Nice pies! Pizza oven?

Thanks Mike! 550 degree oven with a baking steel for a couple of hours before making the pies. 

On 6/20/2023 at 11:31 PM, Voltron said:

Thanks Mike! 550 degree oven with a baking steel for a couple of hours before making the pies. 

They look delicious but for a former hotshot lawyer, it’s time for an Ooni. Even this soon to be hopefully retired…shhhh…small town lawyer, an Ooni is a necessity. 

 

Those look fantastic, Mike! My neighbor in SF has a wood fired pizza oven in his postage stamp sized backyard and he can sling some really nice pies. A little more work than the Ooni but very tasty. It's possible I might upgrade one of these days.

The Ooni's are great.
I have one of the older ones (Before they changed the spelling )- it still cooks a good pizza.
Wife does tend to over-do the toppings, but she's slowly getting better

 

 

I like fishing, and it's hard to get better than fresh caught seafood.

Greek style char grilled calamari is a bit of a favorite at my place.
Simple and easy, but it does work better on a wood or charcoal grill than the BBQ or a fry pan.

 

Edited June 24, 20233 yr by Spork

This should be a flag for something or other 

2 minutes ago, Voltron said:

This should be a flag for something or other 

 

Welcome to Bolivia - land of giant Za.

Next one I make like this will have the middle stripe of sauce and toppings under the cheese and clean on top. Detroit Bolivia!

Maybe have a series of "Detroit 'Za, Global nomad reporting in" to collect the set.  Black olives / cheese with squid ink for the black accents?

More overly complicated potatoes. 

 

I made my barbecue pork/ghoulash today.  Pork was a little ... ripe, but I've eaten worse so won't discard.

House might smell for a few weeks, here's to hoping my landlord doesn't evict me.

🤢

Here's to Dusty Chalk.

We remember him well.

Though sometimes he gave us hell.

He had a heart of gold, before the mold.

Dipped his fork into some ransid pork.

He coughed, sputtered, then blew a gasket.

Today we lay him to rest inside a Purple casket.

 

Edited July 6, 20233 yr by swt61

Mmmm ripe pork

Ewwwww!

Actually, the smell is already gone, and it tastes delicious.

Baked Ziti.

Ziti, sweet Italian sausage, tomato sauce, red bell pepper, onion, garlic, ricotta & fresh mozzarella.

Edited July 7, 20233 yr by swt61

I will be right over. Open the wine, and let it breath while I and parachuting in please.

You won't be disappointed with the Ziti, but you'll be extremely disappointed with my wine selection.

Bought for cooking, about 2 months ago.

You're welcome to all 8oz. left.

French toast:

"Classic"

& "Waffled"

Sous 

Vide 

/ BBQ pork chops

@Icarium Dan made a small group buy of Wagyu beef at Costco that Stretch and I joined a couple of years ago. One of my steaks in a vacuum bag ℅ Dan ended up at the bottom of the freezer and I noticed it for the first time in a long time recently. It fried up real good regardless of the age, I'm sure in part because of the vacuum seal. Claire and Alden and I polished it off happily.