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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.

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.

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

I ordered 2 Japanese vegetable cleavers from america’s Test Kitchen they were on sale for $69 apiece down from 95 they sent me two cases of them! Now I have over $800 worth of knives that I have to send back. They were rated the highest vegetable cleaver by ATK (see I’m learning lol). One for my daughter for Christmas and one for me.

Those are some swanky sharp looking knives, Tony.

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

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

I'd say you have a thing for knives, too, Bruce, but I just go in for the cooking ones, not Weapons! My God, that black handled one on the left - what kind of wicked blade is that?? The knife company should be coming out of Kickstarter mode now that they have finally gotten all the rewards out (or will be done soon.) They made several kinds of knives (Chef's, Santoku, Nagiri and Paring) and different finishes of both blades and handles. They have a website, but it just has some pictures of the knives and a place to sign up for their newsletter. https://www.nagasaki-knife.com/ Here's the kickstarter page where you can see all the knives. https://www.kickstarter.com/projects/407096166/nagasaki-knife-collection-japanese-damascus-vg-10/description

First, thanks for that. I had been coveting the grill of my buddy in Florida (FireMonkey) for a long time, ever since first eating food cooked on it in perhaps 2010 or so. When this one came up during Project Smoke (and it was my model and color) I joked with Dennis on FaBo that it should be more expensive because Steven Raichlen had cooked on it... One thing led to another and before I knew it he had my credit card info... LoL. It came here directly from the set of Season 3.... Late March of 2017 Edit to add: I simply had never posted anything here. My wife had picked up a used Akorn for me for $100 at a garage sale in 2015 for me to use and see if I even LIKED Kamado style cooking. The skills I picked up there (after moving from a Weber kettle) transferred pretty seamlessly to the KK...

Be very very careful...the knife rabbit hole runs very deep! [emoji15][emoji15] Sent from my iPad using Tapatalk

Definitely nice looking knives. Did they have other styles? Are they out of kickstarter mode?

Very nice knives indeed Tony where did u get them through

What fun that pizza making lesson must have been.[emoji4]Your pizzas turned out perfectly. You will be all set for making pizza on the KK.[emoji4]

Tony beautiful looking knives. Where can I get them?

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.

@tekobo - mangia, mangia, baby!!

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...

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

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

Some beef shorties with a prawn,mango watermelon ,feta and blueberry salad. ...and plated.. Outback Kamado Bar and Grill

More ciabatta bread today, I poured water in the pan on the main grate and it generates steam for a good 5 minutes, really happy with how these turned out. Sent from my iPhone using Tapatalk

Reversed seared rump with jacket potato for dinner tonight. Sent from my iPhone using Tapatalk

Road Kill night mixed up some sides and spatched a chook.. ... Outback Kamado Bar and Grill

Steak, chips, onion rings, and 3 ingredient steak sauce. Yum yum.

Did a slab of ribs with my first attempt at Boston baked beans. Both came out great. My daughter Cassie got her first taste of pork ribs cooked by daddy. She approved. Sent from my iPhone using Tapatalk