Porterhouses.

Not really cooking but I made some salsa with my home-grown tomatoes and criolla sella peppers along with some habanero peppers and other stuff.

 

Fax is set to perma ON!

Looks delicious, buddy.  Definitely want. so put some aside for next we meet.

Noted my friend! Tasted much better today than yesterday so by the time you get some it should be fantastic!

How could it not be fantastic?

The question is how much more fantastic can it be, and the answer is none.  None more fantastic.

Lentil curry

Big cooking day today. First, I made and canned some sweet pickled green tomatoes in an attempt to read recreate my mother in law's recipe (that she'll never remember or make due to alzheimers).

Then I made orange beef and broccoli with oyster sauce and rice for dinner.

Cajun lentil soup

24 hrs lamb tenderloin sous vide over rice with curry sauce

130

 

Edited October 8, 201510 yr by grawk

Beans and rice

A pan full of happiness (flat duck bacon)

Flattened*. neh?  I don't think the ducks started out as flat.

Don't mind me, just being a dick.

Edited November 9, 201510 yr by Dusty Chalk

Baked a few pizza and rolls with the leftover dough on the back of the 17" cast iron skillet. Worked really well, make some very good crust. I just have to work on the dough recipe since since mine over-inflated to an astounding degree. More bread than pizza ultimately.

Vegan quinoa, chick peas, cranberries with a curry base for a friend's memorial service

Lasagna Bolognese

First attempt at pizza

 

Cool Colin, I miss making pizza dough with my Blendtec

That was a steel, I forgot to turn the broiler on until after the pizza was in, fumbled with the door open, forgot the spoon in the door, shoulda used the top rack.  I'll get the next one, and this was tasty!

http://www.bakingsteel.com/

I haven't tried pizza on mine yet, but it is one of the main reasons for the Baking Steel's existence.  Check it out.

Cast Iron pan works well as heat ballast, as do paving bricks wrapped in aluminum foil.  I adore my baking steel, and get awesome crust off of it when I get the chance to heat it properly.

You will save yourself a lot of trouble with a pizza peel of an appropriate size for your oven, but that's a very large piece of equipment for a thing like pizza, which is made infrequently.  In a pinch, after I roll out dough I set it on the underside of a cookie sheet covered in corn flour to add sauce, toppings, etc.  Pizzas slide right off the cookie sheet and on to the stone pretty easily, which is helpful because they start cooking the moment they touch down.

Also, if you're not using them already, canned marzano tomatoes are phenomenal.  I prefer them to fresh tomatoes by a wide margin.

I really want to try deep dish pizza in the cast iron skillet one of these days.

On 12/23/2015 at 11:30 PM, Voltron said:

http://www.bakingsteel.com/

I haven't tried pizza on mine yet, but it is one of the main reasons for the Baking Steel's existence.  Check it out.

Added to my cooking wish list. 

I have always wanted to build a nice outdoor wood fired pizza oven. One of these days. 

combination wood fired oven and cold smoker

Turkey, to be spatchcocked tomorrow, is brining

Prime Rib is in the Sous vide with salt, pepper, and fresh rosemary

Red Potatoes and Chick Peas curry is in the slow cooker