Search results

Hand cut fettuccine, home cured bacon, grass fed beef, San Marzano tomatoes, parm. :mug:

Braised veal shank, saffron risotto, demi glacé, gremolata. :mug:

What I normally do is get my WFO to 900* and cook a bunch of quick Neapolitan pizzas first. Then I let the oven cool down to 500* to cook up some Sicilian pies. I also use bread flour for Sicilian pies and caputo flour for Neapolitan pies.

Nailed it! That looks so good! :mug:

Oh, hell yeah!! ^ :mug:

Wood fired Sicilian pizza action shot. :mug:

Yeah, it's all about tomatoes right now in New England! These got some olive oil and salt. :mug:

Wood fired Sicilian pepperoni pizza. I'm usually more of a thin crust Neapolitan pizza guy. But lately I've been really into these thicker, pan pizzas. :mug:

This is the typical sized rib eye that I like to cook. They are Angus Prime about 2 1/2" thick. You guys don't want to know what my butcher charges for them! Finished. :mug:

How am I just now seeing this thread?! Can't wait to follow along! Thanks for the props, Kev! For me bone in rib eye steak is the best. I like searing both sides in a ripping hot cast iron pan. Then finishing it in the oven, basting with bone marrow butter, rosemary and whole garlic. :mug: -Mike

Last month I was fortunate enough to be invited to help cook at The James Beard House in NYC. It was a BBQ themed dinner that included these monster beef plate ribs. :mug:

You're gonna rock it! :mug:

Seared sea scallops with a corn and tomato salad. :mug:

Nice Klingon reference!! :) The good ones work really well, the cheap ones, not so much. And it takes a few times to get the hang of it.

I use a mezzaluna for cutting pizza. It's kind of like a rocker knife. I love it! :mug:

Hey, I figured I'd reply here with my results. After I racked the beer off the cherries I added another sour beer right on top. I let that go for 6 months and then kegged that beer. The beer is very tasty! It has a great cherry flavor, but not super fresh cherry, more like in the background...

Absolutely carbonate.

Brisket, salt, smoke. :mug:

Home extruded pasta, home canned tomatoes, grass fed beef. Cheers to a great weekend, all! :mug:

Made some homemade bacon. Rubbed with salt, curing salt, sugar, spices and herbs. Two weeks later. Smoked and sliced. :mug: