BringBackFergy

I think McDermott and Beane have a lot to do with the new media outlook. Rodak and Sullivan were never fans of Rex...doubt they were in love with Whaley either. McBeane seems to have a straight shooter approach, hard work, disciplined, concentrating on preparation, teamwork, fundamentals. If the media guys speak for the fans, then that might be why there is a change in the reporting.

It could happen easily...I see EJ leading his team down the field at New Era solely by using voice inflection and cadence at the line of scrimmage. He'll gain 340 yards through off-sides penalties alone.

This recipe looks promising. I've made the no-knead bread in a cast iron dutch oven before and it is always delicious (nice voids/air pockets, crusty, flavorful) so the same rule applies for the pizza dough. I'm a little hesitant to preheat to 550 degrees and then use the broiler function. Do you follow that step (broil) as opposed to bake?

I could have busted through those play toys in a flash but didn't want to inflict too much damage on your ride.

Dalton doesn't get sacked...ever.

I'm sensing you giving advice in this thread and I don't like it one bit.

Agree. Glad we have Jack.

My kinda TBD post. Always fun talking football with you at the opener. You, Mrags and Flutie Flakes need to trade those kitty-wagons in and get a real truck. #toyotatundra #officialtruckofbuffalobills

That kid has a great stache for 16 years old.

So Jack needs a hat trick on opening night to keep pace with McDavid? !@#$

How long before women are asked to take a knee on Sundays to bring awareness to this issue?

Davey Crockett has been dead for years.

*calling 911*

General announcement to TBD members: Is there a way to block mead107?...or at least get an order of protection?

LOL. I just finished a really great pizza with the dough Gugny was talking about, olive oil, thin red onion, tomatoes, oregano, parm cheese and anchovies (like Wooderson talked about above). Then put oven to 440 and it came out really really good. But the pizza stone is a great idea and will get one. As for you - I still cant believe you are getting a slice on the side just because your wife is gluten intolerant. You, sir, are very shallow!! 😃

Deal!! Good hints. Will look into a pizza stone. Thanks brother.

I just bought one of those yesterday and was planning on using it tonight or tomorrow...that's what precipitated this thread. I tried the regular Hannaford brand and it's always just OK...hoping to find one that I really like or make my own. Will report back.

Lucky man!

But you're still getting a "slice" on the side?

Another woman? Just because your wife has a gluten intolerance doesn't mean you need to get a slice on the side.

Does pizza dough freeze well? (assuming I make a batch of five or six dough balls) I've only ever made enough dough for two pizzas.

Yes, we use the Hannaford brand dough a lot and it's ok...the grill method probably makes the store bought dough better. Still hoping to try and make an easy pizza dough at home though I'm finding that's the case as well. Most dough recipes require mixing dough in Kitchen Aid, knead the dough for 15 mins, let it rest two hours, then punch it down, knead it again, lay it in pan, let it rise a second time....after three hours and six beers I forgot what the hell I was making in the first place.

This sounds great...I'd add anchovies too (love em)

I think you're right. I've made complex pizza sauces with garlic, onion, oregano, basil, paste, etc....simmer for three hours, blah, blah, blah....but it is just ok. I can't imagine a pizzeria going through all that trouble for sauce...they must do something real simple. So yeah, tomato paste and some oil might be the perfect simple solution with a few dashes of spices.

Russ Brandon included Bills games for Syracuse in his last contract...it was a deal breaker.