MacKenzie Posted June 25, 2020 Report Share Posted June 25, 2020 (edited) I saw some 00 flour for the first time in a local store so I bought a bag. Decide to give this recipe a try https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough It was a real pleasure to stretch this dough out. It is definitely different than my usual dough, more chewy and tasted just fine. I need to use it with my usual loaded toppings to see how I like it. I had two dough balls and they were in the fridge for almost 48 hours. Just out of the fridge about 30 mins. This is a phone shot. Stretched to make a 12 inch pizza. This also is a phone shot. Baked on the KK at 550F for about 5-6 mins. Crust. Edited June 26, 2020 by MacKenzie 11 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 26, 2020 Report Share Posted June 26, 2020 Had my mother and sister in law over. Sister in law is now vegan so made a vegan cheese vegetarian pizza. Mother in law was super impressed with the Hawaiian 9 Quote Link to comment Share on other sites More sharing options...
Basher Posted June 26, 2020 Report Share Posted June 26, 2020 Great looking pizza Mac and Troble.I’ll have beef back ribs and also lamb racks on tonight.Going to stretch the KK real estate to its limitsSent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted June 26, 2020 Report Share Posted June 26, 2020 Her is the cook I’ve pulled the lamb off earlier. Here is the lamb. It smells soooooo good. Use a dry curry rub on one rack, cumin, chillie and paprika rub on the other rack. The beef back ribs have been marinating in soy sauce, molasses and a bbq rub- Lanes. Finished lamb Finished ribs Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 26, 2020 Report Share Posted June 26, 2020 Basher, what a fantastic cook, it all looks delicious. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 26, 2020 Report Share Posted June 26, 2020 @Basher looks fantastic mate. Hope you had leftovers that’s a lot of ribs! 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted June 26, 2020 Report Share Posted June 26, 2020 Here are the beef ribs cut up. Very tasty. 2 lamb cutlets left over Troble, not even 1 meal. 4 adults, 5 kids. Funny night. My 14yo daughters first boy friend- self discovered in a big city. Turns out his mother and my wife have been friends from school. So we all caught up for a feed and a few bevies. Sent from my iPhone using Tapatalk 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 26, 2020 Report Share Posted June 26, 2020 (edited) What a great story, Basher, guess it is a small world. Beefies look wonderful and what a nice smoke ring. Edited June 26, 2020 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 26, 2020 Report Share Posted June 26, 2020 Beautiful smoke ring on those ribs. Picture perfect 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 26, 2020 Report Share Posted June 26, 2020 All y'all are killing me with these cooks! Almost embarrassed to post mine from last night, but here goes! Trader Joe's Cabernet Rosemary Pot Roast, indirect, 275F w/Guru, smoker pot with post oak, mesquite and coffee wood chunks. Corn and crusty bread from the local food Coop. Pulled the roast at 185F (target was 195F, but it was running way behind schedule for dinner.) Plated with sous vide mashed Yukons and mushroom gravy. Lovely Pinot Noir. 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 26, 2020 Report Share Posted June 26, 2020 Nice, Tony and that is some smoke ring you have. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 27, 2020 Report Share Posted June 27, 2020 My night blooming cereus decided to bloom tonight and I'm just too tired to stay to the end of the show. 7 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 27, 2020 Report Share Posted June 27, 2020 Looks delicious Tony! Pineapple salsa sounds really good. Beautiful, tasty looking dinner. Nice photos 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 27, 2020 Report Share Posted June 27, 2020 (edited) Burger time at this diner. I put all sorts of things in these burgers, a few leftover olives, black garlic, minced onion, white and black pepper, garlic powder, paprika, chili, powdered mustard, ketchup and salt. Pickled some sweet onions in cider vinegar, with maple syrup and salt. Melted some smoked cheese over the burger and loaded the bun with lettuce fresh from the garden, relish, bbq sauce, mayo, ketchup and mustard. That's my story and I'm sticking with it. Edited June 27, 2020 by MacKenzie 9 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 28, 2020 Report Share Posted June 28, 2020 Nice burger! Look Aussie, no beets!!! 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 28, 2020 Report Share Posted June 28, 2020 I've become enamored with this recipe for Taiwanese Street Corn from Milk Street, with a couple of "enhancements" by me. Basics are to grill the corn in the husk (my SOP) and then shuck and slather on the sauce, turning and basting to get a nice caramelization. Basic sauce is Oyster sauce, Worcestershire sauce, Gochujang, rice vinegar, cilantro and sesame oil. I kicked it up with some fish sauce and the star ingredient - Szechuan pepper oil. Staggered cooks - used the half grate for the veggies and lower grate for the steaks and red onion. A grilled Cesar salad with grilled romaine and red onion, a side of asparagus, the corn and crusty bread. Everything direct at 350F, with mesquite wood chunks. Steak is just sirloin with coffee/ancho rub and Gunpowder. Half of the grilled onion went into the salad, the other half into the sautéed mushrooms. Plated with the nice Pinot Noir from the pot roast dinner the other night. 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 28, 2020 Report Share Posted June 28, 2020 What a feast, Tony. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 28, 2020 Report Share Posted June 28, 2020 (edited) Grilled some chicken breasts rubbed with Chicken Sh*t indirect and finished direct with oak wood. Used that for my strawberry summer salad w/Parmesan & candied walnuts. Also used the chicken to make the kids grilled chicken, black beans, yellow corn and quinoa this evening I busted out my side burner to make my favorite Peruvian dish in my cast iron wok.....Lomo Saltado. It consists of sautéed meat (usually sirloin ) in soy sauce, set on fire with pisco and sautéed I a mixture of red wine vinegar, aji amarillo, cumin, salt, pepper, tomatoes, red onions, Garlic, soy sauce, chicken stock, cilantro and French fries. Served with white rice. It’s all about the “jugito” if you don’t end up licking the sauce off the plate you did something wrong. I literally installed this power burner in my island specifically so I could cook this dish and use it as a gateway for my kids Peruvian cuisine/heritage.... Edited June 28, 2020 by Troble 11 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 28, 2020 Report Share Posted June 28, 2020 Troble, that DOES look goood. I hope "The Girls" loved it. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 28, 2020 Report Share Posted June 28, 2020 2 hours ago, MacKenzie said: Troble, that DOES look goood. I hope "The Girls" loved it. Thanks Mac they don’t eat it. It’s too spicy for them. Aji Amarillo is a very spicy Peruvian pepper. I’ve given my oldest a taste when I made a less spicy version and she loved it but my wife and I like the heat so this dish is for parents 1 1 Quote Link to comment Share on other sites More sharing options...
