I've got quite a few co-workers in Spain (Valls and Barcelona mostly). They can be a lively bunch. They love that human tower stuff too, it's huge there (teams, etc.)
Yes, and I got to sit in on a cooking class he put on once. Wonderful human being. And I have eaten at his original pizza joint in downtown Phoenix. It was good pizza. I really want to get to Tratto soon.
I watched the Netflix documentary on him last night...pretty good!
I won't make this again, unless the girlfriend requests it. Waaay too fucking sweet for me. I will say that the cooking process yields good results, but fucking hell, way to sweet.Making these now.
Serves 4 Basic bbq sauce with only brown sugar and pancake syrup will make you king or queen o' the grill. Ingredients 2 racks pork back ribs, about 4 pounds 1 1/2 cups barbeque sauce, plain 1/4 cup pancake syrup 1/4 cup brown sugar 4 tablespoons white vinegar 1 tablespoon mincedwww.thecookingguy.com
I was going to toss some corn on the smoker, but the control panel went TU. So a new one is on the way. Corn goes on the grill after the ribs tonight.
Three day rise on the bread? That should taste excellent.Couldn't sleep from Adrenaline pumping.. This retirement shit sucks when the teams start to get prepared..
So I cooked a few things. Figure with Vegas coming to town we can have a few pizzas..
Started the sauce at 1AM Got the it down around 730
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Figure we can do some sausage toppings
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Got hungry around 530 am so I made some Pasta
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Had some Wagyu chopmeat so might as well add some meat balls
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Now to put these into the fridge for a 72 hour slow cold rise
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The dry air here makes it a bit more difficult than you guys in moist areas to maintain a good starter. I learned this when I started my swamp cooler a few years ago, and my starter went nuts.Going to Hawaii to visit my boy in a couple of weeks. His sourdough game is strong like bull. Can't wait.