tekobo

Hey @Syzygies. I am only doing this because my husband dared me to. He asked if anyone would challenge you to tell the difference with an addition of 60 parts per million ascorbic acid. Have you tried with and without and can you genuinely tell the difference? 🫣

And I'll be stealing it back @C6Bill! I found out about meat pizza when I was searching online for how best to cook a matambre. I have tried it twice and both times the meat has not been as tender as I would have liked. Next try is going to be with a nice flat iron steak. Drooling at the thought.

Ha ha. That technology, a continuous glucose monitor, has saved me from a life time dependency on drugs. When I was diagnosed with Type 2 diabetes a few years ago, a doctor friend sent me a monitor to try out. He was totally sure that I could not reverse my diabetes with diet and he sent me the tech to prove that my skin prick tests were not giving me the full picture. Instead of discouraging me, the tech helped me understand that the order in which I ate things mattered and it also helped me understand which things most affected my blood sugar. I was able to prove that my natural glucose control improved after 6 months of fasting three days a week and now, four years on, I am still not taking any drugs whereas my husband has had to "graduate" to injecting insulin. The drugs arms race is well documented in the book that helped me - The Diabetes Code - and I am so pleased to have avoided getting onto the treadmill.

Thanks! I am happy to report that, in spite of gorging on two whole slices of the einkorn bread with marmalade, my glucose levels spiked much less than they have done recently and were better than shop bought rye. Hurrah.

By coincidence, last night I made the first loaf of bread that I have baked in ages. I had been meaning to try some einkorn bread to see what impact it would have on my blood sugar. It was roughly 50% whole grain einkorn flour and 50% all purpose einkorn flour (sifted 30% out of the whole grain by weight). Used fresh yeast and it took about 2 hours from start to finish plus 2 hours waiting for it to cool down. It was moist and deeelicious! Blood glucose test inconclusive because I had eaten other carb beforehand but will try a "control" test this lunch time. Flat top because I used a sandwich loaf tin with a lid. Wrapped in the cloth to avoid a crust forming. Much more successful than my attempts at sourdough.

When we see the Kansas City Chiefs playing in freezing weather we forget that they just have a few hours of work in the snow. People like @jonj have to live with it day in day out. Brrrrrrr. Good luck tonight in Baltimore! Cooked mackerel on the 23 for lunch yesterday. Indonesian spicing, including coconut paste. It stuck at first but I left it for 3 minutes before moving and all was good. I then cooked this matambre (piece of veal skirt) low and slow on the KK before smothering it in sauce and cheese and putting it under the grill to make a Meatzza. No carb yumminess!

Great! I knew I could rely on you to have tested this piece of kit to breaking point @Syzygies. I will send you my email address via private message and if you could send me your file for the handle I will see what can be manufactured here in the UK. In the meantime it sounds like it wouldn't do me any harm to start practising with different flours and dough "recipes" to get to one I like before embarking on my bigolaro journey. We return to Italy in March and I hope to try out the bigolaro then. Lots of helpful tips above thank you. Hope to be able to return the favour once I have got going. Apologies to @David Chang for hijacking his dough sheeter thread!

I would try using spacers to experiment @David Chang but my end game is a less fiddly solution. Spacers will take up real estate on what is already a relatively small grate and there is a good chance they will need cleaning depending on how they are positioned relative to the food.

I'm hoping @Syzygies will turn up to tell me how he uses his and what consistency of pasta dough is required to get it to work well. I am keen to make wholewheat pasta as the normal white pasta sends my glucose levels soaring.

Thanks David. This does look interesting as an option. My only question is whether the rotating top rack would hit the open KK lid very early in its rotation. One to pass to the Big D to consider methinks! Dennis did try to stop selling the 16 but there was enough demand to get him keep it. Now we have got to convince him that we like it enough for him to tinker with it some more. I of course love my 32 best but the 16 brings the quality experience of cooking on a KK to very small spaces and that is a massive bonus.

The 16 doesn't really have a separate upper grate. Others turn the lower grate upside down on top of the main grate. It's not a very stable arrangement and it's pretty confined. I was going to bug Dennis about making something but there is not much point if others don't see the point, hence my question. I am back in the UK now and so can't pop out to take a photo to illustrate the problem. I'm not sad about that, given how cold it's been out!

It was freezing cold in Italy this last week but I hadn't used my 16 since November and thought I ought to heat it through. I didn't have high hopes for being able to fit our dinner on it in one go but it cooked all 20 wings or so in a one'er. Brawny Bambino indeed! I have been meaning to ask Dennis if he can make a better/more stable top rack. Do others who own a 16 think that could work or is there just too little space to be worth it?

Look what you made me do @Syzygies! I now have my very own bigolaro. Now this isn't just any old acquisitive KK shopping channel purchase. No. Our place in Italy is in a town called Padova and one of their specialities is ragu di corte with bigoli. I make that ragu very well, to the extent that Italians ask me for my recipe. The bigolaro is named for the pasta, bigoli, that goes with ragu di corte. It is an extruded pasta, slightly thicker than spaghetti. And the best bit of all? The factory is less than an hour's drive away so we made the trip to Marano Vicentino to pick up this beauty. I hope to have time to try it out on our next trip. I just bought two dies but look what there was to choose from. Wasn't I good to be so restrained?

It is a lovely peaceful spot next to Langstone Harbour in Portsmouth, Hampshire @alimac23 @Tyrus it is salt water. In the spring and summer I never water my asparagus and rhubarb and they grow just fine reaching their roots down into the water table. In the winter the water table rises and I don’t need to water my winter crops either! Bonus. My neighbour on the adjacent allotment dug a big trench to drain his plot and it helpfully keeps my plot dry, otherwise I would be wading through squishy mud. One winter there were birds (geese I think) swimming in his ditch! I took this photo on the same day as the one above. There is his ditch on the right and my broad beans growing on the left. White sprouting broccoli just a bit further along. They grow slower in the winter but you get an early spring crop from both.

I’ve got the stainless steel tops and I like them for durability and ease of cleaning. That said, I’ve never had the plain teak tops to compare.

Yummy looking ribs @MacKenzie. Here had a relatively mild day and so I cleaned out both my KKs, refilled with fuel for a future cook, cleaned out pizza oven, took off chimney and put it to bed for the winter. Satisfying day.

The irony of this conversation @dstr8 was that my first time tortilla flipper for New Year's was getting the puff and smashing down the tortillas because he thought it was a bad thing! I had to explain to him that he wouldn't find himself a Mexican husband if he didn't demonstrate his tortilla puff. I find that tortillas used straight from the heat tend to crack and that a few minutes rest in a hot, lidded dish gives them just the right flexibility. We went to a lot of trouble to heat up our tortillas on a griddle when we came to serve people at the party but I now wonder if it would not have been just as good to stick them in the microwave and wrap them in a towel to keep them warm and stop them drying out. A friend of ours has been re-heating his in a steam oven. He reports good puff on reheating and, more importantly, good eating. So, we have found lots of ways to puff but even when there is no puff a little rest seems to do the trick.

This was the view from my allotment this morning. It is one of 515 small plots that our local council allocates to vegetable growers at this location. We were 7 years on the waiting list and when my name got to the top of the list 15 years ago I made a mad dash to select a plot by the harbour. I am so glad I did.

Wow. That's a lot of different variables you have tested Dan. I get reliable puffing results whenever I use a very hot metal griddle/comal. The mix seems to matter much less.

Now that is a sneaky way to introduce a new grill to us. A 38! Something else to covet. Thanks @DennisLinkletter! I always find it easier to visual size with food on the grill. This is my 32 fully loaded with about 6.5kg (14lb+) of chicken thighs. They were touching edge to edge when I started the cook.

Hooray! Another convert. Tacos al pastor are soooooo good.

Happy New Year. Nice looking spread @PVPAUL. Looks like we both had a good taco night. Tacos are much less common here in the UK so our friends were surprised and blown away by the food, particularly as most of them have nothing to compare my skill level with! First the tortillas. With me rolling and pressing and a friend cooking, we made 308 tortillas in 2.5 hours. I don't have any pics of the process but we had four going at once on my large heavy weight griddle. We covered them over but after six hours waiting the top tortillas were a little curled up, as per photos below. We managed to revive them on the comal and they came out well on the night. We have some left over and I am looking forward to seeing how they perform after being frozen. The friend who helped me is in his late seventies and had never seen a blue corn tortilla before. His first question was "how are you going to turn that into something edible?" We went from that to him comparing the tortilla to a mould (he used to be a university lecturer in biology). He was finally converted by the beauty of watching a pink tortilla rise on the griddle and once he tasted a taco al pastor he became a fully fledged taco evangelist. And here is the spread, ready for people to dive in. We learned lessons from parties past and didn't put all the food out at once, replenishing bowls as needed. The tacos al pastor stole the show, right behind the crispy chicken skin. Everyone loved the home made crema Mexicana, made simply by mixing double cream and buttermilk and leaving in the dough proofer for 36 hours. Best wishes for the New Year to you all and thank you for all the help and advice over the years.

Thanks @Troble! I could not quite remember how to cook the Al Pastor so I went back to your post for temps and times. All under control, I think. Apart from the blustery wind and rain but that is the UK for you. Happy New Year All.

Way to go @PVPAUL! Will be interested in seeing how yours turn out and in learning about your Mexican green pork recipe. I was very pleased to have hit on a method for toasting the chillis without dying of coughing at the same time! Not the first time my KK has come to the rescue. I need to do my final round of shopping today and I realise I can't do that without knowing how many people are turning up. The problem is, I am not sure how many I invited. Happily, I issued most invites by email so I will tot them up and then figure out by how much I have to over cater. Looking forward to seeing others' taco photos from new year!

Thank you for all the input on tortilla warming. We tried re-heating three ways last night. There were willing testers, particularly as we had a whole deboned and KK roasted chicken as taco filling. Mathod 1 - Steam the tortillas and then heat, two by two per @Syzygies,, on my metal "comal". Method 2 - As per Rick Bayless' second method, start with a pair of tortillas, heat one side on the comal, turn over, stack another tortialla on top, turn over, repeat until you have a stack of about ten and one side of each tortilla has seen some heat. Method 3 - Go full @PVPAUL and heat on open flame, two by two. Method 2 won the comp. Method 1 restored some pliability to the tortillas but also a slightly unpleaseant dampness. Extra step of steaming also introduced more work so it quickly lost favour. Method 3 is speedy but risky on the fingers and, without the resting stage in a warmer, the tortillas were more brittle and liable to break if you made up a tortilla straight away. As for the Rick Bayless v Diana Kennedy debate raised by @Syzygies? Thanks to recommendations from the forum I bought both books when I started my Mexican food journey. I have cooked recipes from both but I generally end up reaching for my two tacos books - Tacos: Recipes and Provocations and Breddos Tacos. The possibilities with tacos seem endless and these two books include interesting salsas and roasts, enough to keep me occupied until I die (eventually) or get fed up of tacos (unlikely).