jdbower

Anyone else disturbed that there's a picture of a dog and then a picture of meat on the grill? Good doggie...tasty doggie...

Re: OTB Components Great pictures! It's always nice to see what these things actually look like. Oh, the humanity!

Welcome aboard! Isn't "madly passionate Spaniard" a bit redundant? All the KK models are very nice and share a lot of design features. I'd go for at least the Supreme to get the high end stainless, but remember that this will outlast most other solutions so don't be afraid to spend a little extra. I hate knowing there's a better model with more features that I could have had so I'm an Ultimate kind of guy, but the reality is that all four models will cook equally well. You've probably seen the comparison table here. You're just in time for cheaper shipping to Australia, but watch out for those drop bears!

I found this one here. I don't know if my wife is going to let me try these but it's got peanut butter, peanut brittle and bacon, how bad can it be? 1 cup (2 sticks) butter 1 cup brown sugar 1 cup granulated sugar 2 eggs ½ cup smooth peanut butter 2 cups all-purpose flour 1 teaspoon salt 1 tablespoon baking powder 1 cup peanut brittle, cracked into ½-inch pieces 1½ cups bacon, crisply cooked and cut into ½-inch pieces Heat oven/KK to 350 degrees. Cream together butter and sugars until light and fluffy. Mix in eggs, one at a time. Add peanut butter and mix until incorporated. In a separate bowl, sift together flour, salt and baking powder. Add the dry ingredients 1 cup at a time to the butter mixture, scraping the bowl as needed. Stir in peanut brittle and bacon. Roll dough into ½-inch balls and place on parchment-lined cookie sheets. Flatten each cookie with the palm of your hand to about 1 inch in diameter. Bake about 15 minutes, or until the edges begin to lightly brown. Remove to a cooling rack to cool completely. Store in an airtight container up to one week. Makes about five to six dozen cookies. Nutrition values per cookie: 90 calories, 5 g fat (2.5 g saturated), 10 g carbohydrates, 0 fiber, 2 g protein, 15 mg cholesterol, 100 mg sodium.

What? Dennis not happy with one of his creations and then going about fixing it rather than launch something he's not happy with? Great progress, I for one would love a matched set. Sanny, you launch a new cooker by throwing a FoodSaver full of pulled pork at it!

We all know that chicken and fish go with white while real meat goes with red - that's easy. How about hot sauce? I've found that fake pizza (Sanny and other New Jersey-ites should know that the bready mess sold as pizza elsewhere in the country is not really pizza!) goes well with Tabasco. Italian food needs crushed red pepper (except, for some reason, lasagna which is better with Morton's Hot Salt). Rice-based dishes are often better with the infamous rooster sauce, and this is also an ideal breakfast condiment. Buffalo sauce makes a great all-around dipping sauce for meats, chips and pretzels. What pairings have you guys found? Not that I'd be looking for an excuse to try new hot sauces, of course, I'd just hate to find out that Joe Perry's Boneyard Brew is great on apple slices any later than I need to

Courtesy of the Whiz: What's a Plate Setter?

For a sirloin I love a little charred crust and a strong rub, but I'm also a sucker for a good prime rib with more subtle seasonings. I could see a tender cut being tasty even without being seared.

People have built ramps, either with plywood or by disassembling the crate. Note that you don't need to build the path all the way, you can just use a few sheets of plywood and move the wood as you need to. You can also take it there in pieces with two strong people fairly easily. All together it's pretty heavy, but a lot of that is lid and accessories which you can carry in a separate trip. The trick is to use a pair of 2x4s and support it from underneath with ropes or (preferably) straps. Myself, I like using my toys.

Or if you're lazy like me: http://grocerythai.com/panang-curry-pas ... p-100.html I even have kaffir lime plants for garnish

I love lamb in curry, kind of a stewy-beefy texture. I also had an interesting lamb in Stockholm with a cinnamon glaze - I was doubtful but it was very tasty. I've never tried lamb chops but those look delicious.

I don't think that sounds right, I've recently (past few days) had Amazon send me stuff UPS ground because it was apparently cheaper than USPS (I'm cheap and use their SuperSaver shipping). My company uses FedEx and DHL so I don't have a UPS account to check on, though.

You're just too modest to mention that this is actually three different birds cut into pieces, reassembled in a mosaic pattern, and then sanded smooth again Sounds tasty! My wife doesn't like the white meat because it gets too dry in the oven, I guess I'll have to start fighting her for it once the house is built and I get my KK.

I'm finally getting around to disposing of an old server of mine that has been packed away while I'm waiting for the government to let me build my house. Among the other things I used to store on it was a recipe database (wisely I printed all of my recipes before moving because I knew this would happen and it would take longer than a few months to build). In my case I use Living Cookbook 2005 which doesn't seem to have had a major upgrade since then, it suits my purposes fairly well and since I've found my old registration information I'm happy. It has a decent interface compared to the other stuff I found in 2005 when I last looked, lets you include pictures, and has full import/export capabilities. Anyone else use similar software? I know KK cooking is best done by memory so you can improve it on the way, but SOMEONE'S got to keep track of sides

If you want to really get fancy you can always go for a Stoker or BBQ Guru, some like the "bottom up" approach of learning without one as opposed to the "top down" method of starting automated and then stripping off the toys but needing a thermometer is as good an excuse I've heard for getting one

My sister used to sell Cutco so I bought a few from her, I actually like mine by my wife doesn't like the handle and the Shun's mokume blades are "pretty". Cutcos supposedly have a better than lifetime warranty where they'll sharpen or replace them even if you're not the original owner.

Those Wikipedia guys don't even know when to use "all y'all" instead of just "y'all"!

Pesky Dennis, getting the opinion of a disinterested third party and the premiere online charcoal reviewer before sending out his charcoal. Next thing you know he'll take your input and make improvements on the product if you're not happy

OK, I broke down and ordered a coffee mug and some of the stone "ice cubes" from TemperatureWare above. For some reason instead of the mug I ended up with a tiny pot about the size of a mug with a lid and two handles (perhaps a new mug style?), whatever the reason I like this better so I'm not complaining. After seasoning everything I decided to torture some of the "ice cubes". Granted they're a bit tougher than a pot would be, but I heated one over a direct flame (don't do this at home without safety goggles!) and then dunked it into ice water, moved from the freezer to boiling water, threw it to the ground, hit it with a hammer (not very hard, granted), scratched it and generally abused it to see if I could damage it. I couldn't. No cracks, but a few chips on the very sharp corners (sharper than the corners on the actual cookware). It scratches easily but rubbing a little oil on it hides it well. I scorched it pretty good in the open flame but a few strokes of ordinary sand paper and some oil repaired this instantly. Why couldn't they be brittle, now I have to weigh the benefits of getting a gorgeous set of pots, mugs, and other stuff with the issue of having no place to store it.

I don't know how suspect the KK material is to thermal shock but room temperature water (or even slightly above freezing water) should also work. You were good not to force it, though - if the damper was frozen you may have damaged the gasket by forcing it (although even this would have been a fairly easy repair).

Just remember, Sanny, "Math is hard!" My mother was a high school math teacher, my in-laws teach math at UCSD; I can't get away from math if I tried I can, however, appreciate this comic.

There isn't much in the way of options on these guys, they come fully loaded! Here is a list of some of the accessories you should have with the cooker.

It depends on the parts (and how much you care about looks). Most of the damage can probably be fixed with fireplace cement and standard grout/tiles/sealant. If you've got some damaged stainless hardware you may be able to have someone fabricate simple replacements locally but anything complex you may need to send an email to Dennis to try to replace. He can also get you matching tiles if you want, if you don't care that much you can either use some standard tiles or even just leave them off. If you've got any questions on how to get started, it may be best to post some pictures of the damage and we can post some pictures of what it's supposed to look like and some direction on how to get things fixed.

Here's the picture for you, we can have DJ check out why you weren't able to post it: I usually just paste the URL, highlight it, and click the "Img" button up top to produce text like this (removing the spaces, of course): [ img ]http://img.photobucket.com/albums/v233/tvogds/wok/wokturkeyburner0001.jpg[ /img ]