MacKenzie

I can speak from experience on that Steve You only need to get them wet once to learn that lesson.

Thanks, Tucker, I think I'll give them a try.

The few times I used the Baking Steel in the KK I had to be careful or the bottom of the pizza or bread would get too dark. That's the beauty of the KK stone, I don't have to worry about the bottom getting too dark before the top cooks. I do love the steel for pizza in my oven for the winter.

Bruce, that reminds me of another story. I was in Belgium in the summer and it was hot hot hot, a friend and I went to a cafe to get a cold drink. I asked for a coke, although I really wanted a Pepsi, then I said, "Is it warm?" She responded with, "Don't be silly, it's not warm." When I the drink arrived, I took one sip, yikes, it was warm, revoltingly so on such a hot day. I then realized that when you ask is it warm, they think you mean is it heated. I'll never forget that drink.

I don't know if Baking Steel steel does this or not but they used to make custom steels. You could ask them if they can do one to fit your KK. Mind you I perfer the KK stone in the KK and the steel in the oven.[emoji16]

Yes, I did like it, Bruce and my friend has more for me so I am looking forward to try the one with sausage and pork in it.

That chestnut does look like a little brain.

I would happily eat that pizza.

A good friend of mine has her Mother and Auntie visiting and they got together yesterday to make a huge batch of Joong bundles. This was a first time experience for me and interesting. I took one home and heated it up today, I thought I'd heated it thoroughly but I didn't, as a result it didn't fall apart as much as it would have but none the less very enjoyable. This one has glutinous sticky rice, mushrooms, chestnuts, mung beans all wrapped in bamboo leaves, tied up securely and then pressure cooked. I picked a vegetarian one to try, skipping the ones with dried shrimp, Chinese sausage and pork. I hope to try one without the meats but skipping the shrimp next. I thought boiling it in water for 20 mins would have been long enough but not so. Rice is put in the bottom and then the goodies are added, followed by another layer of rice, then the leaves are folded over and the whole thing is tied up tight before putting in the pressure cooker. You can see the layers in this pix.

Can't wait to see those pixs.

That is going to look stunning in your yard.

Tucker, that brisket looks soooooooooo delicious.

Love those ears and crumb. :

Waiting, waiting, waiting for the plated shot.

All sorts of goodies added, green pepper, onion, mushrooms, parsley, Panko, eggs, tomato paste, hot sauce, and pepper. Add 2 lbs of ground pork. Sauce it up and put it on the KK for 45 mins. at 350F then add more sauce and continue to cook another 45 mins. Still baking. Slice of meatloaf. Plated with mustard pickles and mashed potatoes.

Tyrus, there is nothing like Guinness beer at the brewery. I wanted it for breakfast dinner and supper, loved it.

Pequod, I've had one since they started and love it. I make yogurt in it also. It is permanently setup in this house.

I'm a diver, go in from the top and scoop up the ashes with a soup can and dump them in a waiting bucket.

Great to hear from you, Bruce. [emoji16]I guess a lot of us are not cooking. I hope to get one done today.[emoji4]

Sure looks deeeelicious. Just look at those fresh flowers and veggies.

Bruce is back, all is well with the world.

Those ribs are looking very tasty.

Bruce, how are you doing? Haven't heard from you in some time, I hope all is well. Anyone, hear from Bruce lately?

WOW.

Thanks, Steve, believe me after those ribs this was delicious. I had two more packages of those ribs and just put them in the garbage.