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Sunday roast chicken. Marinated in butter, garlic, olive oil, salt, pepper, fresh lemon thyme from the garden and fresh rosemary. Stick of Irish butter tucked under the skin over the breasts. yukon gold mashed potatoes with more Irish butter and fresh rosemary sweet onion, celery & carrots roasted under the chicken in green cast iron and sprinkled with momofoku savory spices gravy made with chicken juices, lemon thyme, savignon Blanc wine, Irish butter

Wagyu Brisket here- my parents were in town so it was time to show off the KK…

Someone asked recently about searing and it was mentioned that many use the top grate turned upside down right over the firebox for searing. So i figured i'd do that and take pictures for the person who had asked, then i couldn't find the thread so here i am lol This is how i reverse sear, others may do it a little differently but there are a thousand ways to cook a steak. I started at about 240 degrees. it settled there so i left it. Then after an hour and 10 minutes take the steak off to rest, i had an internal temp of 115. Then while resting i opened the bottom vents all the way and opened the top vent 3 full turns. That was plenty to get flames coming up through the grate. Then i seared 30 seconds and rotated the steak and seared for another 30 seconds. Then flipped the steak and seared it again in both directions for a nice XXX. I forgot to take any real plated shots cause i was really hungry by that point lol PS The burgers in the first shot were for the dogs, one isn't feeling well and i needed to get him to eat something. I couldn't give a burger to one dog and not the other so ........ lol

When you watch any of the Chef's Table programmes see if you can spot their story telling trope. My husband calls it "journey, death, return". We sit watching the chef's journey, waiting for "death" aka the bad thing that happened in their life to shape them. The good thing is that there is always a positive return at the end to leave us happy and uplifted. Soooo looking forward to this series hitting our screens. As well as his gorgeous puffy edge pizzas, Franco Pepe makes fried pizzas and I want to see more about how he gets those right. They are good for using up older dough balls and I made a really delicious one the other day with Ortiz tinned tuna and nice greens and tomatoes, picked fresh from my garden. 😛

Thanks again everyone for the tips and tricks. I made a homemade proofer/starter gizmo to take care of the sourdough starter. It's simply a seed starter mat with a controller on it. I set it to 80 degrees and my starter is happy and my dough rises like a champ. It's in one of the photos below. There's also a probe to keep the controller on point... just like for the KK. You'll also see where I won first prize for the ugliest pretzels ever created. However, my sourdough bread has come along fine in texture and flavor. I made a sourdough banana nut bread for my son and his family yesterday and it came out very good. No photos of it....but it did happen. It's a fun hobby but I'm thinking about a wood fired oven now. Even though I know I don't need it.

Been working on it for awhile, but I’ve found a method that produces perfect Neapolitan pizza dough and it’s super easy. The result, perfect thin pizza with a light airy crust that is delicious. Stadlermade.com is a fantastic pizza site. They have an excellent pizza dough calculator that figures the exact ingredients needed for different style pizzas and the number of pizzas you want to make. They also have great YouTube videos. For this cook, I tried the Cold Fermentation process. The dough takes 5 minutes to make with fresh yeast. Popped the dough into the fridge for 3 days, made three dough balls and let them proof at room temp for four hours, then prepare then off to the KK. Enjoy 👍 K K. The results were fantastic. Easy and incredibly good 👍

it's been a good performer. the steam function for bread is really what i use it for. and i appreciate the other unique features like bagless sous vide. but i rarely use it. i wish it was made with better materials, but it would be a $xxxx oven instead of $xxx. after i got a good ear on a boule, i knew i didn't need my bread cloche anymore and gave it away. if you want to bake with steam, your home oven with a dutch oven or cloche can do it. but your limited to baking round breads.

Gorgeous steak and nice burgers for the 🐶

@Poochie the lye is for shine and color on the pretzel. it becomes safe when baked, but you need to wear gloves when dipping the dough in it.

One thing that I've never read on this forum is "Save your money. You don't need that!" MacKenzie, you and Tekobo could talk a moose into buying a hat rack. David, my pretzel recipe called for "malt". I was sure I could find that at Whole Foods...wrong! I also thought I could find pretzel salt there. Nope! Lye wasn't in the recipe...what function does that serve?

Thank You for your reply and …….. that is one beautiful oven you have👍👍. Stadlermade.com, their pizza calculator is an excellent tool and his YouTube videos are excellent too. The three day ferment is the easiest dough process I've tried and the results were great. I’ve tried many flours but the best so far is Caputo Tipo 00 Pizzeria flour. As far as temps, I found that 650 - 700 for the 23 Ultimate is a good sweet spot. I’ve tried hotter temps 700 to 800 but I find that the bottom crust burns a bit to fast. This can probably be mitigated by using a heat deflector below the pizza stone. It takes about an hour to get everything heated up and ready to go. 10 minutes before baking the pie, I push the pizza stone back, open the grate door, and toss in wood chunks. Once the white smoke turns to heavy blue, I begin prepping the pies and by the time they are in, you get nice wood baked flavor. Thanks for your reply!!

Road trip, road trip! An activity scheduled for yesterday was cancelled so we decided not to go to the office. Instead, we decided to check out Podhale’s. First stop was Costco for some meat and three cases of wine. 🤷‍♂️ Great prices on some higher end bottles and their own Prosecco is a steal at under $8. Podhale’s is small but packed with interesting Polish/Eastern Europe products. We did some serious shopping there as well. Thanks Tyrus.

This. Indispensable if you're serious about sourdough.

@Poochie, https://ca.brodandtaylor.com/products/folding-proofer-slow-cooker I've had mine since they first came out and it's done a great job on sour dough starter, putting bread in to rise, and I always use it to make my yogurt.