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tekobo

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Everything posted by tekobo

  1. Cool. One for me to try too! I guess it will work with Vegemite too. Can't claim to have any patriotic alignment with marmite here - still hate it straight out of the jar. We've been eating a lot of steak lately and so I just left the splitter in the 23". Will see how that works for the summer - might be good as I have quite a few chops and things in the freezer that are ideal for moving from indirect to direct heat.
  2. Ever since I said I would try out some marmite recipes I have, somehow, found an excuse to avoid making them. But yesterday was the day! There must be something about the day-after-Bruce-and-Dennis' birthday that makes us all brave I settled on the recipe at the end of this article: https://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/30/how-cook-perfect-barbecue-ribs Mixed up the marinade/glaze ingredients 2 racks of baby back / loin ribs 1 tbsp Marmite 1 tbsp English mustard 1½ tsp smoked paprika 2 tbsp tomato ketchup 2½ tbsp dark muscovado sugar Messy. Smelt good though, like an authentic BBQ sauce. I have always done my ribs hot and fast. They are relatively skinny and I cook them for about an hour at about 180-200C. They are chewy but that is what I am used to and like. Today I tried low and slow. Used whisky chips for the smoke and cooked on the indirect side in my 23". I waited and waited and waited and was rewarded with the crack when I lifted them with my tongs. Please tell me that was right! Moved the rack over to the direct side for 2-3 minutes, slathering with more of the sauce on each side. And here they are, "plated" Verdict? I actually like the marmite sauce! You can taste the marmite umami tones and it is a good sauce overall. I think I prefer the texture of my hot and fast ribs but it was good to try this method. Liking this start to my marmite adventure. Gonna try a few more recipes...
  3. Boy, that sounds like a major undertaking! Looks great. As Bruce said, that must have been a big party!
  4. I second that, @BonFire. Have a lovely birthday @Bruce Pearson. It sounds like you will be experimenting with rhubarb pie AND a go on your Traeger. I admire the fact that you are trying out all this new stuff and hope it all turns out nice. Hip Hip Hurray
  5. How odd. I always thought there was only one type - purists. I empathise with your in-laws. I have five rhubarb plants on the allotment. We eat a LOT of rhubarb desserts through the winter. Try the rhubarb fool from this link: https://www.irishexaminer.com/lifestyle/foodanddrink/darinaallen/april-bloomfields-rhubarb-fool-with-cardamom-cream-and-pistachios-224799.html It is great layered into jam jars and it means you have dessert already to go ahead of time. I have even sent friends home on the train with their very own takeaway jam jar dessert and a spoon. It is that good.
  6. The Husband and I are mega fans too. He was the best. It never felt touristy, hunting down a place that Bourdain had recommended because a) he was obviously only talking to me, his friend and b) the food and/or drink was always great. Going to commemorate his passing with a hot dog and cocktail combo. And yes, of course I am very sad that he didn't want to see any more days on this planet but I am pretty sure he had a good time for at least part of the time he was here.
  7. Lovely looking cooks. Do Americans do crumbles or just pies? Rhubarb crumble is a nice variation. It was pizza night here last night. I screwed up the dough, too wet for some reason, but was rescued by our new Italian toppings. Wow. Lardo is great on pizza. Still not round like @MacKenzie's but will keep working at it.
  8. Small admission here. I did spend a bit of my childhood in California and I like kale. That pile of kale was moistened with oil, chilli and soy and then turned into delicious kale chips in the dehydrator.
  9. Wow indeed. That duck looks great @Tangles. I am imagining my teeth breaking through the crisp skin and then chewing the nice moist meat beneath. Ooh, yum!
  10. I feel like a grown up now. I finally got to do a reverse sear. Not totally sure it was necessary, given my lunch friend and I both like our steaks blue. She was worried I would overcook them but I was worried by her requirement that the meat shouldn't be cold in the middle. Sous vide would have solved that problem but I went for one experiment at a time and just did it all on the KK. Turned out just fine.
  11. A friend came round a couple of days ago. He is a tidy freak and took his mother down to our freezer room to show her my inventory system. He pointed out that the label that says "CAT CHICKEN & PHEASANT" might lead one to think that I eat my cats. For the record: we feed our cats (at least the two that are interested) a raw meat diet. This is where we store their packs of chicken and pheasant. Cat may well be tasty but my Bengals are not for the pot. Gratuitous cute kitty picture follows. Here is Sinbad. He is not from California. And he does not like kale.
  12. I saw your post about the Maverick thermometer and resolutely refused to "like" your post or look up the thermometer online. That is my method of seeking protection from the buying genie. I am just hoping that @Chanly1983 takes the leap and goes for the 22" table top. That will satisfy my buying urges for a while to come. I love the 22" and don't think enough people buy them.
  13. At last! I can say that I don't have to copy you with this one @Pequod. I have actually used this Meathead recipe and can say that the salmon tasted as good as it looks in your photos.
  14. Looks like you had a busy week @amusedtodeath! My favourite are the ribs, followed by the bread. Still working my pizza seam but will one day join you on the bread journey.
  15. tekobo

    Brisket

    Sounds fab. Good brisket is so tasty!
  16. Awesome bread @Pequod! Looking forward to the verdict on the "special" marmite butter. I made the mistake of showing The Husband a picture of your bread. You need to give us the recipe and instructions for making that bread. Otherwise he might find you and move in. He is fairly clean and tidy but I suspect giving us the recipe would be less hassle.
  17. What's for dinner? If the weather ever gets better round where you live I might make it over for a meal. Or two.
  18. tekobo

    Funky Old Cow

    Ha ha. I do hope the magnum story is not apochryphal. In any case you can quote it with authority as having come from a Nigerian woman in England! Pale interior may be due to high temp pizza cooks? Keep meaning to find @Syzygies' post about keeping his interior clean with runs at high temps.
  19. tekobo

    Funky Old Cow

    Thank you all. Especially pleased to hear from you @Tyrus. The meat was yummy. @Pequod, v interested in the Piedmontese beef. I find the breed of animal makes the biggest difference to taste. Ageing amps it up but isn't the be all and end all for me. Because of the long lead times with aged meat I happen to have a lump of 75 day aged Longhorn arriving this week. That tastes different again and I think I will cut into 2"+ steaks so that I can try the reverse sear (or even sous vide!) technique.
  20. tekobo

    Funky Old Cow

    The Husband recently received an email about magnums of wine, explaining why they were the better way to store wine in the long term. It included a story about Winston Churchill. Apparently Churchill said that a magnum was a perfect amount of wine for two gentlemen to share over lunch, particularly if one of them wasn't drinking. Well this amount of meat was the perfect amount for four people, particularly if two of them are older and don't eat quite so much as they used to. All trimmed up and ready to go. We bought two KKs so that we could cook at different temps concurrently and also so that we could get the timing right for serving. Even so, I often try to sequence things with one KK because I can't quite bring myself to light two KKs at once. Today I reminded myself that I ought to be true to the cause and bravely lit both at once. Here are the obligatory veggie shots, this time in the 21" And the now for the meat shots. I have still never done a reverse sear. The steaks were only about 1" thick and I wanted most of them rare so there didn't seem to be a need for a reverse sear. No fat collection mechanism either. I do like the taste of the smoke from the burnt fat, particularly as it is only from a few minutes of burn. I am keen, however, to hear if there are other and better ways to do this. Done And yum Let's hear it for the dairy cows! This is just another picture of cooked meat but I can assure you that it tasted exceptional. Not butter soft but with texture and great flavour. If this takes off it will be a good way of helping to keep dairy farms afloat, alongside promoting the sale of baby male calves for humane rose veal.
  21. Wasn't it just. We live vicariously through every new KK owner's journey. That's the only thing that stops us from mortgaging our homes to buy yet another KK so we can feel the buzz again!
  22. tekobo

    Funky Old Cow

    Ha. I usually check facts before I post but this time I typed in cheese=rotten milk AFTER I had submitted the last post. I found this: "Cheese is not made from "rotten" milk, let me clarify that. Rotting is an uncontrolled process in which bacteria, molds and other life forms colonize milk, eat it, release waste into it and die. The resulting, rather unpredictable, crud we call rotten (or more precisely spoiled) milk. Most cheese is the product of highly controlled action by bacteria that produce acids that coagulate the casein in the milk. The type of bacteria, the temperature, the amount of time they are allowed to act, the amount of water you drain out of the curdling milk, all control the end result in terms of texture, taste and flavor. The kicker, though, is that cheese is by no means a sterile product - not even cheese made with pasteurized milk. Bacteria remain inside the cheese, and of course bacteria (and molds and yeasts) land on its surface through its processing and shelf time" There were lots of people who came on after that to say they were happy that they didn't like cheese and so had less bacteria in their lives. Poor things, they don't know what they are missing. Same with the controlled aging of meat. It has been interesting to stay in touch with people who work to get the balance between ageing and rot just right in a natural product like this. When they do, it is sublime.
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