Content: Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Background: Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Pattern: Blank Waves Notes Sharp Wood Rockface Leather Honey Vertical Triangles
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Garvinque

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Everything posted by Garvinque

  1. Here's my first Kamado pizza taste was good but need to figure out getting a darker crust. Temp was 500 but drop to 375 and rose to 400 please help!!! Garvin
  2. This the best one yet, 10 inch on a 550 degree stone and 10 minutes in Kamado! Garvin
  3. I think we can all say this could have been me or my child, so please send will wishes to her and her family- Ashamed I'm not, so I am sharing with you all!! Garvin
  4. Carrot Chickpea Burgers Servings: 6 burgers INGREDIENTS 15.5 ounces chickpeas, drained & rinsed 1½ cups oats ½ cup shredded carrots ½ cup diced red onion 1 egg 1 teaspoon salt ½ teaspoon pepper ½ teaspoon garlic powder 1 teaspoon olive oil ½ lemon, juiced 1 tablespoon olive oil Burger Toppings Whole wheat burger buns Tomato Butter lettuce Red onion Avocado PREPARATION 1. In a food processor, combine chickpeas, oats, carrots, red onion, egg, salt, pepper, garlic powder, and olive oil. Blend just until combined. 2. Add lemon juice and blend again until well-combined. 3. Scoop the mixture using a ⅓ cup measuring cup and form patty in your hands. 4. Heat a tablespoon of olive oil over medium-high heat. Cook the patty 4-5 minutes on each side, or until golden brown. 5. Assemble with your favorite burger toppings. 6. Enjoy! I would eat a couple of these!! Garvin
  5. Tony that looks like your part of the country! Nice backdrop!! Garvin
  6. I guess we all had them at some point-LMAO! Garvin
  7. What's that green round thing? Garvin
  8. The set my mother has still is the Cinderella 3 piece with handles that set is really valuable because most people are missing at least one or more of the bowls! Garvin
  9. My mom sent these to me via my sister who also got a set. These are Corning Pyrex bowls which belong to my grandmother both sets are over 50yrs old and don't have a single chip in them, I have the gold and my sister got the blue(she went and got them so first pick)! I remember plenty of potatoe salad in both my set and my sister's set too!! Garvin
  10. Charles I would take some of that too!! Good looking meal!!!! Garvin
  11. Nature has a way of putting you in a good mood! Dinner looked great Mac!! Garvin
  12. Ingredients 1 cup nonfat or low-fat milk 3 tablespoons plain yogurt 1 cup all-purpose flour Preparation 1. Warm milk to 90º to 100º. Stir in yogurt. 2. Pour into a warm 3- to 6-cup container (glass, ceramic, plastic, or stainless steel) with an airtight lid. 3. Cover and let mixture stand in a warm (80º to 90º) place until it has the consistency of yogurt, 18 to 24 hours; the mixture should be so thick it doesn't flow readily when container is tilted. A single clot may form or smaller curds may be suspended in clear liquid. Stir to mix in any clear liquid. If liquid turns bright pink, discard the batch and start again. 4. Once a clot forms, add flour and stir untl smooth. Cover airtight and let starter stand in a warm (80º to 90º) place until it is full of bubbles and has a pleasing sour smell, 2 to 5 days. Again, if clear liquid forms, stir to blend mixture, If liquid is pink, discard and start over. To store, cover airtight and refrigerate. Using and maintaining the starter: Notes: For most active starter, feed at least once a month. To increase starter supply, in a large container, add as much as 10 cups each of milk and flour to 1 cup of starter. The mixture may need to stand up to 2 days before the clear liquid forms on top. 1. Use starter at room temperature. To hasten, set container in warm water. 2. Use and/or feed starter. To feed, replenish each 1 cup starter used with 1 cup warm (90° to 100°) nonfat or low-fat milk and 1 cup all-purpose flour. Stir to mix well. 3. Cover starter airtight and let stand in a warm (80° to 90°) place until bubbly and sour-smelling, and clear liquid has formed on top, 12 to 24 hours. 4. Stir before using. Store airtight in the refrigerator. Garvin
  13. Recipe updated forgot the flour-DUH!! 1/2 cup of All Purpose Flour 1 cup of sourdough sponge 1 1/2 tsp sugar 1/4 tsp salt 2 TBS of melted butter 1 egg slightly beaten 1/4 cup of buttermilk 1/4 tsp baking soda Enough for two regular size waffles,
  14. I was saying over on the Guru how my grandmother used to called these the poor man's China! She had so much Corning Ware that it is split up between my mother and her two sister's I feel so grateful to my mom for giving me something of hers that can still be used. Garvin
  15. Good looking pie!! Garvin
  16. Outstanding!!!! Garvin
  17. Ok I think I got it, 10 inch pizza and used diffuser as stone good color and it tasted really good-Happy! Garvin
  18. Bad, Yes just a 1/2 cup of APF! Need to rewrite recipe Garvin
  19. My guess would be that you can get three that size on your new 32BB! Garvin
  20. So funny I was talking with my mom about a package my sister was bringing to me and I ask her for a sourdough waffle recipe and she gave me this: 1 cup of sourdough sponge - Her word not mine, then I read the KA recipe and what did they call the starter (sponge) 1 1/2 tsp sugar 1/4 tsp salt 2 TBS of melted butter 1 egg slightly beaten 1/4 cup of buttermilk 1/4 tsp baking soda Enough for two regular size waffles, but I like the KA recipe for making a huge batch maybe to freeze for later use Thanks' Halfsmoke Garvin
  21. Would you share your recipe, how much starter to eggs, baking soda etc. Thanks' Garvin
  22. That's how I am doing mine, saw this recipe with milk and yogurt and thought I would post! HalfSmoke do you make sourdough pancakes saw a video where the person feeding her starter took the portion of starter that she normally would have discarded feed it to get the amount of starter needed and made pancakes? Garvin