The potato bar worked out very well. I left shopping and prepping of the potatoes and other vegetables mainly to my son and husband so we had about twice as much as we needed for dinner. But that's okay - the leftovers will be used and some is disappearing in the snacking as they play. I started from an apple cider cheddar cheese fondue recipe for the cheese sauce (link below) but made some modifications. I got a hard dry cider for this partly because in my experience with grueyer fondue, the cheese melts better in an acid liquid. I also diced the cheese and tossed it with the flour because that helps keep the cheese from clumping. I added smoked paprika instead of chili powder. Cilantro butter was pretty easy to put together and added a nice touch to the flavor: Cilantro butter 3/4 cups firmly packed cilantro leaves 1 stick (1/4 cup) butter Pinch of salt Pinch of pepper Process in food processor until fully creamed. We had shredded parmesean and cheddar cheeses. Mild and hot salsa (the fresh stuff from the refrigerator section at the market Steamed broccoli and carrots, Diced green pepper and green onions Chana Masala (cilantro butter was really nice with this too) Yogurt and sour cream (separately - not mixed together Taco flavor smart ground Tortilla chips for grazing through the evening with the toppings or in case a potato hater wanted to have nachos instead. Here is a link that might be useful: Cheddar cider fondue

Hey just..thank you ! I think the broiler gets the steel pretty close to the 660 that the Breville advertises..if not exact it is close enough . I had not heard of the Breville till you mentioned it. I am glad it works well ! I make my sauce based on a "lightly " cooked one that I saw somewhere a couple years ago and we love it. One 6 oz can of paste and one can of water mixed together. First simmer chopped garlic in a good amount of EVOO...don't let it brown...just poach it. Then add the paste/water and your spices and salt and pepper...and this is the key ingredient also...sugar...it takes a pretty good amount to replicate the restaurant pizza taste I have found..a couple TBSP...don't let it cook hard or long...just heat together and let it set at room temp for a couple hours. This isn't too thin or thick. I spread it with the back of a spoon on the crust...for a 12" pizza I use about 3-4 Tbsp...way less than I used to use and there is no way it runs off. Since I have cut back on toppings and the stretched crust is very thin it is all working so much better. Give it a try and see what you think...good luck ! Ann,,,that is ONE GORGEOUS pizza !! I will use my SD the next time. I got the basic steel not the extra thick one and I think it does great. It has a learning curve since I wasn't doing the broiler part. The 6" distance is critical..not too high and not too low. The broiler cycles off and that is when you put in the pizza and turn it back to "oven"...the first pizza is done that way and really it was exactly 4 min. No actual broiler on that one...then the next one goes in ..still on oven and then broiler for one minute...then take pizza out and leave the broiler on...while stretching and topping ...slide in next pizza and turn it back to "oven"...you can see how the cycle goes...alternate oven/broil every other pizza. The steel retains heat and my Miele's never lose heat so the brief time the oven is open makes no temp drop at all and I could have kept this up for a party for as long as I wanted. I was SO impressed ! As far as competition I would also look at the new Lodge Logic cast iron pizza pan. it is a 14" circle with handles. It does have edges though , not flat so could potentially be a problem to slide the pizza on with a peel . It is $46 so cheaper than the steel. I think from reading the reviews on Amazon, which are wonderful by the way, that folks don't preheat it and still get great pizza.The get the oven really hot and place the pizza on the LLCI and then slide it in the oven. Of course the problem with this is if you want to make serial pizzas you would have a hot pan after the first bake...so not sure how that would work. It has a lot of other uses too and can be used on the grill outside and stove top etc. I may get one at some point. For now I am in love with my steel and it too can be used for other things as well..bread is great on it and you can use it on a grill too and no edges or handles so when it is hot it is staying put ! You will love it if you decide to get one. Mine lives in the bottom oven and I don't take it out usually. it is HEAVY. I didn't get the case . Let me know if you get one...4 min is so tempting and I am thinking it might get to 3 1/2..that is what Kenji got when he tested the steel. Thanks for looking and you make beautiful pizzas :) c Here is a link that might be useful: Kenji pizza steel

Aka Peggy, I'd look for recipes for classic French gratins. Here's one from Jacques Pepin. Gratin of Cabbage This dish is usually served as a vegetable course, but it can also be served as a first course. It is good reheated, and left over, it can be used in a soup or stew. To enrich it, add little pieces of leftover meat, such as ham, sausage, or roast, as well as pieces of other vegetables. Use white cabbage or savoy cabbage, which is leafier. 1 2 1/2-pound head cabbage 2 cups water 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons butter 1/2 cup grated Swiss cheese 2/3 cup fresh bread crumbs Cut the cabbage in half, remove the core, and cut the cabbage across into 1/2-inch slices. Place the shredded cabbage in a pot, preferably stainless steel, and add the 2 cups of water. Bring to a boil, cover, and simmer for about 20 minutes. By then the cabbage should be wilted and soft, but still a bit firm, and most of the water should have evaporated. If any water is left, keep cooking with the lid off until no water is visible and the cabbage is just moist. Pour into a gratin dish and sprinkle with the salt, pepper, butter, and Swiss cheese. Sprinkle with bread crumbs and place in a 400-degree oven for 25 minutes. 6 TO 8 SERVINGS

I've been reading these and all of trailrunner's post. They are just great. All the hints were great. I bake bread out of boredom, I rarely use a recipe, for better or worse and like the wet doughs as well as quicker higher yeast doughs for pizza. Someday I'll get that "super peel" with the cloth belt thingy. I am forced to pre-cook my thin pizza crusts without one- My favorite bread is an olive bread that is made locally in the East Bay and sold now only at the local Berkeley farmer's market- you can go to their bakery, and they will sell stuff to you, but it's not a store front, no sales help, no hours- if they are there they'll sell it to you- they're also fresh pasta makers- 'Phoenix Pastificio'- if you're ever in the area. I've never tried to make that bread, it's almost Holy to me...( although I know he uses a biga and those black Kalamata olives). It has a thin almost black burnt crust, with large ciabatta holes to the crumb and flavor to die for.