MacKenzie

Lucky you.

Tony, what's not to love about that dinner.

Lovely rib dinner, Aussie.

Now if I was Queen Elizabeth ll, I be listening every morning to the pipes as my wake up call.

CK, your WFO pizza looks delicious.

That looks interesting CK, thanks for the tip.:)

I have been plagued by a brisket breakfast Syzygies' posted. Beans, brisket, egg with Aleppo chili and homemade sourdough bread with sour cherry jam.

Steve M, that looks so tasty and the side of beer is making my taste buds hop.

I've been wanting a nice bowl of chicken noodle soup so last evening was the time to do it. Found some nice KK roasted chicken in the freezer. Got out the slow cooker, first time in years and years. Added some celery, shallots, onion, carrots, Aleppo pepper, black pepper and chicken stock. Let that run for a few hours then added the chicken. Today heated it up and added some noodles. Mm-mm good.

Love that colour on those country ribs.

Tony, I had the Aleppo on my egg this morning, it was very good but just now I did a finger taste of the Serrano and WOW, I'd better use it sparingly. My lips are still stinging.

Sounds like a great plan.

Alimac, love the look of that dinner and I think you liked the taste of it even more.

I bet you enjoyed that cook, immensely.

Good news is I just discovered how to turn off the advertising on Tapatalk.. I am just about to test this.

Thanks, Tony, I need those tips, much appreciated.

This brisket dinner was from last evening's dinner, some goooood leftovers. The brisket was cooked at the Smoke House down the road. Look at what came in the mail today, can't wait to try some of these.

Bruce, you hit the nail on the head, thanks.

Thanks, Muz, Tony, tekobo, jonj and Jon.

I had dough left from last Fri. so pizza for lunch. I have a couple of tips that I use: 1. Put the dough on parchment paper when you are ready to stretch it out. 2. Wet your fingers as the dough will be sticky, keep wetting them as needed. Lunch.

After making that pizza dough recipe a few time I now found that it could be done in about 15 mins from start to finish including cleanup.

Great looking legs, Aussie. Here you go, Aussie, pizza dough recipe. http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html INGREDIENTS 22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting .5 ounces (about 1 1/2 tablespoons) sugar .35 ounces kosher salt (about 1 tablespoon) .35 ounces (about 2 teaspoons) instant yeast 1.125 ounces Extra Virgin olive oil (about 3 tablespoons) 15 ounces lukewarm water 1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. 2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking. ***** I used weight measurements and only made half the above recipe and that gave me 2 X 10 inch pizzas. 319g bread flour 9.25g sugar 4.9g salt 5g instant yeast 18.2g virgin olive oil This will vary depending upon the oil you use so perhaps you should use 1.5T 213.6g lukewarm water Notes: This dough will be sticky, so I finger it to fit the size I wanted. By that I mean I use my fingers to push it out to the size I want. This dough is light and chewy, I love it and so simple and fast to make

Nice, I like it. [emoji4][emoji4][emoji4][emoji4][emoji4]