Recent content by gabagool

My kids are twenty two and twenty now. When I think back on ALL the missed nights, missed weekends, holidays, missed games…I could just cry. I worked, and I mean WORKED either for myself or others (with others, ALWAYS TWO FULL TIME JOBS, and many years two full and a part time)for over 30...

Personally I would add chopped fresh garlic TO THE INDIVIDUAL PIZZA, if desired. Pizza sause doesn’t have to have garlic in it. In fact, in NY, that is rare. Offer chopped fresh garlic as a topping, freee if you want. Also, a shaker of GRANULATED GARLIC at the table is cool As, far as...

Hi i guess the title says it all. Where, on this site, can I find info on getting this done. ANd personal opinions on wether this is a good idea or not? Im sure population density has something to do with it, also the availability of vehicles such as universities, etc. ANY info would be...

Perfect post. These lowlives usually have no cash…and no ballz once that registered letter hits. The internet will be changing over the next few years…business are at THE MERCY of everyone with an agenda.

Really? So my hideous $$$ big attorney screwed up??

Im not an attorney…but I’ve got some experience with this. First off, I really really doubt, that if you haven’t trademarked your name, either statewide or nationally, you can prevent someone from using your exact name. Unless your real name is the name of a restaurant (such as a person who’s...

New Haven wise…no one. I would guess that if the kitchen isn’t a display kitchen, hardly any…with any regularity.

What do you mean by rubbery?? Is it undercooked? Id cut the mixing down a bit…HG flour should be mixed a bit less then bread or ap flour. try your own at 550. If its set at 500, its probably less in the oven. And 7 minutes seems low for that heat. 8 or 9 would be more conducive to a golden...

As long as the pizza guy does ONLY PIZZAS, touching raw meat is not a big deal, EVERYTHING he touches goes in a 550 (at least) degree oven…no problem with raw meats. BUT, this works as long as your pizza guy does pizzas only. (NO SALADS, ETC)

You absolutely cut back on multiple toppings. ANd its not ripping anyone off. Its simply because of flavor and texture. If you don’t cut back on meats, it gets overly salt and oily, you don’t cut back of veggies, you get too much water. To me, making a pizza is like cooking anything else…you...

I know Im in the minority here, but why would you cook raw sausage? Placed on the pizza raw, it WILL cook in plenty of time AND release all that great porky juice and oil…and flavor the pizza, have better texture. Simply oil your hands before grabbing the sausage…with a little practice, you can...

Word of mouth in 2011 means something different than word of mouth in 2000. With the internet, word of mouth spreads like crazy…and at no cost. But, the downside is that BAD word of mouth spreads also…though I think that there will be legislation in the next few years that may change this a...

Someone posted and mentioned “dont drag your feet”…WHY DOES THAT BUG ME TOO? I thought I was just being a hardazz, but dragging feet really ticks me off…I don’t know, it like implies to me that that person is lazy…you know, too much effort to lift your legs or something. I just thought its...

Im more of a concept guy than a money guy…but that 1500 a month ad money seems alot to me. Especially in a small town. I’ve always beleived in word of mouth. Plus, I LOATHE those coupons. Who cares how much you gross through those if you lose a penny every single time someone uses them…and...

3 days does seem to be the limit for our dough. We try and use at three days. We do about 30% takeout. Yeah, the all trumps is a BIT tough for the morning counter slice, but to me, its far superior for a fresh out of the oven NY AND NH style pie. Currently that is the flour of choice for Pepe’s...