dstr8

Beautiful and mouth watering!

Yes, single fry. Personally, and you know I'm all about all things sous vide, I'd pass on the SV step.

FWIW per what I read, this method will not work for frying protein (chicken, fish); not sure if it only applies to breaded protein or not...

Per Cooks Illustrated et al about circa 2009 the information gleaned about being able to fry potatoes aka "french fries" proved to be worthwhile by starting with room temperature oil instead of the more common procedure of dropping the potato fries into hot oil. So, I finally got to test this for myself and based upon a sample of how easy, less messy and how wonderful the fries were I will be frying my "french fries" using this method from here on out. Cut the potatoes into whatever size 'frites you like. As before I then soak the fries in ice water for about 1/2 hour or so, then dry them thoroughly. Place the fries into your fry pot (I use a cast iron "chicken fryer" pan) and then cover the fries in your oil/fat of choice plus about 1/2" to 1" more. Heat the pan over medium-high heat and fry until the level of brown suits you. Season, just as always, when the fries come out of the hot oil. I didn't take a hot oil temp reading but generally it is recommended to keep the oil below 325ºF...considerably less than the 'old school' method of frying at 350-375º. By how the oil and fries looked when I did my batch I'd guess the oil temp was at or below 325ºF. Its substantially less messy...with almost zero oil splatter anywhere! And most importantly the fries were incredible in taste & texture!

I don't have experience with that bean but for maximum flavor/taste its dependent upon when the roasted bean peaks after being roasted. So if this bean peaks in 14-days, just as an example, ideally you'd vacuum seal beans in 2-4 day lots, near the bean's post roast peak. To keep it simple for this bag maybe just vac seal 1/2 of the beans and into the freezer...and call it a day. As you drink the coffee/espresso from these beans, assuming you can be consistent each day with how you make the coffee/espresso, note the flavor differences as the bean ages. Dan

Duck fat = The best fat for frying potatoes (IMHO)! I just did my first batch of french fries using the potatoes in cold oil start method. Unfortunately I didn't have any duck fat on hand...but the fries were not only the best I've ever made by a country mile but also the best I've ever tasted. Duck fat would push them over the top. And try duck fat instead of lard for tamals! Crazy good too with a different flavor twist than lard.

Nice looking brisket! And a precious skunk story too! You'll be telling that one for years

Darn it...bad timing I like the shape and handles compared to my Baking Steel. I just might have to have it though Its my favorite method for making burgers. Smash burgers rule especially on thick plate steel! Nice job Dennis!

Dennis, something for scale comparison or measurement would be useful

The degradation of beans in the freezer is dated information and/or resulted from not storing properly (non-vac'd beans; freezer temps > -10ºF). On coffee forums, Home Barista especially, there have been blind/semi-blind taste tests and the results have shown if there is a flavor degradation most coffee aficionados can't taste the difference. Having said that nothing gets better in the freezer. I keep my roasted frozen bean storage to generally less than 1-year and most often 6-months or less. I have not had Counter Culture beans/bean bags in hand but suspect they're similar to what most roasters use. They are not vacuum sealed but generally just sealed. Roasted coffee beans give off CO2...which is arrested apart of proper deep freeze storage. The problem for me with freezing the entire bag...I can't consume the beans before peak flavor has lapsed. And opening/closing a frozen bag isn't ideal...with the moisture accumulation (relatively warm & moist air condensing onto the cold dry beans...). Do your own taste test. I think you will discover, as I have, there is no taste degradation for properly frozen whole roasted beans. Just be sure to freeze them on the uphill side of the bean's degradation/rest period. Or even fresher...then let them sit at room temp in the jar to rest to where you like the respective bean's flavor. FWIW: Beans have different peak post roast flavor periods. Some beans, especially naturals, are peaking 4-6 days or so post roast. Whereas I've had some beans, notably Rwandan beans and lighter roasts in general, that hit their peak 2-3 weeks(!) post roast.

FYI: Glass canning jars, canning lids, a jar sealing attachment will enable you to store coffee beans under vacuum in a -10ºF deep freeze for a fairly long time without flavor degradation. You could vac seal & freeze at or near peak then they're ready to use from the freezer. I portion out 3-5 days worth of beans in small 1/2 pint or pint jars so I'm always pulling shots with beans at or near their peak.

Another vote for the necessity of a sous vide device in your kitchen. Some weeks I use it even more than my KK! There just isn't another way to conveniently and accurately get the same results...

Londinium LI lever, Arrarex Caravel, EspressoForge and a Mahlgut Grist MG-1 are my coffee tools; er espresso tools. Tight small cappas in the morning and espresso in the afternoon. Affogatos too :). There is so much great micro roasted coffee beans on the market today...but all things Ethiopia naturals (Wote Konga is one of my faves) are a favorite here. But I pull a wide variety of beans. Starbucks? Nope. Have been drinking espresso for 30-years plus. And its the only food thing I have everyday and never tire of. Never.

I'm liking the mix of ingredients @MacKenzie! Especially broccoli. I think I'll give roasted cauliflower a try on mine

Good Gawd that's damn fine looking! Kudos on creativity!

Now THAT'S a PARTY! Well done! And you ante-upped for real beef too! Congrats!

GR8 idea @MacKenzie! I will try this for the next bacon cook.

Well, maybe your first spare ribs on the KK, but obviously not your first rib rodeo Looking super tasty!

Hmmm...dinner time here and other than roasting veggies apart of a cold soup I'm making for a dinner tomorrow night my KK has been silent today darn-it. Leftovers are gone and I'm sitting here eating an arugula salad when I clicked on your post MacKenzie. Damn it anyway, your spaghetti, meatballs & roasted peppers seem much more enticing than my salad right now Nice job!

Very much like the color! Congratulations, welcome and can't wait to hear your cook off "wows"!

Congrats Steve M! Prepare to be spoiled by the incredibly versatile Komodo Kamado! And to be OK with your other grills going unused

If you have sous vide ability...try it next time. The burgers will be seared quickly and effectively but the interior will still be juicy even after a rest/hold.

Looks great! Hint: Smoked habanero (over mesquite of course ) goes great with all things peaches (and apricots).

Right after breaking in the Baking Steel griddle on some local grass fed ranged beef smash burgers (with 2-1/2 hour onions, blue cheese...) but no pics to prove it :D...I used the heat soaked Two-Three to finish the Bing Cherry Turn-Overs. Photos by Rhonda Happy Red, White & Blue 4th of July!

Thanks EGGARY! Been doing the wrap, towels & insulated cooler for quite some time; good to know the science behind it!