Leaderboard

Speaking of sardines this is how I like mine.

MacKenzie and I experimented with poaching eggs in the Sous Vide circulator (multiple posts in the Sous Vide section of the Forum). The "classic method" gives perfect results, but just takes too long (50 minutes) and everything that we tried to shorten up the time, either gave us results we weren't happy with (overdone yolks or watery whites) or became cumbersome/complicated (multiple hot & ice water baths). I tried doing them in the InstaPot, but it's almost impossible to not overcook them, even if you release the steam immediately after it comes up to pressure. Consequently, I rarely make a poached egg anymore, opting for fried eggs instead, Spanish style (sunny side up, cooked in lots of olive oil and basted.)

Not on your life, Tyrus. LOL

I love the blue pebble. They were sold out last I looked so have to be a little patient. Buy once buy well!!!

Same deal here. I keep my Japanese knives separate from regular knives. Everyone knows not to touch MY knives.

I hide this knife from the family. If I don’t, it would end up in the dishwasher.

Trust the welsh to have a 7 letter word with 1 vowel. I caught the wrong train in Wales and ended up lost. I had to call some friends and spell the name out because I couldn’t pronounce it” C W M B R A N” Sent from my iPhone using Tapatalk

I also like that knife!!!

All this talk of egg cooking pushed me to get out the pc and cook my breakfast egg. Results- Just the way I wanted it.

Finally, after drooling after the KK's for many years pulled the trigger in early December and ordered a 21" with many accessories. I have joined the list of Dennis fans, he was an absolute pleasure to talk to and furthermore went out of his way to put shipping on hold (after having started the process) because I had an unexpected trip out of the country come up. The grill landed on my backyard last Friday 1/10. Was so impressed with it in person that I felt the need to call Dennis and ramble about what an awesome product I received from him. First day did the burn in and got a few areas of venting which were grouted again very quickly. Second day (Saturday) did a few steaks. Third day (Sunday) got a handul of thin crust pizzas. Mid week did some burgers. And today tried the rottisserie for one of the juiciest chickens I have ever had. Tonight will smoke some salmon over night so early in the morning tomorrow I can smoke some pork ribs. What an awesome grill. My BGE that I have had for 10 years, will be retiring, should have got the KK much sooner. Phew.., enough rambling for tonight. One more extremely satisfied KK owner. 20200118_160614.mp4

Dennis is a god when it comes to outstanding customer service! Don't be afraid to chat him up. No sales pressure at all, just great advice to make sure that you get exactly what you want/need in the grill & accessories.

The detergent is also bad for the steel and will cause micropits. Plus, there's the problem of the knives banging into other stuff and badly dulling the blade. I have a friend who struggled with his wife putting his good knives in the dishwasher, despite being asked multiple times not too. He even went so far as to put red colored tape on the handles to distinguish the ones that DIDN'T go in the dishwasher - it didn't work. He hides them now, too!

If you haven’t already, check with Dennis. He often has more stock than is showing on the website. If not, he can advise you as to when it will become available again.

Mac,.... come on, we all know your affection for fish. That is made of wood and with a couple of hooks you have a lure. Maybe if your lucky you could hook an octopus with that, have you tried Octopus,,,yum

We use our Sous Vide to prepare eggs often and love it. Such a versatile cooking method. I enjoy eggs daily as well. Sent from my iPhone using Tapatalk

I could never afford that model egg cooker. Too fancy! 😎

Now THAT's an egg cooker. It's called @MacKenzie

The older the egg the easier to peel. A fresh egg is very difficult to peel cleanly I'm sorry to say.

Chicken on the KK, can't do better n that. Nice looking patina going on in that 32

...and here I was expecting a discourse on BGE vs. Kamado Joe — two egg cookers.

From the good ole internet: Some people use a pin to make a small hole in the shell at the large end of the egg before they put the egg in the water. At the large end of each egg is a small air space. When you hard cook an egg, this air heats up, expands, and escapes through pores in the shell—but not before the egg white sets. This leaves the egg with a flattened end. The best explanation that I could find for the decreasing amount of water being added when cooking more eggs was that the higher number of eggs increases the cold surface area inside the cooker, condensing the steam back to water, which drains back to the heating element to repeat the cycle until all the water/steam eventually escapes out the top as the eggs warm up/cook. So, with fewer eggs, more steam escapes early in the cooking process, so you need more water to start with to compensate for the added losses.

Well done Takela. Most of us deliberated for a few years. Maybe except ckreef. [emoji23] Sent from my iPhone using Tapatalk