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    The Best Prime Beef selection in this thread !

a few pie shots...             Neapolitan style pizza.. 65% hydration..Pizzeria Flour..2.8% Salt..1.5% Dough Culture...270 g dough ball   Bufala Mozzarella..grated Vantaggio D' Oro whole milk cheese..milled San Marzanos.     Fresh Mozzarella..crushed San Marzanos..uncured Pepperoni     ...

  Some of the main ingredients for a mixed Spanish Paella... Sweet Red Pepper, Rocoto Pepper, Onion, Garlic, Aji Dolce Pepper, Lemon, Tomato, Spanish Chorizo, Parsley, Saffron, Smoked Paprika, Piquillo Peppers, Seafood Stock, Spanish White Wine, Bomba Rice, Olive Oil, Chicken Stock.       more...

Great idea Essegi !          Rice is multi-directional...........and I'll certainly throw some into the bowl...                         These Langostino Tigre might look impressive if they were nestled on top of some................Bomba !   more on this later..

Wow !   Paul you're getting great results in the GH. Lookie at those plants.......wonderful growth !   It might be time to break apart the root masses and place those girls into 5 gallon buckets.........they will be rocking with peppers...all year long   Best of luck with this years season !

Scott your plants look healthy and ready to grow !   Best of luck with all your season.........bet you can't wait for the 1st ripe peppers...

    That's modern......almost futuristic ........................................makes my dowel rods look like a tinker set......... :lol:

Perfect glaze on the ribs...

Strong start Scott    Not only in the game...those plants are first string ! I can't wait to see your garden in full swing, ...each year you  fine tune  it from the soil through the composition in planting to harvest(s) and then some.   I'm happy to see you're keeping the top layer of medium...

Beautiful Peppers !

I could go for a bowl of that  Blue Crab  chili style stew...with a some crusty bias sliced bread......and heck, one of those Foster Lagers that Stickman showed in his dish.   That's a meal !   Pot Stickers are great finger food appetizers.........I make them,.....kind of different, though

I dig that verandah.....and all the cooking gear............especially the wfo

      These pizza's went between 4 of us.........plus burgers off the grill.   I just reheated the last slice of the shrimp pie in a 180 F oven on a pizza stone..........it dried the fook out of the bottom and turned it into a cracker style.........heh

Those Tamales look very tasty........I don't envy all the work that went into those, but I can see it was all worth the while.   Soil prep looks great , nice and clean rows. Betcha can't wait to get the 1st plants in the ground.   Best of luck with the 2015 season !

  Making a few this weekend.........three today     Large Shrimp, Carbonara Sauce, Fontina Cheese and chopped Peppadew.       Fresh Bufala, San Marzano puree, Basil     after the bake...     probably my favorite today.....Pesto, San Marzano puree, Bufala Cheese, Green Olives, Marinated...

  Pesto can be strong, even with a high oil content type...it can acquire a taste, like anchovies.... :P    Sure, a swirl of  red sauce would complement the pesto base. The large pieces of cheese is the fresh Motz, I actually used crumbled Goat cheese from a container...and very little at that...

  Another one with an airy crust.....Pesto,Fresh Motz, Goat Cheese, Prosciutto, Pepper Dew slices. Parm     Crust shot......     Time is your friend when it comes to dough. I've had containers in the fridge for 5 days......The smell is great when baking. The longer the dough ferments the easier...

    Yep...NP, Neapolitan......a true NP bakes at 60 sec or less.........mine are running around 90 sec +

    In short and not talking in baker's terms....the hydration is the percent of water compared to the amount of flour. A typical Chicago style either thin or deep dish uses a lower percentage also with a lower protein type flour such as regular milled All Purpose (AP)....ex: 1000g AP with 420g...

  Those  10/12" pies were done on the BGE.....Cherry and Oak with a small pizza stone. The flames shoot up and over. Might need to replace the gasket before I start using it as a smoker again.   I'm eating a slice of that pan pizza right now, along with some homemade chicken soup.