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Dig deeper, that article will be written by scientists who are paid by the international beef association, Teys Cargill, or some other related group. Pretty solid evidence suggesting too much red meat is not good for you. But doesn’t it taste good? I took about 10kg of red meat to my mothers 70th birthday. She lives in a tree hugging community in Northern New South Wales. The community with lots of vegans who boo hoo meat eaters....... that 10kg was scoffed in the first 10 minutes. I’ve never seen so many meat eating vegans before. When asked, they mumbled something about iron deficiencies Sent from my iPhone using Tapatalk

Lots of people love and recommend that book, and if it works well for you by all means keep using it. Homemade pizzas with homemade doughs are ALWAYS better than the alternative -- store bought doughs, etc. Also, Forkish's FWSY book on high hydration bread is a true gem -- a simpler approach to Chad Robertson's Tartine style. I really, really don't mean to discourage use of that book, but if you REALLY want to up your pizza game, there are other, better sources. I say that by way of introduction to my contrarian view on "The Elements of Pizza", and most pizza cookbooks in general. The only pizza book I've found to date worth its salt (pun intended!) is Tony Gemignani's Pizza Bible, and even that is heretical in part. It is great for Neapolitan and NY style pizzas. Completely heretical on all things Chicago (Corn meal? REALLY???). The Sicilian section appears to be very, very similar to Reinhart's Pan Pizza book and both seem to be in keeping with what I know about Sicilian style (which is far from expert). Other highly rated, yet heretical pizza books include: Pat Bruno's Chicago Style Pizza Book -- heresy throughout. I started my Chicago deep dish "career" with this book 3 decades ago (before I became a Chicago expat), and learned how wrong it was with my first bite. Heresy. Saw dust in my pizza. What the hey?? It is what non-Chicagoan's think Chicago deep dish is, but not even close. This book started the world on the path to corn meal being equated with Chicago Deep Dish. An error that is now self-propagating and appears everywhere -- even Cooks Illustrated. This book is the original sin for all bad recipes claiming to be Chicago Pizza. Funny to think how many people think they know what Chicago deep dish is...and they're totally wrong... Peter Reinhart's American Pie -- more heresy. Written by a bread baker (many of whose books aren't very good in spite of all of his James Beard awards) trying to understand pizza. Swing and a miss. Universally panned (another pun!) by pizza nerds everywhere. Salt contents are wrong, process is wrong, almost everything is wrong. And yet...lots of people LOVE this book. Who am I to disagree if it works for them? The Elements of Pizza -- while a noble effort to adapt Neapolitan to a home oven, and it DOES produce an interesting pie, it is in no way Neapolitan. Many of his recipes also state: use 00 or Bread Flour. Huh? There is a VAST difference between the two: texture, protein content, water absorption, malt content. They behave VERY differently. Even different "bread" flours have substantial differences. I have particular flours I use for bread (Central Milling Artisan Baker's Craft Plus or Giusto's artisan unbleached), use All Trumps unbromated for NY style pizza, and would use 00 for Neapolitan if I had a WFO that could achieve near Neapolitan temps. Tony Gemignani and pizza nerds everywhere understand these differences. Forkish doesn't. YMMV. Again, if you like the results, who am I to disagree? Better sources if you want to up your game? For *Chicago* style deep dish: http://www.realdeepdish.com. My own recipe evolved over three decades to something very close to this. This is authentic. This is real. This is delicious. This is Chicago. For all things pizza in general: https://www.pizzamaking.com/forum/index.php. This is where pizza nerds get really, REALLY nerdy. Pretty much all of my other pizza recipes have evolved from something I found here. Some I use verbatim. Garvey's Chicago South Side thin crust recipe is a near perfect clone of Colucci's from my home town on the south side. Absolutely perfect replica of a hometown favorite...because Garvey grew up in a neighboring town and understands this particular style. The Food Lab: Most of Kenji's pizza recipes are pretty darn good. I've used his Detroit style recipe with fantastic results. Love it. @ckreef look for his pizza dough tutorials and recipes on this forum. They are all pizza nerd approved -- would fair well on pizzamaking.com

Baharat Spiced Porter Road Chicken over coffee wood lump. Perfect fall meal.

It was so good!

to me, it is all a bunch of BS you get one kick at the can - take it forget what these knuckle heads say or write. I am all for sliding into my grave with a well worn, abused body. You get no extra credit for being healthy when you die.

I have no problem with the people being Faux vegans. What I have a problem with is when they’re preachy about it AND hypocrites.

Was there ever any doubt, Aussie?

This thread was a good reminder to take my smoker apart and clean it. I have been pretty lazy. I left the smoker attached to the KK for weeks and only detached it to shake out old pellets/crud when necessary. I took it apart and soaked in PBW. Most parts came out completely clean. Just had some residual black stuff on the inside of the tube around the holes where you set the fire. That seems fine to me. Another few weeks of laziness coming up...

I haven’t tried the pan recipe in this book but the 72 hour dough is great. Good book if you want to be overloaded on pizza details. Tons of info. The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home https://www.amazon.com/dp/160774838X/ref=cm_sw_r_sms_apip_IZcxJLaugsEXB

Yup, let’s see: Carbs are good Butter is bad Eggs are bad Fat is bad Coffee is bad Red meat is bad Anything else food related we’ve been told by our government overlords that proved to be false?

Ribs turned out great .,plated. . Sent from my SM-T835 using Tapatalk

Did some pork belly burnt ends today and Mac & Cheese. The pepper is from my garden and they are unbelievably hot, I've eaten raw jalapeno peppers before from the store, they don't even compare with the ones in my garden for heat. The cheese is a white cheddar that I smoked at the beginning of the summer. That is maple syrup and butter the burnt ends are sitting in. Plated.

Milk Street has a new Suya recipe up -- free for now: https://www.177milkstreet.com/recipes/suya-spiced-pork-tenderloins?allow_token=365e2b8c-db0c-4640-8186-6bd8cdbb8c70&utm_source=Christopher+Kimball’s+Milk+Street&utm_campaign=f2050184ae-FTW_PANROASTEDPORK&utm_medium=email&utm_term=0_c373980eee-f2050184ae-114842961&mc_cid=f2050184ae&mc_eid=a4a9a551e0

A couple of spatchcock chickens prepped with Thunderbird Wings Chicken Scratch. Sent from my iPhone using Tapatalk

First cook using the flat top Sausage, peppers and onions like we used to get at the Jersey shore. Did not get a pic of the sausages split lengthwise and finished. But, wow, what a time travel to flavor. Turned out great, had a roasted beet-goat cheese salad with it.

Tell me about it Tyrus, it’s taking forever! I started some eye fillet ends where the steak cuts thin out about 3 weeks after the sirloin and snuck an inch off the bottom yesterday. It was gooood, so tender and flavour was great. I used a slightly different method where I added all the spice mixes with the original wet brine, rinsed it after 5 days, tied and hung with no cheese cloth( hence it was too easy to pinch an inch). The spices had penetrated well and were very subtle. The meat was sweet, almost creamy texture. I can imagine how it will evolve over the next few weeks. Oh, and that’s sliver of freshish bay leaf on top for the eagle eyed- that’s you Tyrus. [emoji2956] Sent from my iPhone using Tapatalk

Sure looks very tasty.

Caveman style but, in this case a cavewoman