tony b

As another Anova owner, I'll chime in, too. I use mine a lot. Makes the best shrimp - perfect. There's a whole section in this Forum dedicated to SV cooking. Check it out if you haven't already. And if you're still in the market, there's a Black Friday special on Anova's right now - Precision Cooker Bluetooth for $99. Best price I've ever seen it for. Here's the code for it - anova2-4bttb393.

Haven't tried Dominator yet. Have a brisket point on the KK as I type this. It was rubbed with Black Ops.

LIke the saying goes, Scars are better than tattoos because they come with more interesting stories!

Me, too!

http://amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html

Winter has arrived here on a speeding freight train called Argos. Steady 25 -30 mph winds, with gust upwards of 45 mph. Temperature is supposed to drop over 20 degrees by morning. Out first hard freeze of the season. Low tonight of 29F. High tomorrow won't break 40F. The only good news is that the snow is staying north of us.

It happened almost 30 years ago, but I still remember it well. And Yes, I don't want to experience that every again!

Cute pooch!

I've been on a deck that experience a structural problem. Fortunately only the center anchor bolt failed and the deck only dropped about 4" in the middle and didn't collapse completely. Good thing, as it was about 12 ft off the ground. It did scare the living crap out of all of us (about 30 people) on the deck at the time though. Didn't stop the drinking either!

Last we heard, Ken (aka Ceramic Chef) has been trying to startup a new business venture, which has kept him away from posting. Hopefully both Ken and Wilbur will be back to posting soon.

Glad to hear that he's doing OK. Hey, Wilbur, post some food porn, dammit!

Like the man said, and I am always reminding myself - Gravity never loses! When I had my deck built (back when I had the POSK), I had that corner of the deck specifically reinforced for the load and I used ironwood for that corner of the decking (it's one of only 2 woods that won't float and it doesn't support combustion - it will smolder but not flame.)

The red is "permanent," and much more difficult to remove, so if you think that you'll want to shift the rotation points from top to center (or vice versa) at some point, you'll want blue Loctite.

Great news, indeed that there's no apparent nerve or tendon damage!! Just don't stay on the oxy for too long. It works, but it's nasty stuff!

It's a popular spice in Indian cooking. They are seeds that look like small beige rocks that you'd use in an aquarium - seriously! They have a taste similar to maple syrup. In fact, the cheapo supermarket pancake syrups use brown sugar and fenugreek to get their artificial maple flavor.

Definitely gotta try the chimi ribs.

Definitely do some cold test runs (use a 5# bag of potatoes), spin at least 15 minutes to check to see if everything stays tight. You might still need the Flexbar (or blue Loctite). As you've noted, reversing the motor spin isn't the panacea for this problem. It generally takes 2 or 3 different fixes to solve the whole problem.

FWIW - I had to bring my 23" through the house to get onto my deck. I have a split foyer, so the KK needed to go up 8 steps from the garage to the living room. I built a 3/4" plywood ramp. Took the top off to help with not only weight, but to lower the center of gravity a bit. Five of us (3 pulling on ropes from the top of the stairs, and 2 of us pushing from below) got it up the steps without any hassles. Also, use a big cargo strap and not the handle to secure the ropes. Two of the guys carried the lid out. Lid goes off and on easy/peasy, just like Dennis outlined.

Can't wait to try the pressure cooker eggs. I just scored a small electric one (4 qt), as I really wasn't looking forward to dragging out my stove top 8 qt one just for a 3 minute egg cook. MacKenzie - what's that on the egg - red pepper and leeks? And of course, those buns look stupendous!

Nicely done!

Well done. btw - speaking of Wilbur, we haven't heard from him in a good while. Hope all is well?

First off, gorgeous backdrop to your KK pics! Food looks amazing, especially that bread! Finally, great family photo and the one with the dog and your grand nephew is just adorable. Happy Holidays to you and the family!

It's a thicker slice of a egg based bread, popular here at the chain steakhouses - usually grilled with lots of butter. You can find it also in some supermarkets - pre-slathered and frozen like Charles got, or fresh in the bread aisle and do it yourself.

Like Charles said, it's everywhere here in the US. Sometimes it's called "Egg Flower Soup" because when you make it, you slowly drizzle a beaten egg into the soup while stirring, to create a chrysanthemum looking effect.