MacKenzie

One thing I like to do is lay about 6 or 8 pieces of paper around your gasket, close the lid to position 2. You should feel a fair bit of resistance when you try to pull the paper out. BTW, Bruce, that is an awesome cook. Everything looks just perfect. and just for you, my scented lily -

Looks great, Aussie. Some times work just gets in the way.:(

Aussie, that is an awesome cook and dinner looks soooooooo delicious.

Stile, those steaks look perfectly delicious.

I used 122g of starter and see the difference in the crumb. Sent from my SM-G930W8 using Tapatalk

Nice, I was expecting mine to have some big holes since it rose so much but none.

HalfSmoke, wow, what great colour. It looks soooo delicious. Did your bread sing to you? Normally mine doesn't. I've only had that experience a few time and I love it when it sings.

CC, no, no yesterday was one of those fantastic days but there are other days when I try to do the same thing and it seems like I can't even boil water.;) @Halfsmoke, I'm looking forward to seeing your bread from the oven or the KK.

Thanks, Bruce but instead why not come for breakfast, that bread is on the menu.

Aussie, that sure is tasty looking chicken. I wish I could same a few of those drumsticks. and so the fun begins.

Thanks, Aussie and Steve.:) Steve, I know what you mean about the missing the aroma in the kitchen but the bonus is that in the summer no heat in the kitchen either. The KK and the baking stone do a fantastic job baking bread, the stone is amazing. It just any old stone, as we know. It is especially formulated. I never get a burnt bottom on the bread and the same with pizza both the top and bottom cook properly.:)

Thanks everyone. Some times things just work fine and today was one of them other days you couldn't even boil water. There was another bread pixs i wanted to post.

You are welcome, dstr. I'd like to make another myself.:)

It has been a fun day what with Ora's unveiling and then two high temp. cooks on the KK. First, the sour dough bread. Proofed and ready to bake. On the KK at 440F for 22 mins. The bread is singing to me, what a nice sound. It lasts quite a few mins. The crumb- On to the Fresh Mozzarella pizza. Ready to bake at 450F. BTW, if you are ever in Halifax, Nova Scotia THE place to get the best beer is at Unfiltered. It is awesome. Ready for the fresh basil. Sliced. That's all folks.

Perfect, you are on roll.

Be careful, Dee could be jealous;) Happy grilling.

Well it just after 6 AM and I have one eye open so I could checkout Ora's home coming. There is sooo much beauty there I'm afraid to open the second eye. Awesome job on the arrival pixs Aussie, I guess you get to keep your KK. It isn't going to turn into that single burner grill after all. Great big congratulations to you and Ora, partners for life. Now get cooking.

Aussie, could you please hold off for a few hours? I'm on my way to bed for the night and I don't want to miss anything.

Stile, you are lucky I'm not within reach of that corn. I love corn on the cob, actually had it for supper tonight and having it again tomorrow. I know that chicken turned out fantastic too.:)

I be that would be tasty.

I'd love to be tasting a few of those.

Have to love those quick cooks.

Thank you very much Bruce, I love doing it and it's great to know that someone likes looking at the critters.

Thanks Austin, not long and you will be making them too.[emoji3] Sent from my SM-G930W8 using Tapatalk

Thanks, CC, I agree it really is hard to beat a good burger and every time I have one I think why don't I do this more often.:)