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I received a new spice order from B&B and one of the spices was Fermented White Pepper corns. Tried it out for breakfast this morning, it was minty and lots of heat. I also bought some Laurel Bay Leaves and the next time I make bacon on the KK I will be giving that a try.

I have been out of town on work and got in today and cooked a few chickens that I had brining. One chicken was bined in beer and salt and the other in jalapeño sauce and salt. The jalapeño bird was seasoned during the cook with Penzeys Adobo seasoning. The other with Penzeys Chicken Taco seasoning. Cooked at 400 degrees on the KK with some hickory wood chunks. The lid was opened only for the video. B5A6BFBE-BE3E-4753-9284-55C3F0082B57.MOV 686D4217-44E2-4CF8-9B42-8F43ECB0D398.MOV

I figure those yeast beasties are just like me and if I wasn't feed for 2 weeks I wouldn't be doing much either. Awesome looking last batch. You are inspiring me to feed feed feed, my starter that is.

It took me a long time to get to the stage where I wanted to post any bread pictures. Mac put up with a lot of my wild ideas en route. For some reason I decided that, in order to amp up the sour in my sour dough, I ought to leave my leaven for two weeks between refreshes. How wrong was I?? My dough was flat and wet and I ended up with this misshapen loaf. The other loaf in the same batch came out ok, just. I now refresh my leaven the day before I want to use it. It grows beautifully in the warmth of the kitchen and makes nice plump and sufficiently sour loaves. Hurrah.

Probably sleeping on the couch using divorce papers as a pillow - LOL But I did get away with buying her the fire pit because that was something she wanted.

I have spent the last few months practising bread making in the KK. Thank you to all who have gone before for all your guidance. This post is a chance to document what I have learned and to ask others to share their journeys too. First, taking inspiration from @Pequod's KK as a steam oven post and @Syzygies' updates, here is all the kit set up in my KK, See here if you want to learn more: I heat soak the KK and contents for at least an hour before introducing the shaped loaf and, very quickly afterwards, some chunks of ice onto the aluminium disc below. Before I did it I was really worried about how to introduce the ice and anticipated a big, dangerous whoosh of steam. It is more gentle than that and, once the ice is in, I shut the lid quickly to get this: 492D96A9-6CE0-476E-A2A3-A0114D77ADF5.mov It is too cold to stand outside checking how long the steam lasts. Will do that one day. My ambition was to test the difference between a loaf cooked without steam: and one cooked with: The one cooked with steam is prettier. I do not have the right vocabulary to describe the bread, yet, but we found the crust on the steam cooked loaf more pliable. I cannot for the life of me remember which loaf was which in the next picture. I think the steamed one is on the left. More experimenting to do and I am looking forward to making baguettes soon.

Thanks Mac, Tekobo, I will get back into bread when I return from holidays. Sent from my iPhone using Tapatalk

Sounds very interesting. I'd be willing to try it but they are sold out of the small containers and only have 1 lb plastic jars right now. That's probably a lifetime supply.

A couple of our US Forestry Service Firefighters from Alabama just got over there to help. We are praying for Australia.

Thanks that make lots of sense !

Grilling has never been this easy. I may make it through my pallet of KK coffee lump. The tortilla masa is from Comiteco Rojo landrace Oaxacan corn. Like I said, I'm usually juggling six other cooking tasks. It's a minute to set the Solo Stove fire, then six enjoyable minutes as a reward for the work in between, to gently grill steaks.

Pulled this out of The Pacific this morning. Whole roast, or fillet fried? Sent from my iPhone using Tapatalk

New Year’s Eve porchetta with roast tomatoes and onions. Will defo do again.

I'm going to sound like a shill for Trader Joe's, but last night was a TJ porkchop. Direct, main grate, hickory and apple wood chunks, 325F. Dusted with Eat Barbeque rub. Plated with roasted potatoes and more sautéed veggies.

Bucked up to the gale force winds yesterday and did a roadkill chicken on the upper grate. It was a Lemon-Rosemary bird from Trader Joe's. I added nothing to it this time. In the past, I amp'ed it up with some lemon pepper, but it was a bit overkill. Went KISS this time! Direct @ 375F with hickory and peach chunks. Plated with lemon, mint risotto and sautéed veggies (zucchini, broccoli and green beans).

There is only one road from Western Australia to South Australia and we have had a fire in the middle of this people have been stuck for days.https://www.abc.net.au/news/2020-01-10/eyre-highway-reopens-after-bushfire-threat-blocks-road/11857678. Sent from my SM-T835 using Tapatalk