tekobo

That would be the normal approach but there were soooo many hard spices that I got the impression that Andi was expecting you to leave them in. I will see if I can get an answer from her....

You sent me off on a voyage of discovery. "Gloop" appears to be feature of Japanese curries because they use quite a heavy roux. If the internet is to be believed, curry was introduced to the Japanese by the British who brought it from India so it is not native to Japan and they have adapted it to suit their tastes. Hopefully if there are any Japanese KK'ers lurking here they will chime in with a more authoritative view.

Gosh, that looks really good @David Chang!

Hi Paul. I put the bottom half of my cast iron pot on top of the coals to heat up while the KK is heat soaking. It has eliminated the extra step of heating the cast iron pot separately. My fail is with the seal at the top of the pot because I rarely get around to making the dough ring to go around the top. I now have an MSR pot and am planning to try it out in the next couple of days. I think it is probably small enough to fit in a 19 or even a 16 but I'll be using it in my 32 and so cannot be definitive.

That sounds good @Aussie Ora. Also good to have you check in once in a while. Take care!

Yo @Aussie Ora great to hear from you and to see that you are still cooking up a storm. Don't be a stranger, we are missing your weird and wonderful sauce and rub combinations!

Hi @David Chang, the two goat curries taste very different. The first one is a bit more like an Indian curry, with a predominant flavour of coriander and cumin. It is well reduced and so can be eaten easily with a flat bread. The second one, with all the whole spices, was a bit more of a challenge. It has a deep rich flavour but your tastebuds end up dominated by the whole cloves, bits of star anise or cardamom that you end up chewing on. The jury is out on this one and I am thinking of dropping Andi a note on instagram to find out if that was really her intent. That curry contains dark chocolate and molasses but it doesn't taste sweet, just rich. I have recently experimented with Japanese katsu curry and made the Japanese curry roux from scratch. I really like it. Not sweet and not strongly flavoured. A bit like an old fashioned Vesta curry that has been toned down for Western tastes. Sometimes it is nice not to be challenged and we enjoyed pouring the gloopy sauce over the crisp fried chicken katsu and plain boiled rice. What other types of Japanese curry are there?

I promise you really, really need smell-o-vision for this one. I ordered 10kg of cubed goat meat and cooked a Nigerian stew on the stove and these two, low and slow, on my 23 and 32 respectively. The first is a Guyanese goat curry from Madhur Jaffrey's Ultimate Curry Bible that I have made many times before and the second is a new to me curry goat by Andi Oliver whose family come from Antigua. It is from her Pepperpot Diaries book and contains lots of whole spices and some dark chocolate. I look forward to trying the latter for dinner today. And yes, that large pot is difficult to carry when it is fully loaded and hot!

Always good to benefit from your research @Syzygies but I see what you have done here. You have upped the ante. @Pequod suggests one cool thing to buy and you find another two to add to the list. Well done. Let's see if anyone bites. I think I have a sure fire way of swerving this purchase. I have made a promise that I won't even consider getting a Sourdough Home until @C6Bill gets one. I think I'm safe.

Thanks @MacKenzie The ragu di corte turned out super tasty.

I forgot to respond to this point about olive trees being expensive. Mine was free! A friend gave it to me many years ago because she thought it needed to be in a greenhouse. It was taking up too much space after a couple of years and so I planted it outdoors in the garden. It hasn't looked back and keeps reaching for the sky. Our escapologist cat used to tut at my husband whenever he pruned the tree to keep the kitties from using it as a bridge to the outside world. What's even better than home grown olive wood? Single varietal smoking apple wood chips, that's what! I had a good giggle, thinking about labelling up bags of apple chips with the name of the variety, the tree's pet name and selling them at a premium to people with more money than sense.

😍

Low and slow sauce making on the 32. The first is a simple beef ragu that I cooked for eight hours and the second is some soffritto that cooked for four hours. The latter came off the KK at close to midnight, too late for me to care about taking any more pics! And yes, there is a lot of olive oil in that soffritto. It takes on an amazing flavour from the vegetables and imparts a lovely unctuousness to the ragu di corte that I will be making next.

Even these upmarket supermarket muffins don't look anywhere as tempting as yours @Pequod. For reference, some crumpets. Great when dripping with butter.

Thanks @Tyrus. I looked up "burning olive leaves" and got lots of hits for Cypriots burning olive leaves to ward off evil spirits. That would seem to tie in with your view about acrid smoke - evil spirits are unlikely to like a cloud of smoke coming at them. I might just abandon that idea without ever trying it!

I think you are right about the olive wood that we chipped @Tyrus. I will keep shaking the bucket and it should be dry quite quickly. As you can see from the picture above, the wood that we harvested is a relatively small haul. Just one cook's worth I reckon. I was going to throw away the leafy twigs on the right but I am wondering if they would do well on the fire once dried. I love the idea of food flavoured with a wonderful, gentle Mediterranean smell.

Those are definitely English muffins @Pequod and they look delicious! I now have a craving. Will get you a pic of a crumpet when I next make it to the supermarket. Crumpet is also slang for a good looking lady but I won't be posting a pic of her!

That sounds great @skoell! I suspect I can smoke the wood chips sooner than I can burn the logs. Looking forward to that.

Yeah, I am thinking it is a candidate for the smoke pot @Tyrus. When you used the grape vine cuttings @Syzygies, were they fresh off the tree? From what I can find online it sounds like I need to leave the wood to cure for 6-12 months before burning it. Not a problem although that will mean I cannot report back on this thread for about another year. We also cut some apple and other fruit trees on the allotment so we will have some fruit wood to try out to. Looking forward to seeing if it makes a difference to the flavour of the food.

We (my husband) did a severe prune on our olive tree last weekend. I rescued the larger branches and we ran them through the wood chipper to make chips for low and slow in the KK. We kept a few pieces to dry and use in the wood fired oven. Has anyone else got experience of using olive wood for cooking or smoking? From what I can glean from the internet it should be good for lighter meats like chicken and pork.

Yippee. Vaccuum sealing and fermenting chillis do go together, radically reducing the risk of taste tainting yeasts. So, there is a West African restaurant in London called Ikoyi and they have this recipe for fermenting chillis: Lacto-fermented scotch bonnet chillies (makes 400g) 500g scotch bonnet chillies, halved and deseeded 10g fine salt Mix the chillies and salt in a large vacuum-seal bag and toss well to distribute the salt. Make sure the chillies are evenly spaced out in a single layer. Seal the bag on full and leave to ferment for seven days at 24-28°C (75-82°F). If the bag has expanded too far, “burp” out the air by making a small incision and then reseal. Once the chillies have reached a sour, fragrant and meaty flavour profile, store them in an airtight container in the fridge and use within two months. I have tried it out and got these: They are tasty fermented scotch bonnet chillis that you can eat, sparingly, with your food. Their book also has a recipe for a hot sauce which will use these fermented scotch bonnets as an ingredient but you first have to ferment some blended chillis (I used longer, less hot chillis for this) for a couple of weeks. Watch this space. I am hoping for a delicious fermented sauce at the end of all of this.

Sounds interesting. I have some wagyu fat I haven't figured out what to do with. Maybe beef fat fried chips/fries? How do you render your tallow?

I suspect you have taken off more fat than you need to @David Chang. I tended to have a bit of a fat cap left on the few briskets that I have cooked and that helped with the taste too. I just did a search for an Aaron Franklin brisket prep and he cleans the underside off well but leaves a fat cap on top. Is that the same for you or are both sides of your brisket clear of fat per your photos above?

Shame to have to box up such a pretty thing. Maybe they can offer an update that lets you turn the light off.

This site talks about the use of Huacatay in the green crack sauce. You need to scroll down to H to see their recipe. Looking forward to trying it (and @troble's variations) out. https://www.realseeds.co.uk/herbs.html