ChefJeff

There is a palpable vibe, isn't there? Something to be said for these mechanical machines that allow our human emotions to connect with others.

Surprised there hasn't been a heap of response to your post. I only now just read it. It's great to hear that you are happy with your KK. Posts like yours only validate that when mine is ordered (soon), that I'll be of the same mindset. Cheers, Jeff

Wow, what a post! Hi Don, Reading your post has definitely amped my already "over the top" excitement about the Komodo that I will be ordering from Dennis. I too know from "other" Ceramic cookers. I owned a Primo for one year. It served me very well, as from it, I learned about juicy and flavorful cooking in ceramic. That being said, there were some issues about this cooker which became problematic in time, such as cracked fireboxes, eventual loss of temperature control, etc. When I stumbled upon Dennis's site, my guts immediately told me that his product had indeed taken ceramic cooking to a completely different and consistently fine level. I am grateful for having the Primo, but so happy about the next chapter that ceramic cooking will be taking me. As soon as I discovered Dennis's site, I sold my Primo. Happy holidays, Jeff

Heartfelt sympathy during your painful time. Your father is blessed for having you as his son. L, J

The obsessing has been a bit over the top. Either the dark Terra with charcoal grout, or possibly all black. Whatever choice I make, I am excited to say that I'm finally ready to place my order. Hope all is well Trish.

I was able to download the article at the Cooks Illustrated website, and it's pretty exciting stuff. I've saved it as a word file, so if anyone is interested, I'll be happy to send it on. [email protected]

Off to buy Cooks Illustrated----a "better" Lahey bread?...the suspense is killing me. Thanks for that tip too!

Greetings all, Just wanted to say thank you to Sanny. Your post on olive bread was the nudge I needed to get me to try something I’ve wanted to experiment with, for the longest time. I have been having a blast making the Jim Lahey bread this last year. I’d always wondered what an “olive†version would be like, but I never followed through. I tweaked the standard Lahey bread by using a bit of olivada (black olive tappenade), and as Sanny suggested, some chopped Kalamata olives, and replacing some of the water with with the olive brine. WOW this bread was ummmazing. Chewy, rustic, and loaded with flavor. Sorry if the pic of the bread is a little less than sharp, but the crust was really beautiful and studded with lots of little air bubbles that made each bite crunch. Big Sherman Oaks, California thank you, Jeff

Member #200 here!----but I feel a lot younger. My age is the same as Curly's. Cheers, J

Oops. I forgot to thank Sanny for posting the recipe. Belated thanx.

Interesting Brine recipe. Hi Jiarby, I went to the link and the Turkey brine does sound great. Turkey is a once or twice a year event for me---but Chicken, that's another story. I probably do a Chicken per week. How long a sit in the brine would you suggest for Chicken? Thanks, Jeff

Hi all, Below is a slaw rendition that I have been making for a bunch of years. I'm told that Kentucky Fried Chicken's version is noteworthy, and this is either their exact recipe, or a knock off version. All I know is that we really enjoy it. Instead of shredding the green cabbage, I pulse cored chunks of it it in a food processor until the cabbage resembles the size of rice grains. A 2 pound head of cabbage will yield your 8 cups that the recipe calls for. Enjoy, Jeff KFC Cole Slaw 8 cups shredded cabbage 1/4 cup carrot, shredded 1/3 cup sugar 1/2 teas. salt 1/8 teas. pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 1/2 tbls. white vinegar 2 1/2 tbls. lemon juice Combine cabbage and carrots in a large salad bowl. Mix remaining ingredients together and combine thoroughly. Pour liquid ingredients over cabbage and carrots and stir. Refrigerate at least two hours before serving (overnight is better). Stir well before serving.

Laughing in Sherman Oaks!

The VitaMix type of blenders are truly terrific. I've owned one for years. I recently purchased an additional blender from another company. Not to take anything away from all of us happy VitaMix owners, but my new blender is by Waring. It's called MX1050. The motor is stronger than the VitaMix. The Waring has 3 1/2 horsepower, and the resulting extra strength does 2 things of note. The blender is actually quieter than the Vitamix, because the extra horsepower lets the blender not work as hard during blending. And secondly the Waring lets fibrous foods break down even finer than the Vitamix. I bought into this from some health website that said that only in a 3 1/2 horsepower blender could you break down plant fiber enough, to release all of the phytochemicals. I really don't know if this is true or not, but just the same I'm glad that I bought the Waring. What I don't love about the Waring is the beaker, as there is no "pusher" that you can help foods mix better with during the blend---the VitaMix beaker fits on the Waring, and now I have the best combination of all.

Actually I'm in the midst of re-grouping some dollars, before I order. I was seduced by a machine called Pacojet about 3 weeks ago. A pretty thrilling addition to our kitchen---but admittedly whenever I look at it, I say "you could have been my Komodo", as they are the same price. Hope all is well Trish.

Now all I need is my Komodo---and then I'll be cooking! Thanks for the welcome.

Ooops. I can see from another post that my subject has been answered already. Just glad that Dennis et al are fine.

Hi all, In the news I've been reading of significant earthquake activity in Indonesia. Just hoping all is well with Dennis and his family. If anyone within Komodo knows whether or not Dennis was affected by the quakes, hopefully they will respond to this post. Take care, Jeff

Hmmmm, what a versatile beverage---so user friendly!

De-stressed in Sherman Oaks! Winding down the evening after these cocktails. Hohp ym abil too tipe. hahveeng uh liddle diphikulty! We enjoyed the drinks a lot. Wondering how many "normal" sized drinks you get from a pitcher. I "thirded" the recipe and ended up with 4 nice cocktails. Definitely enough for 2 who needed to de-stress! Thank you for sharing, Jeff

Wow, it feels like I'm home! Great responses---thanks so much for the tip. P.S. Today is a pretty big banner day for me---I "Craig's listed" the ceramic cooker that I've been using---and as of tonight----it's gone! A nice chunk of change towards my Komodo!

While waiting to finalize with Dennis the details of our forthcoming "bundle of joy", I would like to know if Komodo offers any sort of cover as an accessory. Our BBQ area is in complete exposure and traditionally I've kept my cookers covered. There is a woman I know who manufactures covers, and if need be, I guess I could supply her with the the baby's dimensions---but my first choice would be a dedicated Komodo cover from the Komodo, if there is such a thing. Cheers all, Jeff

Thanks for the welcome. Now all I need is my Komodo, and we can all be on the same page! The beer flavor isn't really very pronounced. Corona beer is fairly mild in flavor, and it offsets the sweetness of the limeade concentrate. For some reason the three brand named ingredients as I described, makes for a pretty tasteeee drink! Cheers, Jeff

Laughing that my first Komodo post has not a shred to do with my yet to arrive Komodo---that being said, cocktails are OH SO IMPORTANT, aren't they? If you want to try something tall, tasty---and with a nice kick, you might enjoy this version of a margarita. Into a pitcher, dump a 12 oz. container of Minute Maid Limeade concentrate. Fill the empty Limeade container with Cuervo Gold Tequila, and dump it into the pitcher. Finally dump 3 (12 oz.) bottles of Corona beer into the pitcher. That's it! Pour over 6 ice filled glasses and squeeze in a lime. Cheers all, Jeff