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My mom was showing me her new Kitchen Aid Crockpot which is all digital, with readouts and stuff. I was impressed (being somewhat technical myself). A month went by and the inner stoneware as already cracked on her. And no she claims to have not dropped it or bumped it on something hard...

I use hot water and NEVER any soap, but I scrub the heck out of it with a dish washer hand scrubber.

I recently bought some ground beef from Albertsons. I was cooking it up and saw something blue in it. I didnt think much of it and picked it out and threw it in the sink. Then I saw another, and another, and so on. My wife looked at it and said it was something rubbery. I called...

Its VERY easy to do, just takes some time. But at least you know when it was cooked vs. grabbing it from under a heat lamp. I clean the chicken, dry it, rub oil on it, put some salt and pepper on it, chill it for 4 hrs. stuff some onion and celery in it and cook it at 450. Boy does it smoke...

I am not sure if this is what you want, but sometimes I get those freshly baked french bread dollar loafs. Slice it up. Lay it out on a cookie sheet. Melt down a stick of butter and brush it on the tops. Then I sprinkle some of that garlic salt (the kind with the green leaves in it) on top...

I bet your yeast is bad as well. Also try using different types of flours. i.e. 1 1/2 cup unbleached, 1 1/2 semolina. Not until I tried this, did I even come close to mimicking something that I would expect from a pizzeria.

My last 3 cameras were Cannons. My other cannon was a Nikon Coolpix (junk). I have been buying cannons ever since.

My last few pizzas used the unbleached flour. This type of flour looks a little more yellow and I can definitely taste a difference.

I recently purchased a starter from King Arthur Flour and had pretty good results with it. To prep I do the following. Prior to making the bread I discard half the starter and add 1/2 cup water 1 cup flour. Next let it sit out for about half a day. This gets the starter nice and bubbly. Use...

I went to the store and picked up some thinly sliced chicken breasts, green onions, and a new Teriyaki Sauce I had never tried before - Island Teriyaki by Soy Voy. I threw the chicken in a bowl and dumped about 1/3 of the jar of teriyaki in with it. Started the oven and cut the green onion...

Final Results I had very good luck with my new King Arthur Pizza Stone / 550deg. bake / bottom rack / 3-4 min. total cook time. The new stone is twice as thick as my old pampered chef stone and I kicked up the heat from 400 to 550. I am not saying the pampered chef stone was the problem, I...

BTW, I found a something on the internet that says chopped mushrooms are used in the sauce as well.

I just season the steaks with salt and cracked pepper (more pepper than one normally would). You are right, about why did I called it pepper steak. :) I only called it that because that is what this particular restaurant calls it on their menu.

I first had this at the Dal Rae in Pico Rivera, CA. They have this pepper steak, which is just a steak, but they throw on bacon and green onions on top of it. Here's what I am trying so far (Topping ONLY) Slice a few bacon strips into small 1/2" squares. Fry it up, drain grease. Next I will...

Pepper Steak Recipe? This reminds me of a steak I had a the Dal Ray in Pico Rivera, CA. They have this pepper steak, which is just a steak, but they throw on bacon and green onions on top of it. I have tried duplicating it but have always failed. Here's what I am trying so far. Slice a few...

I am making it for fettucini alfredo. One recipe is from a Pasta Williams Sonoma Cookbook and the other is on the back of the Perfect Blend Pasta Flour from King Arthur.

I have 2 recipes for fresh pasta. Both use 3 cups of a mixture of different flours, but one calls for 3 eggs, and the other calls for 4 eggs. Does anyone know what the benefit of adding an extra egg does?

Today I used the regular bake setting at 450 deg. and noticed no fans were running during the process. The crust cooked perfectly. My advise is to stay away from the Bake->Stone setting on the wolf ovens. Further reading of the manual found that it should only be used with their proprietary...

Freezing Bacon Does anyone freeze the extra bacon they buy in bulk? Everytime I buy a pack of bacon we seem to open in once and cook about half of it. It usually sits in the fridge and gets thrown out because we all forget how old it is. We are somewhat terrified of keeping food too long...

I would imagine quite a shock to the stone if the stone was hot and you placed a frozen pizza on it. It may crack your stone.

The oven is electric. The dial is set to bake vs. convection, however I do notice the fans are cycling in the back and top when in this mode, so it may be some type of hybrid mode. The stone is pretty dark and nasty looking. :) It has never been washed with soap, just scraped clean. Although...

Yes I am making my own dough and its pretty thin. The dough does not seem to be raw, just a very white looking color. The pizza stone is a Pampered Chef stone and must be around 10 years old, it is quite thin. I have placed an order for a new one from King Arthurs and will post back updates...

I have a 36" Wolf Std./Convection Oven with a pampered chef pizza stone. I made two different pizzas and both seem to cook the top of the pizza too fast. Condtions were as follows. Oven set to Bake Stone 425 deg. The oven preheated for about 1 hour with the stone in it. The first pizza was...