braindoc

Pleased with the results. About 7.5 hours in the KK and an hour resting.

Thanks. That is helpful. I put the rack in at about 9am, at 250°F. Fingers crossed!

How much did your ribs weigh, Tony? I’m planning on cooking a 7 pound rack of Snake River Farm wagyu ribs tomorrow and need to decide how early to start cooking.

Sorry to hear this. Pay attention to your rehab team. This is not my field but I’ve had several patients who decided to do too much too soon and reinjured their shoulders.

Apart from the driving problems it sounds like Las Vegas.

The Otto has 2 separately adjustable heating elements. The Schwank heating elements are not adjustable. You raise or lower the grate to control temp - 1500 F° at the highest level, 500 at the lowest.

Isn’t that enough? Seriously though, that is the kind of feedback I’m hoping for. I’m also wondering about how much use it would get. I guess they’d be good for lots of things besides steak.

Rainy day and too much free time. Been looking at the Otto Wilde Grill Pro and Schwank Grill. Anyone with experience? https://ottogrills.com/products/the-otto-grill-pro?variant=40720247128245 https://schwankgrills.com/ Your thoughts?

And I thought the drop down menu problem was just on my iPadPro

I’d also like to see a current photo of the 32 hangar. Anyone else with some recent cooks with it?

I was more intrigued by the frying pans but my wife set me straight. That $100 off clinched it and we pulled the trigger for the Musui Kamado. BTW, I checked out with the Shop app and they did not add sales tax or a shipping charge.

The pans are solid, and gorgeous with a subtle hammered finish. I do not believe the phrase “currency arbitrage” has appeared in these forums before. Once we knew we were not going to Europe this fall I stopped paying attention to exchange rates. I was surprised to see the euro fall below one dollar several weeks ago. Rameria Mazzetti sells on Amazon under the name Bottega del Rame (literally copper workshop). They also have their own website, https://www.rameria.com/ . Prices are in dollars on the former, euro on the latter. The Amazon prices include shipping, the website does not. Even adding shipping costs, the website prices are noticeably lower. Also, during checkout on the website 20% was taken off the price since US buyers do not have to pay the VAT. I don’t know if that happens with a purchase through Amazon. If anyone is thinking about copper cookware, this is a good time. Mazzetti’s prices compare favorably to those of the artisans here in the states.

Two pans arrived from Rameria Mazzetti yesterday - weeks before originally expected.

Here is a typical polenta pot, from Rameria Mazzetti: I guess they can use that rondeau/casserole for polenta and lots of other things.

@Tekobo - I’m so sorry. Hopefully, being in Italy eases your pain. Are you in the north? BTW, was that pan unlined? I was surprised when I first read that untinned copper is traditional for polenta. After a few hundred years, I guess the Italians know what they’re doing.

@PVPAUL We have a couple of the Demeyere nonstick pans and are very happy with them. I was looking at their SS until I got sidetracked with my copper obsession. Beautiful KK, btw. Here’s mine.

Not sure the photos do it justice. It is the 12.5 inch saute pan, tin-lined, 310mm thick copper. @Tyrus: He had some copper pots the size of yours waiting to be re-tinned. It might be worth your while to get in touch and take a drive down to East Greenwich. His place is very close to the EG waterfront; lots of places for shellfish and drinks 😉

We have succumbed to temptation. Took a short drive to Duparquet/East Coast Tinning just in time to speak with the owner before he locked up. Here is the outcome:

What wonderful stories and pots! There is just something special about this cookware - especially the older pieces. @jonj - Touché!! That is exactly how I feel, whether cookware, Japanese knives, or well-made appliances. Lots of people don’t understand this, and that’s OK. We also have some of those All Clad copper clad pieces in regular use.

For some reason or other I started researching copper cookware a few weeks ago. Certainly, I don’t “need” copper pans, but I didn’t need a KK either. I was browsing the Serious Eats website and came across on article about copper cookware. The writer mentioned driving to East Greenwich RI to speak with Jim Hamann of Duparquet and East Coast Tinning. I had no idea this widely acclaimed craftsman is located only 6 miles from us. I have read pretty extensively about tin v stainless steel lining, desirable copper thickness, brass v cast iron v stainless steel handles, etc. Heat retention, conductivity, melting point . . . . I have looked at Duparquet, Brooklyn Copper Cookware, Mauviel, Matfer Bourgeat, Falk, Bottega del Rame, Navarini, and others. I am in awe of the culinary skills of people here so I thought I’d ask for thoughts about your recommendations and experiences with copper cookware.

Wow! Do you deliver to Rhode Island?

Road trip, road trip! An activity scheduled for yesterday was cancelled so we decided not to go to the office. Instead, we decided to check out Podhale’s. First stop was Costco for some meat and three cases of wine. 🤷‍♂️ Great prices on some higher end bottles and their own Prosecco is a steal at under $8. Podhale’s is small but packed with interesting Polish/Eastern Europe products. We did some serious shopping there as well. Thanks Tyrus.

Absolutely. It was a whirlwind with little down time. Cedar Rapids, Dubuque, and Des Moines in 4 days. I did get to spend time on the river walk in Dubuque, but not much else besides my lectures.

The finished products.

A couple of chickens today, low and slow. Two different rubs.