jdbower

If you want a good shot of the actual flashback I've been dying to find an excuse to get one of these to trigger the camera based on a wide range of events

I was at Longwood Gardens with my wife and her friend today and I thought of you guys when I saw this. It's a water plant that looks like it could be a new pattern for Dennis to put on his cookers. This is the first time I've been there with the water gardens actually open, makes me wish I brought my circular polarizer to cut down on the reflections a bit.

My wife likes the pattern of blades on the Kershaw knives so that's where we're headed as we need replacement blades (I guess what they look like is as good a reason as any to buy them ). We had been a Cutco family since my sister sold them in college but she didn't like the handles. The Kershaws have treated me pretty well (I've got a small collection including the big one in the set you linked) - nice and sharp and fairly comfortable. With the new kitchen will come a complete set of them I fear.

It's probably some kind of brewery or still by now.

Hey, don't be knockin' that Ar-Be-Que sauce! A little Horsey Sauce for kick and it's the best fake BBQ to go with the fake roast beast. I've been pleasantly surprised with some of the Archer Foods stuff from Target, maybe I'll have to try some of their sauces as well.

Once you become a customer Dennis makes sure you don't have to work ever again - why he'll even come over and clean your gutters for you if you ask nicely Honestly, after reading these forums do you think anyone would actually be willing to hire us?

Maybe this belongs as a marinade recipe, but I don't bother measuring ingredients so perhaps it's better as a technique Inspired by a tasty porcini-rubbed delmonico at a recent outing to The Capital Grille I decided to try a balsamic marinade - it turned out pretty favorable. I took a frozen sirloin steak, covered liberally with balsamic (the cheap Progresso stuff, not my nice 12-year-old bottle ), add a little extra salt for fun and then cover with water. Marinade about 24 hours in the fridge and it gave me a very tender steak with a hint of balsamic that wasn't too overwhelming. If you're fond of vinegar don't be afraid to try it as a marinade, the acids help tenderize the meat and the flavor is light enough not to disguise the flavor of the meat. A strong balsamic holds up well against the beef flavor, a good red wine vinegar may also work but a white or apple vinegar may just add a sour flavor. I would guess at roughly: 1/4 cup balsamic Dash of salt ~2 cups water Marinade refrigerated 24 hours. Serve steak with ketchup on the side.

Nah, my wife's got two cats so I know exactly what that's used for. You see it saves on duct tape if you have one of those and just put a little eye hook on the ceiling fan blade... Congrats on the new cooker, if you leave the draft door open make sure to check for a cat napping in the bottom - hardwoods are much preferred for smoking over singed cat fur!

It's been a while since I've done this so I was uncertain about how I actually managed this as well. I likely used a cold pizza stone before putting it in the oven but I also may have sprayed a hot pizza stone (non aerosol if you spray on a lit KK ). You can probably bypass this step with a pizza stone (the recipe actually uses a baking sheet, I changed it over to a pizza stone and never tried without oil on the stone).

More toppings! Courtesy of "Ristorante La Pizzeria" Bärenplatz 3011 Bern 031 311 69 46, hopefully I've done the translation justice. Popular Choices Quattro Stagioni: Tomato sauce, mozzarella, mushrooms, ham, artichokes, olives Pizza al Prosciutto: Tomato sauce, mozzarella, ham Pizza Napoletana: Tomato sauce, mozzarella, sardines Pizza Hawaii: Tomato sauce, mozzarella, pineapples, ham Pizza Peperonata: Tomato sauce, mozzarella, peperonata From Land Pizza alla Paesana: ½ mushroom, ½ prosciutto Pizza alla Diavola: ½ prosciutto, ½ peperonata Calzone alla Rustica: folded pizza with ham Pizza alla Svizzera: Tomato sauce, Emmental, Gruyere, ham Pizza Cardinale: Tomato sauce, mozzarella, capers Pizza del Nonno: Tomato sauce, mozzarella, ham, peas, garlic Pizza Padrone: Tomato sauce, mozzarella, gorgonzola, “trams?†(the actual word is Bimen – Googling this is an interesting experience…), hot salami Pizza Quattro Fromaggi: Fresh tomatos, mozzarella, Emmental/Gruyere, parmesan, gorgonzola, sunflower seeds Pizza della Casa: Tomato sauce, mozzarella, asparagus, raw ham From Sea Pizza al Salmone: Tomato sauce, mozzarella, smoked salmon, capers, onions Pizza dello Chef: Tomato sauce, mozzarella, peperoncini, scampi Pizza Adria: Tomato sauce, mozzarella, tuna, anchovies, capers Pizza Selena: Tomato sauce, mozzarella, garlic, black olives, shrimp Pizza Mediterraneo: Tomato sauce, mozzarella, sardines, clams, tuna, shrimp Pizza Rimini: Tomato sauce, mozzarella, peppers, tuna, capers Without meat Pizza Margherita: Tomato sauce, mozzarella (note, here in NJ this is a pizza with tomato sauce, dollops of fresh mozzarella and a basil pesto drizzle but in Switzerland this is a plain cheese pizza) Pizza Carbonara: Tomato sauce, mozzarella, capers olives Pizza Tricolore: Fresh tomatoes, Emmental, Gruyere, green onions, mushrooms, garlic Pizza Vegetariana: Tomato sauce, mozzarella, capers, olives, peperonata, artichokes, mushrooms Pizza pomodori freschi: Fresh tomatoes, mozzarella, basil Spicy Pizza al Curry: Tomato sauce, mozzarella, hot curried chicken Pizza Zingara: Tomato sauce, mozzarella, mixed chopped meat, peppers, onions Pizza Picante: Tomato sauce, mozzarella, hot salami (great with the hot pepper oil they use instead of crushed red pepper!) Pizza Peperoncini: Mozzarella, peperoncini, green onions, ham Pizza Juan Antonio: Tomato sauce, mozzarella, peperoncini and peperonata, ham and sardines

Re: NJ-style pizza crust I've spent quite some time in Switerland so I've become proficient at "Menu German" I'll have to translate a picture I have of a menu from a place called "La Pizzeria" which has some great stuff. Swiss Francs, actually. 1CHF=0.80USD=0.96AUD - yes it is an expensive place. I've found that the McDonald's Big Mac Meal is a great cost of living index, I think Switzerland was the highest at $9 and Taiwan was the lowest at $2. Here in the NJ it's around $5 last I checked.

As a New Jersey native I'm always horrified when someone offers me pizza from out of state. Will it be the mutant pizza from Pizza Hut/Dominoes/Papa John's or some froo-froo California pizza made out of tofu and free range avocado cooked in a solar-powered oven? Pizza is supposed to be a thin, crispy crust and it really only needs tomato sauce and cheese. You know that New York-style pizza one of the chains had for a while? Think the exact opposite of what that was. It's been a while, but I apparently deemed this recipe as acceptable pizza dough: 2-1/4 tsp yeast 1/4 tsp sugar 3/4 cup hot water 1-3/4 cup flour 1/2 tsp salt Preheat KK to 500 degrees Dissolve yeast and sugar in hot water, allow to rest 8 minutes in a separate bowl mix flours and salt Pour yeast mixture over flour mixture and mix well Knead for two minutes Roll out thinly (I separate into halves for two smaller pizzas) Add sauce, cheese and toppings Bake 8-12 minutes If you must use toppings, try finding a hot salami instead of pepperoni (oh boy and I concerned about using the term "hot salami" with this group...), it adds a nice flavor not common in most pizza places. For those really interested in experimenting, the pizza in Switzerland is actually very well done even though it comes with odd toppings. Here is a German menu, one of the surprisingly tasty options is onions and tunafish (like from a can, not the stuff the bait store - er, sushi place - sells). If you're ever in Bern I can get you a nice list of places to eat

I've made it before. All caramel is made of is milk, sugar, heat and time (luckily a little of all three is included in sweetened, condensed milk but a lot of heat and time are still missing!). It takes patience since it burns pretty easily but it makes a nice caramel sauce that I once made for a dessert of some sort. I couldn't imagine being able to heat it evenly and slowly enough to make anything thicker than a tasty caramel sauce but maybe with a KK...

Maybe I'll have to see if I can get the lid on a bit tighter. I've got a cheap One-Touch Silver kettle and when I shut everything off the coals still burn to ash. Edit: Another big difference is I'm still using Kingsford fake charcoal (great, now I may be laughed off the site!), when I get some lump things may change for the better.

I'm sure Dennis knows that a smaller KK would be appreciated for when you need to maintain two temperatures (yeah, I know, you want to spend time with the baby - but this is important and you can always have another kid ), but how about other cooking implements? I'm thinking I'll keep my charcoal Weber for quick grilling, probably upgrading it to the Performer when my current kettle burns out. Of course when I light the Weber I have to let the charcoal burn out so maybe it would be easier to use the KK so I can smother the coals and reuse them... Ideally I'd like a propane burner or two for boiling water or general use. If nothing else, when I was in Thailand they made some wonderful meals using a little propane-powered wok similar to this one - I'm guessing they didn't spend $200 on it, though. A little fire pit would also be nice, mostly for warmth and ambiance but it's also sacrilege to make s'mores on anything but a real wood fire The new house will have propane heat, hot water and stove; with any luck I can tap into the main tank for all of these rather than deal with a bunch of smaller tanks... Anyone else have any auxiliary cooking devices around?

Re: Stoker users

Re: Stoker users I know you'd rather hear from someone who has both, but maybe you'll settle for a response from someone who has neither From my research it seems that either is overkill for a big ceramic like a K or a KK, even for a thinner BGE it's probably not as useful as it could be since ceramic cookers maintain heat much better naturally. From what I can tell the Guru (especially the new wireless version) seems to have some more advanced cooking features like the ramp mode and is easier to set up. The Stoker supports multiple cookers and is more gadget-friendly with an Ethernet management port, a flexible device port specification that may support more interesting sensors and devices like a KK lid opener, and upgradeable software (which may equal or exceed the Guru's possible advantage in cooking algorithms). My unsupported opinion of them is that the Guru is a more polished plug-n-play product for the typical grill-Meister but that the Stoker's multi-cooker and upgrade features make it attractive to advanced users (not advanced cooks who probably need neither, but people who like their gadgets). However I'm also acutely aware that highly flexible and upgradeable products like the Stoker rarely reach their full potential since the parts that the designer thinks he should make upgradeable are invariably the ones that remain static - Mr. Murphy was an engineer Even with that knowledge I'll probably start with a Stoker and, if my interest is piqued, I'll probably get a Guru as well in the future.

Hmmm, a mossy cooker sounds interesting. Perhaps make some puddles and get some dry ice and you could have Yoda's KK? "Maintain consistent temperature this Stoker will." I guess if you forget to flip the chicken there will be a light side and a dark side to it. May the schwartz be with you!

There is a 1-3/8" port adapter that may help. But I have no practical experience in these matters

It does two things. One is it indicates any color shift due to the white balance settings of the camera (mostly useless when you're looking at black coal, but a white flower may look pink or blue if the white balance isn't set right ) What most people use it for is a size reference. It looks like the squares are 1" assuming the can isn't really tiny and they're really 1cm squares...

I saw a Sonic Scrubber on TV today. It's nothing more than a large electric toothbrush but maybe it would work well on a KK. I'd probably start with the soft bristles if I were to try it, but is a clean KK like a clean tractor? If it's not all sooty it means it's just a decoration

Read that fine manual, silly! Luckily the manual's online and I could answer my own darn questions (forgive the strong language ). It seems like as of now it's a simple algorithm of turning the fan on full power if the temperature is too low. There's also a note about high CFM fans causing a much more coarse temperature control. I'm assuming that the 25% increase from 4CFM to 5CFM won't make a huge difference (otherwise I would hope he'd allow an order for a 4CFM fan or a 5CFM fan), but a 5CFM to a 10CFM may be more significant. Of course, this assumption is based on the theory that ceramic cookers are a decent percentage of the sales for this device so he understands and caters to this market but this may be flawed in several ways... The thought of temperature control via web browser sends my geeky side all a quiver!