tekobo

Not as dramatic as it sounds. The Husband and builder friend will be here and are all prepared to have fun with the KKs whether I get back in time or not. Meeting in London from 8am to 10am. Catch 10:30am train back, arrive station 12noon. Home 12:15pm. IF all goes to plan, I shall be back for the after noon delivery. I just hope they don't decide to be helpful and try to deliver early!!!

Tee hee. Makes me wonder why you keep the books if you can't get at them to use them. I do sacrilegious things with mine - spatter them in cooking liquids and write notes in them about how the cook went. My trouble was that I started to get to the point where I couldn't remember which book a particular recipe was in. Noting which recipes I've cooked on eatyourbooks has been helpful as my book collection has grown. But hey, it won't work for everyone!

I know this is a cold thread but you mention subjects that are close to my heart. I too am a cookbook addict and wondered if you had found the website eatyourbooks? It is a fab service. You pay a small amount per annum - $30 I think - and you can tell it all the cookbooks that you own and you will hopefully find that most have been indexed. This means that you can just type in search criterion and it will list the various recipes in your books that include the ingredient or cooking method or whatever you choose to search on. You will also get a list of ingredients for shopping for each recipe. The eatyourbooks site has transformed my relationship with my cookbooks. You ask: Why do this instead of simply searching the net for recipes? I say: It means you can quickly pick out recipes from your trusted cookbooks or discover what is so great about others that you hardly ever use. And I like books. The other subject that is close to my heart is drink and @Cookie piqued my interest with the Death & Co book ref. My recommendation is for a book from another New York bar, PDT. Great book and it has turned The Husband into my go-to cocktail maker. Awesome. https://www.amazon.com/PDT-Cocktail-Book-Bartenders-Celebrated/dp/1402779232/ref=sr_1_1?ie=UTF8&qid=1513791851&sr=8-1&keywords=pdt

Pics will be forthcoming, I promise. My main challenge is not missing the delivery. In a world of Skype and FaceTime, I have stupidly arranged a face to face meeting in London tomorrow that I can't back out of. I have asked for a pm delivery and will be working hard to get back in time for the fun!!

I have just been re-reading this thread to remind myself of what I ordered and why. Your posts made me smile and laugh out loud. You were all so very kind to this newbie. I know you often say "Christmas has come early" to people when their huge KK crate arrives. In my case, I am hoping that is true. Delivery was delayed from yesterday due to Christmas congestion at the port. KKs due to arrive in our back yard tomorrow afternoon. Holding my breath and crossing my fingers...

Hi @sfdrew28. I previously bookmarked a thread where Dennis made comments about the crust on a pizza. I don't know if it is this one you were referring to. In any case, thanks for your post, I will be bookmarking this page for when I make my first pizza.

@Bruce Pearson, I love doing whole chickens, because everyone gets the bit they like AND you get to make stock from the bones afterwards. I did search the forum for chicken cooks on OctoForks but the closest I got to a whole chicken was @MacKenzie's half chicken. Other than that, people seem to use them for chicken pieces. And yes @tony b, there but for the grace of God go I when it comes to not piercing my hand instead of the chicken. Thinking I might keep my butchery gauntlet in the drawer next to the OctoForks so that I remember to use it. Better safe(r) than sorry! The gauntlet won't offer absolute protection but will provide an initial barrier and remind me to be alert. I followed advice re soaking, rubbing and sticking in the dishwasher and they came out nice and clean with little fuss. All good.

Ha ha. Thanks for all the tips @MacKenzie. What I didn't photograph was the comedy configuration where I managed to cover over the central hole before I realised it would prevent the roti bar going through. I plan to sleep well the next few days so that I am wide awake when the delivery man comes knocking!

My KKs will be arriving soon and I am trying to experiment with the accessories that I have bought so far so I won't be overwhelmed by the newness of everything when the KKs arrive. I swing between being terrified by all that I will have to learn and comforted by the fact that you all say that KKs are so intuitive to use. I am gently settling into the latter mode and looking forward to the excitement when they arrive. Anyway, on to the business at hand: I have been trying out my home roti and found the forks to be so feeble that I had to pierce the skin with a knife to get them in! OctoForks to the rescue. I set them up yesterday and here is my first attempt at balancing a whole chicken on the spit: As you can see, I got the centre of gravity all wrong and it was never going to rotate smoothly. With the forks up close and personal to the sides of chicken, I wasn't sure that I liked the fact that the skin on the sides wouldn't see the heat but the skin on the back, which I don't eat, would be beautifully browned. So I switched to this configuration: Still not perfectly balanced but the OctoForks made a really stable cage for the bird. These are really robust birds that we bought in Italy, in the region that invented slow food. The first time I cooked one, I roasted it as normal for an hour and it came out really tough. The thigh meat is almost gamey. Since then I have found that a slow roti makes them nice and tender. This time the chook was in for two and a half hours at 150 degrees C and came out OK. There are a number of areas for improvement. First, try this out in a KK to see if what you say is true about how well it cooks chicken. Second, take the wing tips off and crank up the heat at the end to crisp up the skin. Third maybe brine the chicken and add more purple crack than I did this time. I do have a MEATER now but hadn't managed to charge and pair it in time and so left it out of this cook. Any advice about positioning the Octoforks? It would be good to see photos of your cooks with whole chickens to help make my first KK chicken cook as good as it can be. Or should I just do what Dennis says and go with a spatchcocked bird? Why am I even thinking of defying Dennis?

Hi @MacKenzie, interesting to see that cheddar cheese makes it all the way to Nova Scotia from Somerset. No, I am not familiar with that brand although, as you know, I am a big cheese eater. The pack that my friends sent me last week was from a range of artisanal makers. They took the traceability gig really seriously and each cheese was marked with the name of the person who made it. Thank you Stacey, Charlotte, Trisha, Michael and Charlie, your cheese was delicious. I hope Ivy's secret cheddar recipe made your bread super tasty.

That made me laugh a lot! I did try some on my egg this morning and, moderated by bacon, rocket and a nice baguette, the flavour came through nicely and wasn't harsh. I would use szechuan peppers sparingly and will do the same with these and see how I go. I think the purple crack experiment is going to be fun. And even more fun will be hearing from other KK owners as when they bite into their first one.

@MacKenzie, the time difference means that sleep, rather than fried egg, is on my mind at the mo. Will take yours and @Tyrus's advice and maybe try it on beef too. I think it is definitely an interesting flavour.

I can tell you...purple crack is not floral at all when you eat it! My stock arrived on Saturday and I tried it out straight away on a fried egg. Unfortunately, I hadn't tightened the grinder and ended up with large flecks of the stuff in my egg. A cross between a chilli and a clove I think and, as my father-in-law said as he picked bits out of his teeth afterwards, "if you are going to leave that on the table you'd better warn your guests!" Having sorted out the grind, I am now trying to decide if I like it or not. Tried it in chicken gravy tonight and it imparted an interesting note. Not sure.... Will be good to hear what @Tyrus thinks. I had already ordered mine from another supplier and it may be that the @Aussie Ora's supply is different or superior. Or it may be that clovey chilli is an acquired taste!

it may well take me until the summer to get this into her schedule!

Hmmm. I have a potter friend. Might see if she thinks making such a spoon would be an interesting project. Race to see if I have success there before you make it to the source

You have some very nice friends. That spoon is fab! Any idea where s(he) got it or what it is called?

That looks yummy @tony b. Looking forward to getting my own supply soon!

Thanks, @Aussie Ora. Sounds like you are an enabler

I am on the hunt for the legendary purple crack. Having realised it isn't really called purple crack and that, hopefully, my search permissions won't be taken off me for having searched for crack on google I am looking for a source of this spice. Can someone in the know confirm that we are talking about Tasmannia lanceolata? These guys appear to export the stuff from Tasmania in good, catering size packs http://www.tasmanianmountainpepper.com.

Thanks for two great tips @tony b. The discount code in the UK was only 10% off on a £79 price for the single MEATER so I asked my brother in Texas to order one for me at $55 once the US 20% discount was applied. Weird transatlantic pricing policy but there you go! I can now wait, with unbated breath, for whatever time it takes for the block to appear. Thanks also for your tip about the brewers' cleaner, PBW. I soaked my Argentinian grill racks in it on Friday and, with a bit of elbow grease, they came up looking like new. I can't find your clapping emoticon but imagine I did find it and it is right ....here.

Hi @Pequod. I have been periodically mailing the folk at apption labs to find out where they are at with the meater block because that seems like the more versatile option. Extract from last correspondence on 14 Nov: Currently, our factory is beginning pilot production of the MEATER Block. This trial batch will help us work out any manufacturing bugs prior to the start of mass production.We have already purchased all the long lead time parts, so we can move quickly into the mass production phase as soon as the results of the pilot test align with our high standards of quality. Currently our plan is to begin fulfilling meater.com pre-orders early next year. If you haven't seen it already, check out the video we posted that showcases a prototype Block in use:https://www.youtube.com/watch?v=fjnkznZyV4Y It was good to see the meater block in the vid. Still holding off ordering but seems more real. Wonder what @ckreef thinks

Here in the UK, we have none of the pressure of family expectations or turkeys to cook but all the pleasure of a night of football to look forward to. Hurrah! Happy Thanksgiving to you all.

Yes, there were feedback posts on the amazon website saying how it was cheaper to make alternatives to PBW. But they also said that PBW as the thing to have if you could afford it. I'll focus on finding it as cheaply as I can and wearing gloves when I use it! Given you are also waiting for a MEATER block and given air is needed to sustain life, I recommend you go easy on the bated breath thing.

I am sooooo reassured!

Thanks @tony b. That clean looks amazing. Made me wonder what it would do to my fingers! I have looked PBW up and it is available on amazon.co.uk. Will give it a spin. I forgot to say: Keith said the kabob (kebab to us in the UK) fittings were put on hold but should be available in 2018.