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72 hour dough, San Marzano tomatoes, oregano, parm.

Great book!

Rolled rib eye cap, bone marrow butter, rosemary, garlic.

Thanks! I have the Kitchen Aid attachment for extruding pasta. It works ok, but I’d probably buy a better one next time.

Rigatoni, tomatoes, parm, basil.

@applescrap that griddle is getting nicely seasoned! Love it!

Do you know if they make a grill attachment for it? So you could take the flat top off and turn it into a grill as well. Also, does the top easily come off? I would love to be able to store it inside when not in use. This thing is all I’ve been thinking about for 2 days! Haha! Thanks, Mike

That thing is awesome!

Pici amatriciana. Home cured pancetta, home canned local tomatoes, roasted onions, basil, parm.

Cast iron seared, bone marrow butter basted, prime rib eye steak. :mug:

Same here! It's the first thread I check when I'm here! :mug:

New toy!!:mug:

Grandma slice for National Pizza Day. :mug:

Sounds like a job for beurre blanc!

I usually sneak in some shrimp stock into any seafood risotto I do. But, not 100% shrimp stock, maybe 75% good chicken stock 25% shrimp stock.

I would bottle and drink the Brett beer, as you said it was tasting great. Alternatively, you could buy another keg and blend the two finished beers at a later time. All the other stuff about chemicals, and boiling finished beer, I would never do. But, this hobby is all about experimenting, so...

Hand cut pappardelle, sausage ragu, parm, chive.

With my thick Boston/Merrimack Valley accent, these devices have no idea what I'm asking them!

Thanks! I've really been getting into using freshly ground, local grains. The above dish, I used a whole wheat flour from Alprilla Farm in Essex, MA. It's so cool to actually see the bran and germ in the flour, something you just can't get from commercial flours. I also love Maine Grains from...