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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

Syzygies

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Syzygies last won the day on August 31

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About Syzygies

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  • Birthday 11/29/1955

core_pfieldgroups_99

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    New York, NY and Concord, CA
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    Mathematician

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  1. Galaxy Outdoor Kamado Rocket What I find most astonishing: They're priced comparable to a KK. At least Richard's K's were priced as starter marriages.
  2. Typical Sunday at the ranch. I processed two 20 lb boxes of Santa Cruz dry farmed Early Girl tomatoes into Sicilian estrattu (paste) overnight, still working in the dehydrator I built. Shown is what's left of one box after 24 hours, more than it looks on a full sheet pan. This morning I picked up 15 lbs each of chicken bones and vegetables for stock, filling a 22 quart commercial pot to the brim. Oh, dinner, right. A pheasant in the KK.
  3. Hi! You do realize your handle will be an inside joke, when you make your 1000th post as an expert in 10 years? You don't need a controller. I'm always amazed how I can hit a target temperature first time I check, after lots of experience. It can wait, and you'll never learn if you don't try not using one. But you want a controller. If you do something that found the money for a 42, your idea of recreation is probably also doing seven things at once. (Today I have estrattu working from 40 lbs of Santa Cruz dry farmed Early Girl tomatoes (in a dehydrator I build myself), and a 22 quart stock pot filled to the brim with chicken stock, and I should really be lighting a fire for pheasant rather than answering you.) When you're doing seven things at once, a controller is welcome.
  4. Looks to me like a Richard K5, not a KK. Very different construction, perhaps $600 new. Has all it's tiles, so looks never used. I've made decent Q for a crowd on this, a friend bought a K5 when I bought a K7. My K7 fell apart, even my neighbor sent it to the dump as his tastes evolved. But let's remember, Texas Q started with metal worker off hours converting oil drums to offset cookers, with the right skills one can make great Q in a ditch. A KK is a Lear jet. This is not that.
  5. Me too. I need to use my hands. For woodworking I'll draw plans in Adobe Illustrator, often computed from a spreadsheet. Then I'll scribble on several printouts while measuring again. Then my neighbor is a master woodworker with a shop and table saw I don't have the space for. He gets the best plywood in the SF Bay Area delivered, and cuts for me. I've been making wine racks from various sizes of metal lattice. Pictured is the installed rack (walnut) for 100 bottles, and plans to cut two 25 bottle "overflow campgrounds" that are alas still in use.
  6. My hunch, based on decades of experiments, is that for low & slow this wouldn't get hot enough to produce reasonable smoke. However, the classic cast iron smoke pot has an effective range of 200 F to 275 F, depending on taste. At around 275 F, the smoke is too intense for some. One could try a smaller pot, though "underneath" becomes an interesting strategy. There will be a different effective range, making this interesting. Of course, the way to be free of "effective range" considerations is to buy the official KK Hot/Cold Smoke Generator. Newer KKs come with a port for this. I have the smoke generator, but it will require drilling my 2009 23" KK. I haven't found the time yet, or all the instructional material all in one place for how to do this. I'm very fussy, as in I still can't understand why university contractors didn't use backing boards when they drilled my kitchen cabinets for knobs. I want to figure out the "backing board" approach to this retrofit, how one would proceed if the KK cost $60,000. When I do, I'll fully document my procedure, as learned from whatever is scattered about here.
  7. Yes, starting at 13:48 and ending at 14:13 with "and Bob's your uncle." Bob's Your Uncle 2019 Rehearsal Tapes - Chicken In The Oven
  8. IMG_9243.MOV So I had high hopes for the MSR Alpine Stowaway Pot. Such high hopes that I bought two sizes and drilled both of them at once, protecting my time over my return privileges. I was thrilled that @jeffshoaf had found this pot and tried it. Truth be told, I had been aware of this pot, planning to try it, for many years. I had however been so disappointed by every stainless steel experiment I'd made, and my cast iron smoke pot worked. There aren't enough hours in the day for every rabbit hole I want to go down. I pruned, in an uncharacteristic display of self-control. My first try reminds me of every other stainless steel experiment before I settled onto a cast iron smoke pot, sealed with flour paste. The MSR lid leaks. I didn't like the looks or the scent of the smoke at all, so I pulled the pot out (as I had every stainless steel predecessor). The gas plume out the holes kept burning, like a horse castrated too late in life to forget what life was supposed to be about. With focus, the flour paste bit this time was easy, setting up the spurned cast iron pot to go in as relief pitcher. Nevertheless, I'd love to figure out how to make a paste that keeps months in the fridge. Artists buy empty paint tubes, for custom gesso mixes and such. That would make the flour paste bit easy. To be honest, I love the romance of the flour paste, it recalls Morocco. The smoke from a cast iron smoke pot in my opinion is cleaner than an MSR pot. I encourage others to make the comparison. A comparison requires trying both methods.
  9. Here's a California source I stumbled on at a local farmers market: Encina Farms What I tried was pricey and spectacular.
  10. I'm reasonably certain that you plan to thaw and unwrap it before the cook. Nevertheless, this reminds me of a great trail meal, as a kid. I was a junior counselor on a series of weeklong summer camp backpacking trip in the Adirondack high peaks. Freeze dried dinners were too new and unaffordable, but we had a decent series of conventionally dried stews one simmered for dinner. What do they say? Exercise is the best seasoning. We were particularly excited about making dinner one night, because we remembered that meal tasting better than anything else last trip. Dumping the contents of the pouch in question into the simmering water, this time we noticed a flavor pouch floating in the stew. Spices. In thick plastic. "Do you remember this pouch from last trip?"
  11. Any comments on his take on Jealous Devil taste? He's become a paid ambassador for JD (and notes end of the other video that Fogo has a fail-to-disclose zombie army of "ambassadors"). He still says here that chicken at 300 F, JD is off. He prefers Kamado Big Block. I use Fogo to protect my KK Coffee Lump (only 260 lbs left!), but I'm open minded.
  12. Facebook reminds me that twelve years ago I still had an off-brand cooker, repaired as best I could.
  13. I'm on my second decade with a 23" KK. I often use the 23" ULTIMATE DOUBLE BOTTOM DRIP PAN as a heat deflector. My primary motivation for using a heat deflector is that a ceramic cooker heats from the bottom, and I often want my food exposed uniformly to heat. This happens naturally for low & slow cooks, where the generous insulation of the KK encourages a uniform equilibrium. For hotter cooks, the "heat from the bottom" effect is pronounced in every ceramic cooker, and the KK's build quality can only partially mitigate this. With a perfect understanding of one's fire and perfect control of one's schedule, one can cook at high heats on a KK after the fire has died down, cooking on uniform radiant heat that the KK does a better job of preserving. At this stage, it's much harder to taste the choice of charcoal. It's much easier to use good charcoal and a heat deflector, and to cook as convenient after the cooker temperature stabilizes. I make pizza and Focaccia di Recco on my KK. My neighbor makes pizza in his wood-fired pizza oven. We both screw up sometimes, but his wood-fired fire control is another level of complexity. Of course one can learn, but an honest appraisal beyond bravado would warn others that it takes attention and practice. At its best the wood-fired pizza looks more authentic than any picture I've seen here in decades. No surprise, that's what they do in Napoli. Anyone who thinks they can simulate a restaurant Salamander with their $5,000 home oven's broiler is delusional. One should still learn how to make the best of one's home broiler, or ceramic cooker. We can reliably make pizza we're very happy with, in our KK. The crux issue is getting the KK hot enough without burning the damn crust. There's an easy fix for when this goes wrong: Move the pizza onto a round pizza screen, so it can finish without direct contact with the pizza stone. Some people may have figured out pizza without a heat deflector. Can they explain what they're doing right? Remember that we regularly see posts from people who still struggle to just get their KK to pizza temperature, even as others can't imagine having this issue. Having a gift is useless unless one can understand it and explain it to others. I'm eager to put away my heat deflector for pizza, if someone can clearly teach me what to do.
  14. Ha! We use our drug dealer scale all the time. I'm told it's essential for formulating cola extracts. I use it to weigh yeast and salt for bread, or saffron for tagines. I loved my trip to Morocco. I was cheated exactly once, in the most surprising setting: Hamid Fondouk li Houdi http://www.jaztravelweb.com/MOROCCO/Perfumery_%26_Herbalist.html He was one of the most sophisticated gentlemen to take us into a shop. (After asking for the best spice shop, we were lead there by an official guide recommended by our hotel, but they probably had no idea what was about to transpire, and I am not going to tell them.) Along with other spices, my friend and I each purchased 5 grams of his highest quality saffron. He measured without hesitation by sight, with the authority one would expect from decades of practice. My friend then objected that this looked like less that five grams, so he moved over to an ancient balance scale probably not used since the Indiana Jones movies were filmed, and used an unmarked weight to demonstrate perfect balance. Like I said, decades of practice. I got home, pulled out my drug dealer scale, and sure enough, measured 1.06 grams (not 5.00). Huh. I can easily afford the loss, and what little I have is great saffron. This was just deeply amusing. One doesn’t expect this from someone who proudly displays his picture taken with Bill Clinton. Or perhaps I am also naive about politics? I fantasize about bringing a hidden camera, and getting him to cheat me again. He was too practiced for this to be a one-off. But one can actually be arrested for bringing such a scale into Morocco. They take the "drug dealer scale" bit seriously. What I should do instead is bring one and five gram weights, ready to use with his scale. He'll know at this point I'm a repeat customer.
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