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PVPAUL

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PVPAUL last won the day on January 2

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About PVPAUL

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  • Birthday October 16

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  • Gender:
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  • Location:
    Springstead, WI
  • Interests:
    Cooking, home brewing, guitar, fishing, vacationing

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  1. Yes, @Syzygies I’m with @tekobo and would appreciate the SS / spelt recipe! I’m looking to up my bread game. thanks
  2. Hello @Dennis, as mentioned I have 2 KK’s at different addresses. While I have struggled with consistent results using pellets in the cold smoker option I still own 2 cold smokers. My issue has been keeping pellets lit. Some of the suggestions for resolving this is using quality pellets, drying them further in your microwave, tapping on the side of the cold smoker from time to time to knock down ashes and so on. Through all of this I don’t feel like Ive ever had creosote issues causing off smoke / undesirable flavors, however I believe others have mentioned this. As mentioned in previous post I plan to start using wood chips over pellets in the cold smoker. The cold smoker option comes with an aquarium pump, not sure I understand your comment about tying up a plug. KK’s come with a port for the cold smoker and also have a plug to support fans like the BBQ guru for controlling temperature. My experience with the 475ml smoking pot is you’ll get a lot of smoke for 2-3 hours. If you are looking for longer smoking time capicity then the cold smoker will give you this. I’m happy with both smoking options. The Turkey Pastrami recipe is from Food Network/ Guy Fieri. All the best,
  3. Hello @Dennis, my typical procedure is to use a torch to start coals in the center to about the size of a grapefruit. I’ll add the grates (these are a big heat sink too). Close the lid and open the vents wide on both the top and bottom. Once I get close to the target temp I’ll close up the vents to achieve the target temperature. Once here I then take the grate off and place the smoke pot directly in the center of the coals and put the grate back on. Then I work on the grilling protein (about 10 -20 minutes) and by then the smoke pot is doing its job. I really don’t worry about the volatiles like @tony b describes. For me the smoke pot you are buying last about 2 hours. Please note that I will also employ the KK cold smoker as well as this smoke will last longer. I’ve struggled with consistent results with the cold smoker using pellets and after watching KK Dennis video on using the cold smoker with wood chips I’m doing this now instead of pellet. I’ve only done one smoke so far with wood chips and this already seemed to work better over the pellets. I just did Turkey pastrami on the KK using this smoking technique and it turned out wonderful. Definitely a keeper recipe. Good luck and hope to see picks from you using the smoking pot etc. All the best,
  4. Hello @Dennis, I’ve always used pellets with this but you could use wood chips also. The SS sink screen prevents pellets from blocking the holes thus allowing for air flow / smoke. FYI, we have good friends / neighbors in Northern WI who are snowbirds in Port St Lucie . Last year we visited them …very nice area! for reference I’ve attached a picture of SS sink screen.
  5. I have two KK’s, one with teak side tables and one with SS side tables, I recommend SS ones, easier to clean / maintain.
  6. I like this one. Drill 3 holes about .125” on the bottom. Go to hardware store and pick up a stainless steel sink strainer, fits very well in the 475ml pot in the picture. I have two of these. I’ve struggled with the cast iron version of the smoke pot! good luck
  7. @dstr8 below are tips from “Masa” book. To be honest I get “puff” but not a full puff of the whole diameter of the tortilla…..like you see in the photos! They still taste great. good luck, Tortilla Puff tips Maybe putt Masa in Mixer for 3 to 5 minutes. Let rest at least 30 minutes covered Proper Moisture - Make a ball and flatten with hands- edges should not crack. Compression - Press tortilla and turn 180 degrees (Already do this). If too thick it will not puff. If too thin it will not puff. Comal temp - Should be at least 400 F and up to 650F. Flip tortillas 3 times. Quickly for the first to flips and the Puff usually occurs on the 3rd flip
  8. That is a Beautiful spread @tekobo!!!! I know I would have been blown away if I was a guest………and I have an intimate knowledge of all of the hard work & love that went into that……….I’m sure your Fiesta will go down in the archives for you and your guest as the best NYE dinner ever!!! Congratulations!!!
  9. So yesterday was our early NYE gathering with some close friends and their kids and my family so we had a total of 13 of us. A pic of my sweetie helping to press tortillas outside in about 34 F weather…pretty mild end of December evening here in SE WI. A couple pics of the taco spread and one finished taco…..I thought they turned out great but then I’m tooting my ow horn I guess. Our friends sister was a professional in the food industry with a high skill set in confectionary / baking. This is a pic of a coconut cake……..many years ago my wife and I enjoyed going to a Chicago restaurant called “Heaven on Seven” a New Orleans themed restaurant that make an excellent coconut cake. This cake was as good as the cake or better than we used to get at Heaven on Seven! Today we are taking it easy before we head to Mexico where other good people can make great tacos for us!!! Good luck @tekobo and Happy New Year to all the good folks here on the KK Forum,
  10. @tekobo I have many fond memories of my parents making a family recipe we called “Devils Dust”! Devils dust is just using dried chile Japones (Japanese) and toasting in a dry cast iron skillet until toasted like you did with the dried chilis in your picture. Once cooled we put them in the blender and blend until a consistency you like. We use it to put on top of pizzas and in some of our family recipes. when dad would make this in the indoor kitchen it will smoke and if you coughed once you were done! Needless to say us kids would head into the basement until all was clear!! I’m making tortillas tomorrow to go with tacos 3 ways…. Duck carnitas, Mexican green pork and brisket. Just made an escabeche type salad for taco toppings to go with onions, cilantro & radish! Good luck on your dinner outing!!!
  11. @tekobo This looks like what you maybe looking for. cheers
  12. @tekobo, this is a conundrum!!! We are having a family gathering with a Mexican meal on Christmas (only about 20 people) and I offered to make blue masa corn tortillas…….the thing is after thinking it out I wasn’t sure that I wanted to hand press and cook when all the last minute prep is also going on. So needless to say I’m in the same boat as you. As Syz pointed out fresh corn tortillas are available in many metropolitan areas, however they are also heated up right before serving. Our family has always reheated up tortillas directly over the gas flame on a cook top. Needless to say we would never entertain any stove / cooktop other than gas for this very reason. We do cook our tortillas….corn or homemade flour/cornmeal type on a comal / flattop but reheating is always directly over a flame. Many of our family prefer reheated tortillas with a little burn to them. Maybe consider keeping them warm after pressing and cooking on comal and then consider reheating once again last minute on comal or directly over a gas flame. As Syz pointed out it’s common to double up on corn tortillas for taco’s. A couple of years ago I came across a review of tortilla warmers and the winners were these pretty inexpensive fabric sleeve types they sell on Amazon. I did end buying a couple of these and concur these are the best I came across for keeping tortillas hot for a long time. I have some other ceramic ones with lids and they trap in too much moisture. Good Luck, I’m sure your Taco Fiesta will be a smashing success !!! Feliz Navidad!!!
  13. So, I decided to try my hand at making sweet tamales. I have been making traditional tamales for years and upped my game once @Syzygies turned me on to nixtamilized Heirloom corn. I took our family recipe for masa and modified it for sweet tamales and added additional ingredients based on my research and taste I was looking for. Today was my second run at this after making a 1 pound Bach with a number of variables about 3 weeks ago. For this recipe I used Rosado Heirloom corn for the base masa. I added whipped butter crisco with powder sugar, cinnamon, cayenne and baking powder. Then I cooked some rice and added some milk to it after cooking and puréed it and added this to the masa and then blended it until it floats in tepid water. For the filling I whipped up some cream cheese and added maple syrup to it. I also fried up some home make KK bacon until crisp. After spreading the masa on the Hoja I added the cream cheese mixture, 4 blueberries and 2-3 pieces of bacon. I steamed in my steam over for about 1 hour and 20 minutes……….I think I have a winner and am looking forward to sharing with family and friends this Christmas!!! All the best, Paul
  14. @poochie , hopefully this works. It’s a Joshua Weissman YouTube video on making chili oil.
  15. I’ve been tempted to climb down the pepper sauce rabbit hole. I also have a friend that makes chili crisp oil, another hot sauce I’ve been thinking about making. Many years ago we went to Belize and when departing the airport I came across “Marie Sharps” Pepper sauce and bought some. This has a carrot base and has very good flavor, I use it in many applications, like kicking up the flavor of my tartar sauce. When we do fish fry’s (like good Wisconsin folks like to do) I’ll bring out at least 6 different pepper sauces as a condiment. If you are into Pepper Sauces I would say give Marie Sharp’s a try.
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