Author Topic: GlutenBoy Thickness Factor - Can it be Increased?  (Read 1546 times)

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Offline Chicago Bob

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Re: GlutenBoy Thickness Factor - Can it be Increased?
« Reply #25 on: November 27, 2014, 12:31:54 AM »
 rparker.......your stuff looks exceptionally damn tasty dude. Thanks for posting!   :drool:
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Offline rparker

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Re: GlutenBoy Thickness Factor - Can it be Increased?
« Reply #26 on: November 27, 2014, 06:32:31 PM »
rparker.......your stuff looks exceptionally damn tasty dude. Thanks for posting!   :drool:
Thanks, Chicago Bob.  :D
BTW, about that Premio sausage you tout. I saw it in the Harris Teeter. It's definitely NOT the other brand BJ's had for a while that I disliked that I was thinking about when I saw you mention it being from BJ's in another thread. 

I bought it, browned it, did an individual piece freeze on a cookie sheet and poured it all into a gallon bag for the freezer. al's I gotta do is grab a handful and nuke it for 30 seconds and I've got sausage whenever I want it on a pie for little effort.
Maybe they should just make white T-shirts with pizza juice stains already on them.