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Where did you find those chops? Not used to seeing them with that much bone and fat left on - even on lollipops. I almost cried reading this. Lamb chops are one of the best things on the planet to eat - seriously! March right out now and get some for this weekend! Big tip - don't cook them past med-rare. Lamb gets chewy if overcooked.

A number that keeps rising like a tale told in a pub. I've taken various cooking lessons with Rosetta Costantino (My Calabria, Southern Italian Desserts). She's a smart enough engineer to have retired wealthy at an age where most people's careers are just getting going, so I trust her science. She went all over Italy with an infrared thermometer, inspecting these wood fired ovens. Yes, you can measure 900 F in such an oven, but this is never the temperature that the pizza experiences. Hotter than 550 F yes. 900 F no. Of course the first error is the belief that a number describes a fire. We all stick our bare hands into the air of a 450 F oven without incident, but not into 450 F fat. Neapolitan ovens are tuned to not actually incinerate their pizzas; the heat transfer coefficients of the oven floor are crucial. I cooked a steak once at 900 F, and didn't eat it. There are incidents, like watching one's winter shell tear like paper on a mountain top at minus 30 F, that teach us we don't really understand physics outside our narrow experience range. When an Eskimo dies from botulism by fermenting in a plastic pail, after their ancestors used seal skins for centuries, I outwardly bemoan their tragic scientific ignorance. Inwardly I tell myself it would be evolutionary pressure if I did something that stupid. I have no confidence that fat cooked at 900 F is safe for human consumption, after seeing my steak 20 seconds into that fire. It could be just fine, but the truth is that we don't have an experience base to assure us this is safe. Fortunately, this is not what Neapolitans are eating.

Looks expensive, will it take all my money?

OK, Aussie, fess up! This stuff isn't peppercorns, it's "purple crack!" One taste, and I'm already hooked!! You Bastard! And, my tongue is still tingling 15 minutes later*. Hoping that you sent enough to supply my new habit for the coming year - maybe if I step on it a couple of times with sea salt! But, seriously, Thanks Tons, Aussie. Can't wait to start cooking with this stuff! * (For the rest of you, it's like tasting Szechuan peppercorns - it has a slight numbing sensation on your tongue. But the flavor is not the same; think nutmeg with more herbal notes - oregano or epazote.)

Well, guess what showed up in my post today?? That's right!! Woo-Hoo!! Up close and personal. And, some ground ones, too? BONUS!!! So, don't be diss'ing USPS. My stuff arrived just fine, as did Aussie's package from me. I'm thinking that Bermuda Triangle overlaps GA!!!

It will when you kick it to the curb.

Moved to back patio with assistance of my wife and son relatively easy by placing subfloor boards on lawn....the new home

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

This is the third time cooking anything in the KK and thought I would try some pizzas...store bought dough from a local Italian bakery at 1$ a pizza...heat soaked stone to 500 for about 45 min...seemed the appropriate temp although took a little longer to bake....probably because I was opening every 5 min...about 15 min total...1 plain and 1 with carmelized onion and leftover smoked chicken from my 1st cook...turned out great..KK held temp despite multie openings...some pics

The same.

I was planning to do exactly what I just posted on Saturday. Maybe a touch more salt. Forkish likes 14g or 2.8%, which he says is Italian norm. American norm is 2%.

Leave it, but weigh your water and flour so you know it really is 100%. Cup measurements of flour vary a lot. You might want to do the last feeding before making dough with AP flour, or make a levain for your pizza using your starter and all AP flour. If you want 70% Hydration, consider this instead: 250 grams of levain 375 grams of AP flour 10 grams of salt (2%, which is pretty typical for pizza) 225 grams of water This will make 2 large or 3 individual sized dough balls. Consider using your starter to make an overnight levain. Take 50 grams of your 100% hydration starter and mix with 100g of AP and 100g of water the night before. This is the levain you'll use the next morning. You could then mix Forkish style: mix water, salt and levain, then add the flour. Knead a bit, then let bulk rise for three hours. Cut and shape your dough balls, then let proof for another five hours. Make pizza.

Thank you to all who post on this site as I probably would have had several stumbles without reading all your tips first!

Purple Crack lol great news tony you are going to love the stuff this should mean ckreef should be getting his parcel anytime now the ground stuff is lemon myrtle and pepper berry .interesting the paths they have taken obviously quicker from Perth to CR. I'm going to write to Trump see if he can redirect the Carl Vinson to Miami to search for my parcel lol Sent from my SM-P600 using Tapatalk

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.

Delicious looking meal. I agree with Bruce, those chops look great

Tony, have you tried wedges from raw yet? I did a batch yesterday and liked the results, although more crispy on the outside would have been a bonus, the inside was a nice textiure, kind of creamy feel in the mouth. I did use the Red Palm oil and 375Ffor 17 mins.

Nice chops and salad my kind of meal yum Sent from my SM-P600 using Tapatalk

Great looking chops. Looking at the plated shot I thought it was an @Aussie Orapost.

I bet you are glad you bought the KK and just wait until next winter when you can do the same:)

That's exactly what I was thinking. A sad day for USPS for sure.

Another great looking cook!

Wow those chops looked good even before you grilled them. Great looking meal

I need to try some lamb chops, never had them before Sent from my iPhone using Tapatalk Pro

Good looking meal! Garvin

Yay we're getting somewhere. My pepper berries have now been seen in New York. Shouldn't be long now.

Sorry to resurrect an old thread, but I made this exact post over at Amazing Ribs a few days ago. It was immediately stickied by a moderator, and one of the old gents there replied with an awesome story of how he knew Ike Sewell (founder of Uno's), Rudy Malnati, and the other kingpins and creators of authentic Chicago Style Deep Dish back in "the day" when it was up and coming. Said he's going to make my recipe just for the memories. WOW! How cool is that?? Posted an earlier version of this at the Guru and I think it died a quick death with someone (NOT a Chicagoan) commenting about the awesomeness of the ATK "Chicago" Deep Dish Recipe...cornmeal crust and all...

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.

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

Will file that away for the House Divided on beef. I have some veal and bison ribs in the freezer. Could be worth a try on them, as well. If you can't get the other Plowboy's rubs there, we can add them to the next box.

Plated with a greek salad

Thanks, Bruce. I had been toying with the idea of getting that pan for the fryer down the road. Not sure about that double rack with the kabobs, though. Doubt that I'd use that one? Nice job on the spuds, MacKenzie. Might have to give the palm oil a try. But, isn't is supposed to be really unhealthy? (Says the guy who cooks with duck fat! ) Well, I did some countertop rearranging and made room for the fryer. The old Cuisinart coffee pot, that I rarely use anymore (only when I have house guests and need to make extra cups), went to the basement.

Did my first batches in the fryer. Followed your advice and split it in two, so not crowd things. Batch #1 was some potato wedges and hushpuppies. Hush puppies went in frozen and were nice and crispy. The wedges had been parboiled whole, then sliced. They weren't as crispy, even though they had good color. So, Batch #2 was the rest of the wedges and i upped the time by another 3 minutes (and the fryer was already hot). They were better, but still not as crisp as I'd have liked. I think that I needed a bit more oil on them. I had lightly sprayed them with canola. Next time, I might try tossing them in a bowl with a splash of oil to get more on them. And, my other challenge - where to store the damned thing! It's bigger than I was expecting, so it's not going to fit in the space that I had planned under the counter.

I think they call this "nesting".....like painting the babys room before they are born.....just got word delivery is tomorrow!