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I'm getting ready for a batch of ckreef's baked spaghetti. First thing is to try out my new tagliatelle pasta roller. The dough for a small test batch: 1 egg which weighed 60g. Mult. the weight by 1.5 to determine the amount of flour 90g flour which was a 50/50 mix of semolina and all purpose flour pinch of salt 0.5t olive oil Combine in blender adding just enough flour so that the dough is not sticky but not dry either. Cover and let rest for 30 mins. or longer. Roll into sheets and cut. This is the very first sheet of pasta to pass through my new roller/cutter:) Today was just a practice run for the baked spaghetti:)

My KK Super Jr hence forth named Prometheus. Prometheus a Titan in Greek mythology. Prometheus stole fire from Olympus for the benefit of humanity. Prometheus also tricked Zeus into eternally claiming the inedible parts of cows and bulls for the sacrificial ceremonies of the gods, while conceding the nourishing parts to humans for the eternal benefit of humankind (steaks). TY JayhawkPharmer from Kamado Guru for such an appropriate name.

Thanks for the tips, ckreef. I think that I will not have to precook the spaghetti if I use it fresh and do not dry it

Very nice. I've done a few pulled beef chuck roasts to make Street Tacos. I've used beer, white wine and red wine. I like the red wine best. I take the leftover juices and reduce it down for a nice drizzle sauce. I always cooked my vegetables separately. (except for a few onions and what not to help season the braise)

Ketchup?? Why build a fire if you are going to put it out?

BLECH! Ketchup on eggs? How about some Tabasco Sauce? MacKenzie, please don't take ti personally. I'm just not a big ketchup fan. About the only thing I like with ketchup is french fries, and even then I which some Tabasco Sauce into it. However, I do know my sister and a brother love ketchup on their burgers. To me, that's apostasy just like steak sauce on a steak! I know, I'm weird!

I love English muffins but never made homemade. I especially like English muffins peanut butter and jelly sandwich where the peanut butter gets all melty and gooey in the English muffin. Dang it making myself hungry.

Prometheus welcome you are among the titan of cooks CK + SK.

I never make plain rice - only pilaf. I pull out the insert and put it on my stove burner and saute the onions, garlic, spices, brown the rice, etc in olive oil and then put it back in the cooker with the requisite liquid. I have to watch it carefully while on the burner and stir frequently since its like a cheap aluminum pan but the results are well worth the effort. It's only a few minutes in the beginning that you have to pay attention getting it started and then you're home free in terms of having it perfect at the time of serving.