tony b

Finally SUCCESS!! Did a couple of pies last night for dinner. Pizza #1 used the cracker crust recipe. (Note: didn't have any whole milk, so I used 1/2 n 1/2, didn't water it down, but cut back on the EVOO by 50% to compensate for the extra fat in the milk.) Pizza stone on upper rack at 500F. Improvement this time, let the KK heat soak longer - a full hour before attempting any cooking. Of course there's pictures! Par cooking on the stone. Nice and puffy. Good crust on the bottom-top. Classic Margarita - basil is from my plants. Confession - jarred sauce. On the pizza stone, almost done. Done! Nice crispy crust on the bottom-bottom. OK, now on to Pizza #2. This one is my standard risen dough. No par cook of the crust first. This one is a classic sausage (pre cooked Italian), pepperoni and mushroom. Double cheese - fresh mozz on the bottom, parm/regg sprinkled over the top. This one instead of chiffonaded basil, had sage from my plant (nice change of pace and complemented the sausage nicely.) Now, on to the pics. All loaded up and ready to go! On the KK - money shot for Dennis. Done! Who's the winner???

It's called atorvastatin calcium (aka Lipitor). Better living through chemistry!

Your Family, MacKenzie?? https://youtu.be/GsgVspgy184 Take off, eh!

Sorry Tinyfish, gotta wait until Halloween AND come to my house - LOL!

In your Inbox. Thanks, buddy!! Owe yah one! Now stop it!!!! I just ordered rub based on another post. Don't be tempting me with more damned rubs, stop it, I beg of you!!!

Awesome food porn, MacKenzie!

Thanks for the tip, Tinyfish. I'll remember that if I fall in love with it. The one I ordered is a good size for sampling - 6.5 oz.

Killer food porn! And, we forgive you, THIS TIME! Just don't let it happen again, or Ken and I WILL come out there and blow smoke up your nostrils.

Looks like it might be do-able. http://ircalc.usps.com/PopUps/FCMIParcel.htm Rate quote from Cedar Rapids to Nova Scotia, was only $9.27 (assuming I did it correctly - ha, ha!)

I wouldn't consider those "mistakes" at all in my book. Looks pretty damned yummy from here!! I find that "time management" is my weakness in the kitchen, too, sometimes. So, they weren't "perfect;" who the F cares?? I'm as compulsive about my cooking as anybody, but I've tried to learn to just roll with it when it doesn't come out EXACTLY like I wanted it to. We're supposed to be cooking for the fun of it - that, and we have to eat, too!! LOL!! So, as we say in the homebrewing community - Relax, Have a Homebrew!!! (meaning, don't get so uptight about it, have fun and relax, have a beer!!)

MacKenzie, we gotta find a way to hook you up!!! What's postal rates between the US and Canada? I'd be glad to ship you stuff if it's not exorbitant costs.

Beer Can Salmon - F-ing Hilarious!!!!

Hey, the cheap-ass chef knife just dropped to $8.95 (w/free shipping on PRIME)!!!! I just ordered 4 more to give as gifts. If the price goes any lower, I'll be handing them out at Halloween to the Trick-or-Treaters' Dads!! LOL!! http://www.amazon.com/Royal-13-2-4MM-13-Inch-Japanese-Stainless/dp/B00MOOUHDU/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1435613116&sr=1-1&keywords=Royal+13-2-4MM+13-Inch+Full+Tang+Blade+Kitchen+Knife%2C+420+Japanese+Stainless+Steel&pebp=1435613120805&perid=1QYBBTDDZ2T208HAP9K4

Well, that didn't take long. Went to Amazon to add to my "wish list" and found a deal on it, so I went on and ordered it. Should be here Wednesday, so I will plan to do something with it later in the week. See, I told you folks that I had an addiction to BBQ rubs!!

Can't wait for feedback from you Robert, as I value your opinion highly!

Robert, I assume you keep it in the fridge once opened, but about how long does it keep? 3# is a lot of garlic and it takes me a couple of months to go through that much in whole bulbs from CostCo and I usually end up tossing the last few as they have dried out.

Kewl! Will add it to my "Wish List" for my next rub buy.

Let us know what you think of it GoFrogs, as I am a bit timid about plunking down that kind of coin on a rub only to go "what's the big deal?" after I use it once.

Took a little googling, but here's a recipe that actually uses smoked brisket (most of the recipes were just grinding raw brisket in with the chuck to make the meat for the patty). http://www.leavemetheoink.com/grilling-2/burgerzilla/ Let us know how it comes out!

Hey, if it gets them interested in cooking, I'm all for it!

Too bad you can't send me a "taste" so I can see if it's worth it.

And thank goodness there's no 12-step program for it either!!!

Sounds like someone needs a Big Bad 32" so he can do his own pig roasts!

Hang in there, buddy! You'll be back on your feet and grilling again in no time, I'm absolutely certain of it!