tony b

Similar to Tuscan chicken al mattone, where you cook the spatchcocked chicken under a heavy tile or bricks. Here's several good recipes - http://www.foodnetwork.com/recipes/emeril-lagasse/northern-italian-style-chicken-under-a-brick-recipe.html http://www.foodnetwork.com/recipes/tyler-florence/crispy-chicken-under-a-brick-recipe.html http://www.epicurious.com/recipes/food/views/grilled-citrus-chicken-under-a-brick-242115 http://dinersjournal.blogs.nytimes.com/2008/04/11/recipe-of-the-day-chicken-under-a-brick/?_r=0 Buon Appetito!!

Don't forget the pictures of that virgin cook! One of the few "rules" we have on this Forum. What's on the menu??

We'll stop there. No "body art" for this kid! Like a buddy told me, "Scars are like tattoos, but with better stories!"

It's because they are - this is a crepe dough, not a pasta. Still a nice cook, nonetheless.

Works for me. Waiting with bated breath!

Interesting way of looking at things, Cookie. Clearly shows that the KK has "value" and not just another nice shiny toy.

I see a quicksand pit and not going near it!

Ha, ha, ha. Great minds, eh, Cookie. Looks like we posted within minutes of each other to the same page! How funny is that?

To add to the theme, here's the smoking wood chart from Fruita Woods (my personal "go to" for all my smoking woods). http://www.fruitawoodchunks.com/wosmch.html

Happy Birthday, Ole Man!

Please share your dough recipe for the buns. They look really tasty.

I've used chorizo in mine, with fresh jalapenos for a spicier version. Like your chipotle in adobe idea. Just curious, can you even taste the ham? I can see it adding some texture, but not a lot to the table, flavorwise, seeing as it is sliced to serve.

Great looking food porn - AGAIN! That plated dessert looks fantastic!! Glad it came out OK this time. Looking forward to the recipe.

You're still an awesome cook in my book, MacKenzie!

Hate to say it, but even RJ got that part right! Too bad he used cheap steel in making his baskets. I burned through 2 of them! Don't see that happening in my lifetime with the KK.

Yeah, great as a dual combo, or in a casserole, but with tortilla chips, et. al.?? Sorry, but gonna pass on this one! As the French say, "Chacun à son goût."

"While the oil chills, remove the ends from your garlic cloves, split them in half and remove any green layers from inside." Double Thumbs Up on this tip to remove the green core from the garlic. Very bitter.

Agree on the no need to precook the fresh pasta for this dish. It would likely turn to mush. Nice looking pasta there, MacKenzie! I generally make my own for fettuccine, tagliatelle and bowtie. Never had success with my angel hair cutter. I will still buy pasta for other shapes (generally tubular ones). I've never used my food processor or KitchenAid to make my pasta dough; by hand only. It's fun mushing the eggs and flour together. Brings out the lost kid in me!

Woo, Hoo! Thanks, Dennis! You da Man!

Thanks for the vote of confidence, Susan. I also will try spraying it with cooking spray. I like the spray coconut oil from Trader Joe's.

Kudo on the homemade chips. Sorry, but I have to go there - broccoli on nachos, really???

OK, so it was more of a soup than a stew, oh well! Still tasty though!!!

Serious food porn, dude!

OK, you've convinced me that I should use the damned thing more often, now that you've shown me the way to do pilaf in it! Not sure whether to thank you or curse you, Susan??