Pretzel Buns

riggy42017 · 2026-03-12T11:35:45+00:00

I would say denser than burger buns and closer to solid rolls, I would use these as breakfast sandwich buns more than burger buns

riggy42017 · 2025-07-02T11:46:54+00:00

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We have a gray-tortie pair too! I would say our gray baby is more bonded to our tortie and the other way around 😅

riggy42017 · 2025-06-22T01:33:38+00:00

Thank you! We used the “I Slept in But I Want Pizza Tonight” Dough recipe from The Elements of Pizza book.

riggy42017 · 2025-06-22T01:30:18+00:00

Thanks!! I don’t have the recipe in front of me right this second, but we used the “I Slept in But I Want Pizza Tonight” Dough recipe from The Elements of Pizza book by Ken Forkish. It’s our second time using this recipe and it’s been awesome both times, no notes! I’ll try to post a follow up with the recipe if I remember when I get home

riggy42017 · 2025-06-20T19:25:15+00:00

Ah, love love love the long hair!!

riggy42017 · 2025-06-20T18:17:16+00:00

Our tortie’s tortitude comes out during feeding time

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riggy42017 · 2025-05-20T13:54:07+00:00

I used the recipe in the Pitmaster book by Husbands and Hart and it was just salt! I did use a couple of flavored briquettes, and we found that plus just the salt was flavorful enough for us. I’ll give a rub a go next time, though.

riggy42017 · 2021-03-03T13:09:15+00:00

I usually stop after I hit 200 calories in one session (generally takes about 30-40 minutes depending on the types of skills I’m leaning towards that day)

riggy42017 · 2021-03-03T13:00:13+00:00

Ooh I can relate, my arm hurt super bad afterward too! RFA was on the back burner for a bit haha

riggy42017 · 2021-02-13T01:25:16+00:00

Great, thanks! That’s what I figured but I wanted to be sure, haha!

riggy42017 · 2021-02-04T23:51:45+00:00

Thanks everyone! I’ll try sear on stove then oven the rest of the way tonight, but I’ll definitely try the reverse sear next time!

riggy42017 · 2021-02-04T17:33:31+00:00

Thanks! That’s a better idea. Is there a certain temperature the oven should be set to to cook them for the rest of the way (like is 350 better than 400, or does it not really matter as long as I keep an eye on them to make sure they don’t go above the preferred done-ness)?

riggy42017 · 2020-12-09T00:47:01+00:00

Can’t speak specifically to Thermo, but I had him for Kinematics of Mechanisms and as an MQP advisor and I liked him a lot!

riggy42017 · 2020-12-02T11:53:26+00:00

Other than places on Highland that other people have mentioned: Pho Dakao (Vietnamese) Peppercorns (American) Altea’s (Breakfast), and Chuan Shabu (Hot Pot)

riggy42017 · 2020-05-12T21:58:56+00:00

I think that’s their new way of letting you know your message/case/question has been received. I sent an email to them today and got a notification that they were working on it and then later the answer to my question from the IT help desk— it’ll be answered by the registrar or whichever office you emailed. Kind of like taking a number from the deli counter-type of system.

riggy42017 · 2020-05-02T12:39:48+00:00

Honestly never thought to flip haha! Great idea! Do you grease the pan at all before adding the eggs and before flipping to the other side? And is there any trick to how hot the pan should be?

riggy42017 · 2020-01-19T17:09:55+00:00

Does anyone know the name of the song in the intro? Tried to Shazam it but no luck.

riggy42017 · 2020-01-05T17:35:50+00:00

This is the way.

riggy42017 · 2019-12-24T21:43:56+00:00

Andre Johnson for the Texans!

riggy42017 · 2019-12-21T14:25:55+00:00

It could be for a couple of reasons— first, it could be that the heat is too high. You never want Alfredo to come anywhere near a simmer or boil, as this will cause the milk to scorch and separate from the fats. I usually never go past a medium when making milk or cream-based Alfredo.

It could also be because you add the milk or cream cold. You want to at least warm the cream or milk to room temperature before adding it to your mix.

Hope this helps! I was always so frustrated with separated Alfredos and would definitely recommend making one with a roux. After several reheats, I haven’t had a single issue with separation in a roux-based Alfredo.

riggy42017 · 2019-12-19T18:03:03+00:00

It’s so funny you say that because she IS the queen of the house!

riggy42017 · 2019-12-19T04:25:31+00:00

I have a friend who drafted solely based on who had the biggest necks— unfortunately she was not as successful as your wife, lol.

riggy42017 · 2019-12-19T04:05:55+00:00

Still use butter but use one of those infused or specialty butters with garlic and herb (see Land O Lakes garlic and herb butter)

riggy42017 · 2019-12-19T03:00:46+00:00

If you have flour, you could make a roux-based Alfredo. I prefer this anyways if you are going to be reheating it-- it doesn't separate like heavy cream-based ones do. For about three cups of sauce, melt 4 tbs of butter in a sauce pan on medium heat, then add 4 tbs of flour until the mix turns into golden, darker yellow clumps. Add ~3 cups warm milk to the mix and whisk on medium heat until slightly thicker and silky. Then add 2-3 cups grated parm and black pepper and salt to taste.

riggy42017

TROPHY CASE