tekobo

Great, I have not seen this way of doing potatoes before. I have some sweet potatoes that I was going to bake. They have a whole new destiny now that I have seen your recipe.

They look interesting Tyrus but I am not sure when you would choose to use them. Sticky sauce time, to keep clean up down? Or might they reduce flare ups? I found it interesting that the Quirky folk thought that their selling point was the slider to get food off the skewers more easily. I have never really had much trouble with that. However, I am hoping that their slider piece might help with getting the 1/4 turn effect that you have with the Todd English. We shall see...

All cool. My expectation is that we are at the back of the queue for the block. I didn't want to swap for the MEATER + and so I have not pestered my brother at all. It is a gift after all is said and done. Here's hoping for a birthday surprise in February or, failing that, a Christmas 2019 surprise.

Nice kebabs and even better product placement! Thanks both - @ckreef and @Tyrus - for helping me break my new year's resolution not to buy any more STUFF. Two packs of the skewers are on their way to me courtesy of quirky in the UK. Added bonus - I found a good late Christmas present for my friend's son. All good. New year's resolutions can wait until the new year.

That looks really good Charles. I too like the "time remaining" feature and have taken to using the MEATER even when I am using the IDK oven. Range not great but I use a second phone to overcome that. True story: over the holidays I received one too many emails from the MEATER folk telling me how fast they could dispatch a range extended MEATER + in time for Christmas. I could feel myself starting to foam at the mouth, angry about the fact that they still have not delivered the MEATER block that my brother ordered for me as a surprise LAST Christmas. Made me smile to think I had contracted @ckreef's fury at the way this company sets its priorities. Oh well, you're happy now and I am sure I too will be...eventually.

The perfect KK instagram shot. Beauty!

Great job! I can't read the label on the middle bottle but it looks like your glaze was made with all-Australian ingredients. You could market it as an authentic, home grown Aussie special

Meat I love, but meat and a good cocktail? I'm all in!

What she said!

You guys have all been super kind a supportive through the year. Thank you for your generosity. My life changed a lot during 2018 - not unusual, I am sure we all go through fun and scary changes every year - but it was always nice to be able to escape to a place where people were at least as crazy and at least as mad about food as I am. Here's to a new year of discovery!

Ha ha. Fondue on a konro. I hope you got her a real present too! As for Philly? Slim chance at the play offs but my bet is that, if we make it in, we will go deeper than the Pats in their current state. Merry Christmas one and all.

Hey there KK friends. It has been a great year, getting to know you and my KKs. Thank you for being here, a constant in a weird and changing world. Have a great Christmas season and New Year. Much love.

On balance this sounds like good news. For you. I hope your upwind is very windy. Duh. Maybe I have not thought that one through.

@Pequod, glad you liked the show. I haven't watched the whole series yet. Saving them for a nice winter's evening. I learned a lot from her about salting too. And yes, looking at good focaccia creates the most unlikely urge to gorge on soft fatty bread. Put like that it doesn't sound so good but it IS so good.

Impressive collection @Bruce Pearson! My scaredy cat self hopes you keep them somewhere safe... I too love kitchen knives and we had a big collection at one stage. Like @tony b, the Husband and I ended up adding one cook's knife and one paring knife each to our collection a couple of Christmas' ago. They became our go-to knives and we have cut our collection right down to those four knives plus a great vegetable cleaver from the same maker. We also kept a bread knife, a filleting knife and a boning knife and got rid of all the rest of our knives. Our guy's website is now way to cool for skool but here he is for those of you on this side of the waters: https://blok-knives.co.uk

Beautifully cooked steak @h2oskibumz. Look forward to seeing more posts from you!

Ha ha We ate well. Hard not to in Italy. What has me really excited though, is the pizza making lesson that we had. Very un-Italian in that he was not rigid about the dough recipe and very good in that he showed us how to handle and shape the dough. Lots of really good techniques including making sure your dough ball is tight before leaving to rise, handling v gently to keep the circular shape when you lift it out, gentle pressing to "open" the dough and then the two handed, rotating pull on a very well dusted surface to stretch the dough into a circle. The below were baked in an indoor oven in circular pans. Now need to replicate that shaping at home in the KK.

I am in Italy at the moment and have to say that your focaccia looks better than any I have seen here. Nonna would be proud. If you have not seen the focaccia making scene in the Salt Fat Acid Heat series on Netflix, you must. Greed inducing thing of beauty.

A very impressive selection Tony. I hope they mature nicely through the winter. It's funny that tolerance thing. I find my tastebuds can take more heat over time but my tummy's resistance to attack is a more reliable measure of what I should and should not eat!

No need to import any more tequila Tyrus. We have such a large store of booze at home that I tell my husband that he has either bought enough to last us until we die or to kill us!

I quite like having a bit of chew! Wouldn't go longer on an ordinary steak but looking forward to experimenting with time and temp on a thick forerib chop. I used the following site for guidance: https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html#tempchart1

A great way to fish in KK @Aussie Ora. One to copy for sure! Maybe not the eyeball bit though!!

Thanks for all your kind comments and for suggesting it in the first place @tony b. Yes, @Bruce Pearson, I would do it again. Probably with a thicker steak. I think I got the same texture that I like from a blue steak but was easier to chew.

Thanks Mac. Just checking - are prawns/shrimps on your list of non-preferred seafood? Sounds like lots of fun. One of our friends said our taco evening was a bit surreal for him. There we were, talking about Brexit, listening to mariachi music while eating Nigerian-Mexican food. He left a little less worried about Brexit but I think that was more down to the margaritas than our conversation!

I simply couldn't get my head around why one would sous vide a steak. I like my steak blue and the KK cooks it perfectly well, at high heat, in 3 minutes max. Why mess around with vacuum packing and sitting around in a water bath? Well, I was intrigued by @tony b's suggestion that I try to "confit" a dairy cow steak in its own fat. So I tried it. Marinaded the meat for a few hours in oil, salt and tarragon. Put some cold cow fat into each vacuum bag. Now, how to avoid over cooking the steaks? I went for 45C for 1.25 hrs. Then I chilled them back down in the fridge before introducing them to the KK for just under 2 minutes. The result was messy but sublime.