Dugger

Re: High(er) heat Prime Rib There are some Komodo fans in Singapore. Believe I got the first in November 2010. Simon

Re: Pressure Cookers I have been a great fan of pressure cookers for 35 years since I inherited my granmother's, which is still going strong. For stocks, soups and pulses they are invaluable not just for speed but for concentrating and the higher heat effects. I now use an induction hob which is much more powerful and controlable than gas or electric. Most of the time I use a German made pressure cooker by MWF. I am with Syzygies on both Moderniste Cuisine at Home and Heston Blumenthal. One remakable product from a pressure cooker is a sauce for pizza. Salted sliced ripe tomatotoes (let enough jouice run to provide liquid), garlic, a ton of thyme and basil (throw in leaves stalks and all) 10 minutes on high pressure, sieve through mouli legume then boil down rapidly. Adjust seasoning. This is an adaptation from Blumenthal and extracts most of the Umaami which is concentrated in the gel around the tomato seeds. Simon

Re: Coffee Cardamom Rub I have just returned to Singapore after a week in Oman. The local coffee is made with ground coffee and ground cardomom (and traditionally dates are served with it). A google serach will produce various recipes for Omani coffee. One major variant is whether one uses only the ground seeds or the whole pod. I would have thought for a rub the whole pod makes sense but toasted first. Simon

Re: Christmas Pork I cooked a roast pork yesterday. It was a whole loin on the bone (really the chops not detached). 6 hours at 220 F take off the KK, raise the temperature to 500F and finich the crackling for about 15 minutes. great Success. Simon

Re: Steaking my claim Firemonkey, This was an interesting post. One point concerns me. As I understand it, from pouring the first glass to serving the steak on the table is at least 63 minutes. I calculate this as at least 30 minutes to get the KK going, 20 stated plus 20 plus 8 plus resting the cooked steak for at least 5 minutes. Three glasses in 63 minutes is not much in my experience. Simon

I had some success making Chipotles yesterday. The Jalapenos were prepared by taking the tops off and halving them but leaving the membrance and seeds. The KK was run with a single stick of ECC laid horzontally in the basket. It was lit at one end using a Mapp torch. Lumps of hickory were placed on top of the ECC along its length. The KK was run with a BBQ Guru at 150 degrees F (with the blower half closed). The stick of ECC lasted for about 8 hours. I then left the Chipotles in a low oven at about 130 degrees F for another 12 hours. This was in Singapore which is hot which may affect timings and temperatures. Great success. I used some of the half dried but very smoky Chipotles (before the time in the oven) for making guacamole. Steep some sliced onion in salt to remove the bitter juice. Rinse and dry. Then pound the onion in a mortar and pestle with the soft Chipotle and add lime juice, ipe avocado, finely chopped tomato and fresh chopped coriander leaves. I took the seeds out of the Chipotles. Simon

Re: Food price increase Reply to Brian on prices in Singapore I can give you the details of my pork and beef suppliers in Tekka market who have good quality and prices. Simon

Re: VersaGrill Dennis, do let us know if you aremaking these or have some available. They would be particularly useful with the rotisserie. Simon