jdbower

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 ]

You guys are going to drive me into bankruptcy if you keep this up! I've moved the discussion on these great soapstone cookers to a better home where others can drool over them as well. And welcome aboard Syzygies, this is where the fun is!

Worst case you should be able to just use a Weber Wok. I still like the propane solution best because I usually just want a lot of high heat when I'm "woking", but if you want to further justify your purchase...

Re: Best Cookers Ever! Always nice to see another happy camper here! I hope you beat those last two people soundly!

Quick and easy potato chip casserole for you

1 lb ground beef 10 oz can of peas 1 can condensed cream of potato soup 3 tbs milk 1/2 tsp salt 1/2 tsp pepper 1 cup crushed potato chips Preheat oven/KK to 375 Brown beef and drain excess fat Mix undiluted soup, milk, salt and pepper in bowl Place browned beef in 9" casserole, spread drained peas over beef, pour soup mix over peas, sprinkle with crushed potato chips Bake 30 minutes until it's like Sanny - hot and bubbly

Are you thinking of stir-frying or of using it for something else? For stir-frying you can probably do it, but I'll be getting a propane burner for outdoor use. I know a lot of people have done stews and other things in cast iron cookware in the KK, but the high heat stir fry technique makes the KK seem a bit like overkill to me

Re: In the market for a new cooker The better sealed the cooker is the less airflow you need and the more efficiently the charcoal burns. This means that your food will be more moist and you'll use less charcoal. In general the biggest jump is from a steel grill/smoker to the modern "ceramics" (most of which aren't really ceramic, even the KK is a more advanced refractory material that's better than fragile ceramics), but there is some difference among the ceramic varieties. How many ways can you set it up? I'll answer with the question how many things do you want to cook? There's both direct and indirect methods, with smoke and without, there's a rotisserie or on the grill - and the grills can be at multiple heights. I think you'll be hard pressed to find anything you can't cook, bake, or grill on the KK.

Re: FEATURE IDEA Is it next to the cream cheese dispenser? Does it come with a guilt-trip travel agent mother?

I don't have that one (yet!) but I have other Kershaws that have been good to me. Whenever the new house is built (how long have I been saying that) I intend on getting a larger set of them. I think I have something similar to their current 6-piece block set.

"I see bugs, people!" Who am I to judge, I actually like tuna and onion on my pizza

Looks great! But is that a cricket leg up at the top of the pie?

Very nice! I wonder if she's a Strobist fan. Once you've used off-camera lighting you'll never go back to that cheesy pop-up flash again!

Hee hee. I wonder if the fountain pump is strong enough to fill it with aloe in case of flashback

Courtesy of a Thai friend of mine: 5-10 Thai Peppers 1 Shallot 1 Large Clove of Garlic Fish Sauce Juice of one lemon Sugar Finely dice the Thai peppers into a small bowl. Finely slice the shallot and garlic clove into the bowl. Add fish sauce to cover. Add lemon juice and a pinch of sugar. Let it soak for a few hours to allow the flavors to permeate. Adjust ratios to taste, my wife uses a lot of sugar and only one pepper because she's a wimp This sauce usually comes out for crab steams, but it goes well with a lot of stuff if you're not into eating giant spiders that live in the ocean.

I saw these at the Seattle airport last weekend: Rub with Love Some of them looked interesting, but I'm still trying to find a Dizzy Pig rub I don't like

I tend to prefer a gallon of salt to a cup of water, but a normal heartrate is for people who don't like excitement! I do tend to be a bit heavy-handed with the old sodium chloride, but I can't say I've actually measured water or salt.

Almost everything has a soluble component, especially when boiled. Some of the less salty ingredients like rosemary probably still add a bit of an essence, but you're right in that the flavor wouldn't be as strong as adding some to the outside. Oh yeah, it looks great, Deej!

Thanks for the review, seems like a heck of an upgrade for an extra $22!

In honor of Dennis' upcoming trip to beautiful Bangkok, here's a shot from a restaurant with a rotating platform on the roof. I've got about 2000 pictures from a trip to Thailand, mostly from temples and a nice garden we stayed at.

At least in London http://news.bbc.co.uk/2/hi/uk_news/engl ... 025782.stm

Welcome aboard; we look forward to hearing from someone with your kind of experience, and seeing all that food porn!