Which Cooking Are You?

[Voltron]

[tyrion]

Nice pies! Pizza oven?

[Voltron]

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

[tyrion]

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. 

 

[Voltron]

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.

[Spork]

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, 2023 by Spork

[Voltron]

This should be a flag for something or other 

[Grahame]

2 minutes ago, Voltron said:

This should be a flag for something or other 

 

[mikeymad]

Welcome to Bolivia - land of giant Za.

[Voltron]

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

[Grahame]

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?

[n_maher]

More overly complicated potatoes. 

 

[Dusty Chalk]

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.

[Voltron]

🤢

[swt61]

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, 2023 by swt61

[robm321]

Mmmm ripe pork

[Augsburger]

Ewwwww!

[Dusty Chalk]

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

[swt61]

Baked Ziti.

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

Edited July 7, 2023 by swt61

[swt61]

[Augsburger]

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

[swt61]

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.

[Grahame]

French toast:

"Classic"

& "Waffled"

[Grahame]

Sous 

Vide 

/ BBQ pork chops

[Voltron]

@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.