Yeah, I hear you Paul, very good advice. She loves the semi-sous vide egg yolks we made earlier and I just need to keep the cuisine moving in that direction.
I ran into two seasons worth of Heston B's program "In Search of Perfection". And there was a program on pizza which immediately grabbed my complete attention. I loved the info on the sauce and I found his efforts with creating the temperature of a wood fired stove in his oven interesting but somthing I cannot replicate easily with my current kitchen. I was sorry to see the charcoal pizza oven fail, because I might be able to cobble up something on those lines. His bottom of the pizza heated by the pizza stone was up to temp when he did the charcoal bbq version, but the top of the pizza was not. I wonder if a second stone, preheated, and suspended above the pizza would work?
I'm sort of envisioning a side blower on a rectangular charcoal bbq-style unit. The blower would pipe air along the bottom to superheat the charcoal. My homemade brick baking stone would have to allow plenty of room for air to move and heat. A second stone built into the lid would heat when the unit is closed. Just playing with ideas.
I know this started as ice cream, and you can see that part of great ocean of cuisine I swim in. Pizza, Ice Cream, Hot Dogs and Sausages, with the occasional sea voyage to desserts (anyone watch Top Chef Just Desserts btw?) and lasagna.
Thanks for the info and pointers. Lots of fun reading the posts here and learning as I go. Like Fuzzy, I have a problem with clumping and mold on my spices. Dunno why I never thought of using desiccant. It makes so much sense.
Tatoosh
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