jdbower

In Georgian cuisine (not the US state!) walnuts are often gathered when young and preserved to be eaten, shell and all. A local place uses a candied version of them as a garnish in an old fashioned and they're delicious.

What I love is everyone seems to have slightly different failures (in other words, not a design flaw but a random assembly error) and everyone says "Dennis sent me a replacement part" - the worst I've had on my KK was a wooden knob that fell off during a move and after a runaway fire and I also got a replacement. Compare that to the MexiK sites where all the tiles fall off and people need to fix it themselves because the manufacturer is useless and you see the real reason a KK is a great investment.

Finally, a use for exercise equipment other than as a clothes rack!

I'm bi-coastal so it's really fun being in NYC and seeing ~2' of snow on my patio while also seeing my solar roof pulling in 12kW of juice in San Diego. Why am I in NYC over the winter?

I saw an ad for a titanium cutting board. I agree with them that it's probably very sanitary but I don't relish the thought of needing to sharpen my knives after every use

Nice! I haven't noticed a problem with the ash at temperature, the fan doesn't usually kick on at high speed while maintaining a low-and-slow. But I did get a face full of ash when testing it. FWIW, here's mine - I needed to cut slots for the Fireboard mounting rails.

Just remember, any time you ask for tips you'll get a lot of them and you'll need to figure out which ones work for you. That's why BBQ forums are full of references to Try-Tips. I'll see myself out...

For particularly tender cuts like filet mignon, you can also try to sous vide the steak to warm/cook it, then do a high temp sear just to add a crust for texture. I've also done tougher cuts in a balsamic marinade (balsamic vinegar, water, garlic, and whatever spices I'm in the mood for), the vinegar starts to break down the meat and makes it more tender while adding some fun flavors. And flavorful cuts like a ribeye can handle a light rub.

I like the unexpected stuff. I usually do pulled pork (using pork loin instead of butt since it's a lot less greasy and much smaller for my small family - plus it's a little dry so it pairs well with a Carolina-style vinegar sauce) or dry rubbed ribs but some of my favorites were a cheesecake and TNW's baked Brie.

I'm a gadget guy so I like using my FireBoard and Pulse, but the ThermoWorks RFX came out just after I committed and I may have chosen them if I had to buy new today. Still, with a decent UI both for local access, web, and phone the FireBoard is pretty nice compared to my previous Stoker (now out of business) where I had to build my own web UI.

In case you don't have a thermometer:

Karma's a...."female dog." He's going whole hog (pun intended) into his BBQ business and tasked me with getting some of the tech stuff up and running. If anyone's in or near San Diego you should look him up: https://kennys-pitt.com/

If I don't get enough smoke flavor, I just pair it with a fine Islay scotch

It was an old commercial series from the 80s, there was some scene set supporting tradition and simplicity with a follow-up tagline of "Pepperidge Farm remembers."

Are you talking about Primeats? I must be Pepperidge Farm because I remember!

That'll probably do it, the iPaid UI probably is a bit condensed. You can hit https://komodokamadoforum.com/search/ directly or maybe try just searching for nothing.

Hmmm... You don't see this?

From https://komodokamadoforum.com/search just click on the "Member Search" tab and then the "Search" button at the bottom. Of course, there are a lot of unused accounts in there so the utility may vary depending on what you want.

Back in the day I'm pretty sure this was phpBB-based, now it's Invision so much has changed (even phpBB probably has evolved a lot over time). In the profile you can see how many posts people have. The rocket makes you a "senior member" - however they define that badge (probably a certain account age and post count). You can see a member list off the search. As for post numbers, I'm not sure what you're looking for. You can still reference posts via URL, here's this post's: https://komodokamadoforum.com/topic/11961-some-questions/ Hope this helps!

Is it wrong to choose a plumber because he's got a side business as a BBQ caterer? The plate of ribs he just dropped by say it's the best reason to choose him.

The FireBoard is nice, especially with their new wireless probes. I agree using a different fan may be easier, I had to hack together an adapter for it using a Thermoworks Universal Billows Mounting Kit (TX-1611X-M3) and a Dremel, but it works great.

Duck can be hit or miss with me, but this place in Beijing was incredible. Unfortunately when they opened up in Bryant Park, NYC it lost the magic. https://en.wikipedia.org/wiki/Da_Dong_Roast_Duck_Restaurant

I think the first question is whether you've made pizza in the past and what those conditions looked like. I've done plenty in the oven (because I'm lazy and don't want FDNY knocking on my door!), but that's 500-550F. If I were to do the same on the KK maybe I'd push it a little higher temp, but some of it is experimenting with what you feel is "good" pizza. Here in NYC we've got our own definitions, places where pineapple is common yield different results.

Fun fact: The one in the background is actually the cake, the foreground is a decoy