Weave

Bergeron was part of an amazing run of playoff relevance. A rookie in 03-04 for the divison’s first place team. Back in the playoffs in 06-07. And then only missed in 14-15 and 15-16 playoffs. If I counted correctly that is 14 playoff seasons. Just wow. Michal freaking Grosek was a Bruin during Bergeron’s rookie season. And Jeff Jilson lol. Bergeron saw Buffalos’s rise, their fall from grace, and the following decade of darkness. Man, what a nice run.

I don’t wanna revisit my grudges.

Fresh rapid rise yeasts. Don’t use a packet that’s been in your refrigerator for 4 months. And overnight ferments. Learn how to use a poolish and biga. They are essentially overnight rise dough starters. And work wonders for flavor development. If you are really interested in how to make bread like a pro, find the book A Bread Baker’s Apprentice.

A very close friend of mine got into some serious hot water with his wife when he commented on how it is damned near impossible to improve on a box cake when cooking at home……. while he was eating a scratch made cake his wife had made that day. I don’t let him live that down. Hopefully she has.

Meh. Taking shots at Buffalo fans is your thing. Always has been. It’s the direction more than the description.

Now we have nothing to argue about. Lol

Awful hockey name. Doesn’t stand a chance.

I’m not dissing it necessarily. I can see the motivation. Really good dough requires someone who really knows what they are doing. Especially in this era, with a general shortage of workers, let alone skilled, knowledgeable workers, and wage pressures, switching to a consistent, reliable product, pre-dosed and ready to go is probably a good business decision. I am sure the consistency is hard to beat. And it is likely more consistently profitable as well. I am also sure you’ll never make a memorable pie that way. ETA- for the record I’ve always got a couple bags of Al Cohen’s frozen pizza dough from Tops in my freezer. No shame here using it when I haven’t thought ahead to make my own dough.

I cannot imagine how that would be taken as a shot. Lol

I wonder how many pizza joints today buy frozen dough from Sysco instead of making their own?

I’ve never used cup and char, so I don’t know this for a fact, but I strongly suspect that 500f isn’t going to properly cup and char.

Overnight fermentation is a common bread making technique. And makes a much more flavorful dough overall. I had a fairly serious bread making hobby for awhile. To the point that I seriously considered replacing our conventional oven with a steam injected oven.

You remember the horse collar.

Reed Larson? Did he even get a game?

400 is pretty low for pizza. Hard to get good carmelization of the crust and toppings without excessive cooking times, which does change the texture overall. At that temp you need added sugar in the dough to get it coloring up properly and avoid long cook times. I find 500f works very well and is obtainable in most home ovens. I also think you need to let the oven come up to temp and then soak for a good 30 minutes to get all the metal inside stable at 500 so your temp recovers quickly after you open the door to insert your pizza. And use a pizza stone. PA made a proper looking pie. He knows… I doubt it is Buffalo style dough, but Aldi, Tops, Wegmans dough makes a pretty damned good pie generally.

I think he parroted exactly what the coach and GM told him.

Try that in a small town. I shouldn’t have.

If the subject is Buffalo style pizza, you are missing a fair amount of caramelization on the toppings and crust. Id eat it gladly, still.

Satan frequently didn’t show up in games, is that the same as convincing us he didn’t exist?

Bocce’s

Lol. You guys are giving him a ton of *****. All I am saying is, give his version a shot. He’s generally in the right neighborhood with his recipes.

He’s from Utica. He also did a Detroit style pizza that I can confirm was very close to actual Detroit style pizza. He does seem to get things right more than not, and is not bashful about saying he substituted something not traditional when he knows. That episode seemed to me like a pretty good approximation of Bocce’s from what I recall.

I see this AM that there is an expectation that Russia may (using Belarus) attempt to gain control of a land bridge between Poland and Lithuania. That would have to trigger a NATO response, no?

Was thinking specifically of the fight changing his game.

I honestly don’t remember the big hits after that fight though. Yes, I agree he was a very effective player though until his knee injury.