On Fri, 31 Jul 2009 14:37:09 -0400, blake murphy
> wrote:

>On Thu, 30 Jul 2009 10:11:42 -0500, Lou Decruss wrote:
>
>> On Tue, 28 Jul 2009 20:09:17 GMT, notbob > wrote:
>>
>>>Looking for a pizza/bread stone for oven. Yeah, heard about pizza stones,
>>>unglazed quarry tiles, yada yada. Cheapest I can order UGQT for is $35 for
>>>10 sqr ft. BUT!! ...I can get a 12x12" or 12x16" single flat stone slab of
>>>granite or slate for under $10. We got any geologists in the group? What
>>>types of stone are heat resistant and inert with respect to food? I know
>>>granite is, at room temps, but howzabout at 500 F deg? What other types of
>>>flat stone one might find at a tile store, probably for counter tops, etc,
>>>that might be aplicable?
>>
>> I can't help you with the pizza end of it but for bread I highly
>> recommend The Dr. Douglas Wonder Baker. There's one on eBay now for 5
>> bucks with a day left on the auction. My basil did very well this
>> year so I'm gong to use mine for a pesto and sun dried tomato loaf
>> later today.
>>
>> Here's a picture of a loaf when I took it out of the oven.
>>
>> http://i29.tinypic.com/vi4k2.jpg
>>
>> Lou
>
>what a strange looking piece of apparatus. looks like it was made of parts
>of a beer cooler.
>
>the loaf reminds me of something, but i can't quite put my finger on it.

Don't you be thinking dirty about my loaf PAL.

>your pal,
>blake

Lou