It's a Greek dairy company name.
fuh-yeh
What are you eating right now?
- Thread starter JT20
- Start date
fuh-yeh
Brisket yesterday and ribs and chicken tonight. Smoker has burned a lot of hickory this weekend. 
both kids were home and one of the girlfriends was over. Love the summer time with
and the grill!
just my $0.02
both kids were home and one of the girlfriends was over. Love the summer time with
and the grill!just my $0.02
Attachments
In American TV ads they say fuh-yay so I guess that's also okay. We pronounce most foreign car brands wrong, so why not take some liberties with yogurt?I did research it. Didn’t know correct pronunciation. Thank You kind friend
OH BABY!
Love pineapple yogurt. Every time the wife is whacking a pineapple up, I'm whipping out the quart of fresh yogurt!
looks like a good ole Weber kettle grill! I need a new grate for mine. How do you like that grate with the center ring being able to be removed? I just haven’t decided on that style or the traditional one…
How do you lite your charcoal? I use paper and a chimney so not sure if this would be best.
Thanks!
I hate the center grate bit it's a heavy grill grate so I use it from time to time. I only use a Chimney with paper and grove Charcoal & Hickory chunks.
I hear there is a chicken shortage in your area.
I just ate like half a watermelon. Seems like a long time since I had a really good watermelon.........so I went for it. Burp.
Many are mealy and no crispness. This thing was crisp, super sweet, juice all over the place and VERY cold. Oh yeah..........
Many are mealy and no crispness. This thing was crisp, super sweet, juice all over the place and VERY cold. Oh yeah..........
So yesterday was a pizza type of day... Had two more pies for dinner! We typically do a pizza night one day a week where we will make it fresh to enjoy after some of my homebrew beer (what better combo??). Currently on tap I have a Maibock, Witbier, Kolsch and Belgian Dubbel. Just brewed up the Oktoberfestbier for mid-September last weekend!
We rotate between pizza styles week to week, from Chicago Deep Dish to NY style, pan pizza, Detroit-style, Neapolitan or just more 'classic' variations. Always fun to mix it up!
First up was a Margherita style pizza... Overnight sourdough crust topped with fresh made sauce of course... Whole fresh mozzarella cheese and a light shredding of parmesan reggiano. And of course, plenty of fresh Basil from the garden and a light drizzle of extra virgin olive oil. Was heavenly!
Next up was our Detroit-Style pizza...Whole different crust recipe, spread into a 9x13" pan coated in olive oil. Topped the crust directly with Provolone/Mozzarella mix, fresh Asiago and then topped with freshly cut pepperoni and green pepper. Crust was covered in fresh mozzarella cubes to crust/char around the edges and three signature lines of sauce added on top. As well as some more fresh basil, because, well, it's so good of course.
Both were phenomenal! Something about the simplicity of a Margherita, but that light/airy crust of the Detroit, mixed with the cheese blend and toppings... Insane!
We are already brain storming what our pizza type and toppings will be for next weekend!
We rotate between pizza styles week to week, from Chicago Deep Dish to NY style, pan pizza, Detroit-style, Neapolitan or just more 'classic' variations. Always fun to mix it up!
First up was a Margherita style pizza... Overnight sourdough crust topped with fresh made sauce of course... Whole fresh mozzarella cheese and a light shredding of parmesan reggiano. And of course, plenty of fresh Basil from the garden and a light drizzle of extra virgin olive oil. Was heavenly!
Next up was our Detroit-Style pizza...Whole different crust recipe, spread into a 9x13" pan coated in olive oil. Topped the crust directly with Provolone/Mozzarella mix, fresh Asiago and then topped with freshly cut pepperoni and green pepper. Crust was covered in fresh mozzarella cubes to crust/char around the edges and three signature lines of sauce added on top. As well as some more fresh basil, because, well, it's so good of course.
Both were phenomenal! Something about the simplicity of a Margherita, but that light/airy crust of the Detroit, mixed with the cheese blend and toppings... Insane!
We are already brain storming what our pizza type and toppings will be for next weekend!
Last night dinner,
100% Vegan
100% Vegan
Why a sad face in the like? 
A little too healthy for you @AutoMechanic ?
AutoMechanic
Site Donor 2025
Because it ain’t a meal without meat lol.Why a sad face in the like?
Absolutely. Haha and no meat.A little too healthy for you @AutoMechanic ?
Similar threads
