Pequod

Don't know why, but I'm reading your posts with an Aussie accent in my head too...

My second experiment with the steam oven. This time I used 400g of ice and got a full 15 minutes of steam. Not bad!

Well there it is. You guys had me questioning my sanity - I never clean my grates other than scraping the crud - but now y'all have fessed up! I feel better now.

I thought so too, although creeped me out a bit because I only uploaded ONE pic from that cook and FB offered to make a slide show out of several. Not only that, it removed duplicate or near duplicate shots in that folder and selected the best ones. I work with artificial intellligence professionally, and that creeped even me out. That said, I need to figure out how to coax it to make such vids for me in the future...would save me a lot of time with posting cooks!

Here's a New Orlean's translator: Trinity - a blend of diced onions, bell peppers, and celery that's common to creole and Cajun cooking. In this case it was a ratio of 2:1:1 of those ingredients. Roux - pronounced like what comes after "kanga", it is a thickening agent made of equal part fat (butter in this case) and flour that is cooked. The longer you cook, the darker and more flavorful it gets, but also the less thickening "power" it has. Blonde is better at thickening, while brick red adds the most flavor. Peanut butter is in the middle. Emeril's Essence - a spice blend that was used frequently on Emeril's cooking show, usually with an exclamation of BAM!! Don't know if that show exported to your parts, but the recipe for essence is easily found online Shrimp, per Wikipedia - The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary. Used broadly, it may cover any of the groups with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata.

I'll be doing a reverse sear on mine after smoking at 250. Haven't decided which way I'll go yet. Two possibilities: Upper grate inverted directly over the coals, which is how I sear steaks Lower grate with inverted grill grates as in Baby Back Maniac's video

So this is slightly creepy, but when I uploaded a pic to Facebook it offered to make a slideshow, which actually turned out sort of cool.

Growing up in the south [side of Chicago], we had a natural affinity for New Orleans cuisine [never heard of it...is that near Peoria?]. Start with trinity and minced garlic. Make a roux. Cook it until it looks like peanut butter. Add the trinity and garlic. Cook it down for 10 minutes, then add diced tomatoes, bay leaves, salt, cayenne, Emeril's Essence (BAM!). Cook that down for a few, then stir in a quart of shrimp stock (which I just so happened to have saved from a Summer shrimp boil for just such an occasion). Bring to a boil and simmer for 45 minutes. Season 3 pounds of thawed shrimp with more of Emeril's Essence (BAM! BAM!). Onto the lower grate of the KK. I want it hot enough to get a char without overcooking the shrimp. Nailed it. Add the shrimp and some chopped fresh parsley. Serve. My Creole [Dutch] mother would be proud!

Very nice summer meal...in winter! I keep trying to comment on the great price, but it comes out sounding a bit tawdry, so I'll just say: nice score! Can't believe I haven't done a single pork butt this year. I'm slackin'.

Dutch Kryptonite Not a KK cook, but worth showing. I was raised in an ethnic Dutch family in the south suburbs of Chicago which are (or were) largely Dutch. One of the neighboring towns was "South Holland", many of my friends had last names that started with "De " or "Van ", and my mother's side of the family bore the almost unpronounceable last name of the town they emigrated from on the ship Massachusetts of Boston in 1849, losing 3 out of 4 children at sea. Family Christmas gatherings were always full of Dutch treats like Jan Hagel and Speculaasjes, but the King of all was Banket, which I call Dutch kryptonite for the effect it has on many a Dutchman. Banket consists of an almond paste (NOT marzipan) filling and a flaky outer pastry. It is a rite of passage to bake and Sinterklaas is likely not to come until it is present in your home. Part of the process is that some of the filling MUST leak...cook's treat. These will be sliced later, and if there's any left (and I remember) I'll post another pic.

Nope. Just ordinary baking parchment paper you find at the supermarket will do. I cut mine to size after shaping the dough so there isn't a lot of overhang. Just leave enough to grab with your fingers to slide off the peel. For pizza dough, take a look at @ckreef's no knead tutorial. Super easy.

Try using parchment paper. Just build the pie on parchment and slide it with the parchment onto the stone. After 5 minutes or so you can remove the paper once the dough firms up a bit.

Way better than most people I know with two good hands.

Great...now I can't get six white boomers out of my head. Thanks a lot!

Beautiful KK. Love the black pebble.

I've run out of places to store my roti parts too. Gonna give the tree a go.

The cold smoker is GREAT for cheese.

Bowl o goodness.

Nice crumb for sure!

After an afternoon of simmering. Almost there.

Not pressure cooker, but this is whatcha do with beans. Red beans and rice in progress. Start with sautéing some trinity: Add all the other goodies, and get ready for a long simmer.

Looks like success to me! Personally, I don't sweat the temps as much as I once did on low n slows. 225 used to be gospel. Now I tend to work to time and adjust my temp accordingly. All turns out the same.

Amazing Ribs. The thing I use it for most is the incredibly long thread on sourdough bread.

I see the Rosemary.