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Internet connection at the office went down this afternoon. Nothing for me to do in the office without internet. But I had something I could do at home Just shy of half way done with the stand. We'll call this a 1/2 ton of work. The other 1/2 ton should happen tomorrow evening. This is my station for cutting 1/2 blocks. I need 1/2 blocks to stager my joints and properly interlock the blocks together. Also received a few items needed for this adventure. 12 lbs of Caputo 00 blue bag flour (this is supposed to be the best). Also an infrared temperature gun.

Fed the guys good - Baby back pork ribs and Wagyu beef sausages... I'm exhausted...

Tangles told me his experience last night with the square pedestal, i got an email today from Mimi Tya with owners manual and break in instructions, says in the manual that the pedestal can be imploded, i knocked out the 1st side with a hammer and chisel and the other 3 sides with a length of timber (just be careful not to hit any tiles) from the back gap not bridged yet The wheels have contact, but sitting up off floor of crate, so made a bridge between wheels, (Dennis told me best to come off sideways) Heres a pic from the front, and what i mean by bridging the gap so its a smooth roll off (in theory) the ramp thats supplied is spot on i've just added a few pieces here and there, and had some marine ply laying around thats going to be used as a track to move it. Shed some weight with the stainless out, but i reckon she's still going to give me hard time...we'll see might just try rolling it on the paving 1st

Ok, back with a few more fotos, was up early this morning after watching the Roma v Liverpool clash and i know its been said before but...perfect packaging throughout. Had to dismantle the crate bit by bit (no-one home to help me lift off over cooker). Anyway finally got access to the stuffing inside as Mimi put it to me when she told me they were getting ready to ship, lol So much stuffing i was amazed, anyone on the sidelines about getting any KK.....just do it. The top damper alone i thought the circumference was as big as a soccer ball....i was wrong, here it is next to a regulation size World Cup ball and so i was left with getting the ramp ready for disembarkation Now where's that muscle i ordered. to be continued

I started this recipe 3 days ago when I made the Bolognese Sauce. Yesterday I made the Bechamel and today after grinding the corners of my s.s. dish so it would fit the little KK I put everything together. REady for the KK. Baked at 350F for about 90 mins. Plated. Layers and layers.

Sort of thinking I need to come home from work early again today. Cough, cough - I'm starting to feel a little sick - LOL

Mac, really! Stop with the food porn. I am so so hungry now!

Love your flying piggy!! I have a thing for them. I have one on my PC that I've named "Ziffel" after the pig on Green Acres.

Thanks, Aussie, but I'm in pretty good shape right now. Last look, I think I have about 8oz left, which should hold me for many months. I know that it's an annual harvest and goes quickly, that's why I inquired, not because I'm running out. How do these people keep denying the obvious about our climate?? My new shirt this year for "March for Science" Day.

Maybe @churchi can "fix" your internet for you.................so you can get some more done

That looks amazing......

Mac I said it once and I’ll say it again You are the bomb! You don’t let a thing like the pan being to big to fit your kk slow you down one bit I’ll just grind it down. I love it!!! Plus your lasagna looks actually absolutely scrumptious.

Thanks guys. Believe me I was stuffed. I cut an extra big piece because after waiting for it to cook I had to wait another 45 mins. before cutting it. I wasn't counting on that.

That's just STOOOOPID!! And, on top of the amazing lasagna, you chamfered off the corners of the pan to fit the grill, too?? A true Renaissance woman!!!

This looks really good. https://www.cookscountry.com/recipes/8820-grilled-bourbon-steaks?utm_source=Email&utm_medium=Newsletter&utm_term=CCTV&utm_content=Steaks&utm_campaign=180503&j=36839&sfmc_sub=1196327&l=26_HTML&u=15425742&mid=7211371&jb=240&sk=0FC728F4E76840E641756E6D04298456&extcode=LT18E1QAA&sourcekey=CT18051AA&cds_response_key=IET18EAA0&cds_tracking_code=&tag=cctv-registrants-20&atc=cctvreg&Survey_id=&mi_ecmp=

Every Day!

Yeah, that's one of the sage pieces of advice we give newbies here - go out and buy a bigger belt, because you're going to need it soon!

Extra hole? What extra hole? Not on my belt...

Yeah but Mac is XXX-rated. Come on, close ups of layers of carb, succulent meat and unctuous sauce. There should be warnings posted in advance. Don't look here if you want to resist using that extra hole on your belt!

NEVER!!! It's what we do here!!

Yummy! Your poker friends will either soon be contributing to your KK costs or buying one of their own if you keep on at this rate!

Looking very beautiful so far. Can’t wait to see the crowning glory going on top! And the first pizza rolling out. Nice job Charles

Nicely done I would munch on that for sure

Smashed it Mac looks delish

Loos great wagu snags sound good

Dogs and ribs are looking deeelicious, I hope you had some winnings to go along with this great food.

Your WFO project is coming along and looking fantastic. Too bad you had to come home from work early yesterday. Ha Ha.

Things are going just great, love the pixs, please keep them coming. It's a great story.

Great pictures. I really like the soccer ball picture. Puts things in perspective.

Wow! We just finished dinner and I'm stuffed, but looking at that still makes my mouth water...Outstanding.

23 bucks Goood. Looks like Blue stone, did it have a name? Oh nice cut, diamond tip blade? Keep it going

Gonna be awesome when it's done! Can't wait to see it.

Exciting... now you got to start planning that first cook. I use Troys Meats but I think Aussie's local is closer to you.

Ah. I didn't know pork collar was also the famous secreto. It gets sold in high end restaurants here as the cut to have off an Iberico pig. I generally use pork collar to make delicious cold smoked bacon.

Ah the finished cook! Looks yummy nice cook Aussie

Haha yes I’ve still got that picture in my messages on here!

down to my last drop lol .funny you mention the berry's I enquired last month .and things are not looking good in tassie. I received this email .but I still have a whole vacuumed sealed container that I was going to split with you and ckreef I have another container that will last me .is there anything particular you are after or a random I reckon you would like this package surfice lol.