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And the finish Envoyé de mon iPhone en utilisant Tapatalk

s Been too darn long since my last pizza bake. And watching all yous passing by with your tasty looking posts made me queue up some dough for a 4-pie bake tonight; each one different. 5-day old cold ferment Neapolitan dough using 50/50 00 Caputo and KA organic bread flour; my go to recipe. Shaved brussels sprouts sautéd in butter with a little spritz of meyer lemon. Sautéd asparagus Homemade spicy fennel italian sausage Quatro fungo Cento tomatoes Pecorino romano Smoked mozzarella Fresh basil Fresh mozzarella Thoroughly heat soaked KK using Dennis' shaped stone, a basket full of coffee-char with the Twenty-Three fully charged at 700ºF and north for a proper cornicione. Every once in a while I get lucky and the dough is perfect. Like tonight. Maybe I should head out to play the slots

Can't believe we just hit 2,000 users, quite a milestone. 7,775 Topics and 91,631 Posts.. We've come a long way, thank you all for making this forum so special, I really appreciate it.

Finally a glimpse of sun on a weekend, so time to pretend summer is almost here. I was going to do some ribs, but saw a really pretty piece of pork loin at the butcher, so went with that instead. Simple rub, then smoked at 275F to 57.5C internal with a couple of chunks of oak. Served with coleslaw, bbq beans, green beans, potato salad. And beer. All in all, a very pleasant afternoon watching the pretty clean smoke coming out of the top of the KK whilst contemplating the joys of summer to come. Pictures attached.

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Howdy KKers! Below are just a couple of simple, quick cooks done recently here at ChezChef. Hope you enjoy! First are spiral cut jalapeño sausages and hot links smother in chili, cheese, a few chopped onions, garnished with Fritos, Franks Hot Sauce, and LandShark Lager. Wonderful meal. Now for the healthy choice, hamburger steak, salad, Brussels Sprouts, and last summer's corn. A sumptuous repast each and every one! Thanks for looking and enjoy your weekend!

It's friday!!! Time to stuff the salmon! Envoyé de mon iPhone en utilisant Tapatalk

And done. Time to sit on the couch, feet up and crash.

@dstr8 here I am on a diet to lose my last 20#s and you post this? Dang your dinghies anyway! What a feast and all I can do is look. Kind like going to a strip bar! Beautiful pizza and wonderful dessert. Kudos to ya!

I'm sure it's going to show. But I will be bummed if something happened to it. I've wanted to send you that package for 6 months now. Onto other news. I found these kewl 1 pint sized Food Saver bags. I have 8 x 1 cup portions, 4 x 1/2 cup portions, my grinder full and some extra to make pepper salt. Felt like a drug dealer, measuring out and bagging up Purple Crack Berries - LOL

Yea that vette would definitely make me smile all the way to the grave. Maybe one day I'll win the lottery or maybe one day you'll visit the Bistro. I'll cook you a killer meal and you'll let me take it around the block. Of course I'll promise not to do donuts in the front yard like I did with a friends mustang a couple of weeks ago. Yea he should have never let me behind the wheel after a serious night of drinking - hey I didn't smash it into the lawn furniture or flag pole and I didn't leave the yard - a successful DWI adventure - LOL

That's the tail wagging from being happy over BBQ.

I'm trying to get more culture in my life it's just really hard - LOL

I know you folks understand ... but having a completely heat soaked KK after a pizza bake off just seems like a waste not to do something besides give up all that wonderful radiant heat to the heavens. So I whipped up some homemade pie dough, sugar coated fresh rhubarb and strawberries and its got about 30-minutes to donesville.

Very nice! I think it might be pizza weekend in here.

Two of my current machines that still make me smile

1965 Buick Electra w/409 engine.....my first car. What a sweet riding car.

@HalfSmoke Some things got in the way so my cook is tomorrow and I will be using KA all purpose flour! I have a 14 inch baking steel along with a 14 baking stone much to big for my Akorn so this cook will be inside or on the Weber kettle. Garvin

Well done, indeed!

I did likewise. I was using these FoodSaver bags. Put up mostly 4oz (Dime) bags, but a few 2 oz (Nickel) bags, too. Filled the grinder, then used what was left to make the Purple Crack pepper salt. I like these bags for putting up spices, rubs, etc. because it's a roll and you can make them as big (or small) as you need.

@Pascalpro - - GORGEOUS cook! Kudos to ya.

Ouch - that hurt just reading that.

I just rang the usps 24 hour 1800 line to enquire what a drama lol I don't think the automated service could understand a word I was saying all I got was sorry I did not get that on several attempts lol I gave up Sent from my SM-P600 using Tapatalk

Lol Sent from my SM-P600 using Tapatalk

Wow pizza AND dessert! Looks very tasty and yummy

yum yum looks super delish

Nice looking pies.

Agreed. I bought my wife a 85 Saab 900S. What a great car. It was like sitting in your favorite recliner...could drive for hours and never be uncomfortable. So 85 Saab 900S, 58 Willey's jeep, and 92 Ford F350 4x4 with an injected 460. Passes everything but a gas station. I sill have it. only 90K original miles.

Gorgeous pizza, encouraged by your pizza, I hope to start some dough tomorrow and maybe a pizza for Monday. :9

Yum that looks good

That stuffed salmon looks delicious! Nicely done.

Copper River salmon are over the top. I to go to the Pacific Northwest every summer for training when they're running. Fantastic salmon! There's a restaurant in the Portland Oregon airport that serves it for anyone who wants to fly in, try it, and fly out. Makes for a fun afternoon.

Tony your just not cultured enough in the fine foods to truly appreciate the full depth and richness that vegemite brings to ones palate lol Sent from my SM-P600 using Tapatalk

Sweet. Looks seriously tasty. So, I was pretty close. I like planked salmon; plus I have alderwood chips from Fruita woods for cold smoking. I eagerly await the Copper River salmon every summer. Surprisingly, my local market gets it, Yes, here in Iowa. Nothing better!

Its Atlantic salmon, sorry for the lack of details Tony lol. Shrimp, pollock, mayo, bread crumbs. Monterey jack, rice and a bunch of spice like garlic powder and paprika Envoyé de mon iPhone en utilisant Tapatalk

OMG - I just pissed my pants!!!

That's just @Aussie Ora in his previous life.

Made me smile everyday I through my leg over Sent from my SM-P600 using Tapatalk