Rebirth ...

I had completely forgotten that I had started this blog ... since the last post, many things have happened in my cooking life. The most notable would be what I call my "stupid stove" a 48" Dacor range. Since that investment, my cooking has scaled significantly with meals for a dozen (two or three dozen) people producing no real sweat. I've also consolidated my thoughts on foods, strategies, etc. and now count, countless successful meal-parties to my credit. This past weekend was my birthday weekend as well as a long weekend in Canada. To celebrate, we hosted a couple of dinner parties. One was steak and lobster (the bugs were on sale for $4.99 a pound) and the other was homemade pizza on the barbeque. I chose the grill for my oven because it was freaking hot on the weekend and I didn't want to have the Dacor pumping 4 pizza's worth of 600 degree heat into the house. This was the first time for cooking pizza on the barby (using suitable Stone Oven pizza stones). What I found was a) it created a fantastic crust bottom and b) the stone actually gets so hot that the top has no chance of cooking properly. So for this occasion, I did blast the suckers under the broiler for a few minutes and that did the trick. I must remember to perfect this technique though.