MacKenzie

You were busy, pizzas, pie and roast. Hard not to cook on anything but the KK.

Glad you posted the end of the story. The roast looks lovely edge to edge and all the sides look great also.[emoji4][emoji4][emoji4]

Nothing like modifying a new toy before even using it.

Shuley, I put mine between two deck floor boards and slowly straightened it. Check it between bending tries and just do it enough so that it will go thru the KK port. The Smoke is a great system you will love it.[emoji38]

Guess we all know where we are going for a great cup of espresso.[emoji38] The best of wishes for you and your family, Dennis. [emoji4][emoji4]

I think you will master that just fine.[emoji41]

Good luck with that[emoji23]

Thank you Bill and right back at you.

Used some whiskey barrel wood to smoke some cheese today, Gouda, Jalapeno Cheddar, and M Jack. Cheese after about 3 hours of smoking.

Thanks for the pasta tip, Syzygies. I'll probably give that a try.

It has been on more than one occasion frustrating to say the least.

That is a huge discrepancy, pay for 20 lbs and get 15 lbs.

Thank, ck it was tasty. I am surprised the dough turned out as I really abused it. For starters I didn't do much to develope the gluten, then I went out for 3 hours and forgot to put it in the fridge. Then I had to light the KK and wait for it to heat sink.Just goes to show you, don't sweat the small stuff.

Dough is ready for toppings. Loaded. Baked on the KK. Ready to slice. Plated.

I went to follow up a lead on getting some Red Fife wheat berries and lucked out. Ordered some berries and bought a loaf of red fife bread. The crumb was quite close but the bread was delicious.

ROFL and Tony, you are a quick study.

Good one, Aussie.

I'd like to taste that dish, yummy.:)

There are a few of us that have been lucky.

She sure is gorgeous.

Is that what the Aussie's call this dish, . @HalfSmoke, I have Atlas also and I think if it is not cutting the dough correctly it is the hydration level of the dough that is causing the problem. You know that if the dough is too moist you can put the pasta back together and re-roll it after a dusting of flour and then cut it again. If it's too dry and crumbles while cutting you can wet the dough and re-roll it too but this is not as easy. All that being said I have bought the pasta roller attachments for my mixer and that is what I used for rolling/cutting my pasta. It is a fantastic mixer and the attachments really do their job and yes, I have had Kitchen aide mixers before but like this one sooooooooooo much better. Operates on simple principles, no gears plastic or otherwise to mess up. The same place that sells the Komo mills sells the mixers. http://pleasanthillgrain.com/ankarsrum-swedish-stand-mixer-heavy-duty-kitchen-mixer You'd think I had stocks in the company but I don't. For me it was one of my lifetime best buys as was the KK. They have a huge sale on at the moment.

Looking very moist and tasty as usual.

Those pixs give me a warm fuzzy feeling as I sit here in my polar fleece.

Lovely sure is the right adjective to describe those drumsticks. I can just imagine the awesome flavour too.

Foton, I see someone is keeping an eye of what's cooking. I'm guessing it is the roast that is interest point but who knows it could be the pie.