Troble

@BOC I definitely want to be “ignorantly happy” I’ve never put any of my knives in the dishwasher. Just want something sharp that will last a decent amount of time and make it physically easier to prep my food. Appreciate all the advice from everyone

Yes currently I use a Santoku knife most of the time, but it’s from a set, old and not sharp anymore. It actually gives me elbow pain using it now. I bought a nice paring knife a couple months back, and I really only use a slicer knife and sometimes a chefs knife. I was thinking 3 knives total I also own a very nice Japanese sushi knife that I use to make sashimi

Thanks @Basher @Tyrus i appreciate your insight. I too am nervous about getting a super sharp knife as I like to imbibe while I cook, but currently drying out the liver and recalibrating after the holidays 😀

@5698k I’m willing to spend a few hundred dollars on a couple good knifes. Something good, that will last, but I don’t need the KK of knives. I’ve spent so much money this year on my house that my wallet needs a break. I was thinking of throwing up to $500 on the knife purchase.

I need to upgrade my game. Not trying to break the bank but I need to get a better Santoku knife, chefs knife and a sharpener. would move to hear some recommendations from you fine folks. thanks in advance

Non KK cook my wife’s parents are visiting from LA so I made my wife’s favorite Peruvian dish Aji de Gallina, which is essentially Peruvian curry boiled chicken breast, pounded and shredded. Sauce consists of red onion, cumin, garlic, oregano, cumin, Aji Amarillo paste you take take a loaf of white bread and blend it with some of the chicken water, walnuts add blended mixture, add chicken broth, add evaporated milk, add 2 chopped Aji Amarillo, add shredded chicken serve with white rice (traditionally they also serve it with 1/2 hard boiled egg but I hate hard boiled eggs and don’t do that always a little added pressure when I’m cooking for the parents who are from Lima but fortunately they said I nailed it and it’s better than they can find in LA gave them both to go containers to take home father in law made Chicha Morada which is a sugary purple Peruvian corn drink that the kids love

@tekobo I’ll buy/ship for you if you want no problem @tony b can’t beat BOGO @jonj I love some chile verde, making me hungry @Braai-Q never heard of that before, thanks for the info looks tasty!

@tekobo I’ve tried 3x previously but I can’t use the lower grate and rotisserie at the same time with my 32. Perhaps using the pizza grate flipped would work, but now that I bought that Trompo King accessory it’s kind of a mute point.

It’s 86 degrees here today in January. Peach tree flowers are opening. Feels like summer I’ve done the lobster cooks 3x now. First time I paid $16/each, then it was $24/each. Then they disappeared for about 6 weeks cause China was buying them for $65/each. Now they are back for $30/each but after a long week here in the US decided to treat myself and the wife one of the lobsters had this pink stuff in it I guess it’s called a tamale, highly sought after in sushi restaurants I was told but that one was incredibly pink and tasted like Maine lobster claws grilled over coffee char with garlic, butter, parsley & chives slow baked sweet potatoes with Greek yogurt and grilled asparagus

@Adam Ag 98 way to come back with a bang! Great looking cooks @tekobolooks delicious! Even homemade tortillas! Wow! Excellent work. Question though - which KK did you do that on? I can’t fit anything below my rotisserie on my 32

@MacKenzie looks great. When should I expect my package to arrive at my house? 😛

Definitely down so you can build a good bark.

Non KK cook seared scallops with sweet onion, bacon, red pepper, corn & heavy cream sauce

Salmon & quinoa

@Basheri love Noosa! Looks fantastic. Hope you’re relaxing @MacKenzieyoull have to cover your eyes but for every action there is a equal and opposite reaction. I’ve been eating a lot of meat over the holidays so it’s gonna be a couple of days of seafood for me. tonight it’s mussels cooked white wine, garlic, shallots, tomatoes, butter, parsley & thyme served with my favorite seedy sourdough baguette

Looks pretty

Great looking hunk of meat

I tried posting a picture of Admiral Akbar from Return of the Jedi but to no avail.....every time I hear that line my brain instantly goes to that

@Tyrusthat is a fantastic quote I haven’t heard. I’m definitely stealing that, it may even have to be placed strategically in the outdoor kitchen. I love it. I would totally get one of those keg cookers. That’s the only difference with the stand is it doesn’t spin, I was a bit surprised at the lack of quantity of juices that came from the pork butt, but I also really cut trimmed off the fat cap. i will say though @Tyrus that I do believe I will be searching for that perfect Adobada recipe. While this recipe is damn good start I still need to do some tweaking but I suspect I won’t have any dramatic insights until I can cross the border and go back to Tijuana again. I intend to do a trip and go to a couple of my favorite spots, buy the guy a beer and have him show me how they make their marinades. Then I’ll learn a few tricks that I can bring back and share true story but that was how I learned to make Lomo Saltado in Peru. We went to Macau Pichu and the night before we stayed in Aguas Calienyes which is the town just below Machu Pichu. We stayed at the nicest hotel there and ate at their restaurant where I took a ceviche class in the afternoon (still have my handwritten notes from that). At dinner that night I ordered Lomo Saltado and the sauce was so flavorful and intense that I kept asking the server how the chef made it. It wasn’t very busy and finally the server asked me if I wanted to go to the kitchen.I said yes of course and the chef had me and my wife put the hairnet on and he let me record a video of him making it. I then referred to that video numerous times over the years until I nailed it accordingly and now my wife’s Peruvian family tells me I make the best Lomo Saltado they have found in SoCal

@tony bno thanks buddy. I got the fireplace on and it’s 52

@MacKenzie you & seafood is about the equivalent to me and snow. I had to put a jacket on after looking at that picture @Boom Boom nice cook. Smoked carrot cake sounds delicious

I’m also going to include this cook here as I feel like it’s almost an obligatory follow up cook to this dish. You should have extra tortillas because one never wants to run out of tortillas when making tacos so the following day you make breakfast tacos, using preferably applewood smoked bacon take the tortillas lightly toast it and upon the flip sprinkle a little cheese on there, before it’s fully melted take it off to rest and continue melting. Take some of your leftover Mexican oregano and make scrambled eggs. Serve with sliced avocado and my preference is siracha sauce on top. My favorite breakfast plate

And for the record I tried really hard to post the pictures in order. I did it on my computer and phone, tried doing them individually but no matter what I did it posted them in random order but y’all are smart I’m sure you can figure it out

@tekobo the taco chronicles are great. That’s a fabulous show. I would think you could find most of the ingredients in the UK. The real thing with Mexican food is the chilies and peppers. However if you are serious about your tacos invest in a tortilla press and learn how to make them, or find a local place you can grab them If any of you have any trouble sourcing peppers or ingredients let me know I’ll send you a package. They sell big bags of dried peppers at the markets by my house. I could easily send you a box that would last you a year if you wanted. Ingredients should not be the issue here

@Braai-Q it’s exactly the same as shawarma but they use pork shoulder and Mexican chilies for the marinade