///M5

morning whore is teh finished

I do make Neapolitan style pizzas all the time from home made dough, but that also isn't baking as I don't have an oven that will hit 700 degrees. They either get cooked on the Viking or my gas grill, either of which work. And no, I didn't buy some stupid $30 pizza stone that is only 1/4" thick that will crack when you put a cold dough on it. I have a 1" slate tile I paid $1.99 for at Home depot. The crust gets way nicer on it as well since it is more porous and seems to do better in the moisture game than a smooth "cleanable" stone from a kitchen store. Amusingly my wife bought a Pampered Chef stone at a party she went to a few years back right after I bought the C4. The first time I used it, it shattered in the pre-heating stage.

And yes when in doubt, I search for his recipes first. Not for the contents, but the techniques as I am sure they are solid. Regularly his flavorings are a bit bland for me, but that is super easy to doctor.

Oven is almost as easy as scrambling eggs or grilling a steak By oven I don't mean for roasting, braising, broiling. Those are no problem. The one that troubles me is baking. Why the fuck is a good croissant not something I know how to make. etc... It's interesting you mention that. I used to bake more than cook. Now it's the reverse. When growing up I never purchased bread. NEVER. Now I buy 2 loaves of crap a week. I don't eat it. I RARELY eat bread, or any grain for that matter. My problem is that I have no formal training at all, which means I taste all along the process and adjust. It drives my wife nuts as she regularly asks me for recipes and I have absolutely no amounts, just approximations. To me cooking is a technique piece that is interactive, baking is a black art where you whip some shit up and throw it in a hot box until it is done. Much more difficult. I also don't know really what more baking powder, soda, etc does to doughs. Sure I know their purpose and have a rudimentary understanding but doctoring recipes or ignoring what is written isn't something I can do. To me that means I don't know what I am doing as I NEVER follow a recipe when I cook. I might take 5 different ones and put them together, but I don't ever follow a single one. I have more of an Alton Brown approach in the kitchen, not that I am a fan of recipes but I love his explanations. After hearing them I remember and know how to deal with things. Of course, imagine that a Physicist liking a scientific approach to something. LOL.

BGE baby. The only question is do you use high heat to start/brown it or to finish. Around here, BGE = Baltimore Gas & Electric. So something of an initial reaction of hatred occurs when it is mentioned. At my house it bring forth feelings of joy and sometimes the urge to snuggle with it's dimpled green exterior.... Maybe not when it's hot though..... That is the one advantage of the C4, the stainless doesn't really get hot. Not even when I'm eggin' at 500 deg. It's insulated that well? It's a big price jump from BGE to c4, so it makes sense. Pretty amazing! Stainless isn't such a good conductor, ie it's an insulator. Other than that no real difference. I think the ceramic is a little thicker, but I surely can't say it is worth $2700 instead of $700. Occasionally I get a wild hair up my ass and have to go over the top...okay I always have a wild hair up my ass, but either way fuck it. It's just money. <--does have a HUGE list of things $2k could have been used better on.

Later, it is in the corner looking sad right now. Perhaps it will get decorated on Saturday. Then I can take pics.

Holy fack!! ?? 1 to go, fuckin sweet!! I know dude! yikes, though That is exactly why the Fack and not fuck. A little Yikes and Sweet all mixed together.

I bought a Xmas tree today. Asked for the biggest (they were all squished/froze from transport). Put it in the living room and holy shit did it get big. Probably 9' tall and 6' in diameter at the bottom. Didn't realize it was going to be that big. Make my shit look small

What is the most airspace you can get? *you need airspace before shopping for subs

Steel Curtain....lol....more like cheap plastic hotel shower curtain

Holy fack!! ?? 1 to go, fuckin sweet!!

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Oven is almost as easy as scrambling eggs or grilling a steak By oven I don't mean for roasting, braising, broiling. Those are no problem. The one that troubles me is baking. Why the fuck is a good croissant not something I know how to make. etc...

Probably Rocks BBQ Stoker. Exactly what I am using. There is also the BBQ Guru which is better for cold weather or a stand alone system, but I just wired mine so it stays in the house where it is warm.

Wood has nothing to do with it. Or you could realize that the BL is NOT designed to work well in a sealed box. Port it or run another driver. OP, are you looking at sealed because you don't have space? If so, 1 BL ported will definitely give you more of what you want than 2 sealed. If you have to run sealed I'd use a different driver.

Any other Cascade products? I am not a liquid fan at all, but Cascade IMO is second only to SDS. And that isn't because the Cascade products can't perform as well as SDS, but I'd take any chance at all to work with Don. Paul from Cascade is a good guy as well.

Of course, considering my neighbor owns the company it is a rather logical gift. Get a couple boxes every year.

Lol, not sure if you guys are familiar with Deli Express sandwiches...but I just received two boxes of them for Christmas.

Sorry, that fucking blows goats <--doesn't like goats

laugh at Matt TOP

Holy fack!!

Find a place that sells concrete by 9 yard batches and you'll find sonotubes.

Every time you guys joke about it, a little bit of motivation is lost for me to finish mine. As I think about it, and there are a number of PhD's on my mothers side, and they all are exceptionally talented and knowledgeable in their field of focus, but out side of that...... I joke out of jelousy. I chose a VERY wrong path in life What do you mean by wrong path? ....lol I will explain when I get to a computer.... locked outside of house with puppy now... he closed door on me... rofl, coldest day of the year. Ooo sweet, I am outside and its 3 degrees. Nice.

BGE baby. The only question is do you use high heat to start/brown it or to finish. Around here, BGE = Baltimore Gas & Electric. So something of an initial reaction of hatred occurs when it is mentioned. At my house it bring forth feelings of joy and sometimes the urge to snuggle with it's dimpled green exterior.... Maybe not when it's hot though..... That is the one advantage of the C4, the stainless doesn't really get hot. Not even when I'm eggin' at 500 deg.

Keep asking I'll keep commenting. One of these days perhaps I'll go to chef school as well, but that would require a job change. I'd like to learn how to use the oven, but meh I don't eat much out of it so I am not in a hurry.