forget about flying cars - i just want a food replicator thanks. Microwave size. "computer: baba ghanoush as prepared by mid 2010's Lennox Hastie Firedoor, thanks"
I just got a roccbox for xmas/bday. First result was a step above the pizza stone in the oven cranked to as high as it can get. Need to work on my dough game though. It was okay but nothing like the fluffy stuff you see getting around. Now the challenge is to use it often enough to justify the expense (although i am taking it camping in Feb so the gourmet delights for camping will be elevated a touch)
I tried making pizza in the bbq at those insane temps, and the tiles behind the bbq got "tarnished" with some crud, and ms insomniac was none too pleased with the cleaning thereof, so when I had to do a roast pork in there for Christmas I covered some cardboard with al foil for tile protection while the crackling was adoing. It was fine for the first 30 minutes until, well you know, it caught on fire.
Define scary temps? I can get the back bricks of my brick dome pizza oven up to 550 C. And that's old fashioned solid clay bricks (AKA Canberra Reds). If I used fire bricks I could probably make my own pizza cutting sword, forged in fire style.
Well, gotta be honest, the only issue would be the negotiation for bench space. Yeah it lacks the old-school purity, but so does a microwave oven, an air-fryer, a thermomix, a rice cooker, a coffee machine, even a toaster and kettle, if you want to get serious about this.
Take a look at a kitchen from the 50s and then be honest, any debate about labour saving devices can piss right off.
forget about flying cars - i just want a food replicator thanks. Microwave size. "computer: baba ghanoush as prepared by mid 2010's Lennox Hastie Firedoor, thanks"
I just got a roccbox for xmas/bday. First result was a step above the pizza stone in the oven cranked to as high as it can get. Need to work on my dough game though. It was okay but nothing like the fluffy stuff you see getting around. Now the challenge is to use it often enough to justify the expense (although i am taking it camping in Feb so the gourmet delights for camping will be elevated a touch)
I've done pizza on the BGE a couple of times. It's great, but man the temps you work with are scary.
I tried making pizza in the bbq at those insane temps, and the tiles behind the bbq got "tarnished" with some crud, and ms insomniac was none too pleased with the cleaning thereof, so when I had to do a roast pork in there for Christmas I covered some cardboard with al foil for tile protection while the crackling was adoing. It was fine for the first 30 minutes until, well you know, it caught on fire.
You've not succeeded at pork crackling unless you've set off the smoke alarm (indoors) or set something on fire (outdoors)
Define scary temps? I can get the back bricks of my brick dome pizza oven up to 550 C. And that's old fashioned solid clay bricks (AKA Canberra Reds). If I used fire bricks I could probably make my own pizza cutting sword, forged in fire style.
I’ve taken the Egg to 570C for pizza
40 wings. Well Super Bowl is coming up....
Well, gotta be honest, the only issue would be the negotiation for bench space. Yeah it lacks the old-school purity, but so does a microwave oven, an air-fryer, a thermomix, a rice cooker, a coffee machine, even a toaster and kettle, if you want to get serious about this.
Take a look at a kitchen from the 50s and then be honest, any debate about labour saving devices can piss right off.
Zactly.
Smokey. Sh*t.
Holy. Sh*t.