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Thread of What You've Eaten, Cooked and/or Drunk Lately

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So, we recently had an issue with our oven... long and short of it is we decided rather than fix it, we'd upgrade to a dual oven. As a result, we can now cook two different things at two different temps... quite handy...

Anyway, prior to beating the shit out of Northwestern, we decided to make two pizzas. One thick crust (I've posted before) and a thin. The thick cooked at 425 and the thin 500:
PizzasUncooked.png
Pizza Cooked.png
 
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Buckeyeskickbuttocks said:
So, we recently had an issue with our oven... long and short of it is we decided rather than fix it, we'd upgrade to a dual oven. As a result, we can now cook two different things at two different temps... quite handy...

Anyway, prior to beating the shit out of Northwestern, we decided to make two pizzas. One thick crust (I've posted before) and a thin. The thick cooked at 425 and the thin 500:
View attachment 19739
View attachment 19740
Click to expand...
No stone?

Pitiful.
 
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25547.jpeg

So this is a weird one. The peppers are stuffed with diced red onion, zucchini, Yellow squash, tomatoes, corn, and basil.. oh and garlic, first you give that all a bath in a sautee pan (Griswold #8 for example) with a full stick of butter. Then bind it up as much as you want with parmesan cheese and bread crumbs. Stuff in the peppers, grill for about an IPA and a half. Super awesomer.

Also Berkshire loin chops with rosemary honey glaze.
 
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Quick question. Anybody have experience with larger enameled cast iron? (Other than le creuset maybe?). I mention I sit there and say, if I had a fancy pot like that I could make some awesome Cassoulet too... Or braised short ribs or whatever.

I was looking at some descoware. I guess it's lighter the Le crueset and quite a bit more affordable, but obviously all vintage

But look at this freaking thing. It's super cool.

3d9ed026c5df1e46eb8dfc3bc5644dc2.jpg
 
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AKAK said:
Quick question. Anybody have experience with larger enameled cast iron? (Other than le creuset maybe?). I mention I sit there and say, if I had a fancy pot like that I could make some awesome Cassoulet too... Or braised short ribs or whatever.

I was looking at some descoware. I guess it's lighter the Le crueset and quite a bit more affordable, but obviously all vintage

But look at this freaking thing. It's super cool.

3d9ed026c5df1e46eb8dfc3bc5644dc2.jpg
Click to expand...
English asshole!
 
Upvote 0
AKAK said:
Quick question. Anybody have experience with larger enameled cast iron? (Other than le creuset maybe?). I mention I sit there and say, if I had a fancy pot like that I could make some awesome Cassoulet too... Or braised short ribs or whatever.

I was looking at some descoware. I guess it's lighter the Le crueset and quite a bit more affordable, but obviously all vintage

But look at this freaking thing. It's super cool.

3d9ed026c5df1e46eb8dfc3bc5644dc2.jpg
Click to expand...
Love my Le Creuset (fortunately I got custody of it from an old girlfriend so I never had to pay cash for it). Perfect for cassoulet, bolognese, short ribs stews...Had a larger enameled Lodge that chipped after only 5 years. The Le Creuset is at least 30 years old.I'd say worth the vintage prices I've seen.
 
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ExpatAkronite said:
Love my Le Creuset (fortunately I got custody of it from an old girlfriend so I never had to pay cash for it). Perfect for cassoulet, bolognese, short ribs stews...Had a larger enameled Lodge that chipped after only 5 years. The Le Creuset is at least 30 years old.I'd say worth the vintage prices I've seen.
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Ok. That's what I wanted to know. Rally the cash
 
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