tony b

Thanks, teach! Learned a long time ago to not fight the dough, but take what it gives you. It's a bit easier with more glutinous dough that you can actually pick up and stretch by hand/gravity. Even then, they have a tendency to be more oblong than circular, for me anyway!

Charles, I do pot roasts that way all the time. Just enough for dinner and a lunch or two during the week. They don't take nearly as long to cook as a brisket (6 - 8 hours @ 250F to an IT of 200F) and have wonderful beefy flavor. I usually inject them with Butchers and rub the outside just like a brisket.

OK, so tonight I took my re-test. Two changes from the previous fail, used only AP flour and let the KK and stone heat soak for 2 hours @ 400F. I give myself a B- on this one. Better texture, but still not a shattering crunch. It actually did puff up some during the par-bake this time. Pizza #1 - artichoke hearts, mushrooms, black olives and fresh tomato; sauce was a mix of jarred (Rao's) and the olive and tomato jam tapenade I made with the leftovers from the first pizza test. 3 cheeses - "shaker" parm & romano on the sauce, shredded parm regg on the toppings, with fresh mozz pearls. Pizza #2 - classic pepperoni and mushroom, Rao's sauce (no tapenade in this one), and the same 3 cheeses as Pizza 1. So, teach, do I pass??

OK, now you've gotten that damned song stuck in my head!

Thanks for the recipe, ckreef!

Bummer!

I don't think there's ever been a case of "buyer's remorse" with a KK!! You will love yours when it finally arrives. As Tom Petty sings, "The waiting is the hardest part."

I'm sure that she really appreciated that!!

Killer! I'd take those extra fatty bits and turn them into lardon.

Nice job. Lotta work. Break a leg, kid! Are you gonna share the shrimp recipe or will I have to poach it from Guru.

I just assumed Amazon was Amazon everywhere, all that was different was the shipping costs??

Kudos! Nice thing about SV cooking, not fretting overcooking something in the bath!

OK, inquiring minds like ours would like to know - Dennis, what are those 3 knobs on the front of your grill for? Some new prototype?

Doc, you crack me up!

Haven't done scallops yet - hard to get good ones here in the Midwest. However, I can say that shrimp come out the best of any cooking method I've tried. Like I've said before, "As God as my witness, I shall never boil shrimp again!"

Well, I measured mine and SURPRISE, I have the 12" model after all, not the 14". The "working area" of mine is 12" x 12" (up to the handle rivets). So, I'd guess that the bigger one is 14" wide x 16" long, not counting the handle. BUT, Amazon has the 16" wide one on sale for 51% off, which means it's only $1.80 more than the 14" one. Like I say "Go Big or Go Home!"

Yeah, I have a "standard" wooden one, too. I use that one in my counter-top convection oven, as the metal one is too big to fit in it.

Sneaky puppy! This was your entry in this month's Guru Challenge!

Good to be prepared!

Copped 6 lbs of Korean style beef ribs at the market. Put up most in vacuum bags in the freezer. But, I did have some Kalbi marinade left from my last cook, so I marinaded some overnight and onto the KK - lower grate, 400F, direct, about 3 - 4 minutes each side. Sorry, no pics, as I can't compete with Wilburpan's!! Served them his way, red lettuce leaves, coconut rice, and slather of gochujang. Sides - some yummy grilled corn on the cob, cooked in the husks, direct on the main grill for about 45 minutes, turned about halfway through. Salad of diced cucumber and tomato with a ponzu/white shoyu/sansho pepper/sesame oil dressing. TASTY!

Yummy looking pie, MacKenzie! May take my "re-test" on Monday, weather permitting. Here's the peel that I use. Plenty big. http://www.amazon.com/Kitchen-Supply-14-Inch-16-Inch-Aluminum/dp/B002JPJ0QY/ref=sr_1_1?ie=UTF8&qid=1432391849&sr=8-1&keywords=pizza+peel

Yummy looking salad. Don't float away on us, Ken!

To paraphrase a quote from my favorite movie of all time - "As God as my witness, I shall never buy lump again!"