My yard is just not crop friendly. The back is covered in shade. It is fenced, but the fencing is goat wire. So the smaller critters can come and go from the green belt along the creek. The front is open, but being unfenced, deer can get to it. Therefore, the only foods I can grow are herbs, figs, and the few native things I could, in theory, eat, like redbud blossoms. I have a brown Turkey fig. It has fully recovered from Snovid and supplies loads of wonderful figs. As to herbs, I grow Mexican oregano, basil, culinary sage, chives, garlic chives, curly and flat leaf parsley, cilantro, thyme, Mexican mint marigold (too hot in Austin for tarragon), and sometimes lavender. I love fresh mint but have given up on it. I grab garlic chives three or four times a week to garnish folded eggs or baked potatoes. In early summer when the basil is lush, a lot of Caprese salads are consumed. Parsleys are used more in the winter on steamed potatoes and stews. Sage is often employed with pork and is mandatory in Thanksgiving dressing. Mint marigold goes in Bernaise, of which I need to use more! But the favorite is figs. Both sweet and savory fig tarts are so good and so easy. My favorite is puff pastry with caramelized onions, thyme, blue cheese, and figs. It is a wonderful side for a steak.
That was an amazing restaurant. Did you ever go? Only went a few times. Food didnât seem all that complicated by todayâs standards but it was outstanding. Shame Lutece and almost all its contemporary French restaurants in the city have closed. The only one from that time which is still operating is I think La Grenouille.
I am with those who disagree with this statement. Pizza is very different. Chicago deep dish is completely different from NYC style. New Haven while similar to NYC is different still. Once outside the pizza belt, pizza is just weird. A pizza in Naples is different to one in Rome. And donât get me started on pizza in London.
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You might try finding your size in the Ballarini 4200 Series.
Or the Demeyere AluPro.
I would not DW any nonstick pan.
It appear the poster @John has decided on the âGozney arc XLâ
Personally, Iâm content with my $6 Walmart Pizza Screen.
The important thing is you are happy with the equipment and method you are currently using for pizza for you and Sunshine. 
At some point, you might want to investigate some other type of pizza, and youâll arrive on whatever equipment and method you want to use for that. But maybe you wonât and thatâs ok. Thatâs the nice part about home cooking and cooking for loved ones!
Damn straight.
Iâm sorry I ever opened my mouth and tried to help @John
The new software appears to be restricting me from deleting my posts. Perhaps a moderator can assist me with that.
I prefaced my post with âFor meâŠâ which meant it was my opinion, but it appears some posters donât seem to get that.
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I think you can still delete your own posts by hitting the garbage can.
And as for opinions (here, and elsewhere)⊠well, Iâm sure youâre familiar with the old adage about them 
Some folks take their own opinions as fact / superior to other peopleâs opinions. Donât sweat it.
I get where youâre coming from, but I wouldnât worry too much. What you will discover (or perhaps already have) on this (and other) cooking forums is that everyone is here because of their shared enjoyment/enthusiasm of cooking, but our focuses may varying about where that enthusiasm has taken us. Some are down particular interest paths (fresh pasta, pizza making, cookware, pickling, growing a particular ingredient, like chile peppers), in addition to the general love of cooking. Sometimes you never know until you have a conversation!
thatâs odd. i made a post in this thread about a half hour ago, and was able to delete it just now.
Thanks Dan . I do not need any help .I could go to Dollar General and get a Red Baron pizza for 5 dollars if I wanted to . I like them . A pizza sreen will not work for me . Buying this oven is nothing to what I have invested in fly fishing gear . Thanks again .
For some types of pizza requiring lots of heat, I use a pizza stone on a Weber grill. I use some bricks to elevate the stone a few inches and to reduce headspace to help the top to cook as quickly as the bottom. It may not do pretty pizzas like my neighborâs Ooni does, but they are bigger and pretty fine
Red Baron is the unsung hero of the frozen pizza world. Add a shake or two of peperoncino and pop a beer to round out the experience.
It also works wonders (
) with sautéed Sweetbreads
Looks like I oughta get my hands on some Wondra!
Youâre talking about pizza. I was responding to a request for a braiser/rondeau recommendation.
Itâs great for thickening sauces. No clumping.
Sounds like this product I grew up with: https://www.mondamin.de/produkte/saucenbinder-hell/4046800110903
Ingredients: potato starch, lactose, maltodextrin, rice flour.
Whatâs in Wondra?
