Pequod

Been a lot of years since I did fluid dynamics and heat transfer for a living. Today, I do my darndest to keep that dark side of my past hidden from my employer, lest they ask me to do it again!

The foil will absorb and therefore re-radiate less heat. For the mathematically inclined, heat transfer from radiation decreases with the square of the distance. So...let's say distance from KK grate to burning fuel is double that of a garden variety (i.e. glazed pot) Kamado. This means that radiative heat transfer in the KK is 1/4 that of ceramic pots. There's still convection, but overall heat transfer will be lower due to the decreased impact of radiation, and re-radiation from a ceramic deflector.

I have been. Work on developing other, less aerothermal technologies now.

Aerospace engineering

You betcha. One more. Been working on a clone of Papa Del's deep dish, from Champaign-Urbana, IL. My hands down favorite deep dish, and definitely NOT Chicago style. This powered me through 9+ years of student life at University of Illinois (sure as heck wasn't there for the sports). If you can get it out of the pan neatly, it isn't Papa Del's.

I've been bad about posting cooks, so can't remember if I've posted these. Saw @DennisLinkletter ask for pics. Sorry if these are re-runs. Paella. Always a winner, especially when you nail the socarrat. And four racks of beef plate ribs for our Make Memorial Day Great Again event. Also had two pork butts on there, but they were done before I snapped this.

Interesting. Very low Hydration -- 50% -- even for Neapolitan.

I've tried Truecaller on my iPhone and found that 1) it doesn't automatically update the block list, and 2) doesn't actually block spam calls, it just displays them with a red background. Since I don't answer calls from unknown numbers anyway, ends up being of little value. Is there a setting somewhere for blocking calls that I haven't found? I ended up using Nomorobo on my home landline (free) and paying for the subscription ($2/month) on my iPhone. It's far from perfect, but it does automatically update the block list hourly and actually blocks (most) calls.

They're super easy. I used the recipe on the Baking Steel website. This is the one: http://www.bakingsteel.com/blog/english-muffin-recipe

Interesting roaster. I can't seem to find much info on them online other than a wee bit on H-B. Are they sold in the US or do you order directly from Bella? I'm still thinking about the Huky. It has the capacity I'd need -- about 350g for brewed coffee per week.

A little example of why a baking steel griddle is awesome. This is the griddle side of the same steel I use on my KK for pizza and smash burgers. Indoors, we're doing English muffins today for eggs Benedict made with some leftover Wagyu tri tip.

Wow! That sounds superb!

After eating out all week while on family vacation, picked up some wild sockeye and asparagus on the way home.

@jarraa- I've used my 15" griddle on the stove. It works fine, but the skinny griddle would be better as it would straddle two burners. I've contemplated adding a skinny griddle for exactly that reason.

Or you could just rotate it 90 degrees?

@jarraa griddles are here and are 3/8" thick: https://shop.bakingsteel.com/collections/griddles Four sizes to choose from. Only difference between griddles and other steels is juice groove on one side.

I have to disagree with this. Sorry. The steel excels for thin crust pizza, giving perfectly leopard spotted crusts. The stone is best for lower heat transfer applications and longer bakes, like bread or thicker pizzas. Also, flip over the steel and, if you purchased the griddle, you have the perfect surface for smash burgers. I use my steel a LOT both inside and outside. Extremely versatile. Need to think of the steel and the KK stone as being for different applications.

Here's a pic of my round, 15" baking steel on the upper grate of the 23. Looks like you've got plenty of room for the rectangular steel.

Cool, thanks! I strive to be you someday.

@FotonDrv, do you no longer have the motorized HG-1? I read about it at H-B. Do you still do brewed coffee or just espresso now? I currently use a Pharos grinder for espresso with my PID'd Gaggia Classic. I use a Chemex and French Press for brewed coffee. For those I use a Capresso Infinity, but finding the grind distribution out of whack, so am looking to upgrade. Was considering a Lido 3. I typically brew 40-50g of beans at a time, so smaller manual grinders won't do.

Seems all roads lead to some model of North! I'll have to think on this a bit more. Given finite funds, I'd probably be better off upgrading my espresso machine to something high end -- maybe a lever -- before attempting roast profiles I'd not be able to differentiate in the cup. More to think about. Thanks!

Celebrating Canada Day a few days late. Anyone know where I can get some poutine in Niagara Falls?

I've never seen on any forum anywhere, regardless of subject, the owner/admin take someone to task like that publicly. Whatever you said (which I took as a joke), his response was unacceptable. Period. Small man indeed. I have my own opinions of the Guru and it's owner. Suffice to say I've found little reason to hang out there. Side note, @CeramicChef, folks at AR have been asking about you. You're still welcome there.

Don't know what it is about the Guru, but I can wander away for months at a time, and it's a certainty that whenever I poke my head in again there's some kind of drama. Less Guru for me. The internet is too big to waste time there.

Yes it does, thank you. Have been studying up at home-barista. The Huky seems to have a somewhat rabid following and have been digging more into that. Not outrageously priced either. Have a few months (at least) before I can pull the trigger due to having bought my second KK earlier this year, but this discussion helps point me in the right direction. More research to be done!