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We now have both available. You ask and you shall receive..

Just in time for the Abba reunion I have discovered something really cool about my money. I have been saving £2 coins for years. The pace has slowed recently because we use real money so rarely these days. A week or so ago I thought I really ought to count up the coins to see how many I have. I counted and weighed the first ten coins and then twenty to callibrate and then weighed the lot to see how much I had. £562. Hmmm. What to do with it? I can spend that easily with a few clicks online but spending real cash feels like a greater responsibility. First candidate was a medium Korin and some Binchotan but I am not sure if that is quite symbolic enough. No decision made yet. In meantime, I happened to mention my piggy bank to my greengrocer. His shop is one of the few places where I still spend and receive coins. He told me that some £2 coins are worth more than others. My curiousity was piqued and I found an article online this morning: https://www.thesun.co.uk/money/3524236/rarest-most-valuable-2-pound-coins-designs/ What fun, searching through my pile of coins. I wasn't aware of the different designs and the stories that each represent. The majority of my coins are the least valuable. But I have a number of different designs across the spectrum. And one of the most valuable on the list. This £2 is worth £40. I know this has nothing to do with KKs but I was so excited that I had to share this with someone and you were here. I like playing with money.

Finally a chance to smoke Beef Plate Ribs. These are insanely rich and flavorful. Did these @ 275 for about 7 hrs. Kept smoke generator going most of the cook with Hickory chunks and coffe chunks .

Hey there, it is soooo delicious. I bought some at our local salumeria in Padova and really wanted to work out how to make it. Turns out it was relatively easy, just needed a sous vide machine, a meat press, some patience and a meat slicer. I will post full details in the sous vide recipe section when I next make it from scratch. Yeah, it was a full on dessert night. The non-lactose intolerant folk had deliciously wobbly, slippery elderflower panna cotta, which was the original choice to go with the roasted strawberries.

that looked absolutey fantastic. Have never bought cooked or eaten this cut of beef. But now I'm gonna get one and follow your instructions! Yum!

Last night I got out two frozen chooks that my Italian butcher had spatchcocked and deboned for me. Per another post on this forum, I tried dusting one of the chickens with baking powder to see if the skin came out crispy. Heat soaked the 32 to 250C and cooked the chickens on the top grate. IMG_0175.MOV That fat came out of the chickens. Soooo delicious. The chicken on the right was the one with the dusting of baking powder. It came out a little browner but no real discernable difference in skin crispiness. I also cooked dessert on the KKs. Roasted strawberries with sugar and black pepper followed by a few drops of rose water at the end. Then I cooked some chocolate fondant Everyone thoroughly enjoyed their KK cooked dinner! P.S. The starter was not KK cooked but it is worth a mention. Sous vide cooked octopus legs, compressed in a meat press for making ham, cooled and then sliced to make octopus carpaccio. Game changingly delicious with a drizzle of good olive oil.