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Showing content with the highest reputation since 05/20/2024 in all areas

  1. My weekly batch of chicken. And a few extra for a friend. I like to experiment with flavors. For a couple I brushed on a chili lime aioli, it was really good 😁
    6 points
  2. Not pretty but super delicious. Roadkill chook alla @Aussie Ora with extra added suya spice.
    6 points
  3. Cooked a sirloin cap with potatoes and asparagus. with a nice spicy chimichurri. Prepping for a nice Sunday afternoon sandwich... sorry no pics of the completed sandwich, it was pretty special
    6 points
  4. Did another bacon KK cook, it tastes just wonderful can't get enough of this. Did a 20+ pound smoke on Fri, half for me and half for friends. Sliced my share today and the house smells wonderful. Here are a few pix, nothing special, except the bacon. The following is bacon from my last smoke and the pix is this morning's Breakfast. st I now have 9 packages just like this one in the freezer, should see me thru until the fall. I had a few bites and piece left that I will use for soups or pizza..
    5 points
  5. Grilled a lovely flat iron steak last night, along with some bacon-wrapped asparagus. Leftover au gratin potatoes and nice side salad rounded things out. Unfortunately, the radar said that it was going to rain, so I ended up eating indoors instead of outside in the gazebo, as I had planned.
    5 points
  6. Beautiful weekend here (upper 80s). I put up the cover on the gazebo. Calls for the 1st outdoor dinner of the season! Grilled a nice fat porkchop (on sale $1.99/lb!), with zucchini, and au gratin potatoes. Nice Pinot Noir to round it all out!
    5 points
  7. My gallery is here: https://www.astrobin.com/users/jpridder86/
    4 points
  8. Man, my Costco in Lynnwood, WA had some “Choice” steaks but I think someone messed up. These were really well marbled and tasted awesome. Sent from my iPhone using Tapatalk
    4 points
  9. My desem starter is gaining strength and smelling fruity and floral as it’s supposed to. Should be able to do a 100% fresh milled desem bread this weekend.
    4 points
  10. i just sold it along with a bunch of probes and the guru fan. honestly, i hate cooking with all this stuff. all the wires, the cables, keeping it away from rain, using the app. keeping it powered... i don't use it anymore. i don't overnight cook anything, i don't walk away from my cooks. i can run the kk with my eyes closed. so yea, i'm happy to close this chapter of my life. haha..😅
    3 points
  11. last few meals in japan and korea… fugu (poison tiger puffer fish) and fugu shirako (the white reproductive organs or basically the sperm of the male fugu) both tasteless and expensive.. shabu shabu with some of the best beef from Kobe. again, tasteless and expensive… a little river fish from a tempura lunch. i love how they present these.. and back to seoul… soy sauce marinated raw crab packed with roe. delicious and rarely served in US koreatowns. i don’t think they can get this species of crab. closest would be maryland blue, but not really… a rather famous myeongdong beef brisket and tripe stew. a bowl costs around $20 US. i guess you can say its priced to match current economic conditions in seoul. wonderful taste like a clear consommé and a midday snack. i don’t know what this is. but it was delicious..🤤 and some comic relief..
    3 points
  12. Thanks @Troble@tony b I too often do long low and slow cooks. And I always clean the bottom ask out before each cook. Per DL suggestion I now only lite one section and let it go. Current thinking is, as long as I can get and hold the temps I want it really doesn’t matter. Whats on the menus for Memorial Day? Did some Hanger Steak today and it was melt in your mouth tender.
    2 points
  13. So I have to I have to say I was a bit disappointed with the outcome today. I bought the Huacatay plant about a month ago, it starting taking off last two weeks I was super excited.for this cook. Remembered this site my mother in law told me a Lutheran I first starting dating my wife. It’s called www.yanuq.com it’s all in Spanish and is traditional Peruvian recipes so thought I was off to a good start used this recipe https://www.yanuq.com/buscador.asp?idreceta=919&cod=32 all systems go problem is it didnt specify the amount of Hiuacatay….no problem im a good cook I’ll figure it out…..started out good, sauce was green , tasted the Huacatay (I estimate I used about a cup wipers of fresh Huacatay), tasted good but had no kick, then I remembered I hadn’t put in any aji Amarillo so grabbed two aji Amarillo’s peppers tat are in a jar (candidly an old jar in my fridge). Added them but there was still no source. So I grabbed another Havel of fresh Huacatay and also added two tablespoons of aji Amarillo powder (old as well), still no spices kick so I added two lots tablespoons of aji Amarillo powder and it got SUPER salty and basically got out from under me. My wife says it tasted too much Huacatay it was salty as hell…..also turned a yellow color and more resembled the potato dish called papa a la huacuaina…..not bad tasting but not what I was expecting and if I’m being honest it was not as good as the Peruvian “green crack” recipe I’ve been using…..pretty disappointed oh well I will wait for my plant to grow back and try again but the queso fresco & evaporated milk were definitely much closer to the traditional Peruvian flavor profile, so I was encourage to be selling in the right direction…..however I fell off the path with the aji Amarillo tinkering
    2 points
  14. @tony b @tekobo got my Huacatay plant a few weeks ago going to be attending the real Peruvian green sauce tonight……stay tuned
    2 points
  15. The crumb. Very soft and incredibly flavorful. Not sour at all. Definitely more Desem in my future.
    2 points
  16. @Dennis I have experienced the burn on the next side of my charcoal basket even though I lit in in the middle. Happens a lot actually. I do a lot of slow and low cooks and quite often when I see my charcoal basket the left side burns much more than the right live chalked this up to usually bring my fault as when I’m not doing low and slow cooks I primarily use the hallf grate and have a pile of lump on the right that burns and I cook indirect and maybe do a reverse sear on the second grade close to the fire if iI’m grilling a steak or something because I cook this way most often I get a very uneven ash buildup on the bottom, lots of ask on the right side not a lot on the left. So when I go to do a low and slow cook unless I rehabbed to clear the ash prior to filling the basket with lump, I’m setting up a situation where there’s more since for air on the left side than right, this results in the uneven distribution of the burn it’s usually not a big deal and I actually use it to my advantage when I cook a brisket and I’ll put the point on the left side of my grill and let it go but also to add biz long when I’m doing low and slow I’m usually using the double drop pan in between the coals and top grate so it doesn’t really matter much that’s my long way of saying clean out the ash start fresh and see when I do rotisserie is where I really want an even burn so gif that I bought Dennis new rotisserie basket and I light on each end of the lump and watch it burn towards the middle
    2 points
  17. I’m preparing to ship this telescope to a remote observatory in New Mexico. It’s a Takahashi Banana (AKA Epsilon E-160ED) all tricked out for astrophotography. Just waiting on a new rotating focuser (to better frame my shots) to arrive. Once that’s installed and everything tuned up, off it goes and I fly out to install it. Once deployed I’ll be driving it from my home in Virginia, but it’s mostly automated. One of my images taken with this scope in central VA (Bortle 4 skies). Once it’s in Bortle 1/2 New Mexico (and with better seeing) I’ll be hoovering photons at a ferocious rate. This is the “Ghost of Cassiopeia,” a nebula in…wait for it…Cassiopeia.
    2 points
  18. Desem has low hydration but is not sourdough. Sourdough has lots of bacteria—lactobacilli—and some yeast. The bacteria makes it sour. Desem is more natural yeast than bacteria and requires freshly milled flour and a cool environment to establish. It is generally used for 100% fresh-milled whole-grain breads. How to Make Desem (Belgian style sourdough starter) – Breadtopia
    2 points
  19. You're bread shaming me now. So far, I have been to our local bakery and they won't give or sell me their starter. I have also bought the latest Chad Robertson book as recommended by @Syzygies. I have opened the page where it tells you how to start your starter. I will get to it...
    2 points
  20. Desem starter showing signs of life after one week.
    2 points
  21. It’s really @Syzygies who did the math. All comes down to thermal mass needed in the preheated metal of the pan and discs to rapidly convert a cup of ice to steam. The drip tray doesn’t have much by way of thermal mass, so must add it some other way. That’s the purpose of the heavy metal.
    1 point
  22. I try to keep the ash levels down in the firebox for this reason - uneven airflow. I typically clean it out before every longer cook (4+ hours). I think this is the key to more even burns in the basket. YMMV
    1 point
  23. My first loaf of Desem. 100% freshly milled Red Fife. I loosely followed the formula for “Daily Desem” in Tara Jensen’s Flour Power book. Biggest change is hydration. Her formula is about 75% total hydration, but I found that to be almost unworkably low, so kept going until I liked the feel of the dough. I estimate I ended up around 82-85% hydration. The other major change was to sift and scald the bran, which I find helps soften the bran and encourage better gluten formation in freshly-milled loaves. Still cooling. Maybe a crumb shot later.
    1 point
  24. I’d stuff my freezer with those at that price !!!!
    1 point
  25. 1 point
  26. What section were you in? I just bought tickets for The Dead & Company next week Friday, May 31st. I bought tickets in Section 209.
    1 point
  27. 1 point
  28. 18 hr low and slow boston butt - best ever! Flavor hack - add additional rub AFTER you pull it. Puts flavor in every bite….
    1 point
  29. So I gotta griddle - a Halo 4b converted to natural gas using their conversion kit. This is a really different type of cooking for me and I'm enjoying it a lot. Still learning and doing small cooks - it's good training in case I need to get a job at the Waffle House.
    1 point
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