MacKenzie

Thanks, Bosco, we do have a Bass Pro and I did look there but no luck. I see an error in my post it should say 53.49+ 15% tax, shipping is included. Thanks for the generous offer to ship me one but I'll save that offer for another time if I may.[emoji3] When the savings will be even bigger.[emoji16]

Well that was all hush hush so none of us could crash that party. [emoji16] However it is not too late to say HAPPY BIRTHDAY, TONY AND MANY MORE.[emoji16]

Thanks, HalfSmoke.

I am going to jump on it but it's not cheap in Canada, $53.49 +155 tax. Yikes! and I'm going to drill holes in it.

Shuley, tasty looking smash burgers. Good luck with the cake.:)

I agree, Tony, tasty and easy. :):)

HalfSmoke, I'm ready for the slicing, that cook looks very tasty.:)

I did HalfSmoke's Greek Souflima today. It is easy and very tasty. Next time I will cut back on the salt though.;) Figured since I was firing up the grill I might just as well make good use of it and cook some beets and onions. Both these beets are large, the bigger one is the size of a turnip. Pork is ready for the grill. The beets are underneath. Grill is heating up. On the grill with some onions. There was some interference in this meal prep. Pork is done. Dinner is served. Beet is cooked this is the smaller one, actually the football one is still on the grill.

Slick.

ROFL Sent from my SM-G930W8 using Tapatalk

I have done a lemon loaf from a mix and it was just fine. I wouldn't put it on too soon after lighting the KK though. I really don't want smoke in my cake.[emoji6] Sent from my SM-G930W8 using Tapatalk

John A, wow that was a close call, you nearly missed out on the best grill purchase you will ever make. You and your wife must be pretty excited and just wait until you do some cooking on that 23 inch. The food flavour will move to the next level. The baking stone is not just another pizza stone. It is especially formulated so the the top of the pizza cooks and the bottom cooks not burns. It does a wonderful job on bread too. I hope you have your camera and battery all ready for those compulsory delivery shots. Rob will explain that I'm sure.

Here's what to do with leftover grilled sweet red peppers and fish. Make a chowder. Fresh carrots, onion, thyme, parsley and potatoes from the garden. Good enough for two bowls.

HalfSmoke, call it what you like but I'm calling it a delicious meal.

While I was enjoying my sandwich and brew my night blooming cereus put out another blossom. It was about 10 inches in diameter. And after the party it looked like this when I got up.

Aussie, your casserole sure looks extra tasty. [emoji3][emoji4]

That looks great, Aussie. Those must be small eggs or very large avocados.

I just had to have a little spicy snack with that freshly milled flour bread. Let's try kimchi and cheese to make a grilled sandwich. Grill and add some delicious craft brew.

No Shuley, it's not just you. I do that too and I'm sure we are not alone. It's great. Casserole looks very tasty.:)

SK, they are not quite the same thing are they.

Thank you, Stiles. I love that brew:)

Shuley, what a delicious looking cook. Gotta love Gyros.

Sure thing HalfSmoke. Here is what syzygies posted- Here is my translation - Syzygies’ Home Ground Flour Bread 1. Grind: Red winter wheat 193g Rye 30g Soft wheat 47g Mix together. This called the Whole Flour. Ground separately and did two grinds of each ending with finest dot for grind and did not remove any bran. 2. Make Starter. Ground flour mix- 28g Regular White bread flour-28g Water- 56.5g 3. Leaven – Add 105g of the starter 1.2g bread yeast Mix and leave it on the counter for a few hours. If the room temperature is not warm enough heat a cup or so of water in the microwave to boiling and then set the Leaven in the warm microwave and it will be ready when called for in the recipe. 4. Autolyze – 202g of ground flour 35g of semolina 55g Regular Bread Flour 6g ascorbic acid dilution 203g water Mix and let stand for 2 hours. *** (1g A.A. to 20g of reg. flour, mix very well and the dilute this again, 1g of original dilution to 20g of flour, mix very well.) 5. Knead for 15 mins. It will be very sticky so keep hands lightly floured. 6. Bulk- mix together Leaven Autolyze Salt – 7g I used that Danish mixing tool. Rest for 40 mins. 7. Form loaf and proof @ 75F for 2 hours. I used the cloth lined basket to do the proof, roll onto parchment, score and then spray with water. 8. Bake in KK on stone @440 - 450F for 20 mins. Here is how to get the correct dilution for the Ascorbic Acid, this too is from Syzygies. He posted this on the forum. Ascorbic Acid for Bread The easiest workaround is to add on the order of 40 parts per million ascorbic acid, which has a marked effect on the dough. (This isn't far off from a person taking a typical pill, which is why I'm never doing that again!) One accomplishes this by mixing a 20:1 reduction with white flour, taking that mixture and making another 20:1 reduction to obtain a 440:1 dilution. (Check: (20+1)^2 = 441.) I used 15 grams of such a mixture in today's bread dough.

Aussie, under the grate is what is called a false bottom for a chaffing dish. Purchased it at a restaurant supply shop. It provides some protection from the fire but also allows for some openness. I was heating my KK up for bread so I didn't want too much flame on my sausages as the temperature rose.

@ HalfSmoke ---- I want to make a correction to my Translation bread recipe. It is one I used yesterday. 3. Leaven – Add 105g of the starter 1.2g bread yeast Mix and leave it on the counter for a few hours then put it in the fridge for overnight. Bring it out in the morning and place in warm microwave for a few more hours until it gets going. You could do this but I want to grind the flour the same day I use it. The fresher the better. so- Make your leaven the first thing in the morning and leave it in a warm place for a few hours. If need be put a glass of water in the microwave and heat it to boiling, then set the container with the leaven in the microwave. It will be ready when called for in the recipe.