Teardrops n Tiny Travel Trailers

by **Leon** » Fri May 12, 2006 9:21 pm

Yep. We're taking measurements so I can build a new chassis for it. Got a spare bare chassis that we're putting all new stuff on, plan is to switch the body onto it the first of October. Then I'll feel safe about driving it anywhere!

by **Dean in Eureka, CA** » Fri May 12, 2006 9:21 pm

doug hodder wrote:Dean....are you sure that's a pizza your building and not a heart attack? Heavy frames...heavy pizzas.... Doug

Leon...is that the Chev. wagon you're talking about? Doug

Some people call it a Cardiac Arrest... I call it Good.
Tell yaa what...
Call 'em up and order a 5lb bag of Smoked Beef Polish Sausage.
(They are pre cooked, so they will UPS it to you)
Heat a few up in a crock pot full of beer and take them out just before they pop.
With knife and fork, slice one up as you go, dipping it in regular yellow mustard and tell me that aint the best beer sausage you ever had...

Hmmm... They aren't Tayor and Sons anymore... Just Taylors.

by **PaulC** » Fri May 12, 2006 10:01 pm

You Guys sure are talking "heart food" here. :lol:

You're making me hungry! :shock:

Cheers
Paul :thumbsup:

by **doug hodder** » Fri May 12, 2006 10:12 pm

Leon...I'm pretty envious on your wagon...I remember my sister graduating from High School in 1963 and my grandparents gave her their old 54 wagon...I just about died...and she couldn't trade if off quick enough...she bought a Valiant....the mint wagon was gone... :cry:

but what was I gonna do...I was 10.... :thinking:

she still tells how the tranny went out in it right after she sold it....my first jinx on a transmission.... :twisted:

Doug

Dean...lets get some for the "Meat and Greet" at the Redwoods!!! :thumbsup:

Doug

by **Dean in Eureka, CA** » Fri May 12, 2006 10:54 pm

doug hodder wrote:Dean...lets get some for the "Meat and Greet" at the Redwoods!!! Doug

Sounds like a plan...
Here's their home page... Taylor's

Here's what the kids and I ate for dinner. (Kev was a no-show)

by **cherokeegeorge** » Fri May 12, 2006 11:47 pm

Dean wow that looks great I'm going to be using my new DO next weekend for the first time.

by **rainjer** » Fri May 12, 2006 11:53 pm

Hey Dean, can you spare a slice? That is the best sounding/looking pizza I have seen in a while. :applause:

by **Dean in Eureka, CA** » Sat May 13, 2006 12:11 am

Rainjer,
A BLT Pizza does more for my taste buds, but an All Meat Pizza does more for my soul...
The kids scarfed that baby down, sorry no slices left.

George,
Whatcha gonna cook?

by **asianflava** » Sat May 13, 2006 1:55 am

doug hodder wrote:Rocky...price here for the 103" was 9.89 a running foot...works out to be 1.15 a square foot...that's as good as I could find...but this is Calif....plus gas, time wasted etc....Doug

I think I'm payin around $15 a foot! :shock:

Well, I'm gonna pony up so I can just get thing done. I'm getting tired of messin with it. I also have other projects that I have to get to.

by **Nitetimes** » Sat May 13, 2006 7:54 am

asianflava wrote:
doug hodder wrote:Rocky...price here for the 103" was 9.89 a running foot...works out to be 1.15 a square foot...that's as good as I could find...but this is Calif....plus gas, time wasted etc....Doug

I think I'm payin around $15 a foot!

Well, I'm gonna pony up so I can just get thing done. I'm getting tired of messin with it. I also have other projects that I have to get to.

That was the best I could find around here too so I'd say $10 a foot is a damn good price.

by **cherokeegeorge** » Sat May 13, 2006 8:56 am

Dean I'm thinking something with baby red potatoes,garlic, onions and bacon what do you think? or maybe a roast.

by **TomS** » Sat May 13, 2006 9:30 am

Hey Dean,

What's up with the wax paper under your pizza?

by **rainjer** » Sat May 13, 2006 9:36 am

Nitetimes wrote:
asianflava wrote:
doug hodder wrote:Rocky...price here for the 103" was 9.89 a running foot...works out to be 1.15 a square foot...that's as good as I could find...but this is Calif....plus gas, time wasted etc....Doug

I think I'm payin around $15 a foot!

Well, I'm gonna pony up so I can just get thing done. I'm getting tired of messin with it. I also have other projects that I have to get to.

That was the best I could find around here too so I'd say $10 a foot is a damn good price.

It runs $13 a foot in Seattle.

by **Kevin A** » Sat May 13, 2006 9:44 am

TomS wrote:Hey Dean,

What's up with the wax paper under your pizza?

Tom,

That's not wax paper

parchment paper

by **TomS** » Sat May 13, 2006 10:01 am

Ok. So, it's there to keep the crust from sticking to the bottom of the DO. Correct?

I made my first DO pizza last week. I just put oil in the bottom of the before putting in the dough. It didn't stick at all. I lifted the pizza out with a plastic spatula. It didn't stick or make a mess.

I'm going to make DO pizza again tonight. Last time, I made it in one 10" DO. Although, I was going for a deep dish style pizza, the crust rose more than I anticipated. The final result was an extremely thick crust the seemed more like bread than pizza. This time, I'll split the dough into to 10" DO's and make his and her's pizzas. We prefer different toppings any way.

Teardrops n Tiny Travel Trailers

A wasted morning

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