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After a long week of work (I did denver>Austin>Dallas (black ice)>Denver (blizzard)>Denver this week). my boss told me to take my wife out to dinner. In lieu of that I picked up a wagyu Picahna cut. Cooked it over the grill for a bit then finished in cast iron pan Roasted some potatoes with truffle salt , garlic, rosemary, thyme and olive oil. grilled the asparagus in the cast iron pan with wagyu juices while meat was resting

made mine stuffed with cheese today. recipe from one of my favourite yt channels…

Spring forward, Fall back...

The first loaf looks a little bit like a walnut, but it's still better than what I could do. I plan to learn bread and pizza on this cooker. I have a Samsung oven...not convection...and I couldn't hate it more. I've replaced the controllers twice. The oven is off by 30 degrees. And for the first time in the history of the digital clock, one of the segments on the hour digit burned out. So when it's 8am, it looks like it's 9. 6 looks like 5.

Be careful when lying down with dogs.

So I’m late in this topic,but can offer some advice. Bought my first jap.knife 20 years ago. have both vg10 and white metal and some blue. Prefer the stainless for everyday use and white aogami for sushi ,yanagiba or tuna knife ,have both. Watanabe hand made me 3 stainless knife ,chef,slicer and large heavy deboning.Made me large blue carbon cleaver,so sharp I don’t let anybody use it,very dangerous. for everyday sushi,a stainless sujiiki,slicer.Nenox. then deba for fish ,white metal,and for easy labor,stainless shun kiritsuke for poultry,shun tomato knife, kamikoto zirconium series and vegetable knife both stainless and white metal.Also have Glestain and Nenox chef knife hand made knives,glestain and nenox easy to sharpen.(stainless) have all the shapton collection of stone for stainless, and the natural stone collection for blue and white metal. Shuns are a pain to sharpen…they sharpen them for free but at ups 30$ each way to Them, it gets expensive. bought shapton special vg10 320 grit stone and do it myself.much cheaper! Dont buy anything over 8000 grit, unless you are a fanatic…I have 15k and30k and have never used them. Lately jap.knives have gone down in price,kamikoto have superb design,great prices ,but ROC hardness is 55 to 56,less than a great Japanese knife. so you save a lot and can afford a few of their stones.Sharpen more often😇 happy hunting

You are not spending more of my money this time !!!!!! I already have a wood burning pizza oven in the back yard lol

Watching this makes me want to buy a wood fired oven. Damn, this forum is beginning to cost me a LOT of money.

That Alfa is a boss. Your bread is a work of art and I'm sure it was yummy.

That looks tasty, I need to try one of those !!!!

That looks great !!!!!

One was a fritter the other was fried chicken thighs.

That second loaf is beautiful David !!!!!!

If going in the fridge for i hours I would proof closer to 4 hours at room temp. I proofed for 2 hours this morning but in my oven at 95 degrees. I love my new oven 😁