MacKenzie

Tony, you have been on a real pizza roll and I must say those ones you did from scratch looked very good, even better than that $10 one. If your stone is in 2 pieces you will still be able to use it. It's funny how that little "tink" leads to such big problems.

With any luck you'll be cooking on that beauty very shortly.

Not to worry, Bosco. Jon has sent the Mounties to the rescue.

Rak, that is looking really tasty and healthy☺ I have one question, did you make the sauce? That's why I eat donairs.

Wilbur, I've never made a deep dish pizza so take this with a grain of salt. I do believe that balling up the dough caused the problems with the rise. Also I'd suggest max. heat in the range 450 F. If you have too much dough you really don't have to use it all. I hope this helps some.

ROFL

Tinyfish, those look wonderful. It's going to be a tough challenge to judge.

You stop that shorts talk, mguerra.☺ or I'll send you some snow☺

I think you'd better seek professional help before more damage is done. That's my suggestion and I'm sticking with it.

I love everything about this cook too.

ck, it is lots of fun playing with food, isn't it. It's fun reading about it too.

, your days are numbered. or maybe I should say our days are numbered.

and how do you think he's going to feel when he is not the first one to open those lids on his KKs?

Except it was his shutter finger he stabbed

Rak, I'm tossing around the idea of doing the donair meat with lamb recipe. I have done it before and seem to recall that I liked it better. I just need to get my act together and buy the lamb. I sure hope your girls enjoy it.

Poochie, your gumgo looks delicious, too bad you don't have any snow to go with it.

Gnomatic, sounds and looks delicious:) I probably should buy 2 bottles of Guinness, one for the roast and one for me.

Boaco, you get that finger infected and you won't be able to unpack your KKs IF they arrive.

Tony, it looks like you have enough to ship some to Bosco.

Tony, I feel for you, wet snow is the worst, maybe you could do it as it falls.

Whew, I didn't know what was happening.

Thanks, everyone, you all push me to my limits and beyond.

I'm getting the dogs harnessed up and the sleigh is ready to go:)

I thought it was time for an extra treat this morning. It all started 5 days ago when I put an egg yolk into a bowl with a mix of salt and sugar, covered it and put it in the fridge for 4 days. Next step was to take it out of the salt/sugar mixture, bush it off and do a final little wash with water to get rid of the rest of the salt/sugar mixture. Finally dry in the dehydrator for 2 hours at 150F. After the 4 days- All dried and shaved with the micro plane. I decided to try it on an Sous Vide egg and serve with some previously KK smoked bacon, KK smoked gouda cheese, sour dough bread and add a little colour. The interior of the SV egg with shaved egg yolk. Time for a nice cuppa.