Jon B.

15 hours ago, 5698k said:

I had always heard you’re not supposed to change the name of a boat.
 

There is a maritime set of "rules" for changing the name on a boat............I "loosely" followed them and drank the bottle of champagne instead of breaking over the front of the boat  

I have been a boater ever since I can remember.  My dad found me a row boat when I was 3 or 4 years old and I had my first outboard when I was 5 or 6.  Grew up across from the Chris-Craft and Gar Wood factories in Algonac, Michigan.  I have owned 2 or 3 boats for most of my adult life........operating them on 3 of the Great Lakes & Lake St. Clair, the upper Mississippi River, small lakes in Ohio and now on a nice lake in Upstate New York that is part of the Erie Canal system.

When I was in high school, a girlfriends dad had this sweet 35 foot Chris Craft cruiser.  I always admired that boat and how it looked on the water. Thought it would be nice to own one some day.  Forward 40 years later........................................

Last fall I was exploring an out-barn at our marina and found the exact same boat that I had admired for so long, tucked back in a rear corner covered with dust and bird & raccoon poop.  I asked the marina master about it and he told me it was tied up in an estate fight.  Didn't give it another thought until this spring when the marina owner told me the family ended up giving him the title for the storage fees they owed.  He said I had first dibs to buy it.  I told him no.....didn't need another boat!!!

Went home, could not sleep, went back the next day and said "OK, How much?"  Let's put it this way.........it was less than what I paid for my KK.   

It is a mess.  Needs a ton of work.  Was running when it was winterized 10 years ago, before going into the barn.  1960 - 35 foot steel hull - Chris-Craft Roamer cabin cruiser. Twin 283 CI gas engines - small generator.  Bottom needs sand blasting & some patches welded. There is some rot in the wood cabin that needs repair.

The goal this year is to clean it up, grind bottom rust & prime, paint the bottom, seal the cabin wood, put it in the water, get the engines running and see what major repairs it is going to need going forward.  Did paint the transom and put the new name on the boat.

Here are some before and after photos.    

15 hours ago, RobCordeau said:

I love my KK, but I do have one regret - I wish I would have listened to my gut (and Dennis) and gone bigger with the 32. Other than that, I have no regrets.

It never ends.......my first kamado was a Primo JR.  Then I bought a Primo XL.   Then I bought a 19" KK. 

Not making that same mistake again......Now I'm saving for a 42" KK 

That was funny!!!!

It was great meeting you and I have enjoyed your posts.  Best of luck in the future!

14 minutes ago, BigO said:

 

Is there a reason there isn’t a buy /sell area on the forum?

I have been on the forum for about 2 + years and only a handful of owners have sold their KK's.  Dennis has helped a few used sellers/buyers hook up but I'm guessing not many people part with their KK's.    

13 hours ago, tony b said:

Hey, Jon!! 

Where have you been hiding? 

Hey Tony!!!  Don't want to steal this thread..................so quickly...........I'm a boat nut.  Have been my whole life.  Bought a 1960 Chris-Craft Roamer (barn find) and have been working on rebuilding it this summer. Ton of work but a labor of love. 

Not much time to put together a wonderful meal like Shuley .  That was FANTASTIC!!!!!

WoW!!!!!  That was a lot of work......but what great looking results!

Marmite Prevents Auto Theft.......................(Gross Alert)

11 hours ago, ckreef said:

 My WFO has an inside diameter of 30". It sounds big but in the world of WFO's it's not. 

Charles,  Curiosity question............after cooking on your WFO...............would you buy a larger one if you had the chance to do over??? 

7 minutes ago, Bruce Pearson said:

Ooo meat seasonings sounds good thanks Jon. I bought the awatani supposed to put out 12,000 btu’s

We have 8,000 BTU and 10,000 BTU units...........both work well with the rice cooker.  You will have more than enough heat to make great rice!!!!

7 minutes ago, Bruce Pearson said:

Thanks Jon soon as I get my Butane burner I’ll give it a try

The butane burner we have is the same size as the burner on our gas stove.......should work perfect for you!!!

We have had fun trying all the different kinds/brands/grains of rice also.  Never had any other kind of rice cooker to compare it to, but the rice always comes out the same......light & fluffy.  

We made some the other night......garlic, ginger & scallions in the rice.......after it was cooked we stirred in mixed veggies and smoked rib eye chunks.........wonderful.

Forgot to mention....we started adding a splash or two of our favorite meat seasonings to the rice mixture before cooking with great results.  

Have fun with the new cooker!!!!!

5 hours ago, Bruce Pearson said:

Jon what temp do you use when cooking the rice. All the instructions say medium to medium low for 12 to 15 minutes? Seems to high to me. When I  was seasoning the donabe  I had my gas range as low as it would go and it still boiled over, of course I didn’t have the inner lid on so maybe that makes a  difference? Any information would be  appreciated . Thanks

Be sure to put the top lid hole, 90 degrees to the two inside lid holes to get the pressure cooker effect. 

5 hours ago, Bruce Pearson said:

Jon what temp do you use when cooking the rice. All the instructions say medium to medium low for 12 to 15 minutes? Seems to high to me. When I  was seasoning the donabe  I had my gas range as low as it would go and it still boiled over, of course I didn’t have the inner lid on so maybe that makes a  difference? Any information would be  appreciated . Thanks

Bruce, We adjust the flame so it just touches the entire bottom of the pot with out creeping up the sides.....I would say medium heat.   We use one rice cup of liquid for each rice cup of rice for most kinds of rice. Redhead Sue always adds more liquid and it doesn't seem to make much difference.  We cook for about 30 seconds after the steam starts coming out the top hole, turn off the burner and let it rest for 20 minutes.  In about 30 cooks we have only had the rice stick/burn once and I think we didn't notice when it started steaming and let it go too long.  Still looking for the english instructions.   

10 hours ago, Bruce Pearson said:

Thanks Mac! Rice tomorrow I bought a butane portable stove just for the rice pot. I get the stove tomorrow

We use the butane stoves on the boat with the donabe rice cooker and they work great!!!   You will be very happy with it.

6 minutes ago, Bruce Pearson said:

Thanks Jon, on Father’s Day I made rice in my multi cooker with veggy broth saffron and peas. Yours sounds really good I’ll have to try it.

Here is a decent link on general usage: https://toirokitchen.com/pages/how-to-use-kamado-san

12 hours ago, Bruce Pearson said:

First you have to make sure that the bottom is completely dry otherwise it could crack. Then after you’ve washed it you fill about 80% full of water and put in 1/5 of the amount of water with cooked rice. Cook it for an hour or until the  water and rice become I guess you could call it porridge. And I guess this mixture Fills up the microscopic holes in the Clay. This is a one time only seasoning. And then you’re ready to cook your rice. I’ll post some pictures of some cooked rice LOL

It is a "once and done' seasoning process and every time you use it, it get re-seasoned.  I will find my English instructions and send them to you. 

We always use chicken broth when cooking the rice.......mixed with scallions, fresh ginger & garlic.  Excellent!!!!

Here is a video link about the cooker: https://www.youtube.com/watch?v=BYQlW5M4fg4

2 minutes ago, Bruce Pearson said:

I was going to get the Larger one but decided to get the 3 cup one because that’s all I ever make is 2 cups of rice no sense paying extra for a large cooker that I don’t use that much.  In fact I shouldn’t even be eating rice anyway but I like race better than potatoes.  Tony how did you season your’s? 

Not to hi-jack the thread..................Followed the directions and soaked overnight with rice & water.  Have the 2 & 3 cup. Use the 3 cup the most.  

14 hours ago, Bruce Pearson said:

I just ordered the kamado San donate rice cooker hoe it works as good as they say

Bruce....I have two different sizes and love them both.  Cook rice once a week now!!!!

Welcome Sean M.  Setup looks great!  I love my 19"TT.

Saw one of your photo's above on Facebook on another forum.................the poster thought the picture was funny with the Joe in the background.......but then the haters came out........................social media is crazy. 

Enjoy!!!

6 hours ago, Pequod said:

There are very few rhubarb purists that I’ve found in the US. They seem to be mostly clustered in the Midwest - land of my youth. Ruining rhubarb with strawberries is the usual approach on either coast. Except in California, where they like to sneak kale into everything. 

 

Grew up in the mid-west and would eat rhubarb right out the garden as a kid. Really need to go easy on the sugar in pies also, as not to mask the wonderful taste of fresh rhubarb!!!!!   My friends in Upstate NY never talk about rhubarb and you rarely see it.....even at Wegmans????

On a mission now............need to finds some 

Drove by a roadside stand that said "fresh rhubarb".......stopped and they were sold out.  Almost cried 

That pie looks wonderful !!!!!!!

1 minute ago, ckreef said:

Not really happy with the bottom on these pizzas. I somewhat mis managed the fire so things should get better going forward. These are just the technicalities I need to work out but that's the fun part. 

 

The pies looked great for the first go at it!!!!!!!  

Charles...thanks for the great photos and narrative!!!!    Were you happy with the bottom of the crust??????.