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Very nice, Eric! I did some Mongolian Chicken on the Vortex/wok setup a few days ago, and my wok was temping at about 785°F..... that kind of heat takes some getting used to, but it puts you in the "wok hei" neighborhood without heating up the kitchen (or investing in a wok burner like my bro!)...

Time flies, buddy, and it's all great! My youngest just turned 20 and will be a junior at UCSB in the Fall. My middle kid is guiding whitewater on the American River for her second summer before she heads to Indonesia for a 4 month SCUBA/marine ecology internship in Sept. My oldest is...

Karu 16? One of my golf buddies has one, and they turn out a very nice pie! What size dough ball you using for those? They look great! R

Nailed it, Eric! I do enjoy those WFF prime TT's! Good stuff! R

Great audible to use the CI skillet as a stone!! Looks like it worked pretty good, too! :) More great cooking in the woods!! R

That recipe was my adaptation of the official VPN recipe, and I'm glad you seem to be having some good success with it. Same day dough definitely reduces the plan ahead quotient for pizza night! I've frozen it, too, with decent results. I do a fridge defrost overnight, and then get it out at...

Yeah, I really do like it, and I've dialed in my process. I think if I was looking at ovens now, I'd include the Gozney Arc/Arc XL in the mix, and there's also one from a small company in Italy called Pizza Party that I'd consider. Having said that, the Ooni is hard to beat in terms of...

Must be summer! Lots of pizza posts lately!! Great looking pies, Michael!!! R

Great looking pies, Eric! Looks like the dough worked out well for you! I hear you on the challenge of lots of heat in a small space.....keeps you on your toes (and your oven is smaller than mine!!!) With all the great fruit available now, it's time for some fruity pies! Thinly sliced...

It's a fantastic combination, Tim.....worth spending a little time whipping up the mornay (not much time, really!) A couple more pies from this week.....nothing fancy on the toppings, but so good!

With a La Gloria Cubana and a martini, no less!!! My jalapenos are just popping fruit, with my poblanos not far behind! :) R

I don't bother to try to temp skirt steaks, they are just too thin for any accuracy. I just go with a REALLY hot grill, 2-2.5 minutes per side, rest a few, and eat. I'm not a well done person with skirt or any other steak. If you're sure you sliced your skirt across the grain after cooking...

You know I like pizza, Andy (and sourdough), and these look SO good! Nicely done, sir! I'll take two slices of each, please! R

Really nicely done, Jim! Surfing old posts from some of our great contributors (including you) is one of my favorite things to do! Correll, Bartlett, Minion, Schultz, and quite a few others.......so many good dishes to duplicate and riff off of. Today is a good day to wonder how many people...

:ROFLMAO: Ok, Tomahawks it is, then! :)

I'd be happy if my wife and kids liked lamb! Looks good, Bruno! You pick up that goat yet? :) R

If you can't find the tomahawks, just grab a whole Halal goat! :)

If I'm not the King, I'm at least the Prince of changing something that works just fine, and trying something new! :ROFLMAO:

Ok, I'll give it a try for sure. Nice Queen reference... :)

Chuck, I missed this post! Nailed it, brother! CostCo Biz Center in SoSF always has some good looking two-packs of Tomahawks......Usually get one when I head there to load up on some flour! :) Nice cook! R