MacKenzie

It's been a long time since I've had baba ganoush, Everything seems to have turned out perfectly. I think if you had ground your own wheat berries the whole wheat ones might have tasted much better or maybe just use a percentage of the flour as whole wheat and the rest white flour.

That is so exciting, Basher. Remember lots of pixs.

Wings on the Konro for supper tonight. I saved the small bits of lump for the Konro. Plated.

It is hard to beat a good KK burger.

Dennis, I am shocked to hear this. I hope you get some helpful answers from Bangkok. Keeping my fingers crossed that they are helpful.

SSgt, dinner is looking deeeelicious.

Awesome.

Exactly.

That's great now you can relax and enjoy the smoke of the cook.

I did a pot but can't look at the moment but if I recall correctly 1/8 inch hole and only 3. This is a case of more is not better but I hope you hold of drilling until we get more exact info. I have always used flour paste. Please stay tuned.

and Sinbad knows you are talking about him.

tekobo, the whole setup is stunning and it is going to be a huge amount of fun to cook on it and just the thoughts of a cook is making my mouth water.

Sorry rhubarb season is long gone.

KK pizza, cherry tomatoes, jalapeno pepper, and mushrooms. The jalapeno pepper was straight from the garden and it was so hot, I've never had one that hot. Sprinkle on a little basil.

SV @ 140F for about 6 hours. Served with potatoe scallop, potatoes from the garden first I've picked this season. Seared the steak on the KK after cooking the potatoe scallop. Plated.

SSgt, looks delicious.

For sure you will have no trouble transferring the pizza using that trick.[emoji4]

@ Pequod, thanks, everything was new, found the recipe here- Basic Sourdough Recipe

Yes, I gave up rolling dough a long time ago. I use a stretch and finger press method.

Thank you, Wahoo. I do loving gardening, caught the bug from my grandparents, thankfully.

I form dough on parchment and put it on top of the pizza stone and it releases ftom the paper without any sticking whatsoever. No need put anything between paper abd dough. Most of my pizza cooks are done at max 550 F any usually a little lower.

Tucker, that is exactly what I was thinking the moment I saw it.

A special breakfast this morning, a double yolk egg, one with Black Urfa Chili, one with Silk Chili and both with Zanibar Black Pepper. Also KK breakfast, homemade sourdough bread, fresh greens and ripe cherry tomatoes from the garden.

That lesson is likely burned into to your memory and not too much damage done, thank goodness.

That would be us.