dstr8

Well you got me motivated, along with the unusually cold weather of late here, @billg71 to make a batch of red chili. Normally I'm all about chile verde or chile colorado but my SO Rhonda makes a basic ground beef chili recipe and adds cocoa, roasted red pepper & tomato soup instead of 'mators and I added some fresh cooked San Francisco beans (from Rancho Gordo) and have been eating it for a few days now. Nothing beats it on a cold blustery day. Well except for maybe home made chicken soup with homemade noodles, smoked pork butt chile verde, bison chile colorado ... you get it So thanks for the motivation!

Tony, we tried the Anova SV mashed potato recipe for the first time apart of T-Day dinner and was very happy with the results. 1-1/2 hours in the water bath at 194ºF. I did push the cooked potatoes through my SS ricer but only because I couldn't find our masher :D. http://recipes.anovaculinary.com/recipe/sous-vide-garlic-and-rosemary-mashed-potatoes

One more: #5:Post

FWIW I have been using the distilled + potassium bicarbonate: Mix a master solution of distilled water + potassium bicarbonate in a 10g/100ml concentration in a clean glass container. From this master solution I add 19ml (or 19g; same) per 5-gallon bottle of distilled water. You can play with the concentration to see if you prefer harder or softer solution.

There are a number of different solutions; however I've been using Robert Pavlis' (rpavlis from HomeBarista.com) distilled + potassium bicarbonate recipe. I've used filter media systems but disliked frequently checking the water chemistry. Ditto for purchasing "spring" water as there is significant variance in TDS (Total Dissolved Solids), etc. depending upon which plant the water is sourced from. Here are several links that provide additional information: http://www.home-barista.com/knockbox/good-references-on-water-treatment-for-coffee-espresso-t41636.html http://www.home-barista.com/espresso-machines/matt-pergers-water-recipe-for-coffee-is-it-ok-safe-for-espresso-machines-what-do-you-think-t42255.html?hilit=matt perger water http://www.home-barista.com/levers/elektra-microcasa-leva-leak-t43570.html?hilit=potassium#p495029 http://www.home-barista.com/levers/real-brass-or-fake-brass-re-used-la-pavoni-europiccola-t43734.html?hilit=potassium#p497066

For the benefit of those that are not in the know: Using the proper water chemistry inside a boiler type espresso machine is critical for avoiding or at least minimizing carbonate mineral deposits inside every interior surface of the espresso machine.

^ the key (for the benefit of Stephen and other new KK owners embarking on baking) with pizza baking on the KK is to start heat soaking the KK at least an hour (or more) in advance of your bake. Getting the dome to radiate heat back to the top of the pie balances the much hotter, bottom fire source, stone/steel/crust. And when peeking at the pie during baking, only raise the lid as much as needed to get a glimpse of what is happening ... preserve that heat bubble!

Nice job Stephen! So inquisitive minds want to know: What are you going to cook on your KK for your big SeaHawks buddy?! And of course your other helpers

I was the guinea pig for One Grill for their shaft width, etc., for the 23" and I have their complete set-up including basket system, battery operated/reversible motor, 120v motor, etc. I've used my rotisserie a bunch of times for a variety of foods. But, and I may be solo ranger on this opinion/experience, given how incredible the results are with any food on the KK (limited air flow when heat soaked and taking advantage of radiant cooking method) I just don't bother with the roti anymore. I've done too many chickens both ways to count and the roti just doesn't offer a better bird. Ditto for ribs. And then there's the set-up and clean up time. For me the roti just occupies space on the top shelf in the garage. Just my 2 cents and maybe all its worth.

I'd sure like to be there with you Stephen after your burn in and during/after your first cook to see the huge ear-to-ear grin(s)! And once you get a feel for air control the entire process will become second nature. I've never driven a high end sports car but I imagine the feeling is respectively similar

Dennis/KK has the best packaging of any large/heavy consumer oriented product I've purchased: Ever! Slayer is also in the same rarified air.

What Stephen aka FotonDrv didn't mention: He's a top shelf machinist and woodsmith ... fabricating the motor attachment for the HG-1 hand grinder, aluminum top cap for his Monolith Flat grinder, portafilter handles and so on.

My Grandpa used to say: "The best ... is what you like"! Being happy with whatever ... is what its all about.

Oh boy ... its a slippery slope Now you need to get yourself a good burr grinder Dennis; of course, assuming you don't already have one. And don't even think about asking us ... we all have too many opinions

When I lived in Omaha we had a house amongst a hardwood forest near the Missouri River bluffs where we had Barred Owls in our back 60 almost every night booming away. Just as you stated they often got wound up between midnight and 2:00AM. They are even louder than Great Horned Owls. We don't have Barred Owls out here though ... miss them. They've been killing (legal and sanctioned by the guberment) Barred Owls where their territory overlaps that of the endangered Spotted Owl (Barred Owls were introduced into Spotted Owl country) because Barred Owls are actually predators to the Spotted Owl. Just in case y'all were wondering

GHOs are also called the "Tigers of the Sky". They'll take a goose if they're hungry enough.

Since we're on the subject of owls ... this guy (Great Horned Owl; sorry but the iPhone 6s just isn't good at zoom/telephoto work) has been hanging around the neighborhood. They supposedly have a nest within a mile or so of our house but we haven't found it; yet Stitch the little Min-Pin gets escorted when she's in the backyard now

We have them in Nevada and have seen them while upland bird hunting; neat birds!

Happy Happier Happiest Thanksgiving to ALL KK forum members!!! Family arrived yesterday safe and sound. The dry salt brined bird is now in our KK getting kissed by coco & coffee char with a little apple wood just for another wood dimension. Stuffing is in the Anova and then potatoes will get their turn in the water bath ... a first here this year for this style prep.

I use the same Benzomatic from Tony's Amazon link. I like using MAPP with it but its gotten expensive and seems I always have a few partially full (< 1/2 full) propane canisters laying around to use up from camp stove use ... they get the job done without issue. It can rest atop the side shelf or table and sorta wedge the flame tip end on the charcoal basket if I get impatient and want to let it run a little longer without me holding it in place. And with this Benzomatic there isn't a rubber hose to melt ;).

Jebus!

Used a sponge preferment when I had French, Italian & SFSD sourdough cultures when I lived in Monterey area. Unfortunately I just don't have the fridge space for same now. The flavor for all things Neapolitan dough mix-up was incredible; ditto waffle batter. I was experimenting with different hydration %'s when move time came about ... I don't understand your question regarding "...how much flour should be taken out" though.

^ per Tony: I don't know how/why I completely forgot about SV fried chicken. Ditto for all thing WINGS! Just these two items alone make my Anova SV worth it.

Love my Anova SV. I use it for different foods and results. Not to substitute ... but to augment. Although I use it on thick steaks I have found I value it more for veggies (potatoes!) and seafood. Like many kitchen tools it is not absolutely necessary ... but another tool in the toolbox for different results.

epic deeeelishusness!