MacKenzie

JDBBQ, here is the recipe that I always use. Basic New York Style Pizza Dough- from seriouseats.com 319 g of bread flour 9.25 g sugar 4.9 g kosher salt 5 g instant yeast 18.2 g extra virgin olive oil 213 g lukewarm water Pulse the dry ingredients in the food processor bowl 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 bowl and with a little flour kneed 2 or 3 times, it should pass the window pane test. Put it in a greased bowl in the fridge until ready to use but at least 1 day and up to 5. Remove and divide and form into 2 balls that will weigh about 275 g. Allow to warm up for at least 2 hours. To make crust, finger press out into a 10 inch round. Tip: If you are not going to make both pizzas at the same time the dough could be divided and put into separate bowls in the fridge. 2 ¼ C flour About ¾ teaspoon sugar About 1.5 teaspoon salt About 1 teaspoon instant yeast ( NOT quick rise) 1.5 T extra virgin olive oil 7.5 oz of lukewarm water.

Sounds like fun, CK, and you deserve that.

Thanks, Bruce, I try to eat well, it is one of the joys of life.

I won't deny that, Paul.

Cheeseburger night here. What to do when there are no cheese slices- Make your own- Pork beef burgers searing- Loading the bun-

Ribs, ribs, delicious ribs.[emoji4][emoji7]

I scream you scream we all scream for ice cream.[emoji4] We say that in Canada too. [emoji7]

Every once in a while I like to make a loaded pizza and tonight was one of those times. Dough is ready- Pepperoni, tomatoes, mushrooms and onions are among the toppings. All dressed. Baked. Plated.

Thanks, Bruce, it is really a delicious soup.

Used my La Chamba casserole to make Ciorbă De Perisoare - rice and meatball soup. This casserole does a marvelous job of sauteing without burning. Most of the veggies came fresh from my garden. I still have tomatoes and peppers on the vine, amazing for this time of year around here. Rice, onion, garlic, egg, cooked rice and ground pork beef mix. Chopped veggies. Added the meatballs to the stock and veggies. Served with some micro greens, they are still growing too. There is a lot of stock in comparison to the veggies. I did put a serving or cooked rice in the bottom of the bowl before adding the soup. This soup is really tasty in fact I had two bowls and had to resist a third. This soup is based upon https://www.saveur.com/article/Recipes/Ciorba-De-Perisoare-Pork-and-Rice-Meatball-Soup

Isn't that going to come in handy and it also looks great, nice job,SmokyDave.

Foton, you have such interesting neighbours. They will keep you on your toes.

Now that's a gate!

Smokydave, what a lovely cook.

I wish I could say that Jon, but we had at least 2 we're the birdbaths were frozen over. Ice 1/4 or more thick.[emoji21]

That ice cream bar sure caught my eye.

Thanks, Bruce, after a few more days I should love it.;) Next time I will be more careful with that Harissa.

Tyrus, you bought back some of my most favourite childhood memories. Thanks a million for that. I did not pick these, which I could have had that fun. When we were young my parents and sometimes my grandparents would go mushroom picking. I absolutely loved it, couldn't wait to get home and have those gems fried up and I'd always make a fried mushroom sandwich. Awesome stuff.

This was my first use of my new clay pot and chose this vegetarian stew recipe because I love mushrooms. Last night did a little seasoning of the new pot with onions and garlic. Today it was onto the cook. Unfortunately I needed 3T of tomato paste and there was none to be found in the kitchen. I added 1T Harissa and a little tomato sauce. I should have only added 1/2 T Harissa. Here it is on the KK @ 290F for several hours until the carrots and potatoes were cooked. It is done. Served.

Those pizzas are looking very tasty.[emoji7] I have been tossing the idea of pizza bake around in my mind and they just may have pushed me over the edge.[emoji847]

Those ribs are looking fantastic. [emoji4]

I think I'll try boneless skinless chicken thighs next time. or maybe a small spatchcock chicken. Watch the water level or you'll have burnt juices.

Myen-See Gai ( Bean paste Chicken) Boil/steep/soak in 1/2C water 8 star anise + 2T fennel seeds for 30 mins. Into strained water add 5 minced cloves of garlic 3 heaping T of bean paste 1T oyster sauce 4T hoisin Rub 2/3 of sauce inside and outside of chicken. Roast 350F uncovered on a rack over ½ inch of water until chicken is cooked. Skim fat, make a roux, and use to thicken defatted juice. Add about 1T of light Soy Sauce and +1T lemon juice. I need be you can thicken with a little cornstarch and water. ***** It was suggested that I use Lee Kum Kee Ground Bean Sauce and Lee Kum Kee Oyster Sauce.

Thanks, Bruce. The orange veggie is squash but I'll have to admit it does look like sweet potato.:) tquando, thanks. You would have been disappointed in this skin, not at all crispy. It had the sauce on it for the whole cook as well as a water bath underneath. Right now it is in shorthand that even I can hardly read. It is a recipe from a Chinese friend.:) I will write it up today.

Stiles. I've tried that with some of yours and some how I think sitting at the table would have been much much better.