Discussion in 'The Bar' started by zhukov, Oct 26, 2013.
garlic, onion and a sprinkle of thyme...I'll add the fresh basil and a dash of sage later
pizza sauce is San Marzanos, with salt, pepper, and oregano added...simmer for 2 hours...next step will be around 9pm EST
that shit is $10 and my wife yelled at me for buying it
Don't tell your wife how much a can of San Marzanos cost, whatever you do.
I was out of fresh mushrooms, so I'm using Green Giant from a jar
I bought an Emile Henry pizza stone, will be using it for the first time. It's in the oven now heating at 500.
Dude...use that on your grill...top notch!
fat dan will not approve
poasters helping each other out
you can learn a lot here from all of these chefs
AG only knows jars and cans
oh yeah will be grilling fish with it
and chins and rolls
this is the one I bought
stop it white mushrooms barely have any taste anyway