MacKenzie

Sk, well, I'm glad you remembered it because it looks wonderful.:)

Shuley, I'd say that's a winner dinner for the Happy Anniversary event.

Looking very tasty and it was quick too.:)

I have been making sour dough bread for years using the same starter.

So you are just a "Kid"

I only have one, the 21 inch high cap so I can't actually measure it but if you look at the pixs of both models you can see that there appears to be a big difference. The high cap is really good for getting things like pizza/bread up higher into the cap. That was my reason for buying that model.

Kevin, because our KK tops are different, mine has the high cap, so I think our breads would be a different distance from the inner surface of the top so this make a difference in the browning of the top crust. We just have to work out the time for our own breads.

Gorgeous pix Aussie, enough to make anyone want to make the trip to work.:)

Kevin, your first calzone looked like you had done many before. I hope I'm able to show my first one. Yes even 450 F might be a tad high but what the heck there is only one way to find out for sure.

Thanks, Shuley. By mistake I added double the amount of cayenne pepper that the recipe called for but it turned to be just the right amount for my tastes.:)

Gorgeous, Shubey, I don't know how much longer I can resist making pizza after seeing yours.:)

Thanks a bunch everyone, you are making my heart beat faster. @CC, you should hear me sing and dance, well on second thoughts, maybe not.:)

You guessed it, as soon as I saw that in the fridge I though, "Ohhh, Tony B would love this."

Shuley, dinner looks wonderful and that chop is to die for.

Steve, gooey goodness abounds, certainly looks extra tasty, yum yum

I was going to ask for a slice of that tasty looking calzone but I don't think there is enough to share.:( That extra temp didn't help your bread any. I hope you can at least salvage some of it. If it were me I'd aim for 450F and see what happens. The KK won't fluctuate up and down like a kitchen oven so a steady 450F might just work.

I could eat one of each item and be very happy.

Harbour Fright.

A new to me recipe but it sounded good so here it is- but before I start here is the first ripe Tiny Tim tomato from my plant. You can see the thick juice holding the 2 halves together at the bottom. Marinated the boneless skinless chicken thighs in the sauce and vacuumed sealed for a few hours before putting them on the grill. On the grill- Cooked at 300-325F until the internal temp said they were done. Earlier in the day I made up the yogurt-tahini sauce, and the salad. For the last 5 mins. of the cook I had the homemade pita wrapped in foil and on the grill. Slice the chicken. Now for the build- Plated and I rolled it up and ate it that way messy as it was.:) Up Close. I used this recipe with some modifications, just used the ingredients I had. Mostly changed the veggies for the salad and I also didn't have any mint. http://www.epicurious.com/recipes/food/views/shawarma-spiced-chicken-pita-with-tahini-yogurt-sauce?mbid=nl_07302016_weekly_TT%20(1)&CNDID=28466820&spMailingID=9272683&spUserID=MTEwOTY4NzYwOTE0S0&spJobID=962300905&spReportId=OTYyMzAwOTA1S0

Your plan for today sounds good and one thing I might mention is that I use and IR thermometer to check the temp. of the baking stone. I'd want it pretty close to the 475 F you mentioned.

Does it not even come with a warning about how much to open the valve?

I expect your parents were thrilled with that dinner.:)

Scary is right and fortunately you weren't hurt. I'm with you and would not use it again.

Looks wonderful, Aussie.

Thanks to Tony B, I am ready with my motor, tubing and T connection. There was a PetSmart store about 200 miles from me and I had a friend pick up the necessary equipment so that when my new toy arrives I'll be all ready.