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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 May 8

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About Syzygies

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    Senior Member
  • 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. BernzOmatic Lawn and Garden Torch Affectionately known as a weed burner. Anything in the category will work. Many of us use these to start our fires. It's particularly useful for dense charcoals such as KK extruded coconut, and for aiming where the fire starts, such as under a smoke pot. I first saw something like this used by @jiarby in a 2003 cooking competition (the judges refused to decide whether his chili or my gumbo was better). He had a more substantial flame thrower, more like something Arnold Schwarzenegger would use in Commando. An innovation I'd recommend is to add a
  2. I'm on a 23. The basket is circular, and can rotate to any angle. I chose fire in back for this cook, so the fish would be in front, not dripping into the fire.
  3. Weber Large Grilling Basket "Baked" fish with charmoula sauce is a perfect application for a KK with the basket splitter. Show is a whole red snapper, with some identifying features trimmed for wife acceptance, marinaded baked and sauced with a half recipe of green charmoula. An olive oil marinade will flare up in any direct setup, such as my favored Solo Stove for quick grilling. This depresses me. It reminds me of "Weber" chicken that tastes mostly of burned fat. Worse, if I'm asked to do the grilling as a guest, but the flareups can't be avoided. Here, one gets charcoal grill
  4. Second. Over the years I owned various top-of-the-line FoodSaver external clamp vacuum sealers. They're a classic business model: Average quality, extraordinary customer service for casual users. If you look at their prices as warranty period rentals, and their machines meet one's casual needs, fine. I also owned several best-of-category external clamp vacuum sealers, an Italian brand no longer made that I deliberately chose over the Weston models. Somehow Weston gear reminds me of survivalists; it certainly looks more like it was built in someone's garage. I believe that they work w
  5. We were all having scary thoughts about the Cleaver showing up on the veranda!
  6. An update on how I use my Solo Stoves: Solo Stove Campfire I only use this small stove to, say, roast one pepper. Solo Stove Ranger This is my go-to Solo Stove for grilling, anything that fits. Breeo Outpost 19 An adjustable height grate from a Solo Stove competitor, essential for fine-tuning fire control. Harbor Freight U.S. GENERAL 30 In. X 16 In. Three Shelf Steel Service Cart For when you really don't need quality. In this case, some mangling of the cart was required to stabilize the Breeo Outpost. Weber Large Grilling Basket For keeping fragile fish in plac
  7. I'm a fellow 23" Ultimate owner. The KK is my charcoal burning oven with a lid. Tandoor, pizza, roast meats. I've fed barbecue to crowds of up to 100. At a certain scale the 32" would be handy, but I've always been happy with my 23". I'm actually not sure that I'd swap it for a 32" if I won the lottery, though I do understand the 32" appeal. "Reverse sear" is just standard sous vide restaurant, in the local dialect. For quick grilling, such as after sous vide, or to roast peppers and salsa ingredients, or charmoula fish (shown) I always use a Solo Stove. Shown is a hybrid rig on a Harbor
  8. Wow, great idea. Every time I feel insecure that I'm just not as committed as tekobo, I think back on the Tomato estrattu dehydrator I built a couple of summers ago, and I relax. We love to sous vide potatoes (cold water to 185 F = 85 C for up to two hours) then chill them, then dry them before browning in ghee. The dehydrator is great for the drying step. Making my own masa harina? Wow.
  9. Not exactly what you asked for, but a good sauce one can buy, a spectacular sauce one can make: Roasted Chilli Paste – Nahm Prik Pao The recipe is by my Thai cooking teacher, now retired. I took every weeklong intensive she taught in Oakland, and traveled for a month in Thailand on one of her food tours. I even repeated one of her weeklong intensives: several people dropped out, and she invited me out of fear that without another set of fast hands the classes would go too deep into the evenings. She's very direct: Introducing me to everyone, she explained that I would be leaving if o
  10. My favorite California farmers market source for lamb raises Dorper Sheep, from South Africa. A "hair" sheep optimized for meat, rather than a "wool" sheep. Apparently the wool production of wool sheep introduces gamey notes to the meat. This guy ("Farmer Shep") doesn't finish on grain. On the contrary, he's also experimenting with moving his pigs through the family walnut orchard, fast enough to not destroy the orchard. This is in the spirit of Iberico pigs in Spain, allowed to forage a diet of acorns, oak, and nuts. This is my single best meat source, in either California or New Yo
  11. Those are interesting links. And having settled on a solution never stops me from trying alternatives. One of our favorite aspects of tandoor cooking is basting with ghee. (Another signature use is twice-cooked potatoes; sous vide chunks from a cold start at 185 F = 85 C for nearly two hours, chill and air dry, then fry aggressively till well browned in the amount of ghee one wants to eat. Salt. We actually ordered a white Dutch oven for our Vermicular Musui Kamado as a visual aid to making ghee; I'll bring the original Dutch oven to my New York apartment for a second setup.) Our tan
  12. This advice is optimized for tandoori cooking, which is a reason by itself to buy a KK. The Skewer Hack vertical rack recommended by tony b arrived, and it is a true 0.25" so the Trompo King Four Spike System fits like they were designed to go together. To be clear, I am most excited about this rig for cooking tandoori in the KK. I can see a whole chicken working on the center spike other ways such as Jamaican jerk. We're likely to try Al Pastor a few times, though we love Carnitas. At the moment, cooking tandoori is something I want to do every chance I can. As various of us have di
  13. Did I say one needs a grate? One doesn't need a grate! (I've come to my senses.)
  14. I ordered one to "take one for the team." I'll probably prefer it to the Trompo King drip pan; I have an unused 38cm (15") paella pan that will be perfect. Better coverage, more uniform tandoori cooks.
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