Paul Beer

Oh my! I need to get some beef ribs I think.

I also made pizza for this first time, although I did mine on Saturday - using the slept in dough recipe. At 550F mine were taking 10-12 minutes to cook, any ideas why they'd take so long? Not many pics, as I was planning on taking photos of mine, which was last up, but got overconfident and messed up the dough stretching - thus the end result was rather visually lacking!

What's the steel made of and how thick is it? Just wondering if I could knock one up.

If I trusted the vendor, I'd eat that. I usually have mine cooked a tad more though.

Taking a slight tangent but the Guardian had a very interesting article about the plans for the Queen's death a few weeks back: https://www.theguardian.com/uk-news/2017/mar/16/what-happens-when-queen-elizabeth-dies-london-bridge

What do you like cooking? The best trucks around here are generally run by people who love what they cook.

I eat from food trucks quite often - last weekend I went to restaurant that evolved from one for a birthday meal. I will say the name of your truck confuses me, as none of your menu appears to be southern fried.

Likewise! I got the book last week and just need to find some time to make my first pies from it.

I concur.

They look good! A local pub does a lamb burger topped with Feta cheese, which is a great combo if you fancied a topping.

Looks great - what's in the Donair sauce? Over here the usual sauce would be mint yoghurt.

The care instructions of my spun iron pan stated not to oil it after use as the "raw" oil can soften the seasoning.

At work we have tables that tell us how much material will corrode each year in certain conditions - seems an easier way of finding out!

I thought this was going to be that $2500 knife from the other thread for a moment... The knife looks pretty sweet, although I'd feel a bit caddish whipping it out at a restaurant to slice my steak.

My wife is (im)patiently waiting for the recipe for this.