What's for dinner tonight?

[crappyice]

Yum.

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Pro move keeping some cooking juice!!!!
Looks awesome


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[Robhuntandfish]

Pro move keeping some cooking juice!!!!
Looks awesome


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Actually that's butter and a couple shots of Frank's. But......I also kept the juice in the bottom of that dish.

It was a great meal for sure. Smoked some homemade sausage for it yesterday then everything into the can cooker today.

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[johnplav]

A “moondog” and other healthy fair foods at the Little World Fair in Hemlock 

[Lawdwaz]

2 minutes ago, johnplav said:

A “moondog” and other healthy fair foods at the Little World Fair in Hemlock 

I saw the signs Sunday when I went by it.  About ten years ago I was at the fair grounds for a wedding, haven't been to the fair itself in a few years. LOL  I'd guess it was the early to mid 70's since I graced the grounds for the official fair.

[crappyice]

Greatest yellow squash ever and pesto from garden basil


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[NYBowhunter]

Homemade pizza cooked over an open wood fire. 

[Robhuntandfish]

Venison burger with cheddar and Utica greens. Salt potatoes with some green onions from the garden.

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[Robhuntandfish]

Breakfast for dinner. Skillet meal. Fried sliced salt potatoes, shrooms, garden green onions, breakfast sausage then topped with a couple eggs and hollandaise.

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[crappyice]

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[Nomad]

Eggs !

[crappyice]

Eggs !

Yuck...no Blackstone?


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[Merlot]

22 minutes ago, Nomad said:

Eggs !

those are pretty expensive legs....I mean eggs...

[Nomad]

1 hour ago, crappyice said:

Yuck...no Blackstone?


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 Had to look that up , Ain’t no fancy man .

Edited July 27, 2022 by Nomad

[johnplav]

We were supposed to have all the neighbors over for pizza tonight… but instead it was the 4 of us for a quarantine pizza party.  Im stuffed. 

[GreeneHunter]

Chicken Quesadillas and Onion Rings .... Yeah That'll do it !

 

[johnplav]

Ribs and peach/tomato/buratta salad.  We might be stuck at home with the ‘Rona… but at least we’re eating good! 

[wolc123]

21 Month old brown Swiss steer, aged 12 days, porterhouse steak, grilled medium-rare:

 

 

[BizCT]

Crab cakes and blackened swordfish at Edison Kitchen in Bethel CT






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[crappyice]

We were supposed to have all the neighbors over for pizza tonight… but instead it was the 4 of us for a quarantine pizza party.  Im stuffed. 

Pizzas look amazing. Let's get a fully review on that pizza cooker-what do you love? What do you wish it did better? How's the temp control of the stone? Can you wood fire?


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[johnplav]

1 hour ago, crappyice said:

Pizzas look amazing. Let's get a fully review on that pizza cooker-what do you love? What do you wish it did better? How's the temp control of the stone? Can you wood fire?


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That’s an Ooni Koda 16 that Iv had for over a year now.  I’m more than happy with it.  Runs on propane and you can’t add wood.  Iv used my buddies that runs on wood pellets and it’s harder to maintain temp.  With propane you light it and forget about it.  That’s definitely easier when your cranking out pies every minute or so.  It gets up to temp quick, I usually throw the first one in after 10 min.  On high it gets up to 900+ degrees but depending on the dough sometimes I’ll turn it down to 750-800.  We make our own dough using the Ooni classic dough recipe.   I’m sure the 12 inch model would work for most people and it’s 2/3 the price of the 16. But the extra room is nice.  It’s easy to maintain and not too bad to store (can’t keep it outside). It travels well and would be a blast camping.  It’s easy enough to set up for a family pizza night, but we really love it when friends or family are over and we mess around with ingredients and make 10-15 pizzas in a night.  I had the solid peel and it works well for turning (burner is L-shaped so each pizza needs one turn half way through cooking).  The slotted peel works great for prep and launching when you dust with a lot of flour.  Only complaint would be the price, otherwise I’d recommend everyone who likes making pizza gets one. 

[crappyice]

That’s an Ooni Koda 16 that Iv had for over a year now.  I’m more than happy with it.  Runs on propane and you can’t add wood.  Iv used my buddies that runs on wood pellets and it’s harder to maintain temp.  With propane you light it and forget about it.  That’s definitely easier when your cranking out pies every minute or so.  It gets up to temp quick, I usually throw the first one in after 10 min.  On high it gets up to 900+ degrees but depending on the dough sometimes I’ll turn it down to 750-800.  We make our own dough using the Ooni classic dough recipe.   I’m sure the 12 inch model would work for most people and it’s 2/3 the price of the 16. But the extra room is nice.  It’s easy to maintain and not too bad to store (can’t keep it outside). It travels well and would be a blast camping.  It’s easy enough to set up for a family pizza night, but we really love it when friends or family are over and we mess around with ingredients and make 10-15 pizzas in a night.  I had the solid peel and it works well for turning (burner is L-shaped so each pizza needs one turn half way through cooking).  The slotted peel works great for prep and launching when you dust with a lot of flour.  Only complaint would be the price, otherwise I’d recommend everyone who likes making pizza gets one. 

Fantastic review...thank you.
I've been pretty happy with my stone right on the propane grill. While it's not getting to 800 degrees in 10 minutes, the 550-625 range seems to be a sweet spot for my temp anyway. The wood fire is all I feel I'm missing so not sure ooni is for me. I just need to build an oven!!!


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[Nytracker]

On 7/26/2022 at 8:07 PM, Nomad said:

Eggs !

And melons .

[johnplav]

58 minutes ago, crappyice said:

Fantastic review...thank you.
I've been pretty happy with my stone right on the propane grill. While it's not getting to 800 degrees in 10 minutes, the 550-625 range seems to be a sweet spot for my temp anyway. The wood fire is all I feel I'm missing so not sure ooni is for me. I just need to build an oven!!!


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Yea a real wood fired oven would be great.  You seem to make pretty good looking pizzas tho!  We got the Ooni knowing we love pizza, cooking for crowds, and live in a place with sub-par pizza.  The few spots in Rochester with decent pizza are way overpriced.  Love being able to do similar or better at home. 

[BizCT]

Nashville hot chicken sandwich and truffle fries in honor of @turkeyfeathers




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[First-light]

Nice Venison roast on the BBQ. Pretty much nailed it for an old BBQ and thermometer.