LeadDog

Very funny you guys. But actually I adapted this Chinese recipe for dog to sled dogs. Sled dog is much better stir fried than 450 and 5 mins to a side. Ok now back to the thanking TNW for going and feeding our soldiers. Thanks TNW, a good friend of mine has his son stationed at Camp Lejeune.

Here is the recipe that I used for Pizza today. I got it from the following website. http://www.yankeegrocery.com/sourdough_ ... ecipe.html I heated the KK up to 500°F with the Pizza Stone in the KK. When I put the Pizza in it dropped to 400°F. I left it in there the whole 20 mins like the recipe said and I think it was about 5 mins to long. I'm going to cook the 2nd half of the dough tomorrow night. The crust was nice and firm none of this crust that acts like a wet noodle that you get from the Pizzerias in town.

Oh that explains what you did. Anyone that can hack javascript has a right to not do more work than just enough to make it work. Ok here is the trick I used to view the pictures on a Mac with Safari and this does get geeky. First I turned on the Debug Menu by opening the terminal app and typing in defaults write com.apple.Safari IncludeDebugMenu 1 You can check the info for this at this link from Apple http://developer.apple.com/internet/saf ... l#anchor14 The next time Safari is launched the Debug menu will appear to the right of the rest of the menus. Step two: Almost at the bottom of the Debug menu is a User Agent menu item, I selected Windows MSIE 6.0. This makes Safari tell websites that it is Windows Internet Exploder and they will pass you on to the page you want to go to. That is all I did to view the pictures TNW.

Hi Bobkat and welcome to the forum. What do you catch when you are offshore fishing?

I was going to try sourdough pizza tonight unless I get side tracked.

Re: Operation BBQ, Camp Lejeune, NC -- April 12, 2007 I don't understand why you have to use IE? Couldn't you make it so that any browser can view the slides? By the way you can use Safari on the Mac to view the slides if you are real geeky. I liked this picture the best.

The site admins will have to see if can help you. I'm not sure what is wrong.

What operating system do you have and what browser are you using? Maybe we can figure out what is wrong?

I think I'm going to buy Bread Baker's Apprentice and I found this one today Bread: A Baker's Book of Techniques and Recipes. That happens to be the book GSWHoops is going to buy next. I tried the No Knead bread but can't remember what happened so I must not of been impressed. I think I could do it with the sourdough starter I currently have as it seems to be a much better yeast than the dry bread yeast I was buying at the store. The books are at Overstocked.com and of course cheaper than Amazon. http://www.overstock.com/cgi-bin/d2.cgi ... prod895220 http://www.overstock.com/cgi-bin/d2.cgi ... d_id=74500

Charcoal @PrimoSand Welcome to the mad world of KK land. I would think you should be able to buy lump in LA like at Walmart or some place like that. I'm sure someone will give you some good info here soon. Now if you ever happen to be up around Paso Robles, CA then stop in and I'll sell you some.

I saw a book on Amazon last night that was similar to that one. It was about building an earth oven and baking bread. We have a KK so I don't think I'll go through all of the trouble to make an earth oven. I did find this book interesting and will most likely buy it. http://www.amazon.com/Bread-Bakers-Appr ... f_rd_i=ybh The book from Sourdoughs International did get some bad reviews at Amazon so I'll put getting that one on the back burner. There is also a way of making starter from grapes. I might just do that and see what kind of flavors I get from that starter. Right now it would be a lot easier to do than planting and harvesting wheat.

Oh no we hijack a thread, change the topic a couple of time and it gets split off into its own topic? What is the world coming to?

Yes the sourdo.com is one that I have read a bunch, maybe I will get the book. I see Firemonkey posted about sourdough also. It sounds like he made his starter using the same method that I did. I have been thinking about planting wheat next year so that I can harvest it. This way I can get some real indigenous yeast from which to make a starter from. The starter would taste different according to the local yeasts that we have running around in the wild here. I'm also trying to make some bread that is sour and I have made a large portion of starter and fermented it for two days. Then I added flour to it to make my dough. The dough was so sour smelling that it attracted fruitflys. I think I might have a great tasting loaf of bread when I'm done.

Ok lets see where this takes us. There are some people in my family tree that were born in Union, SC a long time ago. Do you know anyone with the last name of Knox?

I found the webpage with the simple method for making starter. This the the method I basically followed to make mine. http://home.teleport.com/~packham/sourdo.htm

I started some sourdough fermenting last night for making bread on Sunday. I don't know what else I'll cook.

All I know is that it was nice and warm here today. It must of been 85°F.

The hardest thing to do is to quit finding things to cook in the KK once you have it fired up.

Re: Spatchcock... 1/2 the time 2x the moistness I have been doing the Spatchcock Chicken because the chicken lovers just love it. Anyway another vote for The Naked Whiz's Dead Simple Spatchcock Chicken because it just plain works. For seasonings I have a bunch of different ones and I try a new one each time. Still get good reviews no matter what seasoning I put on the chicken.

Not really but I'm not saying which ones I don't like. Aslan is a good avatar by the way.

Hey Gerard, I love the new avatar.

I just got a PM from him about my bread so at least he seems to be ok and nothing bad has happened to him.

1 Cup of sourdough starter 1/2 Cup of warm water 1 Cup of all purpose flour Pinch of Salt (optional) Salt helps strengthen the gluten in the flour. 1 Teaspoon of oil or melted butter (Optional) Alters the texture and flavor of the bread A sprinkle of sugar or a squirt of honey if you have honey in a squirt bottle. (Optional) Stir the ingredients together and keep adding a half a cup of flour until the mixture begins to pull away from the sides of the bowl. Sprinkle about 1/4 of a cup of flour on the dough and start to knead the dough with your hands. Knead the dough for about 10 mins. Add some more flour if it is to sticky. When you are kneading the dough you will notice that it will change and feel different. To test that you can stop kneading is to poke the dough with your finger and if it springs back at you then you have kneaded it enough. Set the dough on a clean surface and clean the bowl. Dry it very thoroughly. Rub the inside of the bowl with butter or oil. Form the dough into a ball. Roll it into the bowl and coat it with the butter or oil. This prevents the dough from drying out and getting crusty. Cover the bowl with a clean cloth or plastic wrap and place in a warm area. Let the dough raise until it has doubled in its size. This can be anywhere from an hour to eight hours. The poke test will now leave an indentation in the dough ball. Make a fist and punch the dough down. This pops all of the bubbles inside of the dough. Squeeze and work the dough with your hands. You can put the dough in oiled bread pans or just make a ball and place it on an oiled cooking sheet. Cover and let it raise again, 20 mins to an hour and a half. Bake for about 30 mins at 350°F in your KK. That is what you bought your KK for isn't it? Optional: You can cut slashes in the top of the bread so it doesn't tear as it cooks. Optional: I put a few cubes of ice in a tray on a lower rack in my KK. I have read here that a little moisture in the first half of the baking helps the bread. Test for doneness: The bread is done when a tap on the bottom of the loaf makes a hollow sound.

1 cup sourdough starter 1 cup of all-purpose flour 1 cup of warm water 1 large egg 1 tablespoon vegetable oil 1 table spoon granulated sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1) Place the sourdough starter in a nonreactive mixing bowl, add the flour and water. Stir and leave, loosely covered, overnight in a warm place. 2) The following morning, stir the mixture and remove 1 cup, adding it to your sourdough starter in the refrigerator. 3.) To the sourdough mixture, add the remaining ingredients, stirring well. 4.) Use like you would your normal pancake batter, pour it on to a hot griddle cook, flip, cook, and EAT. When I led bike tours in Alaska there was this lodge I always stopped at and had their sourdough pancakes. The pancakes that I made remind me of them but have a ways to go to be as wonderful as them. Maybe after a few years as the starter develops the pancakes will get to that high of level.

Is this an April fools day joke? Seriously congratulations on your new cooker. The fun is just beginning.