Author Topic: Chicago & Crisco  (Read 6388 times)

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Pizzacko

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Re:Chicago & Crisco
« Reply #20 on: April 02, 2004, 05:54:26 PM »
Aw man..... I wish I could get my hands on some of that 6in1 tomatoes but I dont think it gets distributed here in Canada. Any Canadians or people who went to Canada know where I can get some here in Toronto. I hate ordering on the net, it takes so long for the things to get here. :-[
« Last Edit: April 02, 2004, 05:55:10 PM by Pizzacko »


Offline itsinthesauce

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Re:Chicago & Crisco
« Reply #21 on: April 03, 2004, 04:11:46 PM »
Well, it turned out pretty good...the bread flour makes a difference for deep dish.

Offline itsinthesauce

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Re:Chicago & Crisco
« Reply #22 on: April 03, 2004, 04:14:25 PM »
I still like my thin crust with all purpose flour

Offline Randy

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Re:Chicago & Crisco
« Reply #23 on: April 03, 2004, 04:14:45 PM »
It sure looks tasty.

Randy

Offline itsinthesauce

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Re:Chicago & Crisco
« Reply #24 on: April 03, 2004, 04:22:03 PM »
I just reheated it and it tasted outstanding.

Offline itsinthesauce

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Re:Chicago & Crisco
« Reply #25 on: April 03, 2004, 04:22:45 PM »
AAAAHHHH, Mushrooms.

Offline itsinthesauce

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Re:Chicago & Crisco
« Reply #26 on: April 03, 2004, 04:24:38 PM »
Made two bayches of dough, the one on the right is with bread flour, tho other is with normal flour.

Offline Randy

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Re:Chicago & Crisco
« Reply #27 on: April 03, 2004, 04:37:11 PM »
Interesting side by side test.
 8)
Randy

Offline itsinthesauce

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Re:Chicago & Crisco
« Reply #28 on: April 03, 2004, 04:42:43 PM »
I also made two sauces; one with 6 in 1, the other with paste and puree, both tasted outstanding if I do say so myself....great pizza night. Tonight, it's stuffed green peppers.