anyone experienced in making fantastic Roman Style Pizza Bianca
No, but I'd love to know more about it.
Which pizza bianca are you aiming for, the fornaio one or the pizza al taglio one?
Little cookup tonight.
Chicken thigh marinaded in bulgogi sauce.
Looks good! What's the first cook?
I find that depending on use, reheating is optional for pulled pork. I once mixed it with mustard and a few other bits and used it to make cold sliders. It still tastes good as long as it's not fridge cold.
I'd be tempted to wrap, towel and esky for the whole time. No reheating as I would expect it to be still a bit warm.
Wow! What's growing in that pasture?
Seriously though, the pasture raised chook is possibly twice as old as the free range one (10-14 weeks vs 5-8 weeks) . Possibly from an organic farm that lost their certification due to limited non-compliance.
So expensive though!
Well I've placed an order for a couple of racks for the 800.
The process is close your eyes and hope for the best, which is not ideal. Having to use farcebook to do this was painful. It really is a very poor site with a crappy user experience... They clearly give businesses nothing from a functional perspective, but they do have the all important audience I guess.
I did ask the vendor why not come in here and post some info of the product, but I'm not holding my breath.
Anyway I'll post up my findings once I receive them. I was advised to order the drip tray, but I've not had fat fire issues thus far...
There's a lot to like and a fair bit not to like.
Great pork ribs and pork in general (belly etc.). Great tomahawk steaks and other beef cuts if you can accept grain fed.
The lamb box is great value.
From time to time they have Rodriguez sausages which are good.
Their chicken is bad (steggles) to average.
Very good selection of breads.
Good selection and price of cheeses. (awesome sliced provolone cheese and fresh buffalo Mozzarella at a great price relative to other buffalo mozz).
Lots of products that you won't find elsewhere. Such as an excellent frozen spanakopita.
Men's clothes are brilliant value. As are shoes.
BBQ stuff is often great value. Such as the masterbuilt 800 and the many other bbqs they sell cheap.
The key is convenience. If you go on the weekend, you're asking for a painful experience. On a weeknight it's smooth sailing. It's also better in combination with smaller shopping at colesworth.
Many products are not bulk buys, so that's only necessary if you're trying to avoid shopping elsewhere.
Oh dear, Facebook is not really my platform of choice, but I'll check them out.
Please tell me more about the DUF racks, they look great and full size!
Welcome aboard Bill!
I don't think so. I'm still seeing uber eats or door dash packages overrunning our roads and footpaths, which tells me that the modern version of doing it tough is quite different to past versions. Or at least that not everyone is doing it tough.
I buy the Costco tomahawk steaks for around $40 per kilo (or I get similar from my local butcher at a slight premium) and it's a meal for the whole family once you surround it with a couple of sides.
Not an everyday meal, but good for once a week and better than home delivery of fast food at about the same cost.
The lamb box at costco still seems good value despite the 10-15% increase as well. Pork ribs have only gone up a couple of dollars per kilo...
Don't know guys, to me it seems that we're just experiencing some higher than normal inflation and we're not used to it any more.
The jumbuck elitists... Must be something like the Ford Pinto elitists.
Sorry to hear about the technical issues. It's not as straightforward as people might think to run a forum and good on you for getting it going again.
"Only those who dare to fail greatly can ever achieve greatly"
R. F. Kennedy
Not sure. I haven't checked it in yonks,but it looks like it's down at the moment.
I wish pork cheek was more widely available from butchers. They're so good!
I love takoyaki!
Cheers GG, I'm terrible at rolling. Good to know I'm heading in the right direction.
Felt like mucking around, so I cooked this thing.
Cut a horizontal strip of the belly off to create an extra layer in the roll.
Salt, black and white peppers, fennel, garlic, rosemary and a little smoked paprika.
Roll, tie, in the fridge for a few hours, smoke for a couple of hours at 120c, then another and a bit at 180c. Internal temps ranged from 70-82c.