ElsieD

@rotuts he is a very different sort of cat. @weinoo we liked the mini naans. I had cooked up 2 thin ones as that is what the recipe said to do, but then I decided to make a couple of minis and left them a bit thicker. We preferred them to the thin ones but we are no experts when it comes to naan. But they were good - especially warm from the pizza oven.

Tonight I made chowder minus the potatoes (I live with someone who dislikes plain spuds) and used one of the swordfish steaks which I cut up into cubes about 3/4". They went into the soup after the cream was added and so were in there long enough to cook them. To be sure, I cut one in half. Served up with some mini naans which I baked in my new pizza oven at 800F. We discovered we don't care for swordfish so no swordfish piccata for us. I will make it at some point with a different fish as the recipe looks good. Even the cat, who loves fish, scallops and shrimp turned his nose up at the swordfish.

Thank you. Since my steaks are only 1/2" thick, I presume I would just cut back on the cooking time? Maybe 2 minutes per side?

@rotuts. Thank you. I watched the video (but not the lobster part) so I'm thinking chowder. I'm in a condo, and grilling outside is verboten. How fishy smelling is swordfish?

I have some swordfish steaks that are about 1/2 inch think. I have never cooked nor eaten swordfish. What is the best way to cook this? Sous vide? Pan fry? Bake? Chowder? Any recipe suggestions?

@Pete Fred I was curious about the pastry cream using egg whites so i looked it up in her Bravetart book. She says "it owes its unusual silkiness to egg whites, for a creamy pudding that's not too thick - like the softly set vanilla Jell-O my grandmother used to make".

Tried calzones tonight. I need to roll my dough thinner as they got singed a bit on top. They sure were good though. They were filled with pizza sauce, ricotta, mozzarella and pepperoni. The tops were brushed with oil and sprinkled with parmesan. Baked for 4 minutes @600F.

Good question. I just wrote to them and asked them. I'll let you know what they say. I suppose one could replace it with a custom cut baking steel.

One thing for sure is that if it called for butter, we didn't use it. I'm pretty sure we would have used margarine, the kind with the yellow dye blob cut out. (Blue Bonnet?)

My first pizza attempt using the pizza oven. My takeaways: I need to practice my shaping skills, I used too much cheese, follow the baking instructions as opposed to "winging it" don't use so much cornmeal under the crust. Other that that, we were really happy with the crunchy, nicely baked crust.

I just read the article and printed the recipe. Years ago, it was my job to bake cookies on Saturday mornings. Invariably I made oatmeal coconut cookies that were thin and crispy. Once I left home, the recipe was lost to me and I have never been able to duplicate them. This recipe looks like it might do the trick. Thank you for posting this.

Cookies look really good.

That size doesn't show in your link. Did you get yours from Amazon?

Thank you. If I can bother you again, can you give me the measurement of yours, including and excluding the rim? I want to make sure I order the right size. My stone is 11.5" wide, 12" with the rim.

I have one in my Amazon basket. A couple of questions before I buy it: how hard is it to clean, and, have you ever starting baking the pizza on the pan then removing the pan to let it finish baking?

Update: I have used this a couple of times now and it whips small amounts (e.g. 1/4 cup) of whipping cream lickety split. It's perfect, so thank you @JoNorvelleWalker.

I had a small piece of dough in the freezer left from making buns earlier this week so decided to bake it up. Oven was at 800F. I had floured the peel. Getting the dough off the peel and onto the stone was a bugger. Finally, I just plopped it on there. 3 minutes later it was done. It just had pizza sauce and some mozzarella cheese on it. Parts of it burned, too close to the heating element, I guess. But, the crust was wonderful. I think it's going to take a time or 10 to get the hang of it. I'm re-thinking the parchment paper bit. It works fine in my regular oven on the baking steel but not too sure what it will do at 800F.

Good idea. I'll check it out.

I got one of these for Christmas. The stone is made of granite, I see some people have a similar one. I read some reviews that said the pizza dough stuck like crazy to the stone. Any suggestions for how to prevent this without using so much flour it could possibly start a fire? Could you use parchment paper to place the pizza on the stone then slide the parchment from underneath the pizza once the dough has set, possibly after a few seconds? Given the high temperature, will this cause a fire?

Do you notice any difference between the ribs bought at Fry's and Albertson's?

Future archeologists will be studying that for a looong time!

wow!

Any chance you could post a clearer picture of the recipe? It sounds delicious and I'd like to make it.

Well, John wasn't any help. He forgot, despite me having written it down on "the list". I'm sorry. But, I'm pretty sure Superstore carries it. Another type that isn't too bad is Campari, though they are the "cocktail" size.

Loblaws usually has them. John is going out today to track down Maclaren's Imperial cheese and I'll ask him to check. For sure he is going to Loblaws and if they don't have the cheese, he will be checking Metro. I'll get back to you.