MESO-Rx
Anabolic Steroids
What R U Eating ? ~OGH wants to know.....
- Thread starter Oregongearhead
- Start date
RekTest
Member
Some french toast and corned beef hash for brekkie
RekTest
Member
Some mozzi sticks from a Italian restaurant with a strawberry lemonade martini, the main course is Terry Blacks… 1.8lbs beef rib bliss. 
iris
Well-known Member
So you went to both, huh?
Good decision
QuadFather
Member
@RekTest now you know what’s it like having meat cooked by pros
iris
Well-known Member
Well, you must be one, because that steak you posted about was PERFECTION
QuadFather
Member
Get the pan hotter than the devils ass and I sear the outside just enough to perfection, eat it very juicy like this and ONLY USING BEEF STEAK, make sure it’s patted dry before putting it in pan, I like to leave it overnight in the refrridgerator uncovered on a wire rack to really dry the outside. Put a drip plate under it.
any other meat needs to be cooked internally well done
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QuadFather
Member
How jan. lifters thank me when I tell them i use creatine
laclark89
Well-known Member
I’m not a racist and can’t condone that lol. But besides Jesus. What other human in this world’s history had more charisma?
If I was a 17 year old Germany In 1940 oh man. I’d be in hell for sure.
Not sure if it’s true but I think it was a 6’0 min for ss solders and 6’2 min for his body gaurds?
Makes sense, I’m 6’3 and can find my wife and kids in a big outlet store or clothing store in 5 seconds, because I can see over all the isles. Same as nfl lineman rarely under 6’2 Mabe in a blue moon, because they need to see over the heads of other competitors to read the backfield.
QuadFather
Member
@readalot tell him your height big man
Ateam2023
Well-known Member
QuadFather
Member
Ateam2023
Well-known Member
those look like they might be good,,,,
thejumpingsheep
New Member
Big time cheat day...
laclark89
Well-known Member
How did u make the crust ?
thejumpingsheep
New Member
Just plain dough recipe... Tailored for my fridge and very crappy oven. Here is mine:
Pizza Dough v5
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3 1/2 Cup Water !Important 90-100 degrees!
2 Tablespoon Active Dry Yeast (red label)
3 Tablespoon Sugar
2 Tablespoon Salt
6 Tablespoon Olive Oil
8 1/2 Cups All Purpose Flour
Makes 8 x 10" personal pizzas. Each 10" personal pizza can be turned into 2 x 7" kids size personal pizza.
Mix water, sugar, salt, olive oil and yeast till its evenly distributed. Let it sit for about 10 minutes. This should form a thick layer of bubbles on the surface. If you dont see the bubbles, the yeast is likely dead or you might be using the wrong yeast (like instant which I couldn't get to work right or it was dead).
Put flour in mixer. On slow, add the liquid mix slowly over a minute or so. I sometimes turn it to medium to get things mixed faster. Let it mix for about 4 minutes. The dough will be pretty sticky. If you were to grab it by hand, it will be too wet to remove. Instead use a oiled silicon spatula or something like that. You want it wet if you want a more fluffy dough. If you want a harder dough, add another 1/2 cup of flour. It will become much less sticky and easier to work with, but will be dryer when cooked.
Put it in a large oiled bowl and oil the top. Let sit for about an hour to rise. I cover it with wax paper or plastic wrap and a clean towel. Give it about an hour to rise then remove it from the bowl and portion it. I divide it into 8 equal parts (1 part per 10" pizza). Put the divided dough into plastic wrap (oil or flour the surface of the dough) and place in fridge for at least an hour. While in the fridge, the dough will remain fine for several days. I had no issues with it 5 days later. It probably will stay fine for over a week in the fridge. At worst it starts to turn into a mild sourdough but should still be perfectly edible.
Note: Putting dough in plastic wrap can be tricky. If you wrap it in plastic wrap, it will detach easily when cold but it will stick to the wrap if the dough is room temperature. So make sure to remove it from the plastic before it warms up else you will have a mess. I like to shape the dough when its cold, right onto 10" pizza screens. Do not squish them down into the screens or they will be impossible to remove when cooked (im talking to you **wifeys name**!).
When handling it post fridge, put flour on your hands or it will be too sticky to work with. Also flour the surface where you will work with it. DO NOT KNEED THE DOUGH FURTHER. Just lay it out, and shape it to the screens or pans.
If something goes wrong, like it doesnt rise (dead yeast), it can still be used, but it will be dense when cooked. If using dense dough, make it into thin crust pizza. It actually turns out pretty well that way because it is able to hold its shape. Stretch it to 12" instead of 10".
Note I have a real shitty oven. I have to set temp to maximum (400) because it leaks heat. I cook the pizzas on a stone (pre-heated). Keep close eye... they cook fast.
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