DennisLinkletter

Thank God for Admin Spell check! No watching tv, posting with my 2year old Isla on my lap! Thank God for Admin Spell check!

Blast/Flash freezing.. The problem with home freezing is that large ice crystals tear and rupture cell walls.. Blast/Flash freezing is when something is frozen so quickly that only small ice crystals can form and cell walls are not damaged. If the cell walls remain intact,it will not loose fluid when defrosted. The only way to flash freeze your own meat is with dry ice.. wear gloves as dry ice is -109f. Pour about 4" of DI in a cooler then put some tin foil on it. Place some parchment paper on that so your meat won't stick to it, then your meat parchment paper, more tin foil and some more DI on top. Close ice chest but not seal as the DI produces carbon dioxide at pressure. In about a half hour you will have very solid steaks... Kids don't try this at home with the dog!

Sorry just saw this.. Sorry just saw this.. I'll drop one in and try to look thru that lil door!

100% Absolutely Sure! Are you sure that's the correct spelling 100% Absolutely Sure! KO always before KA especially before odo.

Re: Burner assembly.... Unsold Gen II's ship from Indo with out Burners. Tel Tru thermometers ship from the States as they are from here. I'm adding identifying photos to the manual. As per the manual, tighten the rear hinge spring until the top opens assertively fully but does not hit the top and bounce back..

No Wimp here.. No wimp here but honestly the runny nose and sweats at every meal gets a bit old. We just ordered Dorset and Morich Naga seeds.. 1,000,000- 1,500,000 Scoville heat units. If you would like to push the boundaries of what you think hot is.. Get some of this: Dragons Breath Chilli Sauce at 5,000,000 Scoville heat units it should separate the men from the mice. Squeek squeek! The Chili seed Company.. Try their Chilli Chocolate Almonds.. Good stuff

It's KOmodoing! We've missed you too.. If your going to introduce anew verb, please spell it correctly as not to confuse people. It's KOmodoing! Welcome back..

It's a constant battle here over how many chilies Sai puts in our food to ensure she gets her three times a day endorphin fix from chilies.. Yes, total junkie.. Do a google search to see the chile triggers endorphins story. But the end result is I have to dig chilies off every bite.. I took a shot of the plate to ask her friends if I'm being a wimp or this is just ridiculous.

Bugs on pizza.. yuck! It was mid 600's and climbing when I open to load the pizza.. I think it was in the 6-7 minute area.. I've got a friend bringing me some yeast from Bali.. PC.. Bugs on pizza.. yuck! But those bamboo worms... Your on..

Re: Next try Pizza is supposed to be round, isn't it? hehe Also, no green stuff on my pizza, just lots of pepperoni! -=Jasen=- It started out round but took on this shape when I not so efficiently slid/pushed it off the lubed with flour cardboard paddle.. The garden fresh basil was uniform too.. and a great addition. DJ..Think flavor not green vegi. But as I said, it tasted great The stone was heat soaked about 10 minutes.. maybe best to heat soak it before going indirect..

Next try Yes, I did use the heat deflector... But I think I want to try with out it as I put the stone on the upper sear grill and the cheese on top was done before the dough was browned underneath.. This time I started with the same dough but at room temp and is was just a little better.. This stuff was just springy.. I added lots of flour to it and in it's more dry state I was able to roll out thinner crusts but it still slowly shrunk back up. Gotta get one of those wood pizza scoopers as I used cardboard and getting it off with out the topping all rolling off was a nightmare.. Tasted great.. even the crust! Thanks everybody for all your tips..

Re: High Temp Expansion Joints There were two areas that always got hairline fractures. When discussing this with the guys at Harbinson Walker, I was told if it can not flex/expand uniformly it will open into these hairline cracks. They also told me not to worry about the cracks as they close when the cooker cools and the materials returns to it's cool size. They said it's normal and acceptable. I told them that I wanted to control where the movement was as the cracks could cause customers to worry their cooker is going to fall apart. They said that expansion joints were the only way to prevent these as all material expands when heated. We make cuts 3/8" cuts into the dense refractory material inside in the corners where the hairlines usually were. After the cuts the hairlines never appeared.

Around Halloween dry ice works too! You can also keep the temps low or drop the temp in your brine with lots of ice cubes in ziplock bags dropped in.. Around Halloween dry ice works too!

Greeaat purfect fit! Gotta love it.. perfect fit. Anybody coming over this way?

My Saisuda's Nahm Phrik.. Good stuff My wife who is very particular when it comes to food offers this version. (Different regions, different Nahm Phrik) Nahm Phrik.. Thai chili paste. 15-20 Thai Chilies - Prik Kee Nuu 5 Sun-Dried Long Thai Chilies - Prik Chee Fah 2-3 large Garlic cloves, peeled 2 Shallots, peeled 1 tbsp Fish Sauce - nam plah Juice of 1/2 golf ball size fresh Lime 3 cherry Tomatoes Crush shallots, garlic, and chilies in a mortar and pestle (or food processor) until smooth. Add fish sauce, lime juice to taste.. Taste and add to balance the flavors. It should have balance, no flavor should stand out especially the lime. (Some people add sugar to tone down the lime, the wife thinks this is lazy and cherry tomatoes add a better sweetness)

Magic Memory Dough.. Ever read about material that has memory? Well this dough was really it. Before I added flour to it, no matter what I did to it, it bounced back. At first frustrating, later humorous. I'll try punching it down once and warming up.. But there was no way in hell I could have thinned this out with out the board and roller... A few answers for new to dough boy questions please. How long can dough keep? Can it be home frozen? Can I use this dough like the sour dough starter that was posted, just keep adding to it? I could not find yeast in the markets.. Remember people here eat rice not bread as a whole. Is the elasticity from too much air from the yeast also? To get a thinner more flakey crust do I add more flour and water and less of this pre-made yeast based dough? Thanks all...

No bugs.. only pulled pork. I'm beginning to think that I'll never live down those bug posts.. I guess I need to get Stewsan to post some bug grilling pictures to draw this special attention away from yours truly..

After seeing Stewsans pizza, I just had to try one. I took the easy road and ordered dough from the local bakery.. Brought it home, threw a lump the size of a cantaloupe in the fridge and woke up to a basketball sizelump. I cut some off, floured up the board and using a wine bottle as a roller tried to roll out a pizza.. Not much expierience here and had to laugh as it was so elastic that it just kept shrinking back to a small thick lump.. Took me a while to figure out I needed to add flour and dry it out a bit to get it to stay put. Oh well live, learn and laugh. I used a basic tomato base with thin slice tomatoes, fresh basil and Eetalian spices I use for my tomat peescetti. Topped that with mozzarella, slivered red, yellow and green bell peppers, shrooms and pulled pork. It tasted as good as it looked. About 6-8 minutes on the upper sear grill at about 740ºf

Awesome night shot! Eric in Washington's wife knows how to use a camera and lights...

No problem at all.. This business definitely has a lot of tire kickers.. I'm pretty sure that the other K has made people wary.. The result is that I get a lotta mail.. I used to be able to almost always get back in a day or two.. Now if I'm offline for a few days it takes me almost a week to catch up. I go thru and mark/flag the time sensitive ones and get them out first but I really gotta give up answering the basic inquiries.. time to get back on my plan to delegate some of the mail. The gal I hired to help me was so useful in doing other things in the factory that she's never been trained fore the mail.. BTW I've almost caught up with the backordered accessories.. We've sent out 73 packages... easily a record for us!

Back @ ya.. 2mails in your box..

Re: It got hot! High heat is very relative.. The white material inside the cooker is for cosmetic purposes only not refractory. Now this is the first time I've ever heard of the screw burning a handle.. Any idea how hot it was? YOur TelTru must have been been wrapped.. My guess is you were over 1,200. Please remember that the hot air going out the top causes a vacuum thru the lower draft door and this acts like a blower.. I guess I need to make that handle with a sleeve in it.. If you can't McGyver it back on right, I'm happy to send you a new one.

Sure did and sure does.. Sure did and sure does..

NO leakage in current production He has a Gen II OTB from our most current production. All the bugs have been fixed and his cooker is absolutely airtight and needs no latch or hinge adjustments. There was some gasket/adjustment problems with that were unforeseeable that have been discovered and corrected. No new Komodos need the "after a while adjustments"..

Re: Pizza stone.. The ceramic disk you received with your Supreme works well as both a heat deflector and pizza stone.. Give it a go.. Dennis