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dstr8 last won the day on June 24 2016

dstr8 had the most liked content!

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About dstr8

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  • Location
    Central Coast
  • Interests
    cooking and then some more

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  • Gender:
  • Location:
    northern nevada
  • Interests:
    cooking and all things espresso!
  1. Did someone say "tri-tip"?! Michael, your tri-tip looks deelish! All right I guess this is a little sacrilege in here ... but last week I cooked a 100% grass fed and grass finished local tri-tip. If you're like me you be saying: 'Oh I bet that was one 'big jaw workout' :D. Which is the reason I decided to try the 6-hour at 130ºF cook ala sous vide. Salt, pepper and 1/2c BBQ sauce in the vac bag ... and g-damn if it didn't turn out tender, perfectly done and delicious. Worth doing again.
  2. He's a smuck. Read about what he did to the employees at his JG's in Sacramento. He's a showman ... obviously ... and not much more.
  3. Like your Sandhill Cranes MacK (or at least they look like Sandhill Cranes)!
  4. You've been on a challenging circuit @CeramicChef! But surely feels great to be back home and getting back into your groove. Your KK groove ;). Good to have you back in our corner!
  5. tinyfish: Those are the leanest short ribs I've ever seen! Speaking of short ribs ... I had a small package of 2"x3"x3" bone in short ribs I forgot about but found in my freezer. I have been wanting to try the 72-hours @ 135F in the sous vide ... and they were insane! Serious Eats went through a comprehensive cook with various time & temp iterations ... this one providing a steak like texture yet melt in your mouth tenderness with BIG beefy flavor. Sorry for the hijack ... but if you have a sous vide and haven't tried short ribs prepared like this ... highly recommend!
  6. Mmmm...speaking of lavender :D, I just made a lavender and vanilla bean brûlée using my Anova sous vide. And yes it was deelish. Hijack over.
  7. Another option to consider Bruce if you have not done this before: Confit the belly. I have used several different recipes/guides but two of my favorites: Thomas Keller's (from his Ad Hoc book): David Chang's: Due to the difficulty to source real lard as well as the cost considering how much you need to confit, I often use olive oil. Makes for a pretty incredible French Lardon Salad sub for bacon lardon!
  8. you got my attention with this statement MacK!
  9. I didn't need to add charcoal during the heat soak phase but I did add several chunks about 15-minutes before the pie baking began.
  10. Shuley: Thank you! Yes its a 23". I normally plan for thorough heat soaking at 90-120 minutes. Unfortunately something came up that stalled my pizza baking time so it sat there for 3-hours (at around 500-550ºF). And usually with the Baking Steel (3/8" thick version) 550-600 works well for my Neapolitan style dough. The first two pies baked perfectly; however the 3rd fell slight victim to overly done bottom before the top charred properly due to the temp creeping to 650º. If I had used the KK shaped stone then 650 is a little too cool for proper development of the cornicione. Of note: It was cool yesterday here with ambient air temp around 45F when I had the KK fired up. But with the additional heat soaking the dome was able to radiate more effective heat back to the top of the pie. When I have time I might do the longer heat soaking for all things Neapolitan pie bakes. And I did go through a basket of Coffeechar ... but I have plenty left in the basket for a couple more quick grills for steak or fish.
  11. Generally I go for 4-5 day cold ferment rest with this recipe. The extra couple of days, at 5-days in the refrigerator, provides noticeably more depth of flavor (compared to a 3-day ferment); yet still allowing very good large air bubbles and nice cornicione. The first two of the three pies baked at near text book perfection, given a bottom heat source oven, but by the 3rd pie the baking steel had gotten too hot ... always a fine line dance to nailing it.
  12. Ricotta is a regular thing I make. Every morning we have several rounds of home-brew cappuccinos. Although I could re-use the leftover milk, from the steaming operation for the cappuccinos, I save it. The espresso geeks amongst us understand :D. Sometimes the leftover milk gets used for cereal but mostly the volume each week is more than we could otherwise use. If not for ricotta. Ricotta gets consumed as is, in ravioli, cheesecake, my Mom's Italian Ricotta Pie, lasagna, pasta, blintzes, pancakes, with good tart jelly on toast, etc. Today the ricotta played atop the Neapolitan pies. Dough: Jeff Varasano's Neapolitan dough recipe ... I used 50/50 Caputo "00" and KA bread flour + 5-day cold ferment. Other stars that showed up for their respective roles/pies: Garlic oil and left over cloves from the process KK slow roasted dry farm Early Girl tomatoes from last season Bulk Italian sausage Shiitake mushrooms Smoked mozzarella cheese Pecorino romano cheese Provolone cheese Ricotta Italian Mutti tomatoes Fresh basil (dipped in the garlic oil) Thoroughly heat soaked the Two-Three KK (3-hours ... not the original plan but as you all know shit sometimes gets in the way :D), KK CoffeeChar and a Baking Steel.
  13. I sit here and eat corn chips and cold salsa
  14. Mmmm ... tasty look'n!