J’Raan Brooks | Page 2 | The Boneyard

J’Raan Brooks

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When he committed to USC were the west coast Huskies a finalist? I am sure Chill had a little something to do with that so maybe we hold a potential trump card, which would be our only hope if there is any.

Nice player, just watching the video kid is pure basketball can shoot it has a very nice feel for the game around the basket something we haven't seen a long time. Long shot probably but would be monster get. Trending the right way again with the talent they are recruiting on the big mans side. The kids we have, the kids we are recruiting and the ones who will sign, good stuff.

Now let's get basketball going, let's hear some dirt from practice - PC game this week. I mean baseball is now officially over so perfect timing.:oops:
 
HawkHusky said:
Yuck. Wrong Huskies.
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At least the staff is getting some recruiting help from Emmitt. Check out the comments.

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Read the title of the thread and needed about .000003 seconds for this to pop in my head.

 
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pj said:
I guess Notre Dame won't be implementing the Blaze strategy any time soon.
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The parent company should have been all over this particular franchisee with their own inspections and follow-up of the the State of IN findings.
Meanwhile, in Storrs, CT things are firing on all cylinders!
 
So folks here's the Blaze strategy for the new S&C coach.



That studio is located across the street from a Blaze Pizza Restaurant. We blazing here folks.
 
Not for nothing, but Blaze does not use wood in their ovens. They are gas fueled.
 
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Just gas at Blaze... unless Storrs is special somehow. But I tend to think it isn't. They do heat their oven up pretty good. 900 degrees or so.

Gas and wood cook pretty similarly anyway. Gas ends up more even, doesn't get the flavor of whatever wood you're using, loses some character from the wood's variance in temperature. Gas maybe slightly drier because of moisture lost from wood. Lots easier to manage obviously... Coal on the other hand, is very dry and hot. Think Pepe's. More water in dough is normal. Different experience altogether.

All this to say, I hope the Blaze strategy isn't attempted on pizza snobs. Might backfire.
 
Balker said:
Just gas at Blaze... unless Storrs is special somehow. But I tend to think it isn't. They do heat their oven up pretty good. 900 degrees or so.

Gas and wood cook pretty similarly anyway. Gas ends up more even, doesn't get the flavor of whatever wood you're using, loses some character from the wood's variance in temperature. Gas maybe slightly drier because of moisture lost from wood. Lots easier to manage obviously... Coal on the other hand, is very dry and hot. Think Pepe's. More water in dough is normal. Different experience altogether.

All this to say, I hope the Blaze strategy isn't attempted on pizza snobs. Might backfire.
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Wow, they can get a propane oven up to 900 degrees? That's surprising. I know of tiny little ovens (like a Roccbox, Blackstone etc.) that are propane, but they're never very consistent. Cool. I usually cook at about 950 degrees ceiling temp, 750ish floor temp on my home oven.

Wood doesn't leave any flavor at all when it burns that hot. One of my favorite reasons for using the wood fired oven.

and yeah, Pepe's is wet. I think they cook at something 65-70 like percent hydration. I usually cook at 60-64 depending on the weather.
 
husky429 said:
Wow, they can get a propane oven up to 900 degrees? That's surprising. I know of tiny little ovens (like a Roccbox, Blackstone etc.) that are propane, but they're never very consistent. Cool. I usually cook at about 950 degrees ceiling temp, 750ish floor temp on my home oven.

Wood doesn't leave any flavor at all when it burns that hot. One of my favorite reasons for using the wood fired oven.

and yeah, Pepe's is wet. I think they cook at something 65-70 like percent hydration. I usually cook at 60-64 depending on the weather.
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Do you use a starter?
 
Stinger92860 said:
Do you use a starter?
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I have, but not often. I like to do a 48 hour neapolitan dough. Learned it from a guy in naples last summer.

Really simple recipe. Salt, 00 flour, water, and some fresh yeast if i can find it. That with some san marzano tomatoes, a quality mozz, and some basil from the garden. Good hot oven, 90 seconds. Done!
 
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You learned something Neapolitan from a guy in Naples? Ya don't say. I learned to drink beer from a bunch of Torringtonians in Torrington back in the day.
 
QDOG5 said:
You learned something Neapolitan from a guy in Naples? Ya don't say. I learned to drink beer from a bunch of Torringtonians in Torrington back in the day.
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Guys like Patrick Murphy at The Berkshire?
 
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