Basher

Do you only use it for rice Tony? Sent from my iPhone using Tapatalk

I’m re launching this old thread. Why? I’m on a beach holiday, and it’s been raining for 2 days. What else is there to do other than read books, watch the cricket and shop online? I have just ordered my first Donabe. I was actually looking for a ginsan petty knife- and found one that led me back down this donabe rabbit hole. Are you still cooking with your donabe? Any favourite recipes? Sent from my iPhone using Tapatalk

Pink is pretty.... so are pebbles. That looks delish Mac Sent from my iPhone using Tapatalk

100% agree tony. I noticed they have taken some cooking tips from Mac and put the belly in the freezer while the jar was warming up. Sent from my iPhone using Tapatalk

Anyone seen these Jar- jars before? I assume that’s what they are called. Can’t find them elsewhere. Pretty sure we could do this better on a KK with a little practice. It’s all about fire control.. which helps if your food is not dripping into the fire. Sent from my iPhone using Tapatalk

You will be fine with 2 and a 1/2 people. They take a decent shove to start, then roll pretty easy. Nice and steady should see it in place. Sent from my iPhone using Tapatalk

Rokdoc you will be fine with 2 and a 1/2 assuming you have reasonably level access, and ply for softer ground. Will you be pellet jacking it around? Sent from my iPhone using Tapatalk

Yes it looks pretty..... and cold. This is what happening on the other side. Little Cove, Noosa Heads. Sent from my iPhone using Tapatalk

Great looking surf n turf boom boom. Sent from my iPhone using Tapatalk

This is an undoctored photo taken on the barrier reef..... saying goodbye to 2020. Sent from my iPhone using Tapatalk

Good looking ribs. Sent from my iPhone using Tapatalk

Troble we had too much food on Xmas day so the cray tails remain frozen for another day. I baked a ham while also slow cooking some lamb ribs in the KK and had 3kg of local tiger prawns. Ended up with some friends over on Boxing Day to clean up the leftovers. This book caters to a wide range of food. Basically about getting lost in your kitchen with local produce curing, fermenting, baking, brewing, cooking. Here is another book I will work through these holidays. It’s 500 pages showing different cuts from different countries from wild game to farmed animals and encourages less meat but of higher quality. After reading these, you can expect me to come back with a few new cooks to share. Here is a page you may find interesting. I wonder if this aspect of Spanish charcuterie translated across to South America? We definitely have more Italian influence here. Sent from my iPhone using Tapatalk

Yeah, great cook Ash Sent from my iPhone using Tapatalk

I’m On a rainforest holiday at Maleny reading this book. It’s pretty good. I didn’t know who James Strawbridge was before... now I do. Sent from my iPhone using Tapatalk

Cmon Mac, maybe a prawn, crayfish.... peppered crab? Sent from my iPhone using Tapatalk

They look pretty good to me Mac. Sent from my iPhone using Tapatalk

Yum. That looks good kiwiIndo. Maybe you can convert a few members here across to seafood? Seems like you have quickly got the hang of using your KK. Sent from my iPhone using Tapatalk

You have opened up Pandora’s box here silversuzie. Tekobo will take you on a journey aging lumps of meat by painting them in duck fat. Troble will take you to his local fish market. Others will show you their crazy knife collection- BTW I did pick up a few more for Xmas. An I O Shen, a Frosts carving knife and a marttiini filleting knife. I forgot to mention the science of bread baking!! Great name for a KK. Sent from my iPhone using Tapatalk

Maybe the wharfies have cracked it open to prepare their Christmas lunch?? Hopefully it will start moving soon. Sent from my iPhone using Tapatalk

I’m with tony here silversuzie........however..... always happy for you to show us the way this can be done. Sent from my iPhone using Tapatalk

Good looking bird Hephaestus, Great colour pebble choice, and your avatar choice is very good. Sent from my iPhone using Tapatalk

Mac I haven’t seen that, however, I was locked out from posting new photos for a month back in June. Sent from my iPhone using Tapatalk

Looking good KiwiIndo. First cook chook looks tasty too. Sent from my iPhone using Tapatalk

Exciting times silver Suzie. When do you expect delivery? Name please? Colour? If you are killing time, immerse yourself in some the cooks described on this forum. There’s plenty of information here to inspire your first cooks. Sent from my iPhone using Tapatalk

Very neat Paul. Aggie that is a talent. Very impressive..... I’ll stick to cooking with fire and sharpening knives. Sent from my iPhone using Tapatalk