MacKenzie

9 hours ago, jonj said:

My understanding (albeit without having yet taken delivery of one - tomorrow!) is they suggest one starts a fire smaller than normal, then gradually increases the temperature so as not to shock the fire bricks.

It might take quite some time to heat them up slowly and meanwhile you know who has to be out there tending the fire. I said explode but I really meant crack.  

I suppose I could put an electric heater in to warm things up before lighting a small fire. In the dead of winter I don't think I'm going to do this though. Although I will be lighting my KK. 👍👍

You can take out the fire bricks from the oven and that will reduce the weight. They probably weigh 15 pounds each. So far 95% of my cooks have been pizza but last evening I was wanting a quick supper and had some beef patties on hand and some small leftover potatoes from my garden so decide to give those a go. Tasty.

@Pouchie, I bought a separate table for my 5 Minuti but really it is no big deal to assemble the table. 

Holy Smokes, David, I'd love to eat a few of those, they look delicious. 

Matty Matheson, the chef, had a very short lived cooking show on one of our mainstream TV networks. I think it was called It's Suppertime. It was on Prime time when kids would be watching TV . His language was **** and more ****. 

I have a wood fired Alfa and the flavour is out of this world. Unlike the KKs, which I love I won't be able to use it in the winter. I think the firebricks might explode. 

@Tekobo, I was salivating looking at the awesome pizza until I read the description, tuna!  

7 hours ago, KK787 said:

Thanks for the reply!!  I used Caputo Blue for the pizzas above. I will crank up the KK to 800 and give it a try👍👍

Maybe you might consider a wood fired pizza oven if you plan on making pizza frequently. Personally I'd would not like to be running my KK at those temperatures. Just saying.

Caputo Tipo 00 Pizzeria flour makes a blue flour for higher temp. Maybe that would be good for your 700-800F cooks.

Yum yum. 👍👍

... and show it off you did, lovely dinner. 

"I don't need one." Famous last words, you'll soon wonder how you lived without it. 

Maybe I have skinny fingers. Watch me get cut the next time I use them. 

I love my Octoforks, mind you you do have to be careful of the points.

Yum!

Awesome, Tony, love the shape.   

@Poochie, https://ca.brodandtaylor.com/products/folding-proofer-slow-cooker I've had mine since they first came out and it's done a great job on sour dough starter, putting bread in to rise, and I always use it to make my yogurt.  

@Troble, wow. that chop looks awesome, great colour on that chop.  

While I was busy tending my KK a couple of months ago my squirrels planted these for me. I knew there was a good reason why I feed them. 

What a day it was today and another one tomorrow. Here's where it got the seeds I think.

Did burgers on the KK last evening and turned them into cheeseburgers with chips.

Getting dressed.

Melted the cheese in the WFO.

Plated with chips. Homemade buns but store bought chips.

There was one burger leftover and no buns. Decided to have a burger sub for lunch,

Did some chicken drumsticks on the KK, and roasted some previously boiled potatoes. Served with the tail end of the yellow beans for this year and some Egyptian onions.

Speaking of corn on the cob and my stomach that is a bottomless pit for fresh corn on the cob - 

I need to find out when the next delivery from the farmer is so I can get it as fresh as possible. After 3 days 50% of the sugar in the corn has turned to starch seriously changing the taste and it also makes the corn tougher. From on the stock to pot asap is my motto for corn on the cob.

@Tekobo, wow.  Even the potatoes look fantastic.👍👍

Here's a full one for you .

@Tekobo, you are lucky I'm not there, I'd have devoured that in the blink of an eye. 

Good plan, C6Bill.👍👍