tekobo

This is a helpful thread. It would be good to know if anyone thinks there is danger in the way that I currently bottle (or can) jars. It is a method I read up ages ago and I use it all the time with no issues so far. Once my jars have been washed in the dishwasher I store them with their lids on. When time comes to fill with hot produce I put the jars in the oven for about 20 minutes at about 120C. I also put the rubber rings or lids in a bowl of hot water. To avoid cracking the bottles when I pour in hot chutneys or pickling liquid, I put a spoon into the jar touching the bottom of the jar. I fill up, leaving a small air gap, take the spoon out and put the lid on. I sometimes also turn the filled and sealed jars upside down while still hot and that seems to help the seal. I don't use a water bath or any other method. When the jars are cool I check to see if the lids are able to be tightened further and I also tug at the seals on kilner jars to make sure that they are solidly held in place. This works for me and I have never had any spoilage. Any flaws or unnecessary steps that you can see? P.S. I don't know that I would go for retort bags. We have stand up vacuum pouches for sauces and liquids which store very compactly in the freezer for the type of thing I think you are talking about @jeffshoaf.

Yes I am all set @tony b. Thanks to you for sending me samples I was able to buy with confidence.

Looking forward to seeing how you get on with your exploration of this book @Tyrus. I always find it a joy to cook out of Fergus Henderson's books. I am back in the UK and have ordered chicken for the party and a duck for us to try out @Basher's recipe. Will report back!

Hmmm. I am planning a meal for later this month and have been trying to decide between duck and rotisserie chicken and was leaning towards chicken. This duck puts the cat amongst the pigeons, so to speak.

Just finishing up a short trip to NYC. All the rubs I ordered got delivered in time, just! Thank you all for your recommendations. I can't wait to get these home.

No @Basher. Have you got it yet? Interested in hearing what you think.

Wow. Sitting at the edge of this rabbit hole...

I have made rubs but I think the guys who make good ones have put a lot of research into it and, hopefully, use good quality ingredients. I have not bought any for a few years but I am coming to the US at the end of this week and am thinking of stocking up on a few that @tony b sent me samples of: Qnami, Dizzy Pig Cow Lick and Sure Shot Sid's Gunpowder. Like @Tyrus said, there is the thrill of choosing, ordering and receiving your haul and like @C6Bill said, it plays to the lazy person in all of us. Pick out a rub, apply, cook, eat. Sometimes it's nice to have someone else do the work.

Tee hee. The stuff of nightmares for @MacKenzie. Red mullet cooked on the KK with tomatoes and potatoes cooked in my Alfa WFO.

@Aussie Ora aka Rib Meister, lamb ribs are my absolute favourite. Making my mouth water.

Hi @braindoc, as you will have seen from my previous posts I do use my konro grill indoors under my cooker hood. I also bought a CO meter with an alarm and use it whenever I use my konro grill indoors. No issue at all on any occasion so far and the CO meter gives me the comfort that all is well. The most dangerous thing that ever happened was cooking oysters on the grill and having pieces of laminated shell fly everywhere! All good.

I like it when you do that @Syzygies. Super interesting that this company also imports from India. Will be interested in whether you see better results. No chance I am diving down this rabbit hole, I promise. I am currently having fun with pizza dough. Got book by the guy who owns this restaurant https://www.pepeingrani.it/?lang=en and made my first batch of his pizza dough this week. Really liked it. A slight chew and nice, gentle puff. Will post when I have had more of a play and may even introduce y'all to my Italian dough mixer.

Gosh, some lovely cooks there. I don't each much sweet stuff but those blueberry muffins look great @C6Bill!

Good luck @SilverSuzieQue! It's a learning journey.

Cool. It looks like you got the same one as me. They are great. I did have a problem with overheating a couple of summers ago because the room I had it in was not well ventilated. You might want to check that you have enough air flow around it. Not sure what they recommend about cladding and boxes but I have now moved mine to an open area and it hasn't had any problems since.

Aha! Glad you were able to identify the problem. Rotisserie yumminess to come when you receive your new rod.

Hi there @CaptMorg82. It is not clear from your photos whether you have the piece that connects your motor to the KK. I put together a video showing how the bits fit together. Hope this helps!

Little meal for one. Wagyu tri-tip (so juicy) and tomatoes and garlic roasted with oil and balsamic vinegar.

Wow Mac. That was some going to get that done in an afternoon/evening! Good looking burger. Yum. P.S. Awesome setting for your grill @Troble Good to see you getting some time to relax.

I too store my flour in the freezer but it didn't occur to me to vac pack it. It'll be good to have my ready use stuff loose and the rest will take up less space vacuum packed. Great idea. Thanks!

Cool. Which one did you get? Remember your journey from a 21 KK to a 42 KK? I would go large at the start if you can. Or maybe not. I have a small fridge size dry ager and sometimes I would like larger to hang bigger hunks of meat. That said, it would be more useful to have two small fridge sized agers - one to set at temps for ageing meat and one to set at temp and humidity for curing sausages. No biggie either way. Just great to have an ager at home. I tend not to eat steak out anymore because I can get so much better quality at home and cook it just the way I want it on my KK.

That looks good David. I am not a dessert person but I did share a tiramisu with a friend at a neighbourhood restaurant in Venice last month and it was to die for. In fact I would go back to the restaurant just for that. A good tiramisu is a thing of great joy.

Hi @Buzilo. I use my dry ager all the time and not just for steak. Tuna for up to two weeks, chicken for up to a week improves the flavour. I dry out the skin on pork joints, whole fish or duck breasts over a day or two to help with getting crispy results when I cook them. A number of us have dry agers - search the forum and you will find a number of threads and pics. I hope that helps!

Hey there @Troble, I too have that chicken recipe of yours on my list to do v soon. I found some yellow aji paste in, of all places, an Italian deli and have brought some home to try. Definitely stealing @tony b and @Tyrus' trick of cooking a steak from frozen. Won't work with my really thick steaks but will be great for achieving my nirvana of a crusty outside and cool middle. Drooling already.

Wow. A Maine Coon. Hopefully she will realise she can’t fit in there once she is grown otherwise you will have one stuck kitty! Or one upturned KK.