please esplain

http://en.wikipedia.org/wiki/Pinko_commie

But more this:

haha

I am getting pretty good at pizza:

Good to see you are making your own dough.

For anyone interested here is the way I make my pizza on the gas grill, yes, the gas grill. 3 empty tomato cans with the top and bottom removed so they are just tin cylinders. Place these on your gas grill and put your pizza stone on top, turn all the burners to high and close the hood of the grill to heat for 10 mins. Make your pizza in a vented pizza pan with your own dough and choice of toppings. Quickly open hood of grill and pop pizza pan onto pizza stone and close hood. I cook mine for about 5 mins but time will be grill dependent. By placing the stone on the tin cylinders you are getting your pizza nice and high in the hood where it is really hot as the hot air rises.The gas burners also supply plenty of heat to the pizza stone giving you a nice crisp base to your pizza.


And Rushmore, as for smoking I strongly recommend the Weber "Smokey Mountain" and this web site for how to use it. http://www.virtualweberbullet.com/

this. I take back any and all white trash slurs.

-------------
next time try this:
it looks like you have fat side up, do it the other way. fat side down. the fat cap cradles the juices, and you will get a nicer bark on top.
don't trim any fat.
don't open to mop until the end.
cook until an internal temp of 190. think 15+ hours.
only use smoke for the first 6 hours. it can over smoke.
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eventually you will get to what you like. look forward to your continued experiments.

This looks delicious. I'd be afraid to get good at pizza. Love it, but it's an occasional treat these days.

The comment I was waiting for! It wasn't really fair to you guys though as you're not familiar with my husband, his engineering background and corresponding attention to detail. No project is worth doing unless it's worth doing right.

All the suggestions are appreciated and we'll let you know how future experimentation works out.

i'd like to see a whole salmon smoked. nomnomnom

wow that smoker looks awesome! Would love to see how u go with some pork ribs.

Anyone ever heard of orzo pasta? I hadn't until dining out last night for my girlfriends graduation - it was delicious:



This dish was called "Fresh pea and parmesan orzo pasta with aged balsamic and pea shootsW (although mixed leaves seems more apt) - it was very good indeed and I honestly think I prefer the text to that of arborio rice.

To start I had "Crispy brie, apple puree, somethingnicedoneto celeriac, olive tapenade and mixed leaves" (photo didnt really make it look too nice, which was a shame as it was delicious, especially the olive:



Unfortunately I couldn't snap a pic of dessert as various other photos (family stuff) were being taken, it was a tunisian orange cake with caramelised orange segments, creme fraiche ice cream and passionfruit sauce - homnom.

edit: Its a shame i didnt get a photo of the tables in this place, they're made out of whole lumps of wood that bend inward in the middle and make quite a picture...

deep fried/crispy brie is **** awesome

Yeah come across orzo before, never cooked with it however.

I think that deep fried brie would be amazing.

In an effort to start cooking a wider variety of items and sick of trying to search all the different threads to find something I saw that I wanted to make I spent some of last weekend reading and transferring all (I think) the recipes shared on 2p2 into a OneNote file. It includes pics and links to original recipe links and some I even included comments from other people that made or varied them. Some awesome stuff in there.

prana i rarely post recipes but I do post pics now and then. i can make a recipe for you real quick if theres ever something you want.

I do hope this is true for all of us

also, going out tonight for a birthday dinner at a place famous for mussels, will try and get some pics

for sure steven

Just made a chicken stock ready to use in a mushroom risotto for tomorrow's dinner. This will be the 1st time I've used a home made chicken stock in a risotto, so I'm really looking forward to it. TR & pics to follow.

While it's not a cold smoker, the husband tried cheese yesterday. It turned out well, but it would be much easier to do when it was 40 degrees, rather than 80 degrees if you don't want the box temperature to rise above 90.

Smoked pepperjack and white cheddar:

ZOMG DO WANT!

I've just recently come across smoked cheese & I love it!! Nice Work!

Cheese is gross! Except the sharpest of cheddar, of course.

wat?

Blasphemy ITT!

gtfo and don't come back

cheese = srs biznss

and for damn good reason...