Pequod

Just for fun.

No chicken riggies? @Jon B. is slackin’.

13 hours ago, tony b said:

@tekobo - I've been hugged!

Was fun finally meeting Jon. His sister came along, too, whom I've met several times before. We had some tasty beers and a good long chat. For a short time, the lockdown was shoved into the background! 

@Jon B. - way too generous with the cooking supplies. But Thank You for the largesse! 

Pics or it didn't happen. 

1 hour ago, tekobo said:

Ha.  @tony b calls it The Obsession.  He would be even more accurate if he called us The Obsessives.  We gravitate towards the KK because it looks like it will help us with our known obsessions.  What no one warns you about are the new obsessions that you will develop as a result of owning a KK.  I spent yesterday evening cooking dinner on my new 32 and then finished off cooking three loaves of bread.  All on a dark, dank, night in the UK.  Now all I can think of is when I will do it again and what I can tweak to make it better.  Of the three loaves I am most pleased with this one.  Until you get your KK you can only imagine how nice it is to cut through that crust.  Welcome. To the Dark Side.

Looks like you got some nice blisters. Did you use steam? The baking stone? What was the setup, temp, etc? We need deets. 

4 hours ago, IndGrill said:

Not yet in the market for a KK but will get there I suppose.

Welcome! The above statement generally starts the countdown clock. The over/under is 4 months. 

Congrats! The 32 is a great choice. Used accessories are hard to come by, but post what you're looking for here. You can't always get what you want. But if you try sometime, you just might find... 

Can’t believe I missed a Zoom uncrating of the triad, but great looking setup. Definitely Matte Black. 🐮👍

My daughter requested Beef Wellington, so Beef Wellington it shall be. The wine will be a local red. Probably Petit Verdot. About a dozen wineries in my little town, so placed my order with one of them. Apparently I'm a regular..."the usual?" 

6 hours ago, tony b said:

Very nice, Basher! 

Current plan is a Prime Rib. Heading out to the market this afternoon to check out what they have in stock. I was in CostCo yesterday and they had some very nice Choice bone-in roasts, at a decent price per lb, but they were all too big for what I need. The smallest one was 5 1/2 lbs! 

Just take it slow and wash it down with lots of red wine. You GOT this!! 👍

Wow. Great looking bugs. 

Looks like something you'd see in an episode of "Tiger King" 

16 hours ago, tekobo said:

Errr, and your point is?  Worcestershire sauce is essential for devilled lambs kidneys (only Fergus Henderson's recipe will do) and Chinese black vinegar is essential for dumplings.

 

Point? Heavens no. Just an observation that Roadside Chicken has a high "Bubba" factor, chock full o' ingredients that Bubba not only has on hand, but has in enormous quantities because he bought them at Costco. Bubba would be highly suspicious of Chinese black vinegar...and deviled lambs kidneys for that matter (sounds offal!). 

23 hours ago, tony b said:

A good substitute is Chinese Black Vinegar. 

What I love about this is not just the helpful tip, but the presumption that KK'ers who run out of Worcestershire are likely to have an ample supply of Chinese Black Vinegar. 

1 hour ago, ckreef said:

I clicked that link. Totally awesome detail you posted. 

This is probably a stupid question but here goes. Does 10x200" mean 10 frames at 200 seconds (3 minutes 20 seconds)? 

 

Yes, exactly. 

Love my Brod & Taylor proofer. Makes my bread proofing absolutely repeatable by time and temp. 

2 hours ago, ckreef said:

That is a picture you can really be proud of. Fantastic. 

It was nominated for Top Pick on AstroBin. Not sure exactly what that means other than the little arrow badge.

https://astrob.in/a2qih5/0/

On 11/22/2020 at 8:12 AM, ckreef said:

I'm sure you've heard of the Clear Sky Charts. 

I live in the middle of nowhere, GA. On a  dark sky scale of 1-10 with cities being a 1 or 2 and truly dark areas of the world being 9 or 10 my front yard would probably be considered about an 8. Not bad for viewing the universe. When my relatives come and visit they are amazed at how easy it is to see the Milky-way. 

Anyway years ago when I was into astrophotography I heard about the Canadian scientists who were generating Clear Sky Charts. I sent them an email and requested one be generated for my front yard. They approved my request and ever since I can pull up a Clear Sky Chart anytime. I pull it up frequently when me and Mrs skreef are planning to sit out in the yard and star gaze. 

For anyone reading this here is a link to what I'm talking about. It's a live link so what you see will be a snapshot of the sky over my house at the day and time you hit the link. 

http://www.cleardarksky.com/c/CCK1GAkey.html

Anyway I'm just curious, could you post the link to nearest Clear Sky Chart for where you usually setup your telescope. 

 

 

Don’t know how I missed this post, but here’s the chart I consult for my back yard. My skies are Bortle 4.
https://www.cleardarksky.com/c/CfMtnOvrVAkey.html?1

Our local astronomy club also does observing from a local microbrewery close to this location (Bortle 3’ish): https://www.cleardarksky.com/c/FnMtnObkey.html?1

I know you saw this one on Instagram. Post it here for the locals too.

I generally use the Meathead method. Simple, dry brined, delicious. Go easy on the smoke wood. One chunk of peach or apple and that’s it for me. I’ll be doing mine over KK coffee wood lump with no added wood chunks his year. 
https://amazingribs.com/tested-recipes/turkey-recipes/bbq-and-grilled-turkey-recipe

25 minutes ago, Steve M said:

Sorry, it is Ed P. I think it has to be him.

Yeah, Ed P is great. He’s one of the club mentors. That dark pic above with the red glow on the mount - Ed was there. Parked next to me. Had him look everything over. Super helpful. Great guy. 👍

2 hours ago, Steve M said:

Ed S and he is an engineer.

Just checked the roster and don’t see an Ed S. If he’s not aware of it, he should check it out. Cheap dues. Good access to dark sites (one at a microbrewery, which makes focusing the scope optional). Good ties with UVA astronomy department.

13 hours ago, Steve M said:

If I had to guess, yes. His name is Ed if you happen to run across him sometime.

Ed P?

Engineer?

If so, yeah. He’s been helping me get started with astrophotography. 

5 hours ago, Steve M said:

My father in law moved to C'ville to satisfy his stargazing needs. That looks fun.

Yeah? Is he a member of the Charlottesville Astronomical Society? If not, he should join. 

4 minutes ago, tony b said:

Stunning! It's always been so hard for me to wrap my head around the magnificence of our universe. I toyed briefly as an undergrad of going into astrophysics, as it was so closely related to nuclear physics/engineering that I was studying. Quantum physics, just on another much bigger scale! 

Astrophotography is a fun blend of science, engineering, and art. Hits a lot of my interests in one activity. 

First pic fully processed. M45 - Pleiades. I have an Instagram for future pics: @starbasecrozet

4 hours ago, tekobo said:

Laughed out loud.  

On your BFF, he is indeed good and I learned a lot from watching him. My point was less about chasing hydration and more about realising that I needed to use my brain and not assume that a recipe's author had actually taken into account how I soak, drain and handle the dough at my end.  Soooo many variables with bread and I am the biggest one.  

Yes, absolutely. And there are great differences between flours and different brands of the “same” flour (e.g. what we call “bread” flour in the US) in terms of water absorption, protein content, etc. Professionals have the advantage of same ingredients, conditions, recipes, every day. We home bakers will never have that level of practice or repeatability. So...that’s my long winded way of nodding up and down.