I don't really drink Tankhouse too much anymore, but I still like it, and it's usually easier to find in pubs on draught than the smaller labels for a "craft" option. Some APAs I drink over Tankhouse are Devil's Pale Ale 666 and Crazy Canuck, both from Great Lakes.
I've had my eye on Dinner Jacket and I'll give it a try soon. I prefer IPAs now, and even though I love Mad Tom, I think Muskoka's best all-round beer is their Cream Ale since it mixes in a bit of hop to the ale taste.
Giving Boneshaker a run for its money in the coolest label department is Nickel Brook's Headstock. Gotta love it's psychedelic can with a pic of Stevie Ray Vaughan on the back!
Yep. Click on the circle that gives you the preview (small circle with downward pointing arrow) and next to the comments you'll see "made the last post" or "made the first unread post". You can also see every topic you've posted in by clicking your name on the top right, then clicking "my content". You'll get a summary of every thread you've commented on or subscribed to, and the options I noted above.
Pizza sauce - from Sobey's to which I added some fried garlic, which I grew and just finished curing
Pizza Dough - For this I used Rich's Della Suprema, which you buy frozen, thawed it out in fridge overnight and then let it sit on the counter four an hour to bring it to room temp. Then I rolled it out and brushed it with olive oil and let it sit for about an hour to rise.
While this was going on I filled up my chimney with lump charcoal to get that going. When the charcoal was ready and spread out I put the pizza stone on the BBQ to heat it up. Since I was outside, I slipped back to the garden and grabbed some spinach, cilantro and basil.
Nothing else very fancy, some ham, dry-cured pepperoni, mushroom, red and green pepper, mozza cheese and some home grown broccoli.
Once the stone was warm enough, I took it in and assembled it all on the stone and put it on the BBQ. I do admit to leaving it on a bit to long (almost an hour) and I burnt the crust a bit. Next time I will probably just go with about 40 minutes. Overall, it was a damn fine Pizza.
And here are some pictures:
The Music I listened to while doing this:
The dough I used:
The Garlic I grew and just finished curing:
The charcoal being lit:
Pampered Chef Pizza Stone being preheated:
All the ingredients ready to go:
Putting it all together:
And the final product:
I had a little bit of overhang there but I prefer homemade stuff to look imperfect but taste perfect.
Esau. got a reaction from bouche in Alive again?
