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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

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  1. Today
  2. tekobo

    Everyday Misc Cooking Photos w/ details

    Ha ha We ate well. Hard not to in Italy. What has me really excited though, is the pizza making lesson that we had. Very un-Italian in that he was not rigid about the dough recipe and very good in that he showed us how to handle and shape the dough. Lots of really good techniques including making sure your dough ball is tight before leaving to rise, handling v gently to keep the circular shape when you lift it out, gentle pressing to "open" the dough and then the two handed, rotating pull on a very well dusted surface to stretch the dough into a circle. The below were baked in an indoor oven in circular pans. Now need to replicate that shaping at home in the KK.
  3. Bruce Pearson

    New Japanese/German Hybrid Knives

    Tony beautiful looking knives. Where can I get them?
  4. tony b

    Everyday Misc Cooking Photos w/ details

    Thanks for the hook-up, but at $45 a 500ml bottle, that better be some DAMN good olive oil. Stonehouse is half that price including shipping. Despite the higher shipping charges, the Crete oils are cheaper and I'd be hard pressed to find better.
  5. Pequod

    Everyday Misc Cooking Photos w/ details

    https://freshpressedoliveoil.com/ The website is a bit cheesy, but the oils are legit - best I’ve ever used. Recommended by Steven Raichlen and, if I’m remembering right, the book “Real Food Fake Food”. Incidentally, the latter is written by Larry Olmsted, the same guy who rated the KK he best grill in Forbes.
  6. One of my Kickstarter campaigns (and YES, it was a year over schedule, like most Kickstarters - but it did come through in the end!) - a guy making Japanese style knives in Germany. Well, after the very long wait, my knives arrived today - HURRAY! I have to say that they lived up to expectations - gorgeous and are amazing to work with! These will become part of my standard tool set for food preps. The paring knife was amazing cutting razor thin slivers of garlic and onions. The chef's knife has an exaggerated curvature, but it worked really well chopping herbs and veggies. The only last thing will be how well they hold an edge (very sharp right out of the box) and how easy to sharpen once starting to dull.
  7. tony b

    Everyday Misc Cooking Photos w/ details

    Send me a link please. My "go to" for olive oil is Stonehouse in Napa Valley. I get most of what they do - nice single varietals, house blends, fresh harvest, herbed/spiced, oils with citrus. Really good stuff. While vacationing in Crete this fall, visited an olive oil factory and fell in love with their olive oils, too. Managed to find their sole US importer and scored some of their stuff, especially their "First run" - same as making wine, no external pressure, just the weight of the olive paste pressing our free run oil. Sublime!
  8. Yesterday
  9. Pequod

    Everyday Misc Cooking Photos w/ details

    Don’t be silly, Bruce. Only waffles have noses.
  10. Bruce Pearson

    Everyday Misc Cooking Photos w/ details

    Sometimes I think you guys are talking in a foreign language. Evoo, mangia, Odk, ears on bread, next it will probably be noses on pancakes. Sometimes I can figure them out but sometimes not. That’s one of the things I like on this site I’m getting and education LOL
  11. Pequod

    Everyday Misc Cooking Photos w/ details

    I’ve been subscribing to the Fresh Pressed Olive Oil Club for the past year or so. Very pricey, but unbelievably good oils. Each shipment comes with one bottle each of a mild, medium, and bold freshly pressed oil. I used an Australian medium oil on my Focaccia last weekend.
  12. Pequod

    New season of Project Smoke

    Olive & gold 23’s are the best...even with a layer of ice!
  13. tony b

    Everyday Misc Cooking Photos w/ details

    @tekobo - mangia, mangia, baby!!
  14. tony b

    Everyday Misc Cooking Photos w/ details

    Yep. Very good EVOO with some herbs added. Sometimes throw in some grated parm. Been doing variations of this for decades. I like it better than butter on good crusty breads.
  15. h2oskibumz

    New season of Project Smoke

    That grill (the 23" from the link in the original post) now lives in Columbia, MO... And that's the first recipie I cooked on it here...
  16. MacKenzie

    Everyday Misc Cooking Photos w/ details

    Bruce, that sauce sounds wonderful. I hope you remember the recipe for the next batch.[emoji4]
  17. Bruce Pearson

    Everyday Misc Cooking Photos w/ details

    Tekobo have fun in Italy have an extra portion of pasta for me lol
  18. alimac23

    Everyday Misc Cooking Photos w/ details

    Thanks guys, I love baking bread and the KK has been both an inspiration and an integral tool to take my baking further. I’ve still got a long way to go, but I know I can get there now with such a capable bread oven! Sent from my iPhone using Tapatalk
  19. Pequod

    Everyday Misc Cooking Photos w/ details

    Beautiful! I knead (spelling intentional) to do some Ciabatta soon.
  20. tekobo

    Everyday Misc Cooking Photos w/ details

    I am in Italy at the moment and have to say that your focaccia looks better than any I have seen here. Nonna would be proud. If you have not seen the focaccia making scene in the Salt Fat Acid Heat series on Netflix, you must. Greed inducing thing of beauty.
  21. ckreef

    Bream for dinner

    Fantastic looking fish cook. Will definitely give the fish rack a go during Christmas break. Tried the burger sauce yesterday - loved it
  22. Bruce Pearson

    Everyday Misc Cooking Photos w/ details

    Mac hope the weather is good for the pork belly cook. Looking forward to seeing pictures. I made a spaghetti sauce on Saturday it’s the best I have ever tasted. I can’t believe how good it was. Don’t know if I’ll be able to duplicate it though it was a pinch here and a dash there. Oh well maybe the next time will be even better lol
  23. Steve M

    Everyday Misc Cooking Photos w/ details

    Nice meal Tony!
  24. Bruce Pearson

    Everyday Misc Cooking Photos w/ details

    Tony looks delicious Nice pictures is that a dipping sauce for the bread?
  25. franciscusj

    Ham

    Hi, thank you for you’re input I have taken note. Thank you again.
  26. MacKenzie

    Everyday Misc Cooking Photos w/ details

    Tony, you are having a grand time with this lull in the weather. I have a pork belly to smoke this coming weekend, I hope I have the same luck as you with the weather.
  27. tony b

    Everyday Misc Cooking Photos w/ details

    Another nice day, so I had to grill out something! Tonight it was a pork chop with Dizzy Pig's Peruvian rub. Plated with some gnocchi with vodka cream sauce, a side salad and some crusty bread! Oh, and a decent Pinot Noir from TJs.
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