Our oven heats up to 300°C and we have a baking steel from https://www.bakingsteel.com/, so I get pretty good results. The advantage of the baking steel is that it transfers heat so well. That is also it’s disadvantage, because it has to reheat between pies.
Ooooh that would make me Ms. Happy!
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I have been wondering too, hope she is ok…
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Tonight I made a sort of kheema with chopped tenderized beef steaks (aka minute steaks), peas, and potatoes in a spiced tomato-yogurt gravy over rice. Hit the spot - low point, though, was when I discovered the yogurt was off right after spooning a big dollop on top of the pot. Managed to remove it for a quick save.
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Somebody’s not running out of ideas! Was tenderizing & chopping the meat time consuming?
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Nice save!
Kheema is on the list of my top comfort foods… but we had it so many times the first few weeks I’m on break 
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Last night was a disaster… for me
We decided to do chinese for everyone.
I cooked for the kids - indian chinese-style fried rice, steak-fried green beans, and - switching cuisines - agedashi tofu that they have been craving for months now. Everything spot on per their taste buds for a change (discerning palates and all), including tofu texture, which was a win for my first try at it.
I have been craving steamed chicken with black mushrooms (from the chinese revolution cookbook), so I marinated that. Other meat eating adult declined my dish, and wanted to make kung pao chicken, so I left half the chopped chicken aside. While I showered, my marinated / soupy chicken - sitting by the stove waiting to be steamed - was stir-fried and eaten 
I made myself my grandmom’s dry potato and ate it with rice to console myself (I was very very mad).
Tonight, steak (sv, grill), baked potatoes, mac & cheese, and cauliflower cheese. Salads too.
This afternoon I made a fantastic white bean recipe from the NYT - mostly following it for a change, except that I used dried beans and pressure cooked everything. Eaten with (homemade einkorn) toast. Smelled so good cooking that one bean-hating kid willingly had a bowl too.
And gratuitous pics of my first-ever home-grown tomato!
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They came that way, I just cubed them up.
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Omg! I would think my husband was body snatched if that happened. The only thing he makes in the kitchen is coffee and a peanut butter sandwich.
P.S. Your tomatoes are gorgeous. Good job.
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White Beans & Shellfish! I’m doin’ it!
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Canned S&W white beans . Drained . Little bacon fat warmed. Added the beans. Pinch of salt and pepper. Some water added . I cook them covered on low heat for a half hour or so . This was a delightful mix with the shellfish.
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Heads up! After being off the the product list for months Rancho Gordo just dropped a batch of the hard to get Moro Beans! If you like Mexican beans and haven’t tried them they’ll spoil you forever. I call them the prettier, tastier and more unique sister of the Pinto & Black Beans. Oh the bean gravy they make! 
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Perfect. I have been hoarding the last bag (on earth it seems) of Caballero Beans. This dish seems worthy of them! I only have some almost too smoky bacon and a bit of frozen salt pork. Which would you use?
A little of both . Don’t need much. No rules.
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I used to get Rancho Gordo where I lived in Santa Cruz. They are the best. Now I cheat and used canned. Still good when needed.
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I cheat sometimes too, especially in the summer. But I have these great beans right now, so…
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