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A few years ago I did visit Gallipoli and went to the cemetry and I did get a few pixs of the poppies. The Australian and New Zealand forces landed on Gallipoli on 25 April, meeting fierce resistance from the Ottoman Turkish defenders. What had been planned as a bold stroke to knock Turkey out of the war quickly became a stalemate, and the campaign dragged on for eight months. At the end of 1915 the allied forces were evacuated from the peninsula, with both sides having suffered heavy casualties and endured great hardships. More than 8,000 Australian soldiers had died in the campaign. Gallipoli had a profound impact on Australians at home, and 25 April soon became the day on which Australians remembered the sacrifice of those who died in the war. Although the Gallipoli campaign failed in its military objectives, the actions of Australian and New Zealand forces during the campaign left a powerful legacy. What became known as the “Anzac legend” became an important part of the identity of both nations, shaping the ways in which they viewed both their past and their future. Here are some of my pixs.

Envoyé de mon iPhone en utilisant Tapatalk

What can I say? Every curve has been studied and has a specific function..

This is a recipe from Ken Forkish. My pizza experimenting days are over but this recipe got posted on the Guru. I trust the cooking ability of the person who posted it so I though I would give it a try. Nice thin and crispy crust. I cooked them in the Blackstone Pizza Oven at 500* dome thermometer for about 3 minutes. Pepperoni. Mushrooms and black olives. Sausage and green peppers. Fresh sliced tomatoes and jalapeños.

Game On! Oh, and here's the rest of the pantry hoard.

I got this commercial meat slicer for free today it spins fine slight rust on the blade but it's sharp and the adjuster does not seem to work .but I have a scale and slicer company around the cnr from my work .that services and sells so thinking of dropping it in to them to make it pretty even if I spend a couple of hundred I think it's worth it if not I got it for free Sent from my SM-P600 using Tapatalk

https://www.awm.gov.au/commemoration/anzac/anzac-tradition/ Sent from my SM-P600 using Tapatalk

@5698k I saw this article and immediately thought that you needed one of these grills! http://www.msn.com/en-us/foodanddrink/foodculture/this-giant-darth-vader-helmet-is-actually-a-grill/ar-BBA8bfC?li=BBgdrt0&ocid=spartandhp

This makes for the juiciest chicken breast! It's hard to beat CB on the spit over some fire! Sloppy Joes...Never let good smoke go to waste! Only used 1/2 pair of the #OctoForks for chicken.

Yes, we have them for Nov. 11th.

Par-baking pizza crust is fairly common, especially if you are placing them directly on the grate without a pizza stone/steel. Cook the one side, bring it in, flip it, put the sauce & toppings on the cooked side and then put back on the grill with the uncooked side down to finish. Especially helpful if you have toppings with lots of moisture content - prevents the crust from getting soggy as the toppings cook.

Ah, okay. Using a biga. Haven't seen John's video, so wasn't sure whether it was using a biga or levain. Did you use 00 flour as well or something else? Just curious -- I've had great results with sourdough and both 00 and high protein flours. My 2 cents (easily worth half that!): I think pre-ferments are generally at their peak at around the 12 hour mark. Same is true with my sourdough starter -- at it's best within 12 hours after feeding. So, mixing the dough with the preferment after 12 hours is probably best, let it do a bulk rise for 2-3 hours, then you could shape it and let it slow proof in the fridge for 48-72 hours.

I think that the red poppy is the universal symbol for those who have fallen in combat. The VFW sells them around Memorial Day every year.

My 17 year old daughter returned from China last week and has been craving Asian food since. Out for sushi Friday night. Tonight it was Yam Neua. This month's issue of Milk Street featured a recipe for Yam Neua, so here we go. Start by thinly slicing a shallot and marinate in freshly squeezed lime juice. I rubbed the skirt steak with a blend of kosher salt, white pepper, and brown sugar. Idea is to get a nice char while keeping the inside medium rare. High heat, low grate, and a bit of sugar are the keys. Here we are charring the outside. Pardon the somewhat gratuitous video, but some folks at Amazing Ribs have asked for more videos of the KK's in action. Must keep the fans happy. Resting. The char is perfect. And we nailed the medium rare. Add fish sauce, red pepper flakes, tomatoes, Cilantro, mint and, of course, that wonderfully charred steak. Delicious! Big bold flavors and the char provided great flavor and texture.

No, that would be "Yummy Neua"!!

That makes sense although I don't really get it. I suppose I'm not his intended audience and their are plenty of people doing pizzas in ovens that would like a Neapolitan pie. As for a jump started Sourdough starter - I plan on trying it this Wednesday. Wednesday, Thursday, Friday to grow the starter. Saturday to start the KA Artisan process. Worst case it's a fail and hits the circular file Sunday night. Won't be the first time. I'll make sure I have leftovers in the fridge - just in case - LOL

Awesome photos, Aussie.

Forkish does what he does not because his pizzas are improperly formulated and need par baking, but because he's trying to replicate a Neapolitan style pie in which the sauce is a bit baked into the crust and the cheese (Fior di latte or fior di buffula) is a modest amount and gently melted, not browned. He's also trying to replicate Neapolitan results in a home oven at 550 vs 900 in a wood fired oven. His approach works very well - the pie I posted above was very reminiscent of pizzas I had in Italy. That said, I prefer my sourdough pies with All Trumps flour and smoked mozzarella on the KK. Actually was trying to reply to @ckreef on par baking. Can't seem to insert the right quote. Oh well.

Seems like that should work. Basically a jump started sourdough. One question I'd have, and it could only be answered by trying it, is the process of transitioning from commercial yeast to natural. Sourdough starter goes through some interesting phases of bacterial growth and death before it stabilizes after a week or so. Mine smelled of heavily used sweat socks about three days in. Be interesting to see if your approach avoids that.

An awesome photo from kings park in Perth this morning Sent from my SM-P600 using Tapatalk

They both look pretty dang good

Good looking pizzas

Nice score.

The drawing board is my problem, I am lefthanded and nothing ever turns out perfect I would actually love to be able to make a good dough, as I would love to do Latte Art, but that too has eluded me.

OK, OK, you win - LOL. I'm getting close but you have me beat.

Awesome, gotta get me some chicken breasts, I've got the forks.

Nice looking pizzas yum Sent from my SM-P600 using Tapatalk

Great pics Mac I have not been there myself Sent from my SM-P600 using Tapatalk

Aw, shucks y'all!! Sent from my iPhone using Tapatalk

Yes, I need help!!

Tony, if those folks from the tv show Hoarding see this you could be in serious trouble.

This is actually one of Forkish's tricks in his book. Most of his recipes have you start with just the sauce on the dough, fire it for 4-6 minutes, then add the rest of toppings and cheese, then return it to a broiler (yes, broiler) for 1-2 minutes. It's whacky, but it works. This pic is of an oven baked/broiled Forkish sourdough pizza using 00 flour. The prosciutto was added last AFTER it came out of the oven.

ck, I have been dreaming of pizza recently and you have just made it worse with those tasty looking pizzas.