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Garvinque

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Everything posted by Garvinque

  1. This story will warm your heart! Here's the full story!! Garvin Teens battling chronic illness got the chance to experience all the glitz and glamour of prom night, thanks to a Florida hospital that was determined to help their patients experience all the normal milestones of growing up. Load Error 17-year-old Ruby Troche, who was diagnosed with gastroparesis, was one of the many extended-stay patients at the Arnold Palmer Children’s Hospital in Orlando in attendance. “I missed most of the major high school events that go on in my high school because I’m here most of the time,” Ruby told InsideEdition.com. “It gave me the chance to socialize with everyone else and feel comfortable knowing that people there had similar medical experiences as me.” According to event coordinator Amanda Harris, the hospital brought in DJs, set up a dance floor and rented a photo booth for the big day. “Just because you’re feeling sick doesn’t mean that you don’t get to do the things all your friends get to do,” said Harris, according to the hospital. “It’s just like a prom that you would see at any high school.” Patients who were in the hospital in the last year were invited to attend, and allowed to bring a date. Parents were invited to a special dinner on the other side of the hospital, where they could be present while giving the teens their privacy. Ruby explained she was diagnosed with the condition more than a year ago, and would frequently be admitted into the children’s hospital for stays of up to two months at a time. Like many other patients, she missed most high school events or did not know her classmates well enough to participate in the ones she could attend. She said it’s always been her dream to go to prom, and even though she’s not sure whether she would make it to her own, Ruby said she’s glad to have participated in the hospital’s celebration. “I could feel the happiness and joy in the air, everyone was excited to be there,” Ruby said. “Having this happen just made me really happy I got to experience it with all the people I see most of the time in the hospital.”
  2. Are they as good as the ones you had growing up in Maryland? Garvin
  3. My late Grandma would love you tony, her way of making spicy fried chicken and buttermilk fried chicken is the only way to go!!! Garvin
  4. I have had mine for 7+ yrs without any trouble, keeping clean is easy with grate tool and as Charles said you want to build up a non-stick surface! Most people use these for high heat grilling so when the food is done keep the grill and grates going for a few more minutes scrap with grate tool and oil down and allow to cool. Keep doing this and over time you will have as non-stick as any grates can be. Garvin
  5. @MacKenzie When I saw this I thought of you! Garvin White Chocolate Mousse Servings: 1 INGREDIENTS 8 egg yolks ¼ cup sugar 1½ cups heavy cream (for the eggs) 1½ cups white chocolate (over 30% cocoa butter) 2 cups heavy cream, chilled (for whipping) PREPARATION In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy. Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed. Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much. Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely. Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix. Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use. Mirror Glaze Servings: 1 INGREDIENTS 300 milliliters water 1½ cups sugar 1 14-ounce can sweetened condensed milk 15 gelatin sheets 26 ounces white chocolate, chopped (over 30% cocoa butter) Gel food coloring of choice PREPARATION Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat. Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture. Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product. Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles. Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze. When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake! Mirror Glaze Cake Servings: 8-10 INGREDIENTS 1 recipe White Chocolate Mousse 18 ounces strawberry jam, seedless 2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick 1 recipe Mirror Glaze PREPARATION Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely. In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles. Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through. Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared. When the mirror glaze I
  6. My favorite Bond is/was Roger Moore! Garvin
  7. Who puts ketchup on their eggs? My best friend son thinks we are crazy for using ketchup how do you feel!? Garvin
  8. In Korea is where I first tried their version of Ramen, I like it with beaten egg, American cheese and hot sauce! I also like crab meat added too and when I was able to get dehydrated beef patties I would brake apart and add to the egg cheese ramen. Garvin
  9. Congrats to your son and you for getting him to this point in life-Bravo! Garvin
  10. Science Diet found only in Vet offices should work wonders for their weight control! Garvin
  11. I got recycled in basic training because of a severe sinus infection, had to get sinus surgery and since that day I haven't had a single infection! Feel better Jon!! Garvin
  12. First off Happy Mother's Day! As I go to see my Mother I thought I would post this video enjoy! Garvin
  13. Practical tips for sharpening your knives! Garvin
  14. Nice first cook! Garvin
  15. Welcome and Congrats on your KK! Garvin
  16. Ok, I want a KK for my birthday which is not until May. Gives me time to save up for it and I want a 19" Hi-Cap Table Top because it's just me for the most part and on occasion a few friends or family. The stand I know I want but what comes STANDARD with it and do I need the following trying to keep costs down. 1. Side tables 2. Baking stone 3. Grate Grabbers 4. Charcoal basket shield 5. Roti basket 6. Coco char fuel I really need some help with this because this will be the most money I spent on something not a car! Also this is the one I want: THE GREEN GOBLIN WILL BE IT'S NAME!!!!
  17. Thanks' this is one reason I like coming to this site, good sound advise! Garvin
  18. So I had a minor issue that required some funds be diverted to something else, but it throws my purchase off by a few weeks! Was on the website looking at what I could get extra and what I really didn't need right away and found a page I haven't seen before with discounted 19tt on sale which gives me more buying power. It's funny about just finding this page because I saw the 22 Hi-cap on another discounted page. So I am looking at now around 2nd week in June to place my order and I have time to visit Jon to see the size I will eventually be cooking on. Thanks for being on this journey with me to true kamado cooking! Garvin
  19. My issue with the crust was stretching the taste was good, thinking about doing what dstr8 said a 50/50 mix of bread and all purpose flours. HalfSmoke you make the second person in recent weeks to mention Trumps flour to use for bread and pizza, have been using KA flour and I like it so probably stick to them. Overall the pizza was good and I like the sourdough tang I got my starter is young so as it ages the flavor will be more pronounced! Garvin
  20. Ok so I made two pies and I really have to get my stretching technique down could not get the 12inch round I was going for the crust was better than good but not great. My sourdough starter is three weeks old but the tang was there so I will do this again, next up is whole wheat sourdough bread coming this weekend. Garvin
  21. SWEET SOY CHICKEN WINGS Servings: 2 INGREDIENTS 8 chicken wings- Wing tip too! Salt, to taste Pepper, to taste Potato starch, to dredge Frying oil, as needed Sweet Soy Glaze ½ cup (100 milliliters) soy sauce ¼ cup (50 milliliters) mirin ¼ cup (50 grams) sugar ¼ cup (50 milliliters) sake 1 clove garlic, grated Garnish Toasted white sesame PREPARATION Preheat oil to about 160˚C/320˚F. Season both sides of the chicken wings with salt and pepper. Coat with potato starch. Fry the wings at 160˚C/320˚F approximately 7 minutes, remove from oil drain while heating up the oil. Heat oil to about 180˚C/350˚F. Fry the wings until golden brown, about 3 minutes. Drain them on paper towels. Set aside. Make the graze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings. Sprinkle toasted white sesame. Enjoy! Garvin
  22. I now have two sourdough starter's one whole wheat and the other started from whole wheat but fed all purpose flour so now it's more traditional style sourdough. For pancakes, waffles, and white loaf bread I will use the all purpose flour fed starter and for my next project whole wheat sourdough bread I will utilize the WW starter. I wish now that I paid more attention to my mom when comes to baking but I am enjoying learning from you guys too! Garvin