Recent content by samcanadian

Yeah, that'll be on my list of things to try for my next pizza too!

Flawless :rofl:

So me and three friends took the John Boat onto a flooded field last night and waited around for the feeding geese to lift off the fields and come back to the water to sleep.   Here's a vid of us paddling out   http://youtu.be/1p1NKSzshas         And here's one of us hunting.  The video's a bit...

The reason I ask is because I have the same aluminum peel and I'm nervous about sliding a pizza onto my steel with anything but a piece of parchment underneath.  It's a drag having to pull the parchment out a few minutes into the cook to get the crispiness factor though.     How much flour/corn...

  First off, that's a great looking pizza.  The BGE or another Kamado style grill would be a great way to make pizza.  Do you have a steel or something you place in it, or is there a flat portion you're able to slide the pizza onto?   Question: Why two different pizza peels?     Also, do you use...

We've got a great line on limestone here in Winnipeg, MB.  There's an insane amount of it available.  Is that's what's preferred for a pizza oven?

I have a Maverick which is wireless, but it's not as reliable as the Thermapen...and frankly I only usually measure once when I think the meat's about done.  I've graduated past the nervous hand-wringing anticipation of watching my meat temps rise and now just chill out and wait at least 90% of...

Niiiiiiiiiiiiiice.  

In the Ukraine, yet!  That must be a south west elevation?  That's one heck of a healthy looking plant.  

    Holy moly I hear you.  Pinterest is the worst thing for my wife.  She really does try hard, but she spends way too much time looking on these goofy sites where house wives put their own spin on Vegetable Soup (i.e. removing salt and anything delicious)

Tell me about it. Its hard to find solid, unassailable recipe ideas backed by expertise...not just a soccer mom making dough for the first time.

I feel like there are a TON of "easy" recipes out there and not enough advanced or even "regular" ones. I would definitely be interested in becoming more anal about my dough process if it meant more controllable/predictable results.

Green peppers, homemade spicy Italian sausage, onions caramelized in fig balsamic There are an insane amount of pizza dough recipes with very very slight changes in the ingredients themselves. What I'd like to know is what part of the method changes in order to make the kind of pizza dough you...

Do you smoke them or grill them?  I like smoking my poppers for that extra bit of flavour.