Sanny
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Posts posted by Sanny
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DENNIS!!! HAPPY!!!! I've missed visiting on the boards, too. I didn't realize how much, until I logged back in and remembered the joy of playing with all of you.
I've not forgotten YOU (individually or collectively), either! I'm trying to encourage a work colleague to invest in your creation. Alas, he's a young fellow, and has just bought a house. I expect he'll be on a "Smokey Joe" for the foreseeable future. But SOMEDAY...! I sent him a photo of a KK, and he drooled. Obviously, he has exquisite taste.
For those following along at home, Mother is doing well. She's 84 this year, and has tracked down the last of the heroes who liberated her from the concentration camp in China after WWII. http://www.dailymail.co.uk/news/article-3712872/A-kiss-71-years-making-American-prisoner-war-meets-thanks-Chinese-man-rescued-1500-Japanese-Second-World-War-camp-searching-18-years.html
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18 minutes ago, Keith OctoForks said:
I have a new Eskie an mine looks very close to your avatar! I'm on my third one
Happy for you! I lost my Annie last month to lymphoma. Eskies are a riot. I have had one and a half. The other half was a German shorthaired pointer. Talk about a confused dog!
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Thanks, Tony. I just sent Johnnyboy an email. We'll see if he answers. I hope so.
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1 hour ago, tony b said:
You will have to go Plan B on new Johnnyboy Jammies. We haven't heard from him in a very long time.
Noooo!
Johnnyboy is worth far more than the sum of his Jammies. Hope he's ok.
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Remember... breathe out in little puffs. Puff puff puff puff.... But don't hyperventilate. Those puffs help delivery.
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1 hour ago, tony b said:
Wasn't it posted on the old POSK Forum? I remember he rigged it up with pulleys and rope to open the lid so he was at a safe distance when he filmed it. It was impressive!
The Naked Whiz has a great post on it, too. http://www.nakedwhiz.com/flash.htm
That's the one. Pulleys, dim lighting, dramatic explosions. POOF!!
I usually just lift an inch or two, let the cooker get the flames out of its system, and then open. As I said, rookie mistake. I did not use it much last year, so am/was way out of practice.
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9 minutes ago, tony b said:
Welcome back, Sanny. We've missed you, too!
Holy Cow, the old Mexi-K POSK is still working?? INCREDIBLE!
Hey, Tony. Yup. My Mexi-K is working fine. All tiles still intact and everything! I probably shouldn't have said that - they'll all jump off tomorrow. And I know better than to remove the firebox thingy below the lump basket. Nope. Not touching that.
I might need new Johnnyboy Jammies for it. Jammies are holding up well, of course, but they're looking a bit manky after so many years in the weather.
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Tucker!! Always love your signature quote.
Hope all is well in Sunny Florida.
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Wasn't it Porkchop who had that video or gif of a backdraft? That was a good lesson video.
Ugh. COMPLETE rookie mistake. I confess, I did it.
Can't you tell by the singed eyebrows, missing lashes, and strangely short bangs? And blotchy forearm hairs? Yah, I thought you could. Ugh. I had the cooker closed to store the heat, rather than just burn hot. I was planning a pizza cook, so wanted the thermal mass, or whatever. Anyway, lost my mind and OPENED the cooker without burping or opening vents first. DO NOT do that. NO NO.
WHOOSH!! Well, you know how it goes. Fortunately, I can laugh, because I wasn't really hurt. My polar fleece shirt got a bit melted (not soft anymore), and I singed some facial hair. Otherwise shamefaced, but fine.
What's your method to burp the cooker? Do you open the lid a bit to let air in? Open the vents? What?
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Long lost? Back from the (electronic) dead? Missing, presumed eaten?
Hi all! It's Sanny! xo I was cooking (on the Mexi-K) this weekend and realized I've been out of touch.
Smoooch!
I'll post something substantive in a proper section (not the Welcome area). But I'm sort of re-new, right?
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Try doing an individual pizza and cracking an egg on it near the end of the cook. Surprisingly tasty!
(sorry, guys. I'm out of KK Forum practice!)
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I've not been here for a while, but it sure looks purty!!
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Re: Coming to the States, on Holiday with Family
He's a California boy!
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Re: Bacon Cook - VIDEO
Yes, please! BLT on home made bread, with garden tomato! Mmmm!
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Re: Roasted Corn
Huh. I guess that makes sense. I'll have to give it a try this summer and report back.
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Re: Roasted Corn
That's a long roast for corn, isn't it? Or maybe it isn't. Doesn't it get dry? I've not had success roasting corn, and perhaps not knowing how long to roast it is part of the reason! How do you hold the hot ears to cut the kernels off? I do like roasty corn.
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On Memorial Day, thank you.
Again. Hey, all! It's Memorial Day again. We have a new generation or two of heroes to thank! For those of you who remember my Mother's story about being liberated from a concentration camp (aka Weishein Civilian Assembly Center) in China in WW2, you may be interested in an article on NPR this week. I'm not sure if it will be Morning Edition, or All Things Considered. The last of the 7 American soldiers who parachuted into Japanese occupied China to liberate her camp passed away at the end of April. Tad Nagaki, a Nissei, volunteered to go. You can imagine, Japanese Americans were suspect at the time. Tad was over 90 years old when he died. He'd outlived his wife and his sons, and had spent his life farming in Nebraska. If anyone would like to read stories about the camp and M's heroes, here's a link, with articles and photos. http://www.weihsien-paintings.org/Mprev ... xFrame.htm xo, Heroes!
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Re: I cooked all weekend!
Came home Friday afternoon during the snow to make some pizzas. It was below 20 degrees and snowing pretty good for a while. Fired up my bronze beauty and cooked two pizzas. Even with cornmeal on the peal and stone' date=' I have problems with sticking. [/quote']In my experience, a piece of parchment paper under the pizza eliminates all sticking, and makes no difference in the crusty smokey goodness of the pie. When I assemble the pizza, I do it on a parchment sheet. Then I scoop the sheet and pizza up with the peel, slide it onto the hot stone, and off we go. Pizza doesn't stick to the stone, doesn't stick to the parchment, and I don't have cheese dribbles burning on the surface of my stone. All good!
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Re: Covering your KK
Can't beat Johnnyboy's Jammies for a cooker cover. He makes the BEST!!
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Re: Cucumber Water
Sad. I do like Pimms....
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Re: The "Thermapen" of kitchen digital scales?
Cook's Illustrated (in fall 2008) highly recommended the OXO digital scale, which cost about $50. The Polder Easy Read, Salter Aquatronic and Soehnle 65505 were all recommended. The Soehnle 65505 was the best buy of the group.
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Re: Spritz Bottle
I found one at a feed store/farm animal supply place. It's called a Horse bottle. Several large sizes available. I use mine to spritz the oven or cooker for crusty breads.
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Re: Full size KK cabinet with Cobalt Blue tile insert
What temp can the tiles/grout handle? I'm thinking about what could safely be placed on the surface...I'm sure you're not thinking about lighting or tossing burning coals up on this table top..
Probably asking about putting a hot pan or similar on top, right out of the cooker. Or maybe concerned about how stunning the table is, and all the hot looks of envy it's gonna get!
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Re: Guide the break
I'm a big believer in lubricants and solvents before forcing anything, to give it the best chance to move as designed. One can always clean the nasty liquids off later.One of my favorite Murphy's laws...If it jams - force it. If it breaks, it needed replacing anyway.
Yes, but not even the laws of physics can anticipate the actions of The Wife Who...
Who has the oldest Komodo Kamado?
in KK Pre-Sales Questions
Posted
:::waving::: I still have my pre-Dennis cooker (aka Mexi-K). That MUST be more than 20 years, right? I lost track of time. The neighbor's tree fell on it and took off a tile or two on the legs, but otherwise it's intact. Still has its Johnnyboy Jammies (cover) on it, although that's surely worse for wear. The K doesn't get as much use as I'd like, though. I'm just one person, and I just don't usually want to fire up the grill for a single burger or steak. And forget about using an entire pork butt! I KNOW supper would taste better, but, you know, inertia.
When I fired it up a couple of years ago, the fireman from across the street came to investigate. So much smoke, he figured that I was either electing a new Pope, or my house was on fire. Turned out to be neither.
And yes, I do still knit. xo all!