MacKenzie

@Tony, these are garlic chives, leaves are flat and about 3/8 wide and substantial.

Did another sausage cook on the Konro tonight. Those little flowers are part of the blossoms on the garlic chives. This was the first of the beets greens for the season, delicious.

Which XR-50 are you all getting? 1. the Honda 2. the pill used in the treatment of bipolar disorder; schizoaffective disorder; depression 3. the Maverick

Dinner looks yummy and sound yummy.

As you can see I have quite a supply of hardwood and softwood. I had these for a barbque that burned wood but it gave up the ghost years ago. This spring I nearly threw this wood out as I didn't see a need for it except to light the stove in the sunroom. Thanks goodness I got lazy. Using these woods gives me more of a real campfire taste. The barrel of softwood- The hardwood, I will likely split the bigger pieces into two pieces. This is mostly maple but I do see a little birch in there.

Yes, I used my MAPP torch, same one I use to light the lump in the KK and once I transfer the coals to the Konro I use my blower thru the draft door, on very low speed to help things along, works like a charm.

I know exactly what you mean, Tony.

alimac, this is soooo exciting. We will be watching to hear all about the landing.

Another little cook on the Konro, still using leftover lump from the first cook although I did add a few pieces of softwood, couple of hardwood and 2 new pieces of regular lump. Ready to torch the Solo Grill. Done. Plated with potato salad and Swiss chard.

I just checked my Aebleskiver pan to see if that might work. However it is cast aluminium and meant to be used on top of the stove. The handle is not meant for the heat.

ROFL

Loved to try that with sour cherries.

Love it, Tony, awesome decorations, right down to the plates. It must have been tremendous fun for everyone.

It is not available, Aussie, can't see it.

Thanks, ck, for all the information. I appreciate it.[emoji4]

I have never used a Vitamix blender to make bread dough, doubt you would be pleased with the results.

Thanks, Tony. It was very tasty and I really did enjoy it.

ROFL

I like that.:)

I see a glaring error, please omit the 4.9g sugar. Thanks, BonFire, I know what you mean about editing. I wanted to correct that error in the recipe and can't.

http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html Basic New York Style Pizza Dough – from Serious Eats.com 319g bread flour 9.25g sugar 4.9g salt 5g instant yeast 18.2g extra virgin olive oil 213g lukewarm water Pulse the ingredients in a food processor 3 or 4 times Add the wet ingredients and run the food processor until the mixture forms a ball that rides around the blade, about 15 seconds. Continue processing 15 seconds more. Remove from the bowl and with a little flour kneed 2 or 3 times. It should pass the window pane test. Put it in a greased bowl and then into the fridge until ready to use but at least 1 day and up to 5. Remove and divide and form int 2 balls that will eight about 275g. Allow to warm up at least 2 hours. To make the crust, finger press out into a 10-inch round. *** When I made the dough this time I did not use the food processor, just mixed the ingredients and then as I watched TV did the pull and fold method every half hour for about 1.5 hours.

Tomorrow I will post the recipe and if I happen to forget feel free to rattle my chain. LOL

This is weird, on Tapatalk I said, the crust is so easy. It is a Serious Eats Pizza recipe for NY style pizza and if you'd like I will look it up and post it if you are interested.

This is weird, on Tapatalk I said, the crust is so easy. It is a Serious Eats Pizza recipe for NY style pizza and if you'd like I will look it up and post it if you are interested.