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Old 12-08-2013, 08:15 PM   #401
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Thanks for the Dropkick Murphy's.
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Old 12-08-2013, 09:18 PM   #402
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Mayaps next week you should figure out what the referees are famous for and try making that. Since we seem to have to play them too.
Refs looked cold out there. Perhaps a spot of Elderberry Wine to warm them before they take the field?
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Old 12-08-2013, 10:18 PM   #403
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Refs looked cold out there. Perhaps a spot of Elderberry Wine to warm them before they take the field?
I do believe they were drinking...
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Old 12-08-2013, 11:04 PM   #404
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The Pats definitely caught a break with that last minute call at the goal line.
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Old 12-15-2013, 08:20 PM   #405
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My Personal Pigskin Challenge had me looking at Chicago today. It would have been too easy to slap some ribs on "Da Grill", so I stepped outside my box again and found my bag of flour... again. Man, two weeks in a row.
So today it was Chicago deep dish stuffed pizza, in the style of Giordanos.
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Old 12-15-2013, 08:37 PM   #406
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This is thoroughly amazing Pac. Ditka. Perfect.
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Old 12-15-2013, 08:44 PM   #407
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and baked in the toaster oven...just too cool for school!
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Old 12-15-2013, 08:49 PM   #408
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Oh, yeah, in the toaster oven! Looks great, Pac!
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Old 12-15-2013, 08:57 PM   #409
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Too cool for school,

Thanks guys.
I'll be making this again. If only to get a handle on laying that dough in the pan
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Old 12-15-2013, 09:05 PM   #410
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Roll the flattened dough onto the rolling pin, then center & roll it on the pan starting at one edge, press it by hand into the pan.
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Old 12-16-2013, 03:39 AM   #411
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pac, you've inspired me to try and make this. I mean, I've had more experience playing with flour and yeast so I'm ahead of the game, right? I must say that one-4th piece of pie looks a WHOLE lot better than that 4th quarter of the game.
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Old 12-16-2013, 06:09 AM   #412
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The dough making actually went pretty good, but pressing it into the pan while working the air bubbles out took a long time before I started getting anywhere. It was worth it though. The top layer of dough went on pretty easily.
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Old 12-16-2013, 05:03 PM   #413
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The dough making actually went pretty good, but pressing it into the pan while working the air bubbles out took a long time before I started getting anywhere. It was worth it though. The top layer of dough went on pretty easily.

Don't work out the air bubbles. Poke em with a skewer.
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Old 12-16-2013, 05:46 PM   #414
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Don't work out the air bubbles. Poke em with a skewer.
Now why didn't the guy on youtube think of that?
Good tip, Frank.
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Old 12-16-2013, 06:31 PM   #415
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Thanks for the Dropkick Murphy's.
For some strange reason, they stick to the Boston area. They choose to stay close to home. The Pirate hangs out with them along with his youngest son when they are in town and not working. Which is not often. (Thank goodness!) The Pirate's youngest son is a musician and likes to play with them in practice.
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Old 12-16-2013, 10:34 PM   #416
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Now why didn't the guy on youtube think of that?
Good tip, Frank.
Or you could get a dough docker.. Amazon.com: Ateco Dough Docker: Kitchen & Dining
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Old 12-17-2013, 05:47 AM   #417
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I think a single hole that I can seal back up would be more practical.
But I imagine the second, third, fourth pie will go easier.
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Old 12-17-2013, 08:59 AM   #418
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That looks really good Pac. I found a Utube video that might be the one you followed and I'm going to try this! Lots of filling!!
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Old 12-17-2013, 09:10 AM   #419
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Thanks, Carol.
If it's the one from the guy with the chubby hands and around 12 minutes long, that was it. The only thing I did different was NOT precook the sausage. I put in the raw pieces like Giordano's does and it cooked just fine and I didn't notice any excess grease.
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Old 12-17-2013, 09:27 AM   #420
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I think a single hole that I can seal back up would be more practical.
But I imagine the second, third, fourth pie will go easier.

I think a skewer works better for thicker dough, the docker is better for a thinner, stiffer, dough.

BTW.. the pie did look great. I am a HUGE fan of Giordanos Pizza.

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