MacKenzie

I can hardly wait to try it  

tony, that recipe of which you speak sounds off the charts   

 

I guess that makes me the first Bistro Academy failure! 

 

No, you just have to do the supplementary

tony, once you switch all the flour to all purpose flour, I think you will be just fine. I just made some spaghetti and used that sauce for it. I'm pretty impressed with it taste wise and it is so simple. It needs to sit overnight in the fridge before using and if one likes garlic it sure comes through more than I thought it would. There is a warning in the recipe about that but I thought is can't be that strong. I was wrong, although I still really enjoyed it. I think I'll make more and freeze some so that I'll have it on hand for quick pizzas or spaghetti.

ck, it is a great recipe,     easy, quick and tastes great. I used 2% milk because that is all I had other than that no changes in ingredients. I'll start with a hotter oven next time, probably 400F. I ate 3/4 of it for supper, fortunately I was home alone

Now I need to try the other pizza recipes you posted, well, after I do this one for another time or two.  

TY MacKenzie and Tony.

Next time I'm hoping for a big rattle snake so I can put some grill marks on it.

I hope your camera battery goes dead

tinyfish, great minds think alike, that is what I thought as I sliced it

Here we go-

I made this sauce for the first time last night-

San Marzano Tomato Pizza Sauce Recipe

http://www.thehomepizzeria.com/recipes/san-marzano-tomato-pizza-sauce-recipe/

Tip: mind what the recipe says about the size of the garlic:)

This crust that started out 12 inches in diameter but with the giggling to get it into the oven it is more like 11 inches. This shot shows the bubbling up and I have already docked it twice.

One side is cooked, although I'd set the oven hotter next time 400- 425F

Dressed with red peppers, mushrooms, pepperoni and ready for the oven.

Baked.

Bottom of cooked pizza.

Slice of pizza, almost there;)

First bite-

I'm going to claim the title, First Graduate of ckreef's Bistro Academy

It was delicious and I will improve with the next 2 or 3 that I make.  

ckreef, BREATH  

I'm going to give it a try. The dough is mixed up and the toppings are ready. Stay tuned, but first and adult beverage that way if it fails at least I'll be happy.    

I can hardly wait until I try this on my KK    

Out of the pan but still too hot to cut  -

Looks like some very good eating to me, can't beat KK food  

Got the answer I was looking for.

ckreef, you are sk sure put on a feast, everything sounds and looks delicious,         except for that snake

Congratulations, great trophy, sunset and that pork looks wonderful       

Thanks, guys.

tinyfish, it was just as good as if I had just come home from the store with it. That vacuuming sealing really works, without that there would have been freezer burn and any fat would have turned.

I cleaned out the meat freezer not to long ago and discovered some sirloin tip steak that needs to be cooked and eaten. It was from Oct. 2012, eek.

Cooked at 132 F for 5 hours.

The steak was very moist and tender and it couldn't have tasted any fresher. Seared on the de Buyer pan. One thing I've noticed about SV steak is that the colour develops several minutes of resting.

More good news, thanks, Tony:)

If you have a deck already then the KK23 is a piece of cake to roll....just requires a hard lean to get it going...make sure someone is steering though! Mine is on a concrete patio which is typically rougher than a patio deck so you should be in great shape.

I may have to get a loop so I can pull it out of it's home. I will not be able to get behind it to push and I doubt that pulling on the handle is advisable;) Good to know that I will be able to get it back on once I'm done cooking:) This is going to be a one person job so I can see some interesting times ahead. Maybe I can get one to those belts the linemen use to climb a pole. I could even get run over if I wasn't careful 

ckreef, awesome, THANKS so much for those recipes. They are have me wanting pizzas NOW!        

That's great to know. I was a little concerned if I'd be able to pull it out on my ODK area especially in the winter when I have the shutters on window which would be directly behind the grill and I do mean directly. I want to move it so that I can see the temp from inside the house through the sliding glass door. No, I'm not lazy but I don't want to put a jacket on to go out and check the temp. in the middle of winter plus I want the smoke up the inside of the ODK area. I hope my KK makes the boat some time this coming week.    

Thanks, Tony

Thanks, 5698K, there is a gap but I will be pulling with boards mostly I just may not be able to turn it.

2X6 Boards

Like my favorite apron says, "I cook with Wine. Some actually goes into the Food!"

 

I have two "sets" of liquor - the cheap sh!t in the kitchen for cooking (Rum, Tequila, Brandy, Bourbon, dry Sherry, and Marsala) and the good stuff for "marinating the chef" on the bar - and never shall the two cross paths!!! 

I know where I'm heading

I'll ask this here, "How easy it to roll the KK 23 on a deck? Just want to know if it's reasonably easy to  do. I'm getting the 21 but it weighs the same as the 23 and the base unit is the same as the 23. In the winter especially I will want to put it out a few feet to use it. Do you think I'll be able to do that?