Tasty, I thought. It was always served open-face like this when I saw it. I need to work on my sauce latticing technique 
I added some finely diced red bell pepper to the mix.
Looks good. I will have to try it the next time I get a chance.
Made some salmon wrapped in bacon. Put some fish roe on top. Idk what kind of fish roe it is though…hope it’s not some weird stuff.
Made some pork chops today. I first cooked bacon in the pan. Then I put the pork chops seasoned with sea salt, black pepper, thyme, rosemary, cayenne pepper and garlic.
While cooking it, I put some whiskey in and 2 spoons of bone broth. I pour this juice on the pork chops after taking it out the pan. Gave it a sweet flavor.
Also ate it with fresh mozzarella.
Now I’m craving corn bread. 
I used to make it in an old cast Iron dutch oven. I tried steaming it (no oven here), but it wasn’t so good.
I’m going to get some more of the Pan cornmeal at Carrefour while they have it.
They look juicy!
It was! I’ll definitely play around with that cooking method more in the future.
Pork loins are tricky on the pan. I overcooked some the other day.
The wood oven is amazing keeping meat juicy however. I’m not sure the science of it. But whatever I throw in, all the moisture keeps in the food. Maybe the wood has some moisture as well in there?
That sounds unlikely. It has some moisture I’m sure, but much? Maybe the structure/material of the oven?
I did it like 2 min on all 4 sides in the wok before roasting.
Apparently a good wood to use has a moisture content of 15-20% and gives of a moist heat. This along with the oven made from terracotta seals the heat in and gives a evenly distributed and high heat, sealing the moisture in food better.
Just like my Chinese sheet metal oven 
Curious if anyone has found a solution for simmering on the wok style gas burners here.
I yet again burned a soup I was making. The problem is I like to simmer for hours and it would work in Western style elements. My wok style element on low still had a pretty big flame in the middle. When with constant stirring, the one spot in the middle Burns and spoils the soup, this is not the first time.
I’m thinking I might be able to raise the pot up. I tried a metal teapot holder, but the metal bent after being heated for a while. Wondering if anyone has found a solution
I’ve run through a bunch of them, I have a Panasonic now. They get plenty hot enough. I’ve roasted 11 pound turkeys in them a bunch of times.
Those kind of ranges usually have a “low” setting if you turn the gas to maximum. I’m lucky to have one with just a ring now, I hate those center flame kind of ones.
Yeah. I keep it on low, I was making a stew this time so I was simmering for hours. Need a way to raise the pot I think