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**RichieB** · March 4, 2024, 07:18 PM

Not even near Troutman lasagna. But I detoured into my Italian food desire. So manicotti frozen not mine. It's tough to see but sliced meatball and sauce, my wifes. Topped with mozzarella cheese. With a beautiful cabernet. And our neighbor celebrated her daughters 8th birthday yesterday. She shared her wonderful from scratch cupcakes with us. They enjoy smoked protein and I've not been shy to share. Blessed to have wonderful neighbors all around us.

**Chris Williamson** · March 4, 2024, 08:59 PM

A simple but good Mel for my ladyfriend’s birthday. Ça c’est bon.

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**Attjack** · March 4, 2024, 09:38 PM

We made 2 batches of dough with a new yeast. One was a Neapolitan and the was New York. Yes, we had pizza two nights in a row and it ain't no crime. 🍕 📆 🍕 📆

**DTro** · March 4, 2024, 09:53 PM

How come none of you guys told me about this? Salmon steaks deboned, rolled, and grilled are delicious. These steaks are regular, grocery-bought, farm-raised salmon. I used the same old trusty recipe that I use for fillets. And this was way better all a round. (See what I did there.) Served with butternut squash and a tossed salad.

**MsTwiggy** · March 5, 2024, 12:18 AM

Another vegetarian dinner - tofu stir fry tonight. . . I’ve been studying my Wok cookbook, I’ll branch out eventually 🥦🌶️🫛🔥🔥🐿️

**NumbWhistle** · March 5, 2024, 08:34 AM

Was a bit of a lazy weekend, so I decided to throw together a quick naturally leavened loaf. I had been gifted a Danish whisk recently, so I decided to do everything by hand. I typically use my mixer to get everything together and develop the gluten, but every so often I like to be more connected with the dough and get my hands dirty.

While this isn't the prettiest loaf I've made over the years, I got no complaints from my wife or dogs! As such, I'll take that as a win.

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**BFlynn** · March 5, 2024, 02:25 PM

Medium Temp SVQ Nilgai Pastrami

Reubens later

**hoovarmin** · March 5, 2024, 03:22 PM

My guilty (not really) pleasure is fried chicken gizzards. I love them. Down here in the southeast it's common in less urban areas to find fried chicken stands in convenience stores. I will never drive away from one of those without an order of gizzards and hot sauce. Tried to make it pretty for you guys, but it is what it is.

**SammyJ** · March 5, 2024, 04:54 PM

Weber Kettle Vortex, just about an hour

Seasoned with just Salt and Pepper.

**bbqLuv** · March 5, 2024, 07:33 PM

Pork Loin is so easy in my Traeger TImberline 850.
Program: Super Smoke Mode for 1 hour at 215*F, then temp up to 375*F to 145/150*F internal. then rest.
Serve with mixed green salad and sweet potatoes.

I would like to get a better crust/bark. I used olive oil as a binder, not again. seasoned with Traeger Pork and Poultry.
The Drip EZ prep pan, middle picture, is working very well.

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**JoeSousa** · March 5, 2024, 11:46 PM

Got a Gozney Roccbox today. Was hoping for the new Arc XL but that will be for another day. One of these days I will do a side by side by side comparison with my Ooni Koda, Solo Stove PI Prime, and the Roccbox. All in all it was a great pizza oven. It cooked a great pizza and I had a great sunset in the background.

**Mosca** · March 6, 2024, 07:18 AM

Now I got three places to put stuff: here, Breakfastes, and Tacos.

A couple of tostadas. I had them for breakfast, but they’re traditional ingredients: refritos with serranos, onion, and cumin, mashed avocado, cheese, lots of tomatoes, lettuce, roasted tomatillo salsa, sour cream, and cilantro. On crisp corn tortillas. To get them to the right crispiness took 45 seconds a side in 375° oil. 15 seconds more wouldn’t hurt, nor help, I don’t think, but less wouldn’t get them crisp enough.