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All this pizza talk made me hungry! Only 5 tonight, 2 for the neighbor, three for us. One GF cheese, one half pepperoni half cheese, one (pictured) pepperoni mushroom (shitake). Yum! Middle of the oven for the 3/8" baking steel @ 525 seems to be the best balance between getting the crust...

Yeah, it's bad enough with the Type 1 malady, but then add the Celiac and it would be unbearable for me, especially from such a young age (he was 4 1/2 when diagnosed). FYI, about 1/3 of Type 1 diabetics also have the genetic predisposition to develop Celiac from mild to severe cases. My Son...

I use a flour that has recently been carried at my local Wegmanns. It can be ordered on line as well. Caputo makes it and it's called Fioreglut. You can be liberal with the flour and make a pizza that is hard to discern from one with gluten in it. It's for one of my type 1 diabetics, so I...

With the smoke hanging around, makes it look like a T-storm is eminent all the time. Took a chance and bought a fire sale chuck roast, 2.5 lbs, and prepped it like I would top or bottom round for pit beef. Cooked it slower on the Weber kettle than I normally would, put the spurs to it at the end...

Channeling my inner Peyton Manning. Possibly a bit too much tomato sauce, but will work with leftovers for lunches.

Yes, and keep it fun! When it's not fun take a break from it. I've got a couple of four corny kegs that are empty and clean in the basement. Might conjure up some ales that I can age for a bit, like porters, IPAs, barley wines. Need to get those filled before football season kicks in, and also...

After a "men's breakfast" headed back home to start a batch of beer for my nephew getting married at the end of July. Haven't brewed in a while, so went for a straight forward and simple pale ale. Mashed on the stove top (cooler has somethin' growin' in it), sparging my wort at the moment...

Hate to say it, but sometimes it ain't worth taking a week off of work. This week was miserable, came home absolutely spent every night for the first time in years... But did get a text from my daughter, she and her boyfriend signed a lease on an apartment. She'll be able to walk to all kinds...

Snausage pasta! Big ring of spicy sausage, grilled and cut up. Made a simple sausage/green pepper/charred red pepper/onion/kale/diced tomato pasta sauce, served with some rigatoni and shaved parmesan. Very filling and yum!

Not stupid, everyone's environment is different. I know when I head to the cabin I allow some more rise time before I fridge it for a couple of days. Just cooler in general up there. I try to let it show some bubbles underneath at the base before I toss it into the fridge, then it seems to have...

Dave, did you let it rise a bit before sequestering it to the fridge?

Yup, I've pushed it back and it's like the dough goes into suspended animation...too cold for any fermentation to happen.

I thought I recall him posting one of those? Might be losing my mind in my older age...

Bet it would be pretty heavy.

Thank you guys, yes yeast. And I may or may not have had too much to drink...

Wow, I need to read my notes on this one (at home). Has a Merlot label, but I believe there is 13% Cab Sauv and 13% Malbec in this blend. Drier than dry, oak still evident (way more than I remembered). I believe this was made in 2016, can't remember. I believe it is Chilean grapes and juice...

SO, you hit it low with a choked up 2 or 1 iron, right? LOL.

A trying day for my wife. First, she ordered a pattern online to make a fancy reversable cloth hat, I think a sunhat of sorts. Missing templates, lack of directions. So she moved onto project #2, had issues with the sewing machine. There MAY be a common theme with these issues, take a look at...

Well, the pellet grill didn't jam and I got a hunk of beef as well as a few burgers (for the girls) cooked for dinner. Yum!

I use semolina for the normal pies, can't use the peel for the GF one w/o the parchment paper. I can use cornmeal as long as it's GF, but I need to use a pan since the steel is used for normal gluten containing pizzas and most parchment paper can only go to 425*F.