Thread: Any new TJ recomendations?

Originally Posted by Creeping Death

Pizza dough!

Good call, now that its cooling down I can start making Pizzas again. I prefer the regular white dough as sometimes the Herb dough is too over the top with Rosemarie.

Originally Posted by Hipcheck

Good call, now that its cooling down I can start making Pizzas again. I prefer the regular white dough as sometimes the Herb dough is too over the top with Rosemarie.

So I take it you didn't find or try the Tres Pinos?

Originally Posted by Hipcheck

Good call, now that its cooling down I can start making Pizzas again. I prefer the regular white dough as sometimes the Herb dough is too over the top with Rosemarie.

I like to roll the dough out, then sprinkle my spices on it that way, and roll it some more. It doesn't let the spices get to the bottom of the crust, so they don't burn, and it gives it a nice flavor. I highly recommend it!

Originally Posted by Creeping Death

I like to roll the dough out, then sprinkle my spices on it that way, and roll it some more. It doesn't let the spices get to the bottom of the crust, so they don't burn, and it gives it a nice flavor. I highly recommend it!

I like to roll the dough out and then build a fort.

Originally Posted by KingsJohn/Obediah

So I take it you didn't find or try the Tres Pinos?

Ive had it in the past and dont remember it being all that remarkable. I might just have major palette fatigue but most of the sub 5 buck wines taste similar.

Originally Posted by KingsJohn/Obediah

I like to roll the dough out and then build a fort.

LOL ! Forts rule.

Originally Posted by Azagthoth

LOL ! Forts rule.

Bernards right....Forts are the best! I like to cut notches out of the breadsticks at Olive Garden and use them like Lincoln Logs.

Get the carved roast beef in the deli meats - ****ing delicious

Also, if you want some high-quality sweets pick up their palmiers and waffle cookies.

Can you make a fort out of their carved roast beef?