dstr8

Looks nice and tasty Tony!

Baked off tonight...and my KK did as expected so many times before. Love this thing! 4-pies 1. Classic margherita with fresh buffalo milk mozzarella. 2. Homemade Italian fennel sausage, shaved mushrooms, roasted red bells and smoked mozzarella & provolone. 3. Kimchi with bacon and smoked mozzarella. This one was my favorite of the 4. 4. 5-hour onion jam (Thomas Keller's recipe), pancetta lardon, sliced Bosc pear and gorgonzola & mozzarella cheese. The KK Cocochar and Coffee lump got a little away from me during the heat soaking phase. Pies were baked mostly at 700º.

Thanks Tony! Will try! I'm with you on building layers of flavor and the only way to do that is with ingredients and processes. I do something similar for my pork chile verde; and all things red sauces, etc. (longtime Mark Miller disciple).

This thread is useless...without the recipe for that tasty looking chili I'll even sign an NDA if necessary

Pizzas coming to the KK this Sunday. Step 1: Make the dough; Neapolitan cold ferment/poolish style ala Jeff Varasano. Check.

Y'all are killing me...

Hmmm...only one thing I can think of I'd make use of on that big boy forty-two: A wide rectangular door on the lower portion of the dome that lines up with grate and stone and you've got a pizza oven! Bottom heat source albeit but...a very useful feature nonetheless

Over the top Dennis! Kudos!

I keep trying to pull trigger on a Wicked Edge...the Gen III, for the types of knives I sharpen, is very appealing. I have other sharpeners including a KME that do the same job...but take considerably longer. But damn I always stop short due to 7-bills and north.

Ok...here I go again sounding like a broken record: Super tasty looking and oh wow on the photog skills, again, MacK! Is this the recipe you followed? http://www.kingarthurflour.com/recipes/pretzel-sandwich-buns-recipe

Well I like the clean uncluttered appearance of the one-scale thermometer. But from your global business model the dual scale makes more sense. But I still like the clean uncluttered...

Congratulations croadie! You're off to a big start and I can tell you already have the "fever"! The first time I had eggplant prepared as you showed was at a little "Mom & Pop" sushi spot in Carmel: Akaoni. Per your words: Its creamy, sumptuous and very close to working for dessert. When pomegranates were in season, a couple months ago, I made a "pomegranate molasses", following a recipe I have, and did the same thing with the eggplant. As you stated: It gets folks eating eggplant that otherwise would turn their nose up! Welcome to the family! Dan

MacK, I'm not a deep dish fan but you put such a tantalizing spin on it I think I'm going to need to try it. Dennis needs to create a forum just for you and your cooks!

Looks good enough to eat . Will try this!

Beautiful!!!

^ same experience here with my 23". There just isn't anything about the KK design, materials or construction that leaves my OCD ways wanting It truly is without peer.

Dang it...didn't get any photos of the manicotti. But all 38 got devoured and are gone Homemade ricotta too...easier to make than it sounds and no compare to ANY commercially available ricotta.

The sous vide fried chicken is on my fast list. Another voucher Tony...as if I needed one

Nice, nice and more nice!

^ nice and envious!

MacKenzie, not that you couldn't easily have found it on your own: http://espressoforge.com Andre is the inventor and owner...and is working on his third iteration of his EspressoForge with his next small scale production run next month. I've owned more manual/pour-over/non-electric espresso "machines" over the years than I can count/remember and Andre's is IMHO the best by far. And like Dennis backs his products with five star service commitment and continual refinement of the product...so does Andre. Ok...off my little soap box now

Had a dinner party yesterday and you, tinyfish, inspired me to make manicotti crespelle...its been a decade or more since the last time for me. Crepe production...

Its an EspressoForge (manual, pour over style espresso press). For camping or impromptu afternoon espressos at home (my commercial machine takes an hour or more to get heat soaked) it works great.

...over black walnut ice cream on Christmas Eve afternoon. Only mid-westerners understand the choice of ice cream

Back atcha Dennis, et al! Hope you sell a million KKs in 2016! You are deserving!