I shape my dough almost exactly the same way as this guy...
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I usually leave them but sometimes tie them up in a bag and fasten them to various positions to the pick up tube with a tie-wrap. They are self removing that way
You might want to have a few bottles of Duvel available.
I'm pretty sure it means "lawyer" in Dutch.
I brewed my first Classic American Pilsner today. My grain bill was German pils and instant polenta. In about three weeks, I'm planning on pitching another CAP on top of the yeast cake with a grain bill of 6-row and flaked corn. In April or May, I'll start comparing the two.
I can tell you from experience, the one with 6 row and flaked corn is TREMENDOUS
I have to say thanks to everyone for showing me the way when it comes to pizza making and gear. With a screen, stone, and the cold-rise pizza dough I've been making all kinds of really good pizza. Who needs to order out anyway???
I'm thinking about doing these up for dinner tonight. I'm assuming that you deep-fried them. What temp and how long? I can always go for it, just don't want to over do it!
That looks great. Do you have a recipe?
Ya need to mush those peas up with a nob of butter! Yum.