Food

[Henry Krinkle]

My, my, my that looks good, where again did you say you live...

I have yet to do a pizza on my egg, but that sure makes me want to try. I love the look rof the well-used, blackened pizza stone.

Way north and a fair bit west of you. And thanks. I've had that pizza stone for more than a decade. I hear lava rock is the way to go for open fire but this one just works so well.

[synequano]

What are the 3 different types of tongue?!

Beef tongue,I think there are 2 kind from the same part,one is thinner,while the other is thicker,the other kind is thinner and more chewy,not bad but a bit harder to chew

[CanadianStraps]

A head of cauliflower, a giant sweet onion, many cloves of garlic. Oiled and peppered, roast it for about an hour. What would I be doing with a mess like this?

[Nokie]

^^^^

CAD, that looks great.

Hard to get creative with cauliflower so I am going to give this a shot. Sounds good.

Thanks for posting.

[Henry Krinkle]

A head of cauliflower, a giant sweet onion, many cloves of garlic. Oiled and peppered, roast it for about an hour. What would I be doing with a mess like this?

I'm not sure about you but I might be tempted to throw some fat and a little veg stock into that and puree it. That would make it my one of my favourite potato substitutes.

[bu11itt]

Way north and a fair bit west of you. And thanks. I've had that pizza stone for more than a decade. I hear lava rock is the way to go for open fire but this one just works so well.

If it ain't broke... My stone is a white as freshly driven snow. I really should rectify that. But I'll be doing ribeye tomorrow night...

[CanadianStraps]

I'm not sure about you but I might be tempted to throw some fat and a little veg stock into that and puree it. That would make it my one of my favourite potato substitutes.

Close. It became my smiley-happy curry cauliflower soup. My all time favourite use of cauliflower. Cilantro sour cream, carrot, saffron, smoked salt.

[Henry Krinkle]

If it ain't broke... My stone is a white as freshly driven snow. I really should rectify that. But I'll be doing ribeye tomorrow night...

Yum!

I do bread in the Traeger's on that stone too, but only once or twice a year. It is not energy efficient for full sized loaves, but they taste so wonderful.

[bu11itt]

Yum!

I do bread in the Traeger's on that stone too, but only once or twice a year. It is not energy efficient for full sized loaves, but they taste so wonderful.

Mmmmm. Bread sounds great. Got a good recipe? Pizza crust?

I'll take some pics of the steaks and post 'em here if I get the time.

[Henry Krinkle]

Mmmmm. Bread sounds great. Got a good recipe? Pizza crust?

I'll take some pics of the steaks and post 'em here if I get the time.

I'll post the pizza crust recipe tomorrow,as for the bread I don't really have a recipe. I have been baking bread for decades it changes all the time. Right now skin on potatoes feature largely in my bread. I have a set of weights and measures that I prefer to stay within and judge each loaf by feel.