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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

Chanly1983

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Chanly1983 last won the day on August 12 2018

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About Chanly1983

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  • Birthday 05/08/1983

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  • Gender:
    Male
  • Location:
    Janesville WI

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  1. I subscribed on the Fogo website for the coupons and discounts the other day and yesterday or the day before they sent me a email about what to grill and such with their charcoal. One of the topics was roasting coffee with a big green egg, my immediate thought was how much better would be coffee roasted on my KK! Seriously why is this not happening on the forum? Or is there a super secret section I will get access to when I become a “advanced member?” A few people sell these on line but I think I am going to just make one out of scrap stainless from work. Ok back to my coffee and bread making. I hope everyone is being safe and enjoying their weekend!!!
  2. And the yummy bits of bacon!!! My dogs were going nuts after I brought these loaves into the house to cool.
  3. After a disastrous try of making bread in the KK last week, I decided to jump back on thehorse this week with a batch of Pain de campagne and Pain au Bacon from the book Flour Water Salt Yeast. It actually turned out tasty and not black. I decreased my temp from last weeks 500 to 450 and once I dropped the bread on stone I closed the top hat. Also decreased my times from 35 or 40 to about half. Here is my Hybrid dough proofing. So I tried 25 minutes gave the bread a rotation and another 10. A little too long for the rectangle loaf. Ok onto the straight leaving Bacon bread tried 20 minutes with a rotation and another 10 minutes and the money shot! Next week I am thinking a merlot rosemary with cracked pepper sourdough... maybe
  4. Well that sucks! Hope to see you back on here sooner or later.
  5. @MacKenzie they worked out too well! I have a list longer then my arm for flavors to try! I know I was worried they weren’t going to be too small for the tines. They fit just perfect!
  6. Thanks @tekobo, I saw @MacKenzie cloufitis cook and it peaked my curiosity. I think I might need that recipe. @MacKenzie those biscuits brought great memories back of baking with my grandmother! A fresh kick in the butt as to why I love cooking sooooo much!
  7. My wife and I had some friends down this weekend and I like to show off my talents. I cold smoke some bacon with coffee wood for 8hrs and finished it this morning at 215 degrees with some bourbon and merlot barrel chunks that I will be using for eggs Benedict tomorrow morning. Then moved on to finishing up my 80% biga that I started last night. The main course was Cornish game hens spun over some Brussels sprouts with garlic and shallots. I rubbed everything down with purple crack and herbs de Provence. The only potatoes my wife let’s me make now are Yukon mashed with chives, sour cream and horseradish. We washed everything down with a bottle of wollersheim winery prairie fume. For dessert I made sous vide vanilla Creme brûlée with grilled peaches soaked in calvados.
  8. Here’s hoping @MacKenzie, I hate to have my wife’s friends drive 4 or so hours for nothing.
  9. I am making sous vide Creme brûlée this weekend for some friends and I am going to grill some peaches for the top of them. I’ll post some Picts if they turn out well, if not I’ll keep quiet and act like nothing happened.
  10. I just discovered grilled peaches a week or so ago, I would say they are the best thing EVER!!
  11. I second rockwood and fruitopia.com for smoking Woods. If you can order dennis’s Charcoal do it! If not we can do a group buy later on when it’s available. At least order some coffee smoking wood, depending if you get a cold smoker will determine size to order.
  12. Ok @Syzygies I get what your saying about cooking on the tail end of your cook but then your letting the fire dictate your cook. When you said you use your stoker to control your temperature, are you using the same temps as you would in the oven? How about timing Compared to the Dutch oven? @Pequod haven’t used a lame sense school. I can’t wait for my cabinet arrives so I have place for my stone! The crust from KK sounds perfect.
  13. Ok @Syzygies I get what your saying about cooking on the tail end of your cook but then your letting the fire dictate your cook. When you said you use your stoker to control your temperature, are you using the same temps as you would in the oven? How about timing Compared to the Dutch oven? @Pequod haven’t used a lame sense school. I can’t wait for my cabinet arrives so I have place for my stone! The crust from KK sounds perfect.
  14. Thanks for the sound advice @Syzygies and @Pequod and I am hoping a little light chop busting!?! It scares me that we need to make it a point to other people to not kill themselves by smoking your food with plastic or gassing your grill with zinc or galvanized steel. But speaking of smoking food. I am assuming there is a different flavor profile from bread in a Dutch oven baked in a oven compared to cooked in the KK? Well the timer rang and here is it is... loaf #1 and loaf #2
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