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This is my first full pizza cook. I've done some test cooks before, with generally shaky results. I finally felt prepared to do it with guests. I made 5 Neopolitan style pizzas. I kept it very simple, with a home-made sauce (from garden and farmer's market tomatoes), fior di latte, and fresh basil. I topped some of the pizzas with arugula. The basil and Arugula were also from the garden. I was loosely following the protocols of Tony G's Pizza Bible. The pizzas turned out great. I cooked the pizzas at ranges from 500-650. The ones in the 600 range were better than the 500 degree ones. The dough puffed up like an Indian naan. I wish I had taken a KK money shot, but it took intense concentration to keep the production of 5 pizzas going!

Haven't had one for quite some time so while I was at the store this one called me over. Salt and pepper for the finish and it was just the flat.

In the mood for some spicy sausages. There jalapeno and cheese did the trick. Served with turnip casserole, some creamed blue potatoes and a little tomato. Turnip casserole with smoked cheddar cheese and crushed corn flakes.

Crumb shot.

They used to be solid copper now they dip them or spray paint em with a cooper paint and make them out of zinc, lol. But if you think that might be an indicator of knowing your getting old as living past a change in currency, well no not necessarily. This is the true indicator.........the other day I was on the computer filling out some info on my vehicle registration, so they ask for the Month of your birthday and a small screen pops up, quick click, then the day, quick click, then the year and large screen opens and off you go on a rollercoaster ride, eventually I arrived at my destination. Success, my vehicle was registered. Enough of that, making chilli

A pennie???????? Oh, yes, I remember them now. LOL We no longer have them.

Tyrus I don’t coat my knives in oil, however, mostly rinse in hot water after use, dry and store in a home made cardboard sheath. The cardboard draws any moisture away from the steel. Occasionally I’ve had little rusty Patina on the blade that can erase out. I’ll take a photo to share This next shot is before I used the eraser. And this is after I used the eraser. It took about 10 seconds Sent from my iPhone using Tapatalk

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My disc is in my hot little hands thanks to a good friend. I made a white sourdough bread loaf today using steam. Wow what a loaf it turned out to be, must more oven spring than I have ever gotten with this recipe. I had to use a foil pan over my loaf to capture more steam. Tried it the other day and most of the steam came out thru all the vents in my gas oven. I did put 2 batches of ice in 3 mins. apart, won't have this problem on a KK. Can't wait to cut it but still too hot. It is light as a feather Thanks, Syzygies.

Bruce, maple sugar on oatmeal is the perfect thing to do.

grest looking meal Mac. Are you still getting veggies out of your garden? tomorrow when I have oatmeal at Dino’s I’m going to put some maple sugar on it yum yum .

Heavy duty and workable knives. Love the texture it exudes. In comparison I guess mine would be considered a finesse tool. Here's a rescue I made on a WW2 machete' that was poorly rusted and then put back in a draw with a coat oil a few years back. Although it still needs another round of restoration I found the oil stopped any further rust from reforming. A vegetable oil may work. My Dad was a tool and die maker in WW2 working on the torpedos in Newport R.I. The trick he used to keep all his working instruments rust free was to throw copper pennies in the draws of their tool boxes to prevent oxidation. That was when a penny was made of copper.

I think you did, Aussie, but I enjoyed it the second time around just as much as the first. That energy should get me going this morning.

Tyrus that's a nice looking blade. I love a good knife. Do you know what steel it is? It has a very similar handle to a Miyabi knife I have. Sounds Japanese, but it isn't. I think Zwilling make them and although they have a Damascus looking steel blade, there is a whole lot of stainless in them. My favourite blade is Aogami Super Blue Steel. Holds a razor edge forever and is really responsive to sharpening, however, it doesn't like water very much! I have been looking at Ginsan steel for the next knife. Anyone used this before?

Like that one also, it's adjustable. The down side is it's for the bigger items, the smalls would fall out, unless you laid in a screen of some sort. I'll let you folks do the experimentation and sort it out first but I will forge ahead with this little diddy and see how it works. Today I was going to do a brisket flat but my package arrived late in the day so, tomorrow we'll do the trimming. This is a boning/fillet knife, has a great feel and is well balanced in hand. It's 6.5 inches and has a full tang and I prefer a smaller knife for trimming fat and silver skin off. Is it the correct knife, ah who cares it's comfortable. I had brought one back similar from Colorado with a nice elk handle but misplaced it in the yard. Must of looked for 2 hours for that knife...I just can't find it. It'll turn up one day unless, one of those pesky squirrels may have taken it and is dicing his nuts up for supper in some tree. Advertised on Amazon by Dalstrong and recently marked down, a quality instrument, seeing how so many others here are appreciative of cutlery.