bryan

I find that making the dough in a food processor THEN storing the ball in frige 3 days minimum before use, makes the best crust. (has to do with hydration) Just break off the pieces you need every day (after 3 days) and return ball to frige. You have a few days of pizza without the work.

Tony B- Thought you might have an interest Steven Raichlen, from the 2007 Classic in Aspen. Yields About 15 Naan 1 envelope active dry yeast 1/4 cup plus 1 tablespoon sugar 1 cup warm water 1 egg, beaten 3 tablespoons milk 2 teaspoons salt 4 1/2 to 5 cups unbleached all-purpose flour, plus more for dusting and rolling 1 tablespoon vegetable oil 4 tablespoons unsalted butter, melted In a large bowl, mix the yeast with 1 tablespoon of the sugar and 1/4 cup of the water and let stand until foamy, 5 to 10 minutes. Stir in the egg, milk, salt and the remaining 1/4 cup of sugar and 3/4 cup of water. Add 4 cups of the flour and stir to form a dough that is soft and pliable but not sticky. Knead the dough until smooth and elastic, adding more flour if it seems very tacky. You can do this by hand on a floured work surface, in a food processor or in a standing electric mixer fitted with the dough hook. Rub 1/2 tablespoon of the oil in a large bowl. Transfer the dough to the bowl and brush the top with the remaining 1/2 tablespoon of oil. Cover with a kitchen towel and let rise in a warm, draft-free spot until doubled in bulk, 1 to 1 1/2 hours. Punch down the dough and pinch off 2-inch pieces; roll them into smooth balls. Place the balls on a lightly floured baking sheet and cover with a lightly dampened kitchen towel. Let rise again until puffy, about 30 minutes. Light the grill. When it's hot, place a rolling pin, cutting board, bowl of flour, the melted butter and a brush near the grill. On a lightly floured cutting board, roll out a ball of dough to a 5-inch round. Gently slap the dough from one hand to the other to stretch it into a 7-to 8-inch oval. Stretch the oval into a traditional teardrop shape and immediately lay it on the hot grate. Grill the naan until the bottom is crusty and browned and the top is puffed and blistered, about 40 seconds. Brush with butter. Invert the naan and grill the other side until lightly browned, about 30 seconds longer. Grill the remaining naan the same way. Brush each naan with more butter as it comes off the grill and serve piping hot. Serve whole, or cut each naan into 3 wedges to serve the traditional way.

Nice plate.

Thanks for the input. Will put all this in my thoughts locker.

A few caramelized onions with 2 pickle slices and you run the old Blue Circle and Krystal out of town. Great cook.

Do you recomend?

Would you ever cook this?

No, just want to kep the faith.

Speaking of CI I got their TV prog cookbook https://www.google.com/search?q=The+Complete+America%27s+Test+Kitchen+TV+Show+2001-2015+Cookbook&ie=utf-8&oe=utf-8 from a QVC sale. (Around $20) One of the best cookbooks I ever bought.

Will this convert to our way of cooking? http://www.foodandwine.com/recipes/cast-iron-roast-chicken-with-lentils-and-walnut-vinaigrette?xid=NL_DAILY042215CastIronChicken

Cookie- Sounds like Bacardi

No but that does not mean you did not want to.

Smarter than the average bear. Any military background?

This has to be one of the best cooks I have done. Not a pretty butt, but texture and moisture were out of site good. Cooked at 220* 6h. then 1 hour as temp incresed to 350. (got in a rush) Will have to do this again.

10* from stalling....... Getting hot and juicy. It's what's for supper tonight.

That sounds good but just in case it doesn't work out you really should have my addressssss

OK who is hoging all the SQL?

Yea... that is rough.

All my kind of thoughts. Raise the glase's.

Damm there you go again. Can't leave you alone for a minute. Just spending more and more of my money.

Dennis you more than deserve awards and in more areas than this. It's braggin rights just to claim I know you. Thanks Dennis. Thanks for being you.

tony-b big time no no on ham taste. but it looks good.

Irish Cream (Bev-alc) * 1 cup heavy cream 14 ounces sweetened condensed milk 1-1/3 cups Irish whiskey (I used Jameson) 2 tablespoons chocolate syrup 1 teaspoon instant coffee 1 teaspoon vanilla extract 1 teaspoon almond extract In blender or food processor: Place ingredients and blend 1 min. Store in an airtight container in refrigerator for up to one month.

Time to get back to Komodo Kamado Kooking captaintanlines.blogspot.com/2010/11/fun-in-kitchen-7-bacon-eruption.html

Just wanted you to know. http://www.wemjournal.org/article/S1080-6032%2814%2900112-4/fulltext