Westside Posted February 4, 2022 Share Posted February 4, 2022 1 hour ago, ALF said: Bison french onion dip is also very good (made in WNY) I love that stuff. Bison dip is awesome. 1 Link to comment Share on other sites More sharing options...
Beach Posted February 4, 2022 Share Posted February 4, 2022 16 minutes ago, Westside said: I love that stuff. Bison dip is awesome. i love it too and we got Wegmans in VA Beach 2 years ago who carries it. it had been 10 years since i had it last. 1 1 Link to comment Share on other sites More sharing options...
B-Man Posted February 4, 2022 Share Posted February 4, 2022 When a a couple of my siblings moved out to Las Vegas, we weren't allowed to visit them unless we brought out a tub. 😄 1 Link to comment Share on other sites More sharing options...
Westside Posted February 4, 2022 Share Posted February 4, 2022 I love the western NY products. Food wise, we have the best homemade products in the states. Link to comment Share on other sites More sharing options...
BillStime Posted February 4, 2022 Author Share Posted February 4, 2022 Link to comment Share on other sites More sharing options...
Big Blitz Posted February 4, 2022 Share Posted February 4, 2022 1 Link to comment Share on other sites More sharing options...
Beach Posted February 4, 2022 Share Posted February 4, 2022 sorry, this thread is now about sauces, dips, and dressings. 1 Link to comment Share on other sites More sharing options...
All_Pro_Bills Posted February 4, 2022 Share Posted February 4, 2022 19 minutes ago, Beach said: sorry, this thread is now about sauces, dips, and dressings. Celery sticks or carrot sticks on the side? Or both. Link to comment Share on other sites More sharing options...
BillStime Posted February 4, 2022 Author Share Posted February 4, 2022 Link to comment Share on other sites More sharing options...
Beach Posted February 4, 2022 Share Posted February 4, 2022 11 minutes ago, All_Pro_Bills said: Celery sticks or carrot sticks on the side? Or both. i prefer celery but i dont mind some carrots too Link to comment Share on other sites More sharing options...
SoCal Deek Posted February 4, 2022 Share Posted February 4, 2022 7 minutes ago, Beach said: i prefer celery but i dont mind some carrots too Likewise…both are good, but purest in me says celery. Link to comment Share on other sites More sharing options...
All_Pro_Bills Posted February 4, 2022 Share Posted February 4, 2022 5 minutes ago, Beach said: i prefer celery but i dont mind some carrots too Carrot sticks are tasty and for me the texture and water content of the celery sticks cuts the heat from the hot sauce. Which is another key factor, mild, medium, hot, or something approaching thermo-nuclear. I prefer medium but as I've gotten a little older have dialed back on the heat. Link to comment Share on other sites More sharing options...
Beach Posted February 4, 2022 Share Posted February 4, 2022 5 minutes ago, All_Pro_Bills said: Carrot sticks are tasty and for me the texture and water content of the celery sticks cuts the heat from the hot sauce. Which is another key factor, mild, medium, hot, or something approaching thermo-nuclear. I prefer medium but as I've gotten a little older have dialed back on the heat. i go hot but not too hot. franks redhot seems to be the perfect heat for me. i make my own pizza/wings because i havent been able to find anything suitable in Virginia Beach. Link to comment Share on other sites More sharing options...
All_Pro_Bills Posted February 5, 2022 Share Posted February 5, 2022 20 hours ago, Beach said: i go hot but not too hot. franks redhot seems to be the perfect heat for me. i make my own pizza/wings because i havent been able to find anything suitable in Virginia Beach. Maybe you're the person to talk to? I've been experimenting with homemade pizza recipes with less than desired results. Purchasing pre-made frozen pizza dough from the local supermarket. With my latest attempt I used a round cooking stone in my gas oven. Using standard toppings like pepperoni, mushrooms, red onion, and provolone and mozzarella cheeses. Although I used an ample amount of flour on the stone surface, I encountered some sticking of the crust. The end result was a somewhat crispy outer crust but without the desired browning and color. And some sticking damage to the crust underneath. In the oven for about 18 minutes at 425 degrees. Do you suggest a longer cooking time or a higher temperature? And a better method of creating a non-stick surface for the pie? Link to comment Share on other sites More sharing options...
Big Blitz Posted February 5, 2022 Share Posted February 5, 2022 1 Link to comment Share on other sites More sharing options...
Beach Posted February 5, 2022 Share Posted February 5, 2022 (edited) 1 hour ago, All_Pro_Bills said: Maybe you're the person to talk to? I've been experimenting with homemade pizza recipes with less than desired results. Purchasing pre-made frozen pizza dough from the local supermarket. With my latest attempt I used a round cooking stone in my gas oven. Using standard toppings like pepperoni, mushrooms, red onion, and provolone and mozzarella cheeses. Although I used an ample amount of flour on the stone surface, I encountered some sticking of the crust. The end result was a somewhat crispy outer crust but without the desired browning and color. And some sticking damage to the crust underneath. In the oven for about 18 minutes at 425 degrees. Do you suggest a longer cooking time or a higher temperature? And a better method of creating a non-stick surface for the pie? i also use a pre-made frozen dough. i spray a pizza pan with cooking spray and spread the dough on it. i let it rise. after its risen, i flatten it (not too much), add my sauce, cheese, toppings. into the oven at 400 for about 20 minutes. if the bottom isnt crisp, i put it on the rack without the pan for a couple minutes. (i worked at a pizza place for 10 years in Utica) Edited February 5, 2022 by Beach 1 Link to comment Share on other sites More sharing options...
Chef Jim Posted February 6, 2022 Share Posted February 6, 2022 3 hours ago, Beach said: i also use a pre-made frozen dough. i spray a pizza pan with cooking spray and spread the dough on it. i let it rise. after its risen, i flatten it (not too much), add my sauce, cheese, toppings. into the oven at 400 for about 20 minutes. if the bottom isnt crisp, i put it on the rack without the pan for a couple minutes. (i worked at a pizza place for 10 years in Utica) Make your own dough. This is the best process! 2 Link to comment Share on other sites More sharing options...
BillStime Posted March 5, 2022 Author Share Posted March 5, 2022 Link to comment Share on other sites More sharing options...
T master Posted March 6, 2022 Share Posted March 6, 2022 On 2/4/2022 at 3:23 PM, Westside said: I love the western NY products. Food wise, we have the best homemade products in the states. Totally agree i come up every year for my families reunion & i use to stock up on Sahlens, Bison dip, Schavettas, I even met a fellow western NY er that loved had Teds hot dog sauce so last year i picked him up a couple bottles . Public here in the Nashville area has started carrying Sahlens, & Hoffmans brand hot dogs but these southerners would rather have Oscar Myer which i don't get but it's nice to be able to tighten my load a bit when i do come up . 1 Link to comment Share on other sites More sharing options...
T master Posted March 6, 2022 Share Posted March 6, 2022 On 2/5/2022 at 2:25 PM, Big Blitz said: WOW I never thought i would ever see the day that i agree'd with Bill but hey the day has come he hit the nail on the head & the big thing i like is he doesn't care who he pisses off while doing it !! GO BILL or i mean GO BILLS !! 1 Link to comment Share on other sites More sharing options...
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