subtitles to really appreciate his lines.

 

[Littlemotor]

I love breakfast for dinner!

Yes! I needed to use subtitles to really appreciate his lines.

He KILLED it! Boris was a bad mofo too! I was a big fan of Lock Stock, as well. If you appreciate Guy Ritchie stuff in general-you HAVE TO check out “The Ministry of Ungentlemanly Warfare”. It’s freakin awesome, and on par with the rest of his stuff.

 

[WickedFog]

He KILLED it! Boris was a bad mofo too! I was a big fan of Lock Stock, as well. If you appreciate Guy Ritchie stuff in general-you HAVE TO check out “The Ministry of Ungentlemanly Warfare”. It’s freakin awesome, and on par with the rest of his stuff.

Have you seen 'The Gentlemen'?

 

[Xraycer]

Work breaky!

 

[kbear]

So, what JS movie did you end up watching?

I landed on my favorite of the three Transporter movies Transporter 3. Haven't watched in a couple years.

 

[Greywolf74]

Left over pizza smothered in Franks & IBC Black Cherry soda.

 

[WickedFog]

Left over pizza smothered in Franks & IBC Black Cherry soda.


View attachment 194151

Good looking pizza! But why would you smother it in soda?

 

[Greywolf74]

Good looking pizza! But why would you smother it in soda?

/sigh

 

[Chubaka]

Good looking pizza! But why would you smother it in soda?

Sugar counter acts tge grease. It sticks instead of flicks.

 

[Xraycer]

Left over pizza smothered in Franks & IBC Black Cherry soda.


View attachment 194151

Nice stack!

Not you, ya perv! The Marshalls!

 

[kbear]

At a small coffee shop I've never been to before in a small town for lunch today. And I don't even care for coffee.
Ham and Avanti cheese on whole wheat sandwich with pasta salad for a side. And, of course, Iced Tea. Goin' lite today.

 

[Littlemotor]

Have you seen 'The Gentlemen'?

Yessir-that was good too.

 

[WickedFog]

Pizza dough is proofing. Trying a new recipe that requires about 22 hours before it's ready to make pizzas out of it Man, what a process. We shall see how this one turns out. This is the 5th recipe I have tried. 1st one to use honey.

1 1/4 cups warm water (105-110˚F)
1/2 tsp active dry yeast
1 tsp honey
1/2 Tbsp fine sea salt
3 1/3 cups all-purpose flour

In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.

Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Knead by hand 2 minutes (dough will be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.

Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.

PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. Before forming the pizza crust, fully preheat your oven so pizza can be baked right away. Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550˚F. Also, lightly flour a pizza peel and prep toppings.

When dough is about room temperature and oven is preheated, transfer 1 piece of dough to a floured surface, turning to lightly coat in flour. Pat the center of the dough gently with fingertips. DO NOT pop any bubbles present.

Lift the dough over both knuckles and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles and leaving a thicker crust at the edge. Continue working the dough until a 10-12” pizza has formed. It will shrink slightly so make it a little bigger than you think. Place the dough down on a lightly floured pizza peel. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking.

Spread on desired pizza sauce and toppings. Give the pizza another jolt to make sure it slides on the pizza peel (you don’t want it to stick while transferring it into the oven). Slide pizza onto the preheated pizza stone and bake at 550˚F for 8-10 minutes or until crust is golden brown and some of the larger bubbles on the crust are lightly scorched to ensure a crisp crust.

 

[Littlemotor]

Pizza dough is proofing. Trying a new recipe that requires about 22 hours before it's ready to make pizzas out of it Man, what a process. We shall see how this one turns out. This is the 5th recipe I have tried. 1st one to use honey.

1 1/4 cups warm water (105-110˚F)
1/2 tsp active dry yeast
1 tsp honey
1/2 Tbsp fine sea salt
3 1/3 cups all-purpose flour

In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.

Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Knead by hand 2 minutes (dough will be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.

Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.

PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. Before forming the pizza crust, fully preheat your oven so pizza can be baked right away. Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550˚F. Also, lightly flour a pizza peel and prep toppings.

When dough is about room temperature and oven is preheated, transfer 1 piece of dough to a floured surface, turning to lightly coat in flour. Pat the center of the dough gently with fingertips. DO NOT pop any bubbles present.

Lift the dough over both knuckles and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles and leaving a thicker crust at the edge. Continue working the dough until a 10-12” pizza has formed. It will shrink slightly so make it a little bigger than you think. Place the dough down on a lightly floured pizza peel. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking.

Spread on desired pizza sauce and toppings. Give the pizza another jolt to make sure it slides on the pizza peel (you don’t want it to stick while transferring it into the oven). Slide pizza onto the preheated pizza stone and bake at 550˚F for 8-10 minutes or until crust is golden brown and some of the larger bubbles on the crust are lightly scorched to ensure a crisp crust.

Gah, I wish I could eat pizza…

 

[DavidB1126]

Tuna sub