tony b

Waaaaayyy out of my league on that one!!

Will check it out. One of the few NOT in my collection. But, I've eaten at his restaurant in Charleston - Husk. Amazing!! Cookbooks are one of my addictions! I have at least 150, (maybe closer to 200?), of which about 25 or so are on BBQ alone. They are scattered all over the house!! Plus, 2 big 3-ring binders of stuff printed off the web! If you liked this one, check out the Lee brothers - http://www.amazon.com/Lee-Bros-Simple-Fresh-Southern/dp/B0085S5J5U/ref=sr_1_2?ie=UTF8&qid=1428160000&sr=8-2&keywords=lee+brothers.

Crazy Russian - got that right!!

You can edit after posting. Put your mouse pointer over the note, you'll see EDIT in the bottom right corner, but only on the notes that you post (you can't obviously edit someone else's post). Click on it and it will open back up and you can change/edit/add/delete/upload pics, pretty much anything. Not familiar with your mixer. I have a KitchenAid and refuse to pay their exorbitant prices for the pasta rollers/cutters. A basic set - adjustable rollers, fettuccine and spaghetti cutters is $160. A full set runs a whopping $400 - twice as much as the damned mixer costs!! I'll stick to the Marcato.

My "waterproof enclosure' for my DigiQ is a quart ziplock bag with the bottom corner cut out for the wires to pass through.

As noted in our thread about a special forum for smoking woods and charcoal - I'm a big fan of Fruita!

MacKenzie, you just keep WOWing me more and more! Probably only a handful of folks on this forum even know what Frico is, let alone make them! And, homemade pasta and focaccia, too! You go girl! Ckreef, homemade pasta is sooo much better, it's worth it. I don't think it's that much of a PITA at all - only 2 ingredients - eggs & flour; mix it, rest, roll it out, cut it - easy, peasy, especially if you have a good pasta roller. Here's a decent, cheaper one as an intro if you're not sure you're going to be doing it often - http://www.amazon.com/Norpro-1049-Pasta-Machine/dp/B0009SS6BI/ref=cm_cr_pr_product_top?ie=UTF8. Here's the one that I have and love it - http://www.amazon.com/Marcato-Atlas-Wellness-Pasta-Stainless/dp/B0009U5OSO/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1428074048&sr=1-3&keywords=imperia+pasta+machine.

Don't waste that charcoal. Toss a hunk o'meat on the grill while you're breaking it in! It's perfectly OK. The venting process is all on the outside of the grill, not inside where the food is.

I'm usually drinking the coffee to get over the hangover, not to start one!!

I've had my DigiQ-II for a long time (8 years, maybe??) Love it! Needed it more on the old POSK, but still use it on ALL my longer cooks on the KK. Just piece of mind in knowing that you don't have to babysit the grill worrying about the temps creeping up or the fire going out.

NICE!!! Looking forward to pics of the virgin cook, too!!

Good idea, CC (like always!) There are a couple of threads on the topic, but they are scattered about. Same with charcoal. Maybe we could combine the two topics into a new thread subject? I'm a huge fan of Fruita woods. Cherry, peach, and apple are my "go to's" for fruit. Pecan, hickory, red oak, and mesquite for hardwoods. Have cedar and alder wood planks for fish. Eager to hear about the guava wood. Sounds interesting for fish or chicken, maybe even porkchops, or guave-smoked bacon!!!

No, it's not like a Chicago style, more like your Sicilian. Crust in first - flat, no lip; cheese around the outside edge, sauce, toppings, more cheese! Got turned onto to it at a local joint. My fixation is so bad that every time I go in there, "Small, Detroit, Mambo/Combo, no green peppers" jumps out of my mouth before I can even think about it, even if I went in wanting a extra thin, NY style beforehand.

I normally use the paper ones in mine, but I do have the stainless screen, too. I use it when I'm making a single cup and doing the "inverted method."

Ever do a "Detroit style"? Pan pizza, but with no lip on the crust. You pile lots of extra cheese around the edge of the pan to form the lip. The cheese becomes like a Frico. Crazy good!

Crazy! May try it sometime, just for kix. I have an AeroPress that I used to make my morning cup of joe, too!

Waiting with bated breath!

Great looking pies (super quality on the pics, too, dude! I can see tiny bubbles of fat on the pepperoni - killer!!) How do you change your dough recipes for each type? Love super thin & crispy, so I'm very interested in that one! I see that you cook the crusts first, then put the toppings on and then back to the oven to finish.

No, I have to get You up to Iowa for some most excellent swine. Then we'll talk - after you're foodgasm! LOL!

Maybe, just a tad!

Preach on, Doc, preach on!!

Salivating already waiting for those pics, especially the whole hog. Nothing sexier than a whole hog roast!

I don't consider my kitchen/pantry "stocked" unless I have a jar of roasted garlic around. I do mine in oil, so you get both products when you're done. Fill small mason jars with whole, peeled garlic cloves and cover with canola oil, then into canning rack in the pressure cooker for about 45 minutes, with the jar lids on, just like you'd can veggies. Jars keep in the pantry for months. I load up at CostCo (3# bags of garlic - oh yeah, baby!) and do a batch about twice a year. They make nice Christmas presents, too! When I open a jar, I separate out the oil into a small bottle and used as a finishing/flavoring oil. I toss the roasted garlic cloves into the food processor and pulse into a smooth paste. Back into the jar and cover with some fresh oil. Will keep in the fridge for weeks. Like CC said, I can't imagine mashed potatoes without a big spoonful of roasted garlic paste in them!

Awesome, MacKenzie! Gorgeous pictures!! Big Fan of Ruhlman. I have 3 of his books so far. "Charcuterie" is like a bible in my house! Also, I highly recommend his "Twenty."

Did you and the girls do anything interesting with the chicken - marinate, rubs, etc? I see some color on the raw bits in the first shot - teriyaki/soy sauce maybe?