Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

I preheated for about half an hour, i might leave it longer next time.

One trick is to sprinkle a good dose of herb on the top to help get the pizza baked and you stoned.

This from a guy who puts the fire inside a potjie pot....

Schlack did you use the pizza dough recipe I recommended?

Trader Joes® Chicken Marsala, mashed red pots, and garden salad.

(I burnt last week's home-made attempt to make chicken marsala. Yes, the smoke detectors went off... )

Sometimes I come in here and zone out while dinner overcooks.

I made slow braised short ribs yesterday. 3 hours at 300 was still a little too hot. Next time I'll go for about 4 1/2 hours at 250. They were very very good. But not perfect.
The braising liquid is going to make some incredible soup.

A few weeks ago, I made chicken cacciatore in the crock pot and had a ton of sauce left over. I used it on pasta a few times and even on egg plant parmesan. Strange, the longer in the fridge (...at 34° F) the better is tasted.

Thats the bunny. Although i just used the strong flour I had iat home. Will pick up some Tipo 00 next chance i get.

Some sauces, especially tomato, taste better after they've rotted aged for a few days in the refrigerator. Tomato sauce usually tastes better the second day.

I wasn't terribly impressed with the Italian type "00" flour and it was godawful expensive. Any strong(high gluten) flour will work. Most folks here use King Arthur brand bread flour. I suggest you always sift it for pizza dough to aerate it before you start. If you can find wheat gluten in the market you can add a few tablespoons to strengthen the flour a little more.

I tend to try to pile too many toppings on the pizza and wind up with a "wet" pizza when I do. Less is usually better.

Does this mean you are not impressed by the Bucket O' Fire? I should mention its inspiration and features:

Inspired by the old carpenter's method of punching airholes near the bottom of a metal 5-gallon bucket and burning wood scraps for a little heat while working on frigid job sites, the cast iron Bucket O' Fire is a more upscale back yard campfire device. Unlike a campfire, the Bucket O' Fire is raised up off the ground with its sides at an appropriate level for radiating heat to a full circle of sitting, or standing, campers. There is excellent containment of the fire, embers, and ashes, leaving no messy campfire ring or detritus. In addition, the Bucket O' Fire provides a convenient rack for grilling or supporting cookware over the fire. If the festivities conclude before the fire is out, one merely places the cast iron lid over the whole shebang, which results in the remaining wood fuel being converted into charcoal, ready for the next entertainment event.

A potjie pot it definitely is not.