ElsieD

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.

The only ones I've come across that resemble tomatoes are Kumatos, the ones with the brownish/dark green skins.

Wow, that's quite the collection. Very nice. Nice view, too!

My sister and her husband are in a place called Apache Junction in Arizona till early January. Too bad you weren't closer, as you would like her. I'm not saying this because she's my sister, but a person with a sunnier disposition you would never meet. She says she's been enjoying the weather.

Lucky you having access to them. I'm guessing you are in one of the Scandinavain counties? Norway? They don't grow where I live but on trips I've made to Newfoundland when they were in season, I used to bring them home with me, basket cradled on my lap for the plane ride home. They are so good, but it's too bad they are so seedy. BTW, in Newdoundland they are called bakeapples.

Where do you get the cloud berries and cloud berry gel?

Thank you for posting this link. I just read the whole blog. She wrote a great one, I could almost taste and smell the produce.

Yuck.

Here's a tray of Moose Farts, a no-bake sweet. They're delicious.

I'm so sad, I will miss her very much. Does anyone have a link to an obituary? I would like to leave a message for her family. RIP, Heidi.

I'm about to go out and buy the ingredients I need to make Moose Farts.

A girl after my own heart!

@EnriqueB. Your plating is beautiful.

I can't find an obituary. Please link to one if you know of it.

I'm shocked.