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The Water Cooler
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What's your favorite thing to cook on the grill?
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<blockquote data-quote="p238shooter" data-source="post: 3974642" data-attributes="member: 24583"><p>There are so many little things to quickly cook that are delicious, and ways of doing things the easy way. I have been buying the canned pizza dough (like biscuits) for years to make my own pizzas. Never again. One part self rising flour and one part Greek Yogurt. Mix it up and let it set 10 min or less and roll it out. It makes great bread sticks with a sprinkle of garlic powder also. Yogurt keeps for months in the frig after opening, it is already soured.</p><p></p><p>I have been "the family" sausage gravy maker for 60ys. I would fry the sausage, put a few chopped onions in it (they dissapear but the flavor is still there) pull it out of the pan and add flour to the grease to make the rue, add milk, then add the sausage back in. Yep, saw a more fool proof much easier way. When your sausage/onion is just about done, pour out a little grease if needed and just dump in a cup of flour and let it slow brown sturing with the sausage. Then add milk and cook as usual. It slow browns, less exacting to get it just right. And only one pan to clean up. This old dog learned a new trick. Ha Ha</p></blockquote><p></p>
[QUOTE="p238shooter, post: 3974642, member: 24583"] There are so many little things to quickly cook that are delicious, and ways of doing things the easy way. I have been buying the canned pizza dough (like biscuits) for years to make my own pizzas. Never again. One part self rising flour and one part Greek Yogurt. Mix it up and let it set 10 min or less and roll it out. It makes great bread sticks with a sprinkle of garlic powder also. Yogurt keeps for months in the frig after opening, it is already soured. I have been "the family" sausage gravy maker for 60ys. I would fry the sausage, put a few chopped onions in it (they dissapear but the flavor is still there) pull it out of the pan and add flour to the grease to make the rue, add milk, then add the sausage back in. Yep, saw a more fool proof much easier way. When your sausage/onion is just about done, pour out a little grease if needed and just dump in a cup of flour and let it slow brown sturing with the sausage. Then add milk and cook as usual. It slow browns, less exacting to get it just right. And only one pan to clean up. This old dog learned a new trick. Ha Ha [/QUOTE]
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